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

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(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:

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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.

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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.

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The Title: Roasted Brussels Sprouts & Sweet Potatoes in Maple Mustard Balsamic Glaze
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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. 

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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.

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(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.)

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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.

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The site URL: http://welaughwecrywecook.com

The Title: Double Chocolate Veggie Nut Bread

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Quick Buttery Coffee Cake (made with Pancake Mix)

(Becky, the Mama.)

This is our second week of condo living in regions of the U.S. where the sun is shining, the grass is green, the birds are singing and this week, in Oceanside, California, the ocean is waving.   


The sentence (and scene) above is brought to you by our much younger selves, when we each bought Time Share, never dreaming that someday we’d end up married to each another, with four vacation weeks to use up, per year, between us.  (And it is a use it or lose it proposition. So what can we do but go play?)

Neither of us would say that Time Shares are great financial investments; but man oh man, they have been AWESOME investments in terms of fun, extended get-aways  for our marriage. We’re both blessed with jobs we can do anywhere, as long as we have laptops and cell phones.

Some ways that we save money and also get business done while we’re away:

1) We drive instead of flying whenever possible, getting crazy good deals on hotels using Hotwire.com or Priceline.com.  I stock up on books on tape from the library (Greg listens with earphones while driving),  and we have wifi – via his cell phone– and a plug for my lap top (goes in the cigarette lighter)  in the car, creating a roving office-on-wheels. I get some of my best writing done on the road, my feet up on the dash, computer on lap, pillow behind my head. Greg also sees clients everywhere we go.

2) We always look for places to stay that have a full kitchen, bringing along a couple of boxes of kitchen essentials so that I can cook “on location” rather than eating out.

For whatever reason, cooking is an enormous treat for me, and especially when on vacation. I like the challenge of creating good meals from whatever supplies I bring, plus fresh local meats and produce.

It has been a long time since I’ve baked something sweet, at home or “abroad,” but today  after a nice long walk through an artsy Farmer’s Market with Greg, I began thinking that a warm coffee cake with a crunchy, buttery, cinnamon topping sure sounded good. 

Coffee cakes are one of my favorite treats to make because they typically aren’t overly sweet, they whip up and cook quickly, and it makes its own topping while baking.  If you have a good basic recipe, you can swing it a dozen ways!   Add blueberries or chopped apples, a variety of nuts, a little citrus zest, or even chocolate chips and you can dress up a basic cake anyway you want to go.  The added bonus: you get to eat cake for breakfast.  What’s not to love?

I didn’t bring baking powder or soda with me, however (a HA!) I brought some pancake mix.  Sure enough, I sleuthed up a recipe online for coffee cake made with pancake mix that got some lovely reviews.  I used it as a starting point, played with it a bit, and within 30 minutes… from stir to cut and serve…I was eating a fluffy, moist, perfectly balanced coffee cake.  So good, this will be my Go-To Coffee Cake Recipe from now on.  This recipe makes a small cake (perfect for a couple),  so I plan to double the recipe when I get home and make this for our big family next week, arriving for what we call “Thanksgiving Camp.”

Quick Buttery Coffee Cake (with Pancake Mix)

Preheat oven to 375 degrees

1 c. pancake mix, any kind (I want to try Trader Joe’s pumpkin pancake mix! Vegans use an egg & dairy-free mix)

1/3 c. sugar

1 egg  (vegans can use fave egg substitute)

1/3 c. almond milk (or any kind of milk you like)

¼ c. butter, melted  (I used ½ olive oil, ½ butter, Or use your favorite vegan butter.)

Topping:

2 T. softened butter (or vegan butter)

¼ c. brown sugar

2 T. pancake mix (or flour)

2 T. oatmeal (or mixture of oatmeal, hemp seeds, chia seeds)

1/3 c. chopped pecans (almonds, walnuts, sunflower seeds, peanuts)
Instructions:

In a medium sized bowl whisk pancake mix and sugar together.  Add egg, milk, butter and stir until smooth.

Butter a small pan, such as a round cake pan.  (I found a small broiler pan in the condo that worked well. It’s smaller than it looks in the pictures, only about 8 by 10 inches. )

Mix topping in another small bowl and crumble on top of batter.  

Bake for 20 minutes.  It will look a bit like the surface of a crater, but with each “dent” there’s the yumminess of melted butter and cinnamon going through the cake. Sooo delicious.  Serve warm and crumbly!!  (Or if I serve it later, I’ll zap a piece for just a few seconds in microwave.)

 This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The title: Quick Buttery Coffee Cake
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This was printed from: We Laugh, We Cry, We Cook


Confetti Rice Pilaf Stuffed Avocados (with Feta, Cranberry, Walnuts)

One of my prized possessions is a postcard with a handwritten note from the late marvelous, hilarious, one-and-only Erma Bombeck.  I wrote her a fan letter, telling her I was praying for her health. To my shock and surprise she took time out of her day (and dialysis) to send this encouraging note to me right after I got my first book contract.

One of my favorite columns by Erma was called “The Leftover Food Syndrome.”  It began, “I have never known a woman who can look at a mound of leftover food….and throw it away –the first time around.”  Erma then describes the leftover ritual known (genetically) to all women. After you wrap the left over in a container of your choice (“no leftover is too small to occupy shelf space”), you put it in the fridge and then over the week, each member of the family takes turns opening up the container asking, “What IS this?”

The object of this game is to never throw away the leftover as long as you can still recognize it. “It is not thrown away until it recognizes you,” Erma quipped.

What I love about this recipe below is that it uses up all those little bits of leftovers before they recognize you!  The savory, sweet, nutty, colorful rice makes a great side dish, or with the addition of extra nuts and cheese or little bits of ham or chicken — a wonderful light lunch or dinner.

Confetti Rice Pilaf Stuffed Avocados

Confetti Rice Pilaf Stuffed Avocados

Serves Six

Ingredients:

1 Tablespoon Olive

1 Tablespoon Butter (or Earth Balance for vegans)

2 cups cooked rice, any combination you like or have leftover (I had brown, jasmine and wild rice on hand)

1/4 cup dried cranberries (raisins or other chopped dried fruit can work as well)

1/2 cup chopped cooked veggies, any combo, whatever you have leftover (I had carrots and edamame today)

1/4 cup toasted nuts (walnuts were on tap for this recipe)

2 T. crumbled feta or goat cheese  (skip this or use a vegan cheese substitute if you are vegan)

3 avocados, cut in half, seed removed

Directions:

In a large skillet, melt butter and oil. Toss in rest of the ingredients until warm and heated through.  Salt and pepper if needed.  Just before serving toss in cheese and stir.  Fill avocado halves with mixture, letting some of the rice fall around the avocado on the plate as well.  One avocado makes a nice side dish, two make a meal in itself!

Variation:  Use leftover grains instead of rice, such a quinoa or bulgur

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The Title: Confetti Rice Pilaf Stuffed Avocados

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© Copyright 2012 – All Rights Reserved


Not-Too-Sweet Banana Butternut Squash Smoothie

Banana Butternut Squash Smoothie

For those of us who don't like sweets before noon, this smoothie with butternut squash, walnuts and just a 1/2 teaspoon of maple syrup is the perfect not-too-sweet morning treat.

Though most days, Jared and I adore and respect each other, not every day is marital bliss. Just like any other couple, we have our “moments.” Recently we had one of those “moments” on a lunch date. I was hungry and had hardly eaten breakfast. If you know me well, I am unpleasant to be around when I’m hungry. I try to never let myself reach hunger for this reason. The tiff was over something little and unfortunately left unresolved for the night as Jared had to head straight from lunch to scout a ballgame out of town. There is a good reason that we mostly aim to resolve arguments quickly. I’m not one of those people that “just needs time.” Jared is.

So a few hours after Jared left, the argument to him magically resolved itself. That magical dust must have passed over me though.  While waiting on the ballgame to start, he sent me a Words With Friends (basically a Scrabble app for iPhones) game request. My first thought was “Yeah, I’ve got some words for you, buddy.” But then I realized I might be dealt letters for words like “love” or “apology.” It wasn’t a risk I was willing to take. So I instead rejected his game request. That will get him. We are not friends right now and I don’t want to play with you. So there! 

This may be a new low for me.

The next morning before getting out of bed, Jared graciously apologized. I’m pretty sure that all of my maturity shifts to him during our arguments.

In an effort to keep from turning into a 4-year old again, I made myself sit down that morning with a healthy breakfast and a little quiet time.

I had cooked up some butternut squash for Jackson the previous day and used a cup of it to throw into a smoothie. I still wasn’t quite in the mood for being overly sweet or for an overly sweet breakfast. This smoothie paired with a little peanut butter and honey toast was the perfect not-too-sweet breakfast to start my day. Filled up in mind, spirit, and body, I was finally ready to be friends and play nice.

Banana Butternut Squash Smoothie

Rachel’s
Banana Butternut Squash Smoothie

Ingredients

1 c. Butternut Squash (I’ve used acorn squash too), cooked and cooled*
1 c. milk of your choice
1/4 c. walnuts or pecans
1 banana
1 t. cinnamon
A few grates of fresh nutmeg (optional)
1/2 t. maple syrup
A handful of ice

Directions

Put all the ingredients except for the ice in the blender, blend until smooth. Add a little more milk if needed. Add ice and blend again until it is finely crushed throughout. If you like a sweeter smoothie, you can add a little more maple syrup.

*The easiest way for me to cook squash is to cut it in half lengthwise and put both halves in a baking dish face down with about an inch of water in the bottom of the pan. Cook at 400 for about 30 – 40 minutes or until the flesh of the squash can easily be scooped out with a fork or spoon. For the smoothie, just scoop out the flesh when it cools down and store in tupperware in the refrigerator until ready to use (will keep for a few days). You can also freeze it in ice trays and then store the frozen cubes in a ziplock bag for at least a month. Just thaw a few whenever you need them. Steaming, roasting, or boiling the squash would work fine too if that’s your preferred method.

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The site URL: http://welaughwecrywecook.com
The Title: Not-Too-Sweet Banana Butternut Squash Smoothie
The URL: https://welaughwecrywecook.com/2012/04/30/not-too-sweet-banana-butternut-squash-smoothie


Melty Parm Cheese, Walnut & Clementine Appetizer

Simple 3 Ingredient Delightful Bite: Parm Cheese (heated until pliable), walnuts and juicy clementines.

View from the condo porch. It is 75 degrees, which is why I need to be outside more than I want to be in the kitchen this week.

Though I generally love to cook, even when on vacation, I do not love to make complicated recipes that take time away from the pool and a book, and general self-imposed laziness. This week we are tucked into a timeshare in Orlando, Florida for seven days on business/vacation. (Greg is mostly taking care of the left side of the “business/vacation” slash, since he actually has to work. I’m taking care of the right side of the slash, since I –joy of joys! –mostly get to do whatever I please this week.)

A funny aside: Last night we were in bed and I heard what I thought was either the romantic roll of thunder or possibly the fireworks from Disney in the distance. I asked Greg if he heard the same sounds. He kindly responded, “Sweetie, that’s the toilet flushing in the condo above us.”

Needless to say, I’m totally in my Vacation Mind. So far today I’ve “cooked” a couple of bowls of cereal, a PBJ sandwich and peeled some string cheese and clementines. Not fancy fare worthy of food posting, really. But then, at Happy Hour time, I got inspired. I saw some Parmesan cheese and walnuts (I’d packed them in my carry-on from home), and a bowl of fresh Florida clementines (bought in haste from the local grocery last night.)  Let me tell you, these Floridians really get premium citrus. These clementines are so juicy they nearly burst in your hands as you peel them. Naturally sweet and tangy. Oh my. When fruit is this good, you don’t want to do much to it.  Just let Nature shine. So, on the fly I invented these Parm Cheese-Walnut and Clementine Appetizers.  Salty, nutty, warm meets fresh, tangy, sweet and cold.  So yummy.

 Our cocktails in hand (see my recipe for Clementine Mojitos), I sliced a few “Parm shards,” sprinkled a few walnuts on top. Microwaved for 15 seconds. The Parmesan became just “melty” enough to be pliable. I rolled a piece of the warm Parm around a walnut and a slice or two of fresh clementine. It was Happy Hour in our mouths in less than a minute.

That’s it. That’s the whole 3 ingredient, 15 second recipe. The pictures below  will show exactly how to throw this instant party food together.

Variations: Try with other cheeses, nuts and fresh fruits in season.  For a larger crowd, use a baking sheet and put in a 250 degree oven for about 5 minutes or until cheese is just warm and pliable.

Parm "Shards," simply slice random thin pieces of Parmasan cheese and lay on a microwavable plate

Parm shards with broken pieces of walnuts, after being nuked for 15 seconds in the microwave

As parm cools, you can lift up little pieces and wrap around fresh clementine pieces, pop in your mouth and be very happy. Sometimes the best things in life really are the simplest! 

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Melty Parm Cheese, Walnuts & Clementines Appetizer
The URL: https://welaughwecrywecook.com/2012/04/24/melty-parm-cheese-walnuts-clementines


Refreshing “Lemon Drop” Berries, Walnut & Greens Salad

Not long ago, I enthusiastically wound up my Cuisinart salad spinner, a gift from my efficient salad-loving daughter. What I did not do was read the instructions, which I’m now guessing said something like, “Wait until the inner whirling colander comes to a complete halt before removing the lid.” If you remove the lid early in the spinning process, I can testify that you will immediately give your entire kitchen, including ceiling and floor, a certain lettuce-based Rain Forest look. However, if you use it correctly, a salad spinner is quite the nifty item to dry the lettuce mix for this recipe below, one of my favorite salads.

The “dressing” is mixed as you toss the salad, no need for a separate bowl.

Becky’s
Refreshing “Lemon Drop” Berries, Walnut & Greens Salad

Serves 4

Ingredients

4 to 6 cups of early spring mix lettuce (rinsed, patted, or spun dry)
½ c. toasted walnuts or pecans

1/2 c. fresh blueberries
1/2 c. sliced fresh strawberries
Juice of one small lemon or ½ large lemon
Olive oil (about 2 T. or to taste)
Sea salt (to taste)
Organic sugar (to taste)
(Blue cheese , feta, goat cheese or  Gorgonzola crumbles can also be added if you want a heartier salad.)

Directions

In a large salad bowl place the greens, berries and toasted nuts. Squeeze juice of one small lemon over all. Toss. Sprinkle the leaves with sea salt and sugar to taste.  (Hint from professional chefs: salad always tastes better and you use less dressing if you lightly salt the greens just before serving.) Toss. Finally squiggle about 1-2 Tablespoons of olive oil. (My good friend Lucille gave me a bottle of Meyer Lemon Olive Oil featured in the picture- so good in this recipe!) Toss gently again. This is a taste-as-you-go salad. The dressing should taste sweet & sour — like lemonade or “lemon drops” — with just enough salt and olive oil to make it savory.

This salad is a light go-to side dish that goes especially well with heavier main dishes. Once you get the method down, it is also one of the fastest, easiest salads you can throw together – and everyone loves it!  Try using sliced green or red apples or sliced peaches in place place of berries, for a salad that refreshes in all seasons.

I made a huge version of this salad on a big oval platter fothe holiday. Not a drop of salad left, and it was so beautiful. Looked like a Spring garden! Added some goat cheese to this version. Yum!

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The site URL: http://welaughwecrywecook.com
The Title: Refreshing “Lemon Drop” Berries, Walnut & Greens Salad
The URL: https://welaughwecrywecook.wordpress.com/2012/03/16/refreshing-lemon-drop-apple-walnut-greens-salad/
© Copyright 2012 – All Rights Reserved