High Protein Granola Bars

Makes 8 bars

Ingredients

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

Directions

Preheat oven to 350.

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

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

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

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

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

Avocado Cucumber Sesame Salad

Posted: August 20, 2012 | Author: Becky Johnson | Filed under: Appetizers, Asian Dishes, Sides, Uncategorized, Vegan, Vegetarian, Veggies | Tags: avocado, cucumber, salad, sesame | 9 Comments

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

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

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

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

Avocado Cucumber Sesame Salad

Serves two to three

Ingredients

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

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

1 t. fresh lime juice

pinch sugar

1 T. sesame oil

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

fresh sea salt to taste

Directions:

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

Sweet n’ Savory Asian Meatballs

Posted: August 18, 2012 | Author: Becky Johnson | Filed under: Appetizers, Asian Dishes, Uncategorized | Tags: Asian meatballs, green onions, hoison, jasmine rice, meatballs, sesame seeds | 2 Comments

(Becky, the Mama.)

“Now, that’s a good meatball,” my husband said as he took a bite of these amazingly moist Asian meatballs.

Quick. Name the scene and the movie that came to my mind in that moment.

If you guessed the scene with Rosie and the meatballs from The Wedding Singer, well, you get this free recipe for meatballs in your inbox today!

And if you didn’t guess correctly, you not only get the recipe free, but here’s the dialogue from the movie that left me smiling.

Adam Sandler is teaching a darling little old lady singing lessons, so she can sing to her husband on their 50^th wedding anniversary. As he turns to leave after the lessons Rosie says, “But your payment!” And Adam Sandler’s character Robbie says, “My payment. Can I get it to go?”

Rosie calls from the kitchen, emerging with a sauce pan. “You’re such a sweet boy…letting an old woman pay you with meatballs.”

Robbie dismisses her protest. “They taste so good, it’s like I’m ripping you off.”

“I don’t have any clean Tupperware.”

“All right, definitely next time.”

“Don’t be silly. Now hold out your hands.”

He obeys and she plops a giant messy meatball in each of his hands and encourages him to taste one on the spot. He sweetly obliges, in spite of the awkwardness and takes a bite, then looks up at her and smiles. “That’s a good meatball.”

Let me tell you, the recipe for these meatballs are so good you’ll have people begging to eat them out of their hands!

They are made from ground turkey, so it is a surprise how moist and savory they taste. The sauce is just to die for: thick and rich, sticky with hoison sauce balanced by the tang of lime and vinegar and chopped green onions. Serve over rice with assorted chopped veggies and you’ve got a one bowl wonder.

Unless, that is you prefer to skip the fork and bowls, and eat them with your hands, Wedding Singer style.

Sweet n’ Savory Asian Meatballs

Serves 4
Preheat over to 400 degrees.

Ingredients for Meatballs:

1 lb to 1.25 lb ground turkey

3 peeled cloves garlic

1/4 red onion

1/2 t. salt

1 t. pepper

1 T. sesame oil

1 T. olive oil

1 egg

1 1/2 pieces soft fresh bread, torn into small pieces

1 inch square, fresh peeled ginger

Directions for Meatballs:
Put all ingredients into food processor and process the above into a thick meatloaf like mixture. Add more oil or a little water if needed to keep the processor moving. Roll and pat this mixture into 1 1/2 inch meatballs. Mixture will be a little sticky so you may want to grease your hands with a little olive oil, to help the process. (They don’t have to be perfectly round either… ) Don’t worry, the meatballs firm up beautifully, but also stay moist, when cooked. )

Bake uncovered 400 degrees in an oblong Pyrex pan that has been sprinkled with olive oil, turning periodically, and baking until the meatballs are golden on the outside and cooked on the inside about 20 minutes. If they are cooked through but not browned, run them under the broiler to get the outsides nice and brown and crispy!

Ingredients for Sauce:

2/3 c. bottled hoison sauce

1/4 white or rice vinegar

1 grated garlic clove

1 t. grated fresh ginger

1 T. soy sauce

Juice from 1/2 fresh lime

1 T. sesame seeds

2 T. chopped green onion

Directions for Sauce and Putting it All Together:
Put first 5 ingredients into a big sauce pan, and simmer for about a minute, until good and hot. Add juice from lime and then, gently put cooked meatballs in sauce and cover them all with sauce, heating until the meatballs are nice and hot.

Sprinkle with sesame seeds and chopped green onion. .Serve over rice (jasmine is our favorite) with any steamed or sautéed vegetables that you like. (May also garnish with chopped peanuts and cilantro and additional lime or hot sauce, if you like.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sweet n Savory Asian Meatballs
The URL: http://wp.me/p1UwM9-D3
© Copyright 2012 – All Rights Reserved

Powerhouse Chocolate Pudding Pie

Posted: August 15, 2012 | Author: Rachel Randolph | Filed under: Breakfast Foods, Uncategorized, Vegan, Vegetarian | Tags: baby friendly desserts, cashew crust, chia seeds, chocolate chia pudding, cocoa powder, gluten-free, guiltless desserts, healthy desserts, healthy snacks for toddlers, no bake, vegan | 10 Comments

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

(Rachel, the daughter)

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

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

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

Chia Seeds

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

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

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

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

Powerhouse Chocolate Pudding Pie

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

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

Pudding

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

Crust:

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

Optional Toppings

Sliced Bananas
Toasted coconut
Toasted almonds
Whipped coconut cream

Kitchen Gadgets

Blender
Food processor

Pudding Ingredients

Directions

Pudding

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

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

Crust

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

My favorite crust for no-bake desserts.

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

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

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

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

Chili Lime Southern-Style Catfish

Posted: August 13, 2012 | Author: Becky Johnson | Filed under: Fish, Gluten Free, Seafood/Shrimp, Uncategorized | Tags: catfish, chili lime, chili lime catfish, cornmeal, fried catfish, pan-fried catfish, pan-seared catfish., Tajin spice | 1 Comment

Chili Lime Southern Style Catfish

(Becky, the Mama)

As the story in our family goes, one day my father took my little brother David and my little sister Rachel out to the bank of a lake to cast a line and do a little fishing. If you’ve ever taken children out fishing, you know you do very little ACTUAL fishing. It’s mostly about putting on lost bait and untangling lines. David was probably about eight at the time, and Rachel about age five. To this day, my sister is an “observer” and “information gatherer.” If you saw Friday’s post you know my sister also grew up to write humor, but where I tell stories (often about the messes I seem to get in with uncanny regularity), Rachel is more Seinfield-like, finding humor in everyday quirky observations.

Anyway, she keenly observed my brother cast line after line with a ball of catfish bait attached to the hook. We called this horrid, sticky black concoction, “stink bait,” and to this day I don’t think I’ve smelled anything worse in my life, including my teenage sons’ gym socks. Apparently, however, catfish adore it. My father and brother would each cast their lines, and when they reeled them in, it would come back empty — the bait gone, but no fish — over and over and over again. Rachel took all this in, and about the fifth time the bait disappeared she shook her head slowly back and forth, and dryly concluded, “I know a catfish who’s gonna be sick.” To this day we chuckle knowing she assumed one fish and one fish only consuming all that bait. From then on when anyone in our family declared they were eating too much and feeling “stuffed,” someone would pipe up with, “I know a catfish who’s gonna be sick.”

If, however, you are lucky enough to be better at catching catfish than feeding them, then…boy, do I have a recipe for you! And if you don’t have access to a pond or lake, no worries. It is easy to find good fresh farm-fed catfish in larger supermarkets and most of it has never been frozen. This easy recipe turns out a fish that is crunchy, slightly spicy with a great lime tang on the outside, moist and flakey on the inside. This is a slight twist on a southern favorite that is wonderful with a side of coleslaw and some oven-broiled sliced potatoes. (Recipe for these potatoes coming up this week!)

NOTE: Rachel and I are staring at the final months before a book deadline, and in order to have time to write it, we’re going to begin posting this food blog three days a week instead of five. Typically this will be Monday, Wed, and Saturday.

CONGRATULATIONS to Erin MacPherson AND Megan DiMaria! Both of you will be receiving a free copy of my sister’s new book, The Well-Lived Laugh. Thanks so much for participating on Friday.

Chili Lime Southern-Style Catfish (with Oven Baked Potato Rounds)

Chili Lime Southern-Style Catfish

Ingredients:

4 medium sized catfish fillets

1 c. cornmeal

1 t. grill seasoning (or 1/2 t. salt 1/4 t. pepper and 1/4 t. garlic powder)

1 t. Tajins chili-lime spice (If you don’t have this, substitute 1/2 t. ground red pepper and zest of one lime)

Tajin chili lime spice — usually near Mexican food aisle of grocery. You can also order it from Amazon. Delicious, too, on fresh mangos and pineapples.

1 fresh lime, cut in half

sea salt

1/2 cup healthy oil — I like a combination of coconut and olive oil (to equal about 1/4 inch in your pan of choice)

Directions:

Heat oil in iron skillet until it is sizzling hot, on medium high. Gently rinse fish fillets with fresh water and pat dry. Squeeze a little fresh lime juice over all the fillets, both sides. Then sprinkle both sides of fillets with some good sea salt. Pour cornmeal on a plate or shallow wide bowl and mix in the grill seasoning and chili lime spice. Place fillets, one at a time, in cornmeal mixture pressing the fish into it until it is lightly coated all over.

Using tongs, lay each fillet into the sizzling oil. Let cook until the bottom is golden brown and crisp, then turn over and cook the other side. Don’t crowd the pan too much, cook in batches.

When done, remove to a paper towel and let any of the extra oil drain off. Test a bite to see if it needs more seasoning and if so sprinkle with additional Tejon or sea salt while it is still hot. Serve with tarter sauce or fresh lemon or lime, or cocktail sauce.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Chili Lime Southern-Style Catfish
The URL: http://wp.me/p1UwM9-Ck
© Copyright 2012 – All Rights Reserved

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

Posted: August 10, 2012 | Author: Becky Johnson | Filed under: Appetizers, Desserts, Giveaways, Jams, Sauces and Dressings, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: carrot cake, carrot cake chutney, carrot jam, carrots, cracker toppings, cream cheese, dips, pineapple, raisins, spreads | 9 Comments

Carrot Cake Chutney served on atop crackers and whipped cream cheese

(Becky, The Mama)

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

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

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

KINDLE EDITION JUST $2.99 TODAY ONLY

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

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

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

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

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

Carrot Cake Chutney

Makes about 1 1/4 cups

Ingredients

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

1/3 cup well drained crushed pineapple

1/3 cup agave nectar

1 T. brown sugar

Pinch salt

½ t. vanilla

2 t. cinnamon

3 T. raisins

2 T. white vinegar

Directions:

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

Processed carrots to a tiny dice

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

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

Coconut Cashew Almond Butter

Posted: August 9, 2012 | Author: Rachel Randolph | Filed under: Breakfast Foods, Gluten Free, Snacks, Vegan, Vegetarian | Tags: almond butter, almond cashew coconut butter, cashew butter recipe, coconut sugar, homemade nut butter | 1 Comment

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

(Rachel, the daughter)

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

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

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

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

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

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

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

Coconut Cashew Almond Butter

Makes ~ 1 cup

Ingredients

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

Directions

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

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

Fiesta Tortilla “Flower” Pie

Posted: August 8, 2012 | Author: Becky Johnson | Filed under: Beef, Mexican Dishes, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: avocados, beans, cheese, Fiesta, mexican casserole, Mexican Food, Mexican Pie, Mexican Tortilla Pie, Sour cream, tomatoes, tortilla, Tortilla Pie | 6 Comments

Becky’s Fiesta Flower Pie

(Becky, the Mama.)

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

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

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

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

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

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

Fiesta Tortilla Flower Pie

Serves 6

Preheat Oven to 350 degrees

Ingredients

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

Beef-Bean Filling:

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

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

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

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

Directions:

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

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

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

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

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

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

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

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

Tri-Colored Pasta Salad

Posted: August 7, 2012 | Author: Rachel Randolph | Filed under: Pasta, Uncategorized, Vegan, Vegetarian | Tags: antique toy party them, blue and yellow boy birthday, gourmet salad bar, healthy party menu, matthew 18, tri-colored pasta salad, vegan kids party, whole-foods plant-based child's party | 1 Comment

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

Rachel, the daughter

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

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

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

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

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

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

not because of the organic salad bar…

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

or the fruit and pasta salads…

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

or the special order vegan cake…

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

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

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

or the presents…

or the color-coordinating family outfits…

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

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

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

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

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

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

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

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

Tri-Colored Pasta Salad

Ingredients

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

Directions

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

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

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

Vodka Sauce with Chicken, Italian Salami and Artichokes

Posted: August 6, 2012 | Author: Becky Johnson | Filed under: Beef, Chicken, Main Dishes, Pasta, Uncategorized, Vegan Options | Tags: artichokes, chicken, Italian salami, pasta, sundried tomatoes, Vegan Pastas, vodka sauce | Leave a comment

Vodka Sauce with Chicken, Italian Salami and Artichokes

One of my friends, Shirley, who knows me well, posted this picture on her facebook page and said it reminded her of one special person, and wondered if that person might recognize herself. I saw it and immediately claimed it.

If you saw our first post on this blog, you know that I’m famous for burning food. I am a good cook, but I just get distracted easily. So the smoke alarm, for many years, was often our dinner bell. One day my eldest son Zach walked into the kitchen as it was billowing with smoke pouring out of the oven. “Mmm mmmm mmm,” he said, “Smells like mom’s home cooking!”

When my second born, Zeke, was about five-years old, I made him a perfectly browned piece of toast. He took it, walked to the trash can and started automatically scraping it with a knife. “Zeke, Honey,” I said, “You don’t have to scrape it today. I didn’t burn it this time!” He looked at me, his eyes wide, and said, “Oh, I thought we always have to whittle our toast.”

Once when my youngest son Gabe was about twelve, he was home from school, feeling sick. I decided to make him some breakfast and put a pan of bacon on the burner to cook. Then I promptly forgot about it and went to take a nice long bubble bath. If it were not for Gabe’s quick action with baking soda and a pan lid, my kitchen could have easily gone up in flames.

Having heard these stories, and seen enough of my absent-mindedness up close, my husband Greg now hovers near when I cook, constantly asking if I remembered to turn off the stove and oven, ready to spring into action at the slightest smell of smoke. My children would agree that I needed, “Someone to Watch Over Me.” Especially in the kitchen. With Greg on the job, they all rest easier.

Today’s recipe is one that I created last week, and I am pleased to report that no kitchen cabinets were burned and no innocent food was scorched in the creation of this dish.

This easy vodka pasta sauce turned out creamy and delicious with lots of flavor layers going on, from the thin salty pieces of Italian salami to the nice bite of the tomatoes and artichokes, to the smoothness of the melted cheese. I learned to make a simple pasta sauce from a New York-Italian friend of mine: it was just lots of fresh grated garlic, a few chopped fresh tomatoes, and about ½ cup of creamy cheese, like a brie or soft Buffalo mozzarella or even cream or goat cheese (or a combination). You simply melt it all together over low heat, and pour over pasta. This sauce springs from that basic idea, but I’ve fancied it up a bit.

Vodka Sauce with Chicken, Italian Salami and Artichokes

Serves 4

Ingredients:

¼ c. thin Italian style salami diced (any hard salami can be substituted)

1/2 c chopped artichoke hearts (mine were canned in water)

¼ c chopped sun-dried tomatoes

1/2 c. soft white cheese (brie, fresh mozzerela, cream cheese or goat cheese — or a combination)

3 cloves garlic, minced

¼ – 1/2 c. vodka (according to your taste)

1 c. crushed tomatoes or 1 c. fresh tomatoes whirled in blender until as chunky as you’d like in your sauce

1 t. dried oregano or Italian seasoning

1 cup chopped or shredded cooked or roasted chicken

Fresh basil and grated Parmesan cheese for garnish

Pasta of your choice, cooked al dente (save some of the pasta water to add to the sauce) to serve four people

Directions:

While the pasta is cooking (according to package directions), chop the salami and render out the fat in a skillet until it has crisped a little.

Add the rest of the ingredients (except for the chicken, basil and Parmesan) and stir over medium heat until the cheese melts.

Sauce ingredients tossed in pan ready to be stirred and heated

Add pasta water until it is the sauce is at desired thickness. Finally, add chicken and stir until heated through. Serve over pasta, and garnish with Parmesan cheese and ribbons of fresh basil.

Vegetarian Option: Substitute roasted chick peas for meat and add 1 t. smoked paprika

Vegan Option: Sub roasted chick peas for meat, add 1 t. smoked paprika and sub vegan cream cheese like Tofutti for cheeses

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