Peachy Balsamic Chicken

Posted: May 4, 2012 | Author: | Filed under: Chicken, Main Dishes, Uncategorized, Vegan Options | Tags: , , | 3 Comments

My daughter Rachel posted a story about her “nesting instinct” gone wild in the kitchen this week. I am now close to menopause but my husband would swear that I have the strongest nesting instinct of any woman who has ever lived.  And the most quirky one. The thing is,  my nesting instinct is to make a literal ‘pack rat’s nest’ out of our bed.

Every night Greg climbs into bed and  hands me various and sundry items he finds on and under the bedspread. Last night it was a camera. (Before you get the wrong idea: I was posting pics of food on my blog.) There is always the standard computer, books, paper and pen, eye glasses, but other items that have made their way into our bed-nest include, but are not limited to: earrings, scissors, credit cards, clocks, various food stuffs, Legos, lost keys and checks. Greg actually loves to find things: looking for lost golf balls and coins makes him happy. I am sure he was a champion Easter Egg hunter as a little boy. So he rather gets a kick out of what unusual items he finds each night, nestled  among the sheets and blankets.

Last night I was in the bathtub when I heard Greg shout, with a Eureka!-like tone in his voice: “I just found your running shoe under the covers a the bottom of the bed!”

When I happened upon this recipe, a variation of one that Rachael Ray made on her show, I was almost as thrilled as Greg was to find my missing shoe in the bed. It’s definitely a “Eureka!” dish. Very few ingredients, very little time, very inexpensive and the sauce is so scrumptious, you’ll want to eat it with a spoon. I made this twice for two different groups of girlfriends, serving it alongside risotto and a a crisp salad.  They lapped it up!  Another of my best “go-to” recipes, this one yields lots of praise and requests for the recipe, for so little effort on the cook’s part.

Peachy-Balsamic Glazed Chicken

Becky’s Peachy Balsamic Chicken

Serves 3-4

Ingredients

2 T. olive oil
6-7 boneless chicken thighs
grill or steak seasoning (or your favorite seasoned salt)
1/2 c. chicken or vegie broth

1/4 c. aged balsamic vinegar
1/3 c.  peach preserves or jam (or try orange marmalade, cherry or apricot jam/ preserves if you prefer)
1 T. grainy mustard (or hot Chinese mustard)

1/3 c. chopped green onions for garnish

Lightly season both sides of chicken pieces with your favorite seasoned salt. In a hot large skillet with about 2 T. olive oil, saute and brown boneless chicken pieces on high heat until both sides are golden brown and chicken is cooked through. (You may want to turn down heat and cook with a lid on top if the chicken doesn’t get done in the middle, after the searing.) Remove pieces at this stage on to a platter and cover to keep warm.

In same skillet, pour in chicken broth, balsamic vinegar and peach preserves and mustard, stirring to loosen all the good bits from the bottom of the pan. Bring to a boil, then turn heat down to medium high. When the sauce is reduced and syrupy, add chicken pieces in, coating both sides as you lay them in the sauce. Simmer until the sauce thickened a bit more and chicken is hot. Garnish with chopped green onions. (Apologies — no green onions on hand, so none in this picture.  But they are truly wonderful, so add them if you’ve got them!)

Vegan Variations: This glaze, above, is fabulous drizzled over a dish of roasted butternut squash and walnuts or sauteed tofu. Just sub vegetable broth for the chicken broth.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Peachy Balsamic Chicken
The URL: https://welaughwecrywecook.com/2012/05/04/apricot-balsamic-glazed-chicken

Crunchy Asian Cucumber & Tomatoes

Posted: May 3, 2012 | Author: | Filed under: Salads, Sides, Uncategorized, Vegan, Vegan Options, Veggies | Tags: , , , , , | 1 Comment

Becky’s Crunchy Asian Cucumbers and Tomatoes

My husband Greg and I often travel together for business and fun; and this often yields a good bit of comic material.  On a recent trip home,  we were hauling around enough luggage to outfit the entire cast of Glee for a week, plus golf clubs.  (“Learning to pack light,” is on my To Do List.) As is often the case,  when we are in a hurry trying to catch a plane,  Greg exits the elevator with his suitcase and golf clubs, unaware that I am scrambling to get my suitcases turned around and facing the right direction — when the door closes and takes me to some strange floor, not of my choosing.  I always get tickled when this happens. Greg is patient, but doesn’t see as much humor in it as I do.

Last summer he was about to walk off the elevator in Arizona, and in some uncanny feat of timing, both of his lens popped out of his only pair of glasses and one lens rolled, then disappeared down a small crack near the elevator door.  Greg stood looking stunned, his eyes wide through his lens-less spectacles. I found this hysterical, could hardly stand up straight I was laughing so hard — but Greg… not so much. (He did however smile when he found a maintenance guy who was able to help him retrieve the lost lens from the basement.)

Last week we were on a plane together, but had to sit in separate seats. Upon descent, a rogue lap top computer went zipping down the aisle.  The limber and alert flight attendent expertly caught it right before it hit the cockpit door.   Guess who’s lap top it was?  The look on Greg’s face as his wife’s computer went whizzing by his seat, then looked over at me, was priceless.

Traveling is not only great for gathering funny material, but it affords me the opportunity to try new foods in new cities that I often try to duplicate at home. On a trip to California, we went out for sushi, and the restaurant served the tastiest crunchy cucumbers as appetizers before the meal. They were small cukes, but sliced thick, peel left on, which gave them a great crunch. This is my version of those yummy Asian cucumbers, with the addition of red tomatoes.  It would also be fabulous with thinly sliced red onions if you are a fan of onions. (I am, but alas, Greg is not.)

It makes a nice alternative to green salads, especially for picnics or potlocks.

Becky’s Crunchy Asian Cucumbers and Tomatoes

Ingredients:

I got the small cucumbers at Sprouts, but have also seen them at Whole Foods and Sam’s Club. There’s only a small amount of sesame oil, but it really packs a punch of flavor.

4 small cucumbers sliced thick, peel on

2 Roma tomatoes, cut in chunky slices

1 T. fresh dill or 1 t. dried dill

1/4 c. rice or other light vinegar

1 t. sesame oil

1 T. water

1 T. sugar

1 t. salt

1/2 t. pepper

1 T. sesame seeds, toasted

Directions:

Place chopped cucumbers and tomatoes in a bowl.  Mix the rest of the ingredients in another small bowl and whisk.  Pour dressing over cukes and tomatoes  Let set for about 30 minutes in the fridge before serving.  Keeps well in a Tupperware-like container for at least one more day.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Crunchy Asian Cucumber and Tomatoes
The URL: https://welaughwecrywecook.com/2012/05/03/crispy-oriental-cucumber-tomato-salad

No Bake Apricot Bars

Posted: May 2, 2012 | Author: | Filed under: Breakfast Foods, Desserts, Vegan | Tags: , , , , , , , , , , , | 9 Comments

Vegan Apricot Cashew Bars

Some women nest when they are pregnant by obsessively organizing the nursery until every onesie is folded just so and all the outfits are color coordinated and sorted by size, some scrub the house obsessively. I did a little of those, but mostly I cooked. And when I say I cooked, I mean I cooked!

In the two weeks before Jackson arrived, I completely filled my freezer with everything from chili and cornbread, to pot pie, to muffins, to waffles, to cookies and hummus. I started with an empty freezer and when my nesting was over, I literally had to remove the ice basket to fit everything in.

One of the recipes I made, 5 Ingredient No Bake Date Bars, from the blog “Oh She Glows,” barely made it to my due date. My family and I could not keep out of them. They are like crack, but healthy crack. In fact, they could probably cure drug addiction.

Angela at Oh She Glows is a genius when it comes to making healthy vegan treats. I can’t wait for her cookbook to come out. These bars have no added sugar, only five ingredients and don’t even require turning on the oven. My favorite thing about them is that they are best eaten straight out of the freezer. When Jackson arrived and I was a new nursing mother, I would suddenly be ravenous, and could hardly think straight until I had food in me again. These were the perfect fuel for my sudden hunger attacks, high in protein and fiber, they were filling and healthy, but felt indulgent.

I’ve made different versions of the bars countless times now, but yesterday I tried a new combination that really rivaled it’s original counterpart. Instead of dates and almonds, I used dried apricots and toasted cashews. Wow! I don’t know which one I like more. I took them to the leader meeting for my MOPS (Mother’s of Preschoolers) group last night and several requested the recipe. So as promised, here you go ladies!

The sweet tangy pureed apricots sandwiched between layers of rich salty cashews hits three of the five taste bud senses and also combines creamy, chewy, and crunchy textures. It’s satisfying on every level.

No Bake Vegan Apricot Bars

5 Ingredient No-Bake Apricot Cashew Bars

Inspired by OhSheGlow’s 5 Ingredient No Bake Vegan Date Squares

Ingredients

Crust:

  • 1.5 cups whole cashews (toasted, roasted, honey roasted – whatever you have)
  • 1.5 cups regular oats (for Gluten-free, use GF oats)
  • 1/2 tsp kosher salt (omit if cashews are salted)
  • 10-15 dried apricots (~ 1/2 a cup), roughly chopped
  • 1/4 cup coconut oil, melted

Filling:

  • 25-35 dried apricots roughly chopped (~2 cups)
  • 1/2 – 1 cup water

Directions:

1. Spray a muffin tin (my preference) or 8×8 pan with non-stick cooking spray. In a food processor, process cashews, salt, and oats until a fine crumble forms. Add apricots and process until crumbly again. Add coconut oil and process until sticky. Remove from processor, set aside 3/4 cup of the mixture for later, press remaining into cupcake molds or pan to form a crust. For muffin tins I use a tablespoon and put a heaping tablespoons into each mold, then use the back of the tablespoon to press down and smooth out the layer.

2. Process the apricots and 1/2 cup water in the food processor (I’ve found a smaller work bowl works better than a large one if you have a full sized food processor–in fact I just used my mini one for this step) until a paste forms, stopping to scrape down the sides and adding a little more water as needed (don’t exceed 1 cup). Scoop out the apricot mixture into the pan or evenly into the muffin tins and gently spread out to cover the crust.

3. Sprinkle on the reserved crust and gently press down into the apricot mixture, just so it sticks. Freeze for at least an hour or until firm. Cut squares or pop out of muffin molds and wrap individually with saran wrap. Store in freezer. Enjoy straight from the freezer or slightly thawed as a delicious, guilt-free treat!

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: No Bake Apricot Bars
The URL: https://welaughwecrywecook.com/2012/05/02/no-bake-apricot-bars

Creamy Yellow Pepper Soup

Posted: May 1, 2012 | Author: | Filed under: Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , | 7 Comments

Becky's Creamy Yellow Pepper Soup

Last week I spent the waning hours of sunshine lingering at the condo pool where we spent our vacation in Orlando. As I read my book, luxuriating in the peaceful surroundings, I suddenly heard a child’s terrified scream from the shallow end of the pool. En masse, all the adults stood to see what happened, ready to spring into action.

What we saw was a pink swimsuit, a flurry of dark braids, and what appeared to be a flock of feathers, going at each other. A pair of ducks had apparently chosen this pool for their evening dip, nearly landing on the little girl’s head. Before long, the wide-eyed child went from screams of fright to peals of laughter as the two ducks (I’m assuming Donald and Daffy?) quacked and paddled around their new friend.

Life is like that, full of surprises.

This recipe for yellow pepper soup was one of life’s small surprises for me. My friend of many years, Maxine Bland, served it for lunch on her pretty back porch on a beautiful day in Merritt Island, Florida. I can’t say I was thrilled when she announced we were having Yellow Pepper Soup, as this was years ago, and I’d never tasted or seen a yellow pepper! However, I took one sip, and was transported. The delightful, soothing combination of subtle flavors left me craving more, and Maxine was gracious enough to share her recipe. I modified it just slightly.

(As an aside, I wrote a chapter about Maxine and her mother-in-law, Bernie Bland, who is co-founder of Teen Missions, in my book, Real Magnolias. Two women whose faith and perseverance I deeply admire.)

It is fun to serve this soup and watch the expressions from guests. They always ask for seconds, and then, for the recipe. Even people who don’t like peppers (like my husband) love it. It is smooth and slightly sweet (thanks to the addition of a sweet potato and bit of maple syrup), mingled with the crisp fresh taste of yellow peppers. When you swirl in a tablespoon of rich heavy cream, it adds a buttery richness and makes a beautiful presentation.

Becky's Creamy Yellow Pepper Soup

Becky’s Creamy Yellow Pepper Soup

Serves 6 to 8

Ingredients

4 Yellow Peppers, medium sized, seeded, rough chopped and sautéed until just tender. (You can also roast them for a bit more flavor, peeling off the charred skin before seeding and chopping.)

1 cooked (baked, boiled or nuked) sweet potato, peeled and rough-chopped
3 c. organic vegetable broth (you can use chicken broth as well, but in this recipe, I really prefer vegie broth)
1/2 onion, rough chopped
1 clove garlic, peeled
1 T. maple syrup (or brown sugar)
1/4 t. fresh grated nutmeg
3/4 t. salt
1/4 t. pepper
Cream, 6 Tablespoons (1 T for each of 6 bowls) (Non-dairy, unsweetened creamer for vegans)

Directions

Into a blender, toss all the ingredients except salt & pepper, nutmeg and cream. Blend until as smooth as you can get it and cook over medium heat, stirring often, about 10 to 15 minutes until any raw onion and garlic taste is gone, and it is heated through. Add salt and pepper and nutmeg checking for seasonings, adjusting to your liking. Serve in bowls, swirling 1 T. heavy cream into each bowl, gently, using the tip of a spoon just before serving.

Becky's Creamy Yellow Pepper Soup

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Creamy Yellow Pepper Soup
The URL: https://welaughwecrywecook.com/2012/05/01/947/

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