Monday, July 27, 2009

Monday Munchies: Crispy Rice Snacks Recipe

At the age of five, I still remember my mother making me my favorite snack, which she found on the back of an EREWHON Crispy Brown Rice Cereal box from our local health food store. I believe, at that time, the recipe was called Crispy Peanut Butter Balls, and you could not eat just one of those bite-size treats, because they were so perfectly sweet and delicious.

Today, the colors and design of the box have changed, but there on the back of the box is still the same recipe for those sweet rice and peanut butter treats only now they are called Crispy Rice Snacks. I don't care, as I am just as happy to be reunited with my favorite childhood snack!

Crispy Rice Snacks

  • 2 cups Erewhon Crispy Brown Rice Cereal

  • ½ cup all natural chunky peanut butter

  • ½ cup honey

  • ½ cup finely chopped nuts

  • ½ teaspoon vanilla

  • ½ teaspoon cinnamon

  • Directions:
  • Mix peanut butter, honey, nuts, vanilla and cinnamon in a bowl.

  • Add cereal and stir gently until cereal is well coated.

  • With wet hands, form mixture into bite size balls, approximately 1” in diameter.

  • Place in petit four cups or waxed paper and refrigerate.

  • Yield: Approximately 6 dozen snacks.(May be prepared 48 hours in advance.)

    Friday, July 24, 2009

    Vegetarian Sandwiches: Not Your Usual Cheese + Sprouts

    Why: The book "Vegetarian Sandwiches: Fresh Fillings for Slices, Pockets, Wraps, and Rolls" by Paulette Mitchell offers a unique, creative flavor to the usual cheese and sprout vegan lunches. Whether it's a cold or hot sandwich, wrap, roll, or sandwich spread, each quick recipe contains easy-to-find gourmet ingredients, plus the excellent full-color photos, culinary tricks, and storage tips make this book an essential resource to add to any vegetarian kitchen library.

    What I also liked about this book is how easy I could substitute the ingredients in each recipe to accommodate vegan, non-vegan, and vegetarian eaters alike. Plus, there were a few surprise finds, such as the dessert sandwich section that contained the very kid-friendly Chocolate-Filled Baked French Toast Sandwiches. Very yummy!

    Personal Favorite: Croissants stuffed with herbed scrambled eggs, spinach, apples and brie.

    Where: You can find the book online at

    Tuesday, July 21, 2009

    Simple But Perfect Salads: The Taste of Summer All Year Round

    Why: The notion of cooking dinner in the kitchen during the hot summer months is just something I cannot bear. So, when I found Beverly Le Blanc's book titled, "Simple But Perfect Salads: The Taste of Summer All Year Round" it was like finding the Hope Diamond of summer cookbooks. The recipes were very simple to follow making time in the kitchen minimal. The majority of dishes contained healthy, easy to find ingredients with a good mix of protein, carbs, and fresh veggies. Plus, the photos were vivid and just gorgeous.


    -Sample Recipe from page 150-


    Serves: 4

    7 oz./200 g dried fusilli (corkscrew-shaped pasta)
    1 red bell pepper, seeded and quartered
    1 red onion, sliced
    4 tomatoes, sliced
    7 oz/200 g canned tuna in brine, drained and flaked (I used organic tuna from local health food store)

    For the Dressing:
    6 tbsp basil-flavored oil or extra-virgin olive oil
    3 tbsp white wine vinegar
    1 tbsp lime juice
    1 tsp mustard
    1 tsp honey
    4 tbsp chopped fresh basil, plus extra sprigs to garnish

    Bring a large pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes until tender but still firm to the bite.

    Meanwhile, put the bell pepper quarters under a preheated hot broiler and cook for 10-12 minutes until the skins begin to blacken. Transfer to a plastic bag, seal, and set aside.

    Remove the pasta from the heat, drain, and set aside to cool. Remove the bell pepper quarters from the bag and peel off the skins. Slice the bell pepper into strips.

    To make the dressing, put all the dressing ingredients in a large bowl and stir together well. Add the pasta, bell pepper strips, onion, tomatoes, and tuna. Toss together gently, then divide among serving bowls. Garnish with basil sprigs and serve.

    Monday, May 18, 2009

    Organic Marin: Recipes from Land to Table

    Why: Over the weekend, I found this wonderful book by Tim Porter that includes profiles of 16 organic farmers from Marin County in California, as well as, delicious organic recipes contributed by local restaurants. The photos are absolutely exquisite and the seasonal recipes are very easy to prepare. In fact, my first project is the Double Chocolate Bread Pudding. Yum!

    Where: Available at your local book retailer or online at

    Monday, April 13, 2009

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