culinary exploration

One of my favorite shortcuts in the kitchen during the colder months is to make a HUGE pot of something warm and comforting, then freeze half of it for a rainy day.  It’s even great to freeze it in individual containers so you can just thaw it a serving at a time.

I was craving my Yiayia’s (Greek grandma) lentil soup, or fakis, this past weekend because the temps dropped into the 30’s at night.  But, I’ve been consciously trying to eat better these past few months so I don’t want to indulge with a meal - I’d rather eat sweets or have some wine instead!  So I found this recipe from Gina at Skinny Taste which is Weight Watchers friendly and only 3 points per serving.  It’s filling, comforting, healthy and tasty. 

LENTIL CHICKEN SOUP

1 lb dried lentils
3 small chicken breast halves on the bone, skin and fat removed
8 c. water
2 chicken bullion
1 packet Sazon (in Latin section)
1 small onion
3 cloves garlic
1 tomato

In a large pot combine lentils, chicken, water and chicken bullion. 

Boil, covered over medium-low heat until chicken is cooked, about 15 minutes.  Remove chicken from the bone and shred, then return to pot.

Meanwhile, in a mini chopper, finely chop onions, scallions, garlic, and tomato.

Add to the lentils with sazon and cook 15 more minutes, or until lentils are soft.  (Add more water if needed)

Make sure you check your bullion and Sazon.  I made the mistake of not looking at the ingredients and BOTH have MSG!  Try to get MSG-free brands if possible.

I can’t phathom the reason why it took so long for me have a taste of this glorious flavor combination! Peanut butter and chocolate will always have a special place in my heart - but as a result of finding this recipe on Joy the Baker, this new duo might be a new found love of mine. :)

Peanut butter and bacon cookies y’all. I don’t feel as though I need to say much more… and once you try them yourself, I’m 100% sure you’ll agree.

Oh yeah - and they’re GLUTEN FREE too!

Flourless Peanut Butter and Bacon Cookies

1 c. all-natural peanut butter (chunky or smooth)
½ c. brown sugar
½ c. granulated sugar
1 egg
1 t. baking soda
4-6 slices of bacon cooked, cooled and diced

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.

Preheat oven to 350° F.

Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon.

Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes.