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Dinner Tonight: Quick White Bean Stew with Swiss Chard and Tomatoes
Just made this tonight - it's a nice soup that really does taste like you spent forever on it. I ended up adding a cup of fat free broth at the end and also cut back the olive oil to two tablespoons. It's excellent.
Cook the Book: Soft Molasses Cookies
I made these tonight and they came out great! I rolled them in turbinado sugar instead of granulated sugar to give them a little texture. They came out chewy and flavorful and made my house smell quite Christmasy.
Healthy & Delicious: Spinach and Cannellini Bean Dip
I just made this - and almost ate the entire bowl myself. Wow. Delicious. For me, Kristin never disappoints. I ate it in a warmed whole wheat pita pocket with parmesan cheese. Great.
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(I also used escarole instead of chard - my store was out of it.)