Tag Archives: pink grapefruit

Amazing Cold Fighting Cookies

This week has totally kicked my tail.

I think I mentioned last Saturday that The Dude was sick. Well she is better now, but of course Monkey and I caught her cold. That by itself wouldn’t be so bad except that I was a single parent this week.

The Hubs had to go out of town for work. When he left I had a whole list of fun projects I would do while I had the house to myself after the girls went to bed. I was going to work on recipes, get some random deep cleaning done, try out a project on my new sewing machine, and maybe paint my fingernails while watching Sex and the City. But then the day after he left, Monkey Mode and I woke up with fevers. Swell. So guess how many of those things I got to check off of my to-do list?

That’s right. A big fat zero.

Oh well. I know things could be worse. A lot worse for that matter. But knowing that doesn’t change the fact that it was a crappy week.

So anyway, since everyone is disease fighting around these parts, I naturally started forcing citrus down their throats as often as possible. But then I thought about zinc and what a wonderful immune booster it is.  So I started Googling foods that are high in Zinc. Well gosh darn it if wheat germ isn’t number two on the list — one of my favorite foods to throw into baked goods and oatmeal. In fact, one of my new found favorite cookies has wheat germ as one of the main ingredients.

So I was inspired to bake up a citrusy, wheat germy (how appetizing does that made up word sound??) treat that the girls would get excited about eating to help bolster that immune system a bit.

Here is what I came up with. I think you will like them. Light and healthy. The wheat germ is fun because it doesn’t weigh the cookies down like whole wheat flour does. It actually stays quite tender and gives the cookies a slightly nutty flavor. And the grapefruit (I know this is a shocking ingredient choice since I have never used grapefruit in any of my recipes before…) is understated and gives it a nice sweet freshness. The honey sweetens them up with a pretty floral note. Lovely

As with most of the baked goods that The Dude and I to make together, I used flax seed in the place of an egg. I like that it adds in some healthy fats, but mostly I just like that I don’t have to worry about rogue fingers scooping samples as we go. You can definitely substitute an egg if you would rather. But I will also tell you honestly that while we enjoyed the baked cookies, we also just snacked on the leftover dough straight out of the refrigerator. So I’m just saying that it wouldn’t be the worst thing that you ever did to treat your sick kiddos to Amazing cold Fighting Cookie Dough…just sayin’.

Amazing Cold Fighting Cookies

1/4 cup milled flax seed

1/2 cup freshly squeezed grapefruit juice (1 medium grapefruit)

5 tablespoons butter, softened

1/4 cup honey

1 teaspoon vanilla

3/4 cup wheat germ

1/2 cup all purpose flour

1/2 cup oats

1/4 teaspoon salt

1/2 teaspoon soda

1/4 – 1/2 teaspoon freshly ground ginger to taste

Combine flax seed and grapefruit juice in a small bowl and set aside.

Beat butter, honey, and vanilla until well combined 2-3 minutes.

In a separate bowl combine  wheat germ, flour, oats, salt, soda, and ginger.

Add the dry ingredients to the butter mixture and stir until just combined.

Pour in the grapefruit mixture.

Place dough in the refrigerator for at least 30 minutes to set.

Preheat oven to 350.

Place 2 tablespoon sized mounds onto a lightly greased cookie sheet and bake for 12 minutes. (The cookie will still be slightly soft to the touch. Do not over bake.)

Dough will keep up to a week in an airtight container in the refrigerator.

I asked The Dude to show me what cookies would look like if they were fighting a cold.

I’m not sure if she totally caught my meaning, but it is still cute.

Grapefruit and Walnut Broccoli Slaw

Oh Mama’s not done with grapefruit yet. Not even close.

I’m actually a little obsessed with all of the citrus fruits in general lately. They are a miracle right now.

And I had a little epiphany on the subject yesterday afternoon that I’d like to share.

So I was standing over my sink, shamelessly sucking the juice out of the grapefruit that I had just segmented, and glancing around at all of the used tissues and various medicine bottles strung out all over the counter from The Dude’s most recent nasty cold. When it hit me how incredible it is that during the time of year when people’s immune systems are taxed and tested for months, the one fresh fruit you can find in abundance are the beautiful, juicy little specimens that are absolutely bursting with vitamin C to help you out.

Zen.

I totally found zen while standing over my kitchen sink and looking at dirty Kleenexes, friends.

Okay. So enough of that hippie talk. Let’s get to this slaw.

I’m telling you, if you are feeling the winter blues and have had enough of the heavy, hearty, stews and slow cooker meals you have been making since Christmas, you need to make this. This slaw doesn’t feel like winter. After a few bites, you will be ready to dig out your flip flops and tank tops and head out to the front porch swing.

It is crunchy in all the right ways from the shredded, fresh veggies. Which makes biting into the plump, soft, grapefruit all the more exquisite. The grapefruit also makes such a nice sweet contrast to the bitter slaw. I know I don’t even have to tell you how amazing the freshly toasted walnuts are. And the dressing is an Asian inspired, tart, sweet, wonder of flavor.

Now I know I always say that things are easy to put together, but this was so quick I was even kind of surprised, myself, when I was finished.

While your walnuts are toasting, you toss all of the dressing ingredients into a mason jar and shake it up.

Then you pour it over the slaw, segment a grapefruit (or two if you are feeling feisty) over the top, toss in the walnuts, and stir it around a bit.

Now it is of course like most slaws in that it really tastes better the longer you let it sit. So I would advise making this at least the night before you want to serve it up. You get bonus points if you go check on it and give it a gentle toss from time to time.

Now get in the kitchen and make something that will boost your mood by making you think of summer while giving that immune system a helping hand.

Grapefruit and Walnut Broccoli Slaw

1 cup walnuts

6 tablespoons freshly squeezed pink grapefruit juice (approximately 1/2 medium grapefruit)

1/2 teaspoon sesame oil

1 teaspoon rice wine vinegar

1/2 teaspoon freshly grated ginger

1/2 teaspoon garlic

3 tablespoons olive oil

1 teaspoon honey

12 oz bag of broccoli slaw

1 whole grapefruit cut into segments

salt to taste

Preheat oven to 375.

Place walnuts on a baking sheet and toast for about 10 minutes, or until golden and fragrant.

In a mason jar or any container with a tight fitting lid add grapefruit juice, sesame oil, vinegar, ginger, garlic, olive oil, and honey. Shake vigorously until well combined.

In a a large bowl gently toss together slaw, grapefruit segments, dressing, and walnuts. Season with salt.

Cover and refrigerate overnight until ready to serve.

Grapefruit Martinis

Ahhhhh happy hour.

The time of day when you get to kick up your feet and have that long deserved spirit to help you relax.

A moment to toast the day’s accomplishments and savor the beginning of a fabulous evening.

A second to flirt over a sexy cocktail and appetizers before a nice meal.

….

Psssshhhh…let’s get back to reality folks. Come happy hour ’round these parts I have two cranky, fighting, crying, kids; a whining dog; and a hungry, sweaty Hubs who is just walking in the door from the gym. I myself can usually be found in the middle of it all trying desperately to plate up some dinner without pulling my hair out.

It’s an hour, but it ain’t happy.

No. Happy hour comes much much later for us. Once we ever get the kids down you will see The Hubs and I waltz out the girls’ rooms and do a little happy dance. Then you will often see us heading over to the liquor cabinet for a little evening drink to unwind for the day.

Here is one we have been sipping on the past several nights.

I bought a huge bag of pink grapefruits last week, and had tons of new recipe ideas in mind for them. Sadly, every single one of them flopped miserably except for this one. Now this one is a keeper. And I don’t say this lightly. Everyone who knows me knows that I don’t do mixed drinks. I like to stick to beer and scotch. So for me to endorse this little drink  is saying a lot.

Cheers! Here’s to you for successfully making it through another day with two little kids!

Pink Grapefruit Martinis

Serves 2

2/3 cup freshly squeezed pink grapefruit juice (about 1 medium/large grapefruit)

4 oz extra dry gin

splash of dry vermouth to taste

1 tablespoon loosely packed brown sugar

2 grapefruit segments for garnish

Pour fresh juice through a strainer.

Add gin, vermouth, and brown sugar to the strained juice and stir well, until sugar has dissolved.

Pour into a shaker with ice and shake.

Place a grapefruit segment into each martini glass and pour chilled mixture over segment.

Sip Sip Hooray!

…shhhhhh…don’t wake up the girls, please…