Fantastic Five Layer Dip

The season for Holiday gatherings is upon us. If you are like me, the majority of your friends, families, and acquaintances don't share the same zeal for healthful, nutrient dense, plant based foods. You may hear questions like "What? No Meat?" or "Where's the cheese?" Or you may hear declarations such as "I could never eat like that." or "I love my meat, there's no way I could ever give that up."

I always find that if I introduce a dish as vegan, plant based, vegetarian, most of the above mentioned folks automatically decide that they won't like it. I decided to try a different angle this weekend at a pot luck BBQ for my daughter's basketball team.

I thought about it and decided to bring a healthful version of an all time party food favorite. Normally it's a seven layer dip with a layer of cheese and sour cream, but I omitted those two and piled on extra fresh goodness. I placed the dish on the table and didn't excuse it or introduce it as healthy or vegetarian. I walked away and watched it disappear! Everyone raved over it, which made my heart happy! Luckily someone brought a couple fruit trays, so with a nice generous helping of the five layer dip and a mound of fruit, I had a fantastic BBQ lunch.

 

Fantastic Five Layer Dip

 

You will need:

 

2 large cans fat free refried black beans (I think they were 1.5 lbs each)

3 medium tomatoes, chopped

2 limes

4 avocados, chopped

4 green onions, sliced all the way - white and green part

1 jalapeno

1 t garlic powder

1/2 t cumin

 

In a large bowl, combine the beans, juice of 1 1/2 limes, garlic powder, and cumin. Spread this mixture in the bottom of a glass 9x13 dish.

 

Toss the chopped avocados with the juice of 1/2 lime.

 

In order, layer the following ingredients evenly over the beans: tomatoes, avocados, green onions, cilantro.

 

Seed and chop the jalapenos. I like to sprinkle these over half the dish so that the spicy food lovers and the mild food lovers can both enjoy the dip. I like to identify the spicy side with half a jalapeno or a few slices that are visible because the chopped ones are camouflaged in the cilantro.

 

Serve with your favorite tortilla chips. In the spirit of keeping this healthy, try some organic sweet potato tortilla chips or multi seeded tortilla chips.

 

Enjoy and Shhh! Don't tell them it's vegan!

 

Mmm

Spicy Oven Roasted Cauliflower

Oh, mama.

It's hard to describe the sheer deliciousness of this dish.

I can, however, tell you that it makes this mother's heart happy to see her children devour every last morsel of a vegetable that isn't exactly famous for pleasing picky palates.

I've been seeing a few versions "Buffalo Cauliflower" floating around the internet lately, especially on Pinterest. I've clicked on several of them, but they all seem to have a considerable amount of butter or some other kind of fat in them. When I read reviews, one of the most common responses is something like this: "Looks good, but what about an oil free version?"

While I am not 100% oil free, I am working towards that goal, so I do look at all recipes now with a different perspective. Anything I recreate is going to have lesser amounts of oil. I will still use some, but it definitely won't have a major role in any dish I make. Actually, if you want to make my recipes, just omit the oil and you'll be fine.

One of my favorite pre-vegetarian meals was buffalo wings. I love the flavors, the spicy sauces and the sticky fingers. I DON'T miss the meat stuck in my teeth or the tummy aches that soon followed, not to mention the number of birds that went into that meal.

I made this recipe to be a delicious vegetable dish, and I struck from my mind the thought that this is supposed to be a substitute for Buffalo wings. I used an enormous head of cauliflower and roasted half the old fashioned way (I have a couple kids that don't like spiciness as much as I do) and the other half I made spicy for the Dannys and me. The spiciness of the Sriracha is a perfect combination with the creamy sweetness of the coconut milk, while the garlic gives it a tantalizing aroma that makes the whole house smell delicious. There isn't a single bite left behind! I served the family a little piece of chicken breast, salad, and a big mound of the cauliflower. For myself, I had just the salad with it. Two hours later, I still feel satisfied!

Spicy Oven Roasted Cauliflower

 

Preheat oven to 375

 

You will need:

1 large head of cauliflower, cut into bite sized pieces. Separate into two equal portions

1/3 c coconut milk

2-3 t Sriracha (or more to taste)

1 t garlic powder

salt and pepper to taste

 

In a large bowl, combine coconut milk, Sriracha, and garlic powder. Toss half of the cauliflower in the mixture till evenly coated. Spread on a large cookie sheet that has been lightly oiled, sprayed with non-stick spray, or covered in parchment paper.

 

You can either double this recipe or you can roast half of it tossed with a little bit of olive oil (1-2 T) plus seasoning of choice. I used salt and pepper and garlic powder. Spread this on a second cookie sheet.

 

Using two oven racks, place pans in oven. After 10 minutes, check on it. Give a little stir to ensure even browning. After another 5 minutes, see if it needs another stir and swap the pans on the racks. Check every 5 minutes or so and remove from oven when the cauli is GBD. I am sad to say that mine didn't make it to the golden part because my kids were salivating over the aroma of the roasting cauliflower and assuring me that they didn't need them to be GBD, they just wanted to eat it. They stood over the pan and ate a bunch of very hot cauliflower before it even had a chance to make it to their plates! I, on the other hand, sat down and savored every last bite. This is some good stuff!

 

Enjoy!

Black Bean Sweet Potato Enchilada Bake

You can tell when a Mexican restaurant is good by the way their enchilada sauce tastes. At least, that is the way I could tell, even though I never ate them. I did always take a bite of kids' enchiladas, though, and the enchilada sauce was always a good indicator of the quality of the food served there.

In the last year, as you can well imagine, I have eaten at very few restaurants. My favorite food is Mexican, but not all the MX restaurants in this area are vegetarian friendly. The ones that are, are definitely NOT vegan friendly. In fact, with a little questioning, I found that most sauces (even though dish is labeled vegetarian) are made with chicken or beef stock. Unfortunately, most places believe that lack of actual meat equals vegetarian. And let's not even address the cheese and sour cream issue!

OK, rant over. Here goes the recipe talk.

My little old Hispanic neighbor lady taught me how to make her special enchilada sauce when we moved in here about 12 years ago. Oh yes, it was a lovely sauce. Very tasty indeed. However, it wasn't lacking in fat, not at all! In fact, her sauce was appx 1/3 vegetable oil! It was fine back in the years when I didn't give much of a thought about what I was eating. I even tweaked the recipe with less oil and the use of bouillon and ground beef, as well as LOTS of cheese, but now there is no chance that I'd prepare that recipe for myself or my family. Seriously, it was delicious and I am not knocking her food, we've just become more conscientious eaters and choose to make better choices with what we eat.

A few weeks ago, a friend and I went on a little field trip to a neat little restaurant in a neighboring town. I ordered the black bean sweet potato enchilada stacks, which were ridiculously delicious. As with all dishes that I try and enjoy, I promptly start formulating a way to recreate them in my own kitchen.

While the restaurant version is a little saucier (I think the tortillas had a coating of oil that prevented the sauce from getting absorbed) I think I came pretty close. I also didn't use cheese or sour cream in mine, choosing to use avocados instead.

I did a little research online, comparing different recipes, and ended up creating my own version. Boy was it good! I will definitely make this again, and I am thinking it would be a fabulous dish to take to a pot luck. My meat eaters loved it, so I think it would be a hit in mixed company.

Black Bean Sweet Potato Enchilada Bake

 

Preheat oven to 375

 

For the enchiladas, you will need:

 

1 dozen corn tortillas (I used homemade, but any will do)

3 small to medium sweet potatoes, peeled, cubed, and cooked*

2 c black beans, drained

1/2 white onion, chopped

2 t olive oil

salt and pepper

 

*cook sweet potatoes any way you like. You can bake them first, then remove from skins and roughly chop. You can steam them for 10-15 minutes (I did that). Sautee in a little olive oil, or roast cubed potatoes in the oven.

 

In a large skillet, sautee the onions in olive oil till translucent. Set aside about a third of the sautéed onions for the sauce. Add cooked sweet potatoes and beans and stir together, lightly mashing everything together. You want it to be chucky but with enough of it mashed to hold things together. When your sauce is done, add about 1/4th cup of it to the mixture for added flavor and moisture.

 

For the sauce:

1 can fire roasted diced tomatoes

4-5 arbol chiles, soaked in a half cup boiling water

1/2 t garlic powder

1 t chili powder

1/2 t cumin

the onions that you set aside from the enchiladas

 

Put all sauce ingredients into a blender and let 'er rip on high for a couple of minutes. I don't usually go over 1 minute, but you can adjust the time according to the strength of your blender. I use a Nutribullet.

 

In a 9X13 baking dish sprayed with non stick spray or lightly oiled or lined with parchment paper (I use a pampered chef baking dish and don't need any spray because it's well seasoned), add about 1/3 of the enchilada sauce. Line the bottom of the dish with 6 tortillas. I place them down, one by one, and flip them so they are coated on both sides. Add the sweet potato and bean mixture. Dip the remaining tortillas in the sauce and place on top of the filling. Pour remainder of the sauce over the top, making sure to evenly coat everything and to get sauce down into the nooks and crannies.

 

Bake at 375 degrees for about 20 minutes, till heated through.

 

Serve with sliced avocados on top.

 

Confession, I added cheese to the 2/3's of the casserole that my family ate. I added just enough to say there was cheese. This quieted the "Is there meat in there?" questions with a "No, but there is cheese." "Ok."

 

Enjoy!

 

 

Vegan sweet potato casserole

My mother in law loves the sweet potato casserole I make every year for Thanksgiving. I've made it many different ways, but I absolutely refuse to make it with marshmallows! LOL I just NEVER liked it that way, even in my reckless-eat-whatever-the-heck-I-wanted years.

My mom once shared a delicious sweet potato praline casserole recipe with me one year, and I made it, but it was so incredibly decadent that it ranked up there in the very rich dessert category. It was yummy, though.

Now that I have been striving to remove the use of animal products from my recipes, I had to come up with a way to make the sweet potato casserole that would appeal to those that don't care whether it's plant based or not. With a couple of easy substitutions, I was able to make this delicious version that everyone loved!

I will also share with you my method for easy glazed pecans that I have been doing lately. The trick with these is to keep your kids away from them because they love to pick the pecans off the top of the dish, leaving little holes behind. At least my kids do that. Thieves!

 

This recipe makes a large amount, perfect for sharing at a potluck.

 

6 lbs sweet potatoes, peeled, cubed, and boiled till tender

1/3 c coconut oil

2/3 c unsweetened almond milk

1/3 c brown sugar

1/2 t salt

 

Easy glazed pecans

 

1 c pecans, chopped

2 t maple syrup

1 1/2 T brown sugar

1/4 t cinnamon

 

Preheat oven to 350. Mash the sweet potatoes with coconut oil, sugar, salt, and almond milk. Pour mixture into a greased 9X13 baking dish (I used a pampered chef stoneware pan). Spread evenly.

 

In a small bowl, combine pecans with maple syrup to coat. Add brown sugar and cinnamon and toss till all pecans are covered. Sprinkle this mixture evenly over the sweet potatoes.

 

Bake for 20-25 minutes till the pecans are GBD and glaze-y.

 

Enjoy!

Holiday Kale Salad

With Thanksgiving behind us, I am finally finding the time to sit down and share a couple of recipes that I prepared for our family.

My lovely sister in law in San Antonio hosted TG this year, which turned out to be a plus for me because I didn't have to cook a turkey. It was my pleasure to prepare a few meat free side dishes and watch the family enjoy them.

My mother in law put in a special request for corn casserole (not plant based) and sweet potato casserole (vegan version!). I took it upon myself to create this new dish which I call Holiday Kale Salad.

A few of my in-laws looked at it and said, "Too green!" but for the brave ones who tried it, they loved it. It is a great combination of tantalizing fall flavors set on a crisp green palate rather than a heavy starchy calorie laden one.

 

Holiday Kale Salad

 

For a large, family sized amount, you will need:

 

2 bunches kale washed and dried, stemmed and chopped into small bite sized pieces

2 sweet potatoes, peeled and cubed

1/2 c dried cranberries

1 c pecans, chopped

 

for the dressing:

1/3 c lemon juice

2 t olive oil

1-2 T maple syrup (adjust to taste)

2 t brown mustard

dash salt and pepper

 

Preheat oven to 350. Spray a baking pan with non stick spray or a smear of olive oil. Alternately use a silicone liner for oil free baking. Bake cubed sweet potatoes till tender and GBD (golden brown delicious). Stir in pan after 10 minutes to check progress and ensure they are evenly browning. In total, 20 minutes or so.

 

If your pecans aren't toasted, put them in another pan and toast in the oven for the first 5-7 minutes while the potatoes cook.

 

Toss kale, sweet potatoes, pecans and cranberries together in a big bowl.

 

Whisk together all of the dressing ingredients. Pour over salad and toss to coat. Refrigerate for at least an hour before serving, tossing once or twice during that time to redistribute the dressing.

 

(I ate this for leftovers the morning after, and it was still wonderful!)

 

Enjoy!

 

Pumpkin Pie with Maple Glazed Pecan Topping - Vegan Gluten Free

With the holidays very quickly approaching, I find myself craving the indulgences that I was once able to enjoy that now send me into the land of tummy pains and food-baby bloating. I love pie but there's the crazy issue of pie crust. In addition to my gluten free way of eating, I am also working towards a full transition to veganism. This week marks my one year anniversary of going vegetarian. I have tripped up and stumbled, but am making continuous progress and am hoping to be a full convert soon.

When I prepare foods, I do my very best to create meals and dishes that will appeal to vegetarians and omnivores alike. Such is the case with these little gems of holiday delectable goodness. I have been craving something pumpkin-y lately. Don't we all around this time of year? I first thought about making a pumpkin loaf, but I haven't done much baking yet with GF flour mixes. Earlier in the week, I bought a container of Pillsbury brand gluten free pie crust without an actual plan, so I decided on making little pumpkin pies with it. The pie crust browned beautifully and served its purpose well, although I may continue to search other GF prepared pie crusts or recipes, just to compare the flavors. I am happy with this one and it is perfect for someone who wants a little short cut.

Speaking of short cuts, my tortilla press came in real handy for this recipe. I used it to press heaping T doughballs of piecrust dough into circles of crust that were appx 4" in diameter. Alternately, you can roll the dough out onto a flat surface and cut 4" circles, or roll individual balls into circles. You could even roll it out and cut into squares. I think they look beautiful, simple and rustic and there is room for lack of perfection. The best advice I can give you about handling the dough circles is to handle them gently. They tear rather easily. It took me a couple tries on the first crust and then I got the hang of it. You'll see, it isn't that bad.

To fill all 12 muffin cups, you will need appx 3/4 of a container of Pillsbury Gluten Free Pie Crust, which is the equivalent of 1 1/2 crusts. You can always use regular pie crust if gluten isn't an issue with you. In fact, go ahead and use your own favorite recipe!

I live in the middle of a pecan orchard and this has been a record year for the harvest. We have 100's of pounds of pecans everywhere. Bagged, sold, or still on the ground. This led me to dream up this crunchy topping for the mini pies. Definitely a good decision. The pecan topping is a perfect complement to the creamy pie.

The biggest challenge in all this was waiting for the pies to cool off enough to eat. Taste testing is the BEST! In fact, I'm on my third tester as I write.

 

Pumpkin Pie with Maple Glazed Pecan Topping - Vegan Gluten Free

 

Preheat oven to 425

 

For the crust:

1 container prepared gluten free pie crust

-or- regular prepared pie crust

-or- one recipe for pie crust that makes enough for two crusts

 

Roll out into 4" circles and placed into muffin tins. See picture above.

 

For the filling:

 

In a bowl, thoroughly whisk together the following ingredients:

 

1 15 oz can pumpkin

4 T maple syrup

1 t pumpkin pie spice

1/2 t cinnamon

1/4 t salt

3 T cornstarch

 

Spoon appx 2 T filling into each little piecrust. I used a larger cookie scoop that holds a little over an ounce.

 

For the topping:

1/2 c chopped pecans

2 t maple syrup

1 T granulated sugar

 

Stir the maple syrup into the pecans, then add the sugar and toss to coat. Evenly sprinkle a little of the pecan mixture over each pie.

 

Place pan into hot oven on the middle rack. Bake at 425 for 15 minutes. Reduce heat to 350 and bake for 5 more minutes.

 

Remove from oven and let sit for 10-15 minutes. Remove pies from tin and place on a cooling rack to let them finish cooling.

 

Lovely. The pies are nothing short of lovely! Enjoy!

 

 

Lentil Butternut Stew with Greens

I don't know what gets into me sometimes. I love to eat nourishing healthy foods. They make me feel good. No, scratch that, they make me feel GREAT! But sometimes, knowing the right foods to eat, I get all reckless and choose to eat crappy foods. Even when they make my tummy feel terrible. Such has been the case these last few days. It's possible I have been a victim of circumstance, wild swings on the pendulum of hormones. It could be the cold blustery weather that makes me feel lazy and want to curl up and watch TV. It could also be my family's insanely busy schedule with work and real estate school and two daughters that together play three basketball games a week with tournaments on Saturdays. Who knows? I just throw my hands up in exasperation and eat something convenient and unhealthy, and then plan to prepare a highly healthy, nutrient dense plant based meal that will counter the effects of the abuse I've done on my body.

I went to the farmer's market today in between basketball games and found some gorgeous butternut squash. This is certainly one of my favorite winter veggies, so versatile and packed with vitamins and fiber. See this article for more info on butternut squash. I grabbed a couple and started thinking about what delicious creation to make with them. I got some lentils at the grocery store earlier this week, and I happened to have a bunch of chard leaves in my fridge that I picked from the garden the other day. Since beans and legumes go perfectly with greens, and the sweetness of butternut and other orange winter squashes complements the earthiness of the beans and greens, I figured I'd throw them together and see what would happen. It was a success. Oh, yeah. This recipe calls for few ingredients, all readily available, and takes less than an hour from start to finish (not counting soaking the lentils).
Serve it up with some cornbread (I made gluten free vegan cornmeal drop biscuits) and you have a full winter meal that will fill your tummy and warm your heart.

 

Lentil Butternut Stew with Greens

 

1 lb brown lentils, soaked for at least 4 hours up to overnight

1 onion, chopped

4 cloves garlic, minced

2 stalks celery, chopped

1 medium butternut, peeled, seeded and cut into bite sized pieces (be careful!)

10 -12 chard leaves, stemmed and cut into bite sized pieces (can sub another tender green such as spinach or baby kale.

3 quarts of water or vegetable stock. (if using water, add 4 vegetable bouillon cubes or 3 t vegetable soup base)

2 t dried sage

lemon wedges, if desired

 

In a large heavy bottomed soup pot, sautee onions and garlic in a tablespoon of olive oil or in a bit of water or stock, if oil free. Add drained lentils, squash, and stock (or water with bouillon cubes or base, if using) and 1 teaspoon of sage. Bring to a boil, then reduce to a simmer and cook for 30- 40 minutes, stirring occasionally. Taste the lentils to see if they are tender. Check every 5 minutes or so until they are just right. Add the rest of the sage and chard and cook an additional 5 minute till the greens are wilted. Taste and season with salt and pepper if desired. Serve with a lemon wedge. The lemon juice gives it an amazing bright flavor that perfectly complements the soup. That's it! Enjoy and notice your body feeling nourished!

 

*This makes a huge pot of soup...perfect for a holiday soup course, feeding a crowd, or sharing with an elderly neighbor.

 

 

 

 

 

Caldo Verde

It's hard to contain myself sometimes. It really is.

Soup is my favorite food. Almost every single meal that I have fond childhood memories is soup. Every ailment, from tummy trouble to cold and flu to emotional stress is nicely remedied by a piping hot bowl of soul warming soup. You can clean out your fridge with it, visit different cultures with it, feed a crowd with it, and so on and so forth.

I have always paid attention to food, the flavors, textures, simplicity of fueling and nourishing our bodies with taste bud tantalizing ingredients. Several years ago, I delightfully discovered kale. Ever since, I've made it a point to seek out recipes using the amazing nutrient dense green. I stumbled upon a recipe called Caldo Verde and have been making it for years. In my pre-vege days, I added some nice locally made garlic sausage, but now I happily make it without. It is hearty and satisfying, and my kids and hubby have always loved it, usually leaving very little for leftovers. Fine with me!

I have simplified this recipe into a quick and easy meal that can take as little as 30 minutes to cook, from start to finish. The good thing is the ingredients are readily available and you probably have most of them on hand.

Whip up a pot of this amazing soup and enjoy!

 

Caldo Verde

 

1 onion, chopped

2-3 cloves garlic, minced

4-5 medium potatoes, peeled and 1/2-3/4" diced (I usually use one small-med potato per person eating)

1 bunch kale, stemmed and torn into bite sized pieces

1 quart vegetable stock plus 1 quart water

salt and pepper

1 T olive oil, omit if you are oil free, and sub a bit of water or stock

 

In a large heavy bottomed pot, heat up oil (or water or stock) and sautee onions till translucent, adding garlic about 3 minutes in. Add potatoes, stock, and water. Bring to a simmer and cook till potatoes are tender, about 15 minutes. Using a potato masher, mash in about 3/4 of the potatoes. this will thicken the broth but still leave some chunks to chew on. Add kale and cook an additional 5 minutes, more if you like the kale cooked a bit more. Season with salt and pepper to taste. Voila! Perfect for a blustery winter day.

 

 

Papas y Frijoles Rancheros

In my pre plant-based days, one of my favorite breakfast foods of all time was huevos rancheros. Whenever I made huevos rancheros, I also made fried potatoes, refried beans, bacon and tortillas to go with the eggs and ranchero sauce.

Those days are over! (Of course, if you eat eggs and meat, you can still use the recipe I am going to share with you).

Ranchero sauce is amazingly simple to make and keeps well in the refrigerator, ready to be slathered on whatever you choose, all week long. This makes an outstanding Saturday or Sunday brunch offering. This has always been a special occasion meal for us, served on special occasions like Father's Day, Hubby's birthday, and Christmas morning.

 

Papas y Frijoles Rancheros

 

For the Ranchero sauce, you will need:

 

1 onion, thinly sliced

1-2 (or more) jalapenos, thinly sliced (you can seed these if you don't want too much heat)

1 15 oz can diced, sliced, or whole tomatoes

1 vegetable bouillon cube dissolved in 1/2 can (appx 1 c) water

1 t olive oil (omit if oil free and use a bit of water)

 

In a skillet, heat olive oil and add onions. Sautee till the onions become translucent and start to caramelize a bit. Add the jalapenos and the can of tomatoes and water w bouillon. Simmer for 10 minutes, stirring frequently to prevent sticking. Keep simmering till the liquids begin to thicken and the color of the tomatoes deepens to a rich red. With a potato masher, mash in the larger chunks of tomatoes. You want the sauce to be liquidy enough to ladle over your food and chunky enough to have some texture. Taste it and adjust to your liking. If it turns out a little too thick, you can thin it with a bit of water. If it seems too runny, continue to simmer a few more minutes till it's just right.

 

I serve this sauce over tacos made with fresh corn tortillas, pinto beans, and fried potatoes. For the hubs, I make him a couple of over easy eggs from our beautiful backyard hens. Top with avocado or eat it just like that.  Enjoy!

Curried Red Lentil Coconut Stew

Well hello, there! It's been a while! Life has been a little nutso over here. I've been in Real Estate School two days a week and basketball season is in full swing with my daughters, between them there are three games a week plus occasional tournaments. Recipe development has kind of taken the back burner lately, only because I've been making old faithful standbys that I've already shared with you.

Our lovely temperate South Texas has experienced a nice little cold snap. I'm talking about near freezing temps at night and much cooler daytime weather, complete with brisk northern winds. While I am not afraid of a little cold wind, I definitely stayed in Texas after moving from Maine for a reason. I prefer the temperature to be a little warmer, like say 50 at night and high 70's to low 80's by day. In a perfect world, I suppose!

I haven't made my family spaghetti in a while, so this evening I made them one pot spaghetti (includes meat, I can share that unique recipe later). Since I don't eat pasta or meat, I went ahead and whipped up a new creation that turned out to be very satisfying and warming. This turned out to be the sort of comfort food that will be standard fare in my home. Or at least on my lunch table. :) The ingredient list is short and it takes very little time to cook, fast food at its finest!

 

Curried Red Lentil Coconut Stew

 

you will need:

 

1 T coconut oil

2 large potatoes, peeled and cubed into 1/2" cubes

1 1/2 c red lentils, rinsed

16 oz water

15 oz can coconut milk

1/2 white onion, chopped

1 t garlic paste or 2 cloves minced garlic

1-2 T curry paste or powder

1/2 c unsweetened coconut flakes (optional)

1 t salt

1 T maple syrup

1 t cayenne pepper (optional)

1/2 lb frozen peas

 

In a heavy bottomed pot, heat coconut oil. Add onions and sautee till fragrant. Add garlic, potatoes, and lentils, along with the water and salt. Simmer for about 10 minutes then add the coconut milk, the curry paste, optional cayenne pepper. If using, add coconut. Continue to simmer till the potatoes and lentils are tender and the stew is nice and thick. If desired, add maple syrup for a little sweetness. I like to do this with curries. Taste it first and see what you think before adding sweetener. At the end of cooking, add the frozen peas and stir through. Remove from heat and serve. Garnish with a little chopped cilantro, if you have some on hand.

 

I thought I had ginger in the fridge, but I didn't. I think it would be a great addition, just add 2 t minced ginger when you add the onions and garlic. I think that would be a nice tough.

 

Enjoy!

 

The Best Dang Chili in the Southwest

As long as the cool winds keep blowing in, I'll be working to prepare and share the foods that warm my family's hearts and tummies.

All week long, I've had the craving for some chili. I think I started Monday. I was going to soak some dry red kidney beans but then I decided on making another dish. Then Tuesday, I was going to but I remembered we had a volleyball game to go to and everyone ate sandwiches (that was when I made the Chickenless Waldorf salad). Wednesday came along and I actually started the beans with the quick soak method, where you boil them for a couple minutes and then let them soak. But Wednesday evening, it didn't happen! In the fridge they went. You get the picture. I finally cooked the beans Friday, and today, my dream of chili is coming true.

This recipe is a delicious vegetarian version of the chili that I've always made. It is a very basic recipe which takes few ingredients. If you are not a vegetarian, just add a pound of browned ground beef. You can also use some browned Morningstar Farms crumbles if you'd like the texture of meat but want to keep it vegetarian. If you have vegetarians and meat eaters alike in your home, make it the veggie way and serve up some meat on the side, as a garnish. I've been doing this and my family's meat consumption has gone down by at least 60%, maybe more, and they don't even miss it.

Vegetarian Chili

you will need:

1 large onion, chopped
2 bell peppers (I used red and green), chopped
3 cloves garlic, minced
1 T olive oil (omit if oil free and sautee in a thin layer of water or stock)
2 15 oz cans fire roasted diced tomatoes
1 15 oz can tomato sauce
3 c red cooked red kidney beans (or two cans, drained and rinsed kidney beans)

1 T chipotles in adobo, minced (you can start with 1/2 T and adjust for heat)
2 T chili powder*

In a large, heavy pot, sautee first three ingredients in oil or water. When onions begin to be translucent and start to caramelize a bit, add the canned tomatoes and sauce, kidney beans, chipotle and chili powder. Bring it all to a boil and reduce the temperature to a low simmer. Cover the pot, but leave the lid crooked to let steam escape, this will let the chili thicken a little better. Cook, stirring often, for at least 30 minutes, but 45 min - 1 hour is better.

*I used a San Antonio chili powder blend that I got from the bulk spices section at HEB. It is perfect for this, but you can use any chili powder or blend that you like the flavor of.

Happy Chicken Dumpling Stew

One of my favorite foods that I used to love to make (and eat), which has been a long time family favorite, is chicken and dumplings. When the cool weather started rolling in, all I could think about was a nice big hearty bowl of one of the most famous comfort foods of all time. Last winter, I came up with a vegetarian version of it, and I call it Happy Chicken Dumpling Stew. With the herbs and seasonings I use, the traditional vegetables, and the sumptuous dumplings, you don't even miss the chicken at all (and if you have family members that absolutely will miss it, then you can cook up some chicken breast on the side and let them garnish their bowls with it).

I used to make the flat, rolled out dumplings that my grandmother so lovingly made, but they use flour, which is no longer a part of my diet. Here is where I give you the option to get creative.
I used gluten free Pamela's Baking Mix for pancakes and biscuits. If wheat doesn't give you trouble, you can use whatever biscuit dough you like. Mine came out a little on the dense side, which were nice and chewy and filling, making this a solid meal. I've seen people use refrigerated biscuit dough for dumplings, as well as cut up flour tortillas, drop biscuit dough, noodles, whatever you like. I'll give you the recipe for what I used and I will provide an alternate recipe that you can use if gluten is not an issue with you.

Poultry seasoning is the special ingredient that distinguishes this dish and gives it the authentic chicken and dumplings flavor. Fresh parsley thrown in at the end lends it a bright, herby taste that will tantalize your taste buds. The best part of this dish, though, is that it takes only about 30 minutes to cook.

The traditional veggies used in chicken and dumplings. 

 

Happy Chicken Dumpling Soup

 

You will need:

 

1 quart vegetable stock

1 quart water

1/2 large onion or 1 medium, chopped

3 cloves garlic, minced

3 ribs celery, sliced

4-5 carrots, peeled and sliced

1 1/2 t poultry seasoning

1/2 t dried sage.

1 T olive oil (omit if oil free and sautee veggies in a thin layer of stock or water)

1 t salt

pepper

1/2 bunch parsley, stems removed and chopped

2 T Pamela's Baking Mix

 

For the dumplings

 

2 c Pamela's Baking Mix

2/3 c water

1/2 t poultry seasoning

dash salt

1/4t pepper

 

*(alternately, you can use this recipe: Dumplings: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup parsley, chopped 1/2 cup nondairy milk (such as almond or soy) 2 tablespoons vegetable oil)

 

In a large, heavy bottomed soup pot, heat olive oil (or water or stock) and add onions, garlic, carrots, and celery. Sautee, stirring occasionally, until the veggies become fragrant. Add the stock and water, poultry seasoning, sage, salt and pepper. Cover and let simmer for 15 minutes, till the carrots and celery become tender.

 

Meanwhile, in a large bowl, combine dumpling ingredients and mix together till combined. When the vegetables are tender (not mushy), drop biscuit dough by heaping spoonfuls (I use a cookie scoop) into the boiling soup. Cover and let simmer an additional 5 minutes. Mix the 2 T of baking mix with a little cool water till smooth and pour in. This will thicken the stew. Add the parsley and stir through.

 

Serve in a nice big bowl and watch the smiles appear!

Cinnamon Apple Raisin Oatmeal

The weather has been absolutely delightful lately! I'd be happy if it was like this year round,  I'm talking about 50's in the morning and 70's in the daytime. Lovely lovely!

I think the reason I love this weather so much is for the food. The warm, cozy heat from the kitchen while soups and stews simmer on the stovetop and the aromas of delicious comfort foods resonates deep within me.

The crisp, cool mornings have been the perfect setting for a nice hot breakfast. I so loved the pumpkin oatmeal recipe that I shared with you last month, but yesterday when I scoured my cabinets, there was no pumpkin to be found. Oatmeal was definitely on the menu, so I improvised. We have a surplus of apples on hand, so I grabbed one of those and got chopping.

One serving of this oatmeal made such a big bowlful that there was enough to share with my honey. The cinnamon and apple together with the warm creamy oatmeal and drizzle of maple syrup was satisfying through and through. I hope that you find as much comfort and enjoyment out of this quick breakfast as we did!

 

Cinnamon Apple Raisin Oatmeal

 

For one humongous serving or two small ones, you will need:

 

1/2 c oatmeal (not quick cooking)

1/2 c water

1/2 c unsweetened vanilla almond milk

2 t maple syrup

1 apple, cored and chopped

1/4-1/2 teaspoon cinnamon (start with 1/4th and adjust to your liking)

dash of salt

1 T raisins

 

In a medium saucepan, add all ingredients but the raisins. Cook over medium heat, stirring very often to prevent sticking, till creamy and thick. Pour into a bowl and drizzle a little extra maple syrup, a dash of cinnamon, and the raisins over top. Then try to have the self control to wait till it's cool enough to eat without burning your mouth (true experience, hehe!).

 

Enjoy!

 

*Melanie notes - this was a perfect energizer for a run. I ate it about 45 minutes before I ran and had plenty of energy and strength. A bonus, my tummy felt great, not heavy, which always turns out to be a challenge for me.

Chickenless Waldorf Salad

Ever since I became a vegetarian, I've experimented with different ways to enjoy the foods I once loved, but without the meat. That has the potential to be difficult, especially when animal protein is the main star of the dish. I have tried several different meat substitutes, like Morningstar and Boca and tofu and tempeh, but I have decided that none of those are for me. I even tried Tofurkey brand polish sausage (I was craving sausage with sauerkraut and mustard) but it gave me the worst stomach ache in the world! Turns out, the primary ingredient in it was wheat gluten, a big no no for me. That was all fine and good, though, because it helped me to get away from the notion that I had to have meat-like substances.

I have seen a few recipes floating around the internet about a mock chicken/tuna/egg type salad, made with chickpeas. I have grown to love those little orbs of vegetable protein goodness, so I thought I'd give it a shot! As with many meat dishes that I used to love, I've found that it isn't always the meat that lends the dish a specific flavor, it is more the seasoning used to flavor it.

Yesterday was another of those dreadfully busy days that left me little time for food preparation. I completed my order of 30 dozen tortillas, delivered them, made after school snacks for the kids, and hurried off to see the high school volleyball team play, where my 7th grade daughter's team was to be introduced. This left me a window of about 15 minutes to make something to eat, eat it, and rest. HA! Daddio made sandwiches for himself and the kids and I made this amazing Chickenless Waldorf salad. It did NOT disappoint! My oldest daughter really loved this. (Please forgive the lack of fancy servingware...it was all I could do to fold the dang paper towel in fourths!)

Chickenless Waldorf Salad

 

For two sandwiches, you will need

 

1/2 can chickpeas, drained and rinsed

2 T minced celery

2 t minced onion

8 grapes, halved

2 T chopped walnuts or pecans

1-2 T vegan mayo (I used the soy-free Veganaise)

celery salt

pepper

 

In a bowl, lightly mash the chickpeas with a fork. They should be coarse, not mushy. Add the celery, onion, grapes, and nuts. Mix in the mayo, starting with 1 tablespoon (add more to your liking, if desired). Season with pepper and celery salt, which is the seasoning that lends the salad its own distinctive flavor. Mmm I love celery salt!

 

You can make a sandwich out of this, serve it with crackers, eat it on a bed of lettuce, in a pita, stuffed into hollowed out tomatoes. Whatever you like! I had mine on a slice of sprouted sourdough toast, which is the only way I can tolerate wheat.

 

Enjoy!

 

The Queen of Green

Kale.

I love you.

I am thankful for you.

I love to do all kinds of things with you.

Oh yeah.

Earlier this year, my sweet friend introduced me to massaged kale salad. I fell in love immediately. We picked the kale from our garden and then she gently massaged the leaves using a splash of olive oil and some raw apple cider vinegar. It was absolutely amazing! I couldn't get over the fresh taste. It made my mouth feel so clean. There was none of that bitter taste that many people associate with eating raw kale. I couldn't get enough!

My vivid imagination led me to think about different variations with which to prepare this salad.

At the bottom of this post, I'll give you a few ideas on how you can take this salad and make it your own. But for now, here are two recipes!

The first one was inspired when I walked through the grocery store the other day. I always gawk at the gorgeous antipasti bar - I love the way the olives look, different colors and flavors, stuffed or pitted, glistening in the brines and oils. Then there's the marinated mushrooms and sun dried tomatoes, garlic and herbs....it's just so beautiful! I usually skip these because they are such an indulgence - so rich and so expensive - but I sacrificed in the name of lunch for one and recipe development. I purchased approximately half a cup of mixed olives, three sundried tomatoes, and about a tablespoon of the marinating liquid from the mushrooms, which came out to about $2.50. Not bad! Lots of flavor in a small amount of food.

 

Mediterranean Kale Salad

1 bunch of kale, washed, stemmed and torn into bite sized pieces. Alternately you can roll them up together and slice into 1/2" ribbons
juice of half a lemon
2-3 t seasoned marinating oil from the antipasti bar (or plain olive oil, if desired...or skip the oil altogether if you are oil free)
1/4 c chopped olives, sundried tomatoes, and anything else that interests you from the antipasti bar
salt and pepper to taste

Place kale in a large bowl. Drizzle with oil and lemon juice. With your hands, massage the leaves for 5- 10 minutes until they are dark green and glossy. When you taste them, you'll find that they are no longer bitter like they were before you started. I suggest you taste the kale before and after so that you can experience the difference. Once the kale is nice and relaxed, throw in the olives and toss together. Salt and pepper to taste. Serve with a lemon wedge.

I have an admission to make. Sometimes my laziness gets the best of me. And sometimes I have so many things going on that I have no choice but to hit the easy button when I need to get something done in a hurry. Such was the case on Monday when I made this salad. I've been making tortillas for sale and had 30 dozen to make, so I decided to use my special massager, the KitchenAid! I throw in the kale, oil, and lemon juice and power on low speed with the paddle attachment for 1-2 minutes. It has the same outcome as when you massage by hand! Only difference is that some varieties of kale get a little broken up with this method. The heartier curly leaf kales hold up to the KitchenAid better.

 

Fast food, plant based foodie style:

 

It seems like lately, we have been so busy running from one event to another with the kids. Between sports practices to games and tournaments. our evening dinner time has been on the go more than I'd like.

 

It's a lot easier to feed the clan because they can be fed sandwiches and be perfectly happy. Since I am meat free and wheat free, however, it's a little more of a challenge to pack a quick meal. Some of the foods I usually take along are organic multi seed and grain tortilla chips and guacamole, avocado tacos, rice cakes with peanut or almond butter, nuts and fruits. Last week I was feeling more like a massaged kale salad, so while I was preparing the family's sandwiches, I fired up the KitchenAid for my dinner. I don't really have a name for this one, so I'll just give you the recipe. Feel free to name it in the comments and I'll change it...and give you the credit!

 

1 bunch kale, washed, stemmed, and torn into bite sized pieces or sliced into 1/2" ribbons

1/2 red bell pepper

2-3 small tomatoes, quartered

3" segment of cucumber, quartered lengthwise and sliced

1/2 avocado, cut into bite sized pieces

juice of half a lemon

1-2 t olive oil (omit if oil free)

 

Throw kale, juice, and olive oil in a large bowl. Massage using one of the methods above. Add cut up veggies and season with salt and pepper to taste.

 

Enjoy!

 

Ways to make tailor this to your liking:

 

Choose an acidic liquid: lime juice, orange juice, lemon juice, apple cider vinegar, balsamic vinegar, rice vinegar, red wine vinegar, etc

 

Choose an oil, if using: olive oil, melted coconut oil, avocado oil, or any other mild flavored oil

 

*Alternatives to oil - mashed avocado, hummus

 

Choose additions: cut up vegetables, olives, nuts, seeds (I LOVE pumpkin seeds), dried fruit such as cranberries

 

My favorite of all is lemon juice, olive oil, and pumpkin seeds. The possibilities are endless, and you can adjust the recipe to suit any dinner theme.

 

Have fun, believe in yourself, and enjoy!

 

Quinoa Salad with Kale and Sweet Potatoes

Have you ever had those times when you have abused your stomach, knowing that it is so delicate and needs to be treated with the utmost care? You know that every time you eat wheat (or any other trigger you may have), you look 5 months pregnant and feel like death warmed over, yet you still can't resist a bite of whatever it is that is sitting in front of you.

That was me this weekend. We had a busy Saturday complete with a road trip to my daughter's volleyball tournament which spanned two meals and two snack times. It wasn't that far away, distance-wise, but anywhere away from home is far to me! Add to that the fact that I didn't really plan ahead so we went empty handed rather than with a bag full of healthy foods to eat.

On our lunch run yesterday, I did manage to get a salad from the grocery store but I promptly canceled that out with lots of chips and candied pecans.

A rainy Sunday led to a lazy day, which means lazy eating habits. By the time evening hit, I was ready for something healthy. My tummy was feeling pretty disgusting and I knew that I had to feed it some good food STAT. So I took stock of the foods I had on hand and started brainstorming a recipe.

I've always noticed that when I eat quinoa, my stomach ends up feeling like it had a good and thorough scrubbing. Not in a TMI kind of way, just that I leave the table feeling satisfied, light, and clean. Eating kale has the same effect, in addition to feeling nourished and healthy. Sweet potatoes are a comfort food for me, I love the sweetness and the heartiness that they lend to my favorite dishes. When I finished eating this meal, miraculously my stomach felt better!

With the ingredients I had on hand, I came up with this delectable salad. My husband and daughters and I loved it! I was thrilled to find that there was enough leftover that I could have some for lunch tomorrow. My middle daughter who tends to gravitate towards junkier foods ate two large plates of it! YES! I hope that you, my dear reader, feel the same way!

 

Quinoa Salad with Kale and Sweet Potatoes

 

2 small sweet potatoes or one large - cut down the length and into 1/2" slices

1 head of kale, stemmed, washed, and torn into bite sized pieces

1/4 white onion, sliced

1/2 red pepper

2 c cooked quinoa

1 T coconut oil (omit if oil free, oven roast the sweet potatoes instead)

 

In a large heavy skillet, heat the coconut oil. Add the sweet potatoes and cook, covered, till golden brown on both sides, flipping half way. Season with a little salt and pepper. Remove potatoes from the skillet (leave heat on) and throw the onions in. Sautee those till they become golden and add the washed kale. It's OK if there is still water on it, that'll help it to steam without adding extra water. Cover and steam till kale is wilted, about 4-5 minutes.

 

Add potatoes and kale to your cooked quinoa, along with the sliced red bell peppers. Gently stir to combine all ingredients.

 

While I made this salad, I was thinking about what would be a good dressing. I thought a creamy Asian style almond butter based dressing would be perfect. While this was the dressing I made, I also thought a simple squeeze of lemon juice would also be great. I think that if you have a favorite dressing, such as a vinaigrette, or a bottled Asian dressing, go ahead and use it! Remember, make these recipes yours and tailor them to your liking.

 

Here is my dressing recipe:

 

1 heaping T almond butter

3 t tamari or soy sauce

1/4 t sesame oil

tiny bit of grated ginger

1/4 t garlic paste or minced garlic

1 t maple syrup

squirt sriracha

juice of 1/4 lemon or lime 

 

Combine all ingredients in a small bowl till smooth. Add 1-2 t water to thin out to desired consistency. Drizzle on top of individual servings of the salad.

 

Enjoy!

 

 

Channeling Abuelita

Mexican food is my favorite. I can eat it every meal of the day, every day of the week. It's simple, extremely flavorful, versatile, and most of all, delicious!

I learned so much about cooking and preparing Mexican food from my husband's grandma. In Spanish, grandma is called Abuelita. She didn't speak English and I didn't speak Spanish, but we quickly grew to love each other as if I was actually born into the family. Grandma passed away several years ago but her recipes have stayed with me. Since she raised my sweet husband, the surest way to his heart is to prepare him foods the way she did. The greatest compliment I can receive from him is that something tastes the way she made it. :)

One of Danny's favorites is her green chile, or salsa. I have so many different versions of salsa but this is always the best. I don't use the molcajete (lava rock mortar and pestle) like she did, but I give it a couple pulses in my Nutribullet and it comes out great.

Dry roasting the chiles, onions, and garlic on a hot cast iron skillet brings out the sugars, giving the salsa a rich, roast, almost sweet flavor.

To make approximately 8 ounces of this wild green salsa, you will need 4 jalapeños, a slice of onion, appx 1/2-1 inch thick, a large clove of garlic, a little water and a dash of salt.

Heat up a cast iron skillet and throw the ingredients on. No need for oil. You might want to put the garlic on the outskirts of the pan where it's less hot. You do NOT want to burn the garlic! The peppers will sizzle and pop and your kitchen will fill up with the tantalizing aroma of the peppers, onions, and garlic as they brown. Actually, it's OK if they blacken a bit. This is preferred! Don't be worried if they look burnt. Turn the chiles and garlic over and flip the onions every so often to cook evenly. Once they look cooked - there will be lots of dark spots and the green parts will be tender and a different shade of green - remove from heat. Give the garlic a little smash to remove the skin and throw it in a blender jar. Remove stems from the peppers and throw them in, too, along with the onions. Your veggies should look like the ones in the pic. Add a couple tablespoons of water and a dash of salt then pulse the salsa a few times. More for smooth, less for chunky. I like this particular salsa smoother.

Be careful when you remove the lid to the blender. The steam will carry the aroma straight to your face and may cause you to choke!  This is pretty potent stuff. A little goes a long way.

Abuelita made the finest, most scrumptious flour tortillas in the world. When she made them, the whole block would smell delicious! Her family would line up and snatch the steaming hot tortillas as soon as they came off the comal (cast iron griddle).

Nowadays, I have been eating gluten free as well as plant based. This means no flour tortillas for me! I've dabbled with making corn tortillas off and on over the years but never quite got the hang of it. Last week, I decided to go for it and try again. They came out so well! I totally have it mastered now. Mastered enough to start making large amounts and selling them! Yesterday I made 22 dozen to sell to my other health conscious foodie friends. The house smelled so good yesterday! I made some extra for us and prepared a feast for this sweet family of mine.

One of my friends who bought some tortillas told me that she was making some nopales, which is cactus. I've tried nopal salad at a couple of restaurants before but never ventured to make them myself. When she told me she was going to make them for her hubby, I decided to get a few paddles and make some too. I researched and found several recipes, and as usual, I took ideas from here and there and made my own version. I ate mine in a taco with some freshly cooked pinto beans and that wicked salsa. My taste buds were dancing!!

 

I was amazed at how simple this recipe was. I don't know why I never ventured out and made this before. To make it even easier, many grocery stores carry prepared cactus, either the cleaned paddles or bags of cleaned and cut cactus. I got a package of 6 cleaned paddles. (As I am typing this, I was reminded that Danny's grandma loved tacos made with nopales cooked into scrambled eggs.)

 

You will need:

6 cleaned cactus paddles, cut into strips or bite sized pieces. I like mine in strips.

1/2 small white onion

1 tomato

1/2-1 jalapeno, seeded and diced

handful cilantro, chopped

splash of olive oil (omit of oil free)

juice of a lime

salt

 

In a saucepan, add your cut up nopales and cover with water. Add about a half teaspoon of salt. Bring to a boil and then simmer till tender, about 15 minutes. Drain in a colander and rinse with cold water. I filled the pan with cold water, added the nopales, swished them around and drained. I did this twice.

 

 

Add your cooked and cooled nopales to a bowl and add all the other ingredients. Give the salad a good stir and season with salt and pepper, if desired. Cover and refrigerate till ready to eat. This tastes really good when it has a chance to chill for an hour or so, so you can make this earlier in the day if you'd like to.

 

I hope you give this a try. My life was forever enriched by being exposed to such wonderful foods and traditions, and I hope that you give it a shot and be blessed as well. Don't be afraid to step out of your comfort zone and try new things! You never know what you'll end up loving. Enjoy!

 

 

Posole

Oh my goodness. I know you hear this from me on a regular basis, and maybe this will give you a clue about my overall enthusiasm about food, but posole is one of my absolute all time favorite foods in the whole wide world.

When my son (now 9 years old) was 2 months old, I went to a women's conference in San Antonio. There were several of my friends there and we had a big chunk of time to spare between sessions so we decided to go grab a bite to eat. We went to a fancier than usual Mexican restaurant called Rosario's. Ever since I was a child, I have always been an adventurous eater. I've never shied away from unfamiliar foods, which has worked out really well for me over the years. I happened to see another patron with this beautiful lively colorful spread of food in front of her. I was intrigued and asked what it was. She told me it was posole. Everything about it attracted me so that is what I ordered for lunch.

After eating that amazing bowl of soup, I immediately knew that it was a recipe that I'd have to recreate at home. Back then, and up to 11 months ago, I was a meat eater, so I always made it with pork, which is what it is traditionally made with. I did master the recipe with pork in it, but now, with my new improved eating and cooking style, I have mastered the vegetarian version. And now, my dear readers, I am sharing it with you. I hope this dish fills your body and heart as it does mine. (Cheesy, I know, but true!)

Making this posole used to take all day but I have condensed it into a few easy steps and surprisingly, it requires very little cooking time.

 Vegetarian Posole

1 1.5oz package dried chile peppers. I love pasillas but guajillos and anchos are good, too. A combo is even better!
2 quarts water
2 30oz cans hominy. I can never tell which I like better, but I get one each - white and yellow
1/4 large head cabbage, shredded
handful cilantro, minced
1 t dried Mexican oregano
4 cloves garlic, smashed
1 t salt
1/2 medium onion, diced
1 jalapeno, diced (optional)
1 avocado, diced or sliced
1 lime, cut into wedges or several key limes

Heat up 1 quart of water. You can do this in a kettle or smaller pan. Remove stems and seeds from dried chiles. It's a good idea to avoid touching your nose or eyes while doing this. Trust me!

In a large glass bowl, place cleaned chile pods, garlic and oregano. Pour in the quart of hot water and set aside while you do the rest of your preparations.

After everything else is prepared, in two batches, spin the rehydrated chiles, garlic, oregano, and soaking liquid in the blender.  Start on the lowest setting then switch to high. I used to strain this but realized that if I blend it really well, that's not necessary.

In a large soup pot, heat up the other quart of water. Drain your hominy and throw it in the water. Keep temperature at medium high. Pour your chile mixture in, along with the salt, and bring to a simmer. At this point, you can either lower the heat or you can shut it off if it's close to serving time.

While your chiles are soaking, prepare your garnishes. Shred lettuce, chop onions and cilantro, dice avocados and jalapenos, wedge the lime.

When it's time to serve, I add a ladle full of hominy then add a ladle full of broth. As in the first photograph, garnish with all the goodies you prepared. I LOVE a lot of cabbage in it.

 

There is something exceptionally comforting about the combination of earthy, spicy chile broth, toothsome hominy, and the array of strong, bright crunchy fresh garnishes, finished off with a squeeze of fresh lime juice. This soup does well in the fall and winter, but because of the cabbage and other raw toppings, it is equally welcome in my home in the spring and summer, too.

 

*notes about serving to the meat eaters in your family: Like I earlier stated, I used to make this dish with meat cooked into it. However, for the carnivores, I now throw some pork in the crock pot in the morning with a little salt and pepper and let it go all day. It easily shreds and they can use the meat as one of their garnishes. They have cut way back on their meat consumption because of the way I now serve it as a side.

 

As always, believe in yourself, enjoy, and bask in the pleasure of serving this delicious meal to your family and friends!

Clean Out the Refrigerator Soup

One of my favorite things in the world is a bowl of steaming hot soup loaded full of veggies. It takes me back and ignites so many wonderful childhood memories. My Memere (French for grandmother) would make chicken and dumplings or rabbit stew. The whole family would gather around and be together, enjoying every drop of the delicious food that our beautiful matriarch prepared for us.

My Grammie Baker had her own version of chicken tomato rice soup and chicken and dumplings that I always looked forward to eating when I visited with her.

My parents both made a mean fricassee which consisted of cubed beef and pork slow cooked with potatoes and carrots - tasted like a bowl of pot roast soup.

My mom prepared a wonderful chicken tomato vegetable rice soup, as well as that soup diet soup that had lots of cabbage in it (I loved that stuff!).

Along with going back in time and revisiting my childhood, I am here and now, creating new recipes, new memories and traditions to share with my sweet family. There truly is nothing better than seeing them eat the food I prepare for them with delight and gratefulness.

There are times throughout the month that I get pretty busy and I don't make it to the grocery store often enough. Sometimes we just don't get around to eating everything that I had planned for the week and I end up with odds and ends in the fridge that need eating. This is when I take inventory and put together a lovely pot of soup.

This was a short week, so my kids didn't go through their whole bag of baby carrots. I bought some celery a couple weeks ago and forgot about it, so it was sitting there looking a little droopy. I had some kale and zucchini that we weren't going through fast enough, and about 2 cups of chickpeas that were on the brink. I also had a half quart of veggie broth looking at me every time I opened the fridge door. This great collaboration of misfit foods turned into an amazing bowl of nutritious goodness that satisfied the crew and helped the sick one feel better.

In this recipe, I'll tell you everything that I used. It was amazing. But as I always say, please, please, please make it yours! Use your own wilty droopy veggies that are loitering in your veggie crisper (HA!) or go buy some fresh ones, it's all up to you. This meal is budget friendly whether you use what you have or buy everything fresh.

 

Clean Out the Refrigerator Soup (aka Vegetable Tomato Rice Soup)

 

3-4 carrots, peeled and sliced or 1.5-2 c baby carrots, sliced

2 small-medium zucchini

2-3 ribs celery, sliced

1 small onion, diced

1 bell pepper, diced

2-3 large cloves garlic or 2 t garlic paste

1 T olive oil, omit if oil free

1/2 c white or brown rice (I used white this time due to procrastination. If I had more time, I would have used brown. Both good)

1 can diced tomatoes

1 quart vegetable broth plus 1 quart water

2 c drained and rinsed chickpeas or other beans (1 can will do)

1 bunch kale, ribbed and loosely chopped

salt and pepper to taste
fresh herbs, such as parsley (optional)

 

To prepare, heat olive oil in the bottom of a heavy bottomed soup pot. If you are oil free, skip this step and heat liquids and add everything the pot or sautee veggies in a small amount of water. Add onions, carrots, celery, and peppers to pot. Cook over medium high, stirring, till onions begin to go translucent. Add zucchini and garlic and rice. Add kale, broth and water, bring to a boil, then reduce to medium, cover and cook for about 10 minutes. Add tomatoes and chickpeas. Continue to cook till rice is done, another 5-10 minutes. Season with salt and pepper to taste. I like to season my personal bowl of soup with some Tony Chachere's Creole seasoning - it's MSG free and has a great spicy flavor that tickles my taste buds.

 

You can customize the flavor scheme of this soup in a variety of ways. For instance, you can season with chili powder and cumin, or even taco seasoning, garnish with a little cilantro and avocados and you have a Mexican inspired dish. You can throw in some green beans, use white cannellini beans instead of chickpeas, throw in some Italian seasoning, garnish with some parsley and you have a delicious Italian soup. Omit the rice and drop in some dumplings (I love Pamela's Gluten Free Baking mix - makes awesome dumplings), season with poultry seasoning and parsley. best ever vegetarian "chicken and dumplings."

 

Enjoy, have fun, and believe in yourself!