Intro to me

I cook meals like the next mom but I would say it is out of necessity. I love to eat good food and sit down for a meal but the planning, shopping, fixing, toiling, mess ups, and clean ups all while my children are pulling on me leave me exhausted and regretfully sometimes sorry that I even bothered. I do it all because I prefer home cooking for my taste buds and wallet. What I really like it photographing. So this just gives me one more thing to take photos of!
Madelin and I are planning on teaming up. She will provide the recipe and creation and I will photograph it. It should be awesome because she is a beautiful and scrumptiously awesome culinary artist.
These cookies are the Hillary Clinton Cookies that Loni posted. What a great recipe! I could eat them all day. But honestly, I am inclined to think that Mrs Clinton (God bless her) has never made them. I just can't see her in the kitchen giving them to Chelsea with a glass of milk.
So there you go. That is my intro. You should seriously make these cookies.
Sally

"Fresh" Corn and Bean Salsa

Photo by Madeline L.

Here is a delicious Salsa I've put together with some corn out of my freezer.

Fresh Corn and Bean Salsa

Ingredients:

Corn 1 cup

Black Beans 1 cup

Cilantro 1 large handful Diced

Avacados 2 cubed

Tomatoes about 3-4 Romas or one case of Cherry 

(Any kind works, this picture shows Cherry Tomatoes halved) 

Green Onions 4-5 Springs

Cumin, Salt, Pepper, and Garlic Powder to Taste

This salsa is a great addition to Chicken, beef, pork, or fish tacos.

Hello, its me, Loni

Hellos!

My name Is Loni P. and I'm an author on this blog. Sorry for the unfortunate picture, I had a limited choice--my husband has the camera card who knows where and if I put this off any longer, well, you might never get to know me.

I am a self-proclaimed veggie lover (I read that on an another blog and wondered if there is another type of proclaimed veggie lover...). I believe in healthy eating, whole grains, healthy fats, variety-- however there is a time and place for all things. I LOVE cookies. true, deep love. I guess that makes me a self-proclaimed cookie lover.

I'm great at following recipes--stellar, in fact. I'm not good at just whipping things up out of my own head--usually a disaster. I like Julia Child, not a huge fan of Rachel Ray. I really like trying new recipes with new flavors (though, when I say new I'm talking more capers than, say, octopus.)

Lets see, what else? I'm a mom of two and a wife of one. I enjoy making things that my husband tells me are "beautiful" and "amazing" and that are also good for him. I want my kids, and my husband and I, to grow up with respect for food and open minds to flavors.

So, there you have it. I'm looking forward to sharing good foods and getting some great ideas for good foods.

Perfect Pie Crust and Chicken Pot Pie

I've found it. The most PERFECT pie crust. hands down. ever. And its all thanks to Julia Child. It turns out she really is a culinary genius though the woman did NOT know the meaning of low fat or heart healthy (though, seriously, she lived to be 92....not bad for a woman who's every recipe contains 3 lbs of butter....ok a little exaggeration there, but still :)). The recipe is following, though I'm sorry to say there is no picture to encourage you to try it. The chicken pot pie it was used for (meant to serve 6 to 8) was eaten straight out of the oven by two apparently hungry missionaries, my husb and I, with not a scrap left. It truly was a thing of beauty, however...golden, flaky beyond your wildest dreams (who doesn't dream of pie crust) and so tender....did i mention completely delicious as well? With out further ado, here's the holy grail of pie crusts and the chicken pot pie filling as well, just for kicks.

Julia Child's Pie Crust from the Art of French Cooking Vol 1

2 c flour (scooped and leveled)

1 tsp salt

1/2 tsp sugar

1 1/2 sticks chilled butter cut into 1/2 inch bits

4 Tbsp chilled shortening

a scant 1/2 c iced water plus droplets as needed.

Mix together dry ingredients. Add fat and with your finger tips only (or a food processor if you are lucky enough to have one) quickly rub the flour and fat together until the fat is broken into pieces the size of oatmeal flakes. (Mine were a little larger. You mix it a little later so don't be too worried--the idea here is to do this quickly.)

Add the water and blend quickly with your fingers held together and slightly cupped to gather dough into a mass. Sprinkle up to 1 Tbsp more water droplets if needed to get any stragglers into the main body. Then press dough together firmly--it should just hold together and not be sticky. Then, on a lightly floured surface, place the dough ball and with the heel of one hand, rapidly press the dough away from you by two spoonful bits. The smear should be 6 inches or so. This finishes blending the fat and the flour.

Gather the dough together into a disk, cover it with plastic wrap and refrigerate for at least 2 hours.

Roll dough out to 1/8 inch thick and 2 in larger then your pan. Follow baking directions for the dish you are making

If you need a baked crust, bake crust, weighted with pie weights, for 15 to 20 min in 400 degree oven.

Loni's Chicken Pot Pie Filling

4 Tbsp butter

1 small onion, chopped

3 carrots, chopped

3 celerys, chopped

1/3 c flour

4 c chicken broth (give or take)

1/2 c cream

1/2 tsp thyme

3 c chicken, diced (I usually use left-over rotisserie chicken but you can also just boil chicken breasts and chop them up!)

2 to 3 c vegetables, diced (I like to use 2 or so cups of Costco's Normandy Vegetable blend, heated for 3 or 4 minutes in the micro)

Cooked potatoes, diced (optional)

3/4 c peas

1 bunch fresh parsley, chopped

salt & pepper, to taste

Over medium-high heat melt butter and cook onion, carrot, and celery 10 min, moderating the heat so butter doesn't burn. Whisk in the flour, allow to cook for 1 min more. Slowly whisk in the chicken broth, reduce heat to low and let cook 10 min or until desired consistency. Add cream and thyme and let cook a few minutes longer, taste for seasoning and add salt and pepper if needed. Remove from heat.

In oval casserole dish put chicken, veggies, peas, parsley, and potatoes (if using). Pour sauce over all and stir. Place pie crust over casserole, letting the edges drape over the side. Pinch the pie crust around the edge of the casserole to seal. Cut three air holes in crust and brush on a wash of beaten egg.

Bake pot pie in 400 degree oven for 50-60 min. Be ready for some seriously delicious food!

How To: Pressure Cook Beans and Loni's Brazilian Black Beans.

These beans are the best I have ever tried. As you have been introduced to Loni Platt before (with the best Oatmeal Chocolate chip cookies), she has gone way and beyond to help us celebrate Cinco de Mayo by adding these to our Pork Barbacoa Salads. Loni served a mission in Brazil for the LDS church and has since cooked up many dishes that she had become accustomed to eating from the locals there. She makes these beans from dry and un-soaked in her pressure cooker. They are fast, easy and a perfect addition to any meal.

For 1-2 cups of Black Beans:

Sort Beans. Looks for unattractive beans and even rocks. :)

Clean beans in a strainer and cool water.

Put in Pressure Cooker.

Cover with 2 knuckles above of water. Yes, your knuckles. When in doubt, it is better to have more water than less (they will burn).

Put the lid on, lock, turn heat on high until weighted top starts to "spin and dance", then turn down to med-high. Cook for approximately 25-30 minutes. Turn off heat.

Don't forget to let the pressure release by itself. When the pressure lock drops, take off the lid and check the beans. If they are still hard, put them in for an additional 10-15 min. You also may need to add more water.

*
Loni's Brazilian Beans Recipe:

1/2 beef bouillon cube (Loni uses the Knorr Brand)

1-2 cloves of chopped garlic (optional but, very good)

1 bunch of chopped green onions

1 bunch of chopped cilantro

*

Directions:

Pour a little vegetable oil (Not Olive) in a skillet over med-high heat. Saute ingredients until they smell good (1-2 min). Ladle 2 or so cups of broth from the beans into the skillet. Let them simmer together for an additional 1-2 minutes. Add salt.

*

Return broth to the beans that are on med heat. Taste and add salt as needed. For thicker beans, crush beans against side of pan and allow them to simmer for 10 minutes.

From the Kitchen of Loni Platt - Oatmeal Chocolate Chip Cookies

Photo Taken by Sally Anderson

  This month has been very busy for me so far, but not so busy to make great things to eat. However, too busy to get to the computer to show them to all of you. While up in Idaho this week, I was able to make this great recipe for Oatmeal Chocolate Chip cookies that may all ready be well known amongst those who like to bake a good batch once in a while. Check it out for yourself.

I would like to introduce you to one of my favorite chefs, Loni Platt. She has amazed me with her abilities to make great meals and her specialty, desserts. Even if it is not of her own creations (like this recipe), I have to believe that it is one of her many gifts to make food taste ever so better. Here is a step by step instruction of Hilary Clinton's Famous Oatmeal Chocolate Chip Cookies. Enjoy!

Ingredients
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
1 cup packed brown sugar 1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups rolled oats
2 cups semisweet chocolate chips


Directions:
Preheat oven to 350 degrees F (180 degrees C). Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxed paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy. Add eggs and beat until light and fluffy.

Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips.


Drop batter by rounded teaspoonfuls onto baking sheets. Bake for 8-10 minutes or until golden.

Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely.

A lot of people tell me that this recipe would probably be just as good with raisins, what do you think?