When the going gets tough, the tough get cooking. Go shopping. Get … oh, whatever. During times of stress, I frequently find myself in the kitchen—not only eating frozen cookie dough by the spoonful (what kind of woman trusts herself alone in the house with a huge vat of homemade chocolate-chip cookie dough?), but chopping, slicing, sifting and simmering my way back to sanity.
The downside: Some stressful stuff’s been going down recently. The upside: Stressful stuff led me to two new recipes, which I’m happy to pass along to you. (Stay tuned for photos. This week’s stresses included, but are by no means limited to, the death of my beloved Canon PowerShot S2).
Flaxseed squares – adapted from Weight Watchers magazine
1/3 cup honey
1/2 tsp sea salt
1 cup old-fashioned rolled oats
1/2 cup instant nonfat dry milk
1 cup dried fruit (I used apricots and cherries, as Weight Watchers suggested. Next time, I’ll try dates)
1/2 cup ground flaxseeds
1/3 cup sunflower seeds
Preheat oven to 350 degrees. Line a 9-by-9-inch baking dish with nonstick foil.
Whisk honey, eggs, and salt.
Combine the rest of the ingredients in a food processor, pulsing until mixture is finely chopped. Add the egg-honey mixture.
Spread dough into dish. Bake for roughly 20 minutes, until edges are browned.
I took Weight Watchers’ suggestion and added dark chocolate chips to the top. I also drizzled the whole mess with a glaze of confectioner’s sugar and nonfat milk.
I mixed about a cup of pureed squash with 1/2 c chickpeas, 1/4 c rolled oats, 2 cloves garlic, 1 tbsp maple syrup and a bunch of spices (coriander, cumin, chili powder), and ground the whole mess up in my food processor. Then, I shaped the mess into two patties, and baked them at 400 degrees for about 20 minutes. Delish. Liz suggests goat cheese, which I’m sure would have sweetened the deal even more.