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Recipe: Organic Oatmeal And Chocolate Chip Cookies

February 24, 2011 0

Doesn’t today feel like an oatmeal and chocolate chip cookie kind of day? This is my organic oatmeal and chocolate chip recipe that my boys absolutely adore. Bake a batch for your family tonight!

Ingredients:

  • 3/4 cups organic butter
  • 1/2 cup organic sugar
  • 1 cup packed organic brown sugar
  • 1 teaspoon organic vanilla
  • 1/2 cup organic milk
  • 1 cup organic flour
  • 1/2 teaspoon organic baking soda
  • 1/2 teaspoon organic salt
  • 1 teaspoon organic cinnamon
  • 1/2 teaspoon organic cloves
  • 1/2 teaspoon organic nutmeg
  • 1 cup organic chocolate chips
  • 3 cups organic rolled oats
Directions:

Preheat oven to 350°F. Beat together the sugar, brown sugar, butter, and vanilla until smooth and fluffy. Next, add the milk and mix until combined. Now, add the flour, baking soda, salt and spices, and stir until well mixed. Then, add the rolled oats and chocolate chips. The batter will be very thick. Drop in 2 inch balls onto cookie sheet. Bake for 12-15 minutes.

Moroccan Mint Tea Recipe – By Guest Greenie Nisrine Merzouki

February 24, 2011 1

I enjoy sipping hot mint tea while reading a book, especially when the weather is cold and blistery. There is something warming and soothing about mint that makes this tea seriously addictive.

Ingredients

  • 3 teaspoons organic sugar
  • 1 teabag organic green tea
  • 3 sprigs of fresh organic mint
  • 1 cup boiling water

Directions
Put the organic sugar, organic green tea bag, and organic mint in the serving cup. Add the boiling water and let steep for 3 to 4 minutes. Stir and compost the tea bag.

Roasted Eggplant Salad (Zaalouk) Recipe – By Guest Greenie Nisrine Merzouki

February 23, 2011 0

Zaalouk is a classic Moroccan salad that can be enjoyed either cold or warm and is served with bread. Its smoky flavor and many fragrant spices make it a highly popular appetizer for any occasion.

Ingredients

  • 1 medium organic eggplant (cubed)
  • 2 large organic tomatoes (peeled and diced)
  • 3 organic garlic cloves (pressed)
  • 4 tablespoons organic olive oil
  • organic salt and freshly ground organic pepper
  • 1 teaspoon organic cumin
  • 1 teaspoon organic chili powder
  • 1 tablespoon distilled organic white vinegar
  • 1 tablespoon chopped organic parsley, for garnish

Directions
1. Preheat the oven to 400º. Place the eggplant in a baking dish and brush it with olive oil. Roast the eggplant for 40 to 50 minutes. Remove from the oven and mash the eggplants with a fork.

2. In a medium frying pan, cook the tomatoes with garlic and olive oil over medium heat for 5 minutes. Add the mashed eggplants and cook for another 10 to 12 minutes, mashing them with a spatula to completely blend them with the tomatoes. Remove from heat and mix in the salt, pepper, cumin, chili powder and vinegar.

3. Serve warm with bread or crackers.

Serves 4

Mini Thimble Garden

February 23, 2011 0
One thing that I absolutely love about gardens, is that they come in all shapes and sizes. What do you think of this mini thimble garden? Could you keep it alive? If so, get planting and let me know how it goes. If not, that’s alright, you can buy the print here.

Quinoa Salad Recipe – By Guest Greenie Nisrine Merzouki

February 22, 2011 0
My mom often prepared this salad with rice when I still lived in Morocco. I have always loved it. Recently I tried with quinoa instead of rice and liked it even more so I’ve been making it regularly as a satisfying lunch or side dish.

Ingredients

  • 1 cup organic quinoa (rinsed)
  • 2 cups water
  • 10 ounces canned organic tuna (optional)
  • 1 cup organic pitted black olives
  • 1 cup organic corn

Ingredients for the Dressing

  • 3 tablespoons organic mayonnaise
  • 2 tablespoons organic lemon juice
  • 1 tablespoon organic olive oil
  • organic sea salt and freshly ground pepper

Directions

Put the quinoa and water in a saucepan and bring to a boil over high heat. Lower the heat to low, cover and cook for 15 minutes. Remove from heat.

Place the quinoa in a large bowl. Add the tuna, olives and corn. Make the dressing by whisking together the mayonnaise, lemon juice, olive oil, salt and pepper in a separate bowl. Add the dressing to the salad and stir. Serve at room temperature or cold.

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