Jalapeno Spread

I am obsessed with all things spicy.  I'm pretty sure I'm Mexican underneath my white ass exterior.  But anyway, I digress.

Grab some fresh Jalapenos, roast them to perfection and make it rain!  This spread goes great on just about anything.  It is also simply delicious on a big, fat spoon.  Vamanos!

Jalapeno Spread

6-8 Fresh Jalapenos

4 Cloves Fresh Garlic

1/2 Red Onion

Canola oil

Sea Salt & Pepper

Fresh squeezed Lime

Fresh Cilantro

Begin by prepping your Jalapeno Peppers.  Wearing rubber gloves is a great idea.  Chop stems, slice lengthwise and remove white ribs and seeds.  Place them in a large roasting pan along with rough chopped red onion and whole garlic cloves (remove skins from both).

Preheat oven to 425 degrees F.  Drizzle with a little canola oil, sea salt and black pepper.  Toss to coat and roast for about 15-20 minutes or until skins blister slightly.  Turn off oven and remove roasting pan from oven.

When mixture has cooled to touch, add all to food processor along with 1 bunch fresh cilantro (wash thoroughly) and juice of a few limes.  Turn on machine and drizzle in more canola oil until desired consistency is achieved.  Serve immediately or refrigerate unused portion for up to 5 days.

Taco Salad Salsa

If you have checked out my blog you know that I love making fresh salsa and that I rarely suggest canned ingredients.  However, this one stores well for days on end and goes great topped on mixed greens with avocado, a dollop of vegenaise and crushed tortilla chips for a great taco salad.  

It is a perfect way to have salad in a snap because you have already done the chopping ahead of time.  Of course if you just despise the idea of using canned beans, feel free to make your own and use them in this recipe.

Taco Salad Salsa

1 16 ounce Can Pinto Beans

1 16 ounce Can Diced Tomatoes

1/2 Yellow Onion

1 Cup Fresh Cilantro

2 Cloves Fresh Garlic

2 Jalapeno Peppers

1 teaspoon Sea Salt

1/2 teaspoon Dried Oregano

1/2 teaspoon Cumin

1/4 teaspoon Black Pepper

1 teaspoon Sugar (optional)

Juice and zest of 1 Lime

Drain, rinse and strain pinto beans and add to a large glass bowl along with the whole can of diced tomatoes (juice and all).  Dice onion, peppers and garlic and toss those in.  (Your choice if you leave ribs and seeds in the jalapeno peppers, just remember that will add heat).  Thoroughly clean and chop cilantro and add it in along with lime, salt, sugar and other seasonings.  Stir gently but thoroughly and cover with plastic wrap.  Allow to sit on counter for at least 30 minutes.  Store in fridge until ready to use.

Pantry Stocking Tips When You Want to Go Asian..

I adore Asian food of all types and I crave it at least once a week.  I do my best to keep certain things stocked in my pantry so, when a craving strikes, I can whip something up instead of reaching for the phone for takeout.  Here are a few things you can pick up so you too can cook like a pro when you want to GO ASIAN!  Obviously, you don't need to buy ALL of these things at once, but over time, I think you will find that the more you have on hand, the more creative you can be with your produce and proteins.

Please note:  Some of these items are way over-priced at major supermarkets, so if you are on a budget, try visiting a local Asian Market or go to Trader Joe's if you have one nearby.

Any and All Vegetables (especially Carrots, Broccoli, Snow Peas, Water Chestnuts, Bamboo Shoots, Mushrooms, Zucchini, etc.)

Tofu (firm is best)
Nuts, raw or toasted (especially Cashews, Almonds and Peanuts)
Peanut Butter, Almond Butter, Coconut and Peanut Spread, Coconut Milk, Coconut Cream, Shredded Coconut, sweetened or unsweetened (basically anything that contains nuts and/or coconut)
Vegetable Broth or Vegan "Chicken" or "Beef" Broth (I really like all the products by Massel
The products are absolutely AH-MAZE-BALLS (thank you to my neighbor Jamie for introducing me to them!) they are all vegan and gluten-free!)
Dried Noodles such as Somen, Ramen, Udon, Vermicelli, Rice or any others
Toasted Sesame Oil 

Black or White Sesame Seeds

Sambal (Chili Garlic Sauce)

Miso Paste or Powder (Yellow or White)

Rice Wine Vinegar

Tamari or Soy Sauce

White Pepper

Garlic (fresh, jarred, pickled or powdered)

Ginger (fresh, frozen, pickled or powdered)
Curry Powders and Pastes (any and all colors and varieties may apply here)

If you already read my blog posts, you will notice that many of these ingredients are things I use on a regular basis.  If you want more Asian Recipe Inspiration, drop me a note at chumbutt at gmail dot com.
I am happy to help!  Have a great holiday everyone!  Eat, Drink and Be Merry.

P.S. Don't beat yourself up if you eat a little real butter over Thanksgiving, it happens to the best of us!  Cheers!

Fresh Falafel Balls

1 cup prepared chickpeas*

1 medium yellow onion

2 cloves fresh garlic

2 tablespoons fresh curly parsley

2 tablespoons fresh cilantro

1 teaspoon Sea Salt

1 teaspoon black pepper

1 teaspoon coriander

1 teaspoon cumin

2-3 tablespoons flour

Olive oil for frying

Start this recipe a day ahead by soaking dried chickpeas for 24 hours in cold water.  

Blend all ingredients (except flour) in food processor until a paste forms.  Add flour and pulse once more till combined.  Refrigerate for about 1 hour.  Remove mixture and scoop heaping teaspoon size balls (roll to form).  Fry in batches of shallow olive oil until crisp.  Remove, sprinkle with a dash of sea salt and allow to cool on parchment paper for about 5 minutes before serving.  

Serve with creamy hummus, arbol chili sauce and any other toppings of choice such as fresh cucumber and tomatoes.

Home Skillet Ketchup

At my house we go through A LOT of ketchup.  I always thought making your own must be pretty difficult but I proved myself wrong.  Next time you have a hefty batch of ripe tomatoes sitting around, give it a try.  You might surprise yourself and your loved ones!

Home Skillet Ketchup

8 medium tomatoes

4 fresh green beans

3 mini bell peppers (red, orange, yellow)

1 medium yellow onion

3 cloves fresh garlic

1 inch knob fresh ginger

1 cup balsamic vinegar

1/2 cup brown sugar

2 Tablespoon soy sauce

4 whole cloves

1 Tablespoon sea salt

1 teaspoon black pepper

1/2 teaspoon ground cinnamon

Splash of red wine (optional)

1 cup water

Olive oil (for sauteing)

Finely chop and saute onion, garlic, bell peppers, ginger and green beans in a little olive oil over low heat until cooked through.  Add chopped tomatoes and continue cooking for about 10 minutes.  Add all remaining ingredients and cook over very low heat for 1 hour or more.  Taste test for seasoning level.  Allow mixture to cool and remove whole cloves if possible.  Blend mixture in high speed blender until smooth.  Add a little water if mixture seems too thick.  Put ketchup in an airtight glass container and refrigerate until ready to use.

Best Salsa Verde

3 Tomatillos (husks removed)

3 Fresh Jalapeno Peppers

2 Small Zucchinis

6-8 Sweet Mini Bell Peppers (red, orange and yellow)

1 Small Sweet Yellow Onion

1/4 Bunch Fresh Cilantro

Juice and Zest of 1 Lime

Salt and Pepper

Canola or Olive Oil

Preheat oven to 475 Degrees F.  Rough chop all produce EXCEPT Cilantro and Lime!  Remove stems from all peppers but okay to leave ribs and seeds in tact as it will all get pureed together beautifully.

Coat onions, tomatillos, peppers and zucchini GENEROUSLY with oil, salt and pepper and put in a large roasting pan.  Toss to coat evenly.  Roast for 15-20 minutes, checking occasionally to rotate with spatula to ensure even cooking.  

Remove dish from oven and place it in a safe place on countertop-turn OFF the oven.  Loosely cover with tinfoil and allow mixture to sit for at least 30 minutes.  Now put all in your blender or food processor including all the lovely roasting liquid! Begin pulsing and then lastly add thoroughly washed cilantro (stems are fine) and lime juice and zest.  

Add a tablespoon or two of cold water if you want puree thinner.  Taste test for salt level.  Serve immediately (may be a bit warm) or store in airtight container in refrigerator.  Serve with your favorite tortilla chips or use as a sauce for tamales, enchiladas, burritos and more!

Chef's Note:  you might be surprised that garlic is not listed in the ingredients list. Feel free to roast a few cloves of garlic if you want. I often do but have found this to be just as tasty when omitted.  Enjoy!

Back to Basics - Fire Rainbow Reboot

Shop.  Wash.  Chop.  Juice.  Mix.  Remix.  Repeat.

Vacation is over - let the cleanse begin.  On my journey this summer I indulged in a big way, especially in the carbs department.  This can be particularly easy on a vegan food plan.  But for this 30 something, it is time to REBOOT.

Buy the following and buy often as, if you plan to incorporate juicing in your daily regimen, these things will fly out of your produce drawer rapidly.

Kale

Carrots

Celery

Cucumbers

Peppers (any and all you like)

Tomatoes

Carrots

Apples

Lemons

Limes

Eggplant

Asparagus

Mushrooms

Garlic

Onions

Parsley

Cilantro

Now juice your faves and chop, roast, saute and EAT.  You can have as much as you want!  Stay tuned for more tips and recipes.  Let the BOUNTY commence....

Coconut Bacon Bits

2 cups thick flaked unsweetened coconut

1 Tablespoon liquid hickory smoke

1 teaspoon sugar

1 teaspoon sea salt

1 teaspoon crushed black pepper

Toss coconut flakes in a large bowl with liquid smoke and then sprinkle on dry seasonings.  Spread out coconut into one even layer on cookie sheet (put parchment paper under it if you have it for easy clean up).  Bake at 325 degrees F for 10 minutes or until golden brown.  Watch carefully as it will go dark quickly!  Allow to cool completely before serving for a true crackly crunch.  

Store in pantry in air tight container for up to 3 days.  Pairs beautifully with tofu scramble, salads and sandwiches.  Superb!  Now go make some!

Coconut Bacon Bits

Chumbutt Pizza Topper

I didn't need to put an entire 1/3 cup of canola oil in my pizza toppings.  But I did.  I didn't need to consume nearly an entire pizza in one sitting.  But I did.  I didn't know this mornings' batch of roasted vegetables was going to be one of the best things I ever ate.  But it was.  Follow this recipe next time you are craving a truly decadent vegan pizza.  I guarantee you won't miss the cheese.  Did I really just say that?!  Me?  Miss Hardcore Cheese-Lover who in my former life would have put at least a pound of cheese on this bad boy.  Yep.  I did.  Consider me converted.

This recipe is only for the vegetable pizza topper.  The other components of the dish, crust, pesto and red sauce were all homemade and things I like to keep on hand at all times.  I crave Italian food.  Constantly.  I have made some notes to indicate the other components of the dish so use your imagination when making your own.  In all honesty, I'm pretty sure you could put this pizza topper on a piece of cardboard and it would probably still be tasty.  It's that good.  Give it a go.  Share your adventures with me.

Chumbutt Pizza Topper

1 Eggplant (peeled and cubed)

1 Red Bell Pepper (roughly chopped)

1/2 Bunch Green Onions (roughly diced)
1/2 Bunch of Kale (finely chopped, use food processor or use pure kale pulp from juicing)
2 Cloves Garlic (minced)
1/3 Cup Canola Oil or Olive Oil
1/4 Cup Aged Balsamic Vinegar
Salt and Pepper to taste

Thin Crust (made my own but any crust will do)
Pesto (made my own in my food processor with basil, garlic, cashews and lemon)
Red Sauce (made my own with tomato paste base, red wine, herbs and spices)
Red Pepper Flakes (garnish)
Curly Parsley (garnish)

This is the easiest pizza topper ever.  All you need is a casserole dish, the above ingredients and an hour of time.  Add all ingredients to casserole dish and toss to combine.  Roast at 400 F degrees for about 45 minutes, tossing every 15 minutes to ensure even browning.  Allow toppings to cool slightly and scoop them up with your favorite crust and sauce.  Or just grab a fork and start eating straight from the dish.  Delish!

Chef note:  the pizza dough pictured here is made using Chef Mario Batali's wonderful recipe that can be found here:

http://www.foodnetwork.com/recipes/mario-batali/pizza-dough-recipe/index.html

Chumbutt Pizza Deconstructed

Close up of the Chumbutt Pizza Topper - "Ah"-Mazing

Chumbutt Pizza Topper - before being roasted, so colorful, so flavorful, so luscious...

Chumbutt Pizza Toppings - after being roasted, you can see they shrunk considerably and browned beautifully

Extreme Vegan Escapade

I think I am going a little nuts with My New Vegan Life. Literally, physically, figuratively, extremely, utterly, impossibly, hypothetically, nuts. I just shucked a half pound of peanuts and made my own peanut butter. I also whipped up a huge jar of vegan mayonnaise and a lovely batch of vegan peppered turkey.

And I'm just about to make a double batch of pizza dough. All of this from scratch and all using recipes that I made up. Okay really?!

I am NOT trying to brag. I am just saying I am an over achiever with this vegan cooking action and this is clear. My kitchen is wrecked. All of this and it's not even 2 o'clock! WTF is going on with me?!

Clearly I have serious excess energy to burn. Or maybe just way too much time on my hands. Whatever is going on, obviously I am NOT going hungry over here. Whoever said being vegan is hard, hasn't eaten my food. Stay tuned for new recipes. Thanks for listening to today's rant. Now who wants to eat?

Vegan Peppered Turkey - get the recipe here - http://chumbutt.blogspot.com/2013/04/vegan-peppered-turkey.html

Recipe Remix - Wrap it Up

Vegan food is beautiful. I strive to eat the rainbow. This lovely mash-up included chunks of my homemade vegan southern fried chicken, steamed veggies and fresh herbs. I topped it off with creamy sauce that I made that resembles La Victoria's Orange Sauce. Stay tuned for the recipe! Have a great weekend! Enjoy - IN JOY - eat well, be well, see you soon.

Recipe Remix, get the fried chicken recipe here - http://chumbutt.blogspot.com/2013/04/vegan-southern-fried-chicken.html

Vegan Peanut Butter Cup Ice Cream

This Ice Cream will blow your mind.  I am sure you could make it using any non-dairy milk you prefer.  I just really like the creaminess that is achieved with the use of a combination of soy milk and soy creamer.

Vegan Peanut Butter Cup Ice Cream
1 1/2 cups Vanilla Soy Milk
1 cup Original Silk Soy Creamer
4 Tablespoons Peanut Butter
1 Tablespoon Agave Syrup
1 Tablespoon Vanilla Extract
1/2 teaspoon Sea Salt
2 frozen Bananas
2 Tablespoons Coconut Spread Butter (I used Earth Balance brand)
1 small bar Dark Chocolate (crushed)

Place all ingredients in your blender (EXCEPT Coconut Butter and Dark Chocolate) and blend at high speed.  Add Coconut Butter and blend at low speed for a couple pulses (you want the butter to be a little chunky for texture).  Add mixture into ice cream machine.  Halfway through cycle, add crushed dark chocolate and finish cycle.  When it completes, it will be soft serve consistency.  If you want it more firm (as pictured) transfer to a freezer safe dish and freeze for several hours.  If frozen solid, I suggest letting ice cream sit out for 20 minutes prior to serving.  Enjoy!  This frozen concoction is one of a kind!

Easy Goddess Green Beans

This recipe was adapted from my Godmother, Sondra. It is so simple to prepare and yet extremely complex in flavor. I strongly suggest dressing up your next batch of green beans with the following recipe.

I am being pretty imprecise with measurements because it all varies based on the size of batch you are making and what strength of seasonings suits your individual palate. Feel free to contact me with any questions.

Easy Goddess Green Beans

1 bunch of fresh green beans (ends trimmed)
Splash of olive or canola oil
Splash of tamari or soy sauce
1 1/2 inch nub of finely grated fresh ginger
1-2 cloves finely grated fresh garlic
Water (for steaming beans)
Salt and Pepper to taste
Splash of Agave syrup (optional, I usually don't add this but it does make it more appealing to kids and picky spouses, when you do) :)

Steam green beans in an inch or two of salted water just until fork tender (should be a tad bit crunchy). Transfer beans to a collander and run cold water over them to stop cooking process.

Return beans to the warm pan you used to steam them and toss with oil, tamari, garlic, ginger and agave. Taste and add salt and pepper to your liking.

Can be served warm or at room temperature. They get tastier as they hang out and all the flavors marry one another. A real crowd pleaser for a potluck party. Enjoy!

Easy Goddess Green Beans

Dinner and Platinum Do's

I have mostly always been blonde, some shade or another. Some of the happiest moments of my life I have been full blown, Gwen Stefani, Platinum Blonde. My wedding day, after the birth of my two beauitiful children and today.

I'm not sure today really counts to be clumped in with the other milestones. But anyway, I love my hair super blonde. Now if only I could figure out how to remedy the dark roots that I will have tomorrow morning. My thick locks grow faster than weeds.

So the photograph of my lovely evening meal is pretty self-explanatory except for the pile of faux ground meat that I made from scratch using homemade seitan. If I tried to re-create the recipe for you, my beloved readers, I would. But for now I will just say it was spicy and delicious, just like LIFE should be!

I am working on a few new recipes that I will share very soon. For now, I just wanted to send you all some love from my Platinum coated Soul. Be well! Eat to Live AND Live to Eat. And most importantly, prepare your dishes with LOTS and LOTS of LOVE. Blessings...

Vegan Southern Fried Chicken

This is obviously not chicken and I can't tell you it tastes anything like it. I will also tell you that while it is loaded with protein and easy to make, it is also very fattening and you will make a good mess in your kitchen! But when you are in the mood for a crispy, fatty, salty treat, these babies are sure to satisfy.

Vegan Southern Fried Chicken
1 1/2 cups vital wheat gluten flour
1/2 cup unbleached all-purpose flour
1/2 cup nutritional yeast
1 teaspoon baking powder
1 Teaspoon seasoning salt
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon black pepper
1 Teaspoon cayenne pepper (optional)

1 cup water
1/2 cup dill pickle juice (from pickle jar)


Coating
1+ cup unbleached all-purpose flour and additional seasonings for dredging dough before frying

Combine dry ingredients in a large bowl, vital wheat gluten flour, 1/2 cup unbleached flour, baking powder and all dry seasonings.  Mix well and slowly add 1 cup water and pickle juice.  Stir thoroughly until sticky dough forms. Knead dough till ingredients are all combined well (dough will be a little sticky). Cover and allow to rest for 30 minutes.

During this waiting time bring a large pot of generously salted water to a gentle boil. Using a small spoon form small chunks of dough and as you form them, add them individually into the salted water. Turn heat to low and simmer for 15 minutes covered. Remove lid and simmer for another 15 minutes, stirring gently occasionally. Remove chunks with a slotted spoon and place (not touching) on a cooling rack. Begin heating your oil for deep frying (2 inches deep at least).

In a separate dish Combine a cup or so of flour with any seasonings you like (I used seasoning salt and cayenne pepper. Coat generously the pieces of dough and begin frying. Be sure your oil is very hot (375) and do not crowd the pan. In other words, work in batches.  If you add too many to your frying pan they will not brown properly. Fry for 2 minutes a side or until golden in color.  Carefully remove pieces of "meat" with slotted spoon and place them (not touching) on your cooling rack. Salt lightly when they are hot. Serve with your choice of dipping sauces.  Goes great with buffalo wing sauce, sweet mustard or barbecue sauce or all three!  Go ahead, INDULGE, you deserve it!!!

Close-up of fatty, salty, goodness

No KFC here!

This is the "chicken" after it was removed from the water before it is deep fried

Vegan Peppered Turkey

Seriously, this is probably one of my favorite vegan creations. When you make a batch please let me know. I have a feeling you may stop buying faux deli meat altogether.

1 cup vital wheat gluten flour
1 cup cold water
1 teaspoon tamari
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon fresh cracked black pepper
1 teaspoon agave syrup
1/2 teaspoon liquid hickory smoke
Additional 1/2 teaspoon cracked black pepper
1 teaspoon canola oil

Preheat oven to 350 degrees. Combine flour with seasonings (except agave, liquid smoke and additional pepper), add water and stir until ball forms. Knead ball about 10 times pressing into a 6 inch cylinder. Put canola oil on a peice of heavy duty tin foil and place cylinder of dough on oil. Wrap tightly (like a sausage) and wrap with another peice of tinfoil. Bake for 1 hour at 350 degrees (turn over after 1/2 hour). Remove from oven and allow to cool to touch. Open foil and coat dough with liquid smoke, agave syrup and additional pepper. Rewrap in foil and allow to sit at room temperature till ready to refrigerate. Chill for a few hours. Open foil and slice into very thin slices. Use for sandwiches or anything your heart desires. Pictured on whole grain bread with veganaise, horseradish mustard, kale and tomatoes. Splendid! I know what I will be having for Thanksgiving!!

Easy Thai Yellow Curry

I actually wasn't sure I was going to post this recipe because it's so easy.  I mean, I know, for some, that is a good thing so I figured I'd throw it up.  After all, it won't take long.  I don't consider this recipe particularly original seeing as how I used pre-made curry paste, HOWEVER, the way I prepared it lent itself well to a "any night of the week" dinner.  I only used ONE pan to make the entire dish, always a very good thing!!

I am a BIG fan of Thai Yellow Curry.  I always love to order this when I go out for Thai Food.  It's nice to know I can actually have it, any day of the week, in my own kitchen using ONE pan.  Next time, I think I'll make my own curry paste but for now, this will do just fine.

Easy Thai Yellow Curry
1 Casserole Dish (for cooking)
3 Tablespoons Olive Oil (any oil will do)
2-4 Tablespoons Thai Yellow Curry Paste (pictured - use 1 Tablespoon at a time to test  your spiciness level)
1-2 Tablespoons Sugar (add more to counter some of the spiciness)
2 Cans of Vegetable Broth
1 Can Coconut Milk (pictured)
1 Kabocha Squash (looks like a green pumpkin, use half if squash is large)
1 Sweet Yellow Onion
2 Sweet Potatoes (the white one or orange one works nice too)
2 Russet Potatoes (or Yukon Golds are perfection)
Sea Salt and Pepper (to taste)
1-2 Limes or Lemons (for garnish)
Cilantro (for garnish)
Jasmine Rice (for serving)


Preheat oven to 350 Degrees.  Chop Kabocha Squash in half and remove seeds using a spoon.  Chop squash carefully as it is very hard to chop.  Chop Potatoes in uniform size (1 1/2 inch cubes).  It is FINE to eat the green rind of the squash- it's yummy!  Toss in oil and sprinkle generously with sea salt and black pepper in a large casserole dish.  Place in oven for 20 minutes.  While it is cooking, finely slice onion and place onions atop potatoes (allow to cook for 10 minutes) and then remove from oven.  Add vegetable broth and curry paste, TOSS, and return to oven for another 10 minutes.  At this point your dish has cooked about 40 minutes.

Remove from oven and stir in 1 can of coconut milk and add sugar, salt and pepper, to taste.  Test potatoes and squash for doneness.  Continue cooking 10 minute increments until potatoes are tender to the tooth. It shouldn't take more than an hour.

I'm sure if you wanted this to be a truly ONE POT meal, and save on time, you could just add all the ingredients from the get go, but I think you will find the "roasting", 10 minutes at a time, method adds a certain heirloom touch to the finished product.  Serve with Jasmine Rice and garnish with Lime and Cilantro.  ENJOY!  Your belly will thank you.  =]

Pita Pockets, Pita Chips and English Muffins

I am addicted to Hummus.  I mean I literally eat it every day, multiple times a day.  It's no wonder I'm not losing any more weight!  LMAO.  Sometimes I buy it.  Trader Joe's and Sabra are two of my favorite brands.  I also love to make my own Hummus.  It's so easy.

I have been going through bags of Stacy's Naked Pita Chips way too fast.  So I decided to set out to make my own Pita Pockets that I could turn into my own Pita Chips.  I quickly did a Google search for "Authentic Pita Bread Recipe" and I found this authentic pita recipe at:

http://chefindisguise.com/2012/10/03/pita-bread-recipe-how-to-make-pita-pockets/

I substituted the dry milk with equal amounts of unsweetened soymilk and substituted honey with raw blue agave syrup.

Instead of making balls to roll out, I decided just to roll out my dough and cut circles. The first batch came out exactly like English muffins.  I mean exactly!  Oh darn, I have a batch of perfect English Muffins from scratch - what's a girl to do?  I quickly grabbed my bread knife, sliced and toasted one and slathered it with coconut spread and raspberry jam.  Can you say YUM?!  And now I can use the rest of them to make little pizzas for my family.  Perfect.

The second batch I followed recipe author's instructions and got perfectly puffed pita pockets. I highly recommend you give her recipe a shot. It is so delicious and her instructions are super thorough. Thank you for your inspiration chefindisguise - keep up the great work!!

White Bread Buttered and Peanut Buttered

Ok, anyone out there who is listening.  Did your mother ever make you peanut butter and jelly sandwiches growing up?  And did your mother ever spread the white bread with butter before putting the peanut butter on?  Ok, maybe I'm the only one.  But seriously folks, get yourself a piece of vegan white bread and slap on a layer of Earth Balance Coconut Spread and some good old fashioned Jif peanut butter and dive in.  This sent me straight back to childhood.  Ok, so maybe I had the munchies and it was 2 in the morning.  But who cares, give it a try.  Tell me it's not the bomb dot com.  Peace OUT.

Ridiculously fattening, ridiculously delicious

My baby boy likes it too!  Ok, so he wasn't awake when I was eating it, but you get the idea!

Dinner Parties and SF Giants

Ah the wonderful San Francisco life.  This is what my kitchen looks like after I throw a dinner party and spend my evening watching the SF Giants game and chatting with great friends.  That's all, just a few pots and pans for your viewing pleasure.  Be well folks!  GO GIANTS!