The fudgy dark brownie is definitely one of the most popular desserts among chocolate lovers. The texture and the intense taste of chocolate are always satisfying, especially if enjoyed with a nice cup of cappuccino.
I stumbled upon the Ghirardelli Triple Chocolate brownie mix and was compelled to try it, since I’m a fervent fan of their chocolate squares. I also took the liberty of replacing the egg and 1/3 cup of oil called for on the box, with a can of red kidney beans. Kidney beans are quite high up on the list of fiber rich foods which brings the fudginess to the final product.
It is becoming more evident that eating more fiber contributes to our gut health and richness of our microbiome. The microbiome is the friendly bacteria that lives in our gut and feeds off the soluble and insoluble fibers we consume. This bacteria then produces short chain fatty acids, which play a major role in the regulation of metabolism, inflammation and disease. Who knew that eating brownies would make thin? Joke aside, this is a must try.
Needless to say that every person who tried these brownies found them delectable and had zero suspicions that it was made with beans.
- 1 bag of Ghirardelli Triple Chocolate brownie mix
- 1 can of mashed red kidney beans
- 1/3 cup of coffee
Preheat the oven to 325 F and line an 8×8 square pan with parchment paper. Mix the mashed beans with the coffee and then add the brownie mix. Combine all the ingredients and bake for 40 to 45 minutes. Leave to cool completely before cutting. I highly recommend freezing them for 30 minutes to allow a neater cleaner cut.
Eating your fiber will never be more fun.
- French Onion SoupThis soup is a classic, and very much appreciated by many especially on cold days. The steaming pot with delicious bread soaked in onion broth and melted cheese hit the spot. Try this French Onion Soup, we promise you won’t regret it (if you like onions that is!) Ingredients 2 tablespoons butter 1 teaspoon olive oil 3/4 pound peeled, halved, and sliced yellow onionthick slices french bread as required to form a single layer in each soup bowl pinch sugar 1 teaspoon flour 3 cups beef stock 1/2 cup dry white vermouth (optional) salt and freshly ground black pepper, to taste 1/4 pound grated gruyère (or other strong cheese of your choice) Instructions Preheat oven to 450 °F. Melt half the butter and oil in a sauce pan over low heat. Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently. Butter the bread slices with the remaining butter and bake until toasted. Remove and set aside. Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden. Reduce heat, add flour, and cook a minute or two more. Add stock and wine, increase heat to high, and bring soup to a boil. Reduce heat and simmer for 30 minutes. Adjust seasoning. Divide the bread slices among the serving bowls in a single layer. Gently divide the soup among the bowls. Sprinkle half the cheese over each bowl. Melt and brown the cheese under a broiler. Photo by Olya Kobruseva from Pexels
- Corn Flake MacaroonsIndulge in these cookies, which are easy to make and are a genius way to use leftover corn flakes that’s been sitting a bit too long on your shelf. So get whipping! Ingredients • 1 egg white• 1/2 cup sugar• 1/2 cup shredded coconut• 1 cup corn flakes• 1/4 teaspoon almond extract• 1/4 teaspoon vanilla extract• pinch salt Instructions Preheat oven to 325F or 165C. Beat egg white until stiff.Stir remaining ingredients in. Drop by teaspoonfuls on baking sheet and bake about 20 minutes.Makes 18. Photo by FoodGenerations from Pexels
- Grilled PineapplesThis extra easy recipe is a real surprise and tastes so wonderful. It will brighten a summer barbecue or a fall dinner on the grill. Ingredients 1 fresh pineapple, peeled, cored and cut into 1/2″ slices1/2 cup brown sugar2 Tbsp. lemon juice1/4 tsp. cinnamon3 cups lime sorbet Directions Combine brown sugar, juices, and cinnamon until smooth. Spread on each side of each pineapple ring. Grill 4-5″ from medium coals 5-10 minutes, turning once, until sugar mixture melts and pineapple is heated and tender. Top each slice with a small scoop of sorbet and serve immediately. Photo by Sunsetoned from Pexels
- My take on Circassian ChickenI have a deep appreciation for the cuisine that emerged from Circassia, a historical country in Eastern Europe (near the black sea) where once lived the Cherkess or the Circassians. This nation was dispersed at the end of the Russian-Circassian war in 1864 and had to fled to Turkey and the Middle East, bringing along their food heritage and tradition. Circassian chicken tops my list of comfort foods. It’s is a chicken dish covered with a rich walnut gravy (walnuts mixed with stale bread, paprika, garlic and chicken broth) and served with pasta. The egyptian version serves the chicken on a bed of rice covered with coriander seasoned walnut gravy. My twist on this dish is replacing the bread with oats as a thickening agent. SImplifying and merging steps makes cooking those dishes more attainable to busy demographics, with the help of a blender or a mixer. Ingredients For the chicken 1 whole chicken 2 carrots 1 onion 2 cloves of garlic 2 cloves of clover 3 cardamom pods 2 bay leaves 4 corns of black pepper 1 Tbsp of salt (or salt to you liking) For the gravy 1/2 cup of walnuts 1/4 cups of rolled or quick oats 1 1/2 cups of chicken broth 3 cloves of garlic, crushed 1 tbsp of butter 1 tsp of dried coriander 1/4 tsp of nutmeg 1 1/2 cups white or jasmine rice Instructions To cook the chicken and prepare the broth: put the chicken in a large pot, cover with water and bring it to a boil. Add the chopped carrots and onions, the clover, cardamom, bay leaves salt and pepper corns and simmer for about an hour or until the chicken is cooked and tender. Wait until the chicken cools down a bit and shred the meat then put aside. In a separate pot, cook the rice in 3 cups of chicken broth adding a tsp of salt. It always preferable to soak the rice for 30 minutes or an hour, this helps cook the rice evenly. To make the gravy: using a blender or a food processor, mix the walnuts and oats with the warm chicken broth. It should have a light batter consistency. Melt the butter in a small saucepan and lightly cook the crushed garlic then add the walnut and oats mixture and season with the dried coriander and nutmeg. Cook over low heat for 2 to 3 minutes until the gravy is slightly thickened. Put the rice in your serving dish and layer it with the shredded chicken then cover with gravy. You can finish the dish with a touch of fresh coriander or spring onions. Enjoy!