Search

• Recently Written

  • Slawed Fish Sandwiches
  • Sugar Cookies
  • Chickpea Noodle Soup
  • Apple Butter
  • Vanilla Peach Jam
  • Cream of Broccoli Soup
  • Japanese Cucumber Salad
  • Honey Almond Polenta
  • Kale and Potato Soup
  • Shortbread and Lemon Curd Bars

• Categories

  • Breads
  • Crockpot
  • Desserts
  • Main Dish
  • Pasta
  • Preserved Foods
  • Side Dish
  • Soups and Stews
  • Vegetarian

• Archives

  Select Month May 2010 December 2009 November 2009 July 2009 June 2009 March 2009 February 2009 December 2008 November 2008 October 2008 September 2008 August 2008 January 2008 November 2007 June 2007 March 2007 December 2006 September 2006 August 2006 July 2006 June 2006 March 2006 February 2006 January 2006 December 2005 November 2005 October 2005 August 2005 June 2005 October 2004 September 2004 May 2004 April 2004 January 2004

• Blogroll

  • A Fridge Full of Food
  • Bakingsheet
  • Cooking for Engineers
  • Culinary in the Desert
  • Diana’s Desserts
  • Morning Coffee and AFternoon Tea
  • Simply Recipes
  • The Food Whore
  • Vegan Lunchbox

• Admin

  • Log in
  • Wordpress
  • XHTML

I started with this recipe, then went from there.
Makes about 6 servings
Ingredients
2 cans chickpeas (garbonzo beans), rinsed and drained
8 ounces wide or spiral noodles
1 bunch kale, washed and chopped fine
3 large carrots, peeled and chopped fine
2 large celery ribs, washed and chopped fine
6 cups water
2 cubes vegetable bouillon
Directions
Pour six cups of water and vegetable bouillon [...]

These cookies are not the plain, boring, flavorless sugar cookie you find in the store; these are soft and delicious, with just a hint of spice. Try them plain, decorate them with frosting, or just top them with a sprinkling of brown sugar before you bake them.