Friday, January 11, 2008

bit of cookin'....

Being pregnant, I think a lot about food...

I tried a few new healthy recipes this week from my Martha Stewart FOOD magazine:

Light Turkey Meatballs

Very good and the kids loved them! Serve with whole-wheat pasta and homemade tomato sauce. I loved that you could make enough to put in the freezer for a meal in a pinch.

Light Chocolate-Chunk Brownies
Very rich, but if you like dark chocolate you'll love these. You can also substitute coconut oil (very nutritious) for the safflower oil. Add a scoop of frozen yogurt or Haggen Dazz vanilla bean ice cream on top... pure heaven....

Lighter Beef Chili
Chad and I thought this was great, the kids weren't as impressed....

I also made the Chocolate Chip Cookies from Deceptively Delicious. (Trisha made them, and I couldn't believe how good they were, so I had to give them a try. Super yummy!) Chick peas, who woulda thunk it?

I don't have a picture, but here is the recipe.
----- I substituted 2 cups flour, for 1 1/2 cup flour, and 1/2 cup wheat flour. I also added some more oats (because I like them), and chopped walnuts because I like everything nutty :)

Chocolate Chip Cookies
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
3/4 cup trans-fat free soft tub margarine spread
2 large egg whites
2 teaspoons pure vanilla extract
1 (15 - ounce) can chickpeas, drained and rinsed.
2 Cups (12 ounces) semisweet chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cups raisins (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees, F. Coat a baking sheet with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, walnuts and raisins (if wanted,) and mix on a low speed until a thing dough forms.

Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 mintues; do not overbake. Transfer to a rack to cool.

Store in an airtight container for up to 3 days.

1 comment:

Andrew & Heidi Dixon said...

We found your blog thru Celeste Cragun and just wanted to say hello so that you didn't think you had some random blog stalker. We enjoyed reading thru your posts and catching up with your family....congratulations on #4! You can check out our blog sometime if you're truly bored!