Broiled Fresh Peaches with Gorgonzola and Honey
Posted: August 31, 2012 Filed under: Appetizers, Desserts, Fruit Dishes, Uncategorized, Vegan Options, Vegetarian | Tags: Andrew Scravini, Blue Cheese, Foodista, Gorgonzola, honey, IFBC, International Food Bloggers Conference, Kathleen Flinn, peaches 6 Comments
Broiled Peaches with Gorgonzola and Honey
(Becky, the Mama)
So much to learn, so many creative foods and wines to try, so many wonderful chefs, photographers and food bloggers to meet at the Foodista sponsored conference (International Food Bloggers) in Portland last week. I have unpacked my suitcase stuffed with notes and free goodies, but it will take a month to unpack my brain and apply what I’ve learned. Andrew Scrivani, New York Times food photographer, gave us dozens of practical tips I cannot wait to try. (Be sure to click on Andrew’s name if you love food photography. If you aren’t hungry now, you will be soon.) In my photo above, you’ll notice the honey dripping slowly from the honey dipper. Who knew that drips and drops makes food look more tantalizing? Well, now I do. I also know that I probably need to upgrade from my $99.00 hot pink Samsung digital camera to a pricey grown up camera sometime in the near future. Sigh.
Another highlight for me, besides the chance to be with my darlin’ daughter Rachel, adorable grandbaby Jackson, and fabulous editor, Carolyn McCready, was to meet some bloggers and food authors I’ve admired. I had just listened to the audio tape of the book Kitchen Counter Cooking School (dubbed as Michael Pollan meets “What Not to Wear”), loved it and recommended it to many. How fun to meet Kathleen Flinn, the book’s author, in person. I’ve written dozens of books, but I still get starstruck when I meet an author-in-the-flesh whose work I admire. Kathleen was gracious, down-to-earth and charming. Be sure to click on her name to get more details about her life and books.
You may wonder if I was able to pull off this fairly new role as “professional food blogger” without being detected as the messy, clutzy amateur cook that I actually am. In two words: not really.
I’m not a fan of mingling, so I took a deep breath to suck in all the courage in the air, then entered the huge, elegant wine tasting party bustling with eager bloggers. Pausing near the door, I bravely introduce myself to a cheerful foodie. We exchanged business cards, just before someone informed me I was leaning on the light switches and had turned off all the lights in the room. I smiled weakly, and headed straight for a table of pinot noir, sipped a bit too eagerly, and began to choke so badly that I had to exit the room to the hallway to finish my coughing fit in private. When I looked up, there were two friendly and colorful conferees there, both offering to give me the Heimlich should I need it. Serendipitously, they turned out to be two of my favorite people at the conference. Some people, I hear, gracefully meet and greet their way around a room full of new people. I found that turning off all the lights, then choking and running out in the hallway also works as an attention-getting alternative.
The last evening of the conference was a Farm to Table dinner where beautiful local fresh food was served up on elegant platters, family style, around tables of eight. The food and the company were both amazing.
Pretty Vegan Appetizer of risotto, white asparagus, beets and pesto
Me, Rachel & Carolyn ready to dig in to the Farm to Table Meal at International Food Bloggers Conference
Here’s a peek at the menu.
My favorite was the grilled yellow watermelon and the buttery blackberry shortcake.
Inspired by the simple but flavorful use of fresh local fruits and cheeses and honeys, I came home and invented this easy, elegant sweet-savory recipe using tree-ripened peaches (broiled with just a touch of butter and sprinkle of brown sugar and sea salt), soft pungent Gorgonzola and silky sweet honey. It makes for a pretty appetizer or dessert, especially tasty on a summer eve with a glass of wine.
And you know that if this clutzy cook can make this dish – anyone can!
This is Jackson, exhausted after 5 days of food, fun and family in Portland. His mother and I felt the very same way!
The Littlest Foodie of the Family, Worn Out from All the Fun!
Broiled Peaches with Gorgonzola and Honey
Serves 2
Ingredients:
2 fresh peaches, cut in half, pitted
1 oz. soft Gorgonzola or blue cheese
2 t. butter
Pinch sea salt
Pinch brown sugar
3 T. honey
Directions:
Put Oven on Broil.
Place peaches cut side up in a square Pyrex pan. Put 1/2 t. butter in peach pit indention. Sprinkle tops of peaches with tiny pinch of salt and sugar. Broil the peaches about 4 inches from heat source until the tops turn golden brown in spots. Serve each person two peaches, pour any juices in pan over them. Dot the tops of the peaches with soft crumbles of Gorgonzola or blue cheese. Drizzle peaches evenly with honey.
Vegan Option: Substitute Earth Balance for butter and finely chopped cashews for cheese.
Other Options: Try this method with other juicy fruits (apricots, pineapple, plums) and other soft or crumbly cheeses.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Broiled Fresh Peaches with Gorgonzola and Honey
The URL: http://wp.me/p1UwM9-EN
© Copyright 2012 – All Rights Reserved
Kid-Friendly, Vegan-Friendly, Simply-Friendly – Alberta Street in Portland
Posted: August 30, 2012 Filed under: Reviews, Uncategorized, Vegan | Tags: alberta arts district, Alberta street portland, kid-friendly portland, oakshire overcast espresso stout, vegan buffalo wings, vegan chicken fried steak, vita cafe Leave a comment
Vita Cafe in Portland’s Alberta Arts District.
My first post-convention meal in Portland was a quarter of a mostly brown avocado and a peanut butter bagel I scrounged together from snacks I packed in my suitcase. Not exactly the kind of veg-friendly Portland grub I had been anticipating.
After the International Food Blogger Conference this weekend, my mom and I (and baby foodie Jackson) met up with my sister-in-law and nephew to explore Portland. By a miracle of God, we squeezed three adults, a baby in a car seat, a toddler in a booster, four suitcases, two backpacks, one diaper bag, two totes filled to the top with swag from the conference, a stroller, and a bag of legos into a little Toyota Corolla. Starving, we headed to the new hotel to unload and get ready for an early dinner, but the hotel didn’t have our room ready. Not willing to drive much farther in these cramped quarters, we settled on having dinner at little diner down the street. The vegan options were sparce, even the veggie burger had dairy in it, so I ordered a side of avocado and went to my car to make a pb sandwich from the food I’d packed for our trip.
At least Jackson didn’t mind eating a peanut butter sandwich, his new favorite lunch, for the fourth day in a row. He was much more interested in hanging out with his big cousin George than food anyway.
My nephew George, always on the look out for super hero attire, turned Jackson’s bib into a cape. Jackson watching the birds with his Nonny and big cousin.
I, on the other hand, was still hungry. I decided to hold out for the real deal. That night we headed to Alberta street, apparently the new up and coming vegan hot spot in Portland.
We walked into a hip little restaurant with big windows open to the street and a dessert counter that had my stomach growling before we even saw the menu. The cool air gently breezed through the restaurant and for a moment I thought it was November. It’s been so long since this Texas girl has felt cool outside air. Aaaah.
It must have been that feeling of crisp Fall air, but I looked at Vita Cafe’s menu with tons of vegan options and settled on beer and wings: an espresso stout (a coffee lovers dream beer) and a Buffalo Tofu Wrap. I actually made and blogged a very similar recipe back in 2010 on my old food blog, Life in Bites. This wrap took me right back to those early days learning how to cook a plant-based diet and finding my passion for being in the kitchen. The next day we came back to the same place for lunch and we ordered their Buffalo Things appetizer to share. Even someone with a tofu aversion would love these spicy fried bites. I continued with my fried food fest and had a Tempeh “Chicken” Fried Steak with mashed potatoes and almond gravy. The waiter told me they are known for that dish. I could see why. Amazing. Who knew I would find an old favorite southern comfort food in Portland, Oregon.
“Chicken” Fried Steak with Almond Gravy. Very close to what I remember a good CFS tasting like. Dare I say better?
Buffalo bites. Ooops, looks like someone dove right into the ranch before we took a picture. Capturing pictures while dining in a group with two kids is no easy task!
Night time pictures didn’t turn out great. It was much prettier in person!
Smooth, rich and slightly sweet, this local (Eugene, OR) Espresso Stout by Oakshire Brewing was one of the best beers I’ve tasted.
Mom’s Supergrain Salad and Thai Coconut Soup. (Sorry for the bad pics, but mom raved about this salad.)
Julie had a beautiful Mediterranean appetizer plate and Jackson had a delicious house-made veggie burger.
We ordered a piece of raw toffee cheesecake to go. I dropped the box on the side before I could get a picture of it, but it was one of the best desserts I’ve ever tasted. I would fly back to Portland just to have another slice.
Not only was Vita Cafe a really cool place with plenty of vegan options, they also encourage you to bring kids along. They had toy boxes in the waiting area and kids eat for $1 between 5-7 every day. The kids menu included a veggie burger, vegan mac-n-cheese, nachos (vegan or regular), among other items and all in really generous portion sizes. I forgot Jackson’s sippy cup in the car and they even had a sippy cup for him. Nice touch.
George was pretty thrilled with his cheesy vegetarian nachos.
Hanging out the open airy windows at Vita Cafe.
George, my nephew and mom’s grandson, lives in Seattle. He loves his Nonny even more than cheesy nachos!
Within walking distance, there were several other cool spots, like Back to Eden Bakery and Dovetail Bakery, both award winning vegan bakeries, Salt & Straw ice cream parlor, several veg-friendly food trucks, Caffe Vita Coffee Roasting Co, and more.
Sip – An all vegan drink truck on Alberta Street.
VegNews Magazine voted Back-to-Eden as 2012’s Vegan Bakery of the Year.
While the others had ice cream from Salt & Straw, I had an amazing chocolate cream pie from Back to Eden.
A funky little restaurant across the street from Vita Cafe.
Julie and George on Alberta Street on a quiet Monday afternoon.
Portland hipsters.
A funny little sign on Alberta Street. “…we hold no social bias and welcome all for non-authentic tacos and over-ambitious cocktails.”
Alas, my quest for a veg-friendly, kid-friendly, simply-friendly Portland foodie experience was conquered. If you’re in Portland, skip the chain diner and run straight to Alberta street.
Food Bloggers Conference, Portland
Posted: August 28, 2012 Filed under: Uncategorized Leave a commentAs I write this, it is getting late and Rachel and I have a 5:30 wake up call to head back to our respective cities after 5 glorious food-and-fun filled days in Portland. The first 2.5 days were spent at the convention with our editor, Carolyn McCready from Zondervan and 250 food bloggers from all over the country. On Sunday afternoon, my daughter in law Julie and grandson Georgie drove down from Seattle to join us for 2 nights and 2 days of additional food and play.
Since I’m too tired to talk, or write sensibly, I thought I’d just share some pictures from the past few days, with a promise to describe our foodie adventures in more detail once we’ve had a goodnight’s sleep and are back in our homes and routines. Love to all our readers!
Rachel and I at the Farm to Table Dinner, the last night of the Foodista International Food Blogger’s Conference. Such fun and our brains are bursting with new information, along with our waistlines from great Oregon inspired food
Rachel brought Jackson to the Food Bloggers Convention. She’s raising him in the kitchen, letting him teeth on measuring spoons!
Our wonderful friend and editor, Carolyn McCready, not only joined us at IFBC, and edits our books — but she served as a tour guide to downtown Portland. My favorite stop was Powell’s … a book lover’s dream.
From gourmet dining to eating-out-with kids. My daughter in law Julie and her grandson Georgie joined us on Sunday and we all fell in love with this place called Vitas, a fabulous vegan restaurant, in an eclectic and fast-growing “foodie” neighborhood.
Jackson closing his eyes, savoring a first bite of vegan burger. More photos, food pics and words to come…. when we get back home and rest up!!
Balsamic Blistery Potato Chips
Posted: August 24, 2012 Filed under: Sides, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: balasmic oven fries, balsamic, chives, green onions, oven fries, potato chips, potatoes, ranch dressing, salt and vinegar oven fries, vinegar and oil potato chips 3 Comments
I do believe that if my husband Greg were to choose foods that make up his “dream meal,” it would no doubt have Kettle potato chips on the plate. I’m just not sure if they would be a side dish, or the main attraction. I dare not leave him alone in the house with a bag of thick cut potato chips because he cannot stop until he’s eaten them all, and by this I mean turned the bag upside down, shaking any remains of potato and salt into his mouth. He loves them too much to have them readily available, except for very special occasions.
“When did you start loving potato chips so much?” I asked him.
He grinned and said, “When I was a kid, I’d ride my bike home from school and of course I’d be starving. Then I’d plop in front of the TV with a bag of potato chips and eat the whole bag while I watched three episodes of Star Trek in a row.” He sighed,then added. “It was heaven. My favorite ones were Bar-B-Q and I’d lick all the goody off the sides before eating them. It was before my parents divorced, and I just remember it as a simple, happy time.”
My husband just gave a perfect example of “taste memory” – when something you eat triggers warm happy memories. I was inspired to create some potato chips that Greg could savor and enjoy, that would give him those warm fuzzy “taste memories,” but would do his body more good than harm. Last week I tried an experiment that turned out amazingly well. Rather than baking sliced potato rounds, I broiled them on both sides until “blistery.” In a word: fabulous. They are a great cross between an oven fry and a chip. Greg loves them!
The following recipe is just one version of my Blistery Potato Chips, made with a balsamic-pomegranate vinegar, but you can create 50 Shades of (Homemade) Lays (Potato Chips) with a little imagination, a couple of sliced potatoes, some olive oil and great variety of herbs or spices. Let your imagination go wild.
Try them as a healthy snack for you or the kids, or a quick, easy, delicious side dish with any meal. We especially love them with Chili Lime Catfish and coleslaw.
What are some foods that bring warm happy memories to your mind?
Blistery Balsamic Potato Chips
Heat Oven to Broil.
Serves 2-4 people (depending on size of potatoes and appetites)
Ingredients:
2 Idaho potatoes, washed but not peeled, sliced thin (about ¼ inch)
¼ cup olive oil
2 T. balsamic vinegar (I used pomegranate balsamic)
Sea Salt (fresh ground if you have it on hand)
1 T. chopped green onions or chives (optional)
¼ c. catsup, BBQ sauce, or Ranch dressing for dipping (optional)
Directions:
Place sliced potatoes in a shallow bowl and sprinkle with vinegar. Using clean hands, toss them around until they begin to soak up some of the vinegar. Add in the oil and do the same.
Lay “chips” on a big cookie sheet, spread apart and not touching each other.
Lightly sprinkle them with sea salt. Broil about 4 inches from broiler on one side for 3 minutes or so, or until golden brown in spots. Remove try from oven and turn over all the chips, sprinkle this side with more salt and put back under the broiler until the tops are golden brown. Remove from oven. The bottom side of the potatoes will have by now “blistered” and turned an even prettier shade of brown. Taste one as soon as they are cool to see if more salt may be needed. Garnish with chopped green onions or chives if you like. Serve with a side of Ranch Dressing, BBQ sauce or catsup if desired.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Balsamic Blistery Broiled Potato Chips
The URL: http://wp.me/p1UwM9-DQ
© Copyright 2012 – All Rights Reserved
High Protein Granola Bars
Posted: August 22, 2012 Filed under: Breakfast Foods, Gluten Free, Snacks, Uncategorized, Vegan, Vegetarian | Tags: dairy-free, gluten-free protein bar recipe, healthy high protein granola bar, pea protein, soy-free, vegan breakfast bar recipe Leave a comment
High protein granola bars. Easy to store, pack, and send to work or school.
Rachel, the daughter
Jared started back to school this week. He’s been back to coaching duties for awhile, but Monday was his first official school work day, dressed in his khakis and polo and reporting for a new position (same school, new role). And after my mom, Jackson, and I get back from the International Food Blogger Conference in Portland this weekend, Jackson will be starting “school” too. It’s really just a Mother’s Day Out program two days a week, so I can go to my “office” (ie, Panera Bread or Starbucks) and write. It still means getting him his first nap mat and backpack and lunchbox, which is totally what getting ready for school is all about, right? Do you think he’ll need a Trapper Keeper, too!? I seriously fought the urge to buy one when I was at the store the other day. Ten years later and August still feels slightly incomplete without picking out a new Trapper Keeper and non-skid sneakers for gym class. 🙂
Since our lives are about to be on-the-go, I’m testing some grabbable, packable, reheatable recipes for our work and school days. Several of our easy-to-pack lunch recipes were featured a couple of weeks ago on We Are Teachers, a site full of great resources for teachers, and it inspired me to do the same for snacks and breakfasts.
I’m quite adjusted to Jackson and I’s leisurely morning routine of coffee & cereal or a smoothie for me and oatmeal for him. I sip my second cuppa joe while Jackson plays outside. We share a mid-morning snack. I shower. And before we know it, it’s time for Jackson’s first nap. Most days, I really don’t start being productive until 10:00 or 11:00 when he’s gone down for his nap. Breakfast is going to have to be super easy in order to get me up, dressed, and out of the house by 8:30 am.
One of our favorite on-the-go snacks or breakfasts are Luna Bars (Yep, my manly husband is not ashamed to eat The Whole Nutrition Bar for Women). I do love them, but they are processed and aren’t organic and their shiny wrapper gets my one-year old son completely excited and he insists on having a bite too. Then I have to either deal with a meltdown or give him a bite and feel guilt that my toddler adores packaged processed foods. The last two mornings, he has brought me a box of cornbread mix and ended up in tears trying to get me to open it for him. I don’t know what he thinks is in there, but he’s pretty certain if it comes in a box or a wrapper it must be delicious.
I made my own granola bars today that I feel completely fine sharing with my toddler and that my husband can feel truly manly about eating. They are gluten-free, dairy-free, and soy-free and have almost 8 grams of protein per bar. The only sugar is 1 T. of honey and 2 dates for 8 bars.
Now if I can just figure out how to get them in a shiny package and cardboard box for Jackson.
Easy on-the-go breakfast or snack. (Ignore my unmanicured fingernails!)
High Protein Granola Bars
Makes 8 bars
Ingredients
1/2 c. peanut butter
1/4 t. vanilla extract
1 t. honey
1 T. chia seeds soaked in 3 T. warm water
1/2 c. oats (gluten-free oats will make this recipe entirely gf)
1/2 c. puffed brown rice cereal
1/2 c. finely chopped almonds (or sliced almonds)
1 T. pea protein powder (or your protein powder of choice)
1 T. cacoa nibs
2 dates, finely chopped
1/4 t. cinnamon
Directions
Preheat oven to 350.
Combine peanut butter, honey, and vanilla in a medium sauce pan and warm over medium low heat until melty. Add remaining ingredients and stir until it’s all combined and coated with peanut butter mixture.
Pour onto a parchment-lined pan and spread out to a 1/2 inch thick square. Cut into 8 bars.
Bake for 15 minutes. Remove and let cool completely before moving. They will harden as they sit out, but are not a really crunchy granola bar.
They fit perfectly into this sandwich/snack container. Confession: I bought and used this in high school, long before having a little boy to pack lunch for was on my radar.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: High Protein Granola Bars
The URL: http://wp.me/p1UwM9-DC
© Copyright 2012 – All Rights Reserved
Avocado Cucumber Sesame Salad
Posted: August 20, 2012 Filed under: Appetizers, Asian Dishes, Sides, Uncategorized, Vegan, Vegetarian, Veggies | Tags: avocado, cucumber, salad, sesame 9 Comments
My sister and my nieces, Whitney and Tori, age 9 and 11, are here this weekend and we are enjoying them so much! The youngest one, Whitney, is quite the food connoisseur, and has made me feel like the best cook on the planet with her over-the-top compliments. She describes the food on the end of her fork as one would describe a fine wine, “I can taste the layers of flavor! The hint of coconut, the tang of pineapple…”
As soon as she arrived from Texas she asked if we could make my sweet n’ spicy meatloaf again, together. She remembered it from three years ago, when they last came to Colorado! We did, and she said she loved squashing the meat and the seasonings together with her bare hands. When she took a bite of the cooked finished meatloaf she raised her hands, rolled her eyes heavenward and exclaimed, “This is even better than I dreamed it would be!”
Yesterday, I let the girls paint pictures outside under our tree and beach umbrella, and then made them each virgin cocktails. (Cranberry Sprite, OJ and slices of lemon, lime and orange on ice.) Whitney took one sip and said, “This is delicious! In fact, it is as good as meatloaf!” I wonder how many bartenders have had compliments like that. “This Long Island Tea is as tasty as meatloaf!” Gotta love kids.
With such an appreciative food critic in the house, it really spurred me on to bring out my inner chef. This is a very simple Asian salad that packs a powerful burst of flavor with very few ingredients, one the whole family loved! The key is the salt. Be sure to use sea salt, the best you can find. McCormicks now has a sea salt grinder, where you can grind fresh flakes of sea salt on to your food. It is quite good! You will be amazed how good fresh sea salt can be and the “layers of flavor” that come from using the finer, gourmet versions of it. This dish combines the smooth, richness of avocado with the crisp crunch of cucumber, the warmth of sesame oil and sesame seeds, and that final touch of freshly flaked sea salt. So easy, but so gourmet at the same time. I guarantee you, it is even as good as meatloaf!
Avocado Cucumber Sesame Salad
Serves two to three
Ingredients
1 ripe but still firm avocado, cut in bite sized pieces (we like a lot of avocado, so I sometimes double the avocado in this recipe)
1/2 English cucumber (or regular cucumber with seeds removed , but peel left on) cut in bite sized pieces
1 t. fresh lime juice
pinch sugar
1 T. sesame oil
1 t. sesame seeds (toasted, white or black seeds –black seeds are actually quite pretty, but I did not have them on hand)
fresh sea salt to taste
Directions:
Gently coat the sliced avocado and cucumber in a bowl with lime juice, pinch sugar, sesame oil and seeds. Sprinkle generously with sea salt. Serve in a low-rimmed edge blow or plate.
Sweet n’ Savory Asian Meatballs
Posted: August 18, 2012 Filed under: Appetizers, Asian Dishes, Uncategorized | Tags: Asian meatballs, green onions, hoison, jasmine rice, meatballs, sesame seeds 2 Comments
(Becky, the Mama.)
“Now, that’s a good meatball,” my husband said as he took a bite of these amazingly moist Asian meatballs.
Quick. Name the scene and the movie that came to my mind in that moment.
If you guessed the scene with Rosie and the meatballs from The Wedding Singer, well, you get this free recipe for meatballs in your inbox today!
And if you didn’t guess correctly, you not only get the recipe free, but here’s the dialogue from the movie that left me smiling.
Adam Sandler is teaching a darling little old lady singing lessons, so she can sing to her husband on their 50th wedding anniversary. As he turns to leave after the lessons Rosie says, “But your payment!” And Adam Sandler’s character Robbie says, “My payment. Can I get it to go?”
Rosie calls from the kitchen, emerging with a sauce pan. “You’re such a sweet boy…letting an old woman pay you with meatballs.”
Robbie dismisses her protest. “They taste so good, it’s like I’m ripping you off.”
“I don’t have any clean Tupperware.”
“All right, definitely next time.”
“Don’t be silly. Now hold out your hands.”
He obeys and she plops a giant messy meatball in each of his hands and encourages him to taste one on the spot. He sweetly obliges, in spite of the awkwardness and takes a bite, then looks up at her and smiles. “That’s a good meatball.”
Let me tell you, the recipe for these meatballs are so good you’ll have people begging to eat them out of their hands!
They are made from ground turkey, so it is a surprise how moist and savory they taste. The sauce is just to die for: thick and rich, sticky with hoison sauce balanced by the tang of lime and vinegar and chopped green onions. Serve over rice with assorted chopped veggies and you’ve got a one bowl wonder.
Unless, that is you prefer to skip the fork and bowls, and eat them with your hands, Wedding Singer style.
Sweet n’ Savory Asian Meatballs
Serves 4
Preheat over to 400 degrees.
Ingredients for Meatballs:
1 lb to 1.25 lb ground turkey
3 peeled cloves garlic
1/4 red onion
1/2 t. salt
1 t. pepper
1 T. sesame oil
1 T. olive oil
1 egg
1 1/2 pieces soft fresh bread, torn into small pieces
1 inch square, fresh peeled ginger
Directions for Meatballs:
Put all ingredients into food processor and process the above into a thick meatloaf like mixture. Add more oil or a little water if needed to keep the processor moving. Roll and pat this mixture into 1 1/2 inch meatballs. Mixture will be a little sticky so you may want to grease your hands with a little olive oil, to help the process. (They don’t have to be perfectly round either… ) Don’t worry, the meatballs firm up beautifully, but also stay moist, when cooked. )
Bake uncovered 400 degrees in an oblong Pyrex pan that has been sprinkled with olive oil, turning periodically, and baking until the meatballs are golden on the outside and cooked on the inside about 20 minutes. If they are cooked through but not browned, run them under the broiler to get the outsides nice and brown and crispy!
Ingredients for Sauce:
2/3 c. bottled hoison sauce
1/4 white or rice vinegar
1 grated garlic clove
1 t. grated fresh ginger
1 T. soy sauce
Juice from 1/2 fresh lime
1 T. sesame seeds
2 T. chopped green onion
Directions for Sauce and Putting it All Together:
Put first 5 ingredients into a big sauce pan, and simmer for about a minute, until good and hot. Add juice from lime and then, gently put cooked meatballs in sauce and cover them all with sauce, heating until the meatballs are nice and hot.
Sprinkle with sesame seeds and chopped green onion. .Serve over rice (jasmine is our favorite) with any steamed or sautéed vegetables that you like. (May also garnish with chopped peanuts and cilantro and additional lime or hot sauce, if you like.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sweet n Savory Asian Meatballs
The URL: http://wp.me/p1UwM9-D3
© Copyright 2012 – All Rights Reserved
Powerhouse Chocolate Pudding Pie
Posted: August 15, 2012 Filed under: Breakfast Foods, Uncategorized, Vegan, Vegetarian | Tags: baby friendly desserts, cashew crust, chia seeds, chocolate chia pudding, cocoa powder, gluten-free, guiltless desserts, healthy desserts, healthy snacks for toddlers, no bake, vegan 10 Comments
This treat is sweet and creamy and crunchy and chocolately and HEALTHY. Not just healthy for a dessert or healthy-ish. Every ingredient is nutritious. You could eat it for breakfast or feed it to your kids for breakfast. They’ll think you are the coolest mom, and you will be (for reasons they’ll understand when they are 30).
(Rachel, the daughter)
There’s this cake my mom used to make. You’ve probably had a version of it. It has a shortbread crust, a layer of chocolate pudding and whipped cream topping, and maybe a sweetened cream cheese layer too. In some circles it’s known as “Better Than Sex in a Pan.” I’ve never had sex in a pan, so I can’t attest to that, but I do remember sitting on a bar stool at the kitchen island eating it strait out of the pan and being very satisfied.
It’s been a long time since I’ve had it (the dessert, that is), but I’ve been craving that shortbread crust and chocolate pudding combination for the last few weeks and trying to think of a healthy vegan version. Yesterday, I saw a recipe for chocolate chia pudding on the Engine 2 Diet’s Facebook page. They had frozen it into “fudgsicles.” Clever. Immediately, I was reminded of my favorite crust that I use in my frozen No Bake Apricot Bars. Made out of cashews and oats, it is rich and buttery like a shortbread cookie. It would be perfect for a cold puddin’ pie.
Chia seeds are like a nutritional powerhouse and they have virtually no taste. I put a tablespoon in my oatmeal and my smoothies. They basically offer all the nutrition of flax seeds, except they don’t have to be ground for our body to absorb the nutrients and they don’t have a strong taste like I find flax often does. The seeds absorb liquid and become gel-like, which is how they turn almond milk into “pudding.”
Chia Seeds
Jackson devoured the pudding and the frozen bar I gave him. I used dates to sweeten it, so I had absolutely no reason to feel guilty for giving my one-year old this dessert. In fact, it’s good for him. He needs the healthy fats from the cashews, coconut oil, and coconut milk; the fiber and protein from the oats; the omegas from the chia seeds; and the heart and skin protection from the flavonoids in cocoa powder (a super food for toddlers).
My little puddin’ pie. Why do boys always get the long eyelashes?
Oh, and I assure you, I don’t post a recipe I don’t love…so you know I loved it just as much as Mr. Long Lashes up there did.
Served frozen (as shown here) or refrigerated (as shown at the top of the post).
Powerhouse Chocolate Pudding Pie
Inspired by FatFree Vegan and Oh She Glows (two of my favorite vegan bloggers)
(NOTE: Plan ahead for this recipe. The pudding must sit for at least an hour and up to overnight.)
Pudding
- 1 c. nondairy unsweetened milk
- 3 T. full fat coconut milk (from a can)*
- 3 dates, pitted and chopped (soak in a little warm water if they are tough or your blender isn’t very strong)
- 2 t. unsweetened cocoa powder
- 1/2 t. vanilla extract
- 3 T. chia seeds
Crust:
- 3/4 c. whole cashews (raw, toasted, roasted – whatever you have)
- 3/4 c. regular oats (for Gluten-free, use GF oats)
- 1/4 t. kosher salt (omit if cashews are salted)
- 3 medgool dates, roughly chopped
- 1/8 cup coconut oil, melted
Optional Toppings
- Sliced Bananas
- Toasted coconut
- Toasted almonds
- Whipped coconut cream
Kitchen Gadgets
- Blender
- Food processor
Pudding Ingredients
Directions
Pudding
In a blender, combine the first five pudding ingredients. Pour into a tupperware bowl with a lid and add chia seeds. Use a whisk or fork to stir in chia seeds. Stir every five minutes or so until all the chia seeds have started to swell a little and turn light grey. Cover and store in the refrigerator for a minimum of an hour, overnight is best. Stir it every so often if you can. You are looking for the seeds to lose all of their crunch and absorb the liquid until it looks like pudding.
The chia seeds immediately start to thicken the almond milk mixture. This is after stirring a couple of times.
Crust
Spray an 8×8 pan with non-stick cooking spray. In a food processor, process cashews, salt, and oats until a fine crumble forms. Add dates and process until crumbly again. Add coconut oil and process until sticky. Press into pan to form a crust. Freeze for five minutes to harden or until the pudding is ready.
My favorite crust for no-bake desserts.
Pour the pudding over the crust and either refrigerate or freeze. Either way is delicious. The refrigerated version is a little crumblier and I’m assuming only keeps for a day or two. I loved it with a few sliced bananas on top. The frozen version comes out in nice bars and if kept covered tightly should keep for a few weeks.
(Update: After two batches and several taste tests, I decided I prefer it refrigerated rather than frozen. Both are good, but the refrigerated version reminds me of chocolate cream pie…mmmm.)
*Freeze leftover coconut milk in an ice cube tray. You can add it to smoothies, oatmeal, or make coconut covered cherries with it later.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Powerhouse Chocolate Pudding Pie
The URL: http://wp.me/p1UwM9-CK
© Copyright 2012 – All Rights Reserved
Chili Lime Southern-Style Catfish
Posted: August 13, 2012 Filed under: Fish, Gluten Free, Seafood/Shrimp, Uncategorized | Tags: catfish, chili lime, chili lime catfish, cornmeal, fried catfish, pan-fried catfish, pan-seared catfish., Tajin spice 1 Comment
Chili Lime Southern Style Catfish
(Becky, the Mama)
As the story in our family goes, one day my father took my little brother David and my little sister Rachel out to the bank of a lake to cast a line and do a little fishing. If you’ve ever taken children out fishing, you know you do very little ACTUAL fishing. It’s mostly about putting on lost bait and untangling lines. David was probably about eight at the time, and Rachel about age five. To this day, my sister is an “observer” and “information gatherer.” If you saw Friday’s post you know my sister also grew up to write humor, but where I tell stories (often about the messes I seem to get in with uncanny regularity), Rachel is more Seinfield-like, finding humor in everyday quirky observations.
Anyway, she keenly observed my brother cast line after line with a ball of catfish bait attached to the hook. We called this horrid, sticky black concoction, “stink bait,” and to this day I don’t think I’ve smelled anything worse in my life, including my teenage sons’ gym socks. Apparently, however, catfish adore it. My father and brother would each cast their lines, and when they reeled them in, it would come back empty — the bait gone, but no fish — over and over and over again. Rachel took all this in, and about the fifth time the bait disappeared she shook her head slowly back and forth, and dryly concluded, “I know a catfish who’s gonna be sick.” To this day we chuckle knowing she assumed one fish and one fish only consuming all that bait. From then on when anyone in our family declared they were eating too much and feeling “stuffed,” someone would pipe up with, “I know a catfish who’s gonna be sick.”
If, however, you are lucky enough to be better at catching catfish than feeding them, then…boy, do I have a recipe for you! And if you don’t have access to a pond or lake, no worries. It is easy to find good fresh farm-fed catfish in larger supermarkets and most of it has never been frozen. This easy recipe turns out a fish that is crunchy, slightly spicy with a great lime tang on the outside, moist and flakey on the inside. This is a slight twist on a southern favorite that is wonderful with a side of coleslaw and some oven-broiled sliced potatoes. (Recipe for these potatoes coming up this week!)
NOTE: Rachel and I are staring at the final months before a book deadline, and in order to have time to write it, we’re going to begin posting this food blog three days a week instead of five. Typically this will be Monday, Wed, and Saturday.
CONGRATULATIONS to Erin MacPherson AND Megan DiMaria! Both of you will be receiving a free copy of my sister’s new book, The Well-Lived Laugh. Thanks so much for participating on Friday.
Chili Lime Southern-Style Catfish (with Oven Baked Potato Rounds)
Chili Lime Southern-Style Catfish
Ingredients:
4 medium sized catfish fillets
1 c. cornmeal
1 t. grill seasoning (or 1/2 t. salt 1/4 t. pepper and 1/4 t. garlic powder)
1 t. Tajins chili-lime spice (If you don’t have this, substitute 1/2 t. ground red pepper and zest of one lime)
Tajin chili lime spice — usually near Mexican food aisle of grocery. You can also order it from Amazon. Delicious, too, on fresh mangos and pineapples.
1 fresh lime, cut in half
sea salt
1/2 cup healthy oil — I like a combination of coconut and olive oil (to equal about 1/4 inch in your pan of choice)
Directions:
Heat oil in iron skillet until it is sizzling hot, on medium high. Gently rinse fish fillets with fresh water and pat dry. Squeeze a little fresh lime juice over all the fillets, both sides. Then sprinkle both sides of fillets with some good sea salt. Pour cornmeal on a plate or shallow wide bowl and mix in the grill seasoning and chili lime spice. Place fillets, one at a time, in cornmeal mixture pressing the fish into it until it is lightly coated all over.
Using tongs, lay each fillet into the sizzling oil. Let cook until the bottom is golden brown and crisp, then turn over and cook the other side. Don’t crowd the pan too much, cook in batches.
When done, remove to a paper towel and let any of the extra oil drain off. Test a bite to see if it needs more seasoning and if so sprinkle with additional Tejon or sea salt while it is still hot. Serve with tarter sauce or fresh lemon or lime, or cocktail sauce.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Chili Lime Southern-Style Catfish
The URL: http://wp.me/p1UwM9-Ck
© Copyright 2012 – All Rights Reserved
“Carrot Cake” Chutney (Topping for Cream Cheese & Crackers)
Posted: August 10, 2012 Filed under: Appetizers, Desserts, Giveaways, Jams, Sauces and Dressings, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: carrot cake, carrot cake chutney, carrot jam, carrots, cracker toppings, cream cheese, dips, pineapple, raisins, spreads 9 Comments
Carrot Cake Chutney served on atop crackers and whipped cream cheese
(Becky, The Mama)
I named my wonderful daughter “Rachel,” after my wonderful sister Rachel St. John-Gilbert.
My sister Rachel, with my grandson Georgie, on our Girlfriend Getaway to Seattle
Little did I know when my baby girl was born, that one day she and my sister and I would all write books. My sister’s newest book has just been released: The Well-Lived Laugh: Designing a Life that Keeps You Smiling. I think it is her best book to date. You’ll laugh, you’ll be inspired, you’ll let go of unnecessary pressures. Just trust me. Buy it or download it (click on picture of book, below, to go to Amazon), beg or borrow it. Or enter to win a copy right here. (Details to follow.)
KINDLE EDITION JUST $2.99 TODAY ONLY
My sister describes herself as an “offbeat observer who uses her wit to weave together comic takes on the ordinary.” I can testify that she is a connoisseur of life’s small joys, squeezing every drop of happiness from any tiny, remotely fun or interesting experience. Here is a picture that my grandson George took of my sister on a recent trip to Seattle. This was our first stop, a quiet Asian tea house down the street from Pike’s Market. I swear, she’d only had one sip of a mild jasmine tea. But leave it to my sister to find it a euphoric experience.
My sister in joyous rapture after a sip of green tea. (Julie, my daughter-in-law laughs and looks on. My grandson George, age 5, snapped the picture!)
I love receiving presents from my sister Rachel, because she thinks of the most unusual, wonderful, slighty quirky gifts. For my birthday this year she gave me a little battery-powered milk foamer and a tiny Vietnamese coffee maker. (Which she promises to show me how to operate someday.) She may send adorable comical napkins for me to use at my next party, or a unique and tasty gourmet treat. One year on my birthday, she mailed me pretty jar of something called Carrot Cake Jam. Or was it Carrot Cake Chutney? Anyway, whatever it was called, it was AMAZING. Rach told me to put some cream cheese on a cracker, top it with the carrot mixture, and wait for my mouth to get very happy. So I did as I was told and about twenty minutes later, there was nothing left in the jar. Years later, I would sometimes think about that “perfect bite” of sweet-piquant cinnamon and slighty crunchy carroty-raisin goodness, mixed with the smooth salty flavor of cream cheese and crackers…. and feel sad that I’d probably never come across a jar of that yummy Carrot Cake Watchamacallit ever again.
Then last night I decided to create, to the best of my ability, a similar version. Eureka! I did it! This stuff is amazing on crackers, but also a fun carrot cake “mix-in” for yogurt or ice cream or atop almond buttered toast. An easy and unique treat to serve at your next party or bring to a hostess. .
Now, before I forget: For a chance to win my sister’s new book, simply leave a comment below letting us know that you re-tweeted or pinned or facebooked this post (or any other you like from our blog), or liked my sister’s fan page. We’ll put your name in “the bowl” and pick the lucky winner to be announced next week.
Carrot Cake Chutney
Carrot Cake Chutney
Makes about 1 1/4 cups
Ingredients
5 medium sized carrots (preferably organic) peeled and chopped into 1 inch pieces
1/3 cup well drained crushed pineapple
1/3 cup agave nectar
1 T. brown sugar
Pinch salt
½ t. vanilla
2 t. cinnamon
3 T. raisins
2 T. white vinegar
Directions:
Process carrots in a food processor or blender until they are about the size of oatmeal flakes, small and just a little bit chunky.
Processed carrots to a tiny dice
Mix the carrots with all the ingredients above and simmer in a skillet on medium low for about 5-8 minutes or until the carrots are tender-crisp and the syrup is thick and reduced by at least half, most of it absorbed into the carrots and raisins. (With only a tablespoon or two of syrup remaining in pan.) If you’d like your chutney to have a bit more kick to it, add another teaspoon of vinegar or a squeeze of fresh lemon, once you’ve removed the pan from the burner. Cool and put in a tightly covered container in the fridge to let the flavors mingle and intensify. Serve cold with a small spoon, along side a plate of crackers and a small bowl of whipped cream cheese.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: “Carrot Cake” Chutney
The URL: http://wp.me/p1UwM9-BY
© Copyright 2012 – All Rights Reserved
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 