Chicken Tortilla Soup
Posted: July 16, 2012 Filed under: Chicken, Gluten Free, Mexican Dishes, Soups, Uncategorized, Vegan Options, Vegetarian | Tags: beans, chicken tortilla soup, corn, meals for a crowd, mexican soup, vacation, vegan, vegetarian tortilla soup 2 Comments
Becky’s Chicken Tortilla Soup
(The Mama)
Greg and I are in Neskowin, Oregon this week — a tiny little beach town with impossibly cute houses surrounded by brilliantly colored flowers, some blossoms as big as dinner plates. I hit the beach cooking, barely having time to gather in a car load of groceries before cooking dinner for a dozen on Saturday night (sour cream chicken enchiladas). Yesterday, I cooked lunch for 22 of Greg’s extended family members dropping by to hug, share stories and sit a spell between strolls to the beach. Greg lost both of his parents when they were just in their 50’s (our age!) so connections to them now — people and places — are doubly meaningful. Since Greg and his siblings were young, Neskowin was the family vacation spot and is where all of them return to, as Greg says, “fill our souls.” So while they are filling their souls, I am filling their tummies.
For the lunch crowd, I served sandwiches and tortilla soup, with blueberry-raspberry bars for dessert. It was perfect for a cool, foggy day at the beach, huddled up with people we love. Plus it makes a bunch!!
Becky’s Chicken Tortilla Soup
Becky’s Chicken Tortilla Soup
Ingredients
1 seeded red bell pepper
1/2 red onion
3 cloves garlic
2 t. poultry seasoning
2 t. cumin
1 T. brown sugar
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), available in small cans in Mexican and Spanish food section of market.*
1 28-ounce can fire roasted crushed tomatoes, divided in half
4 cups chicken or veggie broth (divided 1 and 3)
3 to 4 cups roasted chicken, pulled off bone and diced or shredded ( roasted chickens are available in most grocery delis)
1 cup frozen corn
1 zucchini, dice
steak or grill seasoning (or salt and pepper), to taste
1/4 cup bar-b-que sauce
1/2 cup heavy cream (optional)
Topping Options:
crushed tortilla chips
grated cheese
chopped green onions
diced avocados
sour cream or Greek Yogurt
wedges of fresh lime
cilantro
Directions
In a blender or food processor put the first seven ingredients (bell pepper through chipotles), half of the crushed tomatoes, and one cup of broth. Blend well.
Pour this mixture into big soup pot and add the rest of the crushed tomatoes and broth.
To this add frozen corn, chicken, and zucchini.
Simmer over medium heat until zucchini is tender and soup is heated through. Season with Steak or Grill Seasoning (or salt and pepper) to taste. To make a creamier soup, you can add 1/2 cup of cream.
To serve, put a handful of crushed tortilla chips in the bottom of each soup blow. Carefully ladle on soup, then top with your choice of toppings.
Vegetarian Version: Use veggie broth, pinto, ranch or black beans in place of chicken. Vegans omit cheese and cream
*I keep the leftover Chipotles in Adobo Sauce in a small Ziploc bag in the freezer and break off what I need to add depth of flavor and heat to other Mexican dishes.
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The site URL: http://welaughwecrywecook.com
The Title: Chicken Tortilla Soup
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© Copyright 2012 – All Rights Reserved
150 Calorie Chocolate Marshmallow Snack
Posted: July 13, 2012 Filed under: Appetizers, Desserts, Uncategorized | Tags: chcolate snack, chocolate, chocolate treat, graham crackers, marshmallow 4 Comments(The Mama)
I know, I know. I’m late with this post. But I have a great excuse.
My Hotel Room with a View
I’m in Oregon on vacation and this is the view from my hotel room. (Priceline, $50.00 a night!) And this is where I’ve been taking my meals, already prepared for me, along the river.
The sign above the plate of sweet potato fries and my bacon-avocado-tomato sandwich says, “Escape, Relax, Renew.” It is the Hotel Rules and I don’t want to break them, so I’m officially slacking today.
I did, however, create one dish in the hotel room last night to satisfy an intense craving for something sweet and chocolatey. I’m trying to keep my calories under 1450 a day, which is why I conveniently know that this snack weighs in at 150 calories! I love Pinwheels cookies, dark chocolate and marshmallow treats, that are only in the stores in the cool months of the year because the dark chocolate atop them melts too easily. This chocolate “hotel mix” reminds me of those cookies and satisfies my cravings for something indulgent without costing me much in calories.
Becky’s 150 Chocolate Marshmallow Snack
Serves One
Ingredients
1 T. Semi-sweet chocolate Chips (17 normal sized or 24 mini chips)
1 square chocolate graham cracker
1/3 c. mini marshmallows
Directions
Break the graham cracker into small bite-sized pieces, and toss with the rest of the ingredients. Serve with a cup of coffee or hot tea and satisfy your sweet-chocolate cravings for very few calories!
Friday Surprise
As Rachel and I enter a new phase of our lives, writing with a book deadline looming before us, we are going to surprise you on Fridays. We may have a guest post, an all pictures post, a flashback post where we re-post a favorite recipe with a new twist or comment, a give-away post (free books!), or whatever else strikes our fancy. (And takes less time!) This will allow us another day in our week to get the book written, and hopefully be fun for you, too.
Must sign off, now. The pool is open and I must obey the rules around here and “escape, relax, renew.”
Sweet Potato Pecan Pie Breakfast Oatmeal
Posted: July 12, 2012 Filed under: Breakfast Foods, Uncategorized, Vegan, Vegetarian | Tags: breakfast bake, brunch, casserole dishes, coconut milk, gltuen-free friendly, oatmeal, pecan pie, sweet potato, sweet potato pecan pie oatmeal 1 Comment
Sweet Potato Pecan Pie Oatmeal topped with Maple Cinnamon Coconut Milk. Scrumptious!
(Rachel, the daughter)
Jackson, my almost one-year old is becoming a little boy with a mind and will all of his own.
This morning while feeding him his breakfast of sweet potato oatmeal with coconut milk, he flat out refused to take a bite. He locked his lips, grabbed the spoon from me, sloshed his oatmeal around, then offered me a bite. I obliged with a convincing “Nom, nom, yumm, yumm,” lip-smacking display as I pretended to take a bite. Then I offered him a bite. He didn’t buy it.
Again, he held the spoon to my mouth. I took a little bitty nibble off the end of the spoon and offered him the same. He took one teeny tiny nibble, then lifted the spoon back to my mouth. “Fine, I’ll take a bite and you’ll see how delicious it is,” I told him. So I took a big bite and was surprised at how delicious it actually was. I smacked my lips and let out a genuine “Nom, nom, yumm, yumm,” and offered him another bite. He cleaned his spoon and proceeded to finish the whole bowl.
So Jackson, apparently, has decided, If she won’t eat it, I’m not eating it. I don’t blame him. Some things people feed babies are just offensive. Thankfully, I mostly stick to this rule anyway, often just giving him a serving of whatever I’m eating.
I liked the breakfast I had made for Jackson so much that after he cleaned his bowl, I went back to the stove and made myself a version of his sweet potato and coconut milk oatmeal.
This could be enjoyed in any of it’s three stages, 1) off the stove top as a bowl of warm oatmeal, 2) as a breakfast bake with a crunchy pecan pie topping, or 3) with a drizzle of coconut maple syrup poured on top. Any version will have you saying “Nom, nom, yumm, yumm.”
The casserole is perfect for bringing to a friend (everyone brings dinner, but what about bringing the most important meal of the day to a new mom or family in need?), or to a breakfast meeting. It’s dairy-free, egg-free, soy-free (if you don’t use soy milk and you use soy-free Earth Balance), and can easily be made gluten-free by using gf oats and omitting the wheat germ.
Delicious on it’s own, but taken to a whole new level of yumminess with warm maple cinnamon coconut milk drizzled on top.
Sweet Potato Pecan Pie Breakfast Oatmeal
Makes two large servings (as a main entree) or four smaller servings
Ingredients
Sweet Potato Oatmeal
1 c. water
1 c. milk or unsweetened nondairy milk (I used unsweetened almond milk)
1/4 t. salt
1 c. old fashioned oats (not quick cooking)
1/2 c. cooked sweet potato*
1/4 c. golden raisins (optional)
1/2 t. cinnamon
1 T. maple syrup
Pecan Pie Topping
1/2 c. chopped pecans
1 T. wheat germ (could omit or replace with a few more pecans if you don’t have on hand or to make gluten-free)
1 T. soy-free Earth Balance (or butter)
1 T. brown sugar
Maple Coconut Drizzle
3 T. Coconut Milk (full fat from a can)
1 T. maple syrup
1/4 t. cinnamon
*Next time you’re baking sweet potatoes, bake an extra one, mash it up and freeze it in ice cube trays. Pop them out and store in a plastic baggie to have on hand for recipes like this any time you need them.
Directions
1). Preheat oven to 400 degrees. In a medium sauce pan, bring water, milk, and salt to a boil. Stir in oatmeal, reduce to medium heat and add the remaining ingredients.Cook for about 7 minutes or until most of the liquid is absorbed. (You could stop now and serve this as is and it would be delicious.)
Pour the oatmeal into either oven safe individual serving bowls (divided) or a small casserole dish.
2) In a small bowl, use your fingers to combine pecans, wheat germ, brown sugar, and Earth Balance. Sprinkle it over the top of the oatmeal and bake for 10 minutes or until golden brown and crunchy on top. (You could stop now and serve as is and it would be delicious, a perfect dish to bring for a potluck breakfast.)
Creamy sweet potato oatmeal with a crunchy golden pecan topping. Serve it as is or jazz it up with a drizzle of warm cinnamon maple coconut milk.
3) Combine coconut milk, maple syrup, and cinnamon in a small bowl. Microwave for 15 seconds. Drizzle on top of oatmeal right before eating.
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The site URL: http://welaughwecrywecook.com
The Title: Sweet Potato Pecan Pie Breakfast Oatmeal
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© Copyright 2012 – All Rights Reserved
Sweet & Spicy Mini Meat Loaf (Loaves)
Posted: July 11, 2012 Filed under: Beef, Main Dishes, Uncategorized | Tags: meat loaf, mini meal loaves, sweet n spicy meat loaves 11 Comments
Becky’s Sweet n Spicy Mini Meat Loaves
(Becky, the Mama)
One of my longtime friends and I share private joke between us: “I’ll bring the meatloaf.”
It all began when a major crisis dropped into my friend’s lap one day, and on my way out the door to meet her at a restaurant, I looked in my fridge and grabbed what I had on hand – some leftover meatloaf. Others might have stopped to pick up flowers, or a card, or perhaps a book to encourage their hurting friend. Leave it to me to grab leftover meatloaf. Someone is hurting? My auto-response is to feed them. When people are in pain, I turn into a character not unlike the mothers from My Big Fat Greek Wedding. “You no feel happy? No worry, I make you meatloaf.”
I listened emphatically as my dear friend shared her heart-wrenching dilemma, hopefully creating a soft, safe space for her pain to land. As we were parting, I reached down in a little bag and pulled out a Tupperware container. “I’m so sorry you are going through this. With all my heart, I wish I could fix everything. But since I can’t, and I brought you some meatloaf.”
We both laughed, even through the misty tears. And that’s how “meatloaf” became a symbol of tangible caring between us. As in most friendships, my friend and I have taken turns being in crisis, so it wasn’t long before something tough happened in my life, and I was the one in emotional agony. This time she brought the “meatloaf”—which evolved to mean comfort food in any form: from a bottle of wine, to a home-cooked meal, to guacamole and chips at a favorite Mexican joint.
When words fail me, giving gifts of home-cooked food has always helped fill the gaps. And when it comes to sharing a dinner of comfort, few dishes hit the mark like my homemade sweet n’ spicy mini meat loaves. The great thing about meat loaf is that it is one of those meals that keeps on giving. There’s nothing like a meatloaf sandwich for lunch, the day after its debut as dinner’s entree. It’s tasty hot, warm or cold.
This meat loaf is a take-off on the best Old School Meatloaf Recipe in America’s History: the one on the back of the Lipton Onion Soup Mix box. I tweak it a bit, using soft bread, and less water. I am not normally a big fan of packaged mixes, but there’s something about the Lipton soup in this recipe that makes it taste like the best meatloaf of my childhood memories. It is never mushy, always firm, flavorful and slices beautifully.
To me, most meatloaf never has enough sauce. So I am generous with the rich sweet and spicy topping, and by cooking it in an oblong Pyrex pan, rather than a loaf pan, you get a more generous sauce-to-meat ratio. When you separate the seasoned meat into small sections before baking into mini-loaves, it also cuts the cooking time in half and the meat is cooked uniformly, all the way through.
This is a meal that stays on permanent rotation at our house, one of our top favorite dinners. I make it at least once a month, year round. Twice, if a friend is in crisis.
Sweet n’ Spicy Mini Meat Loaves
Becky’s Sweet n’ Spicy Mini Meat Loaves
Serves six to ten people
Ingredients:
1 package of dry Lipton onion soup mix
2 slices of soft wheat bread
2 eggs
¼ c. water
1/3 c. catsup
2 lb ground bison or lean beef (preferably organic, grass-fed, no antibiotics)
Sauce Ingredients
2/3 c. catsup
1/3 c. chunky bottled chunky style salsa
1/3 c. brown sugar
Directions:
Into a blender or food processor, put the first five ingredients.
Pour this mixture into a big bowl along with 2 pounds of ground beef.
Using your hands (I put little disposable sandwich bags on them), work the seasoning-bread mixture into the beef.
Pat into a large, oblong Pyrex pan.
Using the side of your hand or end of a wooden spoon, “cut” the flat loaf into equal “mini loaves.” It will look like little irrigation ditches alongside the mounds of meat.
Bake twenty to thirty minutes or until loaves are cooked through, draining off any grease as the meatloaves cook.
While meat is cooking make the sauce: put catsup, brown sugar, and salsa in sauce pan; heat and stir until sugar melts
When meat loaves when they are done, ladle the sauce over the top. (If you have some leftover, save it and serve with the meal for those who want extra.) Put loaves-with-sauce back in oven and turn to broil. Broil until sauce is thickened caramelized.
This was printed from: We Laugh, We Cry, We Cook
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The Title: Sweet & Spicy Mini Meat Loaves
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© Copyright 2012 – All Rights Reserved
Olive Tappenade and Roasted Red Peppers in Garlic Oil
Posted: July 10, 2012 Filed under: Appetizers, Snacks, Uncategorized, Vegan, Vegetarian | Tags: appetizer trio, easy appetizers, garlic, greek, hummus, medetteranean, olive tapenade, olives, red peppers, roasted red peppers in garlic oil, vegetarian tapenade Leave a comment
An incredibly easy appetizer trio that will wow your guests.
Last week on vacation, Jared and I celebrated our anniversary at this adorable little wine bistro and had the most beautiful flavorful appetizer trio of hummus, marinated roasted red peppers, and olive tappenade. Though I love olives, I’ve somehow never eaten or made tappenade. I’ve been missing out. I immediately knew I wanted to recreate this rich briny dip when I got home. In fact, I wanted to recreate the whole trio, maybe even the whole evening.
Florida sunshine, live acoustic musicians, a handsome and charming date in flip flops, good wine (at happy hour prices), a flirty sun dress, and delicious simple food. This is my idea of a perfect evening out. I told Jared between sips of chardonnay, “I’m so glad we aren’t all dressed up in stiff uncomfortable clothes, surrounded by a bunch of “fancy,” wealthy people pretending to be something we are not.” His wallet, I mean he, agreed.
This trio of dips is the perfect entertaining appetizer. It presents beautifully and looks sophisticated, but it’s really all incredibly easy to make. You can make it up to a couple of days in advance, then set it out before your guests arrive and forget about it. I picked up a tub of hummus this time and just jazzed it up with a drizzle of olive oil and a sprinkle of paprika. Of course, you can easily make your own hummus too.
Olive Tappenade
Olive Tappenade
Ingredients
1 cup of mixed kalamata and green olives, pitted* (I used a 5oz jar of unpitted olives and it equaled 1 cup pitted olives)
1/2 t. capers
1 clove of garlic, chopped
2 T. roasted red peppers (use from the recipe below)
2 T. olive oil
juice of 1/4 lemon
1/4 t. black pepper
pinch of sugar
Directions
Mix all ingredients in a blender or food processor, scraping down the sides as needed. Blend until the olives are chopped very fine — a little chunky is fine. I used a magic bullet and it worked perfect for this size batch. A small food processor would probably result in a tappenade with a little more texture.
Serve with toasted bread or crackers. I used one ciabatta roll, one olive loaf roll, and Mediterranean matzo crackers. The bistro we went to served rosemary focaccia and pita bread with theirs.
*To quickly pit the olives, whack them with a meat mallet and pop the pit right out. I knew I hung onto my meat mallet for some reason!
Roasted Red Peppers in Garlic Oil
Roasted Red Peppers in Garlic Oil
Ingredients
2 red peppers
3 T. olive oil
1 large garlic clove, chopped
1/4 t. salt
Directions
In a sauce pan, heat the olive oil and garlic on medium until the garlic is soft. Remove the garlic with a slotted spoon or fork.
Place peppers directly on the flame of your gas stove top or under the broiler of your oven on a pan, turning until the skin is charred on all sides. Once charred on all sides, place immediately in a plastic freezer bag or in a bowl sealed tight with saran wrap. Leave for about 10 minutes (or longer). Discard the inner seeds and stem and gently remove the skins. A damp paper towel can help if they aren’t peeling off easily. Chop the peppers into large bite-size chunks.
Pour the garlic infused oil over the roasted peppers, toss with the salt. Refrigerate for later use or serve at room temperature with toasted bread.
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The Title: Olive Tapenade and Roasted Red Peppers in Garlic Oil
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© Copyright 2012 – All Rights Reserved
Peaches & Pretzels Caramel Sundae
Posted: July 9, 2012 Filed under: Desserts, Fruit Dishes, Uncategorized, Vegan Options, Vegetarian | Tags: caramel, ice cream, peaches, pretzels Leave a comment
(Becky, the Butter Lovin’ Mama)
I love a great variety of foods for lunch and dinner, but for some reason I get stuck on one breakfast and can’t let go. Maybe I’m such a one-note breakfast wonder because, as a general rule, I can’t put two coherent thoughts together before 10:00 A.M. Last year’s breakfast was coffee with a side of a few raw almonds and dried cherries. Then I’d have an additional snack of PBJ toast as soon as my pre-frontal cortex came online enough to trust myself with a toaster and a knife.
Lately, I have been on a salted caramel banana nut smoothie kick for breakfast, a recipe I invented and posted about a month ago, and have made every day since. Sometimes I shake things up by subbing ½ cup of coffee for ½ of the almond milk. So I was lying in bed the other night thinking of my new love for things salty caramely, fruity and sweet when I literally sat up, struck with a food idea. I grabbed a pen, turned on the bedside lamp and wrote down “pretzels,” “peaches,” “caramel” and “ice cream.” I could taste the combination in my imagination: the salty, the sweet, the warm caramel, the cold ice cream. I went to sleep dreaming of the perfect peach sundae.
Sure enough, my imagination proved accurate. I love this sundae, perhaps a bit too much.
It is taking a lot of will power not to make it my new daily breakfast.
Peaches & Pretzels Caramel Sundae
Peaches & Pretzels Caramel Sundae
Makes Two Servings
Ingredients
1 T. butter (Earth Balance for Vegans)
¼ cup brown sugar
¼ cup half n half or cream (Vegans use coconut milk. You can also use evaporated skim milk or even plain dairy or almond milk, though the sauce won’t be quite as rich, it will definitely save some calories. )
2 fresh ripe peaches, peeled and sliced (I used sweet white peaches)
2 scoops vanilla ice cream (I used vanilla frozen yogurt; vegans will want a non-dairy vanilla – there are many wonderful varieties. Or try Rachel’s vegan soft serve recipe — it would be awesome with this.)
½ cup chopped pretzels (Just start with a nice big handful of pretzels… it will yield approximately 1/2 cup of chopped pretzels.)
¼ cup chopped salted nuts (I used salted roasted cashews, starting with 1/3 cup whole nuts)
Directions
To make quick caramel sauce, melt butter in small saucepan, then add brown sugar and cream or half-n-half. Stir and simmer until sugar has melted and smooth syrupy sauce forms. It doesn’t take long, just a minute or two. Take off heat and let cool.
Caramel sauce bubbling away in the skillet
In a blender or food processor, chop pretzels and nuts together, until they are the size you want for sprinkling on top of the sundaes.
Chopped pretzels and nuts for topping
Into each of two pretty dessert bowls put 1 sliced, peel, chopped peach. Place a generous scoop of vanilla ice cream on top of this (or two small scoops as pictured).
Ladle one tablespoon of warm caramel on top of each sundae. Sprinkle each dessert with a tablespoon or two (your preference) of the pretzel nut mixture. Top this with one more spoon full of caramel. (This assures that the nuts and pretzels are sufficiently surrounded and coated with caramel.)
Serve, dig in, smile.
Variations: Try bananas, pineapple or strawberries or other fruit. Try other flavors of ice cream or Rachel’s vegan soft serve recipe. I think a combo of strawberries and cheesecake or white chocolate ice cream would be heavenly. You can also skip making your own caramel sauce and use a bottled variety of your choice.
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The Title: Peaches & Pretzels Caramel Sundae
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© Copyright 2012 – All Rights Reserved
BBQ Tenderloin Steaks with Green Chilis: Fit for Royalty
Posted: July 6, 2012 Filed under: Beef, Main Dishes, Mexican Dishes, Uncategorized | Tags: bar-b-que, barbeque tenderloin steaks, bbq, green chilis, tenderloin steak Leave a comment
BBQ Tenderloin with Green Chilis
I gave my mom and dad the DVDs to Downton Abbey, which they apparently enjoyed as much as Greg and I did. (Though she calls it Downtown Abbey, which I think is adorable so I’m not going to correct her.) The PBS Masterpiece Theater upper crust soap opera has taken America by storm. But it should come with a warning, one that my mother put so well in an email the other night. “Your father and I can hardly speak plain English anymore.” Alas, ’tis true.
Downton Abbey characters….we are royally hooked
Greg and I also got bit by the Downton Vocal Bug as we watched two hours of the DVD series night after night. It grew apparent as we were readying for bed one evening and I heard a loud “whack” in the walk-in closet followed by my husband announcing, in a victorious British accent, “I have vanquished a moth!” I paused in the middle of applying my night cream to comment dramatically, “How terribly brave of you, Darling.”
We are fascinated with the servants from the show, called valets (“t” is pronounced), whose sole job it was to help rich people get into and out of their clothes, shoes, and jewelry, along with keeping the garments washed, pressed and ready to wear at a whim. How I would love a valet, if only to keep my clothes off the closet floor and clean underwear in our drawers.
My father asked about our 4th of July plans yesterday and I told him, “We are just enjoying down time today. Or as we like to call it, ‘Downtime Becky.'” And I have to say, the meal I produced for the two of us was worthy of royalty. Especially the steak.
I am not a big ‘hunk of meat’ fan, as a general rule. I prefer meat as an appetizer with veggies and fruits taking up the bulk of my plate. But a petite tenderloin steak, cooked to medium rare perfection and topped with bar-b-que sauce and green chilis, a tender cut of meat that is incredibly juicy and slices like butter… well, this is hard not to love.
So I bequeath this recipe to you, to be cooked and served and savored on special occasions when you want to feel rich, and pampered and spoiled. And if you haven’t seen the two seasons of Downton Abbey, do yourself a favor and beg, borrow or buy them. You are in for a royal treat.
BBQ Tenderloin Steaks with Green Chilis
BBQ Tenderloin Steaks with Green Chilis
Ingredients
Two tenderloin steaks, about 1 1/2 inches thick, brought to room temperature
1 T. grill or steak seasoning
2 t. Worchestershire sauce
2 T. olive oil
2 T Bar-b-que sauce (I like Sweet Baby Ray’s)
2 T. chopped green chilis
Sweet Baby Ray’s BBQ Sauce, Montreal Grill or Steak Seasoning, roasted chopped green chili peppers (In a jar! Love this new product)
Directions:
Heat oven to 350 degrees.
Pour oil into an oven proof skillet, or preferably, a grill pan. Let the pan and oil get “screaming hot.” In the meantime, pierce one side of the steaks with a fork in several places; turn the steaks over and pierce the other side as well. Sprinkle both sides generously with steak seasoning and Worcestershire sauce, rubbing it in a little with your hands.
Put the steaks into the grill pan on high, and sear until the meat is golden brown with dark grill marks, just a few minutes. Turn the steaks over and repeat.
Put a tablespoon of bbq sauce and a tablespoon of green chilis on top of each steak, then put the skillet of steaks in the oven for five minutes to let finish cooking in the middle.
Putting steaks with BBQ sauce into the oven, right before also topping with green chilis
I like our steaks medium rare so this amount of time is usually perfect for us, but of course, cook the steaks to your desired temperature. A digital meat thermometer is a wonderful thing for this job. Pull the pan out of the oven and tent the steaks loosely with foil for at least three minutes to let them sit and juices distribute. Serve to oohs and ahhs and applause.
BBQ Tenderloin Steaks with Green Chilis
Chocolate Avocado Pudding (It tastes just like “real” pudding!)
Posted: July 5, 2012 Filed under: Desserts, Snacks, Vegan | Tags: almond joy pudding, avocado pudding, chocolate pudding, dairy-free pudding recipe, dates, healthy desserts, healthy snacks, sugar-free pudding recipe, vegan, vegan chocolate dessert, Worms in Dirt kids dessert 3 Comments
Avocados for dessert? Yep. The proof is in the pudding.
I think much of my passion for good tasting healthy food comes from my Grannie. For most of my life, she’s been a real health nut. She and I can talk food and health all afternoon. We get excited sharing our latest nutritious food finds. When I was pregnant, she sent me a bar of dark chocolate, a baggie of walnuts, and a box of healthy cookies with instructions to eat a piece of chocolate, a walnut, and a cookie all in one bite for a not-too-bad for you treat that hits the spot. She knows my kind of perfect bite like no one else.
Rumor has it that she wasn’t always this way, though. There are tales from my mom and aunt of rich, sugar-filled, high calorie desserts after almost every meal. I suppose I could see this in Grannie. She still gets giddy over a delicious dessert. She sent me this recipe (below) and I had to wonder if my Grannie and I are the only two women in our family who can get this excited about pudding made from avocados, cocoa, and dates? She sold me on the recipe with this adorable email. This is why I love her so!
Hey Babe,
I’ve found a recipe for pudding that calls for no dairy, no milk, and no eggs! And it tastes really good! So, in case you’re hungry for pudding here’s the recipe….
A sprinkle of toasted almonds is nice, and half a maraschino cherry on the top makes it elegant — and how much damage can 1/2 a teeny, sugary cherry do?
I tried a small recipe first. It was yummy, so like Goldilocks visiting the Three Bear’s house, I tried a MUCH BIGGER bowl.
Much love,
Grannie
Isn’t she adorable? And don’t you want a bowl of chocolatey avocados now, too?
Sprinkled with shredded coconut and toasted almonds, it tasted like Almond Joys.
Chocolate Avocado Pudding
Serves 2
Ingredients
2 avocados
1 c. dates, soaked in water for an hour, then pitted and chopped
2 t. vanilla
3 T. cocoa (up to 5 T. if you like it more chocolatey)
1/2 c. – 1 c. non-dairy milk (I used unsweetened almond milk)
2 t. agave (optional)
Topping options: almonds & shredded coconut for Almond Joy Pudding. Crumbled Oreo cookies & gummy worms for kids Worms in Dirt dessert. Coconut whipped cream and maraschino cherries. Shortbread cookies and raspberries.
Directions
Soak dates for one hour.
In a small food processor bowl (or high power blender), combine avocados, pitted and chopped dates, vanilla and about 1/2 a cup of milk. Blend, adding more milk and scraping down the sides as needed. I did have to stop and scrape several times, but with some patience it eventually got very smooth. Add cocoa a tablespoon at a time until it’s as chocolatey as you like. Taste for sweetness and add agave (or your preferred sweetener) if desired.
Top with your choice of toppings. Serve immediately.
Note: I haven’t tried refrigerating this to store it since there have been no leftovers when I’ve made this yet! My mom has a great method for storing guacamole by putting leftovers in a plastic Ziplock style sandwich bag and pushing as much air out as possible. Since the recipe uses avocados, I think this might be the best way to store it. Let me know if you make it and have enough leftover to store it!
This was printed from: We Laugh, We Cry, We Cook
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The Title: Chocolate Avocado Pudding
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© Copyright 2012 – All Rights Reserved
Red, White & Blueberry Salad (Watermelon, Blueberry, Feta)
Posted: July 4, 2012 Filed under: Fruit Dishes, Salads, Sides, Uncategorized, Vegetarian | Tags: blueberry, feta, fourth of july salad, July 4th, red white and blueberry salad, watermelon, watermelon blueberry feta salad, watermelon salad 2 Comments
Red, White & Blueberry Salad
(From Becky, the Butter Lovin’ Mama)
Update: Looking for a summer vacation beach read? How about a memoir that will make you laugh, inspire you, and give you some great ideas for cooking for friends and loved ones? Check out our book, We Laugh, We Cry, We Cook!
I’m going to post this recipe early– for tonight and in the morning, again, to give everyone time to scoot to the store — if needed — and haul back the ingredients for this simple, amazing, knock-out Red, White and Blueberry Watermelon Salad. Because if you put it together for your 4th of July Celebration, you will be crowned the Queen Cook of Independence Day. And I would not want you to miss that honor.
Last week I had a little minor surgery (although it is only really “minor” when if it is happening to someone else) and to my delight, my friend Lindsey O’Connor brought over a feast so good I’d almost go under the knife again to repeat the meal. It included grilled chicken, humus, homemade tzatziki sauce, pita chips, Naan bread and a gorgeous watermelon-mint-feta salad. I’m sharing my 4th of July version of her watermelon salad today, but she promises me the original recipes for the rest of the meal soon! (Which I will share with you.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Red, White & Blueberry Salad
The URL: http://wp.me/p1UwM9-uB
© Copyright 2012 – All Rights Reserved
I love to bring meals to my friends who have been ill or had a new baby. Truly pure joy. As opposed to, say, helping someone move or dog sit for them. When I plan to bring a meal to someone, I usually start cooking in the mid-afternoon and just double whatever Greg and I are having for dinner. I have a cabinet where I save disposable containers for this purpose, and a system where I wrap the hot stuff in a big towel and put it in one box, the cold stuff (with a bag of ice if needed) in another box and off Greg and I go to deliver some love disguised as a good meal.
I am so rarely sick, and my youngest baby is in his mid-twenties; so I had forgotten what a pampered, soothing experience it is to enjoy a great meal that has been lovingly home-made and delivered. Somewhere around midnight I got up, padded to the fridge, and finished every last bite of Lindsey’s cold crisp sweet-salty watermelon salad before going back to bed. With each bite, I thought of Lindsey with gratitude. It is true that food, made with love, somehow tastes better.
So if you don’t make this salad for July 4, save it in your recipe file under “Great Dish to Bring to a Friend in Need.” It’s easy, nutritious, beautiful and delicious.
Becky’s Red, White and Blueberry Salad
Red, White & Blueberry Salad (Watermelon, Feta and Blueberry)
Ingredients
2 cups diced watermelon (about the size of dice)
1 cup blueberries (fresh or frozen)
2 T. crumbled feta cheese
1 T. fresh lime juice
Dash sea salt
2 t. chopped fresh mint
2 t. honey or agave nectar
Directions
In a glass bowl, layer the watermelon, blueberries and feta, in that order. Just before serving add the rest of the ingredients and toss very gently again. Serve. Note: If you are using frozen blueberries this dish is best served just a few minutes after the berries start to thaw, so they are still a little bit icy and hold their shape. In fact, I would just toss the frozen blueberries in last, and they should be ready for eating by the time people serve themselves and sit down to eat.
Red, White & Blueberry Salad (Watermelon, Blueberry, Feta)
Posted: July 3, 2012 Filed under: Fruit Dishes, Salads, Sides, Uncategorized, Vegetarian | Tags: blueberry, feta, fourth of july salad, July 4th, red white and blueberry salad, watermelon, watermelon blueberry feta salad, watermelon salad 4 CommentsRed, White & Blueberry Salad
(From Becky, the Butter Lovin’ Mama)
I’m going to post this recipe early– for tonight and in the morning, again, to give everyone time to scoot to the store — if needed — and haul back the ingredients for this simple, amazing, knock-out Red, White and Blueberry Watermelon Salad. Because if you put it together for your 4th of July Celebration, you will be crowned the Queen Cook of Independence Day. And I would not want you to miss that honor.
Last week I had a little minor surgery (although it is only really “minor” when if it is happening to someone else) and to my delight, my friend Lindsey O’Connor brought over a feast so good I’d almost go under the knife again to repeat the meal. It included grilled chicken, humus, homemade tzatziki sauce, pita chips, Naan bread and a gorgeous watermelon-mint-feta salad. I’m sharing my 4th of July version of her watermelon salad today, but she promises me the original recipes for the rest of the meal soon! (Which I will share with you.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Red, White & Blueberry Salad
The URL: http://wp.me/p1UwM9-uB
© Copyright 2012 – All Rights Reserved
I love to bring meals to my friends who have been ill or had a new baby. Truly pure joy. As opposed to, say, helping someone move or dog sit for them. When I plan to bring a meal to someone, I usually start cooking in the mid-afternoon and just double whatever Greg and I are having for dinner. I have a cabinet where I save disposable containers for this purpose, and a system where I wrap the hot stuff in a big towel and put it in one box, the cold stuff (with a bag of ice if needed) in another box and off Greg and I go to deliver some love disguised as a good meal.
I am so rarely sick, and my youngest baby is in his mid-twenties; so I had forgotten what a pampered, soothing experience it is to enjoy a great meal that has been lovingly home-made and delivered. Somewhere around midnight I got up, padded to the fridge, and finished every last bite of Lindsey’s cold crisp sweet-salty watermelon salad before going back to bed. With each bite, I thought of Lindsey with gratitude. It is true that food, made with love, somehow tastes better.
So if you don’t make this salad for July 4, save it in your recipe file under “Great Dish to Bring to a Friend in Need.” It’s easy, nutritious, beautiful and delicious.
Becky’s Red, White and Blueberry Salad
Red, White & Blueberry Salad (Watermelon, Feta and Blueberry)
Ingredients
2 cups diced watermelon (about the size of dice)
1 cup blueberries (fresh or frozen)
2 T. crumbled feta cheese
1 T. fresh lime juice
Dash sea salt
2 t. chopped fresh mint
2 t. honey or agave nectar
Directions
In a glass bowl, layer the watermelon, blueberries and feta, in that order. Just before serving add the rest of the ingredients and toss very gently again. Serve. Note: If you are using frozen blueberries this dish is best served just a few minutes after the berries start to thaw, so they are still a little bit icy and hold their shape. In fact, I would just toss the frozen blueberries in last, and they should be ready for eating by the time people serve themselves and sit down to eat.
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 