Healthy Sugar Free Fudge ~ adapted slightly from Peachy Palate

1 14 oz can black beans, drained and rinsed
1/2 c pitted medjool dates
1/4 c natural peanut butter
1/4 c unsweetened coca powder
2 T coconut oil, melted
2 t vanilla extract
Pinch sea salt
Chopped pecans, optional (but strongly recommended)

Place all ingredients except pecans in food processor. Process until very smooth, approximately 5 minutes. Scrape down bowl as necessary. Spread fudge mixture in a greased 4x9 loaf pan. Sprinkle with pecans,l if desired, pressing down slightly. Refrigerate until well set, at least 1 hour. Slice into 20 squares and store tightly covered in refrigerator.

Chef's note: The texture is definitely "beans", in my opinion the addition of pecans is a must.

Pesto Potatoes ~ adapted from Carlsbad Cravings

2 lb red potatoes, cubed
1/4 c prepared pesto
1 T olive oil
1 T dry ranch dip mix
1/4 t onion powder
1/4 t garlic powder
1/2 t kosher salt, more or less to taste
bacon bits, optional

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper and set aside.

Place potatoes in large mixing bowl. Add remaining ingredients, except bacon bits, and toss to combine. Place in single layer on prepared baking sheet. Roast 40 minutes, stirring once halfway through cooking, or until golden brown. Top with bacon bits if desired, serve immediately. Serves 6 as a side dish.

Chef's Note: To reheat leftover potatoes, heat 1 t olive oil in non stick skillet over medium high heat. Add potatoes and sauté until warmed through, approximately 3 minutes, stirring constantly. Sprinkle with kosher salt and bacon bits (potatoes will have absorbed all the salt from cooking when cooled, additional salt will be needed after reheating).

Thai Peanut Pasta ~ adapted from Dinner Then Dessert

1 lb whole wheat thin spaghetti
3 T sesame oil, divided
1 head napa cabbage, shredded and divided
2-3 large carrots, trimmed and grated
5 cloves garlic, minced fine
1 T fresh ginger, peeled and minced fine
1/4 c natural peanut butter
1/4 c honey
1/4 c soy sauce
3 T rice vinegar (unseasoned)
1 1/2 T Sriracha sauce, more or lest to taste
1/4 c dry roasted unsalted peanuts
fresh cilantro, for garnish

Heat large pot of water to boiling. Add 1/2 t salt and pasta. Cook until al dente, approximately 9 minutes. Drain pasta and place in large bowl. Toss with 2 T of the sesame oil and set aside.

Return pot to stove and add remaining 1 T sesame oil, carrots, half shredded cabbage, garlic, and ginger. Sauté over medium heat until cabbage begins to wilt and garlic becomes fragrant, approximately 3 minutes. Add peanut butter and stir until melted. Add honey, soy sauce, vinegar, and Sriracha. Stir until incorporated. Return pasta to pot and toss to coat.

Top with peanuts and cilantro. Serves 6.

Chef's Note: Serve over additional half head of cabbage instead of pasta for a delicious low carb meal.

Crock Pot Chicken and Dumplings

1 whole chicken, quartered and skinned

2~14 oz cans chicken broth, recommended: Swanson's

1~ 10 oz can cream of chicken soup

1/2 t sea salt

1/4 t freshly ground black pepper

1 t poultry seasoning*

1/2 lb carrots, sliced

4 ribs celery with leaves, sliced

1/2 one white onion

Dumpling recipe:

1 1/2 c unbleached flour 

1 1/2 t baking powder

1/2 t salt

1/2 t fresh flat leaf parsley, chopped

6 T cold butter

3/4 t sugar

2/3 c milk

Place chicken in crock pot, season with chicken seasoning, salt and pepper. Place carrots, celery, and onion on top of chicken. Whisk together broth and cream of chicken soup and pour over chicken and vegetables. Cook on high 3-4 hours or on low 6-8 hours. 

Remove chicken from crock pot, replace lid.  Shred and debone chicken, return to crock pot. Set temperature to high (if on low). 

Prepare dumplings by combining dry ingredients in medium bowl. Cut in butter until fine crumbs form. Add milk and stir just until incorporated.  

Drop dumplings by spoonful into crock pot. Return lid and cook dumplings with chicken additional 20 minutes. Serves 8.

Candied Ginger Scones ~ adapted from Williams Sonoma

2 c unbleached wheat flour

1/4 c sugar

3 t baking powder

1/2 c butter (one stick), very cold

1/3 c candied ginger, chopped

1 egg

1/2 c heavy cream

Preheat oven to 350. Line large baking sheet with parchment and set aside. 

In food processor, add flour, sugar, and baking powder. Pulse several times to combine. Cut cold butter into chunks and add to flour mixture. Pulse several times until coarse crumbs form. 

Transfer flour and butter to large mixing bowl, add ginger and stir gently. In separate bowl or measuring cup, add egg to cream and whisk well. Add wet ingredients to flour and butter and mix just until combined. 

Turn dough out onto lightly floured work surface. Pat into a disk, about 1/4" thick, using lightly floured hands if nessecary. Using biscuit or cookie cutter, cut out approximately 15 scones and place on prepared baking sheet.

Bake in center of oven 25 minutes or until lightly browned. Remove from baking sheet and cool on rack. Serve warm with butter or lemon curd. Yield 15 scones.