jicama-lime slaw

Summer seems to be upon us here in Arizona, even though I think spring only officially got started a couple of weeks ago.  So, with temps in the 90s, and our grill performing its usual work-horse duties, I wanted a side that could herald summer.  Spring is fleeting.  Summer, well that just seems to go on forever.

I have my faithful stand-by recipes, but I like to experiment early in the season to find out if there’s anything worth making for upcoming picnics, get-togethers with friends, etc.  And I’m always enticed by oft-overlooked veggies.  Like the jicama, for instance.  You can find them in pretty much any grocery store, but it’s rare you see recipes calling for this uber-nutritious, fibrous root veggie.  And I’m surprised it took me this long to think of it as perfect for cole slaw.  The flavor and texture are spot on – crisp and sweet, somewhere between a water chestnut and a pear.  The jicama’s flavor is enhanced by the lime and doesn’t give way to sogginess when the dressing is applied.

If you’ve looking for a change of pace from a traditional mayo-based slaw, this one is perfect.  It’s tangy, zesty, and perfectly fresh for summer.  Enjoy!

 

 

Jicama-Lime Slaw (recipe adapted from Cooking Light Superfast Suppers)

Ingredients:

• 1 medium jicama, peeled and shredded
• 1 c green cabbage, shredded
• 1/4 c red onion, finely chopped
• 1/3 c fresh lime juice (about 4 limes)
• 2 tsp EVOO
• 1 1/2 tsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Directions:

1. Combine first three ingredients in a medium bowl, tossing well.  Set aside. t
2. Whisk together lime juice, EVOO, sugar, salt, and black pepper.
3. Pour dressing over slaw mixture and toss well to coat.
4. Serve at room temperature or chilled.

***Cook’s Notes:  I was in time-saving mode, so I grabbed a bag of pre-shredded cabbage in the produce aisle.  Turns out it was the angel hair variety, so a bit too flimsy for my taste, but worked fine.  Next time I’ll either shred my own or make sure I buy a thicker shred.

 

white bean dip with rosemary and sage

Well, hello there,  2014!!!  By my calculations, I’m only about two weeks late to the party, but, hey…life has a way of being lived sometimes and I have to admit there’s been little time for cooking AND photographing.  Just cooking, lately, and Brownie meetings to supervise, and piano lessons to patiently sit through, and puppy obedience classes to attend.  Also, believe it or not, it gets dark really early this time of year in the desert.  By 5:30, if I haven’t cooked, plated, and photographed, there’s just not enough natural light.

Ahhh, excuses, excuses, excuses.  Enough of that, on to the bean dip.

I made this for the first time on New Year’s Eve 2012.  It was a huge hit with our guests and, even though it was just going to be the three of us this year (one of whom wouldn’t touch the stuff with a ten foot pole), I decided to do it again for our New Year’s Day feast.  We already had too much food, but this dip is so good (and gets better with each passing day), I was happy to have the leftovers for some post-celebration snacking.  It’s low in fat, high in flavor (lots of garlic goodness), and a good source of protein and fiber from the beans.  It’s also really fast and easy to assemble.  Put it together the day before you plan to serve it for maximum flavor mingling!  (I hear there’s a big football game in the not-too-distant future).  Serve with the crackers or crudités of your choice.  Enjoy!!

White Bean Dip with Rosemary and Sage (recipe courtesy Cooking Light, Aug 2007)

Ingredients:

• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2 teaspoons minced fresh rosemary
• 2 teaspoons minced fresh sage
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, chopped
• 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
• Fresh sage sprig (optional)

Directions:

1. Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges crackers, fresh veggies. Garnish with sage sprig, if desired.

pumpkin pie smoothies

October is here.  That means pumpkin pies, spice breads, pumpkin soup, pumpkin cookies, and…the pumpkin smoothie!

This recipe appears in so many places all over the internet I don’t even remember where I found it.  Frankly, there are so many variations on this recipe, it’s hard to say where it was first conceived.  Again, it’s a recipe that takes well to adaptation.  This one is dairy-free and vegan friendly.  You can easily make this gluten-free, as well, by using a gluten-free rolled oat (i.e. Bob’s Red Mill).  I thought it was delicious.

My child, however, did not.  She tried it, rolled it around over her taste buds, and then promptly handed the glass back to me and asked for an alternative snack.  I’ll give her credit for actually trying it, though.  My husband refused it outright.  He never even tasted it.  Something about the color!  Admittedly, he saw it a few hours after I’d made it, and anything with banana in it is susceptible to discoloration.  Bananas turn brown pretty quickly once you peel them, and this smoothie is not exception.  Make it, drink it.  Don’t save some for tomorrow.  Enjoy!

Pumpkin Pie Smoothie (recipe adapted from all over the internet)

Ingredients:

• 1 frozen banana
• 3 ice cubes
• 1 C almond milk
• 3/4 C pure pumpkin
• 1/4 C rolled oats
• 1/4 tsp flax seeds, ground (optional)
• 1 tsp all-natural maple syrup
• dash of cinnamon, nutmeg, or pumpkin pie spice
• fresh grated cinnamon or nutmeg for topping

Directions:

Combine all ingredients in blender and blend until smooth.  Add whipped topping (optional) and a sprinkle of pumpkin pie spice,

Dive in!

raw brownies

Sooooo…while I’m on a roll with recipes I think were good, but failed me for one reason or another, let’s cut to the chase.  These sounded great.  I’d made something like them, a no-bake homemade power bar, and posted the recipe over on my other blog.  Not sure why I never got around to sharing them here, but…click over and give them a try.  They’re really good and a big hit on my Pinterest page.  But I’m wandering off topic here.  Let me stick to the raw brownies.

Kat started Brownies last week and I’m helping out as an “assistant troop mom.”  I can’t juggle the responsibility of a troop leader, so I’m doing my best to carry at least some of the weight for the mom who has agreed to shoulder the burden.  During our discussions about snacks for the girls during meetings, we decided processed sugars were out.  Kids eat way too much junk, anyway, and part of our goal is to show and set good examples for them to take into their every day lives.  Teaching them the value of eating whole foods is part of that lesson.

Hence, raw brownies for Brownies.

Sadly, that’s not how the story ended.  The girls never ate the brownies.  The brownies, although absolutely delicious, ended up in the garbage.   Because even though they looked pretty when I plated them, and they have an uber-chocolately delicious flavor, they looked like this as soon as we put a fork to them:

I exchanged a couple of comments back and forth with the author of the original recipe, Tina Jeffers, and we decided the dates I used probably weren’t fresh.  Having worked with dates before in other baked goods, I noticed they seemed a bit dry when I was handling them for this recipe.  This doesn’t surprise me as I didn’t buy them at my usual health food market, but picked them up on a quick trip through Albertson’s – where, in my experience, freshness isn’t their motto!

Long and short of it, I’m going to pick up more dates…at Sprouts, this time, and give these another try, because the flavor was amazingly chocolatey and delicious.  These wouldn’t be a tough sell to a bunch of hungry Brownies, either, and would be a great lesson in how everything sweet and delicious doesn’t have to be unhealthy!  Enjoy!

Raw Brownies (recipe courtesy Scaling Back Blog)

Ingredients:

• 2 cups whole walnuts, divided
• 2 1/2 cups Medjool dates, pitted
• 1/2 cup raw oats
• 1 cup raw cocoa
• 1/4 teaspoon sea salt
• 1-2 tablespoons cocoa for dusting

Directions:

1. Place  walnuts and oats in a food processor or food chopper and blend on high until the mixture is finely ground.  Add cocoa and salt and pulse to combine.  Add the dates one at a time, running the processor continuously.  The mixture will ultimately be crumbly but will hold together in a ball if you roll it between your hands.
2. Even press the cocoa and date mixture into a 9×9 pan, then place the pan in the freezer or fridge until ready to serve.  Lightly sprinkle with cocoa before serving.

***Baker’s Notes:  Make super sure your dates are fresh!  You can also use, as I did, a 9 inch cake pan, and serve in wedges.

cucumber peanut salad

Labor Day weekend is fast approaching and we’re having guests for dinner, so I’m experimenting with some new salads.  This one hit the spot.  It’s picnic or barbecue  perfect, has great flavor, texture, appearance, and goes together super fast.  The original recipe called for an English Cucumber, but the ones in the store were so enormous I opted for a package of mini cucumbers, instead.  I actually think they were more colorful, too; the green being brighter and more cheerful.  Because a cheerful salad is a delicious salad, right?

Adapt as you please.  With the exception of the delicious dressing (lime juice and a little brown sugar) this isn’t one of those stuffy recipes where a minor change will make any difference in the finished product.  Enjoy…and have a safe and enjoyable Labor Day weekend.

Cucumber Peanut Salad (recipe courtesy Cooking Light, July 2013)

Ingredients:

• 2 cups thinly sliced English cucumber
• 1/2 cup vertically sliced red onion
• 3 tablespoons fresh lime juice
• 2 teaspoons light brown sugar
• 1/4 teaspoon salt
• 2 tablespoons chopped unsalted, dry-roasted peanuts

Directions:

1. Combine cucumber, onion, lime juice, brown sugar, and salt in a medium bowl; toss to coat. Sprinkle evenly with peanuts.
2. Step 2?  There is no Step 2.  So easy.  Serve and enjoy!

Serves four.

***Cook’s Notes:  The peanuts make this a salad you either have to finish the day you make it, or eat any leftovers within a day.  They don’t hold up well refrigerated and stored in the dressing.  So eat it all up, or make sure you eat the remaining salad within 24 hours.