Purple Cabbage & Sunbutter Soup

Jess and Alex at Ghost Ranch

The visit with Alex and Jessica was thick with conversation, food for the eyes, and dreams for the soul. As always, in the wake of their absence I am struck dumb by the restless silence of the desert, finding it difficult to steady my post-maternal footing. It's not the letting go thing. Letting go of your children is the easy part. Their beauty is astonishing and too big to keep for yourself. You miss them, yes.

But the space between you is precious, too.

It is their gift to you. Free space. A second chance to define yourself, reinvent yourself. Since the infamous hip incident, when I re-imagine my own future, I am editing small details. A Panatone 7487C Vespa, hot air balloon ride, and uber Power Yoga are off the list (I am sorriest about the Vespa).

Hiking Tibet with Robert Thurman? Probably not. A day spent walking (or more accurately, tilting between pauses and lurches and perching on the car seat) in Santa Fe last week deftly humbled my sense of reality. I've decided to get myself a cane- purple, if possible. Or Panatone 7487C. I'd rather be mobile with a vengeance and a cane than not.

Temporarily stuck in the rural junipered hills north of Santa Fe I am imagining California. An oceanside studio. Bookstores. Movie theaters. A gluten-free cafe. A year-round Farmer's Market. Venice would work. Santa Monica. Well, yeah.

In the meantime, as I ponder and make lists, I hope you'll forgive me reprising an old recipe favorite- a redux with tweaks, if you will.

Purple Cabbage & Sunbutter Soup

This soup can be as mild or as spicy as you like. We threw in a lot of spicy green chiles for heat, and holy mama- it cured all ills!

2 tablespoons light olive oil
1 1/2 teaspoons hot or mild curry paste, to taste
1 medium red onion, peeled, diced
4-5 cloves garlic, minced
1 large sweet potato or yam, peeled, diced
1/2 head purple cabbage, shredded
1 cup roasted green chiles- hot or mild- chopped- or use chopped yellow pepper
3 cups light vegetable broth
1/2 cup sunflower seed butter (aka Sunbutter) melted in a half cup of boiled water or broth
1 14-oz. can light coconut milk- or plain hemp milk
1/4 to 1/2 teaspoon crushed red pepper flakes, for heat, to taste
2-3 tablespoons chopped fresh cilantro
Juice from 1 fresh lime
1 tablespoon agave nectar, or organic light brown sugar, if it needs it
Sea salt and black pepper, to taste

For garnish:

Chopped fresh cilantro

Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, chiles or yellow pepper.

Stir and cook the veggies for 5 -7 minutes, until softened.

Add the broth, sunflower seed butter, coconut milk, red pepper flakes and cilantro.

Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.

Stir in the lime juice and taste test for seasoning adjustments. Add a little agave or organic brown sugar, if needed, to balance the heat. Season with sea salt and ground pepper, to taste. Taste again. Warm through.

Serve piping hot with a sprinkle of chopped cilantro.

Serves 4.


Cook's Note:

• This soup works well in a Crock Pot or slow cooker. Combine the ingredients in your cooker and follow the manufacturer's guidance for cooking vegetable soup.

• Terrific with my Sweet Banana Polenta Cake.
  

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Sticky Notes (on an anniversary)

We choose our partners, apparently, with a secret eye seeking the twin. Not the twin in the mirror, but the lost twin in shadow. The discarded, smothered twin we poked and twisted and kicked under the bed of childhood. The Other. The Everything We Are Not. The Abandoned One. Forgotten in order to please.

If the stars are kind, and align just right, you choose well. And The Chosen shimmers with your own potential, reflecting not what you have found, but what you seek. And basking in their soul mate glow you grow- just a little. You stretch and you risk- just a little. In time, when you notice a glint there sparking back at you, you reach to claim it, knowing, This belongs to me. I am this, too.

And you take it back.

This unburdens your partner, piece by shining piece- who is, by design, if you have not done the work of reclaiming, either bored or chafing beneath the yoke of your golden-hued projection. Or worse- wandering off in search of eyes that imagine something new. Or real (and possibly, more authentic).

People ask, What is the secret of a good marriage? What makes it stick?

I usually answer, Chemistry- and good manners. And I usually laugh. Because it's true- but only a slice of the truth. The more complicated truth (and one you don't share at dinner parties) is a messy, juggling, wrestling wrangle with the aspects of two separate selves discovering two mysterious twins in the marriage bed.

You see, it's not always safe to integrate. The squelched and sore parts of you can knock apart your coupled equilibrium. Don't kid yourself. It's not ever easy to bid for wholeness. To grow. Growth means change. And change is challenging. And some days it's frighteningly tempting to believe that the dust balled fragments skulking in the shadows are not worth the effort of excavation. Denial and distraction can smell pretty good at first.

But one cloudy day when your mending hip is aching and your papery skin is itching, you glance up from the counter cluttered with sticky spoons and potato starch and you meet a clear gaze that sees you for who you really are- unadorned, quirky, tenacious. Not to mention, fifty-three years of age. And you thank not the stars- or luck- or even fate. You know better. You've done your homework.

You smile back and crack, What are you looking at?

The love of my life, he says.

Happy 13th Anniversary, Steve.

xoxo

What we ate for dinner: Shrimp Fried Rice

Last year's anniversary post (and a recipe)

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Artichoke & Jalapeño Savory Pie

Happy Spring! To celebrate, here's an eggy savory pie for the greening season- spiked with the kicked-up heat of jalapeños. It's a hybrid of traditional kugel and pasta frittata. Kinda postmodern. An easy baked frittata perfect for brunch, a light weekend supper, or anytime you crave eggs.

Artichoke & Jalapeño Savory Pie

To make this pie dairy-free, sub the cream cheese with your favorite non-dairy cream cheese or yogurt. Your mother's pasta frittata, this isn't. Your mother didn't make you pasta frittata? Babycakes! What are you waiting for?

1 tablespoon or so of extra virgin olive oil
2 cups cooked noodles- such as Tinkyada brown rice spaghetti
2-3 cloves garlic, minced
10 halved artichoke hearts- if frozen, thawed
8-oz cream cheese or Greek style yogurt
8 large happy free-range organic eggs
2 heaping tablespoons chopped fresh or jarred jalapeños
2 tablespoons fresh chopped cilantro- or parsley, if preferred
A pinch of nutmeg
Sea salt and ground pepper, to taste
2 medium size vine ripe or heirloom tomatoes, sliced

Preheat the oven to 375 degrees F. Lightly oil a deep 9-inch pie plate.

Briefly heat the leftover cold noodles in a skillet with a touch of olive oil if needed, to soften. Arrange the noodles in the bottom of the pie plate.

Return the skillet to the burner and heat a dash of olive oil; add the garlic and artichokes and briefly cook- for two minutes. Turn off the heat and set aside.

Using a spoon, place dabs of the softened cream cheese all over the top of the noodles. (Skip this step if using yogurt.)

In a large measuring cup, whisk the eggs (with the yogurt, if using) till frothy. Set aside.

Arrange the garlicky artichoke hearts in a circular pattern, tucking the wide end into the noodles (placing pointy tips up).

Sprinkle the noodles and artichokes with the chopped jalapeños. Season with cilantro, sea salt and pepper.

Pour the egg mixture all over the top of the noodles, allowing it to seep down in and around all the nooks and crannies.

Arrange the sliced tomatoes on the top. Sprinkle with more cilantro, sea salt and pepper.

Bake the pie for 50 minutes or so until the center is set and the edges are golden brown. Test the center for doneness with a wooden pick- it should be dry, not wet.

Allow the pie to sit for ten minutes before cutting and serving. Serve with a crisp herb or baby green salad with clementine sections.

Serves six.

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Cranberry-Banana Smoothie

Spring is around the corner, Babycakes. Are you ready? Are you feeling a little bloated and pasty? Do you crave something light and refreshing? Something to wake up your winter saturated taste buds? I knew it! Here's a quick and uber-simple recipe for breakfast that is refreshing, tart, and food allergy friendly (around our humble casita, anyway). It's dairy-free, soy-free, egg, corn and nut free. And naturally, it's you-know-what free.

Cranberry-Banana Smoothie

You don't have to be a vegan to appreciate this quick and easy breakfast.

1/2 cup frozen organic cranberries
1 small ripe banana, peeled, sliced (frozen bananas rock)
1 cup vanilla rice milk or hemp milk
A splash of cranberry juice
1 tablespoon agave nectar, to taste
1-2 tablespoons vanilla rice protein powder, to taste

Combine the ingredients in a blender, cover and blend on a lower speed to process the cranberries.

Add 1/4 cup or so crushed ice if you like super cold.

Rev it up to high till smooth and frothy.

Grab a straw. Sip. Feel the cranberry love.

Serves 1.

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Irish Potato & Cabbage Soup with Soda Bread

Our son Alex and his girlfriend Jessica are arriving in Albuquerque Monday night- flying in from Massachusetts. I am a shiny happy goddess. I can't wait. I doubt I'll be blogging for a day or two (I've got a lot of baking to do!) so here's a recipe pairing to celebrate St. Patrick's Day- whether you're a dyed in the wool Celtic lass, Scott-Irish, or only mostly Irish in spirit.

Slainte!


Irish Potato & Cabbage Soup

Traditional Irish recipes include smoky bacon (and often, cream) in a soup like this. We decided to slice up some spicy buffalo sausage and toss in a gluten-free lager instead. But if you're a bacon and cream lover, by all means- add some uncured apple-smoked bacon and organic moo-cow cream.

2 tablespoons olive oil
1 large onion, peeled and cut into chunks
4 cloves garlic, chopped
1 1-pound head of green cabbage, cored and sliced thin
4 medium gold or white potatoes, peeled and cut into cubes
2 large carrots, peeled and chopped
4 sausages or brats (we used spicy buffalo sausage)
4 cups light gluten-free broth
1 cup of gluten-free lager or ale- optional
1/2 teaspoon caraway seeds- crush them if you like
2 tablespoons chopped fresh parsley
Sea salt and fresh ground pepper, to taste
1 tablespoon apple cider vinegar
1 pinch raw sugar


Put on a Van Morrison CD and sing along as you cook.

Heat the olive oil in a large soup pot over medium-high heat and add the onion; stir for five minutes or so. Add the garlic and cabbage and stir together; cook until the cabbage has wilted. Add the potatoes, carrots and sausages. Stir. Season with caraway, parsley, sea salt and fresh ground pepper.

Pour in the broth and gluten-free beer; stir together. Cover and bring to a high simmer; then lower the heat a bit and simmer until the vegetables are fork tender- about 45 minutes.

At this point I like to add a touch of cider vinegar and a pinch of raw sugar to liven things up. As always, taste the soup and season to keep your own palate happy.

Serve piping hot with a warm loaf of Irish Soda Bread (recipe follows).

Serves 4.


Irish Soda Bread

This tender loaf is best eaten warm from the oven with a bowl of stick-to-your ribs Irish soup. Leftovers can be grilled in a drizzle of olive oil or your favorite buttery spread.

Dry ingredients::

1 cup white rice flour
1/2 cup sweet sorghum flour
1/2 cup tapioca or potato starch
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1/3 cup organic light brown sugar
1 teaspoon xanthan gum

Wet Ingredients::

3/4 to 1 cup buttermilk, milk or plain rice milk
1 teaspoon apple cider or rice vinegar
2 large happy free-range organic eggs- or egg replacer
3 tablespoons light olive oil
1 tablespoon molasses, or dark honey

Stir In::

1 to 3 teaspoons caraway seeds, to taste
2/3 cup currants or raisins

Preheat oven to 375 degrees F. Lightly oil an 8-inch round cake pan and dust it with cornmeal.

Whisk the dry ingredients together in a large mixing bowl.

Whisk the wet ingredients together in a separate bowl.

Make a well in the center of the dry ingredients. Start with 3/4 cup rice milk and slowly pour the wet into the dry ingredients, gently mixing as you go [I use a soft silicone or rubber spatula to do this]. If you need a little more rice milk to moisten the dough, add a tablespoon at a time and stir in.

When the dough is evenly moist, add the caraway and raisins. Stir only briefly to mix them in.

Scrape and spoon out the dough into the prepared cake pan; and using moist or rice-floured palms, flatten and shape the dough into a rounded loaf. Sprinkle with a very light dusting of cornmeal or rice flour.

Using a dry sharp knife, slice a criss-cross into the dough (not too deep!) to discourage the mischievous fairies from messing with your humble loaf of bread.

Place the pan into the center of a preheated oven. Bake for about 30 minutes, until the loaf is golden and crusty and sounds hollow when thumped. Insert a wooden toothpick into the center to test for doneness.

Cool on a wire rack for ten minutes; and turn the loaf out of the pan to cool to room temperature - although it's best warm and tender from the oven, I think, even if it tends to crumble a bit.

Cook's Notes::

• Soda breads are definitely best eaten the day they are baked. Slice and freeze leftovers for grilling, or use leftovers to make a breakfast bread pudding.

• Try my Gypsy Soda Bread with cornmeal for a change of pace.
  

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Balsamic Roasted Pepper Chicken

Today marks the fifth month anniversary of post hip surgery. We drive into Santa Fe at noon to see the surgeon. I'll be honest. I'm nervous. It's a big moment. The kind of moment that you wait for- impatiently- and also dread. Did my five months of no funny business pay off? Did the hip bone live- thanks to three titanium screws? Will your perseverating goddess at large be waggling and high-fiving this afternoon? Time will tell.*

Before I go, I thought I would reprise a family favorite for you. An uber-easy chicken recipe from my archives. Just in case you might have missed it.

Edit* The visit went well and we are "so far so good" until June.

Balsamic Roasted Pepper Chicken

This a great make-ahead dish. Assemble it, cover with foil, and chill until you are ready to bake it (and add extra time to the baking- 10 to 15 minutes).

4 large, ripe bell peppers- red, orange, yellow- cored and sliced thin
1 large sweet onion, sliced thin
1/2 cup organic balsamic vinegar
1/4 cup gluten-free Worcestershire Sauce
1/4 cup extra virgin olive oil
1/4 cup or so chicken broth
6 fresh cloves of garlic, chopped
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon rosemary
3-4 fresh, organic free-range split breasts of chicken, rinsed and patted dry
Sea salt and ground pepper, to taste

Preheat oven to 375 degrees F.

Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 45 minutes to an an hour or so (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude). You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.

I checked the chicken after 40 minutes, for doneness; and spooned the sauce all over the peppers and chicken breasts (to keep everything happy and moist) and continued to bake it until everything was melt-in-your-mouth tender.

Serve with cooked rice, pasta, or creamy mashed potatoes, and a crisp summer salad of baby greens on the side.

Serves 4.

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Roasted Tomato Soup

When cabin (or in my case, adobe) fever hits, I am not a pretty sight. My hair has a static-inspired halo decidedly unholy. My chin breaks out (zits? At 53?). I pace and fidget. I am not the goddess you think I am, you see.

I am itchy and creaky and sick to death of pilled winter sweaters- not to mention winter temperatures. You folks in Ohio? My thoughts are with you, Babycakes. Here in northern New Mexico I don't have much to kvetch about. But you? Oy. All that snow? It might crush me. Seriously. I'd be done.

So to celebrate the return of Daylight Saving (three weeks early, no less) I made a life affirming taste bud tingling pot of soup this weekend. See if this doesn't help quench your cabin fever. Just a little.



Roasted Tomato Soup

This soup is lovely as is. I mean it. It's a gorgeous mouth-crush of tomato-y flavor. But if you simply have to kick it up, be my guest. Add a dab of basil pesto on a toasted wedge of crusty gluten-free bread. Or serve with a garnish of finely chopped red onion.

What you'll need to do first: Roast some tomatoes.

Preheat the oven to 400 degrees F.

Grab three pounds of plum tomatoes (or vine ripe tomatoes) and wash them gently, thinking of spring (I also added some yellow tomatoes).

Cut the love fruits (aka tomatoes) in half and toss them into a roasting pan with splashes of extra virgin olive oil, some dried Italian herbs and several peeled cloves of garlic. Add a generous drizzle of balsamic vinegar (to keep this yeast-free use lemon juice or omit).

Slide the pan into the oven and gather the next ingredients. The tomatoes should be ready in roughly 45 minutes.

Your kitchen will smell like an Italian vacation.

For the soup pot:

2 tablespoons olive oil
1 red onion, peeled and diced
1 teaspoon dried basil
1/2 teaspoon red chili flakes- if you like heat- or omit
1 28-ounce can organic Muir Glen Fire Roasted Crushed Tomatoes
1/2 teaspoon raw sugar
3 cups light broth
1 bay leaf
Sea salt and freshly ground pepper, to taste

Garnish:

Chopped fresh parsley, basil or mint

In a heavy soup pot heat the olive oil over medium heat. Add the onion and garlic and stir for five minutes. Add the herbs and chili flakes, and stir another minute or two, until the onion is softened. Add the canned tomatoes, raw sugar and broth. Toss in the bay leaf and season with sea salt and fresh ground pepper, to taste.

Add the oven-roasted tomatoes and garlic, breaking the pices apart a bit with a wooden spoon.

Cover and bring to a simmer; lower the heat and continue to simmer for about 30 to 40 minutes.

Discard the bay leaf.

Puree the soup with an immersion blender, (or in small batches in a food processor or blender, tightly covered). Return to the pot. Taste for seasoning adjustments. Heat through.

If you like a creamy soup, stir in a half cup of your favorite plain non-dairy milk or cream.

If the soup is too thick, add enough hot broth to thin it to the consistency you prefer.

Keep warm until serving.

Sprinkle with chopped herbs.

Serves 4.

More Tomato Soup Love::

Susan at FatFree Vegan Kitchen's:
Tomato Soup with Roasted Garlic and Herbs

Smoky Winter Tomato Soup from Hogwash at Cookthink

Kalyn's Roasted Tomato Soup with
...lots of goodies (use GF pasta)

Simply Gluten Free's Bloody Mary Soup

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Karina's Adoption

No, I'm not announcing any furry new arrivals here at Casa Allrich. I'm the adopted one, you see. By Book of Yum.

And I'm moved and wowed (and quite frankly, tickled pink!) by Sea's absolutely lovely post about Karina's Kitchen for her brand spanking new blog event, Adopt a Gluten-Free Blogger.

Stop by and check it out. And tell Sea I said, Hola.

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Sexy Spring Pasta- with roasted asparagus

It's snowing in Santa Fe. There's a foot of the white stuff. Ridiculous. Our morning appointment with our real estate broker was canceled. Oh, did I mention? We're putting our house on the market. Los Angeles beckons.

Aside from Steve's screenwriting momentum, these ole bones of mine (not to mention, my spare parts) are too creaky for winters with snow. Two years ago, when we planned our big move west, I was naive enough to imagine kinder temperatures. A January with no snow shovels. February afternoons sunny and warm enough to peel off your apple-green cardigan, roll up your sleeves, and drink in vitamin D old school style. Maybe south, in Las Cruces. But not here north of Santa Fe.

And so I find myself once again turning toward the new, welcoming change. Packing away family photos and books to simplify rooms and coax potential buyers into imagining their own conversations and meals and lovemaking in this space.

This space in the desert that has been my shelter- and my tabla rasa. Where I have shed old skins and birthed a new sense of self- in startling and unexpected ways.

Interesting, isn't it? Living here has been so different than I imagined. Difficult, even. And yet. So good for me. It's been all about the process of change.

And lucky for me- I think change is sexy.




Sexy Spring Pasta (Roasted Asparagus-Tomato-Caper Sauce)

Toss together this simple sauce in a roasting pan and crank the heat. Boil the pasta. Sip your wine and kiss your Sweetheart. When the pasta is ready, your sauce is done. This recipe is for two. Pasta tossed with love.

1/2 1-lb. package of brown rice linguini or spaghetti [we like Tinkyada Pasta Joy]
A fistful of thin, baby spring asparagus, trimmed short
4-6 ripe plum tomatoes, chopped [use grape tomatoes if they are more ripe and available]
1-2 jalapeño peppers, seeded, diced fine
4 good sized cloves of garlic, chopped
1 heaping tablespoon capers
2 tablespoons raisins (just do it)
1/4 cup fruity extra virgin olive oil
4 tablespoons balsamic vinegar
Sea salt & fresh ground pepper, to taste
1 teaspoon dried basil- if you can find fresh- do it!
A good pinch of hot red pepper flakes, to taste
1-2 tablespoons fresh chopped Italian parsley

Preheat the oven to 400 degrees F.

Put some sultry music on.

Bring a large pot of fresh salted water to a rolling boil.

Meanwhile, throw all the sauce ingredients into a 10x13-inch [medium] roasting pan and stir to coat. Place the pan in the oven, near the top.

Cook the pasta according to package directions, stirring every so often, until it is al dente.

While the pasta is cooking, keep an eye on the sauce and stir it now and then. Do not overcook the asparagus - they are best tender-crisp.

Your kitchen should start to smell absolutely heavenly.

Drain the pasta and set aside.

Pull the roasting pan out of the oven.

Add the cooked pasta into the pan and toss gently to coat the strands with olive oil.

Serve in warmed shallow bowls.

Serves 2.

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Buckwheat Chocolate Chip Cookies

Yeah, I know what you're thinking.

Not another cookie recipe! Forget it. I've had it up to here with chocolate chips and melty, crunchy sweetness. Where are the rutabaga recipes, dagnabbit? What about parsnips? I've got a hankering for kale. A craving for beets. Turnips! Geesh. I want more jicama. Serve me some *bleeping* kohlrabi, already!

Sorry. Not today.

Buckwheat Chocolate Chip Cookies

Baking egg-free, butter-free and gluten-free can be tough, so if you- or an angel you love- are allergic to several of the top allergens, or simply GF/CF (and we all know, Babycakes, there's nothing simple about it!), just know--- I'm in the weird and rocky boat with you. Which is why I keep experimenting and tweaking. And if the butter eating glutenous In Crowd doesn't get it, I say, You know what, Cheese Breath? Just go eat your Twinkies, will ya?

Why buckwheat? I wanted to make a chocolate chip cookie with my new favorite gluten-free flour. Even though it's more of a fruit (the rhubarb family) than a grain, buckwheat is higher in protein and fiber than typical gluten-free flours. And- as another plus- it has no tinny beany aftertaste like the legume flours many folks turn to for boosting nutrition (as luck would have it, I'm allergic to legumes, anyway).

The fat choice. Through all my gluten-free, dairy-free, egg-free cookie experiments I have come to favor Spectrum Organic Shortening as my baking fat of choice. It somehow (I'm no scientist) gives the cookies a better structure. And they're way less oily (than when I use oil).

Dry ingredients::

1 cup buckwheat flour
1 cup rice or sorghum flour (or both)
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon sea salt

"Wet" ingredients::

1 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar
1 tablespoon yummy vanilla
Ener-G Egg Replacer for 2 eggs- of if you can use eggs, 2 happy free-range organic huevos

Add ins::

2-5 tablespoons vanilla rice milk, as needed
1 10-oz bag of allergen-free chocolate chips
1/2 cup chopped nuts, coconut, or chopped dried fruit, if desired


In a large mixing bowl whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt.

In a separate bowl, beat the Spectrum shortening, brown sugar and vanilla until smooth.

Add in the eggs or egg replacer and beat to combine.

Add the dry ingredients a little at a time and beat to combine- until a dough forms- adding a tablespoon of vanilla rice milk at a time to achieve a soft but sturdy dough.

Add the chocolate chips and any additional add-ins and beat by hand.

Cover and chill the dough for an hour.

Check your e-mail, sip your tea. Twitter.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Scoop tablespoons of dough and form them into balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep the mounded shape.

Bake in the center of a pre-heated oven for 10-12 minutes, until the cookies are firm. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp as they cool.

This recipe baked about 28 cookies, I think (we ate some warm and gooey from the oven- I got so blissed out I lost count).

Not quite the chocolate chip cookie recipe you were looking for?
Try these-- one is vegan (egg-free and dairy-free) and all are gluten-free:

Vegan Chocolate Chip Cookies & Vanilla Brownies
Chocolate Chip Cookie Squares

Peanut Butter Chocolate Chip Bars
Almost Nantucket Cookie Bars

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