Rainy Day Cookies and Stew–necessarily, in that order!

"Raining" courtesy of Peter Griffin/Public Domain Pictures.net

So we are experiencing our first rain of the season here in Los Angeles. Save for venturing out for a Yoga class, Ms. Foodie is fortunate enough to be ensconced at home with her two furry babies, with visions of culinary delights dancing in her head.

The afternoon started with test-driving a recipe for Almond Butter Cookies from a blog called Good Life Eats. Author Katie Goodman does some killer desserts, and she has some great Holiday offerings that Ms. Foodie plans to try as that Season draws near.

Ms. Goodman gives some great information about an Almond Butter called “Barney Butter“, that is Peanut free. Many nut butter manufacturers still use the same processing plant to do Peanut products along with the others, so if you have a Peanut allergy, even trace amounts can be dangerous. Thankfully, me and Mr. Foodie do not–we just enjoy the smooth taste of Almond Butter. Almond Butter is also easier on the digestion.

Ms. Foodie’s personal choice is Trader Joe’s Almond Butter with Flaxseed Oil. It made the cookie mixture a bit less firm when forming it into balls, but oh, what melt-in-your-mouth delight! Chased with a glass of cold milk, it was a perfect slice of yummy!

And what’s a rainy day without some nice, hearty stew? After finding uninspiring offerings on the food blogs, Ms. Foodie did her own thing with stuff in the Store. Kitchen-Cabinet Cooking at it’s finest! Two leftover lemon Chicken Breasts, a cup of mixed vegetables, Potato Gnocchi, one can of Cream of Mushroom and Garlic soup, a half cup of Sour Cream, and a tablespoon of Coconut Oil.

I threw it all in a Crock Pot, set it to low, and left the ingredients to meld.  Stews and soups always bring such lovely smells to the home!

Didn’t cancel out the Almond Butter cookies though… good thing the batch made three dozen! Mr. Foodie is doing the Happy Dance.

What’s for Dinner? Potato Gnocchi with Peas and Ham Béchamel

Yes, yes… still going through the Kitchen Cabinet cookbook, and ham happens to be the major meat store–good thing I’m a fan.  But I will say it again–you can substitute any protein of your choosing.

For this recipe, I took my lovely chopped ham and added it to my own Béchamel Sauce.  In English, that’s simply melted butter mixed with flour, and hot milk.  

But I decided to throw in some traditionally Carbonara Sauce ingredients: peas, ham and a twist–my wild mushrooms.  I even poured in some of the mushroom broth to extend the sauce.  Sprinkle in some pepper, and ooh la la, yummy for the tummy!

I stock packaged Gnocchi, which is a potato pasta; it soaks up all that good stuff.  Gnocchi is easy, cheap, and if you have the potatoes, something that you can make from scratch.  But that, my friends, is a recipe for another day.

To modify an advertising slogan: Stay hungry, my friends.