Antique Broccoli
Adapted from this recipe by Linda Larsen

3 cups broccoli florettes
2 carrots, peeled and sliced
2 small white onions, chopped
1/4 cup earth balance vegan buttery spread
1/4 cup gluten free all purpose flour (I used Bob’s)
2 cups unsweetened original almond coconut milk blend
Fresh ground pepper, to taste
Garlic powder, to taste
1 – 1 ½ cups cheese shreds (I used a mix of Daiya Mozzarella & Daiya Cheddar)
1/4 cup nutritional yeast
1 slice Tapioca Bread, processed in food processor 

Wash and chop vegetables.  Place in 9 x 13 baking dish.  Set aside.

Preheat oven 350F.

In heavy saucepan over low heat, melt 1/4 cup vegan buttery spread. Stir in the gluten free flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (this mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste, then stir in the vegan cheese shreds and the nutritional yeast.  Remove from heat and stir until the cheese melts and the sauce blends. Pour over vegetables in baking dish. Sprinkle with bread crumbs.   

Bake casserole, uncovered, at 350 degrees for 30-40 minutes, or until bubbly and topping is crisp and golden brown.

Note:
For the Chicken Fried Steak, I followed this recipe, but used gluten and dairy free versionsof the ingredients. 

_Yippieeeeeee, I'm back!!!!

The hustle and bustle of every day life once again kept me away for far too long but things have seemingly simmered down (for now) and I'm super excited to be posting today as not only am I back but so it the Secret Recipe Club (woot woot!) and today is reveal day!! 

My assigned blog for February was The Ginger Snap Girl, which I must say is chock full of amazing-ness!  It took every ounce of strength not to lick the screen while I browsed her recipes -  Chocolate Chip Pretzel Bars, Banana Cake with Nutella Frosting, Spring Time Pasta, Balsamic Marinated Flank Steak.....   Oh, oh - and the pictures - the pictures are epic!!!! 

As I browsed Gloria's blog, I was especially loving the diversity of the recipes as I have been finding myself in a bit of a food rut.  I've been eating mostly raw fruit salads, simple crock pot soups,and basic roasted or broth sauteed veggies which is fine by me but said delicious simplicity doesn't exactly translate into hot and exciting blog material.  I needed something new,  something different... and the second I saw it I knew I had found "the one", the most perfect recipe that had everything I was looking for:  Grilled Mahi Mahi with Mango Avocado Salsa.

Mahi Mahi is probably the only fish I would say that  I love and although I only eat it once or twice a year max (yes, I know, I'm a bad "vegan"....), I thoroughly enjoy it on those few occasions.  Along with this, I have never made Mahi Mahi so the prospect of making something totally new was an added bonus!  I quickly called Darin, who just recently discovered this yummy fish (I know, I know!), and set a date to convene for dinner.  For the fish, I followed the recipe as is but due to the frigid temps of New York Winter, I did my grilling on Cuisinart 5 in 1 Griddler .  For the salsa, however, I ran into some difficulty as my mangos and avocado weren't as ripe as they should have been (not only did I buy both way in advance but I tried every ripening technique in the book but to no avail), thus making it easier for me to chop instead of dice. and I skipped the zest.  
    
Grilled Mahi Mahi
from The Ginger Snap Girl

Mahi Mahi filets
Olive oil
Sea Salt
Fresh Ground Pepper

Drizzle fish generously with olive on both sides.  Season with sea salt and freshly ground pepper to taste.  Grill on medium high heat with lid closed until fillet looks opaque on the sides (about 5 minutes depending on thickness).  

Note:  If using an actual grill, flip fillet and cook for additional 3 minutes with lid closed until fish just feels firm.  If you don't have a grill you could use a grill pan or simply pan sear the fish.

Mango and Avocado Salad
adapted from The Ginger Snap Girl

2 large mangoes, peeled, pitted and chopped
1 medium avocado, peeled, pitted and chopped
1/2 jalapeno pepper, seeded and finely minced
1/3 cup red onion, chopped
 2 Tbs fresh lime juice
1/4 cup fresh orange juice
1/4 cup finely chopped fresh cilantro
1/2 Tbs olive oil
Salt and pepper to taste

Combine all ingredients except avocado in a medium bowl and stir.  Gently toss in avocado so the juices fully coat the avocado pieces (to prevent browning). 

In a word:  DELICIOUS!  I will definiately be making this again (and may very well start eating Mahi Mahi more than twice a year as cooking fish was a lot easier than I anticipated in that I was able to tell when it was done.  We paired the dish with a salad (pictured above) which consisted of both raw and lightly steamed vegetables.  I later made Darin Banana Fosters (for one.... pictured below....) and I will post the recipe for that later in the week.

_ Big thanks to Gloria & her amazing recipes, which have helped me out of my food rut, as well as all the members of the Secret Recipe Club :-)  I truly appreciate each and every one of you!

Positive vibes to all for a fantastic week ahead

Gooooooood Morning!!

So glad it's finally friday :-)   I have alot going on the next few days and a long list of things I want to get done this morning so I'll be keepin it short and sweet.   I somehow overlooked these two little gems, but after stumbling upon the pictures, I couldnt not post them immediately.  Both recipes are simple to make, quick to cook, and taste oh so delicious!  Even better is the small batch size, making them perfect when cookin' for two: ooh la la!

Positive vibes to all for a fantastic day!

xo

BLT Fritters w/  Chipotle Nayo
Adapted from this recipe, by Suzanne B

Serves 2

1 large tomatoes, chopped and drained
1/2 tsp minced garlic
1/2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp dried oregano
1/4 tsp black pepper
2 Tbs facon (or cooked bacon, crumbled)
1/4 cup Better Batter Pancake & Baking Mix
1/8 cup gluten-free pankos style bread crumbs

1/2 tbsp olive oil, optional

2 Tbs Nayonnaise
1 Tbs Chipotle Sauce

In small bowl, whisk together nayonnaise and chipotle sauce.  Set aside.  

In large bowl, stir together tomatoes, garlic, vinegar, sugar, salt, pepper and facon (or bacon). Stir in Better Batter. Then stir in the bread crumbs.  Shape mixture into 8 patties.

If frying, heat oil in a non-stick skillet.  Place patties in the pan and cook on medium high heat, flip once when bottoms are golden brown, about 3-4 minutes. Make in batches, adding additional oil as needed. Put finished fritters on baking pan in 200F oven to stay warm.

If baking, pre-heat oven to 350F.  Place patties on a parchment lined (or greased) baking sheet and bake approxcimately 15 - 20 minutes, or until golden brown,  flipping half way through.

Serve warm.

Jalapeno Poppers
Serves 2

6 - 8 whole jalapenos

1/2 Tbs vegan cream cheese
1/2 Tbs cheese shreds
1 Tbs salsa of choice

Few Shakes of Mrs Dash Fiesta Lime
Fash of garlic powder
1/8 cup pankos style plain bread crumbs


1/2 Tbs nayonnaise
1 tsp+ water, as needed

Preheat oven to 400F.  Prepare a baking sheet w/ parchment paper (or spray with cooking spray).

Mix together the nayonnaise and enough water to mimic an egg white on a small plate.  Set aside.  In a separate bowl, mix together the bread crumbs and seasoning.   Set aside as well

Combine cream cheese, cheese shreds, and salsa in a small bowl.  Cut jalapenos in half lengthwise and crack open enough to remove the seeds, but don't pull entirely apart. Stuff each jalapeno with the cheese salsa mixture. Then roll each stuffed jalapeno in the nayonnaise mix and coat with now seasoned bread crumbs.   Arrange in a single layer on a baking sheet.

Bake at 400F in oven until golden brown, about 20 minutes.

Anyone see the newly stuffed jalapeno cheddar burgers from BK and simply must have one?

Yeah ..... Me neither .....

Don't get me wrong - I love a good burger and as I have previously shared in an earlier post, jalapeno's are a weakness of mine.  However, I cringe at the thought of walking into a BK.  Nothing good comes of BK, or any fast food.  Even the days where it tastes amazing you feel anything but amazing afterwards, making it not worth it in my opinion.  The fact that I am lactose intolerant (which means no dairy) doesnt help matters but in terms of not eating fast food (aka: crap) I am better off.  Fortunately better off doesnt necessarily translate into missing out.  That said, I offer you the solution to ending any feelings of conflict you may have surrounding fast food consumption (specifically BK's Jalapeno Burgers) via the following recipe!

-1 1/2 lbs Ground Beef
15 -25 presliced Jalapeno Rings
 2 Tbs Worchestire Sauce1 Tbs
1/2 TbsBlack Pepper
1/4 bread crumbs (i use gluten free, anotha issue)
2/3 cup Daiya Brand Cheddar Cheese Shreds
2 Egg Replacers or 1 Real Egg (whichever you prefer)
Buns (Gluten Free or otherwise), optional

First, dice up those jalapeno rings, set aside.

Put your meat into a large bowl and add worchestire, egg or replacer (as per instructions on egg replacer box), black pepper, Daiya Cheddar, bread crumbs, and your diced jalapeno.  Mix until well combined, then form into parrties (about 5-6). 

To cook: you can broil or grill, depending on what you have access to. I live in a city apt so I personally broil for approximately 8 minutes per side. Once cooked, slap your burger on a bun and top with your favorite condiments...... or not.... but either way enjoy!!  I leave out the bun and instead drizzle mine with bbq sauce.

*Notes*
U may also use ground turkey, in which you would follow the same recipe, except reduce worchestire to 1 Tbs as turkey tends to be more moist and grill/broil longer (approx 10 minutes per side). 

Until next time folks....

Enjoy!

- Darin

Money's tight till pay day but I got home from work super hungry.  I wanted something quick and easy but also healthy and satisfying.   A quick inventory of the my fridge and cabinets  yielded: a package of garden vegetable tempeh, a green pepper, red onion, garlic, southwestern taco seasoning, a can of tomatoes and green chiles, cilantro, and some corn.  I immediately set to work and this is what I came up with -

Tempeh Fiesta Bowl

1/3 block of garden vegetable tempeh
1/4 cup green pepper, chopped
1/4 cup corn
1 can Rotel Tomatoes & Green Chiles, half drained **
2 cloves garlic, finely chopped
2 Tbs red onion, chopped
1 Tbs cilantro

Cheese Sauce, optional

1/4 cup nutritional yeast
1/4 cup water
1/4 Tbs flour (I used Namaste Perfect Blend)
1/4 tsp garlic powder, optional
1/4 Tbs Mustard
  Twist Pink Himalayan Salt
  Cayenne Pepper, to taste

Notes:
In place of the Rotel Tomatoes & Green Chiles, an 8oz can of all natural tomato sauce and jalapenos can also be used.

Spray pan with cooking spray & heat on medium.  Chop tempeh and add it to the pan. Cook until it starts to brown, stirring and spraying as needed.  Add onion, garlic, and half of drained portion of tomatoes and green chiles.  Wash, deseed, and chop green pepper.  Add to pan.  Mix seasoning in 1/4 cup water (I didn't measure but based depends on my own taste preference).  Add season + remaining tomatoes & chiles.  Stir until well combined, cover, and cook until veggies are tender crisp.

Last minute I remembered I had the ingredients for a cheesy sauce. While sauce is optional, it is highly recommended!
To make the sauce:  In a non-stick pan, mix all dry ingredients. Add mustard and the water then turn on heat to medium low.  Stir until mostly combined, then slowly adding additional water one teaspoon at a time if needed to remove any lumps.  When it thickens and starts to bubble, remove from heat & enjoy!

Meanwhile, over in Sty-Town, Darin was also making a dinner bowl.  As you can see, great minds think alike!
Here is what he came up with:

Gluten Free, Dairy Free Chicken Burger Bowl

Trader joes Chill Lime Chicken Burgers
Sundried Tomatoes (fresh not soaked in oil)
Banana Peppers (hot or reg)
Brown Rice wrap/ tortillia (food for life makes them as well as tj's)
TJ's roasted corn or a corn of your chosing
Bone Sucking BBQ Sauce (i use the hot)
Daiya Pepper Jack or Cheddar

A bowl

First, prepare your corn.  I cook mine as per instructions , minus the butter and I add habinero sauce and Mrs Dash Fiesta lime seasoning. Feel free to make the to anyway you please it is your bowl. (Note: Should you decide to use habinero proceed with caution the stuff is not for the faint of heart).

As your corn prepares, take about 10-15 banana peppers and cut em up , set aside. Once your corn is done measure out a half cup and add it to your bowl. Next cook up your chicken burger. While that is going, get out your sundried T's and cut sum of the up 5-7 - whateva tickle your fancy!  Also warm your wrap.  

Once your burger is cooked, dice it up add it to your bowl. Then, take your warm brown rice wrap and rip it into pieces and add to the bowl as well.   Measure out 1/4 cup of Daiya pepper jack or cheddar, add that it, and mix it all up. Drizzle on sum bbq and BAM you've got one tastey quick and easy bowl.

* Note the possibilties here are endless , Ive used a turkey burger that was just as delich, jalapenos go nicely, fresh peppers, even used a fresh squeezed lime instead of the bbq and loved it, corn tortillas etc..........  Its your bowl feel free to make it your own. Everything i just listed and suggested will insure it being gluten and dairy free which if you are you know ain't easy so when you can mix it up , do so*

Slow Cooker users of the world, Rejoice, for a new member has joined our clan!   I purchased a Black Rival 5 Quart Programmable Slow Cooker for Farina and am happy to report that it has arrived.  I am eager to bring it over to him.  (If you have been keeping up with my blog thus far you know he doesnt have a working oven.  The horror!!)

In honor of Farina's new cooker, I decided to use my trusty 2 qt to make Cinnamon Bread Pudding.  Mmmmm.... Cinnamon....

6 slices Ezekiel Cinnamon Raisin Bread (left out for 1 day to dry) 
1 cup unsweetened almond milk
6 tbs egg whites
4 packets Truvia
2 tbs vegan butter
1 tsp vanilla bourbon extract
1/4 teaspoon ground nutmeg
3 handfuls of raisins

Place cubed bread in a medium mixing bowl.  In a small seperate bowl, add almond milk, egg whites, truvia, vegan butter, vanilla extract, and nutmeg.  Beat until smooth. Stir in raisins. Pour mixture from small bowl over bread and stir gently. Then add this mmixture to your slow cooker.  Cover and cook on low for 3 hours.   Enjoy!!

Today marks Day 1 of the Self Challenge (For me, that's a second reason to rejoice).  I stayed in NYC last night so I hit the gym post work today for some cardio (treadmill workout w/ 8 lb weighted vest.  Total Distance: 4 miles).  The weather was delightful today so I hoofed it to and from.   I had 15 minutes to go on the treadmill when I started to lose motivation.  Fortunately my Zune HD is chock full of beats:      

It's 10pm and Im finally home.  Got a few things I want to accomplish so gonna get crackin on that.  Happy St. Patrick's Day tothose that celebrate!

Jamaica is one of my favorite vacation destinations.  A group of friends had planned a trip there for this month.  I really really really wanted to attend but due to unforseen events which transpired prior to the holidays, I opted not to join.  fast forward to present day March and said group has left for Jamaica while I remain on Long Island.  In a word: Bummed!!   

However, its safe to say that these things happen.  There will be other trips to attend with friends as well as many more opportunities for me to visit Jamaica.  Instead of being bitter, I chose to be inspired... to cook a Jamaican themed feast!!!  I sent out an invite to the usual suspects: Darin, Farin, Jen, Cameron, and Laura, all of who were stoked at the idea.

It's a gorgeous saturday morning and I was out & about early today, getting errands done as well as picking up last minute items needed for our dinner party.  The plan was to meet at Darin's at 7pm, therefore I'd be going in early to start cooking.  I picked up Farina & PupZilla at about 1pm and offically started prepping for the upcoming feast by 2:30pm.  On the menu: Jamaican Beef Patties, Jamaican Jerk Tempeh, Callaloo w/ Hot Pepper Vinegar, Festival, Cocoa Bread, and a Pineapple & Plantain Baked.  I must say that picking dishes for the menu was no easy task as I had about 14 different recipe ideas in mind, some of which may pop up during the week.  Some how I managed to narrow it down to the above named six and every last one came out too delicious for words!

This was my first go at Jamaican Inspired fare and I enjoyed every last minute in the kitchen (start to finish took approx 5 hours).  I cant thank Darin enough for use of his kitchen (we did dishes 5 times!!) and for my friends in general.  As usual we had an awesome time together.  Love you guys! xoxoxox

Now on to the recipes!! 

1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled and cut into chunks
3 carrots, peeled and cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeño chiles, seeded and finely chopped (1/4 cup)
1 tsp. balsamic vinegar

Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.

Add beans and their liquid, tomatoes, broth, jalapeño chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.

CALLALOO WITH HOT PEPPER VINEGAR
Adapted from Vegetarian Times, Serves 8

3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
2 cans Callaloo
5 cloves garlic, minced (1 1/2 Tbs.)

Hot Pepper Vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 cup cider vinegar
1 tbs Scotch Bonnet Pepper Sauce
1/2 tsp. sugar

Heat oil in stockpot over medium heat. Add onion and garlic and sauté 5 to 7 minutes.  Drain Callaloo and add to pot along with approx 1 cup of water.  Reduce to medium low and heat covered.  Meanwhile, make the Hot Pepper Vinegar via combining the bell peppers and scotch bonnet pepper sauce in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Allow to cool. 

To serve: Top each serving of Callaloo with Hot Pepper Vinegar

Cocoa Bread
Adapted from Jamaicans.com Cocoa Bread 2 recipe

2 pkg yeast
1 tsp truvia sugar
1/4 cup warm water
3/4 cup warm  unsweetened almond milk
1  ½ tsp salt
Egg Replacer for 1 egg
About 3 cups all purpose  flour
1/2 cup vegan butter melted

Dissolve yeast and sugar in water then stir in milk, salt and egg replacer.  Add 1/2 of the flour and stir, continue to add flour until you have a dough that can be turned out of the bowl. Knead the dough for 10 minutes. until smooth but firm.  Oil a clean bowl and turn the dough in it until coated.  Cover with a damp towel and let it rise for 1 hr. cut into 8 - 10 portions roll each piece into a 6 inch diameter circle. Brush with melted vegan butter then fold in 1/2.  Brush with more vegan butter and fold in 1/2 again.  Set breads on a oiled baking sheet and let them rise until they double in size.  Preheat oven to 425 F set a pan of hot water on the lowest oven rack.  Bake for about 12 - 15 minutes. or until golden brown.

2 yellow or brown plantains
1 can (8-oz. size) pineapple tidbits or chunks, drained
2 tablespoons vegan margarine
1/8 cup brown sugar
1/4 tsp fresh ground cinnamon
1/4 tsp ground allspice

Preheat oven to 350F. Spray large baking dish with vegetable oil spray.  Slice plantains lengthwise and remove from peels, placing them cut-side up in dish. Top with drained pineapple chunks.

In a small saucepan combine margarine, sugar and spices. Stir and heat over low until melted and bubbly, about one minute.

Pour mixture over plantains and pineapples. Cover with foil and bake for 35-40 minutes until plantains are tender when pierced with fork.

Jamaican Beef Patties
Recipe below is a combination of two recipes, one from vegetarian times and the other from eatjamaican.com

CRUST
3 cups flour
1 Tbs. curry powder
3/4 tsp. salt
1/2 tsp. baking powder
4 oz. vegan margarine, cut into pieces

Combine flour, curry powder, salt, and baking powder in food processor. Add margarine, and pulse until mixture resembles coarse meal. Add 3/4 cup cold water; process until dough forms. Wrap in plastic wrap, and refrigerate 1 hour.


MEAT FILLING
2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Scotch Bonnet pepper sauce
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

Roll out dough and cut out circles. Place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork.

Patty may be fried in oil on the stove top or baked until golden brown. 

It takes both rain and sunshine to make a rainbow.
A misty morning does not signify a cloudy day. – Ancient Proverb

Greetings, Folks!!  Darin here.

For those of you whom been craving some flesh, your wait is offically over, cause I'm back ... Haha.  Last time I shared with you my famous Jalapeno Infused Crockpot Baby Back Ribs.  I'm hoping by now you tried (and enjoy) them.  For my second guest spot on this siite, I thought we'd have a little fun...   Fun with sausage...     

 A few years ago, I became aware of the fact that I'm lactose intolerant, which totally sucks because CHEESE ROCKS!   I was devestated to say the least, but such it is.  Fast forward to Feburary 2011, with the discovery and now mass production of Daiya Brand Vegan Cheese,  along with my new found ability to whip up, cashew cheese and I'm happy to report that my dark cheeseless days are gone!!
 
After makin a batch of cashew cheese (recipe can be found on this site) I needed sumthin to do wit it all aside from spooning it directly from container.  After careful consideration, I decided to go with a dairy free lasagna.  However, it should be noted that I've been toying with gluten free living, as per a doctor's recommendation, thus resulting in the firth of Darin's Lasagna (Dairy & Gluten Free).

  Gluten Free lasagna noodles (precooked)
1 pack of hot sausage (under a lb, ground is easier)
1 pack of sweet sausage (under a lb, ground is easier)
32 oz tomato sauce (Note: I used Abbarita Classico, 1 16 oz jar, 1 8 oz jar) **
1 package of Daiya Brand Shredded Mozzarella 
1 block Follow Yopur Heart Mozarella
   Cashew cheese

9 x 13 glass baking dish

First cook your sausage via placing it in a pan on medium high heat until it's evenly browned. 

While that's sausage is cooking, pour approx two cups of sauce into a pot on low heat.  When your sauage is fully cooked, drain and place it directly into the sauce.  

Line bottom of bottom of the baking dish with sauce, brushing it evenly from end to end. Lay first layer of noodles onto the bottom of the dish and spread noodles with cashew cheese, then layer meat (sausage) sauce, and top this with shredded mozzarella.  Add a secod layer of noodles, repeat your cashew cheese, meat sauce, and mozzerella shreds layers.  Now cut your block of mozzerella into thin layers throw a few on.  Then preheat your oven if you havent done so already to 325F  Add one more layer of noodles and top with plain sauce.  Top with any left over mozzarella shreds and thin layers of mozzarella cut off from the block. 

Cover baking dish with tun foil and place in oven.  Bake for 45 minutes @ 325F.  Remove cover and bake an additional 15 minutes (uncovered) @ same temp.  Remove from oven and let cool for ten minutes prior to cutting.  Enjoy!!!

Chap chap folks, I'm Darin.  You may remember me as the rather handsome fellow pictured in one of this sites first blogs.  If not allow me to refresh your memory: 

I first want take a moment to thank the sites hostess for asking me to be her very first guest blog recipe submitter.  Along with this, Danielle has assisted me in both developing and maintaining my own healthy lifestyle.   Several years ago, while at work (as a mechanical engineer), Ii came into contact with a live 277 line of electricity and was eventually thrown from the ladder from which i stood and totally destroyed my shoulder (doctor's words).  It has been exactly 3 years since I had the necessary surgery on my shoulder, which left me out of work for 4 months.   This was a bad time for me to say the least.  I was living off of grilled cheeses and hotdogs, while not doing much of anything exercise or activitiy wise.   I had ballooned to 188lbs (and I'm approximately 5'6").  I reached the point where nothing fit me (clothes or my work uniforms) and pictures of me during that time show that I had 3 chins.  Determined to lose weight and ultimately regain my health, I turned to the one person i knew could help me: Danielle.  Within a few months following a diet and exercise plan that we had discussed and which was taylored specifically tailored to my neededs, I lost 25lbs.  I felt and looked much better.  There were bumps in the road and times of weight loss plateaus, but Danielle was always there to help me through them.  I eventually lost a total of 58lbs (and folks I can, do and still eat with the best of them).   With Danielle's help, I  have kept off the weight as well as implemented exercise into my daily schedule.   As i write this today, I weight in at 130lbs.  The term "it's not a diet, it's a lifestyle" rings true to me as Danielle helped me make small changes that I could ultimately sustain, all of which I believe got me to where I am today.  Thank you Danielle.  Your a gem!  Now on to the 'meat' of this matter.....

If you knew me, you would know I love Ribs!!   I love ribs almost more then I love myself, and frankly I'm quite fond of myself (ask anyone who knows me and they will agree this to be the case).  Take my love of ribs and combine it with my mild obsession for all things jalapeno and - viola! - out comes my famous Jalapeno Infused Crockpot Baby Back Ribs!!!

In a word: Phenominal.

Jalapeno Infused Crockpot Baby Back Ribs
I am partial to Bone Sucking Brand seasoning rub for the ribs.  However your own rub can be made via combining the following ingredients in a small bowl:  2 tbs cayanne, 2 tbs chilli pepper, 2 tbs paparika , 2 tbs onion or garlic powder, and a few dashes of fresh ground pepper.  In regards to the sauces, the two listed are in my opinion the best sauces available for this recipe and I strongly recommend trying them, especially if you havent before. 

1 1/2 -2 lbs  Pork Baby Back Ribs

3/4 cup of Dark Brown Sugar
1 yellow onion, chopped
1 12oz Jar of sliced jalapenos or 3 fresh, chopped 
3 cloves garlic, crushed  (or 2 teaspoons of minced garlic)
2 tbs honey

1 jar Bone Sucking Seasoning Rub
2 bottles of Sweet Baby Rays BBQ sauce (recipe uses approx 1.5 bottles) 
1 jar of Bone Sucking BBQ sauce (preferably the hot) 

Turn the crockpot on the slowcook or low setting.   Crush your garlic and chop your onion, then place them into the crockpot and simmer, stirring occasionally.  Add chopped jalapenos (either 15 pre-sliced or 3 fresh.  If using fresh you must cut open & de-seed prior to chopping) 

Next, we rub those beautiful ribs (messy but well worth it).  Pour brown sugar into a bowl and place the ribs on a board.  Take sugar and rub vigoursly, front to back until throughly covered.  Set remaining sugar aside.  Repeat this step using your rib run (I used Bone Sucking Brand).  Don't be stingy cover those ribs!!  

Slowly pour the jar of Bone Sucking sauce, followed by one full bottle of Sweet Baby Rays into the crockpot and stir. While this begins to gel together, slice up your ribs and begin adding them to your pot. Once all the ribs are in add half bottle of Sweet baby Rays sauce.  Ribs should be mostly covered in sauce so add more if needed.  

Turn the crockpot to high setting (if it's a fancy crockpot 325) for 35 minutes no more!!!  After 35 minutes return setting to low and slowcook for 3 hours checking ocassionally (you will be drawn to it by the scent trust me on that). 

After the 3 hours, sprinkle remaining brown sugar and drizzle two tablespoons of honey as evenly as possible (stirring is likely not possible due to pot being full so again do this as evenly as possible).  Re-cover crockpot and cook for another  hour and a half.

Feast upon the the most delicious and uniqely tasting ribs You ever had!!!

A few posts back I gave a shout out (and a batch of cookies) to my friend John:  
aka: Farina

John and I go way back - have know him since '95.   Wickedly funny and fiercely loyal, John is one of the few people from my high school days that I remained tight with.  What you see is what you get with John - there's a raw realness about him and I truely admire that "no bullshit" way of living.  Meeting genuine people is an unfortunate rarity these days so I wanted to take a moment to acknowledge and appreciate his friendship cause he's always been there for me, in good times (Walmart Tours, Simpons Marathons, lazy days on the beach, crazy party nights....) and bad (countless car incidents and accidents, the day the O.C. ended, when my father passed away.....).   

Today is John's birthday (Woot Woot!) making last night a great opportunity to invade his kitchen and whip up a dish I had been toying with in my head.  *cue mad scientist laughter*  On the menu for the evening was Asian Salad, Vegetable Green Thai Curry (his included Chicken!!), and Sticky Rice (not pictured because I have a personal vendetta against it) followed by Vanilla Cococnut Rice Pudding (not pictured because John took and sent me a crappy picture) and Peanut Butter Cookies (not pictured because the oven wouldnt work so I froze them instead of bakiing them) for dessert.    

Note:  I was flying by the seat of my pants as well as based the recipe on what we've eaten when out for Thai.  Therefore I dont have exact measurements and cook times - the following recipe is a rough estimate but a dish like this is best when you go by personal preferences.

Vegetable Green Thai Curry

1 can light coconut milk
1 jar Green Curry paste* (I used almost the entire jar)
1/4 cup water
1.5 cups red pepper, diced
2 cups broccoli florettes, chopped
1 can bamboo shoots
1/5 tsp garlic, minced
   Fresh ground pepper, to taste

In a medium size pan, add coconut milk and green curry paste then mix and bring to light boil.  Reduce heat to medium-low and add pepper, garlic, bamboo shoots, and broccoli.  If needed add some water so that vegetables are mostly covered.  (If some are poking out that is fine as they will cook down).  Cover and cook until veggies are slightly tender but not mushy.  I stirred and checked approximately every 7 minutes until they were desiired texture.

Note:  I added real chicken to John's and Quorn mock chicken to mine.  I cooked each seperately in a skillet w/ coconut oil and rehydrated onion flakes while the veggies cooked in the curry sauce. 

I served John's with a side of sticky rice - I ate mine as is.  This was the first time I attempted to make anything like this and I was happy with the way it turned out.  Dishes like this turn out better and better every time you make them.  Fortunately I can happily eat curry till it comes out of my ears!!  The meal was followed by lots of laughter and the usual silliness that tends to transpire when John and I hang out.  Always a good time when we hang.  Hopefully he's having a spanktacular day!