Tarragon Peas and Mushrooms

tarragon-peas-and-mushrooms

Since tarragon does not thrive in our part of Texas, we grow Mexican Mint Marigold in the herb bed. I use it in any recipe which calls for tarragon, so for this dish I used the pretty mint marigold flowers for garnish.  I always keep Penzey’s dried French Tarragon in the pantry for times when the herb garden is wintering.  This combination of mushrooms, butter, and chopped fresh herb would be a great addition to green beans, too!

Tarragon Peas and Mushrooms

16 ounce package frozen green peas

1 cup fresh baby bella mushrooms, sliced

2 T butter

1 T chopped fresh tarragon or Mexican Mint Marigold plus a few leaves for garnish

herb flowers left whole for garnish

Melt butter to pan and add sliced mushrooms. Saute, stirring occaionally until mushrooms are tender.  Add frozen peas and cook 3-4 minutes, until heated through but not mushy.

Put into serving dish with extra herb leaves and flowers for garnish.

 

Chewy Chocolate Cookies

cookie

Nora and I made a new recipe for chocolate cookies that will be one we consider a keeper!   This is for all the chocolate lovers in our family and yours!  Double chocolate, the taste is deep and rich.  Bake them longer if you want a crisp cookie, but they are best when you watch your baking time carefully and take them out when they are soft and puffy. They flatten as they cool, rich and chewy. Very much like a brownie in a cookie!  There are many recipes similar to this online and in cookbooks. Some use peanut butter chips instead of chocolate chips.

Chewy Chocolate Cookies

1 14cups butter

2 cups sugar

2 eggs

2 teaspoons vanilla

2 cups flour

34  cup cocoa

1 teaspoon baking soda

1teaspoon salt

2 cups semi-sweet chocolate chips

Heat oven to 350°

In large mixer bowl; cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Add chocolate chips.

Drop by teaspoonfuls onto ungreased cookie sheet.  Bake only 8 or 9 minutes. Cookies will not look done, but soft and puffy.  LIft with a spatula and place on wire rack to cool. They flatten as they cool.

chewychocolatecookies

Kale with Cherries and Apple

kale

Even though our garden beds are newly planted, we have lovely winter greens that have begun to thrive in recent cooler weather.  Kale is a favorite, so we planted both red and green ruffled kale as well as Cavallo Negra, or Tuscan Kale.  For a side with baked chicken this week, I sauteed kale leaves, chopped apple, and dried tart cherries. Delicious! For this skillet, I only cut 3 large kale leaves!

Kale with Cherries and Apple

1 Tablespoon olive oil

Kale leaves, stems stripped, and chopped

1 Honey Crisp apple, coarsely chopped

1/2 cup dried tart cherries

salt and pepper

balsamic vinegar

Heat 1 Tablespoon olive oil in iron skillet.  Add kale tossed with apples, and cherries, and saute until kale is wilted.  Sprinkle with salt and pepper and a splash of balsamic vinegar.

 

Apple Spice Cake with Praline Frosting

caramelapplecake

Many of the flavors of Autumn I love most are combined in this apple cake. The cake looks like the cover of my recent Southern Living magazine, but the recipe omits the layer of cream cheese batter that cake features.  The kitchen smells like a cup of chai tea, and we can hardly wait to slice and taste!  Great for dessert, as a treat with coffee, or toasted for breakfast!

Apple Spice Cake
1 cup packed light brown sugar
1 cup vegetable oil
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cardamom
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground coriander
3 cups flour
3 large Granny Smith apples, peeled and grated
Praline Frosting
1/2 cup packed light brown sugar
1/4 cup heavy cream
1/4 cup salted butter
1 teaspoon vanilla extract
1 1/4 cups (about 5 oz.) powdered sugar, sifted

1. Bring brown sugar, cream, and butter to a boil in a 2-quart heavy saucepan over medium, stirring constantly; boil,stirring constantly, 1 minute.

2. Remove pan from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth. Gently stir until mixture begins to cool and thicken, 4 to 5 minutes. Use immediately, sprinkling top with toasted pecans if desired.