September 25, 2010
This cookie sounded promising It was sweetened with maple syrup, made with Smart Balance Chunky Peanut Butter and no eggs. :) It wasn't entirely vegan because I didn't use vegan chocolate chips - but I'm not that picky! :) I was not disappointed. The only problem I had with these cookies was I could not stop eating them. I took them to work to get rid of them and still got into them. Bad me! You don't have to not be eating eggs or dairy to make these in any way - you actually should make them because they are good for you AND yummy! You just need to exercise more self control than I did over them. ;)
Losing Control Peanut Butter Chocolate Chip Cookies
adapted from food.com
1- 1/2 cups Smart Balance Crunchy Peanut butter
2 1/4 cups spelt flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups maple syrup
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
Preheat oven to 375F degrees. Line cookie sheet with parchment paper.
Place peanut butter in a microwave-safe bowl. Heat in the microwave on high power for about 30-45 seconds, or until the peanut butter is melted, stirring once or twice as it heats
In large bowl add flour, baking soda, and salt. Add peanut butter, maple syrup, and vanilla and stir until blended. Fold in the chocolate chips.
Drop dough onto the prepared baking sheet, allowing about 2 tbsp for each cookie. Flatten slightly.
Bake 15-17 minutes, or until golden brown. Cool for about 5 minutes on the cookie sheet. Transfer to a wire rack and allow them to cool completely.
September 16, 2010
Barhyte Specialty Foods were kind enough to send me a case of their sauces and specialty foods. You saw what I did with the jalapeno stuffed olives (delicious spicy tofutti cream spread!) and now, you can see what I did with the Lime Chipotle marinade and the Chipotle Mustard!
We all now how much I love Mexican food and how much Grumpy doesn't. Well, with him being out of the picture weekdays now, it was easy to make something with the Lime Chipotle marinade! I invited mom and dad over and made up some of these yummy Roasted Lime Chipotle Veggie Fajitas!
I also have a penchant for mustards (you should see how many different flavored mustards are in my fridge!). Saucy Mama also has an awesome mustard that I received a bottle of ! Good thing Grumpy wasn't here to see the mustard, he would have rolled his eyes over my excitement. Especially because it was Chipotle flavored! lol
Veggie has been my way of eating with Grumpy gone. For the most part I try to eat totally vegan but when eating out, that is a little harder! I decided I wanted to try a vegan mac & cheese and of course, being the Saucy Mama that I am, I wanted to kick it up some by using the Chipotle Mustard!
Chipotle Lime Veggie Fajitas
using Saucy Mamas Chipotle Lime Marinade
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, sliced
1 yellow pepper, sliced
1- 8 oz package presliced mushrooms
1 onion, sliced
1/2 bottle Saucy Mama Chipotle Lime Marinade
Mix marinade in with the veggies in a large roasting dish. Roast until just tender. Serve in homemade flour tortillas (of course you can sub bought ones!) with diced fresh tomatoes and sour cream.
Chipotle Mustard Vegan Mac & Cheese
using Saucy Mama's Chipotle Mustard
3 cups dry elbow macaroni, cooked per instructions and drained
2 cups vegetable broth (I use better than bouillon veggie broth)
1/4 cup flour
1 tablespoon olive oil
2 large cloves garlic
pinch of thyme
1/2 teaspoon fresh ground pepper
1 teaspoon tumeric
3/4 cup nutritional yeast flakes
juice of 1/2 lime
1/2 - 1 tablespoon Saucy Mama Chipotle Mustard (depending on your taste)
Saute garlic in olive oil for about 1 minute. Add thyme and pepper. Cook a few seconds more.
Blend flour with veggie broth. Pour into hot pan with garlic oil whisking constantly. Cook until broth mixture begins to thicken. Whisk in tumeric and yeast flakes. Continue to cook for another 2-3 minutes or until thickened. Add juice of lime and mustard. Blend well.
Pour sauce over macaroni, place in individual serving bowls coated with cooking spray (make sure they are oven safe) and sprinkle with bread crumbs. Bake at 400 for 15 minutes. Turn oven to broil and broil 2-3 minutes or until topping is browned. Enjoy!
September 14, 2010
I feel like I've been gone for ages. Actually, I have been gone for ages when you consider that I usually don't go long without blogging! Its for a good cause though! We are finally moving! Grumpy and I have found a place in Albany area that we have decided will be our new home. Yesterday I gave my notice at work and by Oct 15 we will be moved down there. My blogging will be sporadic until we are settled but I should be back in full swing after we are settled! I have a lot of cooking to catch up on! :)
I have had many happy experiences at my place of employment. I have to say that one of the best things I have experienced however is the friendship of the students who come into the office on a regular basis. Like the 3 boy's whom I called the 3 Musketeers. I actually still keep in touch with two of them quite regularly! Another great friendship I have is with a grad student from India whom I share a love of food with - and I really love his food! I have a real passion for a spicy Indian dish! This student brought Aloo-Matar into the office for me to try one day. I promptly got the recipe from him and made it with Justin & Kristina for our Tuesday night dinner adventures. It is an awesome meal and I am thankful to Rajiv for being my friend and sharing with me!
Aloo-Matar (Aloo meaning Potatoes, Matar meaning Peas)
(as written by Rajiv)
• 3 teaspoons vegetable oil
• 1/4 cup water
• 2 medium onions, finely chopped (optional)
• 1 tablespoon grated ginger
• 2 cloves finely minced garlic (optional)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 1/2 teaspoons garam masala
• 1 teaspoons paprika/red chilli powder (optional/to taste)
• 1 bay leaf
• 2 large potatoes, boiled, peeled and chopped in 2 inch cubes
• 1 1/2 cup frozen peas
• 1/2 cup diced tomatoes
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons chopped cilantro
Heat a teaspoon of the oil in a wok over high heat. Add the mustard seeds and as soon as they start popping turn off heat and carefully add the rest of the oil. Put het to medium and add in all the other spices (cumin, coriander, turmeric, chili powder). Stir in the onions, ginger, garlic and bay leaf. Cook until the onions are tender. Mix in the potatoes and "fry" them with the spiced oil. Add the peas. Add water. Cover and cook until the peas are tender, about 10 minutes
Stir the tomatoes, sugar, and salt into the vegetable mixture. Continue cooking about 10 - 12 minutes. Garnish with cilantro.
Note: I do not add onions and garlic and sometimes add either finely crushed peanuts or cashews, after adding potatoes, for a richer gravy.
September 01, 2010
I chose this Butternut Squash dish because I LOVE Butternut Squash! While I enjoyed this dish I probably would add some butter to the squash and onion mixture before putting it in the oven the next time and use butter in the bread crumbs instead of olive oil. For some reason I just didn't get a ton of flavor like I do with other butternut squash/sage dishes that I make and I'm thinking because it was lacking the butter. If you like blue cheese and you like butternut - you should definitely try the dish!
Make sure to visit the rest of our Virtual Supper Club members to see what they cooked up for fall!
Jamie of Mom's Cooking Club made Beef Daube Provencal
Val of More Than Burnt Toast made Frisée, Baby Spinach, and Golden Beet
Patsy of Family, Friends and Food made Roasted Cauliflower with Browned Butter
Sandi of the Whistlestop Cafe made Pecan Pie Ice Cream
Shelby (that's me!) made Butternut Squash Gratin with Blue Cheese and Sage