i've got the blues

Earlier this summer the carnivore and I went strawberry picking. We got the tiniest, most flavorful berries you can imagine. And, ever since then I have been craving all things strawberry. Imagine my surprise when I went to the farmer's market and there were no strawberries to be found. I was crushed. However, there were lots of blueberries, appropriate since I was feeling so blue about not finding any strawberries. But I had no idea what I wanted to do with them. So after some research and another trip to the market to pick up some white peaches as well, I decided to make this divine dessert which I found at foodgal. As I was not using a springform pan (because I don't have one - I know!), I halved the recipe. So here is what I used:

For the crust:
1 1/2 cups of all purpose flour
1/2 cup of sugar
1 tsp of baking powder
1/4 teaspoon of salt
1 stick of cold, unsalted butter, cubed
1 egg
1 tsp of vanilla

For the filling:
1/2 cup of sugar
1 1/2 tblsp of all purpose flour
1 tblsp of quick cooking tapioca
3 large white peaches, skinned and sliced
2 package of blueberries, about 3/4 cup
juice of 1/2 a lemon

Preheat oven to 375 degrees if using a light-colored pan; or 350 degrees if using a dark pan. You then start by making the crust by pulsing together flour, sugar, baking powder, and salt in a food processor until combined. Add butter next. The mixture may be lumpy. Then add the egg and vanilla. You will pulse until dough clumps and begins to form a ball. Get a little flour on your hands, remove the dough from the processor and press it into your pan (I used a 9 inch pie pan) until it covers the bottom and sides evenly. Then chill pan in the fridge, about 10 minutes.

Next you make the filling by mixing the sugar and tapioca. Then add the peaches, blueberries, and lemon juice, and gently toss to coat. Spoon filling into the chilled crust. Cover loosely with a sheet of foil. Be sure to place the pan on a cookie sheet in case fruit juices bubble out. Place this in oven, and bake, until filling is bubbling in center and crust is golden, about 1 3/4 hours (if baking in a light pan at 375 degrees) or 1 1/2 hours (if baking in a dark pan at 350 degrees). Transfer cake in pan to a cooling rack and cool, uncovered 20 minutes, then carefully remove from the pan.

I burnt my crust a little, but the carnivore gobbled it up nonetheless. He didn't even notice that his dessert was loaded with antioxidants and vitamin C. Oh, and I loved it too. It was like a blueberry cake and a peach pie had a baby. Yum! So, I guess I'm not so blue about not having strawberries after all.

cabbage patch kid

There is a long list of green vegetables that the carnivore doesn't eat. In fact, he could probably go the rest of his life without eating anything green. I, however, can't go a day without lots of green veggies. So, I often make myself a side dish that he has no interest in. Recently, I cooked up one of my old school favorites - cabbage.

It is a veggie that is very reminiscent of my childhood and not just because it makes me think of cabbage patch kids. When I was little my mom used to make cabbage, not only because it is a very cost effective vegetable but it also packs in great nutrients like vitamin C and fiber. I know you wouldn't believe it to look at me now, but I used to eat like a bird and she had to get bang for her buck.

So, here is how me and mom make cabbage (it couldn't be more simple). Start by washing the cabbage and removing the top layers. Then chop a whole head into bite sized chunks. Next add about 1 tblsp of vegetable oil to a high-sided skillet. Heat the pan to medium and add in the cabbage. It should sizzle when it goes in. Saute the cabbage until it is soft but not soggy. Add in lots of salt and pepper to season it. Serve while pipping hot!

menu ideas:
The night I made this cabbage, we had beer brauts. The carnivore's of course were the real deal and mine were soy. He had his in buns, while I didn't. We also had onion rings. In the end, we were both stuffed! I also like cabbage on a night when I am just having sides - like black eyed peas, fresh tomato slices, fried okra and corn muffins. On these nights the carnivore usually gets a piece of pan fried chicken instead of the cabbage and tomatoes.

zester for life

It has been awhile since I have shared with you a great kitchen gadget, but since I have used this tool so much recently I thought it was about time. This wonder gadget is a microplane grater/zester. Once you get your own you will wonder (ha, ha) how you ever lived without it.

But seriously, in the past few days I have used it to add the lemon peel in the dreamy drummies for the carnivore. I used it to zest some orange for a batch of strawberry muffins. I even used it to grate some fresh ginger into a thai pasta dish. (Recipes for these two coming soon.) And it is great (okay, I'll stop with the puns now) for other things too - like garlic, onions, or limes.

In fact, I am always digging it out of the dishwasher and having to wash it by hand because I use it so much. By the way, it is easy to clean either way. And, however you use it you will be adding in great nutrients to your meals. So, get yourself your own here. You too will be a zester for life.

Already got one? Let me know what you used it for most recently...

you say tomayto, i say tamahto

As you may know the carnivore and I are trying our hands at gardening for the first time this year. We have been very successful with our herb garden, but we are still waiting on our tomatoes to turn red. In the meantime, I have enjoyed a few green tomatoes. And while, like all good southerners, I do think everything is better fried. I must admit a green tomato can be great on its own. After I made a batch of fried green tomatoes the other day I had one little lonely green tomato left. This is what I did with it:

I began with some crisp romaine lettuce. I tossed about 1 1/2 cups with 1 tblsp. of horseradish mustard in a small bowl until it was well coated. I then sliced half of a small red tomato and 1/2 of a medium green tomato. I tossed these in a separate bowl with salt and pepper. The carnivore grilled some fresh corn and once it was ready I removed the corn from the cob and tossed it with the tomatoes. I grabbed a large bowl and placed the lettuce on the bottom and then topped it with the veggie mixture.

This salad was delicious. The mustard gives it a kick, but the corn keeps it sweet. The tart green tomatoes are just the right finishing touch too. Not only did it give me a filling dinner salad on a hot summer night, it also packed in a lot of vitamin C and lycopene.

menu ideas:
While I had this salad as my main course for dinner, the carnivore had his nearly naked chicken drummies. He kept his corn on the cob, and we both had campfire potatoes. By the way, this is a great grilling menu for when you don't want to heat up your kitchen! Of course, it can also be a nice lunch too.

nearly naked

That's naked. Not necked. For those of you who aren't southern, let me explain. Naked means bare, usually without your clothes. Necked means you are without your clothes and doing somethin' you are supposed to be doin'! And while these chicken drummies aren't necked, the carnivore claims they are dangerously good, even though they are nearly naked. This recipe is from a recent issue of Bon Appetit, in case you are wondering.


The recipe requires:
2 tblsp of lemon juice - I just used 1/2 lemon.
2 tblsp of oregano - I used a bunch from my herb garden.
2 garlic cloves, pressed
1 tblsp of olive oil
1 1/2 tsp of kosher salt
1 tsp of freshly grated lemon peel
8 chicken drumstick or one package of drummettes


To make these marvelous chicken tidbits, simple place the drummies in a large plastic bag with the rest of the ingredients and toss them till they are all well coated. Then let them marinate for at least 30 minutes. Then place them on the grill (on medium-high heat) until golden brown on all sides. This may take about 30 minutes. Be sure to turn them frequently. Serve them hot off the grill.

Now, I can't personally speak for how dreamy these chicken drummies are, but the carnivore said they were "really good"... twice (in his language this means outstanding). So, it may not seem like they have anything on them, but these nearly naked chicken bites have quite the impact. Maybe they are necked after all.

menu ideas:
The night the carnivore grilled these babies, I indulged in green tomato salad for my main course (something he never eats). We also had campfire potatoes and grilled corn.

better than mcdonald's

That's what the carnivore said when I made these breakfast biscuit sandwiches, and I have to agree. Just like when I make sausage, egg, cheese mcmuffins at home, I make a carnivore and a vegetarian version. This is just another example of how we make our mixed diet work without compromising anything, even our cravings fast food. Here's how I do it:

I start with a can of Pillsbury buttermilk biscuits and make them according to the directions. Of course, you can make your own too. While they are baking, I heat up hardwood smoked bacon for the carnivore and fry a couple of organic free-range vegetarian fed eggs. I usually make one egg per biscuit. I then usually top it with cheddar cheese slices, but the beauty of making it at home is that you can add whatever cheese you like. I then heat up fake bacon (aka "facon") for my biscuit. I microwave it up a little less than normal so the slices will bend (normally they are crunchy). When the real bacon is ready I place it on a plate with a paper towel to remove the excess oil. Once the biscuits are ready I start assembling the sandwiches. On this day I also added fresh avocado slices to mine - something I thought was super and the carnivore gagged at the thought of. But, to each his own, right?

Not only do these taste better than a greasy fast food biscuit, but they also have a lot fewer calories. Maybe you can even have two. Maybe. In any case, they are great to make and take to the farmer's market (where you can get some fresh veggies to counterbalance this breakfast indulgence) on these beautiful summer mornings. And they are better than McDonald's. Just ask the carnivore.

stuffed

Most of the time when I make dinner one of two things is true - either I have made the dish so many times I don't even think about the recipe or I am trying something new and following a recipe I think sounded good. However, on rare occasions I take a flying leap and just make it up as I go along. Such is the case with these stuffed peppers. Let me start by saying I have no idea what real stuffed peppers are supposed to be like. I never had one when I was eating meat. (It is like sushi. That fade happened after I stopped eating meat, and as such, other than occasional avocado roll, I haven't had it.) So, here is my (vegetarian) version of stuffed peppers.

To make these you will need:
2 large green peppers
1 cup of soy "meat" crumbles or ground beef
1 small squash, chopped
1/4 onion sliced
2 tblsp of bbq sauce
salt, pepper and garlic powder
2 tblsp of olive oil
1/2 cup of shredded cheese

I started by preheating the oven to 350 degrees. I then greased a high sided ceramic baking dish. Next I slice the bell peppers in half and seeded them. I placed them in the dish and set them aside. Next I put one tblsp of olive oil in a pan and added in the onion. I sauteed the onion over medium heat until soft. I then added the squash for about 2 minutes. I seasoned the mixture with salt, pepper, and garlic powder. I placed this mixture in a medium bowl. I added the rest of the oil to the pan and added in the frozen soy crumbles, heating them until thawed. If you use beef instead just cook until brown. I then added the ground "meat" to the squash and onion mixture. I stirred it together with the bbq sauce. I then added this to the peppers and topped each with cheese. I used a mix of provolone and mozzarella, but I think cheddar would be fine too. I then baked the peppers for about 25 minutes - until the cheese began to brown.

They were really wonderful, not that the carnivore had any (too many strange veggies). He had pork chops this night. But I enjoyed them enough for the both of us. They were really simple to make and very filling. I would even say I was stuffed (pun intended). Plus, I nourished my body with great things like vitamin A, beta carotene, chromium, vitamin C, and protein - all in one cute little pepper. Not too shabby for a dish I just made up!

menu ideas:
As I said, when I had these vegetarian stuffed peppers the carnivore had pork chops, but you can certainly make them meat eater friendly if your carnivore is more veggie adventurous. We both enjoyed some couscous and golden zucchini as sides.

when you're sick of salad, have a salad

I often have salads for lunch. But every vegetarian out there will tell you that that gets old sometimes. So, what's to do? Well, occasionally a switch it up with salad, pasta salad that is. But, this is not your mother's pasta salad from a box. First, I started with multi-colored veggie rotini. The brand I used (Hodgson Mills) had no artificial flavors, no preservatives, and no artificial colors. This beautiful pasta got its color from actual veggies - imagine that! What a great way to work in spinach, tomatoes, and beets. I never eat beets! (Just ask my mom how I used to hold my nose while I forced them down my throat until she finally granted me reprieve.) And, I didn't just top the pasta with simple pimentos either.

So, I made the pasta per usual, but I then added in sliced grape tomatoes, pepperocini, green olives, marinated mini-mozzarella balls, and some fresh herbs - both basil and parsley. I tossed all of these ingredients together in a bit of olive oil and added just a touch of kosher salt and ground pepper.

Doesn't it look yummy? And it packs in so many nutrients like vitamin E and K. Plus, the pasta is filling and the protein in the cheese and olives will leave you feeling satisfied but not stuffed. Its a salad, with all the veggies packed in that you would expect, but in a way that you wouldn't.

pizza, pizza!

Everyone has a fall back fast meal. It might be spaghetti at your house or it might be quesadillas. It is a meal you can do without thinking. One that makes everyone happy. One that you can whip up in just a few minutes. In our house, that meal is pizza. In fact, if it were up to the carnivore we would have pizza every other night, maybe more. I like pizza, but I don't love it like him. Unless, of course, it is made special, gourmet style even. Here are our latest examples.

First, I had a pesto ricotta pizza. I made fresh basil pesto with herbs gathered from my garden in my food processor. You can find my quick and easy recipe here. After smoothing a generous portion of pesto on a pre-made organic crust from Whole Foods, I then added some shredded provolone and mozzarella. Next I added generous dollops of ricotta. Finally, I ground fresh pepper across the top.

Believe it or not the carnivore loves the pesto pizza, but he likes to have meat more often than not. So, this night I decided to recreate his favorite sandwich from our local pub. It is known as the marvelous chicken sandwich. The ingredients are pretty much the same as those listed below but it is one a bun instead of a pizza crust. And I know with the carnivore I can never go wrong with bacon. So, this is know as the marvelous chicken pizza.


To start with I used bar-b-que sauce instead of pizza sauce. Any brand should do. I then applied a generous portion of provolone and mozzarella to the crust. Next I add pre-made bar-b-que chicken breast that I sliced into bite sized bits. (I used Bell Evans brand if you are wondering.) Next I cooked some hardwood smoked bacon till it was almost done, sliced it, and sprinkled it all over the pizza.

I cooked each pizza about twelve minutes at 375 degrees, just until the cheese was bubbling. I then took out the marvelous chicken pizza and turned my broiler on. I left the pesto ricotta pizza in until the ricotta started to brown.

It was that simple, but the pizza were anything but. So, next time you decide it is pizza night, first, put down the phone. You can make something that is better tasting and probably better for you than delivery. And, you can cater it to anyone's tastes. Try to think outside of the box. Like I just saw a recipe the other day for a white pizza that had heirloom tomatoes, red onion and cold avocado added at the end that I am dying to try next. Experiment. And if you have a gourmet pizza idea let us know...we'd love to try it out!

campfire potatoes

Since I live with a meat and potatoes man, we are often making potatoes. Thus, I am always looking for new ways to cook potatoes, so when I came across a recipe in Bon Apetit for campfire potatoes I was excited to give it a try. It reminded me of the grilled whole potatoes I have had at my in-laws. When we are at the beach we usually grill out and get to decorate our potato however we want. My poor in-laws. They have to deal with the carnivore's limited palate, my vegetarian restrictions, and my sister-in-law dates a person (Dave) who keeps kosher. So, grilled potatoes work well. The carnivore can add bacon to his. I can have extra cheese. And, Dave can have his plain. Anyway, this is a similar idea, but uses fresh herbs instead.

To make four servings you need:
About 6 medium yukon potatoes, halved
1 tblsp of kosher salt
1 tblsp of olive oil
2 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/2 vadalia onion, sliced

Start by boiling the potatoes until tender. Then remove them from the water and set aside to cool to touch. Chop the potatoes into bite-sized pieces and return the to pot. Add in the oil, salt, spices and onion. Mix together until well coated. Then dived the mixture between four pieces of foil. Make four sealed packets and place the potatoes on the grill (or over an open fire) for about 15 minutes on medium high heat, turning occasionally. Place on your plate and pierce with a fork to release steam. Then open carefully.

They smell divine when opened. It is all of the herbs. Those herbs, by the way, have wonderful health effects too. The thyme can clear congestion and the rosemary is a natural anti-inflammatory. Oh, and did I mention they taste great? So, there it is - yet another way to make potatoes for you meat and potatoes man.

pita chip salad

It is literally 105 degrees here. That means I am not that interesting in having big heavy meals. Sorry mac and cheese, I love you but you will have to wait till it cools off some. So, as I was looking for light, I came across an ad in Bon Apetit with a recipe from Iron Chef Cat Cora. I had most of the ingredients on hand (thanks to the cucumbers from my dad's garden), so I accepted the challenge. What I got was a wonderfully filling main dish (for me) and a new snack (for both of us).

For this salad/snack you will need:
2-3 pitas, cut into triangles
1/4 cup of olive oil, and a bit more for drizzling
1 tblsp of sesame seeds
2 tsps of paprika
1 tsp of kosher salt
2 garlic cloves, minced
1 large cucumber, halved and sliced
1/2 pint of cherry or grape tomatoes halved
4-5 peperocini, sliced
2 green onions, sliced thin
juice from 1/2 a lemon
2 tblsps of fresh mint, chopped
1 tblsp of thyme

To make the pita chips, combined the oil, sesame seeds, paprika, and salt in a large bowl. Toss the pita triangles till coated. Place them on a baking sheet and cook in an oven pre-heated to 375 degrees for about 7 minutes. Set the aside to cool.

To make the salad toss the remain ingredients together. Place in the fridge covered for at least an hour to let the flavors blend. Then add a few pita chips to the mix and serve.

menu ideas:
The pita chips are wonderful on their own. You can even dip them in some hummus or baba ganoush. Of course, they are great in the salad. I had this salad for dinner one night while the carnivore had grilled chicken drummies, both of which are great with a baked potato.

special shrooms

It is summer and that means many of you are getting your dinner from the grill. The carnivore and I are no exception. And since I just wrote about a carnivore only special (the inside-out cheeseburger), I thought it was only fair to show you a main dish that is strictly vegetarian that you can make on the grill. I got the idea for this recipe from my recent Bon Apetit. Per usual, I tweaked it just a bit.

You start this recipe with a portobella mushroom that his been wiped clean and the stem has been removed. I then mixed a tblsp of balsamic vinegar, 2 tblsps of olive oil and one minced garlic clove together. I seasoned this a bit of kosher salt and freshly ground pepper. I then placed this mixture inside the mushroom cap. The carnivore then took the mushroom outside and grilled it for about 3 minutes. In the meantime, I combined about 2/3 cup of ricotta with 1/4 cup of grated Parmesan cheese and some chopped basil, and of course a little more salt and pepper. I also sliced an heirloom tomato (we have thirteen little green guys in our garden now, but none that are ready yet). Finally, I sliced some Fontina cheese. Once the carnivore returned the mushroom to me, I topped it with some tomato slices, then the ricotta mix, and then the Fontina slices. The carnivore then returned my mushroom to the grill till the cheese had melted - about 5 minutes.

Doesn't it look pretty? And it wasn't hard to make. So, if you are having a vegetarian over to a cookout, consider making this special shroom. you may even want one for yourself...

menu ideas:
The night I had this pretty portobella, the carnivore had a bison ribeye. I sauteed a bit of spinach for myself and he had green peas (since his is against eating plain spinach). You can pick one or other of the green veggies. We also both had grilled herbed potatoes packets, but corn would work well too since you already have the grill going.

pretty peach pie

Do you ever find a recipe you can't wait to try, make a list of the ingredients, go buy them, and then come home to find you have no idea where you put the recipe? Well, that happened to me with this peach pie. I know I wrote down the ingredients from a recipe I saw somewhere, but I have no idea where. I mean why else would I buy exactly nine peaches? Anyway, I looked up a few more recipes for peach pie on the web and just combined a few, and here is what I came up with...


For this pie you will need:
9 medium peaches
1/2 cup of flour
1 cup of sugar
1/2 tsp. of cinnamon
1/4 tsp. of nutmeg
2 tblsp. of butter
1 beaten egg
2 ready made pie crusts



Start by preheating the oven to 425 degrees. Peel the peaches and slice them. Mix the peaches with the flour, sugar and spices. Grease a glass pie pan. Line it with a pie crust. Add in the peach mixture. Dot it with butter. To make it a bit prettier than normal, on a working mat dusted with a bit of flour, roll out the second pie crust. Use a cookie cutter to cut out circles of dough. Overlap the dough circles on top of the peach mixture. (This tip I know came from Bon Appetit.) Brush the crust with a beaten egg. Cook for 45 minutes, or until crust is golden brown. Let the pie cool for at least ten minutes before serving.

This is a delicious treat this time of year with all of the ripe peaches at the farmers' markets. Not only are they incredibly sweet they are also a good source of vitamin C (because no one wants a cold in the summer). So enjoy! I know the carnivore and I did. Just don't lose the recipe...

i haz cheezburger

I know a lot of the time I write about how I sneak veggies into the carnivore's food, but I don't want you all to think he doesn't get to indulge his inner meat eater. I thought I would share with you his latest creation. It happened after watching an episode of Man vs. Food. Since learning of the juicy lucy, the carnivore has been salivating at the idea of making one of his own. What's a juicy lucy, you ask?


Well, it is simply this a cheeseburger with the cheese inside the burger. The carnivore made these by making two patties of meat. He then added in white american cheese slices that he quartered (folded in half and then in half again) to one patty. Next he placed the second patty on top and crimped them together. He placed then placed it on the grill and let the heat do its magic.

menu ideas:
While he enjoyed his inside-out cheeseburger I had a veggie burger. You can see how I make mine special by clicking here. We enjoyed our burgers with tots (which are an under used potato side in my opinion) and fresh slices of watermelon. See everyone wins.

we're not alone

I hate to brag, but a fellow food blogger just awarded me the

Oh How Lovely Award

How exciting is that? Well, maybe not that exciting to you, but it is to me. I came from one of my favorite food blogs, BrannyBoilsOver. She, like me, is a vegetarian who manages to cook dinner for her non-vegetarian husband. Lucky for her, she lives with more of an omnivore than a carnivore. Anyway, her blog is great and you should all check it out. Part of this award is that I am supposed to pass it on. I thought I would share it with a couple of other bloggers who deal with mixed diet families. As such, I would like to give this award to IvysFeast. She is a meat eater who is married to a vegetarian. She even has a book coming out soon with great pictures and recipes for families like ours out there. I also want to give this award to TheChubbyVegetarian. He is a fantastic vegetarian cook here in Memphis. His website had lots of unique vegetarian recipes, but at home he has to incorporate some meat. For example, he make make fabulous seitan tacos for himself and then fish tacos for his family. So, congrats on the award. And for those of you out there who are looking for more resources / sites like mine please check these guys out. Isn't it nice to know we aren't alone?

pretty and pink lemonade

So, as you may know the carnivore and I are experiencing an abundance of basil. We have made our own pesto and have put it in every Italian dish imaginable. But, what does that green herb have to do with this pink drink? Well, in short, I was looking for more ways to use up the basil. I kept coming across recipes for watermelon and basil drinks. I do love watermelon cocktails, so I was intrigued. Let me explain...



I didn't see a recipe anywhere for this exact cocktail, but here is what I decided to make - watermelon and basil infused lemonade. I started with a frozen lemonade mix which I made according to the package. I then sliced several chunks of watermelon which I stirred in along side a few basil leaves. I then let it sit in the refrigerator for about an hour. And, I have to say it was tart and yummy. I then made it a little more adult by adding a shot of vodka to each tall glass. Again, outstanding.

But, what about that pink drink? Well, after having this luscious lemonade cocktail for a few days, I decided I wanted something even cooler. So, I removed the basil leaves and poured the remaining lemonade and watermelon into a blender with several ice cubes and a few more shots of vodka. I blended it till pretty and pink. Probably a little too cute for the carnivore, but I loved it. It was a wonderful twist on pink lemonade.

So, whether you have a special glass of lemonade, a more adult version of the same thing, or a icy pink lemonade cocktail you can't go wrong!

devilish pasta

If you have read much of my blog you know I am always trying to sneak healthy foods into my carnivore. I hide bananas in his blueberry muffins. I put shredded squash in his mac and cheese. I do just about anything to get him to get more nutrients from fruits and veggies. The problem is not only do I give myself away on the internet every time I publish a recipe, but I also can't stop grinning while we are eating one of my incognito concoctions. The carnivore always asks, "So, what did you put in this?" And I just smile and ask, "Do you like it?" The interrogation usually continues, "What is it? I know you put something in it. Just tell me." I just giggle and insist he either guess what it is or I will tell him at the end of the meal - once his plate is clean. The night I made this pasta dish he guessed my secret ingredient - I managed to get the carnivore to eat red peppers! I'm such a little devil...

To make this pasta (inspired from an old Real Simple magazine) you will need:
1 box of penne pasta
2 tblsp of olive oil
2 good sized bell peppers, seeded and sliced
1/2 tsp of kosher salt
1/2 tsp of ground pepper
1 garlic clove, sliced
1/8 tsp of red pepper flakes
1 can of diced tomatoes, drained well
fresh Italian herbs - basil, oregano, and parsley to taste
1 cup of ricotta
(2 Italian sausages - option to add to the carnivore bowl)

I started by boiling a large pot of water with a bit of salt. When at a rolling boil I added the pasta until cooked. I knew I couldn't get away with just sauteeing the red peppers and adding them plain to the pasta. So, I heated the oil in a pan. I added the peppers, garlic, salt and pepper. I cooked them till they were soft. I then transferred the peppers to my food processor and added the tomatoes and herbs. I blended them with the red pepper flakes and herbs until smooth. I transferred this mixture to a sauce pan and heated it over low heat while I waited on the pasta to boil. Once the pasta was ready I drained it and tossed it with a bit more olive oil. I then put a generous portion in two bowls and topped it with the sauce. I then dotted the plates with generous portions of ricotta. I also cooked a couple of sweet Italian sausages that I added to the carnivore's plate. A few sprinkles of salt and some fresh ground pepper and the devilish pasta was ready to be served.

Sneaky, I know, but the carnivore ate it up! And, he got the benefit of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants. So, see it was all for the greater good...even if it was a little devilish.

everything is better fried

The carnivore and I have not only planted our own herb garden this year, we have also planted two tomato plants. (It is all very in line with getting more in touch with our food as suggested in In Defense of Food which I just finished reading.) And, we have been partially successful in our first attempts to grow our own veggies. I say partially, because while the stalks are now taller than me, we have yet to pluck our first tomato from the vine. This is not because we haven't had two tomatoes sprout, but because some critter keeps stealing our veggies in the night. The carnivore is especially disappointed, not because he ever eats tomatoes, but because he had named the tomatoes (Beverly and Clark). In any case, it hasn't stopped me from partaking in one of the summer's finest delicacies here in the south - fried green tomatoes!

I tried this recipe I found on the web here. You need the following ingredients:

• Vegetable oil
• 3 medium green tomatoes
• 1 egg
• 1/2 cup buttermilk
• salt and pepper
• 1/2 cup flour
• 1/2 cup corn meal

Start by preheating a skillet (iron if you have it) and adding the vegetable oil (or bacon grease if you are making them for carnivores only) to cover bottom of pan about 1/4 inch high. Wash the tomatoes and cut into slices about 1/4 inch thick. Lay the slices out and cover them with salt and pepper, the top and bottom. Mix the egg with the buttermilk and set aside. Then set up an assembly line - flour, batter, corn meal, skillet. Dip the tomatoes in the flour, the egg mixture, and then dip into the corn meal last. Fry them about 3 minutes on each side until lightly golden brown. They are best when served while still warm, but good cold too.

So, until we actually have some tomatoes of our own, we will still grab some of these beauties from the local market and enjoy them while they last. And, I recommend you do the same. They are wonderfully tart. Plus, everything is better fried!

blue monkey muffins

The carnivore claims he doesn't like bananas. And, for years I didn't press the issue. But, one day when we were at a bar-b-que joint I ordered banana pudding for dessert (one of my all time favorites) and he said he wanted a bite. Not wanting to remind him of his banana phobia I let him have some. While he wasn't excited about the banana he came across he gobbled up bite after bite. So, I learned he didn't hate the taste of bananas. In fact, I recalled he would sometimes eat banana bread. So, from that point on I have been sneaking in the potassium rich fruit in whenever I can. This is just one example. I got the recipe from cooks.com. I am calling them blue monkey muffins for their delicious mix of blueberries and bananas.

To make these fruit filled muffins you will need:
2 medium extra-ripe bananas, peeled and mashed
2 eggs
1 cup brown sugar, packed
1 stick of butter, melted
1 package of fresh blueberries (about 3/4 cup)
1 tsp. vanilla extract
2 1/4 cup flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt

Here is how you make these blue monkey muffins:
In your mixer, combine mashed bananas, eggs, sugar and butter until well blended. Stir in blueberries and vanilla extract. Combine flour, baking powder, cinnamon and salt. Slowly add flour mixture to banana-blueberry mixture. Spoon into muffin cups. Bake in 350 degree oven for 25-30 minutes or until golden brown. Let them cool for about 5 minutes in the pan, then serve while warm. This recipe makes 12 good sized muffins.

The blueberries are full of wonderful antioxidants and are a nice tart contrast to the sweet bananas. Plus, you have managed to get two types of fruit into one breakfast!

menu ideas:
They are great on their own with a cool glass of milk, or you can serve them alongside a few slices of pork or soy bacon. You can also have one as an afternoon snack or even a mini dessert in your lunch.

red, white, and blue nachos

It is the Fourth of July and in honor of this holiday I am bringing you a crowd pleaser that is both tasty and patriotic. I came up with this idea when called upon to bring something to my dad's house for the Fourth. Now, you should know my father's house is heaven for the carnivore. There is an unlimited amount of meat on any occasion, but especially on this day. My dad grills slab after slab of ribs. And everyone there eats it. So, when asked to bring a dish I needed something that I, the lone vegetarian, could eat but that the carnivore and my meat loving family wouldn't turn their noses up at.

So, I decided to make red, white, and blue nachos. I used blue corn chips, grated pepper jack cheese and vegetarian chili. You can make your own chili (and I do when not under a time crunch) or just use the canned version. I placed all of the chips in an aluminum container and then topped it with the pepperjack. We like things spicy, but you could use any other white cheddar or queso. Finally I poured the chili on top. I placed the whole thing in the oven under a high broil for about 3 minutes - just enough to melt the cheese. Tada - nachos!

It was fantastic (and I didn't have to tell anyone it was a vegetarian dish). So, if you are a meat eater or a vegetarian, try out this twist. It is a good idea for kids and adults alike on this special day, or any day for that matter. Happy Fourth of July everyone!

blackberry nectarine crisp

When I was a little girl my great grandmother had every kind of fruit and veggie imaginable on a small farm in her backyard. From fresh corn to pole beans to watermelon on the vine and cherries in the trees, she had everything. I would sometimes be sent to the hen house for fresh eggs or to the plum tree for an afternoon snack, but my favorite was when I was told to fill up a small bucket with blackberries from the briar patch. This only ever meant one thing - cobbler! Recently, I came across a recipe in Bon Appetit for a blackberry nectarine crisp and it immediately took me back. So here it is, an updated version of my inner child's favorite summer dessert.

For the topping you will need:
1 cup of all purpose flour
6 tbsp of brown sugar
1 tsp of grated lemon peel
1 stick of butter, melted
1 tsp of vanilla extract

For the filling gather:
2 large eggs
1 cup of creme fraiche
1 cup and 1 tblsp of flour
2 packages of blackberries (about 3 cups)
4 medium nectarines, pitted and cubed
1/4 cup of sugar
vanilla ice cream

To make the topping, whisk together the flour, brown sugar, lemon peel and salt in a bowl. Add in the melted butter and vanilla. Stir until moist and crumbly. Set aside. For the filling whisk the eggs. Add in the vanilla and creme fraiche. Set aside. Preheat the oven to 375 degrees. Grease a 8x10 oval ceramic dish. Place nectarines and berries in a bowl. Sprinkle with flour and sugar. Toss to coat. Transfer to prepared dish. Pour egg mixture over fruit. Crumble topping over fruit. Bake about 55 minutes. Let cool about 10 minutes and serve while still warm with vanilla ice cream.

This dessert is sooooo good! It really took me back. The blackberries were so juicy and the nectarines were warm and sweet. And the carnivore liked it too. He hardly even noticed that I snuck two types of fruit in his dessert.

cool as a cucumber

The carnivore has been after me the past week or so to use up some of the dill which has gone bonkers in our herb garden. In his universe there is nothing that dill belongs on. So, needless to say I decided to use some of it up in a lunch - the only meal we don't share each day. While I was at it, I threw in some other things the carnivore wouldn't touch with a ten foot pole - cream cheese and cucumbers. This is my take on a classic cucumber sandwich.


To make this classic sandwich you will need:
2 tblsp of fresh dill chopped
1 container of whipped cream cheese
1 large cucumber, skinned and sliced
cibatta or rye bread
salt and pepper

I start by putting the whipped cream cheese, which is just easier to work with and has less calories that the regular stuff, in a bowl. I add in the dill a little at a time until it is thoroughly combined. I then smear this mixture on the bread. Get something with a little heft to it - like cibatta or rye. (You can store the remaining dill mixture back in the original cream cheese tub in the fridge.) Next I top the cream cheese with cucumbers. Like all things, I then dust the cucumbers with a little salt and pepper. And just like that you have a delightful cool sandwich on a hot day.

These little refined cucumber sandwiches are nice with a pasta or fruit salad. You can also pack this sandwich with chips in a brown bag lunch. Either way, there is a little less dill in my herb garden these days!