Super Food Hemp Chocolate Treats (Candy & Mocha Frappuccino)

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

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

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

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

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

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

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

Super Food Dark Chocolate Hemp Candy

Makes about 12 to 15 chocolate drops      

Ingredients

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

2 T. coconut oil

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

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

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

Directions:

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

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

Hemp Mocha Frappuccino

Ingredients:

1 cup unsweetened almond milk

½ frozen banana

3 ice cubes

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

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

1 – 2 T. Hemp Seeds

Directions:

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

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

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© Copyright 2012 – All Rights Reserved

Broiled Fresh Peaches with Gorgonzola and Honey

Posted: August 31, 2012 | Author: | Filed under: Appetizers, Desserts, Fruit Dishes, Uncategorized, Vegan Options, Vegetarian | Tags: , , , , , , , , | 6 Comments

Broiled Peaches with Gorgonzola and Honey

(Becky, the Mama)

So much to learn, so many creative foods and wines to try, so many wonderful chefs, photographers and food bloggers to meet at the Foodista sponsored conference (International Food Bloggers) in Portland last week. I have unpacked my suitcase stuffed with notes and free goodies, but it will take a month to unpack my brain and apply what I’ve learned. Andrew Scrivani, New York Times food photographer, gave us dozens of practical tips I cannot wait to try. (Be sure to click on Andrew’s name if you love food photography. If you aren’t hungry now, you will be soon.) In my photo above, you’ll notice the honey dripping slowly from the honey dipper. Who knew that drips and drops makes food look more tantalizing? Well, now I do. I also know that I probably need to upgrade from my $99.00 hot pink Samsung digital camera to a pricey grown up camera sometime in the near future. Sigh.

Another highlight for me, besides the chance to be with my darlin’ daughter Rachel, adorable grandbaby Jackson, and fabulous editor, Carolyn McCready, was to meet some bloggers and food authors I’ve admired. I had just listened to the audio tape of the book Kitchen Counter Cooking School (dubbed as Michael Pollan meets “What Not to Wear”), loved it and recommended it to many.  How fun to meet Kathleen Flinn, the book’s author, in person.  I’ve written dozens of books, but I still get starstruck when I meet an author-in-the-flesh whose work I admire. Kathleen was gracious, down-to-earth and charming. Be sure to click on her name to get more details about her life and books.

You may wonder if I was able to pull off this fairly new role as “professional food blogger” without being detected as the messy, clutzy amateur cook that I actually am. In two words: not really.

I’m not a fan of mingling, so I took a deep breath to suck in all the courage in the air, then entered the huge, elegant wine tasting party bustling with eager bloggers. Pausing near the door, I bravely introduce myself to a cheerful foodie. We exchanged business cards, just before someone informed me I was leaning on the light switches and had turned off all the lights in the room. I smiled weakly, and headed straight for a table of pinot noir, sipped a bit too eagerly, and began to choke so badly that I had to exit the room to the hallway to finish my coughing fit in private. When I looked up, there were two friendly and colorful conferees there, both offering to give me the Heimlich should I need it. Serendipitously, they turned out to be two of my favorite people at the conference. Some people, I hear, gracefully meet and greet their way around a room full of new people. I found that turning off all the lights, then choking and running out in the hallway also works as an attention-getting alternative.

The last evening of the conference was a Farm to Table dinner where beautiful local fresh food was served up on elegant platters, family style, around tables of eight. The food and the company were both amazing.

Pretty Vegan Appetizer of risotto, white asparagus, beets and pesto

Me, Rachel & Carolyn ready to dig in to the Farm to Table Meal at International Food Bloggers Conference

Here’s a peek at the menu.

My favorite was the grilled yellow watermelon and the buttery blackberry shortcake.

Inspired by the simple but flavorful use of fresh local fruits and cheeses and honeys, I came home and invented this easy, elegant sweet-savory recipe using tree-ripened peaches (broiled with just a touch of butter and sprinkle of brown sugar and sea salt), soft pungent Gorgonzola and silky sweet honey. It makes for a pretty appetizer or dessert, especially tasty on a summer eve with a glass of wine.

And you know that if this clutzy cook can make this dish – anyone can!

This is Jackson, exhausted after 5 days of food, fun and family in Portland. His mother and I felt the very same way!

The Littlest Foodie of the Family, Worn Out from All the Fun!

Broiled Peaches with Gorgonzola and Honey

Serves 2

Ingredients:

2 fresh peaches, cut in half, pitted

1 oz. soft Gorgonzola or blue cheese

2 t. butter

Pinch sea salt

Pinch brown sugar

3 T. honey

Directions:

Put Oven on Broil.

Place peaches cut side up in a square Pyrex pan.  Put 1/2 t. butter in peach pit indention.  Sprinkle tops of peaches with tiny pinch of salt and sugar.  Broil the peaches about 4 inches from heat source until the tops turn golden brown in spots.  Serve each person two peaches, pour any juices in pan over them. Dot the tops of the peaches with soft crumbles of Gorgonzola or blue cheese.  Drizzle peaches evenly with honey.

Vegan Option: Substitute  Earth Balance for butter and  finely chopped cashews for cheese.

Other Options:  Try this method with other juicy fruits (apricots, pineapple, plums) and other soft or crumbly cheeses.

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

The site URL: http://welaughwecrywecook.com

The Title: Broiled Fresh Peaches with Gorgonzola and Honey

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

© Copyright 2012 – All Rights Reserved

Balsamic Blistery Potato Chips

Posted: August 24, 2012 | Author: | Filed under: Sides, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , , , , , , , | 3 Comments

I do believe that if my husband Greg were to choose foods that make up his “dream meal,” it would no doubt have Kettle potato chips on the plate.  I’m just not sure if they would be a side dish, or the main attraction.   I dare not leave him alone in the house with a bag of thick cut potato chips because he cannot stop until he’s eaten them all, and by this I mean turned the bag upside down, shaking any remains of potato and salt into his mouth. He loves them too much to have them readily available,  except for very special occasions.               

“When did you start loving potato chips so much?” I asked him.

He grinned and said, “When I was a kid, I’d ride my bike home from school and of course I’d be starving. Then I’d plop in front of the TV with a bag of potato chips and eat the whole bag while I watched three episodes of Star Trek in a row.”  He sighed,then added. “It was heaven.  My favorite ones were Bar-B-Q and I’d lick all the goody off the sides before eating them.  It was before my parents divorced, and I just remember it as a simple, happy time.”

My husband just gave a perfect example of “taste memory” – when something you eat triggers warm happy memories.   I was inspired to create some potato chips that Greg could savor and enjoy, that would give him those warm fuzzy “taste memories,” but would do his body more good than harm.  Last week I tried an experiment that turned out amazingly well.  Rather than baking sliced potato rounds, I broiled them on both sides until “blistery.” In a word:  fabulous.  They are a great cross between an oven fry and a chip.  Greg loves them!

The following recipe is just one version of my Blistery Potato Chips, made with a balsamic-pomegranate vinegar, but you can create 50 Shades of (Homemade) Lays (Potato Chips) with a little imagination, a couple of sliced potatoes, some olive oil and great variety of herbs or spices.  Let your imagination go wild.

Try them as a healthy snack for you or the kids, or a quick, easy, delicious side dish with any meal. We especially love them with Chili Lime Catfish and coleslaw. 

What are some foods that bring warm happy memories to your mind?

Blistery Balsamic Potato Chips

Heat Oven to Broil.

Serves 2-4 people (depending on size of potatoes and appetites)

Ingredients:

2 Idaho potatoes, washed but not peeled, sliced thin (about ¼ inch)

¼ cup olive oil

2 T. balsamic vinegar (I used pomegranate balsamic)

Sea Salt (fresh ground if you have it on hand)

1 T. chopped green onions or chives (optional)

¼ c. catsup, BBQ sauce,  or Ranch dressing for dipping (optional)

Directions:

Place sliced potatoes in a shallow bowl and sprinkle with vinegar. Using clean hands, toss them around until they begin to soak up some of the vinegar.  Add in the oil and do the same. 

Lay “chips” on a big cookie sheet, spread apart and not touching each other.  

Lightly sprinkle them with sea salt.  Broil about 4 inches from broiler on one side for 3 minutes or so,  or until golden brown in spots.  Remove try from oven and turn over all the chips, sprinkle this side with more salt and put back under the broiler until the tops are golden brown.  Remove from oven.  The bottom side of the potatoes will have by now “blistered” and turned an even prettier shade of brown.   Taste one as soon as they are cool to see if more salt may be needed.  Garnish with chopped green onions or chives if you like.  Serve with a side of Ranch Dressing, BBQ sauce or catsup if desired. 

 

 

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

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The Title: Balsamic Blistery Broiled Potato Chips

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© Copyright 2012 – All Rights Reserved

   

High Protein Granola Bars

Posted: August 22, 2012 | Author: | Filed under: Breakfast Foods, Gluten Free, Snacks, Uncategorized, Vegan, Vegetarian | Tags: , , , , , | Leave a comment

High protein granola bars. Easy to store, pack, and send to work or school.

Rachel, the daughter

Jared started back to school this week. He’s been back to coaching duties for awhile, but Monday was his first official school work day, dressed in his khakis and polo and reporting for a new position (same school, new role). And after my mom, Jackson, and I get back from the International Food Blogger Conference in Portland this weekend, Jackson will be starting “school” too. It’s really just a Mother’s Day Out program two days a week, so I can go to my “office” (ie, Panera Bread or Starbucks) and write. It still means getting him his first nap mat and backpack and lunchbox, which is totally what getting ready for school is all about, right? Do you think he’ll need a Trapper Keeper, too!? I seriously fought the urge to buy one when I was at the store the other day. Ten years later and August still feels slightly incomplete without picking out a new Trapper Keeper and non-skid sneakers for gym class. 🙂

Since our lives are about to be on-the-go, I’m testing some grabbable, packable, reheatable recipes for our work and school days. Several of our easy-to-pack lunch recipes were featured a couple of weeks ago on We Are Teachers, a site full of great resources for teachers, and it inspired me to do the same for snacks and breakfasts.

I’m quite adjusted to Jackson and I’s leisurely morning routine of coffee & cereal or a smoothie for me and oatmeal for him. I sip my second cuppa joe while Jackson plays outside. We share a mid-morning snack. I shower. And before we know it, it’s time for Jackson’s first nap. Most days, I really don’t start being productive until 10:00 or 11:00 when he’s gone down for his nap. Breakfast is going to have to be super easy in order to get me up, dressed, and out of the house by 8:30 am.

One of our favorite on-the-go snacks or breakfasts are Luna Bars (Yep, my manly husband is not ashamed to eat The Whole Nutrition Bar for Women). I do love them, but they are processed and aren’t organic and their shiny wrapper gets my one-year old son completely excited and he insists on having a bite too. Then I have to either deal with a meltdown or give him a bite and feel guilt that my toddler adores packaged processed foods. The last two mornings, he has brought me a box of cornbread mix and ended up in tears trying to get me to open it for him. I don’t know what he thinks is in there, but he’s pretty certain if it comes in a box or a wrapper it must be delicious.

I made my own granola bars today that I feel completely fine sharing with my toddler and that my husband can feel truly manly about eating. They are gluten-free, dairy-free, and soy-free and have almost 8 grams of protein per bar. The only sugar is 1 T. of honey and 2 dates for 8 bars.

Now if I can just figure out how to get them in a shiny package and cardboard box for Jackson.

Easy on-the-go breakfast or snack. (Ignore my unmanicured fingernails!)

High Protein Granola Bars

Makes 8 bars

Ingredients

1/2 c. peanut butter
1/4 t. vanilla extract
1 t. honey
1 T. chia seeds soaked in 3 T. warm water
1/2 c. oats (gluten-free oats will make this recipe entirely gf)
1/2 c. puffed brown rice cereal
1/2 c. finely chopped almonds (or sliced almonds)
1 T. pea protein powder (or your protein powder of choice)
1 T. cacoa nibs
2 dates, finely chopped
1/4 t. cinnamon

Directions

Preheat oven to 350.

Combine peanut butter, honey, and vanilla in a medium sauce pan and warm over medium low heat until melty. Add remaining ingredients and stir until it’s all combined and coated with peanut butter mixture.

Pour onto a parchment-lined pan and spread out to a 1/2 inch thick square. Cut into 8 bars.

Bake for 15 minutes. Remove and let cool completely before moving. They will harden as they sit out, but are not a really crunchy granola bar.

They fit perfectly into this sandwich/snack container. Confession: I bought and used this in high school, long before having a little boy to pack lunch for was on my radar.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: High Protein Granola Bars
The URL: http://wp.me/p1UwM9-DC
© Copyright 2012 – All Rights Reserved

Avocado Cucumber Sesame Salad

Posted: August 20, 2012 | Author: | Filed under: Appetizers, Asian Dishes, Sides, Uncategorized, Vegan, Vegetarian, Veggies | Tags: , , , | 9 Comments

My sister and my nieces, Whitney and Tori, age 9 and 11, are here this weekend and we are enjoying them so much!  The youngest one, Whitney,  is quite the  food connoisseur, and has made me feel like the best cook on the planet with her over-the-top compliments.  She describes the food on the end of her fork as one would describe a fine wine, “I can taste the layers of flavor! The hint of coconut, the tang of pineapple…”

As soon as she arrived from Texas she asked if we could make my sweet n’ spicy meatloaf again, together.  She remembered it from three years ago, when they last came to Colorado!  We did, and she said she loved squashing the meat and the seasonings together with her bare hands.   When she took a bite of the cooked finished meatloaf she raised her hands, rolled her eyes heavenward and exclaimed, “This is even better than I dreamed it would be!”

Yesterday, I let the girls paint pictures outside under our tree and beach umbrella,  and then made them each virgin cocktails. (Cranberry Sprite, OJ and slices of lemon, lime and orange on ice.)  Whitney took one sip and said, “This is delicious!  In fact, it is as good as meatloaf!”   I wonder how many bartenders have had compliments like that.  “This Long Island Tea is as tasty as meatloaf!”  Gotta love kids.

With such an appreciative food critic in the house, it really spurred me on to bring out my inner chef.  This is a very simple Asian salad that packs a powerful burst of flavor with very few ingredients, one the whole family loved!   The key is the salt.  Be sure to use sea salt, the best you can find. McCormicks now has a sea salt grinder, where you can grind fresh flakes of sea salt on to your food.  It is quite good!  You will be amazed how good fresh sea salt can be and the “layers of flavor” that come from using the finer, gourmet versions of it.   This dish combines the smooth, richness of avocado with the crisp crunch of cucumber, the warmth of sesame oil and sesame seeds, and that final touch of freshly flaked sea salt.   So easy, but so gourmet at the same time.   I guarantee you, it is even as good as meatloaf!

Avocado Cucumber Sesame Salad

Serves two to three

Ingredients

1 ripe but still firm  avocado, cut in bite sized pieces (we like a lot of avocado, so I sometimes double the avocado in this recipe)

1/2 English cucumber (or regular cucumber with seeds removed , but peel left on) cut in bite sized pieces

1 t. fresh lime juice

pinch sugar

1 T. sesame oil

1 t. sesame seeds (toasted,  white or black seeds –black seeds are actually quite pretty, but I did not have them on hand)

fresh sea salt to taste

Directions:

Gently coat the sliced avocado and cucumber in a bowl with lime juice, pinch sugar, sesame oil and seeds. Sprinkle generously with sea salt. Serve in a low-rimmed edge blow or plate.

Powerhouse Chocolate Pudding Pie

Posted: August 15, 2012 | Author: | Filed under: Breakfast Foods, Uncategorized, Vegan, Vegetarian | Tags: , , , , , , , , , , | 10 Comments

This treat is sweet and creamy and crunchy and chocolately and HEALTHY. Not just healthy for a dessert or healthy-ish. Every ingredient is nutritious. You could eat it for breakfast or feed it to your kids for breakfast. They’ll think you are the coolest mom, and you will be (for reasons they’ll understand when they are 30).

(Rachel, the daughter)

There’s this cake my mom used to make. You’ve probably had a version of it. It has a shortbread crust, a layer of chocolate pudding and whipped cream topping, and maybe a sweetened cream cheese layer too. In some circles it’s known as “Better Than Sex in a Pan.” I’ve never had sex in a pan, so I can’t attest to that, but I do remember sitting on a bar stool at the kitchen island eating it strait out of the pan and being very satisfied.

It’s been a long time since I’ve had it (the dessert, that is), but I’ve been craving that shortbread crust and chocolate pudding combination for the last few weeks and trying to think of a healthy vegan version. Yesterday, I saw a recipe for chocolate chia pudding on the Engine 2 Diet’s Facebook page. They had frozen it into “fudgsicles.” Clever. Immediately, I was reminded of my favorite crust that I use in my frozen No Bake Apricot Bars. Made out of cashews and oats, it is rich and buttery like a shortbread cookie. It would be perfect for a cold puddin’ pie.

Chia seeds are like a nutritional powerhouse and they have virtually no taste. I put a tablespoon in my oatmeal and my smoothies. They basically offer all the nutrition of flax seeds, except they don’t have to be ground for our body to absorb the nutrients and they don’t have a strong taste like I find flax often does. The seeds absorb liquid and become gel-like, which is how they turn almond milk into “pudding.”

Chia Seeds

Jackson devoured the pudding and the frozen bar I gave him. I used dates to sweeten it, so I had absolutely no reason to feel guilty for giving my one-year old this dessert. In fact, it’s good for him. He needs the healthy fats from the cashews, coconut oil, and coconut milk; the fiber and protein from the oats; the omegas from the chia seeds; and the heart and skin protection from the flavonoids in cocoa powder (a super food for toddlers).

My little puddin’ pie. Why do boys always get the long eyelashes?

Oh, and I assure you, I don’t post a recipe I don’t love…so you know I loved it just as much as Mr. Long Lashes up there did.

Served frozen (as shown here) or refrigerated (as shown at the top of the post).

Powerhouse Chocolate Pudding Pie

Inspired by FatFree Vegan and Oh She Glows (two of my favorite vegan bloggers)

(NOTE: Plan ahead for this recipe. The pudding must sit for at least an hour and up to overnight.)

Pudding

  • 1 c. nondairy unsweetened milk
  • 3 T. full fat coconut milk (from a can)*
  • 3 dates, pitted and chopped (soak in a little warm water if they are tough or your blender isn’t very strong)
  • 2  t. unsweetened cocoa powder
  • 1/2 t. vanilla extract
  • 3 T. chia seeds

Crust:

  • 3/4 c. whole cashews (raw, toasted, roasted – whatever you have)
  • 3/4 c. regular oats (for Gluten-free, use GF oats)
  • 1/4 t. kosher salt (omit if cashews are salted)
  • 3  medgool dates, roughly chopped
  • 1/8 cup coconut oil, melted

Optional Toppings

Kitchen Gadgets

  • Blender
  • Food processor

Pudding Ingredients

Directions

Pudding

In a blender, combine the first five pudding ingredients. Pour into a tupperware bowl with a lid and add chia seeds. Use a whisk or fork to stir in chia seeds. Stir every five minutes or so until all the chia seeds have started to swell a little and turn light grey. Cover and store in the refrigerator for a minimum of an hour, overnight is best. Stir it every so often if you can. You are looking for the seeds to lose all of their crunch and absorb the liquid until it looks like pudding.

The chia seeds immediately start to thicken the almond milk mixture. This is after stirring a couple of times.

Crust

Spray an 8×8 pan with non-stick cooking spray. In a food processor, process cashews, salt, and oats until a fine crumble forms. Add dates and process until crumbly again. Add coconut oil and process until sticky. Press into pan to form a crust. Freeze for five minutes to harden or until the pudding is ready.

My favorite crust for no-bake desserts.

Pour the pudding over the crust and either refrigerate or freeze. Either way is delicious. The refrigerated version is a little crumblier and I’m assuming only keeps for a day or two. I loved it with a few sliced bananas on top. The frozen version comes out in nice bars and if kept covered tightly should keep for a few weeks.

(Update: After two batches and several taste tests, I decided I prefer it refrigerated rather than frozen. Both are good, but the refrigerated version reminds me of chocolate cream pie…mmmm.)

*Freeze leftover coconut milk in an ice cube tray. You can add it to smoothies, oatmeal, or make coconut covered cherries with it later.

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

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

Posted: August 10, 2012 | Author: | Filed under: Appetizers, Desserts, Giveaways, Jams, Sauces and Dressings, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , , , , , , , | 9 Comments

Carrot Cake Chutney served on atop crackers and whipped cream cheese

(Becky, The Mama)

I named my wonderful daughter “Rachel,”  after my wonderful sister Rachel St. John-Gilbert. 

My sister Rachel, with my grandson Georgie, on our Girlfriend Getaway to Seattle

Little did I know when my baby girl was born,  that one day she and my sister and I would all write books. My sister’s newest book has just been released: The Well-Lived Laugh: Designing a Life that Keeps You Smiling.  I think it is her best book to date. You’ll laugh, you’ll be inspired, you’ll let go of unnecessary pressures. Just trust me. Buy it or download it (click on picture of book, below,  to go to Amazon), beg or borrow it.  Or enter to win a copy right here. (Details to follow.)

KINDLE EDITION JUST $2.99 TODAY ONLY

My sister describes herself as an “offbeat observer who uses her wit to weave together comic takes on the ordinary.” I can testify that she is a connoisseur of life’s small joys, squeezing every drop of happiness from any tiny, remotely fun or interesting experience.  Here is a picture that my grandson George took of my sister on a recent trip to Seattle. This was our first stop, a quiet Asian tea house down the street from Pike’s Market.  I swear, she’d only had one sip of a mild jasmine tea. But leave it to my sister to find it a euphoric experience.

My sister in joyous rapture after a sip of green tea. (Julie, my daughter-in-law laughs and looks on. My grandson George, age 5, snapped the picture!)

I love receiving presents from my sister Rachel, because she thinks of the most unusual, wonderful, slighty quirky gifts.  For my birthday this year she gave me a little battery-powered milk foamer and a tiny Vietnamese coffee maker. (Which she promises to show me how to operate someday.)  She may send adorable comical napkins for me to use at my next party,  or a unique and tasty gourmet treat. One year on my birthday, she mailed me pretty jar of something called Carrot Cake Jam. Or was it Carrot Cake Chutney? Anyway, whatever it was called, it was AMAZING. Rach told me to put some cream cheese on a cracker, top it with the carrot mixture, and wait for my mouth to get very happy. So I did as I was told and about twenty minutes later, there was nothing left in the jar. Years later, I would sometimes think about that “perfect bite” of sweet-piquant cinnamon and slighty crunchy carroty-raisin goodness, mixed with the smooth salty flavor of cream cheese and crackers….   and feel sad that I’d probably never come across a jar of that yummy Carrot Cake Watchamacallit ever again.

Then last night I decided to create, to the best of my ability, a similar version.  Eureka!  I did it!  This stuff is amazing on crackers, but also a fun carrot cake “mix-in” for yogurt or ice cream or atop almond buttered toast.  An easy and unique treat to serve at your next party or bring to a hostess. . 

Now, before I forget: For a chance to win my sister’s new book, simply leave a comment below letting us know that you re-tweeted or pinned or facebooked this post (or any other you like from our blog), or liked my sister’s fan page. We’ll put your name in “the bowl” and pick the lucky winner to be announced next week.

Carrot Cake Chutney

Carrot Cake Chutney

Makes about 1 1/4 cups

Ingredients

5 medium sized carrots (preferably organic) peeled and chopped into 1 inch pieces

1/3 cup well drained crushed pineapple

1/3 cup agave nectar

1 T. brown sugar

Pinch salt

½ t. vanilla

2 t. cinnamon

3 T. raisins

2 T. white vinegar

Directions:

Process carrots in a food processor or blender until they are about the size of oatmeal flakes, small and just a little bit chunky.

 

Processed carrots to a tiny dice

Mix the carrots with all the ingredients above and simmer in a skillet on medium low for about 5-8 minutes or until the carrots are tender-crisp and the syrup is thick and reduced by at least half, most of it absorbed into the carrots and raisins. (With only a tablespoon or two of syrup remaining in pan.) If you’d like your chutney to have a bit more kick to it, add another teaspoon of vinegar or a squeeze of fresh lemon, once you’ve removed the pan from the burner. Cool and put in a tightly covered container in the fridge to let the flavors mingle and intensify. Serve cold with a small spoon, along side a plate of crackers and a small bowl of whipped cream cheese. 

 

 

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: “Carrot Cake” Chutney
The URL: http://wp.me/p1UwM9-BY
© Copyright 2012 – All Rights Reserved

Coconut Cashew Almond Butter

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

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

(Rachel, the daughter)

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

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

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

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

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

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

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

Coconut Cashew Almond Butter

Makes ~ 1 cup

Ingredients

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

Directions

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

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

Fiesta Tortilla “Flower” Pie

Posted: August 8, 2012 | Author: | Filed under: Beef, Mexican Dishes, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: , , , , , , , , , , , | 6 Comments

Becky’s Fiesta Flower Pie

(Becky, the Mama.)

Yesterday I heard a loud thump followed by a yell outside my kitchen window. I rushed out to see my husband Greg lying on the patio, telling me he twisted his ankle. “Don’t move!” I said, “I’m coming down there to help you.”

I really did mean to scoot down and cradle his head in my lap. I really did not mean to kick him hard in the temple with my knee in the process. Thankfully, Greg wasn’t so wounded that he lost his sense of humor: he pretended I knocked him unconscious. He was able to walk on the ankle in just a few minutes, but I still wonder if it was just a heroic attempt to save himself from my further attempts to help him.

My record for doing good, and no harm, in a medical emergency is a little bit uneven.  When my son Zeke was about thirteen, he cut his leg badly while we were in a shopping center parking lot.  I started throwing everything I could find in the car on his leg to stop the bleeding and then drove him to the emergency room.  As the nurse took off layer after layer: a towel, napkins from fast food restaurants, a clean diaper, and some grass clippings… she looked up at me quizzically and asked, “Becky, were you trying to smother the wound?”

On the other hand, I once expertly performed the Heimlich maneuver on a woman who was choking in the women’s restroom. Just as calm as you please, I walked into her stall where she had been coughing and banging on the door, and was now turning blue.I told her not to worry, that I was going to do the Heimlich (that I’d heretofore only seen done on TV). Somehow I did, and out popped a piece of pineapple from her mouth. As soon as she could breathe normally again,she announced to everyone around that I had saved her life.

Maybe I’m better in life-threatening situations than I am in more minor emergencies. A nurturing person at heart, I wonder sometimes if I could have made a good nurse. My husband says, “You would have been a wonderful nurse, Becky.  Your patients would have loved you and you would have kept them laughing and smiling…. right before you accidentally killed them.”  It is true. I can’t keep up with my own cell phone or purse on a daily basis, so keeping track of med dosing schedules for patients would have certainly been a crap shoot.

I’ve probably made better and safer use of my nurturing nature by caring for ailing folks through gifts of home cooking.  I woke up from a nap the other day with the idea for this dish dancing in my head.  It was even better than I imagined it would be.  It uses simple ingredients that most of us have on hand, but arranges them in a way that looks like big, colorful Mexican flower in a pie pan. It would be a wonderful dish to take to a friend who has twisted their ankle, cut their leg or been kneed in the head by a clumsy do-gooder.

Fiesta Tortilla Flower Pie

Fiesta Tortilla Flower Pie

Serves 6

Preheat Oven to 350 degrees

Ingredients

Shell:
1 t. olive oil
4 medium sized flour tortillas, cut 3 of them in half, leaving one whole

Beef-Bean Filling:

1 lb lean ground beef or buffalo meat
3 cloves garlic, minced

16 oz. can pinto beans drained (I had leftover home-cooked one) but not rinsed
½ cup thick salsa (I used “On the Border” brand)
¼ cup thick bbq sauce (I used “Sweet Baby Ray’s”)
1 t. grill or steak seasoning (or ½ t. salt and ½ t pepper)
½ t.Cajun seasoning (I like Tony’s brand.  Or use red pepper flakes or chili powder instead.)
3 quick dashes Tabasco or Frank’s Red Hot Sauce
1 t. brown sugar

Additional Layers (Before Cooking)
¾ c. Greek yogurt (I prefer 2%)  or sour cream (light is fine)
¾ c. bottled salsa
¾ c. grated cheese, any kind you like
½ c crushed corn chips (we like Fritos) or tortilla chips
Jalapeno slices – as many as you like for garnish

Fresh Salsa Topping for After Cooking
1/2 c. chopped tomato
½   c. diced avocado
½   c. drained corn or corn cut off a cob
Squeeze of fresh lime, dash salt, dash sugar

Directions:

Lightly oil a skillet or griddle and brown a whole one round tortilla and five halved tortillas in batches, until they are light golden brown in spots on both sides.   Line a deep dish pie pan with as shown in the photo below, slightly overlapping the “petals” of the tortilla flower.

In a large skillet brown the beef with the garlic.  Then  add the next seven ingredients, stir and heat through until simmered and thickened.Pour meat and bean mixture into “tortilla flower.”

Gently spread the sour cream or Greek Yogurt over the beef mixture.  Next spread on the salsa.

Then sprinkle the grated cheese over all, followed by an even sprinkling of crushed corn chips.  Finally decorate with a few jalapeno slices.Bake for 20 minutes.

Remove from oven and let sit for 5 minutes while you make a quick fresh salsa topping.  In a bowl, combine tomato, avocado and corn. Give this mixture a quick squeeze of fresh lime, a dash of salt and a pinch of sugar.  Toss.   Pile in the middle of the tortilla pie.

Use a very sharp serrated knife to cut pie shaped wedges.  It may be a little messy if the pie is still hot, so feel free to serve in a bowls if you prefer.

Vegetarian Version: Replace beef with 1 cup lentils or other beans (in addition to the ones in the recipe), 1/2 cup grain such as quinoa or rice, 1/4 cup chopped nuts such as walnuts, and 1 cup chopped mushrooms.

Vegan Version: Follow Vegetarian Version above for meat replacement. Skip sour cream and cheese layers and cover the pie with fresh guacamole once comes out of the oven and has cooled for 5 minutes. Use just the tomatoes and corn for salsa topping.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Fiesta Tortilla Pie
The URL: http://wp.me/p1UwM9-Bv
© Copyright 2012 – All Rights Reserved

Tri-Colored Pasta Salad

Posted: August 7, 2012 | Author: | Filed under: Pasta, Uncategorized, Vegan, Vegetarian | Tags: , , , , , , , | 1 Comment

Tri-colored pasta, a classic party dish because it is so easy to make ahead of time, stores and transports well, and can sit at room temperature for hours.

Rachel, the daughter

This weekend we had Jackson’s first birthday party. I made a great big salad bar with every whole-foods, plant-based topping under the sun, plus pasta salad, three bean salad, corn bean salsa, an organic fruit tray, and even pb&j for the picky-eaters. At the snack table, we had homemade salsa, guacamole, regular hummus, white bean hummus, and cowboy caviar. And to top it all off, a two-tiered custom order cake from a vegan baker with both white vanilla cake with vanilla icing and carrot cake with cream cheese icing.

Surely, there would be something for every guest with a spread like this.

As I sat down with my plate, my best friend’s 4-year old daughter asked me very kindly if she could have a spoonful of peanut butter. I’d forgotten she doesn’t eat jelly on her peanut butter sandwiches. Her mom and I laughed. I have fourteen thousand options and the girl wants a spoonful of peanut butter. I, of course, obliged and made a special “peanut butter lollipop” just for her. After she licked the spoon clean, she came up to me where I sat in my chair chatting with her mom, and leaned her elbows onto my knees, looked up so we were almost nose to nose and said “Rachel, you make the best food ever.”

Talk about humbling. In all the frenzy of worrying about what to serve, this sweet girl had it right. I could have served spoonfuls of peanut butter and if it had been served with love and made especially for my friends and family, it would have been received the same way.

It was a great party, but not because of the cute antique toy decorations…

My mom found the old train, blocks, and boxtop at estate sales. The rest I had or got unfinished from Hobby Lobby and painted myself.

not because of the organic salad bar…

Make your own salad with toppings like roasted red peppers in garlic oil, olives, sundried tomatoes, caramelized onions, marinated artichokes, shredded carrots, cucumbers, mushrooms, and roasted chickpeas.

or the fruit and pasta salads…

Pasta, three bean, and fruit salads add variety and substance to a meatless salad bar menu.

or the special order vegan cake…

A little hint, I wanted a stacked cake, but it was $25 more, so I just ordered two cakes. The bigger cake was supposed to say “Happy Birthday Jackson,” but it was blank….after I threw a little pity party, I stacked them myself and ended up with what I wanted in the first place!

not even because of the bounce house (though that was a hit)…

There is nothing like a huge blow up castle to put a smile on a child’s face!

or the presents…

or the color-coordinating family outfits…

It was a great party, because my house was filled with all nine of Jackson’s living great-grandparents, four of his grandparents, almost all of his great aunts and uncles, several cousins and our best friends. Though I got several sweet comments on the food and decor, it wasn’t the focus of the party…the birthday boy was…as it should be! He was fully aware that this was his party, and ate up all the attention. Jared and I are both shy-by-nature, but somehow we have a boy who loves being the center of attention. Forty sets of eyes on him didn’t overwhelm him in the least.

In church this Sunday, the message was on Matthew 18:1-5,

At that time the disciples came to Jesus and asked, “Who, then, is the greatest in the kingdom of heaven?”

2 He called a little child to him, and placed the child among them. 3 And he said: “Truly I tell you, unless you change and become like little children, you will never enter the kingdom of heaven. 4 Therefore, whoever takes the lowly position of this child is the greatest in the kingdom of heaven. 5 And whoever welcomes one such child in my name welcomes me.

One of our other little 3-year old guests, held up every present Jackson opened for all to see and shouted “Look everyone! Look!”

This weekend was full of humbling reminders. Being a new food blogger and author may have put some imaginary pressures on me to throw a fabulous party with lots of delicious food that show a plant-based diet has plenty of options outside of tofu and carrots. But throwing the greatest party or cooking the best food isn’t really what it’s all about. Humbling myself to serve peanut butter on a spoon is what it’s all about. Throwing my hands in the air with the unrestrained joy of a child and shouting for everyone to look at how great a gift we have all been offered…that’s greatness.

I’m not saying I won’t throw big parties again or make cute banners again or make a big spread of yummy food again, I’m just saying I’ll remember that those things don’t make me great and don’t make a party great. People were having great parties far before pinterest came along!

The most complimented recipe I served was a simplified version of a classic recipe we’ve all had at one time or another, a humble tri-colored pasta salad. You’ve seen it so often because it is makes a lot for pretty cheap, is easy to transport, and can be served at room temperature, making it great for parties and potlucks or to pack for lunch on the go. I took some last night to a friend who just adopted a baby and my husband brought some to work for lunch today.

Tri-Colored Pasta Salad

Ingredients

1 17 oz package tri-colored bowtie or spiral pasta
1/2 bottle of your favorite italian dressing (I used a combination of a bruschetta italian and a balsamic dressing)
2 T. olive oil
1/2 a red onion, diced
1 cup of sliced black olives
salt and pepper
(optional mix-ins: diced red pepper, artichoke hearts, sundried tomatoes, shredded chicken, Parmesan cheese)

Directions

Cook pasta according to package directions. Don’t overcook. Drain.

In a large bowl, combine salad dressing, onion, black olives, any other mix-ins you like, and pasta. Season with salt and pepper if needed. Refrigerate for two hours or up to a several days. Serve chilled or at room temperature.

(Note: If using meat as a mix-in, you’ll want to keep it chilled. I wouldn’t recommend saving leftovers with chicken that has come to room temperature.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Tri-Colored Pasta Salad
The URL: http://wp.me/p1UwM9-B5
© Copyright 2012 – All Rights Reserved

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