Category: Food

Need new ideas for fun weekend desserts? Try these easy and delicious cookie recipes.

Granola Cookies

Ingredients: ¾ cup pumpkin seeds, 1 ½ cups pecans, 1 cup almonds, 1 cup unsweetened coconut flakes, ½ cups oats, 2 eggs, 3 tablespoons melted olive oil, 2/3 cup sugar, and ½ teaspoon salt

Preparation: Preheat oven to 325°F. In a rimmed baking sheet, toss oats, pecans, pumpkin seeds, almonds, coconut, oil, and salt until the dry ingredients are well coated. In another bowl, whisk eggs and sugar until the mixture looks thick. Pour this into the nut and seed mix then toss. Pour mixture into baking sheets then bake for 15 to 20 minutes until golden, making sure to rotate the baking sheet after 8 minutes.

Chocolate and Mint Cookies

Ingredients: 2 cups semisweet chocolate chips, 1 teaspoon mint extract, 1 cup unsalted butter, ½ cup granulated sugar, ½ teaspoon vanilla extract, 1 ½ cup flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking powder, ¼ teaspoon salt, and 4 teaspoons canola oil

Preparation: In a stand mixer, combine butter and sugar until fluffy before adding mint and vanilla extracts. In a separate bowl, combine flour with cocoa powder, salt, and baking powder. Gradually add this dry mixture to the wet mixture until it creates a dough. Form dough into a flat disk then wrap in plastic. Refrigerate for an hour. When ready, preheat oven to 325°F and line the baking sheets with parchment paper while resting the dough at room temperature for 5 minutes.

Roll dough then cut into desired cookie shapes. Place in baking sheets and chill for 20 minutes. Next, bake for 20 minutes and set aside. Prepare another baking sheet and microwave chocolate chips for 1 minute until smooth, making sure to stir occasionally. Dip cookies in the chocolate and place in the second baking sheet. Chill cookies before serving.

Carrot Cookies

Ingredients: 1 cup grated carrot, 2 cups flour, 1 cup molasses, 1 egg, 1 cup sugar, 1 ½ teaspoon baking soda, ¼ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ¾ cup butter, and 1 teaspoon salt

Preparation: Preheat oven to 350°F. In a bowl, whisk flour with cinnamon, ginger, baking soda, and salt. Set aside. In a mixer, beat butter with sugar, egg, carrots, and molasses. Gradually add the flour mixture until combined. Form dough into small balls then place into parchment paper-lined cookie sheets and bake for 10 to 12 minutes.

Walnut and Rosemary Shortbread Cookies

Ingredients: ½ cup ground walnuts, 1 ½ teaspoon chopped rosemary, 1 ½ cups flour, ½ teaspoon salt, ½ cup unsalted butter, ¼ cup granulated sugar, ¼ cup dark brown sugar, 1 teaspoon vanilla extract, and raw sugar

Preparation: Preheat oven to 300°F. In a bowl, whisk in flour with nuts, rosemary and salt. In a mixer, beat butter and the sugars for 3 minutes before adding vanilla and the flour mixture. Form dough into a round loaf then roll into a parchment paper. Refrigerate for 30 minutes before cutting dough into cookie shapes. Press raw sugar on the edges of the cookies before baking for 15 to 18 minutes.

Chard or Swiss chard may not look palatable but it is high in vitamins and minerals similar to those found in beets. If you want to prepare this healthy veggie for picky eaters at home, here are some fantastic ideas for you.

Chard, Chickpeas and Poached Eggs

• Ingredients: 2 bunches chard (separate stems and ribs), 1 cup soaked and dried chickpeas, 8 eggs, ¼ cup and 2 tablespoons olive oil, ½ lemon, 3 onions, 2 bay leaves, 6 smashed garlic cloves, 1 fresno chile, 1 teaspoon baharat, 3 tablespoons dried and unsweetened cranberries, 1 tablespoon marjoram leaves, labneh, 2 teaspoons salt, and ground black pepper
• Preparation: In a pan over medium heat, hear 2 tablespoons oil and cook 1 onion, lemon, and 2 garlic cloves for 4 minutes. Stir in chickpeas, bay leaves, and water until covered. Bring mixture to a boil, making sure to skim the surface, then reduce to a simmer while covered to cook for 30 minutes. Next, add 2 teaspoons salt and simmer for another 10 to 20 minutes. Remove bay leaves, onion, and lemon. In another pan, heat ¼ cup oil over medium heat and cook 1 onion, chile, 4 garlic cloves, salt, and baharat for 8 to 10 minutes. Next, add chard ribs and stems to cook for 5 to 8 minutes. Add the chickpeas and some water until mixture is covered, then bring to a simmer. Add the chard leaves and cranberries then cook for 5 to 8 minutes. Next, crack eggs in indentations and simmer for 10 minutes. Season then cover and cook for another 2 minutes. Serve in a bowl with labneh, marjoram, and pepper.

Sautéed Chard

• Ingredients: 2 large chard bunches, 3 garlic cloves, 2 tablespoons extra-virgin olive oil, 1 onion, ½ teaspoon salt, 2 teaspoons balsamic vinegar, dried thyme, dried nutmeg, and ground black pepper
• Preparation: Separate the stems from the leaves of the chard then place the latter in a salad spinner. Fill spinner with water, then wash, drain, and dry. Do the same with the stems. Meanwhile, heat oil in a skillet over medium heat and cook onion, garlic, thyme, nutmeg, salt, and pepper. Stir in the chard stems first to cook for 6 to 8 minutes, then add the chard leaves. Stir in 2 tablespoons water then cover skillet to cook for 2 to 4 minutes. Remove cover then stir until cooked for another 1 to 3 minutes. Serve with a sprinkling of balsamic vinegar.

Chard and Tahini Dip

• Ingredients: 1 ½ pounds chard, 5 garlic cloves, 2/3 cup extra-virgin olive oil, ½ cup tahini, 1/3 cup lemon juice, salt, lemon wedges, and toasted flatbread
• Preparation: While toasting the flatbread, trim the stems and ribs of the chard and tear leaves into bite-sized pieces. Next, heat 1/3 cup olive oil in a pot over medium heat then cook the chard stems and ribs first for 5 to 7 minutes. Add a teaspoon of water to avoid burning the stems if necessary. Then, stir in garlic to cook for 1 minute before adding the chard leaves. Cook while stirring for 10 to 12 minutes. When done, squeeze out excess liquid into a clean glass. Transfer the mixture into a food processor with 1 tablespoon vegetable oil, lemon juice, tahini, salt, and 1/3 cup olive oil. Process until creamy. Add more of the cooking liquid you squeezed out if necessary. To serve, pour into a bowl then drizzle with olive oil. Serve with the flatbread and lemon wedges.