Quinoa Spinach Stew

From: A Fork in the Trail cookbook

Recipe:

Hot Mama Grade: TBD 

Hot Mama Notes: TBD

I didn't realize I was almost out of quinoa when I chose to make this recipe. Oops! So I only have about a half cup of quinoa instead of 3/4c, since that is what I had. Also, I lost a bit more through a too-large sieve (oops! :/). 

Moroccan Chicken

Recipe from: A Fork in the Trail cookbook

Recipe:

Hot Mama Grade: A

Hot Mama Notes: This stew is DELICIOUS! I will definitely be making it again! I used half a large white onion, and a large yellow squash along with a regular sized zucchini. I think my yam was on the small side, but you get what you from the grocery store. I used two carrots. I used slightly less than the entire can of chick peas (I ended up eating some, ha!). I omitted the cayenne pepper. I had no saffron, so I used an 1/8 teaspoon of each of the following: turmeric, cardamom, smoked paprika, and regular paprika. I don't know what it was supposed to fate like exactly, but it came out amazing! 😁❤️ Everything else is per the recipe. I will be dehydrating one serving, but the rest we will eat! 😁😊

Lavender Chocolate Chip Cookies

Originally from:

https://winealittlecookalot.com/lavender-sea-salt-chocolate-chunk-cookies/?ssp_iabi=1684036059138#mv-creation-69-jtr

Ingredients:

¾ cup Unsalted Butter, at room temperature, 1.5 sticks

¾ cup Light Brown Sugar, packed

¼ cup Granulated Sugar

1 Egg, at room temperature

2 tsp Vanilla extract

2 cups All-Purpose Flour

2 tsp Cornstarch

1 tsp Baking Soda

½ tsp Salt

2 tsp Dried Lavender Buds

1 ½ cups Semi-Sweet Chocolate Chunks, or chocolate chips

Course Sea Salt, for sprinkling

Instructions:

In a large bowl with hand mixer or in stand mixer with paddle attachment, beat the butter, brown sugar, and sugar on medium speed until light and fluffy, about 2 minutes.

Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda, salt and lavender. Add to the wet ingredients, and beat on low until combined.

Add in the chocolate chunks and mix to combine evenly.

Cover dough with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.

Preheat oven to 350 degrees, line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll dough into about 1" balls using your hands. Space about 2" apart on the baking sheets.

Bake for 10-12 minutes, until lightly golden brown around the edges. Immediately sprinkle with sea salt once removed from oven before cooling.

Cool for 5 minutes on the baking sheet, then transfer cookies to a cooling rack to cool completely.

Notes

*Cookies stay fresh covered at room temperature or stored in an airtight container for up to 1 week

Hot Mama Grade: B+

Hot Mama Notes: I tasted one of these cookies when a coworker gave me one. SO GOOD!! I promptly asked her for the recipe link - yum! I used the full package of milk chocolate chips (2 cups) from Nestle because why not?? 🍫😂😋😍 I put the dough in the fridge for 1 hour because I couldn't bear to wait any longer!! 🤣🤣 I might have used slightly more butter as I put 2 sticks of frozen butter outside to thaw in the 115F heat left it out a little too long. Ha! It is room temperature all right! 🤣 So it might be closer to 1.75c butter. Ish. I got my lavender from Amazon as frys didn't have any.

These cookies are very lavender-y! I like them but I'm not sure I will make them again. The kids were unimpressed. They didn't hate the lavender, but didn't love it, either. The sea salt is nice with the lavender. Chilling the dough really allows the cookiea to keep their shape which is nice. I baked them about 11.5 minutes per batch and also did the salt then wait 5 minutes before taking them off of the pan.