February 2008 Archives

Snickerdoodles

½ cup margarine or butter
1 ½ cups all-purpose flour
1 cup sugar
1 egg
½ teaspoon vanilla
¼ teaspoon baking soda
¼ teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon ground cinnamon

In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour (does anyone actually do this?? Not me!).

Shape dough into 1-inch balls. Combine the 2 tablespoons sugar and the cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes 24 - 36 cookies.

I thought I'd try a few recipes (which I slightly modified) from the new Real Simple magazine. I was extremely pleased with the way everything turned out. It all was delicious!

Oven Fries
1 1/2 pounds russet potatoes, cut into wedges
3/4 teaspoon Kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil

Preheat oven to 400º F. Toss potato wedges with Kosher salt and pepper in a plastic zipper bag or bowl until evenly coated. Spread evenly onto a non-stick (important!) rimmed baking sheet. Roast until golden brown, stirring once half way through, for about 40 minutes.

Grilled Salmon
4 6-ounce salmon steaks (you can also use mahimahi)
1 teaspoon extra-virgin olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon pepper

Lightly brush 6-ounce salmon steak with olive oil, season lightly with kosher salt and pepper. Grill over medium-high heat for 5 minutes or so per side, depending on thickness, until cooked through. I use a stove-top double grill pan. You can spend hundreds of dollars on one, but I found mine at Target for $49.99 that works beautifully. They are worth every penny!

Grapefruit, Avocado, and Spinach Salad with Honey Lime Dressing
3-4 ounces fresh organic spinach (you can also use watercress)
1 pink grapefruit
1 avocado, cut into chunks
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 teaspoons honey
2 scallions, trimmed and thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper

Wash spinach thoroughly and dry. Cut away the peel and white pith of the grapefruit with a knife and slice the fruit into 1/4-inch rounds. In a small bowl, combine the olive oil, lime juice, honey, salt, pepper, and scallions. Divide the spinach, avocado, and grapefruit among the individual plates. Top with the salmon and drizzle with the honey lime dressing.