Stir-Fried Mushrooms With Baby Bok Choy

This is delicious.

1 Tbsp sesame seeds
1 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp minced ginger
3 cups sliced Portabella mushrooms
1 cup sliced Shiitake mushrooms
2 cups diced baby bok choy
1 Tbsp soy sauce
1/3 cup sliced green onions
1/4 tsp hot pepper flakes
1/4 tsp pepper
2 Tbsp lemon juice

1. Toast sesame seeds by tossing in a dry skillet over medium-low heat until light brown. Remove from pan and reserve.

2. In the same pan, heat oil over medium-high heat. Add garlic and ginger; cook about one minute or until fragrant. Stir in all of the mushrooms and sauté for about 2 minutes.

3. Add bok choy and cook for another 3 minutes or until bok choy softens. Add soy sauce and remove form heat. Stir in green onions, pepper flakes, and pepper. Drizzle with lemon juice and top with toasted sesame seeds.

Cookie Monster

Who'd be game for a cookie exchange? Everyone make a batch, then trade off parts of it? I think it would be pretty ... sweet.

Here's what I'm baking, right this minute:

Ne Plus Ultra Cookies

1/2 cup unsalted butter, softened
2/3 cup packed dark brown sugar (I use Demerara)
1/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 1/4 cups sifted all-purpose flour (I use whole wheat)
1/2 tsp salt
1/2 tsp baking soda
1 cup semisweet chocolate chips (I use dark chocolate mixed with semi-sweet)
1 cup raisins (I used dry cranberries)
1 cup coarsely chopped pecans

1. Heat oven to 350. Mix butter and sugars until pale and fluffy. Add vanilla and eggs. Mix until well combined.

2. Sift flour, salt, and baking soda into a medium bowl. Add to butter mixture until just combined. Stir in chocolate, raisins, and pecans.

3. Roll dough into 2 1/2" balls, then flatten to 1 inch thick. Transfer to baking shets. Bake until golden brown (about 20 minutes). Let cool on wire racks.

Cookies can be stored in an airtight container at room temperature for up to three days.

Yields about 1 dozen.

Coconut Salmon Corn Chowder

I invented a recipe tonight. I LOVE it. So delicious!

Here's how it goes, from my recollection.

1 large can of creamed corn
2 cans of salmon, drained and mashed
1 small onion, chopped
a handful of small potatoes, diced
1 cup of frozen corn
1 can of coconut milk
1 1/2 cups water
2 tsp fresh minced parsley
3 tsp fresh minced basil
2 tsp minced ginger
1/2 tsp Thai stir-fry spice

Throw it in a pot! Bring to a low boil, then drop heat to medium-low. Stir occasionally to ensure it doesn't stick to the bottom. Simmer about 20 minutes or until potatoes are cooked through.