Hope you did not miss me too much ;)

I know I have been a little MIA from my blog friends, and I do apologize...  First a trip across the pond took me away and then I returned to work and the start of my busy time.  BUT that does not mean I have not been cooking... So I hope these few recipes make up for my absence!  Enjoy :)

Me and my pal Isis (named for the Goddess of Simplicity) in Hyde Park, London

Coconut and Dark Chocolate Chunk Brownies

 

½ cup melted butter

½ cup egg whites

1 cup brown sugar

2 tsp vanilla

½ tsp baking powder

½ cup whole wheat flour

1/3 cup cocoa powder

¼ cup dark chocolate pieces

¼ cup coconut flakes

           

Heat oven to 350 degrees.  In a small bowl, combine flour, baking powder and cocoa powder.  Set aside.  In a separate bowl, mix butter, egg whites, brown sugar and vanilla until well combined.  Slowly add dry ingredients and mix well.  Once well incorporated add chocolate pieces and coconut flakes and mix well.  Pour into an 8x8 pan coated with cooking spray.  Bake for 25-30 minutes.

3 Bean Chili

2 tbsp oil

2 cloves garlic

1 can crushed tomatoes

1 can black beans (reserve half the liquid)

1 can red kidney beans drained

1 can lentils drained

3 tsp chili powder

1 tsp cumin

1 tsp garlic powder

hot sauce to taste

Heat oil in pan and add garlic.  When garlic starts to brown, add tomatoes and beans. Mix well.  Add chili powder, cumin and garlic powder.  Cook over medium to low heat for 30 minutes, stirring occasionally.  Add hot sauce to taste!  Serve with shredded cheese and chips of your liking!

Portabello Mushrooms and Asparagus over Whole Wheat Pasta with Marsala Sauce

 

2 tbsp olive oil

2 cups mushrooms

2 cups asparagus pieces

2 tbsp butter

2 tbsp flour

1 cup marsala wine

¼ cup vegetable broth

¼ tsp pepper

¼ tsp rosemary

¼ tsp garlic powder

1 lb whole wheat pasta

In a saucepan, heat olive oil and cook mushrooms and asparagus until tender.  Remove from pan and put aside.  In the same saucepan, melt butter and whisk in flour to form a rue.  Add wine, broth, pepper, garlic and rosemary, whisk together until well incorporated.   Add mushrooms and asparagus back to pan and heat through.  Cook pasta according to package directions.  Pour sauce over pasta and serve with grated cheese.