This fudge is RAWsome

I have a tendency to go through food phases. I’ve managed to stick with the vegetarian thing for almost six years, so I suppose that no longer counts as a “phase,” but I’ve periodically flirted with various lifestyle trends and stuck to few to none of them. There’s been my rocky relationship with veganism, macro affair, superfood obsession, coconut-oil-in-everything fling, and my most favorite, the raw phase.

Most of my romances with different diets start with reading something that compels me to “change.” So, it was inevitable that after  reading Brandon Brazier’s book The Thrive Diet in the spring of 2010, I fell head-over-heels with eating raw. And when I fall, I fall hard. I went from eating a pretty standard vegetarian diet on a Thursday, to eating a completely raw diet on the Friday and for the next six weeks.

The first week was rough. I skipped the chapter on adapting to the diet (turns out that is super important) and went through a pretty uncomfortable detox. Starting from the second week, though, I ate raw almost exclusively. And I felt awesome. Seriously. I had real energy, not caffeine induced pseudo-energy. I lost fat, had clearer skin, and felt “lighter.”

Unfortunately, my relationship with eating raw began during a semester that quickly got hectic, as most semesters do. I started lapsing, became negligent and inattentive. The usual stuff that leads to break-ups. After six weeks, my affair ended. I went back to my triple-shot lattes and pre-heating my oven.

Lately, I’ve found myself reminiscing on that spring of 2010. I remember the smoothies that usually served as my breakfast. The almond-flaxseed burgers with sundried tomato sauce. The sensation of falling asleep at night without the rock in my stomach caused by pizza or hoagie sandwiches…

Ergo, I’m returning to the raw diet and begging for another chance. Next week, during my Spring Break, I’m reigniting my relationship with raw foods with the help of my sister, who is also intrigued, interested, and has self-discipline to spare. As a token of renewed affection, I’m making fudge. Chocolatey raw fudge. (See Recipes We Love section for fudge recipe)

~V

Christmas Candied Presents

This year, my husband and I took one look at our budgetary bottom line and sadly shook our heads at each other.

“It’s going to be another bleak Christmas this year,” I said apologetically. With only one full-time paycheck coming in paired with paltry adjunct pay, our holidays looked not so merry and bright at the outset.

But then I graduated. And, as it turns out, when you take six years to get that damned degree already, people are sometimes eager to shower you with money. At least, in my case, I felt showered. (Particularly when the $20 check came from my mom’s long-distance cousins who have been living on an extremely fixed income for most of my adult life. I wanted to burst into tears when I deposited that check, knowing full well what it meant for them to give it up.) Because of the generosity of so many at my graduation, we were able to do some Christmas shopping.

In an effort to save money, we decided to make Christmas treats this year. Turns out that we probably would have spent about the same amount on small gifts for our family members, but, eh, at least this comes from the heart.

For weeks I flipped through Food Network Magazine, Real Simple, and Southern Living. I dog-eared pages upon pages of potential candy candidates, unsure of my culinary prowess, wary of terms like “hard crack” and “candy thermometer.” And then one day, while lazily flipping through the channels after a particularly grueling round of grading final exams (and dealing with the immediate fallout of student panic), I saw Trisha Yearwood not crooning but cooking! I was surprised, confused, but also curious enough to stick it out.

“Today we’re making food as gifts!” Trisha chirped while simultaneously drawling.

Why, I thought, that’s exactly what I want to do, Trisha!

In thirty minutes, Trisha Yearwood taught me how to make and package peanut brittle, chocolate candies from a crock-pot, and raisin bread in a can. I copied down her speedy instructions as quickly as I could (forgetting for a moment that there is such a thing as the Internet that preserves these sorts of things…you know…permanently). And then I was settled.

“We shall make peanut brittle, crock-pot chocolate, and raisin bread in a can!” I announced to a man who really just wanted to change the channel to something less cooking and more sporting.

I have not baked the raisin bread in a can yet because I am a bit unsure about letting it sit for a few days before I can give it to my family. I have made the crock-pot chocolate candy and the peanut brittle, which I have uploaded in the Recipes We Love section of the blog. So, please, try out these recipes. They are about as simple as they could be (without, you know, buying the candy pre-made), and believe me…if I can manage to make these taste good, then you can with great ease.

Enjoy!
~A.Hab.

Moms Gotta Cook, Kids Gotta Eat

A 16-year-old and a 16-month-old. That’s what I’m working with here. That means picky taste buds x about 1.5, which is why I was so happy to stumble upon a recipe (courtesy of my big sis) that made the whole household happy. That includes my near-vegetarian toddler, Mini Mo.

I first had the chicken/broccoli casserole at my big sis’s house over Labor Day weekend 2012. She had a pretty nice crowd at her house for the weekend in honor of her niece and nephew’s joint 1st birthday party. (Mini Mo and her cousin Gabe were born 3 weeks and 2  days apart!) The casserole we had the next day, then, was perfect for the group and pretty darn tasty to boot.

A combination of cut-up chicken and broccoli mixed with cream of chicken soup, topped with a layer of shredded cheddar and another layer of Ritz cracker crumbles, this dish is hearty and yummy. It’s simple to make, but it’s not to be done without solid planning ahead. You’ll find the recipe here in the Recipes We Love section.

After getting the verbal instructions from big sis that weekend, I attempted it at home. While the result was tasty, it was a bit too liquidy. I got it right the next time, though, and every time since–after a phone call here and a text message there to big sis. The important thing is that my picky eaters will eat it, which just warms me up inside. The first time Mini Mo finished her bowl and asked for more (or “moy” in Mini Mo-speak) made me about fall over with excitement.

This is one meal I know that will not go to waste and will not be picked over. PLUS, my finicky kids will get veggies and protein in one bite. It’s gotten to the point where I make this every other week now, and I’m perfectly fine with that. 🙂

~Mo

Making the Divine

It was just the kind of day perfect for baking, making concoctions to take to family for the holidays. Nothing left to shop for, no errands to run—only home and a counter laden with supplies. Boxes of rice crispy treats, containers of cocoa, bags of dates and nuts, all of these things beckoned me, and I gladly complied. I swung open the back door to sunshine and balmy December breezes—ahhh, the South—and cranked Michael Buble on the stereo.

All should have been right with the world. No financial concerns, great friends, loving family, time off from work. Freedom and peace. Finally. So hard won. And yet, a sadness consumed me because I was alone, and it was Christmas Eve. Ink on divorce papers had barely dried when I moved into my house three weeks before, and I thanked my lucky stars for my blessings. Really, I thanked my Creator, for saving me from so very much, for providing a safe and wonderful place to call home, a place where new memories would be made.  And yet, tears flowed onto my apron while I thought of my precious 11-year-old girl who was across town with her dad.

I needed comfort, so on a whim, I shoved my supplies aside and pulled out the Kitchen Aid and my binder of recipes. Times like this called for drastic measures, or in this case, drastic (and daring) recipes. Flipping until I found it, I sighed in relief when I pulled out the stained index card with one simple word scrawled at the top: “Divinity.” Memories flooded my mind: my country grandmother, known as Maw-maw, making this white, persnickety concoction every Christmas (and sometimes Thanksgiving, too, if we were lucky); my mom perfecting it in certain years, and in others creating disastrous white goo that we had to eat with spoons; various aunts who had varying success with it as well. I decided, right then and there, that I needed to join their ranks on Christmas Eve 2011.

As the Kitchen Aid did its glorious work of spinning egg whites into frothiness, then stiff-peaked merengue, I went about the business of carefully cooking the sugar. The required precision for this candy puts off most people, but it didn’t deter me that afternoon. I tested the hardness of the syrup, I consulted my confectioner’s thermometer to the exact degree, and I poured the syrup into the merengue carefully, just as the recipe stated. The Kitchen Aid whirred and stirred and then finished its work. Tears long gone, I happily looked at the bowl of divinity, and then I began the work of dropping it by the spoonful onto waxed paper lining my counters. Only…..it didn’t stick together into delicious little balls like it was supposed to. It oozed onto the paper and created tell-tale puddles of the divine turned disastrous. I had seen this before, in my mom’s kitchen. In a panic, sticky fingers grabbed the phone and soon Mom was on the line.

“How do I save it?” I panted. “Hurry! I know my time is very limited!”

“Quick, put it back under the mixer and beat it more until it thickens. You didn’t cook the syrup long enough, but this will help. It won’t be as good, but at least you’ll be able to form it into balls.” Mom gladly shared her expertise, and we laughed together across the miles.

So, I did what she recommended and ended up with slightly chalky, grayish-looking divinity, not the smooth, delectable white candy that it can be. But, it was edible. And best of all, the loneliness was gone, banished by one holiday tradition of the wonderfully strong women in my family.

**You can find my recipe for divinity (if you dare try it) in the recipe section of this blog. Good luck!

~Robin