Opera Singer in the Kitchen

Artistry in Food, Music, and Life

Posts by admin:

    Fruity Coconut-Cashew Cream Tarts

    April 18th, 2011
    20110418_16

    What? It is snowing this morning???? Well, after an hour of light snow, most of it is melted now. The strange thing is that it really is not that cold today. How about starting a Monday morning like that?


    I am glad that I had a restful weekend because activities are going to start picking up here in the next 3 weeks. The end of the semester means a lot concerts for Ryan and some singing for me, but most of all, is not being able to do anything to help him out with his work load. I can make sure the house is cleaned, meals are prepared and any house-related issues are taken care of, but sometimes I just want to be able to help him.


    That is what the weekend was mostly about. I took care of the house and errands and he was busy with rehearsals and performances. I am hoping he can have some downtime soon. This past Sunday I sang the Mozart “Alleluia”, which went pretty well. I have Easter Sunday solo, so I will be singing this song for my church.

    20110418_23



    Easter is such a beautiful time of year. It always reminds me of the sacrifice that Jesus made for our lives. I sometimes take each day for granted, not thanking God for the amazing blessings he has bestowed on our families and our lives. If you are not familiar with Easter is celebrated I encourage you to read about Holy Week leading up to Easter HERE.


    My mother would be so proud of me this weekend. She has been great about reminding me about making sure I eat my greens. Since getting pregnant, I have not had a desire for greens, so I have been putting them in mt smoothies. Yesterday I decided to made veggie enchiladas with dinosaur kale.

    20110418_8



    I pureed black beans and then placed warm tortillas in the beans and heated them. I then placed one tortilla at a time on my plate and filled them with flash-fried garlicky kale, red onion, and red pepper. I topped it off with avocado and some queso fresco. It was the quickest lunch and most satisfying too!


    I also was inspired to make a raw dessert too! I really wanted fresh fruit and some sort of creamy filling so I created a cashew-coconut cream filling, made a raw nutty crust and refrigerated the tart and then added some pineapple and blackberries as a topping. It was SO GOOD!


    I can feel as though summer is approaching so I was inspired to make this raw dessert because I have not really desired it. I was excited and sad that I have not been creating too many raw desserts so I will be focusing more on that now that the season for fresh fruit is here.

    I really recommend this combination of cashew cream made with coconut because it creates a creamier cream and it adds a tropical flair to it too! I hope you can make this! It can be doubled or tripled for Easter lunch or dinner too!
    Are you looking for other Easter RAW desserts or treats? You should check out Better Raw’s newest e-book called Seduced: Raw Chocolate Recipes. More people should know about Tanya’s story and website. She has amazing recipes using all natural ingredients. I mean you really cannot go wrong with chocolate for sure! I can’t wait to try several of her recipes!

    20110418_19
    Fruity Coconut-Cashew Cream Tarts
    Own creation: raw, vegan, and gluten-free
    makes 2 tarts

    Crust
    1/2 cup raw almonds
    8-10 Medjool dates

    Cream Filling
    makes 1 1/2 cups cream

    1/2 cup raw cashews
    1 cup dried unsweetened coconut chips, or shredded coconut
    4-6 Tablespoons So Delicious vanilla coconut milk
    2 Tablespoons melted coconut oil
    1 Tablespoon vanilla bean paste (or 1 1/2 teaspoons vanilla extract)
    1/4 cup agave nectar or maple syrup

    Fruit of your choice or
    10 blackberries and 8 pieces of fresh pineapple.

    Soak the cashews and coconut in water for 6 hours. (Make sure water covers the nuts)

    Meanwhile prepare the crust in a food processor. There is no need to soak the nuts or dates. Process the almonds and dates until the mixture resembles wet sand. Divide mixture between 2 small tart pans (size 4 1/4 inch with removable bottoms) Press the mixture into the bottom making sure it is even in the edges as well. Refrigerate until coconut cashew cream is prepared.

    After the cashews and coconut has soaked, DRAIN the liquid and place the nuts into a Vitamix or other high-powered blender. Add the coconut milk, and the rest of the filling ingredients. Blend until mixture is smooth.

    Add 1/2 cup cream into each tart pan. Use the 1/2 cup reserve for dipping strawberries or other fruit. Refrigerate tarts for no less than an hour.

    Remove from refrigerator and decorate with desired fruit. Devour quickly!

    34 Comments "

    Natural Products Expo Giveaway Winner

    April 16th, 2011

    Hi all! I hope you are having a great weekend. Mine has been filled with a little drama. I have always heard about people having issues with website, domain names, and such. Well, I learned a little after I found out that the hosting site migrated my site and my husband and I talked to numerous people until I finally talked to someone today that made sense of the mess. Thanks to him the issue is solved!Thanks for your patience!!

    Enough talk about that. I want to announce the winner of the wonderful goodies that the Natural Products Expo included: one month supply of Popchips and $25 worth of SO Delicious coupons. Drum roll………

    Janice said…
    following @popchips as @cappytweet

    Thank you all who entered! It was definitely exciting so stay tuned for the next giveaway folks.

    3 Comments "

    Baked Tofu and Veggie Egg Rolls with Sweet and Sour Sauce

    April 13th, 2011
    20110412_19



    It seems like spring is finally here friends! The sunshine has been shining and the weather has been gorgeous. I think it is still trying to make its mind up though. “Dear God, can we not have snow this weekend? Thanks!”


    Today is day 3 of no nausea. The books were not kidding when they said that nausea should subside by the 13th week. Woohoo. Granted….I must eat at my right time or else nausea DOES set in. At least it is not constant nausea, you hear? Or the other stuff….


    I had a wonderful voice lesson yesterday and the question came up from my teacher, “How ya been feeling?” When I told him I had been throwing up, he told me that was not so great for the vocal chords. Oh, did I not know that! Yuck! Even so, it was not happening everyday, but I vocalized and he promptly told me that I sounded great! Always good news.



    I am working on the “Alleluia” from Mozart’s Exultate jubilate for a service next week and for Easter Sunday for my church service. I am so excited to add this to my repertoire. I have not forgotten though, I will be adding TWO recordings soon from my last performances. It has been a great joy to sing while being pregnant, especially to see how my breath support will change.


    How about food? Eating has been an obstacle lately. Here I just mentioned that even though my morning sickness seems to be subsiding then I start losing my appetite. Everyone knows I enjoy cooking and baking but lately, it has been the last thing I really want to do. I was good though in being inspired to make egg rolls.

    20110412_28

    I know there are egg-free wonton wrappers out there but I used Nasoya egg roll wrappers for my egg rolls. I cut up a lot of veggies and pressed some tofu to make the filling. It definitely required seasoning for the perfect flavoring. Even though I have been enjoying some fried foods, I wanted to make these egg rolls baked instead. Fewer calories, ya know! UPDATE: I have purchased egg-free wrappers at Asian or international markets usually labeled Gyoza wrappers or egg roll wrappers even though they are egg-free.


    I made a killer sweet and sour sauce with some added fresh ginger and fresh pineapple. Forget buying the bottled stuff with who knows what in it. Make it at home! This indeed was a SIMPLE dinner. Of course you can make a fried rice or a soup on the side, but I was super happy to have this made within an hour! Enjoy!

    20110412_24

    Baked Tofu and Veggie Egg Rolls

    adapted from All Recipes

    2 1/2 cups shredded cabbage (about 1/2 a head)
    1 cup shredded carrots (about 8 carrots)
    1/2 cup chopped red pepper
    1/4 cup chopped green onions
    1/4 cup chopped white onion
    4 garlic cloves, minced
    2 Tablespoons grated fresh ginger
    4 Tablespoons sesame oil
    14 ounce extra-firm tofu
    1 1/2 Tablespoons arrowroot starch (or cornstarch)
    2 Tablespoons agave nectar
    1/4 cup soy sauce, (or liquid aminos)
    21 Nasoya egg roll wrappers (or vegan wrappers)

    Press tofu for 30 minutes before cooking. Meanwhile prepare your veggies.

    Coat a large skillet with the sesame oil; add the first seven ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 7-10 minutes. Add tofu; heat through.

    In a small bowl, combine soy sauce, arrowroot starch and agave nectar and mix well; stir into tofu and veggie mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet covered with parchment papaer. Repeat with remaining wrappers and filling.

    Brush the tops of egg rolls with sesame oil or olive oil. Bake at 425 degrees F for 15 minutes or until lightly browned.

    I preferred by a little golden brown and crunchy. Make the sweet and sour sauce.

    Sweet and Sour Sauce

    adapted from About.com
    makes 1 1/4 cups

    2/3 cup white or rice vinegar (Note: rice vinegar gives better results)
    8 Tablespoons agave nectar
    2 Tablespoons ketchup
    3 teaspoons soy sauce
    3 teaspoons arrowroot starch mixed with 8 teaspoons water
    1/4 cup fresh pineapple, diced
    1 Tablespoon fresh ginger, diced

    Mix the vinegar,agave nectar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the arrowroot starch and water, add to the other ingredients and stir to thicken.

    After the sauce has thicken, add the pineapple and the ginger and remove from heat. The sauce can be eaten at room temperature or warm depending on tastes.

    20110412_21

    10 Comments "

    Portabella Burger with Russian Dressing and Onion Rings

    April 9th, 2011
    20110408_29

    I finally prepared a meal that did not upset my tummy. I am 12 weeks pregnant and have been really nauseous and sick to my tummy. The past 2 days have been filled with emptying the tummy and going to sleep with just fluids. Not good, I know.


    When I woke up this morning I felt queasy and immediately stuffed 1/2 a banana in my mouth before getting ready to drop Ryan off at school. The banana definitely helped for a bit but then I had a bagel and later had an egg. Blech….my stomach rejected these foods today even though I had been enjoying them the last few weeks.


    After a choir rehearsal, I decided I would try a green monster smoothie. I knew I needed greens and protein so I packed in coconut milk, water, spinach, blueberries, protein powder, flaxseed oil and blended away. My tummy was soothed! Yay!


    The key then was to know what to make for dinner. When I quickly went grocery shopping in the morning I saw items to make veggie egg rolls. As the morning went by I was not feeling that anymore but I was still debating it because then I ran across a post at Clean Green Simple’s website talking about portabella burgers! I have become so indecisive lately especially since I have been really nauseous, so menu planning has been so hard!


    Thank you Facebook fans for helping me make up my mind for tonight’s dinner. It was perfect and it settled really nicely in my tummy. Sigh…


    I made some crunchy baked onion rings for the FIRST time! I am so sad I just tried making them because I could have been making them all this time. Nevermind that. Now I can make them often. It was a quick and savory recipe thanks to Isa Chandra’s recipe.


    I also made a Russian sauce to add to the sandwich that kind of reminded me of a Thousand Island dressing. Since I did not add too much spice on the portabella cap, I decided to make a sauce. Ryan thought it was flavorful and interesting. I am glad I have leftovers because I have 2 more mushroom caps left!


    Enjoy this quick dinner!

    20110408_32


    Portabella Burger with Russian Dressing

    makes 2 sandwiches

    For the Burger:
    Two portobello mushrooms, stems removed
    1 Tablespoon balsamic vinegar
    2 Tablespoons olive oil
    2 hamburger buns
    2 romaine leaves
    1 tomato, cut into 1/2 inch slices
    4 Tablespoons of Russian Dressing

    Russian Dressing

    adapted from All Recipes

    makes 1 1/2 cups

    1 cup Vegenaise (vegan mayo)
    3 teaspoons minced onion
    1/2 teaspoon wasabi powder (or prepared horseradish)
    1 teaspoon vegan Worcestershire sauce
    1 teaspoon dried parsley
    3 tablespoons sriracha sauce
    1 tablespoon ketchup


    20110408_27


    Oven-Baked Onion Rings
     
    from PPK website
     
    2 large vidalia onions (about a pound)
    1/2 cup plus 2 tablespoons all purpose flour (I have used brown rice or amaranth flour to make this GF)
    2 tablespoons arrowroot starch (or cornstarch)
    1 cup cold So Delicious coconut milk (or other non-dairy milk)
    1 teaspoon apple cider vinegar
    1 cup whole wheat bread crumbs
    1 teaspoon kosher salt
    2 teaspoons olive oil

    Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

    Combine flour, arrowroot starch, coconut milk, and apple cider vinegar in a medium bowl.

    Slice onions into 3/4 inch thick rings. Separate the rings and place in a bowl. In the other bowl, mix together the bread crumbs and salt. Drizzle in the oil and use your fingertips to mix it up well.

    Line up each bowl in order:
    1. Bowl of onions
    2. Bowl with flour mixture
    3. Bowl with breadcrumbs
    4. Baking sheet
    Dip onions into flour mixture with one hand, shaking excess, then place the onion in the breading. Using a fork, sprinkle breadcrumbs onto onion until fully cover. Place onion ring on baking sheet. Repeat process with the rest of the onion rings.

    Bake for 8 minutes on one side, flip, and bake for an additional 6 minutes on the other side, or until they are golden brown and crisp.


    20110408_14


    While the onion rings are baking, heat your grill to medium and brush your portabellas with balsamic vinegar. Oil your grill and cook them for 3-5 minutes per side or until they are slightly softened and browned. You can also toast your buns by putting them on the grill for about 30 seconds, if you want.

    Once your onion strings and portabellas are done, assemble your burger – Add 1 Tablespoon of Russian dressing, portabella,lettuce, and tomato and serve with crispy onion rings.

    12 Comments "

    Natural Products Expo Prize Pack Giveaway

    April 6th, 2011

    Happy mid-week everyone! I think it has gone by so quickly already and before you know it the weekend will be here already! 🙂


    As you can see it has been a little slow around here due to a change in life. Thanks for being patient and coming to read whatever I post. I miss posting more often but I am hoping once this morning sickness bit leaves me, I will be more inspired to cook more meals and to post them. Ironically enough, I have made more desserts lately because the smell does not bother me. Once they are baked and ready though, I am totally not in the mood to eat them. I gave more than half that pan of Crunchy and Fruity Shortbread Bars away! Don’t you just wish you lived next door to me?  I need more food takers!


    If you have a chance, I posted a questionnaire on my Facebook page with 5 options as answers. Please take a quick look and see what is most attractive. It would really help me out. Thanks a bunch.


    Before I left for New York, I was contacted by the amazing people at So Delicious asking me if I could host a giveaway centered around the recent Natural Products Expo that happened in Anaheim, California. When I perused the website and watched a youtube video highlighting some of the products featured at the expo, I was a bit jealous that I was not able to be there. The Expo is where the newest healthy foods and environmental products are launched and if you couldn’t make it to Expo yourself – you can take a quick peak at some of the fun things that were happening in Anaheim California at the trade show.

    Featured on the video is celebrity nutritionist Christine Avanti (she has overhauled diets for Chelsea Handler, Jeremy Piven, and Jason Statham to name a few) was touring around Expo and included So Delicious in a video of her favorite finds.

    It is simply amazing the amount of new products being created for those with food allergies and sensitivities. We are no longer living in a society where gluten-free, vegetarian, or vegans is considered something strange and alien.

    Here is an example of new products to come from So Delicious alone! They will be coming out with a new No Sugar Added Coconut Milk Frozen Desserts (only 1 gram of sugar)in May, a new dairy-free Greek yogurt (vanilla, chocolate and strawberry) arriving in stores this summer, and an outstanding vegan Nog (no eggs here) coming out for holiday in November.


    How exciting is that? I am VERY excited.


    So Delicious has a great giveaway for you. If you were not able to make it to the expo, ONE lucky reader can feel like they went to Expo because So Delicious will send them some products that were found at Expo. 

    They are going to give ONE reader a great Natural Products Expo gift package complete with $25 worth of So Delicious treats, a months worth of vegan Popchips (worth $30) and some other fun goodies that they picked up in California.

    This is only open to US readers.

    Mandatory entry:

    • From the video, what new Popchips flavors are coming soon? (2 answers)

    Extra entries (Leave a comment for each) (make sure to leave you email, if not shown on your blog or elsewhere!)

    • “Like” So Delicious on Facebook
    • Follow So Delicious on Twitter
    • “Like” Popchips on Facebook
    • Follow Popchips on Twitter
    • Follow Opera Singer in the Kitchen on Twitter
    • “Like” Opera Singer in the Kitchen on Facebook
    • Subscribe by email
    • Blog about the giveaway (2 entries)
    • Follow Opera Singer in the Kitchen on Google Reader
    • Tweet the following “Win a month’s supply of @popchips and $25 worth of coupons for @So_delicious products here—-http://bit.ly/dUS0nc “

    The last day to enter will be Wednesday, April 13th at midnight, EST. I will announce the winner on Friday, April 15th.

    142 Comments "