Cardamom Chocolate Chip Lentil Cookies

More back-to-school/lunchbox ideas with these unusual but delicious cookies.  An after school snack (or afternoon coffee break!) of chocolate chip cookies is both iconic and nostalgic.  Who doesn’t want a cookie or three to look forward to and get them through the rest of the day?  My daughter always wants a sweet treat in her lunchbox, so I use it as a way to sneak in some healthy goodness.  Cookies are a great vehicle to “hide” healthy ingredients in.  While these have butter, sugar and chocolate chips (because I want them to actually taste good!!), they are also full of whole wheat pastry flour, oats, almond meal and an extra dose of protein from pureed lentils, which I promise you can’t taste.  And if gluten-free or nut allergies are a concern, don’t worry, we’ve got you covered with substitute ideas at the bottom of the recipe.

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Spinach Pasta

If you have been eyeing the pasta attachments for the Ankarsrum mixer, February may be the month you want to make those homemade pasta dreams come true.  Technically prices go up on the lasagnafettuccine, and tagliatelle attachments this month, but they are on sale all of February for the old price.  Also, if you buy all three together this month, you can get them for $279.95.  These attachments are some of my favorites and always a great way to get kids involved in the kitchen.  There is something magical and fun about making your own noodles, and what kid doesn’t love pasta?  What adult doesn’t for that matter?  A while back, I did a basic pasta dough recipe.  That is still my standard go-to, but I decided to branch out into flavored noodles in honor of this month’s sale: spinach pasta dough.

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Goat Cheese and Fig Jam Buns with Balsamic Reduction

The condiment section of my fridge sometimes gets out of control.  Why do we have five different kinds of mustard?  (Ok, that’s all me, I love mustard.)  Or do we really need eight different types of jams/jellies/curds?  Although you can certainly use up your jams and jellies on toast, I like taking the dough that I use for cinnamon rolls and filling it with different flavors and using up sweet condiments at the same time.  This dough is quite easy to work with and can be doubled if you have a large crowd to feed.  You can also make the buns up to a certain point in the evening, and then refrigerate and bake off in the morning.  Perfect for all those holidays coming up, especially if you have houseguests.

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