ChefUptothePlate

Food, Nutrition and Cooking


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Monster Cookies

Oatmeal – Cranberry Cookies

These delicious cookies are curiously addictive. 

3/4 cup unsalted butter (can substitute canola oil for some of the butter)

3/4 cup unsweetened applesauce

1 3/4 cups packed brown sugar (light or dark)

2 large eggs or 1/2 cup egg substitute

1 1/2 T honey

2 t orange extract Image

1/4 t salt

2 cups flour

18 ounces rolled or quick cooking oats

12 ounces fresh cranberries, chopped (can use fresh/frozen without thawing)

1/2 cup raisins

chopped zest of 1 orange

1 1/4 cups chopped walnuts

Preheat oven to 350 degrees F.  Line baking sheets with parchment.

Cream butter and sugar, add applesauce and continue to beat until smooth. Beat in eggs, honey, extract and salt until consistency is smooth. 

Using your hands add in the flour and oats along with the cranberries, raisins, zest and nuts. You will need a VERY LARGE bowl. Mix until all ingredients are well incorporated. 

Form dough into patties about 1/2″ thick and 3 inches in diameter (like a hamburger). 

Bake until lightly browned 20-25 minutes. Cool on wire racks.  Cookies can be frozen after baking. 

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How to beet Lentil Soup

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woops! forget the Liquid Smoke. See addition, ENJOY!

ChefUptothePlate

How to beet Lentil Soup

It’s likely we can all agree that 2014 has been the year for soup so far. Soup is a winter staple for me. This week my craving was for lentil soup but as it was too cold to go to the grocery store and since I was out of carrots, I changed up my usual recipe and came up with…

Lentil Beet Soup

2 cups dried lentils (regular or french lentils)
2.5 quarts water
2 T olive oil
3/4 cup chopped fresh beets (stemmed and peeled)
3/4 cup chopped onions
3/4 cup chopped celery
1 clove garlic, minced
1 bay leaf
2 whole cloves
dash of cayenne pepper/to taste
2 large chicken, beef or vegetable bouillon cubes
1/4 t freshly ground black pepper
1/2 t Liquid Smoke
1 large baked, steamed or microwaved sweet potato (optional)
1 uncooked chicken breast (with or without bone) or 1/2 lb. firm tofu (optional)

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How to beet Lentil Soup

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How to beet Lentil Soup

It’s likely we can all agree that 2014 has been the year for soup so far. Soup is a winter staple for me. This week my craving was for lentil soup but as it was too cold to go to the grocery store and since I was out of carrots, I changed up my usual recipe and came up with…

Lentil Beet Soup

2 cups dried lentils (regular or french lentils)
2.5 quarts water
2 T olive oil
3/4 cup chopped fresh beets (stemmed and peeled)
3/4 cup chopped onions
3/4 cup chopped celery
1 clove garlic, minced
1 bay leaf
2 whole cloves
dash of cayenne pepper/to taste
2 large chicken, beef or vegetable bouillon cubes
1/4 t freshly ground black pepper
1/2 t Liquid Smoke
1 large baked, steamed or microwaved sweet potato (optional)
1 uncooked chicken breast (with or without bone) or 1/2 lb. firm tofu (optional)

In a large soup pot, saute the veggies (including garlic) in the olive oil for 10 minutes. Add water and lentils to pot along with bay leaf, cloves (tie bay leaf and cloves in cheese cloth for ease of removal later), cayenne, pepper, bouillon. Bring to a boil. Reduce heat and simmer uncovered for ~ 2 hours. Add Liquid Smoke. Add an uncooked chicken breast or 1/2 lb firm tofu (cut into spoon sized slabs) for last 10 minutes if you’d like. Discard the cheesecloth, remove chicken and cut into bite sized pieces and return to pot.
Garnish with a ball of sweet potato (use a melon baller).
Serve hot. 6-8 servings