Day: April 23, 2021

Cocoa-Banana Cookies

Cocoa-Banana Cookies
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Cocoa-Banana Cookies

Recipe by La Bellitude
Servings

36

servings

This version of chocolate chip cookies is best if frozen and then eaten straight from the freezer. The banana flavor comes through better this way. And it’s nice to have a delicious treat ready to eat when you need it!

Ingredients

  • 1½ cups flour

  • ¾ cup whole wheat flour

  • ½ cup dark cocoa powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 sticks butter, softened

  • 1½ cup turbinado sugar

  • 1 tsp vanilla

  • 2 eggs

  • 2 cup bananas, ripe, mashed

  • 1½ cup chocolate chips

Directions

  • Cream butter and sugar. Beat in eggs and vanilla. Add mashed banana to the mixture. Mix dry ingredients and add slowly to the creamed mixture. Stir in chocolate chips. Bake by spoonfuls on ungreased baking sheet in 350° oven for 12 minutes.

Mediterranean Lentil Soup

Mediterranean Lentil Soup
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Mediterranean Lentil Soup

Recipe by La Bellitude
Servings

6

servings

This hearty soup seems like it should have taken hours to make, but it can be ready to eat in 30 minutes. The garlic instruction mentions using 2 frozen cubes if you don’t have a fresh clove. I was surprised to find that these are a better substitute than powders or paste.

Ingredients

  • 2 cups brown lentils

  • ⅔ cup celery, sliced

  • ⅔ cup carrots, sliced

  • ½ cup onion, diced

  • 2 cups chopped kale, stems removed

  • 1 cup Italian sausage crumbles*

  • 1 clove garlic (or 2 cubes)

  • 2 tbsp tomato paste

  • 2 tbsp hummus

  • 1 tsp dried oregano

  • salt and pepper to taste

  • fresh basil for garnish

Directions

  • Rinse lentils. Put them in large pot with the next 6 ingredients and cover with water. Bring to a simmer and stir in tomato paste, hummus, and oregano. Cover and simmer for 30 minutes or until lentils are fully cooked. Add water as needed to thin.
  • Season to taste and garnish bowls of soup with a handful of fresh basil leaves, julienned.

Notes

  • * It’s always a good idea to brown some extra Italian sausage and your favorite breakfast sausage when you’re cooking them. Crumble as you’re cooking them, drain well, and pop into the freezer in a labeled bag. They will come in handy for many recipes and save time!