Wednesday, September 17, 2014

Meatless Chili

As fall approaches and the weather starts to cool off I start to think chili. I tried this recipe from epicurious with a few adjustments.

In a pot on the stove heat
1 tablespoon olive oil
1 diced onion
1 carrot
2 jalapeƱo
until onion is soft then add
3 cloves garlic
saute about one minute then add
1/2 cup couscous
2 tablespoons chili powder
1 tablespoon cumin
until combined

Stir in
2 cups chopped tomatoes
1 1/2 cups tomato sauce
1/2 a beer
1 can of black beans (drained)
1 can of pinto beans (drained) because I did not have kidney beans
2 teaspoons salt
1 teaspoon pepper

let simmer for an hour, stirring occasionally

I served it with sliced avocado on top and a little cheddar cheese is always nice too.

Thursday, September 11, 2014

Citrus Basil Cookies

Unfortunately I forgot to take pictures of these but they were a lovely bright tasting cookie I'll be making again!

For the cookies
1 cup flour
1/2 cup powdered sugar
1/2 cup butter, chilled
2 tablespoons sliced fresh basil
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon grated lime peel
1/4 teaspoon salt

put everything in a food processor and plus until large clumps, remove from food processor and make a large ball then from that form small balls and press with the bottom of a glass into thin rounds
bake at 375 for 15- 20 minutes

for the Lime Glaze
3 1/4 cup powdered sugar
8 T lime juice

mix until smooth and spoon over the cookies

Friday, September 5, 2014

Quinoa Cookies with chocolate almond and espresso

I came across this cookie recipe, made a few adjustments based on my pantry and gave it a try.

in a bowl combine:
1/2 cup coconut oil
1 cup coconut sugar
1/4 cup unsweetened almond milk
1 tablespoon vanilla extract

in another bowl mix together the dry ingredients:
1/2 cup flour
3/4 cup spent grain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon espresso powder
1/4 teaspoon salt

mix together both bowls of ingredients
then fold in
1 cup chocolate chips
3/4 cup sliced almonds
3/4 cup quinoa

Bake on lined baking sheet at 350 for 10 minutes