Shauna Niequist, Nigella Lawson, and Me: Some personal thoughts on food, curves & the book, Bread & Wine

(Becky, the Mama.)

In a departure from our regular food-with-recipes-post, today I’m writing about my favorite chapter from a delightful new book, Bread & Wine, by Shuana Niequist.  She describes the collection of essays as a “love letter to life around the table, with recipes.”

bread and wine

The whole book is fabulous, but Shauna wrote a particularly vulnerable chapter that immediately resonated with me, and one I imagine will touch many other readers.

Last week I penned this paragraph: “All my favorite people are people who have resigned from the race for signifance. Who have made peace with their regrets and their flaws, who gave up on perfection and embraced their humanity, who treat children and elderly with focused attention and patience, who leave a trail of laughter behind them and sincere, warm-hearted welcomes and hugs as you greet them. Who invite you put your feet up and relax and breathe free. The sort who offer benevolent acceptance, without pretense or competition.”

Then I read Niequist’s chapter titled, “hungry,” from Bread & Wine, and  hastened to add a couple more lines to my thoughts above. “My favorite people are unashamedly hungry.  They embrace, rather than stuff or deny, their God-given appetites.”

Shauna brilliantly describes a classic struggle for so many of us who are rounder than we want to be, or than our culture wants us to be.   As a youth she began to associate natural hunger with shame, as thin people around her always seemed to “demur about food and hunger.”

Then she met Sarah, a friend who simply… ate what she wanted when she was hungry, without a trace of angst. “Sarah loved to eat and believed it was her right and a pleasure. She didn’t overeat or undereat, cry or hide food.  She just ate, for sustenance and enjoyment, both, and I was fascinated.”  Still it took Shauna many more years to speak the words, “I’m hungry,” without shame.

Part of the reason it took the author so long to make peace with true hunger is that she thought someday the competing issues of hunger and body image would simply…go away. That one day she’d win the battle and weight would no longer be an issue. “What I know now after all these years,” she writes, “is that there are some things you don’t get over, some things you just make friends with at a certain point, because they’ve been following you around like a stray dog for years.”

Shauna looks back over her life and realizes the fullness and beauty of it – she’s danced with her husband, kissed her babies cheeks, laughed with friends until she cried.  Not being a size 6 never prevented her from these life-giving moments. The extra pounds never stopped her from all God’s good gifts, but the shame attached to it too often stole some measure of joy. “And so these days my heart and mind are focused less on the pounds and more on what it means to live without shame,” she writes.

Shauna confesses to read cookbooks, authored by the curvaceous home chef Nigella Lawson, like novels, before bedtime. “She’s not at all daunted or afraid of her appetite,” Niequist notes with admiration.

I’m a huge fan of Nigella as well – her cooking show, her books and her new role as judge on the show, The Taste.  I’m loving that there are more real women with real bodies in the spotlight these days, like Nigella, like Shauna.  Women with a little flesh on their backsides, a little wiggle in their walk, who echo back to the days when the bodies God actually gave us were the bodies men wanted.   And in truth, if women turn off the TV and close the magazines, and spend some time talking to actual men, they will find as I have, that most men are still  drawn to women with natural curves, in a wide variety of shapes and sizes. Women like Nigella who unashamedly enjoy cooking and eating, who are comfortable with their curves, have a sense of a humor, flirt with subtlety (the slightly raised eyebrow, a slow sly smile) convey,  “Yes, I’m a woman who enjoys and delights in all the sensual appetites, thank you very much.  Now would you be so kind as to pass the cream?”   Simply irresistible.

I tell my young unmarried friends, “A man who demands you be model thin, is a man who has no clue how to really love a woman. You do not want him. Trust me. These kinds of men are no fun to live with, make love to, or grow old with.”

Of course there is balance in everything.  At age 53, I’ve assented that I’ll have to prioritize exercise to keep my brain functioning, my energy up, and my body healthy, if not svelte.

When I cook at home, I make food that is nourishing, colorful, and delicious – using lots of fruits and vegetables.  I’m mostly vegetarian now and love it. I do not deny myself meat or a fabulous treat when I really want it.  (Tonight I took myself out to a “working dinner,” alone, and indulged in a creamy butternut bisque, a dish of fried avocado with crème frieche and pico de gallo.   Ordered a rich banana brulee for dessert.  Savored every bite with a goblet of fabulous red wine.)

Do I long to drop a size or two?  Yes, I’d like that very much. Perhaps it will happen.

Perhaps it will not.

At my age, I know what I’m willing to do, and also what I’m not willing to do anymore.  I am finished stepping on scales. (Clothes tell the tale well enough.)  I will not count calories.  No diets.  I do try to adhere to Michael Pollan’s simple advice, most days: “Eat real food. Not too much. Mostly plants.”   In fact, I stare in wonder at the colorful fruits and vegetables in a dizzying array of sizes and shapes at a Farmer’s Market, the way some gaze at an artist’s painting.  Can’t wait to get them home and into a dish of my own creation. I will walk to the park with my grandson  and I enjoy the elliptical as long as I can read while I work-out. I might venture into a Zumba class someday.  I’ll not be taking a spin class, hot yoga, or power lifting.

I love food. I also try hard to love my own flawed but womanly body, my sweet life and the people in it.  My family and my friends seem to love me back, just as I am. My husband  treats me as though I am the most beautiful woman in the world, though I am only 5 ft. 2, and decidedly not-thin.   People say that when I walk into a room, they can’t help notice Greg’s loving gaze in my direction.  It is true, my man only has eyes for me.  To me, this feels like a fresh miracle, day after day, year after year.

Most days, thankfully, that is gloriously, enough.  (Though I will still sometimes sink into depression if I see an unflattering photo of myself. I’m working on that.)

In the last paragraphs of the chapter, Shauna writes, “I think about the sizzle of oil in a pan and the smell of rosemary released with a knife cut. And it could be that’s the way God made me the moment I was born, and it could be that’s the way God made me along the way as I’ve given up years of secrecy, denial, and embarrassment. It doesn’t matter at this point. What matters is that one of the ways we grow up is by declaring what we love.”

And one thing she loves with passion is cooking, serving and enjoying good food. Shauna’s book is indeed a love story to food, to the table, to friends and family gathered around it.  And to the God who created it all.  It is also about coming to love herself, her body,  just as she is, and relaxing into the peace this brings.

Bread & Wine is a welcome treat of a book to savor, like good chocolate, fine wine and dear friends. With a message every woman I know needs to hear.

Shauna Niequst. www.shaunaniequist.com

(You can visit Shauna Niequist’s blog at  http://www.shaunaniequist.com.  Her book is available online and in bookstores, releasing this coming week. Please tell her I sent you!)


Quinoa Mango Black Bean Burrito

quinoa burritos 004

(Becky, the Mama.)

Okay.  I have an honest confession.  If there were a support group for it, I should have joined.  Here it is:  I’m afraid of quinoa.  Not of eating it, mind you.  I actually love it and I know it is a vegetarian’s friends, full of all good things.  One cup of the nutty, fluffy tasty grain provides over 8 grams of protein, 5 grams of fiber, along with goodies like magnesium, zinc, iron, potassium and all for around 220 calories

My first encounter with quinoa was all positive: my daughter-in-law Julie took me to an adorable coffee shop called The Red Cup in Mukilteo, Washington, overlooking the water.  The kind of cafe with bright funky colors alongside soothing bohemian baristas in Birkenstocks and granny skirts.

red cup 1

They serve an organic warm, tasty burrito stuffed with quinoa and cheese that comes with tangy fresh mango salsa.   I’ve often thought how much I’d like to try recreating one of those burritos, but I found my mind braking at this thought: “Oh, no, I’ll have to learn how to make quinoa.”

Finally, I told my daughter-the-vegan that I have a quinoa-making phobia.  Her response? “Mom, you are going to laugh at yourself when you find out how ridiculously easy it is.  Just use your $10.00 cheap-o rice maker and pretend it is rice.”

So today I faced down my fears. I marched to my rice maker, poured a cup of quinoa and 1 ¼ cups of water into the bowl, turned it on, then walked away slowly.  When I returned, hesitantly, 15 minutes later… a miracle had occurred.  The tiny little beads had burst and turned nutty and fluffy and … awesome.

The rest was easy and familiar: I grilled a tortilla, sprinkled a little cheese around, then layered quinoa, black beans, salsa, mango,cilantro and chopped green onions.  Rolled that baby up, cut it in half at a diagonal. and dipped it in a bit more salsa mixed with diced mango.

I was immediately transported to that café in Seattle.

Just give me some Birkenstocks and a granny skirt and call me the “Quinoa Queen.”

quinoa burritos 006

Quinoa Mango Black Bean Burrito

Serves 1

1 medium to large Tortilla (white or wheat, I prefer Tortilla Land brand)

1/4 -1/3 cup grated cheese, depending on preference
1/3 cup cooked quinoa, warmed (click for Rachel’s simple directions)
2 T. black beans, warmed
1/4 c. diced mango, divided
Sprig cilantro, rough chopped (optional)
1 green onion chopped 
1/4 cup salsa

Grill tortilla on both sides until brown in spots, hot and pliable. (Use a bit of olive oil if needed to keep from sticking.)
Layer cheese, quinoa, black beans, 2 T. magno, cilantro and onion.

quinoa burritos 002

Tuck in two sides and then roll up into a burrito. Cut on the diagonal, in half. Mix salsa with remaining mango and serve alongside the burrito.

quinoa burritos 005

quinoa burritos 006

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title:Quinoa Mango Black Bean Burrito
The URL:http://wp.me/p1UwM9-Wb
This was printed from: We Laugh, We Cry, We Cook


Potatoes Rancheros (Vegan Huevos Rancheros)

Potatoes Rancheros

About a month before I switched to a plant-based diet, I perfected the fried egg. I wasn’t much of a cook back then, so this was a big accomplishment and it quickly became my go-to breakfast. When we gave up eggs,  I must admit, I was a little bummed that I only had a month to enjoy my perfected egg-frying skills. I’m over it now and I’ve learned some great ways to substitute eggs in my cooking: tofu scramble breakfast tacos and flax eggs and chia eggs for baking, but the fried egg seemed impossible to duplicate, until I got this idea to use a fried potato as the fluffy egg white and avocado as the creamy yolk. A “green egg” if you will.

For those transitioning to a vegan diet and facing those early egg cravings or for those just looking for something different than the traditional egg breakfast, this potato and avocado “fried egg” is delicious. It’s really hard to go wrong with fried anything, right?  I could see using this green egg for a vegan eggs Benedict too, stacked on an English muffin with a creamy vegan hollandaise.

Potatoes

Try them! Try them! You will see. These green eggs are so easy. You can eat them in a box. You can eat them with a fox. You can make them for a friend, maybe during a relaxing weekend. You will like green eggs. You’ll see. Especially with tortillas, beans and ranchero sauce. Spicy!

Potatoes Rancheros, a vegan twist on juevos rancheros. The creamy avocado and soft french fry-like potato rounds give the texture of a fried egg.

The creamy avocado “yolk” and soft fluffy potato round “whites” give the texture of a fried egg.

Potatoes Rancheros

(A Vegan Version of Huevos Rancheros)

Makes 4 servings

Ingredients

Ranchero Sauce
1/2 medium-sized onion,diced
1 garlic clove, diced or minced
3 small sweet peppers, red, yellow, or orange (or 1/2 red, orange, or yellow bell pepper), diced
~ 1 tablespoon Olive oil
1 15-ounce can fire roasted diced tomatoes
1/2 cup green chili peppers (or 4-ounce can)
~1/2 teaspoon salt, to taste
~1/2 teaspoon chipotle powder, to taste (can also blend in 1/4 of a chipotle pepper in adobo sauce)

1 russet potato sliced thin (about a 1/4 inch thick–you want about 12 rounds or 3 per serving)
Oil to coat pan
Salt & pepper
4 Tortillas (smaller taco sized ones, not the big burrito ones)

1 Avocado, cut into 1/4 inch thick rounds
Refried pinto beans (I actually used leftover cajun red beans, cooked down and smashed)
Cilantro or chopped green onions (optional garnish)

Directions
In a deep-sided skillet or medium sauce pan, saute onion, peppers, and garlic with a drizzle of olive oil and a pinch of salt on medium heat until soft. Add the tomatoes and green chilis and simmer for about 10 minutes. Transfer to blender (or use immersion blender) and blend until combined into a thick sauce, blend in salt and chipotle powder to taste. Transfer back to skillet and keep warm.

Before blending the ranchero sauce. Look at all that flavor and color!

Before blending the ranchero sauce. Look at all that flavor and color!

In a separate skillet (iron skillet works well for this), heat a thin layer of olive oil on medium heat (about a 1/8 inch thick).* Add a single layer of potato rounds and pan fry for 2-3 minutes per side until golden on the outside and soft in the middle (think texture of a french fry.) Transfer potatoes to a paper towel-lined plate and sprinkle with salt & pepper. Repeat, adding oil to pan as needed, until all the rounds are fried.

Golden on the outside, soft on the inside.

Golden on the outside, soft on the inside.

In the same pan used to fry potatoes, drain off excess oil and warm tortillas.

Working quickly to keep food from getting cold, put each tortilla on a plate, smear tortillas with refried beans, down the middle stagger stacks of a potato round topped with an avocado round. Top with warm ranchero sauce and optional garnish of cilantro and/or green onions. Serve immediately. Eat with a fork or pick up and eat it like a taco.

*For a lighter version, toss potatoes in a light coating of olive oil and salt & pepper, line them on a baking sheet sprayed with non-stick spray and cook under the broiler for about five minutes on each side or until cooked through (like these Blistery Balsamic Potato Chips).

* Make it kid-friendly: (leave off the sauce or make a milder version without the chili peppers or chipotle powder)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Potatoes Rancheros (Vegan Huevos Rancheros)
The URL: http://wp.me/p1UwM9-Vz
This was printed from: We Laugh, We Cry, We Cook


Kale “Popcorn” (or Leprechaun Food)

kale 009

(Becky the Mama)

As Kermit the Frog would say, “It’s not easy being green.” Only around here, the saying goes, “It is not easy to get my family to eat green things.” If, God forbid, a stray piece of “green stuff” – from chopped basil to green onions or kale – should land on my husband’s plate, he looks at me as though I’ve betrayed him…. with malice and forethought.

Thankfully children are more easily tricked… er… uh… persuaded. I told my grandson George that, together, we were going to make Green Popcorn. He was all in, as he loves to participate in any kind of “cooking with Nonny.” I had him tear the leaves off a bunch of kale into bite-sized pieces, then we rinsed them lightly and I let him spin the salad spinner, which one of his favorite kitchen tools. We then tossed the leaves in a bowl of olive oil and melted butter (butter helps give it the popcorn-taste) spread them on cookie sheets, sprinklee them with just a tiny bit of sea salt and baked until they were light as a feather. In fact, kale will almost fly off the cookie sheet after baking.

For extra fun I put them in popcorn bags, and sure enough, George LOVED them and asked for more. He ate almost a whole bunch of kale in one sitting. With this success behind me, I went after my husband in Sam-I-Am style. “You know that a lie I cannot tell, you will SO love green popcorn kale… “ He was willing to sample them and before he knew it he’d eaten the whole bowl.

“What do you think?”

“It really does taste like popcorn. I could eat this as a snack now and again quite happily.”

Eureka! Dr. Furhman, author of many books and PBS health guru, lists kale as the #1 food to help boost immunity and fight cancer.  It’s got more iron than beef, lots of Vitamin C and K, is high in fiber and full of antioxidants.  I’m posting this blog on St. Patty’s day, so you could tell you children that you are going to make some Leprechaun treats! Hey, whatever it takes to get your family to eat their greens and come back to report that they were “magically delicious”.
kale 011
P.S.  As long as we are nourishing our body with green things,  here’s another lovely green thing you can acquire to nourish your heart, mind and soul! 

 

update nourished
Kale “Popcorn” (or “Leprechaun Food”)

1 bunch fresh kale, leaves torn off of stem into chip-sized pieces
1 T. olive oil
1 t. butter, melted
Sea Salt

Preheat Oven to 350 Degrees
Rinse the torn up kale leaves then dry them very well in a salad spinner or blotting them on with clean tea towel. Toss them with clean hands in a bowl with the olive oil and butter. Spread the leaves out on a big flat cookie sheet, so they are just barely touching. Use two cookie sheets if needed.

kale 003

Sprinkle VERY LIGHTLY with sea salt. (Just a pinch for the whole pan. Because the kale shrinks up it is easy to over-salt them.) Bake about 8 -10 minutes. Stay near the oven and check them often. When they are light as a feather and starting to brown and get crispy, remove them and let them cool to the touch. We like them still warm and fragrant, served in popcorn bowls or bags as a snack. They also make nice crispy toppings for soups or pasta dishes.

kale 006

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Kale “Popcorn”
The URL:http://wp.me/p1UwM9-VL


Roasted Brussels Sprouts & Sweet Potatoes in Maple-Mustard-Balsamic Glaze

brussels sprouts 017

(Becky, the Mama.)

So what do you call someone who makes vegetables the “Star of the Show,”  and doesn’t eat meat — but also doesn’t get nervous if a ham hock touches her pinto beans,or shrink back when a spoonful of beef gravy is ladled over her mashed potatoes, and sometimes considers “bacon” to be in a food group all its own?

I thought I might be alone in the sea of food-preference categories until, that is, I stumbled on the term “flexitarian.”

If this is a new term to you, as it was to me,  here’s the basic  scoop:  A flexitarian diet is one that is plant-based with the occasional inclusion of meat products.[In 2003, the American Dialect Society voted flexitarian as the year’s most useful word and defined it as “a vegetarian who occasionally eats meat” in 2012, the term was listed for the first time in the mainstream Merriam Webster’s Collegiate Dictionary.

I still enjoy cooking for the meat-eaters in my family, so I will continue to post recipes now and again that include beef, chicken or seafood and fish.  However, my Daughter The Beautiful Healthy Vegan, has apparently influenced my food preferences over the year we’ve been writing this blog and our book together.   It all began when I noticed that after experimenting with eating “Rachel’s way” when I visited her or she came to our home,  my stomach would feel so nice and flat, even after eating a good-sized plate full of delicious food.

I made the decision to  go  95% vegetarian for a month, after having been served two really horrible, dry, meat-based meals while on vacation.  The thought of meat, at that time, began to nauseate me and it was freeing to just do away with it altogether.  Turns out this was the easiest dietary change I’ve ever made.   I found I was actually relieved to have an excuse to double up on the veggies and by-pass meat (or have just a bite or two if it really looks and sounds good).

One benefit of being a vegetarian is that you start to look at veggies in a whole new way.  Since they will make up the bulk of your meal, you really want them to taste incredible, to come out of their former dull side-kick status and tap-dance into their own spotlight.

This dish, made of roasted Brussels Sprouts, sweet potatoes and almonds, then drizzled with a butter, maple, mustard and balsamic glaze,  will steal the show away from just about any hunk of cow or chicken..   You could serve it as is, or over some pasta, gnocchi, brown rice or quinoa.   The almonds can be left whole for extra crunch or chopped or slivered.. your preference.  Toasted walnuts are be delicious. It is also yummy and a bit more filling  with some  sliced and browned Field Roast apple sage sausage (my favorite vegan meat substitute).  To easily  extend it to the meat eaters in your home,  add a little crumbled brown Italian turkey sausage.

Most people are convinced by the growing research about cancer and heart-disease prevention, that they should eat more plant-based foods.   What Rachel and I will try to do is make this “good-for-your-health edict”  sound less like a punishment and more like a privilege by continuing to  offer easy, mouth-watering recipes that you will be excited about making, serving, and eating!  Just look at these veggies showing off as they take center stage:

brussels sprouts 015

Roasted Brussels Sprouts & Sweet Potatoes in Maple Mustard Balsamic Glaze

1 – 2 T. olive oil

1 lb fresh Brussels Sprouts, stems trimmed and cut in half

1 large sweet potato, peeled and cute in bite-size cubes

3 cloves fresh garlic, peeled

1/2 t. sea salt  and 1/2 t. pepper

5 T. maple syrup

1 T. brown or Dijon mustard

1 T. butter

2 t. balsamic or red wine vinegar

1/3 cup almonds, toasted  (May use whole almonds, chopped or sliced.  May also substitute walnuts.)

Preheat oven to 400 degrees.  Squiggle olive oil over large baking pan or cookie sheet.  Lay Brussels sprouts and sweet potato on the pain, along with garlic cloves. Toss all of this gently in the oil with your two clean hands, coating all sides of veggies.  Sprinkle with salt and pepper.  Let roast for 20-30 minutes, turning once during the middle of cooking, until the veggies are starting to turn brown in places, and caramelize.

brussels sprouts 011

Mash the roasted garlic with a fork and then gently toss it with the roasted veggies in a heat-proof serving bowl.

In a small saucepan, heat syrup, mustard and butter together and let boil and simmer until thickened a bit, like a glaze.  Remove from heat and stir in vinegar. Pour over veggies and gently stir.  Add more salt and pepper if needed, to taste.  Garnish with toasted almonds.

brussels sprouts 018

brussels sprouts 015

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Roasted Brussels Sprouts & Sweet Potatoes in Maple Mustard Balsamic Glaze
The URL: http://wp.me/p1UwM9-Vl


Solitude, Self-Care & Tortellini Soup (Welcome Author & Guest Blogger Lucille Zimmerman)

IMG_0021

(Becky) I’m thrilled to share our blog today with new author, compassionate therapist, and dear friend, Lucille Zimmerman. We’re celebrating the fresh release of her new book on self-care for women titled Renewed: Finding Your Inner Happy in an Overwhelmed World.

Book Lu

I was thrilled to endorse it and wrote: “This is a book that I want to give to every woman I know. It contains wisdom I wish I had at twenty, and reminders I still need at mid-life, to regularly refill my own well. Lucille shows that in order to have something to give to those we love, we have to replenish our physical, spiritual and emotional energy. With wonderful personal stories and a therapist’s keen insight, Renewed, is a like a cup of cold water to women who are parched for permission to take care of themselves.”

Seriously, you gotta get this book.  Even better, pamper yourself futher and  read it while you sip her comforting recipe for Tortellini Soup with Italian Sausage.

Below are some personal words, a short excerpt on self-care and Lucille’s soup recipe. One of the reasons she loves it is because it allows her to chop veggies, a calming and centering activity for her. Enjoy!

Guest Blogger Lucille Zimmerman, Author of Renewed

Guest Blogger Lucille Zimmerman, Author of Renewed

(Lucille)

I’ve noticed I’m the most stressed when I can’t focus on one thing. Right now I’m trying to finish up the grades on the counseling course I taught, I have a series of blog posts that need written, a daughter who is planning a wedding but is prohibited from driving until medical tests prove she’s not having seizures, and I’m launching my first book. Needless to say, the multitasking is causing me stress. I am in need of solitude.

Here is a little excerpt from my book, Renewed, on the topic of solitude:
 

So what do people gain from spending time in solitude? One researcher said the mere presence of other people obliges us to coordinate our actions. Right now I am alone. Snow is falling silently outside and the only sound I hear comes from water trickling in my office fountain. Right now I can do whatever I want. I can slurp my split pea soup while taking intermittent bites of a chocolate bar. I can sit on my chair with one leg tucked under in unladylike fashion. I can take a break to let the dog out, and I can sing badly while doing all of the above. I’m still wearing my workout clothes from yoga, my bangs are hanging in my face, and I don’t have on a stitch of makeup. These little freedoms are not to be underestimated.

Humans may be social beings, but solitude has been shown to have great societal value. It is like the rests in a line of music, giving information, nuance, and structure to the melody. Without it, our lives are a cacophony, a never-ending noise that wears us down. Solitude is essential for our spiritual experience – it is where we hear the still, small voice. Jesus was our model, showing us how to balance being with people and being alone. ‘Very early in the morning, while it was still dark, Jesus got up, left the house and went off to a solitary place, where he prayed’ (Mark 1:35), and ‘Jesus often withdrew to lonely places and prayed’ (Luke 5:16). In these verses we see Jesus becoming known as a great healer and teacher, but he still took time to rest and pray.

So in spite of my to-do list, I put everything aside and took a walk in the sunshine. Then I made a tortellini soup. If anything brings my calm and focus back its sunshine, exercise, solitude and chopping fresh, colorful and fragrant vegetables. 

(Excerpted & Adapted from Renewed, by Lucille Zimmerman, Abingdon Press. Lucille’s info and blog is at http://www.lucillezimmerman.com)

IMG_0013 (2)

IMG_0020

Tortellini Soup with Italian Sausage: shared by Lucille Zimmerman


1 lb sweet Italian or turkey sausage
1 cup onion
2 garlic cloves, diced
5 cups beef broth
1 cup water
2 cans diced tomatoes, drained
1 cup carrots, thinly sliced
2 celery ribs, thinly sliced
½ T. basil leaves
½ t. dried thyme
1 (8 oz) cup tomato sauce
1 ½ cups zucchini, sliced
1 (8 ox) fresh tortellini pasta
3 T. fresh parsley (use less if dried)
Parmesan cheese

IMG_0014 (2)

In a 5-quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 T of drippings. Sauté onion and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, celery, basil, oregano, thyme, tomato sauce, and sausage. Bring to a boil. Reduce heat and simmer uncovered 30 minutes. Stir in zucchini and parsley. Simmer 30 minus. Add tortellini last 10 mins. Sprinkle with Parmesan cheese.

IMG_0021


Crispy Eggplant Marsala (Vegan)

Crispy Eggplant Marsala

Crispy Eggplant Marsala

Rachel (the daughter)

Once upon a time, there was a girl who didn’t like mushrooms. She took much care to avoid them until one day, her restaurant manager made her taste Chicken Marsala. She tasted the chicken with the sauce and pushed the mushrooms to the side. The sauce was heavenly. On her lunch break, she craved that yummy rich sweet sauce, so she ordered the Chicken Marsala without the mushrooms. She was sad. The sauce was not the same. Maybe, she thought, I do like the taste of mushrooms but not mushrooms themselves. The next day, she ordered it again and ate around the mushrooms. The sauce was delightful once again. It seems mushrooms added a depth of flavor she loved. She often rewarded herself at the end of a long waitressing shift with her new favorite dish. As time went on, she got brave and occasionally tried a little bite of mushroom with the chicken. Maybe, she thought, I do like mushrooms … but only in this dish.

DSC_0602

Years later, the girl gave up meat and found that mushrooms were actually delicious in many dishes if you know how to cook them. Now that she loved mushrooms, she was sad that she missed out on the best part of chicken marsala for so long. So she decided to make a vegan ‘chicken’ marsala using crispy eggplant. It was everything she hoped it would be and more. And she was very happy.

A vegan twist on the dish that first made me swoon for mushrooms.

A vegan twist on the dish that first made me swoon for mushrooms.

Eggplant Marsala

Serves 4

Ingredients

16 oz whole wheat spaghetti or choice of pasta, cooked

Crispy Eggplant

1 small Eggplant (peeled and sliced into 12 quarter inch thick slices)
1 cup flour
1 cup unsweetened nondairy milk
2 cups Panko bread crumbs seasoned with 1 teaspoon Italian Seasoing, 1/2 teaspoon dried parsley, and a little salt & pepper)

Marsala Sauce

1/2 medium sized yellow onion, diced
4 garlic cloves, minced or diced
16 oz mushrooms (any variety), sliced thin
2 tablespoons Earth Balance (vegan margarine)
2 tablespoons olive oil
1-2 tablespoon flour
1 1/2 cups Marsala Wine
1 1/2 cups veggie broth
salt & pepper to taste
parsley for garnish

Most of the ingredients. I modified a few things as I went though, like leaving out the milk and adding flour.

Most of the ingredients. I modified a few things as I went though, like leaving out the milk.

Directions

Place eggplant in colander or between paper towels and sprinkle it with salt. Let sit for at least 30 minutes to remove moisture. Pat dry with clean paper towels when done.

Salt the eggplant and let rest between paper towels or in a colander to remove excess moisture before frying. Makes it crispier!

Salt the eggplant and let rest between paper towels or in a colander to remove excess moisture before frying. Makes it crispier!

Heat a large skillet (preferably heavy stainless steel or iron) on medium high heat. Add Earth Balance and olive oil and let it heat up. Add mushrooms and cook until they’ve browned and shrunk quite a bit in size. Stir in onions and garlic, reduce heat if needed so garlic doesn’t burn, saute for 2-3 minutes until soft. Pour in 1/2 cup of wine and scrape up all the brown bits on the bottom of the pan. Stir in one tablespoon of flour and slowly add the rest of the wine and veggie broth. Cover and bring to boil. Reduce to simmer, remove lid and simmer until liquid is reduced to about half. If it’s not thick enough, stir in a little more flour and keep cooking down. Season to taste with salt & fresh cracked pepper. Stir in pasta noodles and cover to keep warm.

The sauce should be thick enough to cling to the noodles.

The sauce should be thick enough to cling to the noodles.

In another skillet, heat a thin layer of olive oil (or your choice of oil) on medium heat. Set up an assembly line with shallow bowls of flour, milk, and seasoned panko bread crumbs.  Dip eggplant slices in milk, then flour, then milk again, then bread crumbs. Put in single layer in the oil and cook for about 2 minutes on each side, until crispy and golden brown. Remove slices to a paper towel lined plate. Repeat in batches until all eggplant is cooked.

Dredging station.

Dredging station.

Serve the marsala pasta topped with crispy eggplant and sprinkled with parsley. Or serve the eggplant to the side of the pasta if you want to keep it crispy longer.

Toddler Approved.

Toddler Approved

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Crispy Eggplant Marsala (Vegan)
The URL: http://wp.me/p1UwM9-Uk
This was printed from: We Laugh, We Cry, We Cook


Green Chili Huevos Rancheros (with Perfect Poached Eggs)

huevos rancheros, choc veggie bread 017

“I thought eggs were going to be greasy and slimy, but it tastes like cheese sauce. Yum.” Julie Powell, “Julie and Julia”

(Becky, the Mama.)

The short list of foods my husband Greg can cook are: hamburger patties,  grilled cheese sandwiches and pancakes.  So it may come as a surprise to you, as it did to me, that Greg is the one who taught me to poach a perfect egg.   His mother taught him as boy, and he taught me as a newlywed,  and I have to say that when I cooked one correctly: whites firm, yolk thick but still with plenty of liquid gold, it was something of a revelation.

I’ve never been a fan of eggs.  And I have no clue why poaching an egg in boiling  water,  rather than scrambling, boiling or frying  (without benefit of bacon fat or butter!) transforms the lowly egg into something exquisite, but it does.  To Julie Powell it tasted like cheese sauce; to me, with a tiny sprinkle of sea salt, a poached egg tastes like melted butter.

Last week I had a little left-over homemade green pork chili, along with some left-over homemade refried beans, and decided to make Huevos Rancheros.  It was so good, hitting all the right flavor notes,  I proceeded to have it every day for breakfast and lunch for the next three days. There was just something comforting and delicious about the combination of the flavors of warm corn, earthy beans and tangy green chilis topped with one perfect, buttery poached egg.  Where had this dish been all my life?  And why had I not made it before?

huevos rancheros, choc veggie bread 010

Green Chili Huevos Rancheros 

Serves 1 or 2, depending on how hungry you are!

Ingredients:

2 large eggs

2 t. vinegar

Sea salt & pepper

Water – to fill about 2 inches depth in a small skillet

2 corn tortillas

½ cup refried beans, warmed

½ cup  *pork green chili, warmed. Or if you prefer, any kind of salsa you like

Optional: garnish with slice of fresh jalepano

Directions:

Fill a small skillet 2/3 full with hot water.  Add 2 t. white vinegar.   Bring to boil.  Carefully crack at egg into a small heat-proof bowl.  Slip it carefully into the boiling water.  Repeat with other egg.

huevos rancheros, choc veggie bread 003

Some of the white will float away, like foamy clouds. That’s okay.  You can capture them later with a slotted spoon and eat them or ignore then and toss them away with the “bath water.” Cook about a minute, but this is not an exact time.  (I like to cover the pan with a lid for a few seconds to insure a film forms over the yolks.)

huevos rancheros, choc veggie bread 005

When you see the whites are firm and yolk is still soft and gooey,  remove carefully with a slotted spoon and let drain on a couple of folded paper towels. Sprinkle them with a little sea salt and pepper while still hot.

Wrap corn tortillas in a damp paper towel and microwave about 15 seconds until they are hot and soft.  Immediately put them on a plate and put ¼ cup warm refried beans on each tortilla and spread just to edges. Next, carefully set a poached egg on top. Finally ladle all with ½ cup of warm green pork chili or salsa. Garnish with slice of fresh jalepano if desired.

huevos rancheros, choc veggie bread 006

huevos rancheros, choc veggie bread 017

*You can find green chili of all varieties in the Hispanic food aisle of most grocery stores.  I made my own quick green pork chili by blending 1 cup  chicken broth with ¼ cup mild canned green chilis and 1 clove garlic in a blender.  Then I mixed 1 1/2 T. flour with 1 T. olive oil and 2 t. butter until it made a smooth paste in a hot skillet.  Then I slowly added the contents of the blender plus another cup chicken broth and ¼ cup more green chilis – whisking all the while until it was a desired thickness. (You can add more broth if needed. It should be the consistency of a good stew broth.)  Finally I added about 2/3 cup of cubed leftover pork loin, a pinch of sugar (to balance tang of green chilis), then seasoned with salt and pepper to taste.  You can use veggie or miso broth and omit the pork and make this a filling and delicious vegetarian meal.


Double Chocolate Veggie Nut Bread (Zucchini, Carrots & Applesauce)

  • huevos rancheros, choc veggie bread 033(Becky, the Mama.)

Yes, you can have your moist, dark, chocolate cake-bread, and enjoy your health, too!

This recipe began stewing in my mind when my sister-in-law Gail came to visit.  Every morning, without fail, she has the same breakfast: a chocolate chip chocolate muffin and a Starbuck’s frappucinno.  I am not a big fan of breakfast foods, in general, but those double chocolate muffins …. oh man, they looked and smelled and tasted soooo good!

Since Gail’s muffin’ lovin’ visit,  I’ve been in search of a moist, super chocolately bread or muffin that I can feel good about eating, even for breakfast.  I came across a Cooking Light recipe for chocolate zucchini bread that used squash and applesauce to substitute for most of the oil. It was quite moist and… pretty okay, but a “fer piece” (as they say in Texas) from that perfect dark, rich, chocolately bite I was looking for.

So I started tweaking and baking like one of those OCD chefs from America’s Test Kitchens.  By the time I was done, I’d changed every ingredient and added more, and made the recipe entirely my own. I don’t like the taste of baking soda so I switched to baking powder. It wasn’t chocolately enough so I used dark Hershey’s cocoa, added ¼ cup Hershey’s syrup and doubled the chocolate chips. I added a cup of chopped walnuts.  I substituted ½ the zucchini for grated carrots because that’s what I had in the fridge.  (Actually I just put all the veggies in the food processor and whirled them.I’ve no patience for hand-grating veggies and I value my knuckles.)

When the finished loaf came out of the oven, fragrant with rich chocolate aromas, I took one bite and said, “Now, that’s what I’m talkin’ about!”  Chocoholics rejoice! You have seriously got to try this recipe to believe how good it is.  No one will suspect it has 1 ½ cups of veggies and 1 cup of applesauce & only 3 T. of oil and ¾ cup sugar – in two loaves.

Valentine’s Day is coming up and this would make a fun breakfast or snack or dessert for yourself or your kids or your Honey Pie.  Just garnish it with a few heart shaped strawberry slices and serve it with all the love in your heart. 

huevos rancheros, choc veggie bread 031

Double Chocolate Veggie-Nut Bread

Creaming Ingredients

¾ c. organic sugar

3 T. olive or canola oil

2 large eggs

¼ c. Hershey’s chocolate syrup

1 t. vanilla

 

Sifted Dry Ingredients

2 cups unbleached or whole wheat white flour

2 T. Hershey’s dark cocoa powder (you can use regular cocoa as well, just won’t be quite as dark a loaf)

3 T. plus 1 t. baking powder

½ t. cinnamon (more if you like a stronger cinnamon punch)

½ t. salt

 

The Goodies!

¾ cup grated or ground squash, any kind (zucchini, yellow, butternut, pumpkin….)

1 c. applesauce

¾ cup grated or ground carrots

1 cup semisweet chocolate chips

1 cup chopped walnuts

2 T. flour

Directions:

Using a mixer cream all the “creaming ingredients” together until eggs are very well beaten and mixture is smooth.   Sift together all the ingredients from the “Sifted Dry Ingredients” list.  Use food processor to grind/process carrots and squash, or grate them by hand.   Alternate adding squash-carrot mixture and sifted dry ingredients to mixing bowl.   Mix until well incorporated.  Put chocolate chips and chopped walnuts in a small bowl and toss with 2 T. flour (this helps them not fall to the bottom of your bread, keeps them floating evenly throughout the loaf).  Stir these final goodies into the batter, by hand.

 huevos rancheros, choc veggie bread 019huevos rancheros, choc veggie bread 020huevos rancheros, choc veggie bread 023

(In the picture at top above, I had frozen grated yellow squash and zuchinni from the night before, and just tossed it back in food processor with a couple of large carrots. Next pic is batter awaiting the bowl of floured walnuts and chocolate chips.  Finally my super-long bread pan, found at an estate sale.)

Pour batter into two well greased and floured loaf pans.  (Note: I baked my bread in one super-long baker’s loaf pan, a find at an estate sale.  But I’ve never seen another bread pan like it, so just use two regular bread pans instead.)

 huevos rancheros, choc veggie bread 024

Bake at 350 for 55 minutes. Let cool to warm and carefully run sharp knife around edge to loosen and remove from pan.  Let cool some more and then slice with a sharp serrated knife to serve. After first day, store in fridge (otherwise the moist veggies and fruit could start fermenting)  and either nuke for a second or heat slices in skillet with a little butter.

 huevos rancheros, choc veggie bread 031

 

huevos rancheros, choc veggie bread 029

 

huevos rancheros, choc veggie bread 033

 

This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title: Double Chocolate Veggie Nut Bread

The URL: http://wp.me/p1UwM9-Tu

 

 

 


“You’re My Main Squeeze” Squeeze Pouch Valentines

Cute, simple, and healthy valentines that kids will love!

Cute, simple, and healthy valentines that kids will love!

Jackson, now 18-months, has discovered chocolate. This morning, Jared brought him from his crib to our bed where I was still sleeping. Jackson pushed my arm off my face and pulled and pulled until I finally rolled out of the bed. He led me by hand straight to the pantry, pointed up to a Costco-sized bag of chocolate chips and proclaimed “Choc!”

I should probably be worried that his first waking thought is chocolate, but truthfully, I’m a little excited that I have another chocolate lover in the house. Jared doesn’t eat it, so I rarely make decadent chocolate desserts. There is just something depressing about eating chocolate alone. Soon, though, I’ll have a buddy to split a piece of chocolate cake with or to make brownies for!

In the meantime, as fun as it will one day be, I’m not encouraging my toddler’s chocolate eating habits just yet. Valentine’s Day is Thursday and I’m sure he’ll have encouragement enough from everyone else between now and then!

Besides his new word “choc,” he also learned the word “pouch” this week, as in fruit and veggie squeeze pouches. He loves them just as much as chocolate. It’s so funny, the words he picks up on. I put together these cute valentines bags for his Mother’s Day Out class tonight. For the girls, a bright red Ella’s Kitchen Organic Strawberry Apple squeeze pouch with a “You’re My Main SQUEEZE” tag. And for the boys, a Peach & Banana one with a “You’re My Main Squeeze, Man” tag. That’s tough right? 🙂

If you’re looking for healthy Valentine’s Day gifts for babies and preschoolers, this is so easy! It may be a little pricy for a big class, but at this age class sizes are usually quite small. We just had five classmates to buy for, so the whole project was $12 including the bags and tags.

I know some of the mama’s of the kids in Jackson’s class and I know they’ll be glad to see at least one treat they can gladly let their kiddo have from their Valentine’s Day goodie bag, no guilt, no arguing, no “you can have one piece after dinner” negotiations.