Friday, February 25, 2011

Peanut Butter Fig Blondies

I would have never guessed that these would be as good as they are; I was just trying to use up a jumbo bag of figs that I had bought at Costco! This recipe is from What the Bible Says About Healthy Living Cookbook.

1 cup dried figs

Dry Ingredients
1/2 cup plus 2 T oat flour (I put rolled oats through my grain mill.)
1/4 tsp baking powder
1/4 tsp baking soda
scant 1/4 tsp sea salt

Wet Ingredients
1/4 cup extra virgin olive oil
1/2 cup honey and/or real maple syrup (I used a combo.)
1/2 cup natural peanut butter
1 egg

1. Preheat oven to 325. Spray an 8 x 8 baking pan.

2. Cut the stems from each fig and cut each into quarters. Place them in a small bowl and cover the figs with very hot tap water. Let them sit for 10 - 15 minutes.

3. Meanwhile, combine the dry ingredients in a small bowl and the wet ingredients in a medium bowl, mixing well.

4. Drain the figs, reserving 3 T of the water. Put figs and reserved water into food processor and make a paste. Add to wet ingredients. Mix well.

5. Add dry ingredients to wet ingredients.

6. Put batter into pan and bake for 30 minutes.

Friday, February 11, 2011

Hearty Black Bean Soup

1 lb. nitrate- and nitrite-free organic bacon, cut into 1/2-inch pieces
2 large onions
2 medium carrots, diced small
2 cloves garlic
4 (15-oz.) cans organic black beans, drained
4 cups organic chicken stock
sea salt, to taste
sour cream (optional)
fresh cilantro, diced (optional)

In large pot over medium heat, cook bacon until slightly crisp. Remove excess grease. Add veggies; cook until soft, about 15 - 20 minutes. Add garlic, beans, broth, and salt. Bring to a boil. Reduce heat and simmer 30 minutes. Garnish with sour cream and cilantro if desired.

This tasted better than I expected it would! :)

Monday, February 7, 2011

Chicken Divan & Homemade Condensed Mushroom Soup

from my sister Elizabeth Behrens' kitchen

2 or more cups cooked brown rice
2 bunches fresh broccoli, chopped and lightly steamed
2 - 3 cups cooked chicken, cubed or shredded
cream of mushroom soup (recipe below or sub 2 cans)
1/2 cup mayonnaise
1 - 2 tsp lemon juice
sea salt
1/2 cup grated cheese
1/2 - 3/4 cup bread crumbs
butter or oil

Combine soup, mayo, lemon juice, and salt. Keep the mixture relatively thin by adding milk or water.

Grease a 9 x 13 pan. Layer rice, then broccoli, then chicken. Pour soup mixture over layers. Sprinkle cheese on top. Combine crumbs and butter/oil (I sauteed the crumbs IN butter to make them crunchy), and sprinkle over all. Bake at 350 for 25 - 30 minutes or about one hour longer if casserole is coming out of freezer.

Cream of Mushroom Soup (equivalent of 2 cans)

2 T butter
2 T olive oil
1/4 cup whole wheat flour (I used arrowroot to make it thicker, but I should have done half and half or just used wheat. It made it TOO thick.)
1 tsp salt or more
12 fresh mushrooms (I used organic canned.)
2 cups of milk

Heat butter and oil then add flour and salt, whisking briskly. Add mushrooms and cook about a minute. Add milk and stir until thickened.

Fudge Sour Cream Brownies with Fudge Sauce

2 eggs, separated
1/4 cup butter, softened
1/4 cup hot water
1/4 cup cocoa powder
1 cup real maple syrup
1 1/4 cup quinoa flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp vanilla
1/2 cup sour cream

Preheat oven to 375. Beat egg whites on high until stiff. (Save yolks.) Mix remaining ingredients separately (including yolks) until moist. Gently fold in eggs whites. Put into greased 8 x 8 pan for 30 - 35 minutes or lined muffin tins for 12 - 16 minutes. Top with fudge sauce and/or strawberries if desired.

Fudge Sauce

1/4 cup cocoa powder
1/2 cup butter
1/3 - 1/2 cup real maple syrup
1 T vanilla
pinch of sea salt
1 cup milk
1 - 2 T arrowroot (to desired thickness)

Place all ingredients in top half of a double boiler. Stir occasionally.