The Famous 4 Ingredient Peanut Butter Cookies

Call me American but I love most things Peanut Butter. Left to my own devices I would eat it straight from the jar.. maybe even drizzle it with honey. What's not to love about Peanut Butter? It is voluptuous, creamy, wholesome, fatty and sinfully delicious. Put it on toast, in sandwiches, dip veggies in it, make it into a sauce.. or put it in cookies, cakes, brownies. Alright enough.

I'm also a big fan of delicious foods that are easy to make. I enjoy cookies but they typically require all these powders (flour, baking soda, baking powder, salt etc), brown AND white sugar, eggs AND butter, then whatever else makes them delicious: chocolate chips, nuts, dried fruit. Makes me a bit tired just thinking about it. Worth the effort sometimes but why do it if you can have shockingly similar cookies with half the ingredients and half the time?

I found this recipe while nannying in university. I had the pleasureable challenge of cookie for kids that were Gluten Free. Much like my Easiest Banana Berry Muffins, I was a little apprehensive when I first saw this Peanut Butter Drop Cookie Recipe: "sugar, eggs, peanut butter" period. You've got to give everything a try once right? I'm happy I did. With chocolate chips, you can't tell they're simple or that they're gluten free. I made them for Valentines Day = success.

 For Smaller bight sized cookies that are a bit chewy, form the cookie dough into small balls using a rounded tablespoon  (picture above). For flatter cookies with a bit of crunch, form the balls above with a tablespoon more of cookie dough then slightly flatten out (picture below). It is very important that you don't flatten the cookies too much... unless you want wafer thin peanut butter chocolate crisps!

The Famous 4 Ingredient Peanut Butter Cookies
(Makes 12 to 20 cookies) 

1 1/2 Cups Peanut Butter (I used Martha's Organic Creamy Peanut Butter, stirred really well)
1 1/2 Cups Sugar (normal white baking sugar)
3 eggs 
3/4 to 1 Cup Dark Chocolate Chips
*Optional: add 1 teaspoon of vanilla 
*Other ideas: Add nuts

Preheat oven to 350 degrees Fahrenheit. In a large to medium sized mixing bowl, combine the Peanut Butter, Sugar and Eggs (optionally vanilla), stir until it looks like delicious cookie dough. Add Chocolate Chips and mix till evening distributed. Butter two baking sheets. If you desire a chewy, bite sized cookie, form the down into small balls using a tablespoon. Place on baking sheet 1 inch apart (about 12 a pan). If you desire a crunchier, larger cookie form the dough into larger balls then slightly flatten out (See pictures above).  
Bake for 14-18 minutes (14 was my sweet spot with one pan and 18 with another).
Let cool on pan then use a spatula to scrape off. Then... Enjoy! 

Tasty Quinoa Fried Rice

Chance are, if you live in North America, you've heard of and even eaten the oh-so-popular super grain Quinoa.  This "seed" originates in the Andes of South America and was touted by the Incas as "chisaya mama," or mother grain. Quinoa is gluten free, low glycemic and has the highest protein content of all conventional grains. One cup contains 15% of the recommended daily intake of iron, 21% of the daily intake of fiber, and is an excellent source of magnesium, iron and copper.  Combine this with the fact that Quinoa cooks incredibly fast (approximately 15mins in boiling water) and it's no surprise that Quinoa is moving up the ranks in popularity. 

The one complaint that people have about Quinoa is its "bland" flavor. It is often boiled and served as a substitiute for rice, potatoes or pasta. There are several ways to boost the grains flavor: 1) Cook it in chicken, beef, mushroom or vegetable broth instead of water. 2) Mix coconut oil, olive oil, butter or dressing in with freshly cooked Quinoa. 3) Saute cooked Quinoa in herbs and spices like garlic, onions, basil, cilantro, chili pepper etc.  OR for something even more tasty-- make Quinoa fried rice. This vegetarian dish* is chalked full of veggies, spices and substance. To date it is the most flavorful Quinoa dish I've had.  

Quinoa Fried Rice:

3 Cups of cooked white quinoa

4 fried eggs, for serving

3 tablespoons olive oil 

1 large white onion

2 cloves of garlic, diced

8 ounces mushrooms, sliced
1 head broccoli, cut into florets
2 baby bok choy, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, chopped
1 tablespoon grated fresh ginger
1/2 Cup soy sauce mixed with 1/3 Cup water
2 green onions, sliced
*Optionally add 1/3 cup chopped ham or bacon

Cook Quinoa as instructed on package (1 1/2 Cup dry Quinoa should make 3 Cups cooked). In a medium sauce pan, scramble 4 eggs cooked lightly and set aside.   

In a medium skillet or Wok, heat 2 tablespoons of olive oil over medium heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
Add mushrooms, broccoli and bok choy. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add corn, peas, carrots, *ham and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. Add ginger and soy sauce/water combination, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
 
Stir in green onions and eggs. Serve immediately and enjoy!