Cookie and Root Stew recipes

[Jean]

I've been experimenting in the kitchen. I think I've perfected a cookie recipe (guests and Dave eat them) and I made a yummy stew. I'm going to attempt pie crust next using lard.

Chocolate GCDSR Free Cookies

1 cup peanut meal (I buy it at my Asian store, but it can be made from blanched peanuts ground in a food processor or coffee grinder. Don't worry if there are bigger pieces, they add to the cookie. Almond flour is a good sub and can be made the same way with blanched almonds).

1/2 cup bean flour

1/2 cup tapioca flour (you can probably sub any flour for these two)

1/2-3/4 cup sugar

3/4 tsp baking soda

1/2 tsp salt

1/4 cup cocoa powder

2 eggs, lightly beaten

Peanut oil

Preheat oven to 350 degrees.

Mix all of the dry ingredients together in a big bowl. Add eggs and enough oil to make a stiff dough (about 1/4 cup).

Drop on cookie sheets in big spoon fulls.

Bake for 12 minutes at 350 degrees

These come out pretty soft. If you prefer a very crisp cookie, use one egg and up the oil.


Root and Meat Stew

1 lb. or more meat, cubed
1 large onion
3-4 cloves garlic
1 rutabaga
2-3 carrots or bag of baby carrots
fresh or dried herbs (I used thyme and oregano)
1 Tbl. prepared horse radish (the secret ingredient)
Salt and pepper to taste

Cut up meat (beef is my preference) into cubes and brown in a large sauce pan. Add a small amount of oil to pan if necessary.

Chop onions and garlic, add to pan with meat and fry until soft.

Cut rutabaga into 1/2 inch cubes. Cut carrots into pieces or use bag of baby carrots. Throw into pan. Add herbs and horseradish.

Immediately add enough water to cover everything. Bring to boil, reduce heat and simmer for about an hour or until meat and roots are tender.

[artteacher]

Thanks Jean,

I can't do the cookies, but I'll definitely try your stew, probably Sunday.

Love, Marsha