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
Melty Parm Cheese, Walnut & Clementine Appetizer
Posted: April 23, 2012 Filed under: Appetizers, Uncategorized, Vegetarian | Tags: appetizers, clementines, Parmasan cheese, walnuts 4 Comments
Simple 3 Ingredient Delightful Bite: Parm Cheese (heated until pliable), walnuts and juicy clementines.
View from the condo porch. It is 75 degrees, which is why I need to be outside more than I want to be in the kitchen this week.
Though I generally love to cook, even when on vacation, I do not love to make complicated recipes that take time away from the pool and a book, and general self-imposed laziness. This week we are tucked into a timeshare in Orlando, Florida for seven days on business/vacation. (Greg is mostly taking care of the left side of the “business/vacation” slash, since he actually has to work. I’m taking care of the right side of the slash, since I –joy of joys! –mostly get to do whatever I please this week.)
A funny aside: Last night we were in bed and I heard what I thought was either the romantic roll of thunder or possibly the fireworks from Disney in the distance. I asked Greg if he heard the same sounds. He kindly responded, “Sweetie, that’s the toilet flushing in the condo above us.”
Needless to say, I’m totally in my Vacation Mind. So far today I’ve “cooked” a couple of bowls of cereal, a PBJ sandwich and peeled some string cheese and clementines. Not fancy fare worthy of food posting, really. But then, at Happy Hour time, I got inspired. I saw some Parmesan cheese and walnuts (I’d packed them in my carry-on from home), and a bowl of fresh Florida clementines (bought in haste from the local grocery last night.) Let me tell you, these Floridians really get premium citrus. These clementines are so juicy they nearly burst in your hands as you peel them. Naturally sweet and tangy. Oh my. When fruit is this good, you don’t want to do much to it. Just let Nature shine. So, on the fly I invented these Parm Cheese-Walnut and Clementine Appetizers. Salty, nutty, warm meets fresh, tangy, sweet and cold. So yummy.
Our cocktails in hand (see my recipe for Clementine Mojitos), I sliced a few “Parm shards,” sprinkled a few walnuts on top. Microwaved for 15 seconds. The Parmesan became just “melty” enough to be pliable. I rolled a piece of the warm Parm around a walnut and a slice or two of fresh clementine. It was Happy Hour in our mouths in less than a minute.
That’s it. That’s the whole 3 ingredient, 15 second recipe. The pictures below will show exactly how to throw this instant party food together.
Variations: Try with other cheeses, nuts and fresh fruits in season. For a larger crowd, use a baking sheet and put in a 250 degree oven for about 5 minutes or until cheese is just warm and pliable.
Parm "Shards," simply slice random thin pieces of Parmasan cheese and lay on a microwavable plate
Parm shards with broken pieces of walnuts, after being nuked for 15 seconds in the microwave
As parm cools, you can lift up little pieces and wrap around fresh clementine pieces, pop in your mouth and be very happy. Sometimes the best things in life really are the simplest!
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Melty Parm Cheese, Walnuts & Clementines Appetizer
The URL: https://welaughwecrywecook.com/2012/04/24/melty-parm-cheese-walnuts-clementines
Salmon with Avocado-Mango-Lime Salsa
Posted: April 20, 2012 Filed under: Fish, Main Dishes, Uncategorized | Tags: avocado, fish, mango, salmon, salmon with avocado mango salsa, salsa, seared salmon 1 Comment
Becky's Salmon with Avocado-Mango-Lime Salsa
Growing up, the only salmon I knew personally came from a can. My mom would mix it with crackers and egg, fry it and serve it as salmon patties. Then we kids would drown these little fish-fried hockey pucks in as much ketchup as possible, picking at them, eating a little bit of the edges hoping this would satisfy our mom so we could simply move on from this so-called dinner, and get to dessert.
I never made a single salmon patty for my children. Never served them salmon at all. Felt that I was doing them a huge favor.
Then, eight years ago I married Greg, an Oregonian and Lover of All Things Salmon. It was then, in my forties, that he gently let me know I’d not only never eaten salmon the way it was intended to be served, but I’d mispronounced it all my life. Who know that there is such a thing as a silent “l” in the middle of a word? It took me a full year to stop saying “SaL-mon” and start saying “Sah-men” as they do in the Great Northwest. About that time my eldest son left Texas to hop on an Alaskan fishing boat and has been catching fresh salmon every summer ever since, living for 4 to 5 months at a time on a boat full of stinky sailors and fresh fish.
I figured, at this point, that I owed it to both my husband and son to learn how to cook salmon correctly. I stumbled along, trying out recipes, eating salmon at restaurants and just sort of tolerating it. Then one evening, I was out with a friend who encouraged me to order the salmon on the menu and let the chef cook it his way. I took one bite of this chef-prepared salmon and said, “Oh. My. Gosh. This is the best meat I’ve ever tasted! But it doesn’t taste like salmon. Or fish. It tastes like crispy butter, crunchy out the outside but moist flakes of soft yumminess on the inside. How did the chef make this?”
What the chef did was cook the salmon on a searing hot grill and left the middle of the fish still slightly moist and opaque. He did not roast it. He did not cook it to death. And this made all the difference. He also served it with a fabulous lime-garlic-tomato salsa.
Now, I hate to brag, but these days I make the best salmon you’ve ever tasted. You need to start with a good fresh piece of salmon, of the milder tasting variety. Since Denver is not near an ocean, the best catch of the day around here is at Whole Foods. The Norwegian salmon is the mildest. I like the fish guy to cut one big slab of it, enough for two to three people, and leave the skin on. But I’m getting ahead of myself! Here’s the recipe. You will love it!
Seared Salmon, crispy outside, moist and flaky inside. Perfection!
Becky’s Salmon with Avocado-Mango-Lime Salsa
Serves 2 to 3
Ingredients
Norwegian salmon, skin on, cut it one slab, enough to serve 2 to 3 people (Fresh wild caught salmon is also delicious, but not as mild as the Norwegian at Whole Foods)
1 -2 T. olive oil (enough to coat pan and keep fish sizzling)
1 – 2 t. grill or steak seasoning (enough to lightly sprinkle on both sides of your fish)
1 avocado
1 small mango
1 small tomato
1/2 clove garlic grated fine
1 T. fresh lime juice
dash salt
dash sugar
Directions:
Using a grill pan preferably (or a large flat skillet that will take high heat) pour olive oil to coat the bottom and let it get “screaming hot.” Put salmon skin down onto grill pan. In about 30 seconds the skin will start to loosen, turn the salmon over and remove the skin with flat spatula, scrapping off any of the grey stuff on top of the pink fish. (Toss the skin in the trash.) Sprinkle lightly with 1/2 t or so of grill seasoning. Flip back over and cook this side of the salmon on high heat until it is seared and beautiful rich golden brown. In the meantime, sprinkle the other side with 1/2 t. of grill seasoning. Flip and cook the other side on high heat until it is a rich golden brown. Remove from heat. Let sit a few minutes while you make the relish.
Dice tomato, mango and avocado and mix together in a medium sized bowl. Add lime juice, fresh grated garlic, a dash of salt and a pinch of sugar. Gently toss, taste seasonings.
Using two spatulas move fish to large serving plate (pour any pooled juices atop) and garnish with the avocado-mango-tomato salsa. I like to serve this family style, letting every one at the table gently pull of the amount of salmon they want with a big serving fork and spatula. Serve any remaining relish in a bowl and allow guests to add more if they like.
Variations: add minced red onion, chopped jalapenos, and/or chopped fresh herbs like cilantro or mint or flat leaf parsley or basil to the salsa
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Salmon with Avocado-Mango-Lime Salsa
The URL: https://welaughwecrywecook.com/2012/04/20/avocado-mango-lime-salmon/
- Becky’s Salmon with Avocado-Mango-Lime Salsa
Quicky Sticky Jasmine Rice & Mango
Posted: April 18, 2012 Filed under: Desserts, Fruit Dishes, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: anti-aging, coconut, coconut desserts, coconut milk, Dr. Amen, jasmine rice, mango, rice pudding, Thai desserts, Thai sticky rice and mango, Use Your Brain to Change Your Life 4 Comments
Becky's Quicky Sticky Jasmine Rice & Mango
Yesterday was my birthday, which means I’m only two years away from being able to answer the question, “Do you qualify for the senior discount?” in the affirmative.
The first time I say, “Yes, I’m officially old” to the kid behind the counter, you can be sure there will be salty tears stirred into my 20% Off Cup o’ Joe. (I know, the fact that I refer to coffee as “Joe” already dates me somewhere pre-WW2. But I thought I’d start practicing speaking Old People Talk. I want to get a leg up on fitting in with the AARP’s version of high school seniors as we gather in packs at the mall — before it opens, wearing sensible shoes and fanny packs, to walk around it ten times.)
But before I hit the ol’ double nickel birthday, I’d like to give anti-aging my very best shot. I am friends with and have worked with brain doc and Public Television guru, Dr. Daniel Amen. His latest book, Use Your Brain to Change Your Age, is packed full of research, stories and tips to stay young. If I were forced to sum up the entire book in two points, it would be:
1) Eat nutrition-packed, brain-healthy food. (Colorful fruits and veggies are our best friends in the anti-aging/anti-disease corner.)
2) Exercise. (Walking 30 minutes a day five times a week wards off dementia like a miracle drug.)
In August, I started a regular exercise routine, and though I am no where near svelte, I like the endorphin rush from moving in the morning, know I’m getting blood flow to my brain, and feel my endurance improving. Thanks to my Darling Daughter the Vegan, I’m discovering all sorts of yummy, creative ways to put more antioxidant-rich plant-based foods into my day. Yesterday, I decided to start my new birthday year off by becoming an EOD Vegan: Every Other Day Vegan. Periodically, I’ll report in and let you know if I’m aging backwards or losing any of my ample backside.
Thai food is one of my favorite vegan-friendly sources and last week I enjoyed a lunch of two amazing hot-spicy curries with my friend Lucille. When the waitress asked if we’d like to try Sticky Rice and Mango, since the mangoes are in season and “oh so sweet!” – we were game. And boy, am I glad we were. Fresh sliced mango with a side of almost translucent slightly sweet “sticky rice,” with a warm creamy coconut sauce over all, was delicious.
Making Thai sticky rice involves more time and contraptions than I’m willing to give or buy, but we adore Jasmine rice that I make in my $13.00 rice maker purchased at Wal-mart.
My cheap little beloved rice maker
(Commercial here: rice makers are awesome! You just pour in the rice and water, flip a switch and no burned rice, just perfect little fluffy grains, and all in about 15 minutes.) So I invented the following “Quicky Sticky Jasmine Rice & Mango” recipe – which I liked just as well as the original Thai dish. It makes a light, sweet ending to a Spring or Summertime meal.
Quicky Sticky Jasmine Rice & Mango
Serves 8
Ingredients
1 cup uncooked Jasmine rice (Jasmine rice imparts an amazing aroma and taste.)
1 ¼ cup water
1 can coconut milk, full fat (will be divided)
2 T. organic sugar
4 small mangos
Optional: 2 T. shredded coconut, sweetened or unsweetened, divided.
¾ t. salt, divided
About 8 mint leaves for garnish
Directions:
Into rice cooker (or pan, if you are cooking the rice on the stove top), put jasmine rice, ½ t. salt, water and ½ cup coconut milk and 1 T. coconut if you like. (Use mostly the liquid portion of the coconut milk to go into the rice, saving the majority of rich cream that rises to the top of the can, for the sauce.)
Into a small sauce pan, pour the rest of the coconut milk/cream from the can. Add 2 T. sugar, and if desired, 1 T. of shredded coconut, and ¼ t. salt. Stir and heat until creamy hot and sugar is dissolved. Set aside to let warm slightly.
Peel and slice mangoes, arranging them on pretty plates. You can cut them any way you like, but as you see in the picture, I cut them near to the seed, in two halves, then sliced the halves but keeping the shape intact. The dish in this pictures is enough to serve two, so I used one small mango for two people.
When the rice is done, ladle about ½ cup of the sweetened warm coconut milk over it, and stir. This will help make it “sticky.”
Pack the rice, about 1/3 cup or so, into a small cup (I used a Japanese tea cup that I first sprayed with vegetable oil), carefully turning upside down onto the plate next to the sliced mango.
Rice packed into small cup, ready to turn upside down on plate
Ladle some of the coconut milk over the rice and drizzle on mango as well. Serve any leftover coconut sauce on the table to let the guests serve themselves more if they like. Garnish with sprigs of mint.
Variations: Try with other tropical fruit like pineapple or banana. Berries would also be yummy. Makes a delicious light breakfast as well. Try with brown Jasmine rice.
Italian Veggie Layered Casserole
Posted: April 16, 2012 Filed under: Main Dishes, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: eggplant, Italian veggie casserole, layered veggie casserole, squash, squash casserole, vegan casseroles, vegetarian casseroles, veggie lasagne, zucchini, zucchini casserole 2 Comments
Becky's Italian Veggie Layered Casserole
When my kids were little, I remember going bathing suit shopping with three small children in tow. (The last child, number 4, had yet to be born.) Like most women, I’d rather pour lemon juice on a paper cut than shop for a bathing suit, especially after having incubated, grown and given birth to multiple children. The only thing that could make this task even more painful was to try to get it done with three bored and antsy preschoolers in tow.
After what must have seemed an eternity to my eldest son, he said, “Mom, just buy one of those zucchini bathing suits and let’s get out of this Lady Store!”
Little did this child know that due to his weighing in at 9 lb 2 oz, leaving stretch marks from my neck to the my knees, his mother’s days of wearing “zucchinis” (bikinis) were forever behind me.
However, I am quite fond of cooking with zucchini, and this casserole below is one of my favorite ways to use up the abundance of zucchini squash that seem to overflow everyone’s backyard garden all summer long.
I created and made this casserole last week, and it seemed to get even better the next couple of days, as I enjoyed for a vegetarian lunch or a side dish with dinner. It’s a little trouble to make, but it makes a bunch and keeps beautifully in the fridge for several days. Just cut a slice, nuke and enjoy! (Would be a great take-to-work lunch.) It also makes a gorgeous colorful side dish to go with a simple meat like baked chicken, fish, or hamburger patty for the omnivores in your family, while making a satisfying meal for any vegetarians among you. With a few tweaks, this can easily be made into a vegan-friendly dish as well.
Variations:
Vegan version below.
Add cooked seasoned ground hamburger, turkey, chicken, or Italian sausage for an all-in-one main dish casserole.
Using same technique experiment with a variety of veggies and cheeses. Try using Alfredo sauce in place of marinara.
Becky's Italian Veggie Layered Casserole
Becky’s Layered Italian Veggie Casserole
Serves 10 to
Olive oil to coat large skillet (1 to 3 Tablespoons)
1 eggplant, peeled, sliced about ¼ inch thin
2 smallish or 1 large potato, unpeeled, sliced about ¼ inch thin
1/3 c. water
3to 4 zucchini squash, sliced ¼ inch
3 to 4 yellow squash
6 slices Swiss cheese (or mozzarella or any white cheese that melts; almond or soy cheese for vegans)
4 cups marinara sauce, your favorite brand, your favorite homemade recipe or my quick blender marina sauce below * (Try to choose or cook a marinara that is a little on the thick side.)
½ c. to 2/3 c. grated Parmesan, Asiago or other firm Italian cheese (Vegans, click on this link for a recipe for fake vegan parm)
1 ½ c. crushed buttery whole wheat crackers like Ritz or Town House brands (vegans use vegan-friendly crackers of your choice)
2 T. olive oil
2 T. butter or Earth Balance for Vegans
1 t. oregano or Italian seasoning
Salt and pepper
Directions:
In large skillet, pour a couple of tablespoons of olive oil around skillet then sauté eggplant slices until partially cooked, Using tongs, place eggplant in a layer in bottom of big rectangle 11 by 13 inch baking dish. Next, partially cook potato in same skillet, adding 1/3 cup water. Then add this layer on top of the eggplant. Salt and pepper the eggplant-potato layer to taste. Pour two cups marinara sauce on top of potato and eggplant.
First layer of eggplant an potatoes with first layer of sauce being ladled on
Lay Swiss cheese or other white cheese on top of this layer. Next (using same skillet), lightly sauté zucchini and yellow squash together, adding more oil if needed. Put this layer on top of Swiss cheese. Lightly salt and pepper the squash. Pour two more cups of marina on top of squash.
Second layer of squash and marinara
Sprinkle with Parmesan cheese (or vegan substitute) Melt butter with olive oil in skillet, add crushed crackers, and stir until evenly coated. Pour buttered crackers atop casserole. Sprinkle with 1 t. oregano or Italian seasoning.
Topped with cheese and buttered crackers, ready for oven
Bake at 350 until cheese is hot and melted and crackers are golden brown about 20 to 30 minutes.
A slice of Italian veggie heaven...
* Becky’s Quick Blender Marinara
1 16 ounce can diced tomatoes with basil
1 small 4 oz. can tomato paste
1 c. water
1 t. salt
1 t. Italian seasoning
½ onion
2 garlic cloves, peeled
2 t. brown sugar
(optional: fresh basil leaves, ¼ cup red wine)
Put all ingredients in a blender, blend until smooth, or until as chunky as you like it. Makes about 4 cups marina, perfect for this recipe.
Cranberry Orange Kale Salad
Posted: April 12, 2012 Filed under: Salads, Uncategorized | Tags: almonds, cranberries, kale, main salad dish, massaged kale, orange marmalade, salad dressing, side dish, vegan, veggies 4 CommentsThe Condiment Queen, that’s what I call my mom. At any given moment she has no less than 100 condiments lining the door of her refrigerator. Growing up, we always had at least ten varieties of mustard, ample obscure relishes, and enough barbeque sauce to smother 50 pigs … yet (due to raising four teenagers & a revolving door of their hungry friends) we were almost always out of milk, bread, and other essentials.
She loves her condiments so much, she even travels with them. Last week I peeked into the back of my refrigerator to see a jar of orange marmalade. I didn’t buy that, I thought. My mom always has orange marmalade in her refrigerator though. She must have traveled all the way from Denver to Dallas with it the last time she visited, in fear, I’m sure, that there might be a shortage of condiments in my fridge.
In honor of my Condiment Queen mama and her beloved orange marmalade, I used the remainder of the jar to dress the salad at our Easter lunch. The sweet dressing went perfectly with the slightly bitter massaged kale greens, dried cranberries, and slivered almonds. It would be great on spinach or mixed greens too if we haven’t sold you on the delicious wonders of one of the most nutrient dense foods on the planet yet (at least according to the Whole Foods Aggregate Nutrient Density Index.)
Cranberry Orange Kale Salad
Serves ~ 6
Ingredients
1 bunch of kale, washed & dried
2 T. orange marmalade
3 T. olive oil
1 T. apple cider vinegar (or white wine or regular vinegar)
2 T. orange juice (I used one clementine)
Salt & pepper to taste
A handful of slivered almonds
A handful of dried cranberries
Directions
First, take your clean and dry kale and massage it with your hands for a few minutes until it looks like it has been lightly sauteed. It will significantly reduce in size and soften up quite a bit. Think deep tissue massage. Kale is tough and can take a nice firm touch.
(As is, kale is very fiberous and takes a long time to chew, but massaging kale breaks down the fibers and makes it nice and soft like sauteed kale with all the benefits of eating raw greens.)
Next, mix the marmalade, olive oil, vinegar, orange juice, and salt and pepper together. Taste for seasoning. Toss the kale with the dressing. Top with slivered almonds and dried cranberries.
Make this a main dish for 2-3 people by serving it on a bed of quinoa, or topping with grilled tofu, chicken (or vegan chick’n strips).
Chicken-Cream Cheese-Nut Cranberry Monte Cristos
Posted: April 9, 2012 Filed under: Main Dishes, Sandwiches, Uncategorized | Tags: chicken sandwiches, cranberry, cream cheese, ham sandwiches, monte cristos, walnut Leave a comment
Chicken-Cream Cheese-Nut Cranberry Monte Cristos
If you, like me, served a big bunch of family and friends a large Easter dinner yesterday, then I declare tonight to be “Cook’s Night Off!” If, however, like me, the thought of getting dressed, driving to a restaurant, and making polite conversation with other human beings sounds like it would take more energy than you currently have leftover, this AMAZING and easy sandwich recipe will help you get out of the kitchen and onto the comfy couch quick.
Sorry about the long name. I tried to work with just the initials (a la the “BLT”) but “CCNCMC Sandwiches” sounded like robot food.
I also give you permission to eat this buttery deliciousness in your most comfy T-shirt and stretchy pants. Or better yet, just wear your PJs and ratty old robe. Home chefs that serve big holiday meals deserve to be as lazy as you want to be the next day. Wallow in it, I say!
Feel free to substitute ham if you’ve got lots of it leftover and want to use it in place of chicken or as an addition to it. I am personally a little “hammed out” today.
A vegan version also follows, because I love my daughter and I want her to taste this dynamite flavor combo!
Becky’s Chicken-Cream Cheese-Nut Cranberry Monte Cristos
Serves 4
Ingredients
4 slices good bread (I like the round sliced French boule from Whole Foods, a light and airy artisan bread)
1/2 c. whipped cream cheese (Toffuti “Better than Cream Cheese” if you are vegan)
1/4 c. chopped walnuts, pecans, or pistachios
1 T. chopped green onions
4 slices turkey or chicken (use extra portion of of chopped nuts in place of meat for vegans)
1/3 c. whole cranberry sauce
2 eggs beaten with a dash milk (vegans use egg-replacer of choice and 1/3 c. non-dairy milk)
1 T. olive oil
1 T. butter (Earth Balance for vegans)
1/4 c. arugala or other lettuce greens
1 T. powdered sugar
Directions:
Mix whipped cream cheese or Tofutti with chopped nuts and green onions. Spread 4 pieces of bread with this mixture on one side. Lay two slices of chicken or turkey on two slices of the bread. (Add extra layer of chopped nuts in place of meat if you are vegan.) Spread cranberry sauce on the other two slices. Put together to make two chicken-cheese-walnut-cranberry sandwiches.
Melt butter or Earth Balance and oil together in a skillet big enough to hold two sandwiches. In a wide shallow bowl, beat the two eggs with milk (or substitutes if you are vegan). Carefully dip both sides of the sandwiches in the egg mixture as you would for French toast. Place the sandwiches, gently, into the skillet and let cook at medium heat until one side is golden brown. Carefully turn over the sandwiches and grill the other side (adding more oil and butter if needed.)
Sizzling Sandwich
Cut in half, tuck in a few arugula leaves, sprinkle tops lightly with powdered sugar. Serve with extra dollop of cranberry sauce if desired.
Rustic Iron Skillet Pot Pie
Posted: April 6, 2012 Filed under: Beef, Chicken, Main Dishes, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: beef pot pie, chicken pot pie, gravy, iron skillet pot pie, pie crust, pot pie, rustic pot pie, vegan pot pie, vegetarian pot pie, veggie pot pie 4 Comments
Homestyle Iron Skillet Pot Pie
My daughter is usually somewhat appalled at the disorganization in my refrigerator, along with the occasional discovery of leftovers-turned-science experiments lurking in its dark recesses.
On her last visit to Denver, her husband Jared was hungry and I told him, “Just look in the fridge and see what looks good to you. You never know what you might find.” To which Rachel immediately deadpanned, “Or what might jump out at you.”
So before I accidentally create new life forms from my leftovers, I really do try to use them up in more timely fashion these days. There are certain recipes I go-to when I need to use up the food I have on hand at the end of the week. This easy version of pot pie is one of the most successful and requested ones.
It is a little slice of flaky, creamy, hot home-style goodness. I don’t know why pot pie tastes so much better in an iron skillet than in a pie pan, but it does. And you’ll be amazed how easy it is, how fast it cooks up and comes together. (However, if you don’t have an iron skillet, it is still pretty darn amazing in a deep dish pie pan.)
Becky’s
Rustic Iron Skillet Pot Pie
Serves 4 to 5
Ingredients
1 pie crust, your favorite recipe, or refrigerated version or vegan version. (Click link for a great flaky vegan recipe!)
1/4 c. flour
2 T. olive oil
2 T. butter or Earth Balance (vegan)
1 1/2 c. chicken, veggie, or beef broth
2 potatoes, peeled and diced
4 medium carrots, peeled and diced
1/4 c. teriyaki sauce
1/2 t. grated garlic
1/2 c. frozen corn
1/2 c. frozen peas
Any other bits of leftover cooked veggies you have on hand. (I had about a 1/2 c cooked mushrooms to toss into the mix tonight, along with some leftover sauteed onions & peppers.)
Leftover diced cooked meat: chicken or beef, or any combination to make 1 1/2 to 2 cups, depending on how much you like and how much room is left in the skillet! (I diced a large cooked chicken breast and a cup of diced leftover roast. I often use leftover Rotisserie chicken meat for this dish.)
For Vegans: Use 1 can drained kidney beans and 1 can drained butter beans in place of meat. The kidney beans add a nice firmness and color and the butter beans are big and creamy and well, buttery. The combination makes a very tasty veggie pot pie. If you have a favorite vegan meat substitute, this could also be used.
Salt & Pepper to taste
Directions:
Preheat to 400 degrees.
Cook diced potatoes and carrots in about two cups water with dash of salt, turning burner to high to get a boil going, then down to medium heat to let them simmer.
While potatoes and carrots are cooking, mix 1/4 c. flour with 2 T. oil and 2 T. butter (Earth Balance for Vegans) in bottom of 10 inch iron skillet. Cook and stir constantly on medium heat until a paste forms (happens quickly), and while stirring with one hand (use a whisk), pour 2 1/2. cups veggie, beef or chicken broth slowly into skillet to make thickened gravy. (If you are new to gravy-making it helps to have a partner do the slow pouring of broth while you whisk.)
To the simmering gravy add:
2 T. teriyaki sauce
1/2 t. grated garlic
1/2 c. frozen corn
1/2 c. frozen peas
Any other leftover veggies you have on hand. (I had about a 1/2 c cooked mushrooms to toss in to the mix tonight, along with some leftover sauteed onions & peppers.)
To this add the drained, cooked carrots and potatoes. Gravy should be pretty thick and creamy (about consistency of heavy cream); adjust to desired thickness by simmering more to thicken, or adding a little more broth to thin. (You can add a splash of half-in-half or cream if you want a more creamy gravy.)
At this point, add salt and pepper to taste. Stir. Remove from burner.
Place uncooked pie crust over the top of the hot gravy-veggie mixture and carefully (that skillet is hot!) tuck the edges of the pie crust just inside the cast iron pan as pictured. Cut decorative slits in pie crust with a sharp knife to allow steam to escape.
Transfer skillet (using potholders) to 400 degree oven for 20 minutes or until crust is flaky and golden.
Serve pot pie at the table in the skillet, with big spoon to let each person dip out what they want. (Be sure to wrap a tea towel around handle of iron skillet so nobody burns themselves touching it.) Best served and eaten in bowls to catch every drop of goodness. Serve with a simple side of sliced fresh fruit and you’ve got dinner!
Variations: Some people prefer more “crust” with their pot pie. I love pie crust, too, but too often the bottom of pot pies can be soggy. So I will simply cook an extra round of pie dough, flat, on a cookie sheet, break it up in about 2 inch pieces, and serve in a bowl at the table, allowing “pie crust” lovers to add more crispy crusts to their bowl if desired. No soggy bottoms!
Ooops
Posted: April 4, 2012 Filed under: Uncategorized Leave a commentIt was bound to happen sometime, since I am a little ditzy, especially near midnight.
I (Becky) accidentally hit “publish” instead of “save draft” and sent a too-early version (just notes) of Homestyle Iron Skillet Pot Pie to your inbox. Please ignore. (I promise the new, complete version will pop up on Friday.)
However, Rachel’s apple fritters will appear in your inbox soon, and this post is ready for prime time!
Time for bed!
Refreshing Mandarin Orange & Pineapple Cake (Vegan Friendly)
Posted: April 4, 2012 Filed under: Desserts, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: birthday cakes, coconut milk, coconut oil, crushed pineapple, mandarin orange and pineapple cake, mandarin orange cake, Mandarin oranges, pineapple, pineapple cake, refreshing cake, refrigerator cakes, Spring cakes, Summer cakes, vegan birthday cakes, vegan cakes, whipped coconut cream, whipped cream 1 Comment
One warm day when my daughter Rachel was about fourteen, she bounced in the kitchen and said, “Mom, you have GOT to get the recipe for this cake called ‘Refreshing Cake’ that Cricket’s mom made today. It was cold and full of fruit and not too sweet, and creamy… and I want it for my birthday cake.”
Cricket was one of Rachel’s best friends, and luckily her mom was the sweet-natured recipe-sharing sort, so her recipe for “Refreshing Cake” (made with cake mix, eggs, pudding mix, a cup of oil, canned fruit and Cool Whip) showed up not only at birthdays, but was our go-to Spring and Summer dessert for family gatherings.
Then Rachel grew up, married, and became a vegan, bravely waving good-bye to many of her favorite desserts made with lots of dairy and eggs.
I, too, became more health conscious in my own way. I grew up in the 70’s when our collective moms (prompted by TV and the health advice de jour) stocked the kitchen with the latest new-fangled foods: Fresca, Tang (Why drink OJ from an actual orange when you can drink orange flavored sugar water?), margarine, IMO (A sour cream substitute. What those initials stood for is still a government secret.), saccharine, Mellorine (an artificial ice cream that melted into tile grout) and Cool Whip, that luscious tub full of hydrogenated oil and air!
We were a generation of kids raised on NASA and chemicals, basically eating astronaut food.
(I must hasten to add that my mother turned into something of a health nut in the decade of the 80’s, and has remained healthily and happily so ever since.)
But somewhere along the way to adulthood, I tasted real butter and ice cream (Blue Bell), promptly fell in love with the real McCoys, and began cooking with all things “natural.”
Now recipes with “artificial food” ingredients leave a slight chemical aftertaste in my mouth, not to mention an ache in my tummy.
But with the coming of Spring, visions of that moist pineapple and Mandarin orange cake, with its pineapple-whippy-pudding frosting started dancing in my head again. Along with the thought, “I wonder if I could create a ‘real food’ vegan-friendly version of this cake that doesn’t taste like fruit flavored mashed tofu and lentils?”
I’m pleased to say that with a quick trip for a couple of specialty items at Whole Foods, I produced a Refreshing Cake that is not only chemical free, organic and vegan… it tastes better than the original to me. No weird aftertaste, no achy tummy. Just a pure “real food” moist, yummy cake.
It would also make a great make-ahead cake for Easter lunch or dinner. A little preview tip: two cans of whole full fat coconut milk will need to go in your fridge overnight before making the recipe. This allows the “cream” to solidify and rise to the top so you can skim it off and whip it!
Becky’s Refreshing Mandarin Orange and Pineapple Cake
Serves 9 to 12, depending on size of pieces
Ingredients:
Some of the ingredients for “Better for You” Refreshing Cake
For Cake:
Dr. Oetker’s Organic Vanilla Cake Mix, (This mix has no dairy or eggs in the mix, so if you don’t add any, it can be vegan.)
4 eggs (Vegans use egg-replacer equal to 4 eggs. You can click on link for recipe or buy “egg-replacer” in a box at most health food stores.)
1/2 c. coconut oil
1/2 c. applesauce (you may also use another 1/2 c. of canola or coconut oil instead, but applesauce makes it lighter in calories)
1 11 ounce can Mandarin Oranges with juice
For Frosting:
2 16 oz. cans full-fat coconut milk, chilled overnight in fridge. (You will only use the coconut cream that rises to the top.) If you prefer dairy, you can use 1 c. whipping cream instead. Or 1 can of coconut cream and 1/2 c. whipping cream combined which is what I use most often as it seems to render the best of both!
1/2 c. vegan vanilla pudding mix (I used about half a package of Mori Nu vanilla pudding mix. If you aren’t vegan you can use any 3 1/2 oz. package of instant vanilla pudding mix.)
1 28 ounce can crushed pineapple, drained
1/4 c. raw organic sugar or agave nectar
2 t. good vanilla
Directions:
Preheat oven to 350 degrees.
To make the cake, mix the organic cake mix with eggs or egg-replacer of your choice, coconut oil and applesauce. When thoroughly blended, fold in mandarin oranges with juice, breaking gently as you stir. Pour batter into an 11 by 13 inch pan and bake for about 20 minutes or until golden brown and cake springs back to touch in the middle. Cool and refrigerate until cool to the touch before frosting.
Refreshing Cake before frosting
Using an electric mixer, whip the coconut cream as you would cream until it has the consistency of whipped cream. (Or if you prefer to use dairy, whip 1 c of heavy cream. I often use half coconut cream and have whipping cream.) Add 1/2 c. of vegan pudding mix (save rest for another cake, another day:) and continue to beat. Add vanilla and 1/4 c organic sugar or agave. Fold in the can of well-drained can of pineapple. ( Really squeeze the juice out, pushing pineapple against the colander holes.) Keep in fridge until you are ready to frost. If frosting feels too thick, add a little pineapple juice until it has the consistency of easy-to-spread, slightly stiff, whipped cream. If too thin, let it set in fridge for up to an hour and it should thicken.
Whipped Coconut Cream with Pineapple folded in
When the cake is chilled, frost with coconut-cream-pineapple frosting. You may want to garnish with a little flaked coconut. Cover with plastic wrap and keep in fridge until you are ready to serve. I think this cake tastes even better the next day or two as flavors have a chance to chill and mingle.
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 