Scrambled Eggs

Scrambled eggs is one of the first things I cooked growing up.  I made it the way my mom and probably her mom before her.  I remember making them at a 4-H competition in Frederick. I always liked scrambled eggs.  Then I found this recipe in a cookbook Mike got me.  It just happened that one of my surgeries was postponed due to an infection.  So we got to walk around Baltimore and went to a bookstore (one of our favorite things to do).  I was looking at this book and he got it for me.  Isn't he sweet?

Anyway, let me proceed with the recipe.  It's simple.  And it's better than my eggs ever were.  We cooked our's over high heat and had they cooked through.  This one is a more gentle touch and the flavor is awesome.

From:  Vegetarian Cooking:  A Common Sense Guide

Serves 2

6 eggs (I used 4 and adjusted the recipe as needed)
1 tablespoon milk (I used soy milk)
1 3/4 oz. butter (I used olive oil)
2 slices of bread, toasted

1. Crack eggs into a bowl, add the milk and some sea salt.  Whisk gently until combined.
2. Melt butter (or put olive oil) in a small frying pan (nonstick helps) over low heat.  Add the egg mixture and stir constantly using a wooden spoon.  Do not turn up the heat--scrambling must be done slowly and gently. (SEE, I DIDN'T KNOW THAT!) When most of the egg is set, remove the pan from heat and let the eggs finish cooking.  Scrambled eggs should be creamy, not dry and rubbery  Serve immediately on toast--they shouldn't sit for a minute!

Note:  it is very important to use fresh eggs when scrambling.  To check whether an egg is fresh, put it in a bowl of cold water.  If it sinks on its side it is fresh. If it floats on its end it is stale.  If it is somewhere between the two it is not perfectly fresh but should still be good for scrambled eggs.

Variation:  Scrambled eggs are delicious with a cheese such a gruyere stirred through, or a handful of chopped fresh herbs.  You can also use roasted vegetables such as capsicum (pepper), tomato, onion, and a few basil leaves to make a version of the French dish piperade.

Scrambled Eggs and English Muffin with Apple Butter.

Homemade Pizza

Pissaladiere

I saw this recipe in yesterday's Sunday paper insert.  It looked so good and I didn't have plans for anything, so why not give it a try.

Recipe: Pizza with a French twist

by USA WEEKEND

(Photo: Phil Mansfield, The Culinary Institute of America)

This recipe for pissaladière will allow you to experience the flavors of France in your own kitchen.

Pizza Topping

Ingredients

1 pound of pizza dough (recipe below) or a purchased ready-made dough (frozen or fresh)

1 tablespoon olive oil, plus more as needed

1 pound onions, thinly sliced

2 garlic cloves, crushed

¼ teaspoon fresh thyme leaves

10 anchovy fillets, packed in oil

20 black or Kalamata olives, pitted

Instructions

Lightly oil a large bowl and the pizza dough with some olive oil. Place the dough in the bowl, cover with a damp cloth and put it in a warm place for 1½ hours, or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Lightly oil a half sheet pan or rimmed cookie sheet.

To make the topping: Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add the onions, garlic and thyme and cook, stirring frequently, until the onions are very soft (but being careful not to brown them), about 10 minutes. Remove the onions from the heat and reserve.

Once the dough has risen, remove it from the bowl. Working on a lightly floured surface, use a rolling pin to roll the dough into a rectangle the size of the sheet pan you are using, allowing for a 1/2-inch overhang around the edges of the pan. Carefully place the rolled dough onto the prepared pan and turn up the overhang to make an even edge all the way around. Set the dough aside to rest for 15 minutes and to allow it to finish rising, then bake the crust for 10 minutes.

Spread the onions in a thick layer over the dough. Arrange the anchovy fillets in an X, or crosshatch, pattern on top of the onions, leaving 1/2 inch of space in the center of each X. Place an olive upright in the center of each anchovy X. Serve immediately.

Nutrition Facts

Per serving: 130 calories; 4g protein; 20.5g carbohydrates; 1g fiber; 3.5g total fat (.5g saturated fat); 420mg sodium; 3mg cholesterol

Pizza Dough

Ingredients

3/4 teaspoons instant dry yeast

2 cups bread flour

1 tablespoon sugar

1 teaspoon salt

3/4 cup, plus 2 tablespoons water, warmed to about 105 degrees F

Instructions

Combine the yeast, flour, sugar and salt in the bowl of an electric mixer fitted with the dough hook attachment. Add the water and mix on medium speed until the mixture forms a smooth dough, about 10 minutes.

I copied this directly from the USA Today website: http://www.usatoday.com/experience/weekend/food/recipe-pizza-with-a-french-twist/12402091/

i modified by omitting the olives and anchovies.  I topped my pizza with the onions, as directed, I had a roasted eggplant leftover, so I chopped that up and put it on the onions.  Then I sliced a beautiful tomato very thinly, and put that on eggplant.  Because I had some leftover mozzarella I grated that and put a little on the pizza. Since the dough was already cooked, I broiled until bubbly.  I think the next time I'd cook dough and toppings all together.

Do You Have a Bread Machine?

Mike and I have been trying to eat a lot healthier these days.  That's one of the purposes of this blog...  I've been searching for a healthy whole wheat recipe for my bread machine and I think I've finally found one.  We still buy "store" bread, but whenever possible, I whip up a batch of this and slice it with my electric knife, and we are set for a week of delectable bread eating.

The original recipe, which I will also share, came from kingarthourflour.com.  I've added my changes in red.

100% Whole Wheat Bread for the Bread Machine

The following recipe is one we worked out for the Zojirushi.  It makes a firm, sweet loaf of golden bread.  It shouldn't be hard adapting it to your own machine; all you need to know is what proportion of flour/liquid/yeast your machine functions best with.  Take a look a the dough after it's kneaded for about 10 to 12 minutes or so; it should be smooth, not sticky (too little flour) or lumpy (too little liquid), forming a nice ball.  If the dough looks good at this point, you're probably all set.

For a 1/12 pound bread machine:

1 1/4 cups water (1 bottle of beer)
2 tablespoons olive or vegetable oil
1/4 cup honey or maple syrup
3 to 3 1/2 cups King Arthur 100% White Whole Wheat or Traditional Whole Wheat flour
1/4 cup sunflower, sesame, or flax seeds, or a combination (I mix it up.  Sometimes I use flax seed, sometimes 10 grain cereal, sometime both.  Yesterday I added wheat germ.  And I use more than 1/4 cup.)
1 tablespoon vital wheat gluten
1 1/2 teaspoon salt (I use just a dash, but don't skip completely.  Bread machines need the salt for leavening purposes.)
1 1/2 teaspoons instant yeast

Put all of the ingredients into the bread pan in the order listed.  Program for basic bread and press start.

A whole loaf of bread from the bread machine.

This recipe CAN be made by hand.  So if you're adventurous, here are the steps you need to follow:

Mix the water, oil and sweetener in a large bowl.  In a separate bowl, combine the flour, seeds, gluten, salt, and yeast; add to the liquids gradually, stirring until the dough holds together.  Knead on a floured surface until smooth and just slightly tacky--about 8 to 10 minutes.  Place the dough in a greased bowl, cover, and let rise until doubled in volume, about 1 to 1/12 hours.  Punch down the dough and shape it to fit a greased 8 1/2 x 4 1/2 loaf pan.  Let it rise until double , about 1 to 1/12 hours.  Bake in a preheated 375 degree oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190 degrees fahrenheit.   Remove the bread from the oven, remove it from the pan, and cool on a rack.

Well, so much work! I don't think I'd be game for that any more.

Bread sliced with an electric knife.

The electric knife that Mike got me for Christmas in our early marriage, sat unused and forlorn for many years.  One day when I was cleaning the cupboard I spied the box and took a look.  The original packaging showed someone slicing bread with the knife.  Whoever would have thought? It's been an indispensable item  ever since.  It slices clean and true and the slices look like store-bought.

Some Amazing Recipes

Some time off from work and a visit from our daughter requires some cooking.  So for a late birthday celebration, I made my favorite cake (a vegan number ).  I first found this recipe when Carrie was doing vegan some years ago.  And yes, it's my favorite cake.  Rich, dark chocolate, with lots of flavor.  It's moist and you wouldn't know it doesn't have eggs unless you see the recipe.

Our beautiful daughter with her "late" birthday cake.

I found this recipe on the ppk.com.  It's a vegan recipe database.  It was submitted by Isa.  Who I presume to be Isa Chandra Moskowitz--a very prominent vegan cookbook author.

Give this a try before you poo poo it.  I make this regularly for birthday celebrations.  Enjoy.

Rich Chocolate Cake

Prep time:  15 minutes
Cook time:  Recipe says 25 minutes.  I have to bake at least 40 minutes to get a toothpick to come out clean.
Makes: 12 slices

From author:  Well the name says it all.  This is the richest chocolate cake around.  To make it a two layer cake, multiply the ingredients by one half and divide into two separate springform pans.  If you don't have springform pans, cover the bottom of cake pan in parchment paper or it will stick.

Equipment:
springform pan, two good sized bowls, a whisk, a saucepan

Ingredients:
3/4 cup whole wheat pastry flour
1 cup all purpose unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup good cocoa powder
1/2 teaspoon salt
1 cup plain soy milk
1/2 cup oil (I used grape seed)
1 1/2 cups pure maple syrup
1 teaspoon apple cider vinegar
2 teaspoons of vanilla

Directions:

• Preheat oven to 350 degrees.  Spray a 9-inch springform pan with non-stick cooking spray.
• Sift together flours and baking powder and baking soda.
• In a saucepan heat the soy milk on low-medium heat.  When it's slightly bubbling, add the cocoa powder and whisk well until it is dissolved.  Removed from heat.
• Combine the other liquid ingredients in a bowl and whisk well.  Add the cocoa mixture and combine.  Add the wet ingredients to the dry.
• Pour batter into prepared pan, bake at 350 for 25 minutes or until a knife or toothpick comes out clean.  Let cool completely and frost with your favorite frosting.

Vegan Chocolate Frosting

(Which also happens to be my favorite.)

This came from wegweb.com.  Author is Wally.

For ingredients use vegan versions or whatever you have on hand.  It will not be vegan if ingredients are not vegan.

Ingredients:

1 cup margarine

4 cups powdered sugar

2 tablespoons vanilla

4 tablespoons soy milk

1/2 cup cocoa powder

dash of salt

Directions:

Margarine should be at room temperature when being placed in mixing bowl.  (I used my stand mixer.) Blend margarine until a little mushy, and then add powered sugar, salt, vanilla, chocolate, and soy milk. You can add more soy milk (gradually) if you like a smoother icing.  (I use four tablespoons and that seems to be about perfect.)  Beat with mixer until a very creamy consistency.

Spread on cake and enjoy.  This makes a huge amount of frosting, so you can save for frosting cookings or brownies.

This has just the right amount of sweetness.  Not so sweet that you can't stand it.

Cleaning Out the Fridge

So on this Saturday, when I'm having my cooking therapy, I decided to clean out the fridge.  Things have a way of hiding in there.  I've gotten a lot better at food management.  I wish I'd had these skills when my kids were little.  But I guess I'm a slow learner.  Anyway, I've very careful about making sure I use up everything and have very little wastage these days.  Although I did find a couple things hiding today that just couldn't be salvaged!

And have you noticed that veggies don't keep like they used to?  My celery never makes it past a week--two at the most.  Carrots, either organic or not, just can't stay in the veg drawer very long.  I had fruits and vegetables that were still good--but if I waited another week, or even a few more days, they'd be history.

Though I didn't get pictures of all the goodies, I was quite productive.  I made:

• Guacamole
• Orange Zinger
• Carrot Juice
• And juiced some lemons and limes

But the crowning project of the day was a carrot cake.  When I told Mike I was making carrot cake he didn't seem too thrilled.  But when he tasted it, I got the "smile of approval."  Suffice it to say, I'll make it again.  Very uncomplicated and VERY good.

Here's the recipe:

Carrot Cake

The original recipe is from a GE Juice Extractor manual.  I changed it up a bit and added a dollop of whipped cream (real cream, mind you).

Carrot Cake with whipped cream.

Since I made carrot juice with my juice extractor, I already had the juice and pulp required for this cake. If you don't have an extractor, you could use milk for the liquid and just finely grate or chop carrots to equal amounts below.

• 1 1/2 cups carrot pulp
• 1/2 cup carrot juice
• 1 cup flour (I used white whole wheat)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 2 eggs
• 1 cup granulated sugar (I used turbino)
• 3/4 vegetable oil (I used applesauce)
• 2 teaspoons vanilla
• 1/2 cup chopped nuts (I used walnuts)
• Confectioners sugar to sprinkle on later (I made whipped cream)

Preheat oven to 350 degrees.  Process carrots to get juice and pulp.  Measure and set aside.  Mix flour, baking powder, cinnamon, salt, and set aside.  Combine eggs, sugar, and oil in medium size bowl.  Add flour mixture alternately with pulp and juice.  Add vanilla and chopped nuts, stir to combine.  Pour into well-greased 9-inch baking pan; bake 35 to 40 minutes.  After cake cools sprinkle with confectioners sugar.

We had this for our dessert tonight.  I want another piece, but I'm not going to give in.

Therapy

Thankfully the weather is improving.  This has been a horribly long winter.  And though today was gloomy and rainy, spring is in the air.  The birds were out and about, things are looking a bit greener, and my daffodils are poking their little heads through the ground.  I could smell the change in the air!

And when I'm home on a Saturday, and I want a pick-me--up, I cook.  Today was no exception.

I started off making potato soup.  It was  kind of late anniversary celebration as last week was our 42nd wedding anniversary and potato soup is the first thing I ever cooked for us as a married couple.  Mike requested it this morning.  I've posted my mom's potato soup previously and it's VERY good.  I almost always use her recipe when I make potato soup. But today, I wanted a little healthier rendition.  How to get the thick, creamy quality of mom's soup without all the flour and milk and butter?  Then it dawned on me.  If you can thicken gravy (vegetarian that is) with white beans, why couldn't you thicken potato soup with potatoes?  Here's how it goes:

My Mom's Potato Soup with a Twist

• Good olive oil
• Potatoes cubed (as many as you want).  I used six large potatoes.
• onion (about 3/4 cup) minced
• water or vegetable broth to cover
• milk of your choice (I used soy milk)
• salt and pepper
• good soy margarine or butter

Decide how much soup you want to make and peel and cube about twice as many potatoes as you normally would.  I used six large potatoes today.

Pour about 1 tablespoon oil into a dutch oven and brown onions slightly.  Add cubed potatoes and just barely cover with water or vegetable broth. Season with salt and pepper to taste.  Bring to a boil and cook gently for about 20 minutes.  When potatoes are done, use a potato masher or immersible blender to mash about half of the potatoes. Don't overdo it or you won't have any body left in the soup!

Gently pour in enough milk to make the soup creamy.  It should be thick.  Don't bring to a boil--heat just until warmed.

Just before serving, add a dollop of butter or margarine and swirl.

I guarntee this will replace your current potato soup recipe.

Potato Soup with a Twist

I just have to share this story.  When Mike and I got home from our honeymoon, I set about deciding what to cook for our first supper in our home together.  I couldn't think of a thing.  I called my mother and asked her what I should cook.  When she said potato soup, I felt great relief, because I had cooked it at home many times.  I made the soup, it was good.  One day down... how many more to go?  I realized on that day that I'd have to decide what to have for supper for the rest of my life.  It was scary.  I wonder if young women (or men) even give that a thought today? 

Chai Tea

I love tea.  I used to stop at Sheetz or Starbucks and treat myself to a Chai tea now and then... I realized they were chock full of sugar and they made me feel sluggish.  So I guess my dietary changes over the years have changed my tastebuds.  I really don't like sweet.

My daughter, Carrie, who has her own cooking blog, Cooking with Carrie, came up with this method so that I can enjoy my tea without guilt. I know Carrie sent me a link to this recipe, but since I can't find it, I'll just explain it.

Directions;

1. Brew yourself a cup of tea using a Chai teabag.  There is no exact ingredient list because it depends on the size of your mug.  Be sure to fill at least 1/3 full to brew.
2. In a jar, (an old jelly or mayo jar will work nicely), add about as much milk, or non dairy milk as you used to brew the tea.  Put on the lid and screw on tightly.
3. Shake vigorously for 15 to 20 seconds until liquid has doubled in volume and is foamy.
4. Heat for 1 minute or less in the microwave without the jar lid. 
5. Gently pour into tea mug and stir.
6. You can add a little sugar or agave if you like to have a sweeter tea.

Chai Tea

This happens to be my weakness.

I use West Soy unsweetened soy milk.

Salmon Chowder

While I profess to be almost vegetarian, I still find myself making some throw-back recipes like this one.  Mike loves it, and it gives him a break from some of the more "hard-core" vegetarian/vegan recipes that I like.  I have changed it up a little, but the fact of having salmon in it makes it ok with him.

Before the Internet one could send can labels (this was even before bar codes) to a manufacturer and get little recipe fliers that promoted a product.  This is from the Alaska Seafood Marketing Institute, Juneau, Alaska.  I did not record a date.  I've been making this for well over 20 years.

Ingredients
1 can (15 1/2 ounces) salmon
3/4 cup chopped onion
1/2 cup chopped celery
1 glove minced garlic
3 tablespoons butter or bacon fat I use olive oil now.
2 cups diced potatoes I like to use red-skin potatoes and leave the skin on.
2 cups chicken broth I use veggie broth or broth I save when I steam broccoli.
1 teaspoon salt Canned salmon is salty enough--no salt needed.
1/4 teaspoon pepper
1/2 teaspoon dill weed
1 can (13 ounces) evaporated milk I use lite coconut milk.
1 can (8 3/4 ounces) cream-style corn

Directions
Drain and flake salmon, reserving liquid.  Saute onion, celery, and garlic in butter or bacon fat.  Add potatoes, chicken broth, and seasonings.  Cover and simmer for 20 minutes or until potatoes are tender. Add salmon and reserved liquid, evaporated milk and corn. I just add the salmon and liquid all at once and break it up in the pan as I stir it. Continue cooking until heated through.

Makes 4 to 6 servings.

I usually double this because everyone loves it and it goes quickly.  The flavor is even better on the second day.

Sorry, no nutritional information.

Salmon Chowder

Another Snow Day

Roasted Cauliflower

I read this somewhere in my travels--a doctor's office, or a newspaper.  Unfortunately, I can't remember the source.  But last weekend, when Giant had cauliflower on sale, I thought I'd give it a try.  I really like cauliflower, but Mike isn't too crazy about it.  He still isn't.  But this is my favorite cauliflower recipe now.  I'll definitely do it again.

Directions:
Preheat oven to 325 degrees.
Remove all green parts from cauliflower and thoroughly wash.  Shake dry.  I used parchment paper sprayed with a little olive oil (I made my own little sprayer with a nozzle device from the dollar store) on a baking sheet.
Rub the cauliflower heads with a little oil and salt and pepper to taste. Bake for about 1 hour and 20 minutes, depending on your oven.  Cauliflower should be turning a little brown, but not burnt.  Also, cauliflower should be fork tender.

Serving:
You can serve as is.  The flavor is great.  I made mashed cauliflower with one head--just like you would mashed potatoes.  With the other, I made a Red Curry Cauliflower Soup.  It's Thai and it was very tasty.

Roasted Cauliflower

You know it's a snow day if I'm in the kitchen:

Chocolate Banana Pound Cake

Oh my, oh my.  So I'm looking for a different way to use of excess bananas.  We always have bananas on hand, and I usually make smoothies, or banana bread.  I was tasting for chocolate and so was Mike. My cookbooks were all old-fashioned spiced banana cakes with cream cheese frosting and I just wasn't in the mood for that.  A quick search on the Internet for Chocolate Banana Pound Cake came up with this amazing recipe.  It's from Food.com, and the contributor, Annie Michelle, said it was passed to her by her mother with "a "tad" of embellishment."
I tweaked this a little to try for a "little" healthier version.

Here's the recipe:

Ingredients
1 cup butter (room temperature) I used Earth Balance vegan margarine.
2 large eggs
1 cup sugar
1 cup brown sugar
4 bananas (mashed)
1/3 cup buttermilk I used Kefir.
3 tablespoons vanilla extract
1 teaspoon cinnamon
2 1/2 cups flour I used white whole wheat flour.
2 teaspoons baking soda
1/4 teaspoon salt I didn't use any.
1/3 cup baking cocoa
1 cup boiling water
1-12 ounce bag semi-sweet chocolate chips (This is optional.)
1 cup chopped pecans (Also optional.)

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour two 9x5x3 loaf pans.
3. Cream butter, eggs, sugars, bananas, buttermilk, vanilla, and cinnamon.
4. Mix together flour, baking soda, salt, baking cocoa, and pecans.
5. Add dry ingredients to creamed ingredients.  Mix well.
6. Add boiling water and stir rapidly for 2 minutes. I used my stand mixer on low speed to gently stir for 2 minutes.
7. Pour batter into loaf pans.
8. Bake 45 minutes.
9. Remove from oven (gently) and sprinkle chocolate chips over tops of loaves. Wow, this was a mess.  My pans were so full that the chips kept falling off.  So I actually ended up putting them on at the end after the cake at settled a bit.  It only took a few minutes for the chips to get soft enough to spread.  They actually spread better than the chips that made it to the oven.  Those got a little charred.
10. Return to oven for about 15 minutes, or until toothpick comes clean when inserted into center of loaf. Again, I'd just bake it through and add the chips at the end.
11. Remove from oven when finished and place on cooling rack.
12. Use spatula and spread melted chocolate chips in even layer over the loaves.
13. Let cool and remove from pans. I sliced in place.  It came out nicely.
14. You can warm or serve as is.
15. This recipe could also make 48 small cupcakes.  Bake for 20 minutes and substitute a chocolate frosting.

Nutrition (This is following the original recipe.)

Servings per recipe-24

Calories-214.7

Calories from Fat 76

Total fat 8.4 g, saturated 5.1 g, cholesterol 35.9 mg, sugars 20 g, sodium 209.9 mg, total carbs 32.9 g, dietary fiber 1.3 g, protein 2.5 g

Chocolate Banana Pound Cake

SHOULD I SHARE?

"The Best" Brownies

These might be the best brownies ever!  So when I found myself unable to get out due to the horrible storm of 2014, Mike requested a batch for Valentine's Day.  Then he said, "and I'd like them with peanut butter.  And no fake stuff." (Sometimes I try to veganize my recipes and use flax seed egg replacer... it works fine, but Mike is old fashioned--and I decided to treat him.  Like my daughter-in-law UnKyong said, "Dad can deserve that for a special day."

So here goes... Valentine's Day Brownies with a peanut butter twist.

From:  Hershey's Coca Cookbook (This was a mail-order cookbook.  You'd send in so many labels and you'd get a little cookbook.  It is copyrighted 1979. And it has been used hard.)

Hershey's Cocoa Cookbook

"The Best"  Brownies

Original Recipe

1/2 cup vegetable oil or melted butter (I always used oil)
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup sifted all-purpose flour
1/3 cup Hershey's Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)  Mike does not like nuts.

Blend oil, sugar and vanilla in a mixing bowl.  Add eggs; beat well with spoon.  Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended.  Stir in nuts if using.  Spread in a 9-inch square pan.  Bake at 350 degrees for 20 to 25 minutes, or until brownie begins to pull away from edges of pan.  Cool in pan.  Frost if desired; cut into squares.  16 brownies

This is a recipe that I'd make quite often when the kids were little.  And I could either make them plain or add the frosting for a special little treat.  I almost always doubled it.  The frosting is a nice consistency and is easy to add a little swirly decoration.  It was a go-to for when I needed something quick to take to a picnic or covered dish.

Creamy Brownie Frosting

3 tablespoons butter or margarine
3 tablespoons Hershey's Cocoa
2 tablespoons light corn syrup or honey
1/2 teaspoon vanilla
1 cup confectioners' sugar
1 to 2 tablespoons milk (I prefer to use soy milk.)

Cream butter, cocoa, corn syrup and vanilla in small mixer bowl.  Add confectioners' sugar and mik; beat to spreading consistency.  About 1 cup frosting.

The Peanut Butter Faction:

To achieve Mike's request for peanut butter brownies, I used half the oil  or butter called for and half peanut butter in both recipes.  That's it.  They were so good--unfortunately, we can't leave them alone!  Not good for two people watching their waists.

Peanut Butter Brownies for Valentine's Day

Pot Sticker Miso Soup

I was looking for something quick and hearty for a cold, snowy, winter night.  Then I remembered my PDQ cookbook. I picked one up for Justin in 2007.  He was eating vegetarian and these were super easy.  I tried out a few recipes and it was so good I got one for myself.

From:  The PDQ (Pretty Darn Quick) Vegetarian Cookbook
By:  Donna Klein

Makes 4 servings
Vegan

"Miso is a fermented soy paste that is used frequently in Japanese cooking to flavor and thicken soups and sauces.  While just 1 tablespoon of miso contains 2 grams of protein and 1 gram of dietary fiber, it also contains about 800 milligrams of sodium.  If you are watching your salt intake, use the lesser amount in the recipe.  Vegetarian pot stickers, a ravioli-like Asian pasta, are typically filled with a combination of cabbage, carrots, and radishes.  Both miso and pot stickers can be found in Asian markets as well as specialty and health food stores; I got mine at Trader Joe's."

• 2 1/2 cups water (*I used whatever vegetable broth I have on hand)
• 1 14-ounce can low sodium vegetable broth
• 1 teaspoon freeze-dried chopped chives
• 8 ounces frozen vegetarian pot stickers
• 1/2 cup canned straw mushrooms, drained (optional) (*I love these.)
• 1 1/2 to 2 tablespoons miso, preferably the brown variety, mixed with 2 tablespoons water
• 1 teaspoon toasted dark sesame oil

In a medium stockpot, bring the water, broth, and chives to a boil over medium-high heat.  Add the pot stickers and mushrooms; stir and return to a boil. Reduce the heat to medium and cook until pot stickers are softened but still firm to the bite, about 3 minutes, stirring occasionally.  Remove from heat and add the miso mixture and sesame oil, stirring well to combine.  (If not serving immediately, keep warm over low heat, but do not allow the mixture to boil.) Serve hot.

Nutritional info:  Calories 135, Protein 9 grams, Total Fat 2 grams, Saturated Fat 0 grams, Cholesterol 0 grams, Carbs 21 grams, Dietary Fiber 2 grams, Sodium  629 milligrams

Variations:

1. Miso Noodle Soup-- Substitute 2 to 3 ounces somen noodles, broken in half, for the pot stickers.
2. Miso Soup-- Omit the pot stickers and mushrooms.  After the broth mixture comes to a boil, remove from heat and stir in the miso mixture and sesame oil.  Serve hot.

My note:  I use low-sodium miso.  It still has plenty of of sodium.  I like to serve it with some sort of thick crusty bread or biscuits--though that isn't very Asian.  It's best to use it all up at once.  Trader Joe's pot stickers come in a 16 ounce package.  That makes a lot of soup.  The pot stickers get a bit droopy on the second day, but the flavor is even richer as the miso has time to blend and mellow.

Miso Pot Sticker Soup

*My note.

Chana Saag

From:  Everyday Happy Herbivore
By:  Lindsay S. Nixon

I really love this cookbook.  Some things that I thought I'd never eat as a vegetarian are very tasty and filling.  Nixon uses no fat (except in what she calls occasional "cheater" recipes).  She is vegan.  I cheat sometimes and eat eggs and cheese and other "bad boys".  This is one of the most recent attempts from her book.  I'm posting this for my son and his wife who are really trying to eating healthy.  I served mine with the tofu yogurt and brown rice, cooked in my rice maker.

Serves 2

"Saag is a traditional North Indian spinach dish that is usually served as a side.  Here I've made saag into a meal on its own by pairing it with hearty chickpeas (chana).  For a complete meal, serve with cooked brown rice, whole-wheat roti, or naan."

• 1 small onion diced
• 4 gloves garlic minced
• 1 inch piece fresh ginger minced
• 1/4 cup tomato sauce
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1/8 teaspoon ground cardamom (optional)
• 1 15-ounce can chickpeas drained and rinsed
• 3/4 teaspoon mild yellow curry powder
• 6 cups baby spinach rinsed and drained
• salt and pepper to taste
• Tofu Yogurt (Recipe to follow)

1. Line a large pot with a thin layer of water and bring to a boil.
2. Add onion, garlic, and fresh ginger.
3. Continue to cook over high heat until onion starts to become translucent, about 3 minutes.
4. Add tomato sauce, coriander, cumin, garam masala, turmeric, and cardamom.
5. Stir to coat the onion mixture.  Add a splash of water if necessary--you want there to be a good bit of sauce.
6. Add chickpeas and mix again.
7. Reduce heat to low and cook, stirring to cat the chickpeas for a minute or so.
8. Mix in curry powder, stirring to combine.
9. Add another splash of water, if necessary, and the spinach.  Stir the spinach around until it turns dark green and wilty.
10. Add salt and pepper to tast and serve with a dollop of tofu yogurt if desired.

Chef's Note:  Add cayenne with other spices if you like heat.

Chef's Note 2:  2 teaspoons ground ginger may be substituted for fresh.  Add with other spices during cooking.

Nutritional Information:  493 calories, 0.4 grams fat, 15.9 grams carbohydrates, 1.9 grams fiber, 9.6 grams sugars, 2.5 grams protein

Chana Saag

Tofu Yogurt

• 1 12-ounce package Mori-Nu tofu (any firmness)
• 1 cold banana
• 2 tablespoons nondairy milk
• 2 tablespoons lemon juice
• 2 tablespoons sweetener (agave) (optional)

1. Combine tofu, banana, nondairy milk, and lemon juice in a blender or food processor and whiz until smooth and creamy.
2. Taste, adding sweetener such as maple syrup or agave. (I didn't use sweetener--it was already sweet enough with the banana.)

Chef's Note:  Add fresh or frozen fruit (such as strawberries or blueberries), 1/4 cup at a time, for fruit-flavored yogurts.

Chef's Note 2:  Bananas turn brown when they oxidize, meaning the yogurt will turn brown if you make it ahead and leave it in the fridge.  It hasn't gone bad, it just doesn't look as pretty.  If you do a fruit flavor, you don't usually notice the color change. You can also blend without the banana and add it later, right before serving.

Chef's Note 3:  Probiotics can be purchased at health food stores and added to homemade yogurts.

Nutritional Info:  128 calories, 1.4 grams fat, 17.3 grams carbs 1.6 grams fiber, 9.1 grams sugars, 13.4 grams protein--for the unsweetened,

192 calories, 1.4 grams fat, 34.6 carbs, 1.6 grams fiber, 26.3 grams sugars, 13.5 grams protein--for the sweetened.

DILYLOPR'S note:  This yogurt recipe makes a lot!  It's very good, but I couldn't use it up fast enough--so plan ahead and use it in another recipe so as not to waste it.