Drop Cookies: Pumpkin Oatmeal

These cookies are delicious! I am not a major oatmeal cookie fan- but these cookies have just the right amount of oats to embellish the drop cookie texture. I also added chocolate chips to this recipe- but I plan on making another batch with dried cranberries and serve around Thanksgiving. I adore drop cookies because I have come to love the aesthetic imperfection of these cookies. They look great and although they are a more complicated cookie- it is a simple process to follow.

Ingredients

1 ½ cups all-purpose flour

½ tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1 tsp. vanilla

pinch of salt

1 cup white sugar 

1 egg

¾ cup butter    

1 cup pumpkin (canned)

1 3/4 cups rolled oats

1 cup chocolate chips

Process

Preheat the oven to 350 degrees F.  

In a medium sized bowl, combine the flour, baking soda, spices, salt and sugar.  Add the butter and mix.  Add the egg, vanilla and pumpkin and mix.  Add the oats and chocolate chips and stir to combine.  Place in the fridge until the dough is firm (30-45 minutes).  

On a baking sheet lined with parchment place heaping tablespoons of cookie dough.  Bake for approximately 15 minutes until the tops of the cookies are lightly browned. 

These cookies are fantastic to freeze! If you want to freeze the cookies, simply let them cool completely, then place in a freezer bag with the date and let become frozen in the freezer. 

Apple Muffins

 As fall is winding down, I have realized I may have gone a little crazy apple picking this month! Spending time at the orchard is one of my favorite things to do every fall, and this was no exception! Although now I have the dilemma of left-over Macintosh apples, and a husband who claims he can't eat another bite of apple pie or apple crisp. I'm sure he can't refuse that spicy cinnamon aroma that fills the kitchen- but I would rather not take the chance.



So I set out to make some apple muffins, which I have only made once before and it was a total flop. But, after a few tries in the kitchen, I think I may have finally created an apple muffin recipe worth sharing (and eating!) The true test is bringing these muffins to work, and my fellow educators ate them up before lunchtime! If you have made my pumpkin muffin recipe before, then you will notice the similarities (I based this new recipe off my best recipe) If you haven't made my pumpkin muffins yet, you definitely need to!

Ingredients

2 cups flour  
1 1/2 tsp. baking soda
3/4 tsp. baking powder            
1/2 tsp. salt
2 tsp. cinnamon                    
1 tsp. apple pie spice
1 tsp. Chinese Five-Spice      
1 cup sugar
2 cups shredded apple          
1/2 cup apple sauce
1/4 cup canola oil                
1 tsp. vanilla
3 eggs (lightly beaten)

Process

Preheat oven to 350 degrees and spray muffin cups inside a muffin tin.

In a large bowl, combine the dry ingredients. In a separate bowl, mix together the shredded apple, sugar, applesauce, oil, eggs and vanilla. *If you have never baked with apples before- be sure to use a corer to core and peel the apples. Next I slice the apples in manageable pieces for my food processor to shred. Ok, so now you will add the wet bowl to the dry bowl, stirring until combined. Do not over-mix.

Fill the muffin cups 2/3 full and bake in the oven for 20-25 minutes- using the toothpick test until the center comes out clean. Once completely cooled, these muffins can also be frozen for future use. They will keep up to 3 months frozen, and I would use my freezing trick of lining up muffins on a parchment paper and once muffins are frozen (8 hours) they can be stored in a freezer bag. Don't forget to write the date!

I hope you enjoy these muffins as much as my co-workers and husband did,

Michelle

Quick Fall Cook-out

A piece of living a balanced, zen lifestyle is embracing inspiration when it finds you- and inside the kitchen is no exception! Today was a cloudy, dull day in Autumn- but the temperature dropped enough to keep us outside for most of the day. After stacking wood for the winter and turning over the remains of the garden- a quick impromptu cook-out was required. 

It is important to share these moments of simplicity that may soon be forgotten the next time I am in the kitchen working overtime to impress dinner guests with a fancy dish or craft the perfect dessert to wow at the bake sale! 

So, here is the quick fall cook-out: frozen salmon fillets broiling over hot coals and drenched in barbecue sauce. I served it with a side of rice pilaf I whipped up in the rice steamer, and we were good to go! 

It was a wonderful treat to have that grill working again and smell the aroma of sauces cooking over coals. Even our dog, Baxter, seemed to understand the sacredness of the moment- as he for the first time in history just sat in the swing waiting patiently for his portion of the fish to finish cooking!

Living here in New Hampshire, we know the winter is not too far off- and we most likely will not be seeing our grill again until April, possibly May. This is why New Englanders appreciate the moments of Fall for as precious as they are.

Reminding you to embrace the moment,

Michelle

Pumpkin Pancakes

I have been on a roll with breakfast baking this month. I left you with some basic pancake and waffle recipes to get you through the long winter months of chilly mornings. But I can't forget about those leisurely Sunday morning breakfasts with friends and family- sitting by the fire clutching our coffee cups and laughing as we eat the most delicious food made with love. This image might be pushing it just a little, but I promise you these pumpkin pancakes are no joke! I have perfected the recipe and so here it is- from my kitchen to yours.

Ingredients

1 cup flour                                       

1 TBSP. sugar                                   

2 tsp. baking powder                  

1/4 tsp. salt                                        

1/2 tsp. cinnamon                              

1/2 tsp. pumpkin pie spice

1 egg

1 cup milk

2 TBSP. cooking oil

1 tsp. vanilla

3 large spoonfuls of canned pumpkin

Process

Combine dry ingredients in a large bowl. Make a well in the center and add egg- beat until fluffy. Mix milk, oil, and vanilla with egg, then combine all ingredients. Mix batter until moistened, the batter will be lumpy. Fold in pumpkin as the final step. It is important to not over-mix the batter. 

Lightly spray skillet and pour batter using a 1/4 cup or an ice cream scoop. Set heat to medium, and set timer for 2 minutes, then flip and cook the other side for another 2 minutes. Before flipping, wait for tiny bubbles to appear on the surface. Once you see these bubbles, it is the perfect time to flip!

Pancakes will turn golden brown when cooked completely.

A Brief Ocean Hiatus

As you may have noticed, I have taken a brief break from the website. I left the kitchen for a quick trip to the ocean. Sometimes the hustle and bustle of life is too much, and we all need a place to retreat to for a little R&R. My place is the ocean, and fortunately it is only about two hours away from my home in the mountains. Although I did not step foot in a kitchen- I find it important to share with you the view that swept me away.

I hope to remind you that it is important to step away every once in a while to recharge.

Namaste,

Michelle

Basic Pancake

This is a quick, basic pancake recipe I use when I am making batch after batch of pancakes to freeze and reheat throughout the fall/winter months. It is simple and allows for many variations to keep the morning routine from getting old. This recipe will make one batch of pancakes (using 1/4 cup-sized pancakes it will make about 8).

Google Stock Images

Ingredients


1 cup flour
1 TBSP. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup milk
2 TBSP. cooking oil


Process

Combine dry ingredients in a large bowl. Make a well in the center and add egg- beat until fluffy. Mix milk and oil with egg, then combine all ingredients. Mix batter until moistened, the batter will be lumpy.
It is important to not over-mix the batter.

Lightly spray skillet and pour batter using a 1/4 cup or an ice cream scoop. Set heat to medium, and set timer for 2 minutes, then flip and cook the other side for another 2 minutes. Pancakes will turn golden brown;take care not to over-cook as they will be reheated later.

Freeze, Store, Reheat

To freeze the pancakes, line on parchment paper, being sure they are not touching each other and use parchment to separate layers. Freeze for at least 6 hours, then when frozen completely you may store in a freezer bag. Be sure to mark the date on the bag- as pancakes will last for 3 months frozen.

When it is time to reheat, simply bake pancakes in oven or toaster oven at 350 degrees for 10-15 minutes.
If in a rush, you can zap in the microwave on high for 1 1/2-2 minutes.

As you can see, this is a basic, very quick recipe. For multiple varieties- fold in frozen fruit-such as blueberry or raspberry. I also make a few batches of chocolate chip as well. When making multiple batches of food to save for later- remember to keep it simple and avoid exotic, crazy varieties that you may not be in the mood for a month from now.

Waffles by the Dozen

Caution: This recipe will make a dozen waffles! I created this recipe this past weekend when I decided to make my own frozen, non-processed breakfast foods. Don't worry, I will include the proper freezing techniques as well.

Ingredients

4 eggs                              
4 cups flour                      
3 1/2 cups milk              
1 cup vegetable oil          
2 TBSP. sugar
2 TBSP. & 2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract

Variations:

I also made a dozen cinnamon waffles- follow the same recipe but add 2 tsp. cinnamon and 1/4 tsp. nutmeg.

Process

Preheat your waffle iron while you create your batter. Beat eggs in a large bowl until fluffy. Beat in all other ingredients- just until smooth.

Now that your batter is ready- here is the most time-consuming part of the process- cooking each waffle one at a time!

Tips and tricks: be sure to spray both sides of the waffle iron before pouring in the batter (do this each and every time you make a waffle!)
Pour batter slowly to avoid overfilling the waffle iron- any excess batter will spill over the sides and create quite the mess (and waste precious batter!)
Pay close attention to the cooking waffle- you want to cook right up until the waffle in a golden brown color on top Do not overcook- as you will be reheating the waffles later in the upcoming weeks!

Freezing Process

Line a baking sheet with parchment paper. Lay waffles across in one layer and be sure they do not touch. For more than one layer of waffles, separate each layer with parchment paper. Lay a final piece of parchment paper on the top and then freeze for at least 6 hours. Once frozen, you can bag waffles in freezer bags for long-term storage. Be sure to write the date on the bag! Frozen waffles will last up to 3 months in the freezer.

Reheating Process

Bake in an oven at 350 for 15 minutes or use a toaster oven for about 10 minutes. I love serving waffles with fruit on top- and don't forget the whipped cream for a special treat!!


Searching for a waffle iron? My friends have recommended these to try:
                                          

Homemade Frozen Pancakes and Waffles

Realization: cold cereal does not cut it on cold mornings

As my dog and I were wandering around on our usual hike, I realized I was already wearing a hat, scarf, and my winter coat. The Autumn weather has seemed to turn chilly overnight- and like every year it has snuck up on me.
Now that the weather is getting colder in the mornings, I am craving warm breakfast food to begin my day. However, like most of us who are busy rushing off to work in the morning- there is no time to cook that well-balanced and delicious breakfast.
So out of the woods and into my kitchen I headed, after I borrowed my friend's waffle iron for the weekend (I made an even trade with my knife sharpener for the iron).

I spent hours in the kitchen- baking up a storm- freezing waffles and pancakes to help ease the morning hustle and bustle.  I will share with you the important lessons I learned in a quick how-to guide for freezing and reheating waffles and pancakes.

How to Freeze Homemade Pancakes and Waffles

Cook pancakes or waffles using your usual recipe (or click here for my no-fail waffle or pancake recipes) 

Line a baking sheet with a sheet of parchment paper. After cooling the pancakes or waffles, place in a single layer on the parchment without touching each other. If food is touching before frozen, it will freeze together, making it difficult to separate later. To freeze more than one layer of pancakes or waffles, use another sheet of parchment paper in between each layer to create a barrier. Place the baking sheet in the freezer and freeze for at least 6 hours. Once everything is completely frozen, you can stack them together in a freezer bag or freezer-safe container. I prefer freezer bags because they take up a lot less space in the freezer. Before storing, write the date on the bag. Pancakes and waffles will last for 3 months in the freezer.

How to Reheat Frozen Pancakes and Waffles

Pancakes or waffles can be reheated in an oven or toaster oven at 350 degrees. You can place pancakes on foil, a baking sheet, or just on the oven rack. Bake for about 10 minutes or until thoroughly heated.

Time Savers for the morning rush:

Pancakes:

I do not have a microwave in my kitchen, but for the many that do: heat on high for 1 1/2- 2 minutes.

Waffles:

Place waffle in toaster- but keep a careful eye so it does not burn.

Pumpkin Muffins

This muffin recipe is the best thing to come out of my kitchen so far this fall! I have been making an amazing pumpkin bread for years, however I wanted to change it up a little this season and add some flair. I have created a pumpkin muffin with a cream-cheese based filling- fresh from the kitchen!

Ingredients

3 cups sugar (or substitute with 1/2 truvia, 1/2 sugar)
4 eggs
3 1/3 cup of flour
1 1/2 tsp. salt
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. allspice
1 1/2 tsp. pumpkin spice
1 cup cooking oil
2/3 cup water
15 oz. can of pumpkin

             Filling

8 ounces of cream cheese
1 egg
3 tbsp. sugar
1 tsp. pumpkin spice


Process


Using a large bowl, beat sugar and oil on medium; add eggs and beat well. Using a stand-alone mixer, set beater on low while adding in flour and all dry ingredients one cup at a time. Add water. Once combined, beat in pumpkin. Now that the batter is complete, it is time to work on the filling.

Mix the cream cheese, egg, sugar, and spice in a small bowl using a beat on low until well-combined and creamy. This is easier to complete if the cream cheese has been left out and softened.

Finally it is time to construct the muffins. Place paper cups in a muffin pan, and spray cups lightly with oil or cooking spray. This allows for easy removal of the muffins while eating. First, place one spoonful of muffin batter in each cup. The cup should be 1/3 filled, leaving room for the filling. Next, spoon a generous helping of filling into the middle of the paper. Be sure the filling does not touch the sides of the paper. Finally, fill the remaining cups about 2/3 full with the muffin batter.

Step 1 in muffin construction

Step 2 muffin construction

Bake muffins at 350 degrees for 15 minutes. Be sure to use the toothpick test to rest assured your muffins are cooked completely! Insert a toothpick into the muffin, baking until it comes out clean.
This recipe will make about 18 muffins. The muffins taste best after sitting overnight! Refrigerate and serve cold or warm.

Fall into the Kitchen!

This is a celebrated time of year in New England- the short-lived season of Autumn. We New Englanders squeeze as many activities as we can into these few weeks to fully embrace the season; once those leaves fall, snow is sure to follow! Apple picking, drinking warm cider, hiking in the colored mountains, and my favorite- baking!

Photo courtesy of Franconia Notch Chamber of Commerce

Normally I have a good balance in my kitchen of healthy meals and delicious baked goods- but be ready to be bombarded with great- smelling recipes that will fill your house with the warmth of sugary Fall.

I also love trying new recipes- so send me your Fall Favorite and I will try it out in my kitchen-- giving you full credit for the find once I post the deliciousness online!

Hummus and Pita Chips

 Ingredients

1 can of chickpeas or garbanzo beans

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt (Himalayan pink sea salt)

2 tablespoons olive oil

Spices: pinch of garlic powder, pinch of onion powder, pinch of cumin

Process

First, drain the chickpeas and set aside about ¼ cup of liquid from the can. Combine all ingredients in food processor except for liquid. After stirring, add the liquid from the chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

This is a simple process, and it is easy to add variety to the hummus. For a spicier hummus, add a pinch of cayenne pepper or red pepper flakes and sun-dried tomato. I am currently experimenting with varieties of this original hummus, so stay tuned!

I also make my own pita chips, which is a simple, quick process and a great use of those extra pitas that are sitting in the cupboard. Simply cut the pitas in half so they are no longer pockets. Then, using a pizza cutter, slice the pitas into chip-sized pieces. Place pieces in one layer on a baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and dill. Bake in the oven (at 350 degrees) for 15 minutes or until the pieces are crunchy and golden on top. 

Smell the Coffee!

Coffee is a staple in the American household. I love the morning cup of coffee, the afternoon pick-me-up coffee, and in the summer, the iced coffee. Then we invite coffee further into our kitchens with coffee ice cream, coffee liquor, and coffee grounds in desserts. I make a fantastic Irish Cream tart using espresso grounds, but that is for another post. Today I would like to share with you another use for coffee I have discovered: as an air freshener!!

The coffee beans invigorate in the morning, smell fantastic, and absorb and replace odors. It is a natural air freshener that also looks neat. I simply put coffee beans inside a mini strainer. The holes in the strainer allow for air circulation. This is also a great place to store rings (on top of beans) or even eyeglasses!


         

Spinach and White Bean Tortellini

Ingredients

9 ounce package refrigerated cheese-filled spinach tortellini

15 ounce can cannellini (white kidney) beans, rinsed and drained

crumbled garlic-and-herb-flavored feta cheese (to taste)

2 tablespoons olive oil

a chopped tomato

baby spinach

Spices: Pink Himalayan Sea Salt, ground black pepper, pinch of cilantro, dill, parsley, onion powder, and an ample amount of garlic powder

Process

First, boil a pot of water and cook tortellini as directed on package. Strain and return to pot. Add spices to taste. Next, rinse and drain the can of kidney beans and add beans, feta cheese and olive oil to the pot. You will want to be sure to combine by stirring. Cook over medium heat until the beans are hot and the cheese begins to melt, gently stirring occasionally. This is a good time to cut the tomato, while everything is cooking. Add the tomato and cook for one additional minute.

Serve on top of a bed of spinach. 

This should make four servings. It is a simple, quick and tasty meal that requires little effort or planning. It is also fantastic when served cold the next day as a pasta salad. (This made for a delicious lunch at work.)

Carrot Cake Muffins

Carrot cake is a fantastic summer and fall treat. Cakes can be tedious and time-consuming, but muffins are more of an instant gratification, and more portable and versatile (even treats for breakfast)! I made these cream-cheese filled muffins for a few brunches and parties and they were a big hit among adults and children alike!

Ingredients

• one 8-ounce package cream cheese 
• 1/4 cup granulated sugar
• a few drops of vanilla

• 2 1/4 cups flour
• 1/2 cup granulated sugar
• ¼ cup light brown sugar
• 1 1/2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 2 eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup grated carrots

Process

Preheat the oven to 400°F. Lightly grease muffin cups. Whisk together the dry ingredients in a medium bowl. In a small bowl, whisk together eggs, water, and oil. Stir the wet ingredients into the dry ingredients. Fold in the grated carrots. Add about a spoonful of batter into each muffin cup, then make filling.

To make the filling, combine the softened cream cheese, sugar, and vanilla in a small bowl.  

Going back to the muffin pan, add a spoonful of filling to each muffin cup, then continue to fill with batter. Each muffin cup should be filled to about 1/4" to the top of each cup. Bake for about 20 minutes, inserting a toothpick inside (if it comes out clean it is done).

Black Bean Burgers

I think we have finally perfected our black bean burger recipe enough to showcase it here on our website. This is a versatile veggie burger that is not lentil or rice-based and has an amazing texture! You can grill it (put on foil and spray with oil), bake it, or fry it!

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 pinch of sea salt
• 1 teaspoon hot sauce
• 1 cup bread crumbs

Process

Preheat oven to 375 degrees F and lightly oil a baking sheet. Cut up vegetables in chunks and put in food processor. Chop (pulse) a few times, then add black beans. Chop (pulse) until finely chopped.

In a small bowl stir together the egg, spices and chili sauce.

Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. It should have the consistency of ground beef- if not, add more bread crumbs. Form 4 patties and place on baking sheet.

Bake for about 10 minutes on each side.

Top with your favorite burger toppings and serve and enjoy! Even your meat-lover friends will enjoy this burger!

Inexpensive Fancy Mac n Cheese

This meal was created on one of those nights when we looked in the pantry to see what we already have for food before heading to the grocery store to replenish supplies. I am a big lover of egg noodles because they really are so versatile- and this recipe proves it again!

Ingredients

Egg noodles

Bag of Frozen peas (or fresh from the garden)

Velveeta cheese

1/2 c. of milk

Spices: Garlic, Dill, Parsley

Process

Boil water. If the peas are fresh, then add peas and noodles to water once boiling. If peas are frozen, give them a few minutes head start before adding the noodles. Follow the directions on the package of egg noodles for cooking duration. Drain noodles, then return to pot. Add cheese, milk, and spices; stir.

Serve with parsley on top for a pretty plate.

What to Grill Part II: Veggie Burgers

I was asked to recommend a veggie burger that is meant for grilling. I tried a few different brands from my local markets, and I have a favorite on the grill:

Franklin Farms Fresh Veggie Burger is available in the refrigerated produce section of most grocery stores. I purchased mine at Hannaford's. It is reasonably priced at about $4 and comes with 4 patties. 

It doesn't fall apart on the grill, or just blister and burn like some patties will. 

I did learn a few tricks to grilling veggie burgers:

First, when choosing a veggie burger for the grill- do not go frozen. In this case, Fresh is Best!

Second, read the packaging. If there are no directions for grilling- then it does not belong on the grill.

Most important, generously spray cooking oil on both sides of the patty. This is a great trick for cooking veggie dogs or "sausages" on the grill as well. I would say the oil is the secret ingredient to grilling soy protein products. 

What to Grill: Pineapple rings

This is part I of a series entitled What to Grill? This is a common question most vegetarians face. Sure, you can go the veggie burger route, but what about if you are hosting the cook out? Do you really want to cook meat for your friends, or is this a way to satisfy everyone?

The answer is... you can satisfy and wow in a cost-effective, easy manner. So my husband and I have set out on this journey to find out ways to impress on the grill.

Part I: Pineapple Rings


You will need:

a fresh pineapple
sugar
apple pie spice (or just plain cinnamon)


Process:

Cut the pineapple into rings.
Put the rings in a bowl, and coat with sugar and spice.
Be sure to coat entire ring.
Then place on grill- flip halfway through.
Grill for a few minutes- when it smells delicious- it is done!
Serve with vanilla ice cream or by itself!

Lasagna Toss with Spinach and Ricotta

There is no better comfort food than lasagna- but it can take quite some time to create! So toss in some noodles with all the fixings- and here you have our lasagna toss! 

Ingredients

1 package of lasagna noodles                       1 medium onion, finely chopped

1 package of frozen chopped spinach          2 garlic cloves, crushed with press

1 cup ricotta cheese                                      roma tomatoes 

1 tbsp. olive oil                                             Spices: salt, ground pepper

Grated parmesan cheese                               basil leaves

Process   

In pot, cook lasagna noodles, extending cooking time to 12-14 minutes. 

In skillet, heat oil over medium heat until hot. Add onion and cook, stirring occasionally until tender for about 10 minutes. Add garlic and stir for 30 seconds. Stir in tomatoes, salt, pepper, breaking up tomatoes with the side of the spoon- heat to boiling over high heat. Reduce heat to medium and cook, uncovered, for about 8 minutes. Add frozen spinach and cook until spinach is tender, about 10 minutes, stirring occasionally. Stir in basil.

Drain noodles and return to pot. Add the tomato mixture and parmesan, toss well. 

Spoon into bowls- add ricotta cheese and extra parmesan. 

Eat. Share. Enjoy. 

Red Curry and Noodles

The kitchen was on fire last night! Not literally- but the curry sure did come out hot and spicy. It was a flavorful and savory delight that I am excited to share. 

Ingredients

Asian noodles 
sliced peppers: green, red, yellow
sliced onion
2 large tomatoes, sliced

Spices: curry powder, garlic, turmeric, sea salt, cumin

Thai Kitchen: Roasted Red Chili Paste (omit if you do not like it spicy, or use sparingly)

Process

This is what I call a two-dish meal, which means you will need to cook two separate dishes at the same time: noodles and vegetable curry. The first step is to get the water boiling for the noodles and heat up a frying pan with a small amount of oil for the vegetables. Slice the vegetables while waiting. 

Once the frying pan is hot, put in multi-colored pepper and onion slices. Saute the veggies but be cautious to not over-flip or stir so the fruit becomes mushy. After about 4-5 minutes, turn heat down and begin to spice. So this is where every kitchen is different, so flavor this to your own tastes. If you like it spicy, add 2 small spoonfuls of red chili paste. Then ample garlic, turmeric, and curry powder. Just a little sea salt and some cumin (let the smell guide you) and you are ready to add in your tomatoes. This should only cook for a minute or two longer once the tomatoes are in the pan- and keep on low heat. Again, in a buddhist kitchen you use what you have, and so I added some left-over barbecued Gardein Chick'n to the pan right after I put in the tomatoes. I was unsure of how the two distinct flavors would mesh, but the barbecue sauce blended quite nicely with the red curry. 

Don't forget to add the noodles to the boiling water- and add some sea salt and curry right to the water. Follow the directions on the package- asian noodles usually only cook for 4-5 minutes. Once cooked, drain and serve noodles on plates.

Serve the vegetable curry on top of a bed of noodles. Drizzle with soy sauce and top with cilantro leaves. This recipe makes plenty for a large table or left-overs for lunches the next day. As it is spicy, I whipped up some simple chocolate pudding for dessert. I love to make curry and would love to hear any variations you try in your own kitchen.

Enjoy the zen moment in your kitchen!

Quick Weeknight Meal: Gardein Chick'n

There are so many meatless products out there- it can be overwhelming trying to decide which brand to buy. On the other hand, there is not enough of a variety to keep those weeknight meals interesting- just how many chick'n patties can one eat?!

Here is one variety and many more on the way!

Gardein Mandarin Orange Crispy Chick'n is available in the frozen aisle of most grocery stores (we buy ours at Market Basket DeMoulas). This pack comes with an orange sauce that I have never used. I did cook the chicken once with orange juice- and it was pretty tasty.

The best thing about this product is it is fast! and cheap- less than $4 a pack! It is also about 250 calories a serving- not including any sauces. Heat a frying pan with a little oil- then add the chick'n. The trick is to over-cook the chick'n so it is really crispy- but be careful because it will burn easily! It's not real chicken- there are no juices or fat to burn through. Keep at it with a spatula and it takes about 8 minutes or so.

Variations:

*Cook with broccoli and add teriyaki sauce. Serve with steamed white or Jasmine rice.

* Break away from the Asian flavor and cook with barbecue sauce- we LOVE Sweet Baby Ray's.
Add just a touch of liquid smoke while cooking for some extra flavor! Serve with new potatoes cooked with a little butter, garlic, dill, salt, parsley, and cilantro. Top chick'n with cilantro for an extra kick!

So here is the beginning of my 'Quick Weeknight Meals' series- sharing from my own experiences in the meatless food products world- when life moves too quickly to prepare everything the way you'd like it! Please comment and share your ideas and experiences too! This is a journey that us vegetarians are on together!

Penne Pasta with Mozzarella Tomato sauce

Ingredients

2 pints cherry tomatoes, cut in half
1 package penne pasta 
12 ounces of mozzarella or bocconcini (cut in half)
Fresh spices: parsley, basil, dill (leaves chopped)
1 garlic clove, crushed with garlic press
about 1/4 cup olive oil
salt and pepper

Process

Make sauce in bowl- stir in everything but cheese and pasta. Mix well. Let tomatoes stand for 1-4 hours for optimum flavor. 

Cook pasta as directed on package Drain. 

Add past to tomato mixture and toss well with the mozzarella. 

Serve. Eat. Enjoy. 



*Another bonus to this pasta is it also tastes great cold- so leftovers are a fantastic lunch for the next day, or a side dish for tomorrow's dinner!

Mini BLT's: Vegetarian Style!

It is time to enjoy the flavor of bacon without the meat! In listing the ingredients below, I include my personal preference for specific brands or varieties. In my kitchen, we are looking for ways to cut calories without cutting flavor, and keep costs minimal. 

Ingredients

pint of grape tomatoes 
1/4 c. mayo (made with canola)
1/4 c. vegetable cream cheese (1/3 less fat- Philadelphia)
          chives, diced
          Bacon-flavored pieces (McCormick)
Spices: heavy on garlic and dill, light on cilantro (gives it a kick), salt, pepper, parsley
 (recommend Himalayan Pink Sea Salt- freshly ground)

Process


Cut grape tomatoes length-wise in half and scoop out the middle of each piece. This will leave you with two "canoes" from each tomato. Place tomato face down on a paper towel to drain additional juices.

Meanwhile, mix other ingredients together- creating the filling. I do not measure my spices as I make this, I look at the color and smell. I like to see a lot of green on top before I mix it all together. 

Once the mix is finished, stand up the tomato "canoe" and scoop the mix into the tomato. As I was eating this deliciousness, I decided the next time I make this I will try something crunchy to top it with- such as a bagel chip or croutons. 

This platter was devoured in less than five minutes after placing it on the table.