Tilapia with Cilantro-Curry Sauce, Toasted Coconut & Sautéed Carrots

Is it possible for un-fried, tarter sauce-void fish to be devoured faster than a bag of Long John Silver's greasy goodness? Can carrots taste as delectable as buttery French fries? Read on, curious cats.

In appreciation for all the hard work the hubby does to help me around the house, I decided to pamper his taste buds. He absolutely loves fish, coconut, curry and carrots, so when I came across a recipe that combined them all in one quick, healthy, beautiful meal, I knew he'd simply love it. And me? Well, let's just say this dish had me at cilantro.

I started by prepping the carrots, and with each slice, my skepticism grew. See, I'm not a fan of carrots unless they're buried in a cream cheese frosting-covered cake, submerged in ranch dressing or...well, that's pretty much it. And I especially don't drool over the idea of mushy cooked carrots. Nope. These were totally just for the hubby. Or so I thought...

They were ridiculously simple, as was this entire meal. They cooked in the pan with a little olive oil, butter and water for about ten minutes, then I added salt and pepper and let them cook until they were browned and crunchy. And at that point, I was warming up to the whole idea.

The original recipe called for fresh sage to be stirred in, but I left this out because I wasn't sure if it would compliment the cilantro sauce. But the sage version got rave reviews online, so I'll be sure to give that a try sometime soon, as should you.

On to the sauce! It's the best part, after all, bringing together the flavors of cilantro, lemon, garlic, curry powder, olive oil and jalapeño. Now that's a tasty combination if you ask me. I removed the pepper's seeds like the recipe instructed, which is where all the heat lives. But we like it hot, so next time I'll throw in those spicy seeds, too.

Next, I threw the coconut under the broiler and after about ten compulsive oven checks on totally untoasted coconut, I left it alone and started on the fish. Which of course, meant that while I was salting and peppering the tilapia fillets, I forgot about the coconut.

So, I threw the black coconut into the garbage, a new batch into the oven, and the broiler on my hit list right under plastic wrap. The second time around I ended up with this half-white, half-brown, totally-good-enough-for-me toasted coconut.

 

And after a few minutes on each side, the fish was done, too. I topped each filet with sauce, sprinkled with coconut and served it up with the carrots and basmati rice.

It was delicious. The fish was tender and flaky, and the sauce was bursting with spicy cilantro-curry-lemon flavor that paired perfectly with the sweet toasty coconut. I'm already thinking of all the other wonderful dishes I can create with this sauce. I'm sure it would be equally as yummy on grilled chicken or steak.

And the carrots? Nothing short of amazing. Crunchy and seasoned on the outside, soft on the inside. I gobbled them up quicker than the fish. And when I was clearing the table – totally stuffed and satisfied, have you – I still couldn't resist sneaking more and more of those buttery little morsels. They're sinfully addictive, even to a carrot-hater.

So does this meal beat a greasy platter of Long John Silver's fried crunchies and a carton of McDonald's fries? Yes and yes. This quick, fresh, delicious summery meal is going to stick around our house for years to come.

But more importantly, was it the perfect compliment for the hubby's hard work? Well, he said it climbed the ranks to become his #1 seafood meal. And since fish is his favorite food, I think I can take that as a compliment of my own.

Tilapia with Cilantro-Curry Sauce & Toasted Coconut
Cooking Light, November 2008
Yield: 4 servings

Cookbook Note: You can substitute the tilapia for snapper or flounder. Serve this fish with brown basmati rice and sautéed sliced carrots.

Ingredients:
1/2  teaspoon  salt, divided
4  (6-ounce) flounder fillets
Cooking spray
2  tablespoons  flaked sweetened coconut
1  cup  cilantro sprigs
2  tablespoons  fresh lemon juice
2  tablespoons  extra-virgin olive oil
1  teaspoon  curry powder
3  garlic cloves, peeled
1  jalapeño pepper, halved and seeded
Lemon wedges (optional)

Preparation:
Preheat broiler.

Sprinkle 1/4 teaspoon salt over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Place the coconut on a baking sheet; broil for 2 minutes or until toasted, stirring occasionally.

Combine remaining 1/4 teaspoon salt, cilantro, and next 5 ingredients (through jalapeño) in a food processor; process until finely chopped. Spoon 2 tablespoons cilantro mixture over each fillet; sprinkle each serving with 1 1/2 teaspoons coconut. Garnish with lemon wedges, if desired.

Nutritional Information: Calories: 234 (37% from fat), Fat: 9.5g (sat 2g,mono 5.4g,poly 1.3g), Protein: 32.5g, Carbohydrate: 3.3g, Fiber: 0.7g, Cholesterol: 82mg, Iron: 1mg, Sodium: 442mg, Calcium: 41mg.

Sautéed Carrots (with or without Sage)
Cooking Light, November 2009
Yield: 2 servings (serving size: 1/2 cup)

Cookbook Note: You can easily double, triple, or quadruple this small-yield recipe to feed more.

Ingredients:
1  teaspoon  butter
1  teaspoon  olive oil
1 1/2  cups  diagonally sliced carrot
2  tablespoons  water
1/8  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
2  teaspoons  fresh small sage leaves (if making the sage version)

Preparation:
Melt butter in a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrot and 2 tablespoons water. Partially cover pan and cook 10 minutes or until carrots are almost tender. Add salt and pepper to pan; increase to medium-high heat. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently. (Sprinkle with sage.)

Nutritional Information: Calories: 75, Fat: 4.4g (sat 1.5g,mono 2.2g,poly 0.4g), Protein: 0.9g, Carbohydrate: 9g, Fiber: 2.6g, Cholesterol: 5mg, Iron: 0.3mg, Sodium: 224mg, Calcium: 35mg.

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Ginger-Peanut Chicken Salad Wraps

As far as I’m concerned, this post could very well be titled “ginger peanut lime sauce.” Because one taste of this sauce – this amazing, Asian-inspired, creamy dreamy sauce – will cause you to forget all about making wraps and instead instinctually ladle it into a gigantic soup bowl and slurp to your heart’s content, stopping only to wash it down with an icy cold pint of more wonderful ginger peanut lime sauce.

After all, what’s not to love about peanut butter, aromatic fresh ginger, lime juice, soy, garlic and red pepper whirled together into a fresh, citrusy, heavenly sauce? If you’re worried that a liquid meal would deprive your teeth of their God-given potential, give them something to sink into by filling in the blank.

“_____ with ginger peanut lime sauce.”

You choose. Beef? Pork? Tarantulas? I’m not one for exotic fare, but I swear, even raw, slimy snails would be nothing short of stupendous smothered in a sauce like this.

Or, of course, you could make these chicken salad wraps, because after all, they’re delicious, no matter how outshined they are by their own sauce. Chicken, cucumber, red pepper and cilantro make a perfect combo of flavors smothered in peanut butter based goodness and swaddled in lettuce and tortilla. 
 

I recommend making a double batch of sauce. Since this is a light recipe, the wraps surely won’t be drowning in sauce and if you like a little extra for dunking, you’ll be left empty handed. Plus, once you taste it, you’re going to wish you had extra to pour over veggies, noodles or shrimp later in the week.

Another tip: Store leftovers separately or all your sauce will soak into the chicken and the water from the cucumbers will dilute the flavors. Instead, store cucumbers and peppers together, and store the sauce separate from the chicken, then mix right before serving.

We absolutely loved this dish. I’m already contemplating future additions and tweaks. In fact, I have a sneaking suspicion that fresh, crunchy bean sprouts, matchstick carrots or chopped peanuts would be heavenly in this wrap. Next time, I’m definitely adding a little of each, maybe in lieu of the red pepper as it’s not my all-time fave veggie.

And for an extra healthy lunch, I may just loose the tortilla and make lettuce wraps. (No tortilla means room for more sauce!)

As I licked every last drop from my plate and fork, I wondered to myself if the chicken was a little jealous that the sauce, something that is supposed to merely enhance it, but instead stole the show? One will never know. However, I for one got jealous (enraged) when my hubby took it upon himself to lick the sauce bowl clean. He can have the brownie batter-lined bowl and the frosting-coated spoon, but don’t come between a girl and her ginger peanut lime sauce.

Ginger-Peanut Chicken Salad Wraps

Cooking Light, June 2000

Yield: 8 servings (serving size: 1 wrap)

Cookbook Note: You can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.

Ingredients:

1  teaspoon  olive oil

6  (4-ounce) skinned, boned chicken breast halves

1  cup  chopped seeded peeled cucumber

3/4  cup  chopped red bell pepper

1 1/2  tablespoons  sugar

1  tablespoon  minced peeled fresh ginger

3  tablespoons  fresh lime juice

1  tablespoon  low-sodium soy sauce

1/4  teaspoon  salt

1/4  teaspoon  ground red pepper

1  garlic clove, crushed

1/4  cup  creamy peanut butter

2  tablespoons  water

3  tablespoons  chopped fresh cilantro

8  (8-inch) fat-free flour tortillas

4  cups  chopped romaine lettuce

Preparation:

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Nutritional Information: Calories: 280 (19% from fat), Fat: 5.9g (sat 1.1g,mono 2.7g,poly 1.6g), Protein: 25.8g, Carbohydrate: 30.5g, Fiber: 2.4g, Cholesterol: 49mg, Iron: 2.5mg, Sodium: 572mg, Calcium: 29mg.

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Mini Meat Loaf Muffins

 

Ever wonder what men do when they find themselves alone when the clock strikes dinnertime? After a little research, I've discovered that you can basically classify men into four groups based on the answer to this very question.

First, you've got "The Freak Out," who, in a sweaty-palms panic, dials for emergency pizza or Chinese (or both) to ward off starvation with greasy goodness. You'll find him glued to a couch at colleges and bachelor pads around the world. 

Then there's "The Settler." Thanks to a traumatizing grocery store experience where he accidentally brought home tofu hot dogs and baked Doritos, this man insists that a meal can be made without leaving the house. Thus he will dine on milkless cereal, Fritos covered in ketchup and a beer. 

Next is "The Cook," with an emphasis on those quotation marks. Although his intentions are good, after hours in the kitchen and a few dozen dirty bowls and pans, he'll eat something to the effect of an undercooked pork chop, microwaved tater tots and brownie batter. (Men can’t rationalize waiting thirty minutes for something to bake that’s perfectly tasty in five.)

And finally, there's the "The Unicorn," or so called by his friends who don't believe in his existence or his frivolous dinnertime stories. Supposedly, when alone, he prepares a delicious meal from scratch, complete with non-canned sides and *gasp* a homemade dessert!  

Now, for all you single ladies picturing a shirtless, apron-clad cutie donning a “Mr. Perfect” embroidered chef hat, take a cold shower. Those unicorns only exist in food blogs and reality cooking shows. And in Paris.

We're talking about everyday unicorns. And they're never single. Never. Because that delicious, homemade food was prepared in advanced and left by no other than...their loving wives. 

And if you happen to be a wife, like me, who from time to time finds herself flying across the country for work or a wedding, or you simply like the idea of a weekend with the girls, these little mini meatloaf muffins are the perfect stash-away meal for your man. They're quick to make, packed with protein and nutrition (also a sneaky way to make husbands kids eat carrots) and wonderfully freezable.

To save your homemade love for later, bake and let cool, then wrap each serving (two muffins) in plastic wrap and store in freezer bags in the freezer. When your hubby gets hungry, a quick nuke in the microwave is all it takes for a full belly. Alongside a salad and some homemade cookies or his favorite pie, he's set for a while. At least until breakfast. Thank goodness for Pop-Tarts.

P.S. I'm back! I've enjoyed the most wonderfully long Florida/Bahamas vacation, and a lot of nice time with family. But I'm back in the kitchen...and back in blog land with lots of great recipes to share. Stay tuned!

Dinner Meat Loaf “Muffins”

David Bonom, Cooking Light, MARCH 2006

Yield: 6 servings (serving size: 2 "muffins")

Ingredients:

1  teaspoon  olive oil

1  cup  finely chopped onion

1/2  cup  finely chopped carrot

1  teaspoon  dried oregano

2  garlic cloves, minced

1  cup  ketchup, divided

1 1/2  pounds  ground beef, extra lean (raw)

1  cup  finely crushed fat-free saltine crackers (about 20)

2  tablespoons  prepared mustard

1  teaspoon  Worcestershire sauce

1/4  teaspoon  freshly ground black pepper

2  large eggs

Cooking spray

Preparation:

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Nutritional Info: Calories: 276 (28% from fat), Fat: 8.6g (sat 3g,mono 4g,poly 0.8g), Protein: 28.7g, Carbohydrate: 21.7g, Fiber: 1.8g, Cholesterol: 131mg, Iron: 3.9mg, Sodium: 759mg, Calcium: 48mg.

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MAIN COURSES

CHICKEN & TURKEY:

Gruyère, Arugula, & Prosciutto-Stuffed Chicken Breasts w/ Caramelized Shallot Sauce

Chicken w/ Pancetta & Figs

Champion Chicken Parmesan

Chicken Tamale Casserole 

Thyme & Feta Chicken w/ Peppers & Onions

Turkey & Basil Calzones

Chicken Cordon Bleu

Turkey Sausage & Spinach Soup

Chipotle Chicken Taco Salad

Cilantro Turkey Burgers with Chipotle Ketchup 

Rosemary Chicken Salad Sandwiches 

Ginger Peanut Chicken Salad Wraps

SEAFOOD:

Sweet-Spicy Salmon

Crisp Crusted Catfish

Gnocchi w/ Shrimp, Asparagus and Pesto 

Sesame-Crusted Tuna with Wasabi Ponzu Sauce 

Mini Cornbread Crab Cakes w/ Lemon-Caper Sauce

Thai Curry Coconut Shrimp

Shrimp & Avocado Sushi 

Tilapia w/ Cilantro-Curry Sauce, Toasted Coconut & Sauteed Carrots

Coconut Shrimp with Fiery Mango Sauce 

PORK:

One Pan Whiskey-Flavored Pork Chops

Fig & Blue Cheese-Stuffed Pork Tenderloin 

Tomato-Basil Lasagna with Prosciutto

Loaded Baked Potato Soup with Bacon

BEEF:

Sirloin Steak with Tarragon-Garlic Sour Cream 

Jamaican Jerk Beef Kebabs

MEATLESS:
Roasted Garlic Pierogi w/ Shallot-Browned Butter 
Three-Cheese Pizza w/ Mushroom & Basil 
Spinach & blue Cheese Calzones 
Grilled Portobello Burgers with Roasted Red Pepper Mayo 

SANDWICHES:
Grilled Three-Cheese with Tomato, Basil & Honey (Oprah's Grilled Cheese)
Grilled Goat Cheese Sandwiches with Fig, Basil & Honey
Rosemary Chicken Salad Sandwiches
Ginger Peanut Chicken Salad Wraps 
Grilled Portobello Burgers with Roasted Red Pepper Mayo

SOUP:
Turkey Sausage & Spinach Soup
Loaded Baked Potato Soup with Bacon

BREAKFAST:
Banana Coffee Cake w/ Macadamia Nuts & Coconut  
Breakfast Coffee Cake  
Orange-Pecan French Toast Casserole 
Warm, Stuffed Peaches

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Six Months Behind the Apron

Have you ever been so busy that you forgot something like an anniversary? Your own birthday? A daily shower? Well, that's me lately. But what I forgot, thankfully, is somewhat more forgivable. And that occasion, was my blogoversary.

So, without further ado, ladies and...ladies, I am pee-my-pants excited to announce that I am just over halfway through my one-year project!

On April 7, I reached the six-month mark of weekly making and baking. So far, I've conquered a whopping 56 Cooking Light recipes, from pierogies to pork chops, fudge cakes to French toast. And even though I'm making all this lightened up, reduced guilt stuff, I have to admit, I've never eaten better in my life.

It hasn't been easy finding time to make delicious food in-between a job that gives overtime new meaning and a bazillion other side projects I've thrown myself into. Believe me. I've decorated a cake at three in the morning. Realized I'm lacking pivotal ingredients halfway through a recipe. Threw tantrums that would make a two-year-old blush. Cried. Screamed. Pouted. And I almost lost my life to a few plastic wrap battles.

But, I've also begun to learn the basics of cooking and baking, which have produced delicious results. So now my tears come after I eat the food. Definitely worth it if you ask me. Especially to my husband, who now feels he should be my eternal slave to show his gratitude for so many amazing meals.

Every recipe I've made to date is pictured over on the left column. (Cobbler through blondies...which is everything...because I've also been too busy to post recipes that came after my blogoversary!)

And I'd also like to highlight some of the BEST recipes I've made so far. This is the cream of the crop, folks. The recipes that I can't wait to make again and again. The ones that are already a part of our regular rotation. The ones that are so delicious, light and simple, I would be inhumanely evil and greedy if I didn't try to push them into your recipe boxes.

So, here's the best of six months, in no particular order. Accept that dessert is first, as it should be.

BEST DESSERTS:

Hot Chocolate Fudge Cakes 
One-Bowl Chocolate Mocha Cream Cake 
Better than Sex Cake 
Ooey-Gooey Chocolate Peanut Butter Brownies 
Chocolate Mint Bars
Maple-Walnut Spice Cookies 
Hello Dolly Bars
Raspberry Strippers
Pumpkin Dip

BEST APPETIZER:

Spinach-and-Artichoke Dip 

BEST BREAKFASTS:
Grilled Goat Cheese Sandwiches with Fig, Basil & Honey
Banana Coffee Cake w/ Macadamia Nuts & Coconut
Breakfast Coffee Cake
Orange-Pecan French Toast Casserole

BEST POULTRY:
Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce
Thyme & Feta Chicken w/ Peppers & Onions
Turkey & Basil Calzones
Chicken Cordon Bleu
Turkey Sausage & Spinach Soup

BEST SEAFOOD:
Sesame-Crusted Tuna with Wasabi Ponzu Sauce 
Tilapia w/ Cilantro-Curry Sauce & Toasted Coconut
Gnocchi w/ Shrimp, Asparagus and Pesto 
Shrimp & Avocado Sushi

BEST PORK:
Fig & Blue Cheese-Stuffed Pork Tenderloin 
One Pan Whiskey-Flavored Pork Chops
Tomato-Basil Lasagna with Prosciutto

BEST BEEF:
Sirloin Steak with Tarragon-Garlic Sour Cream  

BEST MEATLESS:
Three-Cheese Pizza w/ Mushrooms & Basil 
Spinach & blue Cheese Calzones

BEST SIDES:
Sweet Potatoes w/ Brown Sugar Pecan Butter
Herbed Mashed Potatoes 
Chive Green Beans
Sautéed Carrots

So, what's my plan for the next six months? Why, keep cooking of course! And bump it up a notch! I'm going to learn new techniques. Try new ingredients. And continue to search for those highly rated, widely adored lightened recipes that are budget friendly, easy, and above all, nothing short of amazing.

Thank you everyone for reading, commenting and supporting me. I can't believe I have almost 100 followers! That makes me happier than you'll ever know. Tear. Here's to six more months! *clinking of mimosas*

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SIDES & SAUCES

POTATOES:

Sweet Potatoes w/ Brown Sugar Pecan Butter

Herbed Mashed Potatoes 

Mashed Potatoes w/ Roasted Garlic butter 

Potato Gratin w/ Garlic & Goat Cheese 

Mashed Potatoes w/ Chives 

Bacon & Chipotle Twice Baked Potatoes

VEGETABLES:

Chive Green Beans

Sautéed Carrots

Grilled Jalapeño Poppers with Goat Cheese

GRAINS:

Coconut Cilantro Rice

 

SALADS:

Luke's Girly Salad (non-Cooking Light) 

Chipotle Chicken Taco Salad 

Fresh Fruit Salad with Honey, Ginger & Lime Sauce 

SOUPS:

Sausage & Spinach Soup

Loaded Baked Potato Soup

SAUCES, CONDIMENTS & DRESSINGS:

Sweet-Spicy Glaze

Caramelized Shallot Sauce

Shallot-Browned Butter

Homemade Pesto

Wasabi-Ponzu Sauce

Homemade Tomato Sauce w/ Peppers & Sun-Dried Tomatoes

Spicy Cilantro-Curry Sauce 

Lemon-Caper Sauce

Tarragon-Garlic Sour Cream Sauce

Chipotle-Sour Cream Dressing

Ginger Peanut Sauce

Roasted Red Pepper Mayo

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Portobello, Shiitake and Fontina Quesadillas

 

I’m baaaaaaack! And I have news. Life-altering news. News that changes everything. News that explains my unannounced, yet totally necessary 8-month blogging hiatus. I’ll give you a hint: Lately, I’ve been craving strange food combos like avocado ice cream, sweet potato burritos and garbanzo bean cupcakes. And that's because I'm...I'm...vegan! (Sorry mom and dad...not pregnant yet!) 

It may seem from far left field, but, in fact, since mid February I’ve converted over to a vegan and mostly processed-free lifestyle. (What??!!!)

How does a lover of all things butter and bacon find herself ordering oatmeal at brunch? What on earth would propel a notorious fruit and veggie HATER to scarf down carrots, beets and greens by the pound? With a smile I might add? And how can a self-proclaimed cheese connoisseur dare consider replacing her beloved mozzarella with cheese made of cashews and seeds?

Well, let me tell you a little story.

It all started one snowy flu season day when the hubs and I found ourselves complaining to our doctor once again about our laundry list of health problems, from acid reflux and allergies to high cholesterol and every cold/flu virus in between.

Our doctor, who’s healed himself of multiple diseases and many of our issues through a natural, plan-based lifestyle instead of pill popping, told us we might want to consider nutrition as a pathway to health. Go figure!

He handed us a documentary called Eating, a book called The China Study and a page of website references to get us started down the right track. But with words like “vegan,” “raw” and “no milk” popping out all over the place, I did what any self-respecting carnivore would do – rolled my eyes and shoved it all in a drawer with a “forget that! I’m not giving up pizza!” 

And so the holidays came. We downed mountainous amounts of buffalo chicken cheese dip, stuffed our faces with Polish pierogis, and popped buttery Christmas confections like pills. And we felt the way we always do. Like crap.

So, after we packed away the holiday decorations, we unearthed the documentary. And let’s just say, the truths that were revealed about nutrition were so shocking, so eye-opening, I almost choked on a mouthful of mac ‘n cheese. (For anyone that’s interested, the new movie Forks Over Knives is an excellent, more updated take on the same subject.)

And so, Pandora’s box was pried wide open, and I became a research hound, scouring the web, documentaries and anything I could get my hands on about nutrition and food. And statistic after statistic, the truth was all too real: meat and dairy are just not good for you. Especially not in the large amounts most Americans like myself considered normal. (For far too many reasons to fit into this post lest it turn into a novel. That is for another time, friends.)

So, in the dead of winter, while friends and family shook their heads in disapproval, we stopped eating meaty, melty comfort food and started scarfing down smoothies and salads. And more salads. And more smoothies. And copious amounts of hummus. After all, what else do vegans eat?

Desperate for delicious food, vegan blogs became my life source. Then I bought a couple vegan cookbooks. And a juicer. And slowly, but surely, I began learning to cook all over again. My food processor has never seen so much action and my knives are delightfully dulled thanks to all the crunchy colorful produce that fills our fridge.

And although we may be a mere dreadlock away from full hippy-dom, we feel absolutely amazing. We’ve both lost weight (I’ve lost over 20 lbs to date) have replaced our after-meal groggyness with bounds of energy, and we’ve managed to dodge EVERY cold and flu that’s infected our office. That is a miracle in iteself, let me tell you. My acid reflux has improved without meds, Luke’s allergies have subsided, and I’m guessing that when we get his cholesterol re-checked, we’ll both be floored.

And the best part? We both LOVE the way we’re eating now. I’m finding some truly delicious, natural plant-based recipes, and I’m not sure I could ever go back to my old meat ‘n cheese ways. 

But my blog, well, I guess in all this lifestyle changing, cheese denying enlightenment, was begrudgingly moved to the back burner. First, I had to figure out what the heck I was doing. Where I stood. What kind of food I was going to live off. You know, the basics. Then I could get back to sharing recipes with the world.

But just what on earth do I do with the 20 or so posts I have left on this blog, none of which are vegan? And far from it at that! I’ve already made all the food. Taken and tweaked hundreds of photos. Should I just trash them? What a waste! But would I be a hypocrite for posting recipes I don’t eat myself? Can you see my dilemma?

After a long mental battle (seriously, I’ve written and re-written this post about 12 times, each with a different outcome), I’ve decided that I will post the rest. Because not everyone is a vegan. And even I cannot be as strict as my health would want me to be. A taste here and there is inevitable in today’s world. And to stay sane.

But most importantly, because this blog was such a huge part of my life for over a year, and I can’t bear to just throw away months of work. Those recipes and photos were practically my diary, and just browsing through them brings back memories of meals made with the hubs and new experiences in the kitchen.

But I do have plans for a new vegan blog. Because I think that along this journey through veggie land, I found my real food passion. I just have to learn my way around the beans and legumes a bit more. But for now…there will be lots of deliciousness coming your way.

Like these quesadillas. And while they may not be vegan, they are vegetarian, so that's a plus. Filled with fresh chopped Portobellos, shiitakes and fontina cheese, they’re heavenly and far better than your average chicken and cheddar.

Aside from the somewhat tedious shroom chopping, they’re a breeze to throw together, and taste wonderful with a side of salsa or guac. They remind me of a delicious wild mushroom quesadilla I had in Santa Monica. Definitely a tasty way to change things up. I suggest you double or triple the batch, because at only 58 calories for two wedges, you can afford (and will want) to eat seconds and thirds. (And fourths and fifths!)

I know I definitely have plans on making these again. Only this time…I’ll use a little soy cheese.

Portobello, Shiitake & Fontina Quesadillas

Cooking Light, MAY 2007

Yield: 8 servings (serving size: 2 wedges)

Ingredients:

Cooking spray

1 tablespoon finely chopped red onion

1 tablespoon finely chopped jalapeño pepper

2 1/2 cups finely chopped portobello mushroom caps

4 cups finely chopped shiitake mushrooms

1/4 teaspoon salt

4 (8-inch) whole wheat flour tortillas

1/4 cup (1 ounce) shredded fontina cheese, divided (Or Daiya non-dairy mozzarella style shreds)

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes. Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.

Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over. Arrange about 1/3 cup mushroom mixture over half of tortilla; top with 1 tablespoon cheese. Fold in half; cook 30 seconds on each side or until cheese melts and tortilla is golden. Repeat procedure with remaining tortillas, mushroom mixture, and cheese. Cut each quesadilla into 4 wedges.

Nutrition Info: Calories 58 (48% from fat); Fat 3.1g (sat 0.7g,mono 0.3g,poly 0.1g); Protein 3.8g; Cholesterol 4mg; Calcium 0.7mg; Sodium 232mg; Fiber 2.1g; Irom 0.7mg; Carbs 5.5g.

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