Oatmeal Chocolate Chip - David's

1. Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt– you’ll add the oats later.

2. Mix the wet ingredients together.

3. Combine the wet and dry ingredients.

4. Add the oats and chocolate chips. The dough will be thick and sticky.

5. Chill the cookie dough. I recommend at least 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.

6. Scoop cookie dough balls. About 1 Tablespoons of dough per cookie– 

7. Bake. The cookies are done when the edges are set and the centers still look soft.

 

Ingredients

• 1 and 1/2 cups (190g) all-purpose flour

• 1 teaspoon ground cinnamon (optional)

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (2 sticks; 230g) unsalted butter, softened

• 1 cup (200g) packed light or dark brown sugar

• 1/2 cup (100g) granulated sugar

• 2 large eggs, at room temperature

• 1 Tablespoon unsulphured or dark molasses*

• 2 teaspoons pure vanilla extract

• 3 cups (240g) old-fashioned whole rolled oats

• 1 and 3/4 cups semi-sweet chocolate chips*

 

Instructions 

1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.

2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on mediu m-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

4. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

5. Scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.

6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!

Lamb Steak

• 4 center-cut lamb steaks (approx. 3 lbs., can substitute beef ribeye)
• 1 tsp. Kosher salt 
• 1 tsp. (Or less to taste) Ground black pepper 
• 1 tsp. Garlic powder
• 1 tsp. onion powder (granulated onion)
• 4 tsp. fresh lemon thyme, minced
• 1 Tbs. olive oil

DIRECTIONS

1. Season the lamb with the salt, pepper, garlic powder, and onion powder.
2. Place a cast-iron, stainless steel, or other heavy-bottomed frying pan on a burner over medium-high heat. Add the oil and allow to become very hot (a drop of water should sizzle).
3. Lay the seasoned lamb in the skillet and let sear or 2 minutes to develop a golden-brown exterior.
4. Flip the lamb over and sear the other side for an additional 2 minutes.
5. Reduce the heat to medium and return the steaks to the first side.
6. Cook the lamb for 4-6 more minutes, occasionally spooning some of the pan juices over the top of the lamb to add more flavor and to expedite cooking.
7. Flip the lamb steaks over again and continue to pan-fry until they reach an internal temperature of 145 degrees, about 4 minutes.
8. Insert an instant-read thermometer into the middle of the thickest part to check the temperature.
9. Transfer the lamb steaks from the pan and onto plates or a cutting board. Let rest for 5 minutes before serving so the internal juices settle.
10. To serve, garnish with the fresh thyme.

Banana Bread - Lexie’s

• 
  

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened 

3/4 cup brown sugar

2 eggs, beaten

4 mashed overripe bananas

1 cup of chopped walnuts or pecans

Directions

• Step 1
  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• Step 2
  In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Step 3
  Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

No Yeast Bagels - David's

1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*

2 tsp baking powder (make sure it’s fresh)

3/4 teaspoon kosher salt (use less if using table salt)

1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)

1 egg white, beaten (whole egg works fine too)

optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

INSTRUCTIONS
Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Everything in the fridge White Bean Soup

Bacon

Carrots (diced)

Onion (diced)

Celery (diced)

4 Garlic cloves (minced) 

Zucchini

3 (15 oz) White Cannellini Beans 

Kale

Spinach 

1-2 Lemon juice

2 cups vegetable broth

1/2 tsp dried rosemary

1/4 tsp dried thyme 

1 pinch crushed red pepper

Freshly cracked pepper 

Before you begin, pour one of the cans of cannellini beans with its liquid into a blender and purée until smooth. Drain the other two cans of beans. 

Mince the garlic and add it to the soup pot with olive oil. Sauté the garlic until fragrant. 

Add the purred beans and drained cans of beans, broth, rosemary, thyme, crushed red pepper and freshly cracked pepper. Stir to combine.

Place a lid on the pot, turn heat up tp medium-high and bring to a boil. Once boiling, turn the heat down to medium low, remove the lid and allow it to simmer for 15 minutes, stirring occasionally.

Smash the beans slightly to thicken the soup even more. Add salt as needed. 

Or- 

Cook bacon and set aside. 

Use bacon fat to Sauté onion, celery and carrot with garlic.

Add zucchini, kale and spinach late in the process.

Add lemon last. 

Beef Marinade

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 Tbs garlic powder
3 Tbs dried basil
1 1/2 Tbs dried parsley flakes
1 tsp ground white pepper
1/4 Tbs hot pepper sauce (optional)
1 tsp dried minced garlic

Marinade for up to 8 hours before cooking

Baba Ghanoush

1 large eggplant, roasted

1/4 tahini 

1/4 lemon juice (about 2 lemons) 

3 cloves garlic, minced

2 Tbs sesame seeds

1 1/2 Tbs olive oil
Salt to taste

1. Preheat oven to 400 degrees. 
2. Place eggplant on baking sheet lined with parchment paper, and make holes in the skin with a fork. Roast it for 20 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. 
   Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. 
   Refrigerate for 3 hours before serving.
   Will last 2-3 days refrigerated.