Nestle Toll House Chocolate Chip Cookies

I can’t love chocolate and not post a recipe for the classic chocolate chip cookie!  Adapted from the original chef who tried to make chocolate cookies by putting chunks of chocolate in her cookie dough, I give you the original Nestle Toll House Chocolate Chip Cookie recipe- the best failed attempt at innovation probably ever!
Ingredients
  • 2 1/4 c flour
  • 1 t baking soda
  • 1 t salt
  • 1 c butter, room temperature
  • 3/4 c white sugar
  • 3/4 c packed brown sugar
  • 1 t vanilla extract
  • 2 large eggs
  • 2 c dark chocolate chips
Directions
  1. Preheat oven to 375F.
  2. Beat together wet ingredients until creamy.
  3. Sift together dry ingredients, then gradually add to the wet ingredients.
  4. Stir in chocolate chips, then drop by tablespoon onto baking sheet lined with parchment paper.
  5. Bake for 9-11 minutes, then cool and enjoy!

Crepes

Crepes are a quick and delicious base for a filling that can go either way- sweet or savory.  Whether you fill it with roasted, lemon thyme chicken and a white cream sauce or creamy hazelnut spread with strawberries and toasted pecans, this is a base that you’ll love eating!  Enjoy!
Ingredients
  • 1 c flour
  • 2 eggs
  • 1/2 c milk
  • 1/2 c water
  • 1/4 t salt
  • 2 T butter, melted
Directions
  1. Blend all ingredients together.
  2. Pour 1/4 c batter into hot sauce pan sprayed with nonstick spray, then tilt the pan in a circle to spread out the batter into a thin coating.
  3. Cook til batter is no longer runny, then flip and cook other side just slightly.
  4. Fill with delicious, creative fillings and enjoy!

Quinoa

Quinoa is another staple carbohydrate, and nearly as easy to prepare as rice, it is as easy as 1-2-RBC!  Just like with rice- it’s a two to one ratio of water to grain, only with quinoa you should rinse it before bringing it to a boil, then cover and let simmer!  You’ll have a perfect, delicious bed of quinoa for all of your yummy vegetables, every time.
Ingredients
  • 2 c cold water
  • 1 c quinoa
  • 1/2 t salt
Directions
  1. Soak quinoa for 2 minutes, then drain and rinse under cool water for about a minute.
  2. Bring water to a boil in a pot over medium heat.
  3. Add rinsed quinoa and salt, then cover and simmer for about 15-20 minutes or until water is absorbed.
  4. Remove from heat and let it stand for about 5 minutes, covered, then fluff with a fork and serve.

Rice

Rice is a staple carbohydrate, but can sometimes be a tricky one to master cooking.  No need, however, as it is as easy as 1-2-BC!  Just remember- it’s a two to one ratio of water to rice, bring it to a boil then cover and let simmer!  You’ll have a perfect, delicious bed of rice for all of your yummy vegetables, every time.
Ingredients
  • 2 c water
  • 1 c white long grain rice
  • 1 T butter
  • salt
Directions
  1. Bring water to a boil in a pot over medium heat.
  2. Add everything else, then cover and simmer for about 20 minutes or until water is absorbed.
  3. Remove from heat and let it sit for about 5 minutes, covered, then fluff with a fork and serve.

Christmas Chicken Tortilla Soup

This tasty and savory chicken tortilla soup will warm your heart right up, especially during the holiday season!  Enjoy!
Ingredients
  • 2 chicken breasts braised, cooled and shredded
  • 1 large white onion, chopped and sautéed in 2 T olive oil
  • 1/4 t onion powder
  • 1/4 t garlic powder
  • 1 t cumin
  • dash cayenne pepper
  • salt and pepper to taste
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes, drained
  • 1 can herded salsa casera
  • 1 10 oz bag frozen corn
  • 1/2 pint cream
Directions
  1. Mix all in crock pot and simmer on low til warm throughout.
  2. Top with cotija cheese, cilantro, and tortilla chips.

Spinach Pie

This delicious savory pie will have you and your kids coming back for seconds as you get your greens on!  Up your dinner game by adding it to your mix and even throwing an extra one in the freezer for those days you’re not interested in cooking but want to eat like a king anyways.  Recipe by Ina Garten.
Ingredients
  • 3 c chopped yellow onions (2 onions)
  • 2 T good olive oil
  • 2 t sea salt
  • 1 1/2 t pepper
  • 3 (10-ounce) packages frozen chopped spinach, defrosted
  • 6 XL eggs, beaten
  • 2 t nutmeg
  • 1/2 c Parmesan cheese
  • 3 T plain dry bread crumbs
  • 1/2 pound good feta cut into 1/2 inch cubes
  • 1/2 c pine nuts
  • 1/4 pound salted butter, melted
  • 6 sheets phyllo dough, defrosted
Directions
  1. Preheat oven to 375 F.
  2. In a saute pan on medium heat, sauce the onions with the olive oil until translucent and slightly browned (10-15 minutes).  Add salt and pepper and allow to cool slightly.
  3. Squeeze out and discard as much of the liquid from the spinach as possible.  Put it into a bowl then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta and pine nuts.
  4. Butter a saute pan and line with 6 stacked sheets of phyllo dough, brushing each with melted butter.
  5. Pour the spinach mixture into the pan then fold the edges of the phyllo dough up and brush with butter to seal it.
  6. Bake for 1 hour then remove and allow to cool completely, serving at room temperature.

Chocolate Walnut Chocolate Chip Cookies

I am a sucker for anything dark chocolate, and a good double chocolate chip recipe is a necessity!  Adapted from Kathy on AllRecipies.
Ingredients
  • 1 c butter, softened
  • 1 1/2 c white sugar
  • 2 eggs
  • 1/2 t sea salt
  • 2 t vanilla extract
  • 2 c all-purpose flour
  • 2/3 c cocoa powder
  • 3/4 t baking soda
  • 2 c dark chocolate chips
  • 1/2 c chopped walnuts
Directions
  1. Preheat oven to 350 F.
  2. Beat butter, sugar, eggs and vanilla until light and fluffy.
  3. Mix flour, cocoa, baking soda and salt, then add to the wet ingredients.
  4. Stir in the chocolate chips and walnuts.
  5. Scoop onto cookie sheets lined with parchment paper and bake for 8-10 minutes.
  6. Enjoy!
Notes
*Make sure you use certified gluten free oat flour if you are gluten free. I make my own oat flour by blending rolled oats in my blender until a fine flour forms.
**I have a weak, 700 watt microwave, so I microwaved my chocolate mug cake for 2 minutes. Definitely start with less amount of time and check the mug cake as you go. If you over microwave the mug cake it will be too dry!

Vegan Chocolate Mug Cake

In just a few minutes you can be enjoying a healthy, yet decadent treat with this easy, microwave Chocolate Mug Cake, which is vegan and gluten free!  Adapted from TheConscentiousEater.com.
Ingredients
  • ¼ cup oat flour*
  • 2 tablespoons cocoa powder
  • ¼ teaspoon baking powder
  • pinch sea salt
  • 2 tablespoons agave
  • 1 flax seed egg
  • 1½ tablespoon non-dairy milk
  • 1 teaspoon neutral oil
  • 1 tablespoon dairy free chocolate chips
Directions
  1. In a bowl, whisk together the dry ingredients, from the oat flour to the salt.
  2. Add in the wet ingredients and stir until a smooth batter forms.
  3. Stir in the dairy free chocolate chips.
  4. Pour the batter into a greased mug and microwave for 1-2 minutes depending on the strength of your microwave.**
  5. Enjoy as is or spread some Chocolate Nut Butter on top for some extra decadence!
Notes
*Make sure you use certified gluten free oat flour if you are gluten free. I make my own oat flour by blending rolled oats in my blender until a fine flour forms.
**I have a weak, 700 watt microwave, so I microwaved my chocolate mug cake for 2 minutes. Definitely start with less amount of time and check the mug cake as you go. If you over microwave the mug cake it will be too dry!

Tomato Basil Soup

Being an avid vegetable gardener who loves growing as many tomatoes as possible each year, this delicious and nutritious tomato basil soup is a staple for us each fall.  And a good healthy dose of it ends up in the freezer, too, for an easy repeat meal later.
Ingredients
  • 8c tomatoes blanched, peeled
  • 2c chicken broth
  • 1 c milk
  • pinch sea salt
  • 1 small carton of cream or cashew cream
  • 1 bunch fresh basil
Directions
  1. Blanch and peel the tomatoes, then puree with an immersion blender or in a blender.
  2. Cook on low in a crock pot with everything else.
  3. Blend with an immersion blender again.
  4. Enjoy!

Vegan White Lasagna Soup

White Lasagna Soup
A delicious, rich yet light, comforting one-pot meal by @rabbitandwolves.

Cashew Cream
1 Cup Raw cashews, soaked
1 Cup Vegetable broth
1 Tablespoon Lemon juice
Pinch of Salt and pepper

Soup
1 Tablespoon Olive oil
6 Cloves Garlic, chopped
1/2 a Sweet onion, chopped
Juice of 1 Lemon
6 Cups Vegetable broth
2 Teaspoons Italian seasoning
1/4 Cup Nutritional yeast
8 Lasagna sheets
Salt and Pepper

Directions
1. Soak the cashews for 6-8 hours, or overnight.  (In a pinch?  You can soak the cashews in boiling water for about 15- 30 minutes.
)
2. Once you are ready to make the soup, make the cashew cream first. Drain the soaked cashews and blend them with the rest of the cashew cream ingredients. Blend on high, scraping down the sides as needed until the cream is super smooth and velvety with no texture.  Be patient! This may take a few minutes.
3. In a large soup pot, heat the olive oil on medium high. Add the garlic and onions and saute, reducing heat until the garlic and onions are slightly caramelized, around 5-10 minutes.
4. Add the lemon juice to the pot and stir, then pour in the vegetable broth and whisk in the Italian seasonings and nutritional yeast.
5. Pour the cashew cream into the pot and whisk to combine everything.
6. Season with a few pinches of salt and pepper and bring to a simmer.
7. Break the lasagna sheets into about 1-2 inch pieces and add them to the soup.
8. Simmer, stirring frequently until the noodles are al dente.
9. Once the noodles are done, taste and adjust seasoning. Serve immediately. For an added dose of greens add spinach or kale to your bowl and pour the soup over top.  Top with fresh herbs and enjoy!