Thursday, July 21, 2011

Mediterranean Morning Mix

This is one of Andre and my staple breakfasts.  It is so good and really healthy as well.  It contains 22.5 grams of protein and 11 grams of fiber. This will keep you full until lunch time. 
I will usually cut up the fruit and divide it evenly between two bowls.  So all measurements listed is per serving i.e.  when I say ½ a cup of strawberries it means that it is ½ a cup of strawberries per person. 

1 kiwi, skinned and sliced
½ an Orange
½ an Apple, I prefer Fuji or Gala
½ cup Strawberries
½ oz. slivered Almonds
¼ cup dry curd cottage cheese
½ cup Liberte Greek Yogurt, this specific yogurt actually contains a whopping 18 grams of protein per ¾ of a cup.  You can purchase it at Costco in a two-pack for about $7.99 or at Sobey's and Community Natural Foods 
¼ tsp of cinnamon (or to taste)

Serve right away. 

Variation: Hawaiian Morning Mix, replace the Orange with pineapple and the almonds with chopped macadamia nuts. 

Oreo Stuffed Chocolate Chip Cookies

Position a rack in the center of the oven.  Preheat the oven to 375°F.  Grease cookie sheets. Whisk together thoroughly:

2 cups plus 4 TBS all-purpose flour
1 tsp. baking soda

Beat on medium speed until very fluffy and well blended:

2 sticks (1 cup) unsalted butter
1 cup sugar
1 cup packed light brown sugar

Add and beat until well combined:

2 large eggs
½ tsp salt (if using salted butter, omit this)
3 tsp vanilla

Stir the flour mixture into the butter mixture until well blended and smooth.  Stir in:

2 cup semisweet chocolate chips
1 ½ cup chopped walnuts or pecans (optional)

Put dough in refrigerator and let cool. 

Open your package of Double-Stuffed Oreo cookies. Take a break and have 2-3 Oreos with a glass of milk and then proceed with the next steps. 

Make sure your hands are cold when forming the dough around the Oreos.  I had to keep stopping and running my hands under cold water, otherwise the dough just sticks to your hands. 

Roll two ½ inch balls of cookie dough in your hands and then sandwich on the top and bottom of an Oreo cookie.  Work the dough around the cookie making sure there is no Oreo exposed.  Place on cookie sheet spacing at least 2 inches apart.  Bake, 1 sheet at a time, until the cookies are just slightly coloured on top and rimmed with brown at the edges, 10 – 15 minutes; rotate the sheet halfway through baking for even browning.  Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes.  Transfer the cookies to racks to cool. 

This is an excellent chocolate chip cookie recipe all by itself without the Oreos.