Easter Dinner 2013


Today for Easter, we finally had a nice spring day ~ all mild and sunny.  Springtime is very late in arriving to the Midwest this year, and I'm so very hoppy (heehee) to finally see the sun and feel its warmth.  For dinner tonight, I made a few of Grandma Bunni's recipes ~ Deviled Eggs and her Spring Pea Salad.  We also had baked ham, scalloped potatoes, honey carrots and for dessert, the No-Bake Pizzelle Strawberry Layer Cake that I posted about yesterday.  We all indulged in waay too much chocolate, and had more than a few rounds of hide-and-seek with the Easter eggs.  



Our resident 2012 fall pumpkin, Jack, is still hanging around the house and was more than happy to wear a pair of bunny ears to help us celebrate. (so far, he's been dressed up in Halloween gear, a Santa hat & now Easter bunny ears ~ what's next!?! Hope everyone had a great day ~ Happy Easter!

 


No-Bake Pizzelle Strawberry Layer Cake



I bought a near-new pizzelle maker at Goodwill a few weeks ago.  I've been searching the web, looking for healthy(er) pizzelle recipes and kept seeing how pizzelles are often one of the cookies served at an Italian Easter celebration, so I thought it would be fun to make a batch for the upcoming Easter holiday.  I found this basic recipe and tweaked it a bit.  I replaced half the flour with whole wheat pastry flour, used only egg whites, replaced the anise extract with vanilla extract and used avocado oil instead of the butter.  The pizzelles turned out OK, but were not great.

Since I had so many cookies, I started looking for different ways to use them, and came across this site that gave a recipe for a pizzelle pie.  Hmmm... Sounded interesting, so I tinkered with it a smidgen and made my own adapted version.  We really liked it, so much so, that I'll be making another No-Bake Pizzelle Strawberry Layer Cake for our Easter dinner.   I see endless possibilities with this no-bake dessert.  Guess I'll need to perfect that healthier pizzelle recipe, not for the cookie's sake...but for the cake's.  :)

No-Bake Pizzelle Strawberry Layer Cake
serves 2-4

Ingredients
  • 5 to 7 pizzelle cookies ~ or as many as you want, to get it as high as you want (homemade or store bought, anise or vanilla flavored ~ as you like)
  • 1 small box of vanilla instant pudding mix, prepared according to box directions (or flavor of choice ~ regular or sugar-free)
  • strawberry jam or jam flavor of choice (I used homemade ~ see my post on my homegrown/homemade strawberry jam from last year)
  • powdered sugar for dusting or whipped cream for topping (optional)  


Directions
Spread about 2 teaspoons of jam on the top of each pizzelle, all the way to the edge. Place first jam covered cookie in a suitable container*, then spoon over about 1 1/2 - 2 Tablespoons of vanilla pudding, on top of the jam, smoothing all the way to the edge.  Place next jam covered cookie on top of the now pudding covered cookie and continue layering this way until you are all done, ending with a pudding covered cookie on the top.  Cover the now completed 'layer cake' and let it sit in the fridge overnight.  It will begin to absorb the moisture from the jam/pudding and turn into a pretty and delicate looking layer cake.  Cut into wedges and serve with a dusting of powdered sugar or top with whipped cream, if desired.

*if you want to be able to remove the layer cake easily for presentation, place a strip of plastic wrap in the bottom of the container, with the edges hanging over the edge of the container and use that to lift the whole layer cake out when ready to serve the next day.



I think this would be good with a tiramisu spin, or maybe with marmalade and some type of liqueur ~ the possibilities are endless.  I really like the idea of making it the night before and just pulling it out of the fridge when you need it.  A no-fuss, no-stress dessert, I like that!    

Happy Easter ~  From our family to yours!



Tipsy Lemon Pepper Chicken


The other night I made an old favorite of ours ~ Tipsy Chicken.  This time I included some sliced Meyer lemons and cracked black pepper under the skin before I put the chicken in to roast.  It 'perfumed' the chicken (Roy's word, not mine :) with the lovely citrus aroma and flavor of my go-to lemon.  I used a crisp white wine and a classic dry chicken rub, it was a wonderful combo.  I love cooking chicken this way ~ it's easy, it's tasty, it's tender, the chicken cooks up moist and since it's sitting up, all the fat drains as it bakes.  I make it with beer, red wine, soda or whatever liquid strikes my fancy ~ same goes for the herbs and spices.  Check out the simple recipe ~ HERE.



Fresh from the Juicer ~ For Your Eyes Only ~ fruit/veggie juice blend & a Quick Hummus using the leftover Juicer Pulp


I love my Hamilton Beach Big Mouth Juice Extractor.  I always have fun when I get out the recipe manual and take it out for a 'spin'.  This juice blend ~ For Your Eyes Only ~ would make a nice start to any morning.  Enjoy! 

For Your Eyes Only
serves one

Ingredients

  • 2 carrots
  • 1 pear
  • 1/2 squash
Directions

Cut veggie/fruits into chunks that will fit into your juicer, shove the chunks down the chute & juice away. 

Serve straight-up or over ice.


For a little extra treat, sometimes I'll use the leftover pulp from the juicer to make a simple dip.  One of my favorites to make is a Quick Hummus with Juicer Pulp.  Super easy to make, all I do is throw into my food processor ~ one can of drained/rinsed garbanzo beans, a spoonful of nut butter, a squeeze of lemon/lime juice, the leftover juicer pulp and some spices/salt/pepper.  Then I ~ give it a whirl, spoon into a bowl, drizzle with a little EVOO, sprinkle on some paprika and serve.  I like to eat it with ~ assorted cut-up veggies, crackers, pita bread or as a sandwich spread.  It's really tasty and full of all the extra good fiber left over from making the juice.  Waste not, want not!


Vegetarian 'Beef' Stew with Red Wine ~ Meatless Monday


Earlier in the month, I shared my Vegetarian Irish Pub 'Beef' Stew recipe ~ perfect for a wintry night.  Well, I know it's now officially spring, but Old Man Winter refuses to go quietly.  Here in the Midwest, today we are set to break a 100 year old record for this forecasted  6"-9" of accumulating snow.  What a really late season snow storm!  So, I decided since the weather merits a warming meal, that I might as well share another way I enjoy making a meatless stew.  Sometimes, I serve this as just a 'beef' stew, along with a loaf of crusty french bread.  But, sometimes I serve it as... 


 ...a 'beef' stew with dumplings.  Comfort food at its meatless best.  For the dumplings I just follow the directions on the back of the Heart Healthy Bisquick box and then add a few extra spices to jazz it up.  (adding dumplings is also a great way to change up any leftover stew to make it into a slightly different meal for another night)  Either way its made, it's great for a cold and blustery night, no matter what time of year. 

Vegetarian 'Beef' Stew with Red Wine
makes 4-6 servings

Ingredients
  • 4 1/2 cups broth (veggie or vegetarian mock beef)
  • 1/2 cup red wine
  • 4 cups large diced potatoes
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups chopped onions
  • 1/2 cup sliced celery
  • 1/2 cup sliced mushrooms
  • 3 Tbsp ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 2 cups TVP beef chunks (re-hydrated according to directions or prepackaged ready-to-eat)
  •  1/2 cup frozen peas, thawed
  • 2 tsps Kitchen Bouquet (adds additional rich brown color & flavor to the broth/gravy ~ optional)
  • 1 tsp instant coffee, mixed in 1 Tbsp hot water (until dissolved)
  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • salt & pepper, to taste
Directions
In a large pot, bring first 13 ingredients (broth - bay leaf) to a boil, stirring well to incorporate all seasonings.  Once broth boils, reduce heat, cover and simmer for 25 minutes.

After the veggies are soft, combine cornstarch and cold water until it forms a smooth slurry, pour into the stew and stir well.  Add the TVP 'beef' chunks, thawed frozen peas, instant coffee liquid and Kitchen Bouquet.  Bring back up to a boil, stirring constantly so broth will thicken into a smooth gravy.   Boil for one minute, then remove from heat. *  Taste, then add salt and pepper, as desired.  Enjoy!

*(if you want to serve the stew with dumplings, add the dumplings at this point & following box directions for mixing/cooking dumplings ~ add a little extra broth if needed to simmer the dumplings)



Meyer Lemon Honey Almond Cake


A few weeks ago, I was tinkering around with a lemon cake recipe that I made/posted about last year, trying to see if a bit simpler method would yield a more lemony cake.  Happy to report, the new lemon cake was even more full of the sweet/tart goodness of my favorite citrus ~ the Meyer lemon.  More changes that I made to the original recipe were ~ using all egg whites this time around, replacing some of the sugar with honey and pureeing the Meyer lemons fresh (not cooked), peel-and-all.   It made for a bright, robust flavor that I really enjoyed.  This Meyer Lemon Honey Almond Cake is wheat-free and dairy-free.  It's a really enjoyable dessert, tasty teatime treat or snack for us.  If you wanted to add a little something extra, maybe drizzle on a quick glaze or a sprinkling of powdered sugar to dress it up, or eat it plain/naked.  teehee  :)  Enjoy!

Meyer Lemon Honey Almond Cake
adapted from this recipe
Ingredients
  • 3 Meyer lemons ~ cut into wedges & seeds removed
  • 2 1/4 cups almond meal
  • 1 cup egg whites (I used eggs whites from a carton)
  • 7 Tbsps sugar
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • pinch of salt

Directions
Preheat oven to 350 degrees.   Grease a cake pan and cut a piece of parchment paper to fit into the bottom. (so it will be easier to remove)

In a small food processor, puree Meyer lemons (skin & all) with honey until smooth.  Combine the pureed honey/lemon with the sugar, egg whites, vanilla extract and salt and stir until smooth.  Pour into a mixing bowl and add the almond meal and baking powder, stir until well combined.

Let batter sit 10 minutes, then pour into prepared cake pan and tap/smooth batter.  Bake for approx 40-60 minutes or until toothpick tester comes out clean.  Let cool in pan, run a knife around edges to loosen, then remove to cooling rack.  Or, just keep in the cake pan and serve from there.  Cake will get moister the longer it sits.  Store in a covered container, it will last longer if kept in the fridge. 





Chocolate Carob Chip Cookies


I was playing around in the kitchen, trying to make a healthier version of chocolate chip cookies for my son's lunchbox.   Both my hubby and I really liked them...my son, not so much.  I think he was hoping for a crunchy, Chips Ahoy!, type of cookie.  My cookies are softer, denser and more of a 'natural style' cookie including ~ whole wheat pastry flour, almond meal,  flax and honey.  Yeah, not even in the same cookie ballpark...  :)

Ya win some, and ya lose some, when you're playing around in the kitchen.  Two out of three of us really like them, so I still consider this a win.  :)   No worries, it's just more for the adults!  Here is the experimental cookie recipe I came up with...

Chocolate Carob Chip Cookies
makes approx. 20 cookies

Ingredients

  • 1 cup whole wheat pastry flour
  • 3/4 cup almond meal (or almond flour)
  • 1/4 cup ground flax seed
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup honey
  • 3 Tbsp water
  • 1 egg
  • 1 tsp vanilla extract
  • 2/3 cup carob chips (or chocolate chips)

Directions 
Preheat oven to 350 degrees.

Mix first 5 ingredients (flour-salt) in a bowl until thoroughly combined.  In another bowl, combine next 4 ingredients (honey-vanilla) until thoroughly blended.

Combine almond mixture with wet mixture, when thoroughly combined then fold in carob chips. (or chocolate chips if you're using those instead)

Drop heaping teaspoons of dough, 1 inch apart, on parchment paper covered cookie sheet.  Flatten cookies into circles about 1/3" to 1/2" inch thick. (the cookies don't spread)

Bake 11-13 minutes, or until set.  Cool on cookie sheet for 2 minutes, then move to cooling rack.  They will firm up as they cool.  Store in covered container.

Grilled Pork with Sauteed Kale, Squash & Almonds ~ making the most of leftovers


I always try to get creative with leftovers.  I look to see how much I have of whatever is leftover, then I see what I have that is fresh to use and then I go hunting for what might be on it's last legs and see what I can come up with.  For this meal, I had some leftover grilled pork ~ so I sauteed some fresh kale, garlic, some seen-better-days squash and then added the last of the slivered almonds.  Tossed in the sliced pork, gave it a splash of  EVOO, a squeeze of fresh lemon juice, a sprinkle of zesty spice blend, let it all heat through...and lunch was served.  Quicker, cheaper and healthier than take-out.  I like that and so does my wallet.  :)

Tofu 'Shrimp Cocktail' with Kale Salad ~ Meatless Monday


I was tinkering around with tofu a while back and came up with a fun, vegetarian version of 'Shrimp Cocktail'.  Super simple to do... I just coarsely mash up a block of drained, extra firm tofu and then ~~ add my favorite spicy cocktail sauce, a little bit of finely minced celery & onion, a squeeze of fresh lemon juice, fresh ground pepper and an extra dash of hot sauce.  I like to serve it in a pretty glass with some crackers, just like you would a traditional shrimp cocktail.  (to me, it makes it feel extra special when I serve it like that)  I like to eat it along side a simple kale side salad, and I'm good to go.

I think this would make a great, light Meatless Monday lunch...  Or, maybe even try the Tofu 'Shrimp Cocktail' as an appetizer for your Meatless Monday dinner.  Enjoy!




St. Patrick's Day Dinner 2013

Traditional Corned Beef & Cabbage

The dishes are drying, the few remaining leftovers have been stashed and the last of my homemade Baileys Irish Cream is now gone.  We've enjoyed all the food and drink that I prepared for our little St. Patrick's Day celebration...

Decking the house out with some of my Irish goodies...
 
Dinner is served...
  
Hope you all had a fun-filled St. Paddy's Day!

Baileys Irish Cream ~ Homemade Copycat Version

Baileys Irish Cream, Homemade Copycat Version ~ This stuff is the BOMB!  Now I can have this delicious creamy drink anytime I want, for mere pennies.  That blog is right, I'll never have to buy a bottle again,  I'll just make it up fresh!  Check out the fantastic recipe  ~ HERE!

Today is St. Patrick's Day ~ the day when everyone is Irish!  For our little family's get together, I'll be cooking our traditional March 17th Irish meal of ~ slow cooked corned beef and cabbage with potatoes, carrots, onions and celery (just like Grandma Bunni used to make), Homemade Irish Soda Bread (my long standing recipe that I shared last year, baked last night since it tastes better the next day), a green/orange/white side salad (the colors of the Irish flag) and this year I'm making my son's favorite festive green lime jello mousse for dessert. (he's 8, what ya gonna do? :)

The grown-ups usually start out our celebration with a little nip of Baileys Irish Cream, just to get our 'Kiss me I'm Irish' happy on...but I forgot to buy some yesterday.   DRATS!!  BIG problem when you live in a 'dry on Sunday', 'you can't buy/sell booze on Sunday' state!!  So...

I searched the web and found this blog that has a homemade copycat version of Baileys.  COOL!!   I had most of the items she calls for, so I was able to make this quick and easy batch on the fly.  I substituted ingredients for what I had on hand ~ I used whiskey that we had in the liquor cabinet, milk instead of the cream, a 1/2 cup of Cool Whip and just mixed up half a batch, since there are just a few of us.  Luckily for me, I've got a couple of hours before our guests arrive, so my Irish concoction has a chance to chill.  I love having the food blogging world at my fingertips, I can always count on finding just what I need in a pinch.  :)

Check out the super easy and SUPER tasty homemade copycat version of Baileys Irish Cream recipe ~ HERE.

Hope everyone has a wonderful St. Patrick's Day.   I'll be back later tonight to post the pictures of our St. Paddy's dinner, after all the dishes are done...and a last shot of copycat Baileys Irish Cream has been consumed.  :)


Clean Eating No-Bake Chocolate Oatmeal Cookie Bites


The behind the scenes stats for the blog have been showing me that a lot of people are arriving to my blog looking for a no-bake chocolate oatmeal cookie.  I didn't have a recipe for one and I felt bad. (keyword searches will do that sometimes)  So, I surfed around the web looking for one to try.  All the recipes I saw were chock-full of sugar and butter ~ way too much for me to even consider.  I started to think about what I could replace the butter/sugar with & decided to try pureed prunes and honey.  I thought I might as well throw in some cocoa powder in place of the chocolate while I was at it, too.  I know it might sound strange, but pureed prunes and cocoa powder are a fantastic combo...

So, here is my little 'no-bake' cookie experiment.  Since I'm a self proclaimed challenged baker, I figured this was right up my alley.  I think this is a healthier, lower fat, clean eating version of a traditional no-bake oatmeal cookie.  This cookie won't be for everybody ~ it will probably be too dark chocolate tasting for the kids and others might prefer their cookies with more sweetness and made with butter.  Since I was going for a more natural spin on this cookie (I'm still feeling a bit Crunchy today), I really tried to rein in the use of sweeteners (honey & prunes), so the cocoa powder's dark chocolate flavor could be front and center.  It sorta has a raw food truffle-ish cookie feeling to me.  I know this will be a nice little treat to have with my afternoon cuppa tea later today.  I like 'em, hope you do too. Enjoy!    



No-Bake Chocolate Oatmeal Cookie Bites
makes 24 cookie bites

Ingredients
  • 6 Sunsweet pitted prunes/dried plums
  • 1/3 cup water (plus 1 Tbsp or  more, if needed)
  • 1/4 cup soy butter (or your favorite nut butter)
  • 3 Tbsp honey
  • 2 Tbsp good quality unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • pinch salt
  • 1 1/2 cups quick oatmeal
  • optional add-ins ~ shredded coconut, chopped walnuts, carob chips, cocoa powder for dusting

Directions
In mini food processor combine first 8 ingredients (prunes - salt) until smooth and creamy.  Microwave on high for 1 minute, stirring after 30 seconds.  Allow to cool one minute then pour over quick oats (add any add-ins now, if using) and combine until cocoa mixture is completely absorbed.  Adding an additional tablespoon or more of water if needed.  (mixture will be on the dry/stiff side)  Roll a heaping teaspoon of dough into a ball, then flatten a bit and place on a wax paper covered plate or cookie sheet. (dust with cocoa powder now, if using)  Wet hands if necessary to keep dough from sticking when rolling into balls.  Let cookies firm up in fridge for an hour.  Serve cookies chilled or room temp & store in a covered container in the fridge.

Chicken Caesar Salad Wrap with Avocado ~ Low Carb


Today, the ~ Ides of March ~ are upon us.  Every March 15th, I feel the need to eat a meal that includes the name, Caesar, in it.  Don't know why, I just do...call it a quirk.  :) 

Last year I shared my healthy and good-for-you ~ Kale Caesar Salad with Homemade Vegetarian Caesar Salad Dressing.  This year I'm going for a low carb ~ Chicken Caesar Salad Wrap with Avocado.  Using my favorite precooked, packaged chicken strips & low calorie Caesar dressing  makes it a snap to throw together.  A salad, all wrapped up, nice and snug.  (I think of it as a toga for food :)  Caesar, all hail!  teehee


Chicken Caesar Salad Wrap with Avocado ~ Low Carb

Gather it together ~

  • low carb tortillas (I use La Banderita)
  • fully cooked sliced chicken strips (like John Soules brand) heated or chilled ~ your call
  • chopped lettuce ~ romaine or whatever is in the fridge
  • sliced avocado
  • chopped tomatoes
  • thin sliced onion
  • Caesar dressing
  • grated Parmesan cheese
  • salt/pepper, to taste
Wrap it up ~ 
  • layer a bit of all the above ingredients on the low carb tortilla and then roll it up, sandwich wrap-style (OR toss all the chopped ingredients together with the Caesar dressing, just as you would a tossed salad, then fill/wrap the toga...Oops, I mean tortilla.  :)   Enjoy!

Irish Colcannon Soup


I made this Irish Colcannon Soup on the fly, using the classic Irish potato and cabbage/kale side dish ~ colcannon ~ as my inspiration.  I started out with the traditional Irish recipe ingredients, but, then I spun the potato, kale, leek and ham into a soup version.  I simmered it all for about 45 minutes, long enough for the kale and leeks to became so soft that they melted into the broth.  The resulting soup turned out rich and thick, chunky yet creamy and all without adding any butter or cream, so it's low fat to-boot.  Yippee!

I always like to tinker with familiar Irish dishes around St. Patrick's Day, it's like having a little bit of Ireland in my kitchen.  Enjoy!  :)

Irish Colcannon Soup
serves 4-6

Ingredients
  • 6 cups chicken broth
  • 4 cups large diced potatoes, peeled
  • 1 cup thin sliced leeks
  • 1 cup diced cooked ham
  • 1/2 bunch steamed kale, with stems removed, finely chopped ((steam for 5-10 minutes before adding to the recipe to help pre-soften kale ~ optional ~ OR just toss in chopped raw kale))
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp nutmeg
  • dash liquid smoke (optional)
  • dash hot pepper sauce (optional)
  • salt & pepper, to taste
Directions

Place first 7 ingredients (chicken broth - onion powder) in a large pot. (if you're using raw kale, it might not dissolve as much as my precooked kale did)  Bring to a boil, then reduce heat and simmer until potatoes/kale are super tender, about 30 minutes.  Add the nutmeg, liquid smoke, hot sauce and simmer for another 10 - 15 minutes.  ***((If you want it thicker, simmer a bit longer.  If you want it thinner, add a little more broth.  If you want the kale firmer, cook it a bit less.  If you want the kale melting into the soup, cook it a bit more.  It's easy to adjust the soup to get the texture just the way you want it. ))  Before serving, add salt/pepper to taste.  Enjoy! 


Vegetarian Irish Pub 'Beef' Stew with Guinness Stout ~ Meatless Monday


Leprechaun Mint Smoothie
St. Patrick's Day is almost here, time to share my vegetarian version of the pub classic ~ Irish Pub Beef Stew.  I've mentioned before how much I like using dehydrated TVP 'beef flavored' chunks as a stand in for real beef stew meat, so it'll be no surprise that I've used them again in this dish.  If something works well, I'll stick with it.  :)

I've recently become a convert of the old-fashioned kitchen staple ~ Kitchen Bouquet.  I remembered always seeing it in Grandma Bunni's spice cabinet, so when I ran across it in the store a few weeks ago, I bought it.  I had no need for it at the time, I was just feeling a little bit nostalgic.  Her Irish spirit must have been guiding me, because this is the recipe it was meant for.  I am thoroughly impressed with how much color it gave back to the stew after I added the cornstarch slurry to thicken the broth into gravy.  I see many more uses for this little baby in the future.   



Vegetarian Irish Pub 'Beef' Stew with Guinness Stout
makes 4-6 servings

Ingredients

  • 3 1/2 cups broth (veggie or vegetarian mock beef)
  • 1 1/2 cups Guinness Stout beer ~~~  or my Mock Stout Recipe  ~~~ or for a non-alcoholic  version, mix 2 tsp decaf instant coffee with 1 1/2 cups hot water
  • 4 cups large diced potatoes
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups chopped onions
  • 3 Tbsp ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp dried parsley (or 1/2 tsp chopped fresh)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 2 cups TVP beef chunks (re-hydrated according to directions or prepackaged ready-to-eat)
  • 1 1/2 tsps Kitchen Bouquet (adds additional rich brown color & flavor to the broth/gravy ~ optional)
  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • salt & pepper, to taste
Directions
In a large pot, bring first 12 ingredients (broth - bay leaf) to a boil, stirring well to incorporate all seasonings.  Once broth boils, reduce heat and simmer for 25 minutes.

Combine cornstarch and cold water until it forms a smooth slurry, pour into the stew and stir well.  Add the TVP 'beef' chunks and Kitchen Bouquet.  Bring back up to a boil, stirring constantly so broth will thicken into a smooth gravy.  Boil for one minute, then remove from heat.  Taste, then add salt and pepper, as desired.  Enjoy!


Here are some other vegetarian ideas for your St. Patrick's Day...

Vegan Corned Beef and Cabbage ~ If you're looking for another vegetarian meal for St. Pat's Day, try this recipe of mine.  I'm pretty proud of this one.  :
Vicki's Homemade Irish Soda Bread ~ I created this recipe over 15 years ago and we just love it.  It's pretty easy to make and tastes even better the day after you bake it.













How To ~ Get a Stout or Ale taste out of a Pale Lager Beer ~ great for use in cooking or for drinking!



SPOILER ALERT!! This post is for my readers that are 21 years old and over!!!  If you're under 21, come back on your 21st birthday.

Short on funds, but wanting a more rich and toasting tasting premium Stout or Ale tasting brew?  Need some Stout or Ale for a recipe, but, only have a Lager in the fridge?  Just like to try copycat recipes?  Just feel like watching the beer create a lot of creamy foam head?  Then maybe this beer copycat trick might be right up your alley.  I've been using this little cheat for years ~ it not only works for my cooking, but, it's also an easy way to doctor up a less expensive Lager and make it taste like it has some extra sass.   Happy Cooking or Party On! ~ Cheers!

My How-To on transforming a Lager into a Stout or Ale taste...

For Instant Mock Stout ~ Get an Imperial pint glass and... Dissolve 2 teaspoons instant decaf coffee in a little hot water. Pour one 12oz bottle of Miller MGD beer into the now liquid decaf coffee. It will foam up when they combine ~ so use a steady hand and pour it into a tilted Imperial pint glass (they're 20oz vs a 16oz American pint glass ~ that way the foam has a place to go) or a large similar glass.  It will produce a rich and creamy head, similar in taste/look to what you might get with a Guinness draft pour, but with a bit more tan color in the creamy foam head.

For Instant Mock Ale ~ Get an Imperial pint glass and... Dissolve 1 teaspoon instant decaf coffee in a little hot water.  Pour one 12oz bottle of Miller MGD beer into the now liquid decaf coffee.  It will foam up when they combine ~ so use a steady hand and pour it into a tilted Imperial pint glass (they're 20oz vs a 16oz American pint glass ~ that way the foam has a place to go) or a large similar glass. It will produce a rich and creamy head, similar in taste/look to what you might get with a deep golden Samuel Adams Ale draft pour, but with a bit more tan color in the creamy foam head.



Trail Mix Oatmeal Breakfast Cookies ~ feeling the 'Boulder Crunchy Vibe'!

Trail Mix Oatmeal Breakfast Cookies ~ Dairy-free, flour-free, refined white sugar-free, egg-free and they're sweetened naturally with fruit & carob chips!  ((if wheat is not an issue for you, then you could toss in some wheat germ/wheat bran ~ if you choose to include the optional add-in's.  W/G & W/B always make me think of old-fashioned, health food hippie-goodies :))  I'm loving the 'feel good' 'Granola Hippie/Crunchy Vibe' of these breakfast cookies!  How about you?  :)

I've been wishing for spring to get here,  I'm so tired of the cold and all the gray skies!  I'm ready for wildflowers and warm sunny days.  I want to get outside more, I want to ride my bike and wander around some of the nature trails that are in our area.  Since the weather just doesn't seem to want to cooperate, I've decided to hit the trail anyway...but, in my kitchen...and in the form of a new breakfast cookie.  I'm calling it my ~ Trail Mix Oatmeal Breakfast Cookie.

Chautauqua Park ~ Boulder, Colorado ~ The Flatirons (in the distance)
To get in the outdoorsy mood, I started throwing all my favorite trail mix goodies into my basic Banana Oat Breakfast Cookie dough.  I was going for a little Crunchy/Granola Hippe vibe. (click on the link to learn what being 'crunchy' is all about.  (Can you tell that I'm missing Colorado?  Especially one of my all-time favorite towns, Boulder?  What I wouldn't give to be hiking in Chautauqua Park right now!)  This is a happy, tasty cookie that could be different every time you make it, depending on your mood or what's available in your pantry.  Sweet!  Happy Trails!

Trail Mix Oatmeal Breakfast Cookies
makes 20-24 cookies or 10-12 bars or a varied amount of mixed shapes :)

Ingredients
  • 1 1/2 cups old fashioned oatmeal
  • 2 ripe bananas, mashed with fork until creamy 
  • 1 cup unsweetened applesauce
  • 1/4 cup mixture of your favorite dried fruit, like ~  raisins, dried cranberries, shredded coconut, chopped apricots or dates
  • 1/4 cup mixture of your favorite nuts, like ~ sunflower seeds, toasted slivered almonds, chopped walnuts, peanuts or pecans
  • 1/4 cup carob chips (or chocolate chips, if you aren't Crunchy :)
  • 1 Tbsp+ mixture of optional add-ins, like ~ ground flax, hulled hemp seeds, chia seeds, poppy seeds, sesame seeds or oat bran
  • 1 tsp vanilla extract (or maybe coconut or almond, for a change)
  • 1 tsp ground cinnamon  

Directions
Preheat heat oven to 350 degrees. Get out a medium bowl and...
Mash bananas until creamy, and then...  
Combine all remaining ingredients together & let sit for 10 minutes.
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet, shape & flatten cookies into circles or into bars.
Bake approx. 20-25 minutes, or until golden & done to your liking.
Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack. 
Store in a covered container when completely cool.  They will last longer if kept in the fridge.  Serve room temp or chilled, as you wish.
Enjoy as is...  Or maybe get a little creative ~ how about swapping the carob or chocolate chips for some M&M's; or maybe just use a 1/2 cup of real trail mix instead of the 1/4 cups of fruits/nuts I've listed above; or maybe even try the breakfast cookies like this...


** I recently tried a new Coconut Spread that is really good, it's by Olivio.  I don't really use coconut oil due to its high saturated fat content...but, I just love its light coconut flavor, so I splurged and bought a tub.  I spread it on as a special treat for a few of these Trail Mix Oatmeal Breakfast Cookies.  It added a nice, 'buttery' feel with just a hint of coconut flavor.  It's still less s/f than butter, so I might just keep a tub of it around for special occasions.  :)

Hearty Ham & 15 Bean Soup with Oat Bran Muffins


I'm a HUGE fan of Hurst Beans.  Every pot of bean soup that I've made with their dried beans has always turned out great.  I'm really fond of their multi-bean soup mixes.  If I have any leftover ham in the fridge or freezer, especially if it's still on the bone, it makes for a soup that is always flavorful and delicious.



For this pot of ~ Hearty Ham and 15 Bean Soup ~ I used the Original 15 Bean Soup mix and a frozen ham bone, that was leftover from Thanksgiving.  I just followed the recipe on the back of the bag and I served it with the Oat Bran Muffins I posted about a little while back.  What a satisfying meal.  If you can find them where you live, I'd highly recommend you give them a try.  I think you'll love them as much as we do.  :)




 

Red Pepper Cornbread & Soup ~ a comforting meal for a winter's day


Winter just won't go quietly.  Just when we think spring might be around the corner, here comes another blast from Old Man Winter.  On a cold snowy day, I often turn to a big pot of soup to make everything better.  Sometimes I'll make a skillet of cornbread to go along with it.  As much as I like eating a ~ made from scratch homemade cornbread ~ I will usually just crack open a box of Jiffy Cornbread Mix.  It's cheap, easy, quick, good and has been part of our family's pantry since I was a child.

This time I added a 1/2 cup of diced red peppers and a 1/2 cup of drained canned corn to the prepared box mix.  I like making my cornbread in my trusty cast iron skillet, just like Grandma Bunni used to do.  It's always enjoyed, especially after coming in from the cold...


Lentil Soup with Spinach & Fire Roasted Tomatoes ~ a wonderful low-fat soup for your Meatless Monday

This hearty and low fat soup is really flavorful and easy to make.  Now, this is my kind of 'cup of soup'!  :)

I was watching the Create TV channel on PBS the other day and happened to catch an episode of Christina Cooks.  I've been a fan of hers for years and her Lentil Tomato Salad sounded really good, but I was in the mood for soup that day.  So, I took inspiration from her lentil salad recipe and also from the Greek Spinach and Lentil Soup post I wrote about last year and came up with this soup.  It's rich, without any extra fat/oil, as well as being nice and substantial ~ thanks to all the lentils and veggies.



I used what I had on hand, so this is an uncomplicated and easy soup to throw together.  Having a well stocked freezer and pantry sure does come in handy when the weather outside is hovering around the freezing mark and the thought of going out to the market is not an option.  :)   Hope you like this ~ Lentil Soup with Spinach & Fire Roasted Tomatoes ~ as much as I do.  Enjoy!

Lentil Soup with Spinach & Fire Roasted Tomatoes  
makes 4~6 bowls

Ingredients
  • 1 cup green lentils, picked over and rinsed
  • 3 cups water
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 bay leaves
  • 1 can fire roasted diced tomatoes, with juice
  • 2 cups veggie broth* (canned or from bouillon cubes)
  • 1 cup medium diced bell peppers (frozen or fresh)
  • 1 cup frozen chopped spinach
  • 1/2 cup diced onion (frozen or fresh)
  • dash liquid smoke
  • salt/pepper to taste
 *you can add more broth if you like a thinner soup

Directions

To medium pot add ~ the 3 cups water, 1 cup green lentils, cumin, onion power, garlic powder and bay leaves.  Bring to a boil and then reduce heat to a simmer.  Cook for approx. 20-25 minutes or until lentils are cooked through and soft (but not mushy).

Add remaining ingredients to the pot, bring back to a boil and then reduce heat back down to a simmer and cook until the veggies are tender, about 15 minutes.  Taste, adjust salt/pepper and serve.



 
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