Mama’s Cookies (Icelandic Sandwich Cookies)

I have no idea why these are called “Mama’s Cookies” but that is the traditional name for these gingerbread sandwich cookies. I think the healthy version turned out pretty well, although I think the powdered sugar frosting filling is nicer than the Rapadura one.

Tuesday Twister – Butter Cookies – Meringues – Sourdough Pumpernickel

This doesn’t seem like such a marathon cooking week as the last few, although I did make a roast leg of grass-fed Icelandic lamb that we had in the freezer. (When we see it at Whole Foods we splurge, because it really is the best lamb. In Iceland, the lambs roam around the countryside all summer long, and get gathered up in the autumn. One of these days I want to buy lamb from a semi-local farm that raises Icelandic sheep so we can see if it is as good.) We tried the ginger beer with it. The verdict was it was not gingery enough for us, although my husband and I thought it was still good. The kids thought it “tasted like beer” (tasted too fermented, although it didn’t really have any fermented taste to me) and wasn’t sweet enough.

I wanted to try out some cookie recipes for Wardeh’s Gallery of Christmas Cookies, but I lost steam after making a few other people’s recipes (I have a party to bring them to tomorrow):

• Lemon Meringue cookies (I liked these a lot, although my husband thought they were too lemony)
• Cocoa Spice Meringue Cookies (these were a big hit and need to be added to our annual cookie recipes)
• Sprouted Flour Butter Cookies

I may try out modifying a few of my recipes this week, but I don’t have a good outlet for cookies anymore (other than my family); I used to work in an office with a lot of people that would eat anything I brought in; now, there are only a handful of people and I only work in the office a few days a week. Then again, it’s getting close enough to Christmas that cookies should keep until then if I make them later in the week, right?

I also tried the sourdough pumpernickel bread from Wild Fermentation. I love storebought pumpernickel bread, and I have been searching for a recipe that tastes like it but doesn’t have wheat in it. This one isn’t quite the same, but it is pretty good. It was popular with the boys (the baby and the 13 year old), but my husband didn’t like it. So I guess I can make it again for me and the kids. I made a few mistakes when making it, like forgetting to add all of the flour before I let it sit, so I will try doing it the right way next time. Also, you can use carob or cocoa in place of one cup of flour to darken it; I’ll try maybe all carob or half and half next time, but I was low on carob so I had tried it with all cocoa powder (which I suppose I shouldn’t be giving to the baby but he really likes rye). I also think I will try it with caraway seeds (I left them out this time).

I also made Millie’s Sourdough Bread for the family, since I found some whole wheat flour in the freezer that needed to be used up.

Go to GNOWFGLINS to see what’s twisting in everyone else’s kitchens this week.

Menu Plan Monday – Week of 12/14/2009

Monday – French Onion Soup

Tuesday – Mexican Pizza

Wednesday – My knitting group has its Christmas party, so the guys will be on their own; they’ll probably have “cowboy food” (baked beans with cheese on toast)

Thursday – Crockpot Turkey Meatballs

Friday – Sweet Potato, Sausage, and Apple Casserole

Saturday – Pumpkin Soup

Turkey Vegetable Soup

This is based on a recipe in Eating Better for Less, an old cookbook from the 70’s. A lot of information in there is outdated (looking at example prices is crazy), but there are some good basic recipes as well as tips on preserving and other home economic tips.

The Irish Heritage Cookbook: And the Winner Is…

I said that I would announce the winner of The Irish Heritage Cookbook today, so I went to random.org this morning, and the winner that was selected was Patricia Wagner! Congratulations! Send me your mailing address and I will send the book out to you. Hope you enjoy it!

Thanks to everyone for entering the giveaway!

Tuesday Twister – More Sourdough – Beef Stock – Flavored Yogurt – Turkey, Black Bean, and Chipotle Enchiladas

It’s been another marathon weekend in the kitchen. Sadly, my digital camera is not working so we can’t have any pictures.

• I finished and bottled the ginger beer that has been fermenting on my counter. It should be ready to try in a week. If it works well, I’d like to try some of the recipes here… I kept my ginger beer bug going to I can try using it again.
• I made an attempt at making baguettes with Wardeh’s spelt sourdough recipe. The spelt spread too much and came out short… I’ll have to try it again sometime, maybe make them narrower and let them rise less time. They should still be OK to have with soup.
• I made sourdough spelt hot dog buns using my Sourdough Burger Buns recipe, and just shaped them into 5×3 ovals (makes 10 buns).
• I made white sourdough sandwich bread for my family who is still hooked on packaged bread (it was a great success!)
• I made sprouted spelt tortillas; one batch following Wardeh’s recipe, another batch taking the recipe from Spelt Healthy but using sprouted spelt flour instead. I think I like the version without baking powder better. I do like Wardeh’s tip about rolling out on an oil-covered surface; MUCH nicer than using a flour-covered surface and having flour-tasting tortillas.
• I made turkey, black bean, and chipotle enchiladas with the above tortillas and leftover turkey; they came out great!
• I made batches of homemade coffee and blueberry yogurt for the family, since my son has been on a packaged yogurt kick
• I made a big pot of beef stock to freeze for making French onion soup next week.

There is one more day left on the book giveaway, so if you haven’t entered yet, go enter now.

Go see what’s twisting in everyone else’s kitchen at GNOWFGLINS. Thanks again, Wardeh, for hosting this fun blog carnival!

Turkey Black Bean Chipotle Enchiladas

We usually make a stacked enchilada recipe every year, but I decided with homemade spelt tortillas it was easier to make regular enchiladas. I took my favorite parts of that recipe and created this dish, which is even better than the original, so now we have a new favorite for leftover Thanksgiving turkey. My husband said that these are the only enchiladas that he loves, aside from cheese mole enchiladas, which sadly are off our menu.

Menu Plan Monday – Week of 12/7/2009

It’s another meals from the pantry/freezer week. The only thing I bought this week for dinners is a cabbage.

We tried a few new recipes last week (the baked squash custard and the garlic romano chicken) and they were surprisingly big hits! I guess they will get added to the regular rotation.

Gluten-free Naan Bread

One thing about being wheat-free is missing naan bread. This version tastes just as good as the real thing, and has the bonus of being yeast-free too.

Soaked Carob Buckwheat Pancakes

I can’t even imagine buying pancake mix. These are great because you can do most of the work the night before, mix in a few last minute things, and start making pancakes.