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/
Chocolate Coconut Almond Cake (Vegan-Friendly)
Posted: May 11, 2012 Filed under: Desserts, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: almond, cake, chocolate, coconut, Depression Cake, German Chocolate Vegan Cake, vegan cakes, Wacky Cake 3 Comments
Moist and rich Chocolate Coconut Almond Cake
When my little sister (also named Rachel — my daughter is her namesake) was about eight years old, she went along with my mother to visit a little girl from church who was in the hospital. (The child had been very ill, but was on the mend and would have a full recovery.) Apparently the child looked painfully thin to my sister, because Rachel took one look at her then announced to my mother and all standing around the sick bed, “They just need to give that girl some CAKE!”
From that day forward, whenever anyone announced they were feeling poorly, someone in my family would inevitably advise, “All you need is some CAKE!”
I can see why my little sister thought cake would cure anything that ailed a body. My mother was a champion cake-baker back in the 70’s before she had to get serious about cutting out sugar for her health. Most Saturdays would find her frosting a homemade coconut or Italian Creme or carrot cake. We kids would salivate around the kitchen counter in anticipation. We would eat the cake in small slivers, because our theory was that three thin slices had less calories than one thick slice.
One of the cakes Mother made frequently was called Wacky Cake (some call it Depression Cake) because the ingredients were always on hand (it does not have any milk, butter or eggs) and you simply stir it up in a bowl (no mixer). You don’t even have to grease the pan. My brother always requested this cake for his birthday with a simple vanilla icing.
My husband had out-patient surgery this morning, and after I made him a healthy vegetable stew, I remembered my sister’s advice and decided give him some cake! In searching for vegan-friendly desserts for Mother’s Day this weekend, I remembered Mom’s old stand-by, Wacky Cake. My favorite cake is German Chocolate so I created a vegan-friendly coconut-“butter”-almond frosting for this cake, but used chopped almonds instead, to give it a bit more crunch. Success!! Though I cannot claim that this cake is healthy, it is delicious, and it is vegan. I couldn’t resist eating a piece of it while still warm, moist and falling apart. Heavenly. If you have vegans in your family, or anyone who cannot eat dairy or eggs, this is a wonderful recipe for a special occasion, and both the cake and the frosting are super easy.
Warm Chocolate Coconut Almond Cake (Vegan)
Vegan Chocolate Coconut Almond Cake
1 1/3 cups flour
1/2 teaspoon salt
1 cup packed brown sugar
1 cup water
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
1 teaspoon baking soda
1 teaspoon vinegar
1/2 teaspoon vanilla
1/3 c. chopped almonds (I used food processor)
Preheat oven to 350 degrees F.
Mix flour, sugar, and cocoa powder and baking soda with a wire whisk. All the rest of the ingredients and whisk again. Pour in an ungreased 9 by 11 inch pan. Spread evenly. Sprinkle with chopped almonds. (The almonds on top will naturally “toast” and give the cake a delightful extra layer of crunch under the frosting.)
Bake 35 to 40 minutes, until wooden pick comes out clean. While cake is baking, make frosting below. While cake is warm prick all over with a fork and pour frosting over all.
Coconut Almond Icing
1/2 cup organic coconut milk (If the coconut milk has separated in the can, use mostly the cream that rises to the top of the can.)
1/3 c. Earth Balance butter
1/2 cup organic sugar
3/4 cup shredded coconut (sweetened or unsweetened)
1/2 c. chopped almonds
Mix all of the above, except coconut and almonds, together in a saucepan. Bring to boil and while stirring, boil for a full minute. Take off heat. Add coconut and almonds. Pour over cake and spread evenly. Serve warm, room temp or cold! It is delicious anyway you slice and serve it.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Chocolate Coconut Almond Cake (Vegan Friendly)
The URL: http://wp.me/p1UwM9-hJ
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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…
White Bean Guacamole Dip
Posted: May 8, 2012 Filed under: Appetizers, Mexican Dishes, Sides, Vegan | Tags: avocados, guacamole, healthy appetizers, high protein guacamole, low fat guacamole, rice crackers, vegan appetizer, white bean guacamole, white beans 8 Comments
Lower fat, higher protein, and less expensive guacamole that tastes just as good (if not better) than the original.
On Thursday, Jackson and I flew out to Denver to spend the weekend at my mom and Greg’s house. A typical trip to mom’s is never short on activity and this weekend was no exception. In our quick four day visit, we drove to the mountains for a barbeque at my brother and his wife’s new place, went to a nephew’s t-ball game, and hosted a girls night/baby shower for a sweet friend (due any day)! I love packing in as much as I can into a trip. It’s the packing and traveling part that I don’t love so much, especially with this little guy in my suitcase…literally.
Packing is exhausting!
As my mom mentioned in her post yesterday, Jackson is the busiest little baby you ever did see, into everything and always on the go. So sitting with him on my lap for the 3 1/2 hour plane ride home just about wore me out. Trying to keep him off the floor and out of my seatmates’ laps was like trying to hang onto a block of jello wiggling through my fingertips and bouncing out of my hands.
Getting there and back is no easy task, but we make it all worth while by fitting in as much as we can while we are there. That’s how I feel about cooking sometimes too. If I’m going to go to the trouble of messing up my kitchen, I want to get as much out of it as possible. I double a recipe and freeze half or splurge on the best ingredients for maximum taste, or sneak in some extra nutrition when I can.
Guacamole is a pretty healthy snack, it’s full of good fats and fiber, but it doesn’t have any protein and those good fats are still fats, so moderation is key. You have to be like super human to only eat a moderate amount of guacamole though, right? So I like to add a secret ingredient to my guac…white beans. You don’t even know they are in there, but per bite, they increase the protein and lower the fat and calories. Seriously, you have to try this. If you are going to make guacamole, you might as well get as much of a nutritional punch out of it as you can. Also, try replacing the chips with rice crackers to health it up even more.
White Bean Guacamole Dip
Serves up to 8 small servings
Ingredients
1 15oz can of white beans (Great Northern, Cannellini, or Navy), drained with 1 T. liquid reserved
2 ripe avocados, halved and pitted
1 jalapeno or serrano pepper, seeded and chopped
1 1/2 T. lime juice
1 t. salt
1/2 t. pepper
1 t. garlic powder
1 c. cilantro (if you like it)
Directions
In a food processor, blend beans and 1 T. reserved liquid until beans are pureed. Scoop the avocado flesh and chopped peppers into the food processor and pulse a few times. Add the lime juice, salt, pepper, garlic powder, and cilantro. Pulse until the desired consistency (I like a little bit of texture and a few chunks of avocado in mine.)
Serve with crackers or chips. I really like these Brown Rice & Flax crackers from Wal-Mart even better than chips with this dip. They’re not only much lower in fat, but they hold up better to the thick dip and I just think they taste delicious.
Just 2.5 grams of fat in 16 crackers, compared to 6.5 grams in tortilla chips.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: White Bean Guacamole
The URL: https://welaughwecrywecook.com/2012/05/08/white-bean-guacamole-dip
Pecan Mushroom Stuffed Zucchini
Posted: May 7, 2012 Filed under: Sides, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: mushrooms, stuffed zucchini, tomatoes, veggies, zucchini 1 Comment
Becky’s Pecan Mushroom Stuffed Zucchini
My daughter Rachel, the gorgeous vegan who co-writes this blog with me, just flew home to Texas today after four fabulous and fun-filled days visiting us here in Colorado. Because I only get to see my newest grandson every two to three months, I’m always shocked by how big he is. But in my wildest imagination, I did not expect 9 month old Jackson to hit the floor and immediately start moving my furniture around. Seriously, Rachel says he spends a portion of every day pushing and rearranging her furniture. Either he is a miniature Popeye-in-the-Making (he does love his spinach!), or a budding interior decorator.
Jackson at Work
“Hi Nonny. I think this chair just works better here, in the middle of the floor, don’t you?”
Whatever the case, Rachel and Jackson could be the poster mom & baby for an ad campaign for Eating Your Vegies.
Rach & Jackson relaxing in our backyard this weekend
She is not only beautiful, but I marveled at her strength as well. I was stunned with admiration as I watched her toss a diaper bag weighing as much as a baby elephant over one shoulder, while she balanced Jackson (no lightweight!) on the other hip, as if they were bags of popcorn.
For their farewell vegan lunch today, I made one of my favorite vegie dishes, Mushroom-Pecan Stuffed Zucchini. I invented this recipe a couple of months ago, and it quickly became one of my favorite staple vegetable dishes. I’m really enjoying being an EOD (Every Other Day) vegetarian, feel my tummy is lighter and flatter and clothes a bit looser. This may be my favorite meatless meal. It’s a good comfort food while I’m missing the pitter-pat of my daughter’s feet and the scoot-scoot-scoot sound of my grandson moving the furniture across the wood floor.
Pecan Mushroom Stuffed Zucchini
Pecan Mushroom Stuffed Zucchini
Serves 4 -6
Ingredients
1/4 cup olive oil
1/4 cup butter (or Earth Balance for vegans)
4 zucchini squashes, cut in half lengthwise, then the middle cut out like a canoe, then diced (see pic below, I just cut a “v” shape to hollow it out quickly.)
8 ounces of mushrooms, any kind, diced (to yield 1 1/2 to 2 cups)
2 cloves garlic, minced
2 pieces soft whole wheat bread made into crumbs (I use food processor)
1/2 cup pecans, broken or chopped (walnuts are also great)
1/2 c. Parmesan cheese, divided (vegans sub with vegan cheese or omit)
3/4 t. salt
1/2 t. pepper
8 cherry or grape tomatoes, sliced for garnish
fresh basil or oregano (enough for garnish)
Directions
Heat oven to 375 degrees.
Put hollowed out zucchini “boats” in a heat-proof rectangle pan, lightly salt & pepper, and microwave for 6 minutes. In the meantime, heat oil and butter together in a skillet, and add the chopped zucchini and mushrooms and garlic.
I scooped out zucchini by simply cutting a “v” shaped piece out of the center.
Chopped zucchini (the scooped out middle portions) and mushrooms, ready for skillet
Stir and cover, cooking over medium heat for about 5 minutes, so that juices accumulate and don’t evaporate. When vegies are soft and translucent and “juicy,” toss in bread crumbs, 1/4 c. Parm cheese, pecans, 3/4 t. salt and 1/2 t. pepper. Stir. Turn off heat. Stuffing should be moist. (If dry, add a little more butter, oil and/or water.) Fill the “nuked” zucchini with stuffing, decorate with sliced tomatoes, cover pan with foil and bake for 15 minutes. Remove from oven and sprinkle with remaining 1/4 c. Parm, and put back in under broiler, watching carefully until Parmesan starts to melt and tomatoes start to brown just a little. Garnish with fresh basil or oregano leaves.
Delicious served alone as a vegetarian meal or as a side dish for any occasion.
Variation: Try adding cooked crumbled sausage for omnivores in your family to make a complete meal-in-one.
Pecan Mushroom Stuffed Zucchini
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The site URL: http://welaughwecrywecook.com
The Title: Pecan Mushroom Stuffed Zucchini
The URL: http://wp.me/p1UwM9-gj
Peachy Balsamic Chicken
Posted: May 4, 2012 Filed under: Chicken, Main Dishes, Uncategorized, Vegan Options | Tags: apricot, balsamic vinegar, chicken 3 Comments
My daughter Rachel posted a story about her “nesting instinct” gone wild in the kitchen this week. I am now close to menopause but my husband would swear that I have the strongest nesting instinct of any woman who has ever lived. And the most quirky one. The thing is, my nesting instinct is to make a literal ‘pack rat’s nest’ out of our bed.
Every night Greg climbs into bed and hands me various and sundry items he finds on and under the bedspread. Last night it was a camera. (Before you get the wrong idea: I was posting pics of food on my blog.) There is always the standard computer, books, paper and pen, eye glasses, but other items that have made their way into our bed-nest include, but are not limited to: earrings, scissors, credit cards, clocks, various food stuffs, Legos, lost keys and checks. Greg actually loves to find things: looking for lost golf balls and coins makes him happy. I am sure he was a champion Easter Egg hunter as a little boy. So he rather gets a kick out of what unusual items he finds each night, nestled among the sheets and blankets.
Last night I was in the bathtub when I heard Greg shout, with a Eureka!-like tone in his voice: “I just found your running shoe under the covers a the bottom of the bed!”
When I happened upon this recipe, a variation of one that Rachael Ray made on her show, I was almost as thrilled as Greg was to find my missing shoe in the bed. It’s definitely a “Eureka!” dish. Very few ingredients, very little time, very inexpensive and the sauce is so scrumptious, you’ll want to eat it with a spoon. I made this twice for two different groups of girlfriends, serving it alongside risotto and a a crisp salad. They lapped it up! Another of my best “go-to” recipes, this one yields lots of praise and requests for the recipe, for so little effort on the cook’s part.
Peachy-Balsamic Glazed Chicken
Becky’s Peachy Balsamic Chicken
Serves 3-4
Ingredients
2 T. olive oil
6-7 boneless chicken thighs
grill or steak seasoning (or your favorite seasoned salt)
1/2 c. chicken or vegie broth
1/4 c. aged balsamic vinegar
1/3 c. peach preserves or jam (or try orange marmalade, cherry or apricot jam/ preserves if you prefer)
1 T. grainy mustard (or hot Chinese mustard)
1/3 c. chopped green onions for garnish
Lightly season both sides of chicken pieces with your favorite seasoned salt. In a hot large skillet with about 2 T. olive oil, saute and brown boneless chicken pieces on high heat until both sides are golden brown and chicken is cooked through. (You may want to turn down heat and cook with a lid on top if the chicken doesn’t get done in the middle, after the searing.) Remove pieces at this stage on to a platter and cover to keep warm.
In same skillet, pour in chicken broth, balsamic vinegar and peach preserves and mustard, stirring to loosen all the good bits from the bottom of the pan. Bring to a boil, then turn heat down to medium high. When the sauce is reduced and syrupy, add chicken pieces in, coating both sides as you lay them in the sauce. Simmer until the sauce thickened a bit more and chicken is hot. Garnish with chopped green onions. (Apologies — no green onions on hand, so none in this picture. But they are truly wonderful, so add them if you’ve got them!)
Vegan Variations: This glaze, above, is fabulous drizzled over a dish of roasted butternut squash and walnuts or sauteed tofu. Just sub vegetable broth for the chicken broth.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Peachy Balsamic Chicken
The URL: https://welaughwecrywecook.com/2012/05/04/apricot-balsamic-glazed-chicken
Crunchy Asian Cucumber & Tomatoes
Posted: May 3, 2012 Filed under: Salads, Sides, Uncategorized, Vegan, Vegan Options, Veggies | Tags: asian salads, cucumbers, Oriental Salad, salad, summer salads, tomatoes 1 Comment
Becky’s Crunchy Asian Cucumbers and Tomatoes
My husband Greg and I often travel together for business and fun; and this often yields a good bit of comic material. On a recent trip home, we were hauling around enough luggage to outfit the entire cast of Glee for a week, plus golf clubs. (“Learning to pack light,” is on my To Do List.) As is often the case, when we are in a hurry trying to catch a plane, Greg exits the elevator with his suitcase and golf clubs, unaware that I am scrambling to get my suitcases turned around and facing the right direction — when the door closes and takes me to some strange floor, not of my choosing. I always get tickled when this happens. Greg is patient, but doesn’t see as much humor in it as I do.
Last summer he was about to walk off the elevator in Arizona, and in some uncanny feat of timing, both of his lens popped out of his only pair of glasses and one lens rolled, then disappeared down a small crack near the elevator door. Greg stood looking stunned, his eyes wide through his lens-less spectacles. I found this hysterical, could hardly stand up straight I was laughing so hard — but Greg… not so much. (He did however smile when he found a maintenance guy who was able to help him retrieve the lost lens from the basement.)
Last week we were on a plane together, but had to sit in separate seats. Upon descent, a rogue lap top computer went zipping down the aisle. The limber and alert flight attendent expertly caught it right before it hit the cockpit door. Guess who’s lap top it was? The look on Greg’s face as his wife’s computer went whizzing by his seat, then looked over at me, was priceless.
Traveling is not only great for gathering funny material, but it affords me the opportunity to try new foods in new cities that I often try to duplicate at home. On a trip to California, we went out for sushi, and the restaurant served the tastiest crunchy cucumbers as appetizers before the meal. They were small cukes, but sliced thick, peel left on, which gave them a great crunch. This is my version of those yummy Asian cucumbers, with the addition of red tomatoes. It would also be fabulous with thinly sliced red onions if you are a fan of onions. (I am, but alas, Greg is not.)
It makes a nice alternative to green salads, especially for picnics or potlocks.
Becky’s Crunchy Asian Cucumbers and Tomatoes
Ingredients:
I got the small cucumbers at Sprouts, but have also seen them at Whole Foods and Sam’s Club. There’s only a small amount of sesame oil, but it really packs a punch of flavor.
4 small cucumbers sliced thick, peel on
2 Roma tomatoes, cut in chunky slices
1 T. fresh dill or 1 t. dried dill
1/4 c. rice or other light vinegar
1 t. sesame oil
1 T. water
1 T. sugar
1 t. salt
1/2 t. pepper
1 T. sesame seeds, toasted
Directions:
Place chopped cucumbers and tomatoes in a bowl. Mix the rest of the ingredients in another small bowl and whisk. Pour dressing over cukes and tomatoes Let set for about 30 minutes in the fridge before serving. Keeps well in a Tupperware-like container for at least one more day.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Crunchy Asian Cucumber and Tomatoes
The URL: https://welaughwecrywecook.com/2012/05/03/crispy-oriental-cucumber-tomato-salad
No Bake Apricot Bars
Posted: May 2, 2012 Filed under: Breakfast Foods, Desserts, Vegan | Tags: apricots, breakfast, cashew apricot bars, cashews, dessert, freezer-friendly desserts, healthy desserts, no bake apricot bars, no bake date bars, vegan, vegan desserts, vegetarian 9 Comments
Some women nest when they are pregnant by obsessively organizing the nursery until every onesie is folded just so and all the outfits are color coordinated and sorted by size, some scrub the house obsessively. I did a little of those, but mostly I cooked. And when I say I cooked, I mean I cooked!
In the two weeks before Jackson arrived, I completely filled my freezer with everything from chili and cornbread, to pot pie, to muffins, to waffles, to cookies and hummus. I started with an empty freezer and when my nesting was over, I literally had to remove the ice basket to fit everything in.
One of the recipes I made, 5 Ingredient No Bake Date Bars, from the blog “Oh She Glows,” barely made it to my due date. My family and I could not keep out of them. They are like crack, but healthy crack. In fact, they could probably cure drug addiction.
Angela at Oh She Glows is a genius when it comes to making healthy vegan treats. I can’t wait for her cookbook to come out. These bars have no added sugar, only five ingredients and don’t even require turning on the oven. My favorite thing about them is that they are best eaten straight out of the freezer. When Jackson arrived and I was a new nursing mother, I would suddenly be ravenous, and could hardly think straight until I had food in me again. These were the perfect fuel for my sudden hunger attacks, high in protein and fiber, they were filling and healthy, but felt indulgent.
I’ve made different versions of the bars countless times now, but yesterday I tried a new combination that really rivaled it’s original counterpart. Instead of dates and almonds, I used dried apricots and toasted cashews. Wow! I don’t know which one I like more. I took them to the leader meeting for my MOPS (Mother’s of Preschoolers) group last night and several requested the recipe. So as promised, here you go ladies!
The sweet tangy pureed apricots sandwiched between layers of rich salty cashews hits three of the five taste bud senses and also combines creamy, chewy, and crunchy textures. It’s satisfying on every level.
5 Ingredient No-Bake Apricot Cashew Bars
Inspired by OhSheGlow’s 5 Ingredient No Bake Vegan Date Squares
Ingredients
Crust:
- 1.5 cups whole cashews (toasted, roasted, honey roasted – whatever you have)
- 1.5 cups regular oats (for Gluten-free, use GF oats)
- 1/2 tsp kosher salt (omit if cashews are salted)
- 10-15 dried apricots (~ 1/2 a cup), roughly chopped
- 1/4 cup coconut oil, melted
Filling:
- 25-35 dried apricots roughly chopped (~2 cups)
- 1/2 – 1 cup water
Directions:
1. Spray a muffin tin (my preference) or 8×8 pan with non-stick cooking spray. In a food processor, process cashews, salt, and oats until a fine crumble forms. Add apricots and process until crumbly again. Add coconut oil and process until sticky. Remove from processor, set aside 3/4 cup of the mixture for later, press remaining into cupcake molds or pan to form a crust. For muffin tins I use a tablespoon and put a heaping tablespoons into each mold, then use the back of the tablespoon to press down and smooth out the layer.
2. Process the apricots and 1/2 cup water in the food processor (I’ve found a smaller work bowl works better than a large one if you have a full sized food processor–in fact I just used my mini one for this step) until a paste forms, stopping to scrape down the sides and adding a little more water as needed (don’t exceed 1 cup). Scoop out the apricot mixture into the pan or evenly into the muffin tins and gently spread out to cover the crust.
3. Sprinkle on the reserved crust and gently press down into the apricot mixture, just so it sticks. Freeze for at least an hour or until firm. Cut squares or pop out of muffin molds and wrap individually with saran wrap. Store in freezer. Enjoy straight from the freezer or slightly thawed as a delicious, guilt-free treat!
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: No Bake Apricot Bars
The URL: https://welaughwecrywecook.com/2012/05/02/no-bake-apricot-bars
Creamy Yellow Pepper Soup
Posted: May 1, 2012 Filed under: Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: cream, sweet potato, yellow pepper, yellow pepper soup 7 Comments
Becky's Creamy Yellow Pepper Soup
Last week I spent the waning hours of sunshine lingering at the condo pool where we spent our vacation in Orlando. As I read my book, luxuriating in the peaceful surroundings, I suddenly heard a child’s terrified scream from the shallow end of the pool. En masse, all the adults stood to see what happened, ready to spring into action.
What we saw was a pink swimsuit, a flurry of dark braids, and what appeared to be a flock of feathers, going at each other. A pair of ducks had apparently chosen this pool for their evening dip, nearly landing on the little girl’s head. Before long, the wide-eyed child went from screams of fright to peals of laughter as the two ducks (I’m assuming Donald and Daffy?) quacked and paddled around their new friend.
Life is like that, full of surprises.
This recipe for yellow pepper soup was one of life’s small surprises for me. My friend of many years, Maxine Bland, served it for lunch on her pretty back porch on a beautiful day in Merritt Island, Florida. I can’t say I was thrilled when she announced we were having Yellow Pepper Soup, as this was years ago, and I’d never tasted or seen a yellow pepper! However, I took one sip, and was transported. The delightful, soothing combination of subtle flavors left me craving more, and Maxine was gracious enough to share her recipe. I modified it just slightly.
(As an aside, I wrote a chapter about Maxine and her mother-in-law, Bernie Bland, who is co-founder of Teen Missions, in my book, Real Magnolias. Two women whose faith and perseverance I deeply admire.)
It is fun to serve this soup and watch the expressions from guests. They always ask for seconds, and then, for the recipe. Even people who don’t like peppers (like my husband) love it. It is smooth and slightly sweet (thanks to the addition of a sweet potato and bit of maple syrup), mingled with the crisp fresh taste of yellow peppers. When you swirl in a tablespoon of rich heavy cream, it adds a buttery richness and makes a beautiful presentation.
Becky's Creamy Yellow Pepper Soup
Becky’s Creamy Yellow Pepper Soup
Serves 6 to 8
Ingredients
4 Yellow Peppers, medium sized, seeded, rough chopped and sautéed until just tender. (You can also roast them for a bit more flavor, peeling off the charred skin before seeding and chopping.)
1 cooked (baked, boiled or nuked) sweet potato, peeled and rough-chopped
3 c. organic vegetable broth (you can use chicken broth as well, but in this recipe, I really prefer vegie broth)
1/2 onion, rough chopped
1 clove garlic, peeled
1 T. maple syrup (or brown sugar)
1/4 t. fresh grated nutmeg
3/4 t. salt
1/4 t. pepper
Cream, 6 Tablespoons (1 T for each of 6 bowls) (Non-dairy, unsweetened creamer for vegans)
Directions
Into a blender, toss all the ingredients except salt & pepper, nutmeg and cream. Blend until as smooth as you can get it and cook over medium heat, stirring often, about 10 to 15 minutes until any raw onion and garlic taste is gone, and it is heated through. Add salt and pepper and nutmeg checking for seasonings, adjusting to your liking. Serve in bowls, swirling 1 T. heavy cream into each bowl, gently, using the tip of a spoon just before serving.
Becky's Creamy Yellow Pepper Soup
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Creamy Yellow Pepper Soup
The URL: https://welaughwecrywecook.com/2012/05/01/947/
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 