Grilled Stuffed Avocados
Posted: June 12, 2012 Filed under: Main Dishes, Mexican Dishes, Sides, Vegan, Vegetarian, Veggies | Tags: cilantro lime sour cream sauce, grilled avocados, grilled corn on the cob, grilled stuffed avocados, grilled vegan meals, mexican side dish, poblano peppers, stuffed avocados 4 Comments
Grilled Stuffed Avocados
(Rachel – The Vegan-Eatin’ Daughter)
I hit the motherload. Yes, I have a load of amazing mothers in my life.
There is my mother-in-law, Rhonda, who, as we speak, is at the pool with Jackson. Jared is very busy this summer, and she has generously offered to give me writing breaks any time I need them. She walked in this afternoon cheerfully greeting us with her usual “Helloooo, Helloooo.” Her red curly hair tied in a lose ponytail and dressed in a bright colored sundress and flip-flops, she came bearing bubbles and summer toys for Jackson and my favorite french fries. Despite me telling her I wasn’t hungry, I ate them all. She knows me well enough to know I’ll eat the fries if she brings the fries. I love that. Jackson didn’t waste any time crawling over to his Mimi, standing up at the hem of her dress and pointing outside. He knows Mimi takes him outside to play. Mimi is fun and lets him get dirty and play in the mud.
And then there is my step-mom, Pat. She’s a lot like me when it comes to organization and order. I rely on her for any and all communication regarding family events or activities. The Freeman men are not known for their communication skills, but she has somehow learned to speak their language and relay their plans to me. Jackson loves going to Grandma’s house. She and Grandpa take him to the barn to see their horses every other Thursday while we are at home group. Another thing I love about Pat is she loves shopping at Costco. I always leave their house with a bag full of avocados, medjool dates, or berries, because with their busy work schedules they really can’t eat 30 pounds of fresh produce before it spoils. I love that.
Obviously, the mother who carried me for nine months, put up with me through my bratty preteen years and still let me live to share this blog with her, is a pretty good woman. Last time I was at her house, I left her with Jackson for a couple of hours and returned to the kitchen to find a gourmet vegan meal waiting for me and Jackson happily playing with various kitchen utensils in his high chair. She’s like a professional nurturer, able to nurture and love and adore multiple kids of all ages at once. She knows me so well that she called me in Texas all the way from her home in Colorado to tell me she thought I was pregnant, even before I knew. She can tell by the sound of my voice within the first few words exactly how I’m feeling. I don’t have to explain much to her, she just gets me. I love that. We often chat while we are cooking and one of us will say, “I’m making ‘such and such,” and the other will exclaim, “I’m making ‘such and such’ too!” The other day, she sent me her list of upcoming recipes for the blog, including her Confetti Rice Pilaf Stuffed Avocados. I had just returned from the store with ingredients for stuffed avocados myself. So, I give you ANOTHER stuffed avocado recipe. I can’t promise this will be the last time mama and daughter are cooking up the same thing, unbeknownst to each other.
A delicious meatless meal on the grill.
Rachel’s Grilled Stuffed Avocados
Serves 2 entrees (4 appetizers)
Ingredients
Stuffed Avocados
2 avocados, cut lengthwise in half and pitted
2 corn on the cob, soaked & silks removed*
1 poblano pepper
1/2 red onion, sliced into thick rings
2 T. Canola Oil
1 t. kosher salt
juice of 1/2 a lime (~1 T.)
Cilantro Lime Sour Cream Sauce
1/4 c. vegan sour cream (or regular if you eat dairy)
1/4 c. cilantro
1/2 T. lime juice
1/4 t. salt
1/8 c. fresh jalapeno, chopped & seeded
1 clove garlic
Serve with: rice and beans for a complete meal or as a healthy side dish for any Mexican meal
Directions
Prep:
Soak corn in water for 30 minutes and then peel back husks and remove silks. Light coals for charcoal grill. You want the coals to be all white, and no longer flaming. Mix canola oil, salt, and lime in a small bowl.
In a blender or food processor, Blend all ingredients for the cilantro lime sour cream sauce. Set aside.
Brush corn kernels with oil mixture and pull husks back up around kernels. Brush onions with canola oil mixture. Put corn, onions, and poblano pepper (left whole) on the grill. Apply canola mixture as they cook and turn veggies so they cook evenly on all sides. When poblano is charred on all sides, remove it and put it in a bowl covered with plastic wrap for a few minutes to loosen the skin. Remove the skins with a wet paper towel. Grill onions and corn for 15-20 minutes until they are cooked through and lightly charred.
Just before taking the veggies off the grill.
Brush avocados with canola mixture and grill flesh side down for 3-4 minutes. Ideally, you’ll get nice grill marks across the avocado (I think our grill wasn’t quite hot enough by the time we got them on so this was not our result, but we decided it didn’t matter because they tasted amazing anyway.)
Cut corn off the cob, dice onions and poblanos to a similar size as the corn kernals. Toss together in a bowl.
Stuff the grilled avocados with the grilled corn, onion, and poblano mixture. Serve two halves nestled on a bed of rice and drizzle with sour cream sauce. Serve beans on the side for a complete meal. Or, just serve one half as an appetizer or side.
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© Copyright 2012 – All Rights Reserved
Confetti Rice Pilaf Stuffed Avocados (with Feta, Cranberry, Walnuts)
Posted: June 6, 2012 Filed under: Main Dishes, Salads, Sides, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: confetti rice pilaf, cranberries, feta, rice pilaf, stuffed avocados, walnuts 5 Comments
One of my prized possessions is a postcard with a handwritten note from the late marvelous, hilarious, one-and-only Erma Bombeck. I wrote her a fan letter, telling her I was praying for her health. To my shock and surprise she took time out of her day (and dialysis) to send this encouraging note to me right after I got my first book contract.
One of my favorite columns by Erma was called “The Leftover Food Syndrome.” It began, “I have never known a woman who can look at a mound of leftover food….and throw it away –the first time around.” Erma then describes the leftover ritual known (genetically) to all women. After you wrap the left over in a container of your choice (“no leftover is too small to occupy shelf space”), you put it in the fridge and then over the week, each member of the family takes turns opening up the container asking, “What IS this?”
The object of this game is to never throw away the leftover as long as you can still recognize it. “It is not thrown away until it recognizes you,” Erma quipped.
What I love about this recipe below is that it uses up all those little bits of leftovers before they recognize you! The savory, sweet, nutty, colorful rice makes a great side dish, or with the addition of extra nuts and cheese or little bits of ham or chicken — a wonderful light lunch or dinner.
Confetti Rice Pilaf Stuffed Avocados
Confetti Rice Pilaf Stuffed Avocados
Serves Six
Ingredients:
1 Tablespoon Olive
1 Tablespoon Butter (or Earth Balance for vegans)
2 cups cooked rice, any combination you like or have leftover (I had brown, jasmine and wild rice on hand)
1/4 cup dried cranberries (raisins or other chopped dried fruit can work as well)
1/2 cup chopped cooked veggies, any combo, whatever you have leftover (I had carrots and edamame today)
1/4 cup toasted nuts (walnuts were on tap for this recipe)
2 T. crumbled feta or goat cheese (skip this or use a vegan cheese substitute if you are vegan)
3 avocados, cut in half, seed removed
Directions:
In a large skillet, melt butter and oil. Toss in rest of the ingredients until warm and heated through. Salt and pepper if needed. Just before serving toss in cheese and stir. Fill avocado halves with mixture, letting some of the rice fall around the avocado on the plate as well. One avocado makes a nice side dish, two make a meal in itself!
Variation: Use leftover grains instead of rice, such a quinoa or bulgur
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Confetti Rice Pilaf Stuffed Avocados
The URL: http://wp.me/p1UwM9-nA
© Copyright 2012 – All Rights Reserved
Pasta Arrabiata with Roasted Garbanzos & Kale Chips
Posted: June 5, 2012 Filed under: Main Dishes, Pasta, Uncategorized, Vegan, Vegetarian, Veggies | Tags: arrabiata sauce, chickpeas, garbanzos, kale chips, motherhood, pasta, roasted chickpeas, roasted veggies, vegan, vegan entrees, vegetarian 3 Comments
One of our staple vegan meals: Roasted Garbanzo Beans and Kale and a Spicy Arrabiata Sauce served over whole wheat pasta with a side of extra roasted veggies and whole wheat garlic toast. Satisfies every time.
(Rachel – The Vegan-Eatin’ Daughter)
My husband had a few hours off this afternoon, so as I wrote a post for my literary agency’s blog, The Wordserve Water Cooler, Jared kept an eye on Jackson and helped out around the house. He was folding a load of laundry at the kitchen table with Jackson at his feet, and though Jackson can barely reach the table, he managed to grab a corner of one of the piles and pulled half of the folded clothes onto the floor. Looking up from my laptop, I knowingly grinned and said “I’m so glad you get to experience a little piece of my life every now and then.”
The other day, Jared came home and, for what seemed like the 100th day in a row, I was rocking our crying teething baby in the same clothes I was wearing when he left for work, the house a total mess, and no dinner on the table. I told him “Just once, I’d like for you to come home and me to be bathed & dressed, the house to be clean, blogs to be finished, my word-count to be completed, and dinner to be ready. I can usually get a couple of those done on any given day, but I think it would be a miracle to fit it all into one day and be present for our son.”
Here’s what cooking with Jackson looks like on a good night. Veggies are chopped, every piece of tupperware is on the floor. Next up, Arrabiata sauce and emptying the pots and pans drawer.
Never trust a tupperware container from the house of a toddler. It surely has been discarded onto an unswept floor, then thrown back into the cabinet without so much as a rinse.
I know Jared works VERY hard. In fact, I would probably cry every day if I had his job of taming teenagers in the classroom, followed by practice and games most nights and weekends. But it’s nice to know he understands that being a work-at-home mom is not all tickles and giggles either.
On this night, my house was a wreck and the closest I got to showering was sticking my feet in the tub while Jackson bathed and dotting my neck and wrists with a little “perfume” of coconut oil while I cooked. But dinner was on the table and it was delicious. And my husband kindly overlooked the yoga pants and tank top I was trying to pass off as an outfit and the ponytail I was trying to pass off as an intentionally messy updo.
I like to put the kale chips on the side and then crumble them into a tasty crunchy kale dust between every few bites. Jared loves his as chips and just eats them on the side. To each his own.
Pasta Arrabiata with Roasted Garbanzos
This makes a lot of sauce, enough to fill about 2 pasta sauce jars. You can easily freeze leftovers or store them in your refrigerator for up to a week.
Arrabiata Sauce
Ingredients
3 T. olive oil
1 onion, chopped
2 t. salt
6 garlic cloves, minced
1 T. Tomato Paste
1 28 oz can of whole peeled San Marzano Tomatoes
1 28 oz can of crushed tomatoes
1/2 cup red or white wine
2 T. brown sugar
1 T. Italian seasoning
1 T. crushed red pepper flakes
1/2 c. fresh parsley, chopped & divided
Directions
Heat olive oil over medium heat in a large sauce pan. Add onions and salt and saute until translucent. Add garlic, saute for 2 more minutes. Add tomato paste and stir. Add the whole peeled tomatoes and break them up with a fork until nice and chunky. Add crushed tomatoes, wine, brown sugar, Italian seasoning, and red pepper flakes. Bring to boil and simmer for 30 minutes on low, stirring occasionally. Add 1/4 cup of fresh parsley before serving.
Roasted Garbanzos & Kale Chips
Makes enough to top 3-4 bowls of pasta
Ingredients
1 cans of garbanzo beans (also called chickpeas), drained and rinsed
2 c. kale, washed, dried very well, and torn into pieces
3-4 t. olive oil, divided
4 t. Italian seasoning, divided
1 t. crushed red pepper flakes, divided
Preheat oven to 325. Coat a large cookie sheet with a little olive oil or cooking spray. In a bowl, toss garbanzos in half the olive olive oil until all are lightly coated. Add half of the Italian Seasoning & crushed red pepper flakes and toss again. Pour onto half the cookie sheet. Repeat same steps with the kale, making sure to massage the olive oil into the leaves. Bake for 20 minutes, shaking the pan half way through. They are done when the kale chips are light and crispy and the garbanzo beans have a slight crunch.
Serve Arriabiata sauce over pasta and top with a sprinkle of fresh parsley, chickpeas and kale. I actually like to put the kale chips on the side and crush them over the top as I eat them.
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© Copyright 2012 – All Rights Reserved
Lentil Veggie Chili
Posted: May 29, 2012 Filed under: Gluten Free, Main Dishes, Soups, Vegan, Vegetarian, Veggies | Tags: avocado, brown rice, carrots, corn, green lentils, kale, lentil chili, lentil veggie chili, lentils, soup, vegan, vegan chili 4 Comments
Lentil & Veggie Chili over brown rice, a delicious, healthy, economical twist on an American favorite.
I think any of our regular readers know my affections for kale at this point. I do love that cruciferous veggie (in fact, this recipe sneaks in two cups of it), but I’ve been keeping quiet about another favorite food of mine. Possibly the the humblest legume out there, the lentil.
I don’t have a funny or inspiring story to tie into this recipe, so I’m just going to indulge in one of my favorite guilty pleasures, talking geeky about health food.
“What’s a lentil?” You ask. Well, I didn’t know either until about two years ago when I started eating a plant-based diet. I wish I had known about them when I was a college student trying to eat healthy on a tight budget. A pound of lentils costs less than $1.00 and will yield 5 cups of cooked lentils. Each cup boasts a whopping 17 grams of protein, 16 grams of fiber, folate (90% RDV), iron (35% RDV), magnesium, and much more, yet only has 1 gram of fat and 230 calories. All that, and they cook in 30 minutes (versus 4+ hours for most dry beans) with no soaking required.
Like most legumes, lentils aren’t a powerhouse of flavor on their own, but they pick up the flavors of whatever they are cooked in nicely. I use them in soups and spaghetti sauce all the time. This week, I discovered a new use for them. Instead of using canned beans or slow cooking kidney and black beans for my usual veggie chili recipe, I used lentils.
I know it’s warming up and, for some, chili is a winter dish, but I love any quick one-pot meal in the summer that doesn’t require turning on the oven or hovering over the stove for long. You can make a lot at once, and then take the next night off or easily pack up the leftovers for lunch at the office. And if you top it with a hit of diced avocado, some cilantro, and a squeeze of lime , it really brightens up the flavors and brings a bit of summer color to this warm dish.
What’s your favorite under-the-radar ingredient or food that you love to tell your friends about?
Lentil Chili served over brown rice and topped with avocado, cilantro, and lime.
Rachel’s Lentil Veggie Chili
Ingredients
1 onion, diced
3 carrots, chopped
3 garlic cloves, minced
1 t. grated ginger
1 T. cumin
1 t. cayenne
1 t. salt
2 serrano chilies, whole
1 sweet potato, chopped
14 oz can of diced fire roasted tomatoes
1 cup (1/2 lb) dry green lentils, sorted for dirt & rocks* & rinsed
6 cups water
2 cups of frozen corn, thawed
2 cups kale, removed from stem
1 t. crushed red pepper flakes (optional for an extra spicy kick)
Other: Brown Rice and/or crackers, avocado, cilantro, & lime
Directions
In a large pot, heat a little bit of olive oil and saute onions and carrots with a pinch of salt on medium heat until soft. Add garlic and ginger and saute for 2 more minutes. Stir in cumin, cayenne, and salt. Add serrano chilies, sweet potato, tomatoes, lentil, and water. Cover and bring to a boil, lower to a simmer for 30 minutes with the lid tilted, stirring occasionally. Remove the lid. Add corn and kale & optional red pepper flakes. Simmer for 10 more minutes. If you want a thicker soup, continue to simmer uncovered until you reach the desired consistency.
Serve over brown rice or with crackers. Garnish with avocado, cilantro, and a squeeze of lime.
*Before cooking any dried legumes, pour them onto a solid surface, like a paper towel and sort through them looking for sticks, little rocks, or clumps of dirt. Please don’t skip this step. I find something in probably 50% of my dried beans. You don’t want you or your guests to bite into a rock!
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Lentil Veggie Chili
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© Copyright 2012 – All Rights Reserved
Veggie Sour Cream Chicken Enchiladas
Posted: May 21, 2012 Filed under: Chicken, Mexican Dishes, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: enchiladas, Mexican Food, sour cream chicken enchiladas, vegan enchiladas, vegetarian enchiladas, veggie enchiladas 1 Comment
Veggie Sour Cream Chicken Enchiladas
(Becky)
My sweet grandmother Nonny raised seven children during the Depression in the dust bowl of West Texas. She somehow managed this through prayer and love, hard work and creative frugality. Leftover biscuit crumbs would be saved and turned into bread pudding. Precious scraps of meat were collected and added to the ever-simmering pot of red beans. (A staple my mother ate so often that it took her decades to make friends with beans again.) Even in her old age when finances eased and groceries were more abundant than people under her roof, Nonny horded every little leftover to be “re-purposed” into the next day’s meal.
We all laugh about the Thanksgiving when someone spotted a little dab of food on Nonny’s kitchen floor. A bit of stray stuffing, perhaps? “What is that?” my Aunt Etta asked, peering at the blob. To which Nonny quipped, “I don’t know. But wrap it in Saran and save it.”
Our generation has just survived its own recession (some surviving better than others), and recent stats show that Americans gained a new appreciation for cooking at home. And for not being wasteful with the food we buy. To make good use of all those leftovers, everyone needs a good Clean Out the Fridge recipe. Pastas and stews are wonderful for this. But my absolute favorite way to use leftovers is the following recipe for veggie sour cream chicken enchiladas.
If I have a dozen corn tortillas, I can usually cobble together the ingredients for this meal from the bits and pieces of leftovers in my fridge. The key is to think creatively and use what you have. No sour cream? Try a little Ranch Dressing and Greek Yogurt instead. If you don’t have the veggies I use in this recipe, use what you have! Any kind of squash, mushrooms, shredded carrots, greens, in almost any combo will be wonderful. Any combination of cheeses taste great in this recipe, so use up those little bits of leftovers. All beans will work well, too. Heck, you can even use ground beef in this dish and call it “chicken.” I’m easy. Just have fun, use this recipe as a basic guide, and get rid of those leftovers in a tasty way!
*Note to Vegetarians: Omit chicken and sub more beans or other non-meat protein.
**Vegans: In addition to omitting chicken, use Rachel’s recipe for cashew queso, instead of the cheese sauce. Make it on the thin side as it will thicken up during cooking. Omit cheese in filling and for topping. It will still be wonderful!
Veggie Sour Cream Chicken Enchiladas
Becky’s Veggie Sour Cream Chicken Enchiladas
Makes a dozen enchiladas, serves six
Note: You’ll need 2 1/3 cups grated cheese, total in this recipe — some for cheese sauce, some for filling, and some for sprinkling on top.
Cheese Sauce:
¼ cup olive oil (or butter, or Earth Balance)
¼ cup flour
½ onion, small dice
3 cloves garlic, grated or minced
2 ½ c. veggie broth (or chicken broth)
2/3 cup sour cream (I had Mexican crema and Greek yogurt leftover and used a combo of this instead. It was delish in the dish. I’ve subbed a mixture of ranch dressing and cream before. Just look for something white and creamy in your fridge and call it “sour cream”!)
1 1/3 c. shredded white cheddar or Monterrey Jack (Any white cheese will do – I emptied the fridge with a mixture of provolone, Swiss and white cheddar and tossed in a little feta for good measure.)
1 small can of green chilis, diced (you can sub 2 T. chopped pickled jalapeños or even chopped olives or pepperoncinis)
Filling
2/3 c. shredded white cheddar cheese (or any mixture of cheeses you have on hand)
1 to 1 1/2 c. shredded or diced cooked chicken (Love left-over rotisserie chicken for this, uses up all those little pieces after the family attacks the breasts and thighs and it looks like the buzzards got to it.)
1 16 oz can black beans, drained (I didn’t rinse, feel free to if you prefer. Use another kind of beans if you’d rather.)
1 ½ cups chopped fresh spinach
½ cup corn (frozen, canned and drained…. tonight, I cut the kernels off a leftover piece of corn-on-cob)
1 tomato, diced (red pepper would also work instead)
1/2 t. Mexican or Cajun seasoning (Or chili powder, salt and pepper)
12 corn tortillas
1/3 c. grated cheese for final topping
Dash smoked paprika
Directions:
Preheat Oven to 375 degrees
Sauce:
Saute onions and garlic in oil in skillet on medium high until transparent. Sprinkle ¼ cup flour over all, and stir to make a roux. Pour in veggie broth slowly, and stir over heat as it thickens. Turn down heat, then toss in cheese (1 1/3 c.) and stir until it is melted, stirring so as not to burn. Add drained green chilis. Simmer on low for a couple of more minutes to let flavors mingle, then turn off heat.
Cheese sauce, ready to pour over stuffed tortillas
Filling:
Mix 2/3 cup white cheddar, chicken, black beans, spinach, corn, tomato and seasonings in a large bowl. Check seasonings and adjust to your taste.
Veggie, chicken, cheese filling
Tortillas:
Wrap tortillas, six at a time in a large damp paper towel. Microwave about 30 seconds to one minute until tortillas are moist, soft and pliable.
Tortillas, wrapped in wet paper towel, six at a time, nuked until pliable
Assemble:
Fill each corn tortilla with about ¼ c of filling. Roll and place seam side down in an 11 by 13 ovenproof pan that has been sprayed lightly with oil. Continue this until the pan is filled. Carefully pour entire pan of cheese sauce over top, evenly. (It is okay if sauce is a little thin, as it will bake and thicken.) Sprinkle top with 1/3 cup more of white cheese, and about a tablespoon of chopped jalapenos if you like. I like a sprinkle of smoked paprika for color.
Enchiladas going into oven
Bake for about 20 minutes or until cheese is melted, and top turns golden around the edges. (Sometimes I broil the top for a minute to get it a bit more golden.)
Veggie Sour Cream Chicken Enchiladas, just out of the oven
Garnish with diced avocados and tomatoes. Serve with side of rice. (I love a good brown and wild rice mix, with a bit of lime and chopped cilantro with this dish.)
Veggie Sour Cream Chicken Enchiladas
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The Title: Veggie Sour Cream Enchiladas
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Baked Collard Green Potato Cakes (Vegan)
Posted: May 17, 2012 Filed under: Gluten Free, Sides, Vegan, Vegetarian, Veggies | Tags: baked potato cakes, collard green potato cakes, collard greens, easy, potato cakes, potatoes, side dish, vegan 3 Comments
Garlicky greens and buttery potatoes with a dash of heat, baked up into patties for an easy to serve side dish.
I had a bad night last night. One dose of terribly sad news mixed with a dose of mean-spirited, unsolicited criticism from some jerk on Facebook left me living out the whole “We Cry” part of our blog title.
After a restless, tear-filled night, I decided to spend the day doing things that are joyful and comforting.
I swung Jackson on the swing at the park, tickling his chunky little thighs as he swung toward me and making swishing noises as he swung away. He smiled. I smiled. He giggled. I giggled.
Later, we left the hose in his water table running with total disregard for being “green” (sorry planet), creating a waterfall with the overflow. Jackson curiously poked his hand through the cascading water, then got down into a crouching position with his tush in the air and his face almost to the ground and watched the water come down, the droplets splashing against the concrete patio.
We snuggled and read silly books about farm animals. Snorting like a pig gets big laughs around here these days.
We shared a snack from last night’s southern comfort food leftovers, topping collard green potato cakes with a little bit of avocado and a dash of hot sauce (for me). Collard greens, potatoes, and hot sauce…now that’s southern comfort and southern delish!
Today was a much better day, a “We Laugh” kind of day.
Rachel’s
Collard Green Potato Cakes
Makes 12 potato cakes
Ingredients
4 potatoes, diced into large chunks
1 T. vegan butter (i.e. Earth Balance)
1/4 white onion, diced
3 garlic cloves, minced
1 bunch of collard greens (or kale), chopped into small pieces
2 t. Vegan Wing Sauce* or Hot Sauce (vinegar would work too, if you don’t like spicy food)
Salt & Pepper
Olive Oil
Avocado (optional)
Directions
Heat oven to 400.
Put the chopped potatoes in a large sauce pan, cover with water, cover and bring to a boil. Boil for about 10 minutes until potatoes are fork tender. Drain and return to the pan. Add vegan butter and mash the potatoes, leaving them just a little bit chunky.
Coat a large skillet with olive oil and heat to medium, add onions, garlic, and a pinch of salt. Cook until onions are translucent. Add the collard greens. (You may have to add a little at a time. The greens will shrink in size after a few minutes, making room in the pan to add more.) Drizzle on the wing or hot sauce. Add a little more olive oil, salt & pepper. Cook until the greens are wilted. Pour onion and greens mixture into the potatoes and combine well.
Coat a baking sheet with cooking spray. Form potato cakes (about the size of a small burger) with your hands and place them on the baking sheet. Bake for 20 minutes. Top with avocado if you’d like and a splash of hot sauce. Alternatively, you can pan fry them in a little bit of oil on medium heat. I tried it both ways and both were great, but baking is healthier and easier in my opinion.
*Frank’s Wing Sauce is vegan, despite the “natural butter flavoring” listed in the ingredients. If you are vegan, make sure to read the ingredients on wing sauce, some do contain dairy.
This was printed from: We Laugh, We Cry, We Cook
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The Title: Baked Collard Green Potato Cakes
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Bloody Mary Veggie Soup (Vegan)
Posted: May 14, 2012 Filed under: Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: Bloody Mary, Bloody Mary soup, celery, celery seed, garlic, lemon, onions, spinach, tomato soup, tomatoes, Worcestershire Sauce 5 Comments
Becky’s Bloody Mary Soup — Creamy, loaded with vegies and tastes AWESOME!
My husband had surgery on Thursday for a deviated septum and to keep him company while he rested in the living room, breathing like Darth Vader, I went on a nonstop experimental cooking spree.
I suddenly morphed into one of those chefs on America’s Test Kitchens, except that I cook without cleaning as I go, so it looked like unsupervised Kindergarteners were allowed to play with food on my counter tops.
I made this mess in less than 20 minutes. I do this sort of thing with amazing regularity.
At one point I was happily and furiously cooking when I lost my grip on a slippery lemon just before it became airborne and hit me in the head. My mother warned me about hot stoves, boiling water, and sharp knifes when explaining kitchen safety, but nobody told me to beware of flying citrus.
I am most interested lately in cooking with foods that are known to help lower blood pressure. My BP was up last week and all medications I’ve tried thus far make me feel like a sloth with a migraine. I’m determined to try to let “food be my medicine” as best I can, and see if I can wrestle those numbers down without pharmaceuticals.
So when Greg said he’d like some tomato soup, I got inspired and created a super-healthy vegie-tomato soup, chocked full of foods known to help lower blood pressure. When I took a sip, it was truly delicious. Something about it reminded me of Bloody Mary mix, so I added some typical Bloody Mary ingredients (Worcestershire, celery seed, lemon, hot sauce) to jazz it up even more, then used chopped celery as a garnish and a celery stick as a “stirrer.” Cute, eh? And the taste? Amazing! It was so good that after Greg and I enjoyed hot soup for lunch, I sipped a nutritious, warm mug full at mid-afternoon for a snack. Today I enjoyed it cold, adding tiny diced cucumbers and a little parsley as a gazpacho-like treat.
The basic recipe can be played with dozens of ways, adding bits of veggies that are on hand in your crisper. Hot or cold, I’m proud to share this soup that is as tasty as it is healthy.
Creamy Bloody Mary Soup
Becky’s Bloody Mary Veggie Soup
Serves 4-6
Ingredients:
28 oz. can crushed tomatoes with basil
2 cloves garlic
½ red onion
1 red bell pepper
1 carrot, rough chopped
1 stalk celery, rough chopped
1 handful fresh spinach (about a cup, loosely packed) (You may also use fresh basil if you have it on hand, instead)
1 ½ c. veggie broth (or chicken broth)
1 ½ c. almond milk (don’t substitute dairy milk as it may curdle)
2 t. organic sugar (or brown sugar)
½ t. salt
1 t. pepper
1 t. Worcestershire sauce (Look for vegan Worcestershire sauce, if you are a vegan purest, as many contain anchovies,)
1 t. celery seed
Juice from ½ fresh lemon
Dash hot sauce (Tabasco or Buffalo Sauce)
2 stalks celery diced small, for garnish (about 1 T. in each bowl)
Celery stalks with leaves attached for garnish, one in each bowl
Directions:
In large blender or food processor put ½ the can tomatoes, garlic, onion, red bell pepper, carrot, celery and spinach and 1 c. veggie broth. Blend on high until as creamy as you your machine will get it.
Pour mixture into large pan, add rest of can of tomatoes (the crushed tomatoes will add some texture to soup, but if you prefer it smooth, whirl in the blender as well) and rest of veggie broth, almond milk, sugar, salt and pepper. Bring to boil, stirring often. Turn heat down to medium and simmer for five minutes. Remove from heat and stir in Worcestershire, celery seed, dash hot sauce and juice of ½ fresh lemon. Taste and adjust seasonings to your liking. Garnish with a tablespoon of chopped celery and stick of leafy celery and serve. Delicious with grilled cheese or grilled roasted veggie sandwich.
Variations: Try other veggies in this basic recipe. Add chopped cucumber, chopped green onion and/or diced tomato and serve it cold, like a refreshing gazpacho.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Bloody Mary Veggie Soup
The URL: http://wp.me/p1UwM9-ic
Momma’s Messy Greek Sandwiches
Posted: May 13, 2012 Filed under: Main Dishes, Sandwiches, Vegan, Veggies | Tags: avocado, bell peppers, eggplant, eggplant sandwich, greek sandwich, messy greek sandwich, mother daughter relationships, mother's day, olives, onions 3 Comments
Happy Mother’s Day to each one of you, whether a mother, a daughter, a son, or even a husband. We all have someone’s life to celebrate today. My mom and I both have a special place in our hearts for those whose moms aren’t with them anymore or for those with difficult mom relationships. Today can be a tough day for some, we know.
I don’t ever take for granted how blessed I am to have a relationship that is based on love, acceptance, trust, and laughter with my mom. I think the reason I don’t take it for granted is that I’ve watched her use her mothering and nurturing gifts (truly her spiritual gifts) beyond our family. She often spends her afternoons cooking up lunch for 20-somethings and their little chicks on her patio, many of whom are learning for the first time what motherly love should look like.
Several of these young women have become like sisters to me, a bonus to having a mom that girls my age love to hang out with. When we get together at mom’s house, we all know to expect it to look a bit like a monkey on speed was cooking in the kitchen. Literally, the way this woman cooks boggles my neat freak mind. Last time I visited, I watched her use 13 utensils to make one cake. But, she’s quick in the kitchen, which gives her more time to focus on her chickadees. So we don’t complain and we all pitch in after lunch to try and piece her kitchen back together.
This Messy Greek Sandwich is one of the typical lunches she whips up for “her girls” on the fly. She’s made it for me several times and it’s always a hit. It’s one of those sandwiches you really want to enjoy in the company of those you don’t have to try and impress. It’s big, it’s messy, and it’s delicious. Mom always laughs when she serves me this, because I vocalize my approval with each bite. “Mmmmm mmmmm mmmmmm.”
Happy Mother’s Day Momma! Thank you for teaching me mothering is not just for mothers, if you cook good food, guests will overlook a messy kitchen (and even help you clean it), and when all else fails, laugh…or write it down and hope you’ll laugh later.
Momma’s Messy Greek Sandwiches
(Rachel’s Variation)
Serves 2 big messy sandwiches
Ingredients
Two Hoagie Rolls (or other hearty bread)
olive oil
garlic powder
salt
8 1/4 inch slices of eggplant
1/2 a bell pepper (any color of mix of colors), sliced
1/4 medium onion, sliced
4 T. Spicy Pepper & Olive Mix (a mix of green & black olives, pepperocinis, & jalapenos)
1 Avocado
4 baby bella mushrooms, sliced
1 cup of Baby Kale or Spinach
2 T. Sundried Tomatoes
Directions
Heat 1 T. of olive oil in a skillet on medium heat (an iron skillet works well for browning veggies), add eggplant to the skillet, trying not to overlap too much, sprinkle with just a little salt. Let brown on one side, then turn over, sprinkle with a dash more salt and add a little more oil to the pan if needed. Once both sides are golden, set on a paper towel lined plate. Add onions, peppers, and mushrooms to the pan. Don’t add salt yet and try not to stir too much. You want the mushrooms and onions to get nice and golden. Once the onions are soft, add in the kale, sprinkle with a drizzle more of olive oil and a dash of salt and pepper.
Coat the inside of the hoagie rolls with olive oil and garlic powder and toast under the broiler until golden.
Now pile on the ingredients: avocado slices, eggplant, onions, peppers, mushrooms, greens, sundried tomatoes and the spicy olive & pepper mix. You might want to tackle these with a knife and fork, or if you’re brave and don’t mind a mess just pick it up with both hands and go for it. As the old saying goes, Eat Like Nobody’s Watching (or something like that!)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Momma’s Messy Greek Sandwiches
The URL: https://welaughwecrywecook.com/2012/05/12/mommas-messy-greek-sandwiches/
Sweet Potato & Black Bean Enchiladas
Posted: May 10, 2012 Filed under: Main Dishes, Mexican Dishes, Vegan, Veggies | Tags: black beans, enchilada sauce recipe, enchiladas, Mexican Food, sweet potato & black bean enchiladas, sweet potatoes, vegan, vegan enchiladas 3 CommentsWhen it comes to delicious crave-worthy foods, I’m a hoover and Jared is a hoarder.
Jared saves his favorite foods for when he really really wants them. I admire this in some ways, except that he tends to save them for so long they’re no longer edible by the time he decides to indulge. I’ve tossed out countless cupcakes or cookies that have gone bad while Jared was waiting for the perfect moment to eat them. If he’s not going to eat it before it sprouts eyes and a mohawk, he should at least release his dibs, right? His hoarding tortures me!
Though I will admit his patience comes in awfully handy as the husband to, well, me.
I grew up in a home with three hungry boys and when our mom went grocery shopping, we all immediately raided the refrigerator, battling it out for our favorite snacks. If you wanted that breakfast strudel, you grabbed it before it was gone; there were no guarantees it would still be waiting for you in the morning. Apparently, this is still engrained in my brain.
If something is delicious, I eat it all as soon as possible. Monday night I made these Sweet Potato & Black Bean Enchiladas for dinner. They were so good, I woke up the next morning thinking of them. So of course, instead of waiting for lunch or dinner, I ate the rest first thing in the morning (saving two for Mr. Patient’s dinner).
I couldn’t help it! Though the picture isn’t the greatest, these enchiladas are out of this world. The sweet and spicy homemade enchilada sauce with just a hint of cinnamon is like a warm hug wrapped around the always delicious combination of black beans and sweet potatoes. These are definitely going to become a go-to meal around here.
Rachel’s Sweet Potato & Black Bean Enchiladas
Serves 4
Ingredients
8 Whole Wheat Flour Tortillas
Filling
1/2 large onion
1 bell pepper (any color but orange or yellow are nice in this dish)
2 sweet potatoes, peeled & chopped into chunks
olive oil
1 t. Salt
1 16oz can of black beans, drained and rinsed
Sauce
1 16oz can of whole peeled tomatoes (I’m sure crushed tomatoes would work too, but this is what I had on hand)
1 t. garlic powder
1 t. onion powder
1 t. oregano
1 t. chili powder
1/2 t. cinnamon
2 t. brown sugar
1 t. red chili flakes
1 T. jarred salsa (or one chipotle in adobo sauce)
Directions
Preheat oven to 350.
Bring water in a medium sauce pan to a boil and boil chopped sweet potatoes for five minutes, or until the potatoes are just barely fork tender. Drain.
While the potatoes are boiling, heat about 1 T. of olive oil on medium heat in a large saute pan. Add onions, bell pepper, and salt and cook until onions are translucent. Turn off heat and gently toss in the sweet potatoes and black beans.
In a blender or food processor, mix all of the sauce ingredients until the tomatoes are pureed and the spices are all blended.
Coat an 8×10 baking dish with 1 T. of olive oil, then ladle in a little enchilada sauce to lightly cover the bottom of the dish. Dip each tortilla into the enchilada sauce coating both sides. Add sweet potato filling and roll tightly into a tube. Place in the baking dish, seam side down. Repeat until all the tortillas and filling are used, packing the enchiladas into the dish side by side. Pour the rest of the sauce over the top.
Cover the dish with foil and bake for 20 minutes.
Serve with Spanish rice (add a sprinkle of taco seasoning in with your rice while it’s cooking for a really quick & easy version) and avocado slices or guacamole.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sweet Potato & Black Bean Enchiladas
The URL: https://welaughwecrywecook.com/2012/05/10/sweet-potato-black-bean-enchiladas/
Spicy Hominy, Kale & Butter Bean Veggie Bowl
Posted: May 9, 2012 Filed under: Main Dishes, Sides, Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: butter beans, hominy, kale, tomatoes, veggie bowl 1 Comment
Spicy Hominy, Kale and Butter Bean Veggie Bowl
Jackson has it made in the shade
Hominy, Kale and Butter Bean Veggie Bowl Simmering in the Skillet
Spicy Hominy, Kale & Butter Bean Veggie Bowl
Veggie Bowl with crushed tortilla chips. Mmmm… mmmm…
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 