As I am still lacking time management skills, my plan to be home for dinner tonight failed miserably. Mike and W cooked a frozen Dr Oetker spinach pizza (amazing how much spinach is on these – and how much W will eat despite its obvious presence) and at about 6:30 pm I pulled over to get a coffee (up at 5:30am two mornings in a row and in bed well after midnight both nights) to keep me awake and a bagel to go with the chunk of cheese I had leftover from our last TV segment (I was on a foodstyling gig). I had pondered getting a cinnamon-raisin bagel – cheese sandwiches on raisin bread were a classic comfort food of my youth, and I still eat raisins and cheese together – but alas they had none. I survived.
Yesterday afternoon I taught a class on cooking for kids to 25 day care cooks in Red Deer, which included these oatmeal-chocolate chip-dried fruit cookies with pureed kidney beans in them – an entire large jar of white kidney or navy beans, well-blended. (This is key, lest anyone discover a nasty bean in their cookie. You need a food processor.) They have an amazingly tender, moist texture and keep longer than other low fat cookies. For this batch, I threw some green pumpkin seeds in too. (Pumpkin seeds are actually quite low in fat, and very high in protein.) K and I nibbled on the leftovers all day. I called them breakfast bean cookies because they make a good breakfast to take with you in the car.