I Love Clean Sheets. #OXOSpringCleaning

by Sarah on March 28, 2015 · 0 comments

I do. I DO love clean sheets. But this post isn’t about that.

This post is about clean clothes.IMG_7312 (1280x853)

And the fact that The Professor and I no longer have to hang our shirts (him), workout clothes (me), and jeans (both) on every chair in the house after doing laundry every three days each week.IMG_7284 (1280x853)

Thanks to OXO, I even have motivation to actually wash all of my winter sweaters and properly dry them before storing them for the winter.*

*But will probably get through three or four before shoving the rest of them into a giant plastic storage bin that may or may not actually make it into the back of a closet.IMG_7301 (1280x853)

So, while you can’t change who you are–in this case, someone who prescribes to the ideal of good (enough) housekeeping*–new tools and gadgets are GREAT for motivating you to get things done, especially when it comes to spring cleaning. And–I can say this honestly–no one makes better tools and gadgets than OXO.

*You’ll note, I did not choose to receive any of the actual house cleaning tools. ;) OXOspringcleaning

Granted, nothing is perfect, and even though everything bends and folds into place quite easily–I especially love the snap that holds the drying rack together–IMG_7294 (1280x853)

—if you are the type of person who doesn’t like to read directions, you may end up wondering why the legs of your handy sweater drying trampoline [:)] keep getting stuck in the mesh, or the top of your new hamper doesn’t seem to go on correctly.

Just saying. (Look at the instructions.)

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Of course, once you’ve gotten everything expanded and unfolded you’ll discover the joys of hanger racks on either end of the drying center (even if you end up using them to hook sports bras or as a convenient location for The Professor to drape his fancy mountain climber socks)….
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 …and sliding rods that makes “I’m holding all the clothes because I’m too lazy to walk back and forth and am now trying to shimmy my jeans into what could have been a narrow slot that I can now make as wide as I like” a whole lot less awkward.

(You may also realize you’ve taken to wearing an excessive amount of blue clothing.)IMG_7310 (1280x853)

So, thank you OXO for showing us there’s more to you than the kitchen.IMG_7289 (1280x853)

[And for inspiring The Professor to almost sing out, "Oh, the joys of having my laundry basket back!"*]

*I may or may not have been using it in lieu of a hamper until this moment.

——————————–

I received these items from OXO as part of their #OXOSpringCleaning promotion, but all opinions are my own.

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Tropical Fish Salad (Yogurt Based)

by Sarah on March 25, 2015 · 1 comment

When you suddenly think it’s a great idea to purchase 1 1/2 pounds of cod at Sam’s Club–just for yourself–you need to get creative with how to consume it.IMG_7321 (1280x853)Why not play a little Dr.Seuss inspired game of One Fish*…

*Chimichurri seasoned, baked, and served with roasted local turnips and rutabaga, drizzled with champagne vinaigrette.IMG_7154 (1280x853) (2)

Two Fish

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Red (Peppers With?)FishIMG_7190 (1280x853)

…[not so] Blue Fish?*

*I froze some of it, so that’s the blue fish in this scenario.IMG_7228 (1280x853)

OK, so the creative writing and allusion fell apart there, but the creative kitchening did NOT.IMG_7318 (1280x853)

The best thing about this scenarios is taking one baking time, and turning it into three different meals, whereby the prep for the second, leads to the prep for the third.IMG_7163 (1280x854)

If you were not alone for the week, you would bake up all of the fish and get to work, making fish tacos the second day, and setting aside half of the red bell pepper, cilantro, and green onions, as well as half of this Siggi’s Seasonal Mango Jalapeno Yogurt for the Tropical Fish Salad creation that is the star of this post.IMG_7242 (1280x853)

(Please note that while I found the Mango Jalapeno Yogurt MUCH fun to use in cooking, I do believe you’d get similar flavors making the substitutions I suggested below, for those of you–like me–who can rarely get to a location that sells Siggi’s.)IMG_7281 (1280x853)

You’re right, Kaila, it IS awesome. :) fishsaladIGTropical Fish Salad

(Serves 2)

  • 1 1/2 cups previously baked firm, white fish (such as cod or mahi mahi), flaked or chopped
  • 1/2 cup red bell pepper, diced
  • 1/2 cup fresh, canned, or previously frozen pineapple, chopped
  • 2-4 scallions, thinly sliced (about 1/3 cup)
  • 3 Tbsp. chopped fresh cilantro (or more to taste)
  • 1/2 container Siggis‘ Mango Jalapeno yogurt*
  • 1 tsp. Jamaican Jerk seasoning
  • salt + pepper

* May substitute: 3-4 teaspoons finely chopped jalapeno, 1/3 cup Greek yogurt, 1/4 cup finely chopped mango (reduce pineapple to 1/4 cup)

  1. Combine all ingredients in a mixing bowl.
  2. Stir well to combine.
  3. Adjust seasonings to taste!IMG_7339 (1280x854)
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Moosewood-Inspired Pepper Pot Soup

by Sarah on March 21, 2015 · 0 comments

Although I have my moments of crazy, I am not deluded enough to think everyone loves vegetables as much as I do.* Especially not something like collards.

*But they should! They should!IMG_7099 (1280x852)

Over the past few months, The Professor has grown quite accustomed to the smell of slow-cooking collards on the stove post-farmers market every Saturday, but I still don’t think he grasps how I can eat collards (usually seasoned with Cajun seasoning) over…IMG_6389 (1280x853)

…and over…IMG_20150307_182308_183 (1280x720)

…and over…*

*You caught me. These are turnip greens.2014-08-14 19.55.04 (1280x743)

…and over.IMG_20150207_150155 (1)

Please note, I also will eat them in restaurants, I’m just not sure where those photos might be.IMG_20150216_174815

And yes, I realize I also eat sweet potatoes and eggs over and over. But when you’ve found a terrific trio, why mess with a good thing?*

*Toast with sweet potato honey butter works in a pinch.IMG_20150222_134600

While I can convince The Professor–or probably most anyone–to eat them one night (especially if there is also local sausage involved) multiple nights in the week might be pushing it.

So what’s a girl to do (Recipe Re) dux?twoforone_reciperedux

Enter the Pepper PotIMG_7076 (1280x852)

Inspired by the incredible (at least I imagine it must be) Moosewood Restaurant’s recipe, this Caribbean Southern mash-up of molasses and cinnamon infused broth that’s simultaneously sweet and hot and incredibly savory is the perfect way to get a “twofer”* out of your pot o’ gold greens.

*This month’s Recipe Redux theme is Two for One.IMG_7105 (1280x854)

While I knew it was a flavor risk, The Professor ate it happily.

(Or at least he ate it.)

But later, I CRAVED it.*

*And I bet you will, too.IMG_7079 (1280x853)

Pepper Pot Soup

(Inspired by Moosewood Restaurant)

  • 1/2 cup onion, diced
  • 1/2 cup celery, finely diced
  • 2 cloves garlic, minced
  • 1/2 Tbsp. dried thyme
  • 1/4 tsp. cinnamon
  • 1 Tbsp. sambal oelek (or subsitute 1 chile of your choice, finely diced)
  • 1 cup rutabaga, chopped (or substitute Yukon gold potatoes)
  • 2 cups bell peppers, chopped
  • 3-4 cups vegetable broth
  • 1 Tbsp. molasses
  • 1 cup crushed tomatoes or no-salt-added tomato sauce
  • 1 1/2 cups cooked collard greens (or substitute 4 cups raw, quicker-cooking greens)
  • salt + black pepper
  • cayenne pepper (optional)
  1. In a stock pot or Dutch oven, saute onion, celery, and garlic in a smidge of olive oil and the thyme, cinnamon, and sambal, until softening and fragrant (about 3-5 minutes).
  2. Add rutabaga (or potato) and bell peppers to the pot, stirring well to coat with seasonings. Cook another 3 minutes.
  3. Pour in vegetable broth, molasses, and tomatoes. Bring to a simmer.
  4. Stir in collard greens and adjust seasonings (and add salt and pepper) to taste.
  5. Simmer as long as you can, as the flavors only get better with time.


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Take Me Back to Texas.

by Sarah on March 19, 2015 · 0 comments

I didn’t realize how much I missed Texas until I was sitting under string lights, eating BBQ off of a tray, while a boy with a guitar sang a medley of 90s rock at Stanley’s Famous Pit BBQ in Tyler, Texas last Friday night. I turned to my traveling companion and said, “Christine, I may not be able to get you to Austin on this trip, but this is what it feels like.”

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While it did take me a moment’s hesitation to decide if I was going to wave a temporary white flag in my one-woman fight against the food industry and eat (definitely worth it) smoked turkey, it took no time at all for me to text The Professor and tell him we both needed to move back to Texas.IMG_20150314_202822_133 (1280x719)

How did I even come to be in Tyler, Texas last Friday night? Well, Christine and I were headed to San Antonio for St. Patrick’s Day what we have since dubbed “the best conference ever.”IMG_20150315_161315_106

Where we redefined what it means to “present a poster,” one sassy, research diva pose at a time. (And were actually given food…and wine…)

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For those of you who followed along on IG or Facebook, you were probably a little confused. But I swear we were at a conference.

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See? Hotel food!IMG_20150316_091506

Of course, this conference was very loosely scheduled, leaving plenty of time to teach Christine the ways of Texas, including the previously mentioned BBQ and live music, tacos from trucks…IMG_20150318_120822

HORCHATA!!!*

*vanilla and cinnamon infused rice milk agua frescaIMG_20150317_132256_990 (1280x719)

…and a return to my former Foodie home (or at least it’s San Antonio cousin): Central Market.IMG_20150317_162057

Let’s take a little close-up on that salad masterpiece with the in-house, spicy sweet roasted red pepper hummus in the mix, shall we?IMG_20150317_140625_375

I didn’t get her a Shiner, but I figured I was still doing alright as a Texas tour guide by substituting a sip of my this orange margarita.IMG_20150317_212438

We also found time to take advantage of Free Cone Day at DQ…IMG_20150316_121726

…and be so generously taken out to dinner by two of our professors.IMG_20150316_205026_785

Y’all I cannot even begin to tell you about the seeming 400 plates of deliciousness that we consumed together. This isn’t even all of it, but there was not a single bad dish. Not even a subpar, less liked than the others and tucked to the side of the table one.PhotoGrid_1426565533300

We even ordered all three of the offered desserts, and I couldn’t say what was best. How could you decide between White Chocolate Peach Bread Pudding, Pistachio Pound Cake (with pistachio ice cream), or Dulce De Leche Semifreddo…all covered in caramel or topped with whipped cream?PhotoGrid_1426566596892

I may not know that, but I do know this. Just like the Tom Petty song that almost made me cry with nostalgia that first night in Tyler, Texas was, in many ways, where I found myself “learning to fly,” and although I’ve not always stayed aloft or flown like a crow since then (in a straight line :) ), it was good to go back.IMG_20150317_144742

But, really, I promise y’all we were at a conference.

IMG_20150317_124231_834~2

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Other People’s Cooking

by Sarah on March 12, 2015 · 1 comment

I’ve been relying on the culinary genius of others lately, whether it’s letting my friends Andrea and Brian make me a delicious dinner (with dessert) week after week for our Bachelor viewing nights…IMG_20150204_195904

…letting The Professor take me to Moe’s for a plate of sides and craveable cornbread…IMG_20150207_191629

…not-so-subtly hinting we’d get to eat meat for dinner if The Professor took over grilling duties with this plate of local sausage, smoked sweets, and collards…IMG_20150307_184840

….or actually following other people’s recipes.IMG_20150204_145651

The Professor shockingly ate two giant bowls–and leftovers–of the Easy Tuscan Bean Soup from Wanderlust Kitchen, which only served to send me down the path of reinventing Mark Bittman’s Ribollita…IMG_6654 (1280x854)

…and then an attempt at consolidating Ellie Krieger and Girl Makes Food’s minestrone recipesinto an even-better-three-days-later Gnocchi Minestrone (that I will still deem a success despite the fact that The Professor picked out every single one of the kidney beans).

IMG_6940 (1280x853)Another great Wanderlust Kitchen recipe was this Indian Mulligatawny Stew which featured green apples and a whole lot of curry powder.
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I didn’t have The Professor try that one, although after he willingly ate the cinnamon-and-molassess infused, Moosewood inspired, sweet and spicy Pepper Pot the other night, I think I probably should have done so. (Although who can really say which was more of a high-risk flavor adventure?)IMG_6958 (1280x853)

Lest you think I only make soups and stews around here,

I’ll have you know I also make gumbo.IMG_6902 (1280x821)

And that Chipotle Crab Gumbo, inspired by the lovely people at Relay Foods in Virginia, was some gumbo. I changed it enough that I’ll be sharing my version at a later date. :) IMG_6925 (1280x853)

If you’re looking for a great vinaigrette, first buy Girard’s Light Champagne Dressing, and THEN make the Miso Vinaigrette from Health Magazine, which I proceeded to use on roasted root veggies perhaps four times after the first, and I’m fairly certain I’ll be heading into the kitchen in a few minutes to whip up again for dinner tonight.IMG_6512 (1280x853)

As for dessert, I’ll let you take that up with my friend Brian. Distract him with talk of The Bachelor and then grab one of his homemade Dark Chocolate Mint Cupcakes. IMG_20150215_215626Or perhaps a Triple Citrus Bar with Toasted Coconut and Graham Cracker Crust?IMG_20150304_215805

I swear I don’t only hang out with him and Andrea for their culinary prowess. I swear.

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Three things I love:

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1. The New York Times Cooking E- Newslettercouscous_gratin

2. Re-purposing LeftoversIMG_6974 (1280x853)

3. Brown Rice

No, seriously. Don’t laugh. I am having a brown rice moment. The other night I went over to my friends’ house and while the Tortilla Soup was inspirational, I kept saying, “I just love brown rice. I just love it.”

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The latest Recipe Redux & USA Rice Federation Sponsored Contest allowed me to combine all three in a magically delicious (with no Lucky Charms) experience of 1) inspiration, 2) practicality, and 3) taste.IMG_7019 (1280x853)

I risk sounding like a P.R. person as I mention* why you you might want to “Think U.S.-Grown Rice” when you are searching for an accompaniment to, or the base of, your meal, but aside from the well-known health benefits of whole grains, including rice (welcome to my life, reduced chronic illness risk!), brown rice is inexpensive, tastes delicious with just about anything, and is super easy to cook….once you get the hang of it–and perhaps use a nonstick pan. :)

*But I have to, in order to enter the contest.^

^And which I have now just negated any chance I might have had of winning.thinkrice_reciperedux

 Thank you, Martha Rose Shulman, for the Eggplant Gratin Parmesan mash-up that inspired my U.S. Grown brown rice and zucchini version, created solely from leftovers (and staples) in my fridgeIMG_7012 (1280x853)

Simply cook up some zucchini (that may or may not be starting to die in your crisper drawer) and some tomato sauce (sitting idly after the entire 28-oz. was unnecessary for a previous recipe).IMG_6980 (1280x853)

Mix and layer with already cooked brown rice and the Parmesan I KNOW you have already.IMG_7005 (1280x853)

Broil or bake (depending on whether you are starting from hot or cold in your cooking).

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And that’s about it.IMG_7053 (1280x853)

Individual ingredient measurements means it is easy to make for many, and just as simple to serve only you. [Just adjust your cooking vessel and cook time accordingly.]

Individual Zucchini & Brown Rice Parmesan Gratin

[Makes 1, but easily multiplied to serve more]

  • 3/4 cup cooked U.S. Grown brown rice
  • 1/2 cup sliced zucchini (about 1/2 medium)
  • olive oil cooking spray
  • 1/2 cup crushed tomatoes or tomato sauce
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/8 tsp. red pepper flakes
  • salt + pepper, to taste
  • 1/4 cup grated Parmesan cheese
  1. Spray zucchini with cooking spray and sprinkle with salt and pepper. Cook over low-to-medium heat in a saucepan until softened and lightly browned.
  2. Remove zucchini from pan and set aside.
  3. In the same pan, combine crushed tomatoes or tomato sauce, oregano, basil, red pepper flakes, salt, and pepper. Cook until heated through.
  4. Combine rice with 1/4 cup tomato sauce.
  5. Spread half of rice and tomato mixture into the bottom of a ramekin or single-serving baking dish.
  6. Top with a layer of half of the zucchini, followed by half of the Parmesan cheese.
  7. Layer remaining rice and zucchini.
  8. Spoon remaining tomato sauce over the top and sprinkle with the remaining Parmesan cheese.
  9. Bake at 350 degrees until cheese is melted and everything is warmed through, about 15 minutes.

“By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win  prizes associated with the contest. I was not compensated for my time.”


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I don’t know where the craving came from.

But all of a sudden I needed some White Bean Chili Verde, and I needed it NOW.IMG_6709 (1280x853)

I also knew I was in Alabama, and thanks to some sketchy immigration laws, authentic Mexican food isn’t happening unless I put in some work.

And I was just too lazy.IMG_6680 (1280x853)

Good thing I had secreted a jar of my favorite salsa verde* away in the back of the salsa section^ of the kitchen cabinets for just this moment.

*Whole Foods…sigh.

^Yep, that’s a thing.IMG_6660 (1280x853)

Whether I knew that was the moment or not.IMG_6664 (1280x853)

Because did you know that you can make a perfectly lovely, craving-busting white bean chili verde in approximately 5 minutes?IMG_6662 (1280x853)

Heat up 1 jar of tomatillo salsa, one can of white beans, and as much vegetable broth as you desire (making the choice between sopa verde and chili verde)…and that’s about it.IMG_6678 (1280x853)

Bonus points for adding some potatoes or, in my case, local rutabaga. Got some cilantro lying around? That’s a nice addition, too.

Pair with a quick quesadilla and I think you’ve got yourself a lazy woman’s Mexican fiesta. :) IMG_6695 (1280x853)

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“Best Wishes to the Future Mrs.”

by Sarah on March 1, 2015 · 4 comments

The extent of my Pinterest usage is Google image searching things like “bridal shower cake sayings” and then using images that may have come through Pinterest to help me…without ever having to try and pin or sort through other people’s pins…I’m exhausted just thinking about it.IMG_20150228_171131

But that is the story of how I came up with what to write on the cake.

(Which could have said anything as long as it was inside of a box bearing the name Edgar.)IMG_20150228_170941

While I may not have Pinterest-y decorating skills, I DO know how to put together a bridal shower buffet…IMG_20150228_170756

….and mimosa bar.IMG_20150228_170851 (1)

So sfter accepting much-needed help on location, decorations, and favors (like the polka-dotted plastic, yes-they-have-wine-shaped-glasses-inside tumblers we used for Bridal Extravaganza Part Deux that evening)—IMG_20150301_083242

—I set my sights (and hands, and tastebuds) on tackling what we all know I really cared most about—aside from the blushing bride of course–IMG_20150228_143447_281 (1280x720)

—the food.IMG_20150228_171459

The one thing the bride consistently mentioned when talking menu was chicken salad. So chicken salad she received. The joke of the party was “How did a mostly vegetarian make such delicious chicken salad?” to which I could only reply, “Instinct and intuition.”IMG_20150228_142218_244 (1280x719)

I’m still not sure if The Professor found the sight of me tearing apart a rotisserie chicken very strange, or very “I man. Love meat.” attractive, but either way, the “plain” chicken salad, and the rosemary dijon apple version (both mostly yogurt-based) were in high demand.IMG_20150228_171349

Walnut-studded goat cheese drizzled with balsamic vinegar and honey [which looks a lot better post-deluge touch up ;) ] was my singular attempt at gourmet presentation…IMG_20150228_171549

…until a martini glass elevated the last minute pimiento cheese I deemed utterly necessary for any southern soiree.IMG_20150228_171222

Similar treatment went for the Red Pepper Feta Cilantro & Walnut Dip I created, loosely based on muhammara.IMG_20150228_171423

And of course, the Roasted Grape, Sunflower Seed, & Kale Salad I probably ate 1/3 of, simply because it was covered (quite liberally) in one of the best champagne vinaigrette‘s I’ve ever had (and want to drink).IMG_20150228_171811

Fault me for my fuzzy photography, but please do not fault me for the food. [Of course, finishing off with the "chocolate with chocolate chips" cake was a surefire way of making sure everyone left with a (literal) good taste in their mouths...]IMG_20150228_174122

It was a lovely celebration for an even lovelier friend.IMG_20150228_143453_272 (720x1280)

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Curried Butternut & Mango Soup

by Sarah on February 24, 2015 · 3 comments

One day I might stop making soup.

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As this DOES seem to be The Smart Soup Kitchen lately.

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(And one winter I’ll stop using that joke.)IMG_6805 (1280x853)

But it’s just so fun to use my food processor.IMG_6827 (1280x853)

And mix random things together.IMG_6814 (1280x853)

And just…see what happens.IMG_6837 (1280x853)

One day I might not have such success.IMG_6847 (1280x853)

But today is not that day.IMG_6850 (1280x853)

Curried Butternut & Mango Soup

  • 2 cups roasted butternut squash (mashed measurement)
  • 2/3 cup chopped mango (if previously frozen, thawed)
  • 2 Tbsp. roasted ginger*
  • 1 Tbsp. curry powder
  • 1/2 tsp. garam masala
  • 2 cups vegetable broth
  • salt, to taste
  • a good shake or two red pepper flakes
  1. Combine squash, mango, ginger, curry powder, and garam masala in a food processor.
  2. Blend until smooth.
  3. Add vegetable broth, 1/2 cup at a time, processing in between until you reach your desired consistency.
  4. Adjust seasoning to taste.

*Roast the ginger inside the squash cavity at 400 degrees for about 45 minutes (or until soft). [Wrap up the whole bundle in aluminum foil.]

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Monster Trail Mix Pudding Pie [Recipe Redux]

by Sarah on February 21, 2015 · 3 comments

I must admit, I was a bit distressed about what to make for this month’s Recipe Redux.

Chocolate pairings?

What DOESN’T taste good with chocolate?reciperedux_chocolate

In a world where you either like plain chocolate ice cream, or only like chocolate when it’s got “stuff” in it…well, I’m definitely in the latter category.chocolate_icecream

Peanut butter and chocolate, obviously, but also mint, cherries, berries, pineapple, orange, ginger (!), nuts, seeds, pretzels, coffee, granola, cereal (see: Puppy Chow), yogurt, cake, toffee….basically, I love chocolate, as long as it is covering or mixed with something else.

Or being covered by a colorful candy shell.IMG_6668 (1280x854)

My latest way of getting my chocolate fix is the giant tub of Monster Trail Mix that was brought to my home in the fall, and that–thanks to The Professor’s aversion to peanut butter–I have managed to slowly savor in a huge test of my own strength as a woman.*

*True confessions: I don’t crave chocolate that much. The Professor is WAY worse than I am. I’d much prefer just to eat spoonfuls of peanut butter for dessert. Or eat Lucky Charms. So that is what I do.IMG_6674 (1280x853)

But I wanted to get at least a little bit wild….so I turned Monster Trail Mix…IMG_6754 (1280x853)

…into pie.IMG_6760 (1280x853)

(With a raisin peanut  butter ‘crust.’)IMG_6723 (1280x853)

I’m not saying it’s the lowest calorie dessert out there, but in terms of “healthiness” you could do a lot worse.IMG_6730 (1280x853)

If you make your pudding out of tofu, well you’re even packing a nice punch of protein* there as well.

*I feel bad for protein sometimes. Alliteratively it always punches. It never gets to kick.IMG_6725 (1280x853)

I made an individual-sized pie in a small Fiestaware saucer, but the recipe will make four ramekins worth (and probably some leftover “pudding”).IMG_6740 (1280x853)

Trust me on making individual portions. It’s WAY too good not to clean the (pie) plate.IMG_6770 (1280x853)

Monster Trail Mix Pudding Pie*
(Makes 4 individual servings)
  • 1 cup peanuts
  • 1 cup raisins
  • 1 recipe Chocolate Tofu Pudding (below), or 1 recipe of your favorite chocolate pudding
  • 2-3 Tbsp. chocolate and/or peanut butter chips (miniature or chopped)
  • 2-3 Tbsp. M&Ms, chopped
  • whipped cream, for serving
  1. In a food processor or mini-chopper, process/pulse peanuts and raisins until they start to stick together.
  2. Press mixture into the bottom of individual lipped saucers or ramekins.
  3. Place in the refrigerator 5-10 minutes.
  4. Stir together pudding and chocolate/peanut butter chips.
  5. Spoon pudding mixture into pie “crusts.”
  6. Top with whip cream and a sprinkle of M&Ms!
*I picked out the required ingredients from my giant tub of trail mix, but you don’t have to buy the cow to get the milk, so to speak. You can just buy a gallon of milk.^
^where the gallon of milk metaphorically signifies separate nuts, raisins, chocolate and peanut butter chips, and M&Ms…
Chocolate Tofu Pudding: Combine 1 package firm or extra firm tofu (I use Nasoya), 2 Tbsp. unsweetened almond or soy milk, 1 tsp. vanilla extract, and 3-4 Tbsp. cocoa powder in a food processor or mini-chopper. Process until smooth, adjusting milk and cocoa for flavor and consistency. Sweeten with stevia or sugar as desired.
———————————–


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