Category Archives: Vegetarian Food

Spinach and Citrus Smoothie

scsAs we near the end of the citrus season, every bag of clementines purchased is a gamble. Will they be juicy and sweet? Will they be tough and flavorless?

Every good purchase gives me confidence to make another. But that fateful day will come. And then, you’ll need a way to get rid of those grainy clementines. Or oranges. Or tangerines.

Smoothies (and soups) are an excellent way to quickly get rid of produce and other food that hasn’t met your expectations. Combining multiple flavors can often mask the lower quality ingredients. Now in this case, the clementines I have on hand are still quite tasty. But the flavor of this smoothie wouldn’t have been hampered if they weren’t.

Spinach and Citrus Smoothie
1 cup orange juice
1 container of yogurt of your choice – I used Nosa Blood Orange yogurt
1-3 peeled clementines
1 handful of spinach – about a cup
1 handful of ice

  1. Put the ingredients in a blender with the ice on top.
  2. Blend starting on low and slowly increase speed until smoothie reaches desired consistency.
  3. Serve!

I shared my smoothie with one of my kids. He agreed with me that it was quite tasty and refreshing! As he heads back to school after spring break, he will have all the ingredients he needs to make this himself!


Marscapone Waffles

mwIt’s been a challenging day in our house. Even without considering the events at the national level, at the micro-level (aka in our house) things were rough. Child one (College Boy) had a haircut, dentist appointment before which he actually chipped a tooth, reviewed first tax forms with mom, packed, and went back to school. Child two (My Faithful Assistant) began his very first high school mid-terms. Child three (Vicious Silver Backed Schnoodle) was not troubled by anything today. He ate and slept and took an occasional tour of the first floor. AND… the weather was crap.

Perfect night for waffles for dinner.

Mascarpone Waffles (8 waffles)
2 cups flour
1/4 cup sugar
1 tbsp baking powder
Dash of salt
1 cup mascarpone
1 cup milk
2 eggs
2 tbsp oil
1 tsp or more of vanilla

  1. Combine the dry ingredients.
  2. Add the wet ingredients.
  3. Mix thoroughly. I used my Kitchen Aid and really turned that baby UP!
  4. Cook according to the instructions on your waffle iron.

I am not allowed to include the video of my son having his first bite of his waffle. Suffice it to say, he was delighted. My reaction was also strong. I didn’t bang the table in stunned glee, nor did I do a little dance in my chair. I will say, these were perhaps the lightest, fluffiest, creamiest waffles I have ever had. I am not a huge pancake or waffle fan. I find them to be heavy and I usually end up feeling like I have lead weight in my stomach after I eat them. Not so with these. No heavy feeling at all. Just utter deliciousness.

We had our waffles with Elberberry syrup, whipped cream, and powdered sugar. Amazing!



Winter Fruit Salad

img_1446I’ve had a pet peeve for decades now. It is the lame excuse for a fruit cup that is served with brunch by restaurants around the country. Yes, even into the 21st century we are still tortured with a small cup with some underripe melon, a couple grapes, and a sad excuse for a berry or two. I get it. Fruit can be hard to come by, and expensive. Okay. Maybe not so hard to come by, but it can be expensive.

I am heading to a potluck this evening and I am bringing some fruit. But rather than breaking the bank and bringing some prepared (and lovely) offering from a local grocer, I am keeping it very simple. I harken back to my early childhood when winter meant apples and oranges, perhaps an occasional tangerine, and on holidays, the ruby prize of the Midwest; the pomegranate.

Winter Fruit Salad
2 oranges, peeled and cut into chunks
2 large apples or 3-4 smaller ones, cut into chunks
Seeds of a pomegranate

  1. If you didn’t see that you should cut the fruit, please do so now.
  2. Find the loveliest bowl that you have, or if you’re me, just put it in anything you can find that isn’t plastic and stir carefully.
  3. Chill for at least an hour and serve.

Isn’t it pretty? Wouldn’t you be so happy if Fancy Restaurant That Charged you too Much for Waffles would serve you that instead of the hard, flavorless chunk of anemic green melon? ME TOO!!!

For the record, as tempting as it was, I did not buy pre-seeded pomegranate. I did it myself. Here’s how:

No fancy kitchen. No overly verbose person letting you know how clever they are because they can open a pomegranate in under five minutes. Just a guy in a field with a little knife. I believe he is the one who truly knows how to get the job done.

Don’t be afraid of winter. The fruit’s still there, and it still tastes great!


Crispy Muffin Tin Potatoes

cmtpApparently I am letting my fans down. Who knew anyone cared that much? You post one food picture with no recipe and suddenly you drop to the number two food blog spot!

I apologize to those who have missed my wit, awful photos, and fabulous easy recipes. This one will not disappoint.

Crispy Muffin Tin Potatoes
4 all purpose potatoes, thinly sliced
4 tbsp melted butter
2 cloves of garlic, crushed
1 tbsp chives
1/2 grated Parmesan

  1. If you didn’t notice that the potatoes need to be sliced, please slice them now. Use a mandolin if you have one WITH THE GUARD IN PLACE!!! And to the man who neglected to do this, please step away from this recipe. Your grounded from the mandolin forever.
  2. Melt the butter and combine it with the chives and garlic. Toss the potatoes with the butter mixture.
  3. Add the parmesan and toss the potatoes around a little more.
  4. Prepare a 12 cup muffin tin by spraying each cup with pan spray and fill each cup with potato slices.
  5. Bake at 400 for 45 to 50 minutes until the potatoes are nice and crispy.

So much wonderfulness in one little muffin tin. The crisp edges. The soft centers. The butter. The garlic. The cheese. Nothing wrong with this, except maybe that it takes a while to make. But surely you have a Netflix show to binge watch while you wait for these to cook?

You can serve them with a dollop of sour cream if you’d like, right next to your Cast Iron Seared Steak .

Again, my apologies to the loyal among you who missed me so badly. I’ll try to do better.


Gluten Free Banana Cookies

gfbcWith several overripe bananas staring me in the face, I decided that it was high time I defied the excessive late summer heat, cranked up the oven, and made the first banana bread of fall. I also decided that I should try making some gluten free banana bread.

As you may have noticed, this is a post about Banana Cookies, not Banana Bread. That is because I learned an important lesson in my baking today. There is not an exact quantity match between regular flour and gluten free flour, at least not Coconut Flour. I probably should have read up on how to properly convert a recipe to gluten free BEFORE I started baking, but it was 6:30 AM, so that kind of baking research was simply not going to happen.

So there I was with what was more like dough than batter. I could have just tossed the whole mess and made my regular Banana Bread but that seemed wasteful. So I decided to just go for it. I shaped my dough into cookie like shapes put them in the oven, and decided to name them after they were done and I could see how they looked.

Gluten Free Banana Cookies
1 cup sugar
2 eggs
1/3 cup oil
2 ripe bananas, mashed
1 tsp vanilla
2 cups coconut flour
1 tsp Chinese Five Spice
1 1/2 tsp baking soda
1/2 tsp salt
1/3 cup chopped nuts (optional)

  1. Combine the first five ingredients and mix until all the banana lumps are gone.
  2. Stir in the flour, spices, baking soda, and salt. The flour is going to absorb all the moisture very quickly. If your dough seems too dry, add some milk, but no more than 1/4 cup at a time.
  3. Stir in the nuts, if you are including them.
  4. Shape into patties and bake for 20 minutes at 350.

The cookies will come out soft and a little crumbly. Definitely cookies, though.  With the Chinese Five Spice, they have a very rich, sort of exotic flavor. And since there isn’t a lot of sugar, they aren’t very sweet. I would totally have these for breakfast with some fruit. Coconut flour is pretty high in fiber (5 grams per 2 TBSP compared with 3.4 grams of fiber per CUP of wheat flour) so one cookie is pretty filling.

I am thinking that if I had used butter instead of oil, these would have been less crumbly. I will probably try again with butter and see how that works. I am pleased with my final product and am looking forward to having them for breakfast this week.