Monthly Archives: May 2011
A Contest, Winners & Lentils for Everybody!
| May 31, 2011 | Filled under Misc. |
Over the past few weeks, I’ve had a lot of fun playing around with lentils and dry peas. In addition to the three recipes that I’ve posted here, I made a fantastic taco salad using seasoned lentils instead of beef (I didn’t post it because the photos were dark and the recipe wasn’t all that fascinating – but I urge you to try it!) and I’m working on a recipe that uses lentils as a filler in lamb sausages. So even thought the challenge is now over, you definitely haven’t seen the last of lentils around here!
As a participant in the US Dry Pea and Lentil Council Blogger Challenge, I was asked to choose my favorite of the three gluten-free pea/lentil recipes that I developed to be entered into a contest. Since I absolutely loved each recipe, deciding on one was really difficult! It was a tough call, but I finally decided on the Lentil and Strawberry Salad with Pepper-Crusted Tuna. I just loved the balance of sweet, spicy, and earthy flavors.
So here’s how the contest works: if I receive more comments on this post than the other participants receive on their final posts, I win a set of Le Crueset Stainless Steel pots. Pretty sweet!
Go check out the other entries. Then – if my recipe is your favorite – come back here and leave a comment letting me know. Or let me know if you preferred one of my other recipes (the lemony lentil patties with massaged kale salad or the chocolate pea-nut butter cookies).
As a final gift, the US Dry Pea and Lentil Council has agrees to send lentil samples to the first 500 people who email their name and address to peasnlentils@edelman.com. (Your information will not be used again or shared with any third parties.)
And now for the winners!! I really loved all of your responses and I wish that I had a prize for everyone. But the winner of the Stainless Steel Le Crueset Casserole with Steamer insert is comment #25, left by Jenn T., who loves to eat tomatoes right off the vine. The Chicago Metallic Winged Cookie Sheet goes to Comment #18, left by Cindy, who loves to make pea soup. I’ll be reaching out to the two of you for your mailing info. Enjoy!
I’ll be back later this week with a great summer drink recipe that you won’t want to miss. Read More
Soft & Fudgy Chocolate Pea-nut Butter Cookies
| May 25, 2011 | Filled under Cake and Pastry, Desserts, Shawn's Favorites |
Hopefully you know enough about me by now to know that I don’t mess around when it comes to dessert. I’m just not going to waste time (or calories) on something that isn’t totally decadent. That whole “black bean brownie” trend just wasn’t for me. I’m going to stop beating around the bush and come out and say it: these cookies have dry peas in them. And they were amazing. I promise!
I was 100% prepared for these cookies to be a complete flop. I regretted tweeting about them because I just knew that the recipe wouldn’t be good enough to post. But you know what? Not only were they not a flop, they were some of the best cookies I’ve made in a long time! Extra moisture from rehydrated and mashed peas makes these cookies really fudgy and brownie-like while the delicate gluten-free flour keeps them light and tender. The deep chocolate and peanut butter flavor masks any potential hint of pea-ness (sorry, I couldn’t resist). Even Shawn, who doesn’t usually touch sweets, helped himself to seconds and asked me if I would make more.
In keeping with the gluten-free nature of this challenge, I used a sample of King Arthur gluten free multi-purpose flour that I’ve had in my cabinet for forever. If you aren’t concerned with gluten, substitute cake flour rather than all-purpose flour, to maintain the delicate crumb of these cookies. Because gluten-free flour can taste a little chalky when it’s warm from the oven, these cookies are great to make ahead. We liked them better the next day! If you plan to eat them the same day that you bake them, be sure to allow them to cool completely.
Although peanut butter chips don’t include wheat in the ingredient list and appear in many gluten-free recipes, they are not certified gluten-free. If you have celiac or a severe gluten sensitivity, you can substitute chopped, dry-roasted peanuts to avoid any risk of contamination.
- 1/4 cup Dry Yellow Peas
- 1/2 cup Water
- 1/4 cup Butter, softened
- 2/3 cup Sugar
- 1 tsp. Instant Espresso
- 3/4 cup Multi-Purpose Gluten Free Flour or Cake Flour
- 1/4 tsp. Salt
- 1/4 cup Cocoa Powder
- 1 tsp Baking Powder
- 1 cup Peanut Butter Chips
Combine the peas and water in a small saucepan over medium heat. Bring to a boil, then simmer for 30 minutes, or until peas are soft and water has been absorbed. Use the back of a wooden spoon to mash the peas into a thick paste.
In a medium bowl, beat the butter and sugar until smooth and fluffy. Beat in the mashed peas and instant espresso. Combine the flour, salt, cocoa powder, and baking powder. Gently stir the dry ingredients into the wet ingredients until just combined. Stir in the peanut butter chips. Chill dough for at least 15 minutes and as long as overnight.
Heat oven to 350. Drop rounded Tablespoons of dough onto a greased cookie sheet. Bake for 9-12 minutes, or until the edges are set and the tops begin to dry.
Cool cookies completely before serving.
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Giveaway time – AGAIN! Chicago Metallic is another sponsor of this year’s Dry Pea and Lentil Challenge. They sent me one of their new winged cookie sheets and they’ll send another to one of you. I’ll be honest and say that I hadn’t heard of this company before, but I’m impressed with the cookie sheet that they sent. The nonstick surface is super slippery, and there’s a little “speed bump” around the edge to keep your cookies from sliding off. The winged design (which is pretty genius!) makes it super easy to get the hot pan in and out of the oven. (Chicago Metallic is also donating $5 from the sale of each pan to Share Our Strength.)
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