I followed this recipe for the mousse (except we used stevia instead of honey). I took one bite and decided it wasn’t for me. It had a weird, chalky flavor to it, I though. Dave, however, thought it was awesome, so I guess it’s a draw?
For dinner we enjoyed a tex-mex black bean stew over brown rice. This would probably be even better in the winter, but it was super fast, easy, and healthy… all things we love!
Crockpot Black Bean Tex-Mex Stew (adapted from here)
2c. dried black beans
1 12oz. jar of salsa
2 bell peppers, cored and diced
1 large onion, diced
6 cloves garlic, minced
Combine all ingredients in a crockpot and set on low for 8 hours. Serve over brown rice, topped with cheese, guacamole, sour cream, crushed corn chips, cornbread… any or all!
Mix the oatmeal, flax, cinnamon, and salt. Add the remaining ingredients except the chocolate chips and mix well, smashing together with a spoon or spatula. Add in the chocolate chips. Refridgerate the dough for at least 30 minutes. Roll into balls and chill again. Makes 16 bites, depending on size.
I first had these bites at my sister’s house in South Carolina. Hers were really good, but she used coconut and I’m not a huge fan. I also wanted to see if I could reduce the honey and make them less sweet. These are still sweet, but the peanut butter really comes through. I also found that using large chocolate chips meant we didn’t need as many, so that’s a win! I’d definitely make these again!
I made these bites after a winner dinner –
Brown Rice and Lentils Stuffed Peppers
2c. cooked brown rice
2c. cooked lentils
1 15oz. can tomato sauce
3t. minced garlic
4 bell peppers
1/2c. shredded cheddar
Cut the tops of the bell peppers and clean out the insides. (Optional: place the cored peppers in a glass dish with a small amount of water in the bottom and cover. Microwave for 5-7 minutes to soften. If you steam them, they’ll be softer after they’re baked. Otherwise they’ll still be fairly crunchy. Either is delicious.)
Mix together the remaining ingredients except the cheese. Spoon the mixture into the bell peppers until full. Top with cheese. Bake at 350 for 25-30 minutes, or until cheese is melted. Serves 4.
This was a really simple and quick recipe (we already had the lentils and rice in the fridge as leftovers) but was filling and tasted great. Tasted especially good on the porch swing with March Madness basketball playing on the laptop!
I followed the recipe for these blueberry cornmeal muffins and was not impressed with the result. They were not very sweet and pretty dry. I didn’t like the orange zest addition – it tasted funky to me – although Dave said he liked it. All in all, we were not thrilled with these and definitely won’t be making them again. Sad, too, because it used up the last of my cornmeal, so I can’t even make another cornmeal-based recipe to compensate. My life is so hard…
What recipes haven’t turned out for you lately? Or what successes have you had recently?
Arrange the tomato slices in a single layer on a plate. Drizzle the vinegar over them and let sit for 20 minutes or more.
Mix together the dry crust ingredients. Add the water and oil. Press the dough out on a greased cookie sheet til 1/4″ thick. Pinch the outside to create a crust edge. Bake at 350 for 7 minutes.
Saute the onions in the olive oil over medium low heat for 10 minutes, or until just starting to brown. Add the garlic and saute 2-3 minutes more. Remove from heat.
Once the crust has baked 5 minutes, remove it. Layer the tomatoes, then pile the onions and garlic (and any remaining olive oil) on top. Sprinkle with italian seasonings. Top with cheese and sprinkle salt over the top. Bake at 350 for 25 minutes, or until cheese is melted.
In a lot of ways, this was like a pizza without pizza sauce. Dave would have preferred to add the sauce and just call it a pizza… and to be honest, I probably would have, too. But that cornmeal crust? AMAZING. My new favorite pizza crust. It also doubles to feed my insane love of all-things cornmeal.