The Skinny Bitches have a section of their cookbook called PMS Pissy Mood Snacks and boy does that apply to me today. So, for lunch I decided to whip up these Quick Tortilla Pizzaswith Roasted Red Pepper Sauce, all on page 37 of SBK.
Wow, quick was an understatement! Most quickies take way longer than this recipe!
The recipe calls for 9-10 inch whole wheat tortillas. But alas, I have Healthy U to thank for Maria and Ricardo's Whole Wheat Wraps which are about 12-14 inches wide. They fit perfectly on a pizza stone!
The sauce was only 4 ingredients: Jar of roasted red peppers, fresh basil, salt and pepper. So, from pantry to windowsill garden to blender - tah dah - sauce.
Top the tortilla with the sauce and then load on the vegan mozzarella, onion and olives. I threw some capers on there too because they were hangin' out in the olive jar.
Results: I loved it! Crispy crust under savory toppings. This would be a great tapas for a coctail party.
Under 15 year old results: I made their pizzas naked - no onion or olives - just plain "cheese". 14 year old asked what kind of sauce it was, said it was gross and ate the whole thing. 10 year old followed suit, but only ate 1/4 of his quickie pizza.
Do Over: Next time maybe I'll use 1/2 the Roasted Red Pepper and substitute fresh tomato for the other half. Or, I could have put thinly sliced tomato on top along with more fresh basil leaves. For someone who wants dairy I think goat cheese would be a groovy addition, too.
Penny Pinching: Vegan cheese will always cost you $5.00 if you use all 10 ounces in the package. But, everything else is easy on the pocket book.
Play around with toppings and let me know what you come up with!
Monday, October 12, 2009
Friday, October 9, 2009
Souper Skinny Bitch Soup. Cheezy Cream of Broccoli
I have to admit, I knew this would not be a family favorite as I started chopping broccoli and dicing onions. Cheezy Cream of Broccoli Soup is on SBK page 54. I was sooooo jonesing for some comfort food, that this just seemed to fit the bill. The Skinny Bitches' comment on the bottom of the page says "So Friggin' Good" and they are right. Yum-a-licous! I'm happy that by boys weren't interested, because that means I own the whole pot! I have lunch for a week! Sweet! Now, you can't make this soup without thinking about Saturday Night Live. There is a great skit from the '90s where Dana Carvey is singing at the piano and add-libbing a song that becomes about "choppin' broccoli". Yes, really. It goes something like, "She went to the store . . . she bought some - - - broccoli . . . she brought it hoooooome . . . She's choppin' broccoli . . .choppin' broccoli . . . choppin b - r - oc - co - liiiiiiiii." It just got funnier and funnier as it went. It was so funny, when I was a counselor at Camp Susquehannock for Girls we acted out the song and threw broccoli into the audience. Anyway, this soup doesn't actually take that much choppin'. Rough cut 1/2 an onion and 2 large heads of broccoli and you are done. After a little cooking, you let the blender do the work, and soon you have a warm, comforting, filling soup. Husband wouldn't eat it because he doesn't like cheesey soups. "It isn't cheese, it is dairy-free" didn't change his mind. Boys wouldn't try it because they followed in dad's uncooperative footsteps. One spoonful would have turned them into soup lovers! I loved it! It is satisfying, soothing, and healthy. It re-heat very well. It travels to a middle school and sits in a communal refrigerator very well. It smells good and students who enter your classroom after lunch will say "what smells so good?" Penny pinching: This is a cheap pot of soup. The 6 oz. of vegan cheddar are the most expensive ingredient. Vegan cheese comes shredded in 2 cup quantities, 1 oz slices, or 10 oz. blocks. You can find vegan cheese at Healthy U and Wegmans. Getting Off Topic: One benefit of shopping at Healthy U is their wide assortment of cookbooks and resources. You can find a bookshelf or two filled with cookbooks that suit your specific need: celiac and gluten free, dairy free, raw food, vegan diet . . . you name it they have it or they will order it for you. They also carry a great magazine I can't find anywhere else, called Clean Eating. Check it out! Meal Idea: This soup can be made into a dinner by adding a loaf of bread and a tossed salad, or crostini topped with a tomato relish of some kind. Slurp and enjoy! I think the Skinny Bitches are on to something with this yummy soup.
Monday, October 5, 2009
OMW, Skinny Bitches rock the Pad Thai
I didn't want to start cooking with the International Bitch section of the SBK (starts of page 85), because I was afraid I would knock out those recipes and lose interest in the rest of the book. I don't know why, but I like all things ethnic food! Yum, ethnic food is my fave part of cultural diffusion! Thank you immigration! Maybe there should be a statue of Betty Crocker standing next to the Statue of Liberty. She could have a wooden spoon in one hand and a mandolin (the slicer not the musical instrument) in the other. She could have an inscription that says "send me your chefs, your traditional recipes, your spices, your dumplings, your stuffed sandwiches . . ."
Anyway, I consider it a treat that I allowed myself into the International Bitch department. I've been a good girl, so I get a treat.
I decided to venture into international waters with the recipe on SBK page 92, Pad Thai. If you ever dine in a Thai restaurant with my husband, this is what he will order, along with a Mai Tai. Why not? It has more complex flavors than American fare, but it isn't off-putting or too daring for the average palette. So, I figured it might be a family-friendly meal.
This recipe does require a trip to the market. A fresh lime and garden mint are towards the bottom of the ingredient list, but don't skip them, they are part of that complexity I was talking about. They also finish the dish with some zing and freshness.
You will also need scallions, red onion and bean sprouts from the produce department. Don't get all flaky and grab alfalfa sprouts. We are not making a hummus wrap here, we are making Pad Thai, so look for the thicker, white spouts that are clearly marked Bean Spouts, or check out the ingredients list and make sure it lists types of beans like Mung. (Or go completely bananas and buy a sprouting jar and sprout your own! Yup, it's easy. Buy a jug at Healthy U, and you get beans to start with and easy directions to follow. This appeals to the control freak in me!)
The protein in this vegan dish is tofu. I cut my cubes small so that I could stir them around in the pan and get a nice brown crust on all sides of the cubes. This adds color and texture to the tofu.
Finally, you may have to acquire some new staples to create this dish. If you haven't already purchased mirin (Japanese Rice Wine), Sriracha (Asian Chili Sauce, or tamari (soy sauce) you can justify it for this recipe. Trust me, you'll be making this again and again, so invest now.
The great thing about Thai cooking is that rice noodles cook up so fast! And, they aren't like wheat noodles that stick together when they sit in a pot for awhile. Rice noodles are happy to swim around in a bowl while you assemble the sauce and the ingredients to whom they are about to be wed.
The directions for this dish are straight forward and clearly written. I would expect nothing less from the Skinny Bitches.
After whisking the sauce and stir-frying the ingredients I was excited to end up with a gorgeous pan full of glossy rice noodles and heaven-scented Thai seasonings! Wow! It even looked like it looks in a restaurant! So, it only seemed natural that I would dish it up, sprinkle chopped roasted peanuts, and give each serving a healthy squeeze of lime wedge -- tah dah!
Results? I loved it! Back off people, it's mine, all mine! Alas, being a mom means sharing, so I shared. Husband loved it, too! Of course he pushed aside the scallions, but everything else disappeared off his plate and into his belly. 14 year old refused to try it. (Next day, he begged for a taste of leftovers and then ate the rest - which I was planning to have for lunch for the next several days.) 10 year old ate a small bowl, but wasn't very hungry due to snack time foodfest. Isn't that always the way?
Penny pinching: If you have the pantry items, this is a cheap meal. Rice noodles are cheap. Tofu is $1.99/lb. Bean sprouts are $1.99/lb. Herbs can come right out of the garden (or off the window sill now that it is frost-fear-weather).
Entertaining: I would definitely serve this dish to company! There isn't much not to like. There isn't much that can go wrong. It's safe and everyone likes a homemade dish that they usually have to order in a restaurant! Go for it!
Anyway, I consider it a treat that I allowed myself into the International Bitch department. I've been a good girl, so I get a treat.
I decided to venture into international waters with the recipe on SBK page 92, Pad Thai. If you ever dine in a Thai restaurant with my husband, this is what he will order, along with a Mai Tai. Why not? It has more complex flavors than American fare, but it isn't off-putting or too daring for the average palette. So, I figured it might be a family-friendly meal.
This recipe does require a trip to the market. A fresh lime and garden mint are towards the bottom of the ingredient list, but don't skip them, they are part of that complexity I was talking about. They also finish the dish with some zing and freshness.
You will also need scallions, red onion and bean sprouts from the produce department. Don't get all flaky and grab alfalfa sprouts. We are not making a hummus wrap here, we are making Pad Thai, so look for the thicker, white spouts that are clearly marked Bean Spouts, or check out the ingredients list and make sure it lists types of beans like Mung. (Or go completely bananas and buy a sprouting jar and sprout your own! Yup, it's easy. Buy a jug at Healthy U, and you get beans to start with and easy directions to follow. This appeals to the control freak in me!)
The protein in this vegan dish is tofu. I cut my cubes small so that I could stir them around in the pan and get a nice brown crust on all sides of the cubes. This adds color and texture to the tofu.
Finally, you may have to acquire some new staples to create this dish. If you haven't already purchased mirin (Japanese Rice Wine), Sriracha (Asian Chili Sauce, or tamari (soy sauce) you can justify it for this recipe. Trust me, you'll be making this again and again, so invest now.
The great thing about Thai cooking is that rice noodles cook up so fast! And, they aren't like wheat noodles that stick together when they sit in a pot for awhile. Rice noodles are happy to swim around in a bowl while you assemble the sauce and the ingredients to whom they are about to be wed.
The directions for this dish are straight forward and clearly written. I would expect nothing less from the Skinny Bitches.
After whisking the sauce and stir-frying the ingredients I was excited to end up with a gorgeous pan full of glossy rice noodles and heaven-scented Thai seasonings! Wow! It even looked like it looks in a restaurant! So, it only seemed natural that I would dish it up, sprinkle chopped roasted peanuts, and give each serving a healthy squeeze of lime wedge -- tah dah!
Results? I loved it! Back off people, it's mine, all mine! Alas, being a mom means sharing, so I shared. Husband loved it, too! Of course he pushed aside the scallions, but everything else disappeared off his plate and into his belly. 14 year old refused to try it. (Next day, he begged for a taste of leftovers and then ate the rest - which I was planning to have for lunch for the next several days.) 10 year old ate a small bowl, but wasn't very hungry due to snack time foodfest. Isn't that always the way?
Penny pinching: If you have the pantry items, this is a cheap meal. Rice noodles are cheap. Tofu is $1.99/lb. Bean sprouts are $1.99/lb. Herbs can come right out of the garden (or off the window sill now that it is frost-fear-weather).
Entertaining: I would definitely serve this dish to company! There isn't much not to like. There isn't much that can go wrong. It's safe and everyone likes a homemade dish that they usually have to order in a restaurant! Go for it!
Wednesday, September 30, 2009
It's Cold Outside, Bring On the Hot Food!
Roasted Sausage, Peppers, Onions, and Garlic over Soft Polenta, it's the cure for what ails, yah! It is vegan comfort food. It is the kind of food that you can smell coming in the door, and you run to the kitchen and say "Something smells good! What's for dinner?"
Well, actually, I don't run in the door and say something smells good, because I'm the one inside making the meal. I bring home the vegan bacon, fry it up in a pan, and never, never let you forget you're a man . . . cause I'm a woman . . Angelieee" (1970s commercial reference. I'm probably getting the name of the product a little wrong, but it was a catchy tune.)
We now return to our regularly scheduled program:
This is a great dish! Thanks to the packages of 6 red bell peppers at Wegmans, I just happened to have peppers on hand. I bought organic polenta and vegan Italian-style sausages at Healthy U, and all the other ingredients are in my fabulously stocked pantry and frig.
I planned ahead to make this mid-week meal, so I had an undisturbed hour in my kitchen. However, I didn't need it. Cutting the peppers and onions into a uniform rough chop took 5 minutes max. I use pre-minced garlic, so I had the veggies assembled and on a jelly-roll pan in my 425 degree oven in no time flat. While those cooked I sliced the vegan sausage links and whipped up the polenta.
(I think this would also be good on pre-made polenta. You could slice it and fry it in a pan to give it a brown crusty "edge" and I think it would make a really nice dinner presentation. Added bonus: quicker and less stirring and watching the pot.)
Anyway, After 20 minutes, I added the sausage to the veggies and they all cook for another 20 minutes. This is the part that makes the kitchen smell fabulous! 14 year old came home and wanted to eat it out of the oven, it smelled that good.
Results: I enjoyed a big helping as did my 14 year old. 10 year old boycotted the whole dish because his desire to terrorize the neighborhood on his bike outweighed his need for sustenance. Husband came home, hinted at the existence of onions (hidden and limited in his dish) but perked up at the mention of polenta.
Note: Don't skimp on or forget to drizzle the EVOO and/or balsamic vinegar. It gives the dish a nice finish and zip.
Penny Pinching: If you buy peppers in season, this meal is cheap! Sausages will set you back $6.00, but that isn't much to feed a family of four. Polenta is cheapest if you buy it dry and make it yourself with broth. Pre-made polenta would push up the price another $3.00.
Variations: If your family is veggie friendly, but doesn't favor onions, I think adding zuchini rounds would be a nice addition. It would also add some contrasting color. If you wanted multiple protein sources you could add cubed and pan-fried tofu squares.
Well, actually, I don't run in the door and say something smells good, because I'm the one inside making the meal. I bring home the vegan bacon, fry it up in a pan, and never, never let you forget you're a man . . . cause I'm a woman . . Angelieee" (1970s commercial reference. I'm probably getting the name of the product a little wrong, but it was a catchy tune.)
We now return to our regularly scheduled program:
This is a great dish! Thanks to the packages of 6 red bell peppers at Wegmans, I just happened to have peppers on hand. I bought organic polenta and vegan Italian-style sausages at Healthy U, and all the other ingredients are in my fabulously stocked pantry and frig.
I planned ahead to make this mid-week meal, so I had an undisturbed hour in my kitchen. However, I didn't need it. Cutting the peppers and onions into a uniform rough chop took 5 minutes max. I use pre-minced garlic, so I had the veggies assembled and on a jelly-roll pan in my 425 degree oven in no time flat. While those cooked I sliced the vegan sausage links and whipped up the polenta.
(I think this would also be good on pre-made polenta. You could slice it and fry it in a pan to give it a brown crusty "edge" and I think it would make a really nice dinner presentation. Added bonus: quicker and less stirring and watching the pot.)
Anyway, After 20 minutes, I added the sausage to the veggies and they all cook for another 20 minutes. This is the part that makes the kitchen smell fabulous! 14 year old came home and wanted to eat it out of the oven, it smelled that good.
Results: I enjoyed a big helping as did my 14 year old. 10 year old boycotted the whole dish because his desire to terrorize the neighborhood on his bike outweighed his need for sustenance. Husband came home, hinted at the existence of onions (hidden and limited in his dish) but perked up at the mention of polenta.
Note: Don't skimp on or forget to drizzle the EVOO and/or balsamic vinegar. It gives the dish a nice finish and zip.
Penny Pinching: If you buy peppers in season, this meal is cheap! Sausages will set you back $6.00, but that isn't much to feed a family of four. Polenta is cheapest if you buy it dry and make it yourself with broth. Pre-made polenta would push up the price another $3.00.
Variations: If your family is veggie friendly, but doesn't favor onions, I think adding zuchini rounds would be a nice addition. It would also add some contrasting color. If you wanted multiple protein sources you could add cubed and pan-fried tofu squares.
Sunday, September 27, 2009
Give Me Some Skin! Potato Skin, that is!
Potato Skins with all the Fixin's is the A-#1 favorite recipe in this book, so far. My whole family loved these and asked for them the next week. What did I learn from this? Melt cheese on a starch and people love it!
This recipe takes some early prep. Bake your potatoes the day before to cut down on dinner time. Save some energy and cook them in the hot oven that you are using for pizza or a casserole.
The SBs tell you to cut the potatoes into quarters, so I did. But, I also left some potato skins in halves, and this way they held more filling and cooked without dripping onto the pans. Bigger potato means longer cooking time, but that's okay. It takes awhile for the soy cheese to melt, so it works out.
These were sooooo gooood! Major comfort food! Perfect PMS food! THE food for a Friday night when you really want a beer and a Netflix. This would be a great addition to a Super Bowl party. So, feel free to invite us and I'll bring these!
Taste Test: Filling and full of flavor! Go buy the stuff and make them now!
Penny Pinching: Not too expensive. Potatoes are cheap. The cheese will set you back about $5.00. You use 1/2 of each package of cheese, so to be smart and not waste, you could choose one type and use the whole package. (Do it, if you don't use the other half, it will go bad in a week.)
Options: I'll let you know, but I think adding broccoli florets to these would be a good choice. It would add color and veggies. Try it, you'll like it!
This recipe takes some early prep. Bake your potatoes the day before to cut down on dinner time. Save some energy and cook them in the hot oven that you are using for pizza or a casserole.
The SBs tell you to cut the potatoes into quarters, so I did. But, I also left some potato skins in halves, and this way they held more filling and cooked without dripping onto the pans. Bigger potato means longer cooking time, but that's okay. It takes awhile for the soy cheese to melt, so it works out.
These were sooooo gooood! Major comfort food! Perfect PMS food! THE food for a Friday night when you really want a beer and a Netflix. This would be a great addition to a Super Bowl party. So, feel free to invite us and I'll bring these!
Taste Test: Filling and full of flavor! Go buy the stuff and make them now!
Penny Pinching: Not too expensive. Potatoes are cheap. The cheese will set you back about $5.00. You use 1/2 of each package of cheese, so to be smart and not waste, you could choose one type and use the whole package. (Do it, if you don't use the other half, it will go bad in a week.)
Options: I'll let you know, but I think adding broccoli florets to these would be a good choice. It would add color and veggies. Try it, you'll like it!
Spaghetti Squash with Spicy Braised Greens, Raisins, and Pine Nuts
I'm not nuts, I knew this would not be a family favorite, but I made it anyway. Don't get me wrong, my sons like spaghetti squash, they just like it slathered in butter and salt and served alongside chicken fingers or hamburgers. So, I had a feeling there would be a lot of leftovers for mom. Sure enough, there were.
Spaghetti Squash with Spicy Braised Greens, Raisins, and Pine Nuts is on page 140 of SBK. The SBs call this a Staple Meal. Hmmmmm, I don't think this is a meal, I think it is more like a side dish.
There are two main components of this dish: the baked spaghetti squash and the braised greens.
It is easy to bake the spaghetti squash, just chop it in half lengthwise, scoop out the seeds, and turn it face down on a jelly roll pan lined with parchment. It has to bake at 375 degrees for about an hour.
The braised greens are easy, but take more effort. Top the squash with the braised greens and you have your dish.
Taste test: Only Mom ate the whole dish. My boys all ate spaghetti squash, but none wanted to try the green stuff. I thought it was interesting. The chipotle peppers in adobo sauce give the greens a smokey spicey flavor. The raisins give it some sweetness. I don't know what the pine nuts are supposed to add other than garnish or some al dente body. It was a pretty earthy looking dish.
Penny Pinching: This is a cheap dish. Pantry items plus a $1.79 bunch of fresh kale and a $4.00 spaghetti squash add up to a very reasonable and healthy side dish. I don't think I would serve this to company unless they were vegan or adventurous.
Skinny Bitch Update: So far, so good! I have a very vegan-friendly pantry! I am getting pretty friendly with the smoothies and the different ways to serve vegan chix and burgers. I think my kids will eat anything that is served along side tater tots! But hey, a trip to Healthy U frozen foods department can round out a vegan meal quick and easy! I recommend the tots and fries, but the boys didn't like the onion rings. Don't know why, I loved each and every one of them! Ooopss, was I supposed to share?
Spaghetti Squash with Spicy Braised Greens, Raisins, and Pine Nuts is on page 140 of SBK. The SBs call this a Staple Meal. Hmmmmm, I don't think this is a meal, I think it is more like a side dish.
There are two main components of this dish: the baked spaghetti squash and the braised greens.
It is easy to bake the spaghetti squash, just chop it in half lengthwise, scoop out the seeds, and turn it face down on a jelly roll pan lined with parchment. It has to bake at 375 degrees for about an hour.
The braised greens are easy, but take more effort. Top the squash with the braised greens and you have your dish.
Taste test: Only Mom ate the whole dish. My boys all ate spaghetti squash, but none wanted to try the green stuff. I thought it was interesting. The chipotle peppers in adobo sauce give the greens a smokey spicey flavor. The raisins give it some sweetness. I don't know what the pine nuts are supposed to add other than garnish or some al dente body. It was a pretty earthy looking dish.
Penny Pinching: This is a cheap dish. Pantry items plus a $1.79 bunch of fresh kale and a $4.00 spaghetti squash add up to a very reasonable and healthy side dish. I don't think I would serve this to company unless they were vegan or adventurous.
Skinny Bitch Update: So far, so good! I have a very vegan-friendly pantry! I am getting pretty friendly with the smoothies and the different ways to serve vegan chix and burgers. I think my kids will eat anything that is served along side tater tots! But hey, a trip to Healthy U frozen foods department can round out a vegan meal quick and easy! I recommend the tots and fries, but the boys didn't like the onion rings. Don't know why, I loved each and every one of them! Ooopss, was I supposed to share?
Monday, September 14, 2009
Basil Pesto a.k.a. how to kill a basil plant in one easy meal
Okay, the kids have been grazing all day long, but it is getting close to dinner time. So what do you make that feels like dinner but doesn't require too much effort? If it is summer time, or at least summer seasonal food time, you make pasta with pesto!
I wasn't sure my family would like this. Kids and pasta are a good combo. But, cover a kid's old-stand-by pasta with green stuff, and I don't know if you have a new favorite or a reason for a coup attempt.
So, despite my concerns, I went ahead and committed to make Basil Pesto on SBK page 155. I didn't even hold back on the pound of Kamut pasta, I slathered it all in pesto. Brave soul that I am, I earned a 3 out of 4 rating from the family.
This is a classic basil recipe, and a great way to use up plentiful basil leaves at the end of the season before we get an early frost, or before you cut back plants for planting indoors.
The whole thing came together really well in my old delapidated food processor (the one that will be replaced when this project is over!). It took awhile to get the basil and garlic down to the right texture, but it happens if you are patient as you pulse. Adding the olive oil in the thinnest stream possible is the most sensuous act of the whole process. There is something about it that feels like art. Maybe it is the anticipation. As the measuring cup empties and the food processor bowl turns from grit to green, you get a sense of accomplishment that soon leads to a feeling of "let's eat".
Hot pasta plus pesto is a very good thing. 14 year old loved it, but wanted to know if olive oil was good for him. Yes, I said. So he ate, and ate. Husband liked it and didn't even ask about garlic (which he doesn't love). 10 year old took a no-thank-you portion and decided to eat cereal. I personally could have devoured the whole pot myself. Alone. With a glass of Malbec and a clear conscience. It was that good. Damn good.
Penny Pinching: I won't lie to you, vegan parmesan is expensive. I know the recipe tells you how to store the leftover pesto under a layer of olive oil, but there were no leftovers, so I would count on this recipe making only one meal for 4 diners. Pine nuts are cheaper and usually available at Big Lots. Basil is cheap when in season, or buy a hydroponic basil at Lone Maple Farm or Healthy U and plan to spend about $3 for what you'll need for this recipe. I used Kamut pasta, but you could cut corners and use something off the grocery shelf it you are looking to save some coins.
Help Wanted: This is a great recipe for little helpers. Young kids can pluck basil leaves off the stalks. Older helpers like to whir the food processor.
Enjoy, and don't forget to brush your teeth afterward, especially if you eat the leftovers at work! "Is there anything in my teeth?" Say cheese (or don't if you are vegan)!
I wasn't sure my family would like this. Kids and pasta are a good combo. But, cover a kid's old-stand-by pasta with green stuff, and I don't know if you have a new favorite or a reason for a coup attempt.
So, despite my concerns, I went ahead and committed to make Basil Pesto on SBK page 155. I didn't even hold back on the pound of Kamut pasta, I slathered it all in pesto. Brave soul that I am, I earned a 3 out of 4 rating from the family.
This is a classic basil recipe, and a great way to use up plentiful basil leaves at the end of the season before we get an early frost, or before you cut back plants for planting indoors.
The whole thing came together really well in my old delapidated food processor (the one that will be replaced when this project is over!). It took awhile to get the basil and garlic down to the right texture, but it happens if you are patient as you pulse. Adding the olive oil in the thinnest stream possible is the most sensuous act of the whole process. There is something about it that feels like art. Maybe it is the anticipation. As the measuring cup empties and the food processor bowl turns from grit to green, you get a sense of accomplishment that soon leads to a feeling of "let's eat".
Hot pasta plus pesto is a very good thing. 14 year old loved it, but wanted to know if olive oil was good for him. Yes, I said. So he ate, and ate. Husband liked it and didn't even ask about garlic (which he doesn't love). 10 year old took a no-thank-you portion and decided to eat cereal. I personally could have devoured the whole pot myself. Alone. With a glass of Malbec and a clear conscience. It was that good. Damn good.
Penny Pinching: I won't lie to you, vegan parmesan is expensive. I know the recipe tells you how to store the leftover pesto under a layer of olive oil, but there were no leftovers, so I would count on this recipe making only one meal for 4 diners. Pine nuts are cheaper and usually available at Big Lots. Basil is cheap when in season, or buy a hydroponic basil at Lone Maple Farm or Healthy U and plan to spend about $3 for what you'll need for this recipe. I used Kamut pasta, but you could cut corners and use something off the grocery shelf it you are looking to save some coins.
Help Wanted: This is a great recipe for little helpers. Young kids can pluck basil leaves off the stalks. Older helpers like to whir the food processor.
Enjoy, and don't forget to brush your teeth afterward, especially if you eat the leftovers at work! "Is there anything in my teeth?" Say cheese (or don't if you are vegan)!
Sunday, September 13, 2009
Ithaca Farmer's Market
If you haven't been to the Ithaca Farmer's Market, why not? It is a little slice of food-groovy heaven! It is not too late, the market is open through September and in to October. Google it and check for exact dates, but most Saturdays it is open until 3pm.
I visited on the Saturday of Labor Day weekend. Loved it! I picked up a quick lunch at Macro Mama's, and because of the super long line (always a good sign that the food is worth waiting for) I hit the Express Lane for some Lime-Ginger Noodles and Corn Fritters. I realize this constitutes carbo-loading, but hey, a girl has to have a little fun. Both were delicious. I think I got the last batch of fritters available that day. The lady who served them to me said I got lucky.
My other goal was finding some healthy herbs for my kitchen window. No problem. I found herbs 4/$10.00 at a corner stall. I got sage, tri-color sage, rosemary, chives and oregano. I filled out my window herb garden with cilantro and basil plants.
As the market was closing I found a veggie stand with the best looking eggplant I have seen all summer. Long and skinny, great for slicing and making lasagna. So, I toted them away along with a quart of heirloom tomatoes. Sweet!
It was the best $30 I spent all summer! I sat by the water and people watched for awhile. Lots of students, since both Cornell and Ithaca college are back in session. Lots of over-50 couples. Is it just me, or were a lot of people holding hands? Alas, I ventured to Ithaca alone, so no hand-holding.
I did wish that I had geared up and brought my kayak, because the water was beautiful. I met a lady who had done just that. I overheard her telling someone that she had back surgery 7 years ago and her doctor said she would never kayak again. She was busy proving him wrong. Having just had back surgery a month ago, I was all ears. She pulled her kayak on a set of wheels, like a shopping cart tote, and was headed out to paddle after a market lunch. She tried to put in at the dock, but the water was too low, so she opted for pushing off of a sandy point a little ways down from the dock. Sure enough, a nice man in cycling gear saw her managing the transition and offered to lend a hand. So nice!
It was a great getaway! Lunch, a little earth-friendly shopping, beautiful scenery, beautiful people . . .and a nice ride home with the windows open and "This American Life" on the radio.
Sunday Morning Brunch: Pecan-crusted French Toast
Happy Sunday! Weekends offer an opportunity for a more substantial breakfast opportunity. So, here it is, a weekend, and I want to make french toast with the bread that is leftover from this week's lunchbox sandwiches. I'm not talkin' "it sat in the lunch box" bread. I'm talkin' 1/3 of a loaf of potato bread from 10 year old's lunches, and 1/3 of a loaf of whole wheat bread from 14 year old's lunches. No, we can't all eat the same bread. That would be too easy and cooperative.
So, Pecan-crusted French Toast, SBK page 22 was the answer. Thanks to my summer-time staples shopping, I had all the ingredients, along with my leftover bread. I did a little clandestine preparation before the boys woke up so that I would be ready with hot french toast when the tummies arrived in the kitchen. According to my kids, starvation is always around the corner, so I have to be ready to end world hunger at a moment's notice or they will dive into the popsicles or cheese sticks.
Anyway, if you read the recipe, it calls for adding garbanzo flour and cornstarch to the rice/soy milk. Why? Not sure, but maybe it is to add some body to the milk. You can definitely taste the garbanzo flour in the final product, especially if you go light on the syrup. (So, go heavy on the syrup!)
Cooking: SBK says that it is difficult to get the pecans to stick to the french toast, but actually if you chop the heck out of them, it isn't so tough. I bought chopped pecans and then beat them to a pulp in my Pampered Chef chopper. They clung to the soaked bread so well that I had to add a few extra pecans to cover the last piece.
I cooked the french toast on an electric fry pan. 7 slices fit in one batch and the coconut oil helped the pecans brown nicely without burning.
Results: Dense, flavorful french toast that was heavenly! Oh man, so worth the calories for mom! 10 year old ate one piece and was full. It is really filling. 14 year old ate two pieces and then followed it with a blender full of strawberry-peach smoothie. He will never be full. Dad didn't comment because he is on the golf course.
I would make this again for Sunday brunch! It would be good with a side of veggie sausages and some fruit salad. In our house, I do the grocery shopping on Sunday morning, so the fruit bowl was empty this morning, and I didn't bother with the sausages.
Counting pennies? Affordable. Using leftover bread from the week is always a frugal and good choice. Sometimes I make croutons for salad, sometimes breadcrumbs, but this was a really yummy way to use up bread. I used real maple syrup, but you may remember that my boys like Lite syrup, so they used that. Fine, it is cheaper. Pecans are expensive, but you only use 1 cup which means you have another cup for use in another recipe. Put the pecans in the freezer to keep them for a long time.
Chicken Parmesan Panini Fest
I admit I made Chicken Parmesan Panini for dinner a week ago, but then something called "The Beginning of the School Year" got in the way, so I didn't blog about it until now.
I am constantly being reminded of why people don't cook during the week. I sort of laugh or roll my eyes when people tell me that they are picking up dinner every night, or that their kids love the pasta at Tony's. Then reality comes flying in the door and I'm not home til 8:30pm after an afternoon of BU and karate drop-offs and pick ups, and that is when it hits me: it would be a hell of a lot easier if someone else made this crew a meal. So, I'm thinkin' I'll buy one less dinner's worth of food at Wegmans this weekend, and put a "to-go" meal in our weekly planner.
That being said, here's a pretty quick meal to whip up from the freezer and the pantry. My boys will eat pretty much anything with Red Sauce on it, so I was pretty sure they would like this.
Vegan chicken patties are a staple in our freezer, so the only thing special I needed from the store was fresh whole wheat rolls. I bought cute little square panini-esque rolls that were easy to slice in half, and looked a lot like bread I had seen at Neezuntos.
What is the plural of panini? Get back to me on that one.
Anyway, the family liked these. We ate them with sides of red grapes and carrots and dip. Husband said they were "perfect for late at night" which is good considering our school night dinners have been happening at about 8:45pm these days. 10 year old dipped the veggie chicken pattie in dip and ate it. 14 year old got a bowl of sauce and dunked the whole panini before each bite.
Overall, paninis were good, although they did benefit from extra sauce or dip because they were not juicy like a marinated chicken breast may have been.
Counting pennies: Affordable. The vegan mozzarella is really the only high-price item. If you buy the individually wrapped slices there is no waste, or you have to promise to finish up the block of vegan mozzeralla in another recipe. Do it soon. Vegan cheese does not last long once it is open. Trust me on this one. It is not a pleasant realization that the $5 worth of vegan cheese you bought and used 1/3 of is now covered in powdery white stuff that nobody wants to investigate. Ugh.
I am constantly being reminded of why people don't cook during the week. I sort of laugh or roll my eyes when people tell me that they are picking up dinner every night, or that their kids love the pasta at Tony's. Then reality comes flying in the door and I'm not home til 8:30pm after an afternoon of BU and karate drop-offs and pick ups, and that is when it hits me: it would be a hell of a lot easier if someone else made this crew a meal. So, I'm thinkin' I'll buy one less dinner's worth of food at Wegmans this weekend, and put a "to-go" meal in our weekly planner.
That being said, here's a pretty quick meal to whip up from the freezer and the pantry. My boys will eat pretty much anything with Red Sauce on it, so I was pretty sure they would like this.
Vegan chicken patties are a staple in our freezer, so the only thing special I needed from the store was fresh whole wheat rolls. I bought cute little square panini-esque rolls that were easy to slice in half, and looked a lot like bread I had seen at Neezuntos.
What is the plural of panini? Get back to me on that one.
Anyway, the family liked these. We ate them with sides of red grapes and carrots and dip. Husband said they were "perfect for late at night" which is good considering our school night dinners have been happening at about 8:45pm these days. 10 year old dipped the veggie chicken pattie in dip and ate it. 14 year old got a bowl of sauce and dunked the whole panini before each bite.
Overall, paninis were good, although they did benefit from extra sauce or dip because they were not juicy like a marinated chicken breast may have been.
Counting pennies: Affordable. The vegan mozzarella is really the only high-price item. If you buy the individually wrapped slices there is no waste, or you have to promise to finish up the block of vegan mozzeralla in another recipe. Do it soon. Vegan cheese does not last long once it is open. Trust me on this one. It is not a pleasant realization that the $5 worth of vegan cheese you bought and used 1/3 of is now covered in powdery white stuff that nobody wants to investigate. Ugh.
Saturday, September 5, 2009
I'm in love with a salad: Edamame Three Bean
I think this must be the salad de jour, or salad de summer. Everywhere I go, from the shore of Long Beach Island to the hills of West Virginia, this salad is whipped up and on the table in no time. The dressings are different, but the beans are pretty much the same.
I love it, nutrition at its prettiest and most simple. It is gorgeous!
Find the recipe for Edamame Three Bean Salad on SBK page 67. It is really easy to throw together and can be made from a well-stocked pantry. The only item you may have to put on your shopping list is shelled soy beans (edamame).
Now, about these soy beans: they are getting cheaper by the week! It used to be that I could only find them in the freezer or Natural section of Wegmans. They were in the pod, and were selling for about $3.99/10 ounces. So, I happily put out the cash, because i knew you got about the same amount at Kampai Japanese Restaurant for twice that. My boys love them and it keeps them busy and satiated while if finish making dinner.
Are soy beans seasonal? What accounts for the drop in price and the variety of forms, in pod, shelled, etc? I think it has to be demand. Did you know that the U.S. exports most of the soy products that it produces? Yup.
Now you can find these cute little greenies ready to use in the freezer section for the low-low price of $1.89-$3.29 depending on where you shop.
SBK has specific amounts of the beanies/legumes and red pepper that they want you to add. Uh-huh, okay, but what happens to the open leftover beans that skulk to the back of my refrigerator and hide in rubbermaid containers until they are unrecognizable gooh? How likely am I to remember to put that 1/2 red pepper into my next sauce or crudete platter? I don't want to find out. So, in went the whole can of corn and the whole bag of shelled edamame and a whole diced red bell pepper along with the legumes. I figured I'm adding about 2 cups of extra goodies, so I compensated by making 1 1/2 the amount of dressing.
Results?: About what can be expected when food looks like beans and is not sitting along side a hot dog and covered in sugar. Boys ate it willingly and 14 year old had seconds. Dad didn't shove it to the side of his plate, and I of course made it the center of my meal.
Variations: If you like a tangier or sweeter dressing, I suggest adding a Tablespoon of Agave Nectar to give it that honey-mustard affect. Otherwise, I liked this savory salad.
$$: It's about a $5.00 salad if red peppers are plentiful and cheap.
Comment and tell me what you think!
Thursday, September 3, 2009
Smooth Move, Mom!
Yeah, I got my SBK book back from Colleen and I'm back in business! First order of business was feed the kids a snack. Problem, haven't been to the store in over a week and the cupboards are pretty empty. But, I have soy milk, I have frozen fruit, it is sunny and supposedly summer out there, so let's make smoothies!
Basic Fruit Smoothie recipes are on page 26 of SBK. I have frozen strawberries and a random banana, so I'm going for the strawberry banana smoothie variation.
My hint to you when using frozen fruit: microwave. I don't know if that breaks any veganista rules, or not, but I did it. I find that if you microwave the frozen fruit until it just begins to thaw (20-30 seconds for 1 cup of fruit), you don't end up with chunks of unblended icy fruit in your smoothie. If it has rocks in it, then it isn't so smooth, now is it? I don't think the SBs would mind. And, if they do, I'd love to hear from them, so do tell if you care!
Anyway, I tried this same recipe with rice milk and had the same results: both 10 year old and 14 year old gulped them down through a straw. Even dad liked it.
Of course, this gave me a great idea. Next morning I used some leftover and much maligned Fruitfulls that have been discontinued at Wegmans. Do you know the ones? You can get them at Big Lots now, they have 90 calories, and they are supposed to make you feel full with few calories. The kids loved them for about a year and now won't touch them. Anyway, I blended the Fruitfuls (two -8 ounce bottles) with the frozen strawberries and fed them to the guinnea pigs, a.k.a my family. Tah-dah, they loved them. 14 year old asked me how I make my smoothies so frothy. When I told him I used the Fruitfuls he was soooo bummed! "I hate those things," he said. Well, apparently you don't hate them so much, youngin'. Smooth Move, Mom!
Basic Fruit Smoothie recipes are on page 26 of SBK. I have frozen strawberries and a random banana, so I'm going for the strawberry banana smoothie variation.
My hint to you when using frozen fruit: microwave. I don't know if that breaks any veganista rules, or not, but I did it. I find that if you microwave the frozen fruit until it just begins to thaw (20-30 seconds for 1 cup of fruit), you don't end up with chunks of unblended icy fruit in your smoothie. If it has rocks in it, then it isn't so smooth, now is it? I don't think the SBs would mind. And, if they do, I'd love to hear from them, so do tell if you care!
Anyway, I tried this same recipe with rice milk and had the same results: both 10 year old and 14 year old gulped them down through a straw. Even dad liked it.
Of course, this gave me a great idea. Next morning I used some leftover and much maligned Fruitfulls that have been discontinued at Wegmans. Do you know the ones? You can get them at Big Lots now, they have 90 calories, and they are supposed to make you feel full with few calories. The kids loved them for about a year and now won't touch them. Anyway, I blended the Fruitfuls (two -8 ounce bottles) with the frozen strawberries and fed them to the guinnea pigs, a.k.a my family. Tah-dah, they loved them. 14 year old asked me how I make my smoothies so frothy. When I told him I used the Fruitfuls he was soooo bummed! "I hate those things," he said. Well, apparently you don't hate them so much, youngin'. Smooth Move, Mom!
Monday, August 31, 2009
Pancakes are a Kid's Best Friend!
Back from our second weekend of summer fun, and ready to share more vegan yumminess with the world. Trouble is, i loaned my SBK cookbook to buddy Colleen, so I'm flying by the seat of my pants on this post. No worries, I actually prepared these pancakes with book in hand, I just didn't blog about it in a timely manner. So, here goes . . .
Do you avoid pancakes because you may as well slap them directly on your hips, thus skipping the enjoyment factor and going straight for the larger waisteline? Me too. But, in the interest of "science" (yeah, right, in the interest of ME) I whipped up theseSBK pancakes for breakfast while we were all at home last week.
I chose to go with Banana Nut variety, but I'll certainly make all the other varieties to satisfy my "132 recipe" goal.
Pancakes were delish, as Rachel Ray would say! I didn't slather them in her trademark EVOO, instead I opted for apple butter and the kids used the usual Lite Syrup from a bottle. Their syrup does nothing for me, but they think real maple syrup is too watery. Poor training, sorry.
Don't expect these pancakes to be light as a feather, or fluffy. They are not. They taste really good, but they are moist or dense no matter how long you cook them, so don't over cook them. I suggest putting the skillet at 300 degrees and being patient, but not too patient.
The recipe calls for Whole Wheat Pastry Flour. I think you could also make them with White Whole Wheat Flour, which I buy. It is made by King Arthur and available at Wegmans. WW Pastry Flour is available at Healthy U and Wegmans. You can buy it in bulk or pre-packaged. To keep it fresh, especially if you don't bake much, keep it sealed and in the frig or freezer.
I also liked the banana nut variety because who doesn't have a banana in the fruit bowl that the kids think is too mushy to eat? The nuts add good fiber, protein and keep tummies feeling full for a longer time.
So, unless you want to eat your pancakes under a neon sign, and surrounded by people waiting for the all-you-can-eat special at Denny's, I think you'll like these pancakes. No Guilt! If your kids don't like them, blame me, the Not-So-Skinny Bitch in the Yellow Kitch.
Toodles, off to grab my book from Colleen! I'll let you know if she made any recipes and what she thought! She has a way bigger kitchen than me, so I bet stuff even tastes better made there!
Do you avoid pancakes because you may as well slap them directly on your hips, thus skipping the enjoyment factor and going straight for the larger waisteline? Me too. But, in the interest of "science" (yeah, right, in the interest of ME) I whipped up theseSBK pancakes for breakfast while we were all at home last week.
I chose to go with Banana Nut variety, but I'll certainly make all the other varieties to satisfy my "132 recipe" goal.
Pancakes were delish, as Rachel Ray would say! I didn't slather them in her trademark EVOO, instead I opted for apple butter and the kids used the usual Lite Syrup from a bottle. Their syrup does nothing for me, but they think real maple syrup is too watery. Poor training, sorry.
Don't expect these pancakes to be light as a feather, or fluffy. They are not. They taste really good, but they are moist or dense no matter how long you cook them, so don't over cook them. I suggest putting the skillet at 300 degrees and being patient, but not too patient.
The recipe calls for Whole Wheat Pastry Flour. I think you could also make them with White Whole Wheat Flour, which I buy. It is made by King Arthur and available at Wegmans. WW Pastry Flour is available at Healthy U and Wegmans. You can buy it in bulk or pre-packaged. To keep it fresh, especially if you don't bake much, keep it sealed and in the frig or freezer.
I also liked the banana nut variety because who doesn't have a banana in the fruit bowl that the kids think is too mushy to eat? The nuts add good fiber, protein and keep tummies feeling full for a longer time.
So, unless you want to eat your pancakes under a neon sign, and surrounded by people waiting for the all-you-can-eat special at Denny's, I think you'll like these pancakes. No Guilt! If your kids don't like them, blame me, the Not-So-Skinny Bitch in the Yellow Kitch.
Toodles, off to grab my book from Colleen! I'll let you know if she made any recipes and what she thought! She has a way bigger kitchen than me, so I bet stuff even tastes better made there!
Monday, August 24, 2009
Tacos para Todos! (Tacos for All)
Back from a weekend at the Jersey Shore, and back to my veganista kitchen, yippee! I'm not doing a SBK recipe for dinner tonight, sorry. Instead, I'm doing a homemade version of a taco I enjoyed at "Welcome to . . .Moe's". If you have eaten at Moe's you've seen the tex-mex creation you ordered made right in front of you, ala Subway. Well, I took my boys there a few weeks ago with no intention of ordering anything for myself. That intention lasted until I was watching them put black and pinto beans on 14 year old's burrito and I spotted something familiar amongst the offerings. "What is that?" "Tofu", said the "Welcome to . . . Moe's" guy. Sign me up! That is where this taco idea was born.
1 lb extra firm tofu, diced (cut block of tofu into 3 even slabs, then cut across into 1/2 inch match sticks, and then across again into cubes), marinated in dry Chipotle seasoning for as long as you have time
2 Tbsp Safflower Oil
Small corn tortillas, wrap in damp dish towel and microwave 1 minute
1 can black beans, rinsed
1 can pinto beans, rinsed
2 tomatoes, diced
1 head organic romaine lettuce, chopped thin
1/2 vidalia onion, tiny dice
1 avocado, diced
1/2 container tofuti sour "cream"
1 cup salsa
1/4 cup fresh cilantro, chopped
1 fresh jalapeno pepper, finely diced
Optional: seasoned ground turkey for family members who say "eewwww".
Fry the marinated tofu cubes in 2 Tbsp Safflower oil, let them brown on one side before turning, and then keep turning until an outer layer forms on the cubes and the inside of a cube is hot.
Assemble a "taco bar" so everyone can make their own style of taco.
YUM! I love these tacos! One taco with tofu and a little of everything is very filling, especially if eaten with a side salad, or chips and guac.
This is a very easy dinner for a hot and humid summer evening. You can marinate the tofu and put it in a foil pouch and cook it out on the grill, too!
1 lb extra firm tofu, diced (cut block of tofu into 3 even slabs, then cut across into 1/2 inch match sticks, and then across again into cubes), marinated in dry Chipotle seasoning for as long as you have time
2 Tbsp Safflower Oil
Small corn tortillas, wrap in damp dish towel and microwave 1 minute
1 can black beans, rinsed
1 can pinto beans, rinsed
2 tomatoes, diced
1 head organic romaine lettuce, chopped thin
1/2 vidalia onion, tiny dice
1 avocado, diced
1/2 container tofuti sour "cream"
1 cup salsa
1/4 cup fresh cilantro, chopped
1 fresh jalapeno pepper, finely diced
Optional: seasoned ground turkey for family members who say "eewwww".
Fry the marinated tofu cubes in 2 Tbsp Safflower oil, let them brown on one side before turning, and then keep turning until an outer layer forms on the cubes and the inside of a cube is hot.
Assemble a "taco bar" so everyone can make their own style of taco.
YUM! I love these tacos! One taco with tofu and a little of everything is very filling, especially if eaten with a side salad, or chips and guac.
This is a very easy dinner for a hot and humid summer evening. You can marinate the tofu and put it in a foil pouch and cook it out on the grill, too!
Wednesday, August 19, 2009
Blueberry Picking and Burgers!
Well, a cool front swooshed in from the West last night and brought with it an amazing thunderstorm and cooler temps, so it was off to Apple Hills we went to pick blueberries. I haven't been there in two years and I was surprised by the price increase, $1.89/lb to pick your own. I know I sound old, but I remember when we picked them for $.99/lb. Whatever, it's an activity, and they don't weigh the pickers before and after, so I'm sure we brought home our fairs share in our bellies!
After 2 hours of blueberry picking, I thought a substantial lunch would be appreciated, so I flipped to the Hearty Ass Sandwiches section of SBK for my options. That is where I found the recipes for California Burgers and Bacon and Caramelized Onion Cheesebburgers with Agave-Dijon. With only myself and my kidlets as taste testers, I was feeling lucky.
In addition to assembling the burgers, I also had to make Thousand Island Dressing, SBK page 152 to top off the California Burger.
I used MorningStar Farms Prime Griller vegan burgers and LightLife Smart Bacon for these recipes. I found it was easy to make 4 burgers in one big non-stick fry pan. Start the onions to caremelizing first, push them to the side of the pan after they are translucent, do bacon next and pile it on top of carmelizing onions, and then do the burgers for their own 8 minutes. By the time the burgers are done the onions are pretty well carmelized.
Since we were lunching AND taste testing, I made one burger of each recipe, cut them in halves and then we experimented with combinations on the other burgers.
10 year old: Tasted and loved everything, especially any burger with bacon on it. He even tried the California Burger complete with sprouts. I think he was just trying to make me happy! He said that the burgers tasted like what you get at Vestal Hills Country Club, ig. they included more than ketchup. 10 year old gobbled down two whole burgers before lunch was over.
14 year old: Didn't like that there was sauce involved. Yup, there was homemade Thousand Island on the California Burger and homemade Agave Dijon on the Carmelized Onion Burger. "I just want a plain burger" was heard by the whole neighborhood. Fine. So, how did you like your burger? "I didn't like it; it was dry." Uh-huh, thanks, teenager.
43 year old: Loved them all, including our own creation of burger with avocado, tomato, bacon ,vegan Jack cheese and either dipping sauce. I could have bathed myself in the dipping sauces they were both so good! I tell yah, once you make a dressing or dip from scratch, forget about buying a bottle off the shelf at Wegmans. Homemade is so much more flavorful. The Thousand Island Dressing has a little kick from the cayenne that makes it special and not sooo sweet as store bought dressing.
Purse alert: Thinking about $ again, I realized that I was using a lot of the same ingredients throughout the week. The single can of tomato paste from the Pizza Sauce was put in the frig and used again for the Spaghetti Sauce and then finished for the Thousand Island Dressing. If I plan well enough, nothing goes to waste. The vegan Jack cheese that was opened for these burgers is expensive! But, if I make the Veggie Enchiladas and a Quesadilla this weekend, I will use the whole thing and not waste any. I can deal with that!
I'm sort of thinking of this food lifestyle as a game. I'm lucky that I have the time to experiment and plan right now because it is summer. Hopefully, by the time school starts I will have a few "favorites" under my belt that I can count on, and also continue to make more SB recipes with my new SB pantry items.
Current Count: 9 recipes completed
After 2 hours of blueberry picking, I thought a substantial lunch would be appreciated, so I flipped to the Hearty Ass Sandwiches section of SBK for my options. That is where I found the recipes for California Burgers and Bacon and Caramelized Onion Cheesebburgers with Agave-Dijon. With only myself and my kidlets as taste testers, I was feeling lucky.
In addition to assembling the burgers, I also had to make Thousand Island Dressing, SBK page 152 to top off the California Burger.
I used MorningStar Farms Prime Griller vegan burgers and LightLife Smart Bacon for these recipes. I found it was easy to make 4 burgers in one big non-stick fry pan. Start the onions to caremelizing first, push them to the side of the pan after they are translucent, do bacon next and pile it on top of carmelizing onions, and then do the burgers for their own 8 minutes. By the time the burgers are done the onions are pretty well carmelized.
Since we were lunching AND taste testing, I made one burger of each recipe, cut them in halves and then we experimented with combinations on the other burgers.
10 year old: Tasted and loved everything, especially any burger with bacon on it. He even tried the California Burger complete with sprouts. I think he was just trying to make me happy! He said that the burgers tasted like what you get at Vestal Hills Country Club, ig. they included more than ketchup. 10 year old gobbled down two whole burgers before lunch was over.
14 year old: Didn't like that there was sauce involved. Yup, there was homemade Thousand Island on the California Burger and homemade Agave Dijon on the Carmelized Onion Burger. "I just want a plain burger" was heard by the whole neighborhood. Fine. So, how did you like your burger? "I didn't like it; it was dry." Uh-huh, thanks, teenager.
43 year old: Loved them all, including our own creation of burger with avocado, tomato, bacon ,vegan Jack cheese and either dipping sauce. I could have bathed myself in the dipping sauces they were both so good! I tell yah, once you make a dressing or dip from scratch, forget about buying a bottle off the shelf at Wegmans. Homemade is so much more flavorful. The Thousand Island Dressing has a little kick from the cayenne that makes it special and not sooo sweet as store bought dressing.
Purse alert: Thinking about $ again, I realized that I was using a lot of the same ingredients throughout the week. The single can of tomato paste from the Pizza Sauce was put in the frig and used again for the Spaghetti Sauce and then finished for the Thousand Island Dressing. If I plan well enough, nothing goes to waste. The vegan Jack cheese that was opened for these burgers is expensive! But, if I make the Veggie Enchiladas and a Quesadilla this weekend, I will use the whole thing and not waste any. I can deal with that!
I'm sort of thinking of this food lifestyle as a game. I'm lucky that I have the time to experiment and plan right now because it is summer. Hopefully, by the time school starts I will have a few "favorites" under my belt that I can count on, and also continue to make more SB recipes with my new SB pantry items.
Current Count: 9 recipes completed
Tuesday, August 18, 2009
"Spaghetti and Meatballs, Please, Mom!"
Okay, so my son wants spaghetti and meatballs for dinner. How do I fit that into my SB attitude? Simple. I made the Basic Red Sauce, page 156 SBK and served it on Kamut* spaghetti. Meatballs? I wasn't feeling very adventuresome, so I heated up turkey meatballs from the freezer. I am embracing my inner SB, but I'm not perfect!
Success! My 14 year old complimented the dinner! Whooo hooo! The 10 year old ate it, too! He did ask what the green stuff was, but 14 year old told him "just eat it, it doesn't taste like anything." I hope my hydroponic basil plant wasn't offended.
The sauce was really fresh tasting and flavorful. The combination of canned tomato and fresh herbs, onion and garlic was perfect over the kamut pasta. I like the noodles al dente, and the sauce clung to the pasta. I love that! The sauce was thick and the completed dish looked very appealing. Good Job Skinny Bs!
*what is kamut? it is a wheat, originally found in Egypt, has a longer cooking time (12 minutes for spaghetti), high in protein and 2g of fiber per 2oz serving, light in color so nobody will notice that it is a little different.
Math: My latest trips to Wegmans, Healthy U, and Big Lots have really added up to a huge grocery bill this week. My new SB endeavor, plus my 14 year old starting to eat like a teenager, have really added to the grocery bill. So, I did a little math with this recipe.
3/4 lb Kamut Pasta: $1.00
12 small frozen turkey meatballs: $1.70
Basic Red Sauce, (no wine or hot sauce) $2.40
Total: $ 5.10
That is not bad at all! Add 1/3 of a seedless watermelon (in season) $1.00, and dessert made yesterday, Dream Bars, and I had a cheap meal for 4.
So, once I purchase the staples, that should last through at least the next month or two, this is a healthy AND financially savvy way to cook and eat. Okay, that reduces my grocery bill guilt!
Current Count: 6 recipes completed
Success! My 14 year old complimented the dinner! Whooo hooo! The 10 year old ate it, too! He did ask what the green stuff was, but 14 year old told him "just eat it, it doesn't taste like anything." I hope my hydroponic basil plant wasn't offended.
The sauce was really fresh tasting and flavorful. The combination of canned tomato and fresh herbs, onion and garlic was perfect over the kamut pasta. I like the noodles al dente, and the sauce clung to the pasta. I love that! The sauce was thick and the completed dish looked very appealing. Good Job Skinny Bs!
*what is kamut? it is a wheat, originally found in Egypt, has a longer cooking time (12 minutes for spaghetti), high in protein and 2g of fiber per 2oz serving, light in color so nobody will notice that it is a little different.
Math: My latest trips to Wegmans, Healthy U, and Big Lots have really added up to a huge grocery bill this week. My new SB endeavor, plus my 14 year old starting to eat like a teenager, have really added to the grocery bill. So, I did a little math with this recipe.
3/4 lb Kamut Pasta: $1.00
12 small frozen turkey meatballs: $1.70
Basic Red Sauce, (no wine or hot sauce) $2.40
Total: $ 5.10
That is not bad at all! Add 1/3 of a seedless watermelon (in season) $1.00, and dessert made yesterday, Dream Bars, and I had a cheap meal for 4.
So, once I purchase the staples, that should last through at least the next month or two, this is a healthy AND financially savvy way to cook and eat. Okay, that reduces my grocery bill guilt!
Current Count: 6 recipes completed
Preserve Wildlife, Attend a Party!
The girlfriends got together for a much anticipated 50th birthday party for girlfriend, Anne. We celebrated at Sharon's pool, a backyard oasis that was especially appreciated during this August heatwave! I signed up on the evite to bring a veggie appetizer, shocker, I know.
So, I brought two dishes, one from SBK and one I saw in Epicurious.com, and then modified to suit my needs. Remember it was H-O-T, so I was glad to bring something lite.
First, I made Mock Chopped Liver, SBK page 45. At the bottom of the recipe page a note says "It's good enough to eat with a spoon, but serve it on crackers or something. Be a lady." Yes ma'am.
Now that I am in possession of refined coconut oil and Bragg's Liquid Aminos, all I needed from the store was the raw cashews and 1lb of cremini mushrooms. This recipe was easy to make, basically saute mushrooms and onions, and then combine everything in the food processor and whir it to a pulp. Yum! Okay, I get it, stop tasting. I added a little more Bragg's like the recipe suggested, and boom, I'm done.
I took it to the party in a cute Chinese bowl with lots of colorful decorations on the outside. Mock Chopped Liver is not the prettiest offering on the tapas bar so I dressed it up in its serving dish. But, it is delicious! I served it with WheatThins, not very creative, but the perfect size for a bite of MCL. I saved some at home for a little snack tomorrow. How did it go over with the girlfriends? Well, it was a little late to the party, but the last time I saw it, the bowl was only half full.
The other veggie appetizer I brought was a combination of two of my fave things: grape tomatoes and guacamole. Heavenly! I bought two pints of tomatoes from Farmer Mike at Lone Maple Farm, http://www.lonemaplefarm.com/ and then I cheated. I bought 6 avocados, but none of them were ripe, so I bought organic guac from the refrigerated section of Healthy U, http://www.clintwoodhealthyu.com/, just in case the avocados didn't soften up in time. They didn't. That's okay, after girlfriend Heather and I took a slice off the stem end of each little tomato and scooped out the insides, I cut off a corner of the plastic bag and piped the guac into the 54 hollowed out grape tomatoes. High maintenance, yes. Worth it, definitely. I sprinkled chopped fresh cilantro over top, and boom, an appetizer was born. This one was easy to look at, so I just fit all the stuffed tomatoes into a tupperware container and hit the road for the party. Instant success. When we arrived at Sharon's there were girlfriends in the pool, around the pool, at the bar . . . and with my hands full I just offered up the tomatoes first thing, and they were half gone by the time I set them down. Lite and colorful, big hit!
So, I'm liking this personal challenge so far. It gives me some direction in the kitchen, and I'm making new recipes that I may otherwise just read and stick in a folder for "when I have more time." Challenging myself causes me to make the time. Groovy!
Want to try the recipes? Buy Skinny Bitch in the Kitch at Healthy U, or go to their website.
So, I brought two dishes, one from SBK and one I saw in Epicurious.com, and then modified to suit my needs. Remember it was H-O-T, so I was glad to bring something lite.
First, I made Mock Chopped Liver, SBK page 45. At the bottom of the recipe page a note says "It's good enough to eat with a spoon, but serve it on crackers or something. Be a lady." Yes ma'am.
Now that I am in possession of refined coconut oil and Bragg's Liquid Aminos, all I needed from the store was the raw cashews and 1lb of cremini mushrooms. This recipe was easy to make, basically saute mushrooms and onions, and then combine everything in the food processor and whir it to a pulp. Yum! Okay, I get it, stop tasting. I added a little more Bragg's like the recipe suggested, and boom, I'm done.
I took it to the party in a cute Chinese bowl with lots of colorful decorations on the outside. Mock Chopped Liver is not the prettiest offering on the tapas bar so I dressed it up in its serving dish. But, it is delicious! I served it with WheatThins, not very creative, but the perfect size for a bite of MCL. I saved some at home for a little snack tomorrow. How did it go over with the girlfriends? Well, it was a little late to the party, but the last time I saw it, the bowl was only half full.
The other veggie appetizer I brought was a combination of two of my fave things: grape tomatoes and guacamole. Heavenly! I bought two pints of tomatoes from Farmer Mike at Lone Maple Farm, http://www.lonemaplefarm.com/ and then I cheated. I bought 6 avocados, but none of them were ripe, so I bought organic guac from the refrigerated section of Healthy U, http://www.clintwoodhealthyu.com/, just in case the avocados didn't soften up in time. They didn't. That's okay, after girlfriend Heather and I took a slice off the stem end of each little tomato and scooped out the insides, I cut off a corner of the plastic bag and piped the guac into the 54 hollowed out grape tomatoes. High maintenance, yes. Worth it, definitely. I sprinkled chopped fresh cilantro over top, and boom, an appetizer was born. This one was easy to look at, so I just fit all the stuffed tomatoes into a tupperware container and hit the road for the party. Instant success. When we arrived at Sharon's there were girlfriends in the pool, around the pool, at the bar . . . and with my hands full I just offered up the tomatoes first thing, and they were half gone by the time I set them down. Lite and colorful, big hit!
So, I'm liking this personal challenge so far. It gives me some direction in the kitchen, and I'm making new recipes that I may otherwise just read and stick in a folder for "when I have more time." Challenging myself causes me to make the time. Groovy!
Want to try the recipes? Buy Skinny Bitch in the Kitch at Healthy U, or go to their website.
Sunday, August 16, 2009
Life is Short, Eat Dessert First!
Why am I already on my second dessert at the beginning of this adventure? Honestly, because I can make them at night after everyone has gone to bed and I have the quiet kitchen to myself. I have one of those kitchens that is the focal point of the home. 9 years ago we knocked out a wall, eliminated a laundry closet and remodeled our kitchen so that I could cook while parenting or entertaining. Thanks to those renovations, I get no peace in the kitchen because I can hear absolutely everything going on around me in all corners of the house.
So, desserts are not timely, and can be hidden away til the next day, so I made another. This time it was Dream Bars, page 175 SBK. This is not an "I had the ingredients, so I made it" recipe. I had to browse the shelves of Healthy U and Wegmans to find refined coconut oil, vegan butter, and vegan "chocolate" chips. By the way, vegan "chocolate" chips are code for carob chips, thank you very much. I remember my mom making carob-chip cookies in the 70s, so I'm thinking I was trained from an early age for this recipe. Thankfully, I had just stocked up on Lite Coconut Milk at Big Lots, so that wasn't an issue.
Anyway, I pulled off this recipe in about 1/2 hour. I made my vegan cookie crumbs from organic whole wheat graham crackers. I made my butterscotch from scratch and loved the whole process! I have never liked butterscotch, but homemade is way better than anything that comes in a jar or a squeeze bottle.
Results? Dreamy! SBK says not to share them, and hide them for yourself. I concur! These are a better variety of layered bars, the fave at many a cookie table. All the right flavors and all the healthy ingredients make them a no brainer for future parties.
So, desserts are not timely, and can be hidden away til the next day, so I made another. This time it was Dream Bars, page 175 SBK. This is not an "I had the ingredients, so I made it" recipe. I had to browse the shelves of Healthy U and Wegmans to find refined coconut oil, vegan butter, and vegan "chocolate" chips. By the way, vegan "chocolate" chips are code for carob chips, thank you very much. I remember my mom making carob-chip cookies in the 70s, so I'm thinking I was trained from an early age for this recipe. Thankfully, I had just stocked up on Lite Coconut Milk at Big Lots, so that wasn't an issue.
Anyway, I pulled off this recipe in about 1/2 hour. I made my vegan cookie crumbs from organic whole wheat graham crackers. I made my butterscotch from scratch and loved the whole process! I have never liked butterscotch, but homemade is way better than anything that comes in a jar or a squeeze bottle.
Results? Dreamy! SBK says not to share them, and hide them for yourself. I concur! These are a better variety of layered bars, the fave at many a cookie table. All the right flavors and all the healthy ingredients make them a no brainer for future parties.
Saturday, August 15, 2009
Beginner's Luck!
Three recipes completed, and all are successful!
The Super Simple Pizza Sauce was zesty and delicious on pita pizzas with either Shredded Rice "cheese" or Mozzarella Cheese. Very easy and really tasty! Recipe made enough for 6 pita pizzas.
Since I had all the ingredients on hand, I went ahead and made the Agave-Dijon Dressing, pg 153 SBK, and wow, is it good! I don't know if I have ever made dressing from scratch, but I will from now on. It was easy and tastes so much better than bottled Honey-Dijon. The SBs recommend it on Spinach Salad, but I had it on romaine.
With two easy recipes under my belt, I decided to make a third. Why not, the boys are asleep in front of the Red Sox game, so what else do I have to do? I chose another recipe simply because I had the ingredients, and my family loves the "regular" variety of Rice Pudding, page 177 SBK.
I was a little worried that mixing brown rice with coconut milk and water would lead to it all burning and mucking up the bottom of my favorite pot. No worries! It took 20 minutes of peeking and giving it a quick stir now and again, and then a full 5 minutes of stirring at the end of the process, but yum-a-licious is worth it. It has a more mild and subtle flavor than store-bought or restaurant rice pudding. You can taste the nuttiness of the brown rice and the spark of the cinnamon. I really like it. Tune in tomorrow to see what the monkey boys think.
I am looking forward to going to my fave healthfood store, Healthy U, to buy some ingredients that I see in many recipes but don't have in my pantry: refined coconut oil, Bragg's Liquid Aminos, and red miso.
The Super Simple Pizza Sauce was zesty and delicious on pita pizzas with either Shredded Rice "cheese" or Mozzarella Cheese. Very easy and really tasty! Recipe made enough for 6 pita pizzas.
Since I had all the ingredients on hand, I went ahead and made the Agave-Dijon Dressing, pg 153 SBK, and wow, is it good! I don't know if I have ever made dressing from scratch, but I will from now on. It was easy and tastes so much better than bottled Honey-Dijon. The SBs recommend it on Spinach Salad, but I had it on romaine.
With two easy recipes under my belt, I decided to make a third. Why not, the boys are asleep in front of the Red Sox game, so what else do I have to do? I chose another recipe simply because I had the ingredients, and my family loves the "regular" variety of Rice Pudding, page 177 SBK.
I was a little worried that mixing brown rice with coconut milk and water would lead to it all burning and mucking up the bottom of my favorite pot. No worries! It took 20 minutes of peeking and giving it a quick stir now and again, and then a full 5 minutes of stirring at the end of the process, but yum-a-licious is worth it. It has a more mild and subtle flavor than store-bought or restaurant rice pudding. You can taste the nuttiness of the brown rice and the spark of the cinnamon. I really like it. Tune in tomorrow to see what the monkey boys think.
I am looking forward to going to my fave healthfood store, Healthy U, to buy some ingredients that I see in many recipes but don't have in my pantry: refined coconut oil, Bragg's Liquid Aminos, and red miso.
Friday, August 14, 2009
Ready, Set, Go!
Okay, I have to admit to being a little sneaky about this. While I love a challenge and like to jump into things with both feet, my husband is somewhat skeptical and conservative. He doesn't want any "food wars" as we call them. That is code for: don't make food that You want the kids to eat, but that the Kids don't want to eat. Yeah, okay. Not!
So, I have to admit that I'm getting started on this project while keeping the rest of the family in the dark. What they don't know, won't poison them. I figure I will let them in on the deal as soon as they have some yummy food in their bellies.
With that in mind, I started with some easily concealable recipes: Super Simple Pizza Sauce, page 157 SBK. It was super simple, and no cooking required during prep time. It smells great!
So, I have to admit that I'm getting started on this project while keeping the rest of the family in the dark. What they don't know, won't poison them. I figure I will let them in on the deal as soon as they have some yummy food in their bellies.
With that in mind, I started with some easily concealable recipes: Super Simple Pizza Sauce, page 157 SBK. It was super simple, and no cooking required during prep time. It smells great!
Thursday, August 13, 2009
Step One: I am a newly hatched Skinny Bitch
Charles Caleb Colton said "imitation is the sincerest of flattery," so I am about to flatter several people. First in line are Julia Child and Julie Powell. If you have not read the book Julie & Julia, or seen the movie of the same name, then you are very busy or must not be much of a foodie. The book was a good read, and the movie was an entertaining homage to Julia Child, whom I watched on public television throughout my childhood. I thought Julie's adventure in cooking was such a great idea. I applaud when people take responsibility for creating direction and meaning in their own life. However, I would never survive such an endeavor; there is just too much butter in the world of French cooking. It would kill me. You can check out the original blog by searching Julie/Julia Project.
That brings me to the other people I wish to flatter: Rory Freedman and Kim Barnouin. These women are the authors of Skinny Bitch, and Skinny Bitch in the Kitch. You can visit them at http://www.skinnybitch.net/. Now, theirs is a lifestyle I can emulate! Their first book, Skinny Bitch is an irreverant look at food and the industry that creates it. They pave the way for people to adapt healthful and ethical eating habits, but what is so great about their books is how they do it. They don't preach, they write like your girlfriends talk at happy hour, smart and sassy. Very entertaining and enlightening. Their cookbook is written with the same attitude and full of 132 vegan recipes.
So, monkey see, monkey do. I am following in the footsteps of Julie Powell, and want to challenge myself to create all 132 recipes in the Skinny Bitch in the Kitch cookbook.
Why? I have a few reasons for doing this. First, I am a foodie. I have a cupboard full of cookbooks, recipes torn from newspapers and magazines, and enough gadgets to fill every nook and cranny of my kitchen and a few boxes in the basement. I have been impulse purchasing at healthfood stores since I wandered into my first one in Blacksburg, Va while attending Virginia Tech. I never met a mysterious fruit, grain, or menu item that I didn't order just for the sake of trying something new.
Most importantly, I love to cook. I cook for a family of four that includes my husband and my two sons who are 10 and 14 years old. I introduced my husband to vegetables when we moved in together, and I fed my babies homemade organic baby food for the first 18 months of their lives. So, I've been honestly interested in healthful cooking since I had people to cook for.
Now that my kids are out of the macaroni and cheese stage, I'd like to feed my family good food that helps them and doesn't hurt them. I can't control what they choose to eat when they are away from home, but I can give them a good foundation and set a good example at our own kitchen table.
Finally, my last reason for taking on this challenge is that I love a challenge. I love a goal. I have been teaching for 16 years and parenting for 14 years, so I needed to change things up a little. This was my answer.
Let the cooking begin!
That brings me to the other people I wish to flatter: Rory Freedman and Kim Barnouin. These women are the authors of Skinny Bitch, and Skinny Bitch in the Kitch. You can visit them at http://www.skinnybitch.net/. Now, theirs is a lifestyle I can emulate! Their first book, Skinny Bitch is an irreverant look at food and the industry that creates it. They pave the way for people to adapt healthful and ethical eating habits, but what is so great about their books is how they do it. They don't preach, they write like your girlfriends talk at happy hour, smart and sassy. Very entertaining and enlightening. Their cookbook is written with the same attitude and full of 132 vegan recipes.
So, monkey see, monkey do. I am following in the footsteps of Julie Powell, and want to challenge myself to create all 132 recipes in the Skinny Bitch in the Kitch cookbook.
Why? I have a few reasons for doing this. First, I am a foodie. I have a cupboard full of cookbooks, recipes torn from newspapers and magazines, and enough gadgets to fill every nook and cranny of my kitchen and a few boxes in the basement. I have been impulse purchasing at healthfood stores since I wandered into my first one in Blacksburg, Va while attending Virginia Tech. I never met a mysterious fruit, grain, or menu item that I didn't order just for the sake of trying something new.
Most importantly, I love to cook. I cook for a family of four that includes my husband and my two sons who are 10 and 14 years old. I introduced my husband to vegetables when we moved in together, and I fed my babies homemade organic baby food for the first 18 months of their lives. So, I've been honestly interested in healthful cooking since I had people to cook for.
Now that my kids are out of the macaroni and cheese stage, I'd like to feed my family good food that helps them and doesn't hurt them. I can't control what they choose to eat when they are away from home, but I can give them a good foundation and set a good example at our own kitchen table.
Finally, my last reason for taking on this challenge is that I love a challenge. I love a goal. I have been teaching for 16 years and parenting for 14 years, so I needed to change things up a little. This was my answer.
Let the cooking begin!
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