Whole grain chocolate chip cookies

Multigrain Chocolate Chip Cookies

Ingredients:

• 1/2 cup unsalted butter, softened at room temperature
  
• 1/2 cup natural brown sugar
  
• 1/2 cup organic sugar
  
• 1/2 cup organic peanut butter
  
• 1/2 cup old-fashioned rolled oats
  
• 1 cup + 2 Tbs white whole wheat flour
  
• 1 tsp baking soda
  
• 1/2 tsp kosher salt
  
• 1 egg + 1 egg yolk
  
• 1/4 cup millet
  
• 1/2 cup chocolate chips
  
• 1/2 cup walnuts
  

Preparation:

1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper, or lightly grease.
   
2. Whisk together flour, salt, and baking soda then set aside.
   
3. In a large bowl beat sugars with softened butter for 3 minutes. Beat in eggs and peanut butter. Add oats and beat at reduced speed until combined. Gradually beat in flour mixture.
   
4. Stir in millet, chocolate chips, and nuts. Scoop dough into balls on parchment paper, about 1 inch apart. Bake for 10 minutes or until the tops are golden brown.
   
5. Allow cookies to cool for three minutes before removing them from the baking sheet.
   

Notes:

• Yields about 25 cookies. You can scoop the dough into balls and freeze them on a cookie sheet.
  
• Once frozen, transfer them to a zip-lock freezer bag and they will keep for weeks and bake up as well as when fresh. You will need to add two minutes to baking time.
  
• If doubling this recipe use three eggs.
  

Kale and Chickpea Soup

2 tbsps olive oil
2 med onions, finely chopped
2 med carrots, peeled and finely chopped
1 celery stalk, finely chopped
6 med garlic cloves, minced
1 14.5 oz can diced tomatoes
salt
1 15 oz can chickpeas, rinsed and drained
6 cups water
1 parmesan cheese rind
2 bay leaves
1 sprig rosemary
3/4 lb kale, leaves stripped from stalks, stalks discarded, and leaves chopped
3/4 grated parmesan cheese

1. heat oil in a dutch oven over med heat until shimmering. Add the onions, carrots, celery, and garlic and cook, stirring occassionally, until the vegetables are lightly browned, about 15 minutes. add the tomatoes and simmer for 5 minutes.

2. Add the water, cheese rind, bay leaves, and rosemary and bring to a boil. Reduce heat adn simmer to blend the flavors, about 30 mins. Add the kale and continue to simmer until kale is tender, 10 - 15 minutes. Adjust the seasonings, adding more salt to tast. Remove the cheese rind, bay leave and rosemary and discard.

Serve with parmesan cheese and a drizzle of olive oil.