Related Posts Plugin for WordPress, Blogger...

Salty Oat Cookies

Salty Oat Cookies

The sweet-and-salty combination is always a hit with me. Even as I try to watch my salt intake, I have a special place in my heart for salty oatmeal cookies.

There used to be a bakery near my house that had wonderful salty oat cookies. Every once in a while I would treat myself to one and usually finish eating it before I got home. Then the bakery changed their recipe, and the cookies, while still good, were not supreme. About a year ago, the bakery closed and salty oat cookies receded into my taste memories.

Although oatmeal cookies are a dime a dozen, the salty oat variety are not so common, at least around here. With an “out of sight, out of mind” mentality, I thought I was done with them. But this week, a craving for them came on like a last blast of winter. Nothing I could do would shake that incredible need for a salty oat cookie.

Read More
Comment
Print Friendly and PDF
Related Posts

3 Food Label Secrets Your Mother Didn't Teach You

3 Food Label Secrets Your Mother Didn't Teach You

If you like to run into the grocery, grab your favorite items, head straight for the check-out, and dash out of the store, you may hate this post. But I can guarantee that if you slow down and read labels of the packaged food you buy, you’ll be surprised.

Right now those of you who are “natural foods” shoppers are rolling your eyes, with a “not me” feeling of superiority. Not so fast. My friend Betsy, whose experience sparked this post, is a careful, natural foods shopper. She is on a strict diet, watching what she buys and eats. In fact, I kid her mercilessly about her favorite meal – quinoa, drizzled with olive oil and lightly sprinkled with sea salt. Yet she too was fooled into buying something that had an ingredient that she doesn’t eat.

Food labels are full of information – and surprises. 

Read More
2 Comments
Print Friendly and PDF
Related Posts

Perfect Matzo Brei

Perfect Matzo Brei

Matzo Brei could be my favorite part of Passover. (Notice that the word is “brei” not brie – we’re not talking about French cheese.) Literally “brei” is Yiddish for fried, so the name translates to “fried matzo.”  It is a dish from the Eastern European Jewish tradition that is typically made for breakfast or brunch.  In my house, we consider matzo brei the Passover equivalent of pancakes or French toast; it takes a bit more time to make than you would spend on breakfast for an ordinary weekday morning, but is perfect for a weekend treat.

Basic matzo brei is incredible simple to make and requires only 5 ingredients: matzo, water, eggs, milk, butter or an equivalent (oil or margarine) for frying. 

How to make the perfect matzo brei? That’s simple too. 

Read More
Comment
Print Friendly and PDF
Related Posts