3 Bean Melody

It's been cold and rainy so I love a bowl or mug of soup to help warm me up. Here's what you'll need for this bean melody:

• 1 Crockpot
• 1 1/2 total cups of dried beans. Soak overnight is a glass or stainless steel bowl with beans below at least 1 inch of water (Use 3 different kinds of beans. I favor organic heirlooms.)

Rinse soaked beans well in a colander and place in the Crockpot. Add 8 cups of filtered water.

Roast at 350 degrees for 45-60 minutes the following on a cookie sheet (this can be done a couple of days in advance and refrigerated):

• 2 organic red bell peppers
• 1 small pumpkin or other squash

Using an ice cream scooper, scoop out the flesh of the squash. Skin, seed, and slice the peppers and place in a cast iron or stainless steel skillet. Add to the skillet: 

• 1-2 Tablespoons bacon fat or olive oil. (I store bacon drippings in a glass jar in the fridge and use when I want smoky flavor.)
• 2-3 teaspoons Omnivore or Kosher salt and fresh ground pepper
• 1/4 cup white Balsamic vinegar

• 2 teaspoons each ground cinnamon, Ancho chilies, California chili (I use Simply Organic brand. Any mild chili powder will work and I use a couple of different chilies for more complex flavor.)
• 1/4 cup washed, de-stemmed flat leaf  Italian parsley leaves
• 2 leeks trimmed, thoroughly washed, sliced thinly. White, yellow or red onion can also be used.

Cook in skillet until onion are tender, about 10-15 minutes. Add to beans in Crockpot and cook on high for the day (8-10 hours).

Puree cooked melody with a stainless steel hand emulsifier or hand mixer. Taste and add more salt and pepper as needed. Serve with 1 Tablespoon creme fresh or sour cream plus 1/2 avocado sliced.

I put the remaining soup in glass jars and refrigerate overnight to cool and then place in the freezer the following day for future lunches. 

1-2 warm cookies at a time - a delight

I'm single and also need to lose a few pounds so baking an entire batch of cookies isn't something I want to regularly do. Moderation is key for me. For a sweet treat and to satisfy the craving, I do like a couple of cookies. I'm also thrifty and prefer organic ingredients so I'm not going to buy fancy, frozen ready to bake cookies either. Note: I've been making and freezing cookie dough for years.

My 'go too' favorite cookie recipes are peanut butter (Share the Love 2/14/14 blog for recipe) and oatmeal chocolate chip. I'm a big fan of the Old Fashioned Quaker Oats cookie recipe that used to be on the container. Here's what you'll need:

• 1/4 cup shortening at room temperature
• 1/2 cup butter at room temperature
• 1/2 cup granulated sugar (I buy organic sugar at Costco. Trader Joe's also sells it. It has a richer flavor)
• 1 egg (Free range eggs if you can afford them. I buy at my farmers market. They smell and taste better - even in cookies)
• 1/4 cup water (I use filtered water)
• 1 1/2 teaspoons real vanilla (I buy either Simply Organic or order from the Spice House online. Madagascar vanilla is amazing.  You don't use much in baking and can really taste the difference.)
• 1 cup organic flour (I buy the Safeway organic flour or pastry flour in bulk at Whole Foods. Flour does vary and you want it with a higher fat. You don't want over processed flour which has no flavor.)
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 3 cups organic old fashioned oats (Do not use quick cooking type. They will make a mushier cookie. I buy organic oats at Trader Joe's.)
• 1/2 bag semi-sweet chocolate chips (I buy either at Trader Joe's or Ghiradelli brand at Safeway)

Optional: 1/2 cups roughly chopped walnuts or hazelnuts

Beat with a hand mixer or stand-up mixer the first 6 ingredients. Sift and add flour, salt, and soda to creamed mixture and blend well. Stir in with a spoon the oats and chips and nuts. I refrigerate the dough either overnight or for a few hours because it's easier to work with to make cookie balls the size of walnuts. 

Line a ziplock plastic bag with parchment paper. Fill of walnut size cookie balls and freeze for later baking 1-2 cookies at a time.

I bake on ungreased aluminum foil in my toaster oven or on a parchment lined cookie sheet in the oven at 350 degrees for 12-15 minutes; cook a bit less for a chewy cookie and 15 minutes for a crisper cookie.