Chicken and Bean Stew

This is a recipe from the Food network that I changed a bit based on personal preference, and what I had on hand.  We really liked it, and will make it again.

Ingredients:
4 slices bacon, finely chopped (I added cooked turkey bacon at the end to individual bowls)
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
4 cups chicken broth
1 can of chicken (from Costco) 
Two 15.5-ounce cans small white beans, rinsed ( I used one can white, one can kidney beans)
5 ounces fresh spinach
Salt and pepper

Directions:
In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.

Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the spinach and season to taste with salt and pepper.

Spinach Lentil Soup

1 cup shredded carrots 1 large onion, chopped 1 tablespoon olive oil 6 cups water 1 (16 ounce) jar salsa 1 1/4 cups dried lentils, rinsed 3/4 teaspoon salt 1 (10 ounce) package fresh spinach, torn

In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until lentils are tender. Stir in spinach; simmer 5-10 minutes longer or until spinach is wilted. Source: Allrecipes

Magic in the Middle Cookies

Source: King Arthur Flour These cookies were very tasty.  Because of the two step process they take a little longer to make than regular drop cookies, but they are worth it. CHOCOLATE DOUGH 1 1/2 cups Unbleached All-Purpose Flour 1/2 cup cocoa powder, unsweetened baking cocoa or Dutch-process cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup granulated sugar (plus extra for dredging) 1/2 cup brown sugar 1/2 cup (8 tablespoons) unsalted butter, softened 1/4 cup smooth peanut butter 1 teaspoon vanilla extract 1 large egg PEANUT BUTTER FILLING 3/4 cup peanut butter, crunchy or smooth, your choice 3/4 cup confectioners' sugar INSTRUCTIONS Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well. To make the filling: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack. For tips on making a double batch or preparing the dough ahead, go to the King Arthur Flour website