Chunky Chocolate Chip Cookies

I'm a huge fan of chocolate chip cookies. Last week, I accidently bought $18 worth of chocolate chips from the bulk section of the food co-op. I was eating about 5 handfuls a day, when Adam told me that he really likes chocolate chips, but only when they're wrapped up in sugar, oil and flour. He's very tactful. So I whipped these up. Unfortunately, this made less than 2 dozen cookies, and they've been devoured in less than 24 hours. Need I say more?

1/2 C whole wheat flour
1/2 C buckwheat flour*
1 C quick oats
dash of salt
1/4 tsp baking soda
1/ C oil
1 Tbs vanilla extract
1/2 C sugar (agave and maple syrup work too)
2-5 Tbs water
1/2 C chopped walnuts
1 scant cup chocolate chips

Preheat oven to 325 F. Mix ingredients together, adding the chocolate chips last. Let the batter sit for a few minutes. Spoon 1/4 C blobs onto a cookie sheet with parchment paper. Bake for 10 minutes, keeping an eye on them as they cook.

I adapted this from a recipe in the Rabbit Food Cookbook, by Beth A. Barnett. Her recipe calls for less oatmeal and lots of shredded coconut, which I didn't have. It's neat that not having all the ingredients grants you the right to copy someone's recipe.

*You don't have to use buckwheat flour. Use all whole wheat, or some unbleached all-purpose flour.

Blueberry Rhubarb Crisp

I modified a recipe I found in a book called "Celebrate the Harvests!: Michigan Farm Markets and Farm Stands." I bought the book at a used book store in Michigan and have never looked for a recipe in it until now. After a long season of rhubarb, I've taken several stabs at the best berry crisp recipe ever, and this is the closest I've come. The original recipe didn't call for blueberries, but clearly as a Michigan cookbook it should most definitely utilize them. As a note, I always make weird substitutions, so feel free to use whole wheat flour or pastry flour instead of buckwheat, different berries, brown sugar, etc.
Rhubarb mixture:
2 heaping cups of rhubarb, chopped
1 C fresh blueberries
1/3 C sugar
3 Tbs Buckwheat flour
1/2 tsp nutmeg or ground cardamom
3 Tbs soymilk
2 tsp tapioca starch (or cornstarch)

Stir ingredients together and pour into a 9-in pie plate (glass is best).

Topping:
1/4 C canola oil or margarine, melted
1/3 C sugar
1 Tbs molasses
2 Tbs maple syrup
1/2 C buckwheat flour
1/2 C quick oats
1 tsp cinnamon

Stir the topping together and sprinkle on top of the rhubarb mixture. Bake at 350 for 20-30 minutes. If the top begins to burn, use foil to cover for the rest of the cooking time.

I baked this and topped it with Cashew Cream:
Using a food processor, blend together 1 Cup unsalted cashews, 1 cup hot apple juice, and 1 Tbs maple syrup. Refrigerate for 1 hour, or serve hot.

Serve to someone you love. <3

white bean & kale soup with parsnips

I have had a bunch of kale in the refrigerator and a hankering for some white bean soup lately, but every recipe I looked up seemed boring. Some featured a tomato base, which I didn't want. And so I did what I usually do: I gave up on the recipe and let my tastebuds guide me. The parsnips and the tahini add a nutty, warm flavor to the dish. And, as you'll notice, this is a true-to-the-season winter soup. Add a splash of red wine vinegar or lemon juice at the end to give it a crisp finish:

INGREDIENTS
1 C dry white beans, soaked overnight (or 2 cans fresh)
2 bay leaves
2 Tbs. olive oil
1 large parsnip, cut in quartered rounds
3 medium potatoes, cubed
2 tsp dried sage
3 cloves garlic, minced
1-2 C chopped kale, stems removed
2 Tbs tahini
1/4 C soy creamer or soymilk

In a medium soup pot, cover beans with water and add the bay leaves. Simmer for 1 hour. If using dried beans, drain the water once and replace it with fresh water about half-way through, to reduce gas effect. If using canned beans, cook for only 30 minutes.

With about 25 minutes left for the beans, pan fry the potatoes and parsnips in olive oil and sage. Set on medium heat and cover, stirring occasionally. After 10 minutes, add the garlic. Once the garlic is soft, pour a splash of water in the pan and add the kale, covering once again. Steam for 10 minutes more. Once kale is tender, stir everything into the pot with the beans. Add the soy creamer and tahini and stir until creamy and smooth. Add more water, if desired.


We served this with some homemade wheat bread and some dipping oil with herbs sent to us from my brother and his partner. It was delicious, and I hope you enjoy it! Buen provecho!

Post script: After I made this, Jen sent me a recipe for Polenta with White Beans, Braised Kale and Roasted Pears. YUM!