Baked-Potato Style Grilled Potato Rounds for an Easy Appetizer on the Grill. Don’t You Just Love Grillin’ Season?!

June 6, 2011 in Appetizers, Gluten Free

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Grilled Potato Rounds - served baked-potato style

Don’t you just love strolling around the neighborhood on a summer’s eve and occasionally getting a whiff of someone’s barbecue dinner?

There is something magical about heat and smoke and barbecue sauce – slathered on ANYTHING and then grilled. For many years, all I ever cooked on my barbecue grill was meat. In the last few years, I have started to experiment and do grilled pizza, grilled veggies, grilled desserts. I even make a charred salsa verde on my grill. Yum.

Verdict: pretty much anything tastes better when grilled.

First up: appetizers. Yes, appetizers done on the grill. Two luscious bites of baked potato taste on a grilled potato slice. I love summer!

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Hazelnut Quinoa Stuffed Bell Peppers -70′s Retro Recipe Healthified and Dedicated to the Greatest Husband on the Planet

June 1, 2011 in Gluten Free, Healthy Fare, Side Dishes, Vegetarian Entrees

Quinoa Peppers Square

Hazelnut Quinoa Stuffed Bell Peppers

We ate a lot of tacky food in the 70′s, and stuffed bell peppers are in the Tacky Foods Hall of Fame. Ground beef, Velveeta cheese, Worchestershire sauce. We’re talking serious tackiness. But, hey!, what can you expect from people who wore leisure suits and platform shoes?

I decided to remake this classic from my early married life in the late 70′s. Healthier. And yummier. Cooked with love in every bite.

I cooked my weight in stuffed peppers as a newlywed, thinking my sweet groom loved them. He ate them, smiled and hugged me every single time I dished them up. Then one day my culinary prowess was ripped like a rug from under me.

“So what do you cook for Jim?” my mother-in-law questioned.
“I make stuffed bell peppers a lot,” I proudly proclaimed.
“And he eats them?” her stunned reply.
“Oh yes, every bite!” I came back.
“But Jim HATES bell peppers,” she said, stumping me completely.

Turns out, I am the luckiest woman on the planet. I am married to Jim Kelly, who is a person who commutes from celestial worlds each morning to make my life an earthly bliss. Not just because he wakes me every single morning of my life with silly songs he sings in my ears. And not just because I have never once done laundry in 34 years (as of last week!). Mostly because he eats every single bite of every single dish I have ever made, some of them nasty or weird beyond words. And yet he raves about every single bite. What would I have done for these 34 years without him? Jim loves me deeply, completely. He loves me more than food. Imagine!

I dedicate these delish-i-fied stuffed peppers to YOU, Jim, my eternal sweetheart. Here’s to our eternal honeymoon!

Jim even smaller

Jim Kelly - Greatest Husband on Earth

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Goodwiches: On Hearty Veggie Wraps and Healing through Food

May 20, 2011 in Entrees, Gluten Free, Healthy Fare, Uncategorized, Vegan Recipes, Vegetarian Entrees

The New York Goodwich: A Nutrition-Packed Veggie Wrap

We set out to start blogging more authentically, and, specifically, focusing on how food and cooking became a form of bonding for us as we got to know each other as a birthmother and daughter. Most mothers and daughters don’t have to “get to know each other” as a deliberate act – it unfolds over the course of a lifetime, and much of that unfolding involves nurturing and literally nourishing one’s child. And naturally, much of that takes place in the kitchen. So for Donna and I, it was (and still is) a  template for the way we’ve been making up for lost time.

And really, sometimes, we’re just going to share some recipes because they’re just plain good, no backstory required.

But here’s the thing: if we’re going to be talking about authentic writing + food, there’s more to that equation than just the love and nurturing and connecting. Yes, we all absolutely do connect with one another through food, and we all have emotional connections with food because of that. And most of the time, in most ways, this is a beautiful thing. But emotional connections are imperfect, as is anything in this imperfect world, and therefore, our relationship with food itself is not always going to be healthy.

This is a part of my (Anne’s) story that I haven’t talked about much publicly, let alone in a food blog platform. What? Talking about eating disorders on a food blog? Aren’t food blogs supposed to be about the awesome FOOD, along with fabulous photography and engaging writing? Why bring up such an uncomfortable topic?

Well, I bring it up because it underscores what a revelation it was to me, truly, to be connected with someone who loves food and relates to it in much the same way I do, as it was when I met my birthmother. To have that love for food be transformed into something not shameful, greedy, indulgent in the worst kind of pejorative (because the latter was the way I felt for decades), well, it has been nothing less than life-changing.

I will give you the Cliffs Notes version, rather than the Lifetime Movie of the Week version, but in a nutshell: Read the rest of this entry →

Celebrate the new season: Spring Pesto Soup

March 23, 2011 in Appetizers, Gluten Free, Healthy Fare, Vegetarian Entrees

Spring vegetables with the rich flavor of pesto

This tastes like the essence of early spring, fresh and bright yet somehow also rich, with the nuttiness of the freshest pesto melded in. It was inspired directly by one of my favorite cookbooks of recent years, “Cooking for Isaiah” by Silvana Nardone. I present it here with some variations in the vegetables, the addition of pine nuts and some optional Parmesan, with a different cooking technique, but the essence is her inspiration, reminding me of the lovely Provencal soupe al pistou.

I already have no doubt that this is an immediate staple dish, to be replicated this time every year, as often as possible. It’s also a great phase one recipe for low carbers, and is easily vegan; the original had no dairy anyway, I just threw a bit in since I like my pesto this way -  it is just as delicious without. Read the rest of this entry →

Accidental Enchiladas – Flavorful Flat Cheese Enchiladas Recipe in Five Minutes Flat for Meatless Monday

March 21, 2011 in Entrees, Gluten Free, Vegetarian Entrees

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No need to do drive-thru with this fabulous new enchilada recipe – in FIVE MINUTES – TOPS. Yes, you read that right. Enchiladas in five minutes flat. And that includes grating the cheese.

I was making quesadillas the other day for my son and it occurred to me (Ding! Ding! Ding! Light bulb above head goes on!) that the same technique would work for getting enchiladas done in just minutes. It’s not often that I discover new dishes by accident. And, when I do, they are usually just ho-hum. But. These are a definite home run! I don’t know why I didn’t think of this years ago. Now the words “easy” and “enchiladas” can be in the same sentence!

All you do is spray a corn tortilla with oil and then lay it in a hot skillet for a few seconds. Turn it over and top one half with grated cheese. Then fold it over once and cook until cheese is melted. Fold it over again and then you have a nice little enchilada triangle. Then, just dunk it in or drizzle it with your favorite easy enchilada sauce and sprinkle on your favorite southwest garnish (cilantro, green onions, etc.) and – Dinner is served!

Happy Meatless Monday, Everyone!

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Meatless Mardi Gras Recipe: Portabella Etouffee for Meatless Monday

March 7, 2011 in Entrees, Gluten Free, Uncategorized, Vegetarian Entrees

Portabella Etouffee

 

I’m a big fan of New Orleans cuisine. I honestly can’t think of a Creole or Cajun classic that I haven’t liked. If I had to pick only one, just ONE, though, it would have to be shrimp or crawfish etouffee.  So with only a few more days left until this year’s Fat Tuesday Feast, I wanted to see if I could concoct a vegetarian version for Meatless Monday. I had a hunch that portabella mushrooms might be a good match.  Read the rest of this entry →

Yam-a-licious Tater Tots – Impress Kids and Grownups Alike with Our Sweet Potato Version of the 50′s Classic Recipe

March 6, 2011 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

DSC_5307 Yam-a-licious Tater Tots, a Sweet Potato Version of the Potato Classic

Us kids of the 70′s looked forward to one thing in the school cafeteria: Tater Tots. They were invented in the 50′s, and by the 70′s they were a staple at school and at home. Seriously, who doesn’t love the crispy crunchy little nuggets with pillowy soft insides? If anyone says they don’t like Tater Tots, only two things are possible 1) they are lying, or 2) they have never eaten Tater Tots. We are all Napoleon Dynomite when it comes to Tots.

We decided to update this American classic, giving this recipe a sweet orange makeover for a bloggers-only contest. If you like sweet potato fries, these tots may just become your new addiction!

This new enlightened version is even more delicious than the original – same crispy outsides, but sweeter, more flavorful insides. Sweet potatoes are about a million per cent more flavorful than regular spuds, and pack a real nutritional bang for your buck. Orange-fleshed sweet potatoes are an incredibly nutrient-dense food.

To make the interior light and fluffy I grated the tubers and then baked the shreds to take out excess water. Then, I tossed them with a little cornstarch and flour for binders. They hold together perfectly and the bath in hot oil gives them that perfect crunch.

Well worth the effort – for kids and for the kid in all of us.

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Shrimpless Creole: A Veggie Version of the Cajun Classic Recipe for Meatless Monday and Mardi Gras – OOOoohh- weeee!

February 28, 2011 in Entrees, Gluten Free, Healthy Fare, Side Dishes, Vegetarian Entrees

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A Vegetarian Version of Shrimp Creole with Roasted Okra

Is it just me – or am I right that when you put shrimp into a flavorful spicy sauce, the shrimp get lost and just become a tasteless rubbery substance? I say when you buy shrimp, save it for sauteing in butter and garlic or dipping in cocktail sauce! Don’t waste it in a sauce that takes over completely. So, the classic Creole dish – Shrimp Creole – is ripe for a Meatless Monday makeover, I say.

I love the spicy tomato-based dish, but it was just begging for okra ( a classic Cajun ingredient, after all) added to it. So, I nixed the shrimp and toasted/roasted some okra slices in a screaming hot oven to give them a nice crust. Okra is better roasted than simmered here – making it slime-free – and keeping its taste separate and distinct from the sauce. And how I wish I could say this with a proper Louisiana accent: OOOoohh-weeee!!!

To celebrate like a proper foodie on Mardi Gras, I dug out my copy of My New Orleans – from my purchase last year, and spent a half an hour just feasting on the pages. This book is not just a cookbook, but a work of art. A beautifully written and photographed tribute by Chef John Besh to his homeland. Chef Besh, I salute you and all things Cajun ~ and I hope this veggie version does you proud!

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Meatless Dinner in Five Minutes Flat: Avocado Salsa Verde Chilaquiles!

February 21, 2011 in Entrees, Gluten Free, Healthy Fare, Vegetarian Entrees

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Five Minute Avocado and Salsa Verde Chilaquiles

When I’m strapped for time even more than my usual frantic pace, I sometimes turn to a traditional Mexican peasant dish – chilaquiles. Some Latino markets carry chips made especially for chilaquiles called “duritos,” because they are harder and thicker than regular chips. (HEY! Do you think that’s where they got the name “Doritos”? One food blogger thinks so.) But don’t worry – this dish is great using regular tortilla chips, and is great for using up the broken chips that wind up at the bottom of the bag.

This dish fits perfectly with so many things we believe in here at FFF – eating less meat; avoiding drive-thru meals by making desperation dinners with five ingredients in five minutes; focus on healthy ingredients; cooking with your family in the kitchen.

Could this be a Fab Frugal signature dish?!

There are many fabulous things about this dish – 1) You can get it on your table in 5 minutes flat, and that includes grating the cheese!; 2) It uses up leftover tortilla chips and salsa; 3) It is traditionally a vegetarian dish, perfect for Meatless Mondays; 4) It can be served for breakfast, lunch or dinner; and 5) You can customize this dish easily to fit your taste.

Sold yet?

Okay, here’s one more reason: You can teach even small children to make this dish! Kids will have fun breaking up tortilla chips and tossing them in the pan. They can also grate cheese and help assemble.

An avocado is not a traditional ingredient, but I like it paired with salsa verde to add creaminess.

I added a poached egg on top in place of traditional scrambled eggs, but, - Hey! – choose your own style!  You can adjust the heat level by picking the style of salsa you love.

Salud!

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Five Ingredients. Five Minutes. Fabulous Flavors. Weeknight Chicken Saute Recipe with Beets, Walnuts and Pea Pods

February 17, 2011 in Entrees, Frugal Tips, Gluten Free

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Five Minute Recipe - Chicken Saute with Walnuts, Beets and Pea Pods

I am lovin’ our Fab Five dishes! Our challenge to ourselves is to find dishes that are frugal, fabulous and on the table in five minute or less with a minimum of processed foods. Here’s our latest – a huge hit with my family. My husband was raving and licking his plate – I just let him believe I had slaved for hours – I did not dare tell him it took only five minutes.

Rotisserie chicken is one of my favorite grocery store buys. I love them. I buy a couple of them every month for use in entrees, sandwiches, late-night grab-a-bite fridge snacks.

I came up with this simple saute just throwing five of my favorite things in a saute pan. This is a fab food combo – such great flavors! And the canned beets are delicious and so very handy. You can serve this with or without a starch – we are watching carbs at our home these days, so did without. I added a dash of vinegar at the end, which mingled with the sweet beet juices and added wonderful rich flavor.

This will become one of my go to quickie meals.

And don’t worry – we’ll keep these fab five-minute miracles comin’!

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