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Posts Tagged ‘Isa Chandra Moskowitz’

Julia has been really interested in helping me cook lately. She loves to crack eggs, add ingredients to the bowl or pot, and mix everything. It is fun cooking and baking with her!

I have been thinking about these coconut date bars that I have found while browsing the Isa Does It cookbook. The recipe is simple… it requires smooth peanut butter, maple syrup, brown rice syrup, coconut oil, vanilla, a bit of salt, oats, crisp rice cereal, unsweetened coconut, and dates.

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After looking at the ingredients, I realized that I did not have any crisp rice cereal and brown rice syrup. Purchasing the crisp rice cereal was easy enough. The brown rice syrup on the other hand was not. After visiting the grocery store several times with no luck, I finally asked someone about it. Apparently, Lundberg brown rice syrup, which is the only brown rice syrup that I have ever found around my area, had a factory malfunction, so they have been out of commission.

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The woman at the grocery store mentioned that it was probably going to be out until the summer. So much for my bars! But she also mentioned that a substitute exists… Lyle’s Golden Syrup. Luckily I was able to locate it in the grocery store, so I was now ready to bake the bars.

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I asked Julia if she wanted to help me make them and she agreed.

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We mixed everything together and added the batter to a lined baking pan. I pressed it pretty firmly per the recipe and placed it in the oven.

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The bars were pretty good! I did find them a bit sweet. I wondered if it was due to my brown rice syrup substitute. The recipe required 1/3 cup of brown rice syrup and 1/3 cup of maple syrup. I will have to try them again once I can find the brown rice syrup. Or I wonder if I can cut the sugar a bit… maybe to a 1/4 cup each.

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I also found the bars to be flaky. For some reason I was expecting them to be firmer, similar to a rice crispy bar but maybe not quite as firm. The coconut flakes that I used were not finely shredded… I wonder if that was the culprit. Although, the recipe does not require finely shredded, so maybe not.

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Lastly, I think that next time I will add a bit more peanut butter. I did not taste it too much and I think that it will be a good change.

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Nevertheless, we enjoyed the bars!

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I have been cooking a lot of pasta lately. Julia tends to prefer it over rice. In an effort to have something different, I decided to make a rice dish. I needed some kind of a sauce, so after searching in a few of my cookbooks, I came across the Peanut Dragon Dressing recipe in the Isa Does It cookbook. It seemed super simple and I pretty much had all of the ingredients.

I do have another peanut sauce recipe that I really like and I have it made many times… it is the Peanut Sesame Noodle from SmittenKitchen, but that requires fresh ginger, which I did not have at the time. I suppose that I could have just omitted the ginger from the recipe, but I was kind of excited about this new recipe.

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As I mentioned, the recipe is super simple… it requires smooth peanut butter, garlic, some water, rice vinegar, soy sauce/tamari, agave, sriracha, sesame oil, and some salt. I did not have agave so I decided to use maple syrup instead. Also, I did not use the sriracha, since Julia tends not to prefer spicy foods and I used garlic salt, since I do not care for raw garlic.

The recipe also mentions to blend all of the ingredients in a food processor or blender… I did that the first time that I made it (I used a food processor) and it made a royal mess. It was liquidy enough that it oozed all over my counter. A blender would have definitely been better. I no longer do that. I simply whisk it and it is just as good.

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I love this sauce since it is so versatile and easy. The dish is now part of my weekly routine. I have served it over rice (I love jasmine rice!) and topped it with any vegetables that I have on hand… grilled/steamed broccoli, steamed carrots, avocado, steamed green beans, grilled zucchini, fresh tomatoes… the possibilities are endless! I have also topped it with some grilled chicken and some peanuts. Using some sautéed/grilled shrimp and tofu would work just as well.

The first time that I made it, it turned out a bit thick, so I have been playing a bit with its thickness… I added a bit more water to it the second time that I made it and it worked out well. It does thicken even more if you store it in the refrigerator, but of course you can thin it with a little more water before serving it.

I always search for easy weeknight dinners and this one is definitely a keeper. And Julia has converted… she is now a rice eater. :)

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Another variation of the dish…

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Dilly stew… how can you resist that?!? And dumplings… really?!?

While spending an evening at our friends Amy and Richard’s house, I was eying their cookbooks. They are vegan and I have always had an interest in it. Looking at my cooking you might say that I do steer towards it, since I am lactose intolerant so I stay away from dairy, do not eat much meat, and eat lots of fruits and veggies. But I am definitely not vegan and it is highly unlikely that I will go there. I have a love relationship with prosciutto and desserts, which usually include eggs.

Their collection of cookbooks included Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz. While browsing the cookbook, I found a bunch of dishes that sounded really good, one of them being the dilly stew. I took a photo of the recipe and was excited to make it. Then a few days later I was opening a gift by the Christmas tree and lo and behold it was the Isa cookbook! Joel bought it for me. I was super excited! I browsed the cookbook again, admiring all the photos and recipes, and I decided to still make the stew as a first try.

The recipe is pretty simple. The hardest part, and it is not really that hard, is chopping all the veggies. The dish requires your basics, onion and garlic, and a bunch of veggies such as potatoes, carrots, and celery. I had some sweet potatoes, which Julia loves, so I decided to swap for a few of the regular potatoes. The dish also requires beans and a few fresh herbs such as dill, thyme, and rosemary (for the dumplings).

To start, you have to make a roux by adding some olive oil and flour. She mentions using a wooden spoon to mix it. I decided to use a whisk, since I have made a roux before and worked really well. The annoying part of making a roux is that it can clump. Using a whisk mitigates that risk. Once your roux is made you add the onions (I used shallots) and cook them a bit. Then you add the garlic and after a few minutes the broth (I used the Better Than Bouillon chicken, which I love) in a slow stream to prevent any additional clumps. You then add all the veggies and simmer them until soft.

IMG_5254The dumplings where the easiest in the world! You simply add some flour in a bowl and mix some salt, baking powder, and chopped rosemary. You then make a well in the center and add some milk (I used coconut milk) and olive oil and mix it until it comes together.

Once the veggies are soft, you simply drop spoonfuls of the dough into the pot, cover it, and simmer everything for about 15 minutes. That’s it! I really liked the dish, especially the dumplings. They definitely make the dish. The best part about it is that you can experiment with different veggies for the stew and different herbs for the dumplings.

IMG_5256I love new cookbooks! Especially ones that include tons of photos… I find them more inspiring. I really want to make every dish in this cookbook! Although the cookbook includes vegan recipes, you can easily substitute or add non-vegan items such as chicken broth, dairy, meats, etc. If anything, I feel like the recipes give you a good base for adding more veggies to your everyday meals. In addition, the recipes seem simple and do not require strange ingredients that you will only use once. In fact, I noticed that multiple recipes include the same ingredients, which is fantastic!

I planned my meals for this week and two of them are from the cookbook. Stay tuned! :)

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