Exciting Announcement: “We Laugh, We Cry, We Cook” Will be a Book!
Posted: June 11, 2012 Filed under: Book News | Tags: author, becky johnson, book announcement, book contract, christian food humor, food blog, food books, humor books, mother daughter blog, mother daughter books, rachel randolph, we laugh we cry we cook, zondervan 19 Comments
“My Nonny and Aunt Rachel have been keeping a secret. But I can’t stand holding it inside anymore. It’s time to tell!” (George, Becky’s grandson, age 5)
(Becky, the Butter Lovin’ Mom)
We’ve been keeping a secret for about a month, but finally have the go-ahead to make the GRAND ANNOUNCEMENT!!!
My daughter and co-author of this blog, Rachel Randolph, and I are deliriously happy to share that we have signed a two book contract with Zondervan Publishing!
Becky, signing her part of the book contract for We Laugh, We Cry, We Cook with Zondervan Publishers.
Baby Jackson helping his mother, Rachel, sign her part of her very first book contract. A two book deal! Woo hoo!
Our editor, Carolyn McCready, is a longtime friend and one of my favorite people on the planet. Not to mention one of the most talented editors and nicest people I know. Carolyn and I (Becky) worked together on many fun projects at Harvest House Publishers, where we grew from editor/author to close friends. Those were some of my happiest days in publishing, and we are delighted to find ourselves working together again.
Carolyn McCready, longtime friend and editor for this project!
The first book is slated to have the same title as this blog, We Laugh, We Cry, We Cook, and will debut in the fall of 2013. We’ll wait to announce the name of the second book as a future surprise.
The literary agent for this project is none other than my husband, Greg Johnson, president of Wordserve Literary Agency.
Greg Johnson, our literary agent, President of WordServe.
The first book will be about our unique mother-daughter journey thus far, our mutual love of cooking, storytelling, and laughter, along with the challenges that our differing styles and personalities bring to the kitchen table. Rachel is a Type-A Vegan, and I am a Type-S (Scattered) Butter-Lovin’ Mama. This poses plenty of opportunities for humor, mutual understanding, acceptance and biting our tongues.
Yes, writing is a family business, and has always been, for me. I can’t believe it has almost been twenty years since I wrote my first book (Worms in My Tea & Other Mixed Blessings) with my mother, Ruthie Arnold.
The first book I ever wrote, with my mother, Ruthie Arnold, almost twenty years ago now!
My daughter Rachel was just a little girl with a curly pony tail when I began pounding the typewriter (my “office” was my bedroom closet), learning all I could glean from my mom, who was already published and a fabulous writing coach. I love this picture taken on my birthday last year of my mom laughing in the background at something I just said. She was not only my best coach, she was (and still is) my best audience!
Becky with her mom Ruthie, laughing in the background. Ruthie taught Becky to laugh, to cook and to write!
Little did I know that almost two decades later, I’d have more then forty books under my belt, and that my little girl would grow up into an amazing woman, wife and mother, a fabulously healthy cook, and a funny, poignant writer. Or that we’d have the incredible privilege of writing books together.
My little girl all grown up, married, a mother, and now… an author!
Today is one of those days when I am completely overwhelmed with the goodness of God. I’m grateful for all the stories that bind my daughter and I together: the stories that brought us closer through laughter, and those where we cried tears over heartaches. And the everyday stories that unfold as we chat in our kitchens sharing our mutual passion for cooking good food for those we love.
Thank you all, dear friends, for your encouragement in our journey thus far.
To celebrate the signing of the contracts, we invite you to join our new Facebook Fan Page where we will keep you abreast of book news, blog postings, and some of our favorite quotes, funny quips, and foodie or health news. If you could help us spread the word of the blog and fan page, we’d be enormously grateful, as we work to build an audience for the new book.
Crispy Southern Fried Tofu
Posted: June 8, 2012 Filed under: Appetizers, Asian Dishes, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: crunchy tofu, fried tofu, tofu Leave a comment
Crispy Southern Fried Tofu
(Becky, the Butter Lovin’ Mama)
When Rachel and I pitched our new book we described it as Alicia Silverstone meets Paula Deen. This fried tofu recipe is the perfect mingling of a young vegan chef with an older southern cookin’ mama.
Say the word “tofu” to non-vegans and vegetarians and wait to see how quickly they respond with some form of the words “yuck,” “spongy,” or “blah.”
What I’ve discovered about tofu is that it is indeed “yucky, spongy and blah” until you cook it correctly. I now love and often prefer it to meat, as long as it is sautéed or baked in a coating until caramelized, or…. fried. Let’s be honest: frying is not the healthiest method of cooking anything. However, as a treat, it is one of the tastiest ways to cook anything.
My 5 year old grandson Georgie is staying with us this week, and had never experienced Kentucky Fried Chicken. He laughed and laughed when I told him we were going to get “chicken in a bucket” for dinner. (At the end of a week with a five year old, this Nonny was losing touch with her normal cooking groove. Lack of sleep and uninterrupted thoughts will do this to a person, as adorable as he may be!) But one taste of KFC chicken leg and he started humming happy “mmm…mmmm…MMM’s” and saying things like, “I can’t stop eating this!” and “This is the best chicken I ever had.” He had three pieces before he finally paused to lick every finger on his hands.
Georgie chowing down on his first piece of southern fried chicken, Colonel Sanders style
Granted, a roast chicken is much healthier, but now and again, there’s just nothing like a good ol’ southern friend chicken. Or tofu.
Rachel and I were together in Phoenix this past fall, when we both ordered the crispy tofu and noodles dish at an Asian restaurant. When we took a bite of the tofu and it actually went “crunch,” it was a revelation. Tofu can crunch? Not only that, but the inside of the crunchy coating was a pillow of silken perfection. I had to duplicate it. This recipe below turned out at least as good as that lovely crunchy tofu in Phoenix. It’s a wonderful “gateway recipe” to get people who are afraid of tofu to give it a try.
Becky’s Southern Fried Tofu
Serves 2 to 3
Ingredients
1/2 block tofu, diced in squares about the size of a dice (little more than 1/2 inch squares)
1/4 c. teriyaki sauce
1 t. sesame oil
1 T. thai chili sauce
canola or coconut oil for frying
1/2 c. cornstarch
1/2 t. sea salt
/3 c. toasted sesame seeds
More teriyaki and chili sauce for coating and dipping, if desired (to personal taste)
2 slices fresh lime
1/4 c. chopped green onion
Directions:
Fill a medium sized sauce pot with oil until it is one and one half to two inches deep. Heat oil at medium high. (Or use a fryer.)
Use medium saucepan filled 1 1/2 to 2 inches with oil
Mix teriyaki sauce, sesame oil and chili sauce in a shallow bowl. Use a spoon to toss and coat the pieces of tofu lightly.
Next, toss the tofu in a shallow bowl of cornstarch mixed with 1/2 t. salt.
Tofu marinated, tossed in cornstarch. After frying you will roll in the bowl of sesame seeds.
Carefully place tofu in small batches in sauce pan or fryer. Using a heat proof slotted spoon, turn the tofu until it is golden brown on all sides and remove with the same spoon (tapping to drain off oil) to a shallow bowl with sesame seeds. Gently toss the tofu in sesame seeds. Taste and if needed sprinkle with a very light dusting of sea salt.
Can use as an appetizer just like this, or coated in a bit more teriyaki sauce with a side of edamame.
Variation: Delicious also served with a variety of Asian sauces (such as teriyaki, black bean, hoisin, low sodium soy, Thai Sweet Chili sauce, plum sauce, hot chili sauce , lime, sesame oil, grated ginger), chopped green onions, and served with a slice of lime over a bowl of rice and steamed veggies. A sprinkle of chopped peanuts and chopped cilantro is wonderful with this dish as well.
Southern Fried Tofu
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Crispy Southern Fried Tofu
The URL: http://wp.me/p1UwM9-oj
© Copyright 2012 – All Rights Reserved
Confetti Rice Pilaf Stuffed Avocados (with Feta, Cranberry, Walnuts)
Posted: June 6, 2012 Filed under: Main Dishes, Salads, Sides, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: confetti rice pilaf, cranberries, feta, rice pilaf, stuffed avocados, walnuts 5 Comments
One of my prized possessions is a postcard with a handwritten note from the late marvelous, hilarious, one-and-only Erma Bombeck. I wrote her a fan letter, telling her I was praying for her health. To my shock and surprise she took time out of her day (and dialysis) to send this encouraging note to me right after I got my first book contract.
One of my favorite columns by Erma was called “The Leftover Food Syndrome.” It began, “I have never known a woman who can look at a mound of leftover food….and throw it away –the first time around.” Erma then describes the leftover ritual known (genetically) to all women. After you wrap the left over in a container of your choice (“no leftover is too small to occupy shelf space”), you put it in the fridge and then over the week, each member of the family takes turns opening up the container asking, “What IS this?”
The object of this game is to never throw away the leftover as long as you can still recognize it. “It is not thrown away until it recognizes you,” Erma quipped.
What I love about this recipe below is that it uses up all those little bits of leftovers before they recognize you! The savory, sweet, nutty, colorful rice makes a great side dish, or with the addition of extra nuts and cheese or little bits of ham or chicken — a wonderful light lunch or dinner.
Confetti Rice Pilaf Stuffed Avocados
Confetti Rice Pilaf Stuffed Avocados
Serves Six
Ingredients:
1 Tablespoon Olive
1 Tablespoon Butter (or Earth Balance for vegans)
2 cups cooked rice, any combination you like or have leftover (I had brown, jasmine and wild rice on hand)
1/4 cup dried cranberries (raisins or other chopped dried fruit can work as well)
1/2 cup chopped cooked veggies, any combo, whatever you have leftover (I had carrots and edamame today)
1/4 cup toasted nuts (walnuts were on tap for this recipe)
2 T. crumbled feta or goat cheese (skip this or use a vegan cheese substitute if you are vegan)
3 avocados, cut in half, seed removed
Directions:
In a large skillet, melt butter and oil. Toss in rest of the ingredients until warm and heated through. Salt and pepper if needed. Just before serving toss in cheese and stir. Fill avocado halves with mixture, letting some of the rice fall around the avocado on the plate as well. One avocado makes a nice side dish, two make a meal in itself!
Variation: Use leftover grains instead of rice, such a quinoa or bulgur
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Confetti Rice Pilaf Stuffed Avocados
The URL: http://wp.me/p1UwM9-nA
© Copyright 2012 – All Rights Reserved
Vegetarian Reubens
Posted: June 4, 2012 Filed under: Main Dishes, Sandwiches, Uncategorized, Vegan Options, Vegetarian | Tags: positive grandparenting, pumpernickle bread, Rueben sandwich, rye bread, saurkraut, swiss cheese, vegan Rueben, vegetarian Rueben 3 Comments
(Becky – The Butter Lovin’ Mama)
My Aunt Hazel once asked me if I’d like to know her theory of how a grandparent should discipline their grandchildren. “I’d love to hear,” I said. She leaned onto the kitchen table, her eyes twinkling over the cup of coffee she was sipping. Then she set the coffee cup down and told me, flatly, “Give them everything they want. Never tell them ‘no.’”
Tragically, Aunt Hazel would lose her only son before he could marry and have children, but I have never forgotten her advice. Now that I am a grandmother of five little boys, I have found that if you are truly creative with grandkids, and stay one step ahead of them, you really almost never have to use the “no” word.
When I was a new driver, I used to avoid left turns at intersections, preferring to take three right turns instead. The same method works for the grandkids. I try to find three ways to say a “yes” to avoid one “no.” So tonight when my grandson Georgie asked to stay up and play and it was time for bed, I didn’t say, “No.” I just said, “Yes, you can play with toys in the bathtub. And then you can play a Sesame Street game on the computer for ten minutes in bed, right after you get your PJ’s on. Then Nonny will read you three books. Won’t that be fun?” I managed three “yes’s” instead of one “no” and Georgie was delighted to comply. And fell asleep in no time.
The “Three Yes’s” to “One No” always works great with food psychology. I’ve learned that no matter what your special diet, whether imposed or chosen, it is much more pleasant if you give yourself lots of yes’s instead of a no. “Can I have a milkshake?” you asked yourself. Your Inner Nonny can answer, “Yes, of course you can have a shake! You can totally enjoy almond milk and a frozen banana, some strawberries and a little ice and agave whirled in a blender. It will be delicious.”
I’ve decided to try cutting back on meat, especially processed meat like cold cuts. But as I was making my husband a classic Reuben with pastrami, my mouth started watering. How I wanted a Reuben, too. Then I thought of the flavors in pastrami: garlic, peppercorns, something salty and a little bit sweet. Something smokey. Within a few minutes I’d made my own “vegan pastrami” and was enjoying one of the best Reubens I’ve ever had. I didn’t have to say “no” to pastrami, just yes to all the flavors in pastrami — infused into tofu.
Vegetarian Reubens
Becky’s Vegetarian Reubens
Ingredients:
Ingredients for Tofu Pastrami
1/3 cup Braggs Liquid Aminos (available at health food stores, or substitute lite soy sauce)
1 t. brown sugar
1/2 t. smoked paprika
1 grated garlic clove
1 T. crushed peppercorns
6 thin slices (about 2 by 3 inches) of firm to very firm tofu
3 T. olive oil
1 T. butter (Earth Balance for Vegans)
1/3 c. Ranch Dressing or Mayo or Greek Yogurt (Vegan Ranch or Veganaise if you are vegan)
2 T. Catalina Dressing (or your favorite French Dressing)
4 slices pumpernickel or rye bread
4 T. sauerkraut
2 slices Swiss cheese (vegan swiss cheese if you are vegan)
Directions:
In shallow bowl, mix first 4 ingredients. Lay tofu (sliced as thin as you can) in the sauce and let marinate about 10 minutes. Sprinkle one side of each slice with some of the crushed peppercorns and press into tofu.
Tofu marinating in “pastrami sauce”
Make dressing for sandwiches by mixing ranch dressing or mayo with the Catalina in a small bowl.
Put 2 T. olive oil in a skillet (preferably iron skillet) and turn heat to medium high. Cook the tofu in the skillet until golden brown, turn, and do the same thing on the other side. Set aside on a plate. Rinse and wipe out the skillet and add 1 T. oil and 1 T. butter, and turn heat down to medium.
About to assemble vegetarian Reuben for me, a classic one for my husband.
Put vegetarian Reuben sandwiches together by spreading four sides of dark pumpernickel bread with the sauce. Put a slice of swiss on two of the slices. Lay 3 slices of cooked, marinated tofu “pastrami”on each of two slices of bread. Top the swiss cheese slices with 2 T. sauerkraut, each.
Carefully put Reubens together and lay in melted oil/butter in pan, cooking on medium heat on both sides until the sandwiches are golden on the outside and the cheese is melted on the inside. Cut in halves or quarters and serve.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Vegetarian Reubens
The URL: http://wp.me/p1UwM9-n3
© Copyright 2012 – All Rights Reserved
Creamy Vegan Fruit Salad Dressing
Posted: June 1, 2012 Filed under: Desserts, Fruit Dishes, Gluten Free, Sauces and Dressings, Sides, Uncategorized, Vegan, Vegetarian | Tags: coconut, creamy fruit salad dressing, dried fruit, fruit salad, fruit salad dressing, vegan fruit salad dressing 1 Comment
Creamy Vegan Fruit Salad Dressing
(Becky — The Butter Lovin’ Mama)
When my five year old grandson Georgie was about three and a half, my husband Greg (“Poppy” ) took him fishing with my son, Georgie’s Uncle Zeke. The thing about Zeke is this: he is the most optimistic person in the universe. So he over-estimates the fun and “ease” of everything, while disregarding things like obstacles, mileage, gale force winds, the limits of the human body, gravity, and reality.
Zeke with his youngest son Titus, trying to “fish”
Zeke told Greg that there was a great fishing hole “just a little walk down the road” where they could let Georgie and Zeke’s two little boys (Nate and Titus) wet a line. Knowing Zeke as he does, Greg should not have been surprised when Zeke’s definition of a “little walk” would turn out to be at least a mile long hike (each way). This,with three preschool boys in tow, not to mention poles and tackle boxes.
Georgie and his Poppy “fishing” — which means mostly throwing in the line and “untangling”
George and his cousin Nate (Zeke’s eldest) fishin’ on a mountain lake
In the end Greg carried Georgie the mile back home on his shoulders, and both of them arrived after their “evening of fishing with Uncle Zeke and cousins,” at our house, exhausted and famished. Little Georgie disappeared into the kitchen pantry, then came out dragging an enormous warehouse-purchased bag of tortilla chips that was at least as tall as he was. Tugging the bag over to his Poppy with his last ounce of strength, Georgie sighed and declared: “I want ALL of dem.”
I know how Georgie feels.
Last night for some reason, I was especially craving fruit salad. On a lark, I whirled some dried cantaloupe I bought a local health food grocery store, with about a cup of creamy coconut milk in my Vitamix blender. The result was more than I bargained for: it was perhaps the best fruit salad dressing I’ve ever tasted. I poured this gorgeous pastel orange cream over a small bowl of berries and kiwi, and it was so good, I ate it all, and had another bowl. Then another. Yes, I ate “ALL dem” berries and kiwi because the creamy dressing was just that scrumptious.
I bequeath this easy delicious two ingredient recipe to you. If you are like me, this will be your new favorite topping for everyday and holiday fruit salads. Though I am also an optimist at heart (Zeke’s outlook doesn’t fall very far from his Mom’s personality tree), I promise you I’m not exaggerating. And if you want to get your kids to eat their fruit, this is a great way to get them to eat “ALL of dem.”
Creamy Vegan Fruit Salad Dressing
Becky’s Creamy Vegan Fruit Salad Dressing
Ingredients
1 cup coconut milk (not “lite”)
1/3 cup chopped dried fruit (cantaloupe, apricots, papayas, or mangoes recommended)
Dried cantaloupe You can also use dried apricots, papayas, or mangoes in this recipe for similar results.
*If the fruit is particularly hard, or your blender not particularly powerful, try soaking the fruit in hot water for about 5 to 10 minutes, then draining water off before blending
Pinch salt
The two main ingredients for Creamy Vegan Fruit Salad Dressing
Directions:
Into powerful blender or food processor, put coconut milk and chopped dried fruit. (If you can find the dried cantaloupe, I loved it in this recipe. I found mine at Sunflower Market.) Start it on low and then move to most powerful setting and blend until the fruit is completely emulsified and the “dried fruit cream” has no grainy pieces in it. Add pinch salt (about 1/4 t. or less) and blend again. It tends to thicken up in the fridge as the coconut milk gets cold. I like it fresh from the blender and also from the fridge. Delicious both ways.
Creamy Vegan Fruit Salad Dressing (Made from coconut milk and dried fruit)
Arrange fruit on pretty plates and drizzle on dressing. A beautiful side dish, snack or summertime dessert. Coconut oil and milk has some impressive health benefits. Click here for peer reviewed research.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Creamy Vegan Fruit Salad Dressing
The URL: http://wp.me/p1UwM9-mz
© Copyright 2012 – All Rights Reserved
Pina Colada Shrimp Kabobs
Posted: May 30, 2012 Filed under: Main Dishes, Seafood/Shrimp, Vegan Options | Tags: coconut milk, kabobs, pina colada shrimp, pineapple, pineapple juice, seafood kabobs, shrimp, shrimp kabobs Leave a comment
Pina Colada Shrimp Kabobs
(Becky — The Butter Lovin’ Mama)
Those who know me well know that I have a tough time remembering where I put things. It isn’t early onset dementia, unless it set upon me at age thirteen. For me, the arrival of puberty came with an extra dose of ditziness that has never gone away. So if I ever do slip into true senility, I’m not sure anyone will actually notice.
Just this past week I was serving lunch to some girlfriends and confessed, “I’ve lost my kiwi.”
“Is that a euphemism for ‘you lost your marbles’?” one gal asked.
“No, I wanted to serve you all a special dessert with strawberries and kiwi, but I have no clue where I put the kiwi. So strawberries it is!”
The mystery kiwi showed up a few days later, nestled near the small potatoes in the pantry. As my husband was searching in that very same pantry a few hours later, he hollered, “I found a glass of tea on a shelf in here!” I lose glasses of tea and cups of coffee so often that I rarely bother looking for them. I just make another cup or glass, sure that eventually the missing ones will show up. But who knows where? Or why?
This week I bought an entire bunch of celery and believe it or not, also lost that. Three days later I found it: in my computer bag. The stalks were a little limp, but still salvageable. (Just don’t tell my daughter I said that.) How it got there? No clue. The things I do unaware, astound even me.
Functioning with a brain like this is a bit of a challenge, some days more than others. On days when I’ve “lost my kiwi” (speaking metaphorically now), I sure don’t need a long complicated recipe for dinner. This recipe for pina colada shrimp is one of my new favorite go-to meals for otherwise complicated days. It is super fast, just a few ingredients, incredibly easy and so yummy, you’ll want to lick the platter clean. Sweet/salty, rich and creamy…it will take you to Hawaii in your mind. It pairs perfectly with a side of rice pilaf and a bright green veggie like broccoli or asparagus. (Just make sure you store your green veggies in the crisper and not in your computer bag.)
Becky’s Pina Colada Shrimp Kabobs
Serves 2-4 depending on appetites, and size of shrimp
Ingredients
24 medium shrimp, raw, peeled. (Thread six shrimp on each of 4 skewers.)
2 slices of fresh pineapple cut in about 1 inch pieces (canned will also work, but not quite as tasty as fresh)
4 t. coconut oil
4 t. soy sauce
1/2 c. pineapple juice
1/2 c. coconut milk (From a can, usually near Asian aisle at grocery. Get full fat, not the “lite” kind.)
2 t. brown sugar
Directions:
Mix soy sauce and pineapple juice in a large measuring cup, to make a marinade. Pour 1/2 the marinade over the shrimp kabobs (in a large shallow pan) and let sit for at least 5 to 10 minutes. Reserve the rest of the marinade for use later in the recipe.
In a grill pan or large skillet, heat the coconut oil on the stove top to medium high. Lay marinated shrimp on skewers in the pan, alongside the pineapple pieces. Cook shrimp until pink and turn over. Turn over the pineapple when it gets golden brown marks on it. Cook until both sides of the shrimp and pineapple are done. Remove shrimp and pineapple to a plate and cover to keep warm.
In the same skillet or grill pan, add the remaining marinade along with coconut milk and. brown sugar. Heat until bubbly and creamy.
Arrange shrimp kabobs and pineapple on a serving plate (as shown in picture) and pour sauce over all. You can also put on a bed of rice if you like, and decorate with broccoli flowerets or other bright-colored steamed veggies around the edges.
Variations:
Skip the skewers and saute shrimp and pineapple together in a pan, mix with sauce and serve over rice. Garnish with toasted coconut and chopped macadamias or cashews.
Vegans & Vegetarians: Alternate pieces of firm tofu or vegan meatballs or sausages with slices of red pepper and sweet onion in place of shrimp. Marinate and proceed with recipe above. Garnish with chopped macadamia nuts.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pina Colada Shrimp Kabobs
The URL: http://wp.me/p1UwM9-m0
© Copyright 2012 – All Rights Reserved
Salted Caramel Banana Nut Shake (Healthy)
Posted: May 28, 2012 Filed under: Beverages and Smoothies, Breakfast Foods, Cocktails, Desserts, Gluten Free, Uncategorized, Vegan, Vegetarian | Tags: almond milk, almonds, banana, banana nut, banana nut smoothie, caramel, healthy shake, milkshake, salted caramel, salted caramel banana nut, salted caramel smoothie, smoothies 1 Comment
Salted Caramel Banana Nut Shake
I’ve always loved a perfectly ripe banana for a quick snack. On hectic mornings, I’d often grab a banana, a spoonful of peanut butter, a swig of milk and call it breakfast. Once, when my four kids were young, we all headed in a crazed mass exit toward the car where I would drive them to school. Realizing I’d forgotten to eat, I instructed my then-thirteen year old son, Zach, to “run back in the house and grab me a banana.”
I watched, perplexed. as he ran to the front door of the house then took an odd pose, his head slightly to the right, his arms to his side, and then ran back to the car in this weird position. “What are you doing?” I asked. He answered in all seriousness, “I thought you told me to go to the house and then run like a banana.”
I swear, when puberty hits our children their hormones start eating their brain cells. But I digress.
Back to bananas for breakfast. As some of you know, I’m determined to eat my way to lower blood pressure. One of the ways to do this is to eat more potassium rich foods. And a banana is loaded with potassium. In fact, I read that a bite of a banana has more potassium than most potassium tablets. Almonds, too, are praised for all sorts of health benefits, including lowering blood pressure.
Another new food craze I love is salted caramel anything. So I combined a simple banana smoothie with almonds and unsweetened almond milk (only 35 calories a cup!) then added a touch of caramel and sea salt. (Sea salt does not raise blood pressure the way iodized chemically produced salt does, and you need less of it to flavor your food since it so rich in minerals.) There is only 2 teaspoons of caramel syrup (about 40 calories) in each shake, but because you use one of the teaspoons to rim the glass and as a decoration on top, you get the feeling that it is much sweeter as you get a tiny taste of the pure caramel with each sip.
This new smoothie/shake is the breakfast of my dreams. I’m hooked. It also makes a wonderful mid-afternoon snack or a bedtime treat, since the ingredients also relax you for a good night sleep. It could be a fluke, but I have noticed my blood pressure has lowered since having one of these banana and almond treats per day.
Served in a martini or margarita glass not only adds more elegance but allows you to rim the glass in a bit more caramel and sea salt, and gives you more surface area to garnish the top with the same.
Salted Caramel Banana Nut Shake
Becky’s Salted Caramel Banana Nut Shake (Healthy)
Serves Two
Ingredients
1 rounded T. roasted almonds (salted or unsalted both work)
1 banana, peeled and chopped into 2 inch slices (preferably frozen)
1 ½ c. unsweetened almond milk
4 t. caramel syrup, divided (There are several non-dairy alternatives for vegans, including caramel agave nectar, or google recipes for vegan caramel. )
½ c. ice
Sea salt – couple of tiny pinches
almond milk, roasted almonds, a frozen banana, caramel syrup and sea salt makes an amazing and potassium rich treat
Directions:
Into a blender put almonds, banana, and almond milk, 2 t. caramel syrup, ice and small pinch sea salt. Blend until smooth and almonds are just specks.
Pour about a teaspoon of caramel syrup around a plate, approximately the size of the rim of a martini glass. Sprinkle this circle with a tiny pinch of sea salt, lightly. Dip the rim of the glass into the syrup and salt, twisting and turning to coat evenly. Do this twice to prepare two martini glasses.
Create a circle of caramel syrup, lightly sprinkled with sea salt, on a plate, to rim the glasses
Pour half the smoothie/shake into each glass. Squiggle a bit more of the syrup (about 1/2 t.) to garnish the top of the drink, and sprinkle with one more tiny pinch of sea salt. Prepare to fall in love.
Variations: Add protein powder to buff up the protein and drink the whole recipe to make a complete breakfast smoothie.
Add liquor (rum, coconut or vanilla vodka) to turn this into a yummy frozen cocktail.
Try it with coconut milk instead of almond milk.
In a hurry? Skip rimming the glass.
“Band of Brothers” MOIST Bourbon Brown Sugar Pork Loin
Posted: May 25, 2012 Filed under: Main Dishes, Pork, Uncategorized | Tags: Band of Brothers, bourbon, brown sugar, Buck Compton, butter, Call of Duty, Don Malarkey, Easy Company, Easy Company Soldier, Marcus Brotherton, Memorial Day, moist, pork loin, pork tenderloin, We Who Are Alive and Remain Leave a comment
My husband Greg (Right) with Buck Compton (center) and Don Malarkey (left) two WW2 heroes portrayed in Band of Brothers. This was taken in Bastogne.
For those of you who have seen the HBO miniseries, “Band of Brothers,” you may recall the choking-back-tears comment from Don Malarkey as he described his comrades of the 101st Airborne, many decades after WW2. “Brave, so brave… it was unbelievable.” Greg and I had the privilege of a lifetime 4 years ago, when we got to spend 2 weeks in Europe with Buck Compton and Don Malarkey, two of the paratroopers portrayed in Band of Brothers.
We stood at the sea of white crosses in Normandy as a friend played taps. Don, Irish and emotional, wept openly as Buck wiped away a tear and swallowed. We walked with these old soldiers through the Bastogne forest where they once nearly froze and starved in foxholes to protect our freedom in the Battle of the Bulge. They remember their dear friends whose legs were blown off in this lovely green forest, once white with snow and red with blood and lit up with terrible fire and noise of war. I gathered pine cones on that misty summer day, to give to my children and grandchildren. To help me remember the sacrifice so many made to secure our freedom.
We visited with a family whose parents/grandparents were liberated from their own home by Easy Company soldiers. The family showed us a room with a red stain on the floor. It was were a Nazi was shot and killed. They looked at Don and Buck with such admiration and gratitude.
Everywhere we went these two vets were instantly surrounded when people heard that there were American paratroopers among us. They are rock stars in Europe where children grew up hearing of the “angels coming out of the sky” in parachutes to save them from the German soldiers.
They are rock stars to me.
Greg and I had lunch with Don this year as he was passing through town with a friend. He’s had to give up his beloved nightly nip of Johnny Walker for his health now that he is 90. His hearing is going, but he seemed awfully pleased when I kissed him on the cheek.
A kiss for a hero, Don Malarkey of “Easy Company” portrayed in the Band of Brothers.
Buck, dear Buck, that gentle brilliant kind soul passed away in January. (Click here to read one of many tributes to this brave, humble man who eventually became a judge. )
I doubt there will ever be a Memorial Day when I don’t think of that trip and those heart-tugging experiences, and of these men.
Thank you to Don & Buck for sharing your stories (see information on their biographies below) and for risking your lives for our freedom.
Since Don can’t toast Memorial Day with a glass of scotch anymore, I’m dedicating this Bourbon Pork Loin recipe to him and all the Easy Company men. (The recipe is also “easy for company.”) Since the alcohol burns off, it’s safe to serve to the whole family. It is one of Greg’s absolute favorite meals, and every man I’ve served it to looks heavenward with joy after they take a bite.
“Band of Brothers” Bourbon Pork Loin
Oven 350
Brown Sugar, Bourbon, Tony’s, Butter — 4 ingredients to sublime pork loin
Call of Duty by Buck Compton http://tinyurl.com/m6ld3t
http://www.marcusbrotherton.com/(Marcus is the collaborator and has fabulous video/pictures relating to Buck’s book)
Recently Marcus Brotherton interviewed and collected stories from the 101st airborne (Easy Company) into a book called: We Who Are Alive and Remain:Untold Stories from the Band of Brothers by Marcus Brotherton.
http://tinyurl.com/ox69nx
http://www.bandofbrothersbooks.com/(website with video)
The site URL: http://welaughwecrywecook.com
The Title: Bourbon Brown Sugar Pork Loin
The URL: http://wp.me/p1UwM9-kL
© Copyright 2012 – All Rights Reserved
BLT/Avocado Salad with Roasted Pepper Dressing
Posted: May 23, 2012 Filed under: Pork, Salads, Uncategorized, Vegan Options | Tags: avocado, bacon, BLT, BLT salad, roasted pepper dressing, roasted peppers, tomatoes 1 Comment
Becky’s BLT/Avocado Salad with Roasted Pepper Ranch Dressing
(Becky)
When my daughter Rachel was a little girl, I asked her, “What would you rather be when you grow up, a doctor or a nurse?” I wanted her to know she would not be bound by gender rules, that she could be anything she wanted to be as an adult.
She pondered it for a minute then answered, thoughtfully. “I’m not sure. I guess I’ll just have to wait and see which outfit looks better on me.”
Though her reasoning may be dubious from a career-choosing standpoint, I must admit that I adopt her philosophy a lot when it comes to cooking. “What’s for dinner?” my husband will ask. “I don’t know yet,” I’ll say as I rummage through the fridge. “It depends on what jumps out at me, sounds good and looks pretty in a picture for the food blog.”
Rachel and I laugh that the way to get food re-pinned on Pinterest is to put a slice of avocado on it. We’ve debated about putting a piece of avocado on everything we make, from desserts to cocktails, as our “signature garnish.” Because, let me tell you, people love the sight of a green, ripe avocado in food pictures!
Thus, using those guidelines, this salad was born. At the end of groceries I had one meat protein left in the fridge: natural, nitrate-free bacon. (Though I’m shifting toward vegetarianism, my husband is staying put in the land of meat for now, so I try to buy the least processed, organic varieties.) I thought about a BLT sandwich, but our waistlines are calling for more vegies and less bread. Ah-ha! A BLT salad! Then I spied some of those little sweet red and yellow peppers in the crisper. With a roasted pepper dressing! Yes! I pulled out a little of the leftover cornbread in the back of the fridge, spread with butter and broiled until crispy, like a giant cornbread crouton. Ta-dah. Dinner done.
Needless to say, it worked. We WILL be having this salad again.
Vegetarians and Vegans: There are lots of bacon bits that are great for vegans and vegetarians. McCormicks makes a tasty brand and is easy to find at most any grocery store.
Becky’s BLT/Avocado Salad with Roasted Pepper Dressing
BLT/Avocado Salad with Roasted Pepper Dressing
Makes two meal-sized salads
Ingredients
Nitrate Free Uncured Bacon (8 slices, cut in one inch pieces with kitchen scissors before cooking. It is okay if they stick together in little bundles. They will separate in the skillet as the fat melts.)
(Vegans: use 1/4 cup vegan “bacon bits” in place of bacon, such as McCormick’s brand. Or make your own vegan coconut bacon.)
2 cups mixed salad greens (I used spinach and romaine)
2 small to medium tomatoes, diced
1 avocado, peeled and diced
1 red pepper or 4 small sweet peppers, roasted (See pics below) (You can also used jarred roast peppers if you have them on hand.)
1/2 cup your favorite Ranch Dressing (There are plenty of good vegan varieties! Also, to cut calories, you may want to use 1/4 cup Greek Yogurt for 1/4 cup of the Ranch Dressing.)
Directions:
Cook the cut up bacon over medium high heat in a skillet until the pieces are golden crisp and brown. Drain on paper towels. While bacon is cooking, roast the peppers over a gas flame or under the broiler. Put them in a plastic bag when they have a good char all around so the steam will loosen the skin. Wipe the charred pepper skin off with a paper towel.
Tiny red peppers roasting on an open fire… 🙂
Red peppers in a sandwich baggy, steaming and loosening the charred skin
Wiping away the charred skin with paper towel. Don’t worry about getting all char off of the peppers. Some of it adds flavor.
Into each of two large salad bowls (I like big pasta bowls for this), put one cup of mixed salad greens. Sprinkle each salad with half the tomatoes and avocados. Top with crispy bacon or bacon bits.
Put Ranch Dressing and roasted pepper into a food processor or blender. Blend to desired consistency. I left the peppers a little bit chunky.
Ladle dressing down the middle of the salads and serve. A few turns of fresh pepper are nice. This is especially good with cornbread on the side.
Variations: Additional yummy add-ins could be thinly sliced red onion or chopped green onion, corn, beans, or a diced boiled egg.
BLT/Avocado Salad with Roasted Pepper Dressing
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The Title: BLT/Avocado Salad wth Roasted Pepper Dressing
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Veggie Sour Cream Chicken Enchiladas
Posted: May 21, 2012 Filed under: Chicken, Mexican Dishes, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: enchiladas, Mexican Food, sour cream chicken enchiladas, vegan enchiladas, vegetarian enchiladas, veggie enchiladas 1 Comment
Veggie Sour Cream Chicken Enchiladas
(Becky)
My sweet grandmother Nonny raised seven children during the Depression in the dust bowl of West Texas. She somehow managed this through prayer and love, hard work and creative frugality. Leftover biscuit crumbs would be saved and turned into bread pudding. Precious scraps of meat were collected and added to the ever-simmering pot of red beans. (A staple my mother ate so often that it took her decades to make friends with beans again.) Even in her old age when finances eased and groceries were more abundant than people under her roof, Nonny horded every little leftover to be “re-purposed” into the next day’s meal.
We all laugh about the Thanksgiving when someone spotted a little dab of food on Nonny’s kitchen floor. A bit of stray stuffing, perhaps? “What is that?” my Aunt Etta asked, peering at the blob. To which Nonny quipped, “I don’t know. But wrap it in Saran and save it.”
Our generation has just survived its own recession (some surviving better than others), and recent stats show that Americans gained a new appreciation for cooking at home. And for not being wasteful with the food we buy. To make good use of all those leftovers, everyone needs a good Clean Out the Fridge recipe. Pastas and stews are wonderful for this. But my absolute favorite way to use leftovers is the following recipe for veggie sour cream chicken enchiladas.
If I have a dozen corn tortillas, I can usually cobble together the ingredients for this meal from the bits and pieces of leftovers in my fridge. The key is to think creatively and use what you have. No sour cream? Try a little Ranch Dressing and Greek Yogurt instead. If you don’t have the veggies I use in this recipe, use what you have! Any kind of squash, mushrooms, shredded carrots, greens, in almost any combo will be wonderful. Any combination of cheeses taste great in this recipe, so use up those little bits of leftovers. All beans will work well, too. Heck, you can even use ground beef in this dish and call it “chicken.” I’m easy. Just have fun, use this recipe as a basic guide, and get rid of those leftovers in a tasty way!
*Note to Vegetarians: Omit chicken and sub more beans or other non-meat protein.
**Vegans: In addition to omitting chicken, use Rachel’s recipe for cashew queso, instead of the cheese sauce. Make it on the thin side as it will thicken up during cooking. Omit cheese in filling and for topping. It will still be wonderful!
Veggie Sour Cream Chicken Enchiladas
Becky’s Veggie Sour Cream Chicken Enchiladas
Makes a dozen enchiladas, serves six
Note: You’ll need 2 1/3 cups grated cheese, total in this recipe — some for cheese sauce, some for filling, and some for sprinkling on top.
Cheese Sauce:
¼ cup olive oil (or butter, or Earth Balance)
¼ cup flour
½ onion, small dice
3 cloves garlic, grated or minced
2 ½ c. veggie broth (or chicken broth)
2/3 cup sour cream (I had Mexican crema and Greek yogurt leftover and used a combo of this instead. It was delish in the dish. I’ve subbed a mixture of ranch dressing and cream before. Just look for something white and creamy in your fridge and call it “sour cream”!)
1 1/3 c. shredded white cheddar or Monterrey Jack (Any white cheese will do – I emptied the fridge with a mixture of provolone, Swiss and white cheddar and tossed in a little feta for good measure.)
1 small can of green chilis, diced (you can sub 2 T. chopped pickled jalapeños or even chopped olives or pepperoncinis)
Filling
2/3 c. shredded white cheddar cheese (or any mixture of cheeses you have on hand)
1 to 1 1/2 c. shredded or diced cooked chicken (Love left-over rotisserie chicken for this, uses up all those little pieces after the family attacks the breasts and thighs and it looks like the buzzards got to it.)
1 16 oz can black beans, drained (I didn’t rinse, feel free to if you prefer. Use another kind of beans if you’d rather.)
1 ½ cups chopped fresh spinach
½ cup corn (frozen, canned and drained…. tonight, I cut the kernels off a leftover piece of corn-on-cob)
1 tomato, diced (red pepper would also work instead)
1/2 t. Mexican or Cajun seasoning (Or chili powder, salt and pepper)
12 corn tortillas
1/3 c. grated cheese for final topping
Dash smoked paprika
Directions:
Preheat Oven to 375 degrees
Sauce:
Saute onions and garlic in oil in skillet on medium high until transparent. Sprinkle ¼ cup flour over all, and stir to make a roux. Pour in veggie broth slowly, and stir over heat as it thickens. Turn down heat, then toss in cheese (1 1/3 c.) and stir until it is melted, stirring so as not to burn. Add drained green chilis. Simmer on low for a couple of more minutes to let flavors mingle, then turn off heat.
Cheese sauce, ready to pour over stuffed tortillas
Filling:
Mix 2/3 cup white cheddar, chicken, black beans, spinach, corn, tomato and seasonings in a large bowl. Check seasonings and adjust to your taste.
Veggie, chicken, cheese filling
Tortillas:
Wrap tortillas, six at a time in a large damp paper towel. Microwave about 30 seconds to one minute until tortillas are moist, soft and pliable.
Tortillas, wrapped in wet paper towel, six at a time, nuked until pliable
Assemble:
Fill each corn tortilla with about ¼ c of filling. Roll and place seam side down in an 11 by 13 ovenproof pan that has been sprayed lightly with oil. Continue this until the pan is filled. Carefully pour entire pan of cheese sauce over top, evenly. (It is okay if sauce is a little thin, as it will bake and thicken.) Sprinkle top with 1/3 cup more of white cheese, and about a tablespoon of chopped jalapenos if you like. I like a sprinkle of smoked paprika for color.
Enchiladas going into oven
Bake for about 20 minutes or until cheese is melted, and top turns golden around the edges. (Sometimes I broil the top for a minute to get it a bit more golden.)
Veggie Sour Cream Chicken Enchiladas, just out of the oven
Garnish with diced avocados and tomatoes. Serve with side of rice. (I love a good brown and wild rice mix, with a bit of lime and chopped cilantro with this dish.)
Veggie Sour Cream Chicken Enchiladas
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Veggie Sour Cream Enchiladas
The URL: http://wp.me/p1UwM9-jG
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 