mMmolasses

I decided that I wanted to make cookies, with all natural sugars of course. My friend over at Alilstrange has got my hooked, absolutely hooked on edibleperspective.com. I love this girl and all of her food and activity adventures. I decided to try the recipe that she posted for molasses cookies.

Off to the neighbourhood hippy supermarket I went to get some organic sucanat. This supermarket is a whole new world for me, and I'm loving it. Sucanat is the contraction of Sugar Cane Natural, or non-refined cane sugar. The juice is squeezed out of the cane, then dried. The result are sweet little grains that kind of look like sand. It's not a processed sugar, so it fits nicely into Jent.

I got home, and was planning on making half a batch of the recipe, only to realize that I only had a quarter of the flour called for. Oops. A quarter batch(ish) it is:

1/3 cup butter
1/2 cup sucanat
2 tbsps molasses
1 egg
1 tsp baking soda
1 cup flour
1 clove
1/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp salt

Cream the butter and sucanat together until soft and fluffy. Beat in the eggs and molasses until just combined. In a separate bowl, mix the dry ingredients together before adding them 1/3 at a time into the wet. Roll into little balls and place on a cookie sheet with a couple of inches space between, and bake at 350 degrees for 7-10 minutes.

These cookies were so yummy. With no processed sugar. I'm totally going to make a full batch next, you can find that recipe here. J, and our neighbour españolo A enjoyed these, and agree on the 5 oslos given.

A garnish attempt - Curried Asparagus

Holy long time no soup! It hasn't actually been that long, just that life has gotten in the way of blog updates. No worries friends, I remembered to take photos of the few soups that have happened.

Curried asparagus. This happened because I realized that we had a bunch of asparagus that needed to be used asap. I'm so happy I did, as the result was delicious, not to mention that those beautiful little tips inspired me to attempt a garnish, something I don't usually do, which results in the pictures on my blog looking like bowls of baby food that I add different food colouring too.

I started off the recipe as usual, with some chopped onions at the bottom of the big pot. A fact about our kitchen: we have two pots, a big one, and a small one. Our kitchen isn't really big enough for a third. The recipe that I referenced called for the curry powder to be added to the onions, so in they went. Then I added some stock, beef stock from one of the stocking attempts, it worked out well. Then in went the chopped asparagus, and some potatoes. That was brought to a boil, and I added some tarragon, cardamom and pepper for good measure. Simmer, simmer simmer, then zap with the handy dandy blender.

The beauty of this soup was that it was really filling. J had recently undergone soup overload, it went something like this: "I'm tired of soup!". We had curry that night. But the next day at lunch, which is when he tried this soup, he called to comment on how delicious and filling it was. It had a really rich aroma. (first sentence ever written using 'aroma', thoughts?). For the phone call complement, and the aroma that had people popping up from their cubes with bright eyes looking for the source of the aroma, I'm going to give this soup 5 Oslos, the first!