Sunday, August 25, 2013

Black Bean Chickpea Hummus (no tahini)

Black Bean Chickpea Hummus (no tahini) 
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained 
2 minced garlic cloves
1 teaspoon ground cumin 

1 teaspoon crushed cilantro
1 tablespoon fresh lemon juice
¼ cup olive oil
1 small onion
½ teaspoon sea salt
½ teaspoon white pepper (or whatever color you have :) )

Put it all in the blender, process until smooth.  Or use a food processor.

Friday, August 23, 2013

White Chip Chocolate Cookie Bars



White Chip Chocolate Cookie Bars

2 ¼ cups flour
1  teaspoon salt
1  teaspoon baking soda
2  sticks butter, softened
1  cup xylitol (or white sugar)
1  cup palm/coconut sugar
2  large eggs, beaten
1  tablespoon vanilla
¾  cup unsweetened cocoa
2  cups white chips


Preheat oven to 325° degrees.  In mixing bowl stir together butter, add both sugars, then eggs, vanilla and cocoa. Next add flour, salt, and baking soda.  Mix on low/medium until all incorporated.  Stir chocolate chips until distributed evenly.
Spread dough into a circle (or parchment paper lined cookie sheet) and bake 18 to 22 minutes until center is set.  Cut when cooled.  Hide them from your 2 y/o daughter….

Saturday, August 17, 2013

Fresh Salsa

I recently purchased 20# tomatoes from a wonderful farm, since my tomatoes are still green and small, with the intention of making and preserving salsa.  It is SO FABULOUS I could eat it all day (unfortunately) and I'm hoping the pints that I'm canning will still be fabulous when we get to them.  Here's the recipe, I combined a few and added my own stuff in addition!




Fresh Salsa

3  c  chopped tomatoes
½  c  chopped bell pepper
1  c  diced onion
¼  c  fresh cilantro
2  TBSP minced garlic
2  TBSP  lime juice
4  tsp  chopped jalapeno, including seeds
1  tsp  ground cumin
1  tsp  sea salt
½  tsp  ground black pepper
½  tsp ground white pepper

I didn't actually measure everything, except I made sure to use 2 full tablespoons of lime juice for each batch.  For the onion, I used one small red onion and one small yellow onion (both purchased from the same farm where I got the tomatoes).  The cilantro I actually just used half of a bundle from the grocery for each batch. I left the band on them, rinsed them in the sink, and used kitchen shears to cut off half of everything above the band.  Threw it in the blender with everything else.  I put my onions, peppers and lime juice in the bottom of the blender, just to make sure they were thoroughly chopped up (crushed?) and the lime was for sure mixed in with everything.



I put it all in the blendtec, and processed until almost completely smooth (I don't like chunky salsa). Viola!  SO FABULOUS.  I'm keeping 2 quarts in a tupperware container in the fridge, and I'm canning 8 pints.

Monday, August 12, 2013

Crock Pot Balsamic Chicken & Rice

Bryson is on a high metabolism diet, and this is perfect for Mondays and Tuesdays, when he can have protein, veggies and whole grains.

1 1/2 cups brown or wild rice (or mix the two)
1 c water
4-6 boneless, skinless, chicken breasts 
28 oz can diced or crushed tomatoes
1 medium onion
4 garlic cloves
1/2 cup balsamic vinegar
1 TBSP coconut oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
Salt & pepper for seasoning chicken breast

I line my crockpot with a liner, and spray that with olive oil.  Then I put the rice in the bottom of the crockpot, add a cup of water and some of the onion, garlic, balsamic vinegar and each spice.  Add a tsp or so of the coconut oil, then cover with some of the tomatoes.

Then I create a layer of chicken breast (mine are frozen), and some of the onion, garlic, balsamic vinegar and each spice.  Add a tsp or so of the coconut oil, then cover with some of the tomatoes.

Then another layer of tomatoes, the rest of the onion, garlic, balsamic vinegar and spices.  Add the rest of the coconut oil and tomatoes.

Since my chicken started frozen, I cook on high 6 hours or so, and when the chicken is cooked through I leave on warm until dinner.

Friday, August 2, 2013

Modified Chocolate Chip Cookies

Just needing to keep track of what I used and how I made them, in case they turn out :)

1 cup coconut oil (not melted, fairly soft though)
1 ½ cups palm (coconut) sugar

2 eggs
2 tsp vanilla
1 tsp baking soda

½ tsp salt
1 cup oatmeal flour
1 ½ cups whole wheat flour

2 cups ghirardeli  60% bittersweet chocolate chips

Mix it all together in order, bake at 350° for 12-14 minutes