Divine "Secret Ingredient" Brownies

So Chocolate Covered Katie has done it again and given me a chance to trick Chris yet again... Let me tell you this, it worked (he had NO CLUE they are healthy and was raving about how good they were).  Well, the secret [flour alternative] ingredient is....

Black Beans!

That's right.  Black Beans.  As in Mexican Fiesta.  But don't let the scare you off!  I tried these around some friends that are not health-fiends at all (and normally very skeptical, mind you) and they had no clue.  These are chocolately, fudgy, and delicious and the perfect all around treat...  I dare you to give them a try.  Trust me, there is so much chocolate in these you would never know!!

As Katie put it, this really is "a recipe that could stand up to a regular sugar-and-flour brownie in a competition." Let me proudly introduce, No-Flour Black Bean Brownies (gluten-free) Ingredients 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining) 2 tbsp cocoa powder- dutch or regular (10g) 1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.) 1/4 tsp salt 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g) 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup) 1/4 cup coconut or vegetable oil (40g) 2 tsp pure vanilla extract 1/2 tsp baking powder 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.) optional: more chips, for presentation "Pre-oven" Directions Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)  Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.  Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 12 brownies.* *I found these are best served at room temperature so if you must, put them in the fridge to cool them down.  If they are too warm, they gets too mushy and you need a fork to eat it. For the original recipe see: No Flour Black Bean Brownies

Ethiopian Chicken w/Split Peas

Who knew a Jew from South Jersey could make a mean Ethiopian meal.  Tasty, tasty treat my fellow nommers...

Ethiopian Inspired Chicken

Prep time:  15 min

Cook time:  60 min

Serves: 2

Ingredients

• 2 boneless, skinless chicken breasts (6 oz)
• 1/2 (medium) bell pepper(s), chopped into bite size pieces   
• 1/2 small uncooked onion, chopped into bite size pieces   
• 1 cup(s) fresh mushroom(s), chopped
• 2 cup(s) low sodium vegetable broth

• 1 tsp olive oil
• 1 Tbsp curry powder   
• 1 tsp garlic powder   
• 1 tsp garlic powder  
• 1 tsp ground cumin
• 1 tsp paprika  

• 1/2 cup uncooked split pea
• 1 garlic clove, minced
• 2 Tbsp onion(s), finely chopped
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/8 tsp black pepper

Directions

Begin by coating the chicken with olive oil and various spices (minus the ginger and turmeric).  Let marinate while you complete the next steps.

Cook split peas according to directions (2 cups of water). Let simmer for 30 minutes, after which add the miced garlic, finely chopped onions, ginger and turmeric. Let simmer an additional 30 mintes.

With 15 minutes remaining, begin to cook the chicken (3 minutes on each side). Add the remaining veggies in a pan with non-stick spray for 4-5 minutes. Add broth and chicken to pan. Cover and let simmer for an final 5 minutes.  Pour extra broth over chicken and split peas.  Enjoy!

Portobello "Philly Cheesesteak"

So as much as I hate to admit it, yes, I am a Philly girl born and raised - well, South Jersey... but close enough.  While that may not have influenced my sports preferences (GO YANKEES), it sure did influence my taste in food.  That's why when I saw a recipe on Eating Well's website for a Portobello Mushroom Cheese Steak I had to try it!  Friends, it did not disappoint.  The only thing better is a nice ole steak from Pat's in Philly.  

This was Slightly Adapted From Eating Well: "A vegetarian's version of Philly's famous cheese steaks."

The picture really does not do it justice... YUMMY

Ingredients

• 3/4 bell pepper, thinly sliced
• 2 portobello mushrooms, sliced (gills and stem removed*)
• 1 small onion, sliced
• 1 tsp olive oil
• 1 tsp ground oregano (1 tablespoon if using fresh)
• 1/4 tsp pepper
• 1/2 Tbsp whole-grain wheat flour
• 1/3 cup vegetable broth
• 1/2 Tbsp low-sodium soy sauce
• 1 1/2 oz reduced fat provolone cheese (preferably use the thin slices, but can use shredded)
• 2 Whole Wheat Rolls, split and toasted

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer.
3. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
4. Divide the mixture into 2 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

*To remove the gills from the underside of the mushroom, use a spoon to scrape them off (FYI - the gills are edible, but removed in this recipe).

**Lesson learned: scrape gently otherwise you will scrap half your mushroom off.  Sad lesson.