Chocolate Chip Cookies with Sea Salt

All I can say is yum. With a touch of salt, these cookies were the perfect blend of sweet and savory. We couldn't stop eating them! Makes about 20-24 cookies.
Salty Chocolate Chunk Cookies (Bon Appetit)

Hoisin Spare Ribs and Coconut Fried Rice

At the store the other day, I snagged 3 lbs of spare ribs for under $2/lb and decided to test them out in the pressure cooker. I also had some leftover white rice and veggies, so while the ribs were cooking, I made some fried rice using a new friend in the kitchen - coconut oil.
Hoisin Spare Ribs in the Pressure Cooker (Food and Wine)
Coconut Fried Rice
3 c cooked white rice, cold
3 cloves garlic, minced
1/2 tsp powdered ginger
A dash of sesame oil
1 1/2 c frozen mixed vegetables
1/2 c of sugar snap peas
2 T coconut oil
1 1/2 T soy sauce
1 egg
1 T scallions
1. Heat 1 T coconut oil in a wok over medium heat.
2. Saute the garlic and powdered ginger in the oil for 30 seconds.
3. Add the rice and break up the clumps with a wooden spoon.
4. Add the remaining 1 T of coconut oil and thoroughly coat the rice.
5. Saute, stirring often, for 5 minutes. Add the soy sauce and sesame oil and mix well.
6. Add the vegetables and cook for another 5 minutes.
7. While the veggies are cooking, whisk up the egg in a small ramekin, and pop in the microwave for 30 seconds to make a mini scramble.
8. Add the egg to the rice mixture and use the wooden spoon to break up the egg.
9. Garnish with scallions and serve.

Strawberry Freezer Jam

Strawberry season always flies by. Especially when it won't stop raining and the strawberry season is cut short. Since strawberries are pretty high up there on my list of tastiest fruits that can be, I always scoop up as many pints as I can when they become available at the farmer's market. This week, I was lucky enough to get them in my share of veggies from the farm.





To maintain that fresh strawberry taste, I took my first stab at making freezer jam, which doesn't involve cooking the strawberries at all. Use this jam like you would any other. It is especially good on biscuits or English muffins.

Strawberry Freezer Jam

Simple Side - Roasted Red Potatoes with Thyme

I received a bottle of avocado oil for Christmas last year, and for the longest time, I wasn't really sure what to do with it. In my opinion, this oil was made for roasting (and fighting cancer, moisturizing your skin. . .) Olive oil could easily be substituted. These potatoes go great as a side with dinner, and are a nice addition to a brunch with friends.
Roasted Red Potatoes with Thyme and Avocado Oil

Skin-on red potatoes, cut into small chunks

Avocado oil
Dried thyme
Seasoned salt (my favorite comes from Penzeys)
Pepper
1. Preheat the oven to 400F.
2. In a large bowl, toss the potatoes with enough oil to lightly coat them (make sure there's enough to prevent them from sticking to the pan).
3. Season with salt, pepper and a generous amount of thyme.
4. Roast on a baking sheet, turning once or twice, until browned and crispy, about 20-30 minutes.

Pork Tenderloin and Sweet Potato Stew in the Pressure Cooker

I'll have to admit that when I initially put all of these ingredients together, I was really nervous about what the end result would be. It reminded me of a game I used to play in the kitchen as a kid - "how many random ingredients can I mix into this bowl, and how can I make it look as inedible as possible?" I was totally wrong about this one - and I knew it as soon as the delicious aroma filled up my apartment.
Pork Tenderloin and Sweet Potato Stew (adapted from this recipe)
1.5 lbs pork tenderloin, cut into chunks
1 T coconut oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large onion, chopped
1 can diced tomatoes, drained
1 small can of diced green chiles
2 T spicy brown mustard
2 T Worcestershire sauce
1 T maple syrup
1/3 c cider vinegar
A dash of powdered ginger
1 1/2 tsp cayenne
1 tsp chili powder
1 1/2 tsp cinnamon
1/4 c sugar
1 tsp red pepper flakes
Seasoned salt and pepper
3-4 small sweet potatoes, peeled and cut into chunks

1. Set the electric pressure cooker to brown.
2. Saute the peppers and onion in the coconut oil until tender.
3. Add everything except the sweet potatoes and set to "stew".
4. Bring up to pressure and cook for 10 minutes.
5. Add the sweet potatoes.
6. Bring up to pressure and continue to cook on the "stew" setting for 10 more minutes.
Tastes great on its own. Tastes extra good with a side of sliced avocado. If you don't have a pressure cooker, the same result could likely be achieved in a slow cooker on low for 6-8 hours or on high for 4 hours, adding the sweet potatoes for the last hour of cooking.

Caesar Salad

The first time I had my aunt Sue's Caesar salad, I begged her for the recipe. The dressing is lemony, fresh, and super creamy. It's my husband's favorite addition to a meal.

Caesar Salad (Barefoot Contessa)

A few small modifications - halve the recipe, use 1 T mayo instead of egg, and omit the anchovies and pancetta.

Strawberry Blueberry Rhubarb Pie

I've been wanting to make this pie ever since a recipe was sent to me by a friend of the family. I'll admit, I used a store-bought crust and made a few modifications of my own, but the pie didn't last long in my house. Man, was this good.
Strawberry Blueberry Rhubarb Pie
1 package of pre-made pie crust dough from Trader Joes
2 1/2 c rhubarb, chopped
2 c strawberries, hulled and chopped
3/4 c frozen blueberries
1 3/4 c sugar
1/3 c quick-cooking tapioca (dry)
1 1/2 T unsalted butter

1. Place the rack in the middle of the oven, and in the rack just below it, place a foil-lined baking sheet to catch any drippings.
2. Preheat the oven to 425F.
3. In a big bowl, combine all ingredients except the crust and butter.

4. Place one pie dough circle in the pie pan and secure the edges.
5. Pour the berry rhubarb mix into the pie pan, dot with butter, and cover with the second pie dough circle.
6. Crimp the edges of the crust and cut a few vents in the top. Make a ring of tin foil around the crust to prevent it from burning.
7. Bake for 40 minutes, remove the foil, and bake for another 10 minutes until the fruit is bubbling.
8. Serve with a scoop of vanilla ice cream.

 I could barely get a picture of it before it was gone!