More Recipes

More Recipes from The Optimistic Farmer

Chickpea Chocolate Chip Cookies

• 1 15-ounce can Chickpeas (Garbanzo beans)
•  (rinsed and drained)
• ½ cup Peanut butter
• ⅓ cup Maple Syrup
• 2 teaspoons Vanilla
• ½ teaspoon Baking Soda
• ½ teaspoon Baking Powder
• ½ teaspoon Salt
• ½ cup Chocolate Chips

Directions

1. Preheat the oven to 350 degrees.
2. Add the chickpeas and peanut butter into a food processor and blend on high for 1 minute.
3. Add the maple syrup and vanilla and continue to blend for 2-3 minutes, scraping down the sides every minute, until lump-free. ​
4. Add the baking soda, baking powder, and salt, then blend for 30 seconds.
5. If the batter is warm, let it cool and then stir in the chocolate chips.
6. Drop rounded tablespoons of cookie dough onto a baking sheet.
7. Bake for 12-14 minutes until the cookies have browned on the edges

DK's Chile Relleno Casserole

• 8-10 eggs
• 1 can of evaporated milk
• 1lb of jack cheese, shredded
• 1lb cheddar cheese, shredded
• Or a  2lb bag of the mixed jack and cheddar cheese
• 3 medium cans of diced green chili or fresh chili, roasted and diced
• 1/4 cup flour

Hand mix eggs, milk, and flour together until flour is almost completely dissolved. Add 3/4lb of both cheeses and green chili, mix well, and pour into a  9X13 greased baking pan. Add the remaining cheese on top.

Cover with foil and bake at 350°F for 40 minutes, uncover and bake an additional 20 minutes or until top is light-medium brown.

Helene's Basque Rice Pudding

• 1 gallon of whole milk
• 1 cup of Calrose rice
• 1 cup + or – of sugar
• 1 tsp of vanilla extract
• 1 or more tbs of rum extract (Helene always says add more!)
• 2 cans of evaporated milk

Put the milk, rice, and sugar in a large pan on the stove on low-med heat (if you put it on medium heat, watch it closely) and stir occasionally, so it does not boil over or burn.

Let it cook on low to medium heat for several hours. As you stir, you can tell when the rice is starting to get soft.

Once the rice starts getting soft and the milk reduces, add the two cans of evaporated milk. Add the vanilla and rum extract.

You can eat it warm, however, it is especially delicious the next day after spending some time cooling in the refrigerator!

Enjoy!

Pro Tip: You will have to experiment a few times with the measurements to get it right. Helene always said to keep trying and testing it until you get it how you like it!