Oatmeal Chocolate Chip Cookies for 'Deez Balls' - Gluten & Egg free

A summers night at the ball park with the kids is a perfect way to spend a Friday night.  Here's to all

the slowpitch teams on the North Shore.  I baked up a batch of these cookies for the game and 'Deez Balls' loved them.  FYI... look out teams...'Deez Balls' added a new pitcher...way to go Will!

This can be prepared by hand or with a mixer.  Start out with really soft butter and it is easier for you if mixing by hand.

Yield:  80 small cookies

Ingredients:

1/2  lb. Butter (1 cup)
1 cup brown sugar
1 cup white sugar 
2 cup gluten free flour 
2 tbsp.  egg substitute ('enjoy life' brand)
1 tbsp. Vanilla
2 cup  large oat flakes (not instant) 
1 cup coconut flakes
1 tsp. baking soda
1 tsp. baking powder
1  tsp. Salt
2 1/2 cup of chocolate chips - today i have used these 'enjoy life' chips which are dairy and nut free 

In a mixer or by hand cream room temperature butter and sugars together.
Add the egg substitute and vanilla and continue to mix.

1. Add all the dry ingredients and mix with a wooden spoon or mixer until it forms cookie dough
2. Add chocolate chips of choice.
3. Scoop to bake or roll in parchment paper to freeze for later use.
4. Bake cookies at 350° for 20 minutes 

Easy soup for Marty's pre soccer game meal

Homemade soup for Marty. (please click here to go to my video of this recipe)
My friend Marty is coming for dinner and her favourite pre-game meal is homemade soup.  She has a soccer game later tonite so a big meal wouldn't be a good idea... soup is a perfect option.
Here is another tasty and quick recipe that could be a crowd pleaser for you too.  Enjoy!

1/3 cup avocado oil
1/2 large onion (approx. 1 1/2 cups)
6 garlic cloves
1 bell pepper (yellow, red or orange)
1 1/2 cups chopped celery

2 chicken breast - on the bone will work or use boneless skinless if that is available. Cut up chicken into small chunks (the size is up to you)

2 cups tomatoes (optional)

2 cups approx. vegetables of choice - I used leftover vegetables that I had used for a stir fry the night before (please click here to go to the recipe for the best stir fry ever and to see what vegetables I used)
10 cups water or broth  - vegetable or chicken (I often use 'better than boullion' which is a concentrate that is always handy to have on hand in the fridge if you don't have home made broth or store bought).
cilantro - for garnish if available

Prep all vegetables by rinsing well and dicing.  I used my mandoline for the onions, bell pepper, and cabbage.  It makes the prep go so much easier.

Remove the chicken from the bone, save the bones as I toss them into my soup while it is cooking for added flavour. Remove the bones before serving.

Miriam's Time Saving Tip♥  It is much easier to cut up chicken that is semi thawed. Remove your chicken from the freezer and allow it to thaw enough that you are able to safely remove the meat from the bone. It is not AS slippery when in the thawing stage.

Sauté onions, pepper, garlic and celery. Add diced chicken. Sauté again.
Add tomatoes, leftover vegetables.  Stir again.
Add broth and the chicken bones if desired. Stir
Bring up to the boil.  Reduce heat and simmer for 20-30 minutes.

Marty thought this soup was delicious and it was so easy to prepare for her. Also, lots of leftovers for tomorrows lunch or kids if they drop by.
I hope you enjoy.

Miriam's Time Saving Tip♥  I make soup sometimes when I have a fridge full of old vegetables that need to be used up and are not fresh enough for a salad or stir fry. Most vegetables can be used in the recipe above and will only enhance the flavour. EXCEPTION: parsnips. Adding parsnips will change the taste completely so use caution when adding it.

Easy Stir Fry thanks to Lorna from Gibsons

Easy Stir Fry (please click here to go to my YouTube channel)
This is an adaptation of Lorna's dinner she served in Gibsons this weekend.  It was so delicious that I had to share it with you.

4 tbsp. avocado oil
1/2  large onion
1 cup each of cauliflower, broccoli and zucchini
1 1/2 cups red cabbage
4 (or more) skinless boneless chicken thighs
1 bunch cilantro
1/2 cup chicken broth
salt to taste

Cut up the chicken into thin strips. Add 4 tbsp. soya sauce and 1/4 cup of marinade of choice to a bowl. For this recipe I use a delicious tomato based marinade shown below called 'Aji Medium Hot'. Add cut up chicken a marinade for a minimum of 1/2 hour.

Vegetable Prep

I used my mandolin to thinly slice the onions, cabbage and zucchini. If you do not have a mandolin simply slice up the above vegetables into thin slices. Rinse all vegetables well before you slice.

Rinse cilantro well and slice up into smaller stems.

In a frying pan add the avocado oil to a hot pan.
Add onions to sauté first. Add remaining vegetables and sauté to allow the oil to coat all the vegetables and so the vegetables are partially cooked.
Pour hot vegetables into a bowl.
Add chicken & marinade to the hot frying pan and sauté until cooked.
Add hot vegetables back into the hot pan & add chicken stock as well.
Cover and cook for 4-5 minutes.
Serve hot.

Easy Scones with Double Devon Cream Topping

Yield:16

1 cup butter (1/2 pound)

1/2 cup sugar + 1/4 cup for spinkling on top
3 eggs
3 cups flour
1 tbsp. baking powder
1/4 tsp. salt
3/4 cup raisins (optional)
1/2 cup whipping cream or milk  -  + a 1/8 cup for brushing on the top of the scone before going into the oven
6-8 tbsp. + cold water

Cream butter and sugar until well mixed and the butter has softened. Add eggs one at a time. Beat until light and fluffy.
In another bowl mix together flour, baking powder and salt. Mix again well .

Add creamed butter/egg mixture to the dry mixture. Add whipping cream and cold water.
Fold wet into dry until the mixture almost comes together. Be careful at this point not to over mix.
If the the mixture is too dry add cold water, 2 tbsp. at a time.

Fold out onto a flat surface and roll out to 1 - 1 1/2 inch thick (this can be done with your hands if you don't have a rolling pin).
Cut into rounds.
Brush the top of each scone with whipping cream and sprinkle with sugar.

Bake at 375 degrees for 25-30 minutes until golden brown.
Split open after baked and cover with Devon Cream and jam.  Yummy!