Pomegranate Molasses Cookies

Pomegranate Molasses Cookies
Originally uploaded by kel h

Today is the anniversary of when a molasses tank burst and flooded the north end of boston. They say in the summer you can still smell the molasses in the air.

I had some car trouble today, which is still unresolved, and still stressing me out, so I decided to make cookies, and figured the Pomegranate Molasses I had in the pantry would make a good candidate.

The recipe is from the Serious Eats blog

Ingredients:
2.5 c flour
1 tsp baking soda
1/2 tsp ginger
1/4 tsp salt
1 stick + 6 tbsp butter
3/4 c sugar
2/3 c pomegranate molasses
1 tsp vanilla (or seeds from 1 vanilla bean)
vanilla sugar to dip cookies in (optional)

combine dry ingredients and set aside
cream butter and sugar
add vanilla and molasses
combine wet and dry in 3 batches, stirring just until combined

make 1inch balls out of dough and roll in vanilla sugar

Bake at 350 for 10 min

Mexican Rice Stuffed Peppers

Mexican Rice Stuffed Peppers
Originally uploaded by kel h

First, make mexican rice

Ingredients:
1 cup rice (i used brown rice)
1 onion diced
3 cloves garlic minced
2 cups water
1 10oz can crushed tomatoes
1 chipotle peppper minced (or less if you like less spicy)
1/2 cup frozen corn
1-2 tsp chili powder (use less if you used the pepper)
1 can beans (I used kidney beans because the italian market didn't have black beans)
2 tbsp olive oil

heat the oil
sautee the onion, garlic and rice until the rice is toasted and the onion is translucent
add the pepper, water, tomatoes, corn and seasoning and simmer for 30 min or until liquid is absorbed

to stuff the peppers, cut the tops off of 2 large or 4 small green peppers
scoop the rice into the cavities (i added cheese)
put them in a pan filled with tomato sauce and cover with foil
bake at 350 until the peppers start to soften 35-45min
nom!

Potato Leek Soup

Potato Leek Soup
Originally uploaded by kel h

I've got a lot of potatoes from my CSA, and I'm sick. So I decided to make potato leek soup. This is loosely based on a recipe from Emeril, only I didn't have cream, or creme fraiche (or plain yogurt, which is what I usually use when a recipe calls for creme fraiche). I DID however have goat cheese, which added a tangy taste I liked. If you don't want to make it vegetarian, add some bacon when you melt the butter.

1 leek, trimmed and sliced
3 tbsp butter
1 tsp herbs de provance
2 bay leaves
1 1/2 lbs potatoes peeled
1 cup white wine
4 cups veggie stock
1/4-1/2 cup goat cheese
salt and pepper to taste
2 dashes worcestershire sauce

melt butter in pan
cook leeks in butter
deglaze pan with wine
add stock and cheese and simmer 20 min
blend
season
nom