Flourless Monster Cookies

The hubby and I were talking this weekend about some of the most enjoyable freedoms of adulthood. For example, we can buy what we want. Go to bed when we want. Get haircuts when we want. And make cookies for supper.

I've had a monster craving for monster cookies lately, and I have a handful of recipes that I want to try. I chose this version because it was the only recipe that made a smaller batch. Meaning the other recipes would require some math on my part. And I just wasn't in a math mood.

(By the way, if you happened to send this recipe to me, can you let me know so I can give you the proper credit? It's like the recipe fairy left it under my pillow.)

These cookies are flourless, so they get their substance primarily from the peanut butter and oatmeal. I like to pretend they're healthier that way. Even with the chocolate chips and M&Ms.

Flourless Monster Cookies
Makes 30

2 eggs
1 c. brown sugar
1 tsp. vanilla extract
1 tsp. baking soda
1/3 c. butter, softened
1 c. creamy peanut butter
1/2 tsp. salt
3 c. rolled oats (not quick-cooking)
2/3 c. chocolate chips
2/3 c. M&Ms

1. Preheat oven to 350 degrees.

2. In a large bowl, beat eggs. Add remaining ingredients in order, mixing well.

3. Use an ice cream or cookie scoop to place dough on ungreased baking sheets. (My cookie scoop is quite a bit smaller than an ice cream scoop, and I like it that way. So these are sort of mini-monster cookies.)

I also sort of squash my cookies down before I put them in the oven. I don't know that it makes a difference, but I like to give my cookies a head start in life.

4. Bake 12-15 minutes, and let cool on racks.

Ponzu Lime Dressing

At the risk of jinxing anything, we're slowly but surely feeling better at our house. Cross your fingers that things keep improving. I expect our upcoming good health to last approximately three days. (But a good three days of sleep, they shall be!)

But less germs, more food. As part of the Foodbuzz Tastemaker Program, I recently received a bottle of Ponzu Lime sauce from Kikkoman, and I thought it would be lovely in an Asian dressing.

Ponzu is a citrusy sauce that's commonly used in Japan as a dipping sauce for sushi. I've seen some recipe call for a combination of soy sauce and lemon juice as a substitute, if that gives you an idea of the flavor. Or, in this case, soy sauce with lime juice.

The lime flavor in the sauce definitely comes through, which is very refreshing and summery. And I think the sauce would work very well as a substitute for the soy sauce in my favorite fajita marinade. Grilling weather is just around the corner, right? (Right?)

Ponzu Lime Dressing
Makes about 1/2 c. dressing

2 Tbsp. dry sherry
2 Tbsp. rice wine vinegar
4 Tbsp. Ponzu lime sauce (or soy sauce)
1/2 Tbsp. hoisin sauce
½ tsp. granted gingerroot
4 Tbsp. sugar
1/2 Tbsp. dark sesame oil

1. Combine all ingredients in a bowl or container, and stir or shake until very well combined.

2. Serve over your favorite Asian salad.

Or, if you don't have the ingredients for your favorite Asian salad, just throw anything together and top it with mandarin oranges. They're an excellent distraction.

Korean Tacos

In the past two weeks, the little man has had two ear infections, two nasty colds, bronchitis, pneumonia, and the worst teething episode in the history of mankind. (Not exaggerating.) It's still hard to talk about it. The pain is too fresh.

Did I mention he's passing a lot of this stuff on to me? think we're going to back off on teaching him to sit and focus on teaching him to politely cover his mouth when he coughs and sneezes. He's lucky he's cute.

Anyway, the little man and I were watching an episode of The Best Thing I Ever Ate on Food Network one day, and Adam Gertier mentioned these Korean taco-thingamajigs that he gets from a traveling taco truck. This made me long for both a traveling taco truck and a Korean taco, and I figured I could at least manage the latter.

I love bulgogi, so I used the sauce from my favorite bulgogi recipe, and topped the tacos with some cheater's kim chee. Spicy, sweet, and delicious!

Korean Tacos
Serves 4-6

1 1/4 lb. steak
1/3 c. soy sauce
¼ c. brown sugar
¼ c. rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. fresh ginger, grated
2 cloves garlic, minced
2 tsp. toasted sesame oil
2 tsp. sambal oelek
1 Tbsp. water
1 tsp. cornstarch
8-10 small flour tortillas (about 6")
1 tsp. oil
Salt and pepper
2 c. coleslaw mix or shredded napa cabbage
1/2-1 tsp. sambal oelek
2 scallions, thinly sliced

1. Cut the steak in very small, thin slices, and marinate in 1/3 c. soy sauce for 1 hour.

2. Meanwhile, combine brown sugar, rice wine vinegar, 2 Tbsp. soy sauce, ginger, garlic, toasted sesame oil, 2 tsp. sambal oelek, water, and cornstarch. And heat your tortillas.

3. Heat oil in a wok over high heat. Remove steak from soy sauce with a slotted spoon, sprinkle with salt and pepper, and stir-fry until brown, about 4 minutes.

4. Reduce heat to medium and add sauce mixture. Cook until thickened, about 1-2 minutes.

5. Combine coleslaw mix with sambal oelek, to taste. (Remember that the beef will be spicy, too.)

6. Top heated tortillas with beef, coleslaw mix, and scallions.