This was an easy dessert that is best put together immediately before serving. Also, to conserve energy, I only make it when the oven has already been used for another part of the meal or for a baking project.
So, now the cat is out of the bag. We do like sweet foods. We just know how to eat them in moderation and with as little additives as possible. The muffin recipe came out of "Moosewood Cooks at Home". It's a good recipe because the base batter does not change. You simply add a choice of apple and nuts, bananas and nuts, or zucchini. I chose the apple because I had a couple apples that appeared too mealy to eat off the core. I used a regular cheese grater to grate the apple, peel included, and nearly shaved my finger a couple of times, too. The muffins came out very pretty and tasted really good. Blueberry muffins are always my favorite, but these are running a close second.
Not much surprise, here. The food was awesome. I have to say I liked my wrap better than Paul's black bean burger, but I'm sure it's just cause black beans aren't my favorite. I do love sprouts and although the menu said sprouts came on the sandwich, I was unlucky to visit on a day when they were out of sprouts. But don't complain yet. These people pride themselves on freshness. So, who am I to complain about not getting sprouts when it's better than getting nasty sprouts?
This recipe is from "Moosewood Cooks at Home". It recognizes that lemon juice in a pasta dish sounds odd, but we enjoy it. The recipe does call for spaghetti, but we had bow tie and enjoyed it just as much.
In short, you saute the zucchini in oil and garlic, add lemon juice; pour the mixture over cooked pasta, mix in a shreaded white cheese (we chose Asiago) and serve. My favorite part is where I can add fresh basil from our herb garden. I like to make harvesting the herbs my husband's job so he feels like he is participating in the preparation of our food.
I love bruschetta. There are many varieties for creations from my "Moosewood Cooks at Home" cookbook. We had an excess of tomatoes this day, so I created my own. I wrapped the entire loaf in aluminum foil and placed it in the oven at 350 degrees to warm. If it were just the two of us, I would place a few slices in a regular toaster. Toasting to dark makes the bread crumble-y and not toasting enough makes the bread a bit tough so when you bite into it the toppings fall off. We regularly test slices of bread while heating to ensure it's the right texture.
I must have mentioned my desire for one of these contraptions one day because my mother-in-law mentioned to my aunt-in-law that she was looking for one for me. The aunt-in-law sent us one not long after that conversation. Paul's aunt comes from California, which means she has access to pretty much anything you could ever want. She also has a graduate degree in home economics; so, has much insight on cool kitchen products. Many of our favorite items were gifts from her.
Paul likes his Asian food the way he likes it. Sometimes, I have items that must be used and a stir-fry is about the best place to do it. So, there have been times I tell him he must eat what is served. I can't threaten him with cereal cause he'd be happy to eat cereal for dinner any night (and we have!)
We are big fans of IKEA. Paul, a designer, appreciates the classic lines of the products. I appreciate the prices. Not all of IKEA's products speak to everyone. However, I want to share a few products I believe should speak to everyone. They are the products I would never want to live without.
It was dark one evening and I was running around Costco in my scrubs. This doesn't make me special, but it does tell you I had a long day. I pulled 10 hours at work, dined with my folks and my grandmother for some special occasion, and had to do it all over again the next day.
The Vegetarian 5-Ingredient Gourmet has a recipe for two onion pizza. We had yellow and red onions. Now, we absolutely love onion pizza provided it is made well and does not include a lot of skins. I knew we would already vote for this recipe so, I added some red and orange bell peppers. I loved how pretty it came out. Food has to look inviting to convince anyone to taste it. I used Classico Spaghetti Sauce on the bottom and topped the vegetables with Jarlsburg cheese.
Have you ever walked up to a counter at a restaurant and felt as if the people behind the counter were reading your mind and knew exactly what you wanted? Of course it sounds impossible, but that was the way I felt when I arrived for brunch at Ethos Vegan Kitchen with Paul and my folks on Father's Day.
Trader Joe's always has interesting products to try. Some people complain that just when you find the perfect product, the store changes its selection. Other shoppers find it literally the "spice of life".
Wagamama's moto is "positive eating + positive living". "Positive" explains our opinion about the restaurant. Paul was able to eat at Wagamama with some coworkers while he finished out his week of meetings. He brought back the following report:
This was such a fun restaurant. We had breakfast there twice during the three days I was in Boston. The staff was very kind and the acquisition of the meal very entertaining.
When you order your bagel, it is picked up near the cash register and dropped down a chute to a conveyor belt carrying it along until it runs into a saw laying on it's side and spinning furiously. The bagel gets sliced by the saw, and the force carries the bagel down to the end of the counter to be toasted, cut into quarters, and buttered. Naturally, this occurs behind a glass partition for safety purposes.
The location we visited was across from the State House on the "Freedom Trail". We passed another "Finagel" that did not appear to have the saw and conveyor belt. If that is truly the case, this experience was even more special
Sorry, we were too excited and hungry to take a picture of this one.
I chose the easiest recipe I could find for Tempura on foodnetwork.tv. I battered frozen green beans, fresh julienned carrots, fresh eggplant, and frozen broccoli. Obviously, I defrosted the frozen veggies slightly. I used the sauce from Moosewood Restaurant's Pad Thai recipe and served it with brown rice.
From "Easy Weeknight Favorites" by Southern Living. Tonight I had too many eggs and looked for a recipe to use them. Egg Foo Young came to mind. To cook Ramen noodles without the non-vegetarian flavor packet, I mixed McKay's Chicken Style Seasoning and onion powder into the water before it boiled. I added white onions, carrots, broccoli, and orange bell peppers for additional food value. I also substituted Fri-chik for the chicken. I was greatly disappointed in the flavor of the sauce. Also, I think the recipe should have recommended the Ramen noodles be slightly undercooked due to the fact that they would be cooked more in the skillet. Plus, I had to use three pots and a large mixing bowl to complete the task. I'd say that's too many dishes to be easy.
This was a fantastic recipe found in "Moosewood Restaurant Cooks at Home". I used a package of regular Italian spaghetti left over from another adventure, and the entire meal took two pots and one measuring cup for mixing the sauce. I did add a variety of vegetables to ensure a well-rounded meal. Paul was concerned about the spices I added saying they fought with each other. There was crushed red pepper added in the skillet. i topped the dish with a bit of chili powder, and the peanuts were salted and peppered. My mouth was on fire for a few hours, but I like it hot.
Compliments of "Moosewood Restaurant Cooks at Home," this is by far my favorite soup recipe ever. I love how the broccoli did not overcook to that darker, nearly brown color--even after sitting a while. I used purple onions and orange bell peppers to create a true variety of color pleasing to the eye and to the taste buds. The color of the broth comes out a rather bright yellow when the egg and lemon are added. I feel you could easily skimp a bit on the egg and do just as well. I chose to use brown rice and was very pleased with the results, but it's nice to have a variety of options for cooking.
Paul took me to lunch on Friday to a wonderful restaurant we haven't been to in ages. The set-up is modern and cafe-ish (sometimes with live music or readings) and. . .vegetarian! Vegan items are clearly marked. In Florida, it rarely gets cold enough to enjoy a good cup of HOT tea. Logically, Infusion serves cold meals to offset the heat of the drink. There are many more tea options on the menu than there are food options. The choice of the day was a camomile (non-caffeinated) tea brewed in front of your very eyes for as long as use wish. Three hour-glass timers help you decide the strength of your tea.