Monthly Archives: March 2016

Peanut Butter Chocolate Chunk Cookies

Posted in Cookies & Brownies & Bars, Desserts/Baking by

This mound of a cookie is a peanut butter and chocolate lover’s dream. It’s a thick peanut butter cookie loaded with bits of peanut and chunks of chocolate. They actually taste best when warm, right out of the oven.

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Makes about 2 dozen

2 cups all-purpose (plain) flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 cup (4 oz. or 1 stick) unsalted butter, softened
1/2 cup creamy natural (unsweetened) peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 Tbsp. vanilla extract
1 bag (11 oz.) semisweet chocolate chunks or jumbo morsels
1 cup dry-roasted peanuts, chopped

Heat oven to 350F degrees. In a medium bowl, blend flour, salt, baking soda, and baking powder. Set aside.

Cream together butter and peanut butter until smooth. Add both kinds of sugar and beat until fluffy, about 2 minutes. Beat in eggs, one at a time. On low speed, beat in vanilla.

Add flour mixture and beat on low speed until combined. Stir in chocolate chunks and peanuts. Drop by scant 1/4 cupfuls onto baking sheets. Bake for 18 minutes and let cool on wire racks.

Note: If you miss your chance to eat them warm, you can microwave them on a paper towel for 15 seconds.

This recipe originally appeared in Family Circle magazine.

Overnight Fridge Berry Oatmeal

Posted in Breakfast/Brunch by

20160307_083606(0)Oh my goodness. You have no idea what you’re in for with this breakfast. It’s absolutely delicious.

I came across the recipe when I was looking for a way to use up some bags of frozen berries. You make this the night before, with yogurt instead of milk, and you eat it cold in the morning with a sweetener like honey or agave syrup. I had my doubts about the cold part but they flew out the window once I tried it. The oatmeal did not last long after the first spoonful.

The especially nice thing is that it’s so healthy! Nothing is processed and it’s all low-fat or fat-free, depending on the yogurt you use. Whole oats, yogurt, fruit, and a bit of juice are all that’s in it.

Credit to the Busy Mommy blog for the recipe.

3 cups old-fashioned (whole) oats
2 cups vanilla yogurt (low-fat or fat-free)
1-2 cups frozen mixed berries*
1/2 cup apple juice

Mix all ingredients in medium sized storage container with lid. Keep in the fridge overnight. Top oatmeal with a drizzle of honey or agave syrup. Also try mixing in cinnamon, chopped nuts, or coconut. Serve cold.

*I used a mixture of frozen raspberries, which break apart when mixed, and whole frozen strawberries, which held their shape and simply became soft.

Curried Chickpeas with Spinach and Tomatoes

Posted in Vegetables by

At our house we try to have a Meatless Monday each week, where we forego typical protein in favor of vegetarian options (though sometimes with our busy schedules, it ends up being a Meatless Tuesday or Wednesday). Aside from the health benefits, a meatless night forces us to be creative in planning our dinners.

But that’s not always easy. The vegetable section of my three-ring recipe binder has mostly side dishes. And the stir-fries that I love to eat will quickly get boring for the rest of the family.

An Internet search a few weeks ago yielded this recipe from Bon Appetit, which was a great success, especially with the soft, warm naan bread I served with it. Even with the curry seasoning, the children loved it. It also kept well in the fridge for a few days.

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Serves 4.

2 Tbsp. olive oil, divided
4 garlic cloves
1 red jalapeno, coarsely chopped (I left this out to keep the dish mild)
1 Tbsp. chopped ginger
1 lb. fresh spinach leaves, any tough stems removed
Salt and pepper
1 onion, finely chopped
1 1/2 tsp. curry powder
1 tsp. chili powder (I left this out too)
2 15-oz. cans chickpeas, rinsed
1 24-oz. can whole peeled tomatoes
Naan bread or basmati rice for serving

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic, jalapeno (if using), and ginger; cook until fragrant and softened, about 4 minutes.

Working in batches, add spinach by the handful, tossing to wilt between additions. Cook until fully wilted and bright green, stirring often, about 5 minutes.

Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper and set aside.

Heat remaining 1 Tbsp. oil in the same skillet over medium-high heat. Add onion and cook until softened, 5-6 minutes. Add curry powder and chili powder (if using) and cook until fragrant, about 1 minute. Add chickpeas, tomatoes with liquid, and 1/2 cup water. Season with salt and pepper.

Simmer about 10 minutes, breaking tomatoes apart with the side of a wooden spoon, until the mixture is thickened and tomatoes are soft. Fold in spinach puree. Serve with naan bread or rice.