Muesli Cookies

My weekend breakfast is typically the Hodgson Mill Apples and More Muesli.  It's delicious with some Manuka honey, cinnamon, and blueberries mixed in.  While I was waiting for my breakfast to cook, I realized there was also a cookie recipe on the box.  This helped to make the day into a "cooking making" kind of day for me.

What's great about these cookies, is you don't feel as guilty eating them, because they are "healthy."  Healthy cookies are kind of an oxymoron, but these feel that way.  Plus they were super delicious.  I followed the recipe on the box, except for a few additions that I think were key ingredients.

Ingredients:
1/2 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
1/2 cup peanut butter (I used creamy soynut butter)
1 cup white flour
1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 cup Hodgson Mill Muesli

My add-ins:
1/2 tsp. cinnamon
1/4 cup dark chocolate chips
handful golden raisins


Steps:
1)  Pre-heat oven to 350 degrees.

2)  Mix together the butter and sugar until fluffy.  I tried to use this new pastry cutter I have, because I have yet to use it... but that didn't work so well.  A fork really just worked best.

My new, never been used, pastry cutter!

 

Well that didn't work very well...

3)  Mix in the egg and vanilla.

4)  Add in the soynut butter, and stir thoroughly.

5)  In a different bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon and muesli mix

6)  Add the dry ingredients to the wet ingredients and mix.  Add in the chocolate chips and the raisins.

7)  Place tablespoon size clumps onto a greased cookie sheet.  Bake for about 15 minutes.

8)  Remove the cookies when they are slightly golden brown.  I let them cool just a little bit, then place the cookies in an airtight container. I also place a piece of bread with them.  For some reason, this really helps keep the cookies soft!

~Eat Well and Be Happy~

Lime Bean Salad

As I wrote in the last blog, I sort-of misread directions about preparing dry bulk beans.  Long story short, C. and I ate beans just about everyday for 2 weeks.  Eventually we still had so many beans leftover, we just had to throw the rest out.  So, taking the large mixture of beans, I made a delicious bean salad with a lime dressing on it.  

Reminder to self: fully read the directions before trying something new... Especially where it says dry beans will increase 2 to 3 times in volume when cooked!

Ingredients: 
4 cups of beans (Any type works...You can get super creative with the bulk beans at Whole Foods!)
tomatoes
avocado
feta

(Dressing):
1/4 cup olive oil
juice from 2 limes
fresh cilantro (about 3 tbsp chopped)
dash of salt













Steps:


1)  Make dressing by mixing olive oil, lime juice, chopped cilantro, and a dash of salt in a small bowl.

2)  Pour over the beans and thoroughly mix.  I let the mixture sit over night to really soak up some of the dressing.  Add in the avocado after.

3)  Before serving (or eating) add in some chopped tomato, and sprinkle with feta.  Save this step for just before eating the salad, otherwise they tend to get too mushy.

~Eat Well and Be Happy~

A "What's Left In The Fridge Veggie Soup"

Just as the title suggests, this veggie soup was self-created with whatever I could find in the fridge.  It was one of those days where we REALLY needed to go to the store, but it was so cold and nasty out.  Dinner was a necessity, and there was minimal food in the fridge. Hence, A "What's Left In The Fridge Veggie Soup" was created.  This soup produced leftovers for a few days too.  "C," The Official Taste-Tester, gave it a 9!

A few days before making this soup, I did a bean "experiment" that produced WAY more beans that I had expected.  I typically just use canned beans, but I decided bulk beans would be fun to try.  (Note to self, pay attention to that little label that says dried beans will increase by 2 to 3 times when cooked). Also this process took much much longer than expected.  It felt like I had beans soaking and simmering for days.  While I like the concept of using bulk beans, it's just not for me.  I'm more of an instant gratification person when it comes to bean consumption.

Yep, that's a LOT of beans

Even more beans...

Ingredients: (Makes enough soup for lunch/dinner for a few days!)


2 tbsp. olive oil
3-4 chopped scallions
2 cups mixed beans (you can used canned too)
1/4 small package baby carrots
4 cups water (might want more though)
1 small box broth
1 can chopped tomatoes
5 bay leaves
1/2 package shredded carrots
1 tbsp rosemary
1 tbsp thyme
1 bouillon package
2 tbsp garlic salt
Quinoa
Shaved pecorino romano cheese

Steps:
1)  In a very large pot, heat oil on medium low.  Add in scallions and let cook for about 3-5 minutes.

2)  Add in beans.  I used the mixture of beans from what I had made before (kidney beans, navy beans, chick peas, adzuki beans, black beans, and black eyed peas). You an also easily just use a few cans of beans.  Let cook for about 5 minutes.  

PS: Whole Foods is a GREAT place to get different types of beans! I had never heard of adzuki beans before, but found them at Whole Foods.

3)  Add in baby carrots and water.  I only used 4 cups, but it could probably use up to 6 cups of water, depending on how many beans you use.  As the soup sits, the beans and the quinoa really soak in the water.

4)  Add in broth, tomatoes, bay leaves, shredded carrots, thyme, rosemary, and bouillon package.  Let cook on medium-low until the carrots are soft, about 30-40 minutes.

5)  While the soup is cooking, make the quinoa in a different pot, following the directions on the package.  When the quinoa is finished add it to the soup mixture.

6)  Just before serving, shave some pecorino cheese on top.  I also served the soup with some mini cornbread muffins.

~Eat Well and Be Happy~