Archive for February, 2010

Another chili recipe

I know I have a lot of bean recipes on here. But I made some chili last night and it was great, so I want to share! This recipe is actually paired with the veggie burger recipe. The reason is that I only wanted to make half of a veggie burger recipe, because the whole recipe makes way too much. I also didn’t need an overflowing crockpot full of chili. This worked out perfectly. It does occur to me, however, that you might not actually want to make chili and veggie burgers at the same time, because maybe you don’t like beans as much as I do.

So I think you could up the amounts of some of the other ingredients, and use whole cans of beans instead of half cans- but it’s going to make a lot of chili! You could also probably leave out the pinto beans or something, and then do a whole can of the kidney and black beans. Don’t leave out the kidney beans or the baked beans- those are important!

Obviously, if you use soaked dried beans, you can control the amounts more easily. You might find you need some extra liquid for that, though.

1/2 can dark red kidney beans, drained and rinsed
1/2 can black beans, drained and rinsed
1/2 can pinto beans, drained and rinsed
1 small can vegetarian baked beans, juice and all
1 can diced tomatoes with mild green chilis, juice and all
1 small can of diced mild green chilis, juice and all
1/2 – 1 yellow onion, diced
2 cloves garlic, diced
1/2 tsp liquid smoke
spices: cumin and chili powder to taste

Combine all ingredients in the crock pot. Start with a tablespoon each of cumin and chili powder, and then add more as you feel is necessary.

Let cook on low for a few hours.

Top with finely grated sharp provolone cheese. You could also add some sour cream. If you have some cilantro handy a bit of that is good, either on top or mixed in.


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Nutella Stuffed Peanut Butter Cookies

I think you should all be aware that today is World Nutella Day.

I never buy Nutella. It’s expensive, is bad for us, and tastes amazing. That is a sure-fire recipe for gaining a kazillion pounds while losing all of our money. But c’mon, it’s World Nutella Day!!!

So last night on my way home from work I stopped by the store and picked up some Nutella.

I was finally going to make the cookies.

These cookies have been calling my name for months.

There are many recipes for them out there on the internet, under several variations of the same name. My main inspiration came from this blog. This blog also has a very similar recipe.

The recipe looks intimidating, but it was actually a very easy cookie recipe. And since the dough has to chill for an hour, there was more than enough time to mix together the filling. I also made the topping easier than those recipes, because I didn’t feel like chopping up peanuts, so I just left that out.

There’s only one thing that I might change when I do this again (and I *will* do this again). The original recipe calls for the filling to have equal parts peanut butter and nutella. I think I’d cut way back on the PB or maybe cut it out completely. I want the filling to have more Nutella flavor!

Since I changed the recipe just a tiny bit, I’ll repost it here.

Nutella Stuffed Peanut Butter Cookies

Cookie Ingredients:
1 1/3 cup flour (I used unbleached white whole wheat to make this a health food)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup ( 1 stick ) room temperature butter
1/2 cup of granulated sugar
1/2 cup of packed light brown sugar
1 egg
1 tsp. vanilla extract
1/2 cup of smooth peanut butter

Nutella Filling Ingredients:
1/4 cup of smooth peanut butter
1/4 cup of Nutella
scant 1/2 tsp. of salt
1 Tbsp. of cocoa powder
3 Tbsp. of granulated sugar
3 Tbsp. of confectioners sugar

Rolling Ingredients:
1/4 cup of granulated sugar
1/2 tsp. of ground cinnamon
1/2 tsp. salt

In a small bowl whisk flour, baking soda, and salt together.

In a large bowl cream the butter, then add the sugars and beat at medium speed for 2-3 minutes. Add the egg and beat. Add the vanilla and peanut butter. Make sure the scrape the sides of the bowl to get everything mixed in really well.

Add the flour mixture slowly. You don’t want to over mix this, so stop beating as soon as the flour is incorporated. Scrape down the sides again to get any flour that the mixer missed.

Cover and refrigerate the dough for about an hour.

In the meantime you can make your filling and rolling mix.

For the filling, combine all of the ingredients and mix. It should be thick enough to roll into a ball. You can add more powdered sugar if you need to. Super easy!

For the rolling mix, combine all of the ingredients in a small bowl and mix! Easy peasy!

Preheat the oven to 375F. Line cookie sheets with parchment paper or silpat.

To make the cookies you scoop out about 2 tablespoons of the cookie dough, roll into a ball, then flatten into a disc.

Then roll a smaller ball of the Nutella. Nothing seems to address how much, but I’m guessing about a teaspoon? You basically want as much Nutella as the cookie will hold. Place that nutella ball in the middle of the cookie dough disc.

Then fold the cookie dough around the Nutella, shaping it back into a ball (so you’ll have a ball of cookie dough with a ball of nutella in the middle).

Roll the dough through the rolling mixture, then place on the cookie sheet. Press down with the bottom of a glass until it is cookie shaped.

Bake for 8-10 minutes- edges should be light gold. They’ll still look a little underdone in the middle, but that’s a good thing.

Note that these cookies spread out and became much bigger than I had anticipated- so make sure you leave a couple inches between each cookie.

These are SO good.

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