okra boys

When I was little I used to call okra, oakridge - like the Oakridge Boys. Or maybe it was the other way around. Anyway, whenever I make it I get that song in my head. The only one I know by them. You know, the umm bop-a umm bop-a mwow-mwow. But, I digress.

The reason I am bringing okra to your attention is because it is one of the very few green things my carnivore will eat. Well, it is sorta green. See he only eats it fried. And I don't blame him really. Being a southerner I think just about anything is better fried. And, when I hear my mother's voice telling me to make sure there is at least one green thing on our dinner plates, but zuchinni is out of season and there isn't a can of peas in the house - well this is my go to green(ish) veggie.

And like some of the other side dishes I have told you about, say polenta or perogies, it might be a bit off your radar on most nights. But you can not only make your own when it is in season, but you can grab a bag of frozen okra already breaded for cheap in your grocery store anytime of year. It goes great with almost anything. And it fries up quicker than you can finish signing Elvira...assuming it doesn't get stuck in your head...

mothers day out

As you know, the carnivore and I welcomed baby omnivore in our lives a few months ago. Lucky for me, two of my good girlfriends followed right behind us with their own bouncing baby boys. Now me and the girls have get-togethers with our little guys about once a week. And since the babies can't really do much yet, the play dates are more for us than for them. We share tips and hints. We commiserate and sometimes cry. But above all we just try to get out! And whether we go to story time to get out of our own house, or we meet up to walk our strollers down the neighborhood streets to just get outside, switching things up and getting out of our routine seems to breathe fresh life into us. One afternoon recently the ladies dropped by my place, and I decided to make the mommy time even more special with a fizzy drink to help calm our frazzled nerves.

And this lime lovely couldn't be more simple. In a pitcher, place half a can of frozen limeade (6oz) along with two can of sprite zero (or the real deal if that is what you have one hand), one can of tonic water, half of a lime wedged, and a generous amount of ice cubes. Stir and serve chilled.

This drink made our drab day seem fab. It was sweet and tart. The bubbles made it even more special. I served it along side some left over fruit salad I brightened up with fresh mint still growing in my garden and left over slices of spice cake (you know, things that can be eaten with your fingers if you have your hands full with, say, a baby). In any case, it was out of the ordinary and all mothers need that from time to time.

How do you think outside of the box to make your days more special? Let me know below.

cheap date

 This is gonna sounds strange coming from a vegetarian, but I love steakhouses. The salads are enormous; the sides are sensational; and the desserts are decadent. I really do like going to one on a special occasion. And the carnivore likes taking me, because I am a cheap date since I skip on the meat! The other day I decided to recreate a steakhouse staple - steak topped with a blue cheese and butter. But, I didn't want to just eat sides and salad at home, so I made a vegetarian version for myself. Here is how I did it:

I started with three tablespoons of unsalted organic butter that I diced and mixed with a small package of crumbled blue cheese. I set this mixture aside. I then prepped my oven by putting the broiler on high. Next I worked on the "steaks". For the carnivore I salted and peppered both sides of a medium piece of red meat. I then cleaned and brushed off a portabella for myself. I then add kosher salt, freshly ground pepper, and a dusting of garlic powder to the mushroom. I drizzled both with a bit of olive oil. Next I heated a small skillet to high. I seared both sides of the steak for about 1 minute each, just enough t make the outside brown and crispy. I then placed the steak in the oven for five minutes. After five minutes I turned the steak and cooked again for five more minutes. During this time I fried up two sliced of bacon in the skillet. Once they were ready I drained them on a plate with a paper towel and then crumbled them once they were cool. I also chopped a green onion and set that aside. Once the steaks were done I crumbled part of the cheese/butter mixture on top it and the mushroom. I put it both in the oven for about two minutes - just till it got bubbly. I removed them and topped my mushroom with the onions and the steak with the bacon.

While I have never met a cheese I didn't like, the carnivore wasn't exactly thrilled that I had added the the strong blue cheese on his. The bacon, of course, was a hit - go figure. Anyway, I loved my mushroom. Filling and tangy it really hit the spot. Whether you are feeding vegetarians or carnivores or both, it is certainly a cheaper date than the steakhouse.

ridiculously warm

We had a crazy warm summer here. People literally dropped like flies. And I live in Memphis, we are supposed to be used to heat and humidity. But even for the locals it was a bit much. It should be no surprise then that our fall has also been ridiculously warm. And while we aren't in the 100's any more, 80's in October seems a bit much. It may be the reason why I can't let go of some of my favorite summer things though - like grilling. In a recent grilling experiment the carnivore and I came up with this - grilled watermelon. I know it sounds kinda crazy. Maybe the heat had gotten to us, but I promise you won't think we are out of our minds when you try it.

Simply slice the seedless watermelon into thick pieces. Place them on a low heat grill for a minute or so on each side - just enough to warm it through and get the juices sugary. To dip the chunks in, mix together a small container of marscapone cheese and 2 tbsp of organic honey.

The warm watermelon melts in your mouth in a sugary burst that is reminiscent of cotton candy. And the creamy dip is divine. This would make a fabulous appetizer at a tailgate, or an amazing snack at your next play date, or even a knockout dessert the next time you are grilling your dinner anyway.  Trust me - watermelon is ridiculously good when warm.

faking it

Sometimes I just can't do it all the way. I mean, I'm a new mom. I'm tired. So sometimes I have to fake it. (I'm talking about food people. Get your mind out of the gutters.) For example, I just can't bring myself to make real mashed potatoes most nights. I know, I know, my great grandmother is probably turning over in her grave, but they make these microwaveable taters now that already have the butter and garlic in there. Plus, I never have to peel anything. Four minutes in that magic box and I am done.

So, this dessert may not surprise you (especially if you have seen how I create a strawberry shortcake on a lazy summer day). This is how I make key lime pie when my carnivore hubs gets a hankerin' (that's craving for you yankees). I found this recipe in a Real Simple magazine years ago and it has been a go to ever since. Tart and terrific it takes very little time to prepare and just a few ingredients.

 For this recipe you will need:
1 14oz can of sweetened condensed milk
1 6oz can of frozen limeade
1 cup of heavy cream
1 graham cracker pie crust
whipped cream
lime for zesting

In my Kitchen Aid Mixer with the whisk attachment I beat the condensed milk, limeade (not thawed) and cream together until soft peaks are formed. I pour this mixture into the ready made pie crust and swirl the top. Just 'cuz its easy doesn't mean it can't be pretty. I then place the pie in the refrigerator for at least four hours - this is the hard part. If you can resist it turns out better if you let it chill overnight. Slice the pie and serve with a squirt of whipped cream from the can (no extra credit for making your own). Zest the whole plate with lime to add some color.

So, that's how I fake it. What about you? Got any recipes that you cheat a bit on? With baby omnivore here I am always looking for shortcuts. Let me know below.

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change of plans

The other night I decided that I would enist the carnivore's help in cooking dinner. This generally means grilling. Open flame outdoors - that's his domain. Unfortunately, he couldn't cook his meat for me this night. Let me back up so I can fully explain.

As new parents, we are getting less sleep than any human should. We generally shouldn't operate heavy machinery. Seriously, when we get five straight hours we celebrate. So earlier in the week when the carnivore decided to clean the grill by burning off some sticky bits at a low heat and he asked me to help him remember that the grill was going it should be no surprise that we both forgot about it. Bad news - your hubby reluctantly explains that he can't grill his chops because all of the propane is gone. Good news - the house didn't burn down. Geez...

So, change of plans. Time to fry up some chops, and quick! I had marinated these thin pork pieces in a bit of virgin olive oil, kosher salt, cracked black pepper and rosemary from our garden for about two hours. I simply pulled out a large skillet, added a bit more oil, and set them in over medium high heat. I put a sprig of rosemary on each just to fill the house with that wonderful woodsy aroma - not because I expected him to eat it, but if I had to cook them I was going to enjoy it in the process. Each side only needed about four minutes and we were ready for dinner.

menu ideas:
Instead of pork I had a faux chicken cutlet from Quorn. I served both of our cutlets with sauteed green beans and smashed sweet potatoes. We also indulged in some crusty french bread. Turns out it was pretty tasty according to the carnivore. And while it was surely not as healthy as grilling, everything is better fried, even if it wasn't what I had planned!

lettuce-less salads

It is no secret that I like salads. I usually indulge in them at lunch while the carnivore is out having his fried chicken fix. What may be more of a secret is that I don't always have your traditional salad. That means I don't always start with a lettuce (or some other green) base. Not that I don't love those too, but sometimes I need to mix things up a bit. Here are just two examples:

This white bean salad gets better each day it sits in the fridge. Simply drain and rinse a can of chickpeas (a great source of protein for vegetarians by the way). Dice a vine ripened red tomato. Chop a quarter of a fragrant red onion finely. Mix them all together in a bowl with fresh thyme, 1/2 tablespoon of olive oil, 1 tablespoon of red wine vinegar, and a dash of kosher salt. Set it in the fridge to chill and serve cool. Crack fresh pepper on top before eating. Delightfully fresh and filling all at the same time.

Tomatoes and red onions are also stars in this next salad. Combine them with a diced avocado and a jar of marinated artichoke hearts (juice and all). Toss them with a bit of salt and pepper and the juice of 1/2 a lemon. Serve immediately - you don't want the avocado to brown. This great mix of texture and tastes will make you come back again and again.

What kinds of lettuce-less salads do you enjoy the most? I am always looking for more ideas. Let me know below.

going native

The carnivore has a rule about imported beers. He only drinks beers that natives drink. Confused? Let me explain. There is never any Corona in our house. We got married in Mexico and have visited there several times. Never once have we seen a Mexican drinking a Corona. Thus, in our house we partake of Pacifico and Sol. These two beers that we discovered on our many trips to the Mayan Riviera are fantastic to sip on a humid summer night (or Fall here since the temps are staying ridiculously high). They transport me back to our adventures there almost instantly.

 

So, it is no wonder that when I made mini-tacos (the kind you also find in Mexico) the other night, I decided to drown the carnivore's chicken in Pacifico. To make this marvelous Mexican marinade you need only take three medium sized chicken breasts and place them in a large plastic storage bag with 3/4 a bottle of Pacifico. Feel free to swig the rest yourself - you don't want to be wasteful after all. Then add in a tbsp of kosher salt, the juice of one small lime, and 3 tbsp of fresh chopped cilantro. Swish the mixture around and coat the chicken. Place in the fridge and let it soak for at least 1 hour. Then remove and grill it. Slice the chicken and place on a warm tortilla (flour or corn) along with some shredded cheese (pepper jack would be a nice choice) and a lime wedge for juicing at the end.

  

And, while the carnivore scarfed down several of these chick-a-dees, I had guacamole tacos. You can find my gauc recipe here. (Think it is hard to cook for different diets? What's easier than having him grill his main dish and throwing mine in the food processor?) We both enjoyed spicy black beans and cilantro infused rice.  Sliced watermelon made a nice dessert. Oh, and of course we had a few Pacificos. 

cake for breakfast

Remember that Bill Cosby sketch about the dad who gave his kids cake for breakfast? "Dad is great! He feeds us chocolate cake!" He justified it with all the good things in cake, like eggs. I can so see the carnivore trying this with baby omnivore.

Well, this isn't exactly chocolate cake for breakfast but it is a pretty awesome coffee cake. And you can justify how good it is for your family because it has both apples and granola. Apples are everywhere this time of year, and a few even caught the carnivore's eye at the market the other day. However, once they got home he never thought to eat them. I know - you're shocked. So, I decided I would make this recipe for him to use at least one of them up before they went bad. I found this recipe in my Recipes from the Heart Cookbook and adapted it a bit.

You will need the following:

1 3/4 cup of all-purpose flour
2 tsp of baking powder
1/2 tsp of salt
1/4 tsp of cinnamon
1/4 tsp of nutmeg
2/3 cup of light brown sugar
8 tbsp of cold butter, diced into small pieces
1 cup of granola (I used one with dried apple bits.)
2 eggs
2/3 cup of evaporated milk
1 apple, cored and sliced thin
2 tbsp of sugar

Start by preheating your oven to 350 degrees. Then grease a 9 inch spring form pan (A cake pan will do, but the spring form pan makes it easier to remove.) In your mixing bowl combine the flour, baking powder, salt, cinnamon, and nutmeg. Add it 6 tbsp of the butter and mix until crumbly. Take out 1/2 cup of the flour mixture and put it in a separate bowl. In that bowl add in 1/4 cup of the granola and mix. Set this aside. Add your eggs and evaporated milk to the original mixing bowl. Stir in the remaining granola. Pout the batter into the pan. Top with apples. Add the flour/granola mix on top. Dot with the remaining butter. Sprinkle sugar on top. Bake for 30-35 minutes or until toothpick comes out clean. Cool ten minutes in pan before removing to cake stand. Serve in wedges while warm.

So, if you have a great dad in your life, like my baby omnivore does, spoil him sometime soon with this sensational apple dish. Who doesn't like cake for breakfast after all?

snooki

As I have told you, I recently discovered my slow cooker. This whole set it and forget it world is a very new and exciting thing for me. With just a bit of planning on days when I know I am going to have a crazy afternoon, I can come home to a ready made meal for me and the carnivore. Just the other day I made this real quick ravioli because I was taking our little guy to his check up late in the afternoon. I knew between the doctor visit and traffic I would be wiped out by the time we got home. So, I set up this simple meal and had it ready to go when we got back. I'm calling it Snooki because its easy and Italian...ha!

For this recipe you will need the following:

1 bag of frozen cheese ravioli 

1 16oz can of organic tomato sauce

1 16oz can of organic diced tomatoes

2 tblsp of olive oil

2 cloves of garlic, peeled and diced

1/4 cup of grated parmesan

Italian seasoning (basil, parsley, oregano) 

Kosher salt & freshly cracked pepper

1 cup of grated mozzarella cheese

Fresh basil (optional)

First, let me say I recommend going to your local Italian shop and getting the good stuff when it comes to the ravioli. It just tastes better. Plus, you get to support your local foodie establishments. Also, if you get a cheese and spinach variety you are sneaking one more veggie into your carnivore. 

So, to make this dish, start by turning your slow cooker on low. Add in the oil and garlic. Next add in the tomato sauce and the diced tomatoes. Season the mixture with Italian spices. I like to pick fresh herbs from my garden, but dried will do. Just remember you need less. We like a lot of basil in my house so I add a lot to my sauce but you can do whatever. Stir in the parmesan along with a bit of salt and pepper. Put in the ravioli and coat them thoroughly with the sauce. Let this cook for at least four hours. Then add in the mozzarella, because more cheese is always a plus in my book. Stir it in and continue to cook for another ten minutes or until it melts. Serve with a bit of freshly chopped basil if you have it on hand.

The results are fabulous saucy gooey good! And it takes hardly any time at all. Who doesn't need that on a hectic day? So whether you live on the Jersey Shore or not, this easy Italian dish is sure to hit the spot.

water cooler talk

Now that baby omnivore is here I am blessed enough to be a stay at home mom. This has meant a distinct shift in my daily water cooler talk. Instead of case law and court antics, I now discuss shapes and numbers - with a four month old. We expound on opposites and explore colors. We talk about letters and sounds. It's all really important stuff. But, every now and again Mommy needs a break from the babble.

Enter my watermelon wonder-drink. This little concoction can pick me up any afternoon after a full morning of the demands of motherhood. Simple to make, and sweet to sip. It is sensational.

Start with 1 cup of ice cubes. Place them in the blender with 1 cup of cubed seedless watermelon. Add in half a cup of orange juice. Squeeze in half of a lime. Blend thoroughly. Top with a fresh sprig of mint. Sit somewhere quite and enjoy...at least until baby is ready for another gab session.

graffiti art

Occasionally the carnivore and I run across a weird fruit or veggie in the produce aisle or at the market that we just have to try. Recently when we were visiting his parents he found this graffiti eggplant for me when looking for something to throw on the grill when they were having sausages.

While it may look strange with all the striations of purple and white on the outside, I can assure you it tastes just dreamy. It has a bit more of a bite than your regular mellow eggplant, but it is fantastic just the same.

The carnivore sliced and salted this eggplant and then dabbed with a paper towel to remove some of the moisture after it set for a few minutes. He then added several dried Italian seasonings - like parsley, oregano, and basil. Drizzled with a bit of olive oil and on to the grill they went for a few minutes.  In the end I was one happy vegetarian.

So if you see this striped beauty in your grocery store or roadside stand, give it a go. It will leave a smile on your face, I promise!