Meatless Mondays at the Cosmic Cafe

It’s Monday, and here’s another round of “Meatless Monday” meals for you to give a try! Has anyone ever eaten at Cosmic Cafe in Dallas? Supposedly it’s the best vegetarian restaurant in Dallas-Fort Worth and Dallas Observer has rated it the “best vegetarian restaurant” for the last 9 years.

Last Friday it was my coworker’s birthday, so we all took her to lunch at Cosmic Cafe. I’ve heard from Dallasite coworkers that this is a great place. Even though I’m not vegetarian, I still wanted to try it out!

From the looks of it, Cosmic Cafe is definitely unique. The entire building is painted in vivid/bright colors that made me feel like I was walking back into the flower child years of the 60s and 70s…or at least made me feel like I was in Austin, not Dallas!

Lunch was actually pretty good. Our group started out by ordering the hummus plate, which consisted of garbanzos, garlic, tahini and lemon juice, served with nan. It was excellent. The hummus was very creamy and the nan was pipping hot…it tasted like they had just baked it fresh from the oven.

For my main meal I ordered the “no bull burger”, which is a black bean burger topped with mushrooms, onions, lettuce and tomato, topped with melted swiss on a whole grain bun. It was delicious.

What else is good at Cosmic Cafe? The “portabella trance” was highly recommended and contains portabella mushrooms, spinach and onions sauteed in a garlic-basil butter, all rolled up between cream cheese, tomatoes and nan. If you’re looking for something sweet, you might want to give “sweet awareness” a try. It contains peanut butter, banana, tahini and honey served on nan; but ask to substitute strawberries for banana!

Overall, I thought Cosmic Cafe was pretty good and I would be back. I must say, you better be pretty adventurous to try this place out….I guarantee you thatI couldn’t get my husband to eat at this place even if I paid him! It’s definitely not his “type” of restaurant!

  • Have you ever been to Cosmic Cafe? If not, would you be adventuresome and try it?
  • What other vegetarian restaurants do you recommend?

Happy Father’s Day!

Happy Father’s Day to all those dads out there! If you need a last minute idea on what to make your dad on this special day, here’s some foodie inspiration! (All of these recipes are my dad’s favorite picks.)

Let’s start with breakfast. My dad LOVES pancakes, and here is his favorite recipe: Nigella’s pancake mix….and no, they’re not from a box!

Since its Father’s Day, and you probably slept in and had brunch, let’s move onto dinner ideas. My dad LOVES grilling out, and here is his famous chateaubriand steak recipe. Enjoy!

Let’s forget the sides! Men like my dad and husband would be fine just eating steak and dessert, so let’s take a look at some sweets! Notice how they are all chocolate? My dad is a chocoholic. Take your pick or make all three!

This first recipe is a chocolate ice box pie. My dad requests this one a lot, whether it’s his birthday or not!

Next up…Paula’s 4-layer pudding dessert. This is my dad’s new favorite. Ever since I got the recipe from my mother-in-law Paula, my dad requests I make it every time I come over.

Finally, are you ready for something super chocolatey? Mom’s secret ingredient brownies are just that….rich, sweet, and loaded with chocolate chips. My dad brings these to work for every company luncheon they have. He loves telling people there is a “secret ingredient” and always asks if they can guess it!

 

Sinful Saturdays: Mud Hen Bars

If you’re like me, you may tend to “blow it out” on Saturdays and eat HORRIBLE after a week of eating healthy. I’m not a nutritionist, but I’ve heard you need to have one “cheat” day and satisfy your deep cravings. This tends to be the case with me, and I normally bake up something sweet for my husband and me.
Since it’s Saturday, here’s a sinfully sweet recipe that will definitely satisfy your sweet tooth….maybe even a little too much! I made these mud hen bars a while ago, but waited to post them since I nearly made myself sick eating so much! I have never eaten a cookie bar like this one, so I kept cutting myself another piece to make sure I “liked them”.
I want to warn you…. these are very sweet! The brown sugar/egg white topping is surprisingly rich, so a little goes a long way. My husband thought these were “weird”, however my friend made these for a small group get-together at church and everyone loved them!
What do you think? Do you have a love or hate relationship with mud hen bars? I would eat them again, plus they are very pretty.
**By the way, did I mention these are from a Neiman Marcus compiled cookbook? I LOVE Neimans! 🙂


Mud Hen Bars
Ingredients
1/2 cup unsalted butter, softened
1 cup sugar
1 egg, whole
2 eggs, separated
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup pecans, chopped (I did about 1/2 cup)
1/2 cup semisweet chocolate chips
1 cup miniature marshmallows
1 cup light brown sugar

Directions
1.  Cream butter and sugar.  Beat in 1 whole egg and 2 egg yolks.  Stir in flour, baking soda, and salt.  Mix well.
2.  Spread into 9 x 13-inch pan which has been coated with nonstick cooking spray.  Sprinkle with pecans, chocolate chips and marshmallows.
3.  Beat remaining 2 egg whites until stiff, then fold in brown sugar. Spread on top of cake.
4.  Bake at 350 degrees F for 30 to 40 minutes.  Cut into squares

Yield: 10-12 servings
Pigtails and Froglegs: A Family Cookbook from Neiman Marcus

Spicy Chicken Cakes

If you like crab cakes, you’ll LOVE these spicy chicken cakes from Cooking Light! I’m not saying they taste like crab cakes, but they sure do look like them. The cakes were super easy to make, inexpensive (especially when compared to crab meat), and my husband and I both gave them two thumbs up.
Unlike the name, I don’t recall the chicken cakes being too spicy. They were well seasoned, flavorful, and the aioli sauce brought an “elegance” to the dish that gave me the feeling I was eating in a 5-star steak and seafood restaurant.
Serve the chicken cakes over a bed of arugula, top with a dollop of aioli, and you’ve got yourself a healthy, protein-packed meal that is under 300 calories and less than 10 grams of fat. This is truly one of my new “favorites”. Enjoy!
Combine chicken mixture in a medium-sized bowl.
Over medium heat, cook chicken patties for 7 minutes.
Flip and cook for another 7 minutes, or until done.
Serve over a bed of arugula and a dollop of aioli.

Spicy Chicken Cakes
Ingredients
CAKES:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 Tbsp. low-fat mayonnaise
1 tsp. Cajun seasoning
1/4 tsp. salt
2 large egg whites
2 tsp. canola oill

AIOLI:
2 Tbsp. low-fat mayonnaise
2 tsp. prepared horseradish
1 tsp. bottled minced garlic
1/8 tsp. salt

Directions
1. To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
2. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into 1/2-inch-thick patty.
3. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
4. To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Recipe from: Cooking Light
Serves: 4 (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)

NUTRITIONAL INFORMATION: 242 Calories | 7.1g Fat | 0.5g Fiber | 749mg Sodium  | 29.5g Protein

Boog’s Chocolate Chip Cake

This chocolate chip cake has been in the family for years. Matt’s grandmother, Boog, started making this cake for Matt’s dad (Tony) when his parents were dating.  She got the recipe from a lady at church who regularly made this cake for her husband and Tony to enjoy at work. Tony had told her it was “the best cake in the entire world,” and so the lady told Boog that she must start making it.

Thirty years later, Boog is still making this cake and we all just love it! This is now known as Boog’s “go-to-cake” and she brings it to every church luncheon, friend/family get-together or special event.

One of those special events happens to be trips to our family lake house….

Enjoying the sun set over the lake
Two weekends ago, we headed to the lake to enjoy Memorial Day with the family. We had a houseful! My parents, my sister, her fiance, my sister-in-law, her two kids and husband, my husband, my husband’s parents, and his grandparents were all in attendance. Of course, Boog brought her famous chocolate chip cake, which was devoured in less than 2 days!
This cake may have been in the family for 30 years, but since I haven’t been around that long, I immediately think of the lake house when someone says “Boog’s chocolate chip cake”.
Family Lake Trip 2010

Memorial Day Lake Trip 2012
Now let’s talk taste: Boog’s chocolate chip cake is loaded with chocolatey deliciousness! When you cut open the cake, you immediately see chocolate swirls from the syrup. In addition, nearly every bite is loaded with chocolate chips. Finally, the cake is extremely moist. I am a huge icing person because a lot of times, cakes I eat tend to be on the dry side. Not this one….you don’t even need icing! (However, originally this cake came with a chocolate frosting recipe on top, so feel free to add it. Boog has never made it with icing, so I don’t miss it.) Enjoy!
 
Boog’s Chocolate Chip Cake
Ingredients
1 package butter recipe cake mix
1 small package instant vanilla pudding mix (3 oz.)
1 (8 oz.) sour cream
1/2 cup Wesson oil
4 eggs
8 oz. chocolate syrup
1 cup chocolate chips

Directions
1. Mix together the cake mix, vanilla pudding mix, sour cream, oil and eggs.
2. Fold in the chocolate syrup and chocolate chips.
3. Pour into a greased Bundt pan.
4. Bake at 350 degrees F for 55 minutes.

Meatless Mondays: Pasta with Chickpea-Tomato Sauce

Here’s an elegant pasta that you can whip up in under 30 minutes. Matt was out of town when I made this, so you won’t be getting a guy’s point of view this time.
If you’re looking for a light, vegetarian and “meatless Monday” dish, this is one you’ve got to try. The chickpeas take the place of the meat by adding in protein and texture. The tomato-sauce is very subtle, but gets a little heat from the red pepper flakes. Don’t forget to add in my favorite grated Pecorino Romano from Central Market. Pecorino Romano is sooo much better than Parmesan because it’s stronger and has a nuttier flavor.
Let me know what you think. Enjoy!
Cook garlic and red pepper flakes until fragrant, about 30 seconds. Add chickpeas and cook 5 minutes. 
 
Add tomatoes and broth and bring to a boil. Simmer for 20 minutes.
 
Add cooked pasta to the pot and toss.
 
Garnish with Parmesan and basil
Pasta with Chickpea-Tomato Sauce
Ingredients
1 Tbsp. olive oil
2 garlic cloves
1/4 tsp. red-pepper flakes
3 cups cooked chickpeas
Coarse salt
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) reduced sodium chicken broth
Dried or fresh basil, for garnish
12 ounces medium pasta shells
Grated Pecorino Romano, for serving
Directions
1. In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil.
2. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
3. While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain, and return to pot.
3. Add sauce to pasta and toss. Serve with Pecorino Romano, and garnish with torn basil.
Yield: 4 servings
Recipe adapted from: Martha Stewart

Bacon-Wrapped Pork Medallions with Tomato-Corn Salsa

As I’ve mentioned before, I write a “Resident Recipe” column in our monthly neighborhood magazine. The following recipe is featured is this month’s issue for June 2012.
After interviewing and snapping photos with Brian and Kristin, I went home and immediately recreated this recipe. “Wow” is all I can say! The tomato-corn salsa is light, flavorful and out-of-this world! It especially pairs nicely with grilled chicken, which is what I made, since I did not have any pork on hand at the time. I can’t wait to grill the tenderloin next!
Now for the blurb I wrote in the magazine:
Summer is finally here! If you haven’t already, it’s time to fire up the grill, have your friends over, and impress them with these delectable bacon-wrapped pork medallions and tomato-corn salsa. With Kristin preparing the food and setting the table, and Brian hard at work at the grill; it’s obvious that this couple makes quite the team. “Great food and entertaining is about making memories with friends and family,” Kristin quotes; and I would have to agree.
Brian at the grill.
 Brian and Kristin show off their grilled pork medallion recipe.
A close up.

Bacon-Wrapped Pork Medallions with Tomato-Corn Salsa
Ingredients
TENDERLOIN
3 pork tenderloins
2 Tbsp. olive oil
1 Tbsp. white balsamic vinegar
1 1/2 tsp. ancho chili powder
1 tsp. coarse ground black pepper
8 thick-cut bacon slices (Matador’s has great smoked bacon)

TOMATO-CORN SALSA
4 ears fresh corn, husks removed
2 tsp. olive oil
1 pint grape tomatoes, sliced in quarters
3 green onions, thinly sliced
1/4 cup chopped fresh basil
2 Tbsp. white balsamic vinegar
1 tsp. salt
1/2 tsp. pepper

Directions:
FOR THE TENDERLOIN:
1. Whisk together olive oil and next three ingredients. Rub mixture over pork; place pork in ziplock bags with remainder of rub mixture. Chill for at least 2 hours. (Freezes well at this point, too.)
2. Cut pork into eight 3-inch slices. Place meat, cut sides up, between 2 sheets of heavy-duty plastic wrap, and flatten to 2-inch thickness, using the flat side of a meat mallet.
3. Microwave bacon until partially cooked. Wrap sides of each pork slice with 1 bacon slice, and secure with a wooden pick.
4. Light one side of grill, heating to medium-high heat (350-400 degrees F); leave other side unlit. Arrange pork over lit side; grill, covered with grill lid, 30-35 minutes or until a meat thermometer registers 160 degrees F. Let stand 10 minutes.

FOR THE TOMATO-CORN SALSA
1. Brush corn with oil. Grill, covered with grill lid, over medium-high heat for about 8 minutes, turning ever couple minutes. Let stand 10 minutes and cut kernels from cobs.
2. Combine corn, tomatoes, and next 5 ingredients. Toss together. Serve over pork.

Yield: 8 servings
Recipe from: Kristin and Brian, who got this from Southern Living

Paula’s Passionate Punch

Got plans for Memorial Day yet? If not, making this fruit punch recipe should be one of them! Earlier in the week, I went over to my in-laws to try some punch. As the “Resident Recipe” columnist for our neighborhood’s monthly magazine, I needed some photos taken of Paula’s passionate punch, a refreshing drink that I’m writing about for the July issue of the magazine.
As my blog readers, you get a sneak peak of my article, photos of the drink, and the best part…the recipe! Now make your grocery list and head to the store tomorrow so you can make this fabulous punch for Memorial Day!
Now for the story behind this punch:
The “Paula” referred to in this recipe is NOT Paula Deen. However, like the Food Network star, this Paula loves butter, is from the south, and also coins the phrase “ya’ll”. My mother-in-law, Paula, is the creator of this fabulous passionate punch recipe. Growing up Paula and her friends would spend hours playing ping-pong at their house in Paris, Texas. Back in her day, it wasn’t customary to offer a coke for someone to drink as they weren’t massed produced like they are now. Instead water, milk or Kool-Aid were the refreshment options.
In order to attract the kids to their house (so that she could keep a watchful eye on them), Paula’s mother Martha, would always keep a container of punch in the freezer. The kids absolutely loved the punch and Paula’s house became the “hub” for neighborhood get-togethers. Years later, Paula continued her mother’s tradition by keeping punch (and now soft drinks) available to her kids and their friends. Generations later this punch recipe is just as popular as it was in Paula’s day.
Paula and me sipping punch.

My husband, Matt and me.
Paula’s Passionate Punch
Ingredients
1 large (6 oz.) strawberry Jell-O
2 1/2 cups sugar
1 large can (48 oz.) can orange juice
1 large can (48 oz.) pineapple juice
1 can frozen passion fruit concentrate
1 pkg. pink lemonade Kool-Aid
Ginger ale
Fruit for garnish
Directions
1. Dissolve Jell-O into 4 cups hot water.
2. Bring 2 1/2 cups sugar and 2 cups water to a boil. Add the juices, Kool-Aid and 1 1/2 – 2 quarts water. Freeze mixture in a large container.
3. When ready to serve, let mixture thaw so that you can scrape out slush. Pour ginger ale over slush in individual glasses and serve.
* Note – the slush takes the place of the ice.
Recipe from: My mother-in-law, Paula.

Matt’s Arnold Palmer with an Almond Twist

A few weeks ago, I blogged about a refreshing vanilla almond iced tea recipe that I discovered from Macaroni and Cheesecake. My husband, Matt, a HUGE fan of tea, loved it, but when I told him how much sugar it contained (that’s right, 1 cup) he nearly had a heart attack!
Well, my husband’s creative juices took hold…he was determined to make a lighter/healthier version of the tea, and it looks like we found a winner!
With only 5 calories, you can definitely enjoy this southern sweet tea recipe without feeling guilty. Plus, you can proudly boast that this recipe was created by a true Fightin’ Texas Aggie football player. WHOOP!!
So sit back, relax, and enjoy your homemade tea.
  • PS….Does anyone know why this is called an Arnold Palmer? For those that don’t know, it is a beverage consisting of 1/2 lemonade and 1/2 tea. It’s named after the American golfer, can you guess… Arnold Palmer! People also refer to it as a half and half. (Source: Wikipedia)
Matt’s Arnold Palmer with an Almond Twist
Ingredients
8 cups water
2 tea bags
5 cups lemonade (made with 1 gallon of water and 1 packet of crystal lite lemonade)
2 Tbsp. almond extract
Directions
1. Bring 8 cups of water to a boil. Pour over tea bags and let steep 3-5 minutes. Remove tea bags.
2. Meanwhile make lemonade by mixing 1 gallon of water with one packet of crystal lite lemonade.
3. Combine lemonade and tea. Add 2 tablespoons almond extract.
4. Refrigerate until chilled or pour over ice.

Recipe from: my husband, Matt

Chocolate Chip Oatmeal Coconut Cookies

Perfect for any time of the year, the oatmeal in these cookies yield a tender bite and the coconut lends a a wonderful chewy texture.
My mom, sister and I made these cookies two weeks ago. As chocolate chip cookie fans, we’re always in the mood to try new cookie recipes, and this one from The SoNo Baking Company Cookbook did not disappoint. While yielding 2 dozen cookies, we managed to have leftovers, so I took some to my coworkers the next day. 
I must tell you, my coworkers are “smart cookies”. The previous week I made Neiman Marcus chocolate chip cookies and portioned one cookie per person. Well, somehow I either mis-counted or someone ate two cookies, because one guy didn’t get his. I felt sorry for him and made him a half-dozen the next day. Well, the other coworkers learned from that, and when I brought these chocolate chip oatmeal cookies in, they all waited until the afternoon to eat their cookie. Why??? They were in hopes someone would eat the cookie meant for them, and then I would make another half-dozen. Clever!!!
Now for the specifics.  Here are a few baking tips:
  • For crisper cookies, bake longer.
  • When adding mix-in elements like oats, chocolate chips, nuts or coconut to the dough, be sure to fold them in gently with a rubber spatula, rather than with a standing mixer.
    • The force of the mixer can break these ingredients into smaller pieces, thus changing the overall desired texture of the cookie.
Enjoy!

Chocolate Chip Oatmeal Coconut Cookies
Ingredients
2 cups all-purpose flour
1 tsp. baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tsp. coarse salt
2 large eggs, at room temperature
1 1/2 Tbsp. pure vanilla extract
12 ounces best-quality semisweet chocolate chips
1 cup sweetened shredded coconut
1 cup old fashioned rolled oats (not instant)

Directions
1. Set the oven in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside.
2. In a medium bowl, whisk together the flour and baking soda; set aside.
3. In a bowl of a standing mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
4. With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed. Gently fold in the chocolate chips and shredded coconut with a rubber scraper. Gently fold in the oats.
5. Use a 1/4 cup (2 inch wide) ice cream scoop to scoop out the dough onto the prepared baking sheets, placing the scoops about 2 inches apart.
6. Bake one sheet at a time, rotating the sheet about two-thirds of the way through the baking time, until the cookies are set and browned on the edges but still very soft in the center, 15-18 minutes.
7. Transfer the baking sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack and let cool completely.

Yield: 18 large cookies
Recipe from: The SoNo Baking Company Cookbook