The Kind Diet Cookbook ~ Flirting with Veggies

Roasted Cauliflower Steak ~ This was really good. It's a bit tricky to cut the cauliflower into a steak that will stay together, but just take your time. It makes an impressive display when you cut it right. I cut it in half horizontally & had good luck. You can get a couple of good slices that way, just work your way out from the first middle cut.  Don't worry if it doesn't cut quite right, it will still taste great!

 

I'm a Flirt!  Want to know what you are?  Then go get a copy of Alicia Silverstone's  vegetarian lifestyle/vegan cookbook ~ The Kind Diet.  My local library had a copy, so I checked it out.  I liked it so much I bought a copy for myself.  Alicia has written an engaging book about the vegetarian lifestyle that is interesting & easy to read.  It gets you thinking about the daily choices we all make in regards to eating & living.  She makes a compelling argument for the vegetarian lifestyle & eating vegan ~ without sounding superior or preachy.  I appreciate that.  She graciously welcomes us into her home & shares her ideas in a sincere & thoughtful way.  This is much more than just a cookbook, it is a kind & gentle road map for our journey in life.  Read it for yourself & you'll see what I mean. I'm sure you'll be as charmed as I was by what she has to say.  Even if a vegetarian/vegan lifestyle is not for you, her book is still full of information that we can all benefit from.   

I've made about a dozen recipes so far & have enjoyed them all.  I don't think of them as 'vegan recipes', I just see them as recipes for dishes I'd like to eat.  I'm looking forward to making more dishes from her cookbook & since Spring is just around the corner, I'm sure I'll find much to tempt me.  Now,  I don't think I will ever get beyond being a Flirt, but it is nice to know there is a guidebook out there that I can relate to if I ever decide I want to be a Super Hero. When you read her book... you'll get that statement. :)      Check out her website ~ The Kind Life

Baby Bok Choy with Sesame Vinaigrette ~ So good tasting & good for you, too. These make a tasty dish & cook up in minutes. I just used apple cider vinegar, since that is what I had on hand. Be flexible, if you can't find a certain ingredient ~ just use something similar.

Maple Roasted Louts Root Chips ~ The original recipe also called for lotus roots, leeks & sunchokes, but I only used the lotus root ~ the market was all out of the other veggies in the recipe. The lotus roots are such a beautifully exotic veggie. I just love the lacy designs they make when you slice them. They are surprising tasty & in this recipe they are savory, yet sweet.  I could see these becoming addicting.

Taco Salad ~ Meatless Monday

Meatless Monday ~ Taco Salad in a Baked Flour Tortilla 'Bowl'

 

I like making anything Mexican & this Taco Salad is a perfect way to satisfy both my salad & Mexican food cravings.  This recipe really lends itself to Meatless Monday, too.  I found a tasty vegetarian chorizo, (called Veggie Chorizo ~ from Yves, over at Whole Foods) that I enjoy & it adds just the right flavor to this Taco Salad.  Though, it would be just as tasty if you only used the canned chili beans.

Making a  baked flour tortilla 'bowl'  is super easy to do & makes this Taco Salad look just like you ordered it in a restaurant.  I load it up with my favorite salad greens & top it with the Veggie Chorizo, chili beans, cheese, plain yogurt (instead of sour cream) cheese, radishes, cilantro, onion, olives, salsa & dressing.  My new favorite spicy dressing is - Marketside Chipotle Ranch, from Walmart. It is their own instore brand & they sell it over in the produce section. Try some, it is awesome!

Enjoy ~ Olé!!

Meyer Lemon Almond Muffins ~ Breakfast, Brunch or Tea Time Treat

Meyer Lemon Almond Muffins

(Updated 4/29/13 ~ Sorry to say, but the original recipe I linked in this post to is now MIA.  In Feb 2012, I found the recipe on FoodBuzz and it is no longer there.  I wasn't savvy enough at the time to know I should always go to the blog source for a recipe link, and that I should not rely on a recipe sharing site (like FoodBuzz) for my link.  So, I am now unable to locate that recipe. :(  

I've honestly searched the web for over an hour, looking for that Meyer Lemon & Almond Muffin recipe ~ but no luck.  I've modified my blog text and *supplied new links to recipes that are similar (as much as I can remember way back then) Now, none of them uses almond flour/almond meal in their recipes, but you can replace about 1/3 of the flour called for with almond flour/meal if you'd like.  Since I can't find the original recipe I used, I guess I'll just have to come up with one of my own! :)  Sorry for the confusion)

Growing up in California means you are surrounded by citrus trees. They are everywhere ~ in backyards, orchards & nurseries. We had a HUGE lemon tree in our backyard.  We used to give away bags & bags & bags of lemons every year.  The scent of really ripe lemons always takes me back to my childhood.  So, when they had Meyer Lemons on sale at the store a few weeks ago, I bought a couple of bags. Winter skies need some sunny, yellow lemons to help them be less dreary.

I surfed the net & found an unusual recipe that uses the entire lemon as part of the batter. First time I have seen that.  You remove the seeds & then add the lemon, peel & all, to the food processor & away you go.   *As I mentioned above, the original recipe I found used almond flour for part of the flour, but unfortunalely, that recipe link is no longer available.  But, here are some other Meyer Lemon Muffin recipes that sound really good...

Low Fat Meyer Lemon Muffins ~ from the blog My Kitchen Adventures

Meyer Lemon Muffins ~ from the blog Gas-tron-o-my

Meyer Lemon Muffins ~ from the LA Times Food Section

It turned out really good & makes an exceptionally pretty muffin, especially with a bit of sliced lemon on top & sprinkled with powdered sugar.   I think I will play around with the recipe a bit & see if I can get it even more lemony.  These would be perfect with breakfast, brunch, tea time or for an after school snack.  These Meyer Lemon Almond Muffins make even a gray, Winter day feel like a sunny day in Springtime.  :)

Perfect for Tea Time

Cooling...

Checking to see if it's done...

Mixing it up...

Green Chili Bean Dip ~ Fat Free & Fabulous

Green Chili Bean Dip with Chips ~ You'd never know the dip was Fat Free!

I am still thinking about appetizers / hors d'oeuvres for an Oscar Party.  How about some dip?  I think something creamy & a little spicy would be a good choice.  If you were to make it fat free & low calorie ~  I think you would definitely have a winner.  Since Los Angeles is home to some really great Mexican food, I decided on something with a bit of Mexican flair.  So, here is my recipe for ~ Green Chili Bean Dip. It is so easy to make & only takes minutes to put together.  It tastes like it is full of calories - it has such a rich flavor.  But, nope ~ no fat in this baby!

Depending on how low cal you want it, serve it with ~ baked chips, veggies or regular chips.

Green Chili Bean Dip ~ Fat Free
makes approx 1 cup


half of a 16oz. can             fat free refried beans
6 tbsp                                 chopped fire roasted green chiles - (like Ortega brand)
                                           get the 4oz. can
1 tbsp                                 water
2 tsp                                   taco seasoning mix

Blend all ingredients with a fork, in medium bowl, until smooth.  Let sit in fridge for an hour, or overnight, so flavors can meld. 

It can be eaten either - hot or at room temperature.  Serve with baked chips, veggies or regular chips.

                                                 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If you'd like another Mexican low calorie treat, try these Baked Jalapeno Poppers.  I wrote about these last month & served them for Super Bowl.  Another appetizer that is full of flavor but low on calories.  Enjoy!

Baked Jalapeno Poppers

Oscar Night Party ~ Appetizers, Hors d'oeuvres & Cocktails

Rosy Glow

It is almost Oscar Night & Hollywood is getting ready to celebrate this Black Tie event.  Many of us will also get all dressed up & host our own Oscar Party.  If you decide to have one, your guests will need some food & drink to enjoy while they cheer for their favorite actors.  Hmmm, What to eat?...What to drink?  No matter what you call them ~ hors d'oeuvres, appetizers, amuse-bouche, or nibbles ~ it's time to find the best munchies for your Oscar Party & a few fun cocktails, too.

I grew up in the shadow of the studios & that means you are constantly surrounded by the film industry.  I enjoyed that part of my life in Los Angeles.  Whether it is having your own celebrity sighting (much more common than you would think), watching a movie being filmed where you just happen to be, having friends/family that work in the industry, being an extra, or even just going to the movies ~ it creates a sense of magic that is hard to resist.

One of the first 'Mocktails' ~ Pomegranate Shrub

Since movies & TV are such a big part of our daily entertainment (no matter where you live), it's no wonder people like to get in the party spirit.  Here are a few fun food & drink items that this former California Girl enjoys.  Some might be a bit unusual, but since people from Cali can be a bit unusual...well, you get the drift.  Living in LaLa Land will do that to you.   

You can take the girl out of California, but you can't take the California out of the girl!  :)

Kir & Kir Royale ~ Classic French Cocktail

Manhattan ~ 60's Favorite 

  ~~~ Smoked Trout Pate & Trout Cocktail Spread, with Crackers ~~~   Why, you ask? Well, I bought some trout, but when I cooked it there were just too many little bones to worry about. What to do, what to do... I know, pick out all those pesce, er... I mean pesky (haha) bones out (which kinda tore up the fish) & make something else out of it. So I did. For the Trout Cocktail Spread (on the left) - I mixed the shredded cooked trout with some cocktail sauce, lemon juice, pepper & dill. It has the same texture/look/taste of mini shrimp.  Serve on a bed of shredded cabbage with crackers.~~~ For the Smoked Trout Pate (on the right) - Mash some cooked trout with a little mayo, ranch dressing, cream cheese, salt, pepper, dill & a few drops of liquid smoke - until it is the consistency you like.  It makes a very tasty pate. Garnish & serve with your favorite crackers.

Broccoli 'Chips' & Salsa

Broccoli 'Chips' with Salsa
serves 2-4

4-6       broccoli stems (use florets for
            something else)
-           favorite salsa

1)         peel the broccoli stocks, getting
            rid of all the thick outer skin

2)         cut the stocks thinly on the diagonal,
            into 'chips' ~ try to make a big as
            you can for ease of dipping

3)         serve with salsa

What a lowfat, low carb, low cal way to get your
Mexican food fix!  I just love salsa, but hate all
the calories/carbs that go with it.  This is very figure friendly - Hollywood stars LOVE that!  :)

Marinated Radishes ~ These are surprisingly good & so easy. Put some cut up radishes in a Ziploc baggie with a couple tablespoons of soy sauce (or Braggs Amino Acids), a little bit of water, oil, your favorite spices & pepper. Marinate a few hours or overnight in the fridge.  Serve with toothpicks. 

A lowfat, low cal, low carb, vegetarian treat. Can't get much more Californian than that!

           ...and the Oscar goes to...                           

Marinated Radishes ~ A lowfat, low carb, low calorie, vegetarian appetizer!

Easy Cinnamon Vanilla French Toast

Cinnamon Vanilla French Toast

We have all been battling a nasty bug this last week.  Nothing like having the whole family down sick at once...NOT!  Appetites are starting to come back, but slowly.  The only thing that sounded good to me for lunch was Cinnamon Vanilla French Toast. So today, we had breakfast for lunch.  It was soooo good!   Sure is a tasty way to eat your eggs.  I like to serve it with Trader Joe's Sweet Apple Chicken Sausages. The sweet taste of the sausages goes perfectly with the flavors of cinnamon & vanilla in the toast. Here's to being on the mend!

Easy Cinnamon Vanilla French Toast
serves 2-4


3              eggs, beaten
6 tbsp      milk
1/2 tsp     cinnamon
1/2 tsp     vanilla extract
1/4 tsp     sugar
-              pinch of salt

6             slices of your favorite bread

-              Pam, spray cooking oil
-              favorite syrup
-              butter
-              powdered sugar, for garnish


1)    preheat large skillet over medium-low heat


2)    mix first 6 ingredients in a container large enough for a slice of bread
       to lie in it flat

3)    place one slice of bread in container, flip over ~ make sure both sides
       of bread are covered in egg mixture ~ only dip as many pieces of bread
       as will fit in the skillet  

4)   spray preheated skillet with Pam & put as many egg-dipped slices of
      bread as will fit

5)   cook for approx. 2 minutes per side or until both sides are golden brown

6)   dip & cook remaining slices of bread ~ keep finished slices of bread warm
      until ready to serve  

7)   cut French Toast into halves & top with butter, syrup & a sprinkle
      powdered sugar
               
8)   serve with your favorite breakfast meat ~ sausage, bacon, ham...
      topping with banana or another fresh fruit would be good, too.     ~ Enjoy! ~                                                    

Mardi Gras Food & Drink ~ Roasted Cajun Sweet Potato Fries & Hurricanes

Hurricane

Today is the last day of Mardi Gras ~ time to pull out all the stops & go for broke!  If you are still looking for a little something to spice up your meal & cool down the heat ~ I've got a few favorites of ours to share.

I really like Cajun Sweet Potato 'Fries'.  The Cajun spice is perfect with the sweet potato flavor.  Since I roast them in the oven, they do not come out crispy like french fries, but are softer. That is fine with us, we still pick them up & dip them like regular fries.  They are also low fat since I toss them with just a bit of olive oil before roasting.  J really likes them, surprising since they have a bite.  Lucky for me ~ he is an adventurous eater for a 7 year old.  I couldn't keep him out of the plate of 'fries' I made for this post, I had to snap the pictures quick.  :)

Let's not forget the favorite cocktail of Mardi Gras ~the Hurricane.  Perfect with all with the spicy food that is being consumed today.  Nothing beats a good, fruity, rum drink to make you think of warm weather & slow Southern style.  Let's crank up the jazz and...

                ~~~  ~~~  Laissez les bon temps rouler!  ~~~ ~~~

Mardi Gras Treats ~ Roasted Cajun Sweet Potato 'Fries' & Hurricane

Cajun Sweet Potato 'Fries' with Spicy Ranch Dipping Sauce
serves 2-3

Slice like french fries

for sweet potato 'fries'
2 large       sweet potatoes, peeled
1 tbsp         olive oil
1/2 tsp        Cajun spice mix (or to taste)

-                 Pam cooking oil spray
-                 extra Cajun Spice to sprinkle
-                 salt & pepper, to taste

Spice it up!

for dip

2 tbsp     yogurt
1 tbsp     ranch dressing
1 tbsp     ketchup
-                few drops Louisiana Hot Pepper Sauce (or to taste)
-                salt & pepper, to taste








1)   preheat oven to 425

2)   slice sweet potatoes into french fry sized strips, toss with oil  & spices
               
3)   spray cast iron skillet or pan with  Pam & put spiced fries in a single layer

4)   bake for 20 minutes & then turn fries; bake for additional 20 minutes

5)   while fries are roasting, mix all dip ingredients & keep in fridge until
      ready to eat

6)   when fries are done sprinkle with additional spice,
      salt & pepper if desired

7)   serve with dip ~ Enjoy!

Roasted Cajun Sweet Potato 'Fries'

Easy Red Beans & Rice ~ a Mardi Gras Meatless Monday

Quick Red Beans & Rice with Vegetarian Seitan Sausage

Meatless Monday + Mardi Gras = Red Beans and Rice.  Who doesn't like a bit of Creole / Cajun spices to wake up their day/night?  I know I sure do.

Now, as  much as I like to cook from scratch, it isn't always possible.  After school commitments & other things often vie for my attention.  Cooking has to go on the back burner, so to speak. (heehee) I have found that on those days, using some canned items can come in really handy.  With a bit of doctoring up, they can taste almost as good as from scratch.  I'll take almost.  It's certainly better than takeout.

If you want a good meatless homemade version, check out this one from FatFree Vegan Kitchen, it is really good.  But ~ if you want a quicker version, because you just want to eat & time is ticking... try my easy version & get to eatin'.

Quick Red Beans & Rice

serves 2 ~ double recipe for 4

2 cups                   cooked rice

1 large can            red chili beans in chili sauce

1/4 cup                  onion, diced
1/4 cup                  celery diced
1/4 cup                  green bell pepper, diced
1 tbsp                    olive oil

2 links                   vegetarian sausage, sliced ~ store bought or homemade (optional)

-                             Cajun/Creole spice mix, to taste (optional)
-                             Louisiana Hot Pepper Sauce, to taste
-                             salt & pepper to taste



While your rice is cooking, saute the onion/celery/green pepper (know in Southern kitchens as the Holy Trinity) in olive oil until soft & onions are golden.

Once veggies are done, add the can of chili beans w/sauce & smash some of the beans with the back of a spoon to make it a bit creamy.  Add the sliced sausage to the pan if using.

Add some Cajun/Creole spice mix if you like your beans hot. If you are feeding kids - just let everyone sprinkle the spice on their own plate at the table.

Heat until beans & sausage are heated through. Add a little water, if needed, to thin it a bit. Ladle mixture over rice.

Serve with Louisiana Hot Pepper Sauce on the side.

Enjoy!

Fat Tuesday ~ Shrove Tuesday ~ Pancake Day ~ Time for some pancakes!

Perfectly golden...

Fat Tuesday, Shrove Tuesday, Pancake Day ~ by what ever name you call it, it is almost here.  In England, it goes by Shrove Tuesday & since the hubby is from England, that is what we call the day that the pancake is king.

As any 7 year old would, J loves his pancakes (a lot) & never needs an extra excuse to eat them. In this house we celebrate Shrove Tuesday by eating lots & lots of pancakes.  Here are a few of our favorite kinds of pancakes to make ~ both traditional & with a little bit of flair...




English Pancakes ~ These are very similar to French Crepes.  I really like to eat this type of pancake with Meyer lemon & sugar.

English Pancakes with Meyer Lemon & Sugar

Traditional Pancakes ~ These are J's favorite.  He really enjoys them at our local cafe.  On the kids menu they have a great big Mickey Mouse face pancake, you can count on him to order it whenever we go there.  At Mom's 'home cafe' he gets them regular.  Either way, he eats them up quick!

Traditional Pancakes with Maple Syrup

English Pancakes ~ You can roll them or you can fold them, any way you do it is good.  I think they look very petite when you fold them this way.  Just add your favorite filling. Yum!!

English Pancakes with Meyer Lemon & Sugar

Dutch Baby Pancakes ~ These baked pancakes are so very good & can be made large or small.  Leftovers, filled with custard/pudding & fresh fruit, make wonderful fruit tart desserts.

Dutch Baby Pancakes

French Crepes ~  I love to make French Crepes because they are so versatile.  They make a wonderful breakfast, lunch, dinner or dessert.  Tuck leftovers inside & they become special.

French Crepes

Hope you get a chance to celebrate this years Fat Tuesday/Shrove Tuesday/Pancake Day with a big plate of golden pancakes.  I know we will!  :)

Banana Pudding ~ Homestyle Mardi Gras Dessert

Banana Pudding with Creamy Banana Rum Sauce

Since we are well into the Mardi Gras celebration, I thought it would be fun to make a few Southern style dishes.  Today I made my Banana Pudding with Creamy Banana Rum Sauce.  A quick dessert that we all love.

Now, you might not think of banana pudding & Mardi Gras as going together, but together they belong.  Banana pudding is a homestyle, Southern family favorite from way back.  I didn't have the time, nor the inclination, to make a pudding from scratch.  We just decided to have a little something after dinner & this quick dessert was just perfect.  I had a banana that was begging to be used & a box of Instant Banana Cream Pudding mix.  Bingo!  The warm Creamy Banana Rum Sauce gives the box pudding such a depth of flavor that you'll forget its humble beginnings. 

By the time the Creamy Banana Rum Sauce is done cooking, the pudding should be set up enough to serve.  This takes me about 15 minutes to make.   Serve up some Creole coffee & life is good.


                 ~~~  ~~~  Laissez les bon temps rouler!  ~~~ ~~~

Banana Pudding & Creamy Banana Rum Sauce

serves 2-4

~ for the pudding

1 small box Instant Banana Cream Pudding Mix
2 cups         milk

~ for the banana rum sauce

1 large         really ripe banana, sliced
1 tbsp          rum
2 tsp            butter
2 tsp            sugar

~ for the topping

-                  favorite crumbled cookies
-                  whipped cream

1)  Follow directions on pudding box & put pudding in fridge to set up when completed

2)  While the pudding is setting up, make the banana rum sauce

3)   Put banana, butter, rum & sugar in pan, cook over medium heat for approx. 10 minutes

4)   Once banana starts to break down & the sauce begins to  bubble merrily, it's ready

5)   Spoon pudding into dish & top with Banana Rum Sauce, crumbled cookies & whipped cream
  
6)   Serve with some New Orleans style coffee with chicory or my favorite ~ Creole Coffee

                                          Enjoy!

Lettuce Wraps ~ Low Carb way to enjoy your favorite foods

Chicken Fajita Lettuce Wraps ~ Using lettuce leaves to wrap the fajitas in instead of tortillas saves so much in the carb department. 

I love Lettuce Wraps.  I love how easy they are to make, how low carb they are & how easy they can be on the waistline.  I have been eating them since the early 90's, long before the current Lettuce Wrap & Low Carb craze.

The first time I had a Lettuce Wrap was in a little Korean BBQ restaurant.  It is not known as a Lettuce Wrap in Korean cuisine, it is called Ssam.  The name of the restaurant is long forgotten, but it was in an area of downtown Los Angles known as Koreatown.  A place filled with authentic Korean eateries & shops.  Exotic sights & smells are everywhere.  As I remember it, (mind you this was waaay back in 1991) it was a celebratory lunch with my boss & coworkers.  After the first bite, I was forever smitten with the cuisine & cooking technique.  Who wouldn't like to have a personal sized BBQ grill, smack-dab in the middle of your table?  Or being able to play with fire, cooking an array of raw meat/veg, having bowls & bowls of  unusual side dishes to taste ~ all while having a few beers & a good time with friends?  It's like being at an exotic backyard BBQ, but inside & more intimate. Primal ~ yet refined ~ all at the same time.  If you can, try it ~ you'll love it!

It has been a long time since I have had the pleasure of a Koreatown BBQ dining experience, but I have continued to enjoy making Lettuce Wraps at home.  They are not just filled with traditional Korean fillings. I fill them with whatever type of food I am craving at the moment.  Mexican, Greek, American, Vegetarian...you name it.  Just about anything tastes great in a Lettuce Wrap.

I like to use Romaine lettuce, but lots of other types will do.  Choose your favorite one & have at it. Here are a few of my many creations....

Greek Hamburger Lettuce Wraps -  Using a Greek spice mix makes this so easy to make & cooking the hamburger is quick when I use my George Foreman Grill. I break up the cooked burger & top with cucumber, tomatoes, onion, olives & a feta cheese/yogurt dressing. Excellent!

Walnut Chicken Salad Lettuce Wraps ~ Grapes are so nice added to the salad & canned chicken breast chunks (rinsed to get some of the salt broth off) make it quick & easy.

Vegetarian Philly Cheesesteak Lettuce Wrap ~ No need to miss out on the ever-so-popular Philly Cheesesteak if you have cut out meat.  I just use the TVP Beef Chunks that I like.  Just cook your onions (I also like mushrooms in mine), add the prepared/spiced 'beef chunks', top with melted cheese & serve in the lettuce wrap.  A low carb, vegetarian treat of an American classic.

After writing this post, I am dying to make a Lettuce Wrap.  I just checked & the veggie bin is empty.  :(   So, off I go to the store to get some Romaine & other supplies.   I recently found an interesting, low cal Korean recipe using frozen, thin sliced beef, from Trader Joe's.  It would be perfect in a Lettuce Wrap.  Guess I'll be stopping there, too.  The things I will do to make my tummy happy...  :)  

Valentine's Day Treats ~ Strawberry Desserts Sure to Please!

                                

 
If you are still looking for that perfect strawberry treat to serve on Valentine's Day & you want to venture past the traditional chocolate dipped strawberries... Maybe some of these treats might inspire you.  I make these easy, elegant desserts whenever there are strawberries available.  They would be perfect to share with the one(s) you love.... 




Strawberry Shortcake with Crème de Cassis, topped with Whipped Cream & shaved Dark Chocolate

Elegant Strawberry Shortcake

That just sounds sooo good, doesn't it?  But when you break it down into it's parts, it really is pretty simple & straight forward.  Use a pretty wine glass & doll it up a bit ~ and you've got a fancy dessert, in no time flat!

I used Twinkies (yup, Twinkies - when you have a 7 year old, you have Twinkies around from time to time) as the shortcake layer.  I just sliced them into rounds & layered them around the glass. Then I filled the inside with sliced strawberries that had been tossed with a bit of sugar & Crème de Cassis. I poured a bit more  Crème de Cassis around the glass so the Twinkie was nicely soaked, but not too much.  Then just topped with whipped cream, a little bit of Twinkie cut into wedges & shaved dark chocolate (from J's stash of candy)  All done in about 5 minutes, 10 if you count cutting/sugering the strawberries.  If you want this for the kids, just omit the Crème de Cassis & use some of your favorite sweet fruit juice.

Strawberries with Cannoli Creme

Strawberries w/Grand Marnier, Cannoli Creme & Chocolate

Another dessert made in a pretty wine glass.  I think any dessert always looks more special in a wine glass.  Slice the strawberries, mix with a bit of sugar & Grand Marnier. (or sweet orange juice) I make the Cannoli creme by mixing some light cream cheese, yogurt, a little sugar & Grand Marnier. (or sweet orange juice) Add chocolate chips. Excellent!

Balsamic Strawberries

Balsamic Strawberries

Who would have thought strawberries & vinegar would pair up so well, but they really do.  Give this a try if you are looking for a sophisticated spin on almost naked berries. So easy to make ~ Sprinkle one pound of sliced strawberries with a tablespoon of sugar & stir. Leave for 15 minutes, then drizzle on a tablespoon of balsamic vinegar & stir. Wait an hour & then serve it in a ~ you guessed it ~ wine glass.

Chocolate Pudding Parfait w/Strawberries

Chocolate Pudding Parfait with Strawberries

For the young or young at heart, here is a fun little dessert.  Just take a chocolate pudding cup, sliced strawberries that have been sprinkled with sugar, some crumbled cookies & whipped cream.  Assemble in a pretty dish or glass.


Enjoy!

Quick & Easy Vegetarian Borscht ~ From Russia, With Love

Quick & Easy Vegetarian Borscht

Today is Meatless Monday.   I wanted to try to keep up with the Pink Week theme because of Valentine's Day.  No easy task when you are talking about creating a meal.  What to make?  What to make??

The logical choice was to make Borscht, since the beets would supply the pink color.  This dish has been around for generations & when served hot, is winter comfort food for so many.   (I think it's vibrant hue adds to it's wintry appeal)  OK.... next challenge.  It was too cold to go to the shops to get supplies.  Hmmm... I had to get really creative with the items I had on hand - in the fridge & in the pantry.  Happy to say, I was able to come up with a quick, easy & tasty way to make this colorful & hearty dish.  Yipee!

I added TVP 'Beef Chunks' to give the Borscht a 'meaty' feel, but you could just as easily skip it if you don't have any or don't like them.  I know using canned beets & sauerkraut is not traditional, but it is what was available in my pantry & worked out just fine.  It made the prep super easy & I just love that.  Also, I was all out of tomato paste, so I used ketchup as a stand in. (oh, the horror - don't judge :))  If you read other Borscht recipes, they call for tomato paste, sugar & vinegar.... add a bit of water & you've got - ketchup. Works for me.  Not having the exact ingredients will almost never stop me from making a recipe.  That's what being creative in the kitchen is all about! 

Borscht ~ From Russia, with love...  (heehee ~ Corny, I know ~ but I couldn't resist)  :)


Vegetarian Borscht

TVP Beef Chunks

4 cups        broth (use your favorite kind)

1 cup          red potato, chopped

1 cup          carrot, chopped

1/2 cup        celery , chopped

1/2 cup        onion , chopped

1/2 cup        TVP Beef Chunks  (optional)

3 tbs            ketchup (or tomato paste & a little sugar & vinegar)

2                  bay leaves

2 tsp            sugar

1 tsp            dill weed 

1 tsp            smoked paprika

1/2 tsp          caraway seeds, crushed

Add first 12 ingredients

1  14 oz. can     sliced beets w/juice, cut into strips

1 1/2 cups         sauerkraut

1 cup                 yogurt or sour cream

-                        dill weed for garnish

-                        salt & pepper to taste                
               




1)  put first 12 ingredients into pot & bring to boil


2)  once boiled, reduce heat & simmer for 15 minutes

Simmering...

3)   then add beets, any beet juice  & sauerkraut, stir

4)   simmer 5 more minutes & add salt/pepper to taste

5)   serve topped with dollop of yogurt/sour cream &
      dill weed


Enjoy!