Chocolate Chip Cookies: Freezer to Oven

When it comes to chocolate chips-- or any kind of chocolate, for that matter-- artificial vanilla is out of the question. Guittard and Ghiradelli
semi-sweet chocolate chips both have the real stuff. Of these two San Franciscan brands, however, I definitely prefer Guittard. It melts more smoothly than Ghiradelli and is much less chalky when eaten as a straight chip. I buy Guittard at Super Target and sometimes see it at a few other grocers, but it can be a bit tricky to find. If you can't, then I guess Ghiradelli is fine, too.

This dough makes about thirty large cookies, so I usually will bake a few immediately, and then scoop out the rest of the dough with a 2
tablespoon size scoop onto a cookie sheet and freeze them. Once they're
frozen, I put all the little scoops of dough in a freezer bag, and then
we can have fresh cookies anytime (or little scoops of heavenly frozen
cookie dough anytime, but don't tell anyone!). Since they're so big, I
like to give the frozen centers a chance to cook. This means no
preheating! I put the frozen dough on the cookie sheet about two inches
apart and place in a cold oven. I turn the heat to 375 and let them
cook for about 20 minutes. All ovens preheat differently, so you'll
want to keep an eye on them. The recipe that follows gives the normal,
non-frozen baking instructions.

Makes 2 1/2 dozen

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter. (Please, no margarine!)
1 cup granulated or super-fine sugar
1/2 cups light brown sugar, firmly packed
2 large eggs
1 tablespoon pure vanilla extract--the best you can afford. Use only 1 teaspoon if it's not that great.
2 cups chocolate chips (That's one bag, or whatever is left of the bag if you've been snacking)

1. Preheat the oven to 375 degrees.
2. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
3. With an electric mixer fitted with the paddle attachment, cream the
butter on high until smooth and light, about 2 minutes. Next add the
sugar and continue beating until light in color and fluffy. With the
speed on low, add eggs one at a time, and beat until smooth. Add the
vanilla and incorporate.
4. Turn off the mixer and scrape down sides of bowl. Turn the mixer to low and slowly add the dry ingredients. Mix until just incorporated.
5. Remove the bowl from the mixing stand and stir in the chocolate chips by hand with a rubber spatula.
6. Scoop out dough by 2 tablespoonfuls and place about 2 inches apart on a baking sheet. Bake for 10-12 minutes, or until golden brown on the
edges.
7. Remove from oven and let rest on the baking sheet for about 5 minutes before transferring to a cooling rack. Serve warm with
milk.

Vegan Burritos with Guacamole

I love these. I make a big batch and then freeze them individually. Whenever I want a healthy lunch or dinner, I just heat them up in a skillet with a little olive oil, and serve them with the guacamole. I never even miss the meat or cheese.


Vegan Burritos

Makes 12

1 tablespoon olive oil
1 small onion, diced
1/2 teaspoon salt
1 red bell pepper, diced
3 cloves garlic, minced
1/4 teaspoon pepper
3/4 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon chili powder
1/2 teaspoon ground coriander seed
1 14 oz. can black beans (drained)
1 14 oz. can refried beans
1 14 oz. can diced fire roasted tomatoes
1 1/2 cups cooked brown basmati rice
12 small whole wheat tortillas

1. In a large skillet, saute the onion with the salt over medium low heat for about five minutes, then add the pepper and cook for 10 minutes more. Add the garlic, and cook for 2 minutes.
2. Stir in all the spices, and cook until fragrant, about 1 minute.
3. Incorporate the beans and tomatoes and allow to simmer until most of the liquid has evaporated, about 10-15 minutes. Turn off heat and allow to cool.
4. Spoon a little over a 1/2 cup of the bean mixture onto each tortilla along with about 2 tablespoons of rice. Fold into burritos and cover each tightly with plastic wrap. Freeze.
5. When ready to serve, place the burrito on a 1/2 teaspoon of olive oil in a skillet. Brown over medium heat. Reduce heat to low, cover, and let heat through, about 15 minutes. Serve with guacamole.


Guacamole

1 Hass Avacado, diced
2 tablespoons chopped cilantro
1 tablespoons diced tomato
1/4 teaspoon cayenne pepper
juice of 1/2 lime
salt and pepper to taste

1. Mix together with a fork, mashing some of the pieces of avacado. Serve.