Planning is next to Godliness- meal plan WO 6/21/15

I usually do a ton of cooking on Sunday so I don’t have to cook much during the workweek.  I tried a lot of new recipes this week and I have some winners!!  Ding ding!

First up are blueberry muffin bites.  Think Lara bar in blueberry muffin form!  The flavor is just like a blueberry muffin and the lemon zest balances out the sweetness of the dates and blueberries.  

I braised vegetables a lot this week.  Thekitchn.com did a focus on them so I had to try a couple types.  These simple braised carrots with dill are finished with a bit of sherry vinegar and quite refreshing.  And the braised radishes have a unique flavor while maintaining that radish crunch.  

Next up, I poached beets in a vinegar solution.  It was easy (no peeling beforehand) and made the kitchen smell fantastic.  I love beets cooked any old way but it was a new method and I’m hooked!  

For Sunday dinner, I stuck to an old standard: root vegetable mash, served with bacon apple pork chops.  It was my first time using arrowroot as a thickener and I’m all in.  It was easy and no strange flavor!  

I made a few other things but I haven’t adequately sampled them so I will wait to share my biased opinion.  The excitement today is my first day of our new (to me) CSA.  We are getting watermelon, cantaloupe, peaches, grapefruit, cucumbers, tomatoes, and summer squash!  Welcome to summer!  


Smoked Sea Salt Pistachio Cookies


It’s no doubt that I love cookies.  I make them a lot, but don’t blog about them (ok, lately I don’t blog about much) because they are usually the same chocolate chip recipe-  my recipe.   Ok, maybe I need to blog them.  They are special.  I digress.  Chocolate chip cookies are a popular favorite for good reason.  The dough is relatively easy to assemble.  Butter.  Chocolate.  Do you need more of a reason?  For the Great American Cookie Swap, I knew I needed something a bit MORE.  In a sea of so many delightfully talented food bloggers, how would i stand out?  Joy the Baker’s Homemade Decadence is how.  When I saw her idea of adding pistachios, my favorite nut of the moment, and smoked sea salt to the classic chocolate chip cookie, I knew I had a winner.  I tweaked the process a little because I have found in my hot Arizona kitchen, chilling is needed between forming and baking to prevent the dreaded spread.  The salty brings out the sweet in these slightly addictive cookies.  I hope Mackenzie at Susie Freaking Homemaker, Juliana at Julie’s Jazz and Melissa at Served Up With Love enjoyed them.
Meanwhile, I made out like a bandit with this year’s Great American Cookie Swap.  I got crunchy, coffee-dunkable chocolate chip biscotti from Miss over at Miss in the Kitchen.  The pretzel, toffee, chocolate chip cookies from Jamie at the Kitchenarium were super addictive.  And  Mindy at the Cheater Chef hit it out of the park with my favorite non-chocolate flavor: Lemon Poppyseed Cookies.


Smoked Sea Salt Pistachio Cookies


1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups dark chocolate chips

1 cup shelled pistachios, coarsely chopped

smoked sea salt, for sprinkling

  1. Put racks in center and upper third of the oven and preheat the oven to 350.  Line 2 baking sheets with parchment paper
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until pale and fluffy, about 4 minutes.  Add the egg and beat for about 1 minute.  Add the vanilla and beat until incorporated.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.  Add this mixture all at once to the butter mixture.  beat on low speed until just incorporated.  Beat in the chocolate chips and nuts.
  4. Scoop the cookie dough, about 2 tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches in between each cookie.  sprinkle generously with smoked sea salt.
  5. Put the cookies in the freezer for at least 30 minutes.
  6. Bake until just golden brown, 10-12 minutes.  Let the cookies cool on the pans for 5 minutes before transferring them to wire racks to cool completely.  The cookies will last, well wrapped, at room temperature for up to 4 days.

Five on Friday

A lot has been going on in my little world.  I could probably do 10 on Friday but that isn’t as cute and I need to get down to business!

1.  I got a new job!  And it is related to my degree!  This is great news.  I am so excited to be using my education.  Of course, it means more studying, but that is ok.  I had the pleasure of getting fingerprinted for it, which is always interesting.  I have now been fingerprinted 5 times.  One time with ink.  That was no bueno.  I was in a suit too, so I was very nervous about getting it on myself.  This time was electronic.  Much cooler.  Apparently I didn’t burn off my fingertips when I worked in restaurants.

2.  I started Crossfit again.  I am just in need of a major change with my fitness and this is a great way for me to get back on track.  The gym was amazing and I am super excited about getting back into it.  I never felt that comfortable at crossfit but maybe Tucson is the place for me to do that!  I did a lot of burpees and power snatches last night.  Weeeeeeee.  I probably look more like this than this.

3.  I am officially obsessed with the Gilmore Girls.  I play it constantly on my Kindle Fire and carry it with me from room to room while I am doing things around the house.  Lorelai annoys me slightly but also reminds me of a good friend (in a good way) and I adore Rory so much.  I have no idea why I didn’t watch the show when it was on TV but I am glad I have it now!  Now Lorelai and Luke need to get together (no spoilers, I’m on season 4).

4.  I am in a major purge of EVERYTHINGGGGGGG.  It’s a long story but my clothes have been in a storage unit far away from me for over a year.  So when we were reunited, I was motivated to junk a lot of them.  Two large trash bags later and now I am itching to be rid of more stuff.  Why is there so much stuff everywhere???  It takes time but, it feels so good when it is gone.  I am trying to replace things and not add to the clutter.  One in, one out.

5.  I am in a cooking rut.  I think I have too many options from which to choose.  I just got Homemade Decadence, by Joy Wilson and Plenty More, by Yotam Ottolenghi, but I haven’t made a single dish from either.  I keep dragging them out, paging through half the book and putting it down and doing nothing.  I was using Seriously Delish, by Jessica Merchant a ton when I first got it and love it, I think I just need to make a concerted effort to use books and not the internet.




Croissants are probably one of my favorite foods.  I am really not a bread person.  I don’t really buy it and I don’t miss it.  I will make a cinnamon roll or the like, but I consider that to be a sweet.  I prefer a savory breakfast and eat eggs in some form every morning.  However, if I am having a rough time of it, a croissant is in order.  When I was working in NYC, every time I departed from the subway in the morning, I passed a bakery that had bagels, rolls, and fresh croissants.  It was so easy to dip in, get my warm, buttery, flaky croissant, and continue the route to work.  Also, my favorite place to eat in NYC is City Bakery.  They take the classic croissant and step up the game with a Pretzel Coissant.  They use a salt wash on the outside of the pretzel and it is a bit dryer (in a good way) than a classic croissant.  The croissant at Starbucks is not great, but not bad, and it will do in a pinch.  Also, it has less calories than most of the stuff in their pastry case.  So, croissants are a health food.


I am currently in transition from one job to another and I have some extra free time.  It is just so much easier to devote your time to these lengthy project when you know you have limited distractions (like a job – hah).  I was inspired by Dominique Ansel’s Cronut recipe that has been recently published.  However, I thought if i were going to ever attempt making the cronut, I needed to make a classic croissant first, to understand the basics of a laminated dough.

I did some research and was pointed to the Cooks Illustrated method.  I read about other home baker’s errors and made a game plan to avoid them.  I loaded up on King Arthur All Purpose flour (not an ad), just recommended since it has a slightly higher gluten content than other all purpose flours.  I also loaded up on Plugra, a high fat content butter.  I scoped our house for a cool spot for the final rise.  I was concerned about this, being in the desert, but I found a closet that is nice and cool.  I watched the Cook’s Illustrated video about a million times and got to work.  The process was lengthy, but straightforward.  I was nervous at the end, just because so much work went into the pastries, but they turned out great.  When I was rolling them, I put some 60% chocolate into some of the croissants, and gruyere sticks and prosciutto in others.  I left more than half plain and wish I had filled more, but all were wonderful.  I found the process a lot less tedious than making a pie.  I think that says something about me, not sure what!



Peaches with Honey, Goat Cheese, and Pine Nuts

Peaches with Honey, Goat Cheese, and Pine Nuts

Peaches with Honey, Goat Cheese, and Pine Nuts

Hi.  Ummm.  Is this thing on?  Long time no post, eh?  Well, it is certainly not because I am not cooking (double negative, gross), but sometimes you have to live life.  I have been cooking my way through a few cookbooks this year, which I would love to tell you more about. The subject at hand is peaches.  When I was little, I think I ate too many ripe and juicy Georgia peaches in one sitting [and got really itchy all over].  Later, I realized that it was hard to find those perfect peaches, hence the gorging.  When we had a CSA in NJ, it was the first time in a while that I bothered with the peaches.  It’s just so hard to find that perfect peach and the peaches sold in the grocery store were a far cry from what I envisioned.  Here in AZ, it seems to be a bit easier for them to get it straight with produce in general, so I found myself drawn to the peach display at the store.  With my grocery shopping, generally I try to stick to the list, but with fresh fruit, I just buy what is in season and looks good.

I thought I would ease myself in here with a easy one.  It’s not even a recipe.  And peaches are probably no longer in season where you are.  However, it was a pretty awesome flash of brilliance on my part, so I wanted it recorded here.

Peaches with Honey, Goat Cheese, and Pine Nuts




2 tbsp goat cheese

1 tbsp pine nuts


Slice peaches into wedges.  Drizzle honey over peaches to taste.  Crumble goat cheese onto peaches.  Sprinkle with pine nuts.  Enjoy!