Honey Chipotle Mexican Salad
Posted: December 20, 2012 Filed under: Main Dishes, Mexican Dishes, Salads, Sides, Uncategorized, Vegan, Vegetarian, Veggies | Tags: chipotle honey dressing, fried tortilla chips, kale mexican salad, mexican salad, vegan entree salad Leave a comment
A childhood favorite, Mexican Salad, gets a facelift.
When I was a kid, a staple quick dinner in our house was Mexican Salad. You know, chopped ice berg or romaine lettuce, Ranch Style Beans, tomatoes, shredded cheese, catalina dressing, all topped off with a bag of fritos. Adding fritos to lettuce is a sure fire way to get kids to eat their greens.
This week I got invited to a Craft Night at a friend’s house. Let me just pause to say, wow. This working mom of two young kids hosts craft nights at her house every few months for 20-30 women. She gathers all the supplies, plans games and doorprizes, and even cooks dinner for everyone. People who handle this type of entertaining with ease simply amaze me. When I grow up, I want to be more like my friend Autumn.
Festive decorations, silly games (I drew that picture on my head), and adorable crafty ornaments.
The menu was a taco bar with requests for guests to bring a side or dessert. When I’m not sure there will be much for a vegan to eat, I like to bring a hearty side that will work as a main dish for me, but compliment the host’s meal and be a yummy side for others. That childhood Mexican Salad popped into mind as a perfect compliment to a taco bar. I decided to give it a facelift though. The thought of bottled dressing, packaged fritos, and flavorless iceberg lettuce made me cringe a little. Instead, I made a homemade sweet and spicy catalina dresssing using honey and a chipotle pepper. Because I needed the dish to travel easily, I decided to use kale instead of romaine or ice berg. Kale can be dressed ahead of time without wilting, making it the perfect green for make-ahead salads. Plus it’s a beautiful deep green, adding color to the table and it packs a ton of nutrition, not my first priority for party food, but certainly a bonus. Instead of fritos, I fried tortilla strips and sprinkled them with chipotle powder, salt, and lime juice. Covered in crispy fried chips, kale never looked so good!
I loved loved this. A few guests found it to be a little on the spicy side, so if you don’t like spice, you can seed the chipotle and use paprika instead of chipotle powder on the chips. You’ll still get all the flavor without the heat.
Delicious, filling, entree or side salad.
Honey Chipotle Mexican Salad
Serves 2-3 entree servings, 6-8 side servings
Ingredients
Dressing:
1 chipotle in adobo sauce (freeze remaining chipotles for future recipes) (remove seeds for mild version)
1/3 c. sweet onion chopped
1/3 c. organic ketchup
1/3 c. vinegar
1/3 c. canola oil
1/4 c. honey (or agave)
Salad:
1 large bunch of kale or 2 small bunches, washed and torn off spine
2 cans vegetarian chili beans (I used Bush’s brand), drained and lightly rinsed
2 avocados, peeled, pitted, and diced
2 roma tomatoes, diced
Tortilla Strips:
8 corn tortillas, cut into small strips
canola oil
salt
chipotle chili pepper powder (if you can’t find this, paprika or smoked paprika will work too)
1/2 a lime
Directions
In a blender, combine all the dressing ingredients. Blend until smooth.
Sweet, tangy, spicy. You’ll never want a bottle of boring Catalina dressing again!
Put the kale in a large bowl and make sure the pieces are bite size. Pour in the dressing and use your hands to massage it into the kale. Get in there and really rub it in. You want to break the fibers of the kale down so it’s easier to chew.
The secret to good kale salads is to massage the greens.
Gently stir in beans, tomatoes and avocados. (If you aren’t serving soon, hold off on chopping and adding avocados until you are about to serve.)
In a heavy duty skillet, heat about 1/2 inch of canola oil on medium heat. When oil is ready it will sizzle when you drop a tortilla strip in. Drop in a handful of tortilla strips at a time, fry for 1-2 minutes until they are crispy. Set aside on a paper towel lined plate and sprinkle with just a little chipotle powder, salt, and lime juice. Repeat until all are cooked.
Just before serving, add the fried tortilla strips.
Easy to transport. Just bring the tortilla strips on the side and add them when you arrive at your destination.
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The Title: Honey Chipotle Mexican Salad
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Oat Nut Fruit Gems
Posted: December 4, 2012 Filed under: Breads, Breakfast Foods, Desserts, Fruit Dishes, Gluten Free, Kids Cooking, Snacks, Uncategorized, Vegan, Vegetarian | Tags: bananas, cherries, coconut, cookies, cranberries, dates, dried fruit, energy bars, granola bars, healthy breakfasts, healthy lunch box treats, muffins, nuts, oatmeal gems, oats, seeds, trail mix 2 Comments
(Becky, the Mama)
My mother, Ruthie, went from loving her sugary desserts (a la last week’s Honey Slice cookie recipe) to a diet almost completely without sugar a couple of decades ago. A health crisis with her blood pressure and heart, meant major changes in her daily diet – all for the better. Out went everything white: sugar, white flour and white rice… and in came the brown and fiber-filled replacements. But, we are not the sort of women to suffer deprivation in our family. Being the creative and resourceful cook, Mother found several ways to satisfy her sweet tooth while also getting healthier, sporting an adorably slim figure, and having more energy than women decades younger than she!
This is one of my all-time favorite sweet, healthy, satisfying treats that she baked. She served them in a pretty cloth-lined basket at a family supper and they disappeared in what seemed like minutes. Everyone from kids to adults raved about them.
The basic ingredients are so simple: oats, mashed bananas and grated apples. From there you can throw in the kitchen sink: any nuts, seeds, flavorings or dried fruit that you like. Another bonus is that you can serve this recipe to most of the people in your family (or friends) on special diets. The recipe is naturally vegan, and if you use gluten-free oats, it is gluten-free and can easily be adapted to use less sugar or made sugar-free. Kids not only love them, but as you can see from my little helper below, they also love to help make them.
My grandson Georgie, furiously mashing the bananas with a potato masher.
If you want to create warm memories of baking with little ones this Christmas, but prefer not to send them into a Sugar Orbit in the process: this is the perfect mom and child, or grandma and grandchild project, to whip up together.
The texture is somewhere between a muffin, an oatmeal cookie, trail mix, and baked oatmeal. Made with sugar they get a nice crunch on the outside but are moist and slighty chewy on the inside. Perfect for quick breakfasts-to-go, they also make great snacks for school lunch boxes and any outdoor enthusiasts in your family. Wrapped in foil they are wonderful sources of energy when hiking, camping or snow-boarding.
This recipe makes 2 dozen. Best stored in fridge and then heated for a few seconds in microwave.
Oat Nut Fruit Gems
Preheat Oven to 350 degrees
Ingredients
2 large bananas, mashed (use 3 if bananas are small)
2 large peeled apples, grated (use 3 if apples are small)
3 cups oats (I like Old Fashioned Oats for the chewier texture)
½ t. sea salt
1/3 c. raw organic sugar (or use other sweeteners such as brown sugar or coconut sugar or even Stevia, according to taste )
½ c. dried chopped fruit (I used dates and dried cranberries. Coconut also works well in this recipe.)
1/2 nuts and/or seeds (I used walnuts and pecans)
2 t. vanilla
Directions
Mix all of the above together in a large mixing bowl. Spray or oil muffin pans. Fill them about 2/3 full and gently press down with back of spoon. if you want them to look more muffin-like you can mound them a bit in the middle, as they won’t rise. (No leavening or eggs.)
Bake for 20 to 30 minutes or until just golden brown around edges and top.
When cool to touch, gently remove from pan. If not eaten in a day, store in fridge in a sealed bag or plasticware and zap for a few seconds in microwave to warm.
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The site URL: http://welaughwecrywecook.com
The Title: Oat Nut Fruit Gems
The URL: http://wp.me/p1UwM9-Pz
This was printed from: We Laugh, We Cry, We Cook
Granny’s Chewy Honey Nut Sliced Cookies
Posted: November 30, 2012 Filed under: Desserts, Uncategorized | Tags: Bars, Chewy, honey, Nut, Pecan, Slice and Bake Cookies, Sliced Cookies 1 Comment
(Becky, the Mama.)
My daughter Rachel and I need T-Shirts saying, “We Survived Thanksgiving Camp Week.” But for now this picture of us in our aprons from last week will have to do. (Yes, mine is on backwards. Wore it unknowingly that way ALL Thanksgiving Day.)
Together we made umpteen meals for 8 to 14 people (including vegan alternatives) over an 8 day period. We chased Baby Jackson (and I DO mean CHASE… that baby can run now!) and entertained his 5 year old cousin Georgie. (Who flew here from Seattle all by himself! )
These two cousins were perfect playmates for each other!
It was glorious chaos and though our bodies ached, the good memories will last a lifetime.
We Laughed, We Cried, We Cooked. But alas, We Did Not Blog.
But now we’re baaaack, and not just cooking, but writing again.
Today’s cookie recipe began with an email to request to my mom, who my kids call Granny.
My mother “Granny” and my sister with Jackson, Thanksgiving 2011
“Mother, do you have the recipe for Honey Slices that you used to make many years ago? Want to do an unusual nostalgic cookie for Christmas season and I’ve got a hankering for this blast from my past! Love, Becky”
“Dear Becky, I got it! Did you ever make these cookies or watch me do it? It’s a little complicated procedure and different from almost any cookie I’ve ever made or seen, but worth it! I did not have a detailed recipe since I got the recipe from the bakery where I worked when I was in Jr High in Sweetwater, Texas, so I hope this one makes sense! Love, Mother”
“Wonderful! I looked in all my classic cookbooks and online for it, and it was no where to be found. Nothing even similar to it. And I DO remember watching you make them so I think I can do it. Do you have any more memories that go with this recipe? Love, Becky”
“Dearest Daughter, As for the honey slices, about the only story I know about them is one people might not believe. (Becky’s note: this is because my mom hasn’t eaten sugar for years and has a reputation for healthy eating!) When I worked in the bakery where they were made, I went to work on Saturday morning and literally ATE donuts, brownies, date bars and HONEY SLICES all day long. Really. All day long. I weighed 15 pounds more at age 13 than I do now! And, of course, that is probably where I began to develop a physical intolerance for sugar, and now my tummy says plainly, ‘No, thank you. Do not send any sugar down here!’”
This recipe is a rare treasure and my mother may have had the only copy left on earth! Until now, that is. And I’m sharing it with you. (Merry Christmas!)
You may be able to jostle ingredients and up-size the healthy factor, but I wanted the exact same cookie I remember Mother baking when I was a kid so I didn’t mess with it. The cookies cool off to create a chewy moist middle, chocked with nuts. In fact, if you love pecans, feel free to toss in an extra handful to this recipe.
Another note: this recipe makes a BUNCH. (50 to 60 cookies, depending on how thin you slice them.) But you can freeze the logs and use another time; or better yet, share a plate or two with a neighbor or friend. (Or cut the recipe in half.) This time of year the bigger the cookie batches, the better.
Granny’s Honey Nut Sliced Cookies (“Honey Slices”)
Preheat Oven to 350 degrees.
Ingredients:
4 c. flour
1 t. baking soda
1 t. salt
2 c. sugar
1 c. Crisco shortening
3 eggs
1/2 c. honey
1 c. chopped pecans
1 t. vanilla
Directions:
Sift together the first 3 ingredients; set aside.
Cream together sugar, Crisco, 3 eggs and honey.
Georgie, my helper, adding honey to the batter
Gradually stir in flour mixture to form batter, then add pecans and vanilla.
The batter needs to be chilled and divided into about 6 lumps:
Then each lump formed into one long, round roll a bit over an inch in diameter. Put the rolls lengthwise onto a greased cookie sheet, leaving room for a second roll beside it and about 4 inches away from the first roll.
Ta DAH Two one inch diameter “worms” — ready for the oven
Bake at 350 degrees for about 20 minutes. They should be firm but not very browned.
Continue preparing the rest of the rolls in the same manner. When the rolls are cooled, make slightly diagonal slices across the rolls about every 1 and 1/2 inch to form cookie bars.
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The site URL: http://welaughwecrywecook.com
The Title: Granny’s Chewy Honey Nut Sliced Cookies
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Apple, Sausage and Kale Stuffing in Golden Squash “Bowls”
Posted: November 20, 2012 Filed under: Main Dishes, Uncategorized, Vegan, Vegetarian, Veggies | Tags: craisins, Field Roast apple sage sausage, kale, sausage and kale stuffing, stuffed squash, vegan stuffing, vegan Thanksgiving, winter squash recipes Leave a comment
Edible arrangements.
(Rachel, the daughter)
Every year around this time I make one of my favorite fall recipes with the pretty squash I’ve used to decorate my house. The centerpiece takes center stage in one magnificent dish with all the flavors of Thanksgiving–sage, apples, pecans, cranberries, squash, toasty bread stuffing. Sometimes I make it on Thanksgiving day, but we are traveling to my mom’s this year, so we had our annual stuffed squash fall celebration this weekend.
It has quite a few steps and takes a little longer than most of my recipes, but it’s totally worth it. To make a quicker but equally delicious version, you could roast pre-cut butternut squash and add it to the stuffing and just serve it in bowls.
I used Field Roast Apple Sage sausage, Earth Balance, and veggie stock to make this an all vegan dish. Of course, you can sub these with any sausage, butter, or stock you have on hand. If you have any vegetarians dining with you for Thanksgiving, this dish will totally wow them and it makes a beautiful presentation all of your guests will love.
***
A little note to you from us.
We hope you have a wonderful Thanksgiving full of laughter and love and joy and happy tears and delicious food. We are incredibly grateful for each one of our readers and all the love and support you’ve shown us as we’ve opened up our kitchens and our lives to you this year. We’ll be thinking of you as we tie on our aprons and make a great big Thanksgiving feast (and a monumental mess of Becky’s kitchen) in Denver together.
Love and gratitude,
Becky & Rachel
All the flavors of Thanksgiving in one beautiful bowl.
Apple, Sausage and Kale Stuffing
in Golden Squash “Bowls”
Serves 4
Ingredients
4 c. of cubed bread
1/2 – 1 T. olive oil (just enough to lightly coat the bread)
1/4 t. sage
1/4 t. garlic powder
1/4 t. oregano
——————
2 small winter squash (acorn, golden nugget, sugar pumpkin, kabocha, delicata)
water
2 t. Earth Balance
salt
——————
~ 1 T. Olive Oil
2 links of Field Roast Apple Sage Sausage (or your choice of sausage), sliced into bite size pieces
——————
2 stalks of celery, chopped into half moons
1/2 of white or yellow onion, diced
1 apple, diced
3 stalks of kale, leaves removed and torn into small chunks
1 c. pecans, roughly chopped
1 cup of craisins soaked in 2 cups of warm water
juice of 1 clementine or 1 T of orange juice
1/4 t. Salt
1/4 t. Pepper
——————
1 T. fresh parsley
1 c. veggie stock
Directions
Step 1. Preheat oven to 375 degrees. On a pan, toss bread cubes with olive oil, sage, garlic powder and oregano. Heat in oven until crispy and brown. Set aside to cool.
I used a mix of stale white bread and Ezekiel bread to make the croutons.
Step 2. Carefully cut the squash in half to make two “bowls”. You can cut it around the middle or from the stem to the bottom (the easiest way), depending on the shape. If you just want two bigger servings instead of four small ones, you can even just slice the top off of the squash for a pretty bowl presentation. (Search “stuffed squash” on google images to see lots of presentation options.) If needed, cut a little piece off of the bottom of your squash “bowl” to make a flat surface.
Remove the seeds from the squash. (Save the seeds for later and bake them with a little Earth Balance and seasonings for an hour at 300 degrees for a delicious snack.) In a large baking dish, put all the halves cut side down and add about 1/2 inch of water. Bake for 30 minutes or until the squash is nice and tender (you should be able to easily slice through the flesh with a spoon).
Step 3. While the squash is baking, heat a skillet to medium to medium high. Coat the bottom of the skillet with olive oil. Add sausage and brown on all sides, add more oil if it sticks to the pan. Set sausage aside on a paper towel lined plate.
Field Roast Apple Sage sausage works beautifully in this dish. It is soy & gmo free and has passed the taste test with my omnivore friends.
Step 4. In the same hot skillet, lower heat to medium and add a little more olive oil. Add the onions and celery and a pinch of salt. Stir occassionally until onions and celery are soft. Add the apples and kale. Saute until they are soft. Lower heat and stir in sausage, pecans, drained cranberries, clementine or orange juice, and season with salt and pepper. Remove from heat.
Onions, celery, apples, kale, pecans, craisins, and apple sage sausage. Mmmmm.
Step 5. Drain the water from the squash pan and flip the squash cut side up. Put 1/2 a teaspoon of Earth Balance, butter or olive oil and a sprinkle of salt into each squash half.
Step 6. In a large bowl, combine croutons, sausage veggie mixture, and veggie stock. Spoon mixture into each squash half, letting any extras fill in the bottom of the pan.
I used 2 1/2 squash, but the stuffing is really the best part, so I reduced the recipe to just 2 squash. You and your guests will want to refill your squash bowls with a little extra stuffing. Trust me!
Cover with foil and heat for 20 minutes. Remove the foil and heat for 10 more minutes.
Serve with a heart of gratitude and thanksgiving.
###
This was printed from: We Laugh, We Cry, We Cook
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The Title: Apple, Sausage and Kale Stuffing in Golden Squash “Bowls”
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Cooking with Kiddos in the Little Helpers FunPod
Posted: November 15, 2012 Filed under: Kids Cooking, Reviews, Uncategorized | Tags: childrens stool for kitchen, childs safety in kitchen, cooking with kids, getting children involved in the kitchen, guidecraft kitchen helper, learning tower, little helpers funpod review, luca and company, raising healthy eaters, safe stool for kids 13 CommentsWelcome to the WeAreTeachers Blog Hop Stop #9. If you’re just joining us, head back to the BLOG HOP LAUNCH POST to find out how the Blog Hop works so you can collect all of the necessary clues for a chance to win an iPad, a $50 gift card and much more!
As a participant in this blog hop, I’ve been asked to write a review of my favorite educational gift. I’ve chosen:
Product: Little Helpers FunPod from Luca & Company
Age range: 1-4
Subject areas: cooking, science
Hot Deal: 10% off code at http://www.rightstart.com Code: Save10
Be sure to read all the way down. One lucky reader on this blog will win a $25 giftcard to Wayfair.com!
For Jackson’s first birthday gift, I splurged on a Little Helpers FunPod from Luca & Company, a fairly pricey European contraption (at just under $200 full-price) that safely elevates children to counter height. It looks like a chair with four walls and an adjustable platform.
Best. Purchase. Ever.
Jackson’s birthday morning. He was stoked about his present and equally excited to play with a package of spinach while I whipped up special Birthday Blueberry Green Smoothies for the family.
We use the FunPod every day. He drags me to the laundry room where it lives when not in use and points to it, asking to be put in. Now that summer is over and our outside water play has come to an end, I am so thankful for the FunPod. It lets him play in the sink safely while I get other things done nearby. Water play is great for little minds. This morning I snapped this photo of him using a measuring cup to transfer water from one side of the sink to a pot on the other side. Then he used the whisk to stir the pot. Pretending to cook, perhaps?
Filling the pot up with water. “Watcha making buddy?” (Notice the salad spinner in the background — that’s probably my second recommendation for an “educational” child’s toy. Endless entertainment from that thing!)
Speaking of cooking, the FunPod has not only been a life saver for me when it comes to getting dinner on the table, but it has been a wonderful tool for letting Jackson experience food with me. He uses all five senses as he stands at the counter in his FunPod helping mommy cook. He smells garlic and onions simmering, he sees the steam rising from a stew and tells me “awwt” (hot), he squishes cookie dough through his fingers and giggles, he watches with enamor as flour sifts through his grip. He tastes olives before they go in the pasta sauce, “mmmm,” he says. He takes a bite out of an unpeeled avocado I’ve accidentally left in his reach. “Yukky, Yukky,” he says spitting out the rough outer layer, before taking another bite to get to the creamy flesh inside.
“Helping” mommy make a Pumpkin Spice Butternut Squash Cobbler. He’s in charge of quality control.
In just five months, the FunPod has given us so many food memories and given Jackson a leg up in learning about healthy eating and getting him to try new things. The other day, I gave him some kale to play with and a few other kitchen gadgets. I looked back over and he was tearing the kale into tiny pieces and putting them in the bowl…his first salad. It’s my proudest parenting moment yet. Thank you FunPod.
Stirring the quinoa before I take it to simmer on the stovetop.
He first learned the concept of Peek-a-boo in the pod. He would duck himself down and I would say “Where’s Jackson?” and he would pop right up, thrilled that he had fooled mommy.
Where is Jackson?
Though my son was only one when we got it, because the pod’s platform adjusts to different heights, it is good for any child who can stand on their own all the way up to six years old. As Jackson gets older and grows out of his high chair, I see us using this for craft projects when I want to make sure the mess is contained, play dough fun, snack time, and at some point, he could potentially be a real help in the kitchen. At this rate, I won’t be surprised if he’s washing the lettuce and preparing the family salads by age three. Talk about a great return on investment!
The FunPod is relatively small, about the width of a cabinet and has different levels to make learning in the kitchen safe and fun for babies, toddlers, and young children. I recommend a rug beneath it for water play. It will be a little messy…but it’s so worth it. This is a $20 rug from Costco and is really absorbent and doesn’t slide around at all.
Because the FunPod is a UK product, you probably won’t find this in stores in the U.S.A. I bought mine through one of those daily deal sites and got a pretty steep discount. I found a 10% off code to Rightstart.com (Code: Save10) where it is $190 with free shipping. Amazon.com and Wayfair.com both have them for $190.00 with free shipping as well.
You may want to google these similar models as well: The FunPod 5-in-1 High Chair, Little Partners Learning Tower, and GuideCraft Kitchen Helper. I haven’t used any of these models so I can’t offer my own reviews, but if you’re like me, you probably like to consider all your options before making a big purchase. The Learning Tower is wider to hold two kids and has open sides so kids can climb in and out (I found this as a negative with one 1-year old, but others may see these as great bonuses). The Kitchen Helper folds away and is almost half the price as the other two; it might be a good choice for small spaces.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
WeAreTeachers Blog Hop Clue #9: SURROUND
The next stop on the blog hop is: Surviving The Stores
WIN A GIFT CARD TO WAYFAIR.COM
- Subscribe to our blog via email (one optional entry)
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- Leave a comment and let us know which of the above you did or have already done in the past and answer this question: What is your favorite thing to cook, bake, or make in the kitchen with kids? (One REQUIRED entry)
Please be sure to include your email in the contact form so we can notify you if you win.
Legal Jargon: All opinions and recommendations in this review are my own. I was not compensated by WeAreTeachers, Luca & Company, or Wayfair.com. I paid for our FunPod with my own money and am personally paying for the WayFair.com gift card as well. Each entry will be assigned a number. We will use a random number generator to pick the winner. The winner will be notified via email. If we do not hear back from the winner in 48 hours, we’ll randomly pick another winner.
Laugh, Cry, Cook Thanksgiving Round-Up (Lots of Vegan & Gluten-Free Options Everyone will Love)
Posted: November 12, 2012 Filed under: Appetizers, Breakfast Foods, Desserts, Fruit Dishes, Gluten Free, Main Dishes, Salads, Sides, Snacks, Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: allergy-free holidays, glutten-free Thanksgiving menu, healthy Thanksgiving, modifiable meals for holidays, vegan Thanksgiving menu 2 CommentsThe other day while I was, ahem, procrastinating on doing some actual writing, I decided to organize my Pinterest boards. Obviously, that is a priority two weeks shy of a deadline. And while I was at it, I made a Vegan Thanksgiving Pinterest Board with all the recipes I have made or posted that would make lovely vegan dishes at Thanksgiving. Most are mine, some are moms, and a few are from some of my other favorite blogs.
I thought, in the midst of the final edits and recipe testing for the book and what not, instead of creating something new for my post this week, I’d round up some of our favorite recipes from this blog for Thanksgiving. Most are either vegan or can be easily made vegan with a few modifications, some are gluten-free, and a few are neither.
As a vegan myself and friend to many people with dairy, gluten, and even poultry allergies, I hope this list will give others with different eating habits some ideas for Thanksgiving dinner. I also hope it will be helpful to those who are cooking for people like me this Thanksgiving. Serving one or two special dishes for the “weird” eaters in your life is a way to show how much you love and care for them and to let them know you honor and respect their food choices. Believe me, it means more than you can know to arrive at someone’s home and realize they thought of you while planning their menu. It means they think you matter and want you to feel included at the family table. One yummy dish can say all that.
Jared, Jackson, and I will be heading to Colorado to spend Thanksgiving with Mom and Greg and to celebrate turning in our book. Whoohoo! It’s always a fun time when we get together. We laugh. If we’re lucky, we might even laugh until we cry. And of course, we cook!
Enjoy this Thanksgiving Roundup!
Oh, and I’ve updated our recipe page too, if you want to browse all of our recipes for your own holiday inspired pinterest board. 😉
ENTREES
Topless Veggie Pot Pie
Topless Veggie Potpie
You might want to make up another name for your grandmother 🙂
**Vegan
Rustic Iron Skillet Pot Pie
Rustic Iron Skillet Pot Pie
Would be great with shredded Turkey or Chicken, crumbled tempeh, or Chik’n Strips.
**Vegan variations listed in recipe
Fresh Corn & Roasted Poblano Soup
Fresh Corn & Roasted Poblano Chowder
If you are looking for something a little less traditional, this is one of our favorite fall dishes. It would make a delicious alternative for vegan or vegetarian guests. Adding a little Field Roast Applewood Sausage makes this a filling entree.
**vegan, gluten-free (optional vegan sausage contains gluten)
Roasted Cabbage, Sausage & Honey Balsamic Glaze
Roasted Cabbage & Sausage with Honey Balsamic Glaze
I love my mom’s anecdote with this recipe. It will probably still be fitting for some of our family tables following this intense election. “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.”
**Vegan variation listed in recipe, gluten-free (vegan variation contains gluten)
Spicy Hominy, Kale and Butter Bean Bowl
Spicy Hominy, Kale, & Butterbean Bowl
Another one of our fall favorites. I make variations of this at least every few weeks in the cooler months. It is filling and nutritious and has lots of bright pretty colors. Sometimes I add diced butternut squash for even more fall flavor. It simmers in one pan in less than 30 minutes and can easily be re-heated, so it makes a great alternate meal for vegans at the table without taking up much extra time or kitchen space.
*vegan, gluten-free
APPETIZERS AND SNACKS
Let kids decorate their own Gobble-Gobble Turkey Toasts
Gobble-Gobble Turkey Toasts with Pumpkin Butter
Hold your little ones over until dinner and entertain them at the same time by letting them decorate their own Gobble-Gobble Turkey Toasts with Pumpkin Butter and a variety of toppings like chocolate chips, shredded coconut, walnuts, and dried cranberries. This is a fun way for vegans to incorporate turkeys into their child’s Thanksgiving experience.
**vegetarian, vegan-friendly, gluten-free friendly with gf bread
Warm Stuffed Dates
Warm Stuffed Dates: Two Minutes, Two Ingredients
These appetizers or snacks are so quick and easy, any one of your kitchen helpers could make them. They are melt-in-your mouth delicious when warm, but still great when they cool to room temperature, making them easy to make ahead and just leave out for the grazers. They also provide quick energy for a busy cook.
**Vegan, gluten-free
Carrot Cake Chutney
“Carrot Cake” Chutney (Topping for Cream Cheese & Crackers)
This stuff is amazing on crackers, but also a fun carrot cake “mix-in” for yogurt or ice cream. An easy and unique treat to serve at your next party or bring to a hostess.
**vegetarian, gluten-free, (chutney is vegan and you can easily sub vegan cream cheese)
Pumpkin Spice Dip for Apples (with Extra Toppings for “Double Dipping”)
Pumpkin Pie Dip with “Autumn Leaf” Apples
This recipe is creamy and tastes exactly like pumpkin pie, but uses real food, and most of it is good for you! The fun thing about this recipe is that you get to “double-dip” your apple slices: once in the pumpkin pie fluff and again in any topping of your choice. A friend of mine has a daughter who can’t have dairy and she told me she’s almost embarrassed to admit how many times they’ve made this recipe. In her words, they “can’t get enough!”
**vegan, gluten-free
SIDE DISHES
Baked Macaroni & Cashew Cheese
Baked Macaroni and Cashew Cheese
Non-vegans love this dish too and are always shocked when they find out there is no cream or cheese. Compared to real mac & cheese, this is more like a creamy pasta casserole. With the addition of some chickpeas, I often serve it as an entree.
**vegan, gluten-free w/ gf pasta
Pecan Mushroom Stuffed Zucchini
Pecan Mushroom Stuffed Zucchini
We probably need to retake these pics. It looks much prettier than the picture shows and it tastes amazing. My mom made this for me and I made her promise me she didn’t sneak meat in it. The walnuts really transform into a meaty texture. We both love this dish.
**vegetarian, vegan variation listed
Roasted Red Pepper Quinoa
This is my go-to quinoa recipe. It’s so easy and with a rice maker, it basically cooks itself while you get the rest of dinner made.
**vegan, gluten-free
Balsamic Roasted Garlic Vegetables
Roasted veggies are delicious on any occasion and even the pickiest veggie eaters often find they like vegetables that have gotten crisp and sweet in the oven.
**vegan, gluten-free
Orange Glazed Carrots
Sweet, buttery orange glazed carrots are the perfect compliment to any Thanksgiving dinner.
**Vegan with sub of Earth Balance, gluten-free
Sweet n’ Sour Green Bean with Bacon
Sweet n’ Sour Green Beans and Bacon
A nice alternative to the traditional Green Bean Casserole at Thanksgiving.
**Vegan variation listed in recipe
SALADS
Creamy Vegan Fruit Salad Dressing
Fruit Salad with Creamy Dressing
Perhaps the best fruit salad dressing we’ve ever tasted. This easy delicious two ingredient recipe will be your new favorite topping for everyday and holiday fruit salads. We promise you we’re not exaggerating.
**vegan, gluten-free
Cranberry Orange Kale Salad
This sweet orange marmalade dressing goes perfectly with massaged kale greens, dried cranberries, and slivered almonds. Kale is a great green for serving at dinner parties or holidays because it holds up well in dressing. In fact, you can dress this the day before and it will only taste better the next day. Just pull it out of the fridge, and sprinkle with toppings.
**vegan, gluten-free
Fruit & Almond Kale Salad with Clementine-Maple Dressing
Fruit & Almond Kale Salad with Clementine Maple Dressing
Another yummy kale salad option. This one is packed with lots of nuts and seeds, making it a nice filling salad for those who may skip out on the turkey or for your health conscious dinner guests.
*vegan, gluten-free if you sub tamari for the soy sauce
DESSERTS
Luscious Pumpkin Mousse Pie
Coconut has become a best friend in the Laugh, Cry, Cook kitchens. Even though my mom eats dairy, she too is hooked on the wonders of the cold cream from a full-fat coconut milk. Whip it into a whipped cream topping, use it for a yummy pumpkin pie dip (see the snacks and apps), and even make this Luscious Pumpkin Mousse Pie with it. Don’t even bother telling the guests it’s vegan…they will NEVER know. We think it may be the best pumpkin pie either of us have ever had.
**vegan
Butternut Squash and Pumpkin Bread Cobbler
Pumpkin Spice Butternut Squash Cobbler
A grown-up autumn twist on an old easy summer favorite that called for a can of peaches and a yellow cake mix. This version uses butternut squash and pumpkin spice bread mix instead.
**vegan
Healthy Apple Crisp
Buttery, not-too-sweet, crunchy and rustic. It has no refined sugars, but is made with natural coconut sugar and tad of pure maple syrup. The topping has no flour: it is all oats and nuts and seeds, giving it a fabulous crunchy texture. It is loaded with fiber and protein, a comforting autumn dessert, and healthy enough to serve the next day for fruit-nut breakfast oatmeal – re-heated and served with a little milk, cream or almond milk.
**vegan, gluten-free w/ gf oats
Warm Chocolate Coconut Almond Cake
A vegan version of a German Chocolate Cake that my mom keeps bragging about. Mom, can I make this my official request for this to be served at our Thanksgiving? Thank you! 🙂
**Vegan
Honorable Mention Desserts:
We have so many yummy desserts, but this post is getting super long, so I’ve just linked to a few more worth checking out.
Refreshing Mandarin Orange and Pineapple Cake (vegan friendly)
No Bake Apricot Bars (vegan, gluten-free)
Blueberry Oat Nut Bars (vegan and gluten-free friendly — see Rachel’s variation in the comment section)
Coconut Covered Cherries (vegan, gluten-free)
Powerhouse Chocolate Pudding Pie (vegan, gluten-free option)
Pumpkin Cookie Butter Cookies (vegan)
Superfood Hemp Chocolate Treats (vegan w/ vegan chocolate)
BREAKFASTS
Yes, breakfast is still the most important meal of the day…even on Thanksgiving. No one wants the cook to pass out from low blood sugar levels in the middle of prepping dinner.
Kinda’ Healthy Vegan Apple Fritters
Kinda’ Healthy Vegan Apple Fritters (vegan)
Sweet Pecan Pie Breakfast Oatmeal (vegan, gluten-free friendly)
Healthy Cinnamon Raisin Oatmeal (vegan, gluten-free friendly)
Some hints for cooking for vegans
Some of your favorite dishes can be easily modified for a vegan guest if you just know a few tricks.
Eggs: 1 T. of flax meal mixed with 3 T. of warm water will gel up in a few minutes and can be used as an egg substitute in most baked goods. 1/2 a banana also usually works in sweet breads or muffins.
Butter: Earth Balance is a delicious vegan butter substitute. In fact, if you already use margarine, you’ll hardly notice a difference int the taste. It is readily available at Whole Foods and Krogers here. My small town Wal-Mart even started carrying it.
Milk: Unsweetened almond milk is my favorite substitute for most of my cooking. It has a very mild taste so it doesn’t overpower a dish. Soy milk seems to have the best results for baking cakes and cupcakes though I usually use almond milk anyway because it’s what I have on hand.
Buttermilk: Add 1 T. of vinegar or lemon juice to 1 c. soy milk (soy does work best for this trick) and let sit for about 10 minutes. (FYI, this trick happens to work with cow’s milk too, if you don’t have buttermilk on hand and aren’t dairy-free.)
Meat: Don’t assume that the vegans in your life will be thrilled with a fake chicken breast as their main entree. Some will, but many of us, especially the ones who technically try to follow a plant-based diet, don’t actually eat many of those processed fake products. I have found a few that I like: Field Roast Applewood Sausages are my favorite meat substitute. They are GMO and soy-free and taste delicious. I’ve used the Chick’n Strips a few times too and those are pretty good on a pizza or something. Whole Foods has a Chick’n Salad in their deli that is quite good. I like cooking with tofu, but it’s taken me some time to learn how to make it taste good. Really, you don’t need fake meat or even soy to have a filling meal. Lentils, split-peas, chickpeas, and beans are all healthy filling options and can easily replace the meat in a lot of recipes.
Cheese: Vegan cheese substitutes are getting better and better all the time. Daiya is the most common shredded cheese substitute. It’s pretty good. We like it on our pizza. Though I don’t think it will fool anyone into thinking it’s real cheese. There are also cream cheese and sour cream substitutes that are pretty good, especially if used in a recipe or dip. I have a recipe on the blog for Nacho Cheese using cashews and sunflower seeds. The cashew cheese for the macaroni (above) could be used for any other casserole type dish as well. Their are also lots of recipes online for different cheeses, like ricotta cheese or parmesan. One of our readers even left a tip that you can make your own sour cream and cream cheese. If you can think it, some food blogger has probably blogged it. 🙂
I hope you find this helpful as you prepare a Thanksgiving meal that includes all the different palates in your family at one table. May the food join your family together in love and respect for one another. May we all honor each other and our differences on this day of gratitude and thanks.
Quick Buttery Coffee Cake (made with Pancake Mix)
Posted: November 8, 2012 Filed under: Breads, Breakfast Foods, Desserts, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: almond milk, almonds, breakfast cake, butter, buttery, cinnamon, cinnamon roll cake, coffee cake, crumbly, eggs, nuts, oatmeal, pancake mix, pancakes, pecans, streusel, walnuts 19 Comments
(Becky, the Mama.)
This is our second week of condo living in regions of the U.S. where the sun is shining, the grass is green, the birds are singing and this week, in Oceanside, California, the ocean is waving.
The sentence (and scene) above is brought to you by our much younger selves, when we each bought Time Share, never dreaming that someday we’d end up married to each another, with four vacation weeks to use up, per year, between us. (And it is a use it or lose it proposition. So what can we do but go play?)
Neither of us would say that Time Shares are great financial investments; but man oh man, they have been AWESOME investments in terms of fun, extended get-aways for our marriage. We’re both blessed with jobs we can do anywhere, as long as we have laptops and cell phones.
Some ways that we save money and also get business done while we’re away:
1) We drive instead of flying whenever possible, getting crazy good deals on hotels using Hotwire.com or Priceline.com. I stock up on books on tape from the library (Greg listens with earphones while driving), and we have wifi – via his cell phone– and a plug for my lap top (goes in the cigarette lighter) in the car, creating a roving office-on-wheels. I get some of my best writing done on the road, my feet up on the dash, computer on lap, pillow behind my head. Greg also sees clients everywhere we go.
2) We always look for places to stay that have a full kitchen, bringing along a couple of boxes of kitchen essentials so that I can cook “on location” rather than eating out.
For whatever reason, cooking is an enormous treat for me, and especially when on vacation. I like the challenge of creating good meals from whatever supplies I bring, plus fresh local meats and produce.
It has been a long time since I’ve baked something sweet, at home or “abroad,” but today after a nice long walk through an artsy Farmer’s Market with Greg, I began thinking that a warm coffee cake with a crunchy, buttery, cinnamon topping sure sounded good.
Coffee cakes are one of my favorite treats to make because they typically aren’t overly sweet, they whip up and cook quickly, and it makes its own topping while baking. If you have a good basic recipe, you can swing it a dozen ways! Add blueberries or chopped apples, a variety of nuts, a little citrus zest, or even chocolate chips and you can dress up a basic cake anyway you want to go. The added bonus: you get to eat cake for breakfast. What’s not to love?
I didn’t bring baking powder or soda with me, however (a HA!) I brought some pancake mix. Sure enough, I sleuthed up a recipe online for coffee cake made with pancake mix that got some lovely reviews. I used it as a starting point, played with it a bit, and within 30 minutes… from stir to cut and serve…I was eating a fluffy, moist, perfectly balanced coffee cake. So good, this will be my Go-To Coffee Cake Recipe from now on. This recipe makes a small cake (perfect for a couple), so I plan to double the recipe when I get home and make this for our big family next week, arriving for what we call “Thanksgiving Camp.”
Quick Buttery Coffee Cake (with Pancake Mix)
Preheat oven to 375 degrees
1 c. pancake mix, any kind (I want to try Trader Joe’s pumpkin pancake mix! Vegans use an egg & dairy-free mix)
1/3 c. sugar
1 egg (vegans can use fave egg substitute)
1/3 c. almond milk (or any kind of milk you like)
¼ c. butter, melted (I used ½ olive oil, ½ butter, Or use your favorite vegan butter.)
Topping:
2 T. softened butter (or vegan butter)
¼ c. brown sugar
1 t. cinnamon
2 T. pancake mix (or flour)
2 T. oatmeal (or mixture of oatmeal, hemp seeds, chia seeds)
1/3 c. chopped pecans (almonds, walnuts, sunflower seeds, peanuts)
Instructions:
In a medium sized bowl whisk pancake mix and sugar together. Add egg, milk, butter and stir until smooth.
Butter a small pan, such as a round cake pan. (I found a small broiler pan in the condo that worked well. It’s smaller than it looks in the pictures, only about 8 by 10 inches. )
Mix topping in another small bowl and crumble on top of batter.
Bake for 20 minutes. It will look a bit like the surface of a crater, but with each “dent” there’s the yumminess of melted butter and cinnamon going through the cake. Sooo delicious. Serve warm and crumbly!! (Or if I serve it later, I’ll zap a piece for just a few seconds in microwave.)
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The title: Quick Buttery Coffee Cake
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Healthy Cinnamon Raisin Oatmeal (Vegan, Sugar-Free, Freezable for Quick Kid’s Breakfasts)
Posted: November 6, 2012 Filed under: Breakfast Foods, Gluten Free, Uncategorized, Vegan, Vegetarian | Tags: chia seeds, freezable oatmeal, healthy cinnamon raisin oatmeal, hemp seeds, toddler breakfast, vegan baby, vegan breakfast, vegan toddler recipes 2 Comments
Jackson’s favorite breakfast is oatmeal. He eats a bowl every single morning. To save time, I make a big batch with thick-cut rolled oats, chia seeds, hemp seeds, raisins, cinnamon, and bananas every week, then freeze it in ice cube trays. In the mornings, all I have to do is heat up three or four cubes of frozen oatmeal with one cube of frozen full fat coconut milk (I always freeze extras when making a recipe that calls for less than a can). Sometimes I add blueberries, apples, leftover baked sweet potatoes, canned pumpkin, or shredded carrots to the oatmeal, but this cinnamon raisin version is so simple and it requires no chopping or preparation at all, so I make it most often.
When Jackson sees me putting his frozen cubes of breakfast in a bowl to be heated, he waves his hands in excitement and runs to his high chair begging me to put him in. He acts like the 90 seconds it takes to heat his breakfast is a lifetime.When I finally give him his bowl, he sets the spoon aside, dips his hand in, and eats it by the fist full. Within minutes, it’s all “gone, gone.”
I feel a little bad that I’ve never made him pancakes or waffles, yet I figure, why change a good (and healthy) thing? Most mornings I don’t have time to have a battle of wills or to keep trying different things until I find something he’ll eat. For months, he has had oatmeal for breakfast and he has never turned his nose at it. This little routine keeps our mornings peaceful, at least long enough for me to have my first cup of coffee.
Full of healthy omegas, sweetened with fruit, this oatmeal is delicious and healthy for kids and adults alike.
Healthy Cinnamon Raisin Oatmeal
Serves 4 adult-size portions (8 child portions)
Ingredients
3 cups of water
2 cups of milk of choice (I use unsweetened almond or coconut) or use more water
1/4 t. salt
2 c. rolled oats (not quick-cooking) (use gluten-free oats for gluten allergies)
2 T. hemp seeds
2 T. chia seeds
1 c. raisins
1 t. cinnamon
1 banana, mashed
Directions
In a large sauce pan, bring water, milk, and salt to a low boil. Watch closely or you’ll have a great big mess if it boils over. (Don’t ask me how I know this.) Reduce heat to med-low and add all the remaining ingredients. Cook on med-low to low for about 1o minutes or until all the liquid is just absorbed. Stir occasionally. Serve immediately or freeze for later.
Dry ingredients.
Freeze for later:
I made this batch this morning and served Jared, Jackson, and myself a bowl. What was left filled 1 1/2 ice cube trays (about 24 cubes). Just scoop it onto the tray and with a spoon or spatula, spread it out evenly among the cubes, pressing down gently to make sure it’s packed firmly. Cover tightly with plastic wrap and freeze. Once frozen, pop out and transfer to freezer bags.
I usually heat 3-4 cubes of oatmeal with a cube of frozen full fat coconut milk for 60 seconds. Stir and then heat again for about 30 seconds. With my microwave, this is a perfect temp for my one-year old. Reheat times will vary though. If it’s dry, stir in a little milk of your choice.
Toddler breakfast ready in 90 seconds. I usually add a cube of full fat coconut milk to his too, but I used my last cube yesterday.
Variations:
Add pumpkin, leftover baked sweet potato, or shredded carrots while cooking, or stir in strawberries, blueberries, walnuts, almond butter, or peanut butter. Get creative…or don’t…make life simple and stick to one combination you love over and over again. 🙂
Leave out the raisins and add blueberries for a delicious fruity version. Jackson loves this, but it’s a little messier, so I just do it when I have time to sit and help him eat.
Smoky Baked Goulash
Posted: November 3, 2012 Filed under: Beef, Main Dishes, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: bar-b-que, bbq, Goulash, Hungarian, olives, onions, peppers, ranch dressing, Smoky Leave a comment
(Becky, the Mama.)
The other night was crazy.
I performed my usual bedtime routines: bath, then walked through the kitchen on the way to the bedroom, put lotion on my feet and legs and got in bed.
Suddenly my feet were on FIRE! Could not imagine why, but I rushed to get a wet cloth and washed them off. Thankfully, the pain subsided, so I padded back through the kitchen, applied more lotion, back in bed. Feet on fire!
I trekked back to the kitchen where I saw that while making the recipe, I somehow spilled Tony’s Cajun Seasoning all over the kitchen floor. So basically, I was putting salt and cayenne pepper on my feet, then rubbing it in with lotion.
I hate it with this happens, don’t you?
So enjoy this recipe for Smoky Baked Goulash, as it is delicious and easy and great for a crowd. (When your family is tired of turkey, this is a great make-ahead dish to stick in the oven and serve with a simple salad.) Just make sure to let it melt in your mouth, and not on your feet.
Smoky Baked Goulash
Preheat oven to 350 degrees.
Serves six to eight people
Ingredients:
1 lb ground beef
1/2 lb sweet Italian turkey sausage
(*Vegans: In place of beef and sausage, use a mixture of crumbled vegan sausage– Field Roast Apple Sage brand recommended; lentils or beans; and chopped Portobello mushrooms to equal about 2 ½ cups)
3 cloves garlic, minced or grated
1 28 oz can crushed tomatoes
½ c. BBQ sauce (I like Sweet Baby Ray’s brand)
1 t. cumin
1 t. smoked paprika
1 t. Hungarian paprika
½ t. Tony’s Cajun seasoning
Salt & Pepper to Taste
8 oz Penne Noodles (I used a high fiber Barilla Plus brand)
½ c to 1 c. cheddar cheese
1 red onion, diced
1 chopped sweet red or yellow pepper (or mixture)
½ cup Lite Ranch Dressing
¼ cup sliced olives, green or black
Directions:
Cook noodles according to package directions. While they are cooking, brown the hamburger and crumbled turkey sausage in a large skillet (Vegans, use a little olive oil and sauté the mushrooms and vegan sausage, then add beans or lentils.)
Add can of crushed tomatoes, bar-b-que sauce and seasonings to browned meat in skillet Add salt and pepper to taste.
In a separate pan sauté onions and pepper in olive oil. (To save time, you can do this when you brown the meat. But it is prettier to see that layer of color on top of the casserole.)
When noodles are done, lightly oil a large rectangle casserole pan, and place noodles in it, in an even layer. Gently spoon the meat sauce over the noodles.
Next, spoon sautéed onions and peppers over the sauce. Then sprinkle cheddar cheese over all, as much as you like. (We go light on the cheese, but if you love it, go for it! Vegans, omit cheese or use a vegan cheese product.)
Then pour pretty “squiggles” of Ranch Dressing over cheese layer. (Vegans use Vegan Ranch Dressing or make Rachel’s awesome recipe!)
Finally top with olives.
Bake at 350 for about 20 minutes or until melts and dish is hot all the way through.
Variations: This is a great recipe for using left-over veggies: corn, diced carrots, mushrooms, diced squash, beans — it is all good.
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The Title: Smoky Baked Goulash
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Honey & Lime Tortilla-Sopapillas
Posted: November 1, 2012 Filed under: Desserts, Fruit Dishes, Mexican Dishes, Snacks, Uncategorized, Vegan, Vegetarian | Tags: bananas, brown sugar, dessert burrito, dessert tortillas, honey, lemon, lime, raw sugar, sopapillas, sugar, tortillas Leave a comment
(Becky, the Mama.)
Sometimes the simplest things really are the best. I call this recipe Vacation Sopapillas because I usually have the ingredients lying around the condo or timeshare. If I were a person of the camping persuasion (which I am not), I would definitely be cooking these babies up around the campfire, using an iron skillet. Hopefully, however, I’ll never be forced to do that. My husband bought me this greeting card, and truer words have never been spoken.
I also call these my Vacation Sopapillas because they are so ridiculously addicting that I don’t allow myself this treat on a regular basis. So I try to only make them on vacation. Seriously, if you cook these… try to eat just one and let me know if it is humanly possible.
This is a recipe you can throw together with minimum mess in a couple of minutes, just for little ol’ marvelous you. Since they are best eaten fast and warm, I don’t even try to serve these to a crowd. This a gift you give to yourself, and maybe, just maybe, one other person who you love very, very much.
The trick is to use uncooked tortillas. If you’ve never tried them, boy, are you in for a treat. You’ll never go back the pre-cooked varieties again. The brand I like best is called Tortilla Land (click link for $1.00 off coupon) and typically you find them in the refrigerator section of Costco and sometimes Sam’s or Wal-mart. If I can’t find this brand of tortillas, however, it seems I can almost always find Guerrero brand (click on link for $1.00 coupon) which are soft semi-cooked tortillas, and they are not refrigerated. They just hang out on the shelves with the other regular tortillas in almost any major grocery store. Be sure to look for the yellow packaging (as pictured below); they should look very thin, not quite cooked all the way.
The beautiful thing that happens when these uncooked or semi-cooked tortillas hit a very hot skillet with a little olive oil/butter is that they puff up, very much like a big sopapilla. Only without all the work and the frying. My favorite version of these tortilla sopapillas is simple. After cooking I quickly slather it with a little butter, honey, a squeeze of lemon or lime, and light sprinkle of raw sugar. To eat it – you can tear it up in little pieces; roll it up enchilada style; or cut it in fourths, bending it in half, and eating it the way Italians eat flexible pizza.
For variety, I also like filling the puffy tortillas with sliced bananas that have been gently cooked in a skillet with a little butter and brown sugar. Then I roll it up like a burrito and drizzle with a bit of honey. Cooked apples with cinnamon and sugar make a fabulous filling as well. The only limits to this simple recipe is your imagination.
Lime & Honey Tortilla-Sopapillas
Ingredients:
1 raw or semi-cooked tortilla (Tortilla Land brand or Guererra preferred)
1 t. olive oil
2 t. soft butter (vegan butter for Vegans)
2 t. honey
small squeeze fresh lemon or lime
1 t. raw sugar
Instructions:
Put 1 t. olive oil and 1 t. soft butter in a hot skillet, and stir until blended. Put one uncooked tortilla in the pan. When it puffs up and browns on one side, flip it and brown the other side.
Immediately put tortilla-sopapilla on a plate, spread with butter, then honey, a quick squeeze of fresh lime and a sprinkle of raw sugar.
For banana sopapillas: slice one small banana and put in a skillet with a teaspoon of butter and a teaspoon of brown sugar. Stir just until bananas are warm and absorb butter and sugar. Proceed as above, only fill the tortilla with warm banana slices, roll like a burrito and serve with a little more honey. Eat with knife and fork. A dollop of ice cream and sprinkle of cinnamon couldn’t hurt either.
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The Title: Honey & Lime Tortilla-Sopapillas
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© Copyright 2012 – All Rights Reserved
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 