Chickpea Cutlets - Isa Chandra Moskowitz

Remember when Valentines Day was all about decorating a shoe box and lugging it to school for the class party? Didn't you secretly dream of getting a Valentine card from that special someone - and then actually read the messages on the cards to see which friend chose which card especially for you? My Valentine went way over and above this year and sent me these beautiful tulips! If you look closely, you can see another bouquet on the piano in the background - 2 dozen!! They did not fit in one vase. I am blessed with love and showered with kindness, thoughtfulness, and appreciation.

So the least I could do in return was clean the kitchen, set the table, and make a nice dinner. I think I did pretty well by choosing Isa Chandra's Chickpea Cutlet, homemade mushroom gravy, mashed potatoes, roasted butternut squash. You can find the Chickpea Cutlet recipe all over the internet, so I won't reprint it here.

The texture of these cutlets is *almost* like meat....but not really. You're supposed to use a knife to cut them.... but you could just use the side of your fork. They are simply some crushed chickpeas and seasonings.....but there is also some of the mysterious wheat gluten thrown in. So, basically, it's a meatless meat for those of us who no longer eat meat, but still want to include a knife when setting the table and chew something toothsome. Try them - they're excellent! In fact, make a double batch.

Citrus Roasted Tofu

This is what I served on Easter this year – isn't it gorgeous? I love all things citrus, so I knew I would love this….and I did. I served it with Curry Roasted Cauliflower and Twice Baked Potatoes. Triple Lemon Cupcakes for dessert. It was the perfect spring menu and very easy to throw together after a busy morning at church.

One note – always use the best quality tofu and try to avoid tofu that is made with additives or preservatives. I use China Rose Nigari FreshTofu, which is made in Ann Arbor Michigan. Because it’s made with nigari (sea weed), there’s lots of calcium in it. Bonus.

(This recipe comes from “Vegan Holiday Kitchen” by Nava Atlas. I only modified it by leaving out the suggested garlic….sometimes I think garlic is overdone)

Here’s what you need for 3-4 servings:

1 14-16 ounce tub of extra firm tofu - cut in about 8 ½ inch slices. Blot each slice well with paper towel or a clean tea towel. You can press out even more water by placing tofu slices between two towels and placing a cutting board over them. Place a heavy iron skillet on the top and allow the water to squeeze out.

For the marinade whisk this together: (I doubled the marinade to have extra for drizzling over the finished meal.) 

Juice of ½ lemon

Juice of ½ orange (or some orange juice concentrate or regular old orange juice)

1 T soy sauce

¼ C orange marmalade

1 T olive oil

½ T yellow mustard

½ t dried tarragon

Black pepper

Bake the tofu at 425 on a parchment lined baking sheet. Spoon the marinade generously over each slice, allowing some to drizzle over the sides onto the parchment paper. After 15 minutes, carefully turn each slice over, spoon more marinade over each slice and continue to bake or another 15 minutes or until the tofu is nice and golden and starting to brown on the edges.

For the vegetable topping:

Baby carrots, quartered. (or regular carrots sliced in small lengths)

1/3 C sliced or slivered almonds

¼ t curry (or to taste)

Sauté the carrots and almonds in 1 T olive oil. Add the curry when the carrots are starting to brown and are fork tender. Drizzle any leftover marinade over the finished tofu.

Simple Mango Salsa

Two mangos

One English cucumber

Some minced red onion.

Some cilantro

One minced jalapeno pepper, seeds and veins removed

Season with fresh lime zest, lime juice and salt

This recipe wraps up my Cuban Christmas menu. I hope you enjoyed looking at the photos and recipes and I really encourage you to step away from the turkey and ham and 'Go Cuban' at your next holiday meal! 

One last departing look at my beautiful Cuban Christmas. 

For the rest of the recipes, simply click below:

Ropa Vieja,    Cardamom Coconut Rice,    Pineapple Layer Cake with Pineapple Curd. 

Ropa Vieja – a show stopper!

Don’t you get tired of turkey and ham every year on the holidays? Why not ‘go Cuban’? This Ropa Vieja was the centerpiece at my Christmas dinner.

I served my Ropa Vieja with Coconut Cardamom Rice and a Mango Salsa.
Pineapple Coconut Layer Cake with Pineapple Curd was dessert. 

Bring a platter of this to your table and watch what happens. Serious goodness. Yes, it takes a tiny bit of effort to make, but isn’t a great meal worth some effort?  I actually drove to Grand Rapids (the BIG city) to find the achiote powder at a Mexican market. If you can’t find real achiote, you could swap it for some paprika which would give your dish that wonderful reddish color, but not an authentic taste. It’s worth it to start planning now on your shopping trips to get some of this spice in your pantry. Think ahead! If you find achiote, grab it! I do not recommend the premixed Goya Brand spice blends, even if they say achiote on the box…. Way, way, way too salty!!

You will see recipes for Ropa Vieja all over the internet and in every Latino cookbook, and each one might use a different cut of meat. I like flank steak because it can stand up to the long cooking  time (in fact, it needs it.) You will also see many spice blends, but I like this one.  I think my recipe has lots more veggies than most also, which we prefer. Keep everything chunky so it doesn't cook away to mush.

Here’s what you need:

3 pounds flank steak

1/3 C Worcestershire sauce

3 Bottles beer

¼ C vegetable oil

1 large onion chopped in large chunks

1 red pepper chopped in large chunks

1 green pepper chopped  in large chunks

14 ounce can of diced tomatoes

3 ounces tomato paste

1 T garlic powder

1 T onion powder

1 T dried oregano

1 T lemon pepper

1 T dried parsley

1 T achiote powder

½ T cumin

Here’s what you do:

Make the dry rub by combining the garlic powder, onion power, oregano, lemon pepper, parsley, achiote and cumin. Cut the flank steak steak into large pieces and massage each piece well with the rub. Cover the meat with the beer and allow to marinate for a few hours. After a few hours, transfer the meat and all the juices to a large Dutch oven, bring to a soft boil, lower heat to a simmer, cover and cook gently for about 3 hours or until meat is tender. Remove the meat from the cooking liquid – SAVE THE BROTH. Shred the meat into very large chunks. Continue to simmer the liquid until you have about 4 cups. You may chill the liquid and degrease it, but with a flank steak, there is not too much fat.

In the mean time, sauté the onions, red pepper, green pepper, and diced tomatoes for about 10 minutes. Don’t let the veggies get too mushy. Add the tomato paste and reserved cooking liquid. Stir well. Add the meat and continue to cook until very tender, maybe another 30 minutes or so. You want the dish to have some broth, but not so much that it is swimming in liquid. The entire dish will get very tender the longer you cook it, but keep the veggies and meat in large chunks for the best end result.

Serve with rice and beans, avocado, lime, cilantro and tropical fruit slices (grilled pineapple) 

(printable recipe)

For the rest of the recipes in this menu, click below:

Pineapple Layer Cake with Pineapple Curd, Simple Mango Salsa, Cardamom Coconut Rice 

Coconut Cardamom Rice Casserole – from Cook’s Illustrated

Here’s another recipe I used in my Cuban Christmas menu – it’s a good one, especially if you want to serve rice to a big crowd. Nothing worse than fiddling with food on the stove at the last minute. This goes into a casserole and then into the oven.  Super easy and perfect with my Ropa Vieja.  I did not garnish this with cilantro and lime because I also served a mango salsa which was loaded with both cilantro and lime. The cashew topping on this dish was outstanding! I would never have thought of this! Crunchy and salty and buttery.

Here's my Cuban Christmas meal. Ropa Vieja. Mango Salsa.
Cardamom Rice. And off to the side- Pineapple Coconut Layer Cake
with Pineapple Curd. 

Cook’s Illustrated has the very best recipes and methods, in my opinion.  The research that goes into every recipe is incredible and I can’t even imagine how many repetitions they must do to get the perfect end product.  If you’ve ever seen their TV show then you know that they treat every recipe like a mini science experiment, explaining how every protein, fat, spice and temperature contribute to the recipe.

I found this recipe in a huge hard cover cook book called “Cover and Bake,” but I see it all over the internet also. This makes a huge 9x13 casserole, so maybe cut everything in half if you don’t want too many leftovers.

Here’s what you need:

For the topping:

1 C roasted, unsalted cashews

4 slices good white bread, torn in pieces

2 T melted Earth Balance non-dairy butter

For the rice:

2 T Earth Balance non-dairy butter

1 medium onion, minced

2 jalapeno peppers, stemmed, seeded and minced

1 T fresh ginger, minced

2 cloves garlic, minced

1 t cardamom

4 C vegetable broth

4 C coconut milk (Silk brand beverage)

2 C water

3 C rice

Salt and pepper to taste

(cilantro and lime for garnish)

Here’s what you do:

Process the cashews in a food processor until crumbly – not too long. Add the bread and melted Earth Balance and process until crumbly.  Set aside.

Melt 2 T Earth Balance. Saute the onions and jalapenos until soft, but not brown – about 5 minutes. Add the garlic, cardamom and ginger and continue to cook for a few minutes. Add the broth, milk and water. Bring to a simmer. Add the rice, salt and pepper. Return to a simmer, lower heat, cover and cook for about 20 minutes – stirring often. Pour creamy rice mixture in a prepared 9x13 casserole. Top with cashew bread crumbs. Bake 350 degrees for about 20 minutes.

(printable recipe)

For the rest of the recipes, click below:

Ropa Vieja,     Pineapple Layer Cake with Pineapple Curd,     Simple Mango Salsa. 

Pineapple Coconut Layer Cake with Pineapple Curd – revisited

Here is the first in a series of recipes which I used for a Cuban Christmas meal. I think having  a theme for a menu can be fun, plus it makes it easier to decide what to include. Ropa Vieja was our main course alongside Coconut Cardamon Rice. I also served a mango salsa. When you include a great dessert like this cake, you really don't need many more things on the dinner plate. Everyone has to save room for dessert! 

Here's the entire meal.... Cake is over there somewhere. 

I have made this cake before from scratch, following the recipe to the letter. This time I used a boxed cake mix, and it was much improved. It was extremely tender and was perfect after a huge meal. I also used fresh pineapple this time, which was a wise move on my part.  For the original recipe (Eating Well website) click here. For my previous version of this gorgeous cake click here.

I actually made this cake the day before I served it and stored it in the fridge. Before serving it, I allowed it to come to room temperature. Excellent! Rave reviews all around! Not many leftovers.

Here’s what you need:

Boxed white cake mix – the kind you only add egg whites to

2 T Dark or spiced rum

3 t Coconut extract - divided

Fresh pineapple

3 eggs – separated

¾ C canned pineapple juice

¼ C sugar

5 t cornstarch

12 ounces reduced- fat cream cheese – room temp

1/3 C powdered sugar

Pinch of salt

1 ½ - 2 C fresh pineapple chunks – divided

Toasted coconut for garnish

Here’s what you do:

Prepare the cake mix by following the directions on the box. Add 2 T rum and 2 t coconut extract to the cake batter. Bake according to the box. Allow to cool completely.

For the curd: whisk together 2 egg yolks, pineapple juice, sugar and cornstarch. Place over medium heat and whisk constantly until thick and shiny. Remove from heat all allow to cool completely.

For the frosting: mix the cream cheese, powdered sugar, 1 t coconut extract and pinch of salt  until smooth and spreading consistency.

To assemble the cake, place one layer (top side down) on a plate, spread the curd over this stopping short of the edge. Sprinkle small pineapple chunks over the curd. Place the second layer on top (top side up). Dump the frosting on the top of the cake and carefully frost. There was not any extra frosting, so plan carefully as you go.

Decorate with pineapple chunks and toasted coconut.

For other recipes from by Cuban Christmas Menu, click below: 

Ropa Vieja,    Coconut Cardamom Rice,     Simple Mango Salsa

Memorial Day 2013

I was very fortunate to be in Arlington Cemetery last week with my students and their parents. I have been there many times before, but the experience never gets dull. I weep every time I see the changing of the guard at the Tomb of the Unknown Soldier. Did you know the Honor Guard there has been guarding that spot since 1930. Non-stop. During hurricanes, blizzards, the September 11 attack. In fact, I sometimes wonder if the guard actually saw the plane crash into the Pentagon from high up on his watch. Whatever he thought as he witnessed evil, he continued his orders to guard those tombs.

My deepest gratitude and respect for the family of this soldier. 

I share this tombstone with you because I think it captures what Memorial Day is all about. Being grateful for men and women like this. Incredible devotion to our country.

One very graphic reminder of the horrors of war…. Revolutionary War medical tools. The tool on the far left is for dental work. Root canal, anyone? 

We also made a stop at Gettysburg and got to hear the breathtaking story of the daring charge George Pickett made at the Union troops, inspiring his men by shouting, "Up, Men, and to your posts! Don't forget today that you are from Old Virginia."…. oh, dear. Didn’t go well for him that day. 

Whatever plans you have for picnics and barbecues, beaches and parades, house work and gardening, please take a moment this weekend and be thankful for those Americans who gave their lives for their country. 

Blessed Easter to you!

A blessed and FROSTY Easter to you all. 

He is risen!

We had the most interesting frost this morning... every strand of dune grass was  covered with the tiniest crystals of frost. Beautiful! 

Lots of work to do on the beach once it all dries out! 

Snow drops are not ruined by frost.

Walking on water?? No, it's just frozen.... 

Cabby made a new friend today! 

Easter dinner, made by my hubby: Chicken Cordon Blue, green beans, carrots, salad. 

Corned Beef

Still winter up here. Neighbor boys playing hockey. 

It’s not too soon to think about your big St. Patrick’s Day menu. If corned beef is something you want to include, I highly, highly suggest this method of preparing it. It never fails. My son came home from college last weekend and requested it. I served it with huge twiced baked potatoes and fresh green beans.

I have served this many times – my kids often request it for their birthdays and that can be a problem, because I can’t always find a corned beef in the middle of November. But you sure can get a nice corned beef at this time of year. That’s the first secret…..find a great, high quality corned beef.

I’m actually thinking about hosting a St. Patrick’s Day party (it’s my birthday!) But my party will have a special twist….vegan. That means NO corned beef. Can people enjoy a black and tan with quinoa stuffed peppers? Hmmmm. Still thinking about this one. I’ll let you know.

Here’s what you do:

Purchase a high quality corned beef, rinse it off, throw away that little spice packet. Place the meat, fat side up, in a crock pot and cover with beer (3 cans of cheap beer is fine; no ‘fancy’ flavored beers). Cook on low for about 6 hours. Remove and discard beer. While the meat is warm, remove all the fat.

 Place in an oven proof pan and slather with a glaze made from equal parts ketchup, mustard and brown sugar. Place about 1/2 cup of water in the pan and bake for about 30 minutes, slathering on more glaze every so often.

This slices like a dream and is perfect in sandwiches! No fatty, greasy hunks of meat. It’s great straight from the oven and even better the next day. We love to eat it cold. Think “The King of Reubens.”  

Giving Thanks

Double-Layer Pumpkin Cheesecake from the FatFreeVegan Kitchen  A+

I am thankful for so very much – that’s probably why Thanksgiving is such a great holiday to me. I certainly like it better than Halloween or Memorial Day (although I am super patriotic!)  But something really put me in a twist this year: two people recently mentioned that, in their opinion, Thanksgiving is a secular holiday. That really put me in knots for a few days, because I have always thought of Thanksgiving as a Christian holiday. I mean, if you are not thanking God, then what’s the fuss? It’s kinda lame if we created a holiday for thanking each other, right? That seems just a bit too self-centered, even for 21st Century Americans.  

Weren't the Pilgrims giving thanks to God for the abundance of a harvest season?    And speaking of the Pilgrims, why are they getting such a bad rap lately?   It seems very fashionable to bash them as intolerant, backward, Native-hating folk, when I think just the opposite is true.   Oh sure, they fled England to get away from people who disliked them, but aren't we, as Americans, free to live and believe how we want?    Who cares if they seem ‘weird’ in our modern eyes.

Perhaps Thanksgiving has become more secular over the years, I will give you that much. There is nothing wrong with feasting and watching parades and football. I don’t even mind the shopping. But I believe with all my heart that giving thanks to God must be a part of this excellent holiday.

I don’t know about you, but my list could go on and on: My beautiful home, my health, my three awesome children, the cutest dog in the world, the best husband a woman could want, a job that blesses me beyond my wildest imagination, my great state – Michigan, a hot cup of coffee every morning, music, a closet full of clothes, a cupboard full of food, a heart full of love and a home full of laughter.

Now thank we all our God with hearts and hands and voices,

Who wondrous things has done, in whom his world rejoices;

Who, from our mothers’ arms, has blest us on our way

With countless gifts of love, and still is our today.

Giving Thanks that the shopping is done!

Who is crazy enough to do the Thanksgiving grocery shopping on Saturday afternoon right before the biggest eating day of the entire year?  Don’t ask.

Here's what's on my menu-- 

Appetizers (served during the football game. Detroit Lions fans here!):

Garlicky toast with Trader Joe’s Tomato Bruschetta

Crimini Mushroom Bruschetta (garlic, shallot, balsamic)

Tortilla chips with salsa and homemade guacamole

Caulipops

 (I cannot wait to try these! Little roasted bites of cauliflower baked in sweet and spicy 

Buffalo sauce)

Spicy mixed nuts

Cheeses and crackers

Dinner:

Carrot and Ginger Soup (I bought fresh carrots at the farm market this morning)

Turkey breast (ordered a fresh one from the butcher. It’s going in the crock pot – don’t judge me!)

Mashed potatoes (bought fresh ones at the same farm market)

Stuffed Portabella Mushrooms (quinoa, mushroom, garlic, dried cranberries, pinenuts)

Fresh Green Beans (I’m thinking about making The Best Vegan Green Bean Casserole, but it would mean another trip to the store, which I hate.)

Maple Miso Glazed Brussels Sprouts with Toasted Hazelnuts (making a double batch of this)

Roasted Squash with brown sugar and butter

Cranberry Sauce

Dessert:

Pumpkin Pie

Apple cheesecake

What’s going on your holiday table? 

Memorial Day 2012

Great Memorial Day Ideas Right Here!! 

Have a great holiday weekend everyone...

.(am I really dreaming of my 3 day weekend already??? )

You bet 'cha!  

Green Salsa - Wow your company and friends with this easy and outstanding salsa. One of my favorite flavors! 

Sunshine Chicken - This is one of my favorite dinners after a busy day - Perfect for the grill! Great on a sandwich! Slice thin and serve in a salad!  Earns 4 exclamation marks! 

Chicken Queso Burger - Melty Pepperjack cheese and loads of avocados! The marinade is full of citrus goodness! A+

Jamaican Kebabs - These are sweet and spicy. Just the tiniest step up from burgers and chicken - Great for company because of the nice presentation!  Serve on a wooden cutting board and call it good. :)

Lime Cilantro Cole Slaw - Looking for something different? If you like cilantro, you will LOVE this salad. Great as a side or on a sandwich. (I love a sloppy sammy!)

Couscous Chickpea Salad - I almost forgot about this one! It's light and healthy and fresh and lemony and clean-tasting! Perfect next to chicken or beef! 

Lemon-Lime Frozen Dessert - a very dull name for a very nice (and easy) dessert. I have always loved frozen desserts! 

Many heart-felt thanks to all those who have served in the US Military 

 and have paid the highest cost for freedom. I thank you. Happy Memorial Day to my fellow Americans and to those who honor freedom everywhere.