The Betty Crocker Project : Thai- Style Coconut Chicken

With a basil jungle in our kitchen, a few leftover limes from the fruit salad in our fruit basket, and new shipment of May Wah  Fake Chickn in our freezer... our fates seemed sealed. This week we were destined to make from scratch one of our favorite dishes to order in a restaurant. We didn't expect that Betty's recipe would have that subtle hot bite that you get from really good Thai food—like we said before, her recipes are perfect for making a base for a large family full of diverse palettes. They aren't a passport to Bangkok.

In the end, we passed on the brown sugar in the original recipe to keep the natural sweetness of the coconut milk intact, and added a few dashes of this hot sauce we picked up on our Agavemoon (har-har, vegan humor). But, it still lacked that signature kick that makes your eyes water a little in a good way.

We may revisit this one, but that's not to say this recipe isn't worth making. It’s a fast and very easy way to make really good food for half the price of going out.

• Olive Oil for cooking
• 2 Cups of Fake Chicken (we used more of the May Wah fake chicken - but Morningstar Chickn Strips or Gardein would also work)
• 1 1/2 Teaspoons Lime Peel (grated)
• 2 Teaspoons Ginger (grated)
• 1 Tablespoon Garlic (minced)
• 1 Can Jalapenos (chopped)
• 1/4 Cup Cilantro (fresh and chopped) 
• 1 Can Coconut Milk 
• 2 Tablespoons of Braggs
• 1 Cup Snap Peas Pods
• 1 Medium Red Pepper (cut into slices) 
• A Tablespoon of Fresh Basil per serving (as a topping) 
• 2 cups of cooked Jasmine Rice 
• Hot Sauce to taste 
• Lime wedges

In a cast iron skillet, heat Olive Oil over medium heat. Stir-fry the Fake Chicken till you get a crispy crust. This is key to keep the Chickn from getting spongy in the sauce. Add Lime Peel, Ginger, Garlic and Jalapenos. Continue to stir-fry for another 1-2 minutes.

Pour in the Coconut Milk. Stir in the Braggs, Pea Pods, Cilantro and Red Pepper. Let simmer for 3 to 5 minutes - stirring occasionally to keep the Coconut Milk from sticking to the pan. (We added a few dashes of Hot sauce to give it a bit more warmth.)

Serve over Rice and top with Fresh Basil and some Lime Wedges to add a bit more of an acidy kick.

The Betty Crocker Project : Stuffed Crust Pizza

Until this weekend if you had asked me about my immediate family - I would have told you all about my 2 loving yet willful kittens, my dashingly perfect husband and my loyal cast iron skillet. I might mention my hand mixer - a hardworking little worker bee that comes out on the weekends and special occasions for cupcakes and muffins. I may even mention our Xbox. . . always good for some Katamari or a movie. Dan and the Xbox have made the world a safer pace several times over. Together they have conquered many evil kingdoms, killed Nazi zombies, fought their way through a failed underwater utopia and captured  randomly depraved supervillians galore. This weekend we welcomed into our home a new friend. A comrade that I know will grow to become a trusted and cherished member of our little clan.

Welcome Home Pizza Stone!

To celebrate we made some of the best pizza south of The Belt Parkway. . . pizza not just topped with fake cheese but STUFFED WITH FAKE CHEESE!

And now you can make it too.

• 1 Package of Whole Wheat Pizza Dough ( we used Trader Joe's which is vegan - Betty suggests using pre-made bread dough thawed )
• 1 Bag of Daiya Vegan Cheese ( Mozzarella )
• 1/4 Cup of Pizza Sauce 
• 2 Tofurky Italian Sausages ( sliced into coins ) 
• 1 Package of Smart Deli Pepperoni
• 1/4 of Large Red Onion ( chopped )
• 1 Can Black Olives ( sliced ) 
• 1 Can of Artichoke Hearts ( Halved )
• Fresh Basil
• Nutritional Yeast
• Cornmeal 

Preheat the oven as per the directions on the Pizza Crust package.
Dust the pizza stone with cornmeal and where you are going to roll out the dough.

Roll dough into a circle ( around 13 inches in diameter ) and then move very carefully to the pizza stone. Create a little pocket/canal  along the edge of the pizza. Fill the canal with Daiya Cheese. Be careful to not use more than a 1/3 of the bag and to stay inside the pocket. Seal the cheese in by folding over the outer edge and pressing lightly.

Spread the Pizza Sauce over the dough in the center. Sprinkle Fresh Basil. Spread out a small handful of Daiya cheese. Sprinkle the Sausage coins and Pepperoni. Spread another small handful of Daiya cheese over the fake meat. Sprinkle the Onion, Artichoke Hearts and Olives over the pizza. Spread another small handful of Daiya Cheese.

Follow directions on Pizza Dough to know how long to cook. It should take around 15-20 minutes. Just wait till the crust is golden and cheese is melted.

Sprinkle with a little Nutritional Yeast and repeat after me "Meat Lovers Stuffed Crust Deep Dish Pizza Commercial - YOU HAVE NO POWER OVER ME!"

The Betty Crocker Project : Chicken Salad

It is REALLY hard to take a photo of white food and make it look like something you’d want to eat. But, trust me—you want to eat this.

This weekend Dan and I had a big yard sale to kick start the Los Angeles Exodus. It was the first really warm and sunny weekend of the year, and I guess everyone went to the beach instead of coming by to buy our extra TV—the one Dan deemed "too small" when we moved in together, but before then was the largest TV I ever owned. We purged most of the awkward things we've outgrown. . . Kevin Smith and Quentin Tarantino movies on VHS tapes, ironic hoodies, and the teapot I've had since college. I have to admit there are still a few objects kicking around here that belong in a dorm. . . but some things you can't rush. I need time to let go.

Growing up can be hard. To ease the pain, we ate Faux Chicken Salad on toasted whole wheat everything bagels. Normally I'd use our family recipe but these days, it's all about Betty. I'm even debating a Betty-inspired tattoo for the big 3-5 birthday coming up. I have to admit, she’s been an inspiration—breaking my rut of lasagnas and baked zitis, in addition to my rut of hoarding obsolete media.  Betty's Chicken Salad was a great base, but I added a few extras because that's what I do. . . 

• 2 Cups Cooked Fake Chicken (fried up in a cast iron skillet the night before in olive oil and some liquid smoke , chopped and then stored in the fridge wrapped in paper towels over night to soak up extra oil.We used this product from May Wah, which doesn't look great in the photo, but is very strongly suggested; but Morningstar Strips and Gardein are always good too, and available in most grocery stores.)
• Olive Oil for cooking 
• Liquid Smoke for cooking
• 1/2 Cup Veganaise
• 1/4 Teaspoon Lemon Pepper
• 1/4 Teaspoon Lemon Juice
• Pinch of Celery Seed
• Pinch of Dried Parsley
• 2 Medium Stalks of Celery (chopped) 
• 1/2 Large Red Onion (chopped) 

Mix it all in a bowl - Add salt and pepper to taste.
Eat on bread, try not to get too sentimental about outdated technology, and reminisce about how funny this is.

The Betty Crocker Project : Key West Fruit Salad

"Bringing a girl to the BBC is like bringing sand to the beach"

The Bahama Beach Club was the only all-age dance club in Boston when my husband was younger ( well not as young as that guy ).  From time to time whenever I notice a bit of unnecessary excess he drops this pearl - spoken by a childhood friend and immortalized in a yearbook somewhere and nods his head and we have one of those moments married people have. We get each other.

See - I have this part of my DNA that becomes inflamed at the idea of unnecessary excess.  I suspect I inherited it from generations and generations of  Mediterranean people who just don't feel alive unless they have an opinion about something. In America, excess is a good reliable trigger. Sometimes I am blissfully enthralled at the idea of bottomless popcorn tubs or a well stocked quality salad bar but sometimes it just seems like poor resource management on a global scale or a selfish and childish display - examples of this would include Hummers and pretty much anything on this website.

So when I saw the first ingredient in this recipe I admit I was immediately suspicious. I mean - really? Adding sugar to fruit seemed unnecessary. Fruit is sugar. But I have to admit the dressing was tasty. . . in particular on the mangoes and berries. It added just a touch more sweetness and a little spike of sour. It was good BUT wait there's an amazing part. It was a pretty hot night and I had left the fruit salad out on the table while we ate dinner. It had be around 80 - bit excessive in my opinion for April. We had some salad and we talked for hours. The whole time leaving this poor salad to the elements and the apples never really turned brown! NO JOKE! The photo above just doesn't do it justice because our home at night has a kinda golden glow to it I am having a hard time getting around for these photos. So I'm asking for a little trust here. You'll thank me.

The sugar and lime juice must work some kind of chemistry induced food magic that keeps this salad fresh for hours! Again we are in the position where we must apologize to Betty for doubting her. I'm a believer in The Key West Fruit Salad. This would be an awesome dish for any potluck or BBQ. I guess at this point I should warn you this recipe make A LOT

• 3/4 Cup of Sugar
• 1/4 Cup of Water
• 1/4 Cup of Key Lime Juice
• 2 Tablespoons of Tequila
• 1 Teaspoon Lime Peel ( granted )
• 1/2 a Pineapple ( cubed )
• 2 Apples ( sliced )
• 1 Orange ( peeled and sectioned )
• 1 Mango ( sliced )
• Handful of Raspberries
• Handful of Blueberries
• Handful of Blackberries

Heat Sugar and Water in a saucepan. Bring to a boil and then reduce heat. Simmer uncovered for 2 minutes - stir continually until sugar is dissolved. Remove from heat and add Lime Juice and Tequila. Let the Lime Juice mix sit until room temperature.  Cover and refrigerate for 2 hours - or if you are in a hurry - until it is cool.

Slice up all your fruit and mix in a large serving bowl.

Stir Lime Peel into cooled Lime Juice mix ( dressing ).

Pour Dressing over Fruit Mix and CAREFULLY toss the fruit till it is evenly covered with Dressing.
EAT A LOT OF FRUIT!

By Popular Demand - Our Pinch of Chutzpah Matzo Ball Soup

Photo Credit : Sarah Posey

So the past 4 springs Dan and I have hosted some of the best Secular Passover Potluck Seders in the fine state of Virgina. We live in Peta-ville. . . also known as Norfolk - The Headquarters for People for the Ethical Treatment of Animals. . . where we're all mostly transplants from everywhere really. . .  and maybe that is why we all have grown so close. You find yourself within walking distance of 5 or 6 people who share a lot of your view of the world - your ethical compass and understand your dedication to helping those who can't help themselves. . . you find a family - a Mishpocha -  in this home away from home.

This year's Seder was particularly momentous for us because it was going to be the last one we would host in our first apartment in the city where we met and fell in love and of course - our first as a married couple. Next year - we will be living in Los Angeles and have new friends to invite to our home and we won't all be walking distance from each other anymore and some people won't be making the move and well things will change. . . it's hard to not be nostalgic. . . while also being excited for the step.

This year we've had several people write in asking for the Matzo Ball Soup Recipe. . . we get requests every year. . . but maybe it was the number of emails or maybe it was because I know next year - we won't all be together anymore. . . But this seems to be the right time to go public with this little jewel from my box of tricks.

• 1 Cup of Matzo Meal 
• 1/2 Cup of Nutritional Yeast 
• 3/4 Teaspoon Braggs
• 3/4 Teaspoon Freshly Ground Pepper ( The big chunks are key for texture )
• 1 Package of Firm Silken Tofu 
• 1 Half of a Large Red Onion 
• 9 Cups of  Better Than Bouillon - Organic Vegetable Broth (you can also use Faux Chicken Broth - this is just less salty - follow directions on the label on amount of water)  
• 2 Tablespoons White Wine
• 1/2 Cup of Olive Oil 
• 3 Carrots  ( sliced like coins )
• 1/4 Teaspoon Celery Seed 
• 1 Tablespoon Fresh Parsley ( chopped )
• 1 Teaspoon Fresh Dill ( chopped )
• 2 Pinches of Onion Powder

Blend the Tofu, 1 Tablespoon of Veg Broth and Oil  in a food processor. In a bowl mix Matzo Meal, Nutritional Yeast, Braggs and Pepper.

Then combine the two mixes in the bowl - till everything is moist. Cover the bowl and put in the fridge over night. You can visit your baby matzo throughout the night and give it a good mix with a spoon a few times. . . but always put it back in the fridge.

It will take about an hour to cook the Matzo Balls. . . So about an hour and half to two hours before you want to serve your soup - fill your pot with the rest of the Veg Broth, White Wine, Carrots, Red Onions, Celery Seed, Parsley, Dill and Onion powder and bring to a boil.

Put some parchment paper in a casserole dish. Remove the Matzo Mix from the fridge. Form VERY tightly packed balls - about the size of a melon ball - and place them on the parchment paper so they don't touch. Then drop in the boiling soup one at a time. Give yourself time - so you don't need to rush. After they are all in there - put the lid on and leave it on for around a half hour. Don't lift the lid. . . I know you will want to. . . but it's OK. . . give them time. . . sometimes you just have to let things do their thing. . . have trust.

After that half hour - lift the lid and watch your Matzo Balls rise to the top.

Now you're ready to Nosh All Night!