For Floyd Imagination Month (FloCoIMo) I decided that my creative project would be baking and cooking 31 recipes. I chose this because it felt easy in a month that started with me wanting to do absolutely nothing. I would already be cooking and frankly, I knew it would be more realistic than signing up for a month of watercolor or illustrations. I also wanted to challenge myself to try new recipes, get in the kitchen more and eat out less. It's the end of the month and I've only eaten out seven times, which is pretty decent considering a normal month for us would be around 12 times. I also wanted to cut out convenience foods and cook more from scratch.

I can say that I loved every single one of these dishes and the experience of making them. Food is a nice way to track memories and events in a month. I can remember an impromptu dinner with one of Josh's friends. Lazy Sunday mornings with pancakes and jam. Recipes followed from a homemade cookbook given to me at Christmas. The cookies that I learned not to eat all of in one sitting. The nourished feeling I had after eating black lentil soup. Understanding the role of grated and very cold butter in the best biscuits ever. Josh's favorite being the spicy bang bang shrimp and making them four other times. I remember his late-night trip out to get nappa cabbage because they just aren't the same without it.  Reconfirming that apple pie needs sour cream to be amazing. Knowing that chick peas and lettuce can make a decent dinner. And most of all, taking the time to care for myself and my husband. Knowing, each night when I cleared off the table, turned off the TV, and put plates down, that I was creating much more than a new recipe.

Loads and loads of dishes later, I've got one day left in the month and only one recipe left. What should I make?

You can see my first post with photos here.

1. Tandoori Chicken Burgers
2. Sweet potato and black bean enchilada casserole (I used kidney beans)
3. 5 ingredient granola bars
4. Pastor Ryan's Chili (I used this as a base recipe. Added mushrooms and carrots to mine, didn't add crackers)
5. Lemon and Raspberry Jam Pancakes and Lemon Pancakes (I added lemon to the batter and used whipping cream+ water instead of milk)
6. Bang Bang Shrimp Tacos (made recipe, placed in flour tortillas with napa cabbage)
7. Baked Pasta with Ricotta
8. Krissie's Mom's Potato Ravioli (didn't use the peppers or onions, added more potatoes)
9. Blueberry muffins (I used frozen blueberries and didn't cook them down, next time I would use more.)
10. Pork potstickers
11. Krissie's Pork and apple meatballs (I served with egg noodles with sour cream, butter, salt, garlic and parsley)
12. Ginger baked salmon 
13. Loaded Chocolate Chip Cookies
14. Parmesan Crunchy Fries
15. Peanut Butter, Chocolate Oatmeal Cookies
16. Red Lentil Soup (I used black lentils)
17. Granola Cookies
18. Feta Dressing
19. The Best Biscuits
20. Sausage Gravy
21. Kung Pao with Vegetables
22. Southern Goulash
23. Brown Butter Mushrooms with Creamy Noodles
24. Rice Krispie Chicken
25. Falafel
26. Creamy Dill Sauce
27. Naan 
28. Candied Oranges 
29. Smashed Potato
30. Mini Sour Cream Apple Pies

I have a new love...

Don't tell Josh, but it's starting to get serious. These cremini (crimini?) mushrooms are downright life changing. I like to say everything that I love is life changing, but these guys are seriously dear to my heart. They are so rich and satisfying. That umami flavor does it for me. And cats too apparently.

I can't tell you when I first tried mushrooms, but I've know about this love for awhile now. I grew up with a mushroom (and egg!) hating mom who I can confirm would never serve mushrooms to me as per my previous post. One day I'm going to get her to love mushrooms. One day mom, just you wait!

If you too love mushrooms then this very quick and easy recipe is for you!

Ingredients: 

brown butter mushrooms: 5 C. chopped cremini mushrooms, 1 t. salt, 2 T butter

creamy noodles: half package of egg noodles (4 C. cooked), 1/4 C. sour cream, 1 T butter, 1/4 t. salt, 1 t garlic powder, 1 T dried parsley (plus more for garnish), 1/2 C. chopped provolone

Directions:

Prepare egg noodles according to the package instructions. Drain and set aside.

Wash and dry mushrooms and set aside. Heat butter in a large skillet until it begins to turn brown or a light amber color. Add mushrooms to the pan, careful not to overcrowd them. Add salt and stir. Cook until tender.

Put noodles back in the pot on medium heat. Add butter, sour cream, salt, garlic powder, and parsley to the noodles. Stir until the butter is melted and the noodles are heated thoroughly.

Place noodles on a large serving platter and top with provolone cheese. Add mushrooms to the top of the noodles and garnish with parsley. Serve with a side salad and enjoy!

I've been making my way through FloCoIMo with my 31 recipes challenge. So far, I've made 12 recipes. Here are my not so good phone photos of what I've made so far.

Bang Bang Shrimp Tacos

Krissie's Mom's Potato Ravioli

 Pork Potstickers

Lemon Pancakes w/ Strawberry Jam

Pastor Ryan's Chili w/ Guacamole and Chips

Blueberry muffins w/ Streusel Topping

Krissie's Pork and Apple Meatballs w/ Sour Cream and Garlic Noodles

Ginger Baked Salmon w/ Smashed Potatoes and Caramelized Onions and Mushrooms

Recipe Recap With Links:

1. Tandoori Chicken Burgers
2. Sweet potato and black bean enchilada casserole (I used kidney beans)
3. 5 ingredient granola bars
4. Pastor Ryan's Chili (I used this as a base recipe. Added mushrooms and carrots to mine, didn't add crackers)
5. Lemon Pancakes (I added lemon to the batter and used whipping cream+ water instead of milk)
6. Bang Bang Shrimp Tacos (made recipe, placed in flour tortillas with napa cabbage)
7. Baked Pasta (no photo, recipe coming!)
8. Krissie's Mom's Potato Ravioli (didn't use the peppers or onions, added more potatoes)
9. Blueberry muffins (I used frozen blueberries and didn't cook them down, next time I would use more.)
10. Pork potstickers
11. Krissie's Pork and apple meatballs (I served with egg noodles with sour cream, butter, salt, garlic and parsley)
12. Ginger baked salmon and smashed potato (my recipes, coming soon!)

We're high-tailing it back to West Virginia this morning for our first Thanksgiving of the season. It's like pulling teeth to get anyone in my family to let me cook, but I've got a few recipes I'm itching to try out. What are you making? Any new twists on traditional recipes?

This isn't a traditional Thanksgiving recipe, but after making it last week, I'm starting to think it should be. I see this on a cozy winter evening, when you want something hearty, savory and a little sweet.

I followed this recipe almost exactly from The Girl Who Ate Everything. The only exception was the vinegar, I used pear infused balsamic. Not because I'm trying to make this recipe gourmet, but because I used all of my regular vinegar to pickle my silver.

Please make this one, it's kind of amazing. And then tell me about it, so that I can live vicariously until I make it again.

I took this photo with my giant natural light bulbs around 8pm. Those bulbs are the best!

I found these organic, boneless, skinless chicken thighs on sale. I never thought I'd be a thigh-woman, seeing as how I've always gone for the breasts, but these thighs are tender and juicy! Take that for what you will.

Roll your chicken in the dry rub. To me, a dry rub is significant. It says that you're about to make something delicious and you're taking it very seriously.

Spray a little garlic infused olive oil on your griddle. Sadly, I'm all out of infused oils. I love infused oils. This is a hint to my husband. (note: olive oil burns at a high heat. I recommend a canola or vegetable oil to prevent excess smoke.)

Do you have a cast iron griddle? It's the best thing ever. Grilled food year round! I'm forever in debt to the fine folks who gave this to us just for getting married. And to let you know how much I love this thing, I've used it on our glass-top stove for over a year now without any problems. I took the risk for you and will never look back.

If you add it to your holiday wish-list, I guarantee it will be the best, most used gift you get. I love hyperbole!

Let the chicken cook on one side for 4-5 minutes before turning. I did us all a favor and deleted the photos of half-cooked chicken.

Look at those grill marks!

Brush your chicken with the honey and vinegar mixture right before the chicken is done. Don't forget to reserve about 2 T of the honey for later.

This is the vinegar that I used. I picked this up only because it said "Made in Italy" which like the dry rub, says to the world, I take my cooking seriously. I like to make a lot of assumptions about what makes me look like a serious cook.

Now it's time to pour on the honey glaze. I worked hard to get this food porn shot. Whoever you serve this to will forever love you. And then you can start singing The Wind Beneath My Wings, "It must have been cold there in my shadow". That's how this chicken will change your life.

I've had a huge bag of kale sitting in the refrigerator for two weeks. Maybe longer. I'm not sure how it even survived this long, but I purchased it with hopes that I would roast it or turn it into a delicious sausage and potato soup. Neither happened. Why do I always have high hopes for vegetables and then let them sit?

But today I decided to make a kale pesto. Have you guys heard of kale pesto? Its just as it sounds, pesto made with kale instead of basil. The birth of a new recipe!

I'm on an undeclared mission to eat more fruits and vegetables. A mission that I'm determined can be beautiful, delicious and healthful. Vegetables can be exciting! Especially with exclamation points.

This recipe was simple, I just threw everything into the food processor until it tasted right to me. Completely fail proof.

You start with a big bag of rinsed kale, about eight or nine cups. Stuff the kale into your food processor and close the lid. Let it whirl until your kale turns into a paste. With your machine still running, add 2-3 T olive oil, 1/4 cup nuts (I used roasted/salted cashews), 1/2 t salt, 2-3 cloves of garlic and about a half cup of parmigiana cheese. That's it!

Kale pesto is tangy and a little spicy. I plan on mixing it together with a huge bowl of roasted vegetables and pasta for dinner tonight.

I wrap individual muffins in plastic wrap and place them in the freezer. They can defrost in a lunch bag or in the microwave for 25 seconds.

Guess what? I had dessert for lunch. Guess what else? There was no sugar or artificial sweeteners involved. And it was delicious. From one sweet tooth to another, make this recipe asap.

I've had this idea in my head since before I started my year without sugar and I finally got around to making it happen today. Here's how you make it:

Sugar-free and naturally sweetened: Banana Chocolate Cheesecake

Ingredients:

Crust:

1/2 C. whole pitted dates

1/2 C. pecan halves (or any other nut)

splash of vanilla

1/2 t. water

! T. cocoa powder

optional: 1 T. unsweetened coconut flakes

Filling:

8 oz. cream cheese softened

1 very ripe banana, mine was black (I would use two next time)

1/4 C cocoa powder

3/4 C full-fat plain yogurt

1/2 C. Dates

1/2. C water

Optional topping: unsweetened coconut

What you will need: food processor, 9 inch pie plate, small saucepan, mixer, spoons

Directions:

Starting with your crust, dump all ingredients (dates, pecans, vanilla, water) into a food processor. Turn machine on for at least two minutes. Your crust is done when you can form a ball with your ingredients.

Press crust into a pie plate with your hands. Your crust will cover the bottom of the plate and a little on the sides. You can make it as thin or thick as you like. Set crust aside.

Use a stand-mixer or hand-mixer for the filling. Beat the cream cheese and banana together on low until smooth. Add the cocoa powder and vanilla and mix again until the ingredients are incorporated and smooth. Set mixture aside.

Put dates in your food processor and pulse until finely chopped. Add chopped dates to a small saucepan with 1/2 C. water. Turn heat to medium high and stir until the water begins to boil. Turn heat down and let simmer for five minutes. Take off heat and let cool to touch. Add dates to food processor, turn machine on for two minutes.

Add date puree to cream cheese mixture and beat until smooth. Pour filling over crust and refrigerate for at least one hour.

Makes 8 servings.

PS: I've been using the hamilton beach food processor for four years now and love it!

Food photos from yesterday, in their imperfect glory. I'm working on eating bento-style more often for portion control. Right now I'm using the round bentos, but think I'd like to eventually use the laptop style.

I slept most of the day yesterday which was not at all what I planned for. My sore throat has turned into full-fledge congestion. It's also been cold and rainy here since Sunday which is making me want to nest in my bed. I took a hot shower, turned the heat on, put my warmest clothes on and tucked myself into bed until 7pm.

I wasn't in the mood to cook so Josh bought fried chicken and I prepared a quick salad and egg noodles with bacon. It was strangely satisfying and comforting.

Not pictured: 3 more mini muffins and a glass of apple cider

I made the mini pumpkin muffins yesterday morning with my own recipe. I'm not able to fully taste-test them, not being able to breath and all, but I'm pretty sure they are good. Josh confirmed. I calculated them to be about 35-45 calories each for those counting.

Lorrie's Mini Pumpkin Muffins

1 C Unbleached flour
1/4 C organic ground flax seed
1/4 C oatmeal
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 C + 2 T organic raw sugar
1 T olive oil
1 t. vanilla
2 eggs
15 oz. canned pumpkin
1/2 C cinnamon apple sauce
Spice to preference 1/4 - 1/2 t. each: ginger, cinnamon, cardamom, ginger, nutmeg, clove
Chopped pecans or walnuts (didn't use them, but would have)

Preheat oven to 350 degrees, grease mini muffin pan really well or use muffin liners

Mix all dry ingredients in a bowl except for sugar. Set aside. Mix sugar, olive oil, vanilla, eggs, pumpkin, apple sauce and spices. Fold flour mixture into pumpkin mixture. Fill muffin cups 3/4 way full. Bake for 12-15 minutes. This should make about 36 mini muffins.

I'm very excited about yesterday. I woke up at 6:30 did Inanity, put in about six hours of concentrated work, used up vegetables in a frittata, did Couch to 5k, ate blackened fish tacos and blogged.

I allowed myself to be okay if I was slightly off schedule. I ended up doing insanity about an hour later than expected, it was dark when we jogged, i ate the whole (small) bowl of refried beans even though I didn't want them, but it was okay.

I struggle with the all or nothing mentality and I'm working to just get over it and do it anyway. I didn't take photos of my food yesterday, but this is what I ate:

• vegetable frittata
• two blackened mahi mahi tacos with about 3/4 C refried beans and about 7-10 tortilla chips
• 3 small protein cookies

I was full and satisfied all day. The protein cookies were an idea I had as soon as we got home from Couch to 5k. 1 Cup peanut butter (I used organic crunchy), 1 scoop chocolate/pb whey powder, 2 T agave, 1 egg. mix and bake for 8 minutes at 350 degrees.

Now, these aren't really cookies. Josh wouldn't eat all of his. I think he was expecting a real cookie. They aren't very sweet at all, and are packed with protein. They are also pretty small and dense. But, strangely I really like them. I'm eating two for breakfast this morning with a glass of whole milk for a total of 24 grams of protein.

I'm so sore today! I'm waiting a bit to do insanity and then will have a yoga session with Josh this evening.

Having a blog is awesome. Especially on Thursday evenings when the delivery guy comes bearing a package of food! A couple of weeks ago Jennifer and Kevin from Gobble Green Gourmet Vegan Delivery Service contacted me to see if I'd like to try out their meal service in return for a review on my blog. Seven days of gourmet vegan food? uh, yes!

I sat in the living room with Josh sorting through the vacuum sealed meals and each time I'd pull something out  I'd yell "look it's pizza!" "look spaghetti!" it's the small things folks.

Here's the question...was I nervous about vegan food? Yes. Was Josh giving me weird looks as I pulled the food out? Food with ingredients pretending to be something they aren't? yes and yes. We eat meat, and we eat dairy (albeit local as much as possible) on a regular basis around here, so I think he (as open as he  is about food) was slightly relieved that he wasn't the one blogging about this sort of thing. That is, until I couldn't find my Gobble Green snickerdoodle cookies. Where had they gone?

Friday, day one. I decided to stick with the meals they had planned for the day despite my rebellious tendency to dance around rules. I was excited that I wouldn't have to think about what I was going to eat for breakfast or lunch. In the morning i plugged everything into Weight Watchers online...25 points total including dessert, not bad, not bad at all.

Breakfast started with a banana muffin and fruit salad. I let it sit on the counter straight from the freezer while I got ready for work. I took a picture frozen:

I heated up the muffin in the microwave per instruction and it was good, but nothing like the cloyingly sweet cake-like muffins that I'm used to. This one was more like a scone, lightly sweetened, dense, with a strong banana taste. I felt like I was eating something good for me rather than dessert pretending to be breakfast.

I felt good for it. If there were more, I wouldn't have eaten them with wild abandon. One was filling and sufficient. The wrapper did stick to the muffin a bit, I imagine from the freezer+ microwave moisture.

I placed the fruit in a bag and let it thaw out in transit to work. The photo above is the exact portion.

A couple of hours later I dug into my bag of trail mix that was assigned: mid-morning snack. And I snacked pretty much all morning on this.

By noon I was feeling good. I didn't feel bloated or full. I was comfortable. My energy was up, my moods were balanced, but I was ready to try the vegan "chicken" nuggets.

I took them out of the freezer in the morning and left them in the refrigerator until I was ready to eat them at noon. I preheated the oven to 425 degrees and baked them for about 5 minutes.

I was nervous about eating this. They looked a bit slimy coming out of the package and well, I don't like real chicken nuggets. Verdict? Chewy and flavorful. The dipping sauce was amazing! I loved it. I let a couple of my co-workers try them and one said "I love the texture! It's like real chicken and they are really flavorful" she was also impressed by the calorie count, protein and ingredients. Another co-worker tried them and she immediately said "I love these! They are addictive, I could eat a lot more!" She also noted that they tasted good with or without the sauce.

For dessert I chose the chocolate cake and let me just say it was amazing! It wasn't just good for being vegan, it was good period. It may have been one of the best tasting chocolate cakes I've ever had, it wasn't over the top or too sweet. I didn't let it thaw all the way, but I'm convinced that half-frozen desserts are just as good. The chocolate cake was rich and fudgey and the icing was smooth. Delicious. The ingredients are not bad at all:

organic vegan sugar, cocoa, cornstarch, salt, organic flour, baking soda, soybean oil, vanilla extract, white vinegar, expeller-pressed natural oil blend (soybean, palm fruit, canola and olive oils), soy protein, soy lecithin, lactic acid (non-dairy, derived from sugar beets)

That evening I had Indian food for dinner so I saved my vegan dinner for another day.

The next morning I pulled the vegan sausage and cheese biscuit out of the freezer and put it in the microwave for about 2 minutes. This meal wasn't on my list for day two, but I was eager to try it as I have a weak spot for breakfast sandwiches.

The biscuit was dense, and the sausage tasted like sausage with a chewier texture. The cheese didn't add or take away from the sandwich, it was just another flavor. Overall the sandwich was very flavorful, but not addictive like I find fast food sausage biscuits to be. It wasn't greasy or fatty in any way, it was like a biscuit minus all the bad stuff.

How did this get in there? Okay, after you eat one of their vegan chocolate chip cookies, you will know that the folks at Gobble Green can do no wrong in the world. Seriously, top chocolate chip cookie ever.

I had lunch at a meeting and later on in the evening I broke out the vegan supreme pizza. Baked it in the oven at 425 for about 12 minutes.

It was really good, I loved the green peppers, the crust and the sauce. The cheese wasn't like regular mozzarella, in the way that is strings out when melted. This cheese melted much like American cheese, in a gooey sort of way. It wasn't bad, just a texture to get used to. Josh tried a slice and said that it was way better than he expected and flavorful.

I've been eyeing the blueberry pancakes for a couple of days now and decided to have them for breakfast this morning. I took them out of the freezer and let them thaw out for a few minutes before heating up in the griddle. In the package, they look weird and sad. Just pressed in there with a package of organic syrup dangling behind. After heating them up and putting the syrup on I had two thoughts:oooh butter and aunt Jemima. That would defeat the purpose and I ate as-is.

They were glorious. They smelled like waffle cones in an ice cream shop, they were slightly crunchy around the edges (how I like them to be) and soft, sweet and hearty. The syrup was the right amount. So good, and highly impressed, I couldn't get over how good these were.

I have a few more days left of Gobble Green meals and at this point all I have to say is: bring it on!