Relocating

Hi!

 

I’ve revamped my old blog and am back over there blogging away!  Come over and visit :)

www.todayslady.wordpress.com

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Coconut Lime Wild Rice with Squash and Mushrooms

Lime and Coconut….. Coconut and Lime……. No matter which way you put it, this combo rocks!!  These flavors are the backbone of this recipe and they compliment wild rice perfectly.

Oh my goodness, you must try this recipe.

I started off recreating a Coconut Lime Basmati Rice with Butternut Squash I had at a local restaurant but this dish really took on a life of its own.  Roasting the squash and adding mushrooms, zucchini, and changing the rice to wild rice completely upped the delish factor.  I also made a simple no cook balsamic sauce that compliments the flavors wonderfully.

I know what you’re saying.  Could this dish get any better?  Well my friends it sure can.  Roasting squash and cooking rice can take some time, but most of it’s inactive.  You can totally cook the rice and roast the squash in advance and throw this dish together in no time on the day of!  Do it.

So here it is, my darling Coconut Lime Wild Rice with Squash and Mushrooms:

 Coconut Lime Wild Rice with Squash and Mushrooms                                                *makes approx 6 servings                                                

1 medium/large white onion, chopped

1 medium zucchini, chopped                                                                                                                                                                                                                                                                               1½ cups sliced mushrooms (I used cremini)                                                                            

salt and pepper to taste                                                                                                                    

1 inch fresh ginger, minced                                                                                                              

3 cups butternut squash, chopped in 1 inch cubes and roasted                                                  

3 cups cooked wild rice                                                                                                                    

1 can light coconut milk                                                                                                                    

¼ tsp cinnamon                                                                                                                                

4 handfuls of fresh spinach                                                                                                          

juice and zest of one lime                                                                                                                                                                                                                                                                                    1.  Spray a large non stick pan with cooking spray and heat over medium high heat.  Add the onions, zucchini, mushrooms and salt and pepper to taste.  Sautée for 5-6 minutes, till onion is translucent.  Add the ginger and sautée for one more minute.                                  

2.  Add the roasted squash , cooked rice, can of coconut milk, and cinnamon.  Bring to a boil and simmer for 10 minutes.  

3.  Add the spinach and cover the pan to let it wilt.  Stir in the lime zest and juice.   Serve with Balsamic Sauce (recipe follows).      

Balsamic Sauce

6 tbsp balsamic vinegar

6 tbsp agave nectar (maple syrup would work)

5 tbsp olive oil

Wisk all ingredients together!  Thats it! Simple and delicious :)

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Vegan White Chocolate Macadamia Nut Cookies

Now, I don’t normally like to start a post with a negative thought but this is necessary:  I hate aggressively dislike when people think vegan baking = tastes like dirt.  And even worse are the people who do not try something because it’s vegan!  Vegan baking can be so good!!!!  SO GOOD!  I’m not even a vegan and I mainly cook and bake vegan because it’s delicious (not to mention easier on my digestive system).

Ok now some positive vibes!

Slight crunch on the outside, soft yet chewy on the inside…. these cookies are heaven in your mouth!  Purely divine, especially when eaten sitting on the couch while watching Raging Bull (this was me night last night and p.s. Such a good movie!!).

These cookies would also make a great going away gift to a husband who is going away for a month and  a half to work in a city 7 hours away (again a reality for me *tear*).  Ladies, if your man is going away for awhile you must send him away with something to remember just what a wonderful lady he has at home.  These cookies are just one of the things that will remind him of this.

I’ve made these cookies a few times now and it is my absolute favorite cookie recipe.  Perfectly customized to my preferences! You can customize it to your liking with the add-ins too.  Use dark chocolate chunks and dried cherries, dried apricots and pumpkin seeds….. the options are endless!  The only requirement here is that you must make them! Oh and you must use the brown rice syrup and the cornstarch-these are the keys to chewyness!

White Chocolate Macadamia Nut Cookies (vegan)

Dry ingredients:

4 cups flour

4 tsp cornstarch

2 tsp baking soda

1 cup sugar

1½ tsp salt

Wet ingredients:

½ cup maple syrup

½ cup brown rice syrup

4 tsp vanilla

1 cup canola oil

Add-ins: Your choice!  I used white chocolate chunks and roasted, salted macadamia nuts (sweet and salty, oh yeah!)

Directions:

1. Preheat oven to 350°F. Grease cookie sheet, or use silicone baking sheet.

2. Combine dry ingredients in a large bowl and mix well.

3. Combine wet ingredients in a medium bowl or a big liquid measure. Mix till combined.

4.  Add wet mixture to dry and stir till just about combines.  Throw in your add-ins and finish mixing.  This dough is a little on the crumbly side but trust me, these cookies bake up beautifully-not dry at all!!

5. Make dough balls about the size of golf balls and flatten on cookie sheet.  Don’t worry about placing them too close together, these beauties don’t spread that much.

6. Bake for about 10 minutes.  They get a little golden on the bottom but don’t overcook.  If anything they should appear undercooked.  Remove from cookie sheet right after they come out of the oven.  Let cool on a cooling rack.  These cookies firm up to the perfect cookie texture after letting them sit for about 10 minutes.

Makes approx 30 big cookies

Enjoy!


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Welcome to my new blog!

Hello old readers and new!

Welcome to my new blog!  If you don’t know me, my name is Jaclyn.

I’m a vegetarian, foodie, health junky, chocolate lover, baker, cook, wife, blogger……. this list could go on!  I’ve started this blog to post my thoughts, recipes, and just my life in general.  There is no rhyme or rhythm to my posts or posting schedule.  I just love blogging and do it whenever the time allows.

Thanks so much for stopping by!!!

xoxo Jaclyn

p.s. Add my blog to your google reader to see all of my updates! (you’ll want to do this-there’s cookies in the near future)  You can also follow me on twitter.  lady_jaclyn is my twitter account :)

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