Creamy Peanut Butter Pie, A Food Blogger's Request & Remembering Mikey

Creamy Peanut Butter Pie

in Memory of Mikey

Photo & Information Courtesy of: http://www.foodista.com/blog/2011/08/12/a-peanut-butter-pie-in-memory-of-mikey

Food Blogger, Jennifer Perillo from In Jennie's Kitchen recently lost her husband, Mikey, to a sudden heart attack. Many of us who follow her blog do not know her personally, but still grieve for her and her girls in their tremendous loss. Jennie has asked anyone and everyone in her personal blog post to make Mikey’s favorite dessert, Creamy Peanut Butter Pie, in his memory. Food Bloggers are a "sharing, caring" type of people and recognize that we are one big family knit together not only by our love for food, but our love for family and tradition. How many of us are using recipes handed down by a loved one...or make a special dish for a special someone in our life and think of them each time we make it? One of my favorite foodie quotes is from Laurie Colwin, author of several books including Home Cooking (1988) and More Home Cooking (1993)...she left us at only 48 years old:

"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers."

I think we are also surrounded by the memories of those who lovingly cooked for us and those for whom we lovingly cooked. Share this recipe with the ones you love today because you don't know if you will get a tomorrow. Today is the only guarantee we have. This one is for you, Mikey.

Creamy Peanut Butter Pie
(recipe from In Jennie's Kitchen)
Serves 10 to 12
8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Mikey...a Picture Taken by Jennie

on their Last "Date"

Jennie Now Wears His Wedding Ring

Around Her Neck

Photo Courtesy of: http://www.injennieskitchen.com/2011/08/for-mikey.html

Jezebel Sauce & From Queen to Cuisine

Jezebel. What image comes to mind when you hear that name? There's something...well I'll be as polite as possible here...rather "naughty" about Jezebel. Two images surface in my memory when I think of Jezebel. One is of the original Jezebel, a beautiful, vain and superfluously adorned wife, queen and "power behind the throne" of Ahab, king of North Israel in the books of I and II Kings in the Bible. She practiced and promoted the worship of the false god Baal, led her husband and other people astray with false prophesy and met a less-than-desirable end when she was hurled out a window and her lifeless body left as a buffet for the dogs living in the streets. Queen to cuisine...literally.

"Jezebel" from the Bible

The second image that comes to mind is one of Bette Davis portraying a beautiful, vain, spoiled, satin-and-lace-wearing, Southern schemer named appropriately, "Jezebel," who would go to just about any lengths to get what she wanted (especially the man she wanted), including thumbing her nose at the genteel folk of Old South society, playing cat-and-mouse games with suitors' affections and pitting one good man against the other to the point where duels were involved. Both representations of "Jezebel" are women who were masters at the arts of manipulation and seduction, simultaneously sweet and spicy, desirable and dangerous. Both dressed in all her finery, made-up and bejeweled, deliberately symbolic, believing in her own dignity and royal status...determined to go out with a bang!

Bette Davis as "Jezebel"

Jezebel Sauce was named after women such as these...sweet, spicy, intense, beautiful and irresistible. The flavor is tantalizing and its color and texture make an attractive presentation on your table. Once you start consuming it, it consumes you, creating a craving that's hard to walk away from. Its roots have been traced to the Gulf Coast, more specifically the Mississippi Gulf Coast somewhere around Gulfport. It was frequently served at church dinners along the Gulf Coast and the Delta, which is a little odd considering it was named for a Biblical idol-worshipping harlot who painted her face and dressed in showy regal attire to meet such a nasty and unsavory end. It's one of those things that make you go "Hmmm."

Jezebel Sauce

Ingredients:
18 oz. apple jelly
12 oz. pineapple preserves or Smucker's pinapple ice cream topping + a little sugar (sometimes the preserves are hard to find!)
18 oz. peach preserves
12 oz. orange marmalade
1 (5-oz.) jar horseradish, well-drained (do NOT use prepared horseradish made with mayo!)
1 (1.12-oz.) tin dry mustard
1 Tbsp. cracked or coarsely-ground black pepper

Preparation:
In a saucepan, whisk or beat apple jelly over low heat until clumps of jelly are broken up. Add pineapple preserves, peach preserves and orange marmalade and whisk until well-blended. Stir in well-drained horseradish, dry mustard and black pepper. Heat and whisk just until mixture is of uniform consistency. Chill.

Place in clean jars. This sauce will keep for about two weeks if refrigerated. If planning to keep long-term or make to give away, place mixture in sterilized jars and preserve in water bath as if making jelly.

Jezebel Sauce is delish served over a block of softened cream cheese with water crackers for dipping. Pour over baked Brie and serve with crusty French bread or crackers. Baste and/or serve Jezebel Sauce with ham for a wonderful main dish!

Makes About 4 Pints

"Jezebel"

Frankie Laine

Creamy Dill Cucumbers

We have a plethora of cucumbers ready in our garden! Daily, we've eaten them washed, sliced and with a healthy sprinkle of sea salt. As much as we love cucumbers straight from the garden, we look for new ways to serve them...after all, variety is the spice of life!

Here is a simple, delicious recipe in a fun Smilebox format, complete with music. Take a bowl of Creamy Dill Cucumbers to your next cookout, picnic or church social!

Customize your own free recipe card design

Zucchini Bread & Growing Where Planted

When we relocated back to my hometown in January, much had to be done to reacclimate ourselves. This time around, I was bringing back a father who was recovering from a stroke and the loss of my mother. At first, it was difficult...there were so many memories in every nook and cranny, in familiar faces and in the geography, itself. Sometimes it's difficult to go "home," especially when home has changed so much and precious people who were a part of home are gone. But, I believe that we were led here, not by accident or chance, but for a purpose and a plan. Each day, we see a little bit more of that plan unfolding and sometimes we have to exercise patience as we wait for the next part of the plan to be revealed. So, first things first...we set about getting my father settled again and taking care of business. As the cold weather turned warm, my father started talking about a garden. That was exciting news because my husband and I had already been talking of trying our hands at growing some things we hadn't grown before, so it was on! After much hard work, blood (yeah, we hurt ourselves a couple of times), sweat and tears (okay, mine, not my husband's), some crazy weather (unseasonably cold and hot spells, rain similar to monsoon season in the tropics and a tornado or three or four) we started seeing the fruits of our labors. My husband is like a proud new father to a whole brood of vegetables, with new ones joining the family each day. We have gorged ourselves on tomatoes and cucumbers...oh, how will we ever go back to store-bought when these taste straight from Heaven? The yellow squash and zucchini are coming in, so we've been making quiches, casseroles and breads. The spaghetti squash are getting plump, but aren't quite mature yet, but we check their progress daily. It's wonderful when you have so many goodies to enjoy and many more to share with family and friends.

All of this planting and working and growing got me to really thinking about God's goodness, as well as His purpose for us. I am reminded daily that nothing in life is guaranteed except His love, goodness and grace, He is there through every kind of weather, He asks us to sow seeds, nurture important living things, keep our soil fertile, to not grow weary and leave the rest of it to Him. If we are prepared and willing to do a little work, we can grow wherever He chooses to plant us...and He brings the sunshine just in time.

"Kiss of the sun for pardon.

Song of the birds for mirth.

You're closer to God's heart in a garden

than any place else on earth." 

~~  Dorothy Frances Gurney

Zucchini Bread

Stir Together:

• 3 c. all-purpose flour
• 2 c. sugar
• 1 tsp. salt
• 2 tsp. baking soda
• 1 1/4 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg

Add:

• 2 c. unpeeled, grated zucchini, well-drained (I squeeze all the liquid out that I can and blot with paper towels)
• 1 c. finely chopped walnuts
• 1 c. golden raisins or currants
• 1 8-oz. can crushed pineapple, well-drained (I squeeze all the liquid out of this, too.)

As you can see, I opted to use currants.

Beat Together:

• 3 eggs
• 1 c. cooking oil
• 2 tsp. vanilla

Preparation:
Preheat oven to 350°F. Add zucchini mixture to dry ingredients, mixing just until well-blended.

Pour egg mixture into zucchini/dry mixture and stir just until moistened - do NOT over-mix.

Grease and flour two loaf pans; put parchment paper in the bottom of the pans, if desired. Evenly distribute mixture between the two loaf pans.

Place in oven. Bake for 50 to 60 minutes, depending on your oven, or until a toothpick inserted into middle of loaves comes out clean. Cool for five minutes, run a knife around edges of each loaf and turn out on wire racks to continue cooling.

You can completely cool the bread or serve it warm. This bread may have a little more spice than you are used to, but we like it that way around our house. The recipe makes two loaves, so you can keep one and give one to a friend, freeze the second one or eat them both. The bread is especially good the next day, after all the wonderful flavors meld...if it lasts that long!

Psst...the fresh mint garnish 

came from my herb garden!

"So neither the one who plants

nor the one who waters is anything,

but only God, who makes things grow."

~~ 1 Corinthians 3:7

Posole & Mexican Cornbread

Posole is a traditional pre-Columbian soup or stew from Mexico. It is as rich in flavor as it is in history. Nixtamal, corn kernels treated in an alkaline process (aka hominy), is the base of the dish, which is combined with chili peppers, various spices and meat...traditionally pork, but turkey or chicken was sometimes used. Vegan Posole is made by simply omitting the meat. Corn was considered sacred by the Aztecs, so Posole, despite its simplicity, was a "special occasion" food. It was shared among the whole community as an act of religious communion.

We love spicy food around our house, but I don't usually like it as spicy as other members of my family. Typically, I will make my dishes mild, but provide  "hot" additions to spice things up a bit for those in my family with cast iron stomachs and Teflon taste buds. This Posole recipe is a somewhat "Americanized" version. You can spice it up to your liking...but I'm going to let my taste buds and stomach live to eat another day!

Mild Posole

Ingredients
1 dried ancho chili
1 dried guajillo chili
1 Tbsp. olive or vegetable oil
1 small red onion, diced (or 1 tsp. onion powder)
2 garlic cloves, minced
1 15-oz. can diced tomatoes - do NOT drain!
1 4-oz. can green chili peppers, diced
1/2 tsp. cumin, or more to taste
1 Tbsp. Mexican oregano
1 tsp. salt
2 medium potatoes, peeled and chopped
1 15-oz. can pinto beans, rinsed and drained
5 cups vegetable broth or vegetarian stock (try 5 cups water + 4 tsp. vegetable base + 2 tsp. commercial black, red or green mole)
2 15-oz, cans hominy, rinsed and drained
Juice of 2 limes

For a "with meat" version, add browned lean ground beef, pork shoulder or roast that has been simmered in water for 2 or more hours, or until tender, stewed boneless, skinless chicken or leftover Thanksgiving turkey that has been boned and skinned.

Garnish Suggestions
Cilantro, chopped
Onion, finely diced
Radishes, thinly sliced
Limes, cut into wedges
Avocado, diced
Lettuce, chopped
Tomato, chopped
Red Sweet Peppers, finely diced

Preparation
Soak chilies in hot water for 20 minutes. Discard any stems and as many seeds as you choose to adjust the "fire" factor. Puree in a blender. Heat oil in a medium-size pot and saute garlic and onion (if using onion powder, don't add yet!) on low for 10 minutes. Add vegetable broth, tomatoes (with juice), chili puree (add a small amount and adjust at the end of cooking), green chilies, salt and spices (and onion powder if using in place of onion). Simmer the soup/stew for 10 minutes. Add hominy and pinto beans, return to boil and simmer for additional 15 to 20 minutes. Add lime juice. Taste and, if necessary, add more salt, lime juice or chili puree. Ladle into individual serving bowls and set out garnishes from which your guests can choose to make it their own! Serve with Mexican cornbread.

Mexican Cornbread

Ingredients
1/2 c. (1 stick) butter, melted
1/3 cup white sugar
4 eggs
1 15-oz. can cream-style corn
1 4-oz. can green chilies, well-drained
1 2-oz. jar pimientos, well-drained
Sliced jalapenos, if desired (add fresh or canned...you can make it as hot as you like!)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 cup Mexican blend cheese
1 cup all-purpose flour
1 cup white cornmeal
4 tsp. baking powder
1/4 tsp. salt
2 Tbsp. cooking oil

Preparation

Preheat oven to 300 degrees F.  Coat the bottom of a 9- x 13-inch baking dish with oil and place in the oven. In a large bowl, beat together butter and sugar. Beat in eggs, one at a time. Blend in cream corn, chilies, jalapeno (if using), pimiento, spices and cheese.

In a separate bowl, combine flour, cornmeal, baking powder and salt. Slowly add flour/cornmeal mixture to cream corn mixture and stir until well-blended. Pour batter into hot pan. Bake for 50 minutes to 1 hour or until a toothpick inserted in the middle of the cornbread comes out clean. Serve with Posole.

Note: I usually do not like ANY sugar in my cornbread. In this recipe, however, I put a little sugar in it, as the cream corn already imparts some sweetness. If you desire a more savory cornbread, omit the sugar!

Vietnamese Salad Rolls & San-J Products

My husband and I LOVE San-J Products. We no longer buy our formerly "regular" brand of soy sauce because we discovered it is a combination of wheat and soy sauce and the flavor is compromised by the addition of the wheat and, therefore, contains gluten. We discovered San-J Tamari, a gluten-free product made with water, soybeans, salt and a small amount of alcohol (for a preservative), and the other fantastic San-J products, and we've never looked back! They are made with high-quality ingredients that fit into our new and improved lifestyle! Our pantry and fridge are stocked full of their wonderful products.

Here is a recipe, courtesy of San-J, that you have to try! If you've never had Vietnamese Salad Rolls (aka Summer Rolls or Fresh Rolls) you don't know what you are missing. We first had them at Chef Scott's Noodle House in Ocean Springs, Mississippi and have wanted to make them since. Well, San-J made that super-easy and super-tasty with their awesome recipe. Fresh ingredients and San-J Thai Peanut Sauce make these irresistible!

Photo courtesy of BigStock.com's Juriah

Vietnamese Salad Rolls

Ingredients

8 ounces fresh raw medium shrimp, deveined and tails removed
8 large round rice paper wrappers
8 ounce package rice vermicelli noodles, cooked according to instructions
1 large carrot, julienned thinly
3 tablespoons thai basil, chopped
3 tablespoons fresh mint leaves, chopped
3 tablespoons fresh cilantro, chopped
4 leaves romaine lettuce, chopped
1/4 cup chopped peanuts
½ cup San-J Thai Peanut Sauce

Instructions

Prepare vermicelli, set aside.

Prepare all vegetables and place on a tray for easy assembly of the rolls.

In a small saucepan, poach the shrimp until pink throughout. This process only takes about two to three minutes so PLEASE do not overcook the shrimp. If they are bright pink, they are done! Drain and cool.

Cut each shrimp in half lengthwise and set aside.

Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften. Drain the wrapper of excess water and place flat on a cutting board.

In a row across the center of the wrapper, place 2 shrimp halves, a handful of vermicelli, carrots, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. Top with 1/8th of the chopped peanuts. Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total.

Warm the San-J Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute.

Recipe courtesy of San-J

Make sure not to omit any of the ingredients! The fresh mint, cilantro, basil and carrots make these rolls truly fresh and wonderful!

Clafouti Aux Cerises

Clafouti Aux Cerises

(Cherry Clafouti - Pronounced klah-foo-TEE)

Clafouti Aux Cerises aka Cherry Clafouti is a rustic custard-like French country dessert originating from the Limousin Region of France. Traditionally, it was made with unpitted sweet cherries. When baked, the pits in the cherries impart a distinct delicate almond-like flavor to the dish that pitted cherries simply do not. However, most people in the United States, where this dessert has become immensely popular, use pitted cherries for reasons of dental safety and ease in eating. If you choose to make it the traditional way with unpitted cherries, PLEASE warn your guests about the pits!

You could classify Cherry Clafoutis as a pudding, of sorts, with the sweet cherries covered by a thin, almost pancake-like, batter. It is baked until the batter sets, it is nicely browned and it puffs slightly around the edges. A dusting of confectioners' sugar, with a dollop of crème fraiche, plain Greek yogurt, sour cream or whipped cream on top, completes the presentation. If you are not a cherry lover, use fresh blackberries, blueberries, strawberries, plums, peaches, nectarines or pears. You will have to adjust the amount of sugar added to the recipe depending on the sweetness of the fruit.

When choosing cherries for this dish, choose sweet cherries (like Bings) that have their stems still attached, have no shriveled stems, are plump, firm and shiny, have no brown spots or cuts, are not soft and mushy and are not sticky. If you choose to use pitted cherries, the easiest way to pit them (if you do not have a cherry pitter) is to make a small cut, with the point of a small, sharp knife, at the top dimple where the stem has been removed. Remove the pit with the tip of your knife, or with your thumbnail, if you prefer. Since this process is a messy one, it's best to remove the pits over a bowl so the juices can be caught and kept from staining your countertop or floor. Plan to use the cherries as soon as possible, once the pits are removed, for optimum flavor and texture. Leaving the pits in the cherries infuses a wonderful almond-like flavor that won't be there if the pits are removed, but the danger of the pits and the messiness of removing each one at the table is not worth it to many people, so choose which method works best for you. This dish is wonderful and, although traditionally rustic, will bring an air of French sophistication to your table.

Clafouti Aux Cerises

Ingredients:

• 1 Tbsp. unsalted butter, softened
• 1 c. whole or evaporated milk
• 1/4 c. heavy cream
• 2/3 c. all-purpose flour
• 3 large eggs, slightly beaten
• 1/3 c. white sugar
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1/4 tsp. salt
• 1 lb. (4 c.) sweet cherries
• Confectioners' sugar
• Crème fraiche, plain Greek yogurt, sour cream or whipped cream (optional)

Preparation:

1. Preheat oven to 350°F. Using the softened butter, grease a 9-inch round deep baking dish, deep-dish pie plate or 9"x 9" square baking pan.
2. In a large bowl, whisk together the milk, cream, beaten eggs, sugar, vanilla extract, almond extract and salt until well-blended. Add flour, a little at a time, whisking with each addition, until batter is smooth.
3. Spread 3/4 c. of the batter onto the bottom of the prepared pan. Bake for 2 - 4 minutes, watching carefully, so that it bakes only until batter is set and not until it cooks completely. Batter should just be starting to thicken and only slightly set. Remove from oven.
4. Place the hot dish on a heatproof surface. Arrange the cherries, dimple side down, in the partially-baked hot batter. Carefully pour the remaining batter over the top of the cherries. Bake for 35 - 40 minutes, or until a knife inserted in the center comes out clean.
5. Remove from oven when done, dust the top with confectioners' sugar and serve immediately with a dollop of crème fraiche, plain Greek yogurt, sour cream or whipped cream on top of each serving! Makes eight beautiful and delicious servings!

I made this Clafouti Aux Cerises in the traditional French rustic manner...

I left the pits in when I baked it.

Easy Crock Pot Coconut Rice Pudding

I love coconut. I love it so much, I cook with it and eat it any way I can...flaked coconut, coconut milk, cream of coconut, coconut butter, Seven Keys Coconut Toast Spread (if you haven't had this, you have no idea what you are missing!) I love adding coconut to my rice pudding. There is something so satisfying about adding coconut to this Old South tradition. Maybe I should have called this post "I Love Coconut!"

Easy Crock Pot Coconut Rice Pudding

• 2 3/4 cups water
• 3/4 cups Jasmine or long-grain rice (I prefer Jasmine rice)
• 1 15-ounce can cream of coconut (NOT coconut milk...think Coco Goya, which is what I use!)
• 12 ounces evaporated milk, coconut milk (not cream) or soy milk, if you want to make this vegan
• 1 Tablespoon dark run or 2 - 3 teaspoons rum extract
• 2 teaspoons vanilla extract
• 1 cup golden raisins
• 1 teaspoon pumpkin pie spice blend
• Couple of healthy dashes nutmeg
• Dash of sea salt
• 2/3 cup sweetened, flaked coconut (optional)

In a 4 1/2-quart to 6-quart crock pot, stir together water, rice, cream of coconut, milk (your choice...evaporated is best for non-vegans and coconut milk is best for vegans, in my opinion), rum or rum extract, vanilla extract, golden raisins, pumpkin pie spice, nutmeg and sea salt. Cover and cook on Low for 4 to 5 hours.

While pudding cooks, toast coconut. Heat a small skillet or saute pan over Medium heat until hot. Add coconut and toast, stirring constantly, until deep golden (don't overbrown or scorch). Transfer to plate.

When pudding is ready, remove inner crock from crock pot base and allow to stand 10 minutes. To serve, spoon pudding into serving bowls and sprinkle with toasted coconut, if using. If not serving pudding right away, press plastic wrap against top of pudding in bowl (literally press the plastic against the pudding). This step avoids a skim forming on top of the pudding. Refrigerate until ready to serve, up to two days. Simply pull off plastic wrap and top of pudding will be skim-free! Place in serving bowls and sprinkle on toasted coconut that has been kept in a plastic storage bag. Enjoy!

Note: This recipe can be vegetarian or, if you choose to use soy milk, vegan.

Wheat Meat or Chicken Jalfrezi & Broaden Your Palate!

Westsoy Seitan...Wheat Protein Strips

What is "Wheat Meat?" you might ask. When I first started down the vegetarian/vegan road to better health, I had to find good alternatives to meat and I tried many. Wheat Meat is also known as seitan and its texture and taste are very satisfying...and it provides a great source of protein in your diet. I love Westsoy Seitan Strips, but it also comes diced and in crumbles.This recipe is easily adaptable whether you want to keep it vegan or add poultry. I have made it both ways but, when using chicken, I buy only free-range, certified 100% organic chicken. Eating clean and healthy protein is absolutely crucial if you want to prevent disease and premature aging, increase your daily energy and live longer. I have included the vegetarian choices for protein that I've used in the past and that is the way I've made it most of the times I've prepared this dish. Believe me, if you use seitan, you won't miss traditional meat! Jalfrezi  is a type of curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a dry, thick sauce. Instead of traditional soy sauce (which is a mixture of wheat and soy), we use tamari, an organic, gluten-free (all soy) soy sauce whose flavor goes way beyond it's saltiness...our favorite brand is San-J Organic Tamari. We have discovered the wonderful spice blend called Garam Masala. We use it in SO many of our dishes and it gives our Jalfrezi some of its wonderful flavor. Order it in bulk (we get our bulk spices from Spices, Inc.) or make your own. If you choose to make this dish with all the suggested non-meat options, it is 100% vegan!

"Chicken" Jalfrezi

“Chicken" Jalfrezi

Ingredients

• 4 teaspoons vegetable oil
• 1 large onion, finely chopped (I have an onion sensitivity, but can use onion powder without a reaction, so I use 1 tsp. onion powder instead.)
• 3 cloves garlic, minced
• 2 Tablespoons tomato paste
• 2 cans Rotel tomatoes (with chilies or jalapenos)
• 1 cup organic vegetable broth (or chicken broth, if desired)
• 2 teaspoons white vinegar
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 small red bell pepper, seeded, pith removed and chopped
• 1 8-oz. package Westsoy Seitan Strips*
• 1 15-oz. can organic chickpeas* (aka garbanzo beans), drained and rinsed
• 1 Tbsp. tamari
• Salt and pepper to taste
• 4 sprigs fresh cilantro, for garnish

*If you choose to use poultry, use 1 pound chopped cooked organic chicken

Directions

1.    Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes and vinegar. Season with turmeric, cumin, coriander, chili powder, (onion powder, if using) and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.

2.   Mix the red bell pepper, seitan and chickpeas (or cooked chicken, if using) into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Add tamari. Season with salt and pepper, if desired, to taste.** If you like your Jalfrezi with a little thinner sauce, just dilute with additional vegetable broth or water. Garnish with cilantro sprigs. Serve over rice.

**If you put this dish on Low in a slow cooker for 3 hours, the flavors "marry" well, plus you can make it ahead a bit; put cilantro on after cooking.

Herbs & Spice & Everything Nice!

Baby Herbs...Just Getting Started!

I love to grow herbs! The addition of these wonderful, aromatic, flavorful garden treasures turns plain dishes into WOW! Fat and salt can be minimized because herbs and spices add so much flavor you don't miss them. If a recipe calls for one teaspoon I frequently add two, depending on the intensity of the herb, spice or herb blend. I have a knack for knowing which herbs and spices to pair with what foods so I am able to create satisfying dishes that just "work" and make the palate sing! There is nothing like walking into your herb garden and picking or cutting fresh herbs to add to your dishes. You realize how much dried herbs pale in comparison when you have the fresh-from-the-garden herbs on hand! But, I will take the dried herbs and spices, when I have no other option, rather than live in a herbless, spiceless world!

Cilantro Pesto

• 2 c. fresh cilantro, washed and dried and largest stems removed (you can keep smaller stems on)
• 1 Tbsp. minced fresh garlic
• 1 Tbsp. fresh lime juice
• 1/3 c. Parmesan cheese
• 1/4 tsp. crushed red pepper flakes (or more, if you like it spicy)
• 1/2 c. pine nuts, roasted
• 2 tsp. sea salt
• 2 tsp. fresh ground black pepper
• 6 - 8 Tbsp. olive oil (more or less, depending on your taste)

In a food processor or blender, pulse cilantro, garlic, Parmesan, red pepper flakes, pine nuts, salt and black pepper. Add about 4 tsp. of the olive oil and blend. Keep adding olive oil, pulsing the mixture after each addition, until it reaches your desired consistency.

Place pesto in a small saucepan and warm until mixture simmers. You can pour it over cooked pasta, use it with goat cheese for a delicious spread or store it in the refrigerator (or double the recipe and freeze half) for future use. This pesto is best made a day in advance so flavors have time to meld. Delicious!