Citrus-Drizzled Cranberry Cookies

Cookie Exchange

As I mentioned in my previous post, I went to a cookie exchange. It was fun! However, the downside of it is that… The cookies I brought home are almost gone? Impossible!!! I have no self-control. I have to work it off as soon as I can.

What’s Cookie Exchange?

Click here (scroll down once you get there) to learn about Cookie Swap on Martha Stewart.

Since my daughters wanted to go, but I was too busy to make the required number of cookies, which was 6 dozen (baking is not my strength), I purchased some beautiful icing cookies from TH Bakes. You can see the Christmas tree and pink and blue snow flake icing cookies made by TH Bakes here.

I didn’t want to be the only one who did not bake, so I did manage to bake some. Citrus-Drizzled Cranberry Cookies is one of my favorite cookie recipes for the holiday season. I find the color of dried cranberries quite festive. Cranberries and white chocolate which I decided to add are very expensive in Mumbai, so these cookies ended up being pricier than I wished. I also altered the ingredients a bit to meet the ingredients available at home (this is typical of me). I will list both the my version as well as the original version from my recipes.

Citrus-Drizzled Cranberry-Oatmeal Cookies-9

Citrus-Drizzled Cranberry Cookies
My Version

Ingredients
Cookies:
3/4 cup butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 3/4 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sweetened dried cranberries
Chopped white chocolate (optional)
Glaze:
1 1/2 cups powdered sugar
3 tablespoons fresh orange juice

Preparation

Preheat oven to 350°.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl. Combine brown sugar, granulated sugar, and butter in a large bowl; beat well blended. Add vanilla and eggs; beat well. Gradually add flour mixture, cranberries and white chocolate (optional); beat well until combined. Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets. Bake at 350° for 12 minutes or until almost firm. Remove cookies from baking sheets; cool completely on a wire rack. To prepare glaze, combine powdered sugar and orange juice in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.

Citrus-Drizzled Cranberry-Oatmeal Cookies-2

Citrus-Drizzled Cranberry-Oatmeal Cookies

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Citrus-Drizzled Cranberry-Oatmeal Cookies-4

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Citrus-Drizzled Cranberry-Oatmeal Cookies-7

Original Recipe
via
my recipes
Citrus-Drizzled Cranberry-Oatmeal Cookies

Ingredients
Cookies:
2 cups all-purpose flour (about 9 ounces)
2 cups quick-cooking oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup sweetened dried cranberries
Cooking spray
Glaze:
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
2 teaspoons grated orange rind

Preparation

Preheat oven to 350°.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, quick-cooking oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl. Combine brown sugar, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined. Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until almost firm. Let stand on the baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack.
To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.

Cookie Exchange Cookies

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Chicken-Butternut Tagine

Chicken-Butternut Tagine-5

日本語訳は下

My good friend started a Facebook cooking group where a recipe is announced at the beginning of a month and the members are supposed to cook the recipe individually at their home sometime during that month. If you cook, you post a photo or two of the dish and at the end of the month, you participate in a group discussion. I find that it is a great way to be inspired to cook! Our first recipe was Chicken-Butternut Tagine which I have never made or even tempted to make, so this gave me a great opportunity for me to cook outside of my comfort zone which I don’t do often enough.

When you move overseas, it often becomes very challenging to cook or a bit uninspired to cook at the beginning because the shopping environment can be completely different from what you’re familiar with. Since I am a type of person who is not very well-organized and tends to decide what to cook as I browse the isles in a supermarket, it became a challenge to start cooking in a completely new city with very unfamiliar stores. It was intimidating!

In Mumbai, I shop for fruits and vegetables at local outdoor vegetable and fruit stands. I buy meat at a butcher called Joseph Cold Storage. Then I also go to local supermarkets for other ingredients. Many of local supermarkets in Mumbai except for a few supermarkets that sell mostly imported products look more like convenience stores in the U.S. or Japan in terms of their sizes and variety. It took me a little while to get used to shopping at specialized stores. Then once I learned what products I can buy here in what price range, I started using their delivery services. This delivery service offered in India is so brilliant and I love it! I can call up different stores and ask to have something delivered and about 30 minutes later, my order shows up at my door! It changed my world of shopping.

Since the ingredients that I can get in Mumbai are not the same as back home, sometimes I have to omit the ingredients or alternate them when cooking my familiar recipes. For Chicken-Butternut Tagine recipe from my recipes, I think that you can get most of its ingredients and if you have to replace some ingredients for this recipe, it’s very easy in most parts of the world.

Chicken-Butternut Tagine recipe from my recipes that I cooked (with my helper) turned out to be spicy, which my friend said should not be. The only thing that I can think of is that the paprika we have, which was purchased locally in Mumbai, is spicy.

I hope you will enjoy it!

仲の良い友人がフェイスブック上で料理のサークルを作りました。月一回レシピが発表され、メンバーが各自その料理を作り、写真を撮ってフェイスブックのグループページに掲載し、月末には意見交換するというグループです。なかなか新しい料理に挑戦することのない私には、色々なレシピを挑戦するとても良い機会だと感じます。私たちの一番最初のレシピは鶏肉とバターナッツかぼちゃのタジン(モロッコ料理)でした。

海外に引っ越したばかりの頃というのは、自分で食事を作る意欲に欠けます。買い物をする環境が全く違うので、スーパーで食材を見ながら何を作ろうか考えるタイプの私は、買い物の環境が変わるとインスピレーションを失ってしまいます。

ムンバイでは、野菜や果物は、大体路上の売店で買います。お肉は、Joseph Cold Storageというお肉屋さんで買います。その他の食材は、ローカルのスーパーで買います。スーパーと言っても、サイズや買えるものの種類でいうと、日本のコンビニのような感じです。ある程度どの様な食材がどれくらいの値段で買えるかが把握できてからは、配達サービスの利用を始めました。電話して注文をすると、30分後くらいに玄関に食材が届くんですよ〜。主婦にはなんとも言えなく有り難いサービスだと感じます。この便利なサービスのお陰で、私の買い物の形体がかなり変わりました。

インドでは、和食や西洋料理の材料で手に入らない食材が多くあるので、私が今まで作っていた料理を作る場合、入れないか他の食材に置き換えて作ったりします。鶏肉とバターナッツかぼちゃのタジンに使われている材料は、割と世界のどこでも手に入りやすいかと感じます。日本語訳のレシピ方では、日本でも作れる様ほんの少しだけ材料を代えてみました。日本では、世界の色々なスパイスが手に入るので、便利ですよね。

私が作ったタジンは、何故か辛く出来上がってしまいました。友人によると、辛くならないはずとのこと。考えられるのは、ローカルで買ったパプリカが辛かったということです。どうなのでしょうか。。。?

Chicken-Butternut Tagine

Chicken-Butternut Tagine-3

Chicken-Butternut Tagine-4

CHICKEN-BUTTERNUT TAGINE
This original recipe is from my recipes.

INGREDIENTS
1 tablespoon olive oil
2 cups chopped onion
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
2 cups fat-free, less-sodium chicken broth
(Since I could not find chicken broth in Mumbai, I made the stock with 2 cups of water and one chicken stock cube.)
8 ounces peeled cubed butternut squash (or if you can’t find butternut squash, you can simply use regular sweet pumpkin. I used 1 local pumpkin purchased in Mumbai as shown in the photo.)
1/3 cup halved pitted picholine olives (about 3 ounces)
8 pitted dried plums, chopped (I bought dried prunes, which is the same thing.)
Fresh flat-leaf parsley leaves (optional)

PREPARATION
Heat oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally.

Stir in cumin and next 7 ingredients (through chicken); cook 1 minute, stirring constantly.

Stir in broth, squash, olives, and dried plums; bring to a boil.

Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender.

Garnish with parsley, if desired.

This dish goes well with couscous.

鶏肉とカボチャのタジン

元のレシピは、my recipesというウェブサイトより。

材料
オリーブオイル       大さじ1
タマネギみじん切り     2カップ
クミンパウダー       小さじ2
パプリカ          小さじ1
ターメリック        小さじ1
塩             小さじ1/4
シナモンパウダー      小さじ1/4
すった生姜         小さじ1/4
にんにくみじん切り     2かけ
鶏胸肉           500g
チキンスープストック    2カップ
(2カップのお湯に、固形チキンブイヨンで代用できます。) 
一口サイズに切ったカボチャ 1個
グリーンオリーブ      1/3カップ (半分に切る)
ドライプルーン       8粒 (細かく切る)

準備

お鍋に油を入れ、中火で熱します。タマネギを入れて、きつね色になるまで混ぜながら炒めます。

クミン、パプリカ、ターメリック、塩、シナモン、生姜、にんにく、鶏肉を加え、常に混ぜながら1分間炒めます。

スープストック、カボチャ、オリーブ、プルーンを加え、沸騰させます。

蓋をして、弱い中火にし、カボチャが柔らかくなるまで10分程煮込みます。

お好みで細かく切ったパセリを上に飾ります。

クスクスと一緒に食べると美味しいですよ。

お試しあれ!
Chicken-Butternut Tagine-2

Simple Asian Coleslaw ☆ Cabbage Salad

simple asian coleslaw4

I’m not very good about posting recipes on my blog space, I decided to share this recipe that I have been loving lately. Simple Asian Cabbage Coleslaw is an easy Asian salad that even my kids enjoy. This recipe was inspired by Asian Coleslaw on Simply Recipes. What I like about this salad is that this salad can be made easily anywhere in the world as ingredients are available. I could find soy sauce and sesame oil even in Senegal, West Africa, 9 years ago. I can buy all soy sauce, sesame oil and rice vinegar in Mumbai, India which makes me happy. The peanuts add a nice texture to the salad, but to avoid food allergy, you can simply omit peanuts. For a little more Asian kick, you can add cilantro if you have some at home. This is an easy and nice addition to a meat main dish.

simple asian coleslaw1

simple asian coleslaw3

INGREDIENTS
vegetable oil 2 Tbsp
sesame oil 2 Tbsp
rice vinegar 3 Tbsp
soy sauce 3 Tbsp
sugar 2 Tsp
thinly sliced cabbage 4 cups
grated carrots 2 carrots (about 1 cup)
toasted broken peanuts handful / 1/4 cup

METHOD
1 Heat a skillet on medium high heat, put broken peanuts and stir them to toast until they are slightly brown. Remove peanuts from the pan to a dish to cool.

2 Mix vegetable oil, sesame oil, rice vinegar, soy sauce, and sugar in a small bowl to make a dressing and set aside.

3 Slice cabbage very thin and grate carrots. In a large bowl, put all the ingredients and mix in the dressing. Toss the salad well. You can leave the salad for a while to let the vegetables soak the flavor or you may serve immediately.

simple asian coleslaw2

simple asian coleslaw