If I have to cook...

Yield: Approximately 18 to 24 cookies 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature 2 tablespoons (25 grams) granulated sugar 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful) 3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 teaspoon baking soda Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt 1 3/4 cups (220 grams) all-purpose flour 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife Flaky sea salt, to finish Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scr...

Ingredients 1 1/2 cups brown rice 2 1/3 cups water 2 teaspoons unsalted butter or vegetable oil 1/2 teaspoon salt Instructions 1. Adjust oven rack to middle position.  Preheat oven to 375 degrees.  Spread rice in an 8-inch square baking dish. 2.  Bring water and butter or oil to a boil, either in a saucepan or in the microwave.  Keep an eye on it and take it off heat immediately after it starts boiling.  Immediately stir in salt and pour water over rice in baking dish.  Cover baking dish tightly with 2 layers of foil, or heavy-duty foil.  Transfer baking dish to oven and bake rice until tender, about 1 hour. 3.  Remove baking dish from oven and uncover.  Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes.  uncover and let rice stand 5 minutes longer.  Serve immediately.

3oz young asparagus, trimmed 3oz baby carrots, trimmed 2oz shelled broad beans 2oz sugar snap peas 2oz unsalted butter 2 shallots, peeled and chopped 3oz courgettes, diced 7 fl oz double cream salt and pepper 4 tbsp freshly grated parmesan cheese 1lb fresh pasta sprig of basil cut the asparagus into short lengths. blanch in lightly salted boiling water for 2 min. drain and refresh in cold water, then drain again. slice baby carrots in half. cook in lightly salted boiling water for 2-3 min or until almost tender. drain and refresh in cold water, then drain again. blanch the broad beans for 3 min and the sugar snap peas for 1 min. refresh in cold water and drain. melt the unsalted butter in a large pan and gently sauce the shallots for 5 min. add the courgettes and salute for a further 1 min. add all the drained, refreshed vegetables to the double cream and cook gently, stirring, for 5-8 min or until the cream has reduced slightly. meanwhile cook the pasta in plenty o...

Ingredients 2 cubes salted butter- room temp 1 c sugar 1 c brown sugar 2 eggs- room temp 1 TBL vanilla 1 tsp salt 1 tsp baking soda 1/2 tsp baking powder 2 1/2- 3 1/2 c flour 3 c chocolate chips (guittard milk and semi sweet) sea salt Directions Preheat oven to 375. Cream together butter, sugars, eggs and vanilla until light and fluffy. About 2 min. Add salt, baking soda and baking powder until combined. Add flour until dough pulls away from the beaters and sides of the bowl. Add chocolate chips. Using a measuring cup, scoop cookie dough into 1/3c-1/2c portions, form into balls and top with sea salt. Do a test cookie before cooking the whole batch. Add a little more flour if the cookie get too flat. Bake 4 cookies at a time for 10-13 min, until golden On the top and set. Let cool on the cookie sheet for 5 min.

Meatballs: 1 - 1.5lb ground beef 3/4 C oatmeal 2 beaten eggs 1/2 C onion - finely chopped 1/2 C milk 1 tsp salt dash pepper 1 tsp Worcestershire sauce Mix together and make into balls. Put in baking dish. Cook at 250 for 20 min. Make sauce and pour over meatballs and bake 25-40 min longer. Sauce: 1/2 C brown sugar 1/4C vinegar 1 tsp yellow mustard 1 tsp Worcestershire sauce 1 C favorite bbq sauce Boil all ingredients together. Pour over partially cooked meatballs. Serve with rice.

  Prep Time 10   minutes   Cook Time 20   minutes   Servings  servings INGREDIENTS 1   tablespoon   olive oil 1   pound   lean ground beef   (may use 1/2 sausage) salt and pepper 1/2   teaspoon   red pepper flakes 1   yellow onion, diced 2   medium carrots, peeled and thinly sliced 1   red bell pepper, chopped 6-8   garlic cloves, minced 1   28 oz. can   crushed tomatoes in puree 1   15 oz. can   fire roasted tomatoes with seasonings, drained 1   tablespoon   tomato paste 1 1/2   tsp EACH   chicken bouillon, sugar, dried basil 1/2   tsp EACH   dried oregano, dried parsley 3   cups   water 12   ounces   uncooked penne   (about 3 1/2 cups) 1/2   cup   heavy cream 1/2   cup   freshly grated Parmesan cheese 1/2   cup   freshly grated sharp...