THIS SITE HAS MOVED!

crimsonsaladoldblog1

A vibrant and refreshing salad to help usher in the spring season. . .

To read the blog post and see the recipe, please come on over to my new blog home, Diet, Dessert and Dogs!  Just click here. 

There’s also a great giveaway over there you might like to find out about. . .  :)

© 2009 Diet, Dessert and Dogs

Diet, Dessert and Dogs has moved!  If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  

mapleflaxcookies

A few weeks ago, I was contacted by Coombs Family Farms, an organic farm in Vermont that specializes in “all things maple,” to see if I’d like to sample some of their syrup.  Since maple syrup is a well-loved staple in my kitchen and many of my baked goods feature it as a key sweetener,  I was delighted to accept their offer and eagerly awaited the package.

A few days later, I received this:

coombssyrup

A bottle of their certified organic syrup, along with a maple-leaf shaped piece of maple candy!

Anyone who’s ever consumed real maple syrup can attest to its unique flavor–sweet, slightly smoky, with an appealing, earthy aroma.  Made from the sap of maple trees, it’s naturally rich in minerals (per volume, higher in calcium than dairy milk!). The syrup is available for purchase in three grades of A (light, medium and dark) and one of  B–each darker and more intensely flavored than the last. I was sent a bottle of grade B, an intense, soulful auburn that was so thick and deep it was nearly opaque.  As soon as I removed the cap, the maple perfume escaped to envelop the room with that distinctive scent. 

Now, I’ve enjoyed maple syrup for many years.  Like pretty much everyone raised in Quebec–the heart of Canada’s maple country–I consider myself a maple aficionado, if not an expert.  Maple syrup is ubiquitous in La Belle Province: you can find it on every checkered tablecloth in every greasy-spoon breakfast diner, cheerily lining the shelves in corner grocery stores, awaiting the call in every kitchen cupboard.  When I was in grade school, each spring our class would make an annual trek up north for “sugaring off” parties, where freshly tapped, warmed maple syrup was poured over vast expanses of pristine snow to create a kind of maple taffy that we kids scrambled to scoop up with plastic spoons.  I might even classify myself as a bit of a maple syrup snob, in fact, one who’d never even consider trying the artificially flavored stuff from that iconic slender-waisted bottle.

Still, despite my fine maple sensibilities, I’ve never really thought it essential to buy organic maple syrup.  For one thing, the price is usually, shall we say, immoderate.  In addition, I’ve always recalled a conversation I had with a student once in a sociology of food course I was teaching.  She mentioned that her family owned a local maple tree farm.  There was really no difference between organic and non-organic syrup, she explained, since most maple trees aren’t sprayed with pesticides anyway (unless infected by some vermin or another). I filed away that bit of information and continued to purchase my regular (non-organic) variety.

Well, let me tell you, that student got it wrong (luckily, she wasn’t writing a test at the time). Now that I’ve tasted the Coomb’s organic version, I’m not sure I can go back to my generic brand.  Their syrup is outstanding, with a rich, deep amber color and more intense maple flavor than I’ve ever tasted.  It’s perfectly sweet and subtly smoky, with a heightened maple essence that lingers gently on the palate, enduring like an unexpected compliment. 

Seriously, I may not be able to tolerate my old brand any more.  To heck with the price–I’ll just have to be more judicious in my use of it, I reckon.  Or else use a bit less and savor every drop more.  Or simply ignore the cost entirely (I suspect that a pawn shop may come into play at some point).  Seriously, it’s that good.

My first taste of the syrup was straight, poured onto the Lemony Almond Pancakes I wrote about a few days ago (I wanted to sample the delicacy in its pure, unadulterated state before combining it with other ingredients).  The flavors melded beautifully, the maple’s presence strong enough to match the zesty lemon while counterbalancing the slight sourness of it.  The HH practically asked to drink the stuff straight out of the bottle (but I wouldn’t let him, of course, as I was saving it for my subsequent kitchen experiments). He did manage to polish off the maple candy in one sitting, however–I got barely a nibble!

With such a winning flavor, I opted to design a cookie that would really showcase the unique taste that is “maple.”  I concocted these Maple Flax cookies (sorry, the two of you who are also on the ACD; these are NOT ACD-friendly–I created this recipe a couple of weeks ago).  They are naturally gluten free (and even flour-free, in fact).  In this case, the light, chewy texture was a natural outgrowth of my desire to minimize other ingredients  in order to allow the natural maple to shine through.  And you will most definitely taste it, with every chewy, sticky, sweet and maple-y bite.

Thanks again to everyone at Coombs Family Farms for allowing me to sample this extraordinary product.  Now my only lament is that I can’t find any more of it here in Toronto!

They’re not quite Irish, but since they contain oats, I can claim a Celtic connection, anyway. . . Happy St. Patrick’s Day, everyone!

P.S.  It’s time for another Sweet Freedom giveaway. . . stay tuned for details next post! :)

Maple Flax Cookies

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 mapleflaxcookieinside

Looking somewhat like oatmeal cookies, with a crunchy exterior and chewy center, these intesely maple-flavored treats will please everyone.  Whole flax seeds add bulk, while the oatmeal and flax meal both contribute heart-healthy soluble fiber.

© 2009 Diet, Dessert and Dogs

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Last Year at This Time:   Katie’s Creamy Aspara-Dip

DIET, DESSERT AND DOGS HAS MOVED!

If you’re reading this, you’ve landed on the old site.  Please visit the shiny, new Diet, Dessert and Dogs by clicking here.

As always, thanks for reading.  I look forward to hearing from you on the new site!

(“Um, Mum, you are taking us with you, aren’t you?  Because (and sorry to have to tell you this), we actually have more fans on this blog than you do.”)

 

* Or, Give Pods a Chance!

okrabare2

[Okra pods, in the raw]

I have a confession to make.  I haven’t told you all about this yet because, quite frankly, I was afraid you’d reject me.  Move that cursor elsewhere, and click.  At best, roll your eyes.  Maybe snort in disgust.  Maybe gag, even.

But I’ve decided it’s time.  I mean, really, what kind of lasting relationship can we have without full disclosure?  

So I’m just going to come out and say it:

I love okra.

I.

Love.

Okra. 

Are you running for the hills yet? 

Oh, I know what you’re thinking:  Okra?  That polygonal pod that’s a staple in gumbo, and mostly reviled? That much-maligned member of the marrow family (but cocoa is in that family, too!) that most people reject without so much as a nibble?  That pariah of the produce aisle that’s often referred to as gluey, viscous, slimy or mucilaginous–with seeds that remind you of those bowls of peeled grape “eyeballs” we all stuck our hands into at Halloween when we were kids?

Yep. That okra.

I adore okra’s long, lantern-shaped pods, the vibrant green skins with just a hint of fuzz and the wagon-wheel innards when you cut them across. I love the mild, slightly woodsy flavor and the pop of the seeds in your mouth.  I could eat okra every day, and never tire of it.

I think it’s heartbreaking that okra gets such a bad rap.  Okra is like the pimply nerd at school–the reject, the Carrie, the Napoleon Dynamite , the Ugly Betty.  The last kid to be chosen for the baseball team.  The scrawny kid on the beach who gets sand kicked in his face.  The pink-and-too-frilly kid who takes her dad to the prom. The computer geek nobody wants to date so then he quits high school and starts some computer company run from his parents garage and redeems himself by becoming the richest guy in America. . . oh, wait.  That would make him Bill Gates, wouldn’t it?  And then he’d actually be much sought after, wouldn’t he? Well, heck! To my mind, that IS okra!

okraquinoa1

[A bit of spice, a bit of bite, a bit of lemon zest: an endearing combination.]

I think we should give okra the accolades it deserves. Let’s nurture its low self-esteem. Let’s compliment its grassy hue and lovely symmetry, tug its cute little tail at the narrow end and make it blush.  Sure, it was born a green vegetable (already at a disadvantage compared to, say, watermelon).  And then there’s the goo factor.  But sometimes, with a recipe that takes our humble ingredient and pushes it to be its best, well, that little green lantern can really shine.  That’s what I wish for my buddy, okra.

In these recipes, okra is elevated to something that transcends its reputation. It’s like okra gussied up for a date.  Okra getting an A+ in physics. Okra at its best self–I know, like okra after taking one of Oprah’s “Be Your Best Self” weekends!  (Just imagine the introductions at that seminar, sort of like David Letterman’s ill-fated attempt at hosting the Oscars:  “Okra, meet Oprah.  Oprah, okra.”).

Besides, okra has much to offer us.  Described by WholeHealthMD as having a taste that “falls somewhere between that of eggplant and asparagus,” it’s a good source of Vitamin C and several minerals; and the seeds offer up protein in every pod, along with 4 grams of both soluble (known to help keep cholesterol levels in check) and insoluble (great for regularity) fiber in a one-cup (240 ml) serving.

okramasalaside1

[Still slightly al dente in this photo; cook a bit longer if you're an okra neophyte.]

These are two of my favorite okra dishes, ones that we consume fairly regularly here in the DDD household.  The first is another adaptation from my dog-eared copy of Flip Shelton’s Green, a Moroccan Spiced Okra-Quinoa Pilaf.  I’ve made liberal changes to this one, including altering the base from rice to quinoa.  The spices are subtle with a barely detectable undertone of lemon zest in the mix.  Served sprinkled with chopped nuts, this pilaf is a meal in a bowl all on its own.

The second dish comes from one of my all-time favorite cookbooks, Indian Cooking Course by Manisha Kanani. Again, I’ve made a few alterations to the original, which asks you to dry-cook the okra on the stovetop; I’ve found that adding chopped tomatoes and allowing the tender pods to stew in the juices produces a more appealing taste and texture. Although a masala curry, this one isn’t the least bit spicy, yet is still rife with the flavors of tomato, cumin, coriander and fresh cilantro. It’s a perfect side dish for Indian food, of course, but we also enjoy this as an accompaniment to burgers or cooked grains. 

So go ahead, give okra a try!  Who knows? You may even like it.  And don’t worry, the secret will be safe with me.

Moroccan-Spiced Pilaf with Quinoa and Okra

adapted from Flip Shelton’s Green

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

okraquinoa21

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Okra Masala

adapted from Indian Cooking Course by Manisha Kanani

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

okramasalatop

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009 Diet, Dessert and Dogs

Please Standby

March 11, 2009

I’m going to be dashing around town for the next couple of days, doing cooking classes (short notice, but if you’re in the Toronto area, I’ll be at the Bayview/Sheppard Loblaws tonight at 7:00–would love to meet you!), and then my friend Babe is coming to town tomorrow, so I won’t have much time for cooking (except for other people, that is). 

When we were undergraduates, my friend Babe had a roster of what she called “permadates.”  These were straight guys who were no more than friends, but were willing to stand in whenever a male presence was required–at a work function, say, a family wedding or bar mitzvah, a school reunion, etc.  She’d call up the permadate and he was always happy to receive a free meal, free booze, and maybe some dancing in exchange for allowing Babe hang on to his rippled bicep and elbow for the evening.  A win-win!

I think the same concept extends to foods as well.  Don’t we all have our own favored dishes, the go-to recipes that we whip up when we need something that will impress, will look good and taste good–and which won’t expect any “favors” at the end of the evening?  These are the “permadishes,” the old standbys that never disappoint.

I’ve been relying a lot on “candida standbys”–simple foods that are compatible with the ACD–this week.  A lettuce wrap here, some baked tofu (without soy sauce, of course) there, here a roasted veggie, there a baked sweet potato, raw almonds and pumpkin seeds everywhere. 

Then I realized I’ve already got quite a few candida-friendly dishes right here on this blog–dishes that are already in my repertoire, but happen to be suitable for the ACD.  These are great for anyone who’s battling candida, but even more, for anyone who’s seeking a cleaner, less toxic, anti-inflammatory, immune-boosting diet as well. 

Until I cook again, I’ll leave you with some of these reliable favorites.  Nothing like a good permadish to get you through a busy week!

ecleancpaw1

Mum, how about considering us permadogs?  You know you can count on us.  And of course I always rely on my big sister to take good care of me, too.” 

“Aw, zip it, Chaser–you’re making me blush.”

chaserkisselsie

A Bowl Lotta Love

March 4, 2009

Diet, Dessert and Dogs has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  

[Thanks to everyone who left such sweet comments and encouragement for the hellish week of marking!  (And I know I still owe some of you emails. . . coming soon!) Some of you who are students noted that you'd be doing as much work on the other side of the red pen. Whether students, parents, teachers or the lucky few whose only connection to academia is reading about it in the newspapers--hope you all survived the past crunch week or so of midterms, study week, or finals. Now get ready, 'cause there's a lengthy return post ahead--on to the food!]

1stbowl51

[Base of rice and buckwheatsautéed rapini and chard with onions and garlic; tahini-miso sauce; sprinkled with hemp seeds.]

I’m sure we’ve all met her (or perhaps we are her?): that woman who’s incredibly competent at dispensing affection, comfort, nurturing or support–yet seems to ignore her own emotional needs and physical well-being.

Well, I admit it, I’m as guilty as the next gal.  Ten days away from the DDD home base had me reflecting often on this whole notion of self-love.  Actually, that was only one among a plethora of topics on which I mused during the hiatus, which included (but was not limited to) the following: 

  • how much I miss blogging when I’m away.  I was struck by a true sense of void during this time, and it astounded me. Honestly, who are “they” who post studies about the Internet and  prophecies of doom regarding how it diminishes social skills or limits interactions with other people? Seriously.  In some cases, I’m in contact with blog buddies more often than my “in-person” friends (some of whom live only five minutes away).  Don’t let anyone tell you that the society of bloggers isn’t a bona fide community of lively, vibrant, and very much interactive people–all of you!
  • how many different ways one can answer the same exam question (more than you might think, but not quite as many as the meaning of life, the universe and everything).
  • how to create a tasty, grain-free breakfast pancake. I wanted something that didn’t require refined, or even whole-grain, flour–and I found it!  (more on that anon).
  • how this &%$!!?* winter refuses to retreat, even though it’s March already and why are you still hanging around, Mr. Jack Frost, can’t you tell you’re not welcome anymore and nobody wants you here, so just go away and don’t come back, ya big bully!
  • how, with the economy as bad as it is, I’m hoping the HH and I might still save for our dream home (okay, I’d be willing to cut some of the frills and just be happy with a daydream home).  And while we’re both incredibly lucky to still be gainfully employed, on the topic of saving money and stretching a dollar, I’ve been mightily inspired by the frugal and fantastic Melody over at MeloMeals.
  • why, once again, I have been willing to risk my health, well-being and future for the evil (and truly, ephemeral) charms of that sepia seductress, chocolate.

3rdbowl4

[Oat groats and amaranth base; grilled eggplant and grilled marinated tofu; broccoli, avocado and green onion; orange-fig sauce.]

Yes, folks, it’s time to focus on the “diet” portion of this blog yet again. 

When I first began to ponder how I’d spend my break from the college, I considered traveling to a new locale, attending a retreat, picking up old hobbies like sewing or knitting–but it never occurred to me I’d get sick instead.  Then, at my annual checkup last week, I discovered that my old candida afflction has reared its yeasty head yet again, and this time, with a potency that could rival the combined superpowers of the X-Men.  

I’ve decided that in order to rid myself of this recurring problem once and for all, I’ll need to return to the anti-candida diet (ACD).  I’ll be facing a highly restrictive diet and a few detoxes or cleanses along the way (no wonder I’ve been avoiding it).  But I’ve had it with the persistent cycle of diet, dessert and destruction (you thought I was going to say “dogs,” didn’t you? heh heh!). To paraphrase that seminal queen of weight loss, Susan Powter, “the insanity must stop!” (And what the heck ever happened to her, anyway?). 

I’m going on an anti-candida diet so I can be healthy.  So I can move more easily, and feel comfortable in my own body.  So I can express a little more self-love and self-care through my diet and lifestyle. (Anyone familiar with Sally’s fabulous blog already knows what I mean by this:  treating my body, mind and spirit with the kindness, reverence, and care it deserves.)  So I can enjoy a social life without being fixated on food. Oh, and so I can lose 40 pounds by my highschool reunion this May. **

My last “true” candida cleanse occurred nine years ago, and in the interim, my eating habits have slowly reverted to those that got me in trouble in the first place (chocolate too often; sweets too often; wine too often). After reading the diet on  this site (which is slightly less ascetic than the regimen I followed before), I think it’s doable (the only recommendation with which I disagree is to use aspartame or aseulfame, so I’ll just omit those).

To those of you who’ve been reading for a while, I understand if you’re skeptical, and I apologize.  After all, I’ve tried more than a few times to cut chocolate and sugar from my life.  Well, I’ve learned it’s never a great idea to publicly declare such a complete lifestyle overhaul on the blog, because later on, if you don’t meet your lofty goal, your initial vow is indelibly there for all the internet to see. With that in mind, I’ll restrict my candida commentary to the Progress Tracker page (may as well give it a new use, as I long ago stopped recording my weight over there).

And since I’ve already done a bit of baking over the past couple of weeks, I can intersperse the spartan dishes with more interesting fare.  If I play my screens right, you folks will barely notice a difference.

2ndbowl21

[Rice and brown lentil base; spinach leaves and steamed sweet potato wedges with chopped green onions; topped with almond-curry sauce.]

The first step is to prepare the system with a week or two of clean, whole-foods eating that doesn’t worry about yeast or fermentation (yeast and fermented foods will be cleared out next).   Rice or noodle bowls are a great place to start.

4thbow3

[Barley and amaranth base; grilled red pepper strips and onions; steamed broccoli; sprinkling of cashews and sunflower seeds; topped with tahini-miso sauce.]

Meals-in-a-bowl like these have become very popular at health-food restaurants and stores around North America.  There’s a local haunt that serves an amazing bowl called, appropriately, “The Mish-Mash Bowl.” Every meal contains either brown rice or quinoa, topped with your choice of four toppings from three categories (protein, veggies, or good fats), then drizzled with your choice of one or two dressings.

My own variation on the Mish Mash is a quartet of at least one healthy grain plus a protein, healthy fat, and complex carbohydrate (ie, veggies).  I was amazed at how satisfying–and how filling–a clean, healthy bowl can be.  The marriage of fresh, colorful veggies with chewy grains and the crunch of nuts or seeds is entirely enchanting (almost as enchanting as that vixen, chocolate–though in a different way, of course).

In putting these together, what I discovered rather quickly is that “the sauce makes the bowl.” A grain bowl sans effective topping is sort of like a perfect outfit without the right shoes or accessories–it may be good quality, it may be tailored , it may even sport a designer label, but without the proper accoutrements, it’s just a length of beige, beige, beige. 

With a winning sauce, however, these bowls are stellar; they’re delectable; they evoke impatient yearning; they’re Zagat-worthy.  And, much like those lines of toddlers’ clothing that allow the kids to dress themselves by choosing one top and one pre-coordinated bottom, they’re fun to mix and match, just to see what comes up.  

The combinations here are simply starting points to get you going; play around with different grains, legumes, nuts, seeds, veggies, and sauces.  Use these sauces with any combination you please, or go with my mixes–either way, you’ll be treating yourself with love.   

**I asked this question entirely tongue in cheek–so please, no need to send me emails detailing how unhealthy a 40-pound weight loss in 8 weeks would be!  I have no intention of actually losing that much.  Besides, at the rate I’ve been going this past year, a FOUR pound loss by May would be nothing short of miraculous.

Tahini-Miso Sauce

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

4thbowl21

Almond and Curry Sauce 

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

2ndbowl1

Orange Fig Sauce

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

3rdbowl3

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009 Diet, Dessert and Dogs

DIET, DESSERT AND DOGS HAS MOVED!

If you’re reading this, you’ve landed on the old site.  Please visit the shiny new Diet, Dessert and Dogs by clicking here.

As always, thanks for reading.  I look forward to hearing from you on the new site.

(“Um, Mum, we are coming with you, aren’t we?  Because (and sorry to have to tell you this), we actually have more fans on this blog than you do.”)

 

remoulade2

[Dig that romantic lighting in this photo!]

I have a new love, and it’s not the HH.

(“What?  Mum, you’re not getting a divorce, are you?  Because who’s going to walk us in the morning if Dad is gone??“).  Now, before I go and scare The Girls, I should specify that I’m not referring to a human object of my affection. I’m talking about a new food-related amore: celeri rémoulade.  (“Phew! Mum, you really shouldn’t scare us that way. We’re very sensitive, you know.”)

Let me backtrack a bit and explain.  Even though the HH and I do celebrate Valentine’s Day, for the past few years we’ve done so a day or two after the fact, in order to avoid the  too-crowded-too-expensive-too-mushy restaurant crowds who seem to roll out like fog off a San Francisco pier all on that one day. Last year (the first V-day to occur after I started writing this blog), I broke all previous records and assembled a multi-course, ultra-extravagant, über-romantic and oh-so-dirty dinner (no, no, no, that would have scared the dogs even more than a breakup! We’d never offend their delicate sensibilities that way. I meant “dirty” as in, “generating a lot of dirty dishes,” silly!).  I vowed that this year, we’d move to the other end of the spectrum, with a simple,  quick, yet equally delectable meal. (“Thanks, Mum.  That divorce scare was more than enough for one day.”)

I’d actually chosen the appetizer over a month ago, after reading about celeri rémoulade on Molly’s blog.  Her description was so alluring–rapturous, almost–citing the “clean, fragrant crunch of celery root, and the alchemy of mayonnaise and Dijon mustard. . . . somewhat rich [with a] flavor [that's] light, bright, even hungry-making, a perfect start to a meal,” that I knew I had to try it out. The only glitch, of course, is that traditionally, the dish contains copious amounts of both mayonnaise and yogurt (the vegan versions of which are a tad too processed for my liking). Never mind; I decided to deal with that later. 

For the main course, I considered a recipe for Tempeh Stroganoff I’d found in an old (October 2007!) issue of Vegetarian Times

[11:32 AM.  Ricki and the HH sit at the kitchen table, sipping tea and nibbling on muffins.  The Girls lie on the carpet in front of the fireplace, Chaser sprawled with her belly facing the fire, while Else lies curled in a ball.]

Ricki:  How about this tempeh stroganoff from Vegetarian Times?

HH:  No.

Ricki: But it sounds delicious! And it’s even gluten-fr–

HH: Uh-uh.  No.  Nada. No way.  Nein. [As if to remind Ricki of a forgotten promise]: No tofu.

Ricki: But it’s not tofu.  It’s tempeh. 

HH: Tempeh, tofu–same difference.  No soy products.

Ricki:  [pouting] Well, but, this is what I want for dinner!

HH: Okay, fine. I’ll make a steak and have the stroganoff as a side dish. 

Ricki: That’s why I love you, sweetheart.  Happy Valentine’s Day!  Kiss kiss squeeze squeeze hug hug. . .

Okay, I didn’t really say that.  But I did think it.  Here’s what I did say:

Ricki: Well, in that case, I think I’ll make it with these fabulous tempeh meatless balls that I read about on Happyveganface.

HH: Still not eating it.

Me:  That’s fine, HH.  But just because you’re cooking your own steak doesn’t mean you don’t have to help me make the stroganoff.

HH:  Okay. 

Ricki:  That’s why I love you, sweetheart.  Happy Valentine’s Day!  Kiss kiss squeeze squeeze hug hug. . .

We figured we could whip up the stroganoff in under an hour (bake the meatballs while I made the sauce; julienne the celery root while the stroganoff simmered), having time to leisurely prepare the meal ensemble while listening to some Rodrigo, exchange good-natured banter, toss cashews to The Girls and sip our favorite bargain basement champagne, sort of like we used to do in the early days of our relationship. We’d have the early part of the day to relax in our jammies, peruse the newspaper, play with The Girls, check favorite blogs, and so on.  Perfect!

After a chillaxing day (browsing the paper, taking The Girls for a trail-walk, visiting the workout club–how ya doin’, burly guy with the black knee socks?  Nice to see you again, septuagenarian couple with the matching T-shirts!  Nice day, isn’t it, bleached blonde with the flirty giggle!), we finally turned to dinner. 

Perhaps I should have planned this “easy peasy” meal just a tad more carefully.  (Of course, by the time I got round to cooking, I was semi sloshed on Segura Viudas, which may have contributed to my somewhat inefficient kitchen artistry–but still).  

First, I discovered that the cashews (the main ingredient in the homemade sour cream) required an hour’s soaking, which set our prep time back by an hour.  No problem: I’d whir together some homemade vegan mayonnaise (I used the recipe in Cozy Inside, but this one sounds just as good) and whip up the meatballs while the nuts soaked. Then, I’d quickly prep the sour cream and throw together the stroganoff while the HH grilled his steak.  We’d be done and ready to dig in by 7:00 PM at the latest.

[7:00 PM. Having forgotten about the initial chopping and sautéing involved, Ricki is still mixing ingredients for the meatballs.  Sounds of rumbling tummies can be heard in the background.]

HH:  So, um, what’s our ETA for dinner?

Ricki: Well, I’ll just pop these meatballs in the oven–I couldn’t bear to fry them–and then make the mayo and sour cream, and then I can whip up the stroganoff, and then the celeri rémoulade, oh, and then I guess we should think about dessert–

HH:  I thought this was going to be a quick and easy dinner.

Ricki [pouting]:  Well, now, I suppose it HAS been easy for YOU, hasn’t it, Mr. Lazypants?  I mean, I’VE done all the work so far, I’m standing here covered in onion juice and flour and cashew crumbs, and YOU’VE been sittng there all day reading the paper and playing with the dogs, sipping your champagne, now, haven’t you??  Well, I wouldn’t be complaining right about now if I were you, mister, you’d better watch yourself, or else—

HH:  Um, well, I’m actually happy to help.  Just tell me what to chop.  Oh, and here’s your Valentine’s Day present [brandishing chocolate].

Me:  Oh, that’s why I love you, sweetheart!  Happy Valentine’s Day! Kiss kiss squeeze squeeze hug hug. . .

Ultimately, we didn’t sit down at the table until well after 8:00 PM (have you ever julienned a celery root by hand??? Insanity, I tell you–sheer insanity).  But the results were well worth it.  The celeri rémoulade was, as Molly promised, fresh, crisp, light, and entirely irresistible.  I really did fall in love, and ate two servings before even thinking about my stroganoff.

The main course, too, offered a winning combination of succulent, filling meatless balls atop a plate of velvety, herbaceous sauce. It practically hummed its smooth melody of rich, sour cream and savory, toothsome mushrooms.

It may have been more complex than anticipated, and it may have taken six times as long as anticipated, and it may have been cobbled together from seven different recipes intended for seven other purposes. . . but this meal was remarkable all the same. 

After all, who ever said the road to true love was an easy one?

In case you’d like to reproduce the meal yourself (if you happen to have three and a half hours to spare some weekend), here’s how I assembled it.

And since celery root is available in Ontario in February, this post is my submission to Maninas’s event, Eating with the Seasons, for February. 

Vegan Celeri Rémoulade

adapted from Orangette

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

remoulade1

Meatball Stroganoff (GF option)

based on a recipe in Vegetarian Times, October 2007

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 stroganoff2

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 

 Last Year at this Time

: Juicy Cuisine and Crunchy Granola

© 2009 Diet, Dessert and Dogs

[Diet, Dessert and Dogs has moved!  If you're reading this page, you've landed on the old site.  Please visit the new location by clicking here--and don't forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

"Um, Mum, we are coming with you, aren't we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog."]  

trufflesinglewhole

Are you looking forward to V-Day next week?  Seems most people either love it or hate it.  Being from the “never too much schmaltz” school of romance, I love Valentine’s Day.  Even during all those years before I met the HH, I’d always endeavor to celebrate somehow.  I’d send cards to my friends or my sisters.  I’d invite a gal pal for dinner so we could sip Shiraz together and muse about how few good men there were out there.  One year, I think I even bought myself roses (must have been my “I am woman, hear me roar” phase).

Last year, I composed a fairly elaborate (and, as I recall, extremely disorderly) meal for the HH and me.  Given my frenetic schedule these days working on the book (the Index is done!  The book has officially moved from the “writing” to the “production” stage! Whoo!), I assumed I’d have no time to repeat last year’s amorous performance (I meant preparing the meal, silly!  You crazy romantics, you!). But then I saw Susan’s post about this year’s Vegetable Love contest, and how could I resist?  (Not that I find Fatfree Vegan Kitchen’s charms any more alluring than those of the HH, you understand). 

The contest asks you to create a romantic dish using one or more vegetables of your choice.  Last year, I came up with a Vegan Molten Chocolate Cake recipe using puréed zucchini and spinach.  I loved the taste of the cakes, but the molten filling was temperamental–sometimes it formed a lovely, floating cloud of lava in the center of the cake, as it was supposed to do; other times, the filling got sucked up by the batter and all that remained was a tiny disk of tar-like chocolate at its core.  You’d think I’d give up on sweets with veggies in them.  But no. . .

truffleinside

As I’m sure I’ve mentioned before, sweet potatoes are my favorite vegetable.  I love sweet potatoes in just about anything (or, as I’ve seen the phrase skipping around the blogosphere lately, I lurrrve sweet potatoes).  When I was on the anti-candida diet several years ago, sweet potatoes became my favorite veggie (and my favorite brekkie).  They’re a healthy vegetable.  They’re orange.  They’re sweet.  And their name sounds like a term of endearment:  “Oh, why so coy, my little Sweet Potato?  Come on over here and let me help you out of that peel.”  Why not use them as the basis for a sweet filling in a Valentine’s Day truffle, then?

trufflecup

This year’s recipe really should have made it into the cookbook–it’s that good.  What you’ll end up with is an insanely creamy, smooth, rich-tasting truffle filling,  vibrantly orange and steeped in citrus flavor. In fact, no one would ever guess it contained one of the world’s healthiest roots.  I fed 0ne of these beauties to the HH, and he literally licked his fingers clean, enthusing, “This tastes exactly like a really fine quality, high-end chocolate!”  This from a guy who’d normally consume chocolates with cream, butter and white sugar.  “There is no trace of sweet potato flavor in these,” he went on. “All you taste is the orange” (enhanced with a splash of Cointreau–though you can use orange juice if you prefer alcohol-free confections). 

Even if you’re not into chocolates, the filling on its own makes a fabulous, versatile frosting.  Rich and fluffy, sweetened with agave and boasting the added fiber of the sweet potato, I’m guessing that the total GI (glycemic index) of this  frosting is fairly low and could be used successfully by those on a variety of restricted diets. (See instructions in the Variation, below).

swpotfrosting

I’ll definitely be making these again for V-Day (the half-batch I concocted is already long gone). Even if you don’t celebrate the Big V, it’s worth making a batch of these.  Give yourself a little gift of Vegetable Love this year.

This is my submission to Susan’s contest.  You have until tomorrow at midnight to enter if you’re so inclined!

Spiked Sweet Potato Truffles or Truffle Cups

TO VIEW THE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

truffleplate61

TO VIEW THE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

trufflecups

TO VIEW THE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009 Diet, Dessert and Dogs

DIET, DESSERT AND DOGS HAS MOVED!

If you’re reading this, you’ve landed on the old site. Please visit the shiny new Diet, Dessert and Dogs by clicking here.

As always, thanks for reading. I look forward to hearing from you at the new site.

(“Um, Mum, we are coming with you, aren’t we?  Because (and we hate to have to tell you this), we actually have more fans on this blog than you do.”)

 

cabbagesoup5

Now is the discontent of our winter.

The dozen or so of you who were reading my blog last year at this time probably remember how much I hate the snowy season.  (How much, you ask?  As much as Gepetto hates dishonesty.  As much as Ellen loves Portia.  As much as the calories in a deep-fried Mars Bar (with whipped cream on top).  As much as union disagrees with management.  As much as my eternal incredulity at the popularity of Julia Roberts.)   This morning, when I emitted a plaintive little lament about the fact that we’ve already surpassed last year’s (record-breaking) snowfall for this date, the HH helpfully piped up, “Yeah, and we’ve still got over a month more of this to go!”  Gee, thanks, sweetheart.

So, what to do about a wall of pelting snow every time you leave the house,  ice crystals forming on your eyebrows, the grey rime that coats your glasses like vaseline on a camera lens? 

Make soup, that’s what. 

When I was a carefree singleton* back in the early 90s, I developed a Friday evening cooking ritual.   After arriving home from work, I’d change into sweats and a T-shirt, then spend most of the evening cooking food for the following week.  By the end of the week, I was usually too pooped to socialize anyway, and I found cooking to be incredibly meditative.  (Besides, if anything better male intellectually stimulating came up instead, I wasn’t irrevocably tied to my plan; I’d just cook the following day).  I’d pack the prepared dishes into plastic containers, then freeze them for consumption later on.  A relaxing evening plus seven days of healthy, homemade food–a pretty good arrangement, I thought.

In those days, I tended to cook a lot of soups.  Perhaps I was subconsciously emulating my mom, whose chicken soup graced our stovetop every Friday evening as far back as I can remember. In fact, the very first recipe I cooked in my very first apartment was soup–split pea and ham, as I recall (which is odd, since even then I didn’t really like meat, and I’d never tasted ham at all before that–or since).  In the interim, I’ve expanded my repertoire a bit, enjoying a variety of traditional or exotic or unusual soups over the years.  With its ability to embrace any and all stray vegetables, then bathe them in a warm, soothing broth, vitamin and mineral-rich soup is an ideal meal-in-a-bowl. 

Strangely, once the HH and I began seeing each other, I all but stopped making soups on Friday nights (he seemed to think our courtship should take place alongside a wine bottle rather than a stockpot).  Then, a couple of weeks ago, I received a copy of Nava Atlas’s newly released Vegan Soups and Hearty Stews for All Seasons  (this is a 4th edition of her earlier Vegetarian Soups for All Seasons) as part of the book’s virtual tour.   Suddenly, soup was back on my radar.  And I must tell you, I think this book has singlehandedly renewed my zeal for soup making. 

The book is divided by season, so it made sense that the fall and winter offerings would appeal most right now, with innovative and interesting combinations like Broccoli, Apple and Peanut Soup or Almond-Brussels Sprouts Soup (which I just enjoyed for lunch today–splendid!), and classics like Hearty Barley-Bean Soup or Minestrone.  But the spring and summer were equally tantalizing, with recipes for Creole Eggplant Soup and Gingery Miso-Spinach Soup and Strawberry Colada Soup.  (Now I have yet another reason to wish winter would end soon.)

With our seemingly irrepressible mountains of snow (now taller than the HH, who is over 6 feet/1.8 meters) outside, a hearty winter stew seemed just the right antidote. This Sweet and Sour Cabbage and Bread Stew is a perfectly warming, filling, tasty combination, with a substantial broth, in which you simmer a variety of winter veggies, all imbued with a subtle sweet and piquant tang. Initially, the HH was a bit reluctant to try it (paradoxically, the guy will eat anything and everything if it’s derived from an animal, but is entirely unadventurous when it comes to vegetable dishes).  After the first few spoonfuls, however, he pronounced it “a keeper” and was content to have nothing more than this for dinner. 

I’m happy to say that I’m even looking forward to getting back in the swing of Friday evening soup-a-thons. And these days, I won’t be cooking alone  (hear that, HH?).

Mum, you know that we’d love to help you cook, too, if we could. There’s just this little matter of the ‘no opposable thumbs’ thing. But we’re still more than happy to help clean up the leftovers.” 

* Okay, I was never “carefree,” but more like “unattached, at loose ends, having no weekend plans.”  The closest I’ve ever gotten to “carefree” was probably during that time before I embraced all the responsibilities and anxieties of adulthood–like, maybe, when I was three.

Sweet and Sour Cabbage and Bread Stew

from Vegan Soups and Hearty Stews for All Seasons

by Nava Atlas

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW SITE, BY CLICKING HERE.

cabbagestew2

© 2009 Diet, Dessert and Dogs

* (Originally Number One, but I was waylaid by Tuesday’s astounding news!)

Before I get to the “Big Announcement” originally scheduled for yesterday, I just want to say THANK YOU once again to every reader of this blog, to those of you who voted for me in the Food Blog Awards (and if you haven’t yet–please do!), and especially for your amazing, uplifting, supportive and heartfelt comments.  I’m still in a bit of shock, frankly, even being on the same list as those others, but one thing is certain:  DDD wins hands down for best readers of the five finalists.  So hugs to you all, and thank you.  (And if you’re here from the voting page, you might like to read this first to see some sample blog entries. )

Now, back to blogging.

Really, you guys are so great that I think YOU deserve an award.  And so, time for ME to offer a couple of prizes to YOU! 

YES, IT’S CONTEST TIME AT DDD!

In honor of Tuesday’s historically transformative event (Obama’s, not mine), I’ve decided to present my own little contribution to US-Canada relations. 

Some of you may have heard (though I doubt it) that CBC Radio compiled a list of the 49 top songs north of the 49th parallel (ie, by Canadian artists)  to bestow upon President Obama as a gift for his inauguration.  (Honestly, do they think he cares? I have a feeling the guy’s got other things on his mind at the moment).  I must admit, though, I was surprised to see how many iconic American songs were actually written by Canadians.

Well, in honour of the new Mr. and Mrs. President,  I’ve decided to offer my own little cross-border gift.  It’s my way of saying, “hey, neighbor!” to those of you south of the world’s longest undefended border (and those of you within the Canadian border, too, if you happen to win the contest).  Actually, I’m giving away six prizes!

***** THAT’S RIGHT: SIX (6) PRIZES TO BE WON!****** 

(There!  Are we all in a contest-induced frenzy yet? No?  Okay, you can go vote instead!)  And then, consider this:

***  THERE ARE SIX

–1-2-3-4-5-6!

SIX ! ! ! ! ! !

Un deux trois quatre cinq six

6 6 6 6 6 6

–PRIZES TO BE WON!   ***

 

Here’s what you can win:

I) FOR THOSE OF YOU IN CANADA AND THE CONTINENTAL U.S. :

(And I am really, REALLY sorry that I can’t send beyond that undefended border; but the Canadian postal system is pretty wacky and not all that efficient, and it would take far too long to get to you–not to mention it would cost me three months’ salary).

ritterpeppermint

You may have read on Mihl’s blog a while back that the Ritter Sport people (who make a few very fine vegan chocolates) have, in their infinite wisdom, altered their peppermint formula so that it’s no longer vegan. 

Well, darned if there isn’t at least one advantage to living up here in the snowy north: since our stock doesn’t sell as fast as it does in the States (what with only 1/10 the population), those minty bars are all over the place on our grocery store shelves!  I double-checked the ingredients to be sure these were the “old” forumla, and then grabbed a whole stack of bars. 

And I can’t wait to send them along to FIVE (5) lucky readers! To win one, just follow the contest rules, at the end of this post.

I got this idea from Amey, who held the first contest a while back–and of which I was one of the lucky recipients.  So I can vouch that these bars are fabulous–dark, with a rich chocolate coating and smooth, creamy, sweet, pepperminty filling.  Mmmm.  Thanks again, Amey!  Hope you win one this time. :)

II) FOR THOSE OF YOU IN THE TORONTO AREA:

(Again, how I wish I could extend the boundaries of this one, but you’ll see why I can’t in a moment).

[Chocolate Mint Chocolate Chip Cookies]

As many of you know, I’ve just completed the manuscript for my upcoming cookbook, Sweet Freedom.  (According to my publisher, it should be available mid-April; I’m hoping that’s a firm date!). 

[Butterscotch Blondies with Chocolate Chips and Dried Cherries]

The recipes are all free of wheat, eggs, dairy and refined sweeteners–in other words, all are vegan, kosher-friendly, lactose free and casein free;  and many are gluten free. 

And here’s your chance to experience the delectable taste of goodies made with these whole,  healthy ingredients first hand!  

[Lemon-Blueberry Scones;  or variation of Orange Pistachio] 

To help you become familiar with the types of desserts in the book, I’m giving away a prize pack of homebaked (by yours truly) goodies from recipes in the book.  

[Raw Fig and Cherry Bars]

I’ll bake up any five types of cookie, bar, muffin or biscuit from those pictured on this page (and those listed at the bottom).  As the winner, you get to choose which five you’d like! Then, I’ll deliver them to you, within the general Toronto area (Lake Ontario to the south; Highway 427 to the west; Highway 9 to the north; Highway 48 to the east). 

crispychews

[Fruity Cereal Chews]

If you live within those boundaries–or if you’re willing to meet me at an agreed-upon location within them–you’re eligible to win the prize pack! 

[GF Coconut Macaroons on the left; GF Cashew Chocolate Chip Cookies on the right]

Because these are freshly baked and hand-delivered, I’m afraid I can’t send them through the mail.  (I did try, once, to send my goodies to the States and they were stale, broken and really unappetizing by the time they arrived, so I’ve ruled that out this time).

[Seed Jumble Cookies]

I actually have no idea how many of you live in the Toronto area (I’m woefully deficient in techy skills so don’t know those stats).  But think of it this way: if there are only three of you, your chances of winning just increased exponentially!  

brownie

 [Ultra Fudgy Brownies]

 OKAY, SO HERE ARE THE CONTEST RULES: 

tripleconplate

[Triple- C Cookies (Cashew, Carob, Cardamom)]

To win either of the prizes, all you need to do is leave a comment at the bottom of this post, any time between now and January 30th. (Oh, and vote for me on the Food Blog Awards, or your entry is disqualified).

Kidding.

But you did look rather pale there for a second. 

chochips

[Chocolate Chip Cookies]

To be eligible for the Sweet Freedom package, please indicate your five choices in your comment so I know you’re entering for that prize (and you’re still eligible for the chocolate bars, too!)

You can also receive an additional entry, just by mentioning the contest on your own blog (with a link back to this post).  Be sure to let me know you’ve mentioned it, though, either through a trackback or through your comment here.

cinnamoncoffeetoffee2

[Cinnamon Coffee Toffee Bars]

Remember, the contest will be open until midnight on January 30th.  Once a winner is selected, I’ll get in touch and we can determine the delivery date together (some time mid-February. . . a Valentine’s Day treat, perhaps?)

carrotoatmealcookie.jpg

[Carrot Raisin Oatmeal Cookies]

And the recipes for every one of the treats pictured here will be in the book.

 gingercoconutstack2

[Ginger-Coconut Cookies]

Here are a few other choices for the prize package: 

Maple-Walnut Cookies

GF Cashew Chocolate Chip Cookies

Pear and Ginger Mini Loaves or Muffins

Pumpkinseed Shortbread Cookies

Hazelnut Mocha Cookies

I’d love to bake for you!  So go ahead and leave those comments, and let me know which goodies you’d like in your gift pack! (And don’t forget, if you have a blog, you can enter again by mentioning the contest and linking to this page on your own blog).

And if you’re not in the Toronto area, don’t worry–I’ll be holding one Sweet Freedom-related contest every month, right up until the book comes out.

Oh, and I promise to post an actual recipe next time.

Last Year at this Time: Mini Sweet Potato and Chocolate Chip Muffins

© 2009 Diet, Dessert and Dogs

DIET, DESSERT AND DOGS HAS MOVED!  Please visit the shiny new home of DDD by clicking here.

[Sometimes, you just want to eat something now.  I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]

greenswapple2

[With Collards, Chard and Red Onion]

It’s been a truly crazy past week, what with our new semester starting up today at the college and my cookbook deadline being perilously close.* (And let’s not forget the Golden Globes from last evening–didn’t B & A look marvelous amidst the hubub and Moet & Chandon? And did you hear that Tracy Morgan is the new face of the US?  But Mamma Mia, that Ms. Streep is timeless! ) With all that, there’s been no time for handiwork in the kitchen.

Instead, here’s what I’ve been eating lately–and by “lately,” I mean pretty much every day.  I’ve made this three times in the past six days: it’s quick, it’s easy, it’s delicious and it contains nature’s most nutritious vegetables, leafy greens.  And with all the deep browns, ochres, ambers and ecrus I’ve been consuming over the past few weeks, I figured it was time for some green.

greenswapple3

[With Collards and Yellow Onion]

Besides, I adore leafy greens and have been trying to include them in my diet more often. Jagged, zippy dandelion greens are like the tough kid in the schoolyard, the punk who wears his black leather jacket like a trophy and loiters in the corner of the schoolyard chain-smoking.  With a hard and bitter exterior, he’s really a sweetheart once you get to know him.  Collards, with their elegant, frond-like shape, are the modern jazz dancers of the group, deftly swaying side to side as they harmoniously meld the delicate and the cacophonous. And kale, my very favorite, is the ditzy neighbour, the plucky, perky best friend, the Mary Richards of leafy greens; she fidgets and bobs and sighs histrionically, clad in her ruffly collar and matching cuffs–she’s a little wacky, maybe, but always honest and reliable.  How could you not love greens?

This dish was created when I had intended to try out a recipe for brussels sprouts and apples I read about on Vegalicious a while back. When I discovered I had no sprouts, I opted for the greens instead (heck, they’re all brassicas, right?). Using the other recipe for inspiration, I threw this together.  It was ready in ten minutes, and I was left to marvel that something so simple could taste so good. 

The barely-wilted greens are chewy and toothsome, while the apples and onions, having softened and caramelized slightly, provide a balancing sweetness to the slightly bitter leaves. The addition of lemon juice here, besides imparting an appealing tang, renders the minerals in the vegetables more bio-available (and thereby more easily absorbed) so you can best benefit from their high mineral content.

* As to the cookbook, right now, it looks as if the publication date will be mid-April; I’ll report back as soon as I’m given a “firm” date from the publisher. What this means, however, is that my blogging may become slightly more sporadic over the next few weeks, as will my commenting on other blogs.  But know that I’ll keep reading and enjoying all of your blogs even if I don’t make my presence known. And I do hope that you will still comment here–I always look forward to, and read, every single comment on this site–it is truly a high point in my day! 

Sautéed Greens with  Onions and Apples

inspired by this recipe

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

greenswapple4

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009 Diet, Dessert and Dogs

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