White Tea Fruit Slushies: My New Summer “Coffee”
Posted: May 18, 2012 Filed under: Beverages and Smoothies, Fruit Dishes, Gluten Free, Uncategorized, Vegan, Vegetarian | Tags: berries, blackberries, blueberries, fruit, fruit slushies, fruit tea, fruit tea slushies, fruit tea slushy, green tea, strawberries, tea, tea slushies, tea slushy, white tea 2 Comments
Becky’s White Tea Fruit Slushy
Nobody loves the first sip of morning coffee like I do! In fact, I used to use this moment as an inspirational speech illustration on how to capture “Eden moments” in our lives.
Obviously we aren’t living in Eden anymore, but that does not mean we don’t get glimpses of Eden. “The way we catch ‘Eden moments’,” I would say, “is the same way we acknowledge that first sip of good coffee in the morning. Many of us audibly say, ‘Ahh, that’s good.’ The same way God paused and said, ‘It is good’ after every phase of creation. We live more meaningful lives by noticing small blessings and pausing, even a second, to say, ‘Ah, that’s good.’ String enough of these small moments of gratitude together and you will find yourself happier.”
I still believe this is true. But this week, I had my favorite illustration taken from me! Due to a spike in blood pressure, I’m cutting out foods that may raise BP, and adding in foods that may lower it. One of the toughest things to give up was that sacred, holy, blessed… Cup o’ Morning Joe.
Since I, like most people, am more motivated by pleasure than I want to admit, I had to find a substitute morning beverage that would be worth getting out of bed for. I’ve experimented with several alternatives. There was a canned non-caffeinated health/energy drink. It tastes like chilled, diluted cough syrup. No go.
I tried various mugs of green and white teas, hot, with honey. They were nice, but hardly exciting enough to compel me to crawl from under the sheets.
Not a fan of de-caf coffee.
Then it hit me. Our cute local tea shop offers “tea slushies” during the summer months. I love them but they are a bit too sweet, full of sugar. I also need to add more berries and fruit in my diet, so I wondered about making a white tea berry slushy. A little of this, and a pinch of that went into the blender and in no time, out came The Winner. (Insert angel voices singing here.) Meet my new morning beverage of choice. So perfect for back porch sitting and sipping, that I often enjoy an afternoon tea slushy, too.
You’ll find me under the shade tree with my new icey-brew tomorrow, savoring a first sip and saying, “Ahh.. that is good.”
P.S. I like both green and white teas, but have found white tea has a milder flavor and even more nutritional benefits. White tea has been shown to fight cancer, help with weight loss, improve and protect the skin and the heart in a myriad of ways among many other benefits. I often mix it with decaf black tea and sip on this all day. Here’s an informative link: White Tea Information.
Becky’s White Tea Fruit Slushy
Serves 2 large glasses, or 4 “wine” glasses
Ingredients
2 cups brewed white or green tea, cooled (made from 2 to 4 tea bags, depending on how strong you like it)
10 ounces (or a little over 1 cup) frozen berries, any kind
1/4 cup agave nectar or a tad of stevia or other sweetener of your choice
1/2 cup ice
Optional: citrus slices for garnish/flavor
Directions
Put all ingredients into a blender and whirl until slushy. Serve immediately, garnishing with a slice of lime, lemon or orange if desired.
Variations: Try other teas. (A visit to a nice tea shop is like a visit to a cool wine bar these days!) Substitute other frozen fruits such as peaches, cherries, mangos or kiwis. Even veggies like celery and cucumber would be refreshing.
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Kiwi-Strawberry Key Lime “Flower” Tarts (Vegan)
Posted: May 16, 2012 Filed under: Desserts, Fruit Dishes, Uncategorized, Vegan, Vegan Options | Tags: fruit tart, Key Lime Fruit Tarts, Key Lime Pie, Key Lime Tarts, kiwi, strawberries, strawberry kiwi key lime tart, vegan desserts, vegan key lime pie, vegan key lime tart Leave a comment
Becky’s Kiwi-Strawberry Key Lime “Flower” Tarts
Those of you who know me, or have been reading this blog, have probably discovered that although Rachel and I share a love of cooking and laughter, she’s definitely “Felix” and I am “Oscar” in this Mother-Daughter Odd Couple.
When she and her husband Jared were visiting us this year,Jared was hungry and so I told him,”Jared, just scrounge in the fridge! You never know what you’ll find in there.” To which Rachel instantly deadpanned,”Or what might jump out at you.” It wasn’t long before she offered to give me a hand cleaning out my fridge. At one point she held up a lime that was, okay, a little brownish-black, but I figured the juice might be salvageable.
“What’s this?” she asked, dubiously eying the shriveled citrus.
“It’s a lime,” I offered, hopefully.
She shook her head. “Not a lime.”
“Not a lime?” I echoed.
“Not a lime. Mom, face it. This thing died weeks ago, you just couldn’t bring yourself to bury it. Grieve the lime and Let. It. Go.”
I sighed and let her toss it in the trashcan.
This week I sent Rachel the following picture of a lime that I found in the recesses of my kitchen.
“Not a lime.” Sigh.
To which she offered this advice. “Mom, when limes start looking like kiwis, they are no longer limes. Toss it out.”
But (and this is the way my ADD mind works), when she said “kiwi” and “lime” together in the same sentence, I started thinking how great those two flavors would taste together. That rabbit trail led to others and finally to the creation of the following yummy, easy, tart, fresh and pretty dessert featuring kiwis and limes.
But do not worry: No dying limes were harmed in this recipe. In fact, it features a store-made lime product from Kroger’s. This “Preferred Selection” brand of jarred key lime pie filling is truly scrumptious: tart and just-right-sweet, loaded with real key lime juice. It also happens to be vegan. You can make the shortbread cookie crumbs from scratch (see recipe) or if you are in a hurry, just put a few of your favorite store-purchased shortbread cookies in the food processor to make fine crumbs.
I served this to six women on my back porch today. So pretty and refreshing–the kiwis look like the center of a flower, the strawberries make perfect “petals.” And the women just nearly licked their sherbet bowls clean!
Kiwi-Strawberry Key Lime “Flower” Tarts
Kiwi-Strawberry Key Lime “Flower” Tarts
Ingredients
Shortbread Cookie Crumbs (See recipe below or purchase your favorite cookies and whirl in the blender to make 1 1/2 cups fine cookie crumbs. Add 1/4 c. melted butter and whirl again.)
Kroger’s Key Lime Pie Filling (or your favorite brand)
My favorite Key Lime Pie Filling in a Jar. Loaded with key lime juice! (Kroger’s brand, located near pie fillings on baking aisle.)
8 strawberries, sliced into “petals”
2 kiwis, peeled and sliced into rounds for centers of the flowers
To Assemble:
Put 3 T. of cookie crumbs in each of six small dessert bowls (I used my old-fashioned sherbet bowls.) Using the back of a spoon press the crumbs around the bottom and sides to create a miniature tart shell.
Pressing crumbs into small dessert bowls with back of spoon
Spoon 2 to 3 Tablespoons of key lime pie filling over each shell, smoothing the top gently.
Arrange kiwi and strawberry slices into “flowers” as shown in the pictures.
I filled the bowls with the cookie crumbs (pressed against the sides) ahead of time, and then at the very last minute — filled them with the filling and topped them with the fruit. (A volunteer to help you assemble is nice, and a fun way to chat in the kitchen while doing something creative together.)
Shortbread Cookie Crumbs (Vegan)
Heat oven to 350 degrees
1 c. flour (can be mixture of whole wheat and white)
1/2 cup Earth Balance Butter (you can use regular butter if you aren’t vegan and prefer it)
1/4 cup powdered sugar (or brown sugar for a darker more caramelized crust)
1/2 c. finely chopped walnuts or pecans
Directions:
Pulse the first 3 ingredients in the food processor (or use your hands to blend). Add nuts. Pat or roll the dough onto a cookie sheet that has been sprayed with cooking spray. Dough can be any shape or form, just make the giant free from “cookie” about 1/3 inch thick. Bake 10 to 15 minutes or until light golden brown. Let cool completely. Break up the shortbread and pop it back in the food processor to make fine crumbs.
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Bloody Mary Veggie Soup (Vegan)
Posted: May 14, 2012 Filed under: Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: Bloody Mary, Bloody Mary soup, celery, celery seed, garlic, lemon, onions, spinach, tomato soup, tomatoes, Worcestershire Sauce 5 Comments
Becky’s Bloody Mary Soup — Creamy, loaded with vegies and tastes AWESOME!
My husband had surgery on Thursday for a deviated septum and to keep him company while he rested in the living room, breathing like Darth Vader, I went on a nonstop experimental cooking spree.
I suddenly morphed into one of those chefs on America’s Test Kitchens, except that I cook without cleaning as I go, so it looked like unsupervised Kindergarteners were allowed to play with food on my counter tops.
I made this mess in less than 20 minutes. I do this sort of thing with amazing regularity.
At one point I was happily and furiously cooking when I lost my grip on a slippery lemon just before it became airborne and hit me in the head. My mother warned me about hot stoves, boiling water, and sharp knifes when explaining kitchen safety, but nobody told me to beware of flying citrus.
I am most interested lately in cooking with foods that are known to help lower blood pressure. My BP was up last week and all medications I’ve tried thus far make me feel like a sloth with a migraine. I’m determined to try to let “food be my medicine” as best I can, and see if I can wrestle those numbers down without pharmaceuticals.
So when Greg said he’d like some tomato soup, I got inspired and created a super-healthy vegie-tomato soup, chocked full of foods known to help lower blood pressure. When I took a sip, it was truly delicious. Something about it reminded me of Bloody Mary mix, so I added some typical Bloody Mary ingredients (Worcestershire, celery seed, lemon, hot sauce) to jazz it up even more, then used chopped celery as a garnish and a celery stick as a “stirrer.” Cute, eh? And the taste? Amazing! It was so good that after Greg and I enjoyed hot soup for lunch, I sipped a nutritious, warm mug full at mid-afternoon for a snack. Today I enjoyed it cold, adding tiny diced cucumbers and a little parsley as a gazpacho-like treat.
The basic recipe can be played with dozens of ways, adding bits of veggies that are on hand in your crisper. Hot or cold, I’m proud to share this soup that is as tasty as it is healthy.
Creamy Bloody Mary Soup
Becky’s Bloody Mary Veggie Soup
Serves 4-6
Ingredients:
28 oz. can crushed tomatoes with basil
2 cloves garlic
½ red onion
1 red bell pepper
1 carrot, rough chopped
1 stalk celery, rough chopped
1 handful fresh spinach (about a cup, loosely packed) (You may also use fresh basil if you have it on hand, instead)
1 ½ c. veggie broth (or chicken broth)
1 ½ c. almond milk (don’t substitute dairy milk as it may curdle)
2 t. organic sugar (or brown sugar)
½ t. salt
1 t. pepper
1 t. Worcestershire sauce (Look for vegan Worcestershire sauce, if you are a vegan purest, as many contain anchovies,)
1 t. celery seed
Juice from ½ fresh lemon
Dash hot sauce (Tabasco or Buffalo Sauce)
2 stalks celery diced small, for garnish (about 1 T. in each bowl)
Celery stalks with leaves attached for garnish, one in each bowl
Directions:
In large blender or food processor put ½ the can tomatoes, garlic, onion, red bell pepper, carrot, celery and spinach and 1 c. veggie broth. Blend on high until as creamy as you your machine will get it.
Pour mixture into large pan, add rest of can of tomatoes (the crushed tomatoes will add some texture to soup, but if you prefer it smooth, whirl in the blender as well) and rest of veggie broth, almond milk, sugar, salt and pepper. Bring to boil, stirring often. Turn heat down to medium and simmer for five minutes. Remove from heat and stir in Worcestershire, celery seed, dash hot sauce and juice of ½ fresh lemon. Taste and adjust seasonings to your liking. Garnish with a tablespoon of chopped celery and stick of leafy celery and serve. Delicious with grilled cheese or grilled roasted veggie sandwich.
Variations: Try other veggies in this basic recipe. Add chopped cucumber, chopped green onion and/or diced tomato and serve it cold, like a refreshing gazpacho.
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The Title: Bloody Mary Veggie Soup
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Chocolate Coconut Almond Cake (Vegan-Friendly)
Posted: May 11, 2012 Filed under: Desserts, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: almond, cake, chocolate, coconut, Depression Cake, German Chocolate Vegan Cake, vegan cakes, Wacky Cake 3 Comments
Moist and rich Chocolate Coconut Almond Cake
When my little sister (also named Rachel — my daughter is her namesake) was about eight years old, she went along with my mother to visit a little girl from church who was in the hospital. (The child had been very ill, but was on the mend and would have a full recovery.) Apparently the child looked painfully thin to my sister, because Rachel took one look at her then announced to my mother and all standing around the sick bed, “They just need to give that girl some CAKE!”
From that day forward, whenever anyone announced they were feeling poorly, someone in my family would inevitably advise, “All you need is some CAKE!”
I can see why my little sister thought cake would cure anything that ailed a body. My mother was a champion cake-baker back in the 70’s before she had to get serious about cutting out sugar for her health. Most Saturdays would find her frosting a homemade coconut or Italian Creme or carrot cake. We kids would salivate around the kitchen counter in anticipation. We would eat the cake in small slivers, because our theory was that three thin slices had less calories than one thick slice.
One of the cakes Mother made frequently was called Wacky Cake (some call it Depression Cake) because the ingredients were always on hand (it does not have any milk, butter or eggs) and you simply stir it up in a bowl (no mixer). You don’t even have to grease the pan. My brother always requested this cake for his birthday with a simple vanilla icing.
My husband had out-patient surgery this morning, and after I made him a healthy vegetable stew, I remembered my sister’s advice and decided give him some cake! In searching for vegan-friendly desserts for Mother’s Day this weekend, I remembered Mom’s old stand-by, Wacky Cake. My favorite cake is German Chocolate so I created a vegan-friendly coconut-“butter”-almond frosting for this cake, but used chopped almonds instead, to give it a bit more crunch. Success!! Though I cannot claim that this cake is healthy, it is delicious, and it is vegan. I couldn’t resist eating a piece of it while still warm, moist and falling apart. Heavenly. If you have vegans in your family, or anyone who cannot eat dairy or eggs, this is a wonderful recipe for a special occasion, and both the cake and the frosting are super easy.
Warm Chocolate Coconut Almond Cake (Vegan)
Vegan Chocolate Coconut Almond Cake
1 1/3 cups flour
1/2 teaspoon salt
1 cup packed brown sugar
1 cup water
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
1 teaspoon baking soda
1 teaspoon vinegar
1/2 teaspoon vanilla
1/3 c. chopped almonds (I used food processor)
Preheat oven to 350 degrees F.
Mix flour, sugar, and cocoa powder and baking soda with a wire whisk. All the rest of the ingredients and whisk again. Pour in an ungreased 9 by 11 inch pan. Spread evenly. Sprinkle with chopped almonds. (The almonds on top will naturally “toast” and give the cake a delightful extra layer of crunch under the frosting.)
Bake 35 to 40 minutes, until wooden pick comes out clean. While cake is baking, make frosting below. While cake is warm prick all over with a fork and pour frosting over all.
Coconut Almond Icing
1/2 cup organic coconut milk (If the coconut milk has separated in the can, use mostly the cream that rises to the top of the can.)
1/3 c. Earth Balance butter
1/2 cup organic sugar
3/4 cup shredded coconut (sweetened or unsweetened)
1/2 c. chopped almonds
Mix all of the above, except coconut and almonds, together in a saucepan. Bring to boil and while stirring, boil for a full minute. Take off heat. Add coconut and almonds. Pour over cake and spread evenly. Serve warm, room temp or cold! It is delicious anyway you slice and serve it.
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The Title: Chocolate Coconut Almond Cake (Vegan Friendly)
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Spicy Hominy, Kale & Butter Bean Veggie Bowl
Posted: May 9, 2012 Filed under: Main Dishes, Sides, Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: butter beans, hominy, kale, tomatoes, veggie bowl 1 Comment
Spicy Hominy, Kale and Butter Bean Veggie Bowl
Jackson has it made in the shade
Hominy, Kale and Butter Bean Veggie Bowl Simmering in the Skillet
Spicy Hominy, Kale & Butter Bean Veggie Bowl
Veggie Bowl with crushed tortilla chips. Mmmm… mmmm…
Pecan Mushroom Stuffed Zucchini
Posted: May 7, 2012 Filed under: Sides, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: mushrooms, stuffed zucchini, tomatoes, veggies, zucchini 1 Comment
Becky’s Pecan Mushroom Stuffed Zucchini
My daughter Rachel, the gorgeous vegan who co-writes this blog with me, just flew home to Texas today after four fabulous and fun-filled days visiting us here in Colorado. Because I only get to see my newest grandson every two to three months, I’m always shocked by how big he is. But in my wildest imagination, I did not expect 9 month old Jackson to hit the floor and immediately start moving my furniture around. Seriously, Rachel says he spends a portion of every day pushing and rearranging her furniture. Either he is a miniature Popeye-in-the-Making (he does love his spinach!), or a budding interior decorator.
Jackson at Work
“Hi Nonny. I think this chair just works better here, in the middle of the floor, don’t you?”
Whatever the case, Rachel and Jackson could be the poster mom & baby for an ad campaign for Eating Your Vegies.
Rach & Jackson relaxing in our backyard this weekend
She is not only beautiful, but I marveled at her strength as well. I was stunned with admiration as I watched her toss a diaper bag weighing as much as a baby elephant over one shoulder, while she balanced Jackson (no lightweight!) on the other hip, as if they were bags of popcorn.
For their farewell vegan lunch today, I made one of my favorite vegie dishes, Mushroom-Pecan Stuffed Zucchini. I invented this recipe a couple of months ago, and it quickly became one of my favorite staple vegetable dishes. I’m really enjoying being an EOD (Every Other Day) vegetarian, feel my tummy is lighter and flatter and clothes a bit looser. This may be my favorite meatless meal. It’s a good comfort food while I’m missing the pitter-pat of my daughter’s feet and the scoot-scoot-scoot sound of my grandson moving the furniture across the wood floor.
Pecan Mushroom Stuffed Zucchini
Pecan Mushroom Stuffed Zucchini
Serves 4 -6
Ingredients
1/4 cup olive oil
1/4 cup butter (or Earth Balance for vegans)
4 zucchini squashes, cut in half lengthwise, then the middle cut out like a canoe, then diced (see pic below, I just cut a “v” shape to hollow it out quickly.)
8 ounces of mushrooms, any kind, diced (to yield 1 1/2 to 2 cups)
2 cloves garlic, minced
2 pieces soft whole wheat bread made into crumbs (I use food processor)
1/2 cup pecans, broken or chopped (walnuts are also great)
1/2 c. Parmesan cheese, divided (vegans sub with vegan cheese or omit)
3/4 t. salt
1/2 t. pepper
8 cherry or grape tomatoes, sliced for garnish
fresh basil or oregano (enough for garnish)
Directions
Heat oven to 375 degrees.
Put hollowed out zucchini “boats” in a heat-proof rectangle pan, lightly salt & pepper, and microwave for 6 minutes. In the meantime, heat oil and butter together in a skillet, and add the chopped zucchini and mushrooms and garlic.
I scooped out zucchini by simply cutting a “v” shaped piece out of the center.
Chopped zucchini (the scooped out middle portions) and mushrooms, ready for skillet
Stir and cover, cooking over medium heat for about 5 minutes, so that juices accumulate and don’t evaporate. When vegies are soft and translucent and “juicy,” toss in bread crumbs, 1/4 c. Parm cheese, pecans, 3/4 t. salt and 1/2 t. pepper. Stir. Turn off heat. Stuffing should be moist. (If dry, add a little more butter, oil and/or water.) Fill the “nuked” zucchini with stuffing, decorate with sliced tomatoes, cover pan with foil and bake for 15 minutes. Remove from oven and sprinkle with remaining 1/4 c. Parm, and put back in under broiler, watching carefully until Parmesan starts to melt and tomatoes start to brown just a little. Garnish with fresh basil or oregano leaves.
Delicious served alone as a vegetarian meal or as a side dish for any occasion.
Variation: Try adding cooked crumbled sausage for omnivores in your family to make a complete meal-in-one.
Pecan Mushroom Stuffed Zucchini
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Peachy Balsamic Chicken
Posted: May 4, 2012 Filed under: Chicken, Main Dishes, Uncategorized, Vegan Options | Tags: apricot, balsamic vinegar, chicken 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.
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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 Filed under: Salads, Sides, Uncategorized, Vegan, Vegan Options, Veggies | Tags: asian salads, cucumbers, Oriental Salad, salad, summer salads, tomatoes 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.
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The Title: Crunchy Asian Cucumber and Tomatoes
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Creamy Yellow Pepper Soup
Posted: May 1, 2012 Filed under: Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: cream, sweet potato, yellow pepper, yellow pepper soup 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/
Bacon Apple Salad with Brown Sugar Dressing
Posted: April 27, 2012 Filed under: Main Dishes, Pork, Salads, Uncategorized, Vegan Options | Tags: apple, bacon, brown sugar, salad, salads 2 Comments
Becky's Bacon Apple Salad with Brown Sugar Dressing
Here is my Facebook status from last night, which drew a crowd of friends volunteering to join the experiment:
“I really do think I could live the vacation life all year long. Sleep late, coffee & toast, to pool to read and swim, lunch, check email, etc., more pool reading and swimming. Happy Hour. Cook dinner or go out to eat. Relax some more. Bedtime. Repeat. Why aren’t we all on this schedule all the time? The world would be such a happy place if it were. I think it might even wipe out PMS.”
I’m on the sixth day of this schedule and I can tell you the world seems brighter, my heart seems happier and people, in general, of all shapes and sizes and ages seem especially adorable. I think I may have discovered the cure for world peace. Yesterday at the pool, with some sort of soft jazz playing in the background I looked up into a blue cloudless sky and, I kid you not, someone was sky-writing, “God loves you. Jesus forgives you.” I started wondering if perhaps I had stepped into the Christian version of the Truman Show. But I’m going with it.
I have come to the conlusion that the cure for World Peace is for all of us to be on perpetual vacation. Well, that, and bacon.
I cooked up a mess of bacon from the remaining contents of our condo fridge this morning. Bacon alone makes my normally laid-back husband want to dance me around the kitchen. But I needed to make something lunch-worthy out of it. I spied an apple. Lettuce. Italian Dressing. Brown Sugar. Voila! Bacon Apple Salad with Brown Sugar Dressing. Seriously, how could this not be amazing? Let me assure you it is!
And in keeping with keeping me out of the kitchen and at the swimming pool, it is also easy. Enjoy it and visualize, “World Peace. God loves you. Jesus forgives you. Bacon is good stuff.”
Becky's Bacon Apple Salad with Brown Sugar Dressing
Becky’s Bacon Apple Salad with Brown Sugar Dressing
Serves 2
Ingredients
1 small head of lettuce or spinach, chopped (1 to 1 1/2 cups per person)
1 large apple, cored and sliced thin
6 pieces of bacon, cut in small pieces and “stir-fried”
1 t. bacon drippings
1/3 c. your favorite Italian Dressing
1 T. brown sugar
Directions
Divide lettuce into two salad bowls. Arrange apple slices over each. Top with crumbled bacon, dividing evenly. In small skillet put 1 t. bacon drippings, Italian dressing and 1 T. brown sugar. Warm just until brown sugar melts, cool slightly then drizzle desired amount over each salad.
Variations: Try this vegan version of baconmade with wide pieces of coconut, liquid smoke, and soy sauce. Add avocados, dried fruit or use crisp pears instead.
This was printed from:
We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Bacon Apple Salad with Brown Sugar Dressing
The URL: http://wp.me/p1UwM9-eS
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 