Super Food Hemp Chocolate Treats (Candy & Mocha Frappuccino)

Posted: September 3, 2012 | Author: | Filed under: Beverages and Smoothies, Desserts, Snacks, Uncategorized, Vegan, Vegetarian | Tags: , , , , , , | 3 Comments

I have recently been singing the praises of hemp seeds (“the new flax”), and telling everyone about their health benefits. Of course, every time I mention the word “hemp” someone jokingly asks if I get high from eating hemp seeds.  I say, “No, the Getting High part of the plant is not in the Hemp Seed part.  Really, this is just the way I am normally, organically, without any psychotropic help.”

Which is true.  And probably why I’ve never understood the need or desire to smoke pot or even nibble on a THC-laced brownie. Life in my own natural born head is all the “high” I can handle, and certainly Life with “Normal Becky” is challenging enough for my family without any
“special enhancing.”

I spent a few days in a hotel room with my daughter Rachel last week at a food blogging convention. She was trying so hard to be patient but one morning, in exasperation, she said, “Mom, I know you are somehow trying to be organized, but there are six Ziploc bags on the bathroom counter and all of them are filled with miscellaneous stuff that doesn’t go together in any logical way. Here’s a bag with lipstick, a hair clip, a pen, and a bottle of aspirin. And even the aspirin bottle is filled with everything but aspirin!”

My mind is a place you probably would not want to go into alone, but somehow I’ve managed to get by in this world, probably through the kindness of strangers and an overworked, stressed-out team of angels.

So I don’t touch “recreational drugs,” but I am fascinated by Super Foods that may help  boost brain function.  When researchers found that dark chocolate was full of antioxidants and flavonoids — beneficial for the heart and brain –it was a happy day.  When creamy  coconut oil proved beneficial for digestion, healing and possibly even weight loss;  and crunchy almonds were touted for their anti-inflammatory properties, Vitamin E and minerals — things got even happier. And then, hemp seeds were found to be a Super Food. They taste like slightly green sesame seeds and are full of protein (11 grams in 3 Tablespoons) with 10 amino acids, chock full of Omega 3’s and 6’s in perfect balance. A vegan’s dream.

I offer you not just one, but two, recipes that make use of Super Foods and taste irresistibly indulgent.  The mocha hemp  frappuccino  makes mornings worth getting out of bed for.   And the Super Food Dark Chocolate Hemp Candy – let’s just say you are about to meet your new best recipe friend.  A couple of pieces of this sensuous dark chocolate treat  is especially delicious alongside a few fresh berries and a cup of  tea. (For health benefits it is hard to beat white tea.) The additional fiber in the candy makes it surprisingly filling, so as tasty as it is, I don’t find myself over-indulging.

Super Food Dark Chocolate Hemp Candy

Makes about 12 to 15 chocolate drops      

Ingredients

1 3.2 oz bar of 70% chocolate (My favorites are Newman’s Own and Chocolove brands, they are both rich and smooth without bitterness)

2 T. coconut oil

2/3 cup hemp seeds (found in any health store and most large grocery stores on “organic aisle”)

¼ chopped almonds (I love the roasted salted version in this recipe)

2 T. dried cranberries or other chopped dried fruit of your choice (coconut flakes would also be yummy)

Directions:

Slowly and carefully melt chocolate and coconut oil together in a microwave, stopping every 10 seconds to stir and stopping just as soon as chocolate has melted.  Stir in rest of the ingredients until well coated.  Drop by rounded teaspoonfuls on a parchment lined plate or cookie sheet.

Put in fridge (or freezer if you are in a hurry) until firm.  Keep leftover pieces in a tightly covered container in the fridge.

Hemp Mocha Frappuccino

Ingredients:

1 cup unsweetened almond milk

½ frozen banana

3 ice cubes

Instant Coffee granules (amount to your taste – I like an organic version that comes in individual sleeves)

1 T. organic corn-syrup free chocolate syrup (such as Ahlaska brand)

1 – 2 T. Hemp Seeds

Directions:

Blend until smooth, serve in a pretty glass cup and wake up happy!

This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title: Super Food Hemp Chocolate Treats (Candy & Mocha Frappuccino)

The URL: http://wp.me/p1UwM9-Fm

© Copyright 2012 – All Rights Reserved

Balsamic Blistery Potato Chips

Posted: August 24, 2012 | Author: | Filed under: Sides, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , , , , , , , | 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 | Author: | Filed under: Breakfast Foods, Gluten Free, Snacks, Uncategorized, Vegan, Vegetarian | Tags: , , , , , | 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

“Carrot Cake” Chutney (Topping for Cream Cheese & Crackers)

Posted: August 10, 2012 | Author: | Filed under: Appetizers, Desserts, Giveaways, Jams, Sauces and Dressings, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , , , , , , , | 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

Coconut Cashew Almond Butter

Posted: August 9, 2012 | Author: | Filed under: Breakfast Foods, Gluten Free, Snacks, Vegan, Vegetarian | Tags: , , , , | 1 Comment

Out of peanut butter? Make your own nut butter in a jif.

(Rachel, the daughter)

There’s an old story in my family that gets told every Arnold Thanksgiving. When my mom was a kid, as the bird was being passed around the table, her cousin sweetly asked in his long southern drawl (or at least this is how it is always retold), “What kind of chicken is that Aunt Ruthie? Tuuurkeee?”

We get so used to eating certain foods, we sometimes forget there is more to poultry than chicken, more to milk than cows milk, more to breakfast than cereal, and more to nut butters than peanut butter.

This morning I reached for the peanut butter jar, but remembered I had served the very last spoonful to my special party guest, Avery, who then declared me the best cook ever (so she is welcome to finish off the peanut butter jar any time). I thought about running to the store to pick some up, but I always have some variety of nuts on hand. Why not make my own, I thought?

I pulled out some raw cashews and almonds and gave it a try, adding a little bit of coconut oil, coconut sugar, and vanilla to sweeten it up. It tastes fresher and less oily, and feels lighter than jarred nut butters. The texture is a lot like the natural nut butters you find in the store (not super creamy like mainstream peanut butter). I can’t wait to try some different variations now. I definitely want to roast the nuts next time and maybe try a cinnamon maple almond version or a honey roasted cashew butter.

If Jackson could talk, he just might ask, “What kind of peanut butter is that Momma? Cashooo?” But since he can’t, he’ll probably just grab my face, turn it toward his to get my attention, then turn it toward the jar, over and over until I understand his message, “Mom, look at me! Now look at that peanut butter stuff. Now back to me. Now back to the jar. Got it? Me + jar, stat!” I’m calling this the whiplash stage.

Have you made your own nut butter? What’s your favorite recipe?

Coconut Cashew Almond Butter on a Muesli Morning Round with a drizzle of honey

Coconut Cashew Almond Butter

Makes ~ 1 cup

Ingredients

1/2 c. raw or roasted almonds
1/2 c. raw or roasted cashews
1/2 t. coconut sugar (or regular sugar)
slightly less than 1/4 t. vanilla extract
2 t. water
2 t. coconut oil
1/8 t. salt

Directions

In a small food processor bowl, process almonds and cashews until they turn into a thick paste. Scrape the sides down as needed. I didn’t time it, but this probably took at least 5 minutes in my heavy duty Cuisinart.  Add coconut sugar, vanilla extract, water, coconut oil, and salt. Process another 2 minutes until it is creamy. Store in the refrigerator.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Coconut Cashew Almond Butter
The URL: http://wp.me/p1UwM9-BL
© Copyright 2012 – All Rights Reserved

Spinach, Feta & Sun-dried Tomato Breakfast Wrap

Posted: July 27, 2012 | Author: | Filed under: Breakfast Foods, Snacks, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: , , , , | 1 Comment

(Becky, the Mama)

It’s FUN Friday and I thought we’d celebrate with a story-in-pictures today.

When my grandson Georgie met Greg’s sister’s granddaughter Jena last week at our family beach vacation in Oregon, it was like at first sight. They hit it off like peas and carrots, or, to go with today’s recipe theme: like spinach and sun-dried tomatoes.

Jena and George reading the story of Brave, from Nonny’s Nook

It was fun for me, a grandmother of five little boys under age six, to be around a little girl.  Her Aunt Stephanie told me that Jena came up to her and said, excitedly, “I get to go to the beach with Grandma Gail!”  Then she paused, worried and added, “But I don’t know what to wear!”  This is something I’ve never heard my grandsons say.

She told me her favorite part of the beach is getting to wash all the shells. “I love washing things!” she said.  Again, not something that any of my grandsons has ever said to me.

We went for a walk to the beach one night and I captured this picture of the two of them, in little boy blue and little girl pink, cresting the hill just before going down to the beach. George never goes anywhere without a stick and made sure that Jenna had one, too.

“Don’t grow up too quickly, lest you forget how much you love the beach.”– Michelle Held 

Once we got to the beach, the kids wrote their names in the sand,  and then they decided to draw their own hopscotch games.

This is a little 5 year old boy’s drawing of hopscotch:

This is a little 6 year old girl’s drawing of it.

On the way home Jena walked by my side,  nicely and daintily,  as she observed George in front of us: skipping, hopping, running,  and fighting invisible enemies with his stick sword, Ninja-like.  Impressed with his boundless energy, Jena called out,  “George, are you hopped up on vegetables or Mountain Dew?”

Me (Nonny to the kids), having a blast with my beach buckaroos. We’re all hopped up on something better than Mountain Dew: veggies, the beach, and fun with family!

As it turned out, George was “hopped up on” vegetables that particular night, as he loves them, especially salads.  But I am sure he was also “hopped up” on being at the beach with his beloved family and a darlin’ fun little girl on a perfect summer’s eve.

Speaking of veggies, one of my favorite new tasty and healthy breakfast treats is Starbuck’s low fat, high nutrition vegetarian feta and spinach wrap with sundried tomatoes. It’s made with an egg white omelet (did you know there are only 25 calories in ¼ cup of egg white?), feta, spinach and sun-dried tomatoes, wrapped in a whole wheat tortilla and “sealed” in a Panini maker.

I made my own version today, and it tasted exactly like the Starbuck’s version.  I not only enjoy them for breakfast but they make great high energy snacks, that will hop you up almost as well as Mountain Dew, and make you much healthier! (And only 150 calories!)

Spinach, Feta & Sun-dried Tomato Breakfast Wrap

fresh spinach, whole wheat tortillas, chopped sundried tomatoes, organic egg whites (these are in a carton) and feta or goat cheese

Makes One

Ingredients:

Whole wheat tortilla

1/4 to 1/2 cup egg whites, depending on how thick you like your omelet

1 T. crumbled feta or goat cheese

3 or 4 spinach leaves

4 t. chopped sun-dried tomatoes (I prefer them packed in oil.  I had a sun-dried tomato tamponade on hand so I used that)

About a teaspoon of olive oil to coat pan

Salt and Pepper to taste

Directions:

Lightly moisten the flour tortilla (I just wet my hand and pass it over both side of tortilla) and then cook in small skillet (lightly coated with just a smear of olive oil) on both sides until pliable and warm.  Set aside and keep warm under a plate or paper towel.

In the same small skillet, add the egg whites and sprinkle with a little salt and pepper.  Place feta cheese down the middle of it.

When the egg is set, roll it up and put in the tortilla.  Warm the spinach leaves in the pan for just a few seconds and then place them alongside egg white.  Add the sun-dried tomatoes.

Roll up and then carefully place seam down in the skillet.  Hold it down for a few minutes with a spatula until it is crispy and sealed.  Turn it over and let the over side get brown.   Serve immediately.

Variations: Vegans can use scrambled tofu and skip the cheese or use a vegan cheese. Try other veggies such as artichokes, sautéed onions or potatoes. Use whole eggs.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Spinach, Feta & Sun-dried Tomato Breakfast Wrap
The URL: http://wp.me/p1UwM9-yW
© Copyright 2012 – All Rights Reserved

Warm Stuffed Dates: Two-Minutes, Two-Ingredients

Posted: July 26, 2012 | Author: | Filed under: Appetizers, Desserts, Gluten Free, Snacks, Vegan, Vegetarian | Tags: , , , , | 1 Comment

Fact #1: The attention span of a one-year old is approximately two minutes.

Which leads to…

Fact #2: Mothers of one-year olds do not have more than two consecutive minutes to think during their child’s waking hours.

The biggest miracle to me about motherhood, aside from the miracle of growing a human being, is a mother’s ability to adapt…to lack of sleep, to a house once decorated with soothing muted tones now full of loud primary colored toys, to a trail of constant messes, to being spit, peed, and pooped on, and to doing most of life in two-minute intervals.

Before I had Jackson, I could barely function without eight to nine consecutive hours of sleep. I was most productive when I had large blocks of time, doing one project from start to finish, rather than a little here and there. In college, I didn’t write a single report or study for a test more than one day in advance. I graduated with a 3.9 GPA in 3.5 years while working 25 hours a week. I say this not to brag, but to make the point that my mind functioned well that way. While other people need repeat exposure to learn or memorize something, I just need a big block of time to quietly focus. I often skipped classes that taught straight from the textbook since I couldn’t focus very well in a large distracted environment. I did better reading and studying the text on my own in my quiet apartment.

My life doesn’t lend to these habits anymore. Now, I work in spurts, never knowing when my spurt of free time will be over, when Jackson will wake up, throw a tantrum, wander off, or climb in my lap and give me a big mouth-wide-open kiss. Nothing is too important for that last one. Nothing.

I haven’t figured out how to perfectly balance being a wife, homemaker, mother, blogger, writer, friend, and MOPS volunteer…but I’m amazed how well I’ve actually adapted to all of these new or changing roles in the last year. It turns out, I can get a lot done two minutes at a time.

Put on a pot of coffee while Jackson plays with the rice maker at my feet.

Change a dirty diaper

Pour cup of coffee while Jackson pulls each piece of the salad spinner out of the cabinet.

Find Jackson putting my wallet into the recycling bin. Recover wallet and other miscellaneous items Jackson thinks we should give to the city to “repurpose.”

Make a quick two-minute snack while Jackson sits in his high chair.

Sing along to a slow, batteries-are-about-to-die (thank you Jesus) version of “Have you ever seen a Tigger bounce this way and that way” from Jackson’s songbook for the 14th time today.

Drink two sips of coffee and check email, marking ones that need a response while Jackson makes a loop with his push toy around the living room, kitchen, and dining room.

“Look” for Jackson who has magically disappeared by covering his forehead and one eye. “Oh there he is!”

Edit pictures for a blog post while Jackson pulls all the books out of their canvas box.

Wash dishes with Jackson sitting in front of me splashing in the sink. Dry his tears because all the dishes are clean and play time in the sink is over. 

Microwave cold coffee and change a load of laundry with Jackson’s “help.”

I wouldn’t trade a single two-minute interval. I’d rather adapt, adjust, and embrace what life is right now.

Right now, I have two minutes to make a snack that will give me fuel to keep up with a busy toddler.

Rachel’s Warm Stuffed Dates

Ingredients

Medjool Dates

Roasted Almonds (I love the oil roasted, unsalted ones from Sunflower Market)

Directions

Turn oven to Broil.

Cut a slit down the side of the date and pop the pit out.

Generously stuff dates with roasted almonds and reseal the slit (dates are sticky, so it just sticks back together)

Broil for 1 minute, flip them and broil for 30-60 more seconds.

Let cool slightly and enjoy crunchy savory almonds wrapped in ooey gooey rich dates.

Perfect for a healthy dessert, an energizing snack, or an elegant party appetizer.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Warm Stuffed Dates: Two-Minutes, Two Ingredients
The URL: http://wp.me/p1UwM9-yG
© Copyright 2012 – All Rights Reserved

Olive Tappenade and Roasted Red Peppers in Garlic Oil

Posted: July 10, 2012 | Author: | Filed under: Appetizers, Snacks, Uncategorized, Vegan, Vegetarian | Tags: , , , , , , , , , , | Leave a comment

An incredibly easy appetizer trio that will wow your guests.

Last week on vacation, Jared and I celebrated our anniversary at this adorable little wine bistro and had the most beautiful flavorful appetizer trio of hummus, marinated roasted red peppers, and olive tappenade. Though I love olives, I’ve somehow never eaten or made tappenade. I’ve been missing out. I immediately knew I wanted to recreate this rich briny dip when I got home. In fact, I wanted to recreate the whole trio, maybe even the whole evening.

Florida sunshine, live acoustic musicians, a handsome and charming date in flip flops, good wine (at happy hour prices), a flirty sun dress, and delicious simple food. This is my idea of a perfect evening out. I told Jared between sips of chardonnay, “I’m so glad we aren’t all dressed up in stiff uncomfortable clothes, surrounded by a bunch of “fancy,” wealthy people pretending to be something we are not.” His wallet, I mean he, agreed.

This trio of dips is the perfect entertaining appetizer. It presents beautifully and looks sophisticated, but it’s really all incredibly easy to make. You can make it up to a couple of days in advance, then set it out before your guests arrive and forget about it. I picked up a tub of hummus this time and just jazzed it up with a drizzle of olive oil and a sprinkle of paprika. Of course, you can easily make your own hummus too.

Olive Tappenade

Olive Tappenade

Ingredients

1 cup of mixed kalamata and green olives, pitted* (I used a 5oz jar of unpitted olives and it equaled 1 cup pitted olives)
1/2 t. capers
1 clove of garlic, chopped
2 T. roasted red peppers (use from the recipe below)
2 T. olive oil
juice of 1/4 lemon
1/4 t. black pepper
pinch of sugar

Directions

Mix all ingredients in a blender or food processor, scraping down the sides as needed. Blend until the olives are chopped very fine — a little chunky is fine. I used a magic bullet and it worked perfect for this size batch. A small food processor would probably result in a tappenade with a little more texture.

Serve with toasted bread or crackers. I used one ciabatta roll, one olive loaf roll, and Mediterranean matzo crackers. The bistro we went to served rosemary focaccia and pita bread with theirs.

*To quickly pit the olives, whack them with a meat mallet and pop the pit right out. I knew I hung onto my meat mallet for some reason!

Roasted Red Peppers in Garlic Oil

Roasted Red Peppers in Garlic Oil

Ingredients

2 red peppers
3 T. olive oil
1 large garlic clove, chopped
1/4 t. salt

Directions

In a sauce pan, heat the olive oil and garlic on medium until the garlic is soft. Remove the garlic with a slotted spoon or fork.

Place peppers directly on the flame of your gas stove top or under the broiler of your oven on a pan, turning until the skin is charred on all sides. Once charred on all sides, place immediately in a plastic freezer bag or in a bowl sealed tight with saran wrap. Leave for about 10 minutes (or longer). Discard the inner seeds and stem and gently remove the skins. A damp paper towel can help if they aren’t peeling off easily. Chop the peppers into large bite-size chunks.

Pour the garlic infused oil over the roasted peppers, toss with the salt. Refrigerate for later use or serve at room temperature with toasted bread.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Olive Tapenade and Roasted Red Peppers in Garlic Oil
The URL: http://wp.me/p1UwM9-vD
© Copyright 2012 – All Rights Reserved

Chocolate Avocado Pudding (It tastes just like “real” pudding!)

Posted: July 5, 2012 | Author: | Filed under: Desserts, Snacks, Vegan | Tags: , , , , , , , , , , | 3 Comments

Avocados for dessert? Yep. The proof is in the pudding.

I think much of my passion for good tasting healthy food comes from my Grannie. For most of my life, she’s been a real health nut. She and I can talk food and health all afternoon. We get excited sharing our latest nutritious food finds. When I was pregnant, she sent me a bar of dark chocolate, a baggie of walnuts, and a box of healthy cookies with instructions to eat a piece of chocolate, a walnut, and a cookie all in one bite for a not-too-bad for you treat that hits the spot. She knows my kind of perfect bite like no one else.

Rumor has it that she wasn’t always this way, though. There are tales from my mom and aunt of rich, sugar-filled, high calorie desserts after almost every meal. I suppose I could see this in Grannie.  She still gets giddy over a delicious dessert. She sent me this recipe (below) and I had to wonder if my Grannie and I are the only two women in our family who can get  this excited about pudding made from avocados, cocoa, and dates? She sold me on the recipe with this adorable email. This is why I love her so!

Hey Babe,

I’ve found a recipe for pudding that calls for no dairy, no milk, and no eggs! And it tastes really good! So, in case you’re hungry for pudding here’s the recipe….

A sprinkle of toasted almonds is nice, and half a maraschino cherry on the top makes it elegant — and how much damage can 1/2 a teeny, sugary cherry do?

I tried a small recipe first. It was yummy, so like Goldilocks visiting the Three Bear’s house, I tried a MUCH BIGGER bowl.

Much love,
Grannie

Isn’t she adorable? And don’t you want a bowl of chocolatey avocados now, too?

Sprinkled with shredded coconut and toasted almonds, it tasted like Almond Joys.

Chocolate Avocado Pudding

Serves 2

Ingredients

2 avocados
1 c.  dates, soaked in water for an hour, then pitted and chopped
2 t. vanilla
3 T. cocoa (up to 5 T. if you like it more chocolatey)
1/2 c. – 1 c. non-dairy milk (I used unsweetened almond milk)
2 t. agave (optional)

Topping options: almonds & shredded coconut for Almond Joy Pudding. Crumbled Oreo cookies & gummy worms for kids Worms in Dirt dessert. Coconut whipped cream and maraschino cherries. Shortbread cookies and raspberries.

Directions

Soak dates for one hour.

In a small food processor bowl (or high power blender), combine avocados, pitted and chopped dates, vanilla and about 1/2 a cup of milk. Blend, adding more milk and scraping down the sides as needed. I did have to stop and scrape several times, but with some patience it eventually got very smooth. Add cocoa a tablespoon at a time until it’s as chocolatey as you like. Taste for sweetness and add agave (or your preferred sweetener) if desired.

Top with your choice of toppings. Serve immediately.

Note: I haven’t tried refrigerating this to store it since there have been no leftovers when I’ve made this yet! My mom has a great method for storing guacamole by putting leftovers in a plastic Ziplock style sandwich bag and pushing as much air out as possible. Since the recipe uses avocados, I think this might be the best way to store it.  Let me know if you make it and have enough leftover to store it!

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Chocolate Avocado Pudding
The URL: http://wp.me/p1UwM9-rB
© Copyright 2012 – All Rights Reserved

Newer Entries →