SHORTBREAD COOKIES

This is a fool – proof shortbread cookie recipe! With only three ingredients, there is little room for error.

The flavor is subtle — light and buttery — but suffice. They are great paired with a cup of strong tea as a breakfast biscuit, or perhaps a scoop of ice cream for dessert.

Enjoy!

 

shortbread cookies

40 mins prep + 10 mins bake time, makes 24 cookies


INGREDIENTS

1 cup butter, room temperature

½ cup powdered sugar, sifted

2 cups all purpose flour

 

METHOD

Preheat your oven to 350 degrees F and line a baking tray with parchment paper.

In a large bowl cream together the soft butter and sugar with an electric mixer until light and fluffy.

Gradually add in the flour and mix until the dough just comes together.

Carefully turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.

Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for at least 30 minutes.

Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 6 – 10 minutes or until just golden.

Allow the cookies to cool slightly before transferring to a cooling rack.

MONDAY METHOD: CARING FOR YOUR CAST IRON

I believe a cast iron skillet is the number one item every cook should possess — no matter no matter what the skill level. I’ve used it for everything from a crisp ribeye steak to moist skillet brownies. It’s immensely versatile, but it requires a bit of TLC if you want it to perform correctly. Continue reading “MONDAY METHOD: CARING FOR YOUR CAST IRON”

MEDITERRANEAN CHICKEN BOWL

MEDITERRANEAN CHICKEN BOWL

The beginning of my journey with OMAD and intermittent fasting has been fairly successful. I delve more into the two here, but for the most part, I've been postponing my first meal of the day. I concentrate more on the contents rather than the time of day I'm eating it.

mediterrean chicken bowl

20 min prep + 20 min cook time, serves 2


INGREDIENTS

marinade

4 garlic cloves, smashed and sliced
2 tablespoons worcestershire sauce
1 tablespoons olive oil
2 teaspoons dijon mustard
pinch brown sugar

2 chicken breasts, skinless and boneless
12 ounces chickpeas, drained and rinsed
2 bunches of spinach
1 heirloom tomato, diced
¼ red onion, diced
¼ red pepper, diced
2 cups brown rice, cooked
½ cups lentils, cooked
¼ cup feta cheese, crumbled
2 tablespoons parsley, roughly chopped
2 cloves garlic, sliced
1 tablespoon olive oil
1 ½ tablespoons red wine vinegar
1 lemon, one half juiced + one half sliced
sea salt and freshly ground black pepper

METHOD

To make the marinade, combine all ingredients the marinade ingredients.

Place the onions in a small dish with water, covering them. Soaking the onions this way for about 15 minutes will take the  sharp bite out of them.

Half the chicken breasts by slicing them lengthwise. Place each breast between two sheets of parchment paper. Pound them using a meat mallet or rolling pin. Start in the middle and work outwards to pound them thinner, until each is just over half an inch. Place in a plastic ziplock bag and pour marinade over the chicken. Ensure each piece is saturated and seal the bag, squeezing out any excess air. Place in fridge.

In a small mixing bowl, combine the parsley, garlic, olive oil, red wine vinegar, and the juice of half a lemon. Season with salt and pepper. Mix well and set aside.

Lightly oil a cast iron skillet and heat on medium high flame. When oil is glossy and slick, remove two breasts from the ziplock and pan fry on skillet. Place a small plate or bowl on top while it cooks to ensure browning. When one side is caramelizing in color with a slight char, after about 7 minutes, turn over and repeat. Repeat with the remaining breasts as well.

Begin to lay the foundation of each bowl down while the chicken is resting. Start with a mix of brown rice and lentils. Next add the spinach. Slice the chicken breasts and place over the spinach (it will wilt slightly). Than arrange the tomato, onion, pepper, chickpeas, and feta cheese in the bowl.

Drizzle with the parsley dressing and serve with lemon slices.