Ingredients:
2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned
2 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley
Directions:
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes.
- Add the garlic and cook, stirring constantly, 1 minute.
- Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat.
- Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.
- Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes.
- Serve warm.
You can substitute the chickpeas with black eyed peas.
Add chili powder and cumin for a greater spice.
Peanut Butter Cookies
Ingredients:
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup sugar (for cookie dough)
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
1 tablespoon sugar, regular or superfine (for topping)
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy.
- Add the sugars and beat until smooth. Add the egg and mix well.
- Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly.
- Stir in the peanut butter and chocolate chips.
- Place sprinkling sugar - the remaining tablespoon - on a plate.
- Drop rounded teaspoonfuls of the dough into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion.
- Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top, but do not overly flatten cookies.
- Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Use a small spatula to keep the cookie dough smooth on top before baking, but be careful not to over flatten the cookies!
Smooth or chunky peanut butter can be used. Experiment with both and see what you like!
Raspberry Cheesecake Brownies
Ingredients:
1 cup sieved flour
2 cups sugar
7 oz butter, sliced and at room temperature
7 oz dark chocolate, broken up into little pieces, to be melted
5 oz raspberries (fresh, but frozen works too)
14 oz cream cheese, room temperature
1 tsp vanilla extract
5 eggs, room temperature
Directions:
- Grease and line with baking paper an 8” by 12” baking pan.
- Whisk softened butter and 1 cup of sugar until slightly fluffy.
- Add three eggs, one at a time. Do not add the next egg until the one before it is completely blended in.
- Melt the chocolate and let it cool a bit so you don’t end up with scrambled eggs!
- Pour the chocolate in with the butter/sugar/egg mix.
- Fold sieved flour into this chocolate mix.
- Now, in a separate bowl, blend cream cheese, two eggs, 1 cup of sugar and 1 tsp vanilla extract. Whisk until creamy and smooth.
- Spread 2/3 of the chocolate brownie mix on the bottom of your tray.
- Pour the cream cheese mix on top and spread evenly.
- Drop pieces of brownie mix across the top of your cream cheese spread to make a marbled cake.
- Add raspberries, finally, into the tops of the cream cheese spread.
- Bake at 350 degrees for 40 – 45 minutes or until the cake feels set in the center.
- Let them cool, preferably overnight, before cutting.
