Valentine's Cookies

Here's an easy sugar cookie recipe so you can get right to the Valentine's cookie decorating.  It is one of the recipes we use for our annual Christmas Cookie party so I know it's a good one.  And it is the most simple cutout cookie recipe I have ever used.  This is the one to use if the kids are helping in the kitchen.

Sugar Cookies with Decorating Icing
and Colored Sugar Sprinkles

Sugar Cookie Cutouts

2 eggs
1 cup sugar
1 tsp. vanilla
1/2 cup butter or margarine, melted and cooled a bit
2 3/4 cup self rising flour*
parchment paper

Preheat oven to 350 degrees.

In a large bowl, mix eggs, sugar, and vanilla.  Add butter.  Slowly add flour until just combined.  Divide dough in half and form two disks.  Wrap one disk in plastic wrap while working with other.

Cut two large pieces of parchment paper.  Sprinkle one disk with flour on both sides then place on a piece of parchment paper.  Place other piece of parchment on top.  Use rolling pin to roll out dough, stopping frequently to peel off parchment, sprinkle dough with flour as needed, and flip over and repeat the process.  (You don't want to roll out dough real thin only to find out it is stuck to the parchment.)  Once you have it rolled out as thin as you want (approx. 1/4 inch), make sure it is not stuck to either piece of parchment and then place dough with parchment on a cookie sheet and into the freezer for 5 minutes.  Remove dough from freezer and cut out cookies as desired, reserving scraps. (These cookies puff up so don't use intricate cookie cutters.)  Repeat with second disk. You can re-roll scraps to make additional cookies.

Place cutout cookies on parchment lined cookie sheet and bake at 350 degrees for 10-12 minutes. 


*Self Rising Flour (I didn't have self rising flour so I made 3 cups using recipe below then used the 2 3/4 cups in recipe and the rest for dusting as needed.)
approx. 3 cups self rising flour = 3 cup plain flour + 4 1/2 tsp. baking powder + 3/4 tsp. salt - whisk together then measure amount needed

Quick Fix Meal

I keep lots of fresh and frozen food on hand to cook up some delicious meals without any planning.  Tonight I wanted to make a simple one dish meal because I had to leave before dinnertime for a class.  Originally I was going to make mushroom risotto, then changed my mind to shrimp pasta so I thawed some shrimp.  As I was cleaning up my newspaper from the table, I noticed a recipe for Butternut Squash and Coconut Shrimp soup which sounded even better.  It sure pays to keep all varieties of food available!

Butternut Squash and Coconut Shrimp Soup

1 Tbs. peanut or canola oil
1/2 cup chopped onion
1 clove garlic, chopped
2 tsp. fresh ginger, finely chopped
2 tsp. red curry paste, or more to taste
2 tsp. brown sugar
1/2 tsp. salt
1 medium butternut squash, peeled and cut into 1 inch cubes (about 4 cups)
1 bunch of kale, washed and torn into pieces, discarding stems
2 cups chicken broth
1 (14 oz) can coconut milk
1 tsp. lime zest
juice from one lime
1 lb. medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1-2 Tbs. chopped fresh basil (if desired)
1/4 cup unsweetened coconut, toasted (if desired)

Heat oil in a large soup pot over medium-high heat.  Add onion and cook until onion is translucent.  Add garlic and ginger and cook 30 seconds.  Add curry paste, brown sugar and salt and cook 1 minute.  Stir in butternut squash, kale, broth, coconut milk, lime zest, and lime juice and bring to a boil.  Reduce heat and simmer until squash is tender, 15-20 minutes.

Stir in shrimp and simmer until just cooked through, about 3 minutes.  Remove from heat and stir in cilantro and basil.  Top with coconut and serve.

Yummy and Light Asian Night

Once again I've got salmon.  The easiest protein to cook and quite healthy so we eat it weekly.  Tonight I looked back at an old post and decided to go for Asian Salmon in Foil.  I didn't have tons of fresh veggies but did have a pound of green beans that needed to be used.  I found an Asian themed version that was delicious.  A simple meal of fish, green beans and rice was yummy!

Sesame Green Beans with Asian Salmon and Rice

Sesame Green Beans

1 lb. green beans, tips trimmed
1 Tbs. peanut oil (or vegetable oil)
1 tsp. sesame oil
2 garlic cloves, minced
1/2 tsp. crushed red pepper
1 Tbs. soy sauce
1/2 tsp. toasted sesame seeds*

Bring a large saucepan of water to a boil.  Plunge beans into water and cook 5 minutes.  Drain beans and run cold water over to stop the cooking.  Set aside to drain thoroughly.

Heat peanut oil in large skillet over medium-high heat and add sesame oil, garlic, and red pepper.  Cook 30 seconds then add beans and soy sauce.  Cook 2 minutes or until heated through.  Sprinkle with sesame seeds and toss to coat.

*To toast sesame seeds, place in a non-stick skillet over medium high heat and cook, shaking pan frequently, until seeds begin to turn brown.  Immediately remove from hot pan.