Skip to content

Orange Cranberry Cardamom Cookies

We were at a home decor store the other day, and they had some cookies for their customers to try.

Terry had a bite and he said it was cardamom cookies and he liked them.

I love anything with cardamom and decided to make cardamom cookies myself.

Mine has orange zest and dry cranberries along with cardamom.

This time I decided to experiment with coconut oil.

I used coconut oil for cookies for the first time, and they turned out great!

The texture is a bit different (easily crumbles) and I wasn’t sure first,  but it slowly grew on me.

They also freeze very well and I like their harder texture when frozen as well.

Orange Cranberry Cardamom Cookies

1/4 pound coconut oil
1/2 cup cane sugar
1.5 cups all-purpose flour
a pinch salt
ground cardamom
orange zest from 1 orange
1/4 cup dry cranberries

1.Preheat the oven to 350 degrees F.
2. In a bowl mix together all the ingredients. Shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick. Cut with a cookie cutter. Place the cookies on a parchment paper lined baking sheet.
4. Bake for 20 to 25 minutes.

Edamame Veggie Sushi Roll

What do you make when you want to clean up your fridge?

Soup is usually my go-to dish in a case like that, but making sushi rolls can be a good way to use up all the things you have in the fridge, too.

How beautiful is it?

In this sushi roll you’ll find daikon radish, carrot, spinach, olive salad, and mashed edamame.

It’s just an example, and you can be creative with ingredients.

I cannot really think of anything that shouldn’t be used for sushi rolls!

You can serve them individually or on a large platter for sharing.

Edamame Veggie Sushi Roll

Japanese roasted seaweed sheet (nori)
sushi rice
-1.5~2 cups Japanese white rice, hot/warm
-1 tablespoon vinegar
-1 tablespoon sugar
1/3 cup edamame mash (cooked edamame salted and roughly mashed)
veggies (I used daikon radish, carrot, spinach, and olive salad from a jar)

1. Make sushi rice. Mix vinegar and sugar. Add to hot/warm rice. Combine well (do not mash rice; the rice needs to keep its shape!). Salt. Let it cool.
2. Place a roasted seaweed sheet (nori) on plastic covered sushi mat.
3. Put the rice on the seaweed sheet. flatten the rice with wet fingers (again do NOT mash the rice!).
4. Place edamame mash and veggies on the rice. Roll it. Slice. Serve with soy sauce.

Big River Pizza

Pizza is definitely one of Terry’s favorite foods.

On the other hand, I don’t need to eat pizza more than once a month.

But when he invites me for a pizza lunch at this local pizza place, I happily go with him.

I would have to say this is one of a few pizza places where I REALLY enjoy pizza.

I like their simple yet open and comfortable space. Very inviting.

I took pictures of their regular menu and their lunch specials, but we knew what we wanted without looking at them.

They have four daily specials: two meat versions and two veggie versions.

We typically have one of their veggie specials, a 12-inch.

They use whatever the fresh vegetables they have that day, and their daily veggie pizzas are always outstanding.

Once you order your food, you pick a table.

We went for a late lunch, so it was quiet at 1:30 pm.

This restaurant directly faces the local farmer’s market which opens on weekends.

We like the counter seats by the window but today we decided to have seats at the end of the long table.

And wait.


And the pizza arrives!

It’s got tomato slices, purple potatoes, artichoke, leeks, green peppers, and mozzarella and ricotta cheese (I think).

It’s got a perfect amount of cheese, which is hard to find.

Some places put too much or too little cheese, and either one is a no-no for me.

This was absolutely delicious!!

Love their pizza.

Me and my husband, with their 12-inch pizza?

No problem.

Feel very fortunate to have a place like this in our neighborhood.

The people at this place are always nice, too.
Big River Pizza.

Ads: exchange 2007 spam filter, spam protection