Basic Chicken Marinade

I've got a few chicken marinade recipes up my sleeve, but this one is your standard, "I'm not sure what I'm serving my chicken with or putting my chicken in" recipe.  It's simple and delicious.  Tonight, we're having quinoa pilaf, fresh corn, and salad with our chicken, but I'm freezing a good bit of it (after I grill it all tonight) to use in casseroles and on top of salads.  I use this method a lot.  I grill a bunch of it and put small portions of it in freezer zip top bags, making instant delicious chicken for lunch salad toppings or casserole nights.  I'll be glad I did this come August and the beginning of school...oh dear.  I don't want to think about that!

This recipe only requires 10 ingredients.  I left out a picture of my sugar.  (This picture isn't too good, by the way, but I'm trying not to be too much of a perfectionist...sigh.)  I will definitely post pictures of the finished product tonight!  This marinade also serves as a great salad dressing too...save a few tablespoons of it for a salad with dinner, if that floats your boat.

Here's the cast of characters:

1 c. red wine vinegar

1 c. extra virgin olive oil

Juice from 2 small lemons

1 tbs. lemon zest

2-3 cloves of garlic (minced)

3 tbs. fresh rosemary

1 tsp. salt

1 tsp. sugar

Lots of freshly ground pepper

Up to 6 chicken breasts

Whisk the first 9 ingredients together in a large bowl.  Dip chicken into marinade and place 3 pieces in a large zip top bag.  Pour some of the marinade over it.  Repeat this process for the remaining 3 pieces.  Allow chicken to marinate in refrigerator for at least 3 hours (overnight is best).  Grill as usual and then freeze, eat, use in something else, give to a friend, you get the idea.  

Salsa Snob

Salsa is tricky.  It's hard to get it exactly right and then when you do, (if you're like me) you forget what you did.  I've tried to remember exactly how I made this salsa, so I could document it for the future.  Homemade salsa has spoiled me.  I can't stand the jarred kind now.  It just tastes so...fake.  I know...I'm a salsa snob.  Jarred salsa has vinegar and preservatives in it.  Something to remember As Ree Drummond (my blog idol: www.thepioneerwoman.com) would suggest, never use vinegar in salsa...ever.  You just can't beat the real deal.  By the way, don't limit yourself to chips and salsa (although chips do rock).  Dip raw zucchini, squash, carrots, or green pepper in it.

A few salsa basics:
Use a food processor, not a blender.
Never use vinegar or purchase any sort of canned tomatoes that have vinegar in them.
Add a little sugar.  Yes.  Sugar takes away some of the sour "edge." (And there is a TON of it in the jarred version, so don't feel guilty about it, ok?)
Always use fresh lime juice (never the jarred stuff).
Always use fresh garlic.
Always use fresh cilantro...there is never enough cilantro in the world.
Go easy on the salt.
Don't limit yourself to chips as dippers!

I didn't use fresh jalapeno peppers in this salsa, but you can add 1 small jalapeno pepper (without seeds) to the mix if you're up for some extra heat.

Process all of the following in a food processor.  You can process it as much as you'd like.  I like my salsa more smooth than junky.  It's up to you, though...whatever floats your salsa boat!

1/4 c. chopped fresh cilantro (This is a lot of cilantro, but add more if you have it...love cilantro.)
Juice from 2 small limes
1/4 c. chopped red onion
2-3 cloves of garlic (2 if garlic cloves are large, 3 if they are small)
2 tbs. diced green pepper (or any colored pepper for that matter)
2 14 oz. cans whole tomatoes (Use the whole ones, not diced.  They are more flavorful.)
1 can mild Rotelle tomatoes

1/4 tsp. ancho chili pepper

1/4 tsp. salt

1 tsp. sugar

Dash cayenne pepper (more if you can handle it)

Add black beans (1/2 c.) or frozen corn (1/2 c.) after you've processed it if you want a twist!  

Try your salsa after you've processed it.  If you feel like you need to add more garlic or spices, do it.  Although if you're like me, you may end up devouring a lot of it before anyone else has even tried it.  Luckily, it makes a ton. :)  Remember that you can always adjust your salsa if you make it too spicy for your taste.  Add more tomatoes (1/4 c. at a time) to help turn down the heat.  Keeping a can or two of crushed tomatoes on hand allows you to avoid processing more whole ones.  I'm a canned tomato hoarder.  I buy the cheap ones (Walmart brand, Kroger brand) and stash them in my garage.  They taste the same as the name brand.  One of these days, I'm going to can my own tomatoes...but I haven't gotten around to that yet.  Then, I'll probably become a tomato snob. :)

Vegan Gluten Free Chocolate Cupcakes with Vegan Fluffy Buttercream Frosting

Before I made these cupcakes, I thought that nothing could compare to the "real thing."  You know...white flour, butter, eggs, whole milk...Miss Deen style?  Well, my world has been turned upside down by these cupcakes.  These cupcakes put all other cupcakes to shame.  They are amazing...and I don't say that about everything.  I thought they were going to be a grainy, tasteless mess.  I thought they would taste healthy.  They don't.  They are rich, indulgent, and delicious.

Don't lick the screen.  Go to your nearest grocery store (quickly) and purchase some rice flour and Earth Balance Vegan Butter.  Then, get busy in the kitchen.   A special thank you to Chelsea Gillis for asking me to help with a recipe.  I owe you big time!

The cupcake batter and "buttercream" frosting have been modified from Isa Chandra Moskowitz and Terry Hope Romero's recipes in Vegan Cupcakes Take Over the World.  (They sure have taken over mine.)  I've substituted vegan butter for the oil (makes them richer), added a banana (for binding power), changed the flour from all purpose to rice flour, and increased the flour amount.  Please note: this recipe only makes 12.  You will probably want to double this recipe because they will disappear quickly!

Vegan Gluten Free Chocolate Cupcakes
1 c. soy milk
1 tsp. apple cider vinegar
3/4 c. granulated sugar
1/3 c. melted vegan butter (Earth Balance is great)
1 1/2 tsp. vanilla extract
1 1/4 c. rice flour
1/3 c. cocoa (Make sure you get gluten free if you are preparing for severe gluten allergies.)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees and line a 12 count muffin tin with liners.

Whisk together soy milk and apple cider vinegar and allow to curdle for a couple minutes.
Add sugar, melted vegan butter and vanilla extract to milk mixture and beat with electric mixer until foamy.
In a separate bowl, sift flour, cocoa, baking soda, baking powder, and salt together.
Add dry ingredients to wet ingredients and mix.
Beat for 1-2 minutes with electric mixer.
Pour into lined muffin tin.

Bake for 18-20 minutes, or until cupcakes bounce back a bit when touched.

Allow these little guys to cool completely before frosting.

Vegan Fluffy Buttercream Frosting 

1/2 c. nonhydrogenated shortening
1/2 c. softened vegan butter (Earth Balance is great)
3 1/2 c. powdered sugar
1 1/2 tsp. vanilla extract
1/8 c. soy milk (plus more to thin out, if needed)

Beat the shortening and vegan butter with electric mixer until fluffy.
Gradually add the sugar until well combined (about 3 minutes).
Add the vanilla and soy milk and beat for another 5-7 minutes.
Add more soy milk if needed.

You can get fancy with piping the frosting or you can be like me and throw it in a zip top bag and snip off the end.  Whichever way you choose, as long as the fluffy goodness gets on them cakes, it'll do!

Too bad this only made 12.  Did I already say that?

Berry-O-Delight

The close of strawberry season is quickly upon us.  Luckily, my friend Lindsay (Werdon) brought me some fresh strawberries from Scott's Farms in Unicoi, TN.  You can't beat local produce.  Tonight we had strawberries on our salad and in our dessert.   Let me tell you about the dessert.  It was a wedding of Oreos and strawberries.  Who knew they went so well together.  I have named this creation Berry-O-Delight.  I had about 20 minutes to make something and run off to coach swimming lessons, so I didn't have enough time to bake something.   This hit the spot perfectly, though!

Here's how you make it.

You'll need a package of Oreos and about 1 1/2-2 cups of sliced strawberries.

Beat the following with a hand mixer until soft peaks form:
2 cups heavy whipping cream
1/2 c. powdered sugar
1 block low fat (you can use full fat, but low fat was all I had) softened cream cheese
2 tsp. vanilla extract

Using 1 package Oreos (you can use more than that, but 1 package was all I had), layer Oreos on the bottom of a trifle dish (if you're that fancy) or flat bottomed, wide bowl (if you're a little tacky and cheap like me.)  I used a chips 'n dip dish (without the dip bowl, of course).   Reserve about 5 Oreos for crumbling at the end.  Put your fresh strawberries on top of the Oreos, then top that with the whipped cream mixture.   A spatula is good for this brocess. Repeat this process, finishing with whipped cream.  Crumble the 5 Oreos you left out on top, and garnish with strawberries.  Allow this heavenly goodness to sit for at least 2 hours in your fridge.  Scoop it out to serve!

Easy Cheesy Cornmeal Biscuits

Biscuits.  What an amazing creation: flaky, warm, melt in your mouth sort of yummy.   I'm not big on getting goo all over my hands.  I do it, don't get me wrong, but if I try to avoid it unless totally necessary.  These biscuits are made with a bowl, wooden spoon, and muffin tin.  They are fabulous, super easy, and delicious.  For all you mayo haters out there, please don't discriminate.  You'll never know it's the secret ingredient.  I promise!  I first got this idea from Paula Deen.  I love her.  I've told you that, right?

I've added some cornmeal to this to make a "cornmeal biscuit."  I also added cheese.  YUM.  Add cheese to any food and it can transform it.  I made 12 of these for a cookout we had today with two college aged boys.  I also had my husband at the table.  Need I say more? :) They ate about three a piece,  and I think they were just trying to be polite.  Please note that you can modify this recipe to vegan.  Leave out the cheese and substitute vegan mayo and dairy free milk.  Because this recipe has no eggs, it is great for those with egg allergies.

Preheat oven to 350.

Grease a 12 count muffin tin.  (I'm sure you could make mini muffins, but you'd have to shorten the bake time.  Who wants mini muffins, when you can have a regular sized one, anyway?)

Mix the following together with a wooden spoon in a large bowl:
1 1/2 c. self rising flour
1/2 c. white or yellow cornmeal
2 tbs. sugar
4 heaping tbs. low fat mayo
1 c. milk
1/2 c. shredded cheese (any shredded kind will do)

Drop into greased muffin tin and sprinkle tops with a little cheese, if desired.

Bake for about 12 minutes.  The tops should remain pretty white, but the bottoms should be a golden.

Rosemary Lemon Potato Salad

It's been a few days since my last post...life happens, I guess.  I'm finding if I don't post right away, I forget what I threw into my dishes!  Does anyone else ever feel that way?  It's probably just me. :)

My dear, childhood friend, Lindsay Moore is in town for the next couple days.  We enjoyed a great dinner of stuffed shells with the fresh tomato marinara sauce last night with Tara (also a childhood friend) and Ben Barnett.  I'll post about that later on!

Lindsay (better known as "Werdon," a childhood nickname), Brendan, and I will be having an outdoor dinner tonight (weather permitting).  I thought that a little twist on the trusty red potato would be a fun side.  Again, I was getting tired of looking at the red potatoes in my fridge...and my fridge was getting too full.  My fridge always seems to be either way too empty or far too full.   It's a common phenomenon in our home.

Of all the herbs in my garden, rosemary is the most abundant, probably because it's the heartiest, and I don't have to water it much to get it to grow.   It was super easy to throw together, and I can just let it sit and soak up all the great flavors while Werdon and I are out and about today.   I think this will be a light, lemony addition to our BBQ chicken and fresh corn tonight.  (Oh my, it's only 9 am, and I'm already excited about dinner.)   Hope you enjoy!

Rosemary Lemon Potato Salad

Boil salted water in a large pot
Scrub and cube about 6 small-medium red potatoes (I left the skin on...it gave the salad great color.)
Place in water and boil for about 18-20 minutes (or until tender)

While those taters are boiling, whisk the dressing together in a large bowl.

Dressing:
Juice from two lemons
1-2 tbs. chopped fresh rosemary (plus more for garnish, if desired)
3-4 tbs. extra virgin olive oil
1/2-3/4 c. fresh shredded parmesan cheese plus more for grating on top (I always seem to have this on hand.  It keeps forever in the fridge crisper drawer in a sealed zip top bag.)
1/4 tsp. salt
freshly ground pepper (lots of it)

When the potatoes have finished boiling, rinse and drain them.
Place them in the large bowl with dressing.
Toss to coat.
Garnish with additional parmesan cheese, freshly ground pepper, and rosemary, if desired.
Note:   You can always make this dish vegan by leaving out the parmesan.

The Blog High

I love The Pioneer Woman, Ree Drummond.  If you haven't checked out her blog, you should.  Here's an article about blogging that she posted...loved it!

Ten Important Things About Blogging by Ree Drummond

I am exhausted from blogging.  It takes longer and is more effort than I thought...but aren't most things that way? It's kind of like going on a long run or swimming a long set.  (Once upon a time, I used to be a swimmer.  That's a story for another day.)  You want to stop because you're tired, but you know you can keep going (and you want to) because you're on that exercise "high."

Thank you to those of you who are following my blog and reading my entries.  It's so exciting to look at how many folks view my pages each day...it's rivaling the excitement from seeing that little red alert symbol on Facebook.

I'm going to be getting a massage this afternoon and then I'm hanging out at the pool with my good friend, Louise Negus.  I think I'll go for a walk now.   I love summer...and I'll probably be back at blogging tonight...because I can't seem to get enough of it.

Super Moist Vegan Gluten-Free Banana Bread

So this gluten free version of my previously posted vegan banana bread is not quite as good as its wheat flour cousin, but it's still pretty darn tasty.  I'm biased when it comes to wheat flour.   I used a mixture of rice and oat flour.  I didn't have actual rice or oat flour, so I just blended them up.  The "rice flour" didn't quite get crushed the entire way, so the bread has a little crunch-HA!  I used my spice grinder to grind the rice, but I would recommend purchasing the rice flour from the store...unless you have a special grinder for harder foods like rice.  Nevertheless, this recipe turned out better than I had anticipated, considering I haven't had much experience with gluten-free baking.  Enjoy!

3/4 c. brown sugar

1/2 c. white sugar

1/2 c. Earth Balance (or other vegan margarine) melted

2 very ripe bananas

1/2 c. applesauce

1 1/2 c. rice flour

3/4 c. old fashioned rolled oats

1 teaspoon baking soda

1/3 c. plain nondairy milk (I used low fat Silk)

1 teaspoon apple cider vinegar

2 teaspoons vanilla

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

Directions:

Preheat oven to 350 F.  Spray 8x4 loaf pan with non-stick cooking oil.

Sift (this is very important) flour, baking soda, salt, and spices together in one bowl.  Add oats.

Melt the butter in a microwave safe bowl and add sugars.  Whisk together.

Mash the banana very well and add the applesauce, soy milk, and vanilla.

Pour the butter mixture into the banana mixture.

Add the wet ingredients to the dry and mix until combined (but don't over mix).

Pour the batter in the pan.

Bake for about 50-55 minutes or until toothpick inserted in the center comes out clean. (Do not over bake!) 

This bread crumbles quite easily.  I'm going to have to play with it a bit.  I didn't make it with old fashioned oats because I ran out of them.  I used quick cooking oats instead.  I'll make it again soon and post how it goes!  Thanks for your patience with this experiment.  Many of you have had more experience in the gluten-free world.  I'm generally all about some wheat products, but I have so many friends who are gluten free...and guess who wants to bake for them?  Yours truly. :)

Cookies, Salad, and Dirty Dancing

I deep cleaned my downstairs last Friday...well...most of it.  I also watched Pretty Woman while doing so.  I cried, while mopping.  Pretty Woman is one of my favorite movies.  It also reminds me of my Mom.  I miss her so much it makes my insides hurt.  I was convinced I was through baking for the week, but I wasn't.  So, after tearfully scrubbing the floor, I decided to put on Dirty Dancing (another classic) and get dinner started.

Whenever I feel down, I enjoy baking for others.  There is nothing like it.  If "cooking for others" was an official love language, it would be mine.  :) I'll post both the salad I made and cookies I baked.  (I told you earlier that I love both healthy and indulgent foods!)

My Good Housekeeping had great ideas for salads in it.  I took an idea for Caesar Pasta Salad and made it my own.  It's got nonfat Greek yogurt in it instead of mayo-fabulous substitution.  I'm calling it...

Tangy Tomato Pasta Salad

1 16 oz. container fun shaped pasta
2-3 tsp. olive oil
1/3 c. nonfat Greek yogurt (you can add more if you want a creamier texture)
Juice from 1 large lemon
1 tbs. lemon zest (zest from 1 the large lemon you used for juice)
1/2 c. fresh grated Parmesan Cheese
Fresh ground pepper and salt to taste (about 1/2 tsp. does it for me)
1 pint cherry tomatoes (halved lengthwise)
1 1/2 c. frozen green peas
1 can Great Northern Beans (rinsed and drained)
1/4 cup packed fresh basil, chopped

Boil pasta according to cooking directions on box.  Rinse and drain.  Return to pot.
Whisk together next 7 ingredients.
Pour liquid over pasta and toss to coat.
Add last 4 ingredients.
Gently toss to combine.
I served this pasta salad over greens with a drizzle of balsamic vinegar and olive oil.

Enjoy!

 Chewy Oatmeal Rasin Cookies

Ok-I've blanked on the recipe.  I know I wrote it down...somewhere.   Hate it when I do that!  I'm going to find it and post it.  If I can't find it, it will give me a great excuse to make them again and think about what I actually put in them.  :)  Enjoy the picture.  Sorry it's such a tease...

My neighbors enjoyed these.  Fortunately, I live across the street from a house full of guys.  They willingly eat whatever I make for them, it seems. :)

Burgers and Sides...Veg Style!

The best meals are sometimes those you don't plan.  I try to choose one thing as a "guide" to what I will prepare for a meal.  Tonight's star was rosemary.  As some of you know, I'm trying my hand at an herb garden this summer.  The cilantro has died...sadly.  However, the rosemary is thriving.  I had used it about a week ago, amazed at how sticky it was.  It's not surprising.  It looks a lot like pine.  So, I decided to use some tonight on sweet potatoes. I bought some a couple of weeks ago, and I was getting tired of looking at them.  I decided to have them with vegan burgers.  I also have a large amount of canned beans in my pantry and leftover buns.  I was getting tired of looking at those too.  I had a mango, avocado, and a yellow tomato in my fridge that were about 1 day away from going bad.  Basically, I was trying to use whatever I had on hand to produce a good meal.  Tonight's was successful.  I was thrilled.  Brendan was even happier.  I love it when I have to make an additional vegan burger for him.  It warms my heart.

Our menu was as follows:

Ancho Pepper Veggie Burgers with Salsa and Avocado

Mango Salad

Roasted Rosemary Balsamic Sweet Potatoes

Ancho Pepper Veggie Burgers with Salsa and Avocado

Blend the following in a food processor:

1 can mixed beans (or beans of your choice), rinsed and drained

1 tbs tomato paste

2 tbs. minced onion

1/4 c. chopped yellow bell pepper

1/4 c. chopped green pepper

3 cloves garlic

1/2 plus 1 tbs. quick cooking oats

1/2 tsp. ancho chile pepper

1 tsp. worcestershire sauce

2 tbs. basil or cilantro (use whatever you've got)

Juice of 1/2 lime (1-2 tsp)

Process well, scraping down sides as needed.

Makes 4 large patties

Garnish:

Sliced onion

Lettuce

Salsa

Avocado

You can refrigerate this mixture for an hour to make it easier to handle.  I didn't have time for that, so I just dealt with it.  They may fall apart when you pan fry them...just FYI, but they go back together just fine.  Just pull a "Julia Childs" and roll with it!  I wouldn't recommend grilling these.  It would stress me out to run back and forth from the kitchen to the deck.  They'd probably fall apart and fall into the grill if I tried, but if you feel like you can handle it, go for it!

Form into patties with spatula.  Just scoop out a bit and pan fry it with a little nonstick cooking spray over medium-high heat for about 1-2 minutes per side.  

Serve with a dollop of your favorite salsa, sliced onion, lettuce, and sliced avocado.  Serve with or without a bun.  (I'll be eating mine without a bun for lunch tomorrow...because I ran out of buns.)

Mango Salad:

4 cups chopped red leaf lettuce

8 cherry tomatoes, halved 

1/2 mango, chopped

1/2 avocado, chopped

1/2 c. chopped yellow pepper

Your favorite dressing: Mine is Ken's Lite Balsamic.   (I didn't make my own tonight.  I was being too creative already.)

You can add feta cheese to this salad if you'd like.  It's very good that way.  I know it's not vegan, but as I said, I'm not a vegan.  I just cook like one at times. :)

Roasted Rosemary Balsamic Sweet potatoes

I made this for 2 people.  I should have made it for 4, then I could have had more to eat...maybe I would even have had leftovers.  They were so good.  Just double, triple...whatever the recipe to make more.

Preheat oven to 400

Peel and cube 2 medium sized sweet potatoes

Toss sweet potatoes in the following:

2 tbs. olive oil

1-2 tbs. chopped fresh rosemary

1/2 tsp salt (add more if you want it)

1 tbs. balsamic vinegar (use your fav)

Spread potatoes on a cookie sheet

Cook at 400 for 15 minutes, watching for burning and tossing occasionally.  I just popped them in the oven while I was prepping the burgers, and tossed them every few minutes.

Decrease oven temp to 300 and allow to sit for about 10 minutes, while you're frying the burgers and cleaning up everything.  

Put it all together for a fantastic, filling, fresh summer dinner.  Just be ready for folks to ask for seconds, especially if you have a husband named Brendan. :)

  

Kitchen clean up

I love to bake, cook, sautee, grill, chop, strain, slice, dice, measure....and the list goes on and on.  I thrive in my kitchen.  I also loathe the idea of dishes.  I do so much in my kitchen (hello, multi-tasker) that I use every spatula, wooden spoon, teaspoon, measuring cup, and whisk that I own in about 2 hours.  I can't stand the sight of dirty dishes.  I dislike doing them even more.  Those of you who dabble in the kitchen understand where I'm coming from.  It's a lot of WORK!  I just needed to say that on this Saturday morning at 9:11 am, when I have a load of clean dishes in my dishwasher to put up (from running the washer last night), dry dishes in my strainer by the sink to put up (again, from last night), and dirty dishes in my sink to load in the dishwasher (from fixing my hubby's eggs and biscuits).  Remind me again...what did we do before dishwashers, running water, and concentrated dish soap?

Fresh Cilantro Pineapple Chicken Salad

My husband and I cleared off our deck.  It was nasty, spidery, waspy, just downright "buggy!"  We put up some tiki torches and I bleached our deck furniture.  It still looks a little worse for wear, but at least we have a clean place to prop up our legs and enjoy our beautiful back yard.  What great weather we're having right now too!

When the weather gets warm and summer nights offer the perfect place to unwind, the last thing you want to do is make a heavy, hot meal.  I love salads in the summer.  What am I saying.  I love salads ANY time of the year!  Here is a simple, healthy (non mayo based), incredibly fresh recipe for chicken salad.

I'll give you a time saving tip.  It takes a little time on the front end, but it saves you an enormous amount of hassle when you're too busy to grill or cook chicken.  Whenever all natural, hormone free chicken goes on sale at your grocery store, buy a bunch of it.  Make sure you get the best deal possible.  Get home and throw all those suckers on the grill.  You don't need to season them at all.  I find grilling is the most flavorful way to prepare chicken.  We have a gas grill at home, but there are other options for cooking like stewing (boiling your chicken breasts) or baking them.  I will cook up to 10 breasts at once on our grill sometimes.  After you're finished grilling or cooking them, allow them to cool.  Chop or shred the chicken and place in freezer bags with dates on them.  Freeze these portions separately.  You'll have easy access to chicken when you need it!  You can defrost and put it on salads, in casseroles, or with rice and veggies on busy week nights.  You can always buy a rotisserie chicken and chop it up, then freeze it, but the previously mentioned method is cheaper and much healthier for you.

I used some of my chicken from the freezer for this recipe.  It only has 1 breast in it.  1 breast makes a lot of cut up chicken.  Just a warning, this recipe is heavy on cilantro.  As you will see, I am a huge fan of the fresh herb.  This chicken salad will be on the brown side, due to the balsamic vinegar in it.  Don't be alarmed.

Ingredients:
1 cup chopped cooked chicken breast
2 tbs. chopped cilantro (plus more for garnish)
2 tbs. minced onion
1 large rib celery, finely choped
1 tsp. lemon juice
2 tsp. of your favorite balsamic vinegar
1 tbs. grape seed oil
1/4 c. slivered almonds
1/2 c. chopped fresh pineapple
salt and fresh ground pepper to taste

Combine all ingredients and mix until combined.  Garnish with fresh cilantro.  Serve over fresh greens, on crackers, or just eat it out of the bowl!

Fudgy Glazed Vegan Brownies

Brownies.  They embody everything rich, decadent, and indulgent.  I have been making my family's "Five Virginia Brownies" for 15 years.  I'll post about those one of these days.  :)

I've been eyeing a different sort of brownie recipe for a few years-the lowly eggless and butter free variety.  It's difficult competing against butter and eggs, especially in brownies.  I've tried many vegan brownie recipes, but this one is the first that has even come close to its butter and eggs cousin.  I'm not saying it tastes exactly like the butter and eggs variety, but it is good.  It is moist, rich, fudgy, and just down right delicious.  I'm still "playing" with the recipe, but if you're up for a surprise, try this one out.  You won't be disappointed and you can have one, knowing that your cholesterol won't skyrocket.   Or you can be like me and have one with homemade Butter Finger ice cream... :)

The recipe has been modified from the following:

http://mommyimhungry.blogspot.com/search?q=brownies

I've got some pointers on how to make this recipe even better.  You've got to remember that when you cook eggless and butterless, you must be willing to "tweak."  The glaze was too runny, so I cut back on the milk.  The batter was too dry, so I added some soy milk and water.  Think about different types of "binders" and capitalize on strong flavors...in this case...cocoa!

My recipe:

 

Note:  The brownie mix (when mixed together) will be crumbly and dry.  Don't worry about that.  Just press it into the pan evenly.

Make the frosting first and put it in a container in the freezer while making the batter and baking.

Chocolate Glaze

6 tablespoons unsweetened cocoa powder

1/2 c. Vegan butter (Earth Balance is great)

2 c. powdered sugar

1/3 c. plain soy or almond milk

1 tsp. vanilla extract

Sift powdered sugar and cocoa.  Melt all above ingredients in a small sauce pan over medium heat.  Whisk constantly until smooth (about 3-5 minutes).  Place in a plastic container and place in freezer.

Preheat your oven to 350 degrees.  Grease a 9x13 glass (Pyrex) pan.

Brownie Batter

1/2 c. canola oil

1/8 c. plain soy milk

1 tbs. water

1 1/2 c. white sugar 

2 tsp vanilla extract

2 c. flour

1/2 c. unsweetened cocoa powder

1 1/2 tsp. baking soda

1/2 tsp. salt

2 medium zucchinis shredded

1/2 c. chopped walnuts (optional)

Mix together liquid ingredients in large bowl. 

Add sugar to the liquid ingredients and mix well.

Sift together flower, cocoa powder, baking soda, and salt.

Add dry ingredients to wet and mix until combined.

Fold in shredded zucchini and walnuts if using.

Press evenly into greased pan.

Bake for 22-25 minutes or until brownies spring back gently when touched.   (Do not over bake!)

Allow to cool completely.  Frost with glaze from freezer.  Place entire pan (covered) in the refrigerator for several hours or overnight.  Cut into squares and serve.  These brownies do very well after they have "served time" in the fridge. :)  The flavors and glaze mingle together, creating a very fudgy and rich brownie.  Enjoy!

The BEST banana bread I've ever tasted...

I grew up on banana bread.  My Mom always made hers with shortening.  Others make theirs with butter.  I've made it with everything: oil, butter, shortening, margarine...you name it.  I have always tried to make my banana bread as healthy as possible...what's the point of banana bread that isn't at least a little healthy?

I've tried many recipes over the years, but I've never found one that has been completely satisfying...until Tuesday.  

Folks, this is the absolute BEST banana bread you will ever eat.  It puts all others to shame.  And...it's vegan.  I know...I know...those of you carnivores out there are about to tune out, but please don't!  At least try it. You'll be glad you did.

I got the recipe idea from food.com.   I did "Jenna" (yes...I'm going to use my name as a verb) it a bit.

Here goes:

3/4 c. brown sugar

1/2 c. white sugar

1/2 c. Earth Balance (or other vegan margarine) melted

2 very ripe bananas

1/2 c. applesauce

1 1/2 c. flour

3/4 c. old fashioned rolled oats

1/2 teaspoon baking soda

1/3 c. plain nondairy milk (I used low fat Silk)

1 teaspoon apple cider vinegar

2 teaspoons vanilla

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

Directions:

Preheat oven to 350 F.  Spray 8x4 loaf pan with non-stick cooking oil

Sift (this is very important) flour, baking soda, salt, and spices together in one bowl

Melt the butter in a microwave safe bowl and add sugars

Mash the banana very well and add the applesauce, soy milk, and vanilla

Add the wet ingredients to the dry and mix until combined (but don't over mix)

Pour the batter in the pan

Bake for about 60 minutes or until toothpick inserted in the center comes out clean (Do not over bake!) 

I seriously could have taken down the entire loaf.  I kid you not.  The great thing about this bread is that it gets better as it sits.  It is the most moist bread you will ever eat.  The oats give it just the right texture. (They were my addition.) :)

Enjoy this rare find.  Brendan and I sure did...

Jenna's food...

Let me explain a few things.  I'm not a vegan.  On the whole, my diet is largely plant based.  However,  I do eat (and enjoy) animal products.  I eat fish, chicken, eggs, dairy, and occasionally (as in maybe once every 6 or 7 weeks) I eat beef.  I can't stand deli meat of any sort, ham, or bacon.  I don't eat artificial sweeteners and I don't drink caffeine or carbonated beverages.

A lot of the dishes I post will be vegan or made for special diets (gluten free, processed sugar free).  I love a challenge.  I also love butter, eggs, and cream cheese. :)  I am (unashamedly) a huge Paula Deen fan.  A lot of my recipes are adaptations of ideas I've stumbled upon in my quest to make the best meals possible.  I love nourishing myself (and others) with nutritious, wholesome food that is tasty, fresh, and (mostly) easy to make.  I also love to bake...and bake...and bake.  So, you'll see that I might make an extremely light and virtually fat free meal, but bake cupcakes for dessert.  That's just me.  

Sweet summer time

Tuesday began my first "official" day of summer vacation.  (I'm a teacher most days of the year.)  I've been up to my eyeballs in school the last few weeks, and I haven't been able to experiment in the kitchen the way I'd like, so I was thrilled to get started.  Too bad that my house needed reorganizing, laundry piled up, and floorboards that needed a scrub...there were too many goodies to bake, noodles to boil, and veggies to chop.  Take a deep breath...here goes!

Welcome summer!

Welcome to my summer of cooking adventures!  I've started many a blog (and not continued for very long), so I thought a summer blog might be a good baby step to more consistent writing.  Thanks for joining me on this journey.  Stay tuned!