Chocolate Chip + Banana + Oatmeal Bites

These are super simple cookies that are good for breakfasts or snacks. They truly are sweet enough without adding any sweetener (even my kids think so). The riper the banana, the sweeter it will taste. Also, I've learned that mashing bananas on a dinner plate is much faster than in a bowl!

Chocolate Chip Banana Oatmeal Bites
2 very ripe bananas
1 c. oats (rolled or quick)
1/2 tsp cinnamon
small handful of chocolate chips (milk or semi-sweet. Peanut Butter chips would be yummy too)

Optional add-ins:
vanilla extract
shredded coconut
chopped nuts
dried fruit

Preheat oven to 350.
Mash the bananas until pretty smooth, but a few small chucks are ok. Mix together with the oats and cinnamon (and vanilla, if using). Add in chocolate chips and any other optional add-ins.

Lightly grease a cookie sheet or line with a silpat or parchment. Use a tablespoon to scoop the mixture onto the cookie sheet. You can flatten it a little if you want (they don't really spread). Bake 15-20 minutes. If you made them bigger or really dome shaped, you might need 20-25 minutes.

From http://www.simple-veganista.com/2013/09/chocolate-chip-banana-bread-bites.html

Moroccan Black-eyed Peas

This is delicious and really quite filling. And super easy to throw together in the crock pot!

Moroccan Black-eyed Peas
1 1/2 c. dried black-eyed peas
1 onion, chopped
1/2 c. olive oil
1/4 c. cilantro, optional
3 cloves garlic, chopped
1 1/2 tsp salt
1 1/2 tsp cumin
1 1/2 tsp sweet paprika
1 tsp ground ginger
1/4 tsp cayenne (or to taste)
3 1/2 c. water
1 8 oz can tomato sauce

Place black-eyed peas in a large container and cover with several inches of cool water. Cover and soak 8 hours, or overnight. Drain and rinse peas.

Combine all the ingredients but the tomato sauce in a slow cooker. Cook on high all day (8 hours). Before serving, stir in the tomato sauce.

Roasted Veggie Soup

This is so yummy, especially because I really love roasted veggies! You can sub out different veggies depending on what you have and what sounds good to you. This also freezes well, which is good because it makes more than we can eat! It's delicious served with some cornbread or biscuits, or cheese quesadillas.

Roasted Veggie Soup
Veggies:
1 each: red and green bell pepper, chopped into 1-inch pieces
1 large onion, chopped
1 c. fresh or frozen corn
3 c. of your choice of veggies: cubed summer or winter squash, cubed eggplant, green beans (fresh or frozen), etc.
2 T. olive oil
3-4 garlic cloves, minced

Soup base:
4 cans or about 7-8 c. chicken broth
1 can  tomatoes either stewed, diced, or with chiles
1 can tomato puree or tomato sauce (2 small or 1 large)
2 T. lime juice
1/8-1/4 tsp. chipotle or cayenne pepper (to taste)
1-1 1/2 tsp. salt
2-3 tsp chili powder
1/2 tsp cumin

1/4 c. butter
1/4 c. flour
1 can white beans
1 can black beans
cilantro, optional

Heat the oven to 425.

In a large soup pot, combine the broth, tomatoes and spices. Bring to a boil; reduce heat and simmer for 30 minutes.

Meanwhile, mix the chopped veggies with the oil and garlic. Place on a large cookie sheet and roast for 30 minutes, stirring after 15 minutes.

After the 30 minutes, melt the butter in a small pan. Add the flour and whisk for a couple minutes until smooth, bubbly and browning. Slowly whisk into the tomato mixture. Add the vegetables, beans, and cilantro, if using.

Yield: 8-10 servings