Oatmeal Chocolate Chunkies

Oatmeal Chocolate Chunkies 17 I made these to serve a double purpose: to provide cookies for the shindig last week (which was my parents’ 40th wedding anniversary), and also for the birthday of one of my coworkers – so I froze the dough for the birthday (which is tomorrow, yay!) and made the rest up for the party. I made these traditional oatmeal chocolate cookies with a little bit of a twist – the addition of some chipotle spice. It’s not excessive, but feel free to omit the spice if you wish. Oatmeal Chocolate Chunkies 16

Start by creaming together 1 cup butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar until it’s all lovely and fluffy.

Oatmeal Chocolate Chunkies 1 Beat in 2 eggs and 2 teaspoons vanilla. Oatmeal Chocolate Chunkies 2

Now whisk together 2 cups flour, 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and then — DRAMATIC PAUSE — 1/2 teaspoon chipotle powder.

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Then mix in about 1 cup oats. If you want them more oaty and nubbly, then add in 2 cups total – that’s up to you. The more oats you add the more structure the cookie will have. I was looking for flat and crispy so I only put in the one.

Oatmeal Chocolate Chunkies 10 Chop up as well a large amount of chocolate. This worked out to about 2 cups chopped Belgian chocolate. Mmmm … Oatmeal Chocolate Chunkies 8

Now chuck the dough in the fridge for a little bit to chill so it’s easier to manipulate. Preheat your oven to 350°F and line some baking sheets with parchment. Plop rolled teaspoons of the dough onto your baking sheet and spread them out as they will flatten and expand while baking. I put them too close in these pictures so act accordingly.

Oatmeal Chocolate Chunkies 12 Bake the cookies for about 10 minutes, rotating the baking sheets halfway through, until the centres are set. Let the cookies cool on the rack for about five minutes before putting them on a wire rack to cool completely. Enjoy! Oatmeal Chocolate Chunkies 14

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Taco Cups

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To celebrate the success of our Bench Cover Thingy, Cait and I held a wee taco party afterwards. These are inspired by Kevin & Amanda, and I think I’ll be cooking these up pretty often. They’re easy and provide a tidier option to those of us who like hard-shelled tacos. Plus kids will love being able to make up their own custom tacos in advance. Also tacos always remind me of my favourite joke, but I don’t wanna taco ’bout it. You’ll have to watch it to see what I mean. This recipe makes enough for 24 taco cups, which feeds four hungry adults quite nicely.

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Start with half a large sweet onion and dice that up.

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Grab 2 tomatoes and dice them too.

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Why yes, that IS dog hair on my tomatoes. Thank you for asking.
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I swear that I removed the dog hair before dicing. I promise. Maybe.

Scoop up some spices: 2 tablespoons chilli powder, 1 tablespoon ground cumin, 1 tablespoon cornstarch, 1/2 teaspoon chipotle, and some ground black pepper.

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You’ll also need some meat. I used about 3/4 kilogram extra lean ground beef.

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Sauté your onions in about 1 tablespoon olive oil until translucent and amazing-smelling. Tip in the meat and stir, breaking it up into little pieces, until it’s browned all over. Drain it if necessary (the bonus of extra-lean is you don’t need to drain).

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Remove the meat and onions from the heat and tip them into a large bowl. Dump in your spices and mix them around.

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Tip in the diced tomato as well and give that a good stir. Set that bowl aside for a spell.

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Now preheat your oven to 375°F or thereabouts. Grate up about 2 cups cheddar cheese (you can use more or less if you like).

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Grab a muffin tin and generously brush the whole thing with olive or vegetable oil (or use cooking spray). I did the 24 taco cups in two separate batches so they were fresh and hot, so I only needed the one tin, but if you’re doing them all at once you will obviously need two tins.

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Now you need some wonton wrappers. Square ones are probably best.

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Press a wonton wrapper into the bottom of each hole in the muffin tin.

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Spoon a small amount of meat, onions, and tomatoes into the spaces as well.

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Top with a wee bit of grated cheddar.

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Then jam on ANOTHER WONTON WRAPPER. Press everything down underneath it so you still have space to put stuff.

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Spoon in some more meat/onions/tomatoes and top with additional cheese.

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Bake for 10-15 minutes, until the wonton bits that you can see are brown and the cheese is melty and bubbly.

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Cait and I found that about five minutes on a cooling rack after baking made them a bit more solid and easier to handle. Just be careful when you’re scooping them out and run around the edges with a spoon to make sure nothing is still attached to the tin.

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Top with a dollop of sour cream and some fresh chives and you are golden.

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Chipotle Beans (and Rice!)

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This probably should be a Wingin’ it Wednesday kind of post but it’s so good I simply can’t wait that long. This came out of the fact that I had been remiss in cleaning our refrigerator and there were some sad looking contents that really needed to be dealt with.

It also makes for a super quick dinner because most of the ingredients just need to be heated up and then you’re set.

Start by cooking up (or heating up) some rice. I’m using brown rice here because that’s the sum total of rice I had in my house but you can use whatever you want.

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Then I chopped some stuff: onions, green onions

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Some cold Italian sausages we’d barbecued the night before …

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And some very sorry-looking tomatoes.

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Then I drained and rinsed a can of black beans. You can use any kind of bean you like – just make sure they’re not dried or that would taste bad.

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Then I heated up some oil and butter in my big cast iron skillet and cooked the onions until they were translucent and smelled amazing.

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Added in some garlic and the beans and gave that a stir.

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Then I chucked in the rest of the stuff.

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Added a wee sprinkling of ground chipotle.

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And a few dollops of sweet salsa (this stuff has mangos in it and I love it).

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Then I stirred it all around until everything was soft and amazing.

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And then served it over rice with a dollop of sour cream.

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The cilantro garnish is growing on my table. I hope it will flourish in the backyard once it gets warmer.

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This was so good I don’t want to wait until I clean the fridge again to make it once more!

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Citrus Chipotle Cranberry Sauce? Believe it.

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I made a fancy cranberry sauce for Christmas last year but for some reason I didn’t blog it. This year for Thanksgiving (13 October in Canada) I wanted something a little spicier (but not much spicier) than the traditional sauce, so I thought that this would be a good bloggable opportunity, and I modified this recipe I found on Epicurious (originally of Bon Appétit) to do it. The result is a delightfully rich cranberry sauce with a hint of savoury and garlic and a smoky after taste. It’s truly amazeballs (yes, that is the technical term).

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Start with 2 dried chipotle chillies. Super dried. Gross.

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Plop those in a medium saucepan filled with water and bring it to a boil. Reduce to a simmer and let those chillies soak up the hot water for an hour to an hour and a half, depending on how dried out they are. You want to be able to mince them in the end. Your house will smell like chipotle for like forever, just a warning. But that’s not necessarily a bad thing.

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Grab yourself an orange and a lemon and zest them.

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I used a small rasp to get most of the zest but I used one of the fancy kinds for cocktails to get a bit of rind for colour.

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Juice the lemon while you’re at it and save the juice. Eat the orange because it’s good for you. DO IT.

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When the chillies are soft, drain them and then plop them in another pot with 24oz fresh cranberries (that’s two of the standard bags you get at the grocery store), the lemon and orange zest and lemon juice, 3/4 cup dried diced apricots (optional but worth it), and about 2 cups sugar. I actually saved a splash of the chipotle water and added it in as well, probably about 2-3 tablespoons.

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Heat that over medium, stirring, until the sugar is all dissolved.

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Now, you’re supposed to keep the chillies in there until the end and then take them out, stem and deseed them, and then plop them back in. But my chillies were so soft they started falling apart almost immediately.

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So I took out the bits of chipotle earlier, minced them (which was easier than I thought it would be, considering how hard they used to be), and added them back in. A few stray seeds made it in as well but there’s no harm in that.

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Keep cooking the berries, stirring occasionally now, until they start to softly POP open (it’s a delightful noise, I promise). Stir in 2 teaspoons minced garlic, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground cumin.

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Keep stirring that until the sauce starts to thicken a bit and you can tell that the flavours have all gotten to know each other. Then you can remove it from the heat and let it cool.

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Chill the cranberry sauce for up to one week before it’s needed. It also freezes fantastically.

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I actually hope this lasts until Thanksgiving Monday. The Pie and I keep scooping out bites of it with a spoon.

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Chipotle Beans and Sausage: In the Woods

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This was our final hot meal on our camping trip, and the only one that involved the purchase of a pre-prepared element: baked beans (though if I’d had some of mine in the freezer you can bet all you own that I would have used them).  I did adapt it from The Camping Cookbook in that I used sausages, not hot dogs, as the meat addition.

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This is definitely my idea of campfire food.  This is something my dad would come up with over the fire – though if he made it, it would be slightly burnt coming out of his ancient frying pan. Now, this was *supposed* to be the last meal we ate at camp, but it ended up being the first meal we cooked at home after abandoning our damp post.

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Even the deer were getting the hell out.

Considering the downpour that occurred while I was cooking it in the safety of my warm and dry kitchen, I did not regret my choice to come home a day earlier.

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Drop about 1 tablespoon olive oil into a large frying pan and let that heat up.

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Add in 1 small onion, chopped finely, and sauté for a few minutes, until the onion pieces become translucent. Slice up 2 sausages (your choice, but spicy is probably better) into medallions and cook those with the onion until they’re done all the way through and slightly crispy at the edges.

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Sprinkle on as well as 1/2 teaspoon chipotle (or more if you prefer).

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Crack open a 400g can of baked beans (I chose maple, but chili style would add a kick) and add that to the mix.

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I love this can opener. It is literally the best $16 I ever spent.  I’m so miffed that Lee Valley doesn’t sell them anymore.

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Cook, stirring occasionally, until everything is hot and bubbly and nice and thick.

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Grate up some cheddar cheese (I used 1 cup grated cheddar because I am a greasy glutton) and sprinkle over top of the beans before serving.

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Twisted Bee Ell Tee

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I love taking classic dishes and putting a little something extra in them to add just that little bit more to their perfection.  And there is nothing more perfect than the classic BLT (that’s a bacon, lettuce, and tomato sandwich, for those few of you uninitiated).  But is that actually true?  No.  Because you can always add.  There’s the BELT, for instance: bacon, egg, lettuce, tomato (on a biscuit, no less).  And a variation of the grilled cheese that we like around these parts, the BTC (bacon, tomato, cheese).

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As I have learned, adding avocado makes pretty much ANYTHING better.  In fact, I think I’m going to make a decree here for the Avocado Rule, which parallels the Pie’s Banana Rule, wherein adding a banana to anything (shakes, smoothies, pies) makes it better.  So this one is the same rule, but, you know, with avocados.  So we’re making a BALT (bacon-avocado-lettuce-tomato).

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We don’t do a lot of sandwiches here at Ali Does It, but with the Pie away for the weekend it’s all I can really muster up the energy for.  This sandwich is at the high end of my give-a-crap level for the next few days.  So stand back in awe.

First you take a nice ripe avocado.  And you cut it open.  And you get rid of the pit.

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And you empty it into a bowl.  I know, this is heady stuff.

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And you mash it up with some garlic and some lime juice.

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Until you have a marvellous guacamole.  I would use a whole avocado for one sandwich but the Pie doesn’t let me so I would recommend one avocado for TWO sandwiches.  Leave that alone for a bit.

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Then you take a couple teaspoons of mayonnaise (whatever kind you want, it’s your sammich), and add a sprinkle or two of chipotle seasoning. Give that a stir.  Tada.  Now you have chipotle mayo.  CAN YOU EVEN HANDLE IT?  Me neither.

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Slice up a tomato while you’re at it.  And wash and dry some lettuce.

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Now you need some bacon.  However much you want, cooked however you like it.  I would recommend at least two slices of bacon per sandwich, but you can do what you want.  I’m not your mother.

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Slice up some bread of your choosing.  This is a simple ciabatta.  Regular sandwich bread is standard.  What is the total BEST though is a nice fresh croissant (it might be my favourite thing ever, especially if you add some gooey Brie to your BALT).  Like the BEST.

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Now you put it together!  Smear on some spicy mayo and soothing guacamole, then layer on your bacon, lettuce, and tomato and you’re good to go.

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Did you need a DIY on how to make a sandwich?  Perhaps not.  But I don’t care.  Because now I get to eat this. With a salad that is mostly comprised of exactly the same ingredients: lettuce, tomatoes, bacon, and bread. Oh well.

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Pumpkin Soup

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Right.  So.  In my effort to effectively use all the pumpkin purée left over from our Pumpkin-Off, all 14 cups of it, we are starting to get sick of pumpkin (though the amount of fibre that has been added to our diet is extraordinary).

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The solution?  SOUP.  Most pumpkin soup recipes call for a single can (a little less than 2 cups) of the stuff, but I’m just gonna giv’er and dump in the rest of what I got.  BLAM.  It came out to about 2 1/2 cups.

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I don’t really feel like blending this soup, because the pumpkin is pre-puréed, so I’m just going to cut everything else up really small. It’s a really quick recipe, too, no need to simmer for a long time, so you can make it, say, just before lunch, and then eat it right away.

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First I got my spices ready: minced garlic, a little bit of cumin, some curry, and a bit of chipotle.

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And the incidentals: lemon juice (don’t mock my plastic lemon, it’s the best I can do in Newfoundland), chicken broth, and coconut milk.

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Then my vegetables: three carrots, an onion, and a red pepper.

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The carrots I scrubbed and grated with the skins still on.  That’s good vitamins for ya.

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The red pepper and onion I diced up.

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In a large saucepan, then, heat up a bit of olive oil on medium-high and toss in your onions.  Cook those until they’re softened.

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Then add in your cup o’spices, and stir that around for a minute or so.

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Chuck in your grated carrot and diced pepper and stir that around as well, spritz it with lemon juice, then add in your coconut milk and stir until fully incorporated.

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Add in the pumpkin finally (it was already cooked, so I didn’t want to overcook it), and pour in the chicken broth until you’ve reached a consistency that you like.  Let that simmer for about 20 minutes and that’s it, you’re all done.

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Season with salt and pepper, and a little more lemon if you like.  At the eleventh hour I added a teaspoon ground cloves to boost the pumpkin.

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This one came out a bit spicy, because I guess my curry was hotter than I had previously thought. I would recommend serving with a bit of yogurt or sour cream.

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