yummy food

We tried a few new recipes last week that everyone loved. And when I say everyone, I mean even E, our pickiest eater. She actually had seconds, which only happens once in a gajillion meals. And yes, I know gajillion is not a Scrabble-approved word. But you haven't played Scrabble with my husband. Anyway, here are the recipes. Maybe your picky eaters will like them too.

white bean, chicken, and chili soup (from Wondertime Magazine, Feb. 2009)

1 tbsp. olive oil
2 onions, finely diced
2 cloves garlic, finely chopped
1/4 tsp. dried oregano
2 tsp. ground cumin
1 large pinch cayenne (optional)
1 large pinch allspice
2 (4 oz.) cans chopped green chilies
2 lbs. skinless, boneless chicken breasts, diced (cook them to your liking before you dice them, if you'd rather)
4 cups chicken broth (a 32 oz. box)
3 (15 oz.) cans white beans (great northern or navy), 2 drained, 1 with liquid
1 (16 oz.) bag frozen corn kernels
8 oz. Monterey Jack cheese, grated
Salt to taste

Heat oil in a soup pot over medium-high heat and saute onions until translucent, about 5 minutes. Stir in the garlic, spices, and chilies, and saute for another minute. Add diced chicken and broth, and simmer until the chicken is opaque (if you used raw chicken), about 15 minutes. Add beans, corn, and half the cheese, and simmer another 15 minutes. Taste for salt, and serve with remaining cheese to sprinkle on top.


peanut chip cookies (from The Great American Cookie Cookbook)

1 1/2 cups packed dark brown sugar (I used light)
1 cup peanut butter (crunchy or smooth, your choice)
3/4 cup butter
3/4 cup sugar
1/4 cup water
1 egg
1 1/4 tsp. vanilla
2 cups rolled oats
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup semi-sweet chocolate chips

In large mixer bowl, beat first 4 ingredients until creamy and well blended. Beat in water, egg and vanilla. In medium bowl, mix remaining ingredients. Stir into peanut butter mixture until well blended. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 350 for 12-15 minutes or until lightly browned around edges. Cool on wire racks and store in an airtight container.

These cookies were delish! The perfect combination of chewiness + peanut butter + chocolate. We'll definitely be making these again soon.