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.
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 1⁄4cups butter
2 cups sugar
2 teaspoons vanilla
2 cups flour
3⁄4 cup cocoa
1 teaspoon baking soda
1⁄2 teaspoon 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.
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
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.
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!
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground coriander
3 large Granny Smith apples, peeled and grated
1/2 cup packed light brown sugar
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.