Really good with a glass of milk, and gluten-free too!
1 cup peanut butter (crunchy or smooth)
1 cup sucanat
1 egg
1 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 350. Line baking sheets with parchment paper. Mix first five ingredients in a bowl. Place on the baking sheet by the tablespoon. Bake 12 -14 minutes. Cool on a rack.
Optional add ins: 1 c. chocolate chips, 1/2 to 1 c. oats or granola, 1/4 c. coconut, etc.
Thursday, April 24, 2008
Mexican Rice Bowls
Fast quick and delicious...
butter
Leftover cooked brown rice
Pinto beans (in a can or leftover)
garlic salt
cumin
onions
peppers
lime
In a pan, melt some butter (1-3 TBS depending on how much rice). Add leftover rice and beans, so it's about a 1:3 ratio (beans to rice.) Saute it in the butter, and sprinkle on garlic salt and cumin to taste. My kids love this for lunch, and sometimes we serve with healthier corn tortilla chips (or homemade ones.) For more gourmet tastes, saute' onions and peppers and serve on top of the rice bowl with a twist of lime. Can also add queso fresco cheese, grated cheddar cheese, and/or salsa.
butter
Leftover cooked brown rice
Pinto beans (in a can or leftover)
garlic salt
cumin
onions
peppers
lime
In a pan, melt some butter (1-3 TBS depending on how much rice). Add leftover rice and beans, so it's about a 1:3 ratio (beans to rice.) Saute it in the butter, and sprinkle on garlic salt and cumin to taste. My kids love this for lunch, and sometimes we serve with healthier corn tortilla chips (or homemade ones.) For more gourmet tastes, saute' onions and peppers and serve on top of the rice bowl with a twist of lime. Can also add queso fresco cheese, grated cheddar cheese, and/or salsa.
Toasted Steel Cut Oatmeal
Takes a little longer than rolled oats, but mmmmm... it's good. Adapted from an Alton Brown recipe.
2 TBS butter
2 cups steel cut oats
6 cups boiling water
1-1/2 c. milk, whole preferred
1/2 c. buttermilk (or add an additional 1/2 c. milk)
Heat 6 c. water in a pot. Meanwhile, melt the butter in a different large pot. Add steel cut oats and saute' until lightly browned (about 2-3 minutes). Pour the boiling water into the large pot with the oats. Reduce heat to a simmer, and let simmer for 25 minutes. Add the milk & buttermilk to the pot and gently stir. Let simmer for 10 more minutes. Serve with cinnamon and honey or maple syrup. Can add raisins if desired.
8 servings.
Optionally: (Haven't yet tried this) To improve digestability, toast the oats the night before. Add the water and 1/4 c. buttermilk and let it soak overnight. In the morning, turn the stove on and bring to a boil. You'll probably have to add some more water, but it should cook faster.
2 TBS butter
2 cups steel cut oats
6 cups boiling water
1-1/2 c. milk, whole preferred
1/2 c. buttermilk (or add an additional 1/2 c. milk)
Heat 6 c. water in a pot. Meanwhile, melt the butter in a different large pot. Add steel cut oats and saute' until lightly browned (about 2-3 minutes). Pour the boiling water into the large pot with the oats. Reduce heat to a simmer, and let simmer for 25 minutes. Add the milk & buttermilk to the pot and gently stir. Let simmer for 10 more minutes. Serve with cinnamon and honey or maple syrup. Can add raisins if desired.
8 servings.
Optionally: (Haven't yet tried this) To improve digestability, toast the oats the night before. Add the water and 1/4 c. buttermilk and let it soak overnight. In the morning, turn the stove on and bring to a boil. You'll probably have to add some more water, but it should cook faster.
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