Sarah and I have people in our lives who are gluten free and have made these delicious cookies to share with them. But, we don't just make them for those that are gluten free because they are so delicious! Anyone who likes peanut butter and chocolate will love them! -Kristin
1 cup peanut butter
3/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Beat the peanut butter and sugar together.
Add the egg, baking soda and salt.
Stir in the chocolate chips.
Bake on ungreased cookie sheet at 350 for 11-14 minutes.
I adapted this from a recipe I found off of Pinterst and it is really good. I served it with our Lebanese Chicken that is on our blog. I loved the lemon butter sauce on the quinoa. That sauce on plain cooked quinoa would be a great, simple side dish too! -Kristin
4 ears corn, cooked and taken off of cob or 1 cup cooked frozen corn
1 Tablespoon grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/4 cup butter, melted
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups uncooked quinoa
4 cups water
1 teaspoon salt
4 green onions, chopped
Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl. Set aside.
Place quinoa in a strainer and rinse. (unrinsed quinoa can have a bitter flavor, so rinse it well)
Place rinsed quinoa, water and salt in a saucepan and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes until cooked through.
Add the quinoa, corn kernels and chopped green onions together with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.