Some photos of random things in my kitchen.

So I am digging the adding of photos to the blog, but I am still a little awkward about it. For example, I took a photo last night of my fish preparation, but then forgot to take one when I served it. So, for now, just bear with me and my slightly weird illustrations.

Yesterday I made some cookies from a health.com recipe. Susan Sarandon supposedly eats them. Ok sure, but I had all the ingredients so I gave it a try.

Banana Chocolate Chip cookies
Prep: 10 minutes
Cook: 25 minutes
Makes 16 cookies

Ingredients:
1 cup oat flour
3/4 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/3 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raw sugar
1/3 cup canola oil
1/3 cup plain soy milk
1/2 teaspoon vanilla extract
1/2 ripe banana cut into small pieces
1/4 cup chopped walnuts or other favorite nut
1/3 cup semisweet vegan chocolate chips

1. Preheat over to 350. Combine first 6 ingredients (through sugar) in a bowl. Wish together oil, soy milk and vanilla in separate bowl. Add wet mixture to dry ingredients, stir to combine. Fold in banana, walnuts and chocolate chips.
2. Line a baking sheet with parchment paper. Scoop dough onto pan with small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on wire rack.

My substitutions: I didn't have oat flour (who does?) so I used whole wheat flour because I thought it might have a similar density. Instead of raw sugar I used 1/4 c. regular white and 1/4 c. brown. I used regular skim milk in place of soy milk. I used walnuts and added raisins, as the K-man has sacrificed chocolate for Jesus, so I wanted to make something he could eat. They turned out well, and tasted a little like banana bread. And it made 18 cookies instead of 16.


Last night I made fish for dinner. I bought some haddock fillets at Whole Foods, and added a scoop of pesto, shredded carrots and shredded zucchini. Then I steamed it in a parchment packet. It looked like this



I used a "parchment heart." Fold a piece of parchment, and cut a heart shape out of it, big enough for all your fish and veggies. Coat with cooking spray, then load everything in. Fold around the edges, starting with the "cleavage" of the heart. When you get to the bottom point, twist, and it should stay sealed. I baked for 15 minutes at 450. I liked this preparation because I only used a little oil, so it was very healthy. I wish I had taken a pic of it after it was cooked!

Now, I am having coffee, and

going to make some oatmeal with banana and peanut butter. I'm volunteering at our booth at the Auto Show today, then bopping over to Target to buy a new yoga mat. Mine is getting all crumbly, and it's embarrassing because it sheds little orange pieces all over the room.

Have a great Sunday! Go USA hockey!