No bake chocolate peanut butter cookies

• 1/3 cup natural sugar
• ¼ cup smooth natural peanut butter
• 2 tablespoons coconut oil
• 2 tbsp almond milk
• 1 tablespoon vanilla extract
• 1½ cups rolled oats
• 1/4 cup cocoa powder
• 
  

1. In a small sauce pan combine the first four ingredients and heat over medium-low heat until the peanut butter/coconut oil is melted and the mixture is hot (4-5 minutes.) Remove from heat and stir in vanilla.
2. In a separate bowl combine the rolled oats and cocoa powder. Pour the hot peanut butter mixture over the oats and stir until every piece of oat is covered and chocolate is well incorporated. Use a spoon and drop cookies onto a surface covered in parchment paper and flatten them out slightly. Let cool and harden. 

Based on:

http://naturallyella.com/2011/03/31/no-bake-espresso-vegan-cookies/

rava dosa (Indian crepes)

http://leitesculinaria.com/85055/recipes-rava-dosas-potato-chickpea-masala.html

sweet potato wedges

2 lb sweet potatoes
2 tbsp olive oil
1.5 tsp salt
1.5 tsp pepper (I used urfa)

400°F, 20 min


http://leitesculinaria.com/79558/recipes-sweet-potato-wedges.html

Turkish Red Lentil Soup with Urfa-Biber Mint Sizzle

Turkish Red Lentil Soup with Urfa-Biber Mint Sizzle
(adapted from Paula Wolfert’s The Slow Mediterranean Kitchen: Recipes for the Passionate Cook)
1 C red lentils
5 tbsp butter
2 cloves garlic, minced
A few curry leaves
2 tbsp rice
6 C water
1 1/2 tbsp tomato paste
1 onion, chopped
1 lb. chicken breast, cut into bite-sized chunks
2 tbsp flour
2 C chicken stock
Stale bread for croutons
2 tsp urfa-biber
1 tsp spearmint

Rinse the lentils.

In 1 tbsp butter, saute the garlic and curry leaves. Add the lentils and rice. Stir to coat, then add 6 C water and the tomato paste and simmer, covered, for 45 minutes.

Lightly brown the onion in a scant tbsp butter. Remove them from the pan and set aside, then sear the chicken until lovely and brown on all sides.

Make a roux of 2 tbsp flour with 2 tbsp butter. Slowly (this is important) add 2 C chicken stock. Add roux/stock to the rest of the soup and whisk until smooth.

Stir in the onions and chicken.

Cut the stale bread into cubes and fry in a bit of olive oil with salt and pepper in a pan, stirring occasionally, until they become croutons. You want at least 2 C croutons, really.

Make the sizzle by melting 1 tbsp butter, then stirring in the urfa-biber and spearmint. (You can substitute any other ground chili if need be; it will change the flavor of the soup, but probably in an interesting and pleasant way.)

Swirl in a bit of the sizzle and thrown in some croutons when serving.

I didn't bother with the croutons, omitted the mint and chicken, and cut the water in half to thicken up the soup.

I started sauteeing the onions and then started the lentils, tomatoes, water in the pressure cooker. Then did the roux, cleaned out the pan, and made a tadka of the garlic, curry leaves, and urfa pepper.

http://habeasbrulee.com/2007/04/16/turkish-red-lentil-soup-with-urfa-biber-mint-sizzle/

kale chips with salt and vinegar

Roasted Kale Chips with Sea Salt and Vinegar
(Makes 2-3 servings of kale chips, recipe adapted by Kalyn with inspiration from many other bloggers who also made kale chips.)

one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar (I used Spanish sherry vinegar, but any vinegar you like the flavor of will work)
sea salt to taste

Preheat oven to 300F/150C.

Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged."

Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.

Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.

When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.

I find that these cook more quickly, perhaps 20 minutes. Perhaps it's the convection oven.
http://www.kalynskitchen.com/2010/03/recipe-for-roasted-kale-chips-with-sea.html?m=1

mushrooms and farro with poached eggs

Ingredients

serves serves 4 , active time 45 minutes, total time 45 minutes

• 1 1/2 cups semi-pearled farro, rinsed
• 1 small yellow onion, diced
• 12 ounces cremini mushrooms, wiped clean, trimmed, and finely chopped
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper
• 1/4 cup dry sherry
• 1 to 2 tablespoons sour cream, to taste
• 2 to 3 teaspoons fresh lemon juice
• 1 teaspoon white vinegar
• 4 large eggs
• 3 tablespoons minced chives

Procedures

1. Cook the farro in a large pot of boiling, salted water according to package directions. Skim off any foam that rises during cooking. Drain, and rinse.
2. In a large skillet, warm the oil over medium-high heat. Add the onion, creminis, thyme, 1 teaspoon salt, and a generous grinding of pepper. Sauté until the mushrooms release their liquid, the onions turn translucent, and the moisture nearly evaporates, about 10 minutes, stirring frequently. Add the sherry. Allow to bubble steadily until the liquid nearly boils off, about 2 minutes. Remove from the heat and stir in the farro and sour cream. Season with 2 teaspoons of the lemon juice (adding more to taste) and additional salt and pepper. Cover to keep warm while you prepare the eggs.
3. Fill a medium saucepan halfway with water. Bring to a hard simmer, add the vinegar, and lower the heat to a gentle bubble. Crack 1 egg into a small ramekin. Swirl a wooden spoon in the water to create a whirlpool, then tip the egg into the swirling water. Immediately repeat with the remaining eggs, nudging the eggs to the side so they don’t clump together. Poach the eggs for exactly 3 minutes, flipping them over during the last minute of cooking. (If you’re a novice, try poaching 1 or 2 at a time.)
4. To serve, divide the farro mixture among four serving plates. Remove each egg with a slotted spoon, blot gently with paper towels, and lay atop each mound of farro. Sprinkle with the chives, and serve immediately.

This was pretty versatile - I used a combination of mushrooms, substituted spring onions for the onion and chives, white wine for the sherry, balsamic vinegar for the lemon, and lebneh for the sour cream. Still excellent.

http://mobile.seriouseats.com/recipes/2012/04/ripes-cremini-farro-hash-with-poached-eggs-recipe.html

fruit nut balls

http://m.allrecipes.com/recipe/78609/orange-fruit-nut-truffles