Golden Parmesan Chickpeas & Garlic Slices
Posted: January 27, 2013 Filed under: Appetizers, Main Dishes, Sides, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: agave nectar, chick peas, football party, garbanzo beans, garbanzos, garlic, olive oil, Parmesan cheese, sea salt, Super Bowl Snacks Leave a comment »
(Becky, the Mama.)
So, this is the story of how I ended up eating an ENTIRE CAN of garbanzo beans (chickpeas) in one sitting yesterday.
My daughter’s slow and steady vegan influence upon me seems to have caught fire of late. Either that or I had some really awful meat-based meals last week. We went away to a hotel for fives days so that I could finish up my part of some detailed edits on our upcoming memoir, We Laugh, We Cry, We Cook.
During my self-imposed confinement I ordered an “Asian Salad” from the hotel café –which turned out to be tasteless squares of chicken tossed in wilty Iceberg lettuce with a thick flavorless mayo-based dressing. Later, hope still afloat, I ordered a gyro, which was made from salt-less pre-cooked dry roast beef chips smothered a sauce that tasted of thickened water. I arrived home a few days later with a sudden and strange aversion to anything cut from cow or fowl. I almost kissed my fridge and pantry, so happy was I not to be at the mercy of restaurant cooks who are lacking in taste buds.
Searching for a quick meatless meal, I remembered that Rachel roasts chick peas in the oven with a little olive oil and seasoning. They are yummy and easy. “I’ll make some roasted chickpeas!” I said to myself. “I’ll get loads of protein and fiber and I won’t have to eat meat today.” (There are 7 grams of protein and 6 grams of fiber in ½ cup of garbanzos, and a scant 125 calories.)
Well, one idea led to another and by the time I finished, I created a snack that I could not stop eating until every single bean (or pea) was gone. It began when I decided to try sautéing the garbanzos in olive oil in my trusty iron skillet. Then I threw in some sliced fresh garlic near the end of the cooking time so they could turn a golden brown (but not burn) and add extra flavor and crunch. After draining them on a paper towel, I squiggled a touch of agave nectar over them to give the beans and garlic a light sweet, sticky surface then sprinkled them with sea salt and Parmesan cheese.
These little snacks have it all going on: some crunch, some chewiness, some garlic, some salty and savory, and just a hint of sweet. They can be eaten out of hand or tossed on a salad or atop a pasta for a quick vegan or vegetarian treat.
They would go fantastic with an ice cold beer at a Super Bowl party this weekend for vegans, vegetarians and omnivores alike. (Although vegans will need to use Vegan Parmesan Cheese, found at most health food stores. I keep this on hand for Rachel and Jared and it’s quite tasty.)
Golden Parmesan Chickpeas & Garlic Slices
Ingredients
1 16 oz can chick peas (or garbanzo beans), drained (I do this on a paper towel to get them as dry as possible)
¼ cup olive oil
3 to 5 garlic cloves (depending on how garlicky you like your food) peeled and sliced thin
2 t. agave nectar
Sea Salt to taste
Parmesan Cheese to taste (start with 1 Tablespoon and add more if you like)
Directions
Pour oil into a skillet and heat until very hot. Put chickpeas in skillet and let them get brown on most sides. Just before the chickpeas are ready to take out of the skillet, add the garlic slices and sauté until brown. (If the pain is dry, you can add more oil at any time.)
Drain the chick peas and garlic on a paper towel. Put into a bowl and gently toss with agave nectar. Add sea salt and Parmesan cheese to taste. Serve warm or at room temperature. Excellent source of protein and fiber atop salads, sandwiches or pasta.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title:Golden Parmesan Chick Peas & Garlic Slices
The URL: http://wp.me/p1UwM9-Ss
This was printed from: We Laugh, We Cry, We Cook
Roasted Eggplant & Red Pepper Tapenade (Or “That Yummy Stuff”)
Posted: December 26, 2012 Filed under: Appetizers, Italian, Sauces and Dressings, Sides, Snacks, Uncategorized, Vegan, Vegetarian, Veggies | Tags: capers, eggplant, garlic, greek, italian, Mediterranean, Naan, New Year's Eve Appetizers, olives, onion, Party Appetizers, pepperoncinis, peppers, Pita, red onion, roasted, Room Temperature Appetizers, taenade, tomato paste Leave a comment »
(Becky, the Mama.)
The first time I created and served this recipe for a patio party, guests kept saying, “Oh my goodness, what IS this yummy stuff?” I struggled to describe what is was, because, as is so often the case, I just put whatever sounded good to me into a pan and crossed my fingers. This recipe began with a pan of diced roasted Greek veggies that becomes a colorful, intensely flavored Mediterranean topping for wedges of hot grilled Naan bread, alongside hummus and a lemon-zest ricotta. If I were to be asked to create a “perfect bite” on some sort of home cook’s competition, I’d serve this Roasted Eggplant and Red Pepper Tapenade on top of, well, just about anything.
This hearty appetizer is perfect with a glass of good wine, either on a hot summer day or a cold winter evening. It is wonderful at just about any temperature but probably best served a room temp which makes it a great no-fuss appetizer for parties. (Also perfect for New Year Celebrations coming up.)
I must confess, I am a little sad when there is not a container of “Yummy Stuff” in the fridge somewhere. It’s become my favorite condiment on top of fresh grilled Naan or Pita,burgers or sandwiches, or as a topping to punch up flavor in everyday spaghetti. If you are vegan, it’s especially nice to keep on hand to add a quick burst of color and flavor to lentils, beans, brown rice or quinoa.
Roasted Eggplant & Red Pepper Tapenade
(Or “That Yummy Stuff”)
* Recipe of Roasted Veggies below,cooked, cooled and diced to desired “chunkiness” for spreading
1 T. olive oil
2 T. tomato paste
1 T. red wine vinegar
1 ½ t. sugar
Couple of shakes hot pepper sauce (like Tabasco) to taste
1 T. capers or 1 T. finely chopped pepperoncini peppers
5 large green stuffed olives, sliced (may use black olives if you prefer)
1/3 c. chopped dried tomatoes
1 to 2 T. water, if needed
Salt and pepper, if needed
Directions:
In medium to large skillet, heat olive oil. Add diced roasted Garlic Greek Veggies. Add tomato paste, vinegar, sugar, capers or pepperoncinis, sundried tomatoes, and olives. Stir and cook in skillet until sauce is thick, well-blended and hot and some of the “vinegary” smell and taste is cooked out, about 2 minutes.
Add water if needed, but keep the tempenade thick. Serve warm, room temperature or even cold if you like. It is amazing on grilled Naan or pita bread atop hummus, fabulous as a thick relish-like topping for a Greek-style burger or any sandwich.
Mediterranean Garlic Roasted Veggies
Preheat oven to 350 degrees
Ingredients:
1 eggplant, peeled and diced about 1 inch cubes
1 red pepper, seeded, stemmed and rough chopped in big chunks
3 big cloves garlic (or 4 smaller ones)
1 red onion, peeled and rough chopped in large chunks
3 T. olive oil
1 T. balsamic vinegar
Fresh ground sea salt and pepper (light sprinkling over all)
Directions:
On a large baking sheet sprinkle olive oil and balsamic vinegar. Place chopped eggplant, red pepper and red onion on pan. Using clean hands mix the veggies with the oil and vinegar and then give the whole thing a light sprinkling of fresh sea salt and pepper. Put whole garlic cloves somewhere on pan either wrapped in foil or parchment with a little olive oil; or use a small clay garlic roaster.
Roast veggies for about 20 to 30 minutes or until veggies just begin to get soft and brown-blackish in spots. Smash soft roasted garlic into a paste with flat edge of knife or fork, and toss with veggies.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Roasted Eggplant & Red Pepper Tapenade
The URL: http://wp.me/p1UwM9-QX
This was printed from: We Laugh, We Cry, We Cook
Sesame Chicken with Honey Garlic Sauce
Posted: October 21, 2012 Filed under: Asian Dishes, Chicken | Tags: asian chicken, chicken, coconut oil, dipping sauce, garlic, honey, molasses, sesame, soy, thai sweet chili 2 Comments »
(Becky, the Mama.)
One of my most-repeated cooking mottos is, “It’s all about the sauce.” Growing up in Texas, pot luck suppers often provided informal competitions for whose mama made the best Bar-B-Que Sauce or home-made Salsa. My palette was set for big flavors at a young age. And I am still like a kid when it comes to tasty dipping sauces.
One of my favorite flavor combinations are foods that use the following layers of flavor and texture: crunchy, spicy, savory, garlicky, tangy and sweet. A tall order, but I think I may have created the perfect irresistible dish that, as we say in the south, “has it ALL going on, ya’ll.”
These spicy oriental style chicken strips get an extra crisp texture by dipping them in a mixture of egg whites and siracha, then rolling in seasoned flour and cornstarch before pan-frying in healthy coconut oil.
And wait until you try this sweet garlicky sauce made with honey, soy and a touch of molasses. So easy and only has to be heated to a boil then simmered for a minute before serving, but the depth and layers of flavor is amazing.
Move over Colonel, I think I may have given a whole new defination to finger lickin’ good!
Sesame Chicken with Honey Garlic Sauce
Serves 3 to 4 people
Ingredients:
½ to 1/3 c coconut oil (may substitute other oil, but this is my favorite)
12 chicken tenders (or breasts cut in 12 tender-sized slices)
2 egg whites
1 T. siracha (or Tabasco or Frank’s Red Hot Sauce)
½ c. flour
½ c. cornstarch
1 ½ t. Tony’s Cajun Seasoning
1 t. steak or grill seasoning
1 T. sesame seeds (black or white, I used black
For sauce:
½ cup honey
¼ cup low sodium soy sauce
3 cloves fresh garlic grated
1 T. vinegar
1 T. molasses
1 T. sweet thai chili sauce
1 T. bourbon (may omit and sauce will still be delicious)
Directions:
Heat Oven to 250 degrees.
Melt about 1/3 to ½ cup coconut oil in a large skillet, so that there is about ¼ inch of oil in the pan. Heat to medium high.
Rinse and pat dry a dozen chicken tenders. Lightly salt and pepper them. In a side shallow bowl, mix egg whites and siracha sauce. In another bowl, mix flour, cornstarch, Cajun seasoning, grill seasoning and sesame seeds.
Using long tongs, dip tenders first in egg white mixture and then in dry flour mixture, then carefully in hot oil in skillet, about 6 at a time. Turn when golden brown and crispy on one side. Repeat on the other side. Put the first batch in a warm oven on a cookie sheet while waiting for next set of tenders to cook
In the meantime, in a saucepan, mix all the ingredients listed for the sauce. Heat to boiling, stirring occasionally, and then simmer for one more minute. Let cool a bit before pouring into small individual dipping bowls. Serve each person 3-4 chicken tenders about 3 T. of dipping sauce. We enjoy this meal with brown jasmine rice and colorful stir-fried veggies as a side dish. Fresh sliced pineapple makes the perfect dessert.
(Vegan variation: use a vegan chicken-substitute product, extra firm tofu or seitan instead of chicken. Substitute egg white with a 3 Tablespoons water mixed with 1 T. flax meal.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sesame Chicken with Honey Garlic Sauce
The URL: http://wp.me/p1UwM9-L9
© Copyright 2012 – All Rights Reserved
Caramelized Garlic Butter Scallops
Posted: August 2, 2012 Filed under: Main Dishes, Seafood/Shrimp, Uncategorized | Tags: broccoli, butter, caramelized scallops, garlic, garlic butter scallops, scallops, sea scallops 1 Comment »
Caramelized Garlic Butter Scallops
On Monday, I got to go up to the mountains to babysit two of my grandsons, Nate (age 6) and Titus (almost 4). Upon arrival, Nate informed they had a Secret Hide-Out, Only Club Members Allowed.
Nate was not inclined to share the whereabouts of the Hide Out with me, though Titus, Mr. Tender-Hearted, was in agony trying to hold back the secret., wanting to blurt it out and take me to it right away.
I knew what had to be done. I commenced with Nonny Charm: reading books, showing off a bag full of garage-sale-finds toys and crafty items, sharing funny stories about their Daddy and his siblings, playing with toys in a bucket of water on the porch, listening to their tales with animated interest, giving them each “critter punch balls” to bounce, and finally, digging for marbles in The Marble Hole.
Nate getting a little discouraged about the lack of marbles mined from the Marble Hole.
Nate assured me he’d found three marbles in a dirt hole in the yard, which was about 1 foot deep and 2 feet wide, and that if I would only do the digging, he’d do the sifting and he was sure we’d find more. So I picked up the shovel and went to work. (The things grandmothers do for love.) Alas, we found a rock, a worm, and one beetle but no marbles. Later that day, I placed a text to my son saying, “Well played, Zeke. Well played. Great way to keep the boys busy, but a heads up: it is time to add a few more marbles to hole.”
At some point, Nate weakened and gave in. “Okay, Nonny. Because you are SOOO nice to us, you can be a Club Member and I will now show you our Secret Hide-Out.” Whew! I was IN!
The Club House was impressive. You had to climb up a ladder and hold on to a rope to get up inside the second story. The views of the mountains and deer in the distance were none too shabby. Super Power Rocks lined the inner sanctum’s walls. Nate offered me a seat a crate beside him, put his hands on knees and began to chat, Club Member to Club Member. “Nonny, I had a bunch of plastic swords, but Titus chewed on all of them. So my mom is going to get me a new one.
I looked at Titus and said, “Wow, Titus! I didn’t know you were a sword eater!” Titus responded with a shy head duck. His big blue eyes sparkled as he grinned and gave a little huff of a giggle, then turned his palms up confessing, “Yeah. I was really hungry.” Like, Whaddaya gonna do? I was hungry. There was a plastic sword. I ate it. End of story.
I don’t know what it is about babysitting my grandsons but at the end of the day, I always seem to take a long deep nap, and I am so hungry I could eat a bear. Or possibly, a plastic sword.
After I said my goodbyes to the boys, I arrived home and slept for two hours, then woke at 6:00, starving. Thankfully I had thought to stop by Whole Foods on the way home. Big juicy sea scallops were on sale. I pulled a dinner together in minutes that looked fit for a King and Queen, or a Club Member belonging to a very special Secret Hide Out.
A friend from the shores of Virginia taught me the easy trick to making incredible scallops, perfectly caramelized, buttery on the outside, and tender on the inside. This night I served them on some leftover Jasmine rice, with some freshly steamed broccoli and a side of watermelon-feta-mint salad. The perfect supper to revive a tired Nonny, with minimal effort on my part. Thankfully, Greg volunteered to wash the dishes and didn’t even make me dig for marbles to get him to do it.
Caramelized Garlic Butter Sea Scallops
Serves 2 Hungry People … 3 Not Too Hungry, Skinny People:)
These simple ingredients make the most amazing scallops
Ingredients:
8 to 10 Large Sea Scallops about 2 inches in diameter, and an inch thick
1 T. butter
1 T. olive oil
3 cloves garlic, smashed
½ fresh lemon
Sea Salt to Taste (If you have any fancy gourmet sea salts on hand, this is the time to use them!)
Few pinches raw sugar
Directions:
Rinse the scallops then pat dry. Sprinkle both sides of the scallops, very lightly, with a bit of your best sea salt. Sprinkle lightly again with little pinches of sugar – just a few grains on each scallop will do.
In to a “screaming hot skillet” put olive oil, butter and garlic cloves, then immediately turn down the heat to medium high. Add the scallops in the skillet and let simmer in the butter and oil until they are a gorgeous shade of golden brown caramel. Turn them and cook them on the other side until they are the same golden shade. The middle should be perfectly done at this point.
Squeeze half a fresh lemon over all and put on a big plate. (As you can see, I like to surround them with broccoli and lemon quarters.) Stir and scrape any pan juices and drizzle over the scallops.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Caramelized Garlic Butter Scallops
The URL: http://wp.me/p1UwM9-A7
© 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.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Olive Tapenade and Roasted Red Peppers in Garlic Oil
The URL: http://wp.me/p1UwM9-vD
© Copyright 2012 – All Rights Reserved
Thai Lettuce Wraps with a Sweet Ginger Sauce
Posted: June 14, 2012 Filed under: Appetizers, Asian Dishes, Main Dishes, Sauces and Dressings, Vegan, Vegan Options, Vegetarian, Veggies | Tags: garlic, lettuce cups, PF Changs Lettuce Wraps, sweet ginger sauce, tofu, vegan lettuce cups, vegetarian lettuce wraps Leave a comment »
Tofu Thai Lettuce Wraps with a sweet garlic and ginger sauce.
(Rachel – The Vegan-Eatin’ Daughter)
I love P.F. Changs. It’s my go-to special occasion restaurant when I get to do the picking (I’m still working on Jared and Asian food–baby steps). In fact, that’s where I asked to go for Mother’s Day. We took Jackson along and sat outside on the patio on a beautiful Spring day. As usual, the service and food were both great. Their chefs understand and respect vegan diets, which makes eating there so easy. However, the view was of a busy mall parking lot and there was an out of control gnat problem. I longed for my own patio with our country pasture view and my own personal fly swatter.
I’ve started to notice more often than not, I regret dining out. Whether for comfort, ease with Jackson, or control over what goes into our food, I just really prefer eating at home these days. So this week, I made my own version of P.F. Chang’s famous lettuce wraps. Fine dinin’ in my t-shirt and yoga pants on my own back porch. Aahhh.
Just like theirs, these can be made with tofu or chicken. The sweet ginger sauce is good enough to drink. And since you made it at home, their really will be no one around to judge you if you choose to do so. Just make sure you save some for the lettuce wraps.
Arrange the lettuce cups in a pretty flower-like arrangement and serve the cashews, cilantro, and green onions right on the cutting board for a fun and easy presentation.
Thai Lettuce Wraps with a Sweet Ginger Sauce
Serves 4 entree sizes or 8 appetizer portions
Ingredients
Stir Fry
1 block of firm tofu, crumbled or chopped into small cubes (could also use shredded or chopped chicken)
canola oil
1 cup onion, chopped
1 clove garlic, minced
1 chili pepper, sliced thinly
1 cup mushrooms, sliced
1 14.5 oz can baby corn, drained and chopped
1/2 c. diced canned pineapple (reserve juice for sauce)
1 8 oz can water chestnuts, drained and roughly chopped
1 8 oz can bamboo shoots, drained
2 green onions, chopped
several lettuce leaves (iceberg or romaine work nicely)
(Other veggies like shredded carrots and cabbage would work well in this too)
Marinade & Dipping Sauce
1 T. canola oil
2 T. fresh ginger, minced or finely diced
1 T. garlic, minced
1/2 c. Braggs Amino Acids (or Soy Sauce)
3 T. sweet chili sauce (in the Asian aisle of most grocery stores)
2 T. brown sugar
1 c. pineapple juice (buy a 15 oz can of diced pineapples and use juice here and pineapples in stir-fry)
1/2 c. veggie broth or water
Toppings
1/2 cup toasted cashews, chopped
1/2 cup cilantro chopped
1 green onion, chopped
Directions
Marinade & Dipping Sauce
In a sauce pan, heat canola oil on medium heat. Add ginger and garlic and saute for 2 minutes. Add remaining ingredients and stir. Set aside 1 cup. When you get the stir-fry going, bring remaining sauce to a boil, then simmer on med-low to reduce for about 10 minutes, stirring occasionally.
Stir-Fry
Use half of the reserved sauce to marinate the tofu or protein for 30 minutes or longer. (This can be done the night before to save time the next day.)
In a large skillet or wok, heat about a tablespoon or so of canola oil on medium high. I like to chop as I cook, so chop the onions while the oil is heating, then chop the garlic and add it, then the chili, then the mushrooms, baby corn, pineapple, water chestnuts, and bamboo shoots.
In a separate nonstick skillet, heat about two tablespoons of canola oil and the tofu on medium high heat. Cook and stir for about 5 minutes. Add the remaining reserved sauce and cook for a few more minutes. Then, combine the tofu with the veggies. Add the green onions at the last minute. (Follow similar steps for chicken, but adjust cooking time as needed.)
Serve in lettuce cups, with chopped cashews, cilantro, and more green onions for toppings on the side and individual sides of the dipping sauce.
Notes: I changed the recipe slightly from what is pictured. I cooked the tofu with the veggies and it tasted good, but didn’t pick up as much color as it gets when cooked on it’s own, so I adjusted it so yours should have more color than mine did. Also, the lettuce I used was Living Lettuce. It looked really pretty, but got mushy too fast. It needs something sturdier like romaine or ice berg.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Thai Lettuce Wraps with a Sweet Ginger Sauce
The URL: http://wp.me/p1UwM9-pm
© Copyright 2012 – All Rights Reserved
Bloody Mary Veggie Soup (Vegan)
Posted: May 14, 2012 Filed under: Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: Bloody Mary, Bloody Mary soup, celery, celery seed, garlic, lemon, onions, spinach, tomato soup, tomatoes, Worcestershire Sauce 5 Comments »
Becky’s Bloody Mary Soup — Creamy, loaded with vegies and tastes AWESOME!
My husband had surgery on Thursday for a deviated septum and to keep him company while he rested in the living room, breathing like Darth Vader, I went on a nonstop experimental cooking spree.
I suddenly morphed into one of those chefs on America’s Test Kitchens, except that I cook without cleaning as I go, so it looked like unsupervised Kindergarteners were allowed to play with food on my counter tops.
I made this mess in less than 20 minutes. I do this sort of thing with amazing regularity.
At one point I was happily and furiously cooking when I lost my grip on a slippery lemon just before it became airborne and hit me in the head. My mother warned me about hot stoves, boiling water, and sharp knifes when explaining kitchen safety, but nobody told me to beware of flying citrus.
I am most interested lately in cooking with foods that are known to help lower blood pressure. My BP was up last week and all medications I’ve tried thus far make me feel like a sloth with a migraine. I’m determined to try to let “food be my medicine” as best I can, and see if I can wrestle those numbers down without pharmaceuticals.
So when Greg said he’d like some tomato soup, I got inspired and created a super-healthy vegie-tomato soup, chocked full of foods known to help lower blood pressure. When I took a sip, it was truly delicious. Something about it reminded me of Bloody Mary mix, so I added some typical Bloody Mary ingredients (Worcestershire, celery seed, lemon, hot sauce) to jazz it up even more, then used chopped celery as a garnish and a celery stick as a “stirrer.” Cute, eh? And the taste? Amazing! It was so good that after Greg and I enjoyed hot soup for lunch, I sipped a nutritious, warm mug full at mid-afternoon for a snack. Today I enjoyed it cold, adding tiny diced cucumbers and a little parsley as a gazpacho-like treat.
The basic recipe can be played with dozens of ways, adding bits of veggies that are on hand in your crisper. Hot or cold, I’m proud to share this soup that is as tasty as it is healthy.
Creamy Bloody Mary Soup
Becky’s Bloody Mary Veggie Soup
Serves 4-6
Ingredients:
28 oz. can crushed tomatoes with basil
2 cloves garlic
½ red onion
1 red bell pepper
1 carrot, rough chopped
1 stalk celery, rough chopped
1 handful fresh spinach (about a cup, loosely packed) (You may also use fresh basil if you have it on hand, instead)
1 ½ c. veggie broth (or chicken broth)
1 ½ c. almond milk (don’t substitute dairy milk as it may curdle)
2 t. organic sugar (or brown sugar)
½ t. salt
1 t. pepper
1 t. Worcestershire sauce (Look for vegan Worcestershire sauce, if you are a vegan purest, as many contain anchovies,)
1 t. celery seed
Juice from ½ fresh lemon
Dash hot sauce (Tabasco or Buffalo Sauce)
2 stalks celery diced small, for garnish (about 1 T. in each bowl)
Celery stalks with leaves attached for garnish, one in each bowl
Directions:
In large blender or food processor put ½ the can tomatoes, garlic, onion, red bell pepper, carrot, celery and spinach and 1 c. veggie broth. Blend on high until as creamy as you your machine will get it.
Pour mixture into large pan, add rest of can of tomatoes (the crushed tomatoes will add some texture to soup, but if you prefer it smooth, whirl in the blender as well) and rest of veggie broth, almond milk, sugar, salt and pepper. Bring to boil, stirring often. Turn heat down to medium and simmer for five minutes. Remove from heat and stir in Worcestershire, celery seed, dash hot sauce and juice of ½ fresh lemon. Taste and adjust seasonings to your liking. Garnish with a tablespoon of chopped celery and stick of leafy celery and serve. Delicious with grilled cheese or grilled roasted veggie sandwich.
Variations: Try other veggies in this basic recipe. Add chopped cucumber, chopped green onion and/or diced tomato and serve it cold, like a refreshing gazpacho.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Bloody Mary Veggie Soup
The URL: http://wp.me/p1UwM9-ic
Balsamic Roasted Garlic Veggies
Posted: April 24, 2012 Filed under: Sides, Vegan, Vegetarian, Veggies | Tags: balsamic roasted veggies, balsamic vinegar, broccoli, carrots, cauliflower, garlic, onions, peppers, potatoes, roasted garlic, roasted vegetables, roasted veggies, squash, zucchini 3 Comments »“I don’t like asparagus. I don’t like broccoli. I don’t like onions. I don’t like garlic. I don’t like vegetables. Well, I do like corn … and potatoes. I like potatoes.”
This was my husband when we first got married.
I don’t remember cooking much in our first year of marriage. In fact, I have no idea what we ate. I hardly have a single memory in that tiny galley kitchen. Between Jared’s aversion to all things that made food delicious to me and the hideous marbled yellow laminate counter tops with cracks on the corners, I must have felt less than inspired.
When we moved to a new town house with a bright white kitchen near Galveston, I suddenly found myself looking for excuses to be in the kitchen. I started shopping at Farmer’s Markets and reading food blogs and became determined to get Jared to love veggies. Little by little, I found ways to prepare certain vegetables in a way he would eat them. He’ll eat onions if they are caramelized or chopped fine and sauteed in a dish. He’ll eat his peas in a split pea soup. And I can get him to eat almost anything wrapped in a tortilla and dipped in salsa. Thank goodness, because in a crazy turn of events, before we moved out of that town home a year later, we had become full on vegans.
The preparation that finally got Jared raving and begging for veggies was roasting them. If it’s coated with a little evoo and seasoning and crisped up to perfection (to him that includes a few burnt bits on the pan), he’s a happy husband and a happy veggie eater!
This method works wonderfully with asparagus, any root vegetables, broccoli and cauliflower, onions, even chickpeas. Try it with a vegetable you think you don’t like and see if it changes your thoughts on it.
Roasted vegetables are easy enough to serve up on a weeknight and beautiful enough to serve to guests for a celebration dinner.
Rachel’s
Balsamic Roasted Garlic Veggies
Ingredients
(Note: The vegetable list is just a guideline. Use whatever you have in your refrigerator or is on sale at the market. The seasoning ingredients listed are for about 4 cups of vegetables.)
Potatoes, chopped (small, soft-skinned work great, but Idaho & sweet potatoes are wonderful too)
Carrots, chopped
Onions, quartered (leave one end in tact so they don’t get burnt)
Peppers (bell peppers, sweet tri colored peppers, poblanos) (seeded & quartered)
Broccoli (cut into “trees”)
Cauliflower (cut into “trees”)
Zucchini (chopped into large chunks or long ribbons)
Squash (chopped into large chunks or long ribbons)
2 T (maybe more) Extra Virgin Olive Oil
1 T. Balsamic Vinegar
2 t. Salt
2 t. Pepper
1 T. Italian Seasoning Blend
A full head of garlic
Directions
Preheat oven to 400. Spray large cookie sheet with nonstick spray.
Put all the veggies except the garlic in a large mixing bowl, and drizzle 2 tbs of olive oil over the veggies. Toss until all of the veggies are lightly coated, adding more olive oil if needed. Don’t drench them or you’re veggies won’t get crisp. (The amount of olive oil varies because some veggies soak up more, like cauliflower, and others hardly absorb any, like peppers.)
Add balsamic vinegar, salt, pepper, and Italian seasoning, and toss again. Pour veggies onto the cookie sheet and spread around. If they are piled on top of each other, use a second pan.
Take the garlic, remove the lose skin, and chop the top of the head off the garlic so the inside of each clove is exposed. Place the bulb on a piece of foil and drizzle the top of the bulb with olive oil. Wrap the foil around the clove. Add the foil wrapped garlic onto the pan of veggies (sitting upright). Check this tutorial out if you need a visual.
Bake the veggies and garlic for approximately 40 minutes. The potatoes and carrots take the longest to cook, so cook until they are soft in the middle and crispy on the outside.
Remove the garlic from the foil and allow to cool for a few minutes. Carefully either squeeze the garlic out (like toothpaste), or use a fork to remove each clove. Toss in with the roasted veggies. The garlic is delicious and really elevates roasted veggies! Your friends will most definitely track you down for the recipe. Trust me.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Balsamic Roasted Garlic Veggies
The URL: http://welaughwecrywecook.com/2012/04/24/balsamic-roasted-garlic-veggies
Creamy Artichoke Basil Sauce
Posted: April 17, 2012 Filed under: Main Dishes, Vegan | Tags: artichokes, basil, easy dinner, garlic, healthy, low fat, main dish, pasta, quick dinner, roasted bell peppers, side dish, vegan, vegetarian 5 Comments »
Artichokes give this sauce its creamy factor without adding any fat.
Motherhood has changed me. We just spent an evening discussing life insurance and wills. I wake up before eight a.m. without an alarm. I no longer pee alone. I don’t shower until noon most days (if I shower at all). And I cook every meal while simultaneously pulling my child out of cabinets, trash cans, and the wash machine … or out from between my legs.
My mom snapped this picture of Jackson last time she was here. He pulls up on my pant legs right behind me and completely immobilizes me. I can’t turn around or squat down to get him or he’ll fall over. Cooking like this is challenging to say the least.
So I love a meal that is quick and easy, but tastes deliciously gourmet. This pasta sauce is exactly that. It takes about five minutes to make and if you pour it over hot pasta, you don’t even have to simmer it. As a bonus, Jackson likes it too, so I can give him little bites of my dinner without making a different meal for him. Mommy and baby approved!
Did I mention there is no cream in this creamy pasta? It’s almost guilt-free, minus the two tablespoons of olive oil. Another bonus for this post baby body!
Rachel’s
Creamy Artichoke Basil Sauce
Serves 2
Ingredients
2 garlic cloves, diced
2 T. olive oil
1 14 oz can of artichoke hearts, reserve liquid
1 1/2 roasted red bell peppers (jarred or make your own*)
A palm full of basil, roughly chopped
Juice of 1/2 a lemon
1/4 t. salt
1/4 t. pepper
1/2 t. Italian seasoning
8 oz pasta (I used whole wheat spiral pasta, but any kind you like would be fine)
Directions
In a small skillet, heat garlic and olive oil until garlic is just starting to brown. In a blender or food processor, blend all the ingredients including the sauteed garlic and olive oil. Add reserved liquid** from the artichokes (I think I used about a half a cup) to thin out sauce to desired consistency. Taste for seasoning and adjust if needed.
Toss with pasta immediately out of the boiling water. Garnish with a little chopped basil if desired.
*Making your own roasted peppers is easy. Just placing them directly on on a gas burner flame rotating it a few times (like this) or on a pan under the broiler until charred. Then put it in a bowl tightly covered with plastic wrap for a about five minutes. Rub off most of the skin with a damp paper towel. Voila, roasted peppers!
**Pasta water would work great too if you accidentally forget to reserve the liquid from the artichokes. Yes, I speak from experience.
Variations
Stir in chickpeas, sauteed veggies, chicken or Italian sausage (or the vegan versions of these)
Smoky Garlic Lemon Kale
Posted: March 14, 2012 Filed under: Uncategorized, Veggies | Tags: garlic, gluten-free, greens, kale, lemon, side dishes, vegan, vegetarian, veggies 3 Comments »The first time I tasted kale, I must admit, I spit it out and threw it away.
But my vegan daughter continued to wax eloquent about the virtues of kale: its texture, its taste, its nutrition! Then one day I tasted a bite of kale, cooked right. I was an instant Kale Convert. Now I also say, “All hail to kale!” It keeps a nice, un-mushy texture in soups and stews and I love the little bit of chewiness. Like spinach that never turns to slime.
Recently Rachel snapped this picture of her baby, Jackson, overjoyed with his fist full of kale. If this face doesn’t convince you to try it, I’m pretty sure nothing will.
Kale Baby! "Mmmmm...."
This recipe is a wonderful side dish that I like so much, I could honestly eat the whole bunch for lunch. (And in fact, I just did.) It reminds me of the southern-style greens from my childhood that were cooked all day with bacon. But this recipe adds smoky flavor without bacon, richness without added fat, and only takes about ten minutes to whip up.
Becky’s
Smokey Garlic Lemon Kale
Ingredients:
1/2 c. water
1 1/2 t. vinegar
1 bunch kale
2 cloves garlic
1/4 t. smoked paprika (see picture below)
1 t. olive oil
1/2 t. brown sugar
1/2 lemon
Salt and pepper to taste
Directions:
Tear stems from kale, then rinse and rough chop into about one inch pieces. “Massage” these pieces with your hands for about five seconds to tenderize them.
Into a skillet put: water, vinegar and 2 peeled cloves of garlic, chopped into about four to six slices each. Boil this mixture and then add the kale. Turn heat down to medium and simmer for about 7 minutes. Check it about 1/2 through cooking to make sure there is enough liquid in the pot to keep the kale from burning. The tricky part is to babysit the kale so that the kale itself absorbs as much liquid as possible, without going dry and burning.
When kale is tender, add olive oil, juice from one half a lemon, and brown sugar. Season with salt and pepper and serve. Serves about 4 people, unless you are me, and ravenous, then it only serves one.
Rachel introduced me to smoked paprika, essential for this dish. Adds a wonderful smoked flavor to veggies, beans or meats.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Smokey Garlic Lemon Kale
The URL: http://welaughwecrywecook.wordpress.com/2012/03/14/smokey-garlic-lemon-kale/
© Copyright 2012 – All Rights Reserved
Becky Johnson
Rachel Randolph
