Chocolate Peanut Butter Banana Chia Pudding

This one looks and tastes like dessert, but it's low in sugar and is so good for you.  Plus chia acts as a natural energy boost.  So this is great before a workout or after a night of poor sleep.  You'll be tempted to eat the whole thing, but trust me, split it in two.  It is more filling than it looks.

INGREDIENTS:

• 1 banana, mashed
• 3 TB chia seeds
• 1/2 c almond milk (soy, rice, or coconut milk works too)
• 1-2 TB natural peanut butter (the kind you need to stir and refrigerate)
• 1-2 TB cocoa powder
• Splash of vanilla extract (omit if your milk is flavored)
• Optional - small squirt of sweetener (agave, maple syrup, honey, etc)

DIRECTIONS:

Use whichever container you plan to store it in.  Mash the chia seeds into the banana.  Add all other ingredients and stir well.  The amounts are approximate based on whatever you prefer.  If you like more chocolate, go with the higher measurement, etc.

Be sure all your chia seeds are pushed down into the liquid.  Cover and refrigerate overnight or several hours.  Stir again before eating.  Brace yourself for deliciousness!

Disclaimer: If you eat this close to bedtime, you may be up all night.  I'm not exaggerating the energy boost.  Chia are zzzzzzing!!

Pesto Pasta with Roasted Cauliflower, Sun-dried Tomatoes, and Peas

This recipe is incredibly versatile.  Feel free to switch up the veggies based on what you prefer or have on hand.

Start by prepping your pesto.  This can be done a few hours in advance.  I use the Vegan with a Vengeance "classic pesto".

CLASSIC PESTO:

1/2 cup walnuts
3 cups packed basil leaves
3 cloves garlic, smashed and coarsely chopped
1 1/2 teaspoons kosher or sea salt
1/2 cup good olive oil, or more to taste
1/4 cup nutritional yeast (or grated parmesan, if you're not vegan)
2 tsp lemon juice

Toast the walnuts. Combine walnuts, basil, garlic, salt in a food processor. Process while you add the olive oil in a slow, steady stream. Add the nutritional yeast and lemon juice, and pulse to combine until the mixture is a slightly grainy paste (not a puree).

PASTA INGREDIENTS:

• 1lb of pasta (macaroni, shells, or orecchiette work best)
• Small head of cauliflower
• Bag of frozen peas
• 4-5 sun-dried tomatoes, chopped
• Olive oil
• Small amount of white wine (water or broth could be used too)
• Sea salt
• Black pepper
• Garlic powder

After you whip up the pesto, just set it aside and prep your veggies.  

Preheat your oven to about 400F.  

Cut your cauliflower into bite sized pieces.  Put it on a baking sheet.  Drizzle with olive oil and lightly season with salt, pepper, and garlic powder.  Toss with your hands to combine and put in a single layer.  Roast for about 15 mins, flipping halfway through.  When done, set aside.

Meanwhile, boil a big pot of salted water and cook your pasta according to directions.

While that's boiling, soak your peas in hot water.  Drain a few times until they're room temp and thawed.

Make sure your sun-dried tomatoes are chopped and set aside.  

When your pasta is done, strain and set aside.  Using the same huge pot you boiled them in, heat up a small amount of olive oil on medium heat.  Add your tomatoes.  After about a minute, deglaze with about a TB or 2 of white wine.  Cook until most of the liquid is gone.  

Turn down to low.  Add the peas, when warm, add the pasta, cauliflower, and most of the pesto.  Stir gently.  Only heat up for a minute or two.  Add more pesto if needed.

Chole Palak (Chickpeas With Spinach)

I was looking for a vegan version of saag paneer and happened upon this. It's basically like chana masala with spinach. I couldn't find the asafetida, but it still turned out amazing. Enjoy!

INGREDIENTS:

• 1 15oz can of chickpea (chole, garbanzo)
• 3 cups finely chopped spinach (palak)
• 2 medium tomatoes
• 1/2″piece ginger (adrak)
• 1 green chili
• 3 tablespoon oil
• 1/4 teaspoon asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red pepper adjust to taste
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala

DIRECTIONS:

1. Drain the liquid out of the chickpeas and rince the chick peas well.
2. Blend the tomatoes, green chilies, and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add spinach, and salt and one half cup of water and let it cook covered for 4 to 5 minutes on medium heat covered.
8. Add garam masala and cook a minute more.
9. Serve with jasmine rice and naan or roti.

Egg Nog Crème Brulee

Ingredients

• 2½ cups  Egg Nog
• 1 ea.  Vanilla Bean, split & scrape
• ¼ cup  Brown Sugar
• ¼ cup  Granulated Sugar
• 8 ea.  Egg Yolks
• ¼ cup  Granulated Sugar for Finishing Brulee

Directions

1. Preheat the oven to 325 degrees F. 
2. Place Egg Nog, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and discard. 
3. In a medium bowl, whisk together ¼ C. of granulated and brown sugars and the egg yolks until well blended and it just starts to lighten in color. Add the Egg Nog mixture a little at a time, stirring continually. Pour the liquid into 5 (4-ounce) Brulee boats or similar ramekins. Place the containers into a large pan. Pour enough hot water into the pan to come halfway up the sides of the Brulee containers. Bake just until the creme brulee is set, but still trembling in the center, approximately 20 to 30 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.
4. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Top with 1 T. of sugar spread evenly over Brulee.
5. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Cake Balls



Cake balls are probably one of my favorite desserts.  They require a bit more effort than a regular cake, but they're way less messy to serve.  No cutting, people can portion control as they desire.  They're super versatile.  You can use any flavor cake mix, frosting, coating or decorations you like.   They're easier to transport than a regular cake.  No need for utensils.  And, most importantly, they're friggen adorable! 

Ingredients:

• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Directions:

1. Prepare cake mix according to package instructions using any pan size.
2. Let the cake COOL for at least a half hour! Don't mix in the frosting while HOT! You will get a gooey, albeit yummy, mess! 
3. Crumble the cake into a large bowl and stir in the frosting until well-blended.  I use a hand mixer to mix the cake and frosting, because I'm lazy. 
4. Put this mixture in the refrigerator, covered, for at least 3 hours but I did it overnight and it was perfect. 
5. Using your hands or a melon baller, roll the balls bite size. Place the balls on a wax paper lined cookie sheet.  If all you have is tin foil, that's fine, but wax paper works better.
6. Stick the balls in the freezer for an hour. 
7. Melt up whatever chocolate you prefer (use the good stuff)
8. Using a toothpick (or fork), pick up the balls and dip in the chocolate. Using a second toothpick in the other hand help the ball slide off the toothpick. NOTE:If your balls fall off the toothpick into the chocolate they are not frozen enough. 
9. Place in refrigerator to set.
10. Stuff face!!

Coconut Lime Rice Pudding

 

Ingredients:
2 cups water
1 cup rice
1 1/2 cup coconut milk
1/3 cup raisins
1/3 cup maple syrup
1 tsp vanilla
1/2 tsp cinamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/2 cup shredded coconut
lime zest (optional)

Directions:

• Bring water to a boil, add rice and cook for about 30 minutes or until rice has lost moisture towards the bottom
• add coconut milk maple syrup vanilla and seasons and continue cooking and stirring until rice is super thick and creamy
• add raisins and cook and additional 1 to 2 minutes
• mix in shredded coconut
• and garnish with lime zest (optional)

Hannah's First Meal

My 12 year old daughter, Hannah, wanted to cook for all of us.  So, I helped her plan a meal and gave her my recipes.  The rule was that I wouldn't help.  I'd be nearby in case she has a question, but she had to do everything.  And she did.  And let me tell you, her food tasted better than most chefs could make!  We were all blown away.  This post is dedicated to her.

The menu was Cajun Red Beans & Rice, Sauteed Spicy Shrimp, Garlic String Beans, and Balsamic Strawberries with Whipped Mascarpone Cheese.

Cajun Beans & Rice

Ingredients:

• 6 cans red beans
• 1 lb andouille or smoked sausage, sliced
• 1 or 2 TB olive oil
• 1 med yellow onion, diced
• 1 stalk celery, diced
• 1/2 green bell pepper, diced
• 2 cloves of garlic, minced
• 1 1/2 tsp black pepper
• 1 tsp cayenne
• 1 tsp paprika
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp thyme
• 1 bay leaf
• water
• steamed rice

Directions: 

1. Brown sausage in frying pan, stir occasionally.  Once browned on both sides, turn off heat and set aside.
2. Cut up veggies while sausage is browning.  In a large dutch oven or pot, heat 1-2 TB of olive oil.  Saute onions, celery, and green pepper over medium heat until onions are clear but not browned.
3. Add garlic for about 30-60 seconds; stir constantly.  
4. Before the garlic browns at all, add about a half cup of water.  Stir to deglaze pan.
5. Add beans (undrained) and sausage to the pot.  
6. Add just enough water to make a stew consistency, not soupy but not dry.  The beans should be just barely covered with liquid.
7. Add all of the spices.
8. Bring to boil.  Stir.  Turn down to low.  Put lid on.  Simmer for about an hour.  Stir every 15 mins or so.
9. Serve over steamed rice.

Sauteed Spicy Shrimp

Ingredients:

• 1 lb of raw, peeled shrimp (if you want more, double the rest of ingredients)
• 1 TB olive oil
• juice of one lemon plus extra lemon wedges to serve
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• 1/4 tsp dry mustard
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp paprika
• pinch thyme

Directions:

1. In a large ziplock bag or container, add spices, shrimp, and lemon juice.  Set in fridge until ready.  (Best if you let it marinade for a few hours.)
2. Saute in oil over medium heat until done.  Stir to ensure even cooking on both sides.

Garlic String Beans


Ingredients:

• 1-1/2 lbs french string beans, both ends removed
• 2 TB unsalted butter
• 1 TB olive oil
• 3 garlic cloves, minced or thinly sliced
• salt and pepper to taste

Directions:

1. Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
2. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
   

Balsamic Strawberries with Whipped Mascarpone Cheese

Ingredients:

• about 3 containers of strawberries, hulled and halved
• 1/3 cup balsamic vinegar (good quality)
• 4 TB plus 2 tsp sugar
• 1/2 tsp lemon juice
• 1/2 c mascarpone cheese
• 1/2 c heavy whipping cream
• 1/2 tsp vanilla extract

Directions:

1. Balsamic Sauce:  Combine vinegar, 2 tsp sugar, and lemon juice in a small sauce pan.  Stir over medium heat until sugar dissolves.  Transfer to a small bowl and set in fridge to cool completely.
2. Cream:  In a mixing bowl, combine mascarpone, cream, vanilla, and 2 TB sugar.  Whisk until thick soft peaks form.  Refrigerate until ready to use.
3. Strawberries:  Combine berries and 2 TB sugar in mixing bowl.  Drizzle with chilled balsamic sauce and toss to blend.
4. Serve strawberries with cream on top.

Asian Style Chicken Lettuce Wraps

INGREDIENTS:

• 2 cups chopped cooked chicken
• 1 tsp sesame oil 
• 2 T soy
• 2 T rice vinegar
• 1 T chile paste
• 1 T sweet chili pepper sauce
• 1/3 cup or more chopped water chestnuts (I serve these on the side because I hate them)
• 1/4 cup or more chow mein noodles
• 1 carrot, shredded
• 1/2 cup shredded red cabbage
• 1/2 cup shredded green cabbage
• 1/2 cup chopped green onions
• butter/bibb lettuce leaves

DIRECTIONS:

1. Mix the vinegar, soy sauce, sesame oil, water chestnuts, noodles, gren onions and cooked chicken in a bowl. Set aside.
2. Mix up a dipping sauce like peanut dipping sauce or Thai style sweet and spicy sauce. (See below)
3. Pull the lettuce leaves off and rinse and dry.
4. Heat the chicken mixture until warm, in a small saucepan or in the microwave if you use one. It doesn’t need to be hot, just warm.
5. Serve everything at the table and let everyone build their wraps, laying a lettuce leave on the plate, spooning some chicken mixture on that, then topping with some cabbage and carrots. Roll up like a burrito and dip into the sauce(s) of your choice. Or spoon some of the sauce down the top and then roll it up.

Peanut Dipping Sauce

• 1/3 cup peanut butter
• 3 Tbs hot water
• 1 tsp lime juice
• 2-3 tsp plum sauce 

Mix it all up and serve!

 
Thai Sweet & Spicy Sauce

 

 

• 1/2 cup white vinegar
• 1 cup sugar
• 1/2 tsp salt
• 1 heaping Tbs chili-garlic sauce

DIRECTIONS:

1. Combine the vinegar, sugar and salt in a small saucepan and simmer 8-10 minutes.
2. Remove from the heat and stir in the chili-garlic sauce. Serve at room temperature.

 

 

 

 

Chicken Marsala with Homemade Egg Noodles

 

Ingredients:

• 4boneless chicken breast halves without skin
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil, dried
• 3 tablespoons butter
• 3 tablespoons olive oil
• 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
• 1/2 cup Marsala wine

Directions:

1. Pound chicken to 1/4" thickness between 2 sheets of plastic wrap (or be lazy and buy the thin sliced chicken). 
2. Combine flour, salt, pepper, and basil; mix well. 
3. Heat oil and butter in a heavy non-stick skillet over medium high heat. 
4. Dredge chicken in seasoned flour mixture. 
5. Cook chicken until lightly browned on first side (about 2 to 3 minutes). 
6. Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. 
7. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. 

Egg Noodles

 

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 tablespoon butter

 

 Directions:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Jambalaya

Like gumbo, jambalaya has always been a way to deal with leftovers, especially small quantities of cooked meats that wouldn't be enough with which to prepare another whole meal by themselves, and which one wouldn't want to go to waste. So, what you add to jambalaya is up to you, and the sky's the limit as to what works well in it!  The meats and quantities I have listed are just what I like in mine.

Ingredients:
½ lb. crawfish (shelled/peeled/boiled) or raw, whole shrimp (peeled and cleaned/deveined - optional)
1 cup tasso or ham, diced into ½" pieces
1 cup cooked chicken meat, shredded
½ cup to 1 cup andouille sausage, cooked, sliced
2 Tbs. butter or oil
4 - 6 cloves garlic, crushed
½ cup (½ average/medium) white or yellow onion, finely chopped
½ cup (one rib) celery, finely chopped
2 cups canned tomatoes, chopped, crushed or diced (drain, but reserve the liquid)
1 cup raw, white rice
2 bay leaves (whole)
½ cup green, bell pepper, finely chopped
½ cup chicken broth or water, plus ½ cup boiling water
2 Tbs mild paprika
1 tsp salt
1 tsp black pepper
ground cayenne (red-hot) pepper to taste


Directions:
Heat the butter/oil in a large, heavy pan or skillet over medium heat. Fry the meat until browned and warmed through.

Next, sauté the onion, green pepper, celery and garlic together in it until the onion turns soft and translucent.

Stir in the tomatoes and cook another minute or two. Then stir in the raw rice, add the seasonings, the liquid from the tomatoes and the broth/water (not the boiling water yet - that's coming up ahead in the instructions).

Bring it all to a boil, cover and simmer on very low heat (just so it's bubbling slightly) for 30 minutes (do not remove the lid during this phase if you can help it - the rice needs the pressure and steam in the pot to cook properly).

After the 30 minutes has passed, take off the lid, stir the boiling water in well, cover the pot back up and let it cook on low an additional 15 minutes. Add the shrimp, if you're including shrimp, and simmer until the shrimp turn nice and pink (5 minutes). Don't forget to remove the bay leaves before serving!

Maryland Crab Cakes

Ingredients:

1 pound backfin Blue crab meat or other lump crab meat
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning (or more if you like a lot)
salt to taste
2 tbsp vegetable oil
sliced scallion (optional)

Directions:

Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.

Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.

Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.

Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.

Cajun Hoppin' John (Black-Eyed Peas and Rice)

I typically serve this for New Year's, but didn't get around to it this year.  So, we had it a few days late.  It's similar to Cajun red beans and rice, but with black-eyed peas instead.  Since my boyfriend doesn't eat pork, I had to use smoked beef sausage this time, but I typically prefer andouille and a ham hock with this.  So, I will list the recipe as I usually make it.  I make mine spicy.  So, if you can't handle spice, decrease or omit the cayenne (although I think that ruins it).  


Ingredients:

2 tsp  freshly ground pepper

1 ½ tsp  cayenne pepper

1 ½ tsp paprika

1 tsp dry mustard

1 tsp garlic powder

1 tsp salt
Pinch of thyme
1 bay leaf

Few Tbsp of oil

1 ham hock

1 lb andouille sausage

1 onion

1 green bell pepper

2 stalks of celery

4-5 cans of black-eyed peas

about 1 cup of chicken stock (eye ball it)

Directions:

Add a lil oil to a stock pot or dutch oven like the one in my pic above.  Brown your ham hock (if using) on all sides.  Set aside.

Dice up your onion, bell pepper, and celery.  Slice your andouille.  If you need to, add a little more oil to your pot.  Saute the veggies and sausage over medium heat until the onions are clear and the sausage starts to brown.  Add about a half cup of chicken stock to the pan to deglaze.  Scrape up all the browned bits.

Add 2 cans of black-eyed peas undrained.  Drain the other 2 cans.  Stir.  The liquid should just cover everything.  The consistency of a stew is what you're looking for, but not a soup.  If you need to, add a little more stock.  

Add your spices.  Stir well.

Bring to a boil.  Stir often to prevent sticking.  Lower the heat to low to med-low.  Simmer with the lid off until the liquid reduces some.  When you reach almost the right thickness, cover.  I like to cook these over low for at least an hour or two.  You'll know they're done when the sauce is thick.  The beans thicken so well on their own.  So, I rarely make a roux for this.  

Taste test to see if you need more seasonings.  Then serve over white rice.  This is good with cornbread or french bread.