Watermelon Cooler – Two Ingredients to Cool Refreshing Summer Bliss in a Glass

July 15, 2011 in Appetizers, Healthy Fare

Watermelon Cooler Square

Watermelon Cooler - Summer Bliss in a Glass

I dare you to find one thing more refreshing than ice-cold watermelon on a hot summer day. . . except maybe cold liquid watermelon in a glass with a little lime juice and zest to add tang.

All you do is fill up your blender with chunks of the cold red iconic summer fruit, some lime juice ((and then, yes, sure, throw in some zest for tang)) and you are just one blender button away from one of the most refreshing sips you will ever take. There’s no “recipe,” really ~ just watermelon and lime juice in a blender. Since watermelon is  already 90 per cent water, you don’t even need to add H2O. If you’d like a smooth texture, you can strain the pulp out by pouring through a sieve, but I myself like the rustic feel.

I used to think that there was nothing but sugar to watermelon. But, turns out, it is an uber-healthy fruit, full of lycopene, a powerful antioxidant (watermelon has MORE antioxidants than even tomatoes), and so this fab fruit refreshes your immune system as well as your taste buds. So, in the summer, forget apples: a watermelon slice a day keeps the doctor away!

Long Live Summer!

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Watermelon Feta Gazpacho Recipe – a Twist on the Summer Classic Cold Soup for Fun on the Fourth

July 4, 2011 in Appetizers, Gluten Free, Healthy Fare, Vegetarian Entrees

Watermelon gazpacho square

Watermelon Feta Gazpacho Recipe

Yes, I missed her gazpacho-eating days.

Anne,  my daughter, co-blogger and culinary muse, grew up in Colorado with a mom who made gazpacho (described here recently) and she downed it by the gallon.

I missed those years after she was placed for adoption. Turns out that I, too, was still a kid and had some growing up to do before I was capable of being the mom she deserved.

Since we reunited in 1999, Anne very graciously welcomed me into her life and we began cooking our way along, making up for lost time all the while chopping, stirring, braising. More importantly for purposes of this blog, we are both adventurous in the kitchen and love taking ordinary foods and tweaking them, making a whole new creation we never thought possible. Kind of like us.

So here, as a tribute to you Anne, is a fresh take on gazpacho made with the winning flavor combo of watermelon and feta. If you would have been in my kitchen with me today, I am certain we would have made this exact dish together. Tasting and laughing as we went.

I had leftover watermelon and thought of making a watermelon feta salad, which I have eaten many times in restaurants. But then I thought of Anne’s recent gazpacho post, and decided to throw caution to the wind and whirl a batch of gazpacho in my food processor.

This will surprise you – I mean, how could something that looks like salsa in a bowl taste sweet and summery and refreshing? Well, it just does.

Happy Fourth Everyone!

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Dos Gazpachos: The Classic and The Remake

June 24, 2011 in Entrees, Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

Gazpacho with a kick!

You guys might remember me talking about my upbringing with my beloved adoptive mom, who, God bless her . .  was just not a foodie. She wasn’t TERRIBLE, mind you – I didn’t have to worry about her giving dinner guests food poisoning the way Ruth Reichl described in her memoir “Tender at the Bone”, but she simply wasn’t a food lover the way I was, and the way Donna also was, I was later thrilled to discover.

But that doesn’t mean she didn’t have a few delicious things up her sleeve – and one of them was gazpacho. This cold tomato soup from Spain isn’t something you’d think your average American kid would like, but I absolutely devoured it. Mom made it by the vat every summer, and thus, every summer I look forward to making it myself.

We called it “liquid salad”, and though that makes it sound a bit less appetizing than it actually is, it’s a fair description of the raw veggie content. I can’t think of a more healthy recipe, for the life of me, and it’s one that can be dressed up with any number of garnishes. Also? Easy. SO EASY. This is my own definitive version, having tweaked it for literally decades now. Read the rest of this entry →

Avocado Chopped Salad Two Ways: with Grilled Shrimp or Potato Gallette – And Grillin’ Season Continues!

June 15, 2011 in Healthy Fare, Side Dishes, Vegetarian Entrees

Potato Galette Avocado Salad Square

Potato Gallette Avocado Chopped Salad

I grew up in heat. Lots of heat. Giant blow-dryer heat. Cook-an-egg-on-the-sidewalk heat. Skin-sticks-to-the-chair heat.

They say in Tucson, “it’s a dry heat,” so it feels cooler. I disagree. If it’s 115 out, it’s hot, hot, HOT.

We kids used to do odd things to keep cool in the summers. We ran through the sprinklers. We laid in the shady carport so our bare stomachs could be against the cool smooth cement playing Go Fish.  We drank lemonade all day long. We rode around town at night with all the car windows rolled down. Sometimes we ate banana splits for dinner. And we ate tons and tons of cold salads.

One of my favorites is the simplest chopped salad you can make: cool, creamy avocados paired with ripe tomatoes and tart grassy green onions. All tossed with a light Cilantro Lime Vinaigrette. This is a salad that just screams “SUMMER” in your mouth, and on your plate.

Grilled Shrimp Avocado Square

Avocado Chopped Salad topped with Smoked Paprika Grilled Shrimp

 

It’s also a healthy take on potato salad for the June Daring Cooks challenge and the potato version makes for a perfect Meatless Monday treat.

So, let’s summarize: easy, cool, refreshing, healthy. Summer conquered!

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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 →

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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