Fifteen Minutes of Delusion

Here's the recipe for cookies Kara got off the back of Bob's Red Mill Teff Flour. They're gluten free, and the ingredients are all on the list of foods she can eat. I posted pictures back in June . * * * * * * * Peanut Butter Cookies 1 1/2 C teff or buckwheat flour 1/2 tsp sea salt 1/2 c maple syrup 1/2 c canola oil ( whatever you tolerate) 1 tsp vanilla (optional) 1 c peanut butter Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. In a food processor blend syrup, oil, vanilla and peanut butter. Add wet ingredients to dry; combine well. Shape dough into balls. Place of cookie sheet and flatten gently with the tines of a fork. Bake about 13-15 minutes. Enjoy!

Now that Kara is home, she is returning to her old kitchen creativity. What follows is a delicious recipe that she came up with a week or so ago. It's a bit of a cultural hybrid, sort of an Italian style enchilada. We'll call this feature "Kara Cooks," and share these recipes with you right here on this blog. Until we can talk her into doing her own blog. 2 whole chicken breasts olive oil to coat 1/8 tsp garlic granules 1 tsp Italian spices pepper to taste 1 package cream cheese, softened 1/4-1/3 c sour cream 8 tortillas 1 cup mozzarella cheese Marinate chicken in oil and spices for at least 30 minutes. Drain excess oil and bake in 425° oven for 20 minutes or until done. Let cool. Chop or shred chicken into small pieces. Add cream cheese and sour cream. Stir to combine. Lightly oil bottom of 9x9 pan. Roll chicken mixture in tortillas. Bake at 350° until heated through. Top with mozzarella cheese. Return to oven until cheese melts. Enjoy