From Eden's Kitchen

Peanut Butter Cookies with a Little Help from my Friends!

What an opportunity to teach!! 

Rather than having the girls watch how to prepare cookies, Eden gave the children simple steps & instructions to allow them the hands-on experience they need to become future chefs. Also, giving children the opportunity to do things themselves increases their knowledge, self-esteem & confidence. 

The children created the peanut butter cookies themselves except for using the hand-held mixer (the children were only 4 years old). 

These peanut-butter cookies were some of the most delicious cookies I've eaten. 



Basic Peanut Butter Cookies

1 cup margarine - softened

1 cup peanut butter (crunchy or smooth)

2 cups brown sugar (or replacement)

egg replacer for 2 eggs

2 1/2 cups whole wheat pastry flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

Optional: you can add a cup of chopped salted peanuts if you like.

Beat together with mixer: margarine, peanut butter & brown sugar until creamy. Add egg replacer.

In another bowl hand mix your dry ingredients.

Add slowly to wet ingredients.

Stir in extra chopped nuts if you like.

Use either a heaping tablespoon or up to 1/2 cup of batter for each cookie. 

Shape as desired.

Use flattened edge of fork to create crisscross design & even out batter & shape.

Space at least a few inches apart on cookie sheet.

Bake for about 14 minutes at 350 degrees.

Let cool on baking pan for 5 minutes, then transfer to racks for complete cool-down.

Can make up to 2 to 3 dozen cookies, depending on size preference. 

Looking for Ideas for a Vegetarian Meal?

Look no further...

From Eden's Kitchen:

Spaghetti squash anyone? I've seen much yellower squashes, in fact I usually purchase them smaller & in a more mellow-yellow shade, but Eden bought this at the Gardener's Market last Saturday - the vendor said it was the "1st of the season." 

Here's the interior view - you'll want to remove the seeds. You can always dry the seeds on a paper towel or plate & save them for replanting at a later time.

A closer look.

Place face down in about an inch of water & bake - I usually create a tent of tin foil to drape over the squash to prevent burning & it allows the squash to retain its moisture better. For years I've spread a tablespoon of margarine on the interior of both sides, but for the last 2 times I've baked this squash, I haven't. And you know what?  It still turns out perfectly yummy - so unnecessary calories. 

The squash takes about an hour at 400-425 degrees. You'll need to ck the tenderness of the meat of the squash about 40 minutes along. 

Here's a stir-fry beginning - organic extra firm tofu, garden green beans, sliced mushrooms & sesame seeds, sauted in a drizzle of extra-virgin olive oil on a medium to low heat. 

Ready to eat!

The spaghetti squash is towards the bottom of the plate. Now you see the reason for its name. If you gently remove a serving size from the shell of the squash with a fork, you'll get this strand-like texture, which is what you're aiming for.

This side-dish is delicious, nutritious & an attractive addition to your plate. Remember, any yellow or orange-colored food will be packed full of vitamins A & E - great for your skin! Squashes are usually a natural diuretic too.

The 1st time I remember having spaghetti squash was at a friend's house. My friend is quite the vegetarian cook & she actually used this spaghetti squash just as one would use spaghetti noodles. She cooked up her own pasta sauce, topped the serving of squash with the sauce & with garbanzo beans - it was superb - we'll have to make that one night for you/us.

The cucumbers have been prepared through the spiralizer - Eden says, "they taste better this way" - & much more attractive than your usual cucumber slices.

Here's another meal plated up. The cute button carrots are from the Gardener's Market & very sweet!

Hungry?

By the way, I finally tried Eden's popsicles from the earlier blog & they were sooooooooooooooooo good!  There's no added sweetener, but I guarantee that you'll be surprised how the natural sugars from the freshly squeezed carrot/strawberry blend will excite your taste buds & energize your body!

*One final note - personally, I never get tired of eating from a plant-based diet - never! There are just too many ways to prepare even one dish - you can change the seasonings, serve it hot or cold, or just replace an item or two on the menu & you'll have a completely different meal. You can easy google for vegan or vegetarian meals, to stimulate your creative foodie mind too.

**Besides, I've found that if I'm really looking to give my body the best nutrition possible, I can look no further than the plant kingdom. Garden-fresh & raw are our best choices, but a warm meal or soup on a cold winter day may be just the perfect choice.

I leave you in peace,

Marcy Hope Williams 

From Eden's Kitchen 

What's Cookin' Tonight? 

• Fresh Lemonade Juice Pops
• Roasted Sweet Onions, Yams &
• Russet Potatoes
• with a Fresh Garden Salad

Are your lips puckered yet? Can you smell the sweet fragrance from the lemon? I can. 

In fact halfway through loading these pictures I had to go into the kitchen and fill a tall glass full of ice cubes & lemonade - granted it wasn't fresh, it was Santa Cruz Organic Lemonade, but it did quench my thirst & oh how refreshing lemonade can taste on a hot summer day!

So you ask - why are you drinking bottled lemonade with all of these freshly-squeezed lemons abound?

Well, this is from Eden's kitchen, & by the time I got home, Eden had created popsicles. 


She juiced organic carrots & apple in her Jack LaLane Juicer. (Over the years, this juicer has proved most-reliable for our family & the company offers superb customer service.) 


She blended these juices together: carrot, apple & lemon with banana & fresh strawberries. I haven't tasted them yet - I have to be patient & wait until tomorrow!Popsicle

She had also sliced up onions. (I hope she had the fan on - it tends to circulate the air so you don't shed so many tears.) 

And seasoned the sliced russet potatoes & yams, coating the mixture sparingly with a few drizzles of olive oil.  

Then she roasted these root veggies in the oven, varying the temperture from 375 - 450 degrees. 

A fresh garden salad was prepared to create a refreshing summer meal.