Oatmeal Almond Crandberry Cookies

I will choose an oatmeal cookie over a chocolate chip cookie every time.

I love chocolate dearly, and indeed it is really the only sort of candy I eat, aside from using the stuff in baking or straight and true, but chocolate chip cookies so very seldom have a combination of flavors, textures, and sweetness that can hold my interest for very long. For some as yet vague reason, fully 'chocolate' cookies I am completely interested in.

Be that as it may, the enjoyment of dressed-up oatmeal goes a long way for me. I recently decided to follow a fancy and change the classic Oatmeal Cranberry Walnut to Oatmeal Almond Cranberry. (I suppose I place almond before cranberry here to allude to the fact that there are more almonds than cranberries, and that the nuttiness is of utmost importance in this combination).

I like the moist softness and yet the fibrous heartiness of oatmeal cookies. I like that they can be these chunky little hillocks lopped off the baking sheet plain for unabashed gobbling. I like that they are an ideal base for truly knobby, crunchy elaborations. And that is why the nuts in this version are so foremost in the cookie's construction.

For one, the mental muscle these nuts provide is a perk. For two, their flavor has this buttery sweetness made liquor-like when distilled into the 'liquid extract' form, and finally, they form perfect pebble-portioned texture for each bite, which I find a satisfactory juxtaposition to the otherwise sticky, delicate tang.

(Full recipe available upon request - Makes 22-24)

Cookie Pile, shortly munched away. Caya 2013.

Makes over two dozen, roughly 22-24, depending on size consistency of tablespoon drops. You can see - right after they cooled briefly - I ate three and a half. Before I went to bed, I made it to having eaten four and a half! Caya 2013.

 I made this fancied first batch around midnight, because the baking itch just required scratching, despite work at six, and left a hefty plate on the counter for my love to discover upon waking for his work at four! I believe the cookies are a victory. (Laughter)

Winter Holiday in my Mother's Kitchen Again - 2012

I took some time in my childhood town of East Aurora this past end of year, and delighted in the fresh, wholesome foods my mother whipped up, bringing back all the cozy, creative memories of my younger years there.
I did of course do my fair share, making a few things to contribute. And on a fun whim my dad and I took over the dinner responsibility one evening, coordinating a salmon feast of epic proportions for ourselves and my Michael.

So here are some samples of the brilliant ideas and experiences had, to close (late, I know) 2012.

Pan-roasted Winter Vegetables with Moosewood Cream of Broccoli Soup
Dressed-Up Left Overs Brunch with Fresh Zucchini Scramble and Cheesy Bannocks
Carrot Sweet Turkey Meatloaf and Gravy-Covered Buckwheat Groats
Pan-roasted Sweet Potatoes
Greg Caya's Cracked Pepper Salmon and Baked Potatoes
Roasted Parsnip and Golden Apple Spears with Sunflower Seeds and Rosemary
Raw Kale Salad with Walnuts, Cranberries, and Maple Dijon Dressing
Pear and dried Cherry Tart
Enchilada Pie
Sauteed Broccoli Rabe and Radish Salad
Soft Polenta with Toasted Almonds, Blueberries, and (real) Maple Syrup

Pan-roasted Winter Vegetables with Moosewood Cream of Broccoli Soup:

'Locking in' the flavor method of cast iron skillet roasting, with carrot, potatoe, parsnip, red onion, apple, and brussels sprout, seasoned to taste with choice herbs in butter and cooked until tender and crispy at the edges.

See Honest Cooking's adapted recipe of Molly Katzen's Cream of Broccoli soup, or find the original in Katzen's cookbook. My mother had her tried and true alterations. You'll have to discover your own adjustments!

Pan-roasted Winter Veggies with Molly Katzen's Cream of Broccoli Soup. Caya 2012.

Adapted Molly Katzen's Cream of Broccoli Soup. Caya 2012.

Pan-roasted Winter Herbed Vegetables. Caya 2012.

Dressed-Up Left Overs Brunch with Fresh Zucchini Scramble and Cheesy Bannocks:

Enjoy the pleasures ofboth making your life stream-lined and accompanying hearty morning protein with flavorful veggies by utilizing your last night's dinner dish in a brunch dish!

Pan-roasted Winter Herbed Vegetables here make a savory, rich accompaniment to the warming Zucchini Scramble and fresh-baked cheesy Bannocks (Scottish Oat Cake) for a late-morning winter meal.

Pan-roasted Winter Herbed Veggies with Zucchini Scramble and Cheesy Bannocks. Caya 2012.

Zucchini Egg Scramble with Cumin and Coriander. Caya 2012.

My mother makes two batches of the oaty, earthy mildly cheesy Bannocks, and then serves them either as above, with a savory meal, or enjoys them singularly spread with sweet berry jams. Delicious! Brilliant!

Mildly Cheesy Bannocks. Caya 2012.

Served singularly with sweet berry jam. Caya 2012.

Try your left over Cream of Broccoli Soup with a fresh and easy batch of unconventionally scrumptious Carrot Sweet Turkey Meatloaf and Gravy-Covered Buckwheat Groats:

Carrot Sweet Turkey Meatloaf with Turkey Gravy-Dressed Buckwheat Groats and left over Cream of Broccoli soup! Caya 2012.

Carrot Sweet Turkey Meatloaf. Caya 2012.

 How beautiful and comforting are warm, softly melting slabs of Pan-roasted Sweet Potatoes? Amazing for a lunch, smothered in french dressing or plain and in all their naturally sweet, toasty glory:

Spiced lightly with Cinnamon for the holiday season? Yum.

Pan-roasted! Sweet Potato Slabs. Caya 2012.

My turn! 

My dad and I came up with a spur of the day dinner to treat our family to.

Greg Caya's Cracked Pepper Salmon and Baked Potatoes with my Roasted Parsnip and Golden Apple Spears and Raw Kale Salad with Walnuts, Cranberries, and Maple Dijon Dressing:

Cracked Pepper Salmon, Baked Potato, Parsnip & Apple Sunflower bake, and Raw Kale Walnut Cranberry Salad with Maple Dijon Dressing. Caya 2012.

Cracked Pepper Salmon. Caya 2012.

 And I made a fillet of Dijon Caramelized Onion Salmon for my mother:

Dijon Caramelized Salmon. Caya 2012.

Roasted Parsnip and Golden Apple Spears with Sunflower Seeds and Rosemary. Caya 2012.

 

Pear and dried Cherry Tart - for breakfast, lunch, or dessert! Mildly sweet and earthy, with a tender crust laden with soft fruit:

(My mother and I gobbled with up within twenty minutes of it coming out of the oven)...

Pear and Dried Cherry Tart. Caya 2012.

Enchilada Pie - As kitsch as it sounds, it is loaded with hearty meat and vegetables, and entirely made from scratch (as always with my mother).

Enchilada Pie, with corn, peppers, tomatoes, onion, ground beef, and all the classic touches. Caya 2012.

Slice of spicy, saucy goodness. Caya 2012.

With a side of sauteed Broccoli Rabe and Radish salad. Caya 2012.

 Tired of Oatmeal, Cream of Wheat, or Cold Cereal for breakfast?
In the cold weather, a golden bowl of Polenta will cheer you thoroughly.

Soft Polenta with Toasted Almonds, Blueberries, and (real) Maple Syrup:

Warm Polenta Breakfast. Caya 2012.

Possibly the most delicious and satisfying winter morning dish ever, courtesy of Karen Caya! Caya 2012.

Thank you, mom, for your foods and your thoughts. So inspiring!