Happy Birthday, Angelina

Not much going on this week as we had a lot of work in our “real” job to do, but we still gotta, eat, right? So here’s our list for the upcoming week:

Desserts first:

key lime pie
rawky road
coconut banana cream pie
chocolate mousse layer cake

entrees (and other stuff):

broccoli cheese soup
no-net tuna
tomato salsa (good on the no-net tuna & nachos)
Ranch dressing
elote con crema (once with avocado “boats” and secondly as a nacho topping)
cheddar cheese (to have with shredded zucchini and marinated mushrooms)
ball park sunnies
everyday bread
corny chips
buckwheaties
honey almond butter

We haven’t made rawky road for a while, but it’s my granddaughter’s birthday this Sunday, and that is her special request. I hear we’re having ice cream too! If there’s any ice cream left over, I think I’ll experiment making some ice cream sandwiches with the cake we use for the chocolate mousse layer cake and/or ice cream sundaes with the skinny mints. Birthdays are a fun excuse for experimenting!

In fact, her request for dinner that day is pb & j:

Core and slice up some apples.

Pit and slice up medjool dates.

Apply a dab of honey almond butter to the apple slice. Top with a date slice.

Arrange on a plate and sprinkle with a tiny bit of salt. Delish and super easy.

We’re working really hard at getting our web page up and running. Really we are, but it is a challenge. Not only is there a lot of time needed for doing it, but my technical abilities aren’t as good as I wish they were. I made up my own web page several years ago for our school, but making one that has shopping cart capabilities is more difficult. But we are determined, and it will happen. Thanks for your patience.

Alicia made her specialty for lunch today, mashed no-taters, hence the marinated mushrooms as we like that as a topping for them. Massaged spinach and/or kale makes a lovely base, and we had grape tomatoes on the side. Here’s our recipe for the taters:

Mashed no-taters

1 head of cauliflower
2 cups macadamia nuts, soaked
Juice of ½ lemon
¼ – ½ cup water
2 cups corn, either fresh or frozen and thawed
Black Pepper (to taste)
2 tablespoons coconut oil
Handful of fresh rosemary or choice of herbs, finely minced
1 scallion, finely minced
½ teaspoon salt or to taste

Break cauliflower into 2 inch chunks and chop in food processor with S blade until grainy.

Put corn in blender and process until smooth. Add water if necessary, but only enough to result in a smooth, creamy blend. It needs to be thick.

Add soaked nuts, coconut oil, and lemon juice to corn in blender and process until smooth. Add water only if necessary. This mixture should be thick and creamy.

Add nut and corn mixture to the cauliflower in the food processor and process until well combined, but not completely smooth. It should have a bit of texture, like mashed potatoes.

Place in serving bowl and serve as is (mixture should be warm from the processing) or put entire mixture into baking dish and place in dehydrator for 2 hours to warm through. Season with salt and pepper and herbs to taste.

Serve right away. It tastes best if served shortly after preparing, and changes after refrigeration. If you do have leftovers, they are good as the base for a cream soup. Just add more water. We like to whirr it up with the leftover greens we used in the base for a green soup.