Oatmeal Cookies are the Rodney Dangerfield of the cookie community.  They just don’t get no respect, ya know?   They have a reputation as being bland, slightly boring attempts to pass off a healthy breakfast grain as a dessert.    Even my youngest thumbed her nose up…like so:

“I don’t like oatmeal cookies.”
“You’ve never had oatmeal cookies.”
“I know.  Because I don’t like them.”

Ok, there is a certain “8 year old kid” logic to that.

Maybe what we need is a marketing campaign for oatmeal cookies.  Like..

• “Hey, it’s a cookie.”
• “Oatmeal: It’s not boring, just laid back.”
• “They were good enough for Grandma.”

Grandmas know that oatmeal cookies are economical, delicious and easy.   And I think this recipe might change your mind about oatmeal cookies.

First, we’re going to soak the raisins.  And feel free to swap out the raisins for dried cherries or cranberries.  Those are great too!

Put your raisiny mess in the fridge for about 1 hour.

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Grandma’s Oatmeal Cookies

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans

Pour the beaten eggs over the raisins and add the vanilla.  Put in the fridge for 1 hour.

Cream together butter and sugars together.  Combine the flour, salt, cinnamon and baking soda and add to the creamed mixture.  It’ll be crumbly.

Blend in egg-raisin mixture and add the oatmeal.  The dough will be stiff.

Drop by tablespoonfuls onto a greased cookie sheet (a silicone sheet works great), or roll into balls and flatten slightly.

Bake ‘em at 350 degrees for 10 to 12 minutes or until lightly browned.

Then visit your Grandma and share ‘em.

You might also like:

Peanut Butter Filled Chocolate Cookies
Amish Snickerdoodles
Lemon Cookies are Like Spring Without Sneezing

        

“Oh, Francie,” you say, “all these recipes for chocolate-peanut butter this and sugar cookie that!  “My belt is too tight!”  Fear not, chickens.  After all, do you think Francie eats like this all the time?  Well, ok, a lot of the time, but I do like something healthy and delicious every now and then like normal folks.

Ergo, I present my recipe for a creamy, delicious, spicy, bright soup that will warm you head to toe, fill you with lots of energy (chickpeas are a great source of protein, dontcha know!) and best of all, all this fabulousness will cost only a couple bucks to boot!

Want to see that magic?  Here ya go.

Creamy Chickpea and Rosemary Soup

1 tablespoon of olive oil
5 garlic cloves finely chopped
1 tablespoon fresh rosemary leaf minced
1/2 teaspoon crushed red pepper flakes
3 (15-19 ounce) cans chickpeas rinsed & drained
4 cups chicken broth (or vegetable)
2 tablespoons fresh lemon juice
sea salt to taste
fresh group pepper to taste

In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until the garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil. Reduce heat and simmer 30 minutes; let cool slightly. Transfer soup to a blender, cover loosely (hold that lid down with a kitchen towel…safety first, chickens!) and puree until just smooth. Or use an immersion blender if you have one of those magical toys.  Return to the saucepan and stir in lemon juice and sea salt and pepper to taste. Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil. If you’re wowing somebody, you can add a drizzle of Crème fraîche or heavy cream and do a little drizzle swirly art thing.

See?  I told you it was easy.  Have I ever lied to you?

And here’s a bonus:  this soup is also fantastic with cannellini beans. There ya go!  Two-for-one!

        

For years I begged my husband to get a dog.  After all, I reasoned, he’d have someone to point the blame on when the room was less than fresh.  He had always pointed the finger at our small cat, but I called him out because based on the sounds I heard, if our cat had been the culprit, she would have hit the wall at a force of Mach 5. So he broke down and got the dog.  But here’s the funny thing.  The dog is worse than my husband…much, MUCH worse.  We happened to adopt the one dog from the shelter whose gastric emissions put my world-champion husband’s to shame.  Still, the dog does come in handy for hubby who happens to get gas when he eats most any vegetable of which beans are his digestive mortal enemy.  If my husband were James Bond, beans would be Dr. No. And yet, he loves this soup.  I love it too because it’s cheap, healthy and made in 15 minutes with pantry ingredients.

BEAN SOUP WITH SALSA VERDE

1 tablespoon olive oil
1 medium onion, finely chopped
1 poblano pepper, seeded and minced
2 cloves garlic, minced
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can black-eyed peas, rinsed and drained
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (15 oz.) can fat-free refried beans
1 (8 oz.) jar salsa verde or 2 c. of your own green chili salsa
1 c. chicken stock
1 tsp. cumin
2 tsp. oregano
1 tsp. chili powder
Juice of 1 lime
Fresh cilantro
Sour cream
Your favorite shredded cheese

You probably already know how this goes.  In a large pot or Dutch oven, saute the onion and poblano in the oil until translucent, about 5 minutes.  Add garlic, beans, salsa and chicken stock stirring gently to blend in the refried beans.  (The refried beans really thicken the soup.  You can leave them out if you prefer a broth type soup.)  Add seasonings including salt and pepper to taste.  Stir in the juice of 1 lime.  Simmer about 10 minutes until warmed through.  Serve with fresh cilantro, sour cream and shredded cheese.  Warn the kids and ask hubby to sleep in the spare room tonight.

        

By now, you know that my family is from the south so turnip greens, soup beans and cornbread were a staple growing up.  What you don’t know is that I grew up smack dab in the middle of Amish country where every mailbox listed Miller, Swartzentruber or Yoder, where our local grocery had more hitching posts than parking spaces and where out of towners descended to buy quilts, wood furniture and delicious baked goods.

The Amish were green before green was hip. They reuse, recycle and make do.  Simplicity is a way of life.  So with today’s economy, I’m reaching back into the recipes my Amish neighbors taught me.   From Shoofly pie to Soda Cracker Pudding,  Homemade Egg Noodles to Half Moon Pie, Amish recipes are simple, frugal and delish!

Today we’re going to learn how to make the Amish version of Snickerdoodles which are large, soft, puffy cookies dusted with cinnamon and sugar.

Oh, and when my Amish neighbors said they were baking, they were B-A-K-I-N-G! Not one pie, not two, but 5 or 6 pies at a time, 12 loaves of bread and 6-8 dozen cookies.  So if you’re wondering if the measurements in this recipes are correct, the answer is, as my friend Wanda Swartzentruber would say, “Ja!” (yep!). This recipe makes about 5-6 dozen cookies but it can easily be split in half.  I like to bake the whole batch because they freeze well, and my neighbor happens to love them.

AMISH SNICKEROODLES

• 1 cup shortening (traditionally, homemade lard is used but since I haven’t slaughtered a pig this summer, shortening will do)
• 4 eggs
• 3 cups sugar
• 4 teaspoons cream of tartar
• 5 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 tsp. vanilla (the vanilla isn’t traditional either but I like the taste with the cinnamon)
• Cinnamon and sugar for rolling

Preheat oven to 350° Farenheit.

In a mixer, cream the shortening and sugar together.  Add eggs one at a time, mixing well after each.   Add the vanilla.

Sift the flour, baking soda, salt and cream of tartar together.  Add slowly to the mixture until well combined.

Mix about 2-3 Tablespoons each of sugar and ground cinnamon in a shallow bowl.  Roll into walnut sized balls and roll into the cinnamon/sugar mixture.  Place on lightly greased baking sheet and bake for 12-14 minutes.

        

I stuffed them with chopped roasted red pepper, the chopped stems of the mushrooms (you saved those, right?), parmesan and mozzarella, garlic and oregano.  I grilled them for about 10 minutes on medium and then browned them a bit under the broiler to give it that nice, golden brown toasty look (totally optional.)

This is one of of those, “what do I have in the fridge” recipes?  Here are a few ideas to get you pumped:

Strictly Vegetarian

• Roasted red peppers, Gruyere and basil
• Chopped onion, celery and garlic (saute in a little oil first)
• Roasted garlic, white wine and breadcrumbs
• Sun dried tomatoes and ricotta
• Sauteed spinach or chard with goat cheese
• Hummus and feta
• Cucumbers, tomato and ricotta
• Pico de Gallo and Queso Fresco
• Apples, walnuts and blue cheese
• Mesculin (add AFTER grilling) and lemon vinaigrette

Carnivores

• Crab, onion and cream cheese
• Sausage, tomato and basil
• Shrimp, parmesan and Alfredo sauce
• Bacon, potato and Cheddar
• Chicken, oregano and Kalamata olives

On the side, a cheap, fresh, cheap, tasty, did I mention CHEAP salad?  Remember that fresh market I visited?

They said it couldn’t be done.  I fed a family of four a healthy meal for under $10.  (OK, THAT’s been done.) But I fed mine and they actually ATE it!  Ha!  Take THAT!  (Shadow boxes around room.)  Who’s your mama now?!

(Please support your mama now by Digging this post!)

        

I believe I mentioned before my Dad’s from a farm in Kentucky where, to get to the outhouse, you must first run a race for your life against the hounds that live under the porch. Coming from the hollers as he did, it was no wonder that the dinner he requested on his birthday was always the same…fried taters, a pot of greens, cornbread (made in a cast iron skillet…else it wasn’t cornbread), and a big batch of soup beans.

Soup beans are not to be confused with bean soup.  Bean soup has veggies in it, is often made with a recipe and can be made with any variety of beans.  Soup beans are down-home, are recipe-less and always, always made with pinto beans.

Looking back at the way Dad taught me to cook everything growing up, I’m surprised I’m still alive seeing as how I’m probably 98.9% bacon grease (the other 1.1% lard). Dad kept a coffee can full of old bacon grease on the kitchen counter and it was used to flavor everything….potatoes, poke greens, eggs, cornbread, gravy, pretty much everything that crossed our stovetop.  I’m surprised we didn’t just skip the food and eat the grease with a spoon.

So soup beans were always made with a honkin’ spoonful of bacon grease, a big ol’ ham bone, beans and water.  Then we boiled ‘em til they were done.  But knowing I want to live to see my grandkids drive my kids crazy, I’ve dropped the bacon grease (forgive me, Daddy.)

Here’s my revamped Soup Bean recipe:

The night before, wash 1 bag of pinto beans and check for pebbles or grit.  (I put mine in a colander, run water over and drain the water into a bowl a few times.  When the bowl water is clear, the beans are ready.)   Put the beans in a big bowl and cover with about 2x the water.  The next morning, dump it into a slow cooker and toss in a can of chicken broth (Dad would choke if he knew I added chicken broth).   Toss in a meaty ham bone, a few dashes of hot sauce, salt, pepper and onion.  Cook on low for about 6-8 hours.   Serve with cornbread (you will be arrested if you do not.)

Nutritious, flavorful, cheap and easy.   And you don’t have to dodge any hounds.

Please remember to Digg or StumbleUpon if you enjoy FHC! Thanks so much!
Francie

Related posts:

Kentucky Biscuits are Worth Being Chased by Hounds

Also see:

Soup Beans @ Miranda’s Place

        

I’ve been visited by the grocery gremlins again.  You know, the ones who devour everything you bring home to cook dinner with so that when you go to make said dinner, the ingredients are now missing, or sometimes the box is still there but it’s now empty and said gremlin put it back without telling you so you wouldn’t know that they ate every last one!? I have three gremlins in this house…I married one and gave birth to the other two.

And yet, despite leaving our cupboards skimpier than a thong, they creep up (like said thong) and begin howling for more food.  What’s a cook to do?

Go on a pantry raid.  With spaghetti, stale bread, olive oil and garlic, I can calm the gremlins.  Here’s how.

SPAGHETTI WITH SPICY BREAD CRUMBS AND GARLIC

2 c. coarse stale bread crumbs (about 3-4 slices chopped up in the food processor or torn into small pieces)
6 Tablespoons olive oil
6 cloves garlic
3/4 tsp red pepper flakes
1 pound whole wheat spaghetti
1/2 c. grated Parmesan
1/4 c. freshly chopped Basil

Start your pasta water.  When it comes to a boil, toss in a pound of whole wheat spaghetti.

In saute pan, heat 2 Tablespoons of the oil over medium-high until shimmering.

Cook and stir until the breadcrumbs are golden and toasty.  Remove the crumbs.

Pour remaining 4 Tablespoons of olive oil into pan.  Add 3 more cloves of garlic.  Cook over medium until garlic is just golden, not burnt.

Drain spaghetti, reserving 1/4 c. of the cooking water and toss the spaghetti in the pan with the olive oil.  Add 1/4 c. cooking water and toss again.  Shred 1/4 c. Parmesan in and the bread crumb mixture and toss it AGAIN!

Put it in to a warm bowl and sprinkle with freshly chopped basil.   If you’re like my fire-eating husband and want it hotter, toss in some hot pepper sauce or more hot pepper flakes.

        

We interrupt this recipe for a commercial break. I’m not paid by these people…honest. But you simply must try Maldon Sea Salt. It’s not in in any stores close to home where I live so I got mine at Amazon for like $6.

Sounds like a lot when you can buy this stuff for under $2 but believe me, there’s no comparison. I mean, just look at this salt! It should be illegal for salt to look so pretty.

This stuff is so good my youngest daughter is always trying to dip her finger in it and eat it when I’m cooking. It will make a difference in recipes where there are few ingredients like this one. For baking or soups where it dissolves, I’d use regular Kosher salt. But for seasoning? Sprinkling on eggs, chips, grilled meat, salads or even melon, um, boy! This stuff is fantastic. Click here if you don’t believe me.

We now return you to our regularly scheduled programming.

**Your kids will devour these if you give them some ketchup to dip ‘em in.

        

I have a confession to make. I used to be afraid to cook with chile peppers. It goes back to this one incident where I chopped some jalapeños and then rubbed my eyes. After my face exploded, I wrote myself a note never to do that again. If you haven’t done this, God bless you… you’re smarter than me. As someone with super sensitive skin, just looking at a chile can make my skin break out in a rash. And yet, spicy Tex-Mex is my favorite food. So I’ve made my peace with chiles. If I have a clean pair of kitchen gloves, I wear them. If not, I wash my hands with MILK.

I made my peace with chile peppers, and I want you to. Let’s get to know our little friend here while I pretend to remember my 9th grade Spanish.

¡Oye! Look at my green beauty! Let us get to know one another better.

• I’m a great source of Vitamin C, Vitamin A and fiber.
• I offer more flavor than heat.
• I’m also known as an ancho chile when I’m dried. I can be soaked in water and used in many of the same recipes.

See? Harmless. We’re going to pair our friends here with a good amount of cilantro which is chock full of phytonutrients. How could you want more? Healthy, cheap and quick. Here we go.

NOTE: Since we’re blending hot liquids, hold down the lid with a kitchen towel as you blend.

Want even more health? Use brown rice. Go on, I won’t say anything.

After this has simmered and is almost ready, you can add some veggies. I like to add a little cooked chicken to make this a meal. When the broth is absorbed and the rice is cooked, you’re done.

My kids like this but they temper the tiny bit of heat with a bit of sour cream or grated cheddar (I like a little queso fresco or parmesan) and a nice big glass of milk.

¡Adiós!

        

Yes, I know, I know. I promised some healthier food and the last few posts were more along the line of “once in a while” foods. I heard you thinking, “How about stuff we can actually eat everyday and not feel guilty about! Is that too much to ask?!” Well, maybe in your mind, you were a lot calmer.

BUT never fear, dear reader. I have hit the Quadfecta (Man, I have always wanted to use that word!) with this meal. It’s 1) easy, 2) kid friendly 3) cheap and 4) delicious! And I bet you’d be proud to serve it to company. Are you ready?

See our adorable little Acini de Pepe in the photo above? Well, as you well know, Acini de Pepe is Italian for “I saw Papa!” and food scholars believe it originated when Mama was cooking dinner and the her children tattled on Papa who was hiding in the basement watching ESPN. Hang on.

I’m back. Apparently it means “little dough” or something boring like that. Whatever.

Anyhoo, the kids loved it because I told them it was frog eggs. I know, I know. Mama high five, right? They wanted seconds and so will you.

Here’s how I cooked it.

Saute some veggies and garlic in olive oil. I used baby portabellas, red pepper and onion, but the “cheap” part of this dish is you use whatever leftovers you have.

Pour in the frog eggs acini de pepe and saute them a little too. I’m sure you could use orzo (which I believe is Greek for “little underpants on a cat”) or rice (English for “rice”.)

Pour in enough chicken broth to cover them and keep them warm, cover the pan and reduce the heat to simmer. You’ll need to simmer ‘em about 15-20 minutes. If the guys start peeking out from the broth, pour more in.

Just before serving, add the juice of half a lemon and a handful of parsley. MMM-mmm!

When it’s done, you’ll get something delicious looking like this.

Yeah, I threw some almonds on top. Who’s gonna stop me? It’s my blog.

If you want the “OFFICIAL” recipe, here it is.

ACINI DE PEPE WITH VEGETABLES

12-14 oz. chicken broth
1 1/2 c. acini de pepe (I used a small box)
1 T. butter
1 T. olive oil
1 red pepper, seeded and chopped
1 medium onion, diced
1 lb. baby portabella mushrooms, sliced
2 cloves garlic, minced
Chopped fresh parsley
1/2 fresh lemon

Melt butter with olive oil and add onions. Saute vegetables adding the garlic near the end to prevent burning. Pour in the acini de pepe and stir for a minute. Season with salt and pepper. Add chicken broth to cover. Reduce heat and simmer. Stir in lemon juice and chopped parsley. Sometimes I add chopped feta, almonds or Parmesan. It’s all good.

What? Oh, that chicken in the picture? Well, glad you asked. That, dear ones, is my next post. Stay tuned.