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Lucky New Year’s Dessert: Cardamom Pistachio Rice Pudding Recipe Two Ways – Creamy and Dairy Free!

December 29, 2010 in Desserts, Gluten Free, Healthy Fare, Vegan Recipes

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Cardamom Rice Pudding with Pistachio Garnish

I didn’t know what I was missing. In my past, pre-foodie life, I always turned my nose up at rice pudding. How boring. How bland. Ho-hum, thought I.

But 2010 was my year for many things, including discovering rice pudding.

It’s not just about taste. It’s about texture. Creamy, rich, unctuous texture. It’s that “Aaaaaahhhh” feeling when it hits your tongue. So. I have seen the light. I am a rice pudding convert!

I made rice pudding for the very first time a few weeks ago. A friend of mine was among the Kelly Family Sunday Diners. She has lived all over the world, including India, Nepal, and Morocco. She claims to be a rice pudding connoisseur. I was so thrilled when she raved about my pudding. “Best I’ve ever eaten!” she gushed.

So, my Fab Frugal Friends, with the dawn of 2011, my New Year’s gift to you is my take on Rice Pudding – my favorite version is with lots of milk and a little coconut milk. And the cardamom is what makes this pudding. So fragrant and delicious! The dairy-free version is fab, too!

The Chinese use “rice porridge” as a part of their two-week New Year’s feast. I say Amen! and Hallelujah! to this tradition!

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Raspberry Linzer Cookies – Once Again, Gluten-free and Vegan

December 22, 2010 in Desserts, Gluten Free, Vegan Recipes

Contender for my favorite cookie of all time: Raspberry Linzers

Gluten-free Vegan Christmas Cookie Series, Part 2 of 3!

I have a bit of a hoarding problem. Only a touch, nothing that would get me hauled onto the show or anything, but it’s true that with a few select items, I have a bit of a problem. One of them, along with cookbooks,  is cooking magazines. I still have pretty much every cooking magazine I have ever either purchased or received by subscription. Yes, it’s a little excessive, and yes, I really should go through and do some serious clearing out – but sometimes it pays off. And this weekend was one of those times.

Some of my very favorite food magazine editions are the holiday collections or specials (rivaled only by the grill & garden spectaculars of summer), and three such holiday specials are front and center for me every year since they came out: a holiday issue of Bon Appetit, a cookie compilation from Cook’s Illustrated, and the December 2005 issue of Gourmet (RIP, sniff). In each, I’ve found versions of what might be, if forced to choose, my very favorite cookie of all time, the raspberry jam-filled sandwiches made with a hazelnut dough, rolled out and cut beautifully, then showered in powdered sugar. I have a major weakness for raspberry anything, and this is the perfect setting for it. Read the rest of this entry →

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Joyful Almond Oatmeal Recipe: If This Isn’t THE Best Oatmeal You have Ever Eaten . . .

November 3, 2010 in Gluten Free, Healthy Fare, Uncategorized, Vegan Recipes

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Joyful Almond Steel-Cut Oatmeal Recipe

. . . I will pay you ONE MILLION DOLLARS. (* See end of post for the terms of payment!)

But, seriously. Goldilocks got it right: good porridge is one of the most delicious comfort foods on the planet. This oatmeal porridge recipe was inspired by an 8-hour class I attended recently about cooking with whole grains. And, not just any old grains, but the eight “Super Grains” that contain complete proteins. The class was taught by “Chef Brad,” an executive chef for Bosch, Inc. I learned an amazing amount of information packed into those 8 hours, and am now using grains in so many, many ways I had never even thought possible. More posts on the “super grains” are in your future, my fab frugal friends!!!

(( BTW, Did you know Oatmeal is “sexy” again? I do know we at the Kelly household were waaaaay ahead of this trendiness- we have always LOVED oatmeal. ))

But, I digress. Back to the Most Amazing Oatmeal Ever. This recipe is what would happen if the Almond Joy candy bar was to be reincarnated in oatmeal form. It is as blissful as it is healthy. And so easy – 10 minutes of prep time, max! First, toast the oats in a dry skillet. This gives them a yummy toasted flavor. Then,  throw the oatmeal and some almond milk in your slow cooker late at night and then in the morning when you’re frantically short of time, just stir in the other ingredients and – - – Breakfast Magic in a Bowl.

Bonus: This keeps well in the fridge for a few weeks – just scoop and microwave for a 1 minute hot breakfast!

Goldilocks would find this porridge juuuuuusssssst riiiiiiiiiiight!

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Un-Stuffed Vegan Grape Leaves for Daring Cooks October Challenge

October 14, 2010 in Entrees, Healthy Fare, Vegan Recipes, Vegetarian Entrees

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Un-Stuffed Grape Leaves - Vegan Version

Stuffed Grape Leaves is one of those dishes that you really should make once in your life. There is something about the delicious salty natural grape leaf wrap against the soft flavorful filling with exotic spices that makes you feel so, well, cosmopolitan in your very own kitchen. Put on the sound track to “Never on Sunday” and then you’ll have it: the Greek Isles right in your own humble kitchen.

I was thrilled to see the Daring Cooks challenge for October – and, so happy that we were encouraged to be creative with this dish. I decided to go vegan with this one, since I’m not a big ground beef fan. I used a convenience frozen meat substitute by Morning Star Farms and added diced dried apricots and diced hazelnuts to the rice filling. I also simplified by cooking them in grape leaf “cups.” I blanched the grape leaves until softened slightly and then put the grape leaves in ramekins. I then filled them and then baked them. What an adventure – thanks to Lori of Lori’s Lipsmacking Goodness.

The Daring Cooks October creations did not disappoint. Here’s a sampling:  The Always Amazing Australian Audax Artifex created a Medditerranean lamb version, a Finnish version and deep fried cabbage rolls. Outstanding! Check out the many versions: Elegant Asian Cabbage Rolls by Jenn Cuisine; Turkey Liver Rolls – Mary Mary Culinary; Cabbage Rolls (with Added Shrimp), The Energetic Chef; Stuffed Leaves Two Ways, Erushi; Cheap Ethnic Eats - amazing photo; Shepherd’s Pie Stuffed Leaves; Creative Recipes for Wandering Minds; South African Dolmades, Creative Pot; Stuffed Grape Leaves, The Crafts of Mommyhood; Lamb Dolmas, Monkeyshines; Dlomades with Fresh Grape Leaves, Eat4fun.

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Middle Eastern Lentils and Rice for Meatless Monday: Mujaddara

October 4, 2010 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes, Vegetarian Entrees

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Mujadarra: Lentils, Caramelized Onions and Rice

This truly has to be one of the most frugal recipes we have ever shared. It wasn’t long ago that I posted a simple lentil salad using little more than caramelized onions and balsamic vinegar – and then I find out about this delicious staple dish, also using lentils and caramelized onions as the foundation, along with rice; omitting the balsamic and adding a bit of spice completes the flavor profile. Mujaddara is a Middle Eastern vegetarian/vegan dish which relies on pantry ingredients, with the exception of onions (which are quite economical anyway) and the optional fresh parsley. Perfect for a Meatless Monday. Read the rest of this entry →

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Cinnamon Curry Apple Chips

September 22, 2010 in Appetizers, Desserts, Frugal Tips, Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

Cinnamon Curry Apple Chips

If you have a surfeit of apples in your kitchen or in your backyard at the moment, here’s a simple, healthy snack, for mere cents compared to the cost of the store-bought kind. Kids are bound to love them! Lots of apple chip recipes use cinnamon, of course, but I thought I’d add a little twist. The curry is NOT overpowering here, but is just enough to give it that little “Hmmm, what IS that?” factor (to blatantly ape Rachael Ray’s frequent line about nutmeg). Read the rest of this entry →

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Oprah’s Famous Celery Root Soup – Simplified for Meatless Monday

September 20, 2010 in Appetizers, Entrees, Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

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Oprah's Famous Celery Root Cashew Soup

Celery root soup hit the celebrity circuit last winter when Oprah called it her new favorite soup. I was determined to make a simplified version as soon as fall brought its first golden leaves and chilly air. What’s better than a comforting bowl of soup in the fall?  Perfect for a Meatless Monday treat! This soup recipe is so unique and refreshing, and surprises your taste buds. The rich flavor of the cashews pairs perfectly with the celery root, and the apple adds tartness. And, I love how the recipe calls for a few of the stalks of celery, which ups the celery flavor and health benefits.

I simplified things quite a bit by not making the “cashew cream” called for in the recipe, but I blended cashew butter and water in the blender and had success. The chive oil is a nice touch too, but optional.

Tal Ronnen, of The Conscious Cook fame, is the vegan chef who rose to celebrity status when he cooked for Oprah when she did her 21-day vegan cleanse. If this innovative soup is typical of things to come, we can’t wait Chef Ronnen!

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Salsa Recipe to Celebrate at Summer’s End: Sassy Smoky Roasted Tomato Salsa

September 13, 2010 in Appetizers, Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

“It’s difficult to think anything but pleasant thoughts
while eating a homegrown tomato.”

–  Lewis Grizzard

Roasted Tomato Salsa

Sassy Smoky Roasted Tomato Salsa Recipe

This salsa recipe is the reason we grow a huge garden every summer. Sure, I love all the other veggies, but the absolute best are the peppers and tomatoes. We make gallons of salsa at the end of every summer. Then (and this is my very favorite part) we go around the neighborhood leaving jars of salsa on front door steps, in mailboxes, on the front seat of cars. I have become known as “The Salsa Fairy” by all my friends and neighbors. Next to “Mommy,” it’s my favorite title ever!

We posted this salsa recipe last year, but I decided a re-post was in order because last night I added a new flavor twist: roasted cumin. The earthiness of cumin just can’t be beat and is so good in this salsa. I discovered a new spice in the spice aisle: McCormick’s Roasted Ground Cumin. It has a deep, rich roasted intensified cumin flavor. If you’re a cumin fan, you MUST try this!

We love salsa here at fff -check out our Grilled Pineapple Mango Salsa, and our Charred Zucchini Salsa Verde.

Roasting about half of the tomatoes quickly at a very high heat gives a wonderful roasted smoky flavor, but keeping half of the tomatoes raw gives it the perfect freshness and texture. And, the chipotle chile powder and smoked paprika are delicious in combination with tomatoes.

Don’t skip the EVOO. Olive oil used with tomatoes improves BOTH their flavor and health benefits exponentially.

Celebrate a Meatless Monday with this salsa and you may find yourself eating it right out of the bowl with a spoon!

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Fab Frugal Friday: Raw Banana Ice Cream

September 10, 2010 in Desserts, Gluten Free, Healthy Fare, Vegan Recipes

Raw Banana Ice Cream

Standard advice for bananas that are about to turn the corner into overripe mush: Bake some banana bread! Tried and true, nothing wrong with that. Who doesn’t love a good banana bread? But quickbreads and muffins and the like, while delicious and perfect for a comfort food day, are on the heavy side – and it can get a little old. there are fun ways to jazz it up, of course, but I recently learned of an idea that takes leftover bananas into a whole new arena – one that could NOT be healthier!

I give you: raw banana ice cream. Read the rest of this entry →

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Hot Pink Hummus with Fresh Beets

September 8, 2010 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

Hummus with fresh beets

As many of you know, if you’re Facebook-friendly with me, I am a bit of a hummus addict. I would eat it every day if I could, I do believe. I love garlicky hummus, lemony hummus, hummus with and without tahini, hummus with avocados and coconut oil,  hummus with roasted red peppers, hummus with pine nuts, hummus with “40 spices”, hummus with sundried tomatoes. I love it in wraps, I love it as a dip for crudite or tortilla chips, I love it spread on toast, I love it just plain eaten by the spoonful. You could say I’m a little obsessed. So when I saw  hot pink hummus in the prepared food section of my local co-op, I knew I had to give it a try. Read the rest of this entry →

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