Savory Oatmeal wtih Spinach and Tomatoes

I enjoy traditional sweet oatmeal with cinnamon and honey, but this morning I was craving something a little different. I approached breakfast with half a plan and the rest came together quite nicely. Here is a recipe for savory oatmeal that will give your morning a real boost. 

Ingredients:

• 2 cups broth
• 1/2 cup steel-cut oats
• 1/2 tsp crushed garlic
• 1/4 tsp salt 
• 1 big handful of fresh spinach ( roughly 1 cup)
• 2 tablespoon nutritional yeast
• 1 large roma tomatoes diced
• 1/3 cup ground sausage style-vegetable or soy protein crumbles (optional) ( used 1 chopped Tofurky veggie sausage)
• 1/4 cup sliced onion
• 1/4 sliced mushrooms (baby bellas work nicely here) 

Directions:

1. Boil broth and stir in oats, reducing heat to medium. 
2. Add garlic and salt and cook for about 4 minutes.
3. While oats are cooking, lightly coat a pan with olive oil.
4. Saute the onions, sausage and mushrooms over a medium heat for about 5 minutes
5. Stir in spinach and nutritional yeast into the oatmeal and continue to simmer on medium heat about 3 minutes or until spinach is wilted and oats are at preferred chewiness. 
6. Add the chopped tomatoes, and cooked sausage mixture to the oats and cook an additional minute. 
7. Serve immediately. 

Savory Seasoned Flaxseed Crackers

This summer has been very strange, we didn't have a week of 112 degree temperature, which is quite normal in phoenix and it has been raining. Of course that just means its rained more than twice this summer and the downpours have been pretty significant. A few weeks ago we received more rain in one day than the area had received all year. I am loving it! Rain means cooler temperatures and a break from the desert dry air. The drawback, Phoenix is not equipped to handle rain. The slightest amount of moisture throws this city into a panic. Drivers have no idea how to navigate raindrops and the streets flood almost immediately. Today it came down in buckets and of course I had a near empty cupboard. Rather than venture out into the storm that knocked over all of my outdoor potted plants, I decided to make something out of the mixed-match ingredients I had on hand. I had been craving potato chips but I am not a fan of frying anything. While scouring the cupboards for hope, I came across a huge bag of flax seed I inherited when my cousin gave up her last dieting fad. I knew what I was making: crackers. I could avoid a frying fiasco and still get the savory crunch I was after. Below is a very simple recipe for flax seed crackers I used for a rainy day. 

These crackers just so happen to be grain free and vegan. 

Savory Seasoned Flaxseed Crackers

Here's What You Gotta Have:

• 1 cup ground flax seed
• 1/4 cup roasted and lightly salted sunflower seeds
• 1/2 sesame seeds
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt ( optional) ( I used pink himalayan pink salt here)

Here's What You Gotta Do:

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. 
2. In a food processor combine all of the dry ingredients and pulse until the sunflower seeds are coarsely ground. about 30-45 seconds.
3. Turn out dry ingredients into a large bowl and add water. Stir the mixture until a loose grain dough is form. 
4. Spoon the mixture onto the lined baking sheet and spread the cracker dough evenly in the pan. 
5. Using a butter knife. score the crackers in the size and shape you'd like your crackers to be.
6. Put the baking sheet in the oven and let the crackers bake for 30 minutes. then turn your oven off and let the crackers remain in the oven for another 30 minutes to dry out a bit more. 
7. Pull the crackers out of the oven and let cool to room temperature before breaking along the score lines.
8. Enjoy with your favorite cracker toppings or alone. 

May be stored in a dry airtight container.

Ground Flax seed. Flax seed is a good source of fiber and Omega 3 fatty acid

Dry Ingredients

Ingredients after a spin in the food processor. 

Dough after the water is added

Using a rubber spatula to smooth the dough into the pan. 

Crackers taking shape

Topped with vegan cream cheese and green onions

Awesome Alternate Add-ins

• For a cheesy take add 1 tsp of nutritional yeast
• Substitute the sunflower seeds for pistachio nuts
• Add 1/4 tsp of cayenne pepper for a spicy version of these crackers. 

Life is Delicious...Go Taste It!

Honey Baked Sriracha Tofu

Just because I don't like to eat meat doesn't mean I can't appreciate a great meat based dish. After all, rarely is it the meat that makes a dish smell and look amazing. It's the spices, marinades and rubs that make the dish truly special. So I am not afraid to admit that this dish was inspired by an amazing looking meat dish I came across on Pinterest. The Pin lead me to The Recipe Diaries which featured Baked Sriracha Honey Wings. The ingredients list was full of the stuff dreams are made of. Well, it did have sriracha and lime, and that is what my dreams are made of.  I said aloud, "I'm gonna make that with tofu". And I did. And it was amazing!
For the first time in 5 years I actually purchased real butter for another recipe. I have tons of it left over so it seemed like a great time to make use of it. Veganize this dish by simply using a non-dairy butter substitute.
I also used a great product to flavor the tofu called Not Chick'n. It is a chicken-esque flavored bouillon cube that it perfect for flavoring soups, broths, and tofu. It's completely vegan and adds a great complex flavor to dishes. I found mine at the local Frye's in the natural foods section, but it can be ordered online here. 

Here's What You Need:
  

• 15 oz Extra firm tofu

• 2 tablespoons salted butter, melted

• 1 tablespoon vegetable oil

• 1 teaspoon garlic powder

• 1 cube of Not Chick'n seasoning cube or a vegetable bouillon cube

• 1 tablespoon chopped fresh cilantro leaves

• Sesame seeds, for garnish

Glaze

• 5 tablespoons salted butter

• 1 tablespoon all-purpose flour

• ¼ cup honey

• ¼ cup Sriracha

• 1 tablespoon soy sauce

• 3 tablespoons of lime juice

 Here's What You Gotta Do:
 

1. Preheat oven to 400 degrees F. Lightly coat a large baking sheet with nonstick cooking spray. 

1. Press the block of tofu for 15 to 20 minutes. * 

1. In a small bowl, mix the butter, vegetable oil, garlic powder, and Chick’n bouillon cube together until the bouillon is dissolved. 

1. Cut the pressed tofu into ¼ inch slices. Place the wings in the pan and pour the butter mixture on top. Gently move the tofu pieces around to coat them evenly with the sauce.

1. Arrange the tofu in a single layer in the pan and bake for 25 minutes. Turn the Tofu over and cook for and additional 10 minutes. 

1. While the tofu is baking, melt the butter in a small sauce pan over a low-medium heat. When the butter is melted, whisk in flour. 

1. Whisk in Sriracha, honey, soy sauce and limejuice. Bring to a light boil then remove from heat.

1. When the tofu is finished baking, take it out of the oven and immediately pour the glaze on top, gently turning the tofu pieces over to coat. 

1. Top the tofu with the cilantro and sesame seeds.

Fresh Chopped Cilantro

This sauce is the stuff dreams are made of. 

* The process of pressing tofu is used to get as much of the water the tofu is packaged in out. I press my tofu by taking the tofu out of the plastic container and sitting it on top of several paper towels. I put the package on top of the tofu and put a heavy can inside. I let it sit for 20 minutes to an hour, changing the paper towels out every 15 minutes or so. 

Life Is Delicious....Go Taste It!

Toostie Roll & Bit-O-Honey Fudge aka "Obama Fudge"

Nothing says I love you like homemade sweet treats, except maybe a diamond ring, and a new pair of shoes. So when my super amazing and supportive cousin was feeling down, I knew it was time to fire up the burners for some good old fashion love in a pot. I don't like chocolate myself, but these were not for me and I know that my sugar toothed relative would appreciate the sacrifice involved in whipping up these fudge bites ( I don't even like the smell of chocolate really). I have lovingly nicknamed these bars my Obama Bars, they remind me of Michelle and Barack side by side looking like the sweetest bits of  classic Americana.

Happy Birthday Mr. President!

Heres What You Need:

Toostie Roll Layer of Fudge:

• 24 tootsie Roll Midgees

• 1 tablespoon butter

• 1 1/2 Tablespoon Peanut Butter

• 1 1/4 tablespoon Milk

• 1 3/4 Cup Confectioners sugar (store bought or make your own*)

Bit - O- Honey Layer of Fudge:

• 24 Bit-O-Honey Small Bites

• 1 1/2 tablespoon butter

• 1 1/2 Tablespoon Peanut Butter

• 2 tablespoon Milk

• 1 3/4 Cup Confectioners sugar 

• Sliced Almonds ( Optional)

Here's What You Gotta Do:

1. Cover and 8 inch x 8 inch baking dish in Aluminum Foil, lightly oil the pan and set aside.
2. In a heavy bottom pot melt together the tootise rolls, butter, peanut butter and milk over a low heat. Stir mixture constantly to avoid burning the fudge before the ingredients melt.
3. When the the candy mixture is melted and smooth, ( about 5 minutes) slowly add the sugar in 1/2 at a time. Stir well until all of the sugar is melted and the fudge mixture is smooth
4. Spread the Tootsie roll fudge in the prepared dish, this is your bottom layer. Set pan aside.
5. In the same clean pot or another heavy bottomed pot melt togehter the Bits-O-Honey, butter, peanut butter and milk over a low heat. Stir mixture constantly to avoid burning the fudge before the ingredients melt. The Bit-O- Honey will take about 5 minutes more than the tootsie rolls, be patient its so worth the added trouble.
6. When the the candy mixture is melted and smooth, slowly add the sugar in 1/2 at a time. Stir well until all of the sugar is melted and the fudge mixture is smooth.
7. Spread the Bit-O-Honey  fudge in the prepared dish, this is your top layer.
8. Press the sliced almonds into the fudge and let the fudge cool.
9. Once cool, take the foil out of the pan and cut the fudge into what ever shape you choose.
10. If you will not be serving immediately, make sure to store the fudge in a airtight container.

Classic Candies

* After mixing in the homemade powdered sugar. 

Find out how to make powdered sugar in a pinch in the post called "Confectioner's Sugar in a Pinch- DIY Your Own"

The first layer of Tootsie Roll fudge spread out in the baking pan. 

Showing the second layer of "Bit-O-Honey" Fudge smoothed out and topped with sliced almonds.

The sweet brown layers reminded me of Mr. and Mrs. President, 

side by side, making the world a better place. 

The nuts, well you can't be a politician without dealing with a few nuts. 

Okay so I did pinch off pieces of the Bits-O-Honey layer. 

Don't judge me it looked so good!

Care packaged and ready to go!

Life is Delicious...Go Taste It!

DIY: Confectioner's Sugar in a Pinch

I wanted to make my cousin some "Obama Fudge" but was missing only one ingredient: confectioners sugar. One quick google search and boom...DIY confectioner's sugar. Who knew it was this easy...oh apparently the whole dang internet!

Here's What you Need:

• 1 cup sugar 

• 1 tablespoon Cornstarch

• A blender

Here's What you Gotta Do:

1. Blend the cornstarch and sugar for 2 minutes, stopping the blender to stir the sugar every 30 seconds or so. 

1. Stop when the sugar is powdery and not grainy to the touch. If more blending is needed pulse an additional 30 seconds and check the texture. 

1. Let the sugar dust settle in the blender before opening. Store in a dry container or plastic bag.

 Use whatever variation of sugar you want, mine was organic whole cane sugar because that's what I had in the cupboard.

Note: For best results, unless you have a heavy duty blender, stick to blending in 1 cup batches. I got a smoother less grainy powder this way. 

The After Photo

Note: the cornstarch can be omitted if you are using the sugar right away, but it does a great job of preventing the sugar from flaking and clumping.

Life is Delicious...Go Taste It!

Whirlwinds and Other Blessings

Okay so  its been a long while since I wrote a post. I can assure you it has not been because life has not been absolutely chock full of deliciousness. In fact I think its been so chock full I've been busy eating it up. A lot has happened so let me fill you in.

On May 9th I found out that I passed the Arizona bar. Wohoooo! All that hard work and forfeiture of fun was not in vain. Then, as is the next logical step, I decided to start my own law firm. Yep, Keo'vonne Wilson Legal, PLLC is officially a thing now. I hosted a launch party which just so happened to coincide with my birthday. Yep, I had a birthday and threw myself a party. It was wonderful!  I also built a website, created business cards and marketing merchandise ( magnets, t-shirts, social media accounts). I am so proud of my little start up.

I also got a very awesome video from my sister and bro-in-law back home. KJ, my nephew, is crawling! I am so excited. It has been an amazing journey watching him grow up. I am so thankful for social media and technology because I don't have to miss a moment.

With a new business, interesting clients, networking, blogging for the firm, cooking, attempting to push the limits of professional wear, it has been the most delightful whirlwind!

Below is a photographic peek at all of the delicious-ness
The order of events is a little hazy but it's all great.

                                                This is how I celebrated passing the bar.

Well I passed the Bar here, so I figured it was time I finally became a licensed Arizona Driver. 

Here is the hummus I made for road trip to Cali Number 1.

Rice Noodles with kale, bell peppers and mock beef. 

Gosh I hope I wrote down this recipe somewhere.

Granola I made for Road Trip To Cali Number 2. 

This was a photo used on my birthday/website launch invite.
Pretty snazzy huh!

Days before my birthday my sister's birthday gift to me came in the mail. 

A rice cooker! This woman knows me too well. 

My old one crapped out months ago. 

Rice cooker's maiden voyage, Spicy rice and beans. 

Birthday bling for birthday/launch party. 

The business cards arrived just in time for the birthday bash. 

The party favors were gourmet cupcakes in these cute takeout boxes. I pulled out the shoe-string looking ties and replaced it with ribbon that coordinated with the business card style magnets. 

I enjoyed this blue cheese stuffed olives in my dirty gin martini. Of course I hosted my birthday/launch at Hanny's. I love this place, this martini...

...and these people. 

This was one of the only time I enjoyed yogurt. I really dont like it unless it's mixed in something. Summer ripened peaches, a light dusting of ground ginger, agave and toasted oats and almonds. 

This was a perfect breakfast.

I FINALLY made my sister's super simple eggplant parmesan. 

I will share this recipe soon. 

Homemade almond pesto. 

I have since killed the basil plant, but the legend of the pesto live on.

Heading to the gym wearing one of the t-shirts I designed featuring my firm's moto

"Turn Your Dream Into Your Legacy"

Shield your eyes from the dirty mirror.

This is what Bono looks like with his summer do. I didn't realize how smal this dog really was. 

He still believes he is half great dane, half Beyonce. 

Went to Vegas for the 4th of July watch my "little" cousin, Leena Star, open for Doug E. Fresh. 

She is a little fire cracker on the stage and off. 

Us being silly and posing for a fan picture in front of the poster she is on. 

We had a blast at the afterparty!

Rang in the 4th of July celebrations at a Pho place in Treasure Island. 

Yum!

Taking shelter from the heat of the Las Vegas Stip in on of the many casinos. 

Riding on the highway with the top down seemed like a good idea...

It was not!

Selfie after dinner in the Ling Ling Lounge on the third level (of five) at Hakkasan. 

Hakkasan is allegedly the hottest restaurant in Vegas. 

The food was exceptional, but it was so dark that the guy at the next table lent me his phone with a flashlight app to read the menu. 

At this point in the night, the only thing I was fighting was sleep. It was a great end to my Vegas trip!

I've begun tutoring this cutie twice a week in preparation for kindergarten. 

My cousin's son keeps me laughing the entire time.

After finally cleaning out my car, I made this handy organizer to keep things in reach but out of the way. 

Instructions coming soon.

My World cup outfit. Go 'Murica!

Picked up that tie for a dollar.

This is the local pub at 10am on a tuesday during a USA World Cup match. 

I kept wondering, where do these people work?

Mom's birthday gift arriving the standard month later. 

After my last phone bit the dust, mom made it clear that I had no more excuses. 

Bono finding comfort in sweaty gym bags. 

Life is Delicious...Go Taste It!