Fresh milled flour cookies

Chocolate Chip Oatmeal Cookies with Coarsely Ground Oats

Ingredients

• 1 cup (about 120-130g) soft white wheat berries, milled into fine flour (yields ~1.5 cups flour)
• 1 cup (about 100g) oat groats, coarsely ground (yields ~1.25 cups coarse oats, not flour)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (optional, for warmth)
• 1 cup (2 sticks) unsalted butter, softened (plus 1-2 tbsp extra if dough is dry)
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup rolled oats (reduced from 1.5 cups for balanced texture)
• 1-1.5 cups chocolate chips (adjust to your liking)
• Optional: 1-2 tbsp milk (if dough needs more moisture)
• Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions

1. Mill the Grains:
   • Set your Mockmill 200 to a fine setting for the soft white wheat berries (120-130g, yielding ~1.5 cups flour). Switch to a coarse setting for the oat groats (100g, yielding ~1.25 cups coarse oats—aim for a cracked, gritty texture, not flour).
2. Combine Dry Ingredients:
   • In a bowl, whisk together the milled wheat flour, baking soda, salt, and cinnamon (if using). The coarse oat groats will be folded in later, not mixed here.
3. Cream Butter and Sugars:
   • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes). Coarse oats absorb less moisture, so this step ensures richness.
4. Add Eggs and Vanilla:
   • Beat in the eggs one at a time, then add the vanilla extract. Mix until smooth.
5. Mix Wet and Dry:
   • Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.
6. Add Oats and Chocolate:
   • Fold in the coarsely ground oat groats, rolled oats, and chocolate chips (and nuts, if using). If the dough feels too dry or crumbly, add 1-2 tbsp softened butter or milk. If it’s too sticky, sprinkle in 1-2 tbsp more wheat flour.
7. Chill the Dough (Optional):
   • Chill for 30 minutes to an hour for thicker cookies. The coarse oats might make the dough spread more, so chilling helps control that.
8. Bake:
   • Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 11-13 minutes, until edges are golden and centers are slightly soft. The coarser texture may need the extra minute or two.
9. Cool and Enjoy:
   • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. They’ll be hearty, chewy, and packed with fresh oat flavor.

Notes

• Texture: Expect a rustic, chewy cookie with distinct oat bits, less uniform than with fine oats.
• Adjustments: Check dough consistency after adding the coarse oats—add liquid or flour as needed.
• Storage: Store extra milled wheat flour in the fridge or freezer; coarse oats can stay in an airtight container for a few weeks.

Enjoy your hearty, homemade cookies! Let me know what you think!

Easy peasy Shrimp Pasta

This weekend was my sister's bachelorette party we floated the river. Being in nature is therapy. It was wonderful to disconnect from society and just be present. 

We took an epic roadtrip to get to the river and back from the river. On our way back some of Chrissy's friends were trying to think of easy meals to cook. So, I gave them this recipe. It is a really simple and yummy meal. Enjoy! 

 

• 2 cloves minced garlic
• 1 tsp crushed red peppers
• 1 tsp garlic powder 
• 1 tsp onion powder
• 1 tbsp Italian seasoning 
• 1 tbsp evoo plus more for drizzling
• 1 lb. Shrimp 
• 1 lb pasta 
• 1/4 c white wine
• 1/2 tbsp flour
• 1/2-1 c parm

Prepare pasta to liking. (Al dente).While water is boiling, heat a pan to med heat. Add evoo. Saute garlic for about 2 mins. Add spices. Saute shrimp until mostly cooked. Remove shrimp from heat. Add flour to pan drippings and whisk till combined. Add wine and deglaze pan. Add shrimp back to this. Cover and cook for 5 mins or until shrimp are done. Add parm. Add pasta. Drizzle evo until coated. Serve with crusty bread.

Stock- natures medicine (Instant Pot OR Crockpot)

Stock Recipes:
These are my go-to recipes for stocks. They are so versatile and can be frozen if you want to make them ahead of time. These have medicinal benefits and Ryan requests them when he's not feeling well. Always add love to your cooking ;) as that helps too!

Veggie Stock:

• 1-2 carrots
• 3 cloves crushed garlic
• 1 onion, quartered
• 2 celery stocks
• Handful Fresh basil
• 2 sprigs fresh rosemary
• 2 tbsp salt
• pepper to taste
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• 8 cups water

Put all ingredients in the instant pot. Turn on High Pressure for 60 minutes. Natural release. Strain and use immediately or store in the fridge. 

If you do not have an instant pot, you can use a crock pot, but let cook for 12 hours. 

For Bone Broth: 

Use the above recipe but add the following: 

• 1/4 cup apple cider vinegar
• bones (you can use chicken bones, or feet for chicken stock and beef bones for beef bone broth)

Cook in the instant pot for 90 minutes with natural release. If you do not have an instant pot and want to use a crock pot, here's how: 

• Cook BEEF broth for up to 48 hours but at least 24 hours. 
• Cook CHICKEN broth for 12-24 hours. Strain and store or use immediately. 

Enjoy! Remember, stock can really have anything in it. Sometimes I add turnips rather than carrots. You really can use whatever you have on hand! 

Love and Light, 

Jillian


Ryan Lellis Ryan Micheal Lellis

Cream of Mushroom Soup

Every time the weather shifts, something makes me want to cook soups. Cream of mushroom soup is one of our favorites. Even Riley gobbles it up. To be fair, she is a great eater and she eats most things I cook, but she particularly loves this. Prior to making any soups, I always make a stock. This time I used a veggie stock. Other times I use beef bone broth. I will refer to those staples in many of my recipes because they are so good. Once you start making your own broth, I can assure you, you will never go back to store bought.

Here's how to make Stock:

http://jillianathena.blogspot.com/2017/10/stock-natures-medicine-instant-pot-or.html

Here's the how to make cream of mushroom soup:

• 1 package of button mushrooms, chopped
• 1 package of baby bellas, chopped (or you can use sliced)
• 2 cups stock
• 1 cup red wine (Don't use crap wine, I use wine that I drink--for this you want a DRY red)
• 2 shallots
• 3 cloves garlic
• 2 tbsp ghee
• 1 c heavy cream
• 1 tsp onion powder
• 2 tsp garlic powder
• salt, to taste
• pepper, to taste

First, melt the ghee in a dutch over over medium heat. Add shallots and garlic. Saute until translucent. Add mushrooms and stir until soft. Add salt, pepper, garlic and onion powders and stir. Of course I enlisted my seasoning girl for help with this!

 Add stock and wine. Cover and let simmer for 20 mins. 

Use immersion blender (or regular blender but very carefully) and blend until smooth. Once smooth, stir in heavy cream. Taste and add salt if needed. Serve with crusty bread. Enjoy! 

Notice how I used a dutch oven shaped like a pumpkin? Well, while this is a super cute and fully functional pot, I would not suggest creating anything in this that needs the use of an immersion blender as the odd shape made blending it a bit more difficult than if it were a normal pot!


Love and Light, 

Jillian