RECIPE: Easy Almond Cake with Duck Eggs

This recipe came from my momma who found it somewhere. She knows I love most all things almond. When I spotted this recipe loosely lodged between others on my cookbook stand, I knew it came from her! Making the almond cake doubly good were the two duck eggs from my neighbor's lucky ducks! The spring weather has warmed and ducks want to lay eggs!

The batter is slightly thick, but bakes light-as-air and thin with a light crispy top. A pleasant snack for when you're in the mood for exquisite almond flavor without the heaviness of frosting, cream or syrup.

Almond Cake

1 stick of Butter, because buttah makes it bettah
2 Eggs (duck or chicken)
1 cup All-Purpose Flour
1 cup Sugar
2 teaspoons Almond Extract

Duck eggs are creamier like farm
fresh chicken eggs. The shell
is thicker and the taste is rich.

2-4 Tablespoons Sliced Almonds (sliced, not slivers)

• Preheat oven 325*
• Melt butter in microwave just until liquified (If too hot, let cool. Overly hot butter will cook eggs. Not good.)
• Beat eggs into melted -but not hot- butter
• Add flour, sugar and almond extract and mix
• Pour and spread into 8" or 9" cake or pie pan which has been lightly sprayed with Baker's Joy.
• Sprinkle almond slices on top. (I don't use almond slivers because they remind me of clipped toenails!)
• Bake 35-45 minutes or until knife or toothpick inserted comes out clean. Don't overcook, because the bottom will be too done.
• Let cool a few minutes before serving! Mmmmm!

Visit your local Farmer's Market to see if there are duck eggs for sale! You'll appreciate the quality and the American Farmer will appreciate your patronage! Go Play with Your Food!

Recipe: Oyster Scallop

Today is Fat Tuesday the end of Mardi Gras and the day before Ash Wednesday when Lent begins. Lent is the 40 days of prayer and decrease prior to Easter, the observed day to remember the death, burial and resurrection of our Savior Jesus Christ for our salvation.

I grew up with seafood on the table, especially as a child living in South Louisiana. I rode in a day-time Mardi Gras float throwing out beads and other trinkets and candy. The guys would go shrimping or we'd meet the boat at the dock for fresh Gulf of Mexico crab. Momma's boiled shrimp and crab are fond memories, except when she had me peel the shrimp. Her gumbo is still a staple at Christmas!

This recipe was not part of my childhood, but found its way to my table as a married woman. I have not made it very often and I don't even know why. It's light and creamy and can be a side or the entreé for any old day or for today! The simple ingredients can be found at your local grocer. In fact, you probably have the majority of the recipe in your cupboard, right now! Quickly go check!

Oyster Scallop

1 (15 ozs.) can Cream-Style Corn
1 (15 ozs.) can Whole Kernel Corn, drained
1 (12 ozs.) can Evaporated Milk -OR- 12 ozs. Milk
1/2 cup to 3/4 cup Roasted Red Peppers, chopped (from a jar on the pickle aisle)
5 large Eggs, slightly beaten
1/2 teaspoon Ground Pepper
1/2 teaspoon Ground Red Pepper
1 pint Shucked Oysters, drained & chopped
1 box Ritz Crackers, coarsely crushed (use as many as it takes)
*wait to add salt after it cooks, because the oysters and crackers are salty*

• Preheat oven to 325*F.
• Combine both cans of corn (remember to drain the whole kernel corn), milk, red pepper, eggs (slightly beaten) and pepper.
• Stir in chopped oysters.
• Pam or grease 2 loaf pans -OR- a 2 quart baking dish.
•  Cover the bottom with a generous amount of crushed crackers.
• Spoon a good layer of the oyster and corn mixture over the crackers. 
• Add another layer of crackers and another layer of the oyster and corn mixture and top with a layer of crackers.
• Bake on a cookie sheet -just in case- for 45 minutes to 1 hour or until the center is set. During baking the scallop will rise up high! As it starts to cool, it will sink back down.

Now, throw on some Cajun Mardi Gras music and enjoy your creation with some buttery garlic french bread! Mmmm!

The Dessert Menu:

King Cake is the traditional Mardi Gras dessert. It's a pastry (sometimes a layered cake) shaped in a circle usually with a preferred filling of cinnamon & pecans or sweetened cream cheese, bavarian custard or fruit and elaborately decorated in the colors of Mardi Gras, green, purple and gold. A tiny, toy baby is tucked inside -after baking- so that the person who finds Baby Jesus is the King of that Mardi Gras celebration and brings the King Cake, next year. There is much symbolism in this dessert as it used to remember the 3 kings looking for the Christ Child. Circular for the path the kings took so Herod could not find Jesus. And, of course, the Baby Jesus is found by the seeker.

Stuffed Egg Hack

Tell me you already know this hack to making stuffed or deviled eggs!











Boil and peel your eggs. Prep the cooked yolks into a creamy filling with your desired ingredients. 

Instead of spooning the filling into each egg cavity, PIPE IT using a zip baggie!



Simply fill the baggie with your egg filling, seal the baggie and snip off one of the corners with scissors or a sharp knife. Then, squeeze or "pipe" the yummy filling into each egg and toss the used baggie! 




Go Play with Your Food!

Don't Throw it Out

Let's say you're about to leave town.
You're about to leave town knowing there is food in your fridge and pantry that will go bad while you're away.
You feel guilty each time food must be thrown away.
Trashing food is like trashing money.

Let's consider this a twist on the very savvy meal prepping of this generation. I am a traveller by virtue of career and for the love of it. Also, I am a foodie. When a foodie is home for just a few days at a time, a foodie wants to cook! Foodies love to cook with fresh ingredients. Then, said foodie, hits the road, again. Consequently, unused fresh veggies, herbs and fruit may get left behind only to be tossed, later. Waste!

Take for example, this morning. The thought of another beautiful, not to mention pricey, bell pepper shriveling to a mushy, moldy mess in the drawer of the fridge got the better of me. Time to take action and, today, I had time...and 3 bells in the early stages of shrivel. Sautéd bell peppers in a little olive oil are easy! Let cool. Pack into a freezer baggie to use in future recipes!







Let's love that lonely lemon by saving the zest in a snack baggie in the freezer for a lemon cake or salad, later. 







Then, juice that baby into water to keep diced apples from turning brown until the decision is made to cook a couple down into apple butter for cornbread, tonight! 















A few of the extra pieces of apple can join a few less-than-fresh strawberries with a handful of trimmed kale held perfectly frozen until a green smoothie needs that packet of goodness!




Those store-bought herbs costing way too much money to go fuzzy can be stored in the freezer until their fragrance brings life to a pan of aging carrots. 








Soft potatoes, limp carrots, lack luster beets and even rascally radishes are perfect for roasting with a toss of olive oil and rosemary, which has been held in a cryo state!

AND, if there are leftovers from dinner, the veggies can be saved in a container in the freezer until a stew needs extra love added!

No waste!

Go play with your food ...and save it until you can get back to it!

Tuesday Recipe: Aloo Gobi

Aloo (Potato) Gobi (Cauliflower) is an 

inexpensive "dry" curry for anyone who would like to change up their typical midweek menu! The list of ingredients may seem long, but it's just a simple teaspoon, here and there, to taste.

My husband loved how the house smelled and decided he wanted the curry over rice as opposed to quinoa, which was my choice. I happened to have Saffron Jasmine Rice! Also, after stirring the curry, he mentioned more sauce would be more to his liking. No problem! I added 1 small can of tomato paste and thinned down with vegetable broth and additional Indian spices! Mmmmm!

Aloo Gobi Curry

(adapted from Forks Over Knives, pg 179)

1 medium Yellow Onion, peeled & diced

Ginger (1 T of fresh grated or 1/2 t ground)

2 cloves Garlic, peeled & minced

Small Jalapeño, seeded & minced

Thanks to friends for the garden tomatoes!

2 medium Tomatoes, diced (I used a can of diced toms + fresh garden toms)

1 medium head Cauliflower, cut/plucked into florets

1 lb Potatoes, 1/2" dice or coarse chunks

1 teaspoon ground Cumin

1 teaspoon ground Coriander

1 teaspoon Red Pepper Flakes

1/2 teaspoon Turmeric (which gives the curry it's beautiful color)

1/8-1/4 teaspoon ground Cloves (Don't skip this ingredient - It's the deal maker!)

2 Bay Leaves

Salt, to taste

optional:  1 small can Tomato Paste

optional: Vegetable Broth

optional: Cilantro, coarse chopped

• Sauté onion over medium heat; 7-10 mins
• Add ginger, garlic and jalapeño; 3-5 mins
• Add tomato, cauliflower, potatoes, cumin, coriander, red pepper flakes, turmer, cloves and bay leaves. Cook, covered for 10 mins, until veggies are tender.
• **IF you choose a wet curry, add the tomato paste and thin with vegetable broth. Simmer for 3-5 mins.
• Remove the bay leaves. Serve over rice or fave grain.

Remember, cooking is a subjective taste with an objective of enjoying your meal. You know your taste and the preferences of your family... Go play with your food!

Tuesday Recipe: Red Lentil Dal

Love me some Indian cuisine! Especially love when it's inexpensive...like this recipe from friend, Chef Dilip. The first time meeting him was at the restaurant in Fortune Hotel in Calcutta / Kolkata, India, when he oversaw the five course menu for our small team of educators, ministers and businessmen. His Thai Kimchi was amazing, beautifully plated and had a heat intensity set at 5! Wow!

Snowed and iced-in with a bag of dry red lentils (only .70 cents at Walmart), I turned Chef Dilip on Facebook to see if he would mind providing a recipe for dal. Dal (meaning split) is a word for the ingredient and the final dish which is like a soup. Lentils are legumes like split peas and beans - high in nutrition!

Dilip fired back with what he deemed the most simple way to make dal! I only had to make a minor adjustment with my ingredients resulting in a dish that warmed my soul and tummy!

Red Lentil Dal

1 lb. pkg  Dry Red Lentils (on the beans and rice aisle at your grocer)
1 teaspoon Turmeric (soooo good for your body)
1 tablespoon Mustard Oil (I purchased mine at an Indian grocer, but have since seen at the grocery store)
1-2 Onions, chopped or diced
1-2 Garlic cloves, chopped/minced
1 Dried, Whole Red Chili Pepper
S&P, to taste
Garnish with diced tomatoes and cilantro (in India, it's called coriander)
Basmati Rice, cooked

• First, boil the lentils in water, which cook in a matter of 7-10 minutes. I prefer a more solid lentil --almost al dente-- to start with because there will be additional cooking time where the lentils begin to cook down into more of a pulp.
• Add turmeric and mustard oil.
• I jumped the gun and sautéd my onions, first, but you can simply dice and add to the lentils with the chopped garlic.
• Here's where I had to make an adjustment. I didn't have a dried, whole red chili pepper ...nor crushed or paste, but I did have a small can of Green Chilies. I diced and added to the mixture.
• Also, I did not have fresh cilantro to garnish, so I added a couple of teaspoons of ground coriander with the turmeric. Don't tell Dilip, but I added a little bit of Garam Masala, because I love it!
• Serve over a helping of cooked, fragrant Basmati Rice and enjoy! Naan is a yummy flatbread, much like pita, you can dip into the broth!

Note: If you prefer a thinner or thicker dal, make the boiling water adjustment!

Play with your food!

2-on-Tuesday: Jeweled White Chocolate

Here's a super quick candy presentation to dazzle your guests. They don't need to know it only took you a few minutes in the microwave to create! Just smile and say, "I'm so glad you like it!" To be sure you'll have a couple of grumblers who'll argue White Chocolate is not chocolate, at all. They're correct. But, the real white chocolate lover doesn't give a flying fig! Enjoy!


Jeweled White Chocolate

1 or 2 bags of Hershey's Premiere White morsels
Dried Fruit (I used Apricots, Blueberries, Cherries and Craisins)
*optional: 1 tablespoon of Crisco
Reynold's Genuine Parchment non-stick (in the foil and plastic wrap aisle)

• Melt white chocolate chips (and Crisco) in a microwave-safe container in increments of 1 minute and stirring after each minute. Really watch those chips! As soon as they start to melt, just stir for the remaining chips to melt. You truly don't want to rush this and ruin the batch.
• I use a mixing bowl with a handle for ease of removal and stirring. And, the Crisco keeps the "chocolate" velvety and shiny.
• Pour onto a parchment lined cookie sheet, smooth out and, then, rap the cookie sheet on the counter top to release any hidden bubbles.
• Sprinkle the dried fruit mixture on top of the melted "chocolate." I chop the apricots into smaller bits.
• Allow to set. You can rush this part by placing the cookie sheet in the freezer until the "chocolate" sets.
• Break the "chocolate" into shards to be shared and store in an airtight container or tin lined with parchment.

Another way to enjoy this treat is to use any topping your family and friends will love, like mini M&Ms or crushed Oreos or nuts or crushed peppermint for Christmas! Be sure to check out Coffee Bean Crack, which basically uses the same techniques used in this recipe!

Crustless Coconut Pie

For Mother's Day, I needed a coconut pie recipe and found a delicious one posted as "Mother's Day Pie" on allrecipes.com by Jo Pelletier. It was a lovely hit! 

As we all know, I have to play with my food, and felt inspired to make slight changes. The result was an exquisitely rich dessert to leave you moaning with delight and asking for another slice...if you're a coconut lover. If not, I'm sad for you.

Crustless Coconut Pie

1 cup Granulated Sugar
2 tablespoons All-Purpose Flour (try the Gluten-Free Baking Mix)
1/4 teaspoon Salt
3 tablespoons Butter, melted
3 tablespoons Coconut Oil (This is usually in white, solid form until melted)
1 teaspoon Vanilla Extract
4 Eggs
5 oz can Evaporated Milk (not sweetened condensed milk)
7 oz Coco Lopez Cream of Coconut (usually found in the baking aisle. If you cannot find it, go with all 12 oz of Evaporated Milk)
1 1/2 cups shredded Coconut (sweetened or unsweetened)

• Preheat oven to 325 degrees.
• Grease and flour a 9 inch pie plate.
• In large bowl, mix together sugar, flour and salt.
• Melt until "just melted" the butter & coconut oil, together. (You don't want this too boiling-hot for when you add the eggs. We don't want scrambled eggs in our coconut pie.) 
• Stir with vanilla extract into flour mixture.
• Then, add eggs one at a time, mixing well after each.
• Mix in the evaporated milk and Coco Lopez.
• Stir in shredded coconut and pour into prepared pie plate. (I try to guard against a possible spill-over during baking by placing the pie plate on a cookie sheet lined with parchment or my Silpat.) This pie rises while baking and, then, settles.
• Bake in preheated oven for 35-40 minutes...or until the center has baked firm. How do you know if it's firm? Give it a jiggle!
• Before slicing, allow to cool for 20-30 minutes.

You could refrigerate before serving, but I absolutely adore a warm coconut pie! I can imagine drizzling this with dark chocolate. What do you think? Also, I suppose a Gluten-Free Baking Mix could be substituted for the All-Purpose Flour, then, this recipe could be enjoyed by those who need a sweet fix!

2-on-Tuesday: Roasted Pepper & Corn with Quinoa

I needed a quick vegetarian, Tex-Mex-tasting, protein-packed filling for a tortilla or topping for a salad or I was gonna blow my nutrition budget!

To truly get the roasted effect I was craving, there should be gas in the grill. I didn't have time...I WAS HAWNGRY! I turned the oven up to 400 degrees at a medium broil, placed the orange bell pepper in the little cast iron skillet and monitored the roasting while occasionally turning the pepper with tongs.

Attempting to achieve a fire-roasted effect on the corn didn't pan out, too well. Will try, again, when the grill is fired up! I used what I cooked, but should have gone with fresh corn. Live and learn!

What I wanted was Chuy's Creamy Jalapeno Dip. What I opted for was a very ripe avocado partly diced and partly smooshed with shredded sharp cheddar to serve as the "creamy" binder for the recipe with a very large jalapeño chopped small for that bite I like! With the lime zest and juice, my hubby never suspected avocado was even near his mouth! (Sneaky wife stands smiling while hubby enjoys his tortilla!)

Cilantro is the star with quinoa receiving the supporting

role! You'll probably want to double or triple the entire recipe if serving a family.

Roasted Pepper & Corn with Quinoa!

1 cup cooked Quinoa
1 cup Corn
1 orange or red Bell Pepper, roasted, skinned, seeded & diced
4 Green or Spring Onions, sliced (I'm not fond of raw onions)
1 - 15 oz can Black Beans, drained & rinsed (I used half of the can)
1 bunch Cilantro, chopped
1-2 large Jalapeños, chopped small
1-2 very ripe Avocados, partly diced & partly smooshed with
1/2 cup shredded Sharp Cheddar
Zest and juice from 1-2 Limes
1 teaspoon ground Cumin or Adobo
Salt, to taste
Tortillas or salad greens

• Combine all of the ingredients in a large bowl and mix well!
• If your quinoa is still warm, it will somewhat "melt" the very ripe avocado with shredded cheese!
• Remember, this is NOT an exact science, so add and subtract with what your mouth likes!
• Serve chilled over a bed of salad greens OR stuffed into a warm tortilla!

It curbed my hawnger in a nutritious way and there were left-overs for another meal! <cha-ching!>

#GoPlaywithYourFood

2-on-Tuesday: Earth Day Stir Fry

HAPPY 

EARTH DAY! 

For me, Psalm 33

best frames the day!

The schedule has permitted me to get cookin', again! And, I felt creative! And, it's easy! And, it's ROBUST.with.FLAVOR! Don't wig if you or your family shuns the very idea of tofu, because you can always substitute with the cooked & diced meat of your choice. You don't have to serve over Basmati Rice or Quinoa, but it's just way more fun!

For this dish, I utilized the Chinese Brown Sauce (see below) from Forks Over Knives and punched it up just notch with orange juice and extra garlic! Then, doubled the recipe to have plenty to use for the cooking process! Get creative and change up ingredients to what your taste prefers. 

EARTH DAY STIR FRY
(or Broccoli, Carrots & Tofu Stir Fry)

1 bunch Broccoli, remove from main stems
2-3 large Carrots, shaved or sliced thin
2 Onions, thick sliced
1 Orange Bell Pepper, cut into big chunks
2-4 tablespoons Grated Ginger or Ginger Paste (bottled or grate your own using a box grater)
4-8 cloves Garlic, minced (or purchase the jar stuff and think in terms of tablespoons)
1 block Extra Firm or Super Firm Tofu (drained and pressed to remove liquid, then cube) -OR-
1 package Extra Firm or Super Firm Tofu "Cubed" (drained)
Red Pepper Flakes or Sriracha Sauce
Olive Oil or Coconut Oil
Chinese Brown Sauce (too easy to make!)
Salt, to taste
**Optional: Garnish with spring green onions, a sprinkle of chia seeds or sesame seeds

• Make Chinese Brown Sauce, first. (see recipe below)
• Cube tofu or cooked meat and stir-in a generous helping of Chinese Brown Sauce, extra garlic and extra ginger paste and let set to marinate for 1 minute to 1 hour.
• If serving with Basmati Rice or Quinoa, go ahead and prepare.
• Prep veggies while oil heats over medium heat in large skillet.
• When oil is ready, empty the marinated tofu/meat into skillet. Occasionally stir this mixture around to make sure it doesn't scorch. Add more sauce, if needed. The marinade will reduce to cover the tofu/meat.
• When the marinade has reduced and the tofu/meat looks sufficiently covered, remove from skillet to a temporary plate and add a smidge more oil to skillet.
• Toss the cut veggies (broc, carrots, onions, bell pepper) and red pepper flakes into oil and cook until desired tenderness! This part goes really fast and, then, add tofu/meat back into skillet with veggies adding more sauce, if needed!
• Serve with or without Basmati Rice or Quinoa.

Chinese Brown Sauce
(Forks Over Knives, pg 35...I've subbed in Molasses & Corn Starch)

1/3 cup Low-sodium Soy Sauce
1/3 cup Vegetable Stock
1/4 cup Molasses
1 tablespoon Grated Ginger (or ginger paste)
2 cloves Garlic, peeled & minced
1-2 teaspoons (or more) Corn Starch, dissolved in cold orange juice (water or pineapple juice would work, too)

Combine all ingredients in a medium saucepan and cook over medium heat until thickened. If there are any left-overs, serve with meal or store refrigerated in airtight container!

#GoPlayWithYourFood!

2-on-Tuesday: Red Beans & Rice

(Yes, I know the rice is vibrant green. I dyed it during
the cooking process for St. Patrick's Day!)

Why would I ever order red beans and rice at a restaurant when it can be easily made at home for a great deal less? Well, I would never and nor should you.

Growing up in Louisiana, a pot of red beans is to the local as a pot of pinto beans is to...um... well, uh...to somebody else...elsewhere. My plant-based journey has me altering favorite recipes for healthier nutrition for my heart and waistline. When Terry and I met, he was a basic Tex-Mex and meat-and-potatoes Oklahoman. However, with some reservation his palate was introduced to Southern fare and Cajun cooking. And, he loved it!

Then, what do I do? I go change everything! Vegetarian this, vegan that. New words like soy, seitan, quinoa, nooch are added. What? No meat?!

Here's my slightly changed version using Tofurky Polish Kielbasa. My grocer did not carry the Tofurky Andouille Sausage, which I would have preferred.

Red Beans & Rice

1 (1 lb) bag of dried Red Kidney Beans, rinsed
1 large Onion, diced
2-3 cloves Garlic, minced
Salt, to taste
1 package Tofurky Polish Kielbasa links, sliced or diced (I chose
**optional: Green Bell Pepper, diced
**optional: Louisiana Hot Sauce
Rice

• Rinse and drain the beans and add to a large pot.
• Cover beans with water.
• At this point, you can either bring to boil, turn off heat and let set all day to overnight, pour off water, cover with fresh water and cook accordingly -OR- you can bring to boil and proceed to the next step.
• Once you start cooking the beans, add onions and garlic and salt. Don't over salt.
• You'll need to keep tabs on the water level making sure the beans don't run dry and scorch. I like to keep adding water so there is enough seasoned "pot liquor" my serving of beans can be soaked into some cornbread!
• When the beans have cooked for almost 2 hours or are tender, add the Tofurky Polish Kielbasa (or Andouille) and cook until heated through.
• Serve over a helping of cooked rice or cornbread!
• It's at this point you would add a dash or two of spice.

This offers we vegetarians or mostly-plant-based eaters a good helping of protein balanced out with carbs. 

2-on-Tuesday: Vegan Cashew Cream Cheese

-photo courtesy of Eating Rules-

From the fall and through the holidays, I enjoyed enough Creamy Candied Jalapeño Spread to clog my arteries really tight. 

Wouldn't you know it! I received a post from a foodie blog I follow, Eating Rules, for a creamy, no animal protein, version of cream cheese. I was skeptical, but my attention was nabbed. I gave it a try and liked it!

Vegan Cashew Cream Cheese
by Sabrina Modelle of The Tomato Tart

2 cups (16 oz) Raw Cashews (This is different from the typical roasted & salted ones you snack on)
4 cups filtered Water + 1/2 cup more for blending
Juice of 1 Lemon
1 tablespoon White Wine Vinegar
1 1/2 teaspoons Nooch (Nutritional Yeast)
1 teaspoon fine grain Sea Salt

• Soak raw cashews from four hours to overnight in filtered water
• Drain all water and blend with 1/2 cup filtered water, lemon juice, white wine vinegar, nooch and half of the salt until smooth. This will take at least 10 minutes in a food processor. Process until you have the consistency you prefer.
• You may need to add more water if your "cream cheese" is a bit too thick - for example, if it looks more like cashew butter than cream cheese. Be careful not to add too much.
• Taste-test for more salt, if needed, and blend to finish. You can add more, but you cannot take away.

Notes:

1. Remember the wangy flavor of dairy cream cheese? That's what you're going for. I was out of regular vinegar, but used Apple Cider Vinegar, instead. It took more to get the wang.
2. Filtered water? I used the water filtered through my Brita, because I live in a 100+ year old house with old pipes. But, filtered water isn't a must.
3. Once processed, I let it set-up overnight.

This is good! I enjoyed the nuttyness which still came through, probably due to me using a different vinegar. Those allergic to tree nuts would def need a warning label! I plan to use it in various cooking recipes in the future to see if it plays well with other foods. 

2-on-Tuesday: Bean and Mushroom Chili

Unsweetened Cocoa Powder.
What?
Yes, in chili! As it turns out, cocoa powder is a classic ingredient in Mexican cuisine. Nah, the chili doesn't taste like chocolate. Instead, it takes on an earthy, dark flavor which could be brightened with fennel...if I liked fennel...which I don't...but you might. ;)

Bean and Mushroom Chili
(Forks Over Knives, page 129)

1 large onion, peeled and diced
1 lb button mushrooms, chopped (I used Baby Portabella mushrooms.)
6 cloves Garlic, peeled and minced
1 tablespoon Ground Cumin
1 tablespoon Chile Powder
1/2 teaspoon Cayenne Pepper (I used habañero sauce.)
1 tablespoon Hershey's Unsweet Cocoa Powder
1 (28 oz) can Diced Tomatoes
2 (15 oz) cans Pinto Beans, drained and rinsed
2 cups Water
Salt, to taste
**optional: dollop of plain Greek yogurt & shredded sharp cheddar

• Sauté onion and mushrooms in a large pot over medium heat for 10-15 minutes. Use 1-2 tablespoons of water to keep the veggies from sticking OR, if you're crunched for time, use a splash of olive oil or coconut oil to sauté the veggies.
• Add garlic, cumin, chile powder, cayenne and cocoa and cook for 3 minutes.
• Add tomatoes, beans and water and simmer, covered for 25 minutes.

TIP:
*Never wash mushrooms. Brush or wipe to clean mushrooms.

Curl up on the couch with a snuggly blanket and a deep bowl of this chili on a cold, rainy night. Mmmm. Toasty inside and out!

2-on-Tuesday: White Bean Chili with Jalapeno and Lime

OH MY STARS!

My taste buds want to sing whenever Tex-Mex flavors embrace one another for that oh so wonderful combination! In this Forks Over Knives recipe, fresh limes and jalapeños are the dancing partners adding brightness to this vegan chili!

Wait...I see. You're a little scared of jalapeños. Don't be. Remove the membrane and seeds to cool off the heat, but jazzing the chili with great flavor! 

White Bean Chili with Jalapeño and Lime
(The Forks Over Knives Cookbook, page 130)

1 large Yellow Onion, peeled and diced
1 large Bell Pepper, seeded and diced (I had an orange pepper on-hand.)
3 Jalapeño Peppers, membrane and seeds removed and chopped finely
6 Garlic cloves, peeled and minced
2 tablespoons Ground Cumin
1 (28 oz) can Petite Diced Tomatoes (Do not drain)
2 (15 oz) cans Navy Beans, drained and rinsed
3 cups Vegetable Broth
Zest & Juice of 2-3 Limes 
1 cup Cilantro, chopped (I love this stuff and add double!)
Salt, to taste
**optional: Plain Greek yogurt & shredded cheddar cheese as toppings

• Sauté onion, bell and jalapeño peppers in large pot over medium heat for 7 minutes.
  
  If you have time, use the dry sauté method to reduce fat by using only a couple of tablespoons of water to keep the veggies from sticking. If you're in a hurry, use less than 1 tablespoon of olive or coconut oil to sauté the veggies.
• Add garlic and cumin and cook for 2-3 more minutes.
• Add the tomatoes, rinsed beans and veggie broth and bring to boil over hight heat.
• Reduce heat to medium and cook, covered, for 25 minutes.
• Add lime zest and juice and cilantro!

Need a little more kick? Add another jalapeño or a couple of splashes of habañero sauce! Now, we're talking!

2-on-Tuesday: Roasted Tomato & Cannellini Bean Pasta

When I started my mostly-plant-based journey in December 2012, I leaned heavily on the Forks Over Knives cookbook to learn the proverbial ropes of the vegetarian culinary world. It introduced me to the realization there are basically no rules to plant-based nutrition! Today's recipe is one such...beans with pasta! My mom would never have considered the pair in the same dish. And, because she would never, nor would I...EVER...until Forks Over Knives and a multitude of great blogs I follow of vegetarian and vegan everyday cooks!

If you're attempting to cut back on animal protein and cholesterol, consider beans as one of many options to get phyto-protein (plant-based protein). Being budget-conscious, I made slight edits to the online recipe due to what I was already in my pantry.

Roasted Tomato & Cannellini Bean Pasta
by Heather McDougall

1/2 lb Whole Wheat Spaghetti (I mixed both whole wheat with semolina to equal the 1/2 lb)
2 tablespoons of vegetable stock or water (this is for the technique known as dry sauté)
6-8 cloves Garlic, chopped
1 15 oz can Cannellini Beans, rinsed
2 15 oz cans Diced Roasted Tomatoes (I used plain the first time, I made the recipe. Later, I found the can of roasted tomatoes!)
S&P, to taste
**optional: Red Pepper Flakes, to taste
**optional: Nutritional Yeast "nooch"

• Prepare pasta according to directions.
• In skillet, sauté garlic in veggie stock or water carefully watching so as not to scorch the garlic.
• Stir-in tomatoes and rinsed beans simmering for 20 minutes.
• Season to taste, sprinkle with nooch & serve!

Just about one of the easiest and fastest nutritious meals to pull-off!

2-on-Tuesday: Crustless Spinach Quinoa Quiche Cups

Perusing all of the social media fronts, I came across this handy recipe posted by a friend! By handy, I mean, it is one of those snatch-and-run meals packed full of goodness to keep you powered until the next break or meal! OR, enjoy it with a side salad and raw carrots for an enviable lunch at the office!

Crustless Spinach Quinoa Quiche Cups

1/2 - 3/4cup Quinoa, cooked (I've used the off-white and tri-color varieties)
4 Whole Eggs, beaten
1 - 2 fistfuls of Baby Spinach, chopped with any tough stems removed
1 Leek, white and some of the green thinly sliced
1 - 2 tablespoons Your Fave Fresh Herb (suggestions: Oregano, Rosemary, etc.)
5 - 6 ozs Goat Cheese, softened (a.k.a. Chevre. Or, choose cream cheese)
S&P, to taste
*optional: red pepper flakes, sriracha, garlic, 1 teaspoon baking powder

• Remember to rinse and slightly massage quinoa in cold water to remove the bitter, outer seed case layer. In some people, this bitter layer may cause intestinal discomfort. Quinoa is a protein-packed super grain, which has a faint nutty flavor and absorbs the flavors it is cooked with. Tip: I cook quinoa in my rice cooker. Quinoa doubles when it is cooked.
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• While quinoa is cooking, prep and sauté the leek. To prep the leek, slice-off the root end and
  
  most of the tall green blades and discard. Cut lengthwise and run water over each half, fanning the layers to wash out any dirt. Thinly slice and sauté in just a splash of olive oil or coconut oil.
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• Preheat oven to 350 degrees. Prep muffin tin. I prefer to use my mammoth muffin tin lined with parchment. Tip: I've tried coating the cups with Baker's Joy...it did not work well.
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• In large bowl, beat eggs and smoosh-in goat cheese, stir-in spinach, cooked quinoa, herbs, sautéd leeks and seasonings. Divide the mixture between 10 regular or 5 mammoth muffin cups. 
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• Bake 15-20 minutes for regular muffin tin or 30-35 mammoth muffin tin...until the center is set. Make sure the spinach does not burn. Tip: I laid a sheet of foil loosely on top to trap any steam
  
  and prevent the spinach from burning.

I have a little friend who wanted to know if only egg whites could be used. SURE! My suggestion to her was to add an additional egg white and 1 teaspoon of baking powder to hold the loft!