Doesn't-Even-Taste-Like-Carrot Spread

This post is dedicated to my friend Tonya.

Here we are this past weekend getting our corn maze on!

Tonya and I have became friends because she became the girlfriend of a dear friend of mine. (How many times can  you use the word friend in a sentence?) We quickly discovered that we have many things in common: loving Jesus, loving jewelry, and loving food. We both also happen to own Vitamix blenders; which are pretty life changing. This post is dedicated to Tonya, because it is a recipe I discovered in my Vitamix Whole Foods cookbook. I needed a dip because I was hosting a jewelry party that needed great snacks. Tonya was the first to taste this and thought it was fantastic (another reason I'd like to have more of her in my life). The consensus was that it didn't even taste like carrot, but was reminiscent of pumpkin.

Since I gave up beans/legumes about a year ago, I have been keeping my eyes peeled for dairy free, bean free dip replacements - and this is a winner. It is easy to make, and you probably already have most or all of the ingredients.

This is the recipe as I made it (I changed a few things). It comes out pretty sweet, so if you want a more savory dip, I would leave out the sweetener (honey). I think it could be great savory - and I will have to try that next time.

I served it with celery and these gluten-free veggie chips. I will never buy those chips again; they were so bland! But the spread is so good, people will eat it on whatever you put next to it.

Carrot Spread 

(serve with crudites, or whatever pita-like chip you'd like)

1 tbsp. canola oil
2 1/2 cups chopped carrots
3/4 cup peeled, chopped onion
3/4 cup chicken or vegetable broth
1/4 cup nondairy milk of choice (I used coconut, you can use regular milk if you eat dairy)
1 tsp. soy sauce
1/2 cup cashews (I used raw)
3/4 tsp. salt
1 1/2 tbsp. honey (The original recipe calls for maple syrup but I only had honey)
1/2 tsp. Chinese five-spice powder (I think you could just use half cinnamon, half nutmeg as a substitution)

1. Saute onion and carrots in oil until is soft.

2. Add broth and simmer until carrots are cooked. Cool slightly.

3. Place carrots, onions and rest of ingredients into the Vitamix container in the order listed and secure lid.

4. Select Variable 1.

5. Turn machine on and guickly increase speed to Variable 10, then to High.

6. Blend for 1 minute, stopping if necessary to scrape down the sides of the container.

Shrimp Salad - Yum! even if you're not crazy about shrimp

I have mentioned before that I enjoy watching the Food Network while I work out at the gym. Giada always talks about making things taste fresh and having flavors that really pop in your mouth. Well, this recipe surely does both.

I made it the first time because I had shrimp in my freezer and didn't want to eat boring shrimp cocktail. I made it the second time because Karl and I thought it was d-e-l-i-c-i-o-u-s.

It comes from a cookbook called Everyday Paleo by Sarah Fragoso. When I started dating Karl, he introduced me to the Paleo diet. It's foundation is based on the paleolithic man and what he would consume. Theoretically, human beings started out eating lots of meat and fat from the meat. They also ate vegetables and sometimes fruits, when they were in season, and only when they came across them on their nomadic journeys. Strict paleo followers will not eat any grains, any dairy, and absolutely no processed food. Eating this way is supposed to help alleviate gut problems.

Having plenty of gastrointestinal problems myself, I was happy to try this diet out with Karl. I am not strict on it, however, as I find it an incredibly difficult practice in the midst of community and by just being generally busy. But at home I try to stear clear of wheat, dairy, sugar, processed foods, and most grains except rice (and that we eat only occasionally).

Having said all this, when Sarah's book came out (I read a lot of paleo and allergy friendly food blogs), I was really excited to try it. There is something wonderful about an actual cook book. You don't have to print out the recipes ahead of time, or try to use your computer/phone to read the recipe while fearing that accidentally you will spill on an easily damageable electronic. I borrowed it from the library, tried the chicken piccata recipe (which I will post later), loved it, and decided to invest in the cookbook permanently.

Anyway, I made this from her book and it was great. I didn't have arugula, so we just ate it without. And I forgot to put the avocado with it both times - but I am sure that would make it even better.

Ginger Shrimp Salad

1 pound medium shrimp
Juice from 1 lemon
1 tsp. fresh ginger, grated (I only had dried, and it worked fine)
2 garlic cloves, minced
3 green onions, diced
1 tsp. red pepper flakes
Pinch of sea salt
Black pepper to taste
4 cups arugula
1 avocado, sliced
EVOO to taste (extra virgin olive oil)

1. Toss the shrimp into boiling water. Bring back to a simmer.

2. Once the shrimp rise to the top, remove them and place in ice water. Then drain and pat dry with paper towels. Remove the shell, tail, and vein from each shrimp.

3. Toss the cold shrimp with the lemon juice, ginger, garlic, onions, red pepper flakes, and salt.

4. Serve on a bed of arugula garnished with sliced avocado, and top with a drizzle of the EVOO.

Two Chocolate Cupcakes For You (to try making on your own)

They may all look the same on the outside, but one is flourless and one uses coconut flour.

Last  week (I can't believe it was a week ago already!) was  long. And so was this week, surprisingly. But Thursday nights seem to find me baking lately, my favorite creative outlet.

I convinced myself of two things last Thursday:
    1. I needed  to make cupcakes (and why not chocolate!)
    2. I had two occasions that needed me to bake something (and why not cupcakes!)

The first was a glorious birthday party celebration with lots of fabulous women, wine, and nertz. The second was a beautiful trip to my in-laws for a weekend visit, and surely I needed to bring a gift of baked goods to my mother-in-law.

On a hike with Karl's dad in Boone over the weekend: the Elk Knob Summit Trail

In need of a simple and gluten free, dairy free (if possible) recipe, I searched the cupcake guru's, Elana Amsterdam's, blog. She just recently published a cookbook full of cupcake recipes (gluten free). I found two recipes that required ingredients I already had in my pantry. One was completely flour-less and one only used a slight amount of coconut flour. For my chocolate, I just used what I had on hand: Hershey's Baking Cocoa and Trader Joe's 72% Dark Chocolate One Pound Plus Bar. They worked very well. (I can't afford the expensive chocolate Elana uses, although I wish I could.)

The first batch I made with the coconut flour. I overcooked them a little and there was a black edge on some of them. Because of the coconut flour and the cocoa (the other recipe just uses straight up bar chocolate), they were also pretty dry. Next time I will increase the liquid (oil) ingredients.

Chocolate, with flour, Cupcakes

The second batch I made was flourless. Elana's recipe calls for almonds, but Karl and I have been wary of almonds lately so I used walnuts - and they worked well. These were by far the better of the two cupcakes. Karl thought they were too rich for him, but as my birthday-girl friend said, they are the epitome of a PMS treat - in other words, perfect for female chocolate lovers. The flourless cupcakes were moister and denser, almost having a brownie-like consistency. It was an easier recipe to put together too.

When I took them out of the oven, the tops still looked runny but I tested them and the knife didn't stick. If you make them, and I highly recommend that you do make them, beware that you don't overcook them; they might not look completely cooked when done.  I will definitely be making these again. These are even worthy of offering to gluten-eating people - and are an easy cupcake recipe. Well, easy if you have a food processor that can handle nuts.

Chocolate, flour-less, Cupcakes

And what is a cupcake without delicious frosting?

Karl is always willing to be my taste tester and utensil-licker. I feel this is either making up for being an only-child and not having younger siblings or preparing me for motherhood.

This, I have to say, is the most awesome frosting recipe. It is a feat of science, in my opinion. There is no butter in this yet it comes out with the consistency and taste of a chocolate buttercream. It is innovative, it is delicious, it is simple, and it is vegan.

Again, I used Elana's recipe:

Yes, that is the saucepan that I used to melt the chocolate with the oil. Then I froze it in the pan. Then I whipped it in the same pan. So cool.

All in all, this was a delightful cupcake adventure. I had fun making them, icing them, and of course eating them. I know the other gluten free ladies I shared with all enjoyed them immensely. And even if you aren't gluten free, this is a chocolate feast!

Strawberry Balsamic Pork Chops! Tastes better than it looks, I promise!

This is not the most appetizing picture, but this is a delicious way to eat a pork chop.

The recipe is a slight adaptation from one I read in the Parade section of the Sunday paper, originally from Jamie and Bobby Deen - yes, that's right, the Paula Deen offspring. I don't know about you, but I love Paula Deen and wish I didn't have so many dietary restrictions. I think so many of her dishes look divine - and I especially love her cooking show with her sons and other special guests - Paula's Best Dishes. I know this show well because I always go to the gym at just the right time - so I can watch this show on my personal gym TV while I ellipiticize or do the stairmaster.

Karl ate it and said, "This is really good, honey." Usually I have to ask first, "Hey, honey, how is it?" But with this recipe, he actually volunteered the compliment without my goading. Now, you should know this about my husband: he has never criticized anything I have cooked for him unless I used a processed food in the process (haha, definitely pun intended).  He will always say that it tastes good - but this time I know it is a good recipe because his knee-jerk reaction was complimentary - the way you can't help compliment a food that amazes your taste buds the first time you take a bite.

The original recipe calls for frozen cherries, but I happen to see strawberries on sale and thought they would work with the balsamic just as nicely. In the absence of having a real grill, I use the George Foreman one I have had since college, and it works fine. I originally made it with the frozen cherries and we liked that equally. If you like the flavor of cherry better, you can just substitute the 3 cups strawberries for the cherries and follow the recipe.

Here is the recipe with my changes.

Strawberry Balsamic Pork Chops

2 Tbsp. (plus 2 tsp.) olive oil
1/2 yellow onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup balsamic vinegar
3 cups diced strawberries
1/4 cup chicken stock
3 Tbsp. cold butter, cut into cubes (I slice mine directly from the butter tray)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 (6 oz.) bone-in pork chops (I used bone-in and boneless, both worked fine)

1. Heat 2 Tbsp. oil in large skillet over medium. Add onion and garlic; cook, stirring, for 2 minutes. Stir in vinegar; cook for 30 seconds. Add strawberries and stock. Cook over high until liquid is thick and slightly syrupy, 5-7 minutes.

Do you use a garlic press? Do you want your hands to smell like garlic 8 hours after you've finished cooking?

I'll admit; it was hard to put those beautiful berries in the heat.

Whisk the butter, salt, and pepper into the strawberry balsamic mixture.

2. Coat chops with remaining oil and season with salt and pepper. Optional: the recipe says to brush the chops with the glaze, but I did not since I was "grilling" on my George Forman. It tasted fine for us as just a topping - but if you are a grill master, it might be even more delicious to pre-glaze before grilling.

I love the convenience and speed of indoor "grilling."

3. Preheat your grill to high and cook those chops all the way through.

4. Let the chops sit for 5 minutes and top with your strawberry glaze. Yum!

Strawberry Cheesecake Nondairy "Blizzard"

This evening Karl and I wanted a healthy dessert. While I was perusing my food blogs earlier last month, I came across a recipe for Strawberry Cheesecake Nondairy "Blizzard" and wanted to try it 1. because it was an "ice cream" recipe of sorts that didn't require an ice cream maker, and 2. because it was nondairy and gluten free.

Well tonight was finally the night!

I had to wait awhile to gather the ingredients, particularly the coconut milk ice cubes and the gluten free graham crackers:

Those are whales and fish on those cups.

These are delicious, by the way!

Here is how mine turned out:

**If you haven't already clicked on the link to the original recipe, you should do that because her pictures are well done**


Result/verdict:

They tasted good, probably because the ingredients tasted good, especially the graham crackers. They did, however, not maintain much of an ice creamy consistency. I blame my ice cubes:

The one on the left is my version of a coconut milk cube while the right is the size of a regular ice cube. Since I did not have an ice cube tray, I used small paper cups. As a result, my cubes were very large and took a long time for the food processor to break down. I think this ruined the consistency of the "ice cream" because the strawberries got pulverized while the processor was still working on these chunks. There was one chunk of coconut milk that Karl found in the middle of his dessert:

He powered through and ate it anyway, good man that he is!

Karl said he would eat it again and I say that I'll eat it again if someone else makes it...wink, wink, honey.

Seriously, though, there are not many dairy free, sans ice cream maker recipes for those of us who are also allergic to bananas, so for that reason, this idea deserves some more tries and tweaking.

As summer ends this weekend…a blueberry memory for you and pie at the end

I grew up spending my summer in Atlantic Beach, Florida – where white sand and surf was only four blocks away, where my Nonna and Pop-pop lived.

Pop-Pop used to buy 4 quarts of blueberries for $1.00 on his way home from work at Fort Dix (he was in the Army). Their purchaser, cheap price, and healthy sweetness made these berries special. After Nonna and Pop-Pop moved to Florida, Nonna only made Rolly Polly occasionally because blueberries became too expensive.

When Nonna cooked, she rarely used a recipe. When trying to ascertain who taught her to cook, I could never get a straight answer. I am not sure who taught her to make her standard blueberry Rolly Polly, but it could be any of the following:

· Her Italian mother (Nonna never really talked about her, and blueberry Rolly Polly doesn’t really seem like an Italian dish, plus her family was very poor and never really had money to buy sugar). This is not the most likely option.

· Her Mother-in-Law, Grandma Leonard (a sturdy German lady, who was the only one of her in-laws that showed her kindness). Blueberry Rolly Polly is not blueberry streusel – but similar, so Grandma Leonard is a likely candidate for the origin.

· Her Jewish landlady (There was a time in between her first marriage and her second one to my Pop-pop where she rented a room from a Jewish lady – and Nonna always calls her by that label – who was apparently a very good cook and taught Nonna how to cook lots of things – but I can’t remember which dishes specifically…). She is a very possible recipe creator.

· The Betty Crocker Bisquick box. It is very possible that in my Nonna’s enthusiasm for the short cuts provided by such baking mixes, she just simply followed the recipe on the box for a fruit cobbler. Despite my desire to romance-ify her cooking, I logically conclude that knowing my Nonna, this is the most likely.

Nonna checked any treat she was making every ten minutes. Each time she opened the oven door, she remarked on how the dessert was doing – if it was cooking evenly, getting browned where it should be browned, or whether or not the fruit was bubbling up and over the edge. She would always take it out of the oven before it was done, ask my mom what she thought, and then cook it 10 minutes longer than the recipe called for, regardless of what my mom said. Although paranoid about getting salmonella from the raw eggs (There was never any batter licking allowed in her kitchen), she was eager to see the sweet treat cooked. Nonna loved feeding us. “Mangia” she constantly says. (That is Italian for “Eat up!”)

The best part of blueberry Rolly Polly was eating it. Pop-Pop always ate his in a bowl of milk. Me, I couldn’t stand a soggy mess – I liked mine dry. The grown-ups had theirs with coffee. If there was Breyer’s Vanilla Bean in the freezer, Nonna will bring it out. (only Breyer’s ice cream for this lady!) And no one turned down an a la mode.



I don’t have blueberry Rolly Polly to share with you today, although I am sure you could recreate it yourself, just my fond memory of blueberries in the summer. Karl and I try to avoid processed foods like Bisquick now, but I do have a link to the best blueberry pie you will ever eat from a culinary genius-friend. When I am being diligent with my diet to help some chronic problems I have, I don’t eat gluten. So, if you are gluten free like me, just use almond meal instead of the wheat flour in the crust. This recipe is also vegan! This will be the crown of a beautiful end-of-summer dinner. Enjoy! Yodersmith Anniversary Pie

This is for my friend, Allyson, and for You - "Warm Lentils with Mushrooms"

Warning: This is a Martha Stewart recipe. That means it is long and takes a long-ish time to make, but is incredibly worth it!  

Before I was dating my husband, my coworker (Allyson) and I would often bring our copious leftovers to work for lunch and alternately feed each other. We were both single women cooking full dinner recipes and enjoyed not wasting our efforts while also sharing our culinary endeavors. Since I started dating my husband, I ceased having copious leftovers....these days, I rarely have leftovers for lunch the next day...

One night, though, I invited Allyson over for dinner as we were quickly cementing our friendship. Nothing but the work of the Lord bringing us together as we both needed a sister-coworker-type. And for at least a year - although I think it is probably more like 2 years - Allyson has been asking me to share this recipe. I have been putting it off and not wanting to type it up (typing recipes is often tedious), but because I woke up at 4:30am and could not go back to sleep, I decided this was the perfect time.

This is a welcome-the-season-in, beginning-of-Fall, hey, at least the nights and mornings are getting cooler, recipe. It is absolutely delicious. You will like it, even if you don't like lentils. It doesn't have any meat in it either, so it is a good vegetarian option.

The title, a not-so-interesting, "Warm Lentils with Mushrooms," hardly does the layers of flavor justice. The recipe comes from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook. This is a wonderful cookbook with great details about ingredients, how-to photo steps, and gorgeous, enticing pictures. But you'll have to come visit me to see them, or buy the book. Better yet, come over and let's work through a recipe together. :)

Since I cannot tell you how amazing this recipe is with my own gorgeous, enticing pictures, all I can say is that even after a year (or more) of serving this for her, Allyson keeps asking for this recipe!

Warm Lentils with Mushrooms 

(this is all straight from the cookbook and worth reading through!)

Serves 4 as a side dish, 2 as a main course

"Beans are wonderful for making dishes that are hearty enough to serve as the main part of a meal or, in smaller portions, as an accompaniment to meat, fish, or chicken. Besides protein, they lend chewy texture that holds up well when tossed with vinaigrette. This dressing is made by deglazing the pan that was used to saute the mushrooms and aromatics with vinegar, then whisking in oil. You may find that you have some left over; if you like, toss it with frisee or other salad greens, then serve the lentils over the greens. The lentils are also delicious with sausages, pan-seared tuna or roasted salmon, and duck confit." 

((Do you know anyone that eats duck confit, let alone makes it??? I don't...oh Martha!))

For lentils and aromatics:
1 cup Le Pue lentils (I used whatever dried lentils were the cheapest and they worked fine), picked over and rinsed
1 medium carrot, peeled and cut into small dice (3/4 cup)
1 dried bay leaf
3 sprigs thyme
2 dried porcini mushrooms
2 tsp. coarse salt
3 cups water

For mushrooms:
3 tbsp. extra-virgin olive oil
1 tbsp. unsalted butter
5 ounces cremini mushrooms (2 cups), sliced (I used the regular button mushrooms and it worked fine, and you could probably use whatever mushroom you fancy)
coarse salt and freshly ground black pepper
1 medium shallot, minced
1 garlic clove, minced

For vinaigrette:
2 tbsp. red-wine vinegar
1 tsp. dijon mustard
coarse salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
2 tbsp. coarsely chopped fresh flat-leaf parsley

Cook Lentils Combine lentils, carrot, bay leaf, thyme, porcini, salt and the water in a saucepan and bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until the lentils are tender, about 35 minutes. Drain, discarding herbs, porcini, and liquid, and transfer to a bowl.

Saute Mushrooms Meanwhile, heat a large skillet over high heat until hot, then add 2 tbsp. oil and the butter and swirl until butter is melted. Working in batches if necessary, add cremini (or whatever mushroom you desire) and season lightly with salt and pepper; saute until mushrooms are golden brown and their juices have evaporated, about 5 minutes. Add shallot and garlic; cook, stirring occasionally, until shallot is translucent, about 2 minutes. Add to lentils and stir gently to combine.

Make vinaigrette Deglaze pan: Pour the vinegar into skillet (remove from heat if vinegar spatters) and boil, scraping up any brown bits from the bottom of the pan with a wooden spoon, 10 seconds (do not allow liquid to reduce). Transfer mixture to a small bown adn whisk in mustard, 1 tsp. salt, and 1/4 tsp. pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.

Toss and Serve Stir in 3 tbsp. vinaigrette into lentils, then add parsley and toss to combine. Serve warm or at room temperature, drizzled with additional vinaigrette if desired.

But I Want Cake!

Last Sunday morning I woke up as the Wicked Witch of the West. I was cruel to my husband from the very moment I was out of bed. The dishes hadn’t been done the night before; his fault. The laundry was an enormous pile of smelly and unsorted garments; his fault. The living room was scattered with papers, our bedroom with clothes, the bathroom with dirty towels: all his fault. I had to vacuum, what was he doing? I had to cook, what was he doing? Why wasn’t the office clear of clutter? Why wasn’t the trash taken out? Why did my computer stay open when it wasn’t being used? Why didn’t he x; why did he y; why didn’t he z? Why? Why? Why?

I knew I was being unfair, irrational, selfish, and unrealistic. I knew I was upset primarily because I wasn’t feeling well and I was upset at my own failures. Ten recently gained, post-wedding pounds were sitting on my mind. Health issues related to stress were starting to show up. But I felt (feel) helpless.

I feel helpless to change my past (even though God’s adoption of me promises to change that). I feel helpless to change these learned (and often sinful) behaviors, these ruts of comfort-seeking in completely unsatisfying ways…objects…idols. My insecurity rears an ugly, Medusa head. This is my insecurity driving my idolatry...

Karl didn’t ignore me in the 8 hours of my witchiness. Karl didn’t walk away, didn’t go into another room, didn’t even cower away in silence; he just stood there and took it like a man. God pursued me through my husband. God showed me his ardent love for me in the face of my ugliness, coming to a head in a car ride conversation to the 6pm church service:

Karl asked, “What do you want?”

“cake.”

“Why?” 

“Because it tastes good.” (yes, that is right, the bolded font represents a raised voice.)

“Really?”

Timidly, “I want … comfort.”

“But I want to comfort you. (pause) Jesus wants to comfort you.”

I broke down. My heart softened for the first time that day. Tears wilted down. Yes. Yes, that is what I need. I need comfort from Jesus, my savior. I need more than just Harris Teeter cake, I need eternal, everlasting, unfading, complete, never-leave-you-hungry-again-cake. I need more time with my savior. I need more time with Jesus.

…

There are only a few things that bring me comfort in this world: the Bible, my husband, and food. I wish I could eliminate the last one. I wish I could take away my years of seeking comfort in overeating and unhealthy eating. I wish I could gather enough comfort from God’s generous, undeserved, and faithful promises. I wish I could understand God and His love for me enough for it to be enough. I am not there yet.