This'sforyou

Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup millet (1 1/2 cups cooked) 4 to 6 sun-dried tomatoes 1/2 cup red lentils 1/2 tablespoon olive oil 1 small onion, diced 1 medium carrot, diced 2 to 3 fresh chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon paprika 2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon asafetida (optional) 1/3 cup hemp seeds 1/4 cup rolled or steel-cut oats 1 tablespoon Dijon mustard 1/4 cup chickpea (besan) flour 1 tablespoon ground flax seeds mixed with 3 tablespoons water (or 1 egg) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the chickpeas and millet separately. Cover the chickpeas with water and soak for 8 hours or overnight. Cover the millet with 1 cup of water and soak for 8 hours or overnight in a small saucepan. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to m...

Ingredients: 1 cup uncooked millet 1/2 cup uncooked brown rice 3 cups water 1 1/2 teaspoons celery seed 2 shallots or 1 onion, finely chopped 3 tablespoons tamari sauce 1/2 cup tahini Instructions: Thoroughly rinse the millet and rice. Soak for 8 hours or overnight in a medium saucepan in 3 cups of water. Add the celery seed and bring to a boil. Reduce heat to low, cover, and simmer until all of the water is absorbed — about 35 to 40 minutes. Quickly stir in the shallot or onion during the last 10 minutes of cooking time. Remove from heat and let sit for about 10 minutes. Fluff with a fork and stir in the tamari and tahini. Taste for seasoning and add more tamari if desired. At this point, you can serve as is, or you can shape the mixture into patties, like I did here. To bake, line a baking sheet with parchment paper and preheat an oven to 425°. Shape the mixture into 1 1/2 inch patties, transferring to the baking sheet as you go. If the mixture is too dry, add a...

Ingredients: 1/2 cup dark chocolate 1/2 cup milk chocolate 1/2 cup icing or powdered sugar 3 tablespoons corn syrup 3 cups vanilla wafers, crushed 1/4 teaspoon salt 2 teaspoons vanilla 1/3 to 1/2 cup dark rum icing sugar, rice flour or cocoa for coating Instructions: In a heavy pot, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm. Roll the mixture into small 1-inch balls. Roll in the coatings of your choice (I like cocoa and rice flour). Makes about 3 dozen rum balls

I barely even have the energy to bake these days, but some times I try to make an effort. A minimal one, though. And always something that can be prepared once, eaten later - I love cookie recipes that allow me to freeze ready-scooped dough, to have my own bake-off cookies at hand when the cravings for something sweet strike. (And most cookie recipes work well for that, actually.) These yummy delights from Smitten Kitchen are among the easiest, ever. I think it took me about ten minutes of actual work. At the most. Highly recommended. For the original post, please go here. She makes lots of suggestions for mix-ins, and talks about how she came across this recipe - me, I just made it. I used not a whole lot of raisins and instead, a lot of chocolate. That's the way I like it. Thick and chewy Oatmeal Raisin Chocolate Chip Cookies about 24 (at least, it all depends on your size...) 115 g butter, slightly softened 125 g brown sugar 1 egg 1/2 tsp vanilla powder (original us...

So I promptly blew that post once per week New Years resolution, huh? Oh well. In apology, please share this wonderful dinner with me! It was mainly sprung from leftovers - lots of rice, a little bellpepper, some coriander starting to look wilted... and then some add-ins. This is truly my favorite style of cooking. Me and my husband loved it and my six-year old did as well. Little one, Dante, didn't really care for it but he's in a phase where he mostly lives on cucumber and rye crisp bread so ok, he's not the best judge. As always, please feel free to make this in whatever way you want to. I like my food mild, but if you want spice, go right ahead - this is a dish that can definitely take it. Pork Belly Fried Rice enough for 2 adults, 2 kids 300 g pork belly, in small dice 1/2 tbsp cooking oil (optional) 2 carrots, coarsely grated 2 garlic cloves, grated good piece of ginger, about the size of a thumb, grated leftover cooked basmati rice - I ha...