perfect pan-fried eggplant

I must admit this creation came from the carnivore. He planned and made dinner (for a change) for me this year on Valentine's Day. He created the best eggplant parmesan for me and chicken parmesan for himself. But, in the course of the dinner, he actually tried the eggplant and noted that it was pretty good. So, the next time I was looking for a new side (instead of the usual green beans) I thought I would try the eggplant again. I knew it wouldn't be an easy sale, but it is a vegetable that is breaded and fried!

I enlisted the carnivore to help recreate his masterpiece. I skinned the eggplant and chopped it into bite-sized pieces. I then placed them on a paper towel and salted the raw eggplant. The carnivore took the eggplant and coated it in a mixing bowl that had a beaten egg in it. He then tossed the coated eggplant in a bag with Italian bread crumbs. In the meantime, he heated olive oil in a skillet. Once the oil was warm he placed the eggplant in the pan and cooked it until they were golden brown, turning often. He removed the excess oil by placing the eggplant on a plate with a paper towel. We served it with a little marinara sauce and a bit of grated parmesan. It so delicious and even the carnivore ate it (that night and the next)!

menu ideas:
Of course this can be made with spaghetti and fresh mozarella, like eggplant parmesan, just slice it into thick round pieces. It is also a wonderful side dish to any Italian themed meal, like calzones, when you are trying to make sure you get some kind of vegetable on the plate.

cupcakes for breakfast!

So, if you know my carnivore you know he wouldn't pick up a piece of fruit if it fell off a tree and hit him in the head. Therefore, I am always trying to sneak fruit in whenever I can. This cupcake is the perfect example. And, yes, it really is a cupcake, not a muffin. I got the recipe from my 500 Cupcakes cookbook. But, it actually packs in a lot of goodies - like apples, pears, raisins, pecans, and cinnamon. So even if he is eating a cupcake for breakfast he is getting fiber, vitamin C, antioxidants, protein, and manganese - just to name a few nutrients. If you are still feeling guilty, remember this isn't an everyday thing. It is a special treat for you and possibly your little ones (or big ones with the palates of small children). You will all love this breakfast cupcake!

For this decadent day starter you will need:
1 stick of sweet butter, softened
1/2 cup and 1 tblsp of sugar (and a little more for dusting)
1 cup self-rising flour
2 eggs
3/4 cup of unsweetened applesauce (or two of those little one you pack in a lunch)
3/4 tsp of cinnamon
1/2 cup of chopped pecans
1/2 cup of raisins (I actually found packs of raisins mixed with dried apples and cinnamon)
1/2 a pear (or apple), sliced into bite sized bits

Preheat the oven to 350 degrees. Grease or line a muffin pan with silicone cups (see my amazon store for the ones I love to use). Mix the butter, sugar, flour and eggs until smooth and pale. Add in the remaining ingredients, except the pear. Spoon the batter into the cups. Add slices of pear on top. Sprinkle with a bit more sugar. Bake for 25 minutes. Let cool in pan for 5 minutes, then cool on rack. Makes one dozen cupcakes. Great when served warm!

menu ideas:
Serve a cupcake with two real sausage links or soysage links along side a cup of orange juice, milk, or coffee.

italian grits?

My carnivore loves starchy sides. And who am I kidding, so do I. But, I can't have pasta or potatoes every night. Polenta is a great alternative. For those of you who are unfamiliar with this super side dish, is native to Northern Italy. But what is it? Polenta is a creamy cornmeal. I think the carnivore likes it because of his Italian roots, and I like it because it reminds me of a southern favorite - cheese grits. In any case, it is a great comfort food that will please anyone. There are many instant versions available at most grocery stores these days (in the aisle with pastas and sauces). But, it is easy to make it from scratch. Simply, boil 4 cups of salted water. Stir in the raw polenta until it thickens - about 5 mintues. Add in 4 tbls of butter and 1/2 cup of parmesan cheese. Let set for about 5 minutes. Fluff with a fork. Serve as is or with more butter and parmesan for topping. Add salt and pepper to taste. If you have leftovers, they can be made into cakes and fried in a pan for a twist.

menu ideas:
Polenta is great with pizza steak (our version of pizzailoa steak) and green beans. I also like to serve it when the carnivore has roast and I have roasted veggies.

pizza steak

As you know the carnivore loves all things italian. This recipe is one of his favorites. It is a take on steak pizzaiola. Since I changed the recipe, I figured it was okay to do the same to the name - thus, "pizza steak" came to be. I must warn you, it doesn't taste like pizza. That's just the name. I mean, it does have marinara sauce, but that's about it. I have figured out a way to make a vegetarian version though. Now, I am not going to try and tell you that mushrooms (even portabellas) taste like steak. They don't. But, they are fantastic in this dish.

To make this dinner you will need 4 small minute steaks, a pack of sliced portabella mushrooms, 2 cans of tomato suace, 1/2 cup of italian bread crumbs, 1/2 cup of grated parmesan cheese, 1/2 an onion, italian seasonings (garlic, basil, oregano, parsely, etc.), olive oil, flour for dredging, salt and pepper to taste.

Take two pans and coat with olive oil. Put on low heat. Add in the onions and saute till soft. If you are using fresh garlic add it in now too. Salt and pepper the steaks and dredge them in flour. Place the steaks in one pan and the mushrooms in another. Turn the steaks after a few minutes. Stir mushrooms. Add in one can of tomato sauce to each pan. Season with italian herbs to your liking. Put 1/4 of bread crumbs and 1/4 of the parmesan in each pan to thicken sauce. Salt and pepper both dishes. Stir and simmer for about ten minutes, until mushrooms are soft. Serve generous portions and top with more parmesan cheese. This recipe makes two vegetarian and two carnivore servings.

menu ideas:
The carnivore and I like pizza steak with polenta and golden zuchini.

strawberry layer cake

It is that time of year again - strawberries season. I personally love strawberries. They are sweet and tart. Plus, they pack in great nutrients like vitamin C. In one study, strawberries topped a list of eight foods most linked to lower rates of cancer deaths among a group of over 1,000 elderly people. So, when I see them popping up in the store I always start plotting when I am going to make this layer cake. The carnivore devours it without thinking about all the fruit I am sneaking into his dessert.

This recipe is inspired from a similar one in The Best-Ever Vegetarian Cookbook. You will need 3/4 cup of soften butter, 3/4 cup of sugar, 3 eggs, 1 1/2 cups of bisquick (or other pancake mix), a small container of heavy whipping bream, 1 splenda, 3 tblsps. of strawberry jam, lots of strawberries, and a bit of powdered sugar for dusting.

Preheat the oven to 350 degrees. Grease two 7 inch round pans. Cream the sugar and butter together till smooth. Beat the eggs and add them in slowly. Fold in the pancake mix. Divide the mixture between the pans and bake for 25-30 minutes (until golden brown). Allow the cakes to cool in the pan for 5 minutes then turn onto a cooling rack. Meanwhile, whip the heavy whipping cream and splenda together until firm. Clean and slice strawberries. Once cakes have cooled, top one with jam and then 1/2 of whipped cream. Stack other cake on top. Then slather on the rest of whipped cream. Arrange sliced strawberries on top and around edges. Dust with powdered sugar.

Your friends and family will be so impressed. This recipe is super easy, but it looks very fancy. When sliced the layers are beautiful. They will think you have made something really special, but it is so simple. (It kinda reminds me of the old rice krispie treats commercials where the mom was allegedly slaving away in the kitchen.) Anyway, feel free to play it up. Either way, you and your family are sure to enjoy this strawberry cake!

Note: You can vary this recipe with other flavors of fruit and jam. Blackberries or raspberries would be nice, for example.

golden zucchini

The list of green things my carnivore will eat is very small. For awhile I thought he only ever ate peas and green beans. But, one day we went to a hibachi place and I witnessed a miracle - he ate zucchini! I queried the carnivore on what made him try this veggie and he explained it was all about the seasoning and the sauce. Having this in mind I decided to combine this green vegetable with his favorite flavors - italian seasonings, especially garlic. Much to my surprise it has become a this green vegetable has become a frequent visitor to our dinner plate. I am very pleased, as zucchini is an excellent source of manganese and vitamin C. It has also been found to have anti-cancer type effects. What's not to love?

To make this super side dish, clean and slice two good sized zucchinis. Place them in a pan with just enough olive oil to coat the bottom. Season the zucchini with kosher salt, freshly ground pepper, and garlic powder. Toss and brown slightly on both sides. Once the zucchini starts to soften dust the slices with italian bread crumbs. Fry for another minute or two until the bread crumbs turn golden brown. Drain excess oil by placing on a plate with a paper towel. This recipe makes four good sized servings. It also reheats easily. Just toss is back in a pan and warm on low heat for a few minutes.

menu ideas:
Serve this along side any italian dish - lasagna, fettucini alfredo, or even stuffed shells. It also goes nicely with grilled chicken/fake chicken patties and mac and cheese.

organic kitchen staples

For my final installment for Earth Week I thought I would share with you some organic items I always have in my kitchen. Organic foods are better for the environment and healthier for our bodies. Me and the carnivore buy organic for the health benefits, including higher nutrient levels and lower pesticide residue, but they also help the planet. Organic agriculture enhances soil structures, conserves water, mitigates climate change, and ensures sustained biodiversity. Here are some organic staples we keep and use in many of our recipes:Eggs - I use Eggland's Best organic cage free vegetarian fed hen brown eggs. That's a mouthful! While the carnivore may complain occasionally about how much more expensive these eggs are, he never complains about the taste. And I feel better knowing that I am putting a healthier egg on his plate. (Did I mention the carton is recyclable too?)

Butter - I have tried a few different brands, but I keep coming back to Whole Foods' 365 unsalted sticks. They are creamy and sweet. They are also reasonably priced. And since I am southern, I use a lot of butter during the week. This is a great organic staple to have on hand.

Milk - I like Horizon's 2% milk. It is produced without antibiotics, growth hormones and pesticides. Plus, the cows eat only organic feed and have access to clean water, fresh air, an organic pasture and exercise according to their website. Neither me nor the carnivore are big milk drinkers, but when a recipe calls for it, this is the brand we turn to. The carnivore also uses their creamer in his coffee.

Cheese - I am a fan of Organic Valley's cheese, especially the shredded variety. Although, I am now seeing a generic brand at my local Kroger. In either case, I like having cheddar cheese, without all those additives that make it fluorescent orange, ready to put in my scrambled eggs or in enchiladas.

Canned Beans - This a is a quick way for me to get protein so I keep a couple of cans in my pantry at all times. I like Healthy Valley's version, but my local grocery store (Kroger) has a great generic organic brand too. It is hard to mess up canned beans, so pretty much anything you find should be fine.

Sugar - Domino makes an organic sugar that you can find next to the normal kind. It is a bit more expensive, but there are usually coupons in the Sunday paper to help offset this. I use it in all my baking.

Fruits and Veggies - It goes without saying that I buy and use organic fresh fruits and vegetables. But, I have also been known to buy frozen organic ones. Frozen berries are great in lots of recipes and they now come in organic varieties. I also buy this huge bag of frozen green beans at Costco. It contains smaller bags that can be tossed in the wok and ready in minutes.

Meat - After reading about all the scary things they put in meat I always purchase the carnivore organic meats, whether it it be chicken or beef. There is just no way I am putting all those hormones in my hubby.

So, what is your favorite organic staple? What brands do you like best? I would love to know what products you all like to use to keep your family healthy and help the planet at the same time!

drink to your planet

Every now and then the carnivore and I like an adult beverage with our dinner. We are both a fan of a good red wine on occasion. So, on Earth Day this year I thought I would get us a bottle of organic merlot.

But, what makes a wine organic? At its most basic level, organic wine is made from grapes that have been grown without the use of chemical fertilizers, pesticides, fungicides and herbicides. With grapes topping the list of the most chemically sprayed categories of produce on the market today, it is no wonder that many are seeking an organic alternative to their conventional wines.

And if you are wondering where to find a good wine, I suggest either asking at your local store for a recommendation or checking out http://www.organicwinejournal.com/index.php/category/reviews/ . I should have done both of these before I went out. The website has a whole set of reviews for organic wines under $25 so you don't have to break the budget either. My local wine store (Buster's) has quite a selection and the have all of their organic wines marked on the shelves with a big green "O" so they are easy to spot, bust I still got confused somehow.

I ended up buying a Barefoot Merlot for under $10. Good news, right? However, when I got it home I couldn't find anything on it that talked about being organic. Bummed, I did a little more research and learned from the the Barefoot website that they organize local volunteers across the country to clean up area beaches and help keep them "Barefoot friendly." So that is good news for the planet! But, I will be better about checking for the organic label before I check out next time...

Anyway, enjoy a glass (or two) of organic wine - or a wine from a company that helps the environment. Oh, and remember to recycle that bottle when you are done! Cheers!

great green gadgets

As you all know I love kitchen gadgets and goodies, and if they are green it is even better in my book. So, for this Earth Week series I thought I would share some of my favorites.

Glass water bottles - The carnivore used to complain about how much money we spent on bottled water. And I knew deep down that even if I recycled those bottles it couldn't be good for the environment to ship that heavy water, but I still wanted a bottle. I couldn't help it. One day I came across these guys in a Crate and Barrel catalog (or you can get some here). I dog-eared the pages and left the catalog where the carnivore could see. Catching the less than subtle hint, he got me a couple for my birthday this past year. I can officially say we are now a plastic bottle free house. We are saving money and the planet, but I still can reach in the fridge and get a cold bottle of water whenever I want.

Green pans - I read about these in a book my mother got me for Christmas that taught me some very scary things about the non-stick pans I had registered and received for my wedding. That black stuff that was coming off contained chemicals that were bad for me and the environment. Again, the carnivore got me this green gadget (from Target, but also available at Crate and Barrel and here) as a present and I love it! It is super non-stick, requiring less oil and less cleaning, and it is very lightweight. Plus, it heats the food evenly. I just can't say enough good things about it. I am now hoping for a full set...hint, hint!

Bamboo utensils and cutting boards - As you may have heard, bamboo is a sustainable and renewable resource. Moreover, bamboo has been reported to have antibacterial properties that keep it from absorbing and retaining odors. Who doesn't need that in the kitchen? My mother-in-law got me a set of bamboo utensils and a cutting board for Christmas. I am now using them all the time.

Kitchen Towels - I haven't gotten rid of my paper towels by any stretch of the imagination. But, with the purchase of a few cute kitchen towels from my local William-Sonoma Outlet I have cut down my use. They are great for wiping up all of the inevitable messes I make in the kitchen, as well as for drying my hands when I wash up.

Reusable bags - For all those shopping trips to the local farmer's market and the grocery store, I now use recycled bags. I have a few from Whole Foods, one for freezer goods, even a freebie the humane society sent me. My favorite one though is the FEED 100 bag my parents got me this past year. It has great little pouches and folds up really small. Most importantly, the proceeds from this bag helped feed 100 school children lunch in Rwanda through the UN's World Food Program. But, all reusable bags help take plastic off our planet. Plus, the come in cute colors and designs these days!

So go get yourself some green goodies of your own! And if you are wondering, all of these products can be purchased through my amazon store and in the places mentioned above.

vegetarian for a day = helping the earth

Being vegetarian is a choice. One that I made over a decade ago. However, I do not try to convert people to my beliefs. I mean, I married a carnivore. Just as he has never tried to make me eat meat, I would never dream of forcing vegetarianism on him. However, I came across an interesting article the other day about how much we could all help the Earth if we all went vegetarian just for one day. Check out the link here -

http://www.alternet.org/water/134650

As you can see the from the article (and the debate in the comments at the end) having a vegetarian day can help conserve water, reduce the use of fossil fuels, and cut greenhouse emissions.

So, while it may not be a lifestyle choice, if you can work in a vegetarian day - or even a meal - every now and then you too can help the planet. You can at least give it a try for Earth Week. And, it doesn't have to be hard.

Start your day with a slice of banana bread and a few pieces of fruit or maybe a fried egg and an english muffin. Have a hunk of artisan bread with pesto tortellini or vegetable soup for lunch. Then enjoy cheese enchiladas or a veggie pizza for dinner. Even my carnivore can get on board with that (well, maybe he would get a cheese pizza, but you get the point)!

homegrown herbs

In honor of Earth Day, I have decided to post things this week that we can all do to help the planet a little while we cook up amazing dishes for our families. I am starting this series off with a little project me and the carnivore took on this weekend. Thanks to a Home Depot giftcard from the in-laws for Easter, we were able to start our own little herb garden this Spring. I am dying to start growing a few vegetables in the backyard, but the carnivore wants to make sure I can keep something alive first. So, we decided to plant some herbs in a pot on our back porch. It was really simple. Even if you don't have a green thumb, you should give this green project a try. Now, I am by no means an expert gardener, and I may soon learn that these herbs each need their own pot, but this starter garden is good enough for now. And here is how the carnivore and I did it -


First, we stocked up on a few supplies - a large planter, some organic potting soil and 8 different herbs. Once we got home we put most of the soil in our new pretty red planter. We then began planting our herbs. We bought ones that came in their own peat pots which meant less trash in the landfills and less transplant shock (at least that is what the label said). After removing the bottom of the peat pots and loosening the roots we placed them in the soil. We arranged the plants in the pot so that the larger plants could hang over the side. We then added a bit more soil and a generous amount of water. It really was that easy!

Just like that we now have fresh herbs - mint, rosemary, dill, thyme, basil, cilantro, parsley, and oregano to be exact - to make everything from mojitos to marinara.When they get bigger they may be moved to my larger garden (keep your fingers crossed for me), but for now it is perfect to have them on hand whenever my recipe calls for fresh herbs. Not only are we being green but we are also saving green. Each plant costs about what a small pack of the herbs costs at the grocery store. Plus, by having them outside my door I save the planet by reducing the packaging and shipping. It is a win-win!
Stay tuned all week for more green living ideas from me and the carnivore...

quick calzones

My carnivore loves anything and everything Italian. But, as he says, vegetarians can't live on cheese pizza alone. I came across a version of these calzones in an issue of Real Simple awhile ago and I knew instantly it would be great for us. He can stuff his with meat and I can get veggies he would never touch (like spinach). Plus, there is all the cheese - who doesn't love that? And, it can be made from start to finish in about 30 minutes. This is a simple meal that anyone can adjust to their own tastes - pretty much anything goes.

For this recipe you will need a little flour, a Pillsbury ready make pizza crust (next to the crescent rolls in most grocery stores), a couple of tablespoons of olive oil, 1 cup of ricotta, 1 cup of mozzarella, 1/4 cup of grated parmesan, and salt and pepper to taste. You will also need to pick the toppings of your choosing (meat or veggies).

First, preheat the oven to 400 degrees. Then simply dust a pastry mat (I love the King Arthur's one pictured above and available at my amazon store) with flour. Take out the crust and cover with flour. Roll it a little. Cut in half or fourths (depending on size and number of calzones you wish to make). Combine cheeses and salt and pepper. Divide the mixture evenly among each calzone crust. Add in your favorite topping. The carnivore likes real pepperoni (the kind you have to slice yourself) and I like mushrooms and spinach (that I have sauteed for a minute or two in a bit of oil). Fold the crust over and place on a foil lined baking sheet. Baste with olive oil. Bake for about 15 minutes until golden brown. Serve while pipping hot!

menu ideas:
These calzones can be a meal on their own, but you can also add a salad. You can also try them with a side of fried eggplant or even sauteed zucchini. If you are serving them at a party they go well with mozzarella sticks as an appetizer.

butter my butt and call me a biscuit!

Well, maybe butter my corn instead. My friend, Katie, suggested I add these gadgets to the blog. She has used them at my house and loves them as much as I do. In fact, everyone who comes over when we have grilled corn does. And, since we just made grilled corn, I thought it would be a good time to share these corn accessories with everyone. First, I have to admit my carnivore and I came across these on accident at a Paula Dean Buffet/Gift Store in Tunica, Mississippi. And, if anyone knows butter - it is Paula. I think all of her recipes start with at least one stick. We didn't cave to the impulse to buy them there. But, when my carnivore received an award at work I knew I had to get these for him. Silly I know, but he loves Paula and all her
butter recipes.

There are two products in these pictures. One is you standard corn pick, known as butter babies. They some in a brightly colored pack with a set of four. The have nice strong prongs that dig right into the ends of the corn cob easily. They are super easy to clean and they snap together for simple storage.The second, and more amazing product is the butter boy (I think you can get a butter girl too). Again, you have a choice of colors. But, what is so wonderful about this little guy is that he allows you to apply butter to your corn without any mess or lost butter. You just place a stick of butter inside and pop off the top of his little head. The curved opening fits perfectly onto the cob. Slide back and forth and voila - perfectly buttered corn!




I know it seems corny (ha!), but it one of those things that once you get it you are going to wonder how you ever lived without it. And they make a great gift too. Especially for the hostess at your next bar-b-que. It is also great for those of you with kiddies. They are adorable and help keep things clean. Check out my amazon store to get your very own butter boy and matching butter babies.

awhh shucks

Fresh corn is just now starting to show up in my local produce market. The other day they only had four ears, but I grabbed them all. I knew immediately I would be begging my carnivore to grill these ears for me. Like in many homes, my hubby is in charge of anything that is to be cooked over an open fire.


Here is how he prepares them:
First, he cleans the ears. Then he lays each one on its own sheet of aluminum foil. He seasons them with fresh ground pepper and kosher salt. He also adds in a few pads of unsalted organic butter to each packet. He then wraps each of the corn up and places the ears in the basket of the grill and let's them cook along with whatever else he has going on. Be sure not to keep them on too long though. Nothing worse than burnt corn. Keep them on til they are no longer firm to the touch. Timing varies based on how hot you have the grill. Otherwise, unwrap and enjoy!


menu ideas:
I love this corn with just about anything we make on the grill. It is a great side for hamburgers (beef or veggie) or even kabobs (chicken for the meat-eater and vegetables like zucchini, red onion, and squash for the vegetarian).

memphis-style meatballs

I may be a vegetarian, but I am from Memphis - the bar-b-que capital of the world. So that, combined with the fact that I live with a carnivore, means I am always looking for new things to bar-b-que. Last night we tried something new - meatballs. The carnivore made his from scratch using 1lb. of ground sirloin and 1 lb. of lamb (but any ground meat will do). He added the usual fixins like italian bread crumbs, an egg, worcestershire sauce, garlic powder, etc. and formed them into generous balls. I used a meatless version that I found in the freezer section of the grocery store. He grilled his meatballs outdoors on a sheet pan covered in foil at 250 degrees for about an hour, only basting them with bar-b-que sauce (we use cattleman's) near the end. I defrosted mine in the fridge all day and then heated them in a pan with olive oil, chopped squash (a veggie I love but the carnivore doesn't so much), salt and pepper. I tossed the mixture in a bowl with bar-b-que sauce at the end. We then serve them over a bed of white rice. Brown would work too though. They were delicious and I got my bar-b-que fix!

menu ideas:
Serve these magnificent meatballs over rice and with a side of green beans. You can even add a salad if you are lucky enough to have a carnivore who eats lettuce. They could even make a nice appetizer. Just stick toothpicks in them and serve on separate trays for vegetarians and carnivores.

simple spring salad

My carnivore has very strange rules about tomatoes. He will eat tomato sauce on pasta and pizza. He will not eat freshly sliced tomatoes. He will eat ketchup. He won't eat salsa. I, however, eat all of it. And, I personally think the fresher the better. Part of making our family work is that I don't compromise and give up the things I love. I just eat them when we the carnivore isn't around. He does the same thing. I don't eat or make fried chicken. So, when we are apart - usually at lunch - I can have a fresh salad and he can get his chicken fix.

Today I decided to enjoy some fresh heirloom tomatoes. I saw them at the grocery store this weekend and just couldn't resist picking up a couple. I sliced them thinly (they almost look like nectarines) and placed them on a bed of spinach (another thing my carnivore doesn't eat) with chunks of fresh goat cheese. I topped it with freshly ground pepper and a light italian vinaigrette dressing. Super fresh and super easy! Plus, I get to enjoy things the carnivore would turn his nose up at without any guilt.

basic banana bread

As you know, I am always trying to get my carnivore to eat his fruits and veggies. So, often I make a breakfast bread that sneaks in some nutrients. This is a perfect example. The bananas are a great source of potassium and the walnuts are full of omega-3 fatty acids. Don't worry. These are the good fats. Research has sown that omega-3s can lower cholesterol, protect the heart, defend against some cancers and help ease symptoms of inflammatory diseases like arthritis. Besides, making this bread is better than tossing those browning bananas!

To make this bread you will need:
3 eggs
1/3 cup of vegetable oil
1/2 tsp of vanilla
1 cup of sugar
2 1/3 cup of pancake mix
3 small brown bananas
1/2 cup of walnuts

Heat your oven to 350 degrees and spray a loaf pan with oil. Combine all of the ingredients above and mix thoroughly. Add the batter to your loaf pan and cook for 50-60 minutes (until golden brown and it passes the toothpick test). Let it cool in the pan for 10 minutes. Then loosen it from the pan and turn it onto a cooling rack. (If you are wondering about the one pictured above it is an expandable rack. See my amazon store for more details.) Slice generously and serve while still warm.

menu ideas:
Serve this banana bread with a glass of OJ and a couple of slices of either bacon or "facon" to satisfy both the vegetarian and the meat-eater in your house. It can also make a great afternoon snack.

what did the easter bunny bring you?

The Easter bunny left me a basket of goodies last night. I not only got lots of candy (yeah!) but I also got tickets to see Wicked when it comes to town this summer! I even got new kitchen gadgets. (The bunny must have been checking out my new blog.) I got some super cute cookie cutters in adorable shapes, like butterflies and bunnies. I will have to put these to use soon. Any one have a good cookie recipe? Something that holds it shape...But, I haven't even mentioned my favorite gadget yet - a new cheese grater! I have been lusting after this box cheese grater for quite awhile now. I haven't met a cheese I didn't like, so the idea of being able to slice and grate numerous cheeses in multiple ways gets me giddy. I have added one just like mine to my amazon store. I think everyone should have one. I know the bags of pre-shredded cheese can make life simpler, but they usually cost more than shredding your own. Also, there are a world of cheeses out there that don't come in those resealable packs. Just think of the possibilities! So what did the bunny bring you?

(One more thing I have to tell you, the carnivore, I mean the bunny, was very green with his basket this year. He used our shredded credit card offers as the filling. Isn't that a great idea?)

what to feed a vegetarian at easter dinner

The short answer is don't feed them ham. But, what can you do? Well, it is really not that complicated. Let's start at the beginning.

If you are having appetizers, don't just have cocktail wieners. Cheese and crackers or deviled eggs are quick crowd pleasers. You can also start with a salad, but don't stop there.

Side dishes can work for meat eaters and vegetarians alike - think baked mac and cheese, green peas, mashed potatoes. Just be sure not to use chicken stock or ham hock or any other meat product in your recipes. I live in the South and pretty much every green vegetable is made with meat. The recipes of our grandmothers all start with add some bacon to the pan. If you don't believe me watch Cooking with the Neeley's on the Food Network. They are fellow Memphians and it never fails they find a way to put meat in everything! Don't do it if you are having a vegetarian over. Use other spices or vegetable stock (it is on the shelf right next to the chicken stock) to season your sides. Also, rolls are a hit with carnivores and vegetarians. This time of year I get a craving for Sister Shurbert's rolls, but any kind will do.

But, what about the main dish? I know you are thinking your meal wouldn't be complete without the ham. Most vegetarian won't necessarily feel that way. First, realize if they have several sides you may not need one. Secondly, you can always ask your vegetarian for their favorite recipe and try to make it. Or, you can even ask if they could bring it. We really don't mind cooking if it means we will have something to eat! Some of my suggestions would include spinach patties (think crab cakes but with spinach instead) or a cheese quiche (this is great if you are doing brunch or dinner).

Finally, don't forget dessert! A fresh fruit pie would be a wonderful ending to a satisfying meal or even a chocolate bunny. In the end, remember not to stress yourself out about this. The point of the holiday is to share it together - it is not about what is on your plate. Happy Easter!

we all scream for mexican chocolate ice cream

Do you love ice cream? Who doesn't right? Well, it is my carnivore's favorite and I am always trying to figure out ways to get my him to eat ice cream without sugary chocolate sauce and fattening whipped cream. Fruit is an easy addition, but I think the carnivore is catching onto that trick. So, last night I spiced things up a bit. See, the carnivore loves mexican chocolate. This is my twist on those flavors. This is a quick dessert that is sure to please your picky eater too. Plus, cinnamon is a miracle spice. It has been shown to do everything from easing the pains of arthritis to lowering cholesterol to boosting cognitive function (see http://www.healthdiaries.com/eatthis/10-health-benefits-of-cinnamon.html for more info). I recommend using a low-fat all natural vanilla bean icream for the base. Simply sprinkle on cinnamon and add a piece or two of organic dark chocolate (or hershey's mini's left over from that Easter basket). And, of course, nothing is saying you can't still add in a piece of fruit too!

Q&A with a savvy vegetarian

I am always out there looking at other food blogs for new ideas I can work into my menu plan. I happened upon on such a blog written by the savvy vegetarian just the other day. After commenting on an interesting discussion she had going, I suggested she take a look at my site. She graciously did, and she had lots of questions regarding jut how me and the carnivore make it work. Take a look at these links to see our recent q&a. And remember, if you have a question on how I manage the kitchen of our blended family just let me know. I am happy to help other figure this out!

http://www.savvyvegetarian.com/cgi-bin/svblog.cgi/2009/04/08#veg-cooks-for-carnivore

http://www.savvyvegetarian.com/cgi-bin/svblog.cgi/2009/04/09#veg-cooks-for-carnivore-pt-2

one green thing on your plate

Growing up my mother used to have a rule that we had to have at least one green thing on our dinner plate. I have no problem with this, but the universe of green things my carnivore eats is minuscule, so we don't always follow this rule (don't tell). However, we both agree on this side item. Green beans are a staple in my house. I love them fresh, but I do hate the prep work. I have found a great product in Costco's freezer aisle to save me some time though. They have a giant bag (of course) with smaller bags inside of prepped green beans. You can just open a bag and toss it directly into a wok. If you do use these, be sure to put them in your wok on low heat and let them defrost some before you add the oil. In my house, we use sesame oil, but olive oil will work just fine. Just a tablespoon of two will do. I also season them with minced garlic (or powder will be fine in a pinch), kosher salt and freshly ground pepper. Heat them thoroughly, but make sure they are still firm and crisp when you put them on the plate. And, then feel good about getting your carnivore to eat something green!

menu ideas:
Last night we had green beans and boiled potatoes that I tossed with butter and rosemary. My carnivore grilled a chicken breast and I heated up a fake chicken patty in the oven along with some crescent rolls. A simple but satisfying dinner for two.

pig in a toad

This isn't what it sounds like. It is a variation on toad in a hole that my hubby came up with just this morning that I had to share. But, let me back up and tell you how this came about.

Last night we received a box of Easter goodies from my lovely in-laws which included a bar-b-que cookbook that the carnivore immediately poured over. What's not to love about 500 new ways to cook meat over an open fire, right? In this book, he found a recipe he is bursting to try - a sausage filed pork loin that can be wrapped in bacon in one of the variations. Needless to say I was nonplussed about the idea.

But this morning when I was cooking him a sausage patty to go with his toast and orange slices, he pondered aloud, "What if you cooked an egg with that sausage patty in the middle, sort like the sausage stuffed pork loin?" Clearly this recipe has a grip on him, but I thought I would try it just to humor him. Turns out it isn't hard. And, you could easily substitute you favorite soysauge patty for the vegetarians in your life. I started with a single sausage patty and let it get almost completely cooked on both sides. I think cracked an egg directly in the hot (and now greased) pan and swirled it around the patty. Just be sure to loosen it with your spatula before you slide it onto the plate. If you do try the vegetarian version I would suggest spraying the pan before you start and microwaving the patty a little first.

It makes a funny plate first thing in the morning. And, who couldn't use a smile before work? And if you are wondering about the name, we decided if eggs in toast is called toad in a hole, this should be called pig in a toad. What do you think?

menu ideas:
Serve this protein packed starter with a few slices of orange or some raisin toast or both!

whittle bity whisks

I know you all have a whisk (or two) in your kitchen. I did too. But, then my mother gave me a a set of two tiny whisks. My first thought was, "when on earth will I use these?" It turns out the answer is - ALL THE TIME! I use them when I make scrambled eggs. I use them to mix muffin batters. I use them to combine dry ingredients when I am baking. In short, I use them for pretty much everything that I used to grab a fork for because my whisk was too big. So, it turns out these silly little whisks aren't so silly. I have bookmarked some similar to mine at my amazon store. I recommend you get a set for yourself - and maybe your daughter. When she gets that quizzical look on her face like I did, just send her to this blog. I am telling you - I use them almost everyday.

Do you have a small gadget you can't live without? I'd love to hear what it is.

holy guacamole!

I will be honest, my carnivore won't touch guacamole. It is way too green for him. But, many other carnivorous friends and family members of mine love it as much as I do. This is a great recipe for a group gathering or a family game night. Plus, this dip packs in tons of nutrients - vitamin E, vitamin K, fiber, potassium, folate, vitamin B6, vitamin C - just to name a few. And did I mention it is delicious? My hubby and I got married in a small town in Mexico
that we still return to again and again. I won't say it is solely because of the guacamole at a place called Hemingway's where they grind it fresh at your table, but...So when I need a fix, I make this version at home.



Gather together:
2 ripe avocados, peeled and pitted
1/4 of a medium red onion, diced
1 medium tomato, diced
a handful of fresh cilantro
1 tblsp. olive oil
the juice of one lime
kosher salt and freshly ground pepper to taste

Place all of the ingredients in a food processor (see my amazon store for the one I use and love). Blend thoroughly. I like mine a little chunky, but you can can keep blending until it is smooth. If you have left-overs be sure to cover them with a plastic film to prevent browning.

menu ideas:
This guac is great all on its own. Serve it with tortilla chips or fresh veggies for dipping. You can also use it as a condiment to any mexican dish you serve, whether it be burritos or quesadillas. It is even a great vegetarian filling for tacos when you are serving your carnivore beef filled ones.

beans, beans, they're good for your heart

Okay, let' stop the poem there. Beans are good for you. They pack in lots of protein and fiber. If you love mexican food like I do, you will enjoy this version of refried beans - minus the lard (which is not good for your heart). Simply take two cans of organic pinto beans and drain them. Reserve 1/4 cup of the juice left in the can and rinse the beans well in a colander. Heat up 1/4 cup of vegetable oil in a large sauce pan. Add in the beans and listen to them sizzle. Reduce the heat and mash them to your desire lumpiness. Add in the reserved juice from the can and 1/4 cup of veggie broth. Add in kosher salt and freshly ground pepper to taste. I also put in 1 tsp of cumin and 1 tsp of garlic powder to spice it up a bit. Mash the beans more and keep over low heat for a few more mintues. Be sure to stir often so they don't stick to the bottom of the pan. Serve with a fresh slice of tomato and some guacamole.

menu ideas:
Serve these with a tacos (ground beef ones for the carnivore and guacamole ones for the vegetarian) or even fajitas (steak or chicken for the meat-eater and vegetables for the veg-head). You can also use them with tortilla chips for dipping to start your mexican fiesta.

1 in 200 kids is vegetarian

A recent government study reported that at least 367,000 children in the United States is a vegetarian. Other surveys suggest the rate could be four to six times that among older teens who have more control over what they eat than young children do. Check out this link for more information -

http://www.msnbc.msn.com/id/28543713/

Some of these kids are in vegetarian homes, others are not. Do you have one of these children in your home? What was your family's response? Have you learned to still eat together? Numerous studies have shown the various benefits of the family sharing at least one meal together a day. Take a look around this site and find at least one meal you can make for your whole family, even your vegetarian kid.