cooking to the good life.

Beach haven, NJ.

Sun, 13 Mar 2011 16:35:42 -0400

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Beach haven, NJ.

vegan carrot cake.

Wed, 26 Jan 2011 23:31:00 -0500

Babycakes! How I adore thee. This is by FAR the best carrot cake recipe I’ve ever used. Even the butter and egg recipes can’t beat it. This must be serious. A cake so light and fluffy and delicious, I didn’t even ice it in fear I’d eat the entire thing. I gave almost the whole cake away to friends and family because I’d sneak bites of it each trip into the kitchen. I sure love me some carrot cake. This recipe is meant for cupcakes but I poured it in 2 cake pans and it measured out perfect.

The two star ingredients in BabyCakes treats are agave nectar and coconut oil, which stand in for sugar and butter. To McKenna, they are miracle foods. ‘Coconut oil engages your thyroid, strengthens your metabolism and helps you lose weight. There have been tons of studies. You should check it out on the internet,’ she says as she slides her cupcakes into the oven. As someone who taste-tests everything in the bakery, McKenna is certainly proof that coconut oil isn’t fattening. She brags that models also know they won’t get fat on BabyCakes, which is why they are such fans. ‘We just did a big delivery for Sophie Dahl,’ she grins.

Agave nectar, sometimes called agave syrup, is the main sweetener in nearly all her products. Agave comes from the Mexican agave plant. It is sweeter than honey but less viscous and has a low glycaemic index which, McKenna says, ‘means it breaks down in your system at a slower rate and doesn’t shoot up your blood sugar’. People who find themselves exhausted after consuming sugar, high fructose corn syrup or honey (which is sometimes contaminated with corn syrup) are usually able to consume agave without any side effects. As a result, agave has become the must-have item for health-conscious New Yorkers.

3 cups Bob’s Red Mill baking flour ( I substituted 1 cup of this for stone wheat flour)

1 tbsp baking powder

1 tbsp baking soda

1 tbsp ground cinnamon

1 1/2 tsp salt

2 tsp ground ginger

½ tsp ground nutmeg

2/3 cup coconut oil

1 cup agave nectar

2/3 cup rice milk

1/2 cup hot water

1 tbsp pure vanilla extract

3 cups carrots, grated

1 tsp grated orange zest ( I added this!)

Preheat the oven to 325 degrees. Grease and flour 2 cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and 1½ teaspoons of salt.

Add the coconut oil, agave, rice milk and vanilla to the dry ingredients. Stir until a thick batter is formed. Add 1/2 cup of hot water and continue mixing until the batter is smooth. Using a plastic spatula gently fold in the carrots and zest until they are evenly distributed throughout the batter.

Pour into cake pans and bake for 30 minutes, or until toothpick inserted in the center comes out clean.

Cool for 20 minutes then transfer to wire rack a cool completely.

red quinoa salad with seitan.

Wed, 26 Jan 2011 23:11:00 -0500

Hello my lovely readers, it’s been light years since we have written/posted/updated. We’ve become lazy, hibernating bears and although we have been cooking tasty meals, I’ve yet to gather the energy to post them on our abandoned food blog. Alas, here we are. I’ve got almost 8 recipes to post but I figured I’d start with something simple and something I cook quite often.

Shawn and I have moved a few months ago to a lovely little horse farm with a large island in the kitchen with plenty of space to whip up magical things. We have been trying out a half vegetarian diet for quite some time now ( eating meat as little as possible, and if we do, try to eat only organic). It’s been pretty successful and I’ve been enjoying all the options vegetarianism/veganism has to offer. Seitan is a great meat substitute and I add it to numerous dishes when I can. This meal is quick and filling.

Ingredients:

1 cup Organic Red Quinoa ( trader joes)

1/2 cup water

1/2 cup vegetable broth

I cooked the quinoa in a rice cooker. It cooks the same as rice, easy enough right?

1 package of cubed seitan

1 cup grape tomatoes

1/2 chopped red onion

handful of fresh pea shoots

olive oil

lemon juice

sea salt

black pepper

Sriracha for heat

Heat the seitan in a pan. Once quinoa is cooked, toss all items in a large bowl, drizzling olive oil and lemon juice. Dinner is served. High in protein, low in fat, you can’t ask for more.

Heyo! Amazing posts you got there, followed and recommended! Keep up the wicked work, hope to see your updates soon! im new to this site, joined couple days ago. I posted several photos, do you mind taking some time out to check it out? :-)
-Robinn

Thu, 26 Aug 2010 10:40:31 -0400

Thanks Robin! We’ve taken quite the hiatus from posting but will return with a lot of tasty fall recipes. I’ll check out your site now.

V&S

This song reminds me of summer and my old house in Asbury, which...

Thu, 22 Jul 2010 16:37:54 -0400

This song reminds me of summer and my old house in Asbury, which I miss dearly.

Enjoy.

sweet pickings.

Thu, 22 Jul 2010 09:39:21 -0400

Fresh and delicious. Lauren and I went on a fruit picking spree on a hot summer day. We consumed half of our winnings and made smoothies with the rest. Here are the results.

Happy Summer.

This entire album I hold very dear to my heart. I found out last...

Thu, 10 Jun 2010 11:09:53 -0400

This entire album I hold very dear to my heart. I found out last weekend that my good friend had walked down the aisle to this song at her wedding. It’s beautiful.

Playing while cooking: Beach House- Take Care

gumbo!

Thu, 10 Jun 2010 10:29:28 -0400

Gumbo is a Louisiana soup or stew which reflects and blends the rich cuisines of regional Indian, French, Spanish, and African cultures.

When my friend Danielle and I visited New Orleans, one of the first things on my list to do was to order gumbo. The variety of spices and the flavors of this dish were amazing. Although I switched this recipe up a bit, it still tasted like traditional louisiana gumbo, minus all the terrible accents.

And of course I stole this recipe from the southern queen of butter, Paula Deen. Don’t judge me. I love this woman.

Ingredients

3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices ( I split this up with using half turkey sausage)
1/2 cup all-purpose flour
5 tablespoons margarine ( I only used 2 for the roux)
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked

Items I added:

1 tsp cayenne pepper
1 tsp dried thyme
1/2 tsp ground sage
5 cups of brown rice, mixed in

Directions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Mix in rice & serve.

we're back!

Wed, 09 Jun 2010 18:14:41 -0400

We took a little break from posting and cooking ( it get’s expensive!) but we are back and ready for summer!

Grilling, salads, summer drinks, seasonal fruit desserts, etc!

so love us, thanks for sticking with us.

1000 followers!

LOVE.

I adore this canadian broad. I’ve seen her play with...

Wed, 09 Jun 2010 17:20:28 -0400

I adore this canadian broad. I’ve seen her play with Bright Eyes and Rilo Kiley and she puts on an amazing show. Did I mention she also sings in Broken Social Scene? Gah.
This song is fantastic. It always puts me in an amazing mood, I dance to it and it makes me smile. What can be better?

Playing while cooking: Feist- Mushaboom

black coconut rice with portobella & baby bok choy.

Wed, 09 Jun 2010 17:11:52 -0400

I typically make both of these dishes as sides with a lovely piece of salmon. I grilled a few fillets that I marinated in a little bit of sesame oil, brown sugar and teriyaki sauce.

Black Coconut Rice

Ingredients:

2 cups forbidden black rice
1 cup unsweetened coconut milk
1 1/2 cups water
1 teaspoon fine grain sea salt

4 medium shallots, thinly sliced
1/4 cup unsalted butter
A handful of cashews, chopped and toasted

Start by rinsing the rice. You can do this by putting the rice in the thick-bottomed pan it is going to cook in. Fill the pot halfway with water, swish the rice around (the water will get cloudy), and pour out the cloudy water. Repeat 3 times. The water might still be a bit cloudy, and that is o.k.

To the rinsed (and drained) rice add the coconut milk, water, and salt. Stir to combine. Place the pot over medium high heat and bring the liquid to a boil (uncovered). Stir often to prevent the rice from scorching down at the bottom of the pot. Once the liquid comes to a boil reduce the heat to a low, low simmer, cover the pot tightly with a lid. Cook for about 15- 20 more minutes (resisting the urge to peek). Remove from heat (still covered!), and let the rice steam for another 10-15.

While the rice is cooking cook up the shallots in a small frying pan over medium to medium-high heat. Too hot and you’ll burn the butter instead of browning it. Add the butter to the pan, then stir in the shallots and a couple pinches of salt. Stir every few minutes letting the shallots brown increasingly until they are dark in color. Transfer to a paper towel until ready to use.

I fluff the rice in the pot so I don’t completely dirty up the edges of my serving bowl or platter. Transfer the rice to desired serving vessel and sprinkle with cashews and the crispy shallots.

Serves 4 to 6.

baby bok choy & mushroom stir fry:

1 (2-inch) piece ginger, peeled

3/4 lb Shanghai bok choy or other baby bok choy (5 to 8 heads)

1 large portobella mushroom

1/4 cup reduced-sodium chicken broth

1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry

1 teaspoon soy sauce

1/2 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon sugar

1 tablespoon vegetable oil

1/2 teaspoon Asian sesame oil

Special equipment: a rasp grater; a well-seasoned 14-inch flat-bottomed wok

Cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tablespoon) and reserve. Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, then discard pulp.

Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of each bok choy, then cut each head into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner until dry to the touch.

Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved.

Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil down side of wok, then swirl oil, tilting wok to coat sides. Add ginger matchsticks and stir-fry 5 seconds. Add bok choy and mushroom and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute. Remove from heat and drizzle with sesame oil, then stir to coat.

Playing while cooking - The Antlers (album: Hospice) This album...

Tue, 18 May 2010 09:00:37 -0400

Playing while cooking - The Antlers (album: Hospice)

This album is simply amazing. It’s dark, emotional, traumatic and full of despair. Ambient. It’s just beautiful.

vegan strawberry rhubarb muffins.

Mon, 17 May 2010 20:57:11 -0400

Ah, rhubarb. I’ve been itching to make these since spring had sprung up these leaf-stalks of acidic, sweet, tart treats.

I couldn’t find it for a while but whole foods always pulls through. They were super tasty.

Makes 2 dozen.

Ingredients:

2 cups whole wheat pastry flour or white whole wheat flour
1 1/2 cups unbleached white flour
1/2 cup brown sugar, packed
1/2 cup agave nectar
4 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
One 6 oz container soy yogurt, plain or vanilla
1 1/2 cups rice milk
1/3 cup apple sauce
1/3 cup canola oil
1 1/2 cups diced strawberries
1 1/2 cups diced rhubarb
zest of one orange

Directions:

1. Preheat the oven to 400 degrees and line 24 muffin cups with papers.

2. In a large bowl, sift together the flours, baking powder, salt and cinnamon.

3. In another bowl, mix together the sugars, yogurt, milk, applesauce, oil, and zest.

4. Stir the wet ingredients into the dry ingredients until just mixed.

5. Fold in the strawberries and rhubarb

6. Fill the cup nearly full with batter (it will be thick). Bake for 20-25 minutes until the tops of the muffins bounce back when gently pressed. (Or a toothpick inserted into the center comes out clean, whichever you like)

Oh Lifetime, where would we be without you. Lifetime has to be...

Thu, 13 May 2010 12:57:00 -0400

Oh Lifetime, where would we be without you.

Lifetime has to be one of my favorite punk bands of all time. Awesome breaks, great drums, clean and relatable lyrics, and even better melodies. Lifetime is also a little more special to us at Cooking To The Good Life, because they are from New Jersey.

I remember, going at least once a week, to shop in the lead-singer’s record shop in Red Bank, NJ. And you can always feel a greater energy, with the band and the crowd, when they played a show in NJ.

My favorite memory of Lifetime is when Ari (the lead singer) offered to give away a free sweatshirt to anyone who made it to the stage. Bear in mind this offer was given about a minute after the security personnel at the venue informed the crowd that anyone who went on stage, would be removed from the premises.

Playing while cooking - Lifetime

colorful & spicy turkey chili.

Wed, 12 May 2010 10:14:44 -0400

Ah, this dish is a staple in Shawn and I’s life. It’s usually made in the fall and winter but the past few days have been chilly ( no pun intended) so I felt the need to make a pot.

It’s healthy, spicy, easy to make and you’ll have leftovers for about 3 days.

Simply put, I freaking love chili.

Ingredients:

1 tablespoon olive oil
1 pound lean ground all-natural turkey breast
1 medium white onion, chopped
2 cloves of garlic, chopped
green, red, orange, yellow peppers, chopped
2 jalapenos, chopped
1 hot pepper, chopped
1 (28-ounce)can crushed tomatoes
2 cups (16 ounces) vegetable broth
2 teaspoons chili powder, or to taste
1 to 2 teaspoons sea salt and black pepper, or to taste
1 teaspoon cayenne red pepper, or to taste
1 tablespoon brown sugar
1 tablespoon cumin
sriracha to taste (optional)
2 ears of fresh yellow corn, kernels sliced
1 (15-ounce)can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
cilantro, chopped for garnish

Directions:

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with salt and pepper, chili powder, cumin and red pepper and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
In a food processor, add all peppers, jalapenos, garlic and onion. Pulse until chunky. Add a squeeze of fresh lime to mixture.
Pour in broth, and simmer to reduce liquid slightly, about 5 minutes. Add canned tomatoes and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook pepper, garlic and onion mixture, stirring occasionally for 5 minutes, or until onion is translucent and pepper is lightly browned. Add mixture to the chili, and continue cooking at a very low simmer.
Add the corn kernels and all beans. Sprinkle in brown sugar. Squirt in your sriracha to taste.
Cook for 1 hour on low heat.

Ladle chili into serving bowls. I served this over brown rice and topped it with low fat sour cream and shredded cheese. Chopped cilantro and green onion too.

three hundred!

Wed, 05 May 2010 15:36:35 -0400

followers!

woo hoo guys! thank you so so much.

Happy Cinco De Mayo.

tuesday tuesday tuesday!

Tue, 04 May 2010 10:59:07 -0400

It’s about that time again.

CLICK HERE! ( please?)

do it for pepe. ( my bunny)

Playing while cooking- The Decemberists “we slept in...

Mon, 03 May 2010 13:12:27 -0400

Playing while cooking- The Decemberists

“we slept in sundays.”

simple summer salsa salad.

Mon, 03 May 2010 12:42:34 -0400

Sometimes, I open my fridge and take a long hard look at what I have and try to come up with something to cook that’s not so boring. I basically did just that on saturday and took out about all of the produce I had and threw it together. It was hot out so I wanted something that I typically made in the summer. I love making fresh homemade salsa but I decided to skip the food processor and serve it as a side with a grilled up turkey burger or you can just scoop it up with chips ( like I did for dinner that night).

I feel summer creeping in.

Ingredients:

1/2 mango, cubed
1 cup cherry tomatoes, halved
1 hass avocado, cubed
1 ear of corn, grilled and kernels sliced
1 can of black beans, drained and rinsed
1/2 red onion, chopped
2 tablespoons extra virgin olive oil
a few sprigs of mint, chopped ( Or you can use cilantro)
juice of 1 lime
sea salt & pepper
1 teaspoon cumin
a squirt of sriracha

Directions:

Chop up all of your veggies and fruit. Add to a large bowl. Add beans, olive oil, herbs and lime juice. Add your salt, pepper, cumin and sriracha.
Mix it like hell.

Playing while cooking- Etta James Andrea made a playlist that...

Sun, 02 May 2010 10:26:00 -0400

Playing while cooking- Etta James

Andrea made a playlist that consisted of Otis Redding, Etta James, Bill Withers, Billie Holiday, Duke Ellington etc.

I can only wish to be alive during that era.

cooking to the good life.

Beach haven, NJ.

vegan carrot cake.

red quinoa salad with seitan.

Heyo! Amazing posts you got there, followed and recommended! Keep up the wicked work, hope to see your updates soon! im new to this site, joined couple days ago. I posted several photos, do you mind taking some time out to check it out? :-) -Robinn

This song reminds me of summer and my old house in Asbury, which...

sweet pickings.

This entire album I hold very dear to my heart. I found out last...

gumbo!

Ingredients

Directions

we're back!

I adore this canadian broad. I’ve seen her play with...

black coconut rice with portobella & baby bok choy.

Playing while cooking - The Antlers (album: Hospice) This album...

vegan strawberry rhubarb muffins.

Oh Lifetime, where would we be without you. Lifetime has to be...

colorful & spicy turkey chili.

three hundred!

tuesday tuesday tuesday!

Playing while cooking- The Decemberists “we slept in...

simple summer salsa salad.

Playing while cooking- Etta James Andrea made a playlist that...

Heyo! Amazing posts you got there, followed and recommended! Keep up the wicked work, hope to see your updates soon! im new to this site, joined couple days ago. I posted several photos, do you mind taking some time out to check it out? :-)
-Robinn