Oatmeal Peanut Chocolate Chip Cookie Recipe - 50 Women Game Changers In Food - Maida Heatter

Oatmeal Peanut Chocolate Chip Cookies

Sometimes I just need an excuse to make cookies. Believe it or not, my kids actually are not huge sweet eaters (although they do love their ice cream), but they do appreciate good home baked cookies once in a while, especially chocolate chip cookies (but only if they're soft and fresh out of the oven...I know...they are so picky!). 

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Vegan Mango Panna Cotta with Kiwi, Mango and Strawberries

Mango Panna Cotta topped with Gold Kiwi Fruit, Mangoes and Strawberries.

During the summertime, I love all the fresh fruit that's available, especially berries, melons, and tropical fruits like mangoes, kiwi fruit and papaya. Recently, I was sent a box of Zespri Kiwi Fruit, and had the chance to experiment with both Green Kiwi Fruit and Gold Kiwi Fruit. I have to say that I am partial to Gold Kiwi Fruit, perhaps because it's more unusual or because I like its more tropical flavors. Now that I've run out of these Gold Kiwi Fruit, I've been on the lookout in our local supermarkets and have seen them in a few stores. Although Gold Kiwi Fruit is not as easy to spot as Green Kiwi Fruit, it's definitely worth the effort to look for them - you won't be disappointed.

Zespri Gold Kiwi Fruit

I made Kiwi Popsicles and Frosty Kiwi Coolers with the Green Kiwi Fruit, which were very quick and easy to make. However, I wanted to make something a bit fancier with the Gold Kiwi Fruit, they're that special.

This summer, I bought a pack of agar agar from our local Asian grocery store. It perked my interest as I remember when I was growing up, my mom made some desserts using agar agar. However, after bringing it home, I didn't know what to do with it. The agar agar I bought came in long strands. The agar agar I remember my mom using was in "bars."

Unlike gelatin, which is derived from the collagen inside animals' skin and bones, agar agar comes from seaweed. I never really thought about this until I googled gelatin and found that, not only is gelatin used in "JELL-O" gelatin mixes, but also gummy bears, marshmallows, and some yogurts. After I read this, I was a little grossed out - who knew?

Whereas gelatin must be refrigerated to gel, agar agar sets up at room temperature in an hour, requiring no refrigeration. That's one thing I like about vegan foods - since there's no dairy or eggs, there are no worries about leaving food out at room temperature for a short period of time.

When I started researching how to use the agar agar I bought, I saw that most recipes used powdered agar agar or agar agar flakes. I also noticed that the proportion of agar agar to liquid to make it gel was roughly 2 teaspoons of agar agar powder or 2 tablespoons of agar agar flakes to 2 cups of liquid.

Agar Agar Flakes that I made by grinding Agar Agar Strands in a coffee grinder.

One resource suggested grinding agar agar in a food processor, blender or coffee grinder. I first tried the food processor, which failed to break up the strands of agar agar. So, I cut the agar agar strips into smaller pieces and put them in the coffee grinder, and I ended up with nice agar agar flakes.

I came across a recipe for Vegetarian Vanilla Panna Cotta on the Enlightened Cooking and decided to use this as a reference. To highlight the tropical theme I wanted to convey with this dessert, I made a Mango Panna Cotta, topping it with some Zespri Golden Kiwi, Mango, and Strawberries.

Vegan Mango Panna Cotta with Fresh Fruit

I happened to have some So Delicious Passionate Mango Yogurt which was perfect for this tropical theme, but vanilla yogurt would work just as well.

Whoops! I ran out of strawberries, but these were still really good.

Printable Recipe

Ingredients:

• 1 1/4 cup coconut milk
• 1/4 cup organic sugar
• 2 tablespoons agar agar flakes
• 1 cup So Delicious Passionate Mango Yogurt
• 1 mango (you should have about 1/2 cup)
• 1 teaspoon vanilla extract
• Kiwi Fruit, Mango, or other fruits, cut up, for topping

Directions:

1. In a medium saucepan, combine the coconut milk, sugar and agar agar flakes. Let stand 5 minutes. Bring to a simmer, then reduce heat to low and cook 6-8 minutes, until agar is dissolved. Remove from heat.
2. Puree mango flesh in a food processor. Add agar agar mixture to the bowl and process until smooth.
3. Add yogurt and vanilla extract to bowl and process until blended.
4. Divide among ramekins or dessert glasses. Cover tops with plastic wrap. Agar agar will set in 1 hour. If you are not serving it right away, transfer panna cottas to the refrigerator.
5. Just before serving, top with fresh Kiwi Fruit, Mango, and any other fruit you like.

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A Tribute To My Father-In-Law

My dear, sweet father-in-law, Paul.

I am dedicating this post to my 93-year old father-in-law, Paul, who just passed away this week. Paul immigrated to the United States in 1951, where he received his Master's degree in engineering from the University of Michigan and his PhD from Columbia University. He was a devoted husband, and was married to my mother-in-law for 50 years before her passing 4 years ago. Not only was he an extremely intelligent man, but one of the dearest, most loving men I have ever known.

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Chia Seeds {Chia Seed Coconut "Tapioca" Pudding}

Chia Seed Coconut "Tapioca" Pudding

Now that I have a son with numerous allergies, I've been trying to come up with new gluten/dairy/egg free snacks, that are healthy, delicious and satisfying. I'm not sure why, but my little guy seems to be hungry all the time. It has become such a challenge, especially since I'm trying to dream up well-balanced, healthy snacks, within the confines of all his allergies.

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Healthy Meals That Comfort

It's hard enough trying to eat healthy when you're well, but when you're stressed out or not feeling well, it can be especially challenging.  There are days I've felt like crawling into bed with a comfy blanket, fluffy pillow, and a container of Haagen-Dazs ice cream.

Fighting cancer requires a strong body, mind, and spirit.  Diet is just one component, but an important one in the treatment of cancer.  Eating the right foods builds up the immune system, which enables the body to fight and inhibit cancer growth.
Having had the opportunity to cook for a number of friends with cancer, I've come to learn that cancer can make a person crave certain foods, so when preparing meals for loved ones with cancer, it becomes a balancing act of satisfying their cravings while providing a healthy meal.

Recently, I made dinner for a friend with breast cancer, a true warrior.  She had been craving comfort foods such as chicken, mashed potatoes, and quiche.  Between weekly chemotherapy appointments, doctor's appointments, moving to a new town, and more, it's no wonder she was craving comfort foods.  I would too.  Honestly, I don't know how she does it all.  She is an amazing woman that I am in complete awe of.  She has the most beautiful smile, unbelievable determination, and is one of the people who inspired me to start this blog.

Initially, I have to say I was intimidated by the "comfort food theme."  How would I make comfort foods like quiche and mashed potatoes, which are typically high in fat, healthy?  I poured through cookbooks, magazines and the internet, looking for ideas.
Here's what I came up with:

• Greek Lemon Chicken
• Ellie Krieger's Caramelized Onion, Mushroom and Gruyere Quiche
• Mashed Potatoes
• Marcia Kiesel's Summer Vegetable Gratin
• Sauteed Kale with Garlic
• Lidia Bastianich's Braised Lentils and Spinach
• Rice Pudding with Blueberry Compote

At first glance, this menu sounds heavy, but in fact, it has less fat than traditional recipes.  To balance out the menu, I included a variety of vegetable dishes.  Aside from providing a healthy meal, my hope is that this dinner provided some comfort for my friend.  

Here are some of the recipes:

Greek Lemon Chicken

Traditionally, chicken on the bone is used; to reduce the fat content, I used boneless chicken breast.  The marinade provides a spa treatment and keeps the chicken moist.

3 pounds boneless chicken breast

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

3 garlic cloves, minced

1 tablespoon Greek seasoning

zest of one lemon

salt and pepper to taste

To make marinade, whisk together olive oil, lemon juice, garlic, Greek seasoning, lemon zest, salt and pepper.  Put chicken in a container or Ziploc bag.  Pour marinade over chicken and toss well.  Refrigerate at least 2 hours.  Remove chicken from marinade and place on a baking sheet lined with parchment paper.  Bake at 375 degrees for 20-25 minutes or until done.  

Mashed Potatoes

The combination of buttermilk and olive oil gives these mashed potatoes a rich taste without using butter.  I like Yukon Gold potatoes because their color and taste give the mashed potatoes a more "buttery" look and flavor than Idaho potatoes.

2 pounds Yukon Gold potatoes, peeled

3 tablespoons extra olive oil

1/4-1/2 cup non-fat buttermilk

salt and pepper to taste

Place potatoes in a pot of water, making sure there's enough water covering the potatoes.  Bring to a boil and cook until tender, 20-30 minutes depending on the size of the potato.  Drain potatoes and mash using ricer or electric mixer.  Add olive oil and buttermilk, adding more buttermilk as needed to reach desired consistency.  Season to taste with salt and pepper.
Note:  Potatoes absorb liquids differently, depending on their starch content, so add more or less buttermilk to reach the desired consistency.

Rice Pudding

adapted from Ellie Krieger on FoodNetwork.com

2 cups water

1 cup Arborio rice

3 cups vanilla almond milk

1/4 cup raw cane sugar

pinch salt

1 cinnamon stick

1 vanilla bean

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 375 degrees fahrenheit.

Bring water to a boil in an ovenproof saucepan.  Add the rice, cover and simmer for 20 minutes, until rice is nearly cooked.  In a large bowl, whisk together almond milk, sugar and salt.  Cut vanilla bean lengthwise (but not all the way through) and scrape seeds into almond milk.When rice is cooked, while still hot, add almond milk mixture and cinnamon stick.  

Cover, and place in oven.  Cook for 45-55 minutes, until rice is mostly absorbed, but there is still some liquid.  Remove pan from oven and remove cinnamon stick.  Stir in vanilla extract, cinnamon and nutmeg.  Pudding will be slightly liquidy; excess liquid will be absorbed into rice as it cools.

Serve with Blueberry Compote.

Blueberry Compote

adapted from Rebecca Katz's Cancer-Fighting Kitchen cookbook

1 1/2 cups frozen blueberries

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

1 teaspoon agave nectar

Combine blueberries, lemon juice, lemon zest and agave nectar in a small saucepan. Cook over medium heat for about 4-6 minutes, or until mixture is reduced to a syrupy consistency.

To serve, spoon rice pudding (warm or room temperature) into dessert glasses.  Top with warm blueberry compote.

More Healthy Comfort Food Recipes:
Branny Boils Over's Mashed Cauliflower and Sweet Potato
Tiffin Tale's Indian Comfort Food: Red Bean Curry with Rice
Simple Bite's Lemon & Oregano Roast Chicken
My own Easy Chicken Soup with Pasta

Anti-Cancer Ingredients: Olive Oil, Lemon Juice, Onions, Mushrooms, Whole Grains, Tomatoes, Kale, Lentils, Spinach, Blueberries

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