Crystallized Ginger and Honey Sugar Cookies

As the last two weeks of my internship are approaching, a bitter-sweet feeling comes about. I am happy to be able to enjoy an actual summer for what is left of it, but I am sad to leave a great environment as well as the wonderful people I have met. As this bitter-sweet feeling is in the air, I thought a bitter-sweet, or more so a ginger-sweet cookies would be ever so appropriate. Although the ingredients sounds a bit reminiscent of what you would ingest while feeling under the weather, these cookies are on the opposing sickly spectrum and will make your tummy and taste buds feel ever so happy. After my co-worked ingested these cookies they laughed- our team promoted health and wellness and hear I am feeding  up decadent goods every week- but then again why not have a good balance between fitness and great food?

Adapted from Cook's Illustrated Soft and Chewy Sugar Cookies

Servings: about 24 cookies

Ingredients:

2 sticks of room temperature butter
1 cup of sugar + 1/2 cup extra for dusting
1 tablespoon of light brown sugar
1 1/2 teaspoons of vanilla
1 egg
1 tablespoon of honey
2 cups of flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup of chopped crystallized ginger

Directions:

Preheat the oven to 375 degrees.

Cream the butter and sugars together. Once mixed fully, add in the vanilla, honey, and egg.

In a separate bowl combine the flour, salt, and baking soda. Then add these dry ingredients, to the ingredients in the mixer in small batches.

Once the dry and wet ingredients are well combined, add in the chopped ginger.

Line a cookie sheet with parchment paper. Then take a small scoop of the dough and roll it into a ball. Then flatten it with the back of a glass or cup that has been dipped lightly in lukewarm water. Lightly sprinkle the excess sugar over the cookie.

Bake for about 15 minutes, until the cookies are lightly golden brown. Allow them to cool and then transfer them to wire rack and allow them to cool completely.

Enjoy!
  

Za'atar Chicken with Eggplant and Israeli Salad

Za'atar is a a condiment made of dried herbs, sesame seeds and dried sumac. It is primarily seen in Middle Eastern cooking. My first experience with Za'atar was when my mother and I went on a tour to Israel right after I completed my freshman year of high school. There were only a few young-ins like myself on this tour, but primarily the average age was 50. By no means am I implying 50 means old fart, but these people were true characters. Instead of learning their names, I simply created nicknames  to refer to them in stories and gossip my mother and I would exchange throughout the trip. We had a Debbie Downer, Nervous Nancy, Woman who breast-fed child till age 6, and last but not least Crazy Cane Lady- I mean what would a trip be without a crazy cane lady? One of the more "normal" people on our tour was on a search for za'atar, which peaked my and my mother's culinary interest. After indulging in decadent, fresh, and mouth-watering Israeli cuisine, we fully appreciated and loved the unique middle-eastern flavors. After that trip we invested in bringing home some za'atar in order to create our own Israeli inspired dishes. I am, as well as my palate, thankful for that introduction to middle-eastern spices and cuisine, but probably could have done without potentially being hit by a woman angrily failing her canes while touring the exquisite sites of Israel.

Servings: 4-6

Ingredients:

1 eggplant
4-6 chicken breasts thinly cut
2 plum tomatoes
2 cucumbers
1 lemon
Za'atar seasoning
Olive oil or cooking spray

Directions:

Preheat the oven to 375 degrees.

Slice your eggplant into 6 thin slices. Place them in a greased baking pan and season lightly with salt, pepper, and cooking spray or a drizzle of olive oil. Place into the oven for about 40 minutes or until tender and lightly golden brown.

Clean your chicken and thinly slice the breast meat. Place into a foil lined g pan. Drizzle with a bit of olive oil or cooking spray. Then generously coat your chicken with the za'atar seasoning, as well as some salt and pepper. Place into the oven for 20-25 minutes or until the juices run clean when cutting into the chicken.

To make the israeli salad:
Finely dice your cucumber and tomato. Place into a bowl or container. Then add salt, pepper, parsley flakes, and garlic powder to taste. Lastly add the juice of one lemon. Allow the salad to sit and develop its flavor while the chicken and eggplant cook.

Once all the food is ready plate your dish in layers starting bottom up with the salad, eggplant, and lastly the chicken on top.

Enjoy!

Hazelnut Banana Bread with Chocolate Frosting

I have to admit that I am slightly embarrassed that until now I have yet to post a banana themed recipe to my blog AKA Hannah's BANANAS. For a while I could only spell bananas by referencing Gwen Stefanie's catchy song featuring her Harajuku girls, but all can be relieved that at college age I no longer require a song to spell words.
At least I have finally come around to making a banana recipe in honor of my blog name, the nickname that I so often am called by, and lastly by request of my manager who has been begging me to make a banana bread for the office.
I have to say that a warm banana bread goes straight to my Hannah Banana Fe Fi Fo Fana Heart (oh yes, going grade school with that rhyme).
As my first and of course not last, banana featured post, I hope you enjoy my spin on banana bread that is ever so reminiscent of the wonderful I-need-to-dip-my-fingers-in-the-jar Nutella.

Ingredients:

3 ripe mashed bananas
1 stick of room temperature butter
1 egg
1 cup of sugar
2 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
1/2 cup of sour cream or yogurt
1/2 cup of lightly toasted chopped hazelnuts

Frosting ingredients:

2 sticks of vegetable shortening or 2 sticks of room temperature butter
3/4 cup of cocoa powder
4 cups of powdered sugar
5-6 tablespoons of milk
1 tablespoon of vanilla extract

Directions:

Cream the butter and sugar together. Then add in the banana, eggs, and vanilla.

In another bowl mix the dry ingredients together (flour, baking soda, and cinnamon).

In the oven or toaster oven, lightly toast the hazelnuts at 350 degrees for about 5-8 minutes.

Slowly add in the dry ingredients to the wet in the mixer. Then add in the sour cream or yogurt. Once incorporated, add in the toasted cooled hazelnuts. Be careful to not overmix the batter.

Grease a bunt pan or a loaf pan. Add in the batter and place into a cold oven. Bake at 350 degrees for 1 hour and 20 minutes.

Once fully baked, remove from the oven and allow to cool on a cooling rack. Once completely cooled, remove the banana bread from the pan.

To make the frosting:
Cream the shortening or butter with the powdered sugar.
Then add in the cocoa powder and vanilla extract.
One tablespoon at a time, add in the milk until a desired consistency is reached. (For this recipes it is best to have a thinner consistency for easy spreading.)

Once the frosting is made, spread a nice layer over the banana bread.

Enjoy!

Chocolate Chip Macadamia Nut Cookies

When opening your freezer what do you see?
Pizza? Frozen meat? Frozen chicken soup or stock?
Maybe some frozen fruit or frozen meal?
Or that odd ball of a frozen dead pet you just couldn't part with?
Well, if all of the above, none of the above, or a combination, my childhood memories include opening my freezer and seeing boxes upon boxes of chocolate covered macadamia nuts.
In a way these cookies are a tribute to my childhood sweet tooth and constant noshing on Mauna Loa chocolate covered macadamia nuts. On my many family trips to Hawaii, we would arrive home with literally cases of chocolate macadamia nuts. Why? Only because my dad was obsessed and always wanted a little taste of Hawaii to snack on. Looking back on that people must have thought we were crazy for buying cases of the stuff to bring back home, but as a kid I was always thankful for that little sweet treat that was just a quick reach into the freezer. These soft, chewy, and semi thin cookies are a nice little bite of paradise.

Servings: about 36 cookies

Ingredients:

1 1/2 sticks of room temperature butter
3/4 cup of brown sugar
1/2 cup of sugar
2 eggs
1 teaspoon of vanilla
1 tablespoon maple syrup
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
Dash of salt
1 cup of chopped toasted macadamia nuts
1 1/2 cups of semi sweet chocolate chips

Directions:

Heat the oven to 375 degrees.

Cream the butter and sugars. Once the sugar and butter are creamed, add in the eggs, vanilla, and maple syrup.

In a separate bowl combine the flour, salt, and baking soda. Then in small batches add them to the wet ingredients in the mixer.

Chop your macadamia nuts and lightly toast them either in the oven or the toaster oven for about 5-8 minutes. Allow them to fully cool.

To the dough mixture, add the chocolate and macadamia nuts. Be careful not to overmix the cookie dough.

On parchment lined baking sheets, scoop out about a spoonful of cookie dough and roll them into small balls.

Place them into the over for 10-12  minutes. Once golden brown, remove from the oven and allow them to cool. Then transfer the cookies to a wire rack and allow them to completely cool.

Enjoy!

Chia Seed Pudding

CH-CH-CH-CHIA!
Not pet- PUDDING!
Every time I hear the word chia, I automatically think chia pet rather than chia seeds, the superfood. But to your disappointment this is a healthier pudding recipe rather than making something outrageous and green from chia pets. Chia seeds have many health benefits. They are rich in omega-3 fatty acids as well as boost fiber, protein, calcium, and antioxidant levels. The very cool thing about chia seeds is their transformable ability to create a gel-like texture when added to water or liquid. (A side note- chia seeds can absorb liquid well, leading to this fun fact. Chia seeds can help with bloating or a hangover, so take note college kiddies!) Honestly this recipe was a bit of oh lets throw all these nice things in a bowl and see what happens. From chia seeds transforming their texture like magic and like chia pets growing hair- this recipe goes in that category of awesomeness.

Servings: 6

Ingredients:

1 13.5 oz can of lite coconut mil
1/3 cup of chia seeds
2 tablespoons of honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Directions:

Combine all of the ingredients and place them into a medium sized bowl.
Cover the bowl with plastic wrap and press the wrap on top of the mix creating a seal.
Place the mixture into the fridge for at least 5 hours to allow the pudding to thicken.

Once thickened- enjoy, indulge, repeat.

Brown Rice and Asian Vegetable Bowl

So I bought new bowls- finally. Well they are square, so for those of you focused on technicality and hating on the "bowl" in the title and being all like "gurl, bowls are round, not square!"- deal with it. Squares are cool, and hey being square ain't so bad- look how spongebob turned out ( I know you are envious of the flipping krabby patties employment status).  Besides my new bowls and plates, I was fortunate enough to receive some straight from the ground veggies from work, thanks to our CSA (Community Supported Agriculture) program. Deliveries arrive bi-weekly and excitement floods the office of what new and interesting vegetables we will receive. This delivery some tatsoi was in the basket. Honestly, I had no idea what it was, but thanks to my handy friend Wikipedia, I discovered it is a asian spinach-like green. Along with tatsoi came broccoli and baby bok choy. What better than to create an asian inspired dish? I got to brainstorming and then cooked away as I always do. Enjoy, and try not to burn your rice like I tend to do, although if you like some crunch, sizzle away.

Servings: 6

Ingredients:

1 cup chopped onion
2 cups broccoli florets
2 cups chopped tatsoi
2 cups chopped baby bok choy
1 cup shredded carrots
1 cup shredded purple cabbage
1 cup of uncooked brown rice
5 egg whites
2 tablespoons of sesame seeds

Sauce ingredients:
5 tablespoons of teriyaki sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame seed oil
1 teaspoon of freshly grated ginger
1 teaspoon garlic powder
1/2 teaspoon orange zest
1 teaspoon orange juice

Directions:

Cook the brown rice according to its packaging. (My lack of rice expertise inhibits me on giving any better tips.)

In a large pan, add some oil or cooking spray and being to sautee your onion. Once tender add in the broccoli. Once the broccoli has turned a slightly brighter green, add in the tatsoi and bok choy and cook until they are wilted and tender.

In a pan cook and scramble your five egg whites. Then add them into the sauteed vegetables.
In a large bowl add the cooked brown rice, sauteed vegetables, and egg whites. Then add in the shredded carrots and cabbage.

Combine and whisk well all of the sauce ingredients. Pour over the rice and vegetable bowl. Then add in the sesame seeds and give all the ingredients a nice large mix.

Enjoy!

Peanut Butter Fluff Cookie Sandwiches

Ah, July 4th- America's Birthday. The most obvious of foods come to mind such as a variety of pies and barbecued food. But, if you ponder a bit longer, peanuts are a classic as well. Yes, there are references in Shakespearian times to tell the "peanut gallery" to be quiet or see their reaction to the newest play. Although at America's favorite pastime (duh, baseball) eating some dry roasted peanuts can be on the same scale as grabbing a hotdog. I thought for my 4th of July post a little bite of other classic Americana eats would be a nice change from the classic slew of pie recipes. Peanut butter and Marshmallow fluff- a bite of an American childhood filled with goodness and sweets. Enjoy the cookie sandwiches and the "explosion" of flavor. (P.s. I hope my attempt at being overly corny is semi appreciated. Happy birthday 'merica.)

Servings: about 14 cookie sandwiches

Ingredients:

1 stick of room temperature butter
3/4 cup of brown sugar
1/4 cup of white sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon of vanilla extract
1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup dry roasted and lightly salted peanuts (chopped)
Marshmallow fluff

Directions:

Preheat the oven to 375 degrees.

Cream the butter and sugars together. Then add in the vanilla, egg, and peanut butter.
Combine all the dry ingredients  (flower, baking soda, baking powder) in a separate bowl. Then in batches, add the dry ingredients to the wet mix.Once combined, mix in the peanuts.

On parchment lined baking sheet, take a spoonful of the cough dough and roll it between your palms into a nice ball. Then take a fork, dipped into lukewarm water, and create a criss-cross pattern on the top of the cookie with the forks prongs. (This will also slightly flatten out the dough.)

Then place the cookies into the oven for 10-13 minutes. Once lightly browned and out of the oven, allow the cookies to cool. Then transfer them to a wire rack and allow the cookies to cool completely.

Once cooled, take a spoonful of marshmallow fluff and spread it out on one bottom side of a cookie. Take another cookie and press the two together to create a sandwich. Continue until all of the cookies have been used.

Happy eating!
 

Raw Pad Thai

This is my first dedication post. One of my very close friends recently developed a gluten and dairy allergy and keeps asking me to come be her personal chef- a.k.a my life dream of just feeding people (or it's the jewish mom in me that feels the need to constantly feed people until they can't breathe). But I have also been wanting to recreate a similar dish to one I had when out to dinner with my siblings. I think experimenting with raw cooking is cool, since it requires you to be a bit nifty in the kitchen. This dish can also totally be altered for the lazy cook (cough sister cough) as a semi-homemade recipe, but in no way a reference to Sandra Lee and her creepy Stepford Wife demeanor. Although I did once hear a rename to her show- Semi-Whore Made, which I think is all the more entertaining. But back to raw pad thai- this recipe makes a lot, is pretty simply, and not to be bias at all...pretty tasty.

Servings: 6-8 (depending on how large you make the portions)

Ingredients:

3 cups of shredded zucchini
3 cups of shredded carrots
3 cups of shredded broccoli stems
3-4 cups of shredded red cabbage
1/2 cup pepitas (pumpkin seeds)
1/2 cup sunflower seeds
Basil for garnish

Sauce:
4-5 tablespoons of PB2 (this can easily be replaced by your choice of nut butter, slightly melted down in the microwave to make mixing easier)
5-6 tablespoons of soy sauce
2 1/2 tablespoons of rice wine vinegar
1 1/2 tablespoons of sesame seed oil
1/2 teaspoon of freshly grated ginger
1 teaspoon of garlic powder

Directions:
Using a food processor, shred all of your veggies.  (For a lazier version, by prepackage shredded veggies, or a shredded broccoli slaw in replacement.)

Combine all the ingredients for the sauce. Pour the sauce over the shredded vegetables and then toss in the sunflower seeds and pepitas. To finish, garnish with fresh basil.

Note: Since this does make A LOT, if planning on having left overs, leave all the ingredients separate in order to avoid soggy vegetables and seeds.

Happy eating!