Chili Weather

Brrr..it's blustery and chilly outside, at least by Florida standards! We're seeing unseasonably cold weather here, almost record-breaking for this time of year. I love it! Finally we can unpack our sweaters and boots, if only for a couple of days.

I love soups & stews all year 'round, but most especially in Autumn.  There's nothing like a hot bowl of stick-to-your-ribs soup to warm you up from head to toe.

On Halloween night, I made up a big pot of my "famous" chili. I've been making this "recipe" for many years now, and despite it's simplicity it always gets rave reviews.  I basically toss a couple cans of drained, rinsed beans (kidney, chili, black bean, whatever you like) and a couple cans of diced tomatoes (Ro*tel brand if you want a little extra kick) into my Crock-pot along with a chopped onion and a packet of chili seasoning. If I'm cooking for non-vegans who prefer a meatier chili, I'll add some veggie crumbles. Turn on low to cook all day, or high for a few hours, or if you're in a big hurry you can cook it on the stovetop for an hour or so.  Like lots of veggies? Chop up some green peppers, mushrooms, etc. and toss them in.  Corn? Sure, add a can or bag of frozen.  This recipe really is infallible! I usually top with a dollop of vegan sour cream and soy cheese, maybe some scallions if I have them. Since I've been on a squash kick lately, this time I served the chili inside half of a roasted acorn squash.



We had this for dinner Friday night, and then again for lunch yesterday. It's hearty, delicious, and healthy. Because I'm watching the "extra" Points+ and calories, I left off the sour cream and cheese for my portion.

So, my first day back on track was...ok.  I struggled a bit, especially in the evening time when Chip was eating vegan hot dogs & onion rings for dinner, followed by a bowl of chips & dip. *groan* I wanted to join him, but instead just had some more chili and a side of home-baked french "fries." He was having a couple of beers, I allowed myself a small glass of wine and then switched to herbal tea. I got hungry right before bedtime so I made myself a bagel thin topped with a little tofu sour cream and sliced tomato. I used more Points+ than I wanted to, but  it could have been much worse. It could have been better, too, if I'd logged more steps on my pedometer! Today's a new day, will strive to do better.




In case you're curious about my breakfast, the "Sausage" and Pepper Bagel Sandwich is something I came up with a couple of years ago. It's a bagel thin smeared with tofu cream cheese, topped with a vegan sausage patty and sauteed green peppers and onion. It's not very pretty but so delicious! Along with some oven-baked taters, it makes for a very filling morning meal.




Today I'll be making Broccoli Potato Soup, hope you'll stop by tomorrow for the results/review.

Have a beauty-full day,

Michele

Day of the Dead

Not only is today Día de Muertos, it is also World Vegan Day. A day to honor the dead, and I guess also the fact that there are no dead animals on my dinner plate! 

Today also marks Day One of my improved fitness plan.  Nothing new really, still following Weight Watchers, using the Simply Filling plan, just need to get serious about planning/tracking/exercise and quit messing around. 

I'll be menu planning, but for now will be doing this on Saturday instead of Monday the way I once did. This is because I'll be basing my recipes on what's in my weekly produce delivery, and I get the notice of what's coming on Friday night. 

Without further ado, here's the plan for the coming week, in no particular order:

• Slow Cooker Pot au Feu
• Black Bean, Bok Choy, Miso Soup  
• Broccoli Potato Soup
• Butternut Mac and Cheese 

I'm headed out to do a little shopping, have an afternoon beach walk planned. Hope your weekend is off to a great start!


Michele~

Witches New Year

Here I am. Again. Just like those nasty Mary Jane candies no one likes (except me!), I keep coming back. I've really struggled with the concept of this blog, thought it was silly for a middle-aged woman to write about pin-ups, to imply that I aspire to be one. I recently celebrated my 50th birthday, for goodness sake! I'm well past the age where I could be an actual model, and my body is far from pin-up perfect. And yet, I still feel saucy, sexy and playful..sometimes. I still like short skirts, garters & stockings, stiletto pumps and all things vintage. There is still a pin-up girl on the inside, waiting to emerge, if only in an..ahem..age-appropriate way. So, why can't I still blog here? Why shouldn't I embrace that flirty side of myself into middle age and beyond? No reason whatsoever. Who's going to care if I engage in a little folly, a little fantasy and fun. I need a little more fun in my life, how about you?

You all, whatever dear readers are left, have been through a lot with me. The losses. The gains. The diets. From South Beach to Jenny Craig to Weight Watchers (again & again), you've been there. You've watched me go from a meat-eater to a vegan. But aside from all of that, you've also been privy to some more personal aspects of my life. I've been more honest and open here than on my new blog, partially because I started out anonymous. Even though I now sign my real name, I still feel this is a more private place, a safe haven to share/vent/whatever I feel like doing. I think I need that right now. I miss writing. I need to journal, to sit each day and sort through the emotional crap that runs through my head, put it into words, process and move on. When I don't, I find the feelings get backlogged until they explode or, more likely, get stuffed down with food. Yes, I could just get a paper journal and write the old-fashioned way but it's not the same. I like sharing here, hoping that someone might read my little blog and relate, that my words, my story, might resonate somehow. Even if they don't post a comment, I think that mutual understanding and connection comes through somehow. And I like that.

So, as I've mentioned before, Halloween is a big day in my "belief system." To pagans, Samhain is a very sacred sabbat. It's a day to reflect, go deep and quiet, to embrace the darkness. Sure, we also celebrate, feast & drink and make merry. But for the most part it's a solemn holiday, and I honor that aspect of it.

In the past, Halloween was always spent with my daughters. We'd set up an altar for our family members who have passed. We'd make a meal, help each other with our costumes, and when the festive/secular part of the day had passed, we'd sit quietly, each in our own way, and honor the spiritual part of the day. Always, at some point, we would watch Practical Magic. It was a fun little ritual we had, just us girls, though no boy could become part of the family without having seen, and enjoyed the film! Our own little initiation ceremony..wink..

Now that my girls are grown and living across the state, we're not able to spend the holiday together. This year I just wasn't in the spirit, did minimal decorating and only because Chip insisted. My ancestor's altar isn't set up, haven't even unpacked the photos. I guess I'm just embracing the dark a little more right now. Last night I was really missing the kids and the Halloweens of the past. Chip went to bed early, so I poured myself a glass of wine, made some popcorn and loaded up Practical Magic. It wasn't quite the same, sitting by myself watching, but it did provide me a connection, a touchstone to the rituals and traditions established when my family was young. It was bittersweet, but really that's what this day is about.

Samhain is often referred to as the Witches New Year, and I treat it as such. The autumn season brings change. Like the trees shedding their leaves, I'm inclined to shed some things of my own. Unhealthy habits, negative attitudes, whatever has been weighing me down. This year is no different. I've already started to implement a few changes, nothing major, just subtle little shifts.  I'll write more about that later, but in the meantime I have a menu to plan and a house to clean in preparation for the "new year." Who knows, maybe a spirit will cross over tonight, stop by to say hello. I wouldn't want them to find us unprepared for their visit!

Happy Halloween, Blessed Samhain,

M~

I'm Baaack!

Whew, can't believe I've been gone so long but it's been a crazy busy month of cleaning, packing, and all of the other "junk" that comes along with moving. We still have a few more details to tend to, and one more trailer-load of "stuff" to bring up from the old house, but for all intents and purposes: we are moved!

I won't bore you with details, but if you're interested in what I've been cooking/eating/doing, you can check out my Instagram pics.

The good news: I have lost a few pounds. I guess the extra exercise helped compensate for the many take-out meals. The bad news: So much restaurant food has been costly and makes me feel sluggish and bloated, no matter what the scale says. So in an effort to get back on track, I'm resuming my Monday Menu Planning.

This week I'll be focusing on my slow cooker, using recipes from Robin Robertson's Fresh from the Vegan Slow Cooker.  

In no particular order, because I haven't yet decided which meals will be served on which days, here's what I'll be dishing up:

• Lasagna Primavera
• North African Chickpea Soup
• Red Bean Gumbo
• Slow & Spicy Sloppy Joes
• Southwestern Stuffed Bell Peppers

I'm really looking forward to having an entire week at home, no traveling, can't remember the last time that happened!

Thanks to those of you who are still reading here..grin..I know I haven't been the most reliable blogger.

Have a great day,

Michele~

Sunday Feb 16: The Week in Review

Despite my best intentions and planning, the week did not turn out as expected. Chip's work schedule was super-wacky so I was eating alone several nights, relying on whatever we had in the house. I mostly lived on potato soup, roasted potatoes, veggie burger and salads.



I ate dinner out a couple of times, too. One particular night I met my friend Susan at a Thai restaurant. I had perused the menu ahead of time, noted that though they had no tofu on the menu (strange!), they did have several vegetable dishes. I had my heart set on the Vegetable Curry until I learned that they put fish sauce in theirs. Darn it! I'm glad I inquired, but I settled for a plain bowl of brown rice & steamed veggies. I poured on a little soy sauce just for flavor. Ugh! Glad the company was wonderful because the food definitely left something to be desired.



Then, of course, there was Valentine's Day. I didn't go crazy, but there were a couple glasses of wine and a tiny bowl of vegan ice cream. Saturday we met up with some friends for happy hour where I enjoyed my weekly french fry fix and shared a Bruschetta with Chip. Our friend Rob (in the foreground) works at this restaurant so he personally spoke to the cook to ensure that our appetizer was 100% vegan. So sweet of him!

 

Back to "normal" today, made a pot of chili for dinner. This is another McDougall recipe, delicious blending of traditional flavors with some Moroccan spices thrown in. Super-yummy! I didn't include the peanut butter because I didn't want the added fat, but imagine it would've added a nice flavor to the dish.
 

Chili with Yams 

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I have been using a lot of red lentils lately because they cook quickly and thicken soups and stews very nicely.  I am also very fond of yams and they go together very well in this dish. This is delicious served with fresh, warm corn tortillas or pita bread.

Preparation Time:  20 minutes
Cooking time:  55 minutes
Servings:  6-8

• 1 large onion, chopped
• 3 stalks celery, chopped
• 1 teaspoon minced garlic
• 2 ¾ cups water
• 3 teaspoons chili powder
• 1 ½ teaspoons smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon crushed red pepper
• 4 cups peeled and chopped yams
• 1 cup red lentils
• 2 15 ounce cans diced tomatoes
• 1 15 ounce can black beans, drained and rinsed (I used my own pressure-cooked beans)
• 2 tablespoon peanut butter (optional)
• 2 tablespoons lime juice (optional)

1. Place ¼ cup of the water in a large soup pot.  Add onion, celery and garlic.  Cook, stirring occasionally until softened, about 5 minutes.  Stir in the chili powder, paprika, cumin, cinnamon and crushed pepper.  
2. Mix well, then add the remaining water, yams, lentils, tomatoes, and beans.  Stir to combine, bring to a boil, reduce heat, cover and cook for 50 minutes, stirring occasionally. Stir in the peanut butter, one tablespoon at a time, if using.  Season with lime juice and a bit of sea salt, if desired.

Per Serving (based on 6 servings, including peanut butter): 394 Calories; 4g Fat (8.5% calories from fat); 21g Protein; 73g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 535mg Sodium. 

Note: I cooked this in the slow cooker for about 6 hours on High, turned down to warm until ready to serve. 

Source: McDougall newsletter, April 2007

Hope everyone had a beauty-full weekend!

Michele~

Today is my favorite holiday. Seriously. Don't listen to my hunny when he says that whichever occasion coming up next is my favorite. Valentine's Day truly is it. It's all about romance & love, and the decorations are my favorite colors.

And you know, this holiday is not just for lovers of the human kind! Some of the best cuddles and kisses I've ever received have come from my furbabies. (shh..don't tell Chip I said that!)
 

 To avoid the holiday rush and to insure that I can have something vegan for tonight's special meal,  we are planning to have dinner at home tonight but I haven't quite finalized my menu yet.  I'm leaning toward making my Lasagna Rolls..

Or maybe keep it simple with some pasta and Chick'n Cutlets..

And for dessert, maybe some Carrot Cupcakes?

I'm still on the fence, what are you all doing for this special day?

Love,

Michele~

Hot Dish: Comforting Potato Soup

While it's still warm & sunny here in Florida, I understand that many of my northern neighbors are gearing up for yet another blizzard. I hope everyone is warm & cozy and have plenty of food to last through the storm. I'll be thinking of you while I enjoy some nice comforting potato soup, wish I could share it with you all!

         

Potato Soup

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--------  ------------  --------------------------------

•   6               cups  vegetable broth, ready-to-serve
•   1             medium  onion -- chopped
•   1             cloves  garlic -- minced (1 to 2)
•   6             medium  russet potatoes -- peeled and chopped
•   2             medium  carrots -- chopped
•   2             stalks  celery -- chopped
•   1             medium  zucchini -- chopped
•      1/2           cup  fresh parsley -- chopped
•   1           teaspoon  dried dill weed
•      1/2      teaspoon  freshly ground pepper
•   1               dash  salt

1. Place a small amount of the vegetable broth in a large soup pot.  Add the onion and garlic.  Cook, stirring occasionally for 5 minutes.
2. Add the remaining ingredients, mix well, bring to a boil, reduce heat and simmer for about 45 minutes, until vegetables are tender and potatoes have started to break apart.
3. Serve with some fresh bread to dunk into the flavorful broth.

Source:
  "the McDougall newsletter."
Start to Finish Time:
  "1:00"
                                    - - - - - - - - - - - - - - - - - - -
Makes 6 to 8 Servings; Per Serving (based upon 6 servings): 107 Calories; 1g Fat (10.0% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1074mg Sodium.  

Chip and I both loved this soup! Great flavors, savory and filling, perfect for a winter's night. I am definitely adding this to my tried-and-true recipe file, will be making this one again.

Hope everyone is toasty warm, stay safe!

Michele~

Monday Menu Planning: Week of February 10th

Since we ate out a couple of times, I didn't get to make all of last week's recipes, so I'm rolling them over to this week, along with a couple of new dishes to try.

• Black Bean Chipotle Burgers
• Vegetable Paella 
• Costa Rican Potatoes and Beans 
• Potato Soup
• Yam Chickpea Spinach Curry

Off to do laundry, have a beauty-full day!

Michele~

Dear Diary: The Week in Review

We had a pretty nice week here, lots of good, healthy food and a bit of exercise contributed to a 1-pound weight loss. Slowly but surely, I'm making progress.

Here's a couple of foodie photos from the week:

Diner Dinner: Greek salad (sans cheese) plain baked potato (I brought my own Earth Balance spread)

Italian White Bean, Kale and Potato Stew

Everyday Roasted Potatoes, my go-to breakfast

Weekly french fry indulgence (I shared!)

Tofu Scramble with Roasted Potatoes

Well, those are the highlights, here's to the start of another great week!

Michele~

Two Hot Dishes!

 

Even though it wasn't Taco Tuesday, I decided to make tacos last night. I served Chip the "traditional" hard shell kind, filling made with Boca Crumbles, while I decided to do something different.  I made up a batch of the Black Bean & Corn Salad with Lime, rolled some up into a 100-Calorie Smart & Delicious Tortilla, topped with fresh Chipotle & Tomato Salsa. Wowie! This was so much better than a plain ol' taco, I ended up having another one for lunch today.



Tonight I decided to make Pretty Stuffed Peppers, second time around for this recipe. I gathered up all of my veggies & spices, got the rice cooking, then looked in the fridge for the cooked black beans. Oops. I only had about 7 ounces, about half of what the recipe called for. What to do? Hmm..how about tossing that leftover taco "meat" into the mix? Sure, what not! That's just what I did, and the result was deee-licous!

By the time Chip got home from work, it was too late to take nice photos of the finished product, so I'm gonna cheat and share some from the first time I made this dish. Let's just pretend they look exactly the same, ok? My Ormond house is so much lighter and brighter than the one down here, the photos are always so much nicer anyway. Below is my version of the recipe as I made it last time, feel free to improvise on the filling depending upon what's in your kitchen.

Pretty Stuffed Peppers

(print-friendly)

Ingredients

• 1 cup brown rice, cooked by your favorite method
• 6 medium bell peppers of your choice; I used 2 red, 2 yellow, 2 green
• 1/4 cup vegetable broth
• 1 cup chopped onion
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 15 ounces cooked black beans; if using canned, rinse and drain well
• 1 cup seeded and chopped fresh tomato*
• 8 slices Cheddar-style soy or rice cheese

Directions

1. Preheat the oven to 400°.  
2. Cut each bell pepper in half lengthwise.  Remove seeds and ribs.  Bring a large saucepan of water to a boil; add the pepper halves and blanch for about 4 minutes.  Drain and pat dry.
3. Heat the broth in a skillet over medium heat.  Add the onion and saute for about 3 minutes, then add chili powder, cumin, oregano, salt and black pepper.  Saute for 1 minute more.  Add the beans, rice and tomato and saute for 2 minutes.
4. Stuff bell peppers with mixture, packing them well. Top each bell pepper with a slice of cheese.  Place in an 8 x 8-inch baking dish. 
5. Bake peppers, uncovered, for about 20 minutes.  Set the oven to broil, broil peppers for 1 to 2 minutes, until the top is browned and cheese is bubbly.

*For added flavor & spice, you can substitute a can of diced tomatoes w/green chiles (such as Ro*tel) for the chopped fresh tomatoes. I found it also added some needed moisture to the mix.

Note: I'm a bit confused by the serving size of the original recipe..there are 6 peppers, which equals 12 halves, but only 8 slices of cheese. ? However, there was so much filling there's no way it could've fit into fewer peppers. I'm leaving it as is but noting the discrepancy here. I myself just used an extra slice of cheese, put 1/2 slices on some of the smaller peppers.

Nutrition Info:

• Calories:425
• Fat: 8.5
• Protein: 21.2
• Carbohydrate: 69.1
• Sugar 10.7
• Fiber 15.6
• Sodium 787

I think it's time for a nice cup of tea and a book. I haven't been sleeping well, blaming the little bit of stress I've been under, hoping a cup of Sleepytime will do the trick.

Have a beauty-full evening,

Michele

Monday Menu Planning: Week of February 3rd

Good morning, how's everybody feeling today? I'm sure some of you are still smiling about last night's football game, others are likely crying in their coffee cups.  Me? I was in bed by 9 pm, didn't know (or cared) who won until Chip came to bed and reported the results.

In order to insert more structure and discipline into my routine, I'm going back to weekly menu planning. I will also be logging faithfully into my food journal. Both of these habits have been very helpful in the past so I need to stop being lazy and just do the stuff that works!

This week's menu features mainly recipes from PCRM's 21-Day Vegan Kickstart, which, if you read my other blog, you'll remember that I joined in last summer. If you're new to the plant-based way of eating, or simply need a bit more structure in your diet, I highly recommend this program. There are also a few from The Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard and Robyn Webb.  (I'm still crushing on Dr. B., by the way) *wink*

So, without further ado, below is the plan for this week. I've provided links to the recipes (when available) but will also be posting them along with pics and reviews.

• Curried Tomato Lentil Soup
• Black Bean and Corn Salad with Lime
• Brown Rice, Chickpea and Vegetable Soup
• Pretty Stuffed Peppers
• Tacos with Chipotle and Tomato Salsa
• Vegetable Paella
• Italian White Bean, Kale & Potato Stew
• Black Bean Chipotle Burgers

Have a great day!

Michele~

Hot Dish: Super Bowl Snacks

 Let me get this out of the way first thing: I hate football. Always have, always will. Numerous boyfriends and a couple of husbands have tried in vain to change my mind, attempted to "teach me the game" because then you'll "understand why it's so great" blah..blah..blah.  One even took me to the stadium, thinking surely I'd get caught up in the excitement and finally get what all the fuss is about. I ate popcorn and watched people get increasingly drunk and angry. Not my idea of a good time. However, just because I am not a fan doesn't mean I can't appreciate the Big Day in my own way: cooking and feeding. Super Bowl Sunday is a chance for me to whip up something different, a new tasty appetizer, savory snack or sweet dessert.  Even if it's just myself and the hubby, as it looks to be this year, might as well pull out all the stops and get into the spirit of the thing.

From what I understand, no football party is complete without hot wings. I can appreciate that. Before I went vegan, I loved me some chicken wings. Greasy & spicy, the hotter the better for this gal. No longer able to dig my head into the sand and ignore the plight of our feathered friends, I stopped eating all things chicken almost two years ago.  While I'm proud of my decision and will never again eat animals, I admit that I do occasionally miss some of those meaty foods. Wings are at the top of that list.  I realize, though, that what I am really longing for is not the taste of the animal (eww!) but the seasonings, spice and, especially, the experience that it provided.  Sitting around with friends, ordering up a batch of unhealthy-but-oh-so-tasty appetizers and a couple of cold beers, that's what I'm missing.  You know what? I can still do that. No animal should suffer and die for my belly or my taste buds.

Nowadays it is so easy to be vegan.  There are zillions of meat substitutes; from burgers to sausage to hot dogs, someone has come up with a plant-based alternative.  While I don't consume those faux meats on a daily basis, it's nice to know they're available should I want them.  These are also great transitional foods, especially if living with a vegan-in-training. I'm extremely proud of him for the progress he's made, for "allowing" me to keep our kitchen cruelty-free, so if keeping him satisfied means throwing a Tofurkey sausage in the skillet or a Boca burger on the grill now & then, so be it. I'm more than happy to do so.

Today I'll be whipping up some veg-friendly snacks that mimic the animal-based ones being served at  Super Bowl parties across the country. I promise the end result will be just as tasty as the originals, just a tiny bit lower in fat, calories, and totally without animal suffering. I'm going to cheat a little here, re-posting one of my recipes as well as sharing some from fellow vegan bloggers, I hope you don't mind. If you're like me and haven't quite finalized your party menu, this will give you the opportunity to plan, shop & cook in plenty of time for the Big Game.

Note: I've been saving up my extra Points Plus so that I can indulge a bit today. These recipes aren't exactly low-cal so I'd suggest picking one or two of your favorites and serving alongside a big green salad and/or veggie platter. A walk around the block before the game wouldn't hurt, either.

First up, my beloved hot wings.  These are a big hit in my family, who needs Hooters when you can whip up a batch of these babies in your own kitchen?

Spicy Buffalo Cauliflower "Wings" 

(print-friendly) 

• 1 cup water or soy milk
• 1 cup flour (any kind will work, even gluten free!)
• 2 tsp. garlic powder
• 1 head of cauliflower, chopped into pieces
• 1 cup buffalo or hot sauce
• 1 Tbsp. olive oil or melted vegan margarine

1. Preheat the oven to 450°F.
2. Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
3. Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
4. While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
5. Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes. 

Serve alongside vegan blue cheese dressing and celery sticks.




Note: This recipe produces a very spicy sauce, similar to the restaurant "Hot" version. It was too spicy for Chip who normally orders a "Medium" sauce. If you want a less intense flavor, I'd suggest adjusting your hot sauce/oil ratio. Also, next time I'll spray the baking sheet first as there was a bit of sticking, and perhaps bake a little bit longer to achieve a crisper "wing."  

For more football-friendly snacks, how about:

Warm Vegveeta Dip from Plant Powered Kitchen
Beer Soaked Fries from Edible Perspective
Fully Loaded Nachos from Lunchboxbunch
Vegan Brownies from Oh She Glows

Or perhaps you want something a little bit more filling; here's my super-simple chili that's sure to warm you up!



 I hope I've given you some "food for thought" as you plan your game day gathering.  Have a great time, and may the best team win! As for me, I'll be hiding out in my Mom Cave, will peek out to watch the commercials and the half time show.

Enjoy!

Michele

Hot Dish: Flippin' Good Banana Pancakes

They say that breakfast is the most important meal of the day, and I agree! It's important to give your body the fuel it needs after the night's fast.  However, it happens to be the most difficult meal for vegans, especially if you're dining out. Most restaurant offerings rely on egg and dairy at the very least, even the oatmeal often contains milk. Since I've never been much of a going-out-for-breakfast kind of gal, I prefer to make my own at home.  My go-to morning meal is either roasted potatoes and/or a hot cereal, depending upon how hungry I am.  You know I'm avoiding white flour and processed carbs, but now then one enjoys a little puffy biscuit or fluffy pancake. For the past few weeks, I've been craving the latter. I haven't tried making a vegan version and honestly I was too lazy this morning to cook from scratch, but I recently discovered that Bisquick® baking mix contains no animal products, and that you don't need the egg suggested in every recipe on the box!  Well, I brought out my mixing bowl and with only three ingredients I whipped myself up a batch of golden, delicious pancakes. So good, absolutely worth the 11 PointsPlus it cost me.

Here's the recipe, such as it is:

Flippin' Good Banana Pancakes

• 1 cup Bisquick® Baking Mix (I used Heart Smart)
• 1/2 to 3/4 cup non-dairy milk (I used unsweetened almond milk)
• 1 medium banana, mashed

1. Mix together, pour onto griddle, cook until golden brown on each side. Serve with slices of banana and syrup of your choice. For me, only pure maple syrup will do.  Enjoy!

Makes 3 large-ish pancakes, serving amount depends on how hungry you are, and whether or not you want to share.

It's a mostly-sunny day here in Florida, am going to burn off these breakfast calories with a nice long walk.

Have a great day, enjoy your weekend!

Michele~

Rain, Rain, Go Away..

I'm one of those people who really enjoys a rainy day, especially if I'm able to stay home, cuddle up on the couch with a book or a good movie, and just listen to the sound of the rain hitting the roof. However, after a couple of days I'm over it! I know, after seeing what my friends up north are going through with snowstorms, I shouldn't complain, but still..this is the Sunshine State, after all! Loki and I have had to forgo our morning walks, and neither of us have been able to play outside, making for a slightly grumpy mama and doggy!

In my opinion, this weather calls for comfort food. Warm, rich & hearty stick-to-your ribs kinda stuff, the meals your mama would make. Nothing too fancy, though, because who wants to drive in a downpour to the grocery store in search of some fancy ingredient? Not me, that's for sure! So I searched my kitchen yesterday, gathered a little of this & a bit of that, put them all together and came up with the ultimate rainy day dinner: Chick'n and Dumplings. Mm...doesn't the thought of it just warm you right up?

I combined several different recipes to create this slow cooker version, so easy yet delicious, and much healthier than the traditional version. I hope you enjoy it as much as we did!

 Slow Cooked Chick'n & Dumplings 

(print friendly) 

 

                       For the Base:

•   2 faux chicken breasts (I used Gardein Chick'n Scallopini) -- thawed and chopped
•   2 cups vegetable broth (or water mixed w/veggie bouillon)
•   1 1/2 cups  non-dairy milk (I used Silk Almond Milk, Unsweetened)
•   4 tablespoons  all-purpose flour
•   1 teaspoon  sage (or more, to taste)
•   1/2 teaspoon  garlic powder
•   1/2 teaspoon  salt (or to taste)
•    pepper -- to taste
•   1 small  onion -- chopped fine
•   1 clove  garlic -- minced
•   4 small  red potatoes -- diced (more or less, depending on your love of taters)
•   10 ounces  frozen mixed vegetables (or a mix of whatever you have on hand - peas, carrots, corn, etc)

                       For the Dumplings:

•   1 cup  Bisquick® baking mix
•   1/3  cup non-dairy milk
•   1 teaspoon  paprika -- plus more for sprinkling

1. First, you're going to make a roux, or as my mom called it, white gravy. In a medium saucepan, put the vegetable broth and flour and whisk until smooth.  Turn the heat to medium and add the sage, garlic powder, salt, pepper,onion and garlic.  Allow the broth to thicken up nicely then add the non-dairy milk, stir to combine. Taste the gravy to make sure it's seasoned how you like it. I myself prefer stronger flavors so I threw in some other spices (rosemary and a pinch more sage). 
2. In the slow-cooker crock, place your potatoes, veggies and faux chicken.  Pour the gravy over the top. Turn heat to low and cook for about 6 hours, until everything is heated through and your potatoes are tender but not falling apart.
3. Now, you're gonna make the biscuit dumplings.  Mix the Bisquick, milk and paprika until a soft dough forms. 
4. Turn the Crock-pot heat to HIGH, open the lid and get ready for the fun part! Take your biscuit dough and form it into cute little balls, don't worry about them being perfect or uniform. This is country cookin', we're not fancy like that! Drop each little ball gently onto the top of your chick'n veggie mix, covering as much of it as you can.  They will sink a tiny bit, about halfway maybe, which is just fine.  Once all the dough is gone, cover the crock and leave it alone for a little while. 
5. After about an hour, poke your biscuits with a knife to check for doneness. If they are solid and not mushy, you're done! Ladle out the yummy-ness into a bowl and dig in. If your crock-pot isn't as hot as mine, you might need to cook a little bit longer, but it shouldn't take more than an hour and a half. 
6. You can sprinkle some additional paprika or even parsley sprigs on the top if you want to dress this up.  Enjoy!

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Makes 4 generous portions; Per Serving 333 Calories; 7g Fat (19.5% calories from fat); 14g Protein; 55g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1326mg Sodium. 

I think I see the sun trying to peek through the clouds, crossing fingers!

Have a Beauty-full day,

Michele

Three Strikes...

I've been diligently making my way through the "mystery" items in my pantry, tried several new recipes this week. Unfortunately, not all were winners. I list them here not to criticize the authors because whether due to cooking skills or simply taste buds, the "failure" is mine! I just think that I post so many delicious recipes, my friends think every night I knock the ball out of the proverbial ballpark! Nothing could be farther from the truth, and here's the proof:

Chipotle Mac & Cheese with Roasted Brussel Sprouts:  This is from PPK, can usually rely on Isa for a fail-proof recipe so I must have done something wrong. I  had never worked with cashew "cheese" before, figured a nice bowl of mac & cheese would provide the comfort food I was looking for, and the addition of the chipotle would add a bit of zip and make it a grown-up version of a childhood favorite.  Well, turns out that 4 peppers might have been a little too much spice even for this gal! I ended up with a grainy messy sauce which was so hot, I could only eat a few bites before tossing the rest into the trash.  Sad but true. Maybe my peppers were abnormally large? Perhaps I used the wrong miso or didn't get the sauce smooth enough? I don't know, but I definitely struck out on this one.  No pics because the end result wasn't pretty.

Slow Cooker Sweet Potato and Chard Dal: Well, this dish certainly made up for the over-spiciness of the mac & cheese.  While the spices were blended nicely, there simply wasn't enough of them.  The recipe lacked..something.  I had to add too much salt to perk up the flavors, perhaps more chili powder would've helped? The consistency was kinda weird, too, kinda "gloppy." Not my favorite and certainly not photo-worthy.

Slow-Cooker Bean and Cornbread Casserole: Now, I hesitate to call this one a "strike" because it tasted delicious..until I added the cornbread topping.  Even though I cooked it about an hour longer than suggested, my bread never quite firmed up.  We ate it anyway, kinda picking around & under the slightly-mushy-ness, and could tell that the flavor combo was a real hit! Maybe it was my Crock-pot, have never tried actually baking it in before. I would definitely make the base of this again, perhaps just bake some cornbread in the oven and top when serving.  Again, not a nice picture.

So, after all of this disappointment, I decided to go out to dinner last night. Honestly, we had a reason to celebrate (more on that later) so why not?  We tried a new neighborhood cafe, Broccolini's, known for good Italian food and large portions. I didn't check the website beforehand but I can almost always find something Italian to eat.  I was pleasantly surprised to see the vegetarian options highlighted on the menu, and even though there was only one truly vegan choice, it was a good one! Also, they offer whole wheat pasta for a tiny bit extra, perfect! My Penne Primavera was very tasty and they weren't kidding about the portion sizes! I barely made a dent in it, this will easily provide two more meals for me.



My only complaint is the amount of oil. You can see the shininess even in the photo, right? I understand that we are a fat-loving society but my veggies and whole grain pasta were so good, all of that isn't necessary. Before heating up the leftovers, I'll strain it through a colander.

So, now that I have the strikes behind me, I'm quite sure my next dinner will be a hit! I'm counting on a veganized version of a downhome favorite - Chick'n and Dumplings.  I hope you'll pop back by tomorrow for my recipe and results!

Have a beauty-full day,

Michele

Back in the Saddle

I know that two days doesn't really constitute a habit, but according to Loki it does! Yesterday I got up early and had my morning coffee with Chip before he left for work, as usual. However, instead of lounging around in my pajamas, perusing the internet as I normally do, I got dressed, put on my sneakers and grabbed Loki's leash. We took a brisk walk around the neighborhood, then I came home and hopped right onto the treadmill for another 30 minutes. I think Loki heard me tell Chip that this was going to be our new routine, because this morning he was dancing around in expectation before I even finished my coffee!





Another walk, another treadmill workout, happy dog and happy mama. It feels wonderful to be moving again! I think we'll both benefit from this healthy habit.

 Have a beauty-full day,

 Michele

Hot Dish: Slowcooker Vegetable Barley Soup

So sorry I've been out of touch; last week my computer had a run-in with a cup of coffee, thanks to a clumsy cat..grr...I was out of commission for a bit but luckily found an old laptop of Chip's to tide me over til my new keyboard arrives. Whew!

I haven't done a whole lot of proper cooking this past week, have been kinda throwing stuff together based upon what we have in the house.  The post-holiday budget has been a bit tight, am sure many of you can relate, so I've kept my shopping to a minimum. No fancy ingredients or gourmet dinners, just basic good stuff.

I cleaned out my pantry and chose to focus on a few "mystery" items this week.  Here we have a package of elbow pasta, some barley, orzo, Jambalaya mix, yellow split peas and half a can of Chipotle in Adobo (from the fridge).  Now, I'm not suggesting that I toss all of these ingredients together (ewww!), just that I find or create some recipes using what I have on hand.  Sounds fun, right?! Yeah, I'm easily amused.



First up: barley. This was actually an easy search, found a quick recipe for Vegetable Barley Soup which I adapted for the slow cooker.  This made a wonderful Sunday meal, perfect for a lazy day just hanging around the house.  I had almost everything on hand, just had to buy a zucchini which happened to be on sale this week.



I'm sharing the original recipe; the only change I made was using my slow-cooker instead of stove top.  I put everything into the crock and cooked for about 6 hours on High Temp. You might need more or less time, check your veggies after about 4 hours to see if they're tender then adjust the temp accordingly. Oh, wait! I also did not include the Worcestershire since I was too lazy to run to the health food store for a vegan version.

I did not run the nutritional info on this one, but as the ingredients are "power foods" on Weight Watchers, you really can't go wrong! I'm calling this a Simply Filling recipe and as long as I don't indulge in the beer bread I made for hunny..groan..I should be ok.

Beaker's Vegetable Barley Soup

Rated:	Prep Time: 15 Minutes	Ready In: 1 Hour 45 Minutes
Submitted By:BEAKER1	Cook Time: 1 Hour 30 Minutes	Servings: 8

"Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!"

INGREDIENTS:

2 quarts vegetable broth 1 cup uncooked barley 2 large carrots, chopped 2 stalks celery, chopped 1 (14.5 ounce) can diced tomatoes with juice 1 zucchini, chopped 1 (15 ounce) can garbanzo beans, drained 1 onion, chopped

3 bay leaves 1 teaspoon garlic powder 1 teaspoon white sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon dried parsley 1 teaspoon curry powder 1 teaspoon paprika 1 teaspoon Worcestershire sauce

DIRECTIONS:

1.

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

The Verdict: I loved this recipe! It was so easy to make, and the flavors came together so nicely. While certainly not as spicy as I normally like my food, there is something to be said for a good, solid comforting bowl of soup. The barley added some thickness and created a heartier dish, and with a good hunk of bread for dunking this was a very healthy, filling meal. I'll definitely be making this one again. As for my hunny,he filled up on some other leftovers, didn't get around to trying it but I'm sure he will have a taste sometime this week.

As far as weight loss, I didn't make it to last week's meeting but my home scale shows that I'm holding steady.  I had a few days of emotional eating last week, not proud of that, but this is a new week and I've decided on a new routine. Starting this morning, I'll be taking Loki on a quick morning walk, followed by 30 minutes of treadmill time (just for me, not Loki..grin) before I do anything else. No computer, no hobbies, nothing else until the workout is done! This habit has worked well for me in the past, I know I can do this. I just need to stop being so lazy!

On that note, since I'm making another slow cooker meal for tonight I'd better get my buns into the kitchen!

Have a beauty-full day,

Michele~