You all know how much we love stir fry meals, served up with fluffy rice. This Mongolian beef with rice is a wonderful dish with a slightly sweet taste. We don’t like it too sweet so that part is very individual. A nice crunch with the vegetables which shouldn’t be over cooked. Spicy with the ginger and red pepper. Continue reading
Jambalaya is one of those dishes that has almost as many versions as there are people who cook it. I grew up eating my aunt’s jambalaya at her big house in little Mamou, LA and her version will forever live in my mind as the classic Cajun recipe. Fresh gulf shrimp, andouille sausage and chicken jambalaya was her South Louisiana answer to “surf and turf,” with a little “sky” thrown in for good measure. Continue reading
If you’ve never braved thorns and strange looks from passers by while hunting for wild dewberries (a cousin of blackberries) then you are missing out on a tasty and soul satisfying activity. This past weekend we visited friends a few hours out of town, and because I knew we’d be coming home late that night I took my time driving on the trip out, making sure to stop once or twice to check on the progress of the dewberries. Continue reading
My better half had some dental work done recently. He did great but was a bit sore all that day. One thing that always seems to ease any discomfort is ice cream, especially with any kind of dental work. Anticipating this I,
- didn’t want to eat his ice cream given that was pretty much all he could eat Friday night,
- really do try to stay away from refined sugar, except certain occasions, and
- really am that fantastic a wife. You believe that, right? Oh well. Anyway, I decided to make a batch of Peanut Butter Garbanzo Cookies and couldn’t wait.
Now these are the healthier peanut butter cookies, not the ones we grew up on and they are really quite good. Again I have to state here that if you consume a lot of processed, overly refined or a lot of sugary foods it will take time for your pallet to adjust and taste real food. When that time comes these are a must try!
These are adapted from Erin’s original recipe at TexanErin.com and I have made them on numerous occasions. I omitted the chocolate chips in the original recipe because as much as I love chocolate, in this case I felt like it detracted from the flavor of the peanut butter. They taste like peanut butter cookies with a slightly different texture, but not by much. I love these! Anyway I haven’t had any of my husband’s ice cream and if these hadn’t been in the house I’m not sure my will power would have held up to the test. However, I was very content and happy and experienced no guilty feelings. A win, win.
- ½ cup pure maple syrup (the ingredient list should only list maple syrup, nothing else)
- 4 teaspoons vanilla or 3 teaspoons almond extract
- 2 teaspoons baking powder
- 1 cup organic peanut butter
- 1 cup dry garbanzo beans
- Preheat oven to 375 degrees.
- Put dry beans into a saucepan and cover with plenty of water, so it covers the beans by 2 inches or so. Bring to a rolling boil, turn off heat and cover, let them just sit on the stove undisturbed for 2 hours, then drain.
- Combine beans and other ingredients except the peanut butter.
- Process in a food processor for several minutes until very, very smooth. When I did mine I processed them for 4-5 minutes. Let me stress very smooth is the desired texture.
- Add this to your peanut butter and stir well
- Form balls and set onto a cookie sheet and press down with a wet fork.
- Bake 13-15 minutes
A note on the maple syrup: it is in fact sweet but like fruit it’s natural sugar and you won’t have the same spike as you would refined sugar. Eaten occasionally it will give you something sweet without the jump in your glucose.
Also, these are high in protein thus very filling. You will eat one or two and feel satisfied and full. Your kids will love these.
For some reason I’ve only eaten steak on the rare occasion. It isn’t that I dislike steak, it’s just that I like chicken and fish considerably more. I even went a year without eating beef or pork, and only started up again because at the end of that year I happened upon a blood drive and they almost wouldn’t allow me to contribute because I was borderline anemic. The nurse asked me if I was a vegetarian, and when she was certain that I didn’t have any moral objections against doing so she suggested that I start incorporating more red meat into my diet. Continue reading
Lately we’ve had bread on the brain. After the success of the gruyère and caramelized onion scones I started dreaming up all sorts of different flavor combinations, so when I was recently given a few pounds of sun dried tomatoes it only took a few minutes before I was in the kitchen mixing up a batch of sun dried tomato and provolone scones. Continue reading
This so happens to be one of our favorite stir fry recipes that I adapted from a Better Homes And Gardens article a number of years ago. What can I say about stir fry that I haven’t already said except to reintegrate the ease and flavors of these main dishes. You’ll find that oriental
cooking has several techniques aside from stir fry such as firepot cooking, tempura, steaming, grilling and etc. A good oriental cookbook on this subject is great fun and very educational. You’ll soon find so many wonderful, healthy recipes to indulge in and enjoy.
I like Japanese cooking as well. The main difference between Chinese and Japanese is in Japanese cooking the sauce is not thick such as in Sukiyaki. Continue reading
We enjoyed a roast chicken on Sunday. I always enjoy the various meals I can make from one organic chicken. After the roast chicken I deboned it and used the meat for tonights dinner then put all the bones in drippings into a large Dutch oven and simmered for a couple of hours. Removed the bones, strained and refrigerated it so the fat would surface, thus making it easier to skim the fat off. This made a wonderfully rich chicken stock that was so dark it looked like beef stock rather than chicken. It will make a beautiful meal down the road but for now I froze this for use later on. Tonight with the chicken that I removed I made Chicken, Cheese & Tomatillo Enchiladas. I always make a little extra tomatillo sauce for a great salsa with chips for a weekend movie. It’s a real treat and the flavor is unmatched. There’s a little zing in the tomatillos that you just don’t find in anything else. Continue reading
That’s right, April 3rd is Chocolate Mousse Day. I don’t know when it became official, but I sometimes wonder why it isn’t at least as popular as President’s Day. I mean, I understand that we’re lucky to live in a democracy and we have had at least a few great presidents in the history of this country, but Chocolate Mousse Day has chocolate mousse! I think you see my point. Continue reading
A few weeks ago my aunt gave me an unexpected gift that I’ll treasure forever: the bowl that my grandmother used to make her homemade banana pudding. That bowl has been around longer than I have (according to my aunt my grandmother bought it sometime in the 1950s), and appeared at every large family get-together until my grandmother passed away.
To quote a phrase from an old Kris Kristofferson song, my grandmother was a “walking contradiction.” She had an old-fashioned first name and lived out in the piney woods of east Texas, but there was so much more to her than that. In addition to the typical things you’d expect from a “country grandma” like the quilts she made and her perfect fried chicken, she also introduced me to a little more culture than I otherwise would have been exposed to. Continue reading