Dark Chocolate Cookies with White Chips

I love any excuse to bake cookies and the holidays are the perfect excuse.  I’m trying not to go overboard this year. Rugelach and ginger cookies are already sitting in my freezer.  So I decided to bake a rich chocolate cookie.

In the past I’ve made a wonderful rich chocolate chip cookie that is labor intensive and kind of messy.  I’m really not up to all that work so I came up with a simpler version with all of the richness.  I’ve also decided to change it a little by adding white chocolate chips.  For the chocolate I used Ghirardelli brand.

This recipe took no time at all to put together.  And the hour the dough sat in the refrigerator gave me time to work on other tasks. The most difficult part of this recipe is not eating the raw dough which is delicious!

 

Ingredients

  • 12 ounces 60 % cocoa chocolate chips (or bittersweet)
  • 11 1/2 ounces white chocolate chips
  • 6 tablespoon(s) unsalted butter
  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon dark rum (or vanilla)
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts

Directions

In double boiler over hot water, melt bittersweet chocolate chips and butter (or melt in the microwave)

In large bowl whisk eggs, rum, cinnamon, and sugar until thick; stir into melted chocolate mixture a little at a time so the eggs don’t scramble

Stir together flour and baking powder; stir into chocolate mixture. Mix in white chocolate chips and walnuts.

Cover bowl and refrigerate from 1-3 hours.  Take out of the fridge and drop by heaping teaspoons onto a baking sheet

Heat oven to 350 degrees.  Bake 10-12 minutes until there is a shiny top but still seems soft in the middle

~enjoy~

2010
12/19
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Fresh Ginger Chocolate Chip Cookies & Tea

Those of you who follow my Facebook page know that I have been in search of candied ginger.  nearly as easy to find as I thought.  Plenty of candied fruit for those awful fruitcakes but no ginger.  It’s ridiculous, but it got me thinking.  Since I’m a true lover of fresh ginger, there’s no reason to purchase a processed candied version to make some good cookies.  I’m flexible so I searched for a good fresh ginger cookie recipe and then tweaked it to my ownl taste.

As for ginger tea, it’s the simplest thing to make.  Boil up some water, add a 1/2 inch slice of fresh ginger and some honey or agave nectar.  It’s so easy and delicious, and your house smells lovely!  I try to drink this tea often because of ginger’s health benefits.  I use it for its anti-inflammatory proponents but it’s also great for gastrointestinal issues and protects against certain cancers.

I actually have a Zingiber Zerumbet  plant also known as Shampoo Ginger growing in my backyard.  It’s pretty much a long stalk with large leaves growing out of each side.  The picture seen is not of my own since our last cold front hurt it and it’s not too pretty.  I’ll be bringing it inside today before the next cold spell which is due in a couple of days.  As it get’s larger it’s supposed to grow cones that produce a milky liquid that is used in some regions as a shampoo.  The liquid itself is also known for its health benefits.

On to my cookies, they are a little time-consuming because they have to be refrigerated for an hour before baking.  However, it is a simple recipe which can be adjusted for personal tastes.  Personally, I don’t care for spices such as cloves or powered nutmeg so I kept this a basic ginger cookie.  Feel free to add more spice if desired.

Ingredients

  • 2 1/4 cups all-purpose flour (I used half white whole wheat flour)
  • 1/2 teaspoon baking soda and baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1/4 cup honey or agave nectar or a combination of both (I combined)
  • 1 egg
  • 1/2 cup powdered sugar
  • 1.5 cup semi sweet chocolate chips

Directions

  1. Beat ginger, butter, vanilla and 1 cup sugar until light and fluffy.
  2. Beat in honey/agave and egg mix well.
  3. Gently fold in flour mixture until just combined, add chocolate chips. Chill for 1 hour
  4. Preheat oven to 350 degrees F
  5. Roll dough into 1  inch balls
  6. Place 2 inches apart on ungreased baking sheets
  7. Bake until edges start to brown and the centers are soft, 10-12 minutes
  8. Let stand on cookie sheets 1 minute and remove to racks to cool
  9. Dust with confection sugar

~enjoy~

2010
12/12
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Traditional Potato Latkes

I can’t believe it’s the fifth night of Hanukkah and the first time I’ve made potato latkes this holiday!  Sadly, the whole family wasn’t together but we had an enjoyable time.  Last year I veered from the traditional recipe and went with Southwest Sweet Potato Latke’s.  This year I stuck with a very traditional recipe.  I got it from http://www.jewfaq.org/index.htm.  I really like this site, they’ve got some really great info that’s quite comprehensive.

I give my ancestors a lot of credit.  Making latkes before the invention of a food processor must have been an incredible task.  Hand grating several pounds of potatoes is a lot of work.  My mother remembers her grandmother standing in front of the oven frying up fresh batches of latkes while the family enjoyed them.  We always wanted my mom at the table with us so she would pre-cook them and keep them warm in the oven.  Not quite as good of a taste but a better family experience.

With my guilt I did not even invite my parents over. Up until the last-minute I wasn’t even sure if anyone would be home to bother cooking them.  I also wasn’t sure what time we would eat.  With that said, Mom if you’re reading this, sorry!  Also, Ariel if you’re reading this, there’s some leftover’s in the fridge for you and Geoff.  Stop by and grab them!  For my non-Jewish readers (most of you) this me living the phenomenon known as Jewish Guilt!

In my house we celebrate everything.  While deciding this was latke night we were also contemplating our Christmas dinner.  One holiday just flows into another.  When the kids were little there was plenty of gifts to go around.  Many were practical items such as pj’s or toiletries but always fun to have something to open.  This year everyone is grown and I wouldn’t have the slightest idea what to buy.  My parents, husband and I have decided no gifts.  I’m so happy with this as I am trying to minimize and get rid of stuff.  At the same time I am trying to recognize what I truly need and stick to purchasing with care.

For my kids, I would like some fun relaxing shopping trips where they can pick what they want/need and hopefully we will simply enjoy the time spent together.  In the past I have taken the items bought together, hid them (sort of) and wrapped them for either a Hanukkah or Christmas gift.  If I was lucky the forgot I bought it and were excited for something they barely remembered, or they feigned surprise which was just ridiculous.  I’m hoping the new tradition of just hanging out together and having a fun shopping trip works out well.  It’s much less work and stress for me and the kids don’t have to wait for their gifts.  Ultimately, for a non religious person as myself, it’s all about time well spent together.

Since I haven’t deviated at all from the original recipe I am pretty much cutting and pasting right from http://www.jewfaq.org/holiday7.htm, video and all.

Makes approximately 12 palm-sized latkes

  • 4 medium potatoes
  • 1 medium onion
  • 2 eggs
  • 1/2 cup matzah meal (flour or bread crumbs can be substituted)
  • 1 tsp. baking powder
  • 1 tsp. each salt and black pepper (more or less to taste)
  • vegetable oil
 Watch in full size on YouTube

Shred the potatoes and onion into a large bowl. Press out all excess liquid.(if using a food processor, use the chopping blade for 2 or 3 seconds after pressing out liquid to avoid stringy fly-aways). Add eggs and mix well. Add matzah meal gradually while mixing until the batter is doughy, not too dry. (you may not need the whole amount, depending on how well you drained the veggies). Add the baking powder, salt and pepper and mix well. (don’t taste the batter — it’s really gross!). Don’t worry if the batter turns a little orange; that will go away when it fries.

Heat about 1/2 inch of oil to medium-high heat. Form the batter into thin patties about the size of your palm. Fry batter in oil. Be patient: this takes time, and too much flipping will burn the outside without cooking the inside. Flip when the bottom is golden brown.

Place finished latkes on paper towels to drain. Eat hot with sour cream or applesauce. They reheat OK in a microwave, but not in an oven unless you cook them just right.

Me again, personally I only reheat in the oven, I don’t like them microwaved at all!!

~enjoy~

 

2010
12/06
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Rugelach

Rugelach is one of my all time favorite cookies.  They are like tiny rolled crescents filled with a raisin & nut mixture.  Today they are easily bought in any bakery aisle but don’t let the store-bought varieties fool you.  They lack the rich flaky dough as well as the sweet and savory filling that make them so addictive.  I don’t make rugelach very often because it’s a bit time-consuming.  Years ago I started to double the recipe because it’s easier to make more than make it more often.

Rugelach רוגעלך is a Yiddish word which is interpreted as “little twists” which refers to the shape of the cookie.  There are many different recipes, some with no dairy products, some with a sour cream dough and others with a cream cheese dough.  I prefer the latter, the combination of cream cheese, butter and flour make a delicate cookie with appropriate flavors to compliment the filling.  Fillings can vary as well.  Ultimately, you can roll pretty much anything that will fit in this.

I tend to make smallish Rugelach, they bake evenly and are easier to work with.  Most often I make them for Jewish holidays.  They freeze well and actually taste great frozen.  I made a large batch to split over Thanksgiving and Hanukkah but forgot to serve them last Thursday.  It’s ok this way there’s more for me!  The recipe also works best if you make the dough, split it into balls and refrigerate for a short while.  I find the dough rolls easily then.

My Rugelach do not come out evenly sized and shaped but it doesn’t matter.   They should be similar enough in size to bake evenly.  Once I roll them out I use a pizza cutter to make the circles and then cut them into triangle pieces like a pizza.  I doubt this is the way my great-grandmother did it but it works for me.

Dough

2 cups flour

1 8 oz block cream cheese (light is fine)

1 stick of butter room temperature

Mix the 3 ingredients together and break into 6 equal sized balls, cover and refrigerate 30 minutes to an hour

Filling

This part is truly a rough guess, I’ve never measured it!

3/4 – 1 cup each raisins and chopped walnuts

8-10 oz apricot preserves or jam

1/3 cup of sugar

cinnamon to taste ( a little nutmeg if desired)

Mix these ingredients together set aside

More flour and sugar will be needed for rolling

Directions

Take a ball of dough and roll it into a circle about 1/4″ thick and approximately 10″ round, use flour and sugar as needed so dough doesn’t stick

Using a pizza cutter trim ends of the circle and cut into 6-8 even pieces depending on desired size

On the wide end of each triangle add a small amount of the filling so that it spans the width

Roll it up from the filled side to the narrow end and gently push the narrow end to stick to the dough, it should stay easily

Place on a pan (sometimes I gently grease, sometimes I don’t) and bake at 425 for 10-15 minutes until golden brown on the outside

Repeat with each ball, I often take the scraps and toss them into the bowl in the refrigerator holding the dough, usually there’s enough scraps to make 1 last circle of cookies

~enjoy~

2010
11/30
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Stuffed Acorn Squash

I originally found this recipe while reading Dr Joel Fuhrman’s book Eat to Live.  The book was interesting enough but this recipe by far was the best thing I got out of it.  I don’t actually remember the original recipe, so this is my own rendition of it.  I’m not sure at this point what the specific ingredients were but I like my version quite well.

This would make an excellent main course for a Thanksgiving dinner.  I like that it’s served in perfect single sized servings!  The acorn squash with nuts, pineapple and cranberry will make any plate look festive.  I also enjoy taking leftovers to work.  It makes a great lunch and people always comment on it.

Ingredients

2 acorn squash

1 can crushed pineapple drained

1/2 cup both cranberries and chopped walnuts

4 tablespoons of chopped dried apricots

A small amount of butter or vegan spread for each half

Cinnamon, nutmeg, cardamom to taste

Directions

Gently prick each acorn squash in 2-3 spots and microwave them for 4 minutes to soften

Cut them in half and scoop out seeds, place face down in a baking dish with 1/2 inch of water and bake at 350 for 30 minutes

While that is baking mix together the rest of the ingredients and let them sit

After baking the squash, remove from oven, drain the water, turn over the squash

Rub a little butter or spread on each piece and then add 1/4 of the stuffing to each half

Top with a little additional cinnamon and return to the oven for 20 more minutes

~enjoy~

2010
11/22
CATEGORY
Gluten-Free
Main Course
Side Dish
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Mom’s Saltine Stuffing Vegetarianized!

My family has been eating this stuffing recipe my entire life.  As a kid I didn’t even realize that stuffing is supposed to be made with bread!  I had never seen it done that way.  Making a saltine stuffing saves the bother of buying a nice loaf of bread and letting it go stale.  Thanksgiving morning you just open the box of saltines and get started.

There was a couple of Thanksgivings where I’ve actually made a different recipe with both cornbread and saltines.  My husband, kids, and I all liked it very much.  But once my family moved down to Florida, they took one look and wondered where the “traditional” stuffing was!  Personally, I enjoy both but this one saves a lot of time so I’m happy to make it for them.

My mom’s stuffing was made with chicken broth and drippings.  I’ve made a simple change by using Knorr’s  dry soup called Spring Vegetable which is not tomato based.  You could just use vegetable bouillon cubes in place of that.  The soup mix I use has lots of little vegetable flecks in it which I don’t mind at all.   I also use butter rather than the drippings, you can easily use a vegan butter spread in place of butter.

This recipe works well when you assemble it early in the morning and then cook it before serving.  You could probably assemble it the night before if you eat early enough.  There is an egg in it so I wouldn’t refrigerate more than 12 hours prior to baking.  I’m sure a vegan can easily use an egg substitute with good results.

Ingredients

1 box of Saltines

4 onions chopped

2 garlic cloves minced

1 stalk celery

1 package of Knorr Spring Vegetable soup or 4 veg bouillon cubes

1 egg or vegan equivalent

Butter or vegan spread to dot the top (up to 1 stick depending on preference)

Salt, pepper and seasonings to taste

Directions

Saute the onions until translucent or lightly browned (I prefer browned) add in the garlic and celery for the last 2 minutes

Make the soup mix according to directions (strain out veggie flakes if desired) cool

Place saltines in enough broth to absorb fully and feel moist but not overly mushy, add some water if needed,

Mix in the other ingredients and seasoning

Place in a well-greased 9″ x 13″ pan

Dot with butter or spread and add more towards the end of baking

Bake uncovered for 1 hour

~enjoy~

 

2010
11/20
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Side Dish
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Super Easy Cranberry Dressing

I’m not even sure if this qualifies as a recipe.  It’s really just a few ingredients that work well together and there are so many possible add in’s depending on your personal taste.  I adapted this from my mom’s cranberry dressing which is made with gelatin, therefore not vegetarian.

I don’t really understand her method.  She drains out all of the canned berries liquid that had gelled on it’s own and then adds the gelatin to it.  It’s very good but not at all worth the bother.  Her version takes hours of setting etc.  My version is just as good, personally I’d say better and takes about 5 minutes.

I’m looking forward to this Thanksgiving.  My nephew and his girlfriend will be flying in to join us and I always love company.   The only part I don’t like is where I’m the one who cooks the turkey.  My mom and I actually have it worked out where she purchases it, cleans it up, and removes the utterly disgusting baggie of insides etc.  Thanksgiving morning she’ll drive it over to me and I’ll pop it into my oven.  She cooks up whatever’s in those baggies to prepare the gravy and then finishes the gravy at my house once the bird is done.  It’s not ideal for me personally but it’s a good compromise.

Thanksgiving is the one meal where I actually don’t want a main course.  Even as a kid I barely touched the turkey.  My family goes way overboard with all the yummy side dishes and I’d much rather enjoy a variety of veggie dishes than any one main dish.  This cranberry dish is a favorite of mine.  I can imagine many possible ways to change it with a few different ingredients but my family likes holiday foods the way they’re used to them so I’ll stick to the basics once again!

Cranberry Dressing

2 cans of whole berries

1 small can of crushed pineapple drained well

1/2 cup of crushed walnuts

Just a little cinnamon

 

Just toss them in a pretty bowl, give them a good mix and refrigerate until ready to serve

Possible add ins:

Chopped apple or pear

Orange segments

Jalapeno & onion for  a salsa version

Chopped strawberries or blueberries

A larger can of pineapple which is what a lot of people use, personally I don’t like the pineapple to overwhelm so I stick with the little can

2010
11/18
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Cranberry-Dijon Salad Dressing

It’s been awhile since I’ve posted anything simply because I haven’t been cooking anything but some of my old stand by recipes.  This is a recipe I’ve stolen borrowed from my daughters abandoned blog.  I’ve been waiting all year for fresh cranberries to be back in season so I can try it.  With the exception of the fresh cranberries all the ingredients are in either my pantry or fridge which I love.I’ve put this dressing on top of a salad made of fresh greens, sliced apple, onion, walnut, cucumber and feta.  I think it would also be a great dressing to accompany a variety of veggie sandwiches.

Sorry there are no pictures once again, but it’s a salad dressing.  You can pretty  much imagine what it looks like!  I am still very much adjusting to the hectic pace of my days and stopping to grab a camera does not seem to be in the forefront of my mind these days.  The good news is that while I’m nervous about the ever increasing pace of my job I am absolutely loving it.  I get to help people work through a troublesome experience (minor car accidents) and work to resolve their issues with as little inconvenience to them as possible.  It’s very rewarding and the busy days fly by.

Cranberry-Dijon Salad Dressing

Ingredients:

  • Fresh cranberries (a few handfuls, maybe 2 cups/4dl?)
  • 1 tbsp dijon mustard (this I did measure!)
  • White wine vinegar (probably about 1dl/0.5cup)
  • White wine (probably about 2dl/1 cup)
  • Olive oil (a couple tbsps)
  • Water (to bring to desired consistency.  Though I left mine pretty thick, I like the creamy texture.)

Cook:

  1. Put a couple of tablespoons olive oil in a small sauce pan and put on high heat.
  2. Add cranberries and put the lid on.  The cranberries will sorta ‘pop’ like popcorn, so you don’t want that oil splashing onto you.  When the popping stops lower heat and mash with a potato masher.
  3. At medium heat add wine, vinegar, and mustard.  Stir in more olive oil if desired.  Blend together.  Add water if desired.

Store in an airtight container in the fridge for up to a week.

~Enjoy~

2010
11/14
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Simple Shoes

I simply love my new Simple Satire sneakers.  I went into Nordstrom’s the other day to try on Tom’s shoes.  Tom’s apparently don’t fit me well but are still great shoes from a company that built its reputation on giving back to those less fortunate.  I like that, I like that Tom’s has vegan options, they just didn’t fit.

On a display a few feet away from Tom’s were Simple’s Satire vegan sneakers.  I had read about them and found them to be an impressive company so I tried them on.  These shoes are super comfortable, have great arch support and are made by a company that cares about the planet and it’s inhabitants.  I like that.  My new sneaks are vegan, and made with sustainable materials.  Their goal is actually 100% sustainability.   The laces are recycled elastic, the bottom is from recycled car tires.  All of the supportive inside stuff is made of EVA with BIO-D to make it biodegradable.  I just hope they don’t start breaking down while I’m wearing them!  Last they actually have a nice comfy arch support.

More importantly they are actually really cute!  I had a hard time deciding which style and color to purchase.  I ended up with Charcoal because they go with pretty much anything.  My first time out in them was a work day.  I wore them with no socks all day and had no problems.  I could have bought them right from their website http://www.simpleshoes.com but decided to purchase from Zappo’s because I first heard about them there.  At http://www.zappos.com/s you can actually search for shoes under the word “vegan” and they have a lot of options.

My one issue is that Simple manufactures their shoes in China.  They say that they pay reasonable wages and overtime when appropriate.  They do not hire children under 16 years of age.  But what about the fact that these ‘eco-friendly” shoes have to be shipped halfway around the world?  I’m not sure if it’s environmentally irresponsible or just part of a global economy.  I like purchasing products made in the USA but am more concerned that the people making a product are treated fairly.

They also have some cute ballet flat styles that I’ll purchase soon.  I like that they also have mens and kids shoes so the entire family can be eco-friendly.  Check them out, they’re reasonably priced and come in many great colors and styles.

 

 

2010
10/30
CATEGORY
Environment
Odds & Ends
Vegan
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Slow Cooked Barley Lentil Soup

I seem to be easily falling into a habit of using my new crock pot to prepare Monday night dinner.  I assemble most of it the night before, add a few last-minute items and plug it in right before leaving the house.  Sunday evening prep was simple because I was already chopping veggies for dinner, I just chopped some into a separate bowl.  I had the barley and lentils measured out in a bowl ready to add in just before cooking.  My only job on Monday morning was to scrub and dice the potato.  Does anyone know if it would have gone bad overnight with the broth while refrigerated?  I decided not to risk it.

A couple of people have asked about my new job.  This week is better than last.  It’s all starting to come together for me.  I was told that they have a term “Lightbulb Tuesday” which is apparently when most people have their “Aha” moment.   It was true for me.  Now I just have a couple of exams to pass Thursday and Friday.  Next Monday I go live.  I’m pretty excited about that!  I’m working with an incredible group of people who are intelligent and interesting to hang out with.  It’s all good.

Anyway, try the soup, it’s souper (haha) easy and makes a hearty fall meal.  I can easily see adding some other veggies or beans but really it doesn’t need it.  The spices really gave it a unique flavor but if you don’t have all of them just wing it and use something else that will provide a similar richness.

Vegan Persian Barley Soup in a Slow Cooker

Ingredients:

1 cup of lentils (rinsed)

1 cup of pearled barley (rinsed)

1 medium onion, finely diced

1  large or 2 small potatoes, diced

1 cup sliced carrots

2 garlic cloves, grated or in small pieces

1 teaspoon  each turmeric, cumin, garam masala

6 cups vegetable stock (low sodium)

1+ cup water (I added more before serving because it was so thick)

8-12 oz can tomato sauce (or a can of petite diced tomatoes)

Salt and pepper to taste

Fresh chopped herbs of choice for topping if desired

Directions:

1. Combine all dry ingredients into a large slow cooker (mine is a 5 1/2 quart beast). Stir thoroughly.  I combined all ingredients except the lentils, potato and barley the night before and refrigerated, then put them in the pot just before cooking.

2. Cover and cook for a minimum of 4 hours on high or 8 hours on low.  Check seasoning before serving and top with choice of herbs

~Lin~

2010
10/27
CATEGORY
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Main Course
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Butternut Squash Chili in a Crock Pot

I love when I find a recipe that my husband enjoys without commenting on the lack of meat protein.  I was surprised to find out that this was one of them.  As far as I know he’s not a big fan of squash but he happily ate this meal including a second helping as well as leftovers later in the week.  That makes it a hit in my book!  Another great thing is that this is a vegan and gluten-free dish.

I wish I had taken a picture of this because it’s actually a very pretty chili.  It’s quite colorful with the dark red sauce, bright orange squash, and the assortment of beans and peppers.  However, having assembled it one day and completing it the next I totally forgot.  It’s been a crazy week for me.

I’m sure I’ve mentioned that I’m starting a new job.  I’m in the process of becoming an insurance claims adjuster.  A few weeks ago I had to go through a course to get my state license.  That was tough enough.  Now I’m in training to learn how to actually do my job.  For the first time in my life I feel at a disadvantage and I’m trying to figure out if it’s age related.  It definitely feels like those in their 20s and 30s are catching on quicker than us older 40 somethings.  I am enjoying the process I just wish it would come to me a little quicker.

With that said, I don’t remember the last time I was so grateful for the weekend!  I’m considering a trip to the beach while my husband is thinking about chores around the house!  Perhaps we’ll barter for a day of each.  In the meantime I’ll be looking for something new to make using some of the 2 bags of barely I have.  Another sign of aging, I  bought 1 bag this week and realized that I already purchased barley last week.  If you have a great barley recipe for me, please share!

Ingredients

1 medium butternut squash peeled, seeded and cubed into 1/2 pieces

1 28 oz can tomato sauce

1 28 oz can Bush’s Pinto Beans in Chili Sauce

1 28 oz can Black Beans rinsed

1 large onion chopped

2 cloves of garlic chopped

½ to 1 whole jalapeno finely chopped (depending on personal taste)

1 red or green pepper chopped

A few shakes of Tabasco Chipotle flavor

Pepper, Chili powder, and cumin to personal taste

Vegetable or Canola oil just a few teaspoons

Optional grated cheddar or vegan cheese to top

Directions

The night  before, or early in the  morning:

In a large pan saute the butternut squash in oil for a few minutes  on medium high and then add the onion and jalapeno and pepper

Saute 2 until onion becomes translucent and add the garlic, saute 1 more minute

Turn heat off and add sauce, beans and seasoning, stir well

Add a little water, tomato juice, or broth to bring to your desired consistency, I like it thick so I use very little

Transfer mixture to your crock pot.  Refrigerate over night if needed

Place in crock pot on either low heat for the entire day or if possible high heat for several hours and then more to low once heated through and the squash is tender.  We had it on high for about 4 hours and low for 2 hours before serving

Season to your own taste, and serve with cheese if desired

If cooking on a traditional stove use the same steps but simmer until the squash is tender

Enjoy!

2010
10/23
CATEGORY
Gluten-Free
Main Course
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Vegan Pumpkin Cookies

The best thing about vegan baking is that you can eat raw batter to your hearts content!  No worries about salmonella here.  Another bonus with these particular cookies is that your house smells delicious. The cookies themselves are quite tasty too!  This is a win-win situation in my opinion.

I’m not sure if canned pumpkin is in the stores yet.  I actually stocked up last year and have a couple of cans left.  During the winter I like to use the cans to make Pumpkin Black Bean Soup which is another family favorite.  It’s a rich hearty soup that takes no time to make and is a meal in itself.

As for my cookies, well they simply taste like autumn.  I gave into my chocolate addiction and added some chcolate chips with the cranberries.  I omitted the nuts because my niece doesn’t care for them.  However, this is another base recipe that you can change the spices and add-ins to your personal taste easily enough.

Ingredients

1.5 cups brown sugar, firmly packed
2 teaspoon vanilla
1 15 oz can pumpkin puree (not pie filling)
2 teaspoon baking powder
1 cup vegetable oil
1/2 teaspoon baking soda
1 teaspoon each – cinnamon & pumpkin pie spice
1 cup oatmeal
2 cups of add ins such as raisins, cranberries, chopped nuts, chocolate chips (optional)
3 cup all-purpose flour (or a mixture 1 cup whole wheat, 2 cups white)

Directions

Beat the oil, pumpkin, sugar, and vanilla in a bowl, add in oatmeal and blend

Add in the flour, baking powder, and baking soda a little at a time until well blended

By hand incorporate the add-ins

Bake at 350 for approximately 12 minutes

Enjoy!

2010
10/19
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Homemade Bisquick Recipe

For those of you who don’t know Bisquick is an all-purpose baking mix.  You can make all kinds of biscuits, pancakes and simple bread recipes by using this.  However, it’s pretty expensive for a simple baking mix.  Besides the expense, I realized at the last-minute that I did not have any in the house.

My original plan was to make Baked Quesadilla which is a favorite of my niece.  However, she will not be home for dinner so I decided to hold off on those for a day or so.  My next thought was to make Spinach Pie.  Bisquick is one of the main ingredients in this and I was out of it.  After a quick search I discovered that it’s quite simple to make.

I noticed a few different recipes, some had a little sugar some used shortening while others used butter.  The recipe claims that it can be stored airtight, in the fridge for up to 4 months.  Frankly, I don’t like the sound of that so I made 1/4 of the recipe which was exactly the amount I needed for the Spinach Pie.  Also, I used butter and whole wheat white flour for my recipe.  Nobody seemed to notice the healthier flour.

Ingredients

  • 6 cups all-purpose flour (or white whole wheat)
  • 3 tablespoons baking soda
  • 1 tablespoon salt
  • 1 cup shortening or butter (butter cut into small cubes)

Directions

Sift the dry ingredients into a bowl

Cut in the shortening or butter until the mixture is a fine crumble

If desired store in an airtight container in the refrigerator up to 4 months

 

2010
10/15
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Breakfast Bread Pudding

I’m finally posting this recipe I baked last weekend.  I’ve been enjoying this bread pudding all week.  This recipe has a sweet (but not overly) taste.  The texture of the bread, cranberries and crunch of nuts really works well together.
I’ve been enjoying this bread pudding for breakfast but really it would be great anytime.  Serve it warm with some vanilla ice cream and I’m certain it will be a hit.  The fact that you assemble it the day before and just stick it in the oven for an hour before serving makes it great for company.  Oddly enough it reminds me of a mix between my mom’s stuffing recipe and her noodle pudding.  Whatever you do with it, enjoy it!
Ingredients:
  • 4 beaten eggs (or I cup egg replacement)
  • 3 cups cubed day old Italian bread
  • 1 2/3 cups milk (I used skim)
  • 1/3 cranberries
  • 1/3 cup  chopped nuts (I used walnuts
  • 1/3 cup agave nectar
  • 1/2 tsp vanilla, cinnamon
  • (If you don’t have agave used 2 cups milk and 1/3 cup sugar)
  • ICING:
  • 1/2 cup powdered sugar
  • 1/8 tsp vanilla
  • 1 tsp orange juice
Directions:
Mix eggs, milk, agave, cinnamon, vanilla and flavoring, Mix in bread, cranberries and nuts 

Place mixture in 8″ x 1 1/2″ baking dish, cover and place in the refrigerator overnight.

In the morning, preheat oven to 350 degrees F. Remove cover and place on center rack. Bake for 50 to 60 minutes until knife inserted near center comes out clean.

Mix ingredients for icing and pour evenly over mixture, allow a few minutes to settle in, if desired poke a few holes with a fork into pudding so that icing will drip down into it

Serve warm or cold

2010
10/07
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Panzanella

This is the first time I’ve ever made Panzanella and I was really pleased with the results.  The combination of fresh tomato, cucumber, onion, and bread, combined with the dressing works very well together.  The quantity I made was for 2 main course servings or approximately 4 side salads.

I really wish I had some leftover grilled asparagus to toss in it.  While not a traditional ingredient I think it would have added an excellent complimentary flavor.  Another possible toss in would be some fresh mozzarella if you don’t mind dairy.  I kept to a basic recipe for my first time but will try variations in the future.

When making this I used only 1/2 a loaf of bread.  The other half I made a small bread pudding with.  I’ll post that later.  I’m trying to cook appropriate amounts of food with the hopes of having less waste.  It seems like a simple concept yet is proving to be quite difficult.  On one hand I enjoy leftovers on the other I always end guessing wrong and still making too much.  Hopefully, I’ll get the hang of it soon.

Ingredients

  • 3+ tablespoons olive oil
  • 1/2 large French bread, cut into 1-inch cubes (3 cups)
  • 1 teaspoon sea salt
  • 4-5 Roma tomatoes quartered and cut into 1″ pieces
  • 1 medium cucumber, halved, seeded, and sliced 1/2-inch thick
  • 1 yellow or red bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 10+ large basil leaves, coarsely chopped
  • 2 large cloves garlic sliced in half

Dressing

  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 1/4 cup good olive oil
  • salt, pepper to taste

Directions

Place oil and garlic in a pan and heat on medium heat for a few minutes, remove garlic and add bread, saute the bread until lightly browned adding more oil if needed

Toss all sliced veggies, bread and basil leaves in a bowl and season

Toss all ingredients for dressing in blender and blend until smooth and pour over salad, gently toss salad until evenly coated

Serve immediately or let sit for up to 1 hour

2010
10/04
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Hoe Cakes

Hoe cakes are a tasty corn pancake with the texture of traditional cornbread.  They’re a versatile dish because depending on what you toss into the batter they can be a great breakfast or side dish for dinner.

The basic recipe is Paula Deen’s.  She doesn’t make many recipes that I cook due to her love of bacon fat and butter, but this recipe is an exception.  What I love about hoe cakes is that they need no sugary topping poured over them.  They taste great on their own.

We’re up early this morning because my husband had to take our son to the airport.  He’s going to spend a week in Seattle with my brother looking at schools.  My niece is on the east coast of Florida so it’s just me and Bill.  I’m figuring we’ll have a late breakfast so I think I’ll toss in some frozen corn, cheese & chipotle sauce.

Ingredients

  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 eggs (or egg substitute)
  • 1 tablespoon sugar
  • 3/4 cup buttermilk (I use soy plus 1 teaspoon vinegar)
  • 1/3 cup plus 1 tablespoon water
  • 1/4 cup vegetable oil
  • Oil for frying
  • Add ins: a handful of corn, blueberries, cheddar cheese & chipotle sauce,

Directions

Mix all the ingredients in a bowl, heat oil in pan on medium high, drop batter in pan about 1/8th of a cup per hoe cake, Let brown on one side and flip until browned on the other side, once cooked lay on a paper towel to remove excess oil and serve immediately

2010
10/02
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5 more questions

This seemed to be a hit last week so I decided to go for round 2.  Feel free to answer on my blog or at Vegetarilin on Facebook.

1. What is your favorite source of protein? I love tofu.  It’s so versatile and soaks up the flavor of whatever you cook it with.

2. What’s your favorite prepackaged vegetarian product? I don’t eat many of these but I enjoy Morningstar Farms Chipotle Black Bean Burgers from Costco.

3. Do you personally cook or allow meat products to be cooked in your home? Meat is almost always grilled to keep the smell out of my house.  I respect my husband’s decision to eat meat but I don’t want to smell it.

4. If you have pets are they vegetarian? Not totally, but we’re working on it.  We switched over to a veg variety but we (not me) mixed the veg variety in with the old dog.  I need to have them finish this current mixture and then buy another bag and try this again!

5. Is your entire household (humans not pets) vegetarian? As stated above no.  Currently half my household is vegetarian and I don’t see that changing anytime soon.

Peace, love & greens Lin

2010
09/23
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Break Time

For those of you who read this blog regularly I apologize for posting so little lately.  I was on a roll of cooking a lot and posting 5+ times a week.  I am finding that is pretty much impossible to keep up with so I’ve decided to scale down a bit.

There’s a couple of reasons for this.  First being my hectic home and work life.  As I’ve said before I work 4 days a week until 8pm and I absolutely don’t cook on those days.  It’s just too much.  I also seem to be so busy trying new recipes that I tend to neglect family favorites.  Last week I made Gluten Free Macaroni & Cheese with all the gluten.  Sadly 1 lb of pasta was devoured in about 36 hours.  I wasn’t counting on that!

Also, my family structure has changed and I’m still working out the kinks.  My niece recently moved in with us and I’m surprised at how much I’m loving having another female in the house again.  It’s all good but she’s not a vegetarian and she’s a picky eater.  She does not enjoy the level of spice my family is accustomed to.  It’s taking some work.  I’m also pretty sure that at this point with 2 young adults in the house they should take some of the responsibility for preparing meals.  I don’t have high hopes on this one.

I’m hoping to have 1 recipe post a week and then just post anything else of interest I find along the way.  I think my “5 Questions” post last week was a hit (minus a little animosity) so I’ll continue that.  We’ll see how it goes.  If anyone is interested in writing a guest post please let me know.  My email is linjohn65@gmail.com.

I have 2 more days of work and then I’m off to Disney for the weekend!  I’m really looking forward to it.  We’re having a girl’s weekend celebrating my mom’s birthday.  The last time we went I was pleasantly surprised that the resort we stayed at offered a reasonably good veggie lasagna with veggie sausage!  Hopefully I’ll fare as well this time.

Peace, love & greens, Lin

2010
09/21
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Fruity Vegan Corn Muffins

I have not cooked anything new for some time now.  I find the one difficulty with having a food blog is that I’m so busy trying out new recipes that I don’t have time to cook some old favorites.  I guess it’s all about balance.

This morning I got up ridiculously early so I decided to bake some muffins.  I can’t even remember the last time I did that.  My plan was to try a vegan cornbread using applesauce in place of the egg.  To my surprise my applesauce is all gone.  Of course I discovered this after assembling 3/4 of the ingredients!  I did a quick look around and was happy to see an aging banana on the counter.  Next to the banana were some organic apples that aren’t as pretty as waxed chemical filled apples so they’re not being eaten.  For the record I’m eating them but no one else is.

The end result is a sweet healthy muffin made from good simple ingredients.  I ended up with 9 muffins using a cupcake pan and they’re an appropriate sized muffin.  I have no clue as to the calorie count but they are way better for you than the mega sized fat and sugar filled muffins that you can buy pretty much anywhere these days.  I used to love store-bought but I just can’t eat them anymore.

Ingredients

  • 3/4 cup cornmeal
  • 3/4 cup whole wheat white flour (or ww pastry flour)
  • 1/2 teaspoon  each baking soda & baking powder
  • 1/2 teaspoon salt
  • 1 over ripe banana
  • 1 small apple grated
  • 3/4 cup soy or rice milk
  • 1/4 cup agave nectar
  • 3 tablespoons canola oil

Directions

Preheat oven to 325 degrees F Lightly grease cupcake pan

Combine the cornmeal, flour, baking soda, and salt in a large bowl; add in the soy milk, banana, oil and agave nectar.  Mix using a potato masher to break up the banana

Peel the apple and add into the bowl giving a gentle stir

Distribute the mixture into the pan

Bake in the preheated oven until lightly browned approximately 20 minutes

2010
09/18
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5 Questions

I recently saw this on an RV blog I read and found the questions and answers very interesting.  I was thinking about the questions people usually ask me about being a vegetarian as well as my own personal thoughts on the subject.  I’d love to see what you thoughts are on the subject.

1. What’s the most annoying question people ask you? “You can eat fish right?”

2. Do you miss any specific meat? At this point I don’t miss meat at all but I absolutely missed a good barbecue early on.

3. What do you order when you end up in a restaurant with no veg options? This happened to me the other day.  I had a salad and 3 sides.

4. Why or why not vegan? I have 2 reasons.  First I love cheese and it’s hard to give up.  Second, my husband is not a veg and it’s difficult enough working around our different diets.

5.  Do you ever knowingly cheat? I haven’t in over a year but I used to occasionally order vegetable pad thai which has fish sauce.  My rationalization was that it was just a minor ingredient, I wasn’t eating the entire fish or anything!

6. For the non-vegetarians: If you’re reading this you’re obviously interested in a vegetarian diet.  What stops you from going veg?  (no judgement here!)

Peace, love & greens, Lin

2010
09/16
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