Cole's Moveable Feast

Cole's Moveable Feast

Tuesday, April 27, 2010

PEANUTS! Peanut butter COOKIES!

Cole ate peanut butter today. And it was FINE! HE was FINE! I'm so excited. I'd feel guilty exalting over this fact if there were real followers of this blog (other than Ashley, whose kids have no allergies and they are the best kids I've ever MET at trying new things). In any case, I've sort of always known he wasn't allergic to peanuts. He is VERY allergic to tree nuts like walnuts and cashews. But he tolerates almonds (which we discovered by accident). So on a hunch, I asked last year that he be scratch tested for peanut and it showed no allergy. So rather than haul him in for the three hour food-testing affair at the allergist (like we did for egg - more on that another time), I went ahead and gave him straight peanut butter here at home. And he did just fine. So I made these healthy peanut butter cookies, and they're a new favorite treat (and such a great alternative to packaged cookies).


2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. peanut butter (preferably all natural with no added sugar, but try to find one that's stabilized and not too oily - Wegman's makes one)
1/2 c. maple syrup
1/3 c. canola oil
2 t. vanilla extract

Whisk together dry ingredients. In a separate bowl, mix wet ingredients together until smooth. Stir into dry ingredients until just combined. Roll tablespoonfuls of batter into balls and place on cookie sheet lined with parchment paper. Press down slightly, then press down further with back of fork for criss-cross pattern. Bake at 350 degrees for 10 minutes. Allow to cool on cookie sheet 5 minutes before transferring to a cooling rack.

Friday, April 9, 2010

Chicken Taco Soup for Crock Pot

We eat this a TON. Everyone loves it, including the baby. We just don't put dairy toppings on Cole's. Super healthy.

1 medium onion, diced
1 (16 ounce) can chili beans (undrained)
1 (16 ounce) can black beans (undrained)
1 1/2 cup frozen corn
1 (8 ounce) can tomato sauce (optional - depends on my mood for tomato)
3 - 4 cups chicken broth
1 - 2 cans diced tomatoes with green chiles, depending on desired spiciness (undrained)
1 medium fresh tomato - optional
1 (1.25 ounce) package taco seasoning (Old El Paso is dairy-free)*
3 skinless, boneless chicken breasts, fresh or frozen

*NOTE: You can also make your own taco seasoning by blending chili powder, cumin, cayenne pepper, black pepper, garlic powder, onion powder and sugar

Shredded Cheese
Sour Cream
Tortilla Chips or large Fritos

1. Place the onion, chili beans, black beans, corn, tomato sauce (if using), chicken broth and canned tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Cover and set crock pot on low, cook 7 (fresh) to 9 (frozen) hours.

2. Remove chicken breasts from the soup and shred them using two forks. Stir the shredded chicken back in, along with the chopped fresh tomato if desired, and continue cooking for one more hour. (You may at this point also thin soup with additional chicken broth as needed). Serve topped with shredded cheese, chopped cilantro, a dollop of sour cream and tortilla chips/Fritos.