best C's: chocolate chip cookies + chili

'father winter' has finally set into my bones.  the cold weather makes me want to stay home and cuddle-up with my loved ones...and, of course, bake + cook.  this past week, i set-out to find the best chocolate chip cookie recipe.  looking through my cookbooks, i found the EXACT one i was craving, in the Better Homes & Garden cookbook.  the same recipe can be found online (BHG big chocolate chip walnut recipe).  

my 'big' dark chocolate chip-walnut cookies

NOTE:  i had a few personal changes to this online recipe because i wanted them 'big' so i followed the cookbook's instruction to fill 1/4 c. or scoop with the dough to place each on the un-greased cookie sheet approximately 4 inches apart from each other.  flatten each drop to circles to make each 3/4 inch in height.  bake them at 10-12 min. (or until lightly brown at the edges) in the oven at the recipe temperature.  the cookies will come out soft and absolutely delicious!  the 'big' recipe yields ~ 20 large cookies.  i love dark chocolate, so i used dark chocolate semi-sweet morsels and increased the amount just a bit.

i love vegetarian chili and this recipe has been a through-and-through sensation with family members who are carnivores.  so you know, it's darn good!  i needed a delicious bowl (or potful to freeze or put in the fridge for the rest of the week) STAT.  this recipe is easy, hearty, healthy and tasty!

vegetarian 3-bean chili  (found in The Complete Vegetarian Cookbook.  this cookbook is my ultimate go-to for anything vegetarian, and it can be found on Amazon.com at 'new' and 'used' prices.)

PREP: 20 min  TOTAL COOK TIME: ~30 minutes

*ADVICE: rinse your canned beans in cold water. 

it decreases the amount of sodium 

that's typically added to canned beans.

• 1 can black beans, rinsed + drained (i used 2 cans this time)
• 2 tbs oil (i use olive oil)
• 1 large onion, finely chopped (i use red onion because it's sweeter)
• 3 cloves of garlic, chopped (i use a tad bit more because i love garlic)
• 2 tbs ground cumin
• 1 tbs ground coriander
• 1 tsp ground cinnamon
• 1 tsp chilli powder
• 1 can (13 oz.) crushed tomatoes (i use a little more because i like chili a bit 'soupy')
• 1 1/2 c. vegetable stock
• 1 can (13 oz.) garbanzo beans, rinsed + drained
• 1 can (13 oz.) red kidney beans, rinsed + drained
• 2 tbs tomato paste (i used the entire can)
• 1 tbs sugar (i preferred brown sugar)
• *optional (serve with low-fat sour cream and corn tortilla chips)

1. heat oil and saute onion on medium-low heat for 5 minutes until golden, stirring. reduce heat, add garlic and spices (NOTE: i include paprika and dash of turmeric).  stir for 1 minute.
2. add tomatoes, all beans, stock with onion mixture and bring to a boil.  reduce heat and simmer for 20 minutes, stirring occasionally.
3. add sugar and tomato paste (i skip the called-for 'salt and pepper to taste').  simmer for 10 more minutes.
4. serve with a gallop of low-fat sour cream and a side of corn chips.  i favor Trader Joe's blue corn tortilla chips.