Monday, October 24, 2011

Tarragon Talk


Tarragon is such a complex herb...licorice-y and earthy...I used to love it as the "secret" ingredient in my chicken cheese ball. Since I haven't been making chicken cheese balls much lately, I've sort of forgotten about tarragon. This past weekend, Oscar was invited to a birthday party at the park and as has been common for a good many parties for his friends, a set of twins whom he absolutely adores were among the guests. I think that birthday parties where these girls are invited must always fall on their dad's "weekend," as he often accompanies them. Their dad is very personable and easy to talk to and we often end up talking as, even though he is younger than me, we are still the only forty-ish parents there among the twenty somethings that make up all the other parents of preschooler party set. This past weekend, we talked of a restaurant here in our town that was always a special "date night" place to dine and consequently, he used to wait tables there. It was the only fine dining spot in our small town back then and one of the special places where my husband took me while we were dating. The Greenhouse, as it was named, had many specialites de maison, and one of those was the chef's delicious tarragon-based sauce that covered the escargot. Her house dressing also had tarragon as a key ingredient and all this "tarragon talk" had me wanting to experiment with a creamy tarragon salad dressing. I served it tonight to David atop baby Italian greens with dried cranberries, sliced baby portabellos and toasted pecans...I think it's a keeper. Here's to Ursula and Jerry for the inspiration...

Creamy Tarragon Dressing

2 T. mayo (I used Reduced fat Veganaise)
3 T. agave nectar
2 T. champagne vinegar
1/4 t. salt
freshly ground pepper to taste
1 T. dried tarragon
1-2 T. water, to thin as needed
1 T. sweet white miso (I like MisoMaster)

Mix all ingredients except water well, whisking to emulsify. Add in water as needed to thin to desired consistency. Serve on dark leafy salad greens such as mesclun or baby Italian lettuces.

Sunday, October 23, 2011

Sweet & Spicy Tofu Teriyaki

Sweet & Spicy Tofu Teriyaki

For the Tofu:
1 block of water packed extra firm tofu, drained & pressed
1/4 c. tamari
1/4 c. pineapple juice
2T agave nectar
2 T. seasoned rice vinegar

Slice tofu in half, then each half into fourths. Preheat a well-seasoned cast iron pan or non-stick pan (preferably hard anondized, not teflon-coated) to med-high (I used our cast iron griddle pan). Pan fry the tofu slices in the dry pan (do not add oil or even spray the pan with PAM spray...you want the process to drain all the moisture out of the tofu to later accept the marinade well). Mix the marinade ingredients and pour over pan fried tofu for at least 30 minutes, up to 8 hrs. When ready, broil the tofu slices until browned, flip over and do the same on the other side. When browned, turn off oven, brush glaze over tofu, flip and brush other side. Leave in the warm oven until ready to serve. Serve over brown rice with something green and good for you. I used rainbow chard sauteed in sesame oil and garlic (Thanks to my friend, Leslie, for the beautiful greens from her lush garden!)

For the Sweet & Spicy Teriyaki Glaze:
1/4 c. tamari
1 c. water
1 t. ginger
1 clove minced garlic
1 T. sweet chili sauce (found in Asian section of most grocery stores)
1/2 - 1 t. hot chili oil (depending on your liking)
1/4 c. brown sugar, packed
1 t. agave nectar
1 t. cornstarch mixed in approx. 1/8 c. cold water
toasted sesame seeds, black or tan or a mixture for topping
1 scallion, green parts sliced thinly on the diagonal, for topping

Mix all ingredients into a saucepan except the cornstarch + water mixture and toppings. Bring to a boil, add the cornstarch/water mixture and whisk until well blended. Turn heat down to low and simmer approx. 3 minutes until thickened and glossy. Drizzle over tofu and rice and top with sesame seeds and scallions. This sauce is also good over egg rolls or spring rolls.

Monday, October 17, 2011


Oscar wanted popcorn this morning for breakfast...popcorn and chocolate (coconut) milk. Why not? It's a lot more nutritious than a poptart. By the time the little boys are finished with a bowl of popcorn, at least half is on the floor waiting to be eaten by Pup... multitasking at its best. I like it.

I wanted to share a few of the ways that we like our popcorn...hot out of the popcorn popper, microwave or movie theater bin topped with peanut M & M's. Melts the chocolate inside the candy shell just a bit...yum! Back in my college days, we all ate popcorn sprinkled with McCormick Season-All and Parmesan cheese...gotta taste it to believe how delicious.

Here are a few that I concocted this morning:

Praline Popcorn
1 t. cinnamon
1/4 t. ground cloves
1/2 t. nutmeg
2T white sugar
2T. brown sugar
toasted pecans in the amount to your liking
melted Earth Balance or butter, optional, but delicious

*Mix together all ingredients except butter and pecans. Pour melted butter, if using, over popcorn in the amount that you would like (sensitive issue here for buttered popcorn lovers...I'm not one of them except that it IS delicious in this particular recipe) and then sprinkle spice mixture over and toss to coat. Thank me later.

Parmesan Ranch Popcorn
(My personal favorite)
1 t. dill weed
1 t. onion powder
1 t. garlic powder
1 t. salt
1/2 t. pepper
3T. grated Parmesan cheese (the powdery kind)

Mix all together and sprinkle on hot popcorn, buttered or not. Toss to coat.

S'Mores Popcorn
2t. unsweetened cocoa powder
1/2 t. salt
2T. powdered sugar
2T. white sugar
2 t. graham cracker crumbs

Mix all ingredients together and sprinkle over butter (best here) or regular popcorn. Toss to coat and enjoy!


Sunday, October 16, 2011

Asian Crunch Slaw

Most of our children don't really appreciate different cuisines other than pizza, quesadillas or lo mein if the vegetables are picked out. With our last two "late in life" blessings, Henry and Oscar, I decided to start them off right and teach them to love the tastes that the world has to offer. Boy, was that a mistake. Before I had no competition for ethnic food, but now I have to share my lo mein, wontons, ravioli and even my sacred guacamole! It is nice, though, to have them go with us to a Mexican restaurant and not order the token American meal of chicken and fries and it'll be nice one day for them to know how to order correctly when they sneak my Chinese take out into the old folks home.

This slaw is so good and lasts a day or so in the fridge. It's based on a recipe from a cookbook that David's dear grandmother, "Strickie," gave me one Christmas. Without the nuts, it's really good to wrap in de-stemmed collard leaves or as lettuce wraps. I like to eat it like a salad. It's cool, crunchy, spicy and healthy all in one dish. And really easy to throw together when you're hungry. Best of all, my "little blessings" don't like it (read: more for me).

Asian Crunch Slaw
1/2 head each of green and purple cabbage
3 large carrots, grated or julienne cut
or
2 bags of pre-made slaw from the produce section, if you're really in a rush

1/2 bunch (or to suit your taste) of fresh cilantro
4 green onions, green part only sliced thinly on the diagonal
1/2 c. (or to suit your taste) of roasted cashews or peanuts

Mix all together except nuts. Dress the slaw and add nuts before serving.

For the Dressing:
1/8 c. canola or peanut oil or oil substitute (recipe follows)
1/4 c. seasoned rice vinegar
1 t. freshly ground black pepper
pinch of salt
1/4 c. agave nectar
1 t celery seed
1-2 t. sesame chili oil (depending upon your taste for heat)
1/2 - 1 t. hot pepper flakes (again, depending on how hot you like it)

Mix all ingredients together except oil (if using fat substitute, mix everything in at once) in blender. Slowly pour in oil with blender running to immulsify. Pour half over slaw mix, mixing well and let sit for at least 15 minutes. Add more dressing, if needed.

Fat Substitute
This works well in most dressing with lots of acid
(vinegar, lemon juice, etc...)

1 c. veg broth or vegetarian "no chicken" broth
1 c. water
1 1/2 T. cornstarch

Mic cornstarch in 1/4 c. of the water (use cold water). Heat the remaining water and broth until boiling. Slowly add in cornstarch mixture, whisking well and then remove from heat. Allow to cool and use as oil in salad dressings.





Thursday, October 13, 2011

Portabella & Porcini Pot Pie

I had a busy day out of town with Henry today visiting his pediatric opthamologist. On the 2 hour drive home, I'm wondering how I can talk myself out of yet another date with my secret boyfriend, Papa John. I remembered the baby carrots that I bought earlier in the week, thinking that they looked really cute and autumn-y, not knowing yet how I might prepare them. Oh, and then there's the puff pastry that I thawed days ago, but haven't had time to use. What to make? Feeling in a 'shroom mood, I decided upon a pot pie of sorts with a beefy gravy and sauteed mushrooms. Top it off with the baby carrots, roasted until caramelized and some steamed broccolini on the side...yum!

Portabella & Porcini Pot Pie
1 oz. dried porcini mushrooms
2 med-lg. portobella mushroom caps, roughly chopped
1 t. olive oil
1 t. + 1 T. Earth Balance (non-dairy butter sub that's the best!)
1T. all purpose flour
1 t. dried thyme
1 c. veg beef flavored broth made from concentrate (I like Better Than Bouillion "wet" brand or Frontier dried brand)
2t. Marsala or Sherry
1 sheet of frozen puff pastry, thawed (I use Pepperidge Farm)

Soak dried porcinis in hot water to cover well. Let stand for 15 minutes. Meanwhile, heat saute pan with 1 t. olive oil and 1 t. Earth Balance. Cook portabellas until slightly browned, adding some of the soaking liquid from the porcinis, if needed to keep the pan from cooking dry. Add porcinis and their soaking liquid and cook a few minutes longer. Add wine and cook until liquid is reduced by half. Set aside. Cut the thawed puff pastry sheet into halves or forths, depending on the size of your serving dish (s). Bake them at 400 until puffed and browned on top. Set aside. Heat remaining 1 T. of Earth Balance in a saucepan. Add flour and whisk constantly until smooth. Add "beef" broth and stir constantly until smooth. Allow to cook a few minutes more until thickened and bubbly. Stir in thyme. Add broth mixture to mushroom mixture and pour into serving dishes. Top with puff pastry and serve. Don't add salt until tasting first, as the broth is often plenty salty on its own. Serves 2.

For the baby carrots:
The ones that I bought were cleaned and microwave ready, so I just laid them, not overlapping, on a cookie sheet, drizzled with 1 t. olive oil and 1 t. herbes de provence and salt and freshly ground pepper to taste. Roast in a 425 oven for 10 minutes or until softened and starting to caramelize.


Tuesday, October 11, 2011

Render what is Caesar's and veganize his dressing while you're at it


My husband, David, loves Caesar salad. The crisp romaine lettuce leaves, the nuttiness of the parmesan shaved over the top, the crunchy, garlic -laced croutons and oh, that dressing. Romaine...already vegan. Croutons...not hard to make or buy. All that's left to veganize is the cheese and dressing. I think I hit the nail on the head for the dressing...I'll have to speak to the cow about the cheese. Maybe if she drank soy milk...

Hearts of Romaine Caesar Salad

1 head of organic romaine lettuce, washed well, but kept intact.
vegan croutons of your choice
salt and freshly ground pepper to taste

For the dressing:
*This recipe will make much more than needed for the 2 salads...enjoy it tomorrow for lunch*
2 oz. of silken tofu
1/3 c. vegan mayo (I like reduced fat Veganaise brand, found in refrigerated section)
2 cloves of garlic, minced
2 t. nutritional yeast
juice of 1 large lemon (about 3T)
2 t. white miso
1/4 c. water
1/4 c. extra virgin olive oil

Blend all ingredients except oil in blender or food processor. With the blade running, slowly pour in oil to immulsify.
To assemble Salad:
Cut head of romaine in half lengthwise. Sprinkle on croutons and drizzle on dressing. Serves 2.

With it's lemony notes, I think this dressing would also be really good on steamed broccoli, asparagus or cauliflower.

Busy Day Soup


Wow...what a busy day... Just from 1 until 6 pm: Pick up Oscar from preschool, take Oscar home to empty nuclear waste that he's produced in his diaper (gotta find time to potty train). Pick up from school, take Henry to physical therapy, take Ceci to ceramics, pick up Johnny from school, take Johnny and Oscar back home. Pick up Henry from therapy, pick up Ceci from ceramics, take Ceci's BFF, Chloe, home from ceramics, take Ceci home to change clothes and be at her violin concert in 4.25 minutes. Curse that Oscar has pooped again and the potty fairies didn't get the memo to change him. Ooh and ahh at violin concert, take Ceci home to change clothes for baton lesson. Sing "Halleluja!" that David is home in time to take Ceci to baton and Ollie to soccer. Start dinner. Realize that I missed Peter's theater parents meeting. Pray for boredom.

This soup was super quick to make and really tasty and different...hope you like it!

White Bean Soup with Lemon and Pesto

3 (15oz) cans of cannellini beans, drained (white kidney beans)
32. oz. carton of veg "chicken" broth (I use Imagine No Chicken Broth and love it!)
1 t. extra virgin olive oil
1/4-1/2 c. veg broth (or more of the no chicken broth)
1/2 med. onion, diced
2 cloves garlic, minced
1 t. dried oregano
juice of 1 lemon (approx. 2-3 T)
1/3 c. homemade or purchased traditional pesto, plus extra for garnish

Heat soup pot to med-high heat with olive oil and 1/4 c. veg broth. Add onions and cook until softened and slightly browned, adding more veg broth (a tablespoon at a time) if pan gets too dry. Add garlic and cook 1 minute longer, stirring constantly. Cook until broth has nearly evaporated. Add the no chicken broth and 1 can of the beans. Using an immersion blender, blend the broth mixture to a creamy consistency or transfer to regular blender and puree, carefully lifting lid so as not to get burned from the steam. Ok, just get an immersion blender...much easier. (I loved my Braun for years, but now I am IN LOVE with my Bamix brand professional immersion blender). Add remaining beans, oregano, salt and pepper to taste, lemon juice and 1/3 c. of the pesto. Simmer for 10-15 minutes and serve, spooning 1 t. of pesto on top for garnish. Serves 4 or 2 if Dad's had a bad day and mom ran all that carpooling listed above.


David's Lunch



We've been eating out and eating "junk" WAY too often lately and we're trying to get back on the healthy bandwagon. While my dear husband is off having a stress test at the cardiologist (just routine, not emergency) I thought it would be a good time to make him a healthy lunch to enjoy after his morning fasting. Or maybe just a good excuse to clean off the kitchen counter.

Kale is my new best friend. I love it sauteed, made into chips (recipe coming soon) and raw in a salad. This salad is so tasty and you'll feel good eating it...SO good for you! With the Raw Kale Salad's sesame undertones, it seems fitting to be accompanied with pita bread and hummus. Even though hummus is hip and cool these days at parties, it's pretty darn fatty. Authentic hummus has a layer of olive oil floating on top of it! Mind you, it is totally delicious to stir that oil in to the wonderful real hummus that my Jordanian friend makes, but I personally feel the need to cut back on the fat in order to hopefully cut back on MY fat. While my recipe is not floating in olive oil, it is really yummy and smooth and great with pita dippers!

Raw Kale Salad
1 bunch of curly leaf kale (don't use Tuscan here)
1 t. low sodium tamari
1/2 t. sesame chili oil
1/2 t. peanut or canola oil
2t. seasoned rice vinegar
toasted sesame seeds to taste

Wash kale well (a salad spinner works great here). Grasp the kale stems with one hand while pulling the leaves off with the other (so fast & easy!). Set the stems aside for adding to your green juice in the morning (the stem is where a lot of the juice is). Stack up the leaves and cut into bite sized pieces. Mix all the remaining ingredients and pour over kale pieces. Massage well ...yes, MASSAGE. This is what will help the leaves to soften and lighten a bit in taste and most of all, really soak up the dressing. Before serving, top with toasted sesame seeds. This also keeps well for leftovers the next day. Serves 1.

Healthy Hummus
1 (15 oz) can of garbanzo beans, preferably organic
the juice of 1 lemon (2-3 T)
1 clove of garlic, minced
1/8 c. sesame tahini
1/4c. water (or more, if needed)
1 t. dried parsley (optional)

Rinse the garbanzo beans well under running water into a colander. While the water is running, rub the beans pretty vigorously to loosen the skins. Pour into a bowl with water to cover the beans well. A lot of the skins should float to the top. Skim them and discard. Filter through the other beans, scooping up a handful, picking them apart from their skins and putting them into a food processor or blender container. If you don't want to go to the trouble of skinning the beans, the hummus will still be tasty, skinning them just makes them a bit easier to process and with a smoother end result. Process all the ingredients until well incorporated and very smooth, adding additional water, if needed. Serve with warmed pita bread or it's really delicious to dip veggies in (red pepper strips, carrots, etc...). Also great with toasted pita chips! Serves 2 for an appetizer or snack or 1 very hungry mom in the carpool line enjoying the peace of a sleeping, buckled in, normally chatty but now napping, 3 year old. I may or may not be speaking from experience. Cough, cough.

Sunday, October 2, 2011

PooPoo cookies, Veganized


When I was growing up, my mother made the absolute best cookies. My very favorites were Chocolate Oatmeal Cookies. Since they are a no-bake cookie and are cooked on the stovetop, humidity becomes a factor in how hard and crumbly (my favorite) or soft the end result. Living in the Deep South, the cookies seemed to be a rare treat, only made on those rare cool and dry days.

When I married and had children, I followed in my mom's culinary footsteps and made the cookies on special days for my kids. In my house now, they are affectionately referred to as, "PooPoo Cookies." See the photos and you'll see why. Brown, lumpy with oatmeal and each one oddly shaped, I guess they fit the bill. I'm not sure what poopoo actually tastes like, but I'll bet the farm that these are much tastier! I was a little skeptical if they would set up not being made with cow's milk (did you know that a box of jello pudding mix doesn't set up with non-dairy milk?), but they turned out fine on this crisp, cool non-humid autumn day.

Vegan PooPoo Cookies

1/2 c. non-dairy butter (Earth Balance)
1/2 c. non-dairy milk (I used Westsoy brand plain, unsweetened)
2 c. sugar
4T cocoa
2t. vanilla
1/2 c. smooth peanut butter
3 - 3 1/2 c. quick cooking oats

Melt first 4 ingredients in large saucepan over medium heat and whisk until smooth. Bring to the boil and boil for 2 minutes, stirring constantly. Turn off heat and add vanilla and peanut butter, whisking until very smooth and peanut butter is melted. Stir in oats and drop by spoonfuls (or use small scoop) on waxed or parchment paper. Allow to set up and cool (approx 30 minutes). I don't really know how long they last, as they are gone in a few hours at our house.