Gobble-Gobble Turkey Toast with Pumpkin Butter (Cooking with Kids)

Posted: October 11, 2012 | Author: | Filed under: Uncategorized | Tags: , , , , , , , , , , , , , , , , | 1 Comment

Turkey Toast

(Becky, the Mama.)

Over twenty years ago now, I walked into a classroom in my debut as a first grade teacher.  

And then, I retired after 9 months of faithful service.

I was a great teacher, in that I loved my students, taught them well and had loads of fun.   On the other hand, you may have noticed that most teachers are gifted at organization and rather enjoy (or at least have a knack for) ordering small children to do their bidding immediately. Organization was never my strong suit: just counting the morning’s lunch money and turning it into the office could bring me to tears.   And I’m more of charmer and a cajoler than an “orderer.”

I slept-walked through much of that fuzzy year.  I do remember the day, however, when one of my students raised their hand and asked, “Teacher, why do you have one red shoe and one black shoe on?”   I looked at my feet and sure enough, the child was correct.  The only answer I had to offer was pure mental exhaustion.  

Now that I am a grandmother, however, I get the best of both worlds.  I get to play and create with the grandkids, and have all the time in the world to give them focused individual attention. 

This recipe is so simple and fun for Autumn, Halloween and Thanksgiving,  breakfast or snack-time,  that moms, grandmas and teachers can all let their little charges have a go at it.  And as treats go, this is a pretty healthy one, especially if you use a good whole grain bread.

The toast is slathered with a simple pumpkin spice peanut butter, then after you cut it into the desired shapes to create either a pumpkin or a turkey,  the kids can smear it with the pumpkin butter and decorate it with a variety of nuts, dried fruit, chocolate chips or marshmallows.

Turkey Toast with Pumpkin Butter

 Makes one toast turkey large enough to feed  two to three small children.

3 pieces of bread (I used Ezekiel Sesame Bread), buttered and toasted (Vegans can use Earth Balance butter)

2 heaping Tablespoons canned pumpkin puree

1 heaping Tablespoon peanut butter (or almond butter or any kind of butter you prefer)

1 t. brown sugar

1 T. pure maple syrup

Pinch salt

½ t. cinnamon

¼ t. ginger

 

Assorted toppings, about ¼ cup each in small bowls (or little piles on a big plate)  coconut, chopped nuts, edible seeds of any kind, chocolate chips, dried fruit such as cranberries, raisins or cherries.

Instructions:

Butter & toast the bread (preferably just toast the top by broiling it as it cuts a little easier).

Leave one piece of the bread whole, then cut one piece like this:

Cut the next piece like this:

 

Mix the next 7 ingredients until smooth with a fork in a small bowl.  Spread the pumpkin-spice peanut butter on the toast and assemble the turkey. (I used a large dried cherry for his wattle.)

Let the kids decorate the turkey’s toast “feathers” with the various toppings, then dive in and eat!

 

You can also make three pumpkins, by turning the toast upside down, then cutting the corners of the toast – rounding them a bit and leaving a fat stem, like so:  (Note: Most marshmallows are not vegan, you may just let the kids use raisins for mouth.)

This was printed from: We Laugh, We Cry, We Cook
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The Title: Gobble-Gobble Turkey Toast with Pumpkin Butter
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© Copyright 2012 – All Rights Reserved

Pesto Parmesan Chicken

Posted: October 9, 2012 | Author: | Filed under: Chicken, Italian, Main Dishes, Pasta, Vegan Options | Tags: , , , , , , , | 7 Comments


(Becky, the Mama.)

I was famished after a gym workout this week, and decided to grab a bite to eat on my way home. Cruising through the drive-through lane at Taco Bell, I placed my order for a taco. The voice on the intercom sounded confused, so I repeated my order again, louder and with more clarity. And that is when I actually looked at the menu and realized…. I was in line at Starbucks.

One of my Facebook friends quipped, “So did you ask them to make you a Taco Frappucino?”

Granted, there is nothing appealing about the thought of a Taco Frappucino, but you’d be surprised at how many of my favorite recipes are created because of accidents. Or because I am hungry for a particular something, but out of an ingredient or two, so try to make due with substitutes. Time and again, the substitute often proves to be an improvement on the original recipe.

Such is the case with today’s recipe. Typically, when I make Chicken Parmesan, I use thin cutlets. What I had on hand was a couple of monster size breasts (Yes, my husband could not keep himself from making a few jokes about that) and I was in too much of a hurry to pound them thin.

Secondly, I often dip the cutlets in egg whites and grated garlic before rolling in Panko crumbs and Parmesan. Alas, nary an egg or a clove of garlic anywhere in the house.

That is when I spied a large jar of pesto that I’d purchased at Sam’s Club (it is surprisingly tasty, some of the best purchased pesto I’ve tried). One thing led to another and I ended up covering the breasts with pesto, then rolling them in Panko and grated Parmesan cheese. What we ended up with, eventually, was the best Chicken Parm I’ve ever made. In fact, it was the best Chicken Parmagiano I’ve ever eaten. The chicken inside stayed incredibly tender and when you cut through it, you could see the pretty layer of green pesto, golden Panko, red marinara and white cheese. Now that’s amore.

Pesto Parmesan Chicken

Serves 2 people (with big appetites)

Ingredients

2 large boneless chicken breasts

Salt & Pepper (to taste, to sprinkle lightly on chicken)

2 cups marinara sauce (your favorite bottled brand or homemade)

¼ cup fresh or grated mozzarella

1/4 cup olive oil

1 T. butter

1/2 cup Pesto

1 cup Panko bread crumbs

1 cup grated Parmesan cheese, divided

Heat Oven to 400 degrees

Instructions:

Heat the marina in a saucepan until hot.

Put olive oil and butter in a large oven proof skillet and heat to medium high.

Rinse and pat boneless chicken breasts dry. Sprinkle both sides lightly with salt and pepper. Put pesto in a shallow bowl. In another shallow bowl mix Panko and ½ c. Parmesan cheese. Lay chicken breasts, one at a time, into pesto first, coating both sides of breast and edges thoroughly, and then in Panko-Parm mixture, coating both sides and edges of breasts thoroughly again.

Saute the breasts on both sides until the coating is crispy and golden. You may have to add a little more oil depending on size of breasts and your pan.  (Drain off excess oil, if there is a lot of it, before putting in oven.)

Then put the entire skillet into the oven and cook for about 5 minutes. Remove from oven and ladle each breast with ¼ cup marinara, 2 T. mozzarella and 2 T. Parmesan cheese. Place back in the oven for 5 to 10 more minutes or until cheese is melted and chicken breast is cooked but not overly so. (A meat thermometer is helpful here, but if you don’t have one, just cut through the middle of one of the breasts to check for doneness.)


Before serving ladle each breast with more marinara and sprinkle with more Parmesan cheese. This dish is excellent served with a side of angel hair pasta that has been tossed in a little pesto.

Variation:  Use thinner chicken breasts or pound smaller chicken breasts thin.  Put sauce and cheese on immediately after pan frying, and cook in oven only until cheese melts.

Vegetarian or Vegan Variation: Use a vegan chicken patty (such as Gardien brand frozen chick’n scallopini), tofu, tempeh or seitan instead of chicken breasts. Use or make a vegan pesto (omit the parm cheese in most pesto recipes). The cooking time in the oven following pan-frying may not be needed at all, or just cook for a few minutes with tomato sauce and cheese. Vegans can serve without cheese, or use vegan versions of mozzarella and Parm on top.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pesto Parmesan Chicken
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© Copyright 2012 – All Rights Reserved

Luscious Pumpkin Mousse Pie (Vegan)

Posted: October 6, 2012 | Author: | Filed under: Desserts, Vegan, Vegetarian | Tags: , , , , , , , | 3 Comments

(Becky, the Mama.)

I went to visit my daughter Rachel in September, just as the days began to cool with the promise of Fall.  Though, in Texas where she lives, this means the temperatures were in the low 90’s rather than over 100.  .

Still, every Starbucks on our route from Denver to Oklahoma to Texas was advertising their famous Pumpkin Spice Lattes which always puts me in the mood anything made of pumpkin, ginger and cinnamon.  I know that by January 1, I’ll be declaring, “I never want to see another pumpkin as long as I live,” because I will have overdone the nonstop parade of pumpkin lattes, breads, muffins, waffles, cookies and pies through the holidays.

But for now, I can’t seem to get enough of the plump orange gourds.  I created this vegan pumpkin mousse pie for the Two Texas Rachels in my life (My daughter and my sister) with a crust of crushed gingersnaps and salted roasted almonds, a filling of whipped coconut cream, canned pumpkin and spices.

May I just say, ever so humbly, this may be my favorite of all pumpkin desserts?  Ever.

I make an amazing traditional pumpkin pie, which I thought was the best pumpkin dessert in the universe, and I promise to share that recipe on this blog before Thanksgiving.  But I like this pie even better.  It needs to be served very cold, and when you do that, it slices like a dream – like chiffon mousse, like a cloud made of pumpkin.

I love it when a plan comes together.   And I love it even more when I can create a recipe that people with special dietary needs can enjoy alongside everyone else.  This recipe has no eggs or milk.  If you use gluten-free cookies, your gluten-free guests can also dig in without worry.

Update from Thanksgiving 2013:  Served this pie to a big family gathering.  Off all the desserts on the table, this one disappeared first and was voted the best — and most of those in attendance were not vegan or on special diets.

Luscious Pumpkin Mousse Pie (Vegan)

Ingredients

1 16 oz. can chilled can of  coconut milk, cream only  (Thai Kitchen full fat ORGANIC brand always separates and works well for whipping.  When I see it, usually at Whole Foods, I buy a few cans and  keep them in the fridge.   If in a hurry you can pop a can in the freezer for a couple of hours.)  You want to have at least 2/3 cup of the cream (which will look like Crisco shortening when you remove it from the can), and  more if there’s more in the can.

1 1/2 cup mashed, cooked pumpkin (canned or fresh)

2 t. cinnamon

1 t. nutmeg

1 t.  ginger

¾ t. salt

¼ c. brown sugar (or coconut sugar) (more if you prefer it a bit sweeter,  do a taste test)

2 T. maple syrup

 Crust:

16 Gingersnap cookies (or crumbs to equal 1 c.)

1 T. sugar

1/3 c. roasted whole almonds

3 T. Earth Balance butter (or regular butter if you aren’t vegan)

 

Directions:

Whip the coconut cream in a mixer until light and smooth.

Add pumpkin, spices, brown sugar and maple syrup.

Microwave butter until melted in an 8 inch glass pie pan. (You can use a 9 inch pan but the pie will not be as thick.)

Put cookies, almonds and sugar in a blender or food processor and blend until they approximately as fine as  graham cracker crumbs.  Reserve 2 T. for garnish. Add cookie/almond mixture to melted butter in the pan, mixing with a fork until the crumb mixture is evenly moistened with butter.  Using the back of a spoon, create a pie crust shell in the pan.  Bake at 350 for about 8 minutes or until firm.  Let cool completely before filling.

Using a large spoon, gently spoon pumpkin-coconut mixture into the shell. Smooth the top.  Sprinkle with bit more cinnamon. Swirl gently with a knife.  Sprinkle with reserved crumb mixture.   Cover lightly with plastic wrap and put in fridge for at least two hours before cutting and serving.

Hint:  This is best served the same day as it is made, as the crust is crunchiest then.

Optional Additional Garnish:  ¼ c candied ginger, ground in blender to texture of course salt; 3 T. toasted pumpkin seeds

Variations:  Rather than make a pie, you can make individual mousse desserts by alternating layers of pumpkin filling with crumbs and candied ginger bits.

Use chocolate or lemon cookies instead of gingersnap cookies if you prefer.

This was printed from: We Laugh, We Cry, We Cook
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The Title: Luscious Pumpkin Mousse Pie (Vegan)
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© Copyright 2012 – All Rights Reserved

Creamy Mushroom Soup and Topless Veggie Pot Pie (Two for One Recipe)

Posted: October 4, 2012 | Author: | Filed under: Main Dishes, Soups, Vegan, Vegetarian, Veggies | Tags: , , , , , | 4 Comments

Three ingredients make the base for two comforting dishes.

(Rachel, the daughter)

Today was a gorgeous day, a two park kind of day.

Jackson and I started our morning with a walk to the little park in our neighborhood. He was happily throwing wood chips onto the slide when a man jogged past us. Jackson immediately took off, climbed out of the wood chip-filled playground pit and chased after the man, hollering “Da Da, Da Da.”

To my child’s credit, the man was bald like his daddy. He is close to the same age and height as his daddy with a similar build. The man was wearing nothing but a pair of royal blue athletic shorts almost identical to his daddy’s coaching shorts. In fact, the only tiny difference I could see between the jogger and his daddy was that the jogger’s bald head and broad shoulders were as black as a cup of coffee and his daddy is as white as a splash of cream.

I quickly grabbed Jackson and distracted him pointing to a fountain in the pond nearby. Thankfully, I don’t think the guy heard him. That could have been an awkward conversation. Um sorry, he thinks your his dad. Well, I mean, you look kind of like his dad. Not really. You’re bald and wear blue shorts that’s kind of it. Well, uh, have a nice run. I’ll see you at the paternity results hearing. Haha. Just kidding. <<Insert me laughing overly loud at my own bad joke.>>

We headed home for lunch and nap time, then met a friend at our city park. After a busted lip (Jackson’s) on the playground equipment, we meandered over to the volleyball pit, or in a 1-year old’s world, the biggest sandbox ever. Within minutes, Jackson dropped to his knees, held his hands up to the sky, then dropped them to the ground in an “I’m not worthy” bow. With his mouth wide-open, he took a big bite of sand, sat back up on his knees and smiled. Whoa-oa-oa-oa!! Excellent! Party Time! (Are Wayne’s World references out of style yet?)

Yes, today was a two park kind of day, a soak in the sun and giggle at my crazy kid kind of day. This weekend we had our first rainy cold front, though. It was a cuddle up and eat a bowl of warm soup kind of weekend. On Saturday, I sauteed up a whole bulb of garlic and a pound of mushrooms for a big batch of creamy potato soup. And on Sunday, I combined two of the coziest most comforting recipes, pot pie and shepherds pie, and made a topless veggie pot pie using the potato soup as the filling.

These two healthy recipes will warm you up without sacrificing your figure for those glorious two park days that pop up in between Texas cold fronts.

Creamy Garlic, Potato, and Mushroom Soup

Creamy Mushroom Soup

Ingredients

2 T. olive oil
6 c. sliced mushrooms
1 head of garlic (10-12 cloves), cloves peeled and gently smashed
8 small red potatoes, quartered
2 c. almond milk
2 c. mushroom or veggie broth or leftover potato water
s&p to taste

Directions

In a large pot, cover potatoes with water and bring to a boil. Boil until potatoes are fork tender.

Heat olive oil on medium heat in a skillet, add mushrooms and stir occasionally until they soft and browned. Add garlic and a pinch of salt, saute until garlic is translucent. (Hint: Smash unpeeled garlic with the side of a wide chef’s knife to quickly pop off the peel and smash the clove simultaneously.)

Add garlic after mushrooms are browned and soft.

In a food processor, blend mushrooms and garlic (minus a few for garnish if desired), add potatoes and 1 cup of liquid. Blend again. Add remaining liquid. Season with salt and pepper to taste (it may take up to a few teaspoons.) Blend until smooth. If needed, warm up on medium low in the pot the potatoes were cooking in.

Be sure to reserve 1 1/2 – 3 cups of soup for a pie or two!

Perfect for a rainy day

Topless Veggie Pot Pie

(using leftover Creamy Mushroom Soup)

3-4 servings (if you’re like me, you’ll wish you made two pies, so I suggest doubling the recipe)

Ingredients

1 9″ pie crust (I used Wholly Wholesome’s Organic Spelt Pie Crust which is vegan)
1 small onion
2 c. frozen mixed veggies (I used an organic corn, green bean, peas, and carrots blend)
1 1/2 c. creamy mushroom soup (see recipe above)
1/4 t. freshly grated nutmeg
Salt & pepper

Directions

Preheat oven to 400.

In a large skillet, heat olive oil on  medium to medium high heat. Add onions and a pinch of salt, saute until soft. Add vegetables and season with a pinch of salt and pepper. Saute five more minutes. Pour in mushroom soup and season with nutmeg. Cook for 5-10 minutes on medium heat, stirring occasionally.

Pour mixture into pie filling. Cook for 20 minutes. Remove and cover pie crust edges with foil.

Cover the edges half way through cooking to prevent the crust from burning.

Cook for another 20 minutes. Let sit for 15 minutes before serving.

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© Copyright 2012 – All Rights Reserved

Pesto Ricotta & Eggplant “Lasagne”

Posted: October 1, 2012 | Author: | Filed under: Appetizers, Main Dishes, Pasta, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , , , , , | 4 Comments

Lemony Pesto Ricotta

(Becky, the Mama.)

Yesterday I went on a wild cooking spree, working as I do,  at top speed,  to get several dishes prepared.  Then once the kitchen looked like it had been ransacked by a herd of  goats with ADD, I started in to clean it.  When I load the dishwasher, I know that my husband is pulled in two emotional directions.  On the one hand, he is glad that I’m the one loading it so he doesn’t have to.  On the other hand, he is nervous as a long-tailed cat in a room full of rocking chairs, knowing that I will take a lot of creative license in my loading technique.  He is the one who first said, “Becky, you load a dishwasher just like a drunk monkey.”

In this case, a picture may be worth a paragraph of words:

Greg is my daughter’s stepdad, but in organization and cleanliness, you’d swear they were related by blood.  So, for fun, I sent the picture above to Rachel, and within minutes she sent me this side-by-side comparison:

People ask, “Do your dishes get clean when you load them this way?”  And I say, “Not all of them.  But, miraculously, about 90 percent of them DO!”  I can deal with the other 10 percent later, when I hurriedly run them through the dishwasher again.

Though the kitchen was a disaster for awhile, I did produce several mouth-watering dishes. (Some to be shared in later posts.)  The first dish I made was born from a love of the flavors in pesto, but discouragement with the pesto calories.  I wondered what it would taste like to fuse all the ingredients in classic pesto with ricotta cheese, cutting out the olive oil.  Part skim ricotta has a generous amount of protein while low in calories. I LOVED the results. Light, lemony and creamy with the crunch of walnuts, the zip of basil and garlic.  With the addition of a little Greek Yogurt it made a wonderful dip for veggies and topping for crostinis. (Small slices of French bread, toasted, usually with olive oil.)

Then I wondered how this “pesto ricotta” would taste with broiled  eggplant, in layers, with a marinara sauce?  I could have eaten the entire pan full of it, but my 22 year old nephew Jordan – who is living with us now, and had never had eggplant before in his life  – beat me to it!  He gave it two enthusiastic thumbs up.  It’s an easy, tender,  healthy  and vegetarian dish, loaded with flavor, that I will definitely be making again.  I bet the pesto ricotta would also be amazing on hot pasta with roasted veggies, maybe some sliced vegan or Italian sausage…..

Ricotta “Pesto”

16 oz. Part Skim Ricotta Cheese (Vegans can sub Tofutti or mashed drained, white beans.  If you use it to make the eggplant dish, mashed cooked white potatoes would also be great.)

Juice of one lemon, plus all of its zest

½ c. walnuts

Big handful of basil

2 cloves fresh garlic, peeled

1/4 cup grated Parmesan cheese (Vegans omit or sub with Vegan Parm cheese)

Salt and pepper to taste

Directions:

Put all ingredients into a food processor and process until walnuts are chopped fine and rest of ingredients are well blended.  Add salt and pepper to taste.

Ricotta Pesto Topping for Veggies and Crostini

Use the recipe above, but add 2 T. plain Greek yogurt.  Stir and serve with crisp veggies and crostinis

Ricotta Pesto Eggplant “Lasagne”

Ingredients:

Recipe of Ricotta Pesto Above

2 Eggplants, peeled and sliced ¼ inch rounds

Approximately ¼ cup olive oil

Salt and Pepper

3 cups marina, your favorite brand or homemade (I whirl 28 oz can crushed tomatoes in a blender with garlic, 1/4 onion, handfull of basil, dash red wine, 1 t. oregano, 1 T. brown sugar, 1 t. salt — simmer a few minutes and call it marinara.)

½ cup grated Parmesan cheese (more if you like)

Directions

Heat oven to Broil.   Place eggplant slices in a single layer on a large cookie sheet.  Brush with olive oil,  season very lightly with salt and pepper.

Broil about 4 inches from heat, keeping a close eye on the eggplant.  As soon as it begins to turn golden in places, take the cookie sheet out of the oven, carefully turn over the eggplant with a flat spatula, brush with more olive oil and salt and pepper.  Broil this side, too,  until slightly golden and eggplant is pliable and soft.  Take out of oven, let cool a bit.

Change oven temp to 350 degrees for baking.

Grease a square pan or round pan with a little olive oil.  Place one layer of eggplant in pan. (Using 1/3 of the eggplant slices.) Top with ½ the ricotta mixture.   Top with 1 cup marinara sauce.  Layer again with eggplant, ricotta,  and marinara in the same portions.  Top with layer of eggplant and final cup of marinara.

Top with grated Parmesan cheese.   Bake for about 25 minutes until dish begins to bubble and Parm is golden brown.   Let sit for  10- 15 minutes before cutting in slices to serve.

This was printed from: We Laugh, We Cry, We Cook
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The Title: Pesto Ricotta & Eggplant”Lasagne”
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© Copyright 2012 – All Rights Reserved

Creamy Tomato Basil Soup (Vegan & Regular Version)

Posted: September 28, 2012 | Author: | Filed under: Soups, Vegan, Veggies | Tags: , , , , | 3 Comments

(Becky, the Mama.)

About a year and a half ago my daughter Rachel was in town, pregnant, and craving Tomato Basil Soup. The trick was to find a place that served a vegan version so she could indulge but still avoid dairy or meat-based broth.  I think we drove to three restaurants before we finally found the place that served the soup she had in mind.  And yes, she and her unborn child were absolutely worth it. But I determined that day to come up with a creamy vegan version of Tomato Basil Soup that we could make at home.

I, too, adore Tomato Basil Soup, especially the thick creamy version served at La Madeleine’s, a favorite French chain restaurant in the Dallas area.  Alas, it is loaded with cream and butter and thus, with calories.  The problem with trying to  make any tomato-based soup with  milk instead of cream (to cut calories), is that  the acid in the tomatoes curdles the milk yielding a yucky mess you’ll  have to sigh heavily about, just before you put it down the disposal. (Ask me how I know this.)

So I experimented with a can of coconut milk in place of cream and butter.  Perfection.  You really can’t taste the coconut flavor at all; it fades to neutral when paired with the strong tastes of the ingredients in the rest of the recipe. Even if you use the full fat can of coconut milk, this soup only about a 100 calories a cup. But you will not believe it when you taste it!  On top of being delicious and easy, it is also vegan-friendly and nutritious.  Pretty much the Perfect Recipe to keep in your Go-To Classic Recipes  file.

I threw this soup together for a friend who dropped by unexpectedly for lunch one day, and she swore it was the best soup she’d ever tasted. Could not believe I whipped it up in just a few minutes.  Plus it was ready to serve by the time our grilled cheese sandwiches came off the stovetop.

P.S.  I hurriedly planted basil in a big pot on the porch this summer and it is still yielding oodles of leaves, which I used in this recipe.   Greg spent a full day, in June, putting together three Topsy Turvy upside down tomato plants (as “Seen on TV”),  put them on a fancy planter, then hooked them up to a complicated irrigation system.  God bless him, the tomato you see in this picture is the one and ONLY tomato we’ve harvested, picked yesterday. But it sure was a pretty one.

Easy, Creamy Tomato Basil Soup (Vegan)

Yields about 10 cups of soup

Ingredients:

1 28 oz can crushed tomatoes (with basil, if you can find it)

1 c. very lightly packed fresh basil leaves (or a good generous hand full) — I sometimes use 2 T. of  jarred pesto instead of fresh basil if that is all I have on hand

¼ c. onion

2 garlic cloves

3 c. veggie broth (or chicken broth if you aren’t vegetarian and prefer this)

1 can coconut milk (Full fat version makes a creamier soup, but lite will also work. If desired, reserve a little for garnishing soup once it is in a bowl. You’ll find cans of coconut milk in the Asian section of almost all grocery stores now.)  Note: You can also make a the more traditional  soup by omitting coconut milk and add 1/2 cup of regular cream, at the very end of cooking the soup

1 ½  t. salt

1 T. sugar (or brown sugar or coconut sugar)

1 t. pepper

Directions:

Put ½ the can of crushed tomatoes into a blender or food processor. Add basil leaves, onion and garlic.  Blend until basil leaves are still individual but tiny specks of green.

Pour this mixture into a soup pot.  Add the rest of the can of tomatoes, veggie broth, coconut milk, salt, pepper and sugar.  Stir and simmer uncovered for about 10 minutes.  Check to see if it needs more salt. Serve in bowls, and garnish if desired with a “squiggle” of reserved coconut cream.

Fall into Cobbler – Pumpkin Spice Butternut Squash Cobbler

Posted: September 27, 2012 | Author: | Filed under: Desserts, Uncategorized, Vegan | Tags: , , , | 4 Comments

Butternut Squash and Pumpkin Spice Quick Bread Mix make the perfect Fall Cobbler

(Rachel, the daughter)

“What is the maximum number of years a president can hold office?”  I asked Jared while sipping my latte.

“I know it’s not eight,” I pondered out loud.

“10…that’s right. It’s ten,” flipping over the Trivial Pursuit card before giving Jared a chance to guess.

“I need questions like, ‘Who won MasterChef this season?” or ‘What is the name of the flying ferry on Sesame Street?'”

It was 7:30pm on Saturday night and we had 30 minutes to kill before needing to be home to our baby. So after our dinner date, we settled into a little coffee shop and grabbed an old box off the game shelf for a rousing round of trivia. If you count reading the question followed by the answer “playing” a trivia game.

As we left, Jared noted the two young baristas had been watching us. “I couldn’t tell if they thought we were pathetic or adorable,” he said. I can see how ending a date at 8:00pm with a trivia game might seem pathetic to someone in a different season of life. But in this new season of coming home early to rock our baby to bed and of frazzled memories that can hardly recall what day it is, let alone who was president in 1962, I happen to think these little moments are adorable.

 

I like the change of the seasons. Summer is winding down, and while it’s the “fun” time of year to let loose and live a little, I’m ready for some modest cardigans and comfortable boots again. Ready to trade in lazy days at the pool for brisk heart-healthy walks to the park, ready to bid farewall to melons and cucumbers and hello to fifty shades of pumpkin!

When I was younger, I often helped my mom make an easy peach cobbler. It was just a big can of peaches, a yellow cake mix, and a stick of butter, I think. You basically dumped it all into a cake pan and baked it. In celebration of changing seasons, I’ve made a grown-up autumn twist on that old easy summer favorite using butternut squash and pumpkin spice bread mix. It’s like the fun easy cobbler of my youth grew up and now has more depth and flavor.

A fall twist on an old summer favorite.

Pumpkin Spice Butternut Squash Cobbler

Ingredients

2 lb, ~ 6 c. butternut squash, cut into small cubes (Found mine pre-cubed at Costco)
4 T. butter (I used Earth Balance coconut spread)
2 T. sugar (I used coconut sugar)
1 package Krusteaz Pumpkin Spice Quick Bread Mix
1 c. water
1/3 c. oil

Optional toppings: Crushed gingersnaps or nuts (pecans or almonds), whipped cream or ice cream.

Directions

Preheat oven to 350 degrees. In an 8 1/2 x 11 cake pan, mix butternut squash, butter, and sugar.

My kitchen helper.

Bake squash for 15 minutes. Meanwhile combine pumpkin spice bread mix, water, and oil in a bowl.

Quality control.

Remove the butternut squash from the oven, pour the batter into the squash pan and stir to combine. Put back in oven for 30 minutes.

Remove and serve as is or top with ice cream or crushed ginger bread cookies, almonds or pecans.

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The Title: Fall into Cobbler – Pumpkin Spice Butternut Squash Cobbler
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© Copyright 2012 – All Rights Reserved

Fresh Corn & Roasted Poblano Chowder

Posted: September 24, 2012 | Author: | Filed under: Soups, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , , , , | 6 Comments

Fresh Corn & Roasted Pablano Chowder

(Becky, the Mom.)

I just spent the past several days with my daughter Rachel, her husband Jared, and 14 month old grand-baby Jackson at their home in Texas.  As I think over all the fun things Rach and I  did together: an afternoon of writing on our upcoming book, mixing and mingling with great friends and fun family in the area — my favorite memories are of a couple of simple evenings.  Both my husband Greg and Rachel’s Jared had to work late, leaving just me, Rachel and Jackson to linger and visit, play and cook.

Jackson loves the kitchen.  Here he is using a banana to sampling my recipe for pumpkin pie dip. 

I love this new-fangled baby contraption that allows him to stand up at the counter and watch us cook.  Jackson is also a huge fan of appliances.  Particularly the “turning on and turning off” of them.  He stands and claps with appreciation whenever one of us turns on anything from the vacuum cleaner to the blender or electric toothbrush.

I had to say good-bye to this sweet Dumplin’ today as we headed back toward our home in Denver.   When I turned on the blow dryer  in the hotel bathroom,  I was saddened to have to do so without Jackson’s typical standing ovation.  One can quickly grow accustomed to the applause of a diapered toddler.  I miss him with every flick of a switch,  every push of a button that proceeds the whirl of some electronic coming to life.

Rachel let me create whatever vegan meal I wanted to cook out of her well-stocked fridge full of farm fresh veggies.  I spied a few ears of fresh corn, and some peppers (poblano and hatch chilis) and immediately thought that a Corn and Roasted Poblano Pepper Chowder might be tasty. It was delicious!  Creamy without the cream,  making it a low cal option as well.  (Almond milk only has 30 calories a cup!) We added some pan-fried vegan sausages (Field Roast brand)  to our soup to make it a one bowl meal and some kale to up the color and nutrition.  This is a vegan dish I would proudly serve to omnivores.  (Big thumbs up on the Field Roast grain-based apple sage sausages.  I preferred them to meat-based sausages.)

The best part of making this dish, of course, was that I got to use the food processor to the appreciation and applause of my diapered grandbaby.

Fresh Corn & Roasted Poblano Chowder

 Ingredients:

2 large peppers, cut, seeded and broiled (skin side up) until blackened and blistered (I used one poblano and one hatch chili – use peppers of your choice.)

3 c. fresh cooked, grilled or boiled corn, cut off the cob

1 onion, chopped

2 minced garlic cloves

1 T. olive oil

1 T. Earth Balance butter

1 t. cumin

1 t. smoked paprika

1 t. Hungarian (or regular) paprika

3 cups almond milk

1 c. veggie broth

1 T. brown sugar

1 t. salt

½ t. pepper

Directions:

Cook corn and once it is cool to touch, cut kernels it off the cob (4 large ears yielded about 3 cups for me).  Rub the knife along the cob to capture any “corn milk” juices that you can as well.  Dice the roasted peppers. Melt oil and butter in large deep skillet or soup pan. Saute onions and garlic, add spices, corn and peppers. Let simmer over medium high heat until hot and fragrant, about 3 minutes.

Add almond milk and veggie broth, salt and pepper and sugar. Simmer until hot and bubbly, stirring regularly.

Carefully ladle half of the soup mixture into a food processor or blender and blend until smooth.  Pour back into pan and stir into the waiting corn-pepper-spice mixture, until just re-heated.   Check to see if it needs more salt and adjust seasonings to your liking.

Option Add about a cup of diced kale to soup after you stir the blended portion into the other half, and cook until kale is just tender.  Slice and brown sausages (we like Field Roast brand vegan sausages)  in a little olive oil. Sprinkle atop the soup to make it a heartier one bowl meal.

 Omnivore Options:  Use dairy milk to replace almond milk and chicken broth to replace veggie broth if you prefer.  Drizzle with heavy cream or sour cream or Greek yogurt,  or sprinkle with cheese and crisp bacon.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title:Fresh Corn & Roasted Poblano Soup
The URL: http://wp.me/p1UwM9-HT
© Copyright 2012 – All Rights Reserved

Buttery Tofu and Vegetables with Spicy Plum Sauce

Posted: September 20, 2012 | Author: | Filed under: Asian Dishes, Main Dishes, Sauces and Dressings, Vegan, Vegetarian, Veggies | Tags: , , , , | 2 Comments

Italian Prune Plums, just a small portion of my 3 pound Costco purchase.

I bought three pounds of fresh prunes.

I’ve never bought a single fresh prune, let alone three pounds of them.

What was I thinking?

Well, I was thinking “What a deal, three pounds of prunes for only $7!”

At Costco, among the pallets of 50-pound bags of dog food and cases of toilet paper bigger than my bathroom, three pounds of prunes and $7 purchases seem like nothing … until the cashier tells me the total sum of all my “little” purchases and I try to find room in my crisper, already filled with a 10-pound bag of organic carrots, for the case of prunes.

Technically, I think they are plums, Italian Prune Plums. They taste and look a lot like plums,  just a little more tart. Jackson and I enjoyed snacking on them fresh out of the over-stuffed crisper drawer for awhile. I put them on a pizza, with caramalized onions, vegan applewood sausage, walnuts, spinach, broccoli, and grapes. Prune pizza, who knew it would taste like a little slice of sweet and savory heaven?

One night, I chopped them up and threw them in pot on the stove while I heated up some of another impulse Costco purchase, a huge box of spring rolls. Can you see I have a problem? Anyway, the prune plums reduced into this gorgeous sweet red sauce. With a dash of spicy chili paste, it made the perfect dip for a spring roll. Though I could eat egg rolls and pizza every night, I probably shouldn’t. So, I needed a recipe that would really make a dent in my prune inventory without putting unsightly dents on my thighs. Last night, I made the prune plum sauce again and served it with buttery roasted vegetables and tofu over brown rice. All the flavors were rich and deep and the colors were so beautiful.

I’m almost out of prunes now and I’m tempted to buy three more pounds.

All the ingredients people love to hate–prunes, brusel sprouts, tofu, and cabbage–in one glorious dish that proves those haters wrong.

Buttery Tofu and Vegetables with Spicy Plum Sauce

Serves 2

Ingredients

Buttery Tofu and Veggies

  • 2 slices of tofu, lightly pressed with paper towel to absorb extra water
  • 1 c. Cabbage sliced into thin long strips
  • 1 c. Carrots, cut into thin long strips
  • 1/2 c. Onions, sliced into thin long strips
  • 1 c. Brussel sprouts, sliced in half
  • 1 T. Earth Balance or prefered butter
  • 1 T. Olive Oil
  • 1 T. Braggs Amino Acid (or Low Sodium Soy Sauce)
  • 1 t. Agave + a extra drizzle for tofu
  • 1 t. Kosher Salt
  • 1 t. Fresh Cracked Pepper
  • sprinkle of dried parsley, optional for color

Spicy Prune Plum Sauce

  • 2 c. Italian prune plums (or any variety of plums), chopped into small chunks
  • 1 t. Chinese chili paste
  • 1 t. Agave
  • 1/4 t. salt

Serve with brown rice.

Directions

Buttery Veggies and Tofu

Coat veggies and tofu with sweet and salty buttery blend.

Preheat oven to 400. (My oven has a convection roast setting that works nicely for this, but you certainly don’t need it). Spray a cookie sheet with nonstick cooking spray and spread out sliced veggies and tofu.  Mix butter, oil, Bragg’s, agave, salt and pepper, and use a pastry brush to lightly coat the veggies and tofu. Drizzle tofu with a little extra agave and a pinch of parsley for color. Cook vegetables and tofu, stirring veggies after about 10 minutes. Roast until the carrots, onions, and cabbage are soft and the Brussel sprouts are golden brown, 20-30 minutes total.

Roasting brings out the natural sweetness in these veggies. These pretty multi-colored

Buttery, flaky, and moist tofu reminded me of baked fish.

Plum Sauce

Chop up plums into small dices.

Chop plums into small dices, heat on medium heat for five minutes, stirring often. Add agave, chili paste, and salt. Continue to cook and stir for about five more minutes or until the plums turn into a beautiful red chunky sauce. Delicious with a bite of buttery flaky tofu or with fried spring rolls.

Sweet and spicy, this plum sauce was the star of the plate.

Roasted Cabbage & Sausage with Honey Balsamic Glaze

Posted: September 18, 2012 | Author: | Filed under: Chicken, Pork, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , , , | 4 Comments

Roasted Cabbage, Sausage and Honey Balsamic Glaze

(Becky, the Mama.)

Cooking or contemplating new recipes has always, for me, been the perfect Angst-Free Zone. I started copying and collecting recipes from my mother and grandmother when I was ten or eleven years old, painstakingly printing them by hand and tucking them into my $1.00 dime store metal recipe box. This activity was pure pleasure for me, an escape from summer boredom and a refuge from bad days at school.

With the election and crazy world events of late, there seems to be debates or conflict or pressure to “believe what I believe!” at every turn. The phone rings in the evenings with political calls; TV ads blare about Whose Fault Everything Is; and even Facebook, normally an Angst Free Zone for me, now feels like one of those awkward family conflicts that you happen to walk in on, and can’t wait to escape from.

So it was with a huge grin that I spied this little e-card on a friend’s Facebook page:

That’s me!  I’m just over here in my Angst-Free Kitchen Corner saying, “Hey! I made cabbage!”   Although,  I must say it was really, really great cabbage.  Sliced in thick steak-like slices and slathered with butter and seasoning.  Then served with grilled chicken-apple sausages and drizzled with a honey-balsamic reduction.

Every good hostess knows that the best way to break up an awkward family debate is to divert attention by cooking something that smells amazing, and looks so delicious that all conversation stops, as wordless lip-licking and tummy-rubbing take over.   This is one of those simple, delicious, comforting meals that could possibly bring about World Peace.   At least at your dining table.

Roasted Cabbage & Sausage with Honey Balsamic Glaze

Preheat oven to 375 degrees

Ingredients:

1 head of cabbage

2 T. olive oil

1 T. butter

4 chicken-apple sausage links (I used Johnsonville. Of course you can use any kind of sausage links you like in this recipe. Or for vegans, try Rachel’s favorite vegan sausage: Smoked Apple Sage Field Roast Sausages)

1/2 c. balsamic vinegar

1 clove garlic, minced

1 T. honey

Grill Seasoning or Salt & Pepper to taste

Directions:

Slice cabbage in 3/4 inch pieces as shown below.

Put olive oil and butter on a large baking sheet, and place  in the oven for a minute until butter melts.  Using a pastry brush, mix the oil and butter together and spread evenly on pan.  Lay the cabbage pieces on the buttered-oiled pan, leaving space between each piece. Dip pastry brush into excess oil-butter surrounding the cabbage slices,  and brush the tops of the cabbage.

Sprinkle with salt and pepper or grill seasoning, lightly.  Put in oven to roast for 15 to 20 minutes or until the bottom turns dark brown in places.  With a wide spatula, turn over, and sprinkle this side with salt and pepper or grill seasoning as well. Return to oven for another 10 to 15 minutes or until as soft as you like it.

In a small saucepan, mix the vinegar,  honey and garlic together and stir over a low flame.  Cut sausages in half, lengthwise and brush the cut sides with some of the balsamic mixture.

Put on oiled grill pan, cut side down and grill until nice dark grill marks appear and sausage is sizzling hot. Turn over and heat the other side.

In the meantime allow the balsamic mixture to continue to simmer (at medium to medium high heat) until it is reduced by half, and syrupy.

Arrange the cabbage slices with two sausage halves on plate as shown in picture. Drizzle both cabbage and sausage,  prettily,  with about a tablespoon of balsamic reduction. Serve.  (I added a little side of chunky hash browns as well in photo below.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Roasted Cabbage, Sausage with Honey Balsamic Glaze
The URL: http://wp.me/p1UwM9-Hg
© Copyright 2012 – All Rights Reserved

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