Blue Cayenne

World Peace Cookies

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Ingredients

• 1 1/4 C. all purpose flour
• 1/3 C. unsweetened cocoa powder
• 1/2 t. baking soda
• 1 stick plus 3 T. unsalted butter (cut into chunks (at room temperature)
• 2/3 C. packed light brown sugar
• 1/4 C. sugar
• 1/2 t. fleur de sel or /14 t. fine sea salt
• 1 t. pure vanilla extract
• 5 ounces best-quality bittersweet chocolate (chopped into irregular bits)

Instructions

1. Sift flour, baking soda and cocoa together. Set aside.
2. Using your Kitchen Aid mixer with its paddle attachment, beat butter and both sugars together on medium speed until soft, creamy and totally mixed together. This will take about 3 minutes. Beat in salt an vanilla until well mixed With mixer set on low, add the sifted dry ingredients. Beat on low until the dough forms big, moist curds. Add the chocolate pieces and mix. (According to Greenspan, this is an unpredictable dough. Sometimes it is crumbly and sometimes it comes together and cleans the sides of the bowl. Whatever happens, she says the cookies will be wonderful.)
3. Scoop the dough out of the mixer and onto a work surface. The dough should come together in a ball. Knead it to bring it together in a ball if necessary. Divide the dough in half. Shape the dough into two logs. Each log should be 1 1/2 inches in diameter. Wrap logs in plastic wrap and freeze for at least 2 hours (or refrigerate for at least 3 hours.)
4. Heat your oven to 325 degrees F. Position the rack in your oven in the middle of the oven.
5. Line two cookie sheets with parchment paper. Working with one log at a time, slice logs into 1/2 inch thick rounds. Place rounds on a cookie sheet with cookies placed two inches apart. (Do not prepare the second log of cookies until the first one has baked.)
6. Bake the cookies for 12 minutes. Do not open oven door. At the end of twelve minutes, remove the cookies from the oven and place the cookie sheet on a wire rack to cool. (Cookies won't look done at twelve minutes but that is the correct time to remove them from the oven. They will solidify as they cool. )

Notes

Nutrition

Calories

178 cal

Fat

1 g

Carbs

36 g

Protein

5 g

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Yields 8 Servings

Vegetable Chili

Spicy Vegetarian Chili

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

• 2 T. olive oil
• 1 1/2 C. chopped yellow onions
• 1 C. chopped red peppers
• 2 T. minced garlic
• l stemmed, seeded and minced jalapeno pepper (or to taste)
• 1 medium zucchini (diced)
• 2 C. fresh corn kernels (or frozen)
• 1 1/2 pounds portobello mushrooms (stemmed and cubed)
• 1-2 T. chile powder (to your taste)
• 1 T. ground cumin
• 1 1/4 t. salt
• 1/4 t. cayenne pepper
• 1 28-ounce can San Marzano whole tomatoes (chopped)
• 2 15-ounce cans pinto beans (or equivalent cooked dried beans )
• 1 15-ounce can black beans (or equivalent cooked dried beans)
• 1 15-ounce can garbanzo beans (or equivalent cooked dried beans)
• 3 C. vegetable stock or water
• 1/4 C. chopped fresh cilantro leaves
• 1 12-ounce package frozen Morning Star Griller Crumbles (or protein of your choice)
• Grated cheese, chopped tomatoes, chopped avocado and sour cream for garnish

Instructions

1. Heat oil in a large soup pot until hot and add oniions, bell peppers, garlic and jalapeno peppers. Cook until the vegetables are tender, stirring often. This will take 3-4 minutes. Add zucchini, corn and mushrooms and continue to cook until all vegetables are soft and mushrooms begin to give off their liquid. This will take about 6 minutes. Add the chili powder, cumin, salt and cayenne. Cook, stirring, until fragrant .This will take about 30 seconds. Add the tomatoes and stir well. Add the beans, chopped cilantro, vegetable stock and Morningstar Grillers Crumbles and stir. Bring to a boil. Reduce heat and cook, stirring occasionally, for about 20 minutes.
2. Remove from heat and stir in chopped cilantro. Garnish with grated cheese, chopped avocado and sour cream.

Notes

Nutrition

Calories

174 cal

Fat

8 g

Carbs

23 g

Protein

4 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 6 to 8 servings

Caldo Con Queso

A gently-spiced potato, corn and tomato chowder.

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

• 1 T. olive oil
• 1 yellow onion (diced)
• 1 carrot (diced)
• 1 stalk celery (diced)
• 1/2 T. oregano leaves
• 1 T. minced garlic
• 6 C. vegetable broth
• Kernels from one corn cob (about 1 cup)
• 2 medium red potatoes (diced but not peeled)
• 1 C. diced tomatoes (I used fire-roasted)
• 1 C. roasted green chiles (I used Hatch chiles from Trader Joe's frozen section)
• 4 T. butter
• 4 T. flour
• 6 T. milk
• 8 ounces queso fresco (grated or finely diced)
• 8 ounces mild cheddar (grated or finely diced)
• Chopped cilantro for garnish

Instructions

1. Heat olive oil in a large soup pot. Sauté onion, carrot, garlic and celery in the olive oil until the onion begins to soften. Stir in the oregano leaves. Pour in vegetable broth. Add corn, red potatoes, diced tomatoes and green chiles. Bring soup to a boil and then lower heat and simmer for about 20 minutes until the potatoes have softened but still hold their shape.
2. Meanwhile, in a large sauce pan, melt butter and stir in flour. Stir flour/butter mixture over the heat until the flour takes on a light brown color. Whisk in milk and continue whisking until mixture starts to thicken. Mine thickened pretty quickly, so watch your pan at this step. Add more milk if necessary.
3. Add flour/butter mixture to the soup, whisking it in and continuing to whisk until the soup thickens.
4. Add cheese to the hot soup by handfuls just before serving. Thin soup with additional milk or vegetable broth as necessary.
5. Garnish with chopped cilantro.

Notes

Nutrition

Calories

713 cal

Fat

18 g

Carbs

113 g

Protein

25 g

Click Here For Full Nutrition, Exchanges, and My Plate Info