Fuel’s Chocolate Chip Cookies

 

Fuel's Chocolate Chip Cookies

Fuel Cafe is one of my favorite lunch spaces. They have a nice, quiet outdoor patio, and fabulous, fresh creative food, that is perfectly seasoned with unique sauces. It's tucked away in the Taxi development in North Denver. A little off the beaten path, but well worth the trip. Also, parking is much easier than downtown.

One time they ran out of cookies before I ordered dessert. I was so disappointed. Now, I always ask for a chocolate chip oatmeal cookie on the way to my table before my meal. I guess I must talk about them (the cookies) a lot, as John called me at work when he saw the recipe for Fuel's chocolate chip oatmeal cookies recipe published in 5280 Magazine. It made my day!

Course Dessert
Cuisine American

Ingredients

  • 1/2 pound softened butter
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 2 cups flour
  • 2 cups old fashioned oatmeal
  • 2 cup mini chocolate chips
  • 2 cups pecans chopped

Instructions

  1. Preheat oven 375°F
  2. Cream together butter and sugars for about 5 minutes
  3. Add salt and baking soda.
  4. On low speed, add eggs one at a time until incorporated.
  5. And vanilla and mix lightly.
  6. Stir in flour until just mixed. Add nuts, oats, chocolate chips, and pecans and mix only until combined.
  7. Drop cookies by the heaping 2 tablespoons onto a baking sheet. (At the restaurant, they use 1/4 cup scoops, and the cookies are really big. I like to make them a little smaller... so I can have two.)
  8. Bake for 11-12 minutes and cool on a wire rack.

Stuffed Delicata Squash

 

Delicata squash

This recipe was inspired by Greenchef.com 's Stuffed Delicate Squash recipe.  We've added mushrooms and walnuts to the original recipe.

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 delicata squash
  • 4 oz Grand Cru cheese grated
  • 2 cups cauliflower rice
  • 1/4 cup yellow onion minced
  • 1/2 tsp organic minced garlic
  • 14 oz artichoke hearts in lemon marinade
  • 2 cups baby spinach chopped
  • 1/2 cup walnuts chopped
  • 1/2 cup mushrooms chopped

Lemon Marinade

  • 4 tbsp capers
  • 3 tbsp organic parsley dried
  • 2 tsp organic basil dried
  • 1 tbsp Dijon mustard
  • 1 tsp organic black pepper
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 14 oz artichoke hearts canned

Instructions

  1. Preheat oven to 425 degrees with rack in the center. 

  2. Halve delicata squash lengthwise. Remove seeds with a spoon. Drizzle cut sides with about 1 tablespoon cooking oil. Lightly season with salt and pepper. Place cut-side down on a lightly oiled foil-lined baking sheet. Roast 20-22 minutes, or until just tender. (See Step 5 to finish.)

  3. Meanwhile, dice onion into about ¼-inch pieces. Mince garlic. Finely chop artichokes hearts (reserve any lemon marinade). Roughly chop baby spinach.    Slice mushrooms, and chop walnuts

  4. Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add onion, garlic, and cauliflower “rice” to hot pan. Stir. Season with salt and pepper. Cook 3-4 minutes, or until onion is tender, stirring occasionally.

  5. Add spinach, artichokes, mushrooms, walnuts and any reserved lemon marinade to pan with veggies. Reduce heat to medium. Cook 3-4 minutes, or until spinach wilts, stirring occasionally. Add about ¼ cup water; stir. Cook 2-3 minutes, or until liquid reduces by half. Remove from heat. Add half of the Grand Cru cheese. Stir until cheese melts.

  6. Flip squash (baking sheet is still hot!). Spoon filling into the cavity of each squash half (wash pan). Sprinkle with remaining cheese. Spread any excess filling out on baking sheet around squash. Set oven to high broil. Broil 4-5 minutes, or until cheese is golden brown and squash is fork tender.

  7. Divide any excess filling between plates. Place stuffed squash on top. Serve with a side salad.

Sausage & Cabbage Stir Fry

 

Sausage & Cabbage Stir Fry

Course Main
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 411 kcal

Ingredients

  • 1 pound ground pork sausage
  • 6 cups cabbage shredded
  • 1/2 tsp organic minced garlic dried
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon sesame oil
  • 1/4 cup cashews or peanuts chopped

Instructions

  1. In a large skillet over medium heat, cook sausage, breaking it into small crumbles. Do not drain.

  2. Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
  3. Remove from the heat and top with the green onions, drizzle with sesame oil, and sprinkle with chopped cashews or peanuts.

  4. Serve immediately.

Chermoula Eggplant With Bulgur and Yogurt

 

Chermoula Eggplant With Bulgur and Yogurt

Chermoula, a North African mixture of herbs and spices, is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed over eggplant, which is then roasted and topped with a tabbouleh-like salad.

Featured in: Thanksgiving From Jerusalem.  

Course Main
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

Chermoula

  • 1/4 teaspoon organic minced garlic
  • 2 teaspoons organic ground cumin
  • 2 teaspoons organic ground coriander
  • 1 teaspoon organic red chili flakes
  • 1 teaspoon organic ground paprika
  • 2 tablespoons finely chopped preserved lemon peel
  • cup olive oil plus extra to finish

Eggplant

  • 2 medium eggplants

Bulgur

  • 1 cup fine bulgur
  • cup boiling water
  • cup golden raisins
  • 3 ½ tablespoons warm water
  • 2 teaspoons cilantro chopped, plus extra to finish
  • 2 teaspoons mint chopped
  • cup pitted green olives halved
  • cup sliced almonds toasted
  • 3 green onions chopped
  • 1 ½ tablespoons freshly squeezed lemon juice
  • ½ cup Greek yogurt
  • Salt

Instructions

  1. Preheat oven to 400 degrees.

Chermola

  1. Mix garlic, cumin, coriander, chili, paprika, preserved lemon, olive oil, and 1/2 teaspoon salt.

Eggplant

  1. Cut the eggplants in half. Score the flesh making sure not to pierce the skin. 

  2. Spoon the chermoula evenly over each half.  
  3. Roast the eggplant on a baking sheet, cut side up for 40 minutes, or until completely soft.

Bulger

  1. Place the bulgur in a large bowl and cover with the boiling water.

  2. Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and salt.

  3. Place eggplant, cut side up, on plate. Spoon the bulgur on top.  Add yogurt, cilantro and a drizzle of oil.

Buffalo Hummus

 

Buffalo Hummus

Course Appetizer, Side
Cuisine Middle Eastern
Prep Time 10 minutes
Total Time 10 minutes
Servings 12

Ingredients

  • 2 cans chickpeas rinsed, 15 oz each
  • 3/4 tsp organic minced garlic
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1/4 cup tahini
  • 1/4 cup blue cheese crumbled
  • 6 tbsp hot sauce* to taste
  • 2 tbsp lemon juice freshly-squeezed
  • 1 1/2 tsp organic smoked paprika
  • 1 tsp organic ground cumin
  • 1/2 tsp fine sea salt
  • 1/4 tsp organic ground black pepper

Instructions

  1. Add all ingredients to a food processor. Pulse until combined. Taste, and adjust seasonings as needed.

  2. Drizzle with olive oil, sprinkle with paprika and serve with fresh veggies, or pita chips.

Recipe Notes

optional toppings: olive oil, roasted red peppers, sliced scallions, blue cheese crumbles, drizzle of cholula sauce.