Fruity Puree Cookies

Fruity Puree Cookies (from the petit appétit cookbook, lisa barnes)

¾ cup organic brown sugar

¾ cup expeller pressed canola oil

1 cup apple puree

½ tsp salt

1 tsp vanilla extract

½ cup organic oat bran

½ cup organic toasted wheat germ

1 ½ cup organic whole wheat flour

½ cup organic soy flour

Heat oven to 350 F. Combine sugar and oil in a medium bowl until smooth. Add remaining ingredients, one at a time, mixing after each addition. Refrigerate dough for 30 min. Roll 1 Tablespoon pieces of dough into balls and place on a greased or parchment-lined baking sheets. Flatten cookies with a fork that has been dipped in flour. Bake for 12-14 minutes or until golden brown underneath. Remove cookies with a spatula and cool on wire racks.

Yields: approx. 100 cookies

Nutritional Information: serving size 3 cookies, calories 110, total fat 6g, sodium 40mg, cholesterol 0 mg, total carbohydrate 13g, dietary fiber 2g, sugars 6g, protein 3g

Wheat-Free Fruity Puree Cookies (from the petit appétit cookbook, lisa barnes)

¾ cup organic brown sugar

¾ cup expeller pressed canola oil

1 cup apple puree

½ tsp salt

1 tsp vanilla extract

1 cup organic oat bran

2 cups organic brown rice flour

Heat oven to 350 F. Mix sugar and oil in a medium bowl until smooth. Add remaining ingredients, one at a time, mixing after each addition. Roll 1 Tablespoon pieces of dough into balls and place on a greased or parchment-lined baking sheets. Flatten cookies with a fork that has been dipped in flour. Bake for 12-14 minutes or until golden brown underneath. Cookies will be light colored on top. Remove cookies with a spatula and cool on wire racks.

Yields: approx. 100 cookies

Nutritional Information: serving size 3 cookies, calories 110, total fat 6g, sodium 40mg, cholesterol 0 mg, total carbohydrate 15g, dietary fiber less than 1g, sugars 6g, protein 1g

# Far Breton (from Brittany not Great Britain !!!!)

Far Breton and its lunar landscapes...(hopefully it'll be good...I did not tasted it yet !)

- 200g (7 oz) flour
- 200g (7oz) sugar
- 4 eggs
- 1 liter (0.25 gal) milk
- 1 sachet of vanilla sugar
- 300g (10oz) unstoned (is that right ?) pruned

Mix everything but the pruned in a pan, make it gently baked until it starts to become a bit less liquid, then pour it into your cake pan with the pruned inside and make it bake for 50 minutes.

(I know what you will say it's pretty much like a flan but what's the hell, why not a bit more of regionalism now that I am here !)

I can’t believe it’s Spring Chicken

This is a quick and easy meal that cooks in less than 30 minutes without sacrificing taste.

Ingredients:

Boneless Skinless Chicken Breast, Raised Without Antibiotics (3 pieces)

Organic Shitake mushrooms 3.5oz

¼ sliced organic onion

3 crushed organic garlic cloves

¼ cup of Balsamic vinegar

Organic Lemon

Cooking oil

Fresh Basil

Fresh Oregano

1 table spoon of sea salt

½ table spoon of grated rainbow pepper

Medium Grain Organic Couscous

Organic baby romaine salad

Organic Goat Cheese with mixed herbs

Extra virgin Olive Oil

Grease medium skillet (10”/25cm) with cooking oil and turn on heat on low.

Dice chicken and poke holes in the pieces (this helps the seasoning to seep into the meat with more ease). Add chicken and shitake mushrooms to the skillet. Evenly distribute rough sea salt and grated pepper over the chicken and mushrooms; add crushed garlic and the onion slices. Squeeze lemon, add ½ a cup of vinegar and 1 cup of water. Set heat to high. Stir occasionally. Cook the mixture for 15 minutes or until the chicken is slightly golden. Voila!

For the couscous, I grease the small saucepan with cooking oil and set the heat to high, add the diced onion, as it begins to fry I add a cup of couscous. Water is then poured over the couscous so that is completely submerged. It is best to make sure the water covers the couscous by about ½ an inch (1cm). I add a pinch of salt and a squeeze of lemon juice and let it cook for 5 five minutes in the covered pot. It should sit covered for another two minutes. Once done I sprinkle some basil over it.

The baby romaine salad, is seasoned with plain old salt and pepper, extra virgin olive oil and crumbled goat cheese with mixed herbs.

Serves two.

chocolate explosion cookies

8 oz organic unsweetened chocolate
2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
3/4 cup organic unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup unsalted butter
1 cup of organic dark-brown sugar
3 large eggs
2/3 cup white chocolate chips
One 3.5 oz bar of dark chocolate chopped
1 cup toasted and chopped walnuts

Preheat Oven to 350

Melt the unsweetened chocolate in double broiler or short bursts in microwave. Set aside

Sift flour, cocoa powder, salt and baking soda together. Set aside

Cream butter and brown sugar until fluffy

Add eggs, one at a time until well incorporated. Add vanilla extract, melted chocolate and 1 teaspoon water

Add dry ingredients, Add white-chocolate, chopped chocolate bar and nuts

Bake for 12 minutes, makes 30 cookies


Enjoy enjoy, and brush your teeth afterwards

Crepes bretonnes

For each series of six crepes:
- 100g flour (3.5oz)
- 1 egg
- 50g sugar (1.7oz)
- 20g butter (0.7oz) --> to put melted butter in the paste allows not to be obliged to put butter in the pan
- 2cl water
- 25cl milk (one cup)
- little bit of salt

"Jump" the crepes ! Universal law: first one is always a mess...