The Return of the Caesar Salad…

Caesar salad and I go way back. It was my favorite salad when I was young, older and oldest. I remember in high school, my sister and I would go to The Keg once a week.  It was a tradition.  I would always order their Caesar salad. My mom makes a really good Caesar.  In University days, it became a ritual for my girlfriends and I to meet once a month, typically the 24th, to have our monthly fondue and wine party. I would bring my guitar to play them my newest songs and my homemade Caesar salad.  Forward to a few years later, homemade spicy chicken Caesar salads has become one of Sean’s favorite meals.  It was a weekly thing, until I fell pregnant with 3. Pregnancy does weird things like that. Even after his birth, Caesar salad was definitely not on my “what to eat lists”, until last night…Alicia Silverstone, in her Kind Diet book, says, “this is the best Caesar salad ever, on the planet. Period.” My first thought was, “Well, you haven’t tried my mom’s…” But, I don’t think she ever would, because my mom is not a vegan.  I thought I would put this wonder salad to the test…the results…it is pretty-very-excellent. I made a couple of changes, because Sean is not a Dijon mustard fan, so didn’t put in as much that is called for, plus, added Parmesan cheese.  I made it for Sean and the kids, thinking I wouldn’t have any, but I did. Has the Caesar Salad returned to my life? This one just may have.

Caesar Salad

(Inspired by The Kind Diet)

1/2 tsp dried rosemary
1 garlic clove, minced
1/2 tsp sea salt
3-4 slices of whole wheat sourdough bread, or a baguette, sliced into cubes (1 1/2 cups)
Olive oil

2 tbsp roasted almonds
3 garlic cloves, minced
1 tbsp Dijon mustard
2 tbsp Soy Sauce
1 tbsp Tahini
3 tbsp fresh lemon juice
2 tbsp olive oil (or grapeseed)

romaine lettuce,torn into bite-size pieces
grated Parmesan cheese

How To Play:
Preheat the oven to 325 degrees. Stir together the rosemary, garlic, and salt in a small bowl. Place the bread cubes in a large bowl and drizzle with the oil. Toss well to distribute the oil. Sprinkle the herb mixture over the bread cubes and toss again. Spread in a single layer on a baking sheet, and bake for 10-15 minutes or until the croutons are dry and lightly toasted. Cool completely.
Meanwhile, combine the toasted almonds, garlic, mustard, soy sauce, tahini, lemon juice, oil, and 1/4 cup of water in a food processor; process until smooth and well blended. (I stirred in about 1/4 cup of grated Parmesan cheese, afterwards).
To serve, toss the lettuce and croutons together in a serving bowl. Add the dressing, and toss to coat. Sprinkle more Parmesan cheese over the salad and serve right away.

Spicy Chicken Caesar Salad

This is for the Sean’s:

Caesar Salad Recipe
Chicken boneless, skinless, chicken breast, or thighs
Louisiana Hot Sauce
Grapeseed oil

How To Play:
Cook chicken thoroughly in grapeseed oil. Once it is completely cooked, douse it with hot sauce until it is very well coated. Fry the chicken for 2 more minutes, on a high heat, until the hot sauce has burned off and is no longer runny, but well cooked into the chicken. Place onto the Caesar Salad and serve immediately with freshly grated Parmesan Cheese.


Vegan Chocolate Chip Snickerdoodles

I love snickerdoodles and have probably since the days of old, when my mother would make not only chocolate ones, but vanilla, too. These are really tasty and easy and have a hint of cayenne pepper which gives them a spicy bite. I like spicy bites. No, I am not meaning from a show like Twilight, more so the spicy bite one gets from old fashioned ginger beer, but that is a topic for another day. This recipe was inspired by Post Punk Kitchen’s Mexican Hot Chocolate Snickerdoodles.

Mexican Hot Chocolate Snickerdoodles

Inspired by Post Punk Kitchen
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon

For the cookies:
1/2 cup grapeseed oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups kamut flour
1/2 cup unsweetened cocoa powder
1 cup chocolate chips
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne

How To Play:
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.


Lost art found?

Many who know me, understand that I am extremely passionate for antiques, art, records, old books, and old school ways of life.  I am so not into technology, this blog was an answer to not my prayer, but Sean’s.  He thought it would be the coolest thing in the world if I drank coffee, owned a cell phone and blogged.  Well, one out of three is not bad.  He is passionately passionate about coffee and the technological era we currently reside in.  I could do without, kind of like plastic bags, microwaves, and white bread.  I do, however, see the immense benefit of it, like anything, it has it’s uses and can be important when used in small doses.  For a couple of years now, I have been on the fence with sewing.  Sewing to me is kind of like communication.  It has become a lost art.  I have been so afraid, really.  Afraid of pricking my finger, afraid of not doing it right, afraid that it would be just too hard and I would look incompetent.  Thankfully, mother-in-law Carol came to my rescue and helped me get over my fear.  My first sewing…I made patches then sewed the patches on my Toms where my toe was beginning to stick out.  So fun.  I thought it really was difficult at first, but the reward of completing and confronting this fear hands on has made this skill all the more liberating.
Thought of the night:
“When I allow it to be
there’s no control over me
I have my fears
but they do not have me.”