Not Your Mama's No-Bakes

As I kid my favorite cookie ever was a no-bake. In fact, even as an adult, they are hands-down my favorite sweet treat. I hardly ever make them because they are so loaded with sugar, but a few times a year I bust out some peanut butter, chocolate and oats action. And now that I think about  it, these cookies must be where I got my obsession with all things chocolate and peanut butter - those two flavors are pure perfection on my taste buds.

That being said, this recipe stemmed from another recipe I saw the other day - kale chocolate clusters. I realized I had been missing out on a whole area of kale appreciation. I still have a few bags of frozen kale from last summer and I should use them up before my summer CSA starts up. Originally I was going to replicate these cluster cookies, but I didn't have dried cranberries. Then it came to me - No-Bakes!! Thus, my sneaky chef version of my favorite cookie, was born.


Not Your Mama's No-Bakes

1C white sugar
1 C dark brown sugar
1/2 C milk
1/2 C butter
3 T cocoa
1 t maple flavoring
2/3 C peanut butter
2 C quick-cooking oats
1/2 C frozen kale (mine had been boiled for 3 minutes then frozen)
1/2 C shredded coconut

In large pot melt butter with sugars, milk cocoa and maple flavoring. Whisk and bring to a boil. Boil this mixture hard for exactly two minutes, no longer! Remove from heat and stir in oats and peanut butter. Quickly process kale in food processor until minced. Mix into cookies with coconut until well incorporated. Drop onto wax paper and let harden. Devour.

Currylicious!

I have been craving curry since I went to Vermont and had Thai food. I didn't order the curry, and I regret that. Although my appetizer assortment was yum, I wish I had burned my mouth on some yummy spicy Masamam Curry. So tonight, curry it is. I love the aroma of all the fresh veggies in my kitchen, and the odor of curry powder mingled with coconut and fresh ginger. Delicious! I served this over rice - a perfect meal for a sunshower day.

Currylicious
(serves 6)

1 block extra firm tofu
2" fresh ginger, peeled and sliced into matchsticks
3 cloves garlic, sliced into matchsticks
2 T coconut oil
1 large red potato, cubed
1 carrot, peeled and chopped
1 small onion, thinly sliced
1 pepper, chopped
1 large tomato, diced
2 cloves garlic, minced
1 bunch scallions, sliced into 1/2" pieces (whites minced)
1 T curry powder (this all varies w/ strength of powder and your preference)
1 14oz can coconut milk
1 C broth/water

Heat 1 T of coconut oil in large skillet over medium heat. Add in ginger and garlic and saute for 2 minutes, then add tofu. Cook 5 minutes, stirring occasionally. Set aside. Heat remaining 1 T coconut oil in same skillet over medium heat and add potatoes and carrots, stir to coat with oil. Cook 2 minutes then add 1/2 C broth/water and cover pan tightly. Turn heat to medium high and cook until most liquid is absorbed. Turn to medium low and add in onion, pepper and garlic and stir thoroughly. Cook for 2 minutes. Add curry powder and stir to coat all the veggies. Cook 2 more minutes. Add in coconut milk, 1/2 C broth/water and tomatoes, increasing heat until it comes to a boil and then cover and drop to a simmer. Cook 15 - 20 minutes. Serve over rice and sprinkle with lots of scallions.

Vegan Au Gratin

This recipe was birthed from having a jar of nutritional yeast cheese in my fridge and a mess of potatoes.  I've been toying with the idea of going vegan for the summer, like a cleanse, so in order to prep myself I knew I'd have to start throwing some recipes into my rotation now. As winter has come to a close, I've got to eat up all my root veggies and get my cupboards and fridge ready for summer greens, tomatoes, fennel and all those luscious fresh summer crops. This is definitely a keeper, and can more than likely be adapted to a summer salad if the nutritional cheese is thinned out without cornstarch. Any who, even if you don't eat vegan, don't be afraid of this luscious, decadent au gratin.

Nutritional Yeast Cheese
 1/4 C nutritional yeast
2 T flour
1 T corn starch
1/2 t mustard
1/2 t salt
1 T olive oil
pepper
1 C water

In a sauce pan add nutritional yeast, flour, corn starch, mustard, salt, olive oil and water and whisk together over medium high heat until it starts to bubble. Boil for 1 minute, not stirring, then remove from heat and add pepper to taste. Set aside.


Vegan Pesto

1/4 C basil, freshly chopped
1 clove garlic, minced
4 T nutritional yeast
2 T nuts (walnuts, cashews, pine nuts)
2 T olive oil
salt & pepper to taste

Mix all ingredients in a food processor adding more oil if necessary. Pesto is all about texture, so modify as needed.

Au Gratin
(serves 4-6)


4 red potatoes, sliced into thin discs
1 t salt
pepper
1/4 C pesto
1 C nutritional cheese
1 T olive oil

Coat glass pan with oil and heat oven to 400. Place thinly sliced potatoes in layers in the pan, slightly overlapping. Sprinkle with salt and pepper. Whisk pesto and cheese together, adding oil if necessary to thin the sauce. Spread evenly over potatoes. Cover dish with tinfoil and bake for 1 hour, or until potatoes are soft.

Breakfast for Dinner

Being in Montpelier over the weekend and eating at my favorite breakfast space - Kismet - has reignited my love of the simplicity of breakfast for dinner. The combination of eggs, toast and root veggies is like comfort food for me. It's special, warms my belly. The eggs benedict with tempeh bacon that I had Sunday morning is still resonating inside my taste buds. It was divine. I wait months and drive over states to indulge in Kismet's eggs benedict. Whenever I go out to breakfast, as long as they serve it, I will order eggs benedict because it's the one meal I won't make at home. Not that I can't, but won't. I reserve it for the specialness of going out to breakfast, which is hands-down my favorite meal to eat out. BUT, I do like the combination of a creamy sauce over eggs and toast, and will find ways to make eggs benedict type meals without actually making hollandaise or poaching my eggs. It's a fine line I walk, but my balance is solid.

Last night's meal was my post-Montpelier, post Kismet attempt to enjoy breakfast at home. I decided to make a yummy nutritional yeast cheese sauce (with plenty of extras for tonight's dinner!) and some delicious root veggies on the side. It's been a long winter of potatoes, beets, daikon and carrots, and I know that soon enough I'll be rolling in fresh greens, tomatoes and eggplant, so I will enjoy my farewell of those earth bound veggies by gobbling them up as often as possible. The only "issue" in eating seasonally is retraining your brain to not get bored with the seasonal vegetables, to know that your body will find the natural rhythm to enjoy what's on hand. Mine has definitely done that this winter with my root veggies, and although I'm excited for what spring & summer will bring, I don't want to rush out of the root cellar yet.

Eggs, NotCheeze & Root Veggies
(serves 2)

4 eggs
2 slices of bread, toasted
1/2 C nutritional yeast
1/4 C flour
2 T corn starch
1 t mustard
1 t salt
2 T olive oil
pepper
2 C water
1 large carrot, peeled, quartered and sliced
1 potato, peeled and cubed
1 onion, sliced thin
1/2 red pepper, chopped
1 T coconut oil
4 T unsalted butter

In a large skillet (I prefer cast iron) heat coconut oil over medium heat and add in potatoes and carrots. Stir, but not too often, letting the veggies get nice and brown and caramelized. Add a few tablespoons of water and cover, allowing the veggies to soften. Add onions and peppers after about 8 minutes and stir again, leaving uncovered. Cook another 5 minutes then turn heat down to low and loosely cover. Let these gently cook while you make the rest of the food.

In a skillet over medium heat melt a tablespoon of butter until it starts to brown then gently drop in 4 eggs, careful to not break the yolks. Flip eggs once they are set and cook for 30 seconds on the other side. While these are cooking, in a sauce pan add nutritional yeast, flour, corn starch, mustard, salt, olive oil and water and whisk together over medium high heat until it starts to bubble. Boil for 1 minute, not stirring, then remove from heat and add pepper to taste.

To serve, place toast on plate and butter. Top with eggs and a generous portion of NotCheeze, then side with a large serving of root veggies, drizzled with a bit more cheese.

Hodge Podge Casserole

Last night I didn't feel like cooking, but the kids were nagging and I knew I had to whip up something for them. I opted out of the breakfast for dinner idea, since I was sort of hungry, too, but not in the mood for eggs. I perused the cupboards, pulled out everything that sounded good, and did the same to the fridge. The Hodge Podge Casserole was born!

 Hodge Podge 

(serves 4-6)

1/2 C orzo pasta

1 C ground beef (or veggie crumbles)

1 small shallot, minced

4 cloves garlic, minced

3 C water

1 T olive oil

1 C spinach, chopped

1 C shredded cheddar cheese

2 T sour cream

1/4 C salsa

breadcrumbs

2 T butter

In a large skillet heat olive oil over medium heat, then add beef (or veggie crumbles) and cook for 5 minutes. Toss in shallot and garlic and cook another 3 minutes. Stir in orzo and water, bring to a boil and cover tightly, dropping down to a simmer. Cook until liquid is absorbed. Remove from heat and stir in spinach, cheese, sour cream and salsa. Pour this mixture into a casserole dish and sprinkle with breadcrumbs. Slice up butter and dot the top of the casserole. Broil in middle of oven (not too close to top), until breadcrumbs are brown. Serve with a slice of bread and a salad.

SupBreak Rancheros

My kids will always ask for 1 of 2 things for dinner if I leave it up to them - pizza and breakfast. They don't want bagels or cereal, or even pancakes - they want eggs. I usually whip them up some fried eggs and toast, then make a real meal for the adults. Last night, though, I decided to make something we could all enjoy. It wasn't quite breakfast, and it wasn't quite supper, so I shall call it SupBreak. Catchy, no? Either way, it was good and filling for all.

SupBreak Rancheros
(serves 4)

4 large tortillas
4 eggs
2 C sharp cheddar cheese, grated
1 package of hamburg (real if you eat it, fake if you don't)
1 small onion, chopped
3 cloves garlic, chopped
1 tomato, chopped
1/2 C water
2 t chili powder
1 t salt
pepper
2 T butter
1 T olive oil
sour cream & salsa

Preheat oven to 350 degrees and place tortillas on cookie sheets. In a large skillet heat oil over medium heat then add onions and garlic. Saute for 5 minutes then add hamburg, chili powder, salt and pepper and stir thoroughly. Add water and cover for 5 minutes. Meanwhile, in a separate skillet heat 1 T butter and fry two eggs - DO NOT FLIP, just cook one side. Remove from pan, add remaining 1 T butter and fry the other two eggs. Now to put it all together -

1) put down 1/4 of the meat mixture on the center of the tortilla;
2) put a 1/4 of the tomato mixture over it;
3) then put 1/2 C cheese sprinkled over the pile;
4) put egg on top and sprinkle with pepper;

Repeat these 4 steps then bake rancheros for 15 minutes in oven - just long enough for the tortilla to start to crisp. Serve with a dollop of sour cream & some salsa.

Turkey Balsamic Orzo

Tonight's dinner was born from the fact that I had exactly a half hour from star to when we had to leave to attend a school concert. I had thawed some turkey (still left-overs from Thanksgiving), and some kale in advance, hoping to use it up sometime this week. I rummaged the cupboards and realized I didn't have any rice, quinoa, or pasta to serve it with - luckily my parents live downstairs and had a bit of orzo. I gathered up all my random ingredients and just started winging it. I was happily surprised at how delicious it turned out and will definitely be making this again.

Turkey Balsamic Orzo (serves 2 adults and 2 kids or as a side dish)

1 C cooked turkey, chopped
1 small onion, thinly sliced
1 C kale, chopped (mine was pre-cooked, if yours isn't, boil it separately for 3 minutes ahead of time)
1 C orzo
3 C water
1 T olive oil
4 T unsalted butter
1-2 T capers
2 T balsamic vinegar
1 t garlic powder (fresh garlic would be better, but I was out)
1 t Maine sea salt
pepper to taste

In a large skillet heat oil over medium heat, then toss in onions and saute for 3 minutes. Add in kale and mix thoroughly, cooking another 2-3 minutes. Add in water and orzo and turn to high, covering pan until it comes to a boil. Drop it down to a simmer and watch it closely - if pasta starts to stick before it's cooked, add a bit more water and bring it back to a boil, then drop it back to a simmer. Meanwhile, in a separate skillet, heat 2 T butter over medium-high heat and toss in turkey and garlic powder. Cook for about 5 minutes until turkey is heated through. When orzo is done, toss in turkey and remaining 2 tablespoons of butter, and stir thoroughly. Add in salt, pepper capers and balsamic vinegar. Stir thoroughly and serve with a slice of crusty bread. Enjoy!!!