“Well we’re movin’ on up,
To the east side.
To a deluxe apartment in the sky.”
~ from the theme song for the television show “The Jeffersons” by Jeff Barry and Ja’net Dubois

We are finally in our new apartment. Sort of. We don’t have our furniture or pots and pans yet, but we do have brand new appliances and fresh paint in the kitchen. The timing of the So Delicious people was exceptional in this, too, because the day the appliances arrived, so did a box of new products for review. They look beautiful in the new refrigerator, don’t they?

NOTE: Read all the way to the end for GIVEAWAY details!

Next month, the stores will begin getting in the So Delicious holiday Eggless Nog and a Mint Chocolate beverage that tastes just like mint chocolate candies. This is huge because more than 50 million people in the USA alone have issues with dairy products, and then there are those who don’t or can’t consume eggs. Chances are, some of them are going to show up at our house and it is nice to know we’ll be serving something everyone can enjoy.

It was difficult to choose between the two flavors because they are both thick, creamy, and …SO delicious. We cheated and added a shot of rum to the Nog, though, and that somehow made it the favorite. On the other hand, the Nog before dinner and the Mint Chocolate after dinner will make them both part of the party plan.

This month, in case you hadn’t noticed, the So Delicious folks also introduced a lineup of Greek yogurt. If your store doesn’t have it yet, don’t be shy about asking for it because it is the best yogurt ever – thick and creamy and just begging to be our favorite snack – especially the raspberry flavor.

The plain Greek yogurt was perfect for making into a Mediterranean raita – a mixture of yogurt and mint (and sometimes shredded cucumber) used to produce a cooling and slightly sweet contrast to spicy dishes. With Thanksgiving coming up, however, we thought about using it to top sweet potatoes so that those of us who don’t want marshmallows might have some fun, too.

The test run gave us confidence that this is going to be popular with everyone, and even make the time in the kitchen easier on a very busy day. We roasted the sweet potato (figure ½ of a large or one small potato per person) in the microwave oven for 4 minutes, and the raita can be mixed in its own container ahead of time so it is ready to pull out of the refrigerator at the last minute.

Coconut Milk Yogurt Raita

Serves 4
Time: 2 minutes

1 (6-ounce) container So Delicious Plain Greek Yogurt
2 teaspoons dried mint (or 2 tablespoons fresh, minced mint)
⅛ teaspoon ground chipotle or cayenne pepper

Mix ingredients together, cover, and refrigerate for at least 1 hour or up to 1 day ahead. Serve as a condiment.

While they were in the mailing mood, the folks at So Delicious also threw in a couple of coupons so two of our lucky readers can try a new product (or an old favorite) for free. Just let us know that you have “liked” their Facebook fan page or follow them on Twitter by posting a comment below telling us so. On Wednesday next week we’ll send the winners an email asking for a mailing address so we can send out the coupons.

“You’re my Cuppycake, Gumdrop
Snoogums-Boogums, You’re the Apple of my Eye…”
~from the “You’re My Honeybunch” song by Judianna Castle for her daughter, Amy.

This Monday, October 24th, is Food Day, a revival of a movement that first began in 1975. There will be events in many cities across the country staged to raise awareness and advocate for healthy, affordable, and sustainably produced food. We are also encouraging everyone to celebrate with a meal prepared at home and conversation centered around exactly where our food comes from – not just that it comes from a farm, but where that farm is, who the farmer are, and how each ingredient finds its way into our kitchen.

Last week we were going to prepare a recipe that included fresh orange peel as an ingredient. When we went to the grocery store, we discovered that the only oranges on the shelf came all the way from South Africa. The last time I checked, the distance from Colorado Springs to Cape Town was more than 9,000 miles. We have no idea how long it took those oranges to make the trip, but it probably wasn’t overnight.

On the other hand, apples are abundant right now, at their freshest, and if not grown in the neighborhood, at least grown in most states; which led us to a change in plans and a bag of apples.

Apple Chips, dried in the oven at low temperature, are very easy to make and pretty to put out for fall parties. Prepared this way, they are not leathery like the dried apples from the grocery store, but pleasantly crisp, like a thin potato chip. The drying concentrates the flavors and takes out the drips, so some people like them even better than the fresh-from-the-tree produce. And what could be healthier?

Apple Chips

Serves 4
Time: 10 minutes prep + 40 minutes in the oven

1 large fresh apple

Preheat oven to 250° F.

Horizontally slice the apple very, very thinly (see note below). Don’t worry about the core – just pick out any seeds that you come across. The core will add a pretty design and becomes the same texture as the rest of the slice on drying.

Spread the slices out in a single layer on a parchment lined baking sheet. Place in the oven for 20 minutes, then turn the slices over and return to the oven for another 15-20 minutes, until they are just beginning to brown and have a leathery texture. Remove from the oven and transfer the slices to a cooling rack where they will become much crisper. After they are completely cool, pile into a bowl and put out for nibbling.

Note: If you are having trouble holding the apple still enough to slice it thinly, cut it in half vertically first, then set the apple cut-side down so that it is more stable. You will end up with half-moon shaped chips instead of round, but it will not affect the taste.

“Every leaf speaks bliss to me, fluttering from the autumn tree.” ~ from the poem “Fall, leaves, fall” by Emily Brontë, English novelist and poet (1818-1848).

Lunch is undoubtedly my least favorite meal to prepare. I am happy reheating leftovers, or, at best, throwing together a quick soup. Sometimes, however, I am not alone and a real lunch is called for. You know — – sandwiches.

We gave up using mayo and Miracle Whip several years ago, when eggs got scrapped from the diet, which knocked some of our favorite salads off the menu too. Then, we discovered some substitutes. And one of them, the Follow Your Heart Grapeseed Vegenaise really stood out.

Grapeseed oil has been studied for its rare ability to manage cholesterol issues, lowering LDL (bad stuff) while raising HDL (the good stuff). So, if we’re going to include fats in our diet, why not make them work for us?

The grocery stores don’t exactly put this product at eye level, but we did find it in the healthy foods section (which sort of begs the question, “What kind of food is in the rest of the store?”), down near the floor. What a shame, because it tastes really good – very light, slightly sweet, and has a smooth, creamy texture that can certainly compete with the big brands.

We’ve learned to stir some Mrs. Dash into the Vegenaise and find that it comes out with even more flavor than Miracle Whip. Cole slaw made with this combination has never been better.

Today, we were looking for a quick but filling lunch after coming in from a morning spent outdoors enjoying the autumn weather and falling leaves, so we pulled out a can of chickpeas and made an outstanding Chickpea Salad for open-faced sandwiches.

Just for the fun of it, we also stirred in some Japanese furikake seasoning. You can buy this popular blend of dried seaweed and sesame seeds pre-mixed, or use the recipe on page 102 of the Mosaic Meals cookbook to make your own.

Chickpea Salad

Makes 1 ½ cups (4 sandwiches)
Time: 7 minutes

1 (15-ounce) can chickpeas, rinsed and drained
¼ cup Vegenaise or other creamy salad dressing
2 tablespoons Sushi Sprinkles or furikake seasoning
1 teaspoon Mrs. Dash

Mash about half of the chickpeas with a fork, then stir in the remaining half along with the rest of the ingredients.

We enjoyed our Chickpea Salad as an open-faced sandwich, but it is also delicious served as a salad on a bed of lettuce or in a tomato shell. Isn’t it great when elegant meets easy? Chickpea Salad is party-worthy, and a perfect alternative to the chicken or tuna salads that are often served for ladies luncheons.

“Little stroll past the house on the hill
Some more coal on the fire will do well
And in a week or two it’ll be Halloween
Set the page and the stage for the scene”
~ from “Autumn Days” by Van Morrison, a Northern Irish singer, songwriter, and musician, in his song “Autumn Days” (1945 – )

We’re full into the fall party season now and loving most of it, especially the locally grown fruits and vegetables that are coming from the farmers market. Aren’t autumn veggies the best?

Fruity cocktails are often too sweet for us, especially those made from prepared mixes, but a party is a party and that is the sort of thing people expect, so we’ve learned to work around it. Shakes and smoothies are almost universally loved, so we just doctor them up a little for our guests.

Pumpkin is a squash, a hard-core vegetable, but whatever you do, don’t tell the kids! It is full of vitamins E, A, C, and K, copper, magnesium, and potassium; it is also high in fiber, and is strongly anti-inflammatory. Enough reason to serve it whenever we can, that’s for sure.

Whether you make your pumpkin puree out of a freshly roasted pumpkin, or take it from a can, just put a ¼ cup blob (or several) on a piece of cooking parchment on a baking sheet and set it in the freezer overnight along with the chunks of banana. Using frozen ingredients in this shake makes it nice and thick without the need to add ice, as we often do for other smoothie-type drinks.

We think the vanilla flavored non-dairy milk combined with the banana provide all the sweetness that is necessary. Resist the temptation to add a sweetener until you’ve tried a couple of sips on for size.

NOTE: Mixing this drink with schnapps is not appropriate for everyone. Those who do not consume alcohol will appreciate it made with a generous pinch of cinnamon instead.

Pumpkin Pie Shake

Serves 1 large or 2 small
Time: 3 minutes after freezing the banana and pumpkin puree

1 medium banana, cut into 4 chunks, frozen
¼ cup pumpkin puree, frozen
1 cup Vanilla So Delicious Coconut Milk beverage
2 tablespoons cinnamon schnapps OR pinch ground cinnamon
Dash of ground nutmeg

Place the frozen banana, frozen pumpkin puree, coconut milk beverage, and schnapps or ground cinnamon in a blender and process on high speed until smooth, stopping to stir down if necessary. Pour into a single large glass or two small glasses and top with a dash of ground nutmeg. Serve while cold.

Can you think of a better way to use up that last bit of pumpkin from the can you opened for another recipe?

“My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor.” ~ Phyllis Diller, American comedienne (1917 – )

Our Canadian friends and families will be celebrating Thanksgiving this coming Monday, so we thought it appropriate to begin posting the occasional holiday recipes. While the rest of us are working on Monday, you’ll have one for us, eh?

Nobody likes feeling like an afterthought, especially during holiday celebrations. If there will be people at your table this season who don’t participate in the fowl fare or who follow a gluten-free diet, then it is important to be sure to offer at least one dish that is as beautiful and enticing as we can dream up.

Worthy of center stage, this protein-complete quinoa pilaf can be served as a main course or as a side dish. It is so easy to make, you might not want to save it for a holiday, though. We didn’t!

Roast the beets yourself, if you wish, or use canned, julienned beets to save time and stained fingers. While the freshly roasted beets are a little sweeter, this combination of flavors won’t mind if you cheat and used canned, and they look just as pretty.

The fresh squash is especially easy to prepare in the microwave oven, but can also be cooked in an electric slow cooker or regular oven if you don’t want to deal with it at the last minute. It can be roasted up to a day ahead of time and reheated just before serving if that suits your schedule best. How much easier can we get?

Holiday Quinoa

Serves 4
Time: 25 minutes + time to cook the squash if not using microwave oven

1 acorn squash
½ cup quinoa
1 ½ cups water
1 cup very thinly sliced onions
¼ cup diced pablano chile or green bell pepper
2 teaspoons olive oil
1 ½ cups julienned pre-cooked or canned beets (drained well)
½ cup chopped walnuts
½ teaspoon salt
⅛ teaspoon ground pepper

Cut the squash into quarters and remove the seeds. Cook using your preferred method:
1) Roast, covered, for about 40 minutes, cut-side down in a pan with ½ inch of water in the bottom, at 350° F. OR…
2) Roast in a slow cooker, covered, for about 8 hours on low, with 2 inches of water in the bottom of the crock. Check for tenderness after 6 hours as the density of the squash can vary the cooking time using this method. OR…
3) Cook in a covered glass dish with ½ inch of water in the bottom, in a microwave oven on highest power setting for about 15 minutes + 5 minutes standing time before handling.

Rinse the quinoa under cold running water in a strainer to remove the bitter outer coating. Place it in a large, non-stick saucepan with the water and bring to a boil. Reduce heat to simmer and cover the pan. Cook for 15 minutes, until the water has been absorbed and the quinoa is tender.

Meanwhile, soften the onions and pepper in the olive oil in a small pan over medium-low heat for about 8 minutes. Do not allow to brown.

When the quinoa is ready, add the onion mixture and the remaining ingredients, tossing gently to combine. Spoon over wedges of the cooked squash and serve while hot.