totally balanced September 21, 2009
Posted by molly in : desserts, fish, salad , trackbackit’s been a busy evening in the particular kitchen. not only did we manage to cook a nice and healthy dinner, but i just made a batch of cookies and phil’s been baking cupcakes (the same recipe as saturday) for his students. they are lucky boys.
lemon thyme salmon with bean & herb salad, and carrots & ginger
this dinner was a perfect combo of health. the salmon was cooked perfectly, the carrots and ginger were unboring, and the bean salad (a favourite of ours) was FIERY. phil simply pan-fried the salmon on a griddle with salt, pepper, olive oil, and the rest of the lemon thyme. the chopped carrots were boiled with several big slices of ginger. below is the recipe for the bean & herb salad.
the particulars:
- 3 shallots, sliced
- 1 garlic clove, chopped
- 1 red chili, finely chopped
- 1 can cannellini beans, drained
- handful of fresh flatleaf parsley, chopped
- grated zest and juice of 1 lemon
- fry the shallots and garlic in some olive oil for a few minutes. add the chili and cook for a further minute.
- add the beans, cook to warm through, then toss with the parsley, lemon juice and zest, and a pinch of salt.
simple! our red chili was potent, and my mouth was on fire for a good 45 minutes after eating dinner. i’m building up my tolerance, apparently. i don’t really know what for, but it seems like a good idea.
immediately after dinner, i got to work on the cookies. from veganomicon, the original recipe calls for walnuts, which i didn’t use.
double chocolate chip orange cookies
the particulars:
- 2 cups spelt flour
- 2/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup rapeseed oil
- 1 1/2 cups sugar
- 4 tsp ground flaxseeds
- 1/2 cup rice milk
- 2 tsp vanilla extract
- 3/4 cup chopped dark chocolate
- 3/4 cup candied orange peel
- preheat the oven to 350F / gas mark 4
- in a large bowl, sift together the flour, cocoa, baking soda, and salt.
- in a separate bowl, mix together the oil and sugar. add the flaxseeds, rice milk, and vanilla, and mix well.
- fold in the dry ingredients in batches. mix until a nice stiff dough forms. add the chocolate pieces and orange peel.
- line three baking sheets with parchment paper. spoon the dough onto the lined cookie sheets to form about 18 cookies (these will be large).
- bake for 10 minutes. remove from the oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
like i said in point 5, these are pretty huge cookies. if i had more baking sheets, i would have made a greater amount of smaller cookies. but i’m sure my coworkers won’t mind 
lessons learned: don’t use the small red chilies in the bean & herb salad – they’re just too powerful! and make the cookies smaller next time, they expand pretty quickly in that 10 minute oven bake!
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