Booze & Beverages · kid-friendly · Recipes

Strawberry Peanut Butter Smoothie

Though it hasn’t felt very summery out there so far this year, something about this time of year prompts me to want to get moving more, lighten up what I’m eating so I can feel lighter myself, and spend less time cooking and eating big meals. Enter smoothies, the perfect on-the-go food with built-in health benefits. Of course, the other way to look at it is that these balance out all the inevitable hot dogs, cold beers and after-dinner trips to get ice cream that come with summer, so cheers to that, too!

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This smoothie is vegan, easy to make as well as to digest, tasty, portable, and perfect for post-workout because of the great balance of carbs to restore glycogen burned during exercise and muscle-building protein.

A healthy and filling after-exercise smoothie will ideally contain a foundation of greens and fruit, like we have here, plus a protein source such as nut butter, silken tofu or plain yogurt, and also a liquid, such as coconut water or almond milk.

I used peanut butter, but you could also use almond butter. You can sub half Greek yogurt and half almond milk — especially to boost the protein ratio for exercise recovery — or all almond milk in place of coconut milk.

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Strawberry Banana Smoothie

INGREDIENTS

  • 1-2 cups frozen strawberries
  • 1 ripe banana (mine was frozen)
  • 1 can reduced-fat coconut milk OR 1 cup almond milk
  • 1 heaping TBSP peanut butter OR almond butter
  • optional: toss in some spinach or other greens

DIRECTIONS

Add all ingredients to blender, starting with liquid first, and process on high until smooth. It helps to have a high-speed blender like a Vitamix if you want to throw in a handful of greens and have them pulverized, which I did to get an extra veg boost, but otherwise this should be fine in a conventional blender, too.

The amount of berries can vary by however much you want. I used what I had on hand, which was a little less than a full two-cup bag in the freezer.

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I’m not even going to talk about the weather anymore because I think I’ve personally jinxed it from ever being nice this year. We are having a small cookout the weekend after next for Mark’s birthday, and if it’s rainy or cold still, I’m going to lose my mind.

Today, however, we got a peek at the sun, so I strolled on over to The Scooper Bowl in City Hall Plaza, which is an ice cream extravaganza that also benefits The Jimmy Fund. It’s still going on tomorrow from Noon to 8 p.m. outside Boston City Hall, right at Government Center. Perfect for an after-work outing. Or “lunch,” like I did!

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If you liked this smoothie, share it with a friend, and pin it for later! Have a great rest of the week, everyone. 

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Blue Apron · Grow Your Own Way · kid-friendly · Recipes

Summer Squash Enchiladas

With gardens getting ready and fresh, homegrown produce just over the horizon, I’m teeing up some warm-weather recipes perfect for using up the bounty of squash, eggplant, greens, peppers and basil we’ll all have handy soon. This one originally came to me via Blue Apron (read more about my thoughts on the service right here) and I’ve enjoyed making it many times over since.

We no longer subscribe to the service, but for a while there it REALLY helped us get out of our takeout rut after having a newborn. Cooking was the one thing I couldn’t handle amid scarce sleep, pumping, packing daycare bags, washing bottles and (of course) playing with my new baby, and I could always count on Blue Apron to drop fixings for three meals off on my porch every week. It was one less thing to worry about, but eventually we got our groove back and started meal planning and grocery shopping (sans meltdown) again.

I did end up with some real keepers from the Blue Apron recipe archive. A few of my favorites: this Tomato Zucchini Quiche, this Sweet Pepper & Goat Cheese Pie, this Sirloin Steak with Smashed Purple Potatoes & Green Beans, these healthy Salmon Burgers with Potato Salad & Tossed Arugula, and (mmmmmm) this Chicken Piccata for Two, perfect for date night at home.

The key to this recipe’s unique flavor comes from the Tomatillos, or “Mexican husk tomatoes,” which are the sweet-tart ingredient that gives salsa verde its flavor. Cultivated since pre-Columbian times, they are elemental to modern Mexican cuisine and also played an important role in Mayan and Aztec culture.

They’ll stay fresh in your refrigerator with husks on for a couple of weeks, or you can remove the husks and seal them in plastic bags to keep even longer. They’re easy to find in any grocery store.

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Summer Squash Enchiladas

INGREDIENTS

  • 6 Corn Tortillas
  • ½ Cup Jasmine Rice
  • 3 Cloves Garlic
  • 1 Lime
  • 1 Poblano Pepper
  • 1 Yellow Summer Squash
  • ½ Pound Tomatillos
  • 1 Bunch Cilantro
  • ½ Cup Sour Cream
  • 1/2 Cup Grated Cotija Cheese+
  • 1 Tablespoon Mexican Spice Blend*

+Cotija is a dry, Mexican grating cheese, similar to Parmesan. A good substitute is Feta.

*Mexican Spice Blend is equal parts garlic powder, chili powder, smoked paprika, cumin and dried oregano. You can also buy pre-mixed Mexican Seasoning from a supermarket brand such as McCormick. Carne Asada Seasoning is also a good substitute, and you can find a version by McCormick or Wildtree for a certified organic, unprocessed option.

DIRECTIONS

Preheat the oven to 475°F. In a small pot, combine the rice, a big pinch of salt and 1 cup of water and heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook for 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a large bowl.

While the rice cooks, wash and dry the fresh produce. Remove and discard any tomatillo husks and dice small, then peel and mince the garlic. Using a zester, zest the lime peel then cut the lime into quarters. Dice the squash. Roughly chop the cilantro leaves and stems. Stack the tortillas on a plate; cover with a damp paper towel (or heat up in the microwave, then cover with a paper towel). Remove and discard the stem, ribs and seeds of the poblano, then small dice, immediately washing your hands and work surface.

In a pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatillos and garlic; season with salt and pepper. Cook, stirring occasionally, for a couple of minutes or until fragrant. Add 2 tablespoons of water; cook, occasionally smashing the tomatillos with a spoon, for about 10 minutes or until soft. Remove from the heat then stir in half the sour cream and the juice of 2 lime wedges. Season with salt and pepper to taste.

While the salsa verde cooks, in a medium pan, heat 2 TBSP of olive oil on medium-high until hot. Add the squash, poblano and spice blend and season with salt and pepper. Cook, stirring occasionally, for about five minutes or until browned and softened. Transfer to the bowl of cooked rice.

Add the lime zest, half the cilantro, half the cheese and remaining sour cream into the bowl of cooked rice and vegetables and stir to combine. Place the tortillas on a clean, dry work surface. Spread about ⅓ cup of the filling into the bottom of a baking dish. Divide the remaining filling between the tortillas; tightly roll up each tortilla around the filling. Carefully transfer the rolled tortillas to the baking dish in a single layer, seam sides down. (**A good tip here: mist the tortillas with water to keep them soft and pliant and prevent them from cracking in the pan. As you can see, this happened to me on the day I photographed these, but the trick has worked for me every time since**).

Evenly top the assembled enchiladas with the salsa verde and remaining cheese. Bake 10 to 12 minutes, or until lightly browned and heated through. Remove from the oven and let stand for at least 2 minutes. Garnish with the remaining cilantro. Serve with the remaining lime wedges on the side. Enjoy!

If you’re ever looking for a recipe like this on a menu, they’d be called “enchiladas suizas,” which technically means “Swiss enchiladas” — so named, supposedly, for the Swiss immigrants to Mexico who brought their love of dairy to the new country’s cuisine, resulting in a range of recipes with European influence. Blue Apron filled this version of enchiladas suizas with squash, poblano pepper, and jasmine rice, topping them with a “salsa verde,” or tomatillo sauce with a dash of sour cream.

This dish pairs very nicely with a fruity, crisp rosé … perfect for summer!

Want to make this dish even more hefty? Add in some beans for a vegetarian option, or some poached shredded chicken.

If, like us, you’ve just planted your garden and can’t wait to start cooking with the fruits of your labors, pin this recipe to save for later! I have a long list of dinners I’m dying to try, and Pinterest is the only thing that keeps me organized 🙂 You can see my own recipes, plus the ones I’ve saved from other bloggers and am dying to try, on my profile.

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I hope everyone had a wonderful weekend and Mother’s Day for all the moms out there. It was crappy weather in New England, but I had an amazing relaxing weekend with my babies. We took a drive up to Plum Island and grabbed dinner at a diner on route 1, and had a nice low-key lunch with my mom on Sunday, after which Gramma helped us pick out a big girl bed for G! We think we’ve decided on the one we want, and she is so excited to move out of her toddler bed as soon as we can order the new twin. (We are also excited for her to hopefully stop waking us up at midnight to fix her too-small blankets). On Thursday, Georgia’s school had all the parents in for an adorable Mother’s Day pageant with songs and poems, followed by treats in each child’s classroom. They all looked soooo proud of all the gifts they had made, including a miniature cake baked and decorated by each child to share with their mum that morning. It was just lovely and I never, ever want her to grow up from this sweet age.


Are you local? Don’t forget the Boston Public Market @ Dewey Square Plaza opens for the season tomorrow, right on the Greenway across from South Station! Check out a list of vendors here. They’ll have a farmer’s market plus prepared foods for lunch and dinner every Tuesday and Thursday from 11:30 to 6:30, now through November 21.

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Have a wonderful week everyone!

dessert · kid-friendly · Recipes

Semi-Molten Chocolate Mini Cakes

So my 35th birthday was this past Sunday, and Mark gave me a relaxing agenda: spa mani-pedi, dinner, and general relaxation including (but not limited to) showering uninterrupted. Georgia, being three, had other plans. She did let me bathe alone for a grand total of 20 minutes, but upon realizing we weren’t having a kid-style party at our house to mark the occasion, she demanded — as only a preschooler can do — that we make a chocolate cake together, and stat. I neither enjoy chocolate cake nor had many staples handy, so we got creative and raided the pantry for whatever we could cobble together. Considering the constraints and the last minute nature of her request, the results were nothing short of amazing!

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Inspired by a recipe I’d filed away from Smitten Kitchen, these mini chocolate cakes were just the thing to satisfy Georgia’s desire to make a birthday treat with little notice and very few ingredients on hand. They are heavy on butter, chopped chocolate and a critically important dash of salt, and I simply love the personal-pan sized dessert that results. These offer the perfect mix of gooey middle and crusty top, collapsing just a bit on themselves right after coming out of the oven. You mix it all by hand in one bowl and then let the batter sit on the counter for half an hour while you relax play Magna-tiles, and when they come out of the oven after just 25 minutes, they have a crisp shell that provides exactly the right amount of resistance to your bite. Don’t resist completely! Give in to this semi-sweet indulgence.

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We enjoyed them outside in the yard as a mini-picnic, because why not?

Semi-Molten Chocolate Mini Cakes

INGREDIENTS

  • 1 heaping cup semi-sweet chocolate chips, or bittersweet chocolate rough-chopped
  • 14 tablespoons of unsalted butter, cut into chunks
  • 1 cup of granulated sugar
  • 1/4 teaspoon of kosher or sea salt
  • 4 eggs
  • 2 tablespoons plus 1 teaspoon whole wheat flour (all purpose is fine too)

DIRECTIONS

Place the chopped chocolate and chopped butter together into a large microwave-safe bowl. In 15-30 second intervals, heat then stir the two together until fully melted and blended.

Place on a cool surface and whisk in the sugar. Then whisk in the salt and each egg, adding them one at a time and mixing fully into the batter before adding the next one. Stir in the flour and mix gently until blended into a smooth batter.

Cover the bowl with plastic wrap and place on the counter to stand and thicken at room temperature for half an hour.

Heat the oven to 325°F and coat a 12-cup muffin tin with baking spray (or use cupcake papers).

Fill each cup halfway with batter, then bake for 25-30 minutes. Allow the mini cakes to cool on a rack for up to 10 minutes before unmolding from the tin. The puffed-up tops will fall a bit as they cool, and this is normal! The cakes should be very fudge-y on the inside. Don’t leave them in the cupcake tin too long like I did the first time I made this, or it’ll be very hard to get them out. If you let them cool for 5-10 minutes and immediately pop them out of the tin, they should come right out.

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As noted in the original recipe, these can also be made with about 2 tablespoons less sugar if desired, to produce a more noticeably bittersweet cake. That is another great option. How else to embellish these? Some fresh whipped cream, maybe, or some raspberries. To craft a more nuanced flavor, I used a mixture of chocolate — some semi-sweet baking chips, as well as some stone-ground Taza Mexican chocolate — and it was really delicious. I like to keep some Taza discs on hand for use in various recipes. I’m not a chocolate freak by any means, but I love their slightly gritty texture and flavor selections like cinnamon, salted almond, coffee, guajillo chili and more.

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Have a wonderful weekend, everyone!

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Booze & Beverages · kid-friendly · Recipes

Blueberry Super Smoothie

Inspired by the Blueberry Bliss Smoothie at Mother Juice in the Boston Public Market, I set out this week to create a smoothie recipe that had more complex flavors than the results I’ve gotten with just frozen berries and coconut milk alone. While there’s nothing wrong with tossing frozen fruit and milk into the blender, I always suspected there had to be a way of packing even more nutritional clout into something built on antioxidant-rich blueberries. I also wanted to give this smoothie some heft, to make it a real meal replacement possibility and filling enough to satisfy that afternoon sugar craving. I really love how this turned out, and I think you’ll be surprised at the secret ingredient that gives it that extra edge!

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Blueberry Super Smoothie

INGREDIENTS

  • 1 cup blueberries (I used frozen)
  • 1/2 cup juice (I chose cranberry)
  • 1/2 an avocado
  • 1 ripe or frozen banana
  • 1 container vanilla yogurt (Greek or regular; about 4 oz.)
  • a small palm full of pistachios
  • 1 tsp chia seeds
  • a dash of pumpkin pie spice*

DIRECTIONS

In a high speed blender such as a Vitamix or Blendtec, add all the ingredients, placing juice on the bottom and spices/seeds on top. Blend until smooth and enjoy cold!

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*Did that last ingredient surprise you?? That’s one of the things that made the Mother Juice smoothie so good! You couldn’t put your finger on it, but it tasted SO GOOD. If you want to really amp up the spice factor, add in some cinnamon! And if you want even more protein, make the yogurt Greek (I like Trader Joe’s vanilla bean) and add a tablespoon of almond butter, too.

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You can also swap out the nuts if you don’t like pistachios — I think almonds would be good. And if you don’t use frozen berries or banana, then throw in a couple ice cubes. I make this at night and put it into to-go containers so I can grab them the next morning. With chia seeds, letting them sit in the smoothie overnight lets them plump up and give your drink a wonderful, thick texture! They also add lots of fiber, too.

Read more about chia seeds and find my recipe for chia pudding right here.

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Have a great weekend everyone!

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kid-friendly · Recipes

Fire Roasted Tomato Mac n’ Cheese

Mark is back working nights (in addition to tourist season picking up in Boston), which means every night is #girlsnight in our house, and Georgia and I can cook whatever we want. This week, that meant gooey mac n’ cheese with the subtle heat of pepper jack and fire-roasted tomatoes.

Fire Roasted Tomato Mac n Cheese

I love Muir Glen canned organic diced tomatoes and got this recipe from their website, adapting it a bit to our cheese preferences. We served it with steamed green beans and pink lemonade. (I did mention I dined with a three-year-old, right?) This is a simple weeknight dinner that makes plenty of tasty leftovers for the week. Adjust the mixture of cheeses to give it more or less kick, however you like it. We like it a little bit hot!

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In this recipe, I used almond milk and whole wheat flour. You could, of course, use regular dairy milk or another non-dairy substitute, and regular flour. I also used a ratio of 8 ounces cheddar cheese to 8 ounces hot pepper jack cheese; you can adjust this however you like as long as the total equals 16 ounces (8 oz = 2 cups). Other good cheese options would be White Cheddar and Monterey Jack, or if you don’t want any kick whatsoever from the cheese, havarti or gouda. You just need a good melter.

Fire Roasted Tomato Mac n’ Cheese

INGREDIENTS

  • 1 box uncooked penne pasta (16 oz, or 5 cups)
  • 2 1/2 cups milk (I used almond)
  • 1 cup light cream
  • 1/4 cup butter
  • 2 cloves garlic, chopped or minced
  • 1/4 cup flour
  • 1 teaspoon salt
  • 3 cups shredded pepper Jack cheese (12 oz)
  • 1 cup shredded white Cheddar cheese (4 oz)
  • 1 can (14.5 oz) fire roasted diced tomatoes, undrained
  • 4 eggs, beaten

For the topping:

  • 2 TBSP butter, melted
  • 1 cup panko crispy bread crumbs

 

DIRECTIONS

Heat the oven to 350°F and spray 9×13 inch (3-quart) glass baking dish with cooking spray. Cook and drain the pasta. In a large measuring cup, mix the milk and the cream.

In a large pot such as a Dutch oven, melt the 1/4 cup of butter over low heat. Add the garlic and cook for 30 seconds, stirring frequently. With a whisk, stir in the flour and salt until smooth. Increase the heat to medium and cook, stirring constantly, until the mixture is smooth and bubbling.

Gradually stir in the milk mixture and heat until boiling, again stirring constantly. Boil for 1 minute, still stirring, then reduce the heat and stir in the cheeses. Cook until melted, stirring occasionally.

Stir the drained cooked pasta and the canned tomatoes into the cheese sauce. Remove from the heat. Add the whisked eggs to the pasta mixture, stirring constantly until all blended. Pour the mixture into your glass baking dish

In a small bowl, mix the topping ingredients (panko and melted butter); sprinkle over the pasta mixture.

Bake 20 – 25 minutes, or until the pasta is bubbly and the bread crumbs are lightly browned. Serve warm with the salad or vegetable side of your choice.

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TIPS

Panko are Japanese-style breadcrumbs. They have a lighter texture that I love atop macaroni and cheese recipes. Regular breadcrumbs of any seasoning would also work just fine here.

This recipe also called for heavy whipping cream, but I chose to lighten it up a bit by using light cream instead, and it came out just as creamy as I’d hoped.

I also chose salted butter; either that or unsalted butter is fine. I minced my garlic to make it less intense. If you mince it, the flavor will be stronger than slicing or chopping, which you could also do here. I love the flavor of garlic, but minced is easier for Georgia and Mark to digest, as they share a genetic disposition to reflux, and raw garlic is a top trigger for anyone with acid.

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I hope your taxes are done (!) and you’re able to enjoy some beautiful spring weather like we finally have in Boston these days. We spent the last weekend doing some touristy stuff with family to celebrate the end of winter, and I’ll be sharing about that soon. Boston on a gorgeous spring day like we had this past weekend and on Marathon Monday is simply amazing. This city will suck you in on a day like that if you aren’t careful, and before you know it you’ve decided to move here and winter is rolling up to show you what you’re really in for! Like a baby that sleeps through the night early and tricks you into having more kids, haha. Enjoy the rest of your week everyone, especially if you’re off for school vacation, and I’ll be back again soon. xoxo

 

dessert · kid-friendly · Recipes

Strawberry Peach Nice Cream

You guys, it’s finally WARM IN BOSTON today! In the spirit of spring, Georgia and I broke out the blender this weekend to whip up some sweet-tart nice cream. All we needed was a bag of frozen berries and some yogurt to make this healthy, homemade treat. We had frozen peaches and strawberry yogurt on hand, so that’s what we used. We are pretty careful about the sugar content of the yogurt we buy, since Georgia eats most of it; if you do the same, you can keep the guilt factor in check here. At its most basic, “nice cream” consists of frozen bananas blended until smooth, but there are tons of variations and this one was perfect for solving our craving for rich strawberry ice cream on the cusp of summer.

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I got zero elegant pictures of this, mostly because we ate it all. But that’s a good thing, right? It was so delicious I didn’t even have time to photo style it? Yes??

Strawberry Peach ‘Nice Cream’

Ingredients

  • 1 cup of yogurt (I used organic strawberry yogurt from Trader Joe’s)
  • 1 pound of frozen fruit (I used sliced peaches from Trader Joe’s)

Directions

In a high-speed blender like a Vitamix, add the yogurt then the berries. Turn the machine on and slowly increase the speed to high. Use the tamper to press the ingredients into the blades. In about one minute, the sound of the motor will change and four mounds of ice cream will form. Stop! If you over-mix the machine could overheat and cause the ice cream to melt.

This can be eaten immediately topped with fresh berries, or frozen in a plastic container for a couple of months. Enjoy!

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Want to try more flavors of nice cream? Try…

frozen bananas + peanut butter

frozen bananas + coconut milk

frozen pineapples or mangoes + banana + almond milk

acai berries (buy frozen packets @ Trader Joe’s) + almond milk + chocolate chips

frozen cherry + banana + vanilla almond milk

frozen banana + almond butter + almond milktopped with raspberries

frozen blueberries + vanilla Greek yogurt + graham cracker crumbled on top

…the combinations are endless!

Have a wonderful week and enjoy the nice weather.

kid-friendly · Recipes

Sweet Potato Pot Pie

This is an all-purpose vegan recipe that can be made into a Meatless Sweet Potato Shepherd’s Pie, or turned into the filling for a Vegetarian  Sweet Potato Pot Pie. With crumbled veggie burgers instead of meat, and your choice of vegetables in a creamy non-dairy sauce topped with buttery mashed sweet potatoes, it’s versatile and hearty!

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Even though this turned into a vegetarian shepherd’s pie — with “meat” on bottom, veggies and sauce on top, and potatoes spread in a thin layer, baked until browned and bubbly — I created this filling with the intent of putting it in a pot pie next time. To do that, I’d keep the sweet potatoes cubed instead of mashing them, thin out the creamy sauce on the stove top with a bit of nut milk, then use a puff pastry shell to cover it in a glass baking dish. Let me know if you try it that way! I really liked how this turned out.

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Sweet Potato Pot Pie

INGREDIENTS

  • 4 veggie burger patties (I used frozen)
  • fresh or frozen vegetables of your choice; I used corn and carrots. You need about two 14-oz. cans worth, or two small bags of frozen vegetables.
  • 1 onion, diced
  • 2 large sweet potatoes, peeled and cubed
  • cashew cream (eyeball the amount) & water to thin it out until spreadable
  • olive oil, for cooking the diced onion
  • butter, for stirring into the mashed sweet potatoes

DIRECTIONS

Pre-heat the oven to 350 then prep the ingredients. Microwave the four patties briefly, following package directions, then cut into triangles and set aside. Boil water in a large pot; peel and cube the potatoes, then cook in the water once boiling until just soft. Drain and set aside. Once they’ve cooled a bit, mash by hand with a pat of butter. Dice an onion.

In a skillet, heat the olive oil over medium heat until warm, then saute the onion and add the veggie patties until the onion is translucent, about 5-7 minutes. Remove from heat and set aside.

Place the onion-veggie burger mixture into the bottom of a glass baking dish — I used a round glass casserole dish, but a square 10×10 or 8-inch glass pan would also work well — and press down so it’s flat.

In a mixing bowl, combine the vegetables (thawing/draining first if frozen/canned) and the cashew cream, eyeballing the amount based on how creamy you’d like the filling of your pie to be. As I noted above, you should add some water to make the cashew cream more liquid-y if you’ll be baking it into a sweet potato pot pie with a pie crust instead of a shepherd’s pie. Pour over the veggie burger-onion mixture in the glass baking dish.

Top with the mashed sweet potatoes, patting down flat so they evenly cover the veggies. Bake uncovered for about half an hour, checking to make sure it isn’t burning, and let cool briefly once out of the oven. To reheat later, I like to put a pat of butter on top! (No surprise there — anyone in my family can tell you what a butter freak I am.)

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This travels and reheats very well, too. I made this in single-serve, miniature ramekins for Mark’s grandfather when he was recovering from surgery a few years ago, and also for friends who’ve just had a baby in winter. It’s just the kind of comforting food that cold days call for, and at least in Boston, we are still having lots of cold, rainy days. Brrr! Hopefully we’ve had our last true deep freeze for the year and we can look forward to warmer weather ahead. It is officially spring now, after all 🙂

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Cashew cream is really easy to make, and if you have a high-powered blender like a Vitamix (let this be yet another reason to justify buying one!) you can make it without even needing to soak the nuts overnight. Of course, you can also make this recipe with a conventional dairy-based white sauce from scratch or by using a can of “cream of” soup such as cream of celery or cream of mushroom or potato. But you don’t need to be vegan to enjoy cashew cream! It takes mere minutes to make, and seasoned with nothing more than a little salt and garlic it’s ready to dress pasta or any number of tasty dishes that would otherwise use dairy. Toss it with egg noodles, cooked spinach and diced butternut squash, or add nutritional yeast to create a “cheesy” sauce for baked macaroni. It can pinch-hit in any casserole you already make, or try it mixed with hot sauce or sriracha and baked with some shredded chicken for a tasty buffalo dip.

Have a great weekend everyone!