Chipotle Pumpkin Salsa

Makes 4 cups

Ingredients

3 tomatoes
2 cups of frozen corn (or 1 can drained and patted dry)
2 small jalapenos
4 cloves of garlic, unpeeled
a drizzle of olive oil and sprinkle of sea salt
1 14.5 oz can of fire-roasted diced tomatoes
4 chipotles in Adobo Sauce (slice open and remove seeds from two of them)
1 can of pumpkin
1/2 c. cilantro (use it if you like it, but it’s optional)
1/2 t. sugar
1 t. onion powder
1/4 t. salt

Directions

Heat oven to 400 degrees. Line a large baking pan with parchment paper. Pour corn kernels on one half of pan. On the other side, put the jalapenos, garlic (wrap unpeeled garlic in foil to prevent them from burning–not like shown below), and tomatoes sliced in half with cut side up. Use a pastry brush to put a small amount of olive oil on the tomatoes and corn. Sprinkle tomatoes with a touch of sea salt. Roast for 20 minutes.

In a food processor, add all the remaining ingredients except the corn, plus the tomatoes and jalapenos (you may want to seed the jalapenos if you don’t like a lot of spice–you can always add the seeds back in if it’s not spicy enough). Squeeze the garlic from its peel into the food processor bowl. Process until everything is chopped and blended to the desired texture. I went for a smooth texture on mine. Stir in corn. Serve with chips.

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The Title: Chipotle Pumpkin Salsa
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© Copyright 2012 – All Rights Reserved

Sweet n’ Sour Green Beans and Bacon

Posted: October 25, 2012 | Author: Becky Johnson | Filed under: Asian Dishes, Sides, Uncategorized, Vegan, Vegan Options, Veggies | Tags: bacon, brown sugar, green bean, green bean casserole alternatives, green bean casserole unique, onions, pepper, sweet and sour, thai chili sauce, Thanksgiving, vegan green bean casserole, vegetarian green bean casserole, vinegar | 1 Comment

(Becky, the Mama.)

Greg is away this evening, having dinner with a friend. And therefore, I decided to make this dish that I created and love and that he considers, actually, to be the Side Dish From Hell.

His three least favorite foods are onions, peppers and green beans, so even the addition of a scrumptious sauce and bacon could not turn his head. It would turn his stomach, but not his head. Greg worked many summers as a kid in Oregon either picking green beans or in a bean cannery and he has vowed, and I respect this, never to eat another green bean again. Onions and peppers, according to him, have an “icky, slimy” texture and are also to be avoided.

So while Greg is gone, and won’t have to even look…I made my own Dream Dinner to Eat in Bed, while snuggled in my PJs. Tonight’s dream meal is made of this sweet and savory green bean dish, below, loaded with sautéed onions and sweet peppers, with a side of (I know, it’s bad, but try not to groan) boxed Kraft macaroni and cheese. Served with a spoon in a big flat pasta bowl. With a glass of ice cold milk in a frosty-frozen mug. And a cozy blankey tucked around my feet. While I watch non-action-related shows like Parenthood and Oprah’s Next Chapter, TV my husband enjoys about as much as green beans.

Of course, I miss my man, as I do adore him.

But in the meantime, I’m soldiering on the best I can, a bowl in one hand, remote in the other.

Sweet n’ Sour Green Beans with Bacon

Ingredients

2 cans or 4 cups frozen or fresh green beans, cooked and drained well

1 T. olive oil

1/2 c. red onion, diced

½ c. chopped sweet red pepper (I used some mini red and yellow peppers)

3 T Thai sweet chili sauce (in the Asian aisle…or World Market)

2 T. brown sugar

¼ c. red wine vinegar

1/3 c. crumbled bacon (I used some Hormel pre-cooked bacon pieces this time. Some nights you just take the easy way.)

*Vegans can use a vegetarian bacon bits product instead or use sliced almonds that have been sauteed in smoked paprika and a little olive oil instead.

Salt and Pepper to taste (I like a lot of black pepper in this)

Directions

Turn oven to broil

Drain green beans as well as you can. (I even use a paper towel to sort of pat them dry in the colander.)

In an oven-proof skillet saute onions and peppers in olive oil. Add the Thai sweet chili sauce, red wine vinegar and brown sugar. Cook and stir all together until it is syrupy.

Add well drained green beans and stir once again until well heated. Add salt and pepper to taste. (This will vary quite a bit depending on whether you used canned or fresh or frozen green beans.) Sprinkle the top with bacon crumbles and put pan under broiler for a minute or two until bacon is crisp and beans are bubbling.

Serve as a side dish (a nice alternative for a Thanksgiving green bean casserole) curl up with a bowl of it, while lounging in your PJs.

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The Title: Sweet n’ Sour Green Beans and Bacon
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© Copyright 2012 – All Rights Reserved

Tofu Scramble Tacos

Posted: October 23, 2012 | Author: Rachel Randolph | Filed under: Breakfast Foods, Gluten Free, Main Dishes, Mexican Dishes, Uncategorized, Vegan, Vegetarian, Veggies | Tags: gluten-free, savory breakfast, scrambled egg substitutes, scrambled tofu taco, vegan, vegan breakfast taco, vegetarian mexican food | 7 Comments

(Rachel, the daughter)

Jared, Jackson and I went to the Texas State Veggie Fair this weekend. I’m a terrible blogger and didn’t take any pictures of my food. I blame my hungry toddler. We scoped out all the food trucks and booths and contemplated fresh squeezed juice or mac-n-cheese and a barbeque sandwich, but our eyes kept venturing to the long line behind the Corn Dogs and Fried Cinnamon Rolls. When in Rome, right? What’s a fair without fried food? I stood in the 20 minute line while Jared took Jackson to play on the playground.

Finally, I returned to my boys juggling two corn dogs, a fried cinnamon roll and a handcrafted root beer. We sat on the lawn and indulged. If you’re having trouble imagining how good it was, here’s Jackson’s face after his first bite of fried fair food.

“Fried food, where have you been all my life!?!”

I think this picture says it all. Yum.

That deep fried cinnamon roll was worth every glorious calorie, but as soon as I got home, I whipped up a big kale salad for dinner. My body felt like it was shutting down from all the grease, sugar, and processed fake-meat products I had consumed. Sometimes you just have to give your body what it wants and then deal with the consequences.

For months after going vegan, I continued to crave eggs. I couldn’t get them off my mind. One night, after a wedding with nothing vegan on the menu, we went with some friends to a bar with a midnight breakfast burrito buffet. I was so hungry and finally caved and ate an egg and potato breakfast burrito. My stomach was in knots for two days, proving wrong the myth that if we are craving something our body must need it.

Lucky for me, I finally discovered a breakfast burrito that satisfied my craving for eggs without sacrificing my vegan diet or my stomach lining. Tofu scramble looks and feels just like pale scrambled eggs and with a little seasoning tastes eerily similar. Jared has been nagging me to make this all week. It’s truly crave-worthy. If you’re curious about tofu or have had bad experiences with it before, try out tofu scramble.

Tofu Scramble Tacos make a hearty savory vegan breakfast or an easy weeknight dinner.

Tofu Scramble Tacos

Serves 4

Ingredients

2-4 T. Olive Oil
2 small red potatoes, diced (or any veggies of your your choice — onions, bell peppers, broccoli, zucchini…)
1 clove of garlic, minced or chopped
1/2 c. frozen corn
1/2 block of tofu
1 t. salt (divided)
1/2 t. pepper
1 t. smoked paprika
1/2 t. onion powder
2 c. baby spinach
8 tortillas (I really like the new Artisan Corn & Whole Wheat Blend by Mission)
16 oz Black Beans
1 avocado, sliced or diced (optional garnish)
salsa (optional garnish)
cilantro (optional garnish)

I used potatoes, spinach, corn, and garlic, but you can easily modify this to whatever veggies or greens you have on hand — bell peppers, poblano peppers, onions, broccoli, carrots, summer squash, zucchini, kale, swiss chard, and collard greens would all be delicious.

Directions

Heat oil in a non-stick skillet, use enough to generously coat the bottom of the pan. Pan-fry potatoes (or any other veggies) with 1/2 t of salt on medium heat until they are tender, stirring often. I covered the potatoes to help them cook quicker, other veggies may not need to be covered though. Bring heat down and add the garlic. Stir continuously to keep garlic from burning.

As soon as the garlic is translucent, crumble the tofu into the pan (just squish it up in your hands and break into little crumbles). Add smoked paprika, onion powder, pepper, and remaining salt. Return heat to medium and stir and cook for about five minutes. Add corn and cook until corn is heated through ( a few more minutes). Stir in the spinach and cook until just wilted.

Tofu scramble has a texture really similar to scrambled eggs. With the right seasoning, you can hardly tell the difference.

Serve in tortillas with black beans, avocados, cilantro, and salsa.

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© Copyright 2012 – All Rights Reserved

Italian Chickpea Bread Casserole (Vegan)

Posted: October 18, 2012 | Author: Rachel Randolph | Filed under: Italian, Main Dishes, Uncategorized, Vegan, Vegetarian | Tags: cooking with dry chickpeas, italian chickpea bread casserole, plant-based whole foods recipes, savory bread pudding, vegan bread casserole | Leave a comment

Italian Chickpea Bread Casserole

(Rachel, the daughter)

This weekend we had our first family stomach virus, a true milestone in parenting. Jackson woke up on Saturday morning sick. Sunday night, I went to bed early, my queasy stomach telling me I too had been bitten by the bug.

I’ll spare you all the details, but at the pinnacle of our monumental family milestone, Jackson woke up crying around 3am. Jared tried to console him to no avail, so he brought him to me to nurse him in bed. Within seconds Jackson was calm. And seconds after that, I pulled away, tossed him back to Jared and ran to our bathroom.

Through the walls, I could hear our poor baby bawling. I felt terrible, but knew his daddy had him until I could get to him again. And then I heard sounds echoing my own from the other bathroom.

Oh no. Not Jared too.

As soon as I could, I rushed to Jackson’s room. Pitiful baby was sitting up in his crib with all the lights on in nothing but a sloppily placed diaper, sobbing. Apparently, daddy had been bitten by the bug mid diaper change.

I re-aligned his diaper, zipped him back into his footie pajamas and rocked and nursed him. I prayed “God, just 10 minutes. Please just give me 10 minutes to get him back to sleep in his crib.” He answered and gave me exactly enough time, no more, no less.

These are the moments I wondered about before having kids. The last stomach virus I had was in my first trimester when I was pregnant with Jackson. It was the first time I truly feared becoming a mom and questioned whether I had what it took for the life long commitment of motherhood. I wondered if I’d be able to handle sickness with a baby or child or the sleepless nights. And now I know, it may be really hard, but apparently I can do it. I’ve been to the edge (of the toilet seat) and back. I’ve conquered the throne. I’ve, well, you get the jist of it. I somehow feel accomplished now. Like I’ve come into my own as a mom.

So what if I laid on the floor and let Jackson eat peanut butter straight from the jar for lunch. So what if we watched two episodes of Sesame Street from the DVR. So what if I still have cheerio crumbs and peanut butter stuck in my carpet. So what. I did it. I made it through. Some days that’s the best you can do, just make it through. And I did.

Today I finally felt like my normal self again. After little but broth and pasta for the last couple of days, I was in the mood for a real meal. This Italian Chickpea Bread Casserole hit the spot. It’s warm and comforting and, though it takes a little while to simmer and cook, was very simple to make.

I love the different textures in this dish: crunchy on top, fluffy soft cloud-like in the middle, chewiness in the chickpeas. A texture party in my mouth.

Italian Chickpea Bread Casserole

Serves 6

Ingredients

½ pound chickpeas, soaked or 2 cans drained and rinsed
16 oz crushed tomatoes w/ basil
2 c. veggie broth or water
1 t. coconut or brown sugar
1 t. balsamic vinegar
2 T. dried minced onion
2 cloves garlic, minced
2 cups small tomatoes, whole (I used 8-9 campari tomatoes ) or 16 oz of canned whole tomatoes
8 pieces of bread, (I used Ezekiel Sprouted Whole Grain bread)
Olive Oil for brushing bread
Salt & Pepper

Optional Garnish of Caramelized Balsamic Onions

1 onion, sliced
1 T. Olive Oil
1 T. Earth Balance
1 T. Balsamic Vinegar
1 t. coconut or brown sugar
Pinch of salt
Few twists of cracked pepper

Directions

Drain soaked chickpeas and return to large pot. Add first eight ingredients. Cover and bring to a boil. Then simmer covered on low for 30-45 minutes (until chickpeas are cooked through—if using canned chickpeas you can cut time to 15 minutes), stirring occasionally. Meanwhile, preheat oven to 350. On a baking sheet, line up bread slices and brush one side with a little olive oil. Place in oven (you can start while it’s still preheating) and bake until the bread is hard, but not burnt (I baked mine for 15 minutes, flipped it and baked for another 15).

In a high-sided casserole dish, lay out four of your pieces of toast. Breaking them up as needed to fit. It doesn’t have to be perfect.

No need for perfection, just fit it in there.

When your chickpeas are cooked through, pour half of the tomato mixture over the bread. Then repeat with the remaining bread and tomato mixture.

Simmering chickpeas with the tomatoes and seasoning.

Sprinkle the top with salt and fresh crack pepper. Bake for 30 minutes.

While this is baking, you can either kick back and relax, make a side salad or veggie and or caramelize some balsamic onions for the top of the casserole. It’s good either way, but who doesn’t love a little caramelized onion on just about anything?

Balsamic Caramelized Onions — you can actually cook down more than this if you have more patience than I do (or don’t have a whiny toddler at your feet testing every patient bone in your body :))

Directions for Optional Balsamic Caramelized Onion

Pour oil and butter into a cold skillet, heat to medium and add onions. Stir and simmer for 10 minutes. Add remaining ingredients, reduce heat to low and simmer for 20 more minutes or until the onions are soft, brown and completely cooked through.

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The Title: Italian Chickpea Bread Casserole (Vegan)
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© Copyright 2012 – All Rights Reserved

“Healing” Panang Curry 2 Ways — Traditional and Soup

Posted: October 16, 2012 | Author: Becky Johnson | Filed under: Asian Dishes, Chicken, Seafood/Shrimp, Soups, Uncategorized, Vegan, Vegetarian, Veggies | Tags: coconut milk, curry, kale, mushrooms, panang, rainbow slaw, red curry, shitake, thai | 1 Comment

Panang Curry Soup

Traditional Panang Curry with Shrimp

(Becky, the Mama.)

A sure-fire way to humble yourself is to announce: “I never (fill-in-the-blank)” publically. (Or worse, “My child will never…..”) And so when I declared, on Facebook that I almost never get sick, I should have known I was in for it.

For some unknown reason, for nearly a week, day after day, I forgot to take my daily regime of immune-boosting supplements (fish oil, odorless garlic, probiotics, super green food powder) and woke up one morning feeling as though I was swallowing razor blades.

I went on the attack with liberal doses of all my regular supplements above plus a couple of more exotic-sounding ones: olive leaf extract and astragalus. By mid-afternoon my throat had calmed considerably and by nightfall it did not hurt at all. (I did, however, get the standard stuffy head, runny nose bit – though, thankfully, without fever and it seems to be running its course fairly quickly.)

My husband was also out of town, so I had no choice but to practice good self-care and nourish my body as best I could, all by my lonesome.

In addition to honey-sweetened white tea (more nutrition-packed than green tea) laced with fresh grated ginger, and sips of Feel Good Blueberry Smoothie, I made two pots of healing soup.

First, I made a classic home-style chicken soup, a super quick and easy recipe I’ll share in coming weeks. The other, is my new favorite “healing soup” – a Thai Panang Curry soup, rich with cancer-fighting and immune boosting antioxidants from the ginger and spices, cruciferous veggies, shitake mushrooms (which contain a compound called lentinan, shown to strengthen the immune system’s ability to fight infection and disease) and vitamin & mineral rich kale. Coconut milk, too, has healing properties. It contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties.

Afriend introduced me to my first good Thai Panang curry , when she bought us both take-out containers of it during a working writer’s lunch. It was love at first bite. It hit all the strong flavor notes I crave: spice from the curry and ginger, slightly sweet and creamy from the coconut milk, a touch of tang from fresh lime, and salty-savory-earthy from the mushrooms, veggies and broth.

It sounds so exotic, but I do not make complicated recipes, especially when I’m fighting a cold, so trust me – this is quick and easy. Feel free to substitute any veggies you have on hand, or enjoy, in this basic recipe. I’ve included instructions for both tradition curry with rice and also the soup, in the recipe below.

Panang Curry with Shrimp

“Healing” Panang Curry Soup

Serves 4

Ingredients:

1 can coconut milk (I prefer whole fat as it makes a creamier soup).

1 ½ cups veggie broth (or chicken broth) — use 3/4 c if you prefer to make the thicker curry version

½ small jar Thai red curry (about 3 T – less if you prefer less spice) (This jar of curry is found in Asian section of most groceries now and is small, about the size of a baby food jar.)

1 t. fresh grated ginger (pinch of dried ginger if you don’t have fresh)

1 t. brown sugar

Soy sauce or sea salt to taste

1 c. rainbow slaw (or broccoli slaw)

1 large clove garlic

1 T. olive or coconut oil

1 T. butter

2/3 c. sliced mushrooms (I used shitake)

1 c. loosely packed, torn kale

1 fresh chopped tomato

2 sliced green onions

Slice of lime

Cilantro (sprig or chopped) and/or basil for garnish

Protein of your choice: grilled diced tofu, diced or shredded chicken; or cooked shrimp, 1/2 to 1 cup depending on preference. I use a small amount of chicken in the soup — as I like the veggies taking center stage in this soup. You could also sprinkle in toasted peanuts for added protein. For the curry and rice version I prefer shrimp, about 5 medium shrimp per person.)

Instructions:

Saute garlic with mushrooms, slaw and kale in oil and butter in a deep large skillet until just tender. Dump all the ingredients except the last three (green onions, lime, cilantro or fresh basil ) into a large skillet and simmer until veggies are tender but not mushy. Add chopped fresh tomato last, and stir to heat through. Ladle veggies and broth into each bowl, then garnish with a sprig of cilantro or basil (or chop it up and sprinkle), some green onions, and a slice of lime to squeeze over and stir in right before eating.

Variation: To make a more traditional curry instead of soup, use half the broth and put a scoop of jasmine rice in the middle of the bowl before garnishes. Sauteed shrimp is beautiful, artfully arranged around the rice and on top of the curry. You can use any veggies you like in place of slaw, mushrooms or kale. Add slices of cooked sweet potato and pineapple for a creamy pineapple curry. To add heat, use a few drop of siracha sauce or thai chili paste.

Panang Curry Soup

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Nut Butter Banana Hemp Shake (Vegan, High-Protein, Kid-Friendly)

Posted: October 13, 2012 | Author: Rachel Randolph | Filed under: Beverages and Smoothies, Uncategorized, Vegan, Vegetarian | Tags: dairy-free, gluten-free, hemp seeds, high protein vegan shake, nut-free, peanut butter banana smoothie, soy-free, sunflower seed butter | 2 Comments

When your kid begs you for a drink of your high-protein, high-fiber shake full of essential aminos and omegas, you call it quits on your food blog photo shoot and hand over the shake.

(Rachel, the daughter)

I just wrote a long boring post about how exhausting this week has been. Then I hit delete. #boringsnoring #toughenup #writersblock #speakinginhashtagsiswayeasierthanwritingblogsandbooks

I think Instagram and Twitter are ruining my ability to write in full sentences. I mean, do you really need a full explanation when a hashtag and a picture say it all?

#badidea #meltdownonaisletwo #tinycartsarethedevil

#lifewithatoddler #enoughsaid

#joy #bubbles #lovehim

In the spirit of quick and easy, here’s a recipe that has saved me on many an exhausted morning or afternoon this week. High in protein, fiber, and healthy fats, it’s the perfect breakfast or post-park snack for adults and little ones.

#simple #healthy #kid-friendly #10gramsofprotein #6gramsoffiber

Nut Butter Banana Hemp Shake

Makes one 1-cup serving

Ingredients

1 banana (Frozen or thawed)
2 T. nut butter (Peanut Butter, Almond Butter, Sunflower Seed Butter, or mix of any combination)
1/2 c. unsweetened almond milk (or your preferred milk)
1/2 T. hemp seeds
1/2 c. ice

Directions

Blend first four ingredients together for 60 seconds. Add ice and blend until ice chunks are gone. That’s it. Enjoy!

Almond milk + nut butter + banana + hemp seed = #mynewfavshake

I did some quick pen and paper calculations on the one I made today (not pictured). I used half sunflower seed butter and half organic peanut butter. It had about 19 grams of fat, 300 calories, 10 grams of protein, and 6.5 grams of fiber. Remember the fat comes from seeds and nuts, which are good healthy fats.

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The Title: Nut Butter Banana Hemp Skake (Vegan, High-Protein, Kid-Friendly)
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© Copyright 2012 – All Rights Reserved

Gobble-Gobble Turkey Toast with Pumpkin Butter (Cooking with Kids)

Posted: October 11, 2012 | Author: Becky Johnson | Filed under: Uncategorized | Tags: after school snacks, Autumn, chocolate chips, coconut, cranberries, dried fruit, Fall, fun food for kids, Halloween, healthy snacks for kids, Holiday, peanut butter, pumpkin, pumpkin butter, Thanksgiving, toast, turkey | 1 Comment

Turkey Toast

(Becky, the Mama.)

Over twenty years ago now, I walked into a classroom in my debut as a first grade teacher.

And then, I retired after 9 months of faithful service.

I was a great teacher, in that I loved my students, taught them well and had loads of fun. On the other hand, you may have noticed that most teachers are gifted at organization and rather enjoy (or at least have a knack for) ordering small children to do their bidding immediately. Organization was never my strong suit: just counting the morning’s lunch money and turning it into the office could bring me to tears. And I’m more of charmer and a cajoler than an “orderer.”

I slept-walked through much of that fuzzy year. I do remember the day, however, when one of my students raised their hand and asked, “Teacher, why do you have one red shoe and one black shoe on?” I looked at my feet and sure enough, the child was correct. The only answer I had to offer was pure mental exhaustion.

Now that I am a grandmother, however, I get the best of both worlds. I get to play and create with the grandkids, and have all the time in the world to give them focused individual attention.

This recipe is so simple and fun for Autumn, Halloween and Thanksgiving, breakfast or snack-time, that moms, grandmas and teachers can all let their little charges have a go at it. And as treats go, this is a pretty healthy one, especially if you use a good whole grain bread.

The toast is slathered with a simple pumpkin spice peanut butter, then after you cut it into the desired shapes to create either a pumpkin or a turkey, the kids can smear it with the pumpkin butter and decorate it with a variety of nuts, dried fruit, chocolate chips or marshmallows.

Turkey Toast with Pumpkin Butter

Makes one toast turkey large enough to feed two to three small children.

3 pieces of bread (I used Ezekiel Sesame Bread), buttered and toasted (Vegans can use Earth Balance butter)

2 heaping Tablespoons canned pumpkin puree

1 heaping Tablespoon peanut butter (or almond butter or any kind of butter you prefer)

1 t. brown sugar

1 T. pure maple syrup

Pinch salt

½ t. cinnamon

¼ t. ginger

Assorted toppings, about ¼ cup each in small bowls (or little piles on a big plate) coconut, chopped nuts, edible seeds of any kind, chocolate chips, dried fruit such as cranberries, raisins or cherries.

Instructions:

Butter & toast the bread (preferably just toast the top by broiling it as it cuts a little easier).

Leave one piece of the bread whole, then cut one piece like this:

Cut the next piece like this:

Mix the next 7 ingredients until smooth with a fork in a small bowl. Spread the pumpkin-spice peanut butter on the toast and assemble the turkey. (I used a large dried cherry for his wattle.)

Let the kids decorate the turkey’s toast “feathers” with the various toppings, then dive in and eat!

You can also make three pumpkins, by turning the toast upside down, then cutting the corners of the toast – rounding them a bit and leaving a fat stem, like so: (Note: Most marshmallows are not vegan, you may just let the kids use raisins for mouth.)

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© Copyright 2012 – All Rights Reserved

Fall into Cobbler – Pumpkin Spice Butternut Squash Cobbler

Posted: September 27, 2012 | Author: Rachel Randolph | Filed under: Desserts, Uncategorized, Vegan | Tags: autumn cobbler, butternut squash dessert, fall desserts, pumpkin spice butternut squash cobbler | 4 Comments

Butternut Squash and Pumpkin Spice Quick Bread Mix make the perfect Fall Cobbler

(Rachel, the daughter)

“What is the maximum number of years a president can hold office?” I asked Jared while sipping my latte.

“I know it’s not eight,” I pondered out loud.

“10…that’s right. It’s ten,” flipping over the Trivial Pursuit card before giving Jared a chance to guess.

“I need questions like, ‘Who won MasterChef this season?” or ‘What is the name of the flying ferry on Sesame Street?'”

It was 7:30pm on Saturday night and we had 30 minutes to kill before needing to be home to our baby. So after our dinner date, we settled into a little coffee shop and grabbed an old box off the game shelf for a rousing round of trivia. If you count reading the question followed by the answer “playing” a trivia game.

As we left, Jared noted the two young baristas had been watching us. “I couldn’t tell if they thought we were pathetic or adorable,” he said. I can see how ending a date at 8:00pm with a trivia game might seem pathetic to someone in a different season of life. But in this new season of coming home early to rock our baby to bed and of frazzled memories that can hardly recall what day it is, let alone who was president in 1962, I happen to think these little moments are adorable.

I like the change of the seasons. Summer is winding down, and while it’s the “fun” time of year to let loose and live a little, I’m ready for some modest cardigans and comfortable boots again. Ready to trade in lazy days at the pool for brisk heart-healthy walks to the park, ready to bid farewall to melons and cucumbers and hello to fifty shades of pumpkin!

When I was younger, I often helped my mom make an easy peach cobbler. It was just a big can of peaches, a yellow cake mix, and a stick of butter, I think. You basically dumped it all into a cake pan and baked it. In celebration of changing seasons, I’ve made a grown-up autumn twist on that old easy summer favorite using butternut squash and pumpkin spice bread mix. It’s like the fun easy cobbler of my youth grew up and now has more depth and flavor.

A fall twist on an old summer favorite.

Pumpkin Spice Butternut Squash Cobbler

Ingredients

2 lb, ~ 6 c. butternut squash, cut into small cubes (Found mine pre-cubed at Costco)
4 T. butter (I used Earth Balance coconut spread)
2 T. sugar (I used coconut sugar)
1 package Krusteaz Pumpkin Spice Quick Bread Mix
1 c. water
1/3 c. oil

Optional toppings: Crushed gingersnaps or nuts (pecans or almonds), whipped cream or ice cream.

Directions

Preheat oven to 350 degrees. In an 8 1/2 x 11 cake pan, mix butternut squash, butter, and sugar.

My kitchen helper.

Bake squash for 15 minutes. Meanwhile combine pumpkin spice bread mix, water, and oil in a bowl.

Quality control.

Remove the butternut squash from the oven, pour the batter into the squash pan and stir to combine. Put back in oven for 30 minutes.

Remove and serve as is or top with ice cream or crushed ginger bread cookies, almonds or pecans.

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© Copyright 2012 – All Rights Reserved

Roasted Cabbage & Sausage with Honey Balsamic Glaze

Posted: September 18, 2012 | Author: Becky Johnson | Filed under: Chicken, Pork, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: balsamic, cabbage, chicken sausage, honey, roasted, sausages | 4 Comments

Roasted Cabbage, Sausage and Honey Balsamic Glaze

(Becky, the Mama.)

Cooking or contemplating new recipes has always, for me, been the perfect Angst-Free Zone. I started copying and collecting recipes from my mother and grandmother when I was ten or eleven years old, painstakingly printing them by hand and tucking them into my $1.00 dime store metal recipe box. This activity was pure pleasure for me, an escape from summer boredom and a refuge from bad days at school.

With the election and crazy world events of late, there seems to be debates or conflict or pressure to “believe what I believe!” at every turn. The phone rings in the evenings with political calls; TV ads blare about Whose Fault Everything Is; and even Facebook, normally an Angst Free Zone for me, now feels like one of those awkward family conflicts that you happen to walk in on, and can’t wait to escape from.

So it was with a huge grin that I spied this little e-card on a friend’s Facebook page:

That’s me! I’m just over here in my Angst-Free Kitchen Corner saying, “Hey! I made cabbage!” Although, I must say it was really, really great cabbage. Sliced in thick steak-like slices and slathered with butter and seasoning. Then served with grilled chicken-apple sausages and drizzled with a honey-balsamic reduction.

Every good hostess knows that the best way to break up an awkward family debate is to divert attention by cooking something that smells amazing, and looks so delicious that all conversation stops, as wordless lip-licking and tummy-rubbing take over. This is one of those simple, delicious, comforting meals that could possibly bring about World Peace. At least at your dining table.

Roasted Cabbage & Sausage with Honey Balsamic Glaze

Preheat oven to 375 degrees

Ingredients:

1 head of cabbage

2 T. olive oil

1 T. butter

4 chicken-apple sausage links (I used Johnsonville. Of course you can use any kind of sausage links you like in this recipe. Or for vegans, try Rachel’s favorite vegan sausage: Smoked Apple Sage Field Roast Sausages)

1/2 c. balsamic vinegar

1 clove garlic, minced

1 T. honey

Grill Seasoning or Salt & Pepper to taste

Directions:

Slice cabbage in 3/4 inch pieces as shown below.

Put olive oil and butter on a large baking sheet, and place in the oven for a minute until butter melts. Using a pastry brush, mix the oil and butter together and spread evenly on pan. Lay the cabbage pieces on the buttered-oiled pan, leaving space between each piece. Dip pastry brush into excess oil-butter surrounding the cabbage slices, and brush the tops of the cabbage.

Sprinkle with salt and pepper or grill seasoning, lightly. Put in oven to roast for 15 to 20 minutes or until the bottom turns dark brown in places. With a wide spatula, turn over, and sprinkle this side with salt and pepper or grill seasoning as well. Return to oven for another 10 to 15 minutes or until as soft as you like it.

In a small saucepan, mix the vinegar, honey and garlic together and stir over a low flame. Cut sausages in half, lengthwise and brush the cut sides with some of the balsamic mixture.

Put on oiled grill pan, cut side down and grill until nice dark grill marks appear and sausage is sizzling hot. Turn over and heat the other side.

In the meantime allow the balsamic mixture to continue to simmer (at medium to medium high heat) until it is reduced by half, and syrupy.

Arrange the cabbage slices with two sausage halves on plate as shown in picture. Drizzle both cabbage and sausage, prettily, with about a tablespoon of balsamic reduction. Serve. (I added a little side of chunky hash browns as well in photo below.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Roasted Cabbage, Sausage with Honey Balsamic Glaze
The URL: http://wp.me/p1UwM9-Hg
© Copyright 2012 – All Rights Reserved

Rustic Sausage & Peppers Skillet (Vegan)

Posted: September 13, 2012 | Author: Rachel Randolph | Filed under: Pasta, Uncategorized, Vegan, Vegetarian, Veggies | Tags: apple sage field roast recipes, italian, sausage and peppers, vegan sausage | 1 Comment

Sometimes the simplest meals are the best ones. I can tell this easy one skillet dish with classic flavors is going to be a family favorite.

The day I turned 17, I drove 20 miles out of my small town to look for a part-time job. That was how I chose to spend my birthday. I loved school and my friends, but I was eager to experience the world. The first place that was hiring was a restaurant called Johnny Carino’s Italian Kitchen, they’ve since shortened the name to Carino’s Italian. The managers interviewed me that day and offered me a job on the spot. It was one of my proudest moments. I had gone out into the world and “made it.”

I took my hostessing job very seriously, organizing systems to make sure every waiter got the same amount of tables, the kitchen didn’t get slammed, and guests were greeted and seated promptly or quoted an accurate wait time. I loved it. The multi-tasking, the smell of roasted garlic drizzled with olive oil and herbs, Frank Sinatra crooning over the speakers, the dim light, the kind and the quirky guests, the power of controlling the flow of the restaurant. Waiters, be kind to your hostess, for she knows who the $20 tipper is, she knows his kids’ names and she knows you can impress him by greeting him with his glass of Kendall Jackson Chardonnay. Be good to her and she may seat him in your section and share the inside scoop with you. She also knows the $2 tippers. Be kind to your hostess, waiters, and she’ll be kind to you.

From my hostess stand, I could see the open kitchen where the chefs pulled pizza out of the brick oven and sent out scalding hot plates of baked lasagna. I remember the sound of the skillets sizzling and the trail of smoke that followed the food runner as they delivered the piping hot skillet filled with spaghetti, spicy marinara, sausage, onions and peppers to the hungry guests.

Almost twelve years after taking that job in the “big city,” here I am living 20 miles in a different direction from that same Italian restaurant, back in a small town, happy to no longer work in the “real world.” Funny how life works and time changes us.

I got the hankering for Carino’s classic skillet dish the other day and created a simple vegan version using Apple Sage Field Roast grain meat sausages (100% vegan, soy-free). I don’t use a lot of fake meat products because they are so processed and full of non-organic soy, but these sausages are different. I know what every ingredient is: filtered water, vital wheat gluten, expeller pressed safflower oil, nonsulfered dried apples, yukon gold potatoes, yeast extract, onion powder, barley malt, garlic, hickory smoke, natural flavoring with torula yeast, sea salt, spices, sage. At least you know what’s in this sausage! Plus, it tastes delicious in this dish and packs 26 grams of protein per link. (I don’t have any ties to Field Roast, I just really like their product.)

Rustic Sausage & Peppers Skillet (Vegan)

Serves 2

Ingredients

1/2 package of whole wheat pasta, cooked al dente (1-2 minutes less than recommended cooking time)
~2 T. olive oil
1 onion, sliced in thin strips
1 green bell pepper, sliced in strips
2 links of Smoked Apple Sage Field Roast Sausages, chopped into rounds
2-3 cloves of garlic, sliced into thin “chips”
2 cups of spicy pasta sauce (I used Emeril’s Kicked Up Tomato Sauce in a jar, my Arrabiata Sauce would be great too.)

Directions

Generously coat a large skillet (iron or stainless steel work better than a nonstick for this recipe) with olive oil and heat on medium heat. When warm, add onions and saute for a few minutes until they start to get soft. Add bell peppers and sausage and turn to almost med-high heat, stir every minute or so until the onions, bell peppers, and sausage are slightly charred. Turn off heat. Stir in garlic chips for a couple of minutes. Stir in al dente pasta and pasta sauce. You can turn heat back on to warm the sauce, but I didn’t need to. Serve immediately.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Rustic Sausage & Peppers Skillet (Vegan)
The URL: http://wp.me/p1UwM9-Gz
© Copyright 2012 – All Rights Reserved

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