-adjusts sword on my belt-

A challenge has been presented! And when a challenge is presented, I shall answer.

My friend Casey recently complimented my blog, but also lamented the lack of vegan-friendly recipes on my site. I’m not one to lie – I don’t eat vegan and rarely cook that way. If there are any vegan recipes on here, it’s purely coincidental. Until now. I promised Casey I would bake vegan, and now I face the gauntlet with this!

I didn’t want to cop out by saying grilled fruit with soy ice cream or coconut milk based pudding or something easy like that. I also didn’t want something that required a list of weird,  hard-to-find substitute ingredients.  I wanted to find something delicious to bake and have the treat just happen to be vegan. And here it is. It’s like a fig newton cookie or toaster strudel on crack. A chewy oatmeal crust with a thick and rich filling of dried figs and dates, sweetened with pure maple syrup. Topped with a super easy vanilla glaze, these are the perfect treat to follow dinner, or even start your day with a good cup of coffee. So here’s to you, Casey! I hope you like them.

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I love discovering new ingredients to play with. Part of the reason I find cooking so exciting and challenging is that there is an endless ocean of cuisine, recipes, ingredients, and food out there to sail though, and although sometimes the waters are choppy, it’s always a fun adventure.

I tried bison meat for the first time recently via it being on sale at my local grocer, and I was amazed by the taste. It really wasn’t gamey as I had expected it to be, but had a very rich, meaty flavor with a great natural earthiness to it. And then I found out it has half the calories and 1/8 the fat as normal beef, plus it’s always free-range. I was in love.

So pondering what to do with a pound of ground bison… meatballs naturally popped into my head. Spaghetti and meatballs is one of those comfort foods universally loved, like pizza or mac n cheese. So why not take on a classic. The meatballs are unbelievably tender and moist despite using such a naturally lean protein (something I was worried about), and the flavor is classically garlicky with parmesan.  My recipe for simple tomato sauce is one of those great things that you can make with pantry staples and it barely takes any time or attention. Plus it always tastes better than the jarred stuff – I guarandamntee it.

Panko.

Meatballs!

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I’ve lost 2 of my favorite Gingers in the past week. First Conan’s tear-jerking last hurrah on NBC, and then I found out one of my favorite people at work, Chris the resident snarky redhead, was leaving. So of course, I put pastries on the pain. And since Chris probably has the biggest sweet tooth in the building (next to mine), I knew I wanted to bake something pretty over-the-top while hopefully continuing my pie crusade for his goodbye dessert.

And wow, does this cover over-the-top. It’s basically cookie dough pie. With walnuts. And Irish whiskey.

Are you still with me? Good.

This pie is one of those great things you could most likely throw together since the ingredients are all pretty standard baking (and drinking) fare. I keep everything except the walnuts in my baking pantry, and the whiskey I used was actually from a teeny bottle of 12-year-old Jameson my friend Robbie got me while she was interning for Irish parliament (thanks, Robbie!). It comes together incredibly fast which is good because once you taste the filling it will take the hand of God to stop you from eating the rest of it.

So rich and chocolatey and indulgent… it’s got one of those pecan pie-esque ooey gooey sticky fillings, except it’s chocolate and walnuts and…  you really, really need to serve this with milk. Or ice cream. Or both. And maybe a gym pass.

Check that pie crust out!

Need I say more?

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Back in August I was feeling a little on the sniffly, sore-throat, swollen-gland side, so naturally I wanted some soothing comfort food. I emailed my mom asking for her chicken noodle soup recipe I loved growing up, expecting it to be an easy, throw-together kind of recipe.

Oh how wrong I was.

I had no idea my mom’s (well, grandma’s) recipe entailed making your own stock, cooling it overnight, cooking more vegetables the next day, cooking the egg noodles, etc. For an average weekend this would be no big deal, but the idea of doing all that work feverish and sick was just a big no. So the email sat dormant, until I realized I would be cooking my favorite roast chicken and thus have the carcass to make stock (bing!). Since I usually eat a leg and a little breast when I roast a whole chicken, and then do whatever with the leftovers, it felt like the perfect opportunity to eat a bit of roast chicken, and then use the rest of the delicious meat (plus the carcass) to make the ultimate chicken noodle soup.

Some people would call the list of ingredients and recipe pretty pedestrian – but as the saying goes, simplicity is the sign of perfection. The flavor of the stock is superb, and cooking the vegetables separately the next day really adds a nice layer. Although my mom has always served egg noodles with her soup, you can really use any short pasta. Either way, this dish is simple, but time consuming – something I find in most soups I love.

Stock veg!

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Confession time. Although my blog is filled with homemade sweets and treats, and I fully support baking from scratch 99% of the time, I will confess I have a few boxes of brownie and cake mix sitting in my pantry. Sometimes you get a sweet tooth that is impatient, or you forget a coworker’s birthday, or you’re just plain lazy – but regardless, box mixes can be handy. There are cooks and books out there completely devoted to box mixes and the wonders they can do, but most of the time, I try to start from scratch.

Unless there’s the possibility of $5,000 on the line.

Betty Crocker is hosting a recipe contest right now which requires one of their pre-bagged cookie mixes and no more than 9 additional ingredients. I love a challenge, especially one with parameters, so I went at the contest with gusto. And a serious craving for wintry banana-raisin oatmeal for breakfast.

These are almost cake-like bars, but sweet and tender with the special addition of banana chip “sprinkles” as I came to call them. A perfect way to use up bananas on the cusp of being thrown away, the flavors and nature of these bars make them the perfect dessert, snack, or even breakfast. What? Oh come on, I’m not the only one who has cookie bars for breakfast.

… right?

B-A-N-A-N-A-S.

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