Bizzy Kitchen recipes

Black Bean Soup in A Jar

3 cups dried black beans

1 cup dried navy or great northern beans

4 tablespoons dried onion flakes

1 tablespoon garlic powder

2 teaspoons cumin

1 teaspoon celery seed

5 tablespoons dried chicken bouillon (such as Knorr)

1 tablespoon chili powder

2 teaspoons sazon seasoning (found in the Hispanic aisle of the grocery store)

2 dried guajillo peppers*

To package for gifting:

1 large mouth jar with lid (I bought mine at Dollar Tree for $1.25)


Tag for writing instructions

In a small bowl, mix the onion flakes, garlic powder, cumin, chicken bouillon, chili powder, and sazon seasoning. Mix well.

Fill the bottom of the jar with the spice mix. Fill with ¾ cup black beans, 1/3 white beans, and repeat with remaining beans. Place dried peppers on top. Secure lid and add bow.

Cooking instructions:

Take out the dried peppers and add 1 cup of boiling water and pour over dried peppers. Set aside.

Add remaining ingredients to a stock pot and simmer over medium low heat for 2½ to 3 hours, or until beans are soft and tender.

Using a stick blender or blender, puree soup. While you puree the soup, add 1 rehydrated pepper* and blend, adding the second one depending on how spicy you like the soup.

Serve with tortilla chips, cheese and sour cream.

Makes 12, 1 cup servings

Biz Velatini

Mini banana loaves are easy to make and even easier to give as gifts. Courtesy of Biz Velatini

Mini Banana Loaves

2 bananas, mashed

½ cup quick or regular oats

¼ cup flour

¼ cup powdered peanut butter (I used PBFit)

1 tablespoon baking powder

1 teaspoon vanilla extract

1 teaspoon cinnamon

¼ cup Splenda

1 egg

¼ cup unsweetened almond milk

28 grams sugar free chocolate chips (I used Lilly's)

Mix everything together except the chocolate chips and divide between four mini loaf pans. Divide the chocolate chips on top of the banana bread and bake at 350 for 18-20. Let cool before removing from pans.

This recipe makes 4 mini loaves. Feel free to multiply for however mini banana loaves you want to make.

Biz Velatini

Almond scones won't last long when you give them as gifts this holiday season. photos Courtesy of Biz Velatini

Almond Scones

2¼ cups all-purpose flour

1/8 cup sugar

½ cup Splenda

1 teaspoon ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon butter, grated

2 tablespoons almond paste

2 large eggs

½ cup unsweetened almond milk (or milk of choice)

½ cup grated apple

¼ cup roasted and salted almonds, chopped

egg yolk (for egg wash) mixed with 1 tablespoon water

¼ cup powdered sugar (for glaze)

1 teaspoon half and half (or any milk) (for glaze)

Heat oven to 375.

In a bowl, add the flour, sugar, Splenda, cinnamon, baking powder, salt, grated butter and almond paste. Mix with fork until mostly combined.

I used my fingers at this point to make sure the almond paste and butter were incorporated into the flour.

Add the eggs and almond milk and mix just until combined. It will be very wet - don't worry!

Place the dough on parchment paper. Using wet hands, press down and shape the dough into an 8-9 inch circle.

Freeze for at least 60 minutes. Slice into 8 pieces.

Place scones on baking sheet sprayed with avocado oil spray.

Brush with egg wash and divide the chopped almonds on top.

Bake for 18-22 minutes.

Makes 8 scones

Biz Velatini

Hot cocoa mix makes the perfect gift. Courtesy of Biz Velatini

Hot Malted Chocolate Cocoa Mix

2 cups powdered sugar

1 cup unsweetened cocoa

1.5 cups malted milk powder (found in the cereal aisle)

2 teaspoons cornstarch

½ teaspoon salt

1 teaspoon cinnamon

1 cup chocolate chips

Mix everything together. Store in mason jars with a lid. Tie with ribbon to make it festive.

To make the cocoa: mix ¼ cup cocoa mix with 1 cup milk of choice - almond, whole milk, whatever you like! Garnish with optional whipped cream or marshmallows.

Makes 15 cups of cocoa

Biz Velatini

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