90% Fruit Soft Serve “Ice Cream” (In Minutes, No Ice Cream Maker)
Posted: August 1, 2012 Filed under: Desserts, Fruit Dishes, Uncategorized, Vegan, Vegetarian | Tags: blueberry sorbet, cherry, cherry sorbet, fruit ice cream, fruit soft serve, homemade ice cream, homemade sorbet, peach sorbet, soft-serve, strawberry sorbet 8 Comments
(Becky, the Mama)
I have no idea if you’ve noticed this, as I have, but it is HOT out there.
The thing is, Colorado can very tricky when it comes to heat. In Texas or Alabama, it is equally as miserable in the shade as it is in the sun. But in Denver, if you walk out under the awning to, say, contemplate taking a little walk, you will be deceived into thinking, “What a nice day it is, with such pleasant temperatures!” Because of the dry climate, it is easy to experience this false sense of breeziness when standing in shade, unaware that if you leave covered shelter you could instantly be fried like an ant under a magnifying glass..
So off you may go on a walk, if you are like me and so naive you are still trying to figure out jokes you didn’t get in the 7th grade
But what you will find, as I found today on my walk-about, is that the sun in our great state is actually a giant heating lamp and because we live at high altitude, this means that it hovers about five inches above your head. By the time I’d walked about twenty minutes, the sun had risen to high noon, and I was still a mile away from my air-conditioned home on a stroll-turned-death march.
Greg and I once dog-sat an pudgy old beagle who, when we took him for a walk, would park himself under every shade tree, lie down and refuse to budge unless we carried him. This was me today, only with no one to carry me, I had to do my own trudging from tree to tree. By the time I got home I was exhausted, sweaty and crying.
There is a picture of a lean mean woman athlete that is going around on Pinterest. The caption under her says:”Sweat is fat crying.”
May it be known, far and wide, that I do not want my fat to cry. Ever, ever again.
At age 53, I had to admit to myself and my husband that I will never be the Summer Olympic Champion of anything except cooking and napping. I will continue to walk, for my health, but it will be in an air-conditioned gym or mall. I will reserve the Great Outdoors as my place to sit and sip a cold drink or eat ice cream under a nice big umbrella, the way God intended girls like me to enjoy nature.
I am open, however, to eating a healthier form of ice cream under the shade. Which is what brings us to today’s recipe: an ice cream you can spin up in your food processor in minutes that is 90% (maybe more!) fruit. I went a little crazy with this recipe once I discovered how delicious it is and easy to make, trying a new flavor every night for several evenings in a row, beginning with Sweet Black Cherry:
Sweet Black Cherry “Ice Cream”
Followed by Blueberry:
Which inspired Peach: 
Then strawberry with a little chocolate syrup:
The basic recipe can be adjusted and played with dozens of ways. My daughter Rachel inspired this dish when she made me a bowl of soft serve out of frozen bananas in her food processor. It was amazing. (See her recipe for vegan Mint Chocolate Pistachio Blizzard.) The texture was just like that of soft serve ice cream or yogurt. I wondered if it could be done with other frozen fruits and sure enough, it worked!
I’ve only just begun to have fun with this recipe and want to hear what combinations YOU come up with as well.
90% Fruit Soft Serve “Ice Cream”
Basic Recipe to Serve Two to Three
Ingredients:
1 ½ cups frozen fruit
¼ cup of yogurt or almond milk or juice (really, any liquid you like)
1 t. vanilla or any extract you desire (zest of lemon or lime or orange can also be used)
Pinch salt
2 – 4 T. sugar or agave nectar or any other sweetener of your choice, to taste ( I like half organic sugar and half agave. )
Any “stir-ins” you may like such as chopped nuts, chocolate chips, coconut, peanut butter, etc.
Directions:
Put all ingredients into a good food processor. Begin to pulse it, scraping as you go. Once the fruit is starting to pulverize, let the processor run several seconds as it works to turn the frozen fruit into a creamy texture. You will have to pause, and scrape the sides of the food processor a few times and you may have to add a bit more liquid. Repeat this until you have a nice soft-serve fruit-based ice cream.
Fruit will gradually get from chunky to pea-sized bits, and with patience and scrapping down the sides, turn into a smooth soft-serve ice cream.
It takes a little patience. You can put the whole thing in the freezer for about 5 minutes to firm it up a bit more, or serve as is, right away. Add any stir-ins you might want, if you want them, or any toppings.
Enjoy! And if you come up with an especially yummy creative combo, do drop us a comment and share.
Variations:
Aside from the flavors pictured above, you might want to try:
Bananas and chocolate syrup
Bananas with rum flavoring and a stir-in of plumped raisins
Pineapple with coconut milk
Mango with orange juice
Cherries with almond flavoring and chopped nuts
Frozen apples with cinnamon
Kiwi and watermelon with green tea
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: 90% Fruit Soft Serve “Ice Cream”
The URL: http://wp.me/p1UwM9-zQ
© Copyright 2012 – All Rights Reserved
Happy Birthday Jackson Ray! (+ Two Green Smoothie Recipes)
Posted: July 31, 2012 Filed under: Uncategorized, Vegan, Vegetarian, Veggies | Tags: blueberry spinach smoothie, getting kids to eat their veggies, green monster, green smoothies, kid-friendly green drinks 6 CommentsRachel, the daughter
My little Jackson Ray turned one on Friday. Life has been sweet this year, very very sweet. Knowing deep, heavy, sorrowful years, I don’t ever take a sweet year for granted. Tears rolled down my cheek as I crawled into bed on Thursday night, a reel of sweet moments from the past year flashing through my head.
Feeling my baby’s little (and sometimes not so little) kicks and bumps in my belly.
40 weeks and ready to meet my son!
Holding him in my arms that first day and being so baffled that I actually grew him and that just hours before he was inside of me. “So that was you kicking around in there this whole time?”
Kissing his perfectly squishy cheeks and pouty lips over and over again. Some things haven’t changed.
Spending hours and hours and hours rocking and feeding and staring and talking to this little wide-eyed wonder. I had no idea how easy those early days were. Ha!
The first warm spring day that we got to go outside and soak in the sun, feeling privileged to get to show the world to this little man, to be there as he he feels grass tickle his toes for the very first time.
The moment I realized my baby was turning into a little boy, as he instinctively made “vroom, vroom” noises while pushing his Tonka truck into the “rough terrain.” Shortly after, to my horror, he ate a rolly polly, driving it home that he was indeed all boy (and possibly not a vegan).
The first time our water-loving boy set eyes on the ocean, at the very same beach where Jared and I got married five years earlier.
Friday morning, Jared and I greeted our one-year old with his very first Happy Birthday duet. Then we moved the party into the kitchen to make a special birthday version of our morning green smoothies. (Jared and I have challenged ourselves to drink one green smoothie a day for a month. Jackson loves them, so he joins us most days too.)
Jackson loves “helping” so much that we got him this little step stool for his birthday designed to let little ones safely be a part of the action. Have you ever met a kid this exited over mixed greens and getting to wash their own dishes on their birthday morning? He is his kale-loving, neat-freak mother’s son! And I am a proud momma!
After Jackson cleaned up :), we went to the Dallas World Aquarium, where once again I was privileged to get to see the world through the awe-filled eyes of a child.
We just finished up week one of drinking a green smoothie every day and it has quickly become a fun morning ritual. I’ve been following my friend and realtor, Terri Camp’s green smoothie experiment for awhile now and finally decided to try it out for our family. Not only is Terri looking and feeling great, but her kids are loving it too. I’ve gone on green smoothie kicks before, but Jared never drank them with me and I never stuck with it on a daily basis. Now that he’s joining me and Jackson is old enough to enjoy them too, I’m having a lot of fun coming up with new concoctions every morning. Peanut Butter Banana, Spicy Tomato & Cucumber, Lemon Blueberry, and Tropical. If you’ve never tried greens in your smoothie, don’t be alarmed by the green color. I promise, you don’t taste the greens at all. I really like to add oats and chia seeds to my smoothies for the extra fiber, omegas, protein, and nutrition. I find they hold me over longer when I include them. You can find chia seeds online, at Whole Foods, or your local health food store. Feel free to omit them though.
Jackson’s Blueberry Birthday Smoothie
Serves 2 (and a baby)
3 T. oats
1 T. chia seeds + 3 T. warm water
1 1/2 c. greens (I used a Power Greens mix of spinach, chard, and baby kale)
1 organic apple, seeded
1 cup frozen organic blueberries
2 bananas, frozen or fresh
1/2 an avocado (makes it creamy)
Juice of one lemon
1 cup non-dairy milk (such as unsweetened coconut or almond milk)
ice
Directions
Soak chia seeds in warm water, stirring occasionally until all the water is absorbed and the chia seeds are soft.
Grind oats in blender into a fine dust. Add (in this order) chia seeds, greens, apple, blueberries, bananas, avocado, lemon juice, milk. Blend until smooth. Add a handful of ice if desired and blend again until smooth.
(Note: I add a little more milk to Jackson’s so it is easily sipped through a sippy cup.)
Tropical Green Smoothie
Serves 2 (and a baby)
3 T. oats
1 T. chia seeds + 3 T. warm water
1 1/2 c. greens (I used a Power Greens mix of spinach, chard, and baby kale)
1 date, pitted
1/2 organic apple, seeded
1 clementine, peeled
1 banana, frozen or fresh
1 cup fresh or frozen pineapple
1/4 t. almond or vanilla extract
1 cup unsweetened coconut milk
ice
Directions
Soak chia seeds in warm water, stirring occasionally until all the water is absorbed and the chia seeds are soft.
Grind oats in blender into a fine dust. Add (in this order) chia seeds, greens, date, apple, clementine, banana, pineapple, almond or vanilla extract, coconut milk. Blend until smooth. Add a handful of ice if desired and blend again until smooth.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Happy Birthday Jackson Ray ( + Two Green Smoothie Recipes)
The URL: http://wp.me/p1UwM9-zv
© Copyright 2012 – All Rights Reserved
Spinach, Feta & Sun-dried Tomato Breakfast Wrap
Posted: July 27, 2012 Filed under: Breakfast Foods, Snacks, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: breakfast wrap, omelet, spinach, sundried tomatoes, tortillas 1 Comment
(Becky, the Mama)
It’s FUN Friday and I thought we’d celebrate with a story-in-pictures today.
When my grandson Georgie met Greg’s sister’s granddaughter Jena last week at our family beach vacation in Oregon, it was like at first sight. They hit it off like peas and carrots, or, to go with today’s recipe theme: like spinach and sun-dried tomatoes.
Jena and George reading the story of Brave, from Nonny’s Nook
It was fun for me, a grandmother of five little boys under age six, to be around a little girl. Her Aunt Stephanie told me that Jena came up to her and said, excitedly, “I get to go to the beach with Grandma Gail!” Then she paused, worried and added, “But I don’t know what to wear!” This is something I’ve never heard my grandsons say.
She told me her favorite part of the beach is getting to wash all the shells. “I love washing things!” she said. Again, not something that any of my grandsons has ever said to me.
We went for a walk to the beach one night and I captured this picture of the two of them, in little boy blue and little girl pink, cresting the hill just before going down to the beach. George never goes anywhere without a stick and made sure that Jenna had one, too.
“Don’t grow up too quickly, lest you forget how much you love the beach.”– Michelle Held
Once we got to the beach, the kids wrote their names in the sand, and then they decided to draw their own hopscotch games.
This is a little 5 year old boy’s drawing of hopscotch:
This is a little 6 year old girl’s drawing of it.
On the way home Jena walked by my side, nicely and daintily, as she observed George in front of us: skipping, hopping, running, and fighting invisible enemies with his stick sword, Ninja-like. Impressed with his boundless energy, Jena called out, “George, are you hopped up on vegetables or Mountain Dew?”
Me (Nonny to the kids), having a blast with my beach buckaroos. We’re all hopped up on something better than Mountain Dew: veggies, the beach, and fun with family!
As it turned out, George was “hopped up on” vegetables that particular night, as he loves them, especially salads. But I am sure he was also “hopped up” on being at the beach with his beloved family and a darlin’ fun little girl on a perfect summer’s eve.
Speaking of veggies, one of my favorite new tasty and healthy breakfast treats is Starbuck’s low fat, high nutrition vegetarian feta and spinach wrap with sundried tomatoes. It’s made with an egg white omelet (did you know there are only 25 calories in ¼ cup of egg white?), feta, spinach and sun-dried tomatoes, wrapped in a whole wheat tortilla and “sealed” in a Panini maker.
I made my own version today, and it tasted exactly like the Starbuck’s version. I not only enjoy them for breakfast but they make great high energy snacks, that will hop you up almost as well as Mountain Dew, and make you much healthier! (And only 150 calories!)
Spinach, Feta & Sun-dried Tomato Breakfast Wrap
fresh spinach, whole wheat tortillas, chopped sundried tomatoes, organic egg whites (these are in a carton) and feta or goat cheese
Makes One
Ingredients:
Whole wheat tortilla
1/4 to 1/2 cup egg whites, depending on how thick you like your omelet
1 T. crumbled feta or goat cheese
3 or 4 spinach leaves
4 t. chopped sun-dried tomatoes (I prefer them packed in oil. I had a sun-dried tomato tamponade on hand so I used that)
About a teaspoon of olive oil to coat pan
Salt and Pepper to taste
Directions:
Lightly moisten the flour tortilla (I just wet my hand and pass it over both side of tortilla) and then cook in small skillet (lightly coated with just a smear of olive oil) on both sides until pliable and warm. Set aside and keep warm under a plate or paper towel.
In the same small skillet, add the egg whites and sprinkle with a little salt and pepper. Place feta cheese down the middle of it.
When the egg is set, roll it up and put in the tortilla. Warm the spinach leaves in the pan for just a few seconds and then place them alongside egg white. Add the sun-dried tomatoes.
Roll up and then carefully place seam down in the skillet. Hold it down for a few minutes with a spatula until it is crispy and sealed. Turn it over and let the over side get brown. Serve immediately.
Variations: Vegans can use scrambled tofu and skip the cheese or use a vegan cheese. Try other veggies such as artichokes, sautéed onions or potatoes. Use whole eggs.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Spinach, Feta & Sun-dried Tomato Breakfast Wrap
The URL: http://wp.me/p1UwM9-yW
© Copyright 2012 – All Rights Reserved
Warm Stuffed Dates: Two-Minutes, Two-Ingredients
Posted: July 26, 2012 Filed under: Appetizers, Desserts, Gluten Free, Snacks, Vegan, Vegetarian | Tags: almond stuffed dates, healthy vegan dessert, sweet and savory, two ingredient appetizer, two minute snacks 1 Comment
Fact #1: The attention span of a one-year old is approximately two minutes.
Which leads to…
Fact #2: Mothers of one-year olds do not have more than two consecutive minutes to think during their child’s waking hours.
The biggest miracle to me about motherhood, aside from the miracle of growing a human being, is a mother’s ability to adapt…to lack of sleep, to a house once decorated with soothing muted tones now full of loud primary colored toys, to a trail of constant messes, to being spit, peed, and pooped on, and to doing most of life in two-minute intervals.
Before I had Jackson, I could barely function without eight to nine consecutive hours of sleep. I was most productive when I had large blocks of time, doing one project from start to finish, rather than a little here and there. In college, I didn’t write a single report or study for a test more than one day in advance. I graduated with a 3.9 GPA in 3.5 years while working 25 hours a week. I say this not to brag, but to make the point that my mind functioned well that way. While other people need repeat exposure to learn or memorize something, I just need a big block of time to quietly focus. I often skipped classes that taught straight from the textbook since I couldn’t focus very well in a large distracted environment. I did better reading and studying the text on my own in my quiet apartment.
My life doesn’t lend to these habits anymore. Now, I work in spurts, never knowing when my spurt of free time will be over, when Jackson will wake up, throw a tantrum, wander off, or climb in my lap and give me a big mouth-wide-open kiss. Nothing is too important for that last one. Nothing.
I haven’t figured out how to perfectly balance being a wife, homemaker, mother, blogger, writer, friend, and MOPS volunteer…but I’m amazed how well I’ve actually adapted to all of these new or changing roles in the last year. It turns out, I can get a lot done two minutes at a time.
Put on a pot of coffee while Jackson plays with the rice maker at my feet.
Change a dirty diaper
Pour cup of coffee while Jackson pulls each piece of the salad spinner out of the cabinet.
Find Jackson putting my wallet into the recycling bin. Recover wallet and other miscellaneous items Jackson thinks we should give to the city to “repurpose.”
Make a quick two-minute snack while Jackson sits in his high chair.
Sing along to a slow, batteries-are-about-to-die (thank you Jesus) version of “Have you ever seen a Tigger bounce this way and that way” from Jackson’s songbook for the 14th time today.
Drink two sips of coffee and check email, marking ones that need a response while Jackson makes a loop with his push toy around the living room, kitchen, and dining room.
“Look” for Jackson who has magically disappeared by covering his forehead and one eye. “Oh there he is!”
Edit pictures for a blog post while Jackson pulls all the books out of their canvas box.
Wash dishes with Jackson sitting in front of me splashing in the sink. Dry his tears because all the dishes are clean and play time in the sink is over.
Microwave cold coffee and change a load of laundry with Jackson’s “help.”
I wouldn’t trade a single two-minute interval. I’d rather adapt, adjust, and embrace what life is right now.
Right now, I have two minutes to make a snack that will give me fuel to keep up with a busy toddler.
Rachel’s Warm Stuffed Dates
Ingredients
Medjool Dates
Roasted Almonds (I love the oil roasted, unsalted ones from Sunflower Market)
Directions
Turn oven to Broil.
Cut a slit down the side of the date and pop the pit out.
Generously stuff dates with roasted almonds and reseal the slit (dates are sticky, so it just sticks back together)
Broil for 1 minute, flip them and broil for 30-60 more seconds.
Let cool slightly and enjoy crunchy savory almonds wrapped in ooey gooey rich dates.
Perfect for a healthy dessert, an energizing snack, or an elegant party appetizer.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Warm Stuffed Dates: Two-Minutes, Two Ingredients
The URL: http://wp.me/p1UwM9-yG
© Copyright 2012 – All Rights Reserved
Vegan Cajun Red Beans & Rice
Posted: July 17, 2012 Filed under: Gluten Free, Main Dishes, Sides, Vegan, Vegetarian | Tags: crockpot, dairy-free, gluten-free, high fiber, high iron vegan, high protein vegan, meatless meals, slow cooker, smoked paprika, vegan red beans and rice, vegetarian red beans and rice 1 Comment
Red Beans and Rice, a humble, healthy, easy dish, high in protein, fiber, and iron–a perfectly satisfying meatless meal.
(Rachel, the daughter)
I used to be a firm believer that I needed a little meat, or at the least some cheese or an egg, at every meal to keep from getting the shakes and a headache. I’m sometimes still surprised that this wasn’t actually true. I obviously still need protein, but it turns out, my body happily accepts plant-based protein, like from legumes, whole grains, vegetables, nuts and seeds, and occasional unprocessed soy (like organic tofu or edamame).
For most of my young adult life I battled headaches almost daily. Recently, it dawned on me that I very rarely get headaches now, like maybe once every two to three months. I wonder if my old diet high in animal protein could have actually been causing it, rather than helping it. Hmmm… I don’t know. But you know what else dawned on me? I don’t have my old built-in excuse for getting out of certain activities anymore.
“Sorry, I have a headache,” can get you out of watching a loud shoot-em-up-bang-em-up boy movie, cooking dinner, going to your husband’s work banquet, paying the bills, and well, you can probably think of a laundry list of other things.
Because I genuinely did have a headache so often, I could pretty much throw it out there on any given day and it was believable. Who was to say just how severe my headache was? Now, I would probably have to put on a bit of a production to sell that excuse. I might have to throw myself on the bed with a damp towel over my head and moan and groan for awhile, stay off my computer (read: facebook), and go to bed early. It’s really more trouble than it’s worth.
Thank goodness, there’s always the go-to “Sorry, I’m so tired” excuse. Who’s going to question that from the mother of a baby?
This recipe for cajun red beans and rice, very high in plant-based protein (and fiber and iron!), is truly easy enough that you won’t need to come up with an excuse to get out of cooking dinner. It only takes about 10 minutes to make, but does need a couple of hours to simmer. With almost 20 grams of protein, 30% of your daily iron needs, 16 grams of fiber, and only 3 grams of fat, you might even feel energetic enough that you want to tackle that laundry list of to-dos.
Rachel’s Vegan Cajun Red Beans & Rice
Serves 6
Ingredients
1 T. olive oil
1 onion, diced
2 garlic cloves (I used 1 very large clove)
2 jalapeno or serrano peppers
2 T. fresh parsley, chopped (could sub dry parsley)
2 t. smoked paprika
3 dashes liquid smoke
2 t. salt-free cajun seasoning (if yours has salt, add this at the end–salt can make beans tough)
1/2 t. brown sugar
1 lb dried kidney beans, sorted and rinsed (no pre-soak required*)
8 c. water
2 t. salt (use 1/2 smoked salt if you have it)
1 t. pepper
1/4 t. cayenne (optional–adds spice)
1 1/4 c. brown Rice & 3/4 c. wild rice, cooked per package instructions or in a rice maker**
Directions
In a large sauce pan, heat olive oil on medium heat, add onions, garlic, peppers (whole), and saute until onions are soft. Add parsley, smoked paprika, liquid smoke, cajun seasoning, and brown sugar. Stir for one minute. Add kidney beans, stir. Add water, stir, cover, bring to low boil, then reduce heat to med-low. Simmer, stirring occasionally, for 1 1/2 to 2 hours until kidney beans are cooked through. You can remove the lid for the last 15 minutes or so to thicken up the juices if you like. Season with salt, pepper, and cayenne if desired. (I removed some beans for the little one before adding the cayenne.)
Slow Cooker: Saute onions, garlic, peppers, parsley and spices in a skillet as above. (You can do this the night before and just keep in the refrigerator until morning.) Put onion spice mixture, kidney beans, and hot water to the slow cooker. Cook on low for 6-8 hours. When you get home or the beans are cooked to your liking, season with salt, tilt the lid open and turn crockpot to high heat to let some of the liquid evaporate while you get the rest of dinner ready.
Serve over cooked rice.
*No presoak is required, though it could shorten your cooking time if you do. Some beans can be difficult to digest without a presoak and rinse. I’ve eaten two bowls today and have had no, ahem…flatulence or difficulty digesting. More than you wanted to know, right?!
**I combine the wild and brown rice together and cook in the rice maker with a little extra water and about a teaspoon of olive oil. Comes out perfect every time.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Vegan Cajun Red Beans & Rice
The URL: http://wp.me/p1UwM9-wQ
© Copyright 2012 – All Rights Reserved
Chicken Tortilla Soup
Posted: July 16, 2012 Filed under: Chicken, Gluten Free, Mexican Dishes, Soups, Uncategorized, Vegan Options, Vegetarian | Tags: beans, chicken tortilla soup, corn, meals for a crowd, mexican soup, vacation, vegan, vegetarian tortilla soup 2 Comments
Becky’s Chicken Tortilla Soup
(The Mama)
Greg and I are in Neskowin, Oregon this week — a tiny little beach town with impossibly cute houses surrounded by brilliantly colored flowers, some blossoms as big as dinner plates. I hit the beach cooking, barely having time to gather in a car load of groceries before cooking dinner for a dozen on Saturday night (sour cream chicken enchiladas). Yesterday, I cooked lunch for 22 of Greg’s extended family members dropping by to hug, share stories and sit a spell between strolls to the beach. Greg lost both of his parents when they were just in their 50’s (our age!) so connections to them now — people and places — are doubly meaningful. Since Greg and his siblings were young, Neskowin was the family vacation spot and is where all of them return to, as Greg says, “fill our souls.” So while they are filling their souls, I am filling their tummies.
For the lunch crowd, I served sandwiches and tortilla soup, with blueberry-raspberry bars for dessert. It was perfect for a cool, foggy day at the beach, huddled up with people we love. Plus it makes a bunch!!
Becky’s Chicken Tortilla Soup
Becky’s Chicken Tortilla Soup
Ingredients
1 seeded red bell pepper
1/2 red onion
3 cloves garlic
2 t. poultry seasoning
2 t. cumin
1 T. brown sugar
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), available in small cans in Mexican and Spanish food section of market.*
1 28-ounce can fire roasted crushed tomatoes, divided in half
4 cups chicken or veggie broth (divided 1 and 3)
3 to 4 cups roasted chicken, pulled off bone and diced or shredded ( roasted chickens are available in most grocery delis)
1 cup frozen corn
1 zucchini, dice
steak or grill seasoning (or salt and pepper), to taste
1/4 cup bar-b-que sauce
1/2 cup heavy cream (optional)
Topping Options:
crushed tortilla chips
grated cheese
chopped green onions
diced avocados
sour cream or Greek Yogurt
wedges of fresh lime
cilantro
Directions
In a blender or food processor put the first seven ingredients (bell pepper through chipotles), half of the crushed tomatoes, and one cup of broth. Blend well.
Pour this mixture into big soup pot and add the rest of the crushed tomatoes and broth.
To this add frozen corn, chicken, and zucchini.
Simmer over medium heat until zucchini is tender and soup is heated through. Season with Steak or Grill Seasoning (or salt and pepper) to taste. To make a creamier soup, you can add 1/2 cup of cream.
To serve, put a handful of crushed tortilla chips in the bottom of each soup blow. Carefully ladle on soup, then top with your choice of toppings.
Vegetarian Version: Use veggie broth, pinto, ranch or black beans in place of chicken. Vegans omit cheese and cream
*I keep the leftover Chipotles in Adobo Sauce in a small Ziploc bag in the freezer and break off what I need to add depth of flavor and heat to other Mexican dishes.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Chicken Tortilla Soup
The URL: http://wp.me/p1UwM9-wA
© Copyright 2012 – All Rights Reserved
Sweet Potato Pecan Pie Breakfast Oatmeal
Posted: July 12, 2012 Filed under: Breakfast Foods, Uncategorized, Vegan, Vegetarian | Tags: breakfast bake, brunch, casserole dishes, coconut milk, gltuen-free friendly, oatmeal, pecan pie, sweet potato, sweet potato pecan pie oatmeal 1 Comment
Sweet Potato Pecan Pie Oatmeal topped with Maple Cinnamon Coconut Milk. Scrumptious!
(Rachel, the daughter)
Jackson, my almost one-year old is becoming a little boy with a mind and will all of his own.
This morning while feeding him his breakfast of sweet potato oatmeal with coconut milk, he flat out refused to take a bite. He locked his lips, grabbed the spoon from me, sloshed his oatmeal around, then offered me a bite. I obliged with a convincing “Nom, nom, yumm, yumm,” lip-smacking display as I pretended to take a bite. Then I offered him a bite. He didn’t buy it.
Again, he held the spoon to my mouth. I took a little bitty nibble off the end of the spoon and offered him the same. He took one teeny tiny nibble, then lifted the spoon back to my mouth. “Fine, I’ll take a bite and you’ll see how delicious it is,” I told him. So I took a big bite and was surprised at how delicious it actually was. I smacked my lips and let out a genuine “Nom, nom, yumm, yumm,” and offered him another bite. He cleaned his spoon and proceeded to finish the whole bowl.
So Jackson, apparently, has decided, If she won’t eat it, I’m not eating it. I don’t blame him. Some things people feed babies are just offensive. Thankfully, I mostly stick to this rule anyway, often just giving him a serving of whatever I’m eating.
I liked the breakfast I had made for Jackson so much that after he cleaned his bowl, I went back to the stove and made myself a version of his sweet potato and coconut milk oatmeal.
This could be enjoyed in any of it’s three stages, 1) off the stove top as a bowl of warm oatmeal, 2) as a breakfast bake with a crunchy pecan pie topping, or 3) with a drizzle of coconut maple syrup poured on top. Any version will have you saying “Nom, nom, yumm, yumm.”
The casserole is perfect for bringing to a friend (everyone brings dinner, but what about bringing the most important meal of the day to a new mom or family in need?), or to a breakfast meeting. It’s dairy-free, egg-free, soy-free (if you don’t use soy milk and you use soy-free Earth Balance), and can easily be made gluten-free by using gf oats and omitting the wheat germ.
Delicious on it’s own, but taken to a whole new level of yumminess with warm maple cinnamon coconut milk drizzled on top.
Sweet Potato Pecan Pie Breakfast Oatmeal
Makes two large servings (as a main entree) or four smaller servings
Ingredients
Sweet Potato Oatmeal
1 c. water
1 c. milk or unsweetened nondairy milk (I used unsweetened almond milk)
1/4 t. salt
1 c. old fashioned oats (not quick cooking)
1/2 c. cooked sweet potato*
1/4 c. golden raisins (optional)
1/2 t. cinnamon
1 T. maple syrup
Pecan Pie Topping
1/2 c. chopped pecans
1 T. wheat germ (could omit or replace with a few more pecans if you don’t have on hand or to make gluten-free)
1 T. soy-free Earth Balance (or butter)
1 T. brown sugar
Maple Coconut Drizzle
3 T. Coconut Milk (full fat from a can)
1 T. maple syrup
1/4 t. cinnamon
*Next time you’re baking sweet potatoes, bake an extra one, mash it up and freeze it in ice cube trays. Pop them out and store in a plastic baggie to have on hand for recipes like this any time you need them.
Directions
1). Preheat oven to 400 degrees. In a medium sauce pan, bring water, milk, and salt to a boil. Stir in oatmeal, reduce to medium heat and add the remaining ingredients.Cook for about 7 minutes or until most of the liquid is absorbed. (You could stop now and serve this as is and it would be delicious.)
Pour the oatmeal into either oven safe individual serving bowls (divided) or a small casserole dish.
2) In a small bowl, use your fingers to combine pecans, wheat germ, brown sugar, and Earth Balance. Sprinkle it over the top of the oatmeal and bake for 10 minutes or until golden brown and crunchy on top. (You could stop now and serve as is and it would be delicious, a perfect dish to bring for a potluck breakfast.)
Creamy sweet potato oatmeal with a crunchy golden pecan topping. Serve it as is or jazz it up with a drizzle of warm cinnamon maple coconut milk.
3) Combine coconut milk, maple syrup, and cinnamon in a small bowl. Microwave for 15 seconds. Drizzle on top of oatmeal right before eating.
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© Copyright 2012 – All Rights Reserved
Olive Tappenade and Roasted Red Peppers in Garlic Oil
Posted: July 10, 2012 Filed under: Appetizers, Snacks, Uncategorized, Vegan, Vegetarian | Tags: appetizer trio, easy appetizers, garlic, greek, hummus, medetteranean, olive tapenade, olives, red peppers, roasted red peppers in garlic oil, vegetarian tapenade Leave a comment
An incredibly easy appetizer trio that will wow your guests.
Last week on vacation, Jared and I celebrated our anniversary at this adorable little wine bistro and had the most beautiful flavorful appetizer trio of hummus, marinated roasted red peppers, and olive tappenade. Though I love olives, I’ve somehow never eaten or made tappenade. I’ve been missing out. I immediately knew I wanted to recreate this rich briny dip when I got home. In fact, I wanted to recreate the whole trio, maybe even the whole evening.
Florida sunshine, live acoustic musicians, a handsome and charming date in flip flops, good wine (at happy hour prices), a flirty sun dress, and delicious simple food. This is my idea of a perfect evening out. I told Jared between sips of chardonnay, “I’m so glad we aren’t all dressed up in stiff uncomfortable clothes, surrounded by a bunch of “fancy,” wealthy people pretending to be something we are not.” His wallet, I mean he, agreed.
This trio of dips is the perfect entertaining appetizer. It presents beautifully and looks sophisticated, but it’s really all incredibly easy to make. You can make it up to a couple of days in advance, then set it out before your guests arrive and forget about it. I picked up a tub of hummus this time and just jazzed it up with a drizzle of olive oil and a sprinkle of paprika. Of course, you can easily make your own hummus too.
Olive Tappenade
Olive Tappenade
Ingredients
1 cup of mixed kalamata and green olives, pitted* (I used a 5oz jar of unpitted olives and it equaled 1 cup pitted olives)
1/2 t. capers
1 clove of garlic, chopped
2 T. roasted red peppers (use from the recipe below)
2 T. olive oil
juice of 1/4 lemon
1/4 t. black pepper
pinch of sugar
Directions
Mix all ingredients in a blender or food processor, scraping down the sides as needed. Blend until the olives are chopped very fine — a little chunky is fine. I used a magic bullet and it worked perfect for this size batch. A small food processor would probably result in a tappenade with a little more texture.
Serve with toasted bread or crackers. I used one ciabatta roll, one olive loaf roll, and Mediterranean matzo crackers. The bistro we went to served rosemary focaccia and pita bread with theirs.
*To quickly pit the olives, whack them with a meat mallet and pop the pit right out. I knew I hung onto my meat mallet for some reason!
Roasted Red Peppers in Garlic Oil
Roasted Red Peppers in Garlic Oil
Ingredients
2 red peppers
3 T. olive oil
1 large garlic clove, chopped
1/4 t. salt
Directions
In a sauce pan, heat the olive oil and garlic on medium until the garlic is soft. Remove the garlic with a slotted spoon or fork.
Place peppers directly on the flame of your gas stove top or under the broiler of your oven on a pan, turning until the skin is charred on all sides. Once charred on all sides, place immediately in a plastic freezer bag or in a bowl sealed tight with saran wrap. Leave for about 10 minutes (or longer). Discard the inner seeds and stem and gently remove the skins. A damp paper towel can help if they aren’t peeling off easily. Chop the peppers into large bite-size chunks.
Pour the garlic infused oil over the roasted peppers, toss with the salt. Refrigerate for later use or serve at room temperature with toasted bread.
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The Title: Olive Tapenade and Roasted Red Peppers in Garlic Oil
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© Copyright 2012 – All Rights Reserved
Peaches & Pretzels Caramel Sundae
Posted: July 9, 2012 Filed under: Desserts, Fruit Dishes, Uncategorized, Vegan Options, Vegetarian | Tags: caramel, ice cream, peaches, pretzels Leave a comment
(Becky, the Butter Lovin’ Mama)
I love a great variety of foods for lunch and dinner, but for some reason I get stuck on one breakfast and can’t let go. Maybe I’m such a one-note breakfast wonder because, as a general rule, I can’t put two coherent thoughts together before 10:00 A.M. Last year’s breakfast was coffee with a side of a few raw almonds and dried cherries. Then I’d have an additional snack of PBJ toast as soon as my pre-frontal cortex came online enough to trust myself with a toaster and a knife.
Lately, I have been on a salted caramel banana nut smoothie kick for breakfast, a recipe I invented and posted about a month ago, and have made every day since. Sometimes I shake things up by subbing ½ cup of coffee for ½ of the almond milk. So I was lying in bed the other night thinking of my new love for things salty caramely, fruity and sweet when I literally sat up, struck with a food idea. I grabbed a pen, turned on the bedside lamp and wrote down “pretzels,” “peaches,” “caramel” and “ice cream.” I could taste the combination in my imagination: the salty, the sweet, the warm caramel, the cold ice cream. I went to sleep dreaming of the perfect peach sundae.
Sure enough, my imagination proved accurate. I love this sundae, perhaps a bit too much.
It is taking a lot of will power not to make it my new daily breakfast.
Peaches & Pretzels Caramel Sundae
Peaches & Pretzels Caramel Sundae
Makes Two Servings
Ingredients
1 T. butter (Earth Balance for Vegans)
¼ cup brown sugar
¼ cup half n half or cream (Vegans use coconut milk. You can also use evaporated skim milk or even plain dairy or almond milk, though the sauce won’t be quite as rich, it will definitely save some calories. )
2 fresh ripe peaches, peeled and sliced (I used sweet white peaches)
2 scoops vanilla ice cream (I used vanilla frozen yogurt; vegans will want a non-dairy vanilla – there are many wonderful varieties. Or try Rachel’s vegan soft serve recipe — it would be awesome with this.)
½ cup chopped pretzels (Just start with a nice big handful of pretzels… it will yield approximately 1/2 cup of chopped pretzels.)
¼ cup chopped salted nuts (I used salted roasted cashews, starting with 1/3 cup whole nuts)
Directions
To make quick caramel sauce, melt butter in small saucepan, then add brown sugar and cream or half-n-half. Stir and simmer until sugar has melted and smooth syrupy sauce forms. It doesn’t take long, just a minute or two. Take off heat and let cool.
Caramel sauce bubbling away in the skillet
In a blender or food processor, chop pretzels and nuts together, until they are the size you want for sprinkling on top of the sundaes.
Chopped pretzels and nuts for topping
Into each of two pretty dessert bowls put 1 sliced, peel, chopped peach. Place a generous scoop of vanilla ice cream on top of this (or two small scoops as pictured).
Ladle one tablespoon of warm caramel on top of each sundae. Sprinkle each dessert with a tablespoon or two (your preference) of the pretzel nut mixture. Top this with one more spoon full of caramel. (This assures that the nuts and pretzels are sufficiently surrounded and coated with caramel.)
Serve, dig in, smile.
Variations: Try bananas, pineapple or strawberries or other fruit. Try other flavors of ice cream or Rachel’s vegan soft serve recipe. I think a combo of strawberries and cheesecake or white chocolate ice cream would be heavenly. You can also skip making your own caramel sauce and use a bottled variety of your choice.
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The Title: Peaches & Pretzels Caramel Sundae
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© Copyright 2012 – All Rights Reserved
Red, White & Blueberry Salad (Watermelon, Blueberry, Feta)
Posted: July 4, 2012 Filed under: Fruit Dishes, Salads, Sides, Uncategorized, Vegetarian | Tags: blueberry, feta, fourth of july salad, July 4th, red white and blueberry salad, watermelon, watermelon blueberry feta salad, watermelon salad 2 Comments
Red, White & Blueberry Salad
(From Becky, the Butter Lovin’ Mama)
Update: Looking for a summer vacation beach read? How about a memoir that will make you laugh, inspire you, and give you some great ideas for cooking for friends and loved ones? Check out our book, We Laugh, We Cry, We Cook!
I’m going to post this recipe early– for tonight and in the morning, again, to give everyone time to scoot to the store — if needed — and haul back the ingredients for this simple, amazing, knock-out Red, White and Blueberry Watermelon Salad. Because if you put it together for your 4th of July Celebration, you will be crowned the Queen Cook of Independence Day. And I would not want you to miss that honor.
Last week I had a little minor surgery (although it is only really “minor” when if it is happening to someone else) and to my delight, my friend Lindsey O’Connor brought over a feast so good I’d almost go under the knife again to repeat the meal. It included grilled chicken, humus, homemade tzatziki sauce, pita chips, Naan bread and a gorgeous watermelon-mint-feta salad. I’m sharing my 4th of July version of her watermelon salad today, but she promises me the original recipes for the rest of the meal soon! (Which I will share with you.)
This was printed from: We Laugh, We Cry, We Cook
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The Title: Red, White & Blueberry Salad
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© Copyright 2012 – All Rights Reserved
I love to bring meals to my friends who have been ill or had a new baby. Truly pure joy. As opposed to, say, helping someone move or dog sit for them. When I plan to bring a meal to someone, I usually start cooking in the mid-afternoon and just double whatever Greg and I are having for dinner. I have a cabinet where I save disposable containers for this purpose, and a system where I wrap the hot stuff in a big towel and put it in one box, the cold stuff (with a bag of ice if needed) in another box and off Greg and I go to deliver some love disguised as a good meal.
I am so rarely sick, and my youngest baby is in his mid-twenties; so I had forgotten what a pampered, soothing experience it is to enjoy a great meal that has been lovingly home-made and delivered. Somewhere around midnight I got up, padded to the fridge, and finished every last bite of Lindsey’s cold crisp sweet-salty watermelon salad before going back to bed. With each bite, I thought of Lindsey with gratitude. It is true that food, made with love, somehow tastes better.
So if you don’t make this salad for July 4, save it in your recipe file under “Great Dish to Bring to a Friend in Need.” It’s easy, nutritious, beautiful and delicious.
Becky’s Red, White and Blueberry Salad
Red, White & Blueberry Salad (Watermelon, Feta and Blueberry)
Ingredients
2 cups diced watermelon (about the size of dice)
1 cup blueberries (fresh or frozen)
2 T. crumbled feta cheese
1 T. fresh lime juice
Dash sea salt
2 t. chopped fresh mint
2 t. honey or agave nectar
Directions
In a glass bowl, layer the watermelon, blueberries and feta, in that order. Just before serving add the rest of the ingredients and toss very gently again. Serve. Note: If you are using frozen blueberries this dish is best served just a few minutes after the berries start to thaw, so they are still a little bit icy and hold their shape. In fact, I would just toss the frozen blueberries in last, and they should be ready for eating by the time people serve themselves and sit down to eat.
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 