Oh. My. Gosh. Deep dish chocolate cookies. With vanilla ice cream. So making these this weekend.

Recipe and photos from White on Rice Couple

Just a quick reminder that the giveaway for five Better Homes & Gardens subscriptions ends today! Head over to the original post to enter.

To tide you over in the meantime, I thought I’d share a few of the delicious-looking recipes I found on their site the other day. Can’t wait to try!

Lemon-Basil Pasta

Red Beans and Rice Burgers

Avocado Basil Pasta

Chickpea Salad with Grilled Pita

Yes, I love pasta. And basil.

(Beautiful photo by Karen Wise)

How about a quick, easy, and DELICIOUS recipe for you on this fine Tuesday? It’s no secret that J does all of the cooking in our house, but we both love this soup from Epicurious. Perfect for winter nights! P.S. Despite the name, it’s really not too fiery!

Ingredients
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1-2 teaspoons chopped jalapeno chile with seeds, divided
2 15-16 oz cans black beans, undrained
1 15-oz can petite diced tomatoes in juice
1 1/2 cups low-sodium chicken broth

Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Directions
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; saute until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeno. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeno, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately. (The feta and black beans are such a delicious combination!)

Here’s the link to the recipe on Epicurious if you’re interested!

{Image from Everyday Food}

This past week was Veggie Week in the Peach & Pearl household! As promised, the recipes we tried, as well as our ratings.

Monday: Grilled Pita with Greek Salad from Gourmet (found on Epicurious)
3 stars

Tuesday: Grilled Bread and Tomato Salad (we mashed two recipes together, one from Epicurious and one from Everyday Food) with Herbed Bean Salad (found on Epicurious)
4 stars

Wednesday: Grilled Tomato Linguine (from Everyday Food) and Crusty Bread
3 stars

Thursday: Chickpea Pasta with Almonds (from Real Simple), Green Beans with Sweet Onion Vinaigrette (from Epicurious), and Crusty Bread
2 stars

Friday: out

Saturday: Black Bean and Rice Soup (from Rachel Ray) and Crusty Bread
4 stars

Sunday: Black Bean Quesadillas with Salsa
3 stars

Monday: California Grilled Veggie Sandwiches (from All Recipes)
5 stars

As you can see, the Grilled Veggie Sandwiches were the hit of the week! They will definitely be added in to our regular repertoire.

Side note: Can you tell we like bread? Seriously. We buy it loaves at a time, then slice and freeze it in plastic bags so that we always have some on hand. Bread is very important to us.

Overall, I think this goal did exactly what I was hoping it would: we looked up some new recipes, tried them out, and found a few to add to our regular roster. Success!

P.S. Curious about how I’m doing with my 101 in 1001? Check out my progress here — I update the list regularly, and I’ve got less than a year left!

*We rate on the Netflix scale, which is as follows:
One star: Hated it
Two stars: Didn’t like it
Three stars: Liked it
Four stars: Really liked it
Five stars: Loved it

Also, we don’t believe in rating inflation.