We used to take them when we went hiking, skiing or kayaking. Those were the days! I always preferred these to Power Bars (old school), Tiger’s Milk & even Cliff Bars thinking they were less processed/chemically.
Also, I wanted something portable for the kids & me that wasn’t loaded with extra sugar. I can’t believe how easy they are to make. These are great little energy bars – and a healthy power snack to keep in your purse.
I think they also help keep you regular. If you know what I mean.
You should be able to get everything at your regular grocery. Nothing fills me with dread more than the thought of a trip to Whole Foods. I actually like the store but it’s not near my house, it’s pricey & it’s just a li’l too much sometimes. Holy cow I was amazed to find everything I needed at Ralph’s & Trader Joe’s!
Here’s what you’ll need:
INGREDIENTS:
1 c dried blueberries
2 c cashews
1 c dates, pitted (Medjool work best)
1/2 a vanilla bean
zest of one lemon
1. Toss blueberries in your food processor. I know, I know, in the past I’ve bragged about using my blender for everything. And I did this time too. But if you are lucky enough to have a food processor – use it.
Dump blueberries into a large bowl.
2. Now process your cashews. They should be in a fine dust. Not like mine. Here’s where things went wrong. (I chopped the dates first but they made the stickiest, crazy mess so I decided next time I’ll do the cashews first.) Anyway, by the time I got to the cashews my blender had had it. It smelled like smoke and then the two black rotors with black rubber teeth, that need to stay clenched together, melted down, spewing black rubber, followed by a VERY BAD SOUND and a less bad but still bad SMELL. After that, the blender ceased to function.
Is this where bragging gets you?
Anyway, that explains the whole cashews in my bars. Yours won’t have those. But if they do, big deal?
Before the blowout.
Add the chopped cashews to your bowl.
3. Now chop the dates. This’ll be an ooey gooey sticky mess. Like someone stepped on a giant raisin. Except in your blender. Only you’ll be using your food processor for this.
I did the blueberries & dates first!
Add ‘em to the bowl.
4. Finally, add the lemon zest & scrape out the innards of a half of a vanilla bean. That’s that really dark stuff on top.
5. This ain’t pretty but knead it by hand. You’ll want to combine it as thoroughly as you can unless you don’t mind biting into a pure clump of lemon zest.
Could my hand BE any less photogenic? Oh wait, that’s what it actually looks like in person.
6. Spread the mixture into the bottom of an 8×8 (or something close) baking dish. Refrigerate for about 30 minutes before cutting.
Bea loves ‘em!
Maddie feels differently about them.
What’s Maddie doing back there? Who didn’t fold the laundry?
These will keep well in the refrigerator for 1-2 weeks according to internet lore…
Homemade Blueberry Lara bars – nuts & fruit, what more could you want?
Ingredients
1 c dried blueberries
2 c cashews
1 c dates, pitted (Medjool work best)
½ a vanilla bean
zest of one lemon
Instructions
Toss blueberries in your food processor. Dump chopped blueberries into a large bowl. They won’t chop perfectly but as long as they’re sort of torn you’re in good shape.
Now process your cashews. They should be in a fine dust. Add the chopped cashews to your bowl.
Chop the dates. This’ll be an ooey gooey sticky mess. That means you’re doing it right! Add ‘em to the bowl.
Finally, add the lemon zest & scrape out the innards of a half of a vanilla bean. That’s that really dark stuff on top.
Knead it by hand. You’ll want to combine it as thoroughly as you can unless you don’t mind biting into a pure clump of lemon zest.
Press the mixture into the bottom of an 8×8 (or something close) baking dish. Refrigerate for about 30 minutes before cutting.
Notes
Properly wrapped, these should keep well in the refrigerator for up to 2 weeks.
My blog is backed up with recipes, LA Family activities, park recommendations, and even a “How to Paint Stripes on Your Ceiling Tutorial” that I need to post but since my in-laws left my kids have been glued to my side. Hell, they’re glued to my side, front, and back (including the older one who is sitting behind me in this small chair at my desk, like, right NOW.) about 12 hours of the day. 2 hours are devoted solely to cleaning up the mess left by the Bea-dozer and trying to catch a Real Housewives or Shahs of Sunset episode here & there. Still, knowing this special time at home with them is so fleeting, I really don’t want to keep pushing them away so I can sit here typing a blog even though it’s such a fun outlet for me. The kids are so silly, inquisitive, entertaining (oh yeah, and infuriating) that I want to be here for all (ahem, most) of it.
Anyway, I’d planned on doing my Easter post but *someone* took the camera to an all-night shoot so I’ll do these easy, oh so yummy sesame noodles instead! These are great for when you’re in a pinch (as I am every other night or so…).
You prolly have all these ingredients:
and this:
INGREDIENTS:
12 oz thin noodles (I used whole wheat spaghetti but you can use soba or another kind of Asian noodle or whatever you like)
1/4 c soy sauce
2 TBSP sugar (or maple syrup)
4 cloves garlic, minced
2 TBSP rice vinegar
3 TBSP pure sesame oil
1/2 tsp hot chili oil
4 TBSP canola or vegetable oil
4 green onions, sliced thin
NOTE: if you don’t have all these ingredients, go and get them! You should be able to find them at your regular grocery store in the Asian aisle. Even if you are put off by buying all these ingredients for a supposedly simple dish, you’ll be glad you have them as I promise, you’ll make these noodles like once a week until time immemorial. Trust me!
Holy cow – look it how much soy sauce I bought! I go through this stuff crazy fast.
This dish is really easy! I make these once a week or so for the girls and then I eat half of them, from a standing position behind the counter. They’re not going to trick me into sitting down with them so that the second my bum hits the chair they ask me for something. Fool me once…shame on me, fool me twice, well, you & G.W.Bush know the rest.
1. Set some water to boil.
2. Whisk together the dressing/sauce ingredients.
Taste the sauce & adjust any ingredients to your liking. For instance, if you like it spicier you might want to add more hot chili oil. Or if you like it sweeter, more sugar.
3. Add your noodles to the water.
4. Slice your green onions.
5. Drain your noodles. Really shake them & try to get the water out by tossing them in the air gently a few times.
6. Return noodles to pot and drizzle about 3/4ths of the sauce over the noodles & toss. I reserve about 1/4th of the sauce to drizzle over each person’s bowl when serving. Add green onions & toss. Unless you find it painful to watch your kids pick out each and every green onion. Then just hold those back for your bowl.
Yes, it’s 6PM here in Santa Monica. Love it when summer’s on its way!
I swear, we DO own a hairbrush!
Maddie’s name this week was “Furten” (rhymes with “curtain”) but today it’s “Caston.”
Simple – 5 minutes prep & 10 minutes cook time. Perfect dish for little ones & adults!
Ingredients
12 oz thin noodles (spaghetti, Asian noodles etc.)
¼ c soy sauce
2 TBSP sugar (or maple syrup)
4 cloves garlic, minced
2 TBSP rice vinegar
3 TBSP pure sesame oil
½ tsp hot chili oil
4 TBSP canola or vegetable oil
4 green onions, sliced thin
Instructions
Set some water to boil.
Whisk together the dressing/sauce ingredients.
Taste the sauce & adjust any ingredients to your liking. For instance, if you like it spicier you might want to add more hot chili oil. Or if you like it sweeter, more sugar.
Add your noodles to the water.
Slice your green onions.
Drain your noodles. Really shake them & try to get the water out by tossing them in the air gently a few times.
Return noodles to pot and drizzle about ¾ths of the sauce over the noodles & toss. I reserve about ¼th of the sauce to drizzle over each person’s bowl when serving. Add green onions & toss. If you find it painful to watch your kids pick out each and every green onion, hold those back for YOUR bowl.
Notes
Sometimes I add thinly sliced bell peppers (red, orange or yellow) or bean sprouts. You can sautee briefly or add raw to warm noodles depending on what you like!
Sunday dreads sneaking up on me…you’d think after all these years I’d have come up with a strategy to deal with Sunday night?
Part of what makes me so blue on Sunday night is the imaginary (and real) To DO list in my head that I don’t seem to chip away at. Which is why I challenged myself to a salad a day in March. Knowing I’ve done one healthy thing for myself every day is a pick-me-up in itself. Anyway, make this salad & take it to lunch tomorrow. (Keep the dressing & croutons separate. Hell, skip the croutons or use store bought if you have no time to make them! But try to make them next time!)
If you are a Caesar salad purist (or snob), keep walking. Nothing to see here! This is a Caesar salad for people without much time, without any anchovies and who don’t want to eat raw eggs. (Though I have eaten and REALLY, REALLY enjoyed that kind of salad myself!) This is a Monday morning salad. Brighten up your lunch salad. Do something nice for yourself salad. Even when you’re in a rush salad.
INGREDIENTS:
3 hearts of Romaine
For the dressing:
1 clove garlic, minced
5 TBSP olive oil
2 TBSP mayonaise
2 TBSP lemon juice
1/4 tsp Worcestershire sauce
1/4 tsp salt
black pepper to taste
1/4 c parmesan cheese
For croutons:
2 c of firmly packed bread cut into 1/2″ cubes (a crusty loaf is ideal)
2 cloves garlic, minced
1/4 c olive oil
large pinch of salt
1. Cut the ends off the romaine and separate leaves into a large bowl. I used my salad spinner as even my wooden salad bowl is too small for these leaves.
2. In a small bowl, add half the minced garlic.
Add lemon juice, mayonnaise (sorry G!), olive oil & Worcestershire sauce to garlic and whisk together.
Isn’t this lemon gorge?? I picked it up at the Farmer’s Market yesterday after running like hell from the Cat in the Hat visit at the library. Kill me now.
While we’re on the topic of lemons, that reminds me, I picked up some limes at Trader Joe’s to make margaritas with last weekend. Trying to get juice from them was like trying to squeeze blood from a stone. Holy schmoley! I think we ended up drinking tequila & cointreau with a hint of lime.
3. Meanwhile, in another small bowl pour 1/4 c olive oil alone with the other half of the minced garlic. Let the garlic infuse the oil. Just push it aside and don’t give it another thought. That will be for your croutons.
4. Drizzle lettuce with olive oil, sprinkle with salt & pepper to taste and toss lightly. Use your hands if you have to and don’t have too many rings on which could be gnarly.
5. Drizzle some of the dressing (depending how much you like) over the lettuce and toss lightly again.
You can probably tell I added black pepper to the dressing but that’s b/c I like a lot of black pepper. Feel free to do that or not!
6. Sprinkle parmesan over lettuce and toss for the final time.
7. Back to the croutons. Are you with me? Drizzle remaining olive oil over bread cubes & toss with a large pinch of salt.
Spread out evenly on a baking sheet.
I baked them in my toaster oven since it was such a small amount. 375 for about 12 minutes. Taste one of the croutons after 12 minutes. If they are chewy, bake another 2 minutes. They should be crunchy.
8. Sprinkle croutons over lettuce. Serve!
Secret: The first time I made this I didn’t read the directions very closely and combined all the dressing ingredients at once: salt & pepper, olive oil, mayo, lemon juice, Worcestershire sauce and garlic. I even threw in 1/4 c grated parmesan. It came out EXCELLENT!! Today I actually read the directions (except I did the croutons a different way that seemed less labor intensive to me) and it also came out excellent. In the printable recipe, I give you the fast way. After making it the second time, I think I prefer the way I made it the first time simply because it’s quicker.
Author: Christina Cox (adapted from The Other Pamela Anderson)
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 4
Simple, fresh Caesar salad to get your week started right! I sweet side salad for a luncheon or shower…
Ingredients
3 hearts of Romaine
1 clove garlic, minced
5 TBSP olive oil
2 TBSP mayonaise
2 TBSP lemon juice
¼ tsp Worcestershire sauce
¼ tsp salt
black pepper to taste
¼ c parmesan cheese
2 c of firmly packed bread cut into ½” cubes (a crusty loaf is ideal)
2 cloves garlic, minced
¼ c olive oil
large pinch of salt
Instructions
Preheat oven or toaster oven to 375 (for croutons.)
Chop ends off of Romaine hearts and separate leaves into a large bowl.
In a small bowl, whisk together 2 cloves minced garlic, lemon juice, 5 TBSP olive oil, 2 TBSP mayonaise, ¼ tsp Worcestershire sauce, ¼ tsp salt and black pepper.
Drizzle dressing over lettuce. Toss gently (can use your hands). Sprinkle parmesan cheese and toss again.
Combine 2 cloves minced garlic to ¼ c olive oil and allow a few minutes for the garlic to infuse the oil. Drizzle over bread cubes and toss with a generous pinch of salt.
Spread bread evenly on baking sheet and bake for about 12 minutes. Test one crouton. Should be crunchy, not chewy. If it’s chewy, bake for another 2 minutes and test.
Sprinkle croutons over lettuce and serve immediately.
Don’t be put off by the Vegan aspect – this cake is delicious! It’s also totally safe to lick the batter since there are no raw eggs in it. (Not that I worry too much about that…)
If that STILL doesn’t grab you – think of this as the: “I haven’t been to the store in a while but I still want cake!” cake.
Besides love, all you need is:
INGREDIENTS:
2-1/4 c all purpose flour
1/2 c cocoa powder (I used Hershey’s but original author recommends Dutch processed)
1-1/2 c granulated sugar
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 c warm coffee
1/2 c plus 1 TBSP vegetable oil
2 tsp pure vanilla extract
small handful of chocolate chips/chunks
Let’s get started! I promise you will like this. Mine came out almost like a brownie.
1. Preheat oven to 350. Grease a 9 in bundt pan (I don’t have one so I used a loaf pan. I’ll include cooking times for both bundt pans and loaf pans.) and dust with cocoa powder.
2. Whisk dry ingredients (flour, cocoa powder, sugar, baking soda, baking powder & salt) together in a large bowl.
3. In a medium bowl, whisk together coffee, oil and vanilla.
I didn’t take a picture of this so let your imagination run wild! Oooooo yeahhhhhhhhhhhhhh!!!!!
4. Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips.
5. Pour batter into the prepared pan. Pay attention to these baking times!
9″ BUNDT PAN: 30-35 mins
LOAF PAN: 35-40 mins
(or until a toothpick inserted in the center of the cake comes out clean)
Dust with powdered sugar! I didn’t because one of my kids got the child proof lock off two of my kitchen drawers containing lots and lots of small tupperware dishes and lids as well as assortments of sippy cups and their various attachments. Well, anyway, I was distracted by my own yelling.
Serve with chocolate syrup, a glass of rice milk, or my favorite: a glass of cabernet.
Simple & satisfying vegan chocolate cake for cozy winter days! (What am I talking about? I live in L.A.)
Ingredients
2-1/4 c all purpose flour
½ c cocoa powder (I used Hershey’s but original author recommends Dutch processed)
1-1/2 c granulated sugar
1 tsp baking soda
¼ tsp baking powder
½ tsp salt
1 c warm coffee
½ c plus 1 TBSP vegetable oil
2 tsp pure vanilla extract
OPTIONAL: small handful of chocolate chips/chunks
Instructions
Preheat oven to 350. Grease 9″ bundt pan or a loaf pan and dust with cocoa powder.
Whisk together dry ingredients in a large bowl.
Whisk together wet ingredients (coffee, vegetable oil & vanilla) in a medium bowl.
Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips (if you have ‘em!)
Pour batter into baking pan. If BUNDT PAN: Bake 30-35 minutes. (or until toothpick inserted in the center comes out clean.) If LOAF PAN: Bake 35-40 minutes. (or until toothpick inserted in the center comes out clean.)
I love mushrooms!! I haven’t cooked with them for years because *someone* doesn’t “dig on fungus.” But now that *someone* is working late a lot, and *someone’s* parents are in town and unable to eat anything with too much vitamin K in it (thanks, a lot, Blood Thinner!) I decided to cook them again! Why not? After all, he usually strolls in around 11PM claiming to have eaten at work anyway… This dish should be classified as an adult dinner due to the alcohol content. It may have burned off but it sure didn’t taste like it did. Or it sure did taste like it didn’t!
This is pretty easy – I chopped the mushrooms & onions ahead of time during someone’s (not my) nap. Let’s get started! You’ll need:
INGREDIENTS:
24 oz (weight) mushrooms, thickly sliced (I used crimini) (Baby Bellas are recommended but they were $$$ so I got crimini)
4 TBSP olive oil (2 for roasting mushrooms & 2 for sautéing onions)
1 large onion, peeled & sliced
1 c dry white wine
3/4 c whiskey (or another 3/4 c white wine if you don’t have whiskey)
1/2 c vegetable broth (I used bullion)
1 c heavy cream salt & pepper to taste
12 oz pasta, cooked al dente (I actually used the whole 16 oz bag so that I’d have extra “noonles” for the kids.)
1. Preheat oven to 375 degrees. Drizzle mushrooms with olive oil, sprinkle salt & pepper on top. Roast for about 20-25 minutes. Drain & set aside.
Gorgeous, earthy little shrooms…
While they’re roasting, stand back & observe your child or pet.
If you don’t have a child or a pet, lie down on the pristine couch with Bravo TV on and be happy.
2. In a large pot, heat remaining olive oil over medium heat. Add sliced onions & saute for 4-5 minutes or until translucent.
Forgive the ugly lighting as I took it at night (I prepped the veggies during the day!) and do not have my lighting down yet:
Check on kids every once in a while.
Yes! Dinner is almost done!
3. Add wine & whiskey. I used Charles Shaw b/c we have a lot since Patsy’s visiting & Maker’s Mark (which is probably a little too “nice”) since we have loads as it’s G and his dad’s trademark father-son drink.
Ode to Patsy:
Ode to Jack:
Let this concoction bubble for a few minutes. Add the broth and let it reduce for another few minutes. (You can use vegetable or mushroom broth. I was out so I used Vegetarian Chicken Flavored Bullion added to water. It’s LOADED with sodium so I use caution and add much less than its label advises.) You are now up to 2 sets of a few minutes. About 4-5 minutes according to my calculations. Now add cream and reduce heat to low. Add mushroom, salt & pepper. Allow to simmer until it thickens.
Reserve a little of your pasta water in case sauce needs thinning after you’ve added pasta. Add cooked pasta & toss together! Season with salt & pepper to taste. Delicious & not for the Designated Driver.
Author: Christina Cox (slightly adapted from The Pioneer Woman)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6-8
An easy, earthy, mushroom & pasta dish complete with your (inlaws’) favorite alcoholic beverages!
Ingredients
24 oz (weight) mushrooms, thickly sliced (I used crimini) (Baby Bellas are recommended but they were $$$ so I got crimini)
4 TBSP olive oil
1 large onion, peeled & sliced
1 c dry white wine
¾ c whiskey (or another ¾ c white wine if you don’t have whiskey) I used bourbon.
½ c vegetable broth (I used bullion)
1 c heavy cream
salt & pepper to taste
12 oz pasta, cooked al dente (I actually used the whole 16 oz bag so that I’d have extra “noonles” for the kids.)
Instructions
Preheat oven to 375. Spread mushrooms on a cookie sheet. Drizzle with olive oil, salt & pepper. Roast in oven for 20-25 minutes.
Set your pasta water to boil.
In a large pot, heat olive oil, add onions & sauté, stirring occasionally, for 4-5 minutes or until translucent.
Pasta water should be boiling. If so, add pasta to it & salt.
Add wine & whiskey (or all wine if you drank all your whiskey!) Let bubble for 1-2 minutes.
Add broth, and allow to bubble for another 2 minutes (to reduce.)
Add cream & turn heat to low. (NOTE: Reserve a cup or two of your pasta water in case your mushroom/sauce needs thinning!) Add your cooked pasta to mushrooms & toss. If sauce needs thinning, add some of the pasta water that you’ve saved.
Season with salt & pepper to taste.
YUM!
2.1.7
Final verdict: the kids picked out & ate only the noodles. Although Maddie likes mushrooms, she likes them alone. She is definitely not French. But why would she be?
Oh, and guess who strolled in early & hungry that night? None other than *someone.* D’OH!
