OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

{from the Oceanspray website}

these are one of my new go-to cookie recipes, they're like a cookie and a granola bar got together and had a baby...

INGREDIENTS:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS:
Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes about 30 cookies.

Rice & Beans

this is essentially the recipe that's on the back of the Goya black bean can, but tweaked some over time by my husband and myself. This is a staple in our home!

RICE
.: ingredients :.
2 c. rice
4 c. water
1 TB extra virgin olive oil
½ c. sweet onion
dash of flour
dash of salt

.: preparation :.
In a large pot over medium heat, saute onion in olive oil until clear and soft. Add the remaining ingredients and bring to a boil over high heat. Cover and reduce heat to a simmer. Stirring occasionally, cook until the water has absorbed fully into the rice, about 20 minutes.

BEANS
.: ingredients :.
1 16 oz. can black beans
1 c. water
1 packet Sazón Goya
2 cloves garlic
1 TB cider vinegar
2 TB extra virgin olive oil
¼ c. sweet onion
¼ c. green pepper
¼ tsp dried oregano
dash of Adobo {optional}

.: preparation :.
In a medium pot, saute onion, pepper, and garlic over medium heat. Add remaining ingredients and bring to a boil over high heat. Reduce to a simmer and cook for 10 minutes, stirring occasionally.
NOTE: Adjust amount of water added based on your preference- additional water will create more of a broth for the beans. If too much water cooks out during the simmer, additional water can always be added.

END
.: to make the meal :.
Place desired amount of rice on a plate or bowl. Add rice on top. Top with Mexican Cheese Blend if desired.

Almond Cream Cheese Cookies

Can't remember the cookie cook book's name off the top of my head, but these are so tasty:

1 3 oz. package cream cheese, softened

1 cup butter, softened

1 cup sugar 1 egg yolk

1 Tablespoon milk

1/8 teaspoon almond extract

2 1/2 cups sifted cake flour

1 cup sliced almonds, toasted

Beat cream cheese with butter and sugar until fluffy. Blend in egg yolk, milk, and almond extract. Gradually stir in almonds. Gently stir in almonds. (Dough will be sticky). Divide dough in half; place each half on large sheet of waxed paper. Working through waxed paper, shape each half into 12 x 1 1/2 inch roll. Chill until very firm.

Preheat oven to 325 degrees F. Cut rolls into 1/4 inch slices. Bake on ungreased cookie sheets 10-15 minutes or until edges are golden. (Cookies will not brown). Cool on wire racks.

Makes about 4 dozen cookies.

orange zest cookies

about 8 minute prep time {using a kitchen aid} and 8 minute bake time! can't beat that for a quick and easy cookie recipe

ingredients
- 1 stick butter {soft}
- ½ c. sugar
- 1 egg
- 1 tsp vanilla
- ½ tsp orange zest
- 1 c. flour

preparation
(1) beat together butter and sugar in mixing bowl.
(2) add egg, vanilla, and orange peel. Beat until fluffy.
(3) slowly add in flour, mixing until just blended
(4) drop by teaspoonfuls onto greased baking sheet
(5) bake at 375oF for 8-10 mins.

Caprese Salad

perfect for a side dish to any Italian meal or a great summer appetizer when tomatoes are at their peak

ingredients
- 4 large tomatoes
- 4 TB extra virgin olive oil
- 1 ½ TB balsamic vinegar
- 1 package fresh mozzarella
- 16 leaves basil
- salt & pepper to taste

preparation
(1) slice tomatoes into ¼ inch slices and arrange on plate
(2) slice mozzarella into ¼ inch slices and arrange on top of tomatoes
(3) slice basil and place over mozzarella
(4) mix vinegar and olive oil, add salt and pepper, drizzle over plate

Creamy Tomato Soup

A family favorite- my mama found this a few years back, and it is one of the few soups everybody likes!

Servings: Approximately 4-6

Ingredients:

1 T butter

1 small carrot, finely chopped

1 small onion, finely chopped

2 T all purpose flour

3/4 t dried basil

3/4 t dried thyme

1/2 t salt

1/2 t pepper

1 1/2 cups milk

1 large can (28 oz) chopped/diced tomatoes

Grated parmesan cheese

Melt butter in a large pan over medium-low heat. Add carrot and onion; cook stirring frequently, until onion is soft, about 3 minutes. Remove from heat. Stir in flour, dried basil, thyme, salt, and pepper. Gradually pour in milk, stirring constantly, and cook over medium-low heat, continuing to stir until boiling and slightly thickened, about 5-10 minutes. Slowly whisk in tomatoes and their liquid. Reduce heat and simmer, uncovered, stirring often, for 15 minutes.

Garnish each serving with grated parmesan cheese.

blueberry {option} smoothies

although the berry season is mostly done, this is a great recipe that I tried out for the first time last summer. truly scrumptious! and you can always tweak the proportions to get a stronger blueberry taste or try different kinds of juices!

.: ingredients :.
 7 oz. yogurt
 3 oz. blueberries
 1 c. grape juice
 ½ c. milk
 blueberry wine {optional}
 wheat germ {optional}


.: preparation :.
 mix yogurt, blueberries, and juice in blender. add milk and mix. pour and serve cold.
 {adult option} half or all of the juice can be substituted with wine
 {healthy option} add wheat germ for added nutrition and taste

CALL FOR RECIPES

For October, I was thinking anything pumpkin (or other squash) related.  Please share your favorites!

fettucine carbonara with fried eggs

from 'bon appetit'

4 servings (maybe more like 6)

8 large eggs

2/3 cup grated parmesan cheese

1/3 cup grated pecorino romano cheese

2 garlic cloves, minced

1/2 teaspoon freshly ground black pepper

4 ounces thinly slived pancetta (italian bacon), finely chopped

12 ounces egg fettuccine

1 medium bunch broccoli rabe (rapini), cut into 1/2 inch pieces

Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.

Cook pasta in large pot of boiling water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.

Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat.

Top pasta with eggs and serve.

Baked Zucchini.

I don't remember exactly where I found this, but it's a quick, easy, and tasty side dish as well as a great way to dispose of extra zucchini that a garden produces.

Servings:4

Prep Time: 10 minutes Bake Time: 35 Minutes

Ingredients:

2 medium zucchini, cut into 1/4" slices

2 T melted butter

1 T fresh oregano chopped OR 1 t dried oregano

1/4 cup grated parmesan cheese

salt and pepper

In a large bowl, toss together the zucchini, butter, and oregano. Arrange in a single layer on a greased baking pan or in a greased shallow baking dish. Sprinkle cheese and salt and pepper on top. Bake at 350 degrees F for 35-40 minutes, or until golden brown.

Tip: I find it easier to toss the zucchini with only half the butter and then pour the remaining half on top.

Soup: Pasta, Sausage & Bean Soup

Serves: 8

From: epicurious.com

Notes: Can be made vegetarian easily by adding more veggies and taking out the meat, and exchanging chicken broth for veggie broth. I always am changing which veggies I decide to put in.

Ingredients:

2 T olive oil

1 lb Italian sausages, casings removed

1 1/2 cup chopped onions

1 1/2 cup chopped carrots

1 celery, chopped

1 T minced garlic

1 t dried basil

1 t dried rosemary

1/4 t crushed red pepper

1/4 t dried rubbed sage

5 cups chicken broth

1 14.5 oz. can diced tomatoes

1 15-16 oz can kidney beans, drained

1 cup elbow macaroni

Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and saute until beginning to brown, breaking up with back of spoon, about 5 min.

Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper, & sage. Saute until vegetables begin to soften- about 10 minutes.

Add broth, tomatoes With their juices, and beans. Bring soup to a boil.

Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.

Add pasta to soup and simmer until tender, about fifteen minutes. Season to taste with salt & pepper.

Serve with fresh parmesan cheese grated on top.

Definitely one of my favorite soup recipes- easy to make, easy to change to what's in the fridge, and smell & tastes amazing. I have switched out pretty much everything at one time or another- be it the kind of beans, the vegetables, the pasta for barley, the spices... etc.

etymology (for English word)

comestible |kəˈmestəbəl|noun (usu. comestibles)an item of food : a fridge groaning with comestibles.adjectiveedible : comestible plants.ORIGIN late 15th cent.: from Old French, from medieval Latincomestibilis, from Latin comest- ‘eaten up,’ from the verb comedere,from com- ‘altogether’ + edere ‘eat.’

a fresh start.

This isn't supposed to be for just me to post upon, so if you enjoy cooking, sharing tips and recipes, or just finding new ideas, please share and pass along.  

The name for this site is a Latin word: comestibilis  which pretty much means 'altogether eat up' or 'an eatable.'    

Feel free to leave a comment if you want to post as well- I do request for you to have one blog author vouch for you to keep this site focused and monitored.    

If you share a recipe from another source, a note of where you got it at the bottom is appreciated.

Depending on how posting goes the first few weeks, I may instate themes for different parts of the year to get some ideas flowing.  You can always post other things though.

I hope this works out and ends up being fun and a great way to share cooking ideas.