Tag Archives: coconut

Dairy Free Chocolate Chip Oatmeal Cookies

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These cookies were a LIFE-SAVER when I was eating dairy free for my daughter. They were easy, cheap, and I could freeze the dough to solve my ice cream cravings. I adapted the recipe from several different recipes…you can really play around with the ingredients (add more nuts, more oatmeal instead of nuts, coconut flakes instead of nuts, etc.). The first time I made them, I used all coconut oil (instead of shortening). They had too much coconut flavor for me….I liked the half shortening, half coconut oil combo the best. If you use only shortening (and omit the coconut oil), make sure you use butter flavored shortening. I didn’t get a photo of them once they were cooked (because I usually end up just eating the dough frozen…don’t judge). But they cook up beautifully…nice and chewy the way cookies were meant to be.

9/10 I think they could be a 10/10 if I could use butter 😉

Makes about 9 dozen little cookies

Prep: 10-15 minutes (doesn’t include cook time)

Ingredients:

1/2 cup shortening

1/2 cup coconut oil

1 cup slightly packed brown sugar

1 cup white sugar

2-3 eggs (I like the chewiness that 3 eggs gives)

2 teaspoons vanilla extract

3 cups oatmeal (or 2 cups oatmeal, 1 cup flaked coconut)

2 cups all-purpose flour (or 1 cup all-purpose, 1 cup whole wheat)

1 tsp baking soda

1 tsp baking powder

3/4 tsp salt

3/4 tsp cinnamon

2 cups Ghirardelli dairy free chocolate chips (see picture below) or any dairy-free chocolate chip. MAKE SURE YOU CHECK THE INGREDIENT LIST ON THE BACK! I accidentally ate dairy so many times because I didn’t check the back. If it says “milk fat”, it has dairy in it.

1 cup chopped nuts (I prefer pecans or almonds)

Instructions:

1. Preheat oven to 375. In a large bowl, cream shortening, coconut oil, and sugars until smooth and fluffy. Beat in eggs and vanilla.

2. On top of the sugar mixture, pour in (in this order) the oatmeal, flour, baking soda, baking powder, salt, and cinnamon. Use a fork to whisk in the baking powder and soda into the flour before mixing everything into the sugar mixture.

3. Add chocolate chips, coconut (if using), and nuts. These are the only dairy free chocolate chips I could find (without ordering specialty ones) in our local grocery store. Again, check the back…you never know when a company will change their ingredients.

4. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheets. Bake at 375 for 8-10 minutes or until edges are very lightly browned. Don’t overcook these unless you like crunchy cookies…especially if you used whole wheat flour!

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Thai Style Chicken Soup (Tom Kha Gai)

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This was yummy. Even Mr. HHF was surprised at how much he liked it. Toddler ate it too…but picked out the mushrooms (he’s never a fan of those). Make sure you use real lemongrass (not the jarred or canned kind) and don’t skimp on it. It’s worth the splurge. I’d never cooked with real lemongrass before, but after trying this soup (and some lemongrass tea), I’m definitely growing my own as soon as Mr. HHF starts the greenhouse heaters in January! Make recipe as is for an appetizer, or add extra mushrooms and chicken (about a cup of each) for a main course.

9/10 Mr. HHF said when he looked at it, he thought he was going to give it a 6/10, but he was pleasantly surprised. I think the mushrooms freaked him out.

Serves: 4 as a main course or 6-8 as an appetizer (make sure you add extra chicken and mushrooms as a main course…especially if you are cooking for guys

Prep time: About 30 minutes

Recipe adapted from: The Best International Recipe Book

Ingredients:

1 tsp oil (olive, grape, or vegetable)

3 stalks of lemongrass (only the bottom 5 inches), peel off the outer layer then slice thin

3 large shallots or 1 medium white onion (I used white onion)

8-16 sprigs cilantro (we all LOVE cilantro, so I always add more)

2-3 T. fish sauce

4 cups low-sodium chicken broth (or 4 cups water with 3 chicken bouillon cubes)

2 (14 oz) cans coconut milk (regular coconut milk is MUCH yummier than the light coconut milk)

1 T. sugar

1/2 lb white mushrooms, cleaned and sliced 1/4 inch thick

1 lb boneless, skinless chicken breasts (about 2 breasts) halved lengthwise and sliced on the bias into 1/8 inch pieces

3 T. lime juice (I only had key lime juice…we didn’t notice a difference)

2 tsp Thai red curry paste (comes in a little jar with a black lid in most grocery stores)

Garnish: 1/2 cup fresh cilantro leaves, 2 fresh Thai or jalapeno chilis, 2 sliced scallions , 1 lime cut in wedges

Instructions:

1. Heat oil in large saucepan until shimmering. Add lemongrass, shallots or onion, chopped cilantro, and 1 T. of fish sauce. Stir frequently until just softened but not browned (2-5 minutes).

2. Stir in the chicken broth and ONE can of coconut milk (don’t make the same mistake I did of adding both cans). Bring to simmer over high heat. Cover and reduce heat to low. Simmer until the flavors have blended, 10-15 minutes. Strain out all the solids in a strainer or with a fine slotted spoon. Sorry, I forgot to take a picture of this step…pretty sure the toddler was getting into trouble at this point!

3. Return strained soup to the saucepan and bring back to a simmer. Add the 2nd can of coconut milk and the sugar. Bring to simmer and add sliced mushrooms. Cook until slightly soft, 2-3 minutes. Add chicken and stir constantly until all the chicken is white, 2-3 minutes. Remove from heat.

4. Add lime juice, curry paste, and fish sauce to taste (1-2 tablespoons…the fish sauce makes it salty so be careful). Garnish soup with cilantro, chiles, scallions, and lime. Hubby added sriracha sauce.

I served this soup with a peasant style bread because we already had that, but it would be yummy with rice noodles, quinoa, or rice. We ate the leftovers with rice the next day, and it was equally as yummy!