Tag Archives: spoons

Lavender-Blueberry Cheesecake Bars

In my pantry today:
  • 1 box gluten-free white cake mix
  • 1 stick butter
  • 8 oz. cream cheese
  • 4 eggs
  • 1.5 tsp. vanilla
  • 1.5 drops doTerra® lavender essential oil
  • 2/3 lb. powdered sugar
  • 1 c frozen blueberries
lavenderblueberrycheesecakeMix cake mix, butter and egg until crumbly rather than powdery. Pat down into a 9″x13″ pan, pushing sides slightly up. Have cream cheese and eggs at room temperature and mix cream cheese, eggs and vanilla until they are a smooth liquid — I used a food processor for this and I do not consider that in any way cheating.  Add powdered sugar to the food processor,  pulsing between every cup or so. Then — and here’s where I step blindly into the abyss — I added a drop and a half of lavender essential oil. In addition to smelling wonderful, this oil happens to be pure enough to be eaten. I lavenderblueberrycheesecakebarshave heard tale of lavender being a flavor as well as a scent. I wanted to try, and cheesecake can be a gentle delivery medium for a first taste of something long considered just a perfume plant. After it’s been pulsed in, take a deep breath and pour it all over the cake mix. In a small sauce pan, heat frozen blueberries until smashable and drizzle they and their liquids onto the cheesy topping. Swirl with abandon. Bake at 300° for 60 minutes or until a butter knife comes out the middle relatively clean. Cool very completely (everything has to settle in together) and cut into squares. I cannot in good legal conscience guarantee that you will be delighted, but, well, you’ll probably be delighted. 5 spoons!

Double-Duty Cheese & Broccoli Bake

In my pantry today:

  • 3 c raw broccoli tops
  • 2 c leftover hibachi rice
  • 1 c shredded sharp cheddar cheese
  • 1/2 c shredded mozzerella
  • 3 saved packets of Chik-Fil-A® croutons
  • 2 c unsweetened almond milk
  • 1 tbsp garlic paste
  • 1 tsp black pepper
  • 1/2 tsp Greek seasoning
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp asafoetida
  • 1/8 tsp cinnamon

By gum, if there’s any way to make copious amounts of cheese a healthy addition to the human diet I will find it. Today was a battle I won with the tools of a mad, desperate woman. And also a lot of cheese. Start out by cutting your florets from the stem and pick apart most with your fingers so that various sizes of broccoli exist in your casserole dish. Set aside and move to a small sauce pan that’s melting your butter. Once melted, add milk, garlic paste and seasonings. Stir in cheeses and rice; once stirred, pour over the eagerly awaiting broccoli. Mix everything together real good ‘n stuff, then crumble the croutons in their packets and sift out over the fray. Cover and bake at 350° for 30-45 minutes. Because I am some kind of elitist, apparently, about vegetable texture I can only give this 3 spoons. If you enjoy broccoli at this color and consistency, godspeed.

 

Bacon Black Bean Blitzkrieg! (Now With Spoons!)

In my pantry today:

  • 1.5 c cooked black beans
  • 3 slices thick-cut bacon
  • 1/2 clove of garlic, skinned
  • 1/2 c water
  • 1 tbsp black pepper
  • 1 tsp salt (or more to taste)
  • 1 tsp asafoetida
  • 2 c cooked Basmati rice

First thing’s first: Cut your three slices of bacon in half and start them off in a cold pan warming to MH. While that’s happening, crush your garlic cloves into chunks, and when the bacon is sizzling and ready for its first fork-flip add the garlic to the pan. I recommend, from learning the hard way, not to scatter it all around the pan. Keep the garlic isolated for easy removal in a few minutes when it becomes golden brown and crispy around the edges. Set aside for later garnishing.

Once the bacon begins to brown, cut it (either in the pan or taken out for a quick second) into inch long pieces and let finish browning until you are satisfied with the color (everyone’s got a different bacon barometer here). I let it cook until about 70% crispy. Drain out 1/4 c of the grease and reserve for future cookings. Add the black beans and pepper and gently toss until everything becomes one. Add water, salt and asafoetida then cover upon slow boil and reduce heat to ML. Let cook until more paste-like than water, then serve over rice with a fried garlic garnish.

With this recipe I am going to begin rating the success and deliciousness of each recipe I post from here on out using spoons. I give this eatsperiment 4 of 5 spoons. Spoons, you see, in an homage to Christine Miserandino’s Spoon Theory. It has become so much more widely known than it was when I discovered it a few years ago. I was desperate to find a way to explain my invisible limitations to others, and this story gave me, and countless others of all chronic illnesses, that ability. Imagine me now endcapping this article with a Braveheart-style spoon-thrust into the air.

 

And also because spoons, y’know, are in your kitchen ‘n junk.