I have posted some new speaking engagements on the Speaking page. If you are in St. Louis or nearby, I’ll be in two places the 14th of March, morning and evening, so do check that out. And if you are interested in listening to podcasts or downloading other talks of mine, Rosie has worked her magic and added those as well.
~ Capturing the context of contentment in everyday life ~
Every Thursday, here at Like Mother, Like Daughter!
My friend brought me tulips and I remembered about the penny! They stood right up the whole time!
Looking for a little snack that doesn’t have refined sugar in it? I know I am. If you are here on this blog for the most Lenten, abstemious, penitential, and rock-bottom sorts of tips on how never to eat a thing until Easter, you are not exactly in the right place.
Snackers gotta snack.
So here you go: Lenten “cookies” that you can have with tea or milk or a battered tin cup of cold water, your choice. They make me happy because they have dates in them, they don’t feel like guilt with icing on top, and I can send them to my little college gal who runs laps around me, penance-wise. That’ll get her.
The recipe is at the end of the post. These are the pictures so you know you are on the right track, but listen, this is simple. Here’s what your dough will look like (yes, you can do it by hand too — find a stray 11-year-old and make him do it):
Take your scraps and roll out in a shape that approximates the dish you want to bake it in, so you don’t spend all day rolling out and cutting into circles what will then be quite dry biscuits indeed:
Cut the bars while they are still warm.
I was going to post about soup, as promised, but my method for making soup is most un-reproducible. I gave up. We had two soups the other night: Broccoli cream soup, which I’ve posted about before (you can make it cream of Anything, really). In this case I also threw in a small amount of mashed potatoes that I was saving to put in my bread dough but couldn’t find at the time. I used some broth from the roast chicken we had had on Saturday as well as milk and cream.
The second one was using the leftover mujadara (cracked wheat and lentils that we always have for Ash Wednesday and Good Friday). Usually I blend it into homemade cream of tomato soup — it adds a nice body and is so nourishing. But this time I also had sauce left over from Chicken Curry Casserole* (which wasn’t absolutely curry — it had ras el hanout in it as well, which is an Egyptian spice mix) and a little bit of delicious ratatouille.
So I made what I described as “North African Lentil Soup” — well, it was good. But try making a recipe for it!
But that is what I do. And it’s always tasty, you know? But hard to blog about…
This is me taking out the various leftovers and brainstorming. The apple slices are not involved:
This is me making stock, which in this case consisted of the chicken carcass, previously roasted, in water with some mushroom stems I had squirreled away on the freezer:
This is me, starting the broccoli soup:
So yeah, here you go —
— but no recipe!
Always be careful of the stray date pit! My poor food processor blade!
Lenten “Cookies” Like Mother, Like Daughter
Preheat the oven to 350°
- About 3/4 cup chopped dates (less or more is fine) — if you have whole, pitted (supposedly) dates, process them now in the food processor to chop them and set aside to add at the end. If you have chopped dates, just add them at the end.
- 1/2 cup honey
- 1/2 cup butter
Process or otherwise cream the honey and butter.
- 1 c. all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tbsp. to 1/4 c. sesame seeds
- 1 tsp. vanilla or in this case, orange blossom water, which I realize you might not have on hand, but which goes with sesame and dates, or any little spoonful of liquid of your choosing just to help the dough come together if it’s not.
Process or mix well.
- 1 c. dry rolled oats (for the food processor, regular will be good; for mixing by hand, quick-cooking might be best, but it doesn’t really matter)
Add the chopped dates and mix together. Your dough should look like the first cookie photo up above.
Roll to about 1/4 inch on a lightly floured board, cut into rounds with a cookie cutter. Put the scraps into a ball and re-roll, putting this dough into a pan that will fit it — cut into bars after it bakes, before it cools.
Bake on a greased cookie sheet (and pan) at 350* for 8-10 minutes (a bit longer for the bars). Cool on a rack.
*You can google this highly American hot-dish–style recipe, but you will get something very NOOCD**. I make it with real cream sauce, leftover chicken from a roast, the rice and broccoli that I served with said roast, and just a little or no actual, not lite, mayo and lots of whole-milk yogurt. I try to make extra sauce to use for something else, in true Save-A-Step fashion.
**NOOCD = “Not Of Our Class Dear,” an acronym developed by a college classmate’s grandmother to warn her away from people said grandmother did not approve of. A useful code to bandy about, very un-PC, but there you go. In this case referring to canned cream of mushroom soup, velveeta, and the like. But when classy-ed up, a nice way to use roast chicken leftovers, and one of Bridget’s faves.