Mr. Wonderful and I have a very, very large raspberry bush. Since raspberries last for about 10 seconds after you pick them, I picked a few large batches and then cooked like crazy. The next few posts are all about the Raspberry. First up, Raspberry Jam.
- 4 C mashed fresh raspberries
- 4 C white sugar
No need for pectin here people, finally a use for the seeds!
Use a VERY large pot, like a dutch oven, add to it the mashed raspberries. Cook over med-high until the jam reaches a full rolling boil. Boil x 2 minutes. Add sugar and stir well. Bring back to a boil, stirring consistently, boil x 2 minutes. Remove from heat. Beat with rotary beater x 4 minutes. Pour into jars, either sterile and shelve when proper seal has been achieved, or pop into plastic containers and freeze.
*5# of berries is approximately 9 C crushed berries.
Posted in Breakfast, Brunch, Less is more, Make Ahead, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged homemade jam, Michigan, Mr. Wonderful, mr. wonderful approved, old school recipe, raspberries, raspberry, raspberry jam, seasonal ingredients, sugar, summer, vegan, vegetarian
Some nights I just don’t feel like cooking. Really. Yes, even me. Which is why I’m thankful that I am competitive enough to make a game out of what I can scavenge from the fridge to pull dinner off. Mr. Wonderful loves anything in the family of pizza. So naan is a great quick pizza crust and Costco has the best deal on naan in the free world. Enter naan from freezer and let the creative juices flow. The most difficult part about this recipe is the patience it takes to caramelize the onions…chop them up and toss into a fry pan over very, very low, for a very long time. You can vacuum, do dishes, watch some YouTube videos in the mean time. Hell, get crazy and read a real book.
Here’s a quick flatbread recipe as rummaged from the fridge/freezer/pantry:
Grilled Asparagus, White Bean and Caramelized Onion Flatbread
- 1 very large onion, any type, chopped finely into half circles (approx 2 C raw)
- 1 bunch asparagus trimmed and washed
- 1 C Provolone cheese, grated (goat or gorgonzola cheese would be better here, but none in the fridge, alas)
- 4 C white beans, cooked or 2 cans, drained-reserve this liquid in case your hummus is too thick and you can drizzle some in (I pulled these from my freezer-reserve 3/4 C to sprinkle on TOP of flatbread, the rest will be used for “hummus” for the sauce on the flatbread)
- 3 cloves garlic, peeled
- 2-3 T Tahini (or just use a little of the juice from the beans if you don’t have this in your cupboard)
- 1/2 tsp dried oregano or a handful fresh
- 1/2 tsp dried cumin
- 1/2 tsp dried chipotle or red pepper flakes, omit if you are not pro-heat
- 2 T lemon juice, fresh squeezed preferred, but that little plastic lemon kind won’t kill you here
- salt to taste, this will take more than you think…white beans have little flavor
- 2 pieces commercial naan bread
Cut up onion, toss in hot frying pan with a swig of EVOO, then turn way, way down to low. Here is where the patience comes in…now, wait. Stirring every 15 minutes or so. Caramelized onions take TIME. Like, an hour or so. Good news, you don’t have to do anything to them except poke around at them every quarter hour….seriously quit your complaining.
Take the following ingredients and zap them in the food processor until smooth:
white beans (minus 3/4 C for topping of flatbread)
pinch of salt
You just made white bean hummus which is the “sauce” for the flatbread.
Asparagus should be washed, trimmed and tossed with a splash of EVOO, then turned out onto a hot grill, or in a grill pan until just warm, they should be crispy, semi-raw still, they will be cooked again in a hot second.
Fire the naan for a few minutes in a 400 degree oven to crisp it up just a little.
Apply “sauce” to naan bread, then onions, reserved white beans, asparagus and top with provolone cheese. Toss back into hot oven until cheese melts. Season with a bit of black pepper.
Posted in Bread, Leftovers, Less is more, Quick Cooking, Recipes
Tagged caramelized onions, cheese, chipotle, cook, create, delish, EVOO, flatbread pizza, food processor, freezer, garlic, grilled asparagus, lemon juice, lemon zest, Mr. Wonderful, mr. wonderful approved, naan, oregano, Provolone, recipe, red epper flakes, salt, seasonal cooking, tahini, vegetarian, white beans, yum
I’m not a huge faux meat fan. I don’t eat meat because, I don’t want to, not because I want to eat something that tastes like it, but isn’t it. Did that make sense? At any rate, there are a few things I do miss about being vegetarian:
2. Chicken Hot Wings
3. Tuna Steak
4. Barbecued Turkey
I discovered this product at Whole Foods on my last jaunt to Ann Arbor, and thought I’d give it a try. That trip was about 5 months ago, so it keeps well in the freezer although I think it was sold in the fresh case, by the lunch meat etc.
Mostly, gardein bbq pulled shreds tasted like, well bbq sauce. The “meat” didn’t have flavor, in fact, after I ate it, THEN I went back to see what it actually was, you know like any responsible consumer-vital wheat gluten, or Seitan in the veg world, which I can make at home. All-in-all, not an offensive product. I think it gave Mr. Wonderful his bbq pork/chicken fix for a little while and it was a quick dinner after a long day. I love this idea of “pulled pork” or whatever and think next time, I will try my own homemade bbq sauce which is much lower in sugar and “pull” my own Seitan. I’ll let you know how that goes.
Faux Chicken BBQ Pizza
Preheat oven to 400 degrees.
Heat up bbq shreds according to package directions, from frozen it took just 3 minutes on high.
Put naan directly on oven grate for 1-2 minutes until a little crisp.
Add bbq shreds, onion, grated cheese onto the naan then pop back into the oven until cheese is melty and naan is crispy.
Don’t forget your napkin.
Posted in BBQ, Dinner, Meat Substitutes, Product Review, Vegetarian
Tagged bbq, bbq pulled shreds, dinner, faux chicken, faux pork, gardein, make ahead, Mr. Wonderful, mr. wonderful approved, naan, naan bread, pizza, provolone cheese, quick, veg, vegetarian, vital wheat gluten, yum
I think marshmallows are so gross, I don’t even want to tell you what gelatin is made from which is what holds those little guys together. So I took a topping that I love, from fruit crisp, and then modified it slightly for this dish. You could easily add 1/3 C oats to the topping and call this “health food”; however I didn’t do that.
Sweet Potato Crisp
- 3 C sweet potatoes, baked and mashed (approx. 4 large potatoes)
- ½ C sugar or Splenda
- ½ C margarine or butter, melted
- 2 beaten eggs
- 1 tsp vanilla
- 1/3 C skim milk
- 1/3 C melted margarine or butter
- 1 C light brown sugar or brown sugar Splenda
- ½ C flour
- 1 C chopped pecans
- ½ C – 1C sweetened shredded coconut
Mix together all of the casserole ingredients, place into a 9×13 greased pan.
Combine the topping ingredients in a small bowl and sprinkle over the top of the casserole dish.
Bake at 350 degrees COVERED for 25 minutes, then uncover and bake an additional 3-5 minutes or until just brown.
CAUTION: the sweetened coconut burns QUICKLY so in the last 3-5 minutes you are really watching for the coconut to brown and then remove promptly.
Posted in Baking, Leftovers, Make Ahead, Recipes
Tagged butter, coconut, crisp, Easter, mr. wonderful approved, not-health-food, pecans, sweet potatoes, vanilla, vegetarian, Yummy
Many requests for this recipe. Lori got it from Martha and made some changes, then I’ve made some changes. I hope you decide to make it your own too.
Macaroni & Cheese
Adapted from Martha Stewart and Lori Peterson
- 1 stick of unsalted butter
- 1 ½ C Panko bread crumbs
- 5 ½ C skim milk
- ½ C flour (any type)
- 1 T Braggs Aminos (could also use Soy Sauce)
- ½ tsp Coleman’s Ground Mustard
- Pinch of fresh ground Nutmeg
- Pinch of Cayenne Pepper
- 6 oz sharp Cheddar cheese, shredded
- 6 oz white Cheddar cheese, shredded
- 8 oz Gruyere cheese, shredded
- 4 oz smoked Cheddar cheese, shredded
- 4 oz light or ff cream cheese
- 4 oz Parmesan cheese, shredded
- 1 pound whole grain pasta, cooked al dente
Heat oven to 375. Butter a large, deep casserole dish. If you use a 9 x 13 pan, make sure when you bake it, you put a jelly roll pan with sides under it, the pan will overflow and you can save your oven.
Melt the butter, reserve 2 T with Panko breadcrumb in small dish and set aside.
In medium saucepan, heat milk. Add rest of melted butter from above, and slowly whisk flour into this mixture. Stir until becomes bubbly and thickens a little.
Remove pan from heat and stir in spices and all cheeses, MINUS the Parmesan. Stir in cooked pasta, transfer into your prepared dish/pan. Sprinkle with Parmesan cheese and Panko. Bake until brown and bubbly, approximately 30 minutes. Cool slightly and serve.
#author’s note: just about any combination of cheeses will work here. I love Applewood Smoked Cheddar or Colby Jack in this as well as Havarti, Gorgonzola, etc. Create your own cheese flavor profile. Just follow the approximate measures above and do not sub for the cream cheese, you need that one.
Posted in Make Ahead, Recipes, Vegetarian
Tagged #walterthewonderdog approved, Bragg's Aminos, butter, cayenne, Cheddar, Coleman's Ground Mustard, cream cheese, Easter, Gruyere, mr. wonderful approved, not-good-for-you-but-delicious, Nutmeg, Panko, Parmesan, veggie, White Cheddar, yum