Mediterranean Garbanzo Bean Soup

Mediterranean Garbanzo Bean Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 to 8 servings

https://southernboydishes.com/2015/09/27/mediterranean-garbanzo-bean-soup/

This is a yummy and healthy soup I found online. It kind of reminds me of the soup Grandma Priddis used to make. I actually haven’t tried the pesto on top, but I like to adjust a little by adding a cup or so of cabbage (chopped in big pieces). 

The Worst Cookies Ever

Prep Time 15 minutes

 Cook Time 10 minutes

 Total Time 25 minutes

 Servings 32 large cookies

 Calories 233 kcal

 Author Samantha Merritt

Ingredients

• 1 cup unsalted butter melted and then cooled for at least 5 minutes* (226g)
• 1 1/2 cups light brown sugarpacked (300g)
• 1/2 cup granulated sugar (100g)
• 2 eggs room temperature preferred
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup (60ml)
• 3 1/4 cups all purpose flour (415g)
• 2 teaspoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips I used half regular semisweet chips and half mini semisweet chips

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Instructions

1. In large bowl, stir together melted butter and sugars.
2. Add eggs, one at a time, stirring combined.
3. Stir in vanilla extract and maple syrup.
4. In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
5. Gradually add flour mixture to wet ingredients, stirring until completely combined.
6. Stir in chocolate chips.
7. Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)
8. While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
9. Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
10. Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
11. Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.
12. Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

Recipe Notes

*You do not want your butter to be too hot or it may melt the sugar and you'll have a very runny dough. Best practice would be to cut the butter into about Tbsp-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes.

Blueberry Coffecake

Yields 9

HEALTHIER OATMEAL STREUSEL BLUEBERRY BREAKFAST CAKE

Tender blueberry coffee cake with crunchy, oatmeal streusel topping. Healthy and delicious breakfast cake.

25 minPrep Time

35 minCook Time

1 hrTotal Time

Ingredients

Blueberry Cake:
• 1 1/2 cups white whole wheat flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs, separated
• 1/2 cup solid coconut oil (or butter or shortening)
• 1 cup sugar
• 1/3 cup almond milk
• 1 teaspoon vanilla
• 1 1/2 cups blueberries, washed
Oatmeal Streusel:
• 1/4 cup raw rolled oats
• 1/2 cup white whole wheat flour
• 1/2 cup brown sugar
• 1/4 cup coconut oil, melted (or butter)

Instructions

1. Grease an 8" X 8" square pan. Or line with parchment paper. Set aside.
2. In a small mixing bowl, beat egg whites until stiff. Set aside.
3. Measure 1 1/2 cups white whole wheat flour into a medium sized mixing bowl.
4. Set aside 2 tablespoons of that flour. (To flour berries with later)
5. Add baking powder and salt to the flour in the mixing bowl and stir well.
6. In a separate mixing bowl, cream solid coconut oil together with sugar with an electric hand mixer.
7. Mix in well beaten egg yolks.
8. Add dry ingredients alternately with milk, beginning and ending with flour mixture.
9. Flour berries with the remaining 2 tablespoons of flour. Set aside.
10. Gently fold egg whites into the batter, then add vanilla and floured berries.
11. Spoon batter into prepared pan.
12. Separately, in small mixing bowl, stir together rolled oats, flour, brown sugar and melted coconut oil.
13. Sprinkle streusel topping on of blueberry batter.
14. Bake for 40 minutes at 350° or until golden and cake tester comes out clean when tested in the center.

Low Sugar Apricot Jam

14 cups quartered apricots
5 1/2 cups sugar
7 Tablespoons lemon juice
Let apricots macerate in sugar for at least one hour to overnight. Bring to a boil. Let simmer for 30 minutes, or until desired consistency is achieved such as softball stage. Can in sterilized jars.

Triple Chocolate Cookies

Triple Chocolate Cookies

Ingredients

• 2-1/2 sticks Butter, Softened
• 2 cups Sugar
• 2 whole Large Eggs
• 3 teaspoons Vanilla Extract
• 2-1/4 cups All-purpose Flour
• 3/4 cups Unsweetened Cocoa Powder
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1-1/4 cup Milk Chocolate Chips (or chopped pecans)
• 1-1/4 cup Good Semi Sweet Chocolate Chips

Instructions

Preheat oven to 350°F.

Using a mixer, cream butter and sugar until fluffy, scraping the sides once.

Add eggs one at a time, mixing after each addition. Mix in vanilla.

Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.

Gently blend in chocolate chips. Add generous 1 tablespoon portions to baking sheet. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)

Let cool on a baking rack. Yummy! 

 

Peach Raspberry Jam

No Pectin Peach Raspberry Jam Recipe

Yield: 6 1/2 pints

Ingredients

• 4 lb peaches, peeled, sliced and pits removed
• 1 lb raspberries
• 2 cups sugar
• 6 tablespoons lemon juice 

Instructions

1. Prepare a water bath canner and sterilize 6 1/2-pint size jars.
2. Combine sliced peaches, raspberries, sugar, and lemon juice in a large heavy-bottomed pot.
3. Over medium-high heat cook the fruit, stirring frequently as the sugar dissolves and the fruit begins to release it's juices and breaks down.
4. Continue to cook as the jam simmers and starts to thicken. .
5. Once the jam is reduced and thickened and reached a temperate of 220F degrees (use a candy thermometer) remove from heat and ladle jam into sterilized jars.(about 25-30 min)
6. Wipe rims down with a damp, clean paper towel and place lids on. Screw the band on to just finger tight.
7. Process jars in a water bath for 10 minutes. Remove from water bath and let cool on a towel lined on the counter. Leave undisturbed for 12 hours before removing bands and storing in a dark place for up to a year.

Notes

To process the jam at altitude, add 5 minutes to every 1000 feet above 3000 feet.

You can also heat jars at 225 for 15 - 20 minutes before filling instead of a water bath. Boil lids before using.

Pork Roast with Raspberry Sauce

3-4 lb. rolled boneless pork loin roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. sage

Sauce:
12 oz frozen raspberries, thawed
3/4 c. sugar
1/2 c. vinegar
1/4 tsp. cloves
1/4 tsp.  ginger
1/4 tsp. nutmeg
1/4 c. cornstarch
1 Tbsp. lemon juice
1 tbsp butter or margarine

Sprinkle roast with salt, pepper, and sage. Place roast on rack in shallow pan. Bake at 325 for 1 1/2 to 2 hours, or 160 on meat thermometer. Drain raspberries; reserve liquid, adding water to make 3/4 cup. Combine 1/2 cup raspberry liquid with sugar, vinegar, and spices in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 c liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 min. or until thickened. Stir in berries, lemon juice, and butter. Place roast on platter; serve with sauce.
Note: I usually halve the sauce since it makes a lot.