Freezer-Friendly Archives

My Very Favorite Chocolate Chip Cookies

January 20, 2017 By Karen

So here’s what’s up: I have the day off of work, and I sat down at the computer to write. As you know, I haven’t posted in a while, which means that since September a lot has changed in the world, when the outlook for our country was very different than it is today. During early fall, there was hope and an excitement about what January 20th would mean, and I fully expected that today would be a celebration. Instead, I find myself watching a reboot of The Twilight Zone. As the months have passed, I’ve often thought about using this space to write how I feel about the election, and the conversations I have had to have with my kids about the way people voted and what this means for their lives, and for all of our lives. But instead, I’ve talked with my friends, I’ve talked with my colleagues, I’ve talked with my family, and I chose to spend my time in other ways.

I believe in honesty, and when I worked on this blog more frequently, one of the most valuable things I got from it was the chance to tell my story. It isn’t always pretty. In fact, our holiday card this year tried to reflect that. The first lines were “Wouldn’t it be nice if everyone’s year was all sunshine and roses like most holiday cards try and make it look? Well, our 2016 had its ups and downs. There were some professional disappointments, cranky bodies (thanks to our age), cranky kids (thanks to their age), and a cranky house (thanks to its age). But thank goodness it was balanced by some pretty awesome moments!” Which is true. All of it. And so as I began to write this morning I tried to dig down to that honest place. And you know what I found? I wanted to escape. I didn’t want to deal. I had a few paragraphs written, and the ideas mapped out for telling you what I think of the latest recipe for our country, and miraculously was going to tie it in to my new favorite dinner recipe (impressive, right?), but instead….I said screw it, and went upstairs to grab some coffee and breakfast.

But then I did something on auto-pilot. Instead of taking out the hard boiled eggs, I reached for two sticks of butter. I popped them in the microwave at half power for a minute. Then I put my mixer bowl on the scale, and reached into my cupboard for the sugars. Three of them. White, turbinado, and dark brown. No recipe in front of me, just a formula in my head. Not my formula, mind you. But a brilliant woman named Ashley Rodriguez’s. …

Whole Wheat Banana Bread with Coconut Sugar

September 21, 2016 By Karen

Hello friends. It’s been a while. The entire summer passed by and I took a little break from the website. As I am sure you can all relate, there are periods when life seems fuller and busier than others, and you just have to make a choice about how to spend your time. I’ve been trying to figure out why I stepped away from this, and I don’t have a very novel answer. I simply prioritized other things. Spending time with my kids, sleeping more, reading, getting out and being in nature instead of in front of a computer. Oh, and of course there’s that thing called work. We went to Colorado at the end of August though, and it was just what I needed to recharge. Lots of family time and hiking, and appreciating the grandeur of The Rockies. They were incredible, and helped put things into perspective.Another reason that I stepped away was that my shoulder decided to go crazy for a few months. Physical therapy three times a week all summer and the order to rest it as much as possible meant over a month of no cooking at all, because I couldn’t chop anything, lift my arm to reach the dishes, or move a heavy pot. So yeah, I was a little off my game. When you can’t go to your happy place (the kitchen for me) because it hurts, changes have to happen. That said, I still was mostly able to feed my family during that time from the chest freezer that was stocked in my basement and which now is pretty depleted. It just goes to show that planning ahead is always smart. Of course that means now it’s time to fill it up again!

And this Whole Wheat Banana Bread with Coconut Sugar is a great addition to any freezer. Or a lunch a box, or the paper towel you grab as you rush out the door so that you can eat it in the car on your way to wherever, or on a fancy plate for company. It also packs nicely for a plane ride to India apparently, since it is what my in-laws always ask me to make them whenever they visit. (Did I tell you they moved? They moved. I’m a bit heartbroken that they’re down in Virginia now, but they’re loving it there.) So I baked a loaf for them to take on their last trip and it was reported that it travels well. It’s a sturdy little cake. Because you use coconut sugar instead of regular, and whole wheat flour, it is a bit denser than a typical banana bread, and has a lower profile. Really, it doesn’t rise as high. I feel this makes it heartier and more satisfying, so I find this a plus. Bananas are sweet enough, so the added coconut sugar is minimal, and you don’t get that cloying sweetness that some banana breads have. And it’s refined sugar free, which is always a good thing, and something I have written about before. (Baked Eggs with Sautéed Mushrooms anyone? Or Sesame Date Granola?)

It’s a one bowl quick bread, you can prep it in under 10 minutes, and it’s a perfect way to use up any over-ripe bananas you have lingering in your fruit bowl or hanging out in your freezer. (Do you have a massive collection of bananas in your freezer? Because I do. Here’s a great smoothie recipe you can use for them.) It’s a healthier choice than most, and I feel good about making it and serving it to those I love. I hope you give it a try, and if you do, please let me know what you think!

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Life Lessons and Julia Child’s Crepes

April 25, 2016 By Karen

I try to teach my kids that it’s okay to fail. That we all struggle, we all make mistakes, but the important thing is trying our best. It’s easy to say, right? The obvious lesson. Teaching by example is ideal, but let’s be honest, this is one instance where being the model feels pretty lousy. At least when it comes to the big things. The ones we really care about.

I’ll spare you all the details, but there was something recently that didn’t go my way. I put my whole self into it, and my kids got to watch me working towards a goal. It wasn’t something I “had to do,” just something that I wanted to do. But I took it seriously, and really did give it my all. When I found out that I failed, I was crushed. I was angry, and sad, and disappointed, and embarrassed. A whole mess of emotions that while appropriate for the situation, were still painfully uncomfortable.

But here’s the thing: as a parent, I couldn’t hide these feelings from my boys. I didn’t want to. Of course, I tried to display them in a way that wouldn’t overwhelm them, but I believe in being honest about how I feel. Not always putting on that pretty face and smiling through the nonsense. Yes, there’s a time and a place for that, but it isn’t in my own home. It doesn’t help anyone. So when I got the news, I took deep breaths and collected myself as best I could. But my older guy, all of 9 years, took one look at me and said, “Mom, what’s wrong?” When I told him, and the tears filled my eyes, he immediately came over to rub my back, and say, “That’s okay. You did your best. That’s what matters, right? You’re not going to give up, are you?” Those few words from him helped put everything in perspective. While I had failed one thing, I clearly had succeeded in something else. I have managed to impart a very important set of values to my kid, and to see it reflected back at me filled my heart with joy. Compassion, love, support, and a belief in perseverance, even when it’s hard. That’s definitely a win.

Jump ahead a few months, and I’ve come up with a much easier and pain free example of teaching my kids about failure, and what might go with it. I doubt it will surprise you that it took place in the kitchen, but as fate would have it, it wasn’t my own kitchen this time. Last week was spring break and instead of sunshine and beaches that the two words typically conjure up, we went the opposite route and rented a home in the Catskills, where it mostly rained and we cuddled up by the fire with books, board games, coloring, and even our cat. (Yes, we have somehow become people who travel with our cat…go figure.) I’d come prepared to bake, traveling with my own recipe collection, as well as canisters of flour, sugar, chocolate chips and a scale. (Doesn’t everyone go on vacation with their own cooking scale? I’m not the only one, am I??? Okay, so I might be. But I’m okay with that. Maybe that’s why you’re all here reading this, right? Because I’m that person?) Anyway, you can imagine how thrilled I was to arrive to the house to find a shelf filled with cookbooks and food memoirs right as you walk through the door. It’s like I found my only little piece of heaven….

Donna Hay’s Beef, Guinness and Mushroom Pie

March 17, 2016 By Karen

Last St. Patrick’s Day, I shared a quick and healthy green smoothie, and wrote about my brother Brian, who would have been 46 today. This year, in honor of both Pi Day on Monday, and St. Patrick’s Day, I feel obligated to share Donna Hay’s Beef, Guinness and Mushroom Pie with you all. I have been sitting on this since November, and that’s just ridiculous, since there are so many reasons to make this savory pot pie as soon as you can. (Donna Hay, by the way, is Australia’s version of Martha Stewart, but younger, minus the crafts and the jail time, and I will be writing more about her, and our Donna Hay themed cooking club in my next post.) From one of my new favorite cookbooks, it uses a method for the pastry crust that I’ve never heard of before, but is so much simpler that the traditional cold butter version. It’s a hot water pastry that actually melts the butter with water before stirring it into the flour, which results in a kinder dough. It comes together quickly, is sturdy enough to hold up to a hearty filling, yet still flakes. If you’re intimidated by the idea of making a pie, then this is your crust!!! (Or skip it, buy a pre-made shell from the store, and everyone will still love you for making whatever you stick inside of it. I promise. But to be honest, this is totally worth the extra 10-15 minutes of your life.)

But here’s the thing, you’ll want to get started on cooking your brisket first, because this is not a 30 minute meal. Trimming your meat, cubing it, browning it, and finally braising it is time consuming. It’s the type of activity that you can do while listening to a good story though. (I’m currently enjoying this audio book if you’re looking for something entertaining, which is soon going to be a TV series.) And in its own way, it makes for a relaxing time in the kitchen….

Slow Cooker Caramelized Onions

March 7, 2016 By Karen

Caramelized Onions. Two beautiful words. If you combine that with Slow Cooker or Crockpot, you’ve got a phrase that’s even more brilliant: Slow Cooker Caramelized Onions. (Do you hear angels singing? You already know how I feel about the slow cooker, don’t you? Remember The Easiest Crockpot Ribs and Chipotle Barbecue Pulled Pork in the Crockpot?) Because a simple onion effortlessly gets transformed into rich and flavorful goodness that can be added to any variety of dishes. With less than ten minutes of prep work, you can get all of your onions sliced thinly, then you toss them with melted butter and olive oil. It all sits in the slow cooker on low for 10-14 hours, and it makes your home smell heavenly. It’s so easy, you’ll wonder why you’ve never done this before. Typically, caramelizing onions the traditional way requires standing at the stove for at least 45 minutes and stirring regularly, making it somewhat labor intensive. This recipe is the opposite of that. You can even set it up to cook overnight while you sleep, which all by itself is pretty cool.

It’s comfort in a pot. And there are some days more than others that we can all use comfort. I recently interpreted something about coping skills,…

Top 10 Healthy Breakfasts on Tasty Oasis

February 29, 2016 By Karen

Toasted Oatmeal with Flax and Chia Seeds

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.

― A.A. Milne

People always say breakfast is the most important meal of the day, but so often it’s tempting to skip it or just grab something boring (and unhealthy) on our way out the door or as we head to work. I’m guilty of it, and almost always regret it as a wasted opportunity. You all know I am a bit obsessed with good food, so to have empty, flavorless calories as my foundation for the day is ultimately disappointing. Over time, I have learned that with a little prep work, I can be stocked with options for quick and easy breakfasts that I can feel good about eating and serving to my family. The photos and links here are my favorite Top 10 Healthy Breakfasts on Tasty Oasis. Some, like the Toasted Oatmeal with Flax and Chia Seeds, the Coconut Maple Granola, the Sesame Date Granola, the Chocolate Pumpkin Nut and Seed Butter and the Applesauce with Vanilla and Cinnamon are all things you can make ahead of time (meaning over your weekend.) The Healthy Green Smoothie with Spinach, Kale and Banana and the Healthy Homemade Chocolate Milk take well under five minutes to throw in the blender so you can drink on the run. And if you’ve got a spare 20 minutes (or less) or planning for a weekend breakfast, Martha Stewart’s Buttermilk Pancakes, Dorie Greenspan’s Maple-Cornmeal Biscuits, and Tasty Oasis’s very own Cardamom Almond Matzo Brei are all worth the extra time. Every one of these recipes is easy, and many of them are refined sugar-free, gluten-free and even vegan.

As always, I would love to hear if you’ve made any of these! Please write a comment, share with your friends on Facebook (the button is right at the top,) or pin this post or the specific recipes to come back to them later. If you hover over any image, the pin icon will appear and make it super simple for you. And if you have any favorite recipes of your own, I am always looking for suggestions. Enjoy!

Healthy Green Smoothie with Spinach, Kale and Banana

Coconut Maple Granola

This Sesame Date Granola is a healthy, hearty way to start your day. Gluten-free, refined sugar-free, and vegan, it is packed with a nutty, slightly sweet flavor that has a hint of spice from cinnamon and ginger. It's so easy to make, and is perfect to grab on the go or present for company.

Sesame Date Granola (Gluten-Free, Refined Sugar-Free, Vegan, and All Around Healthy)

Doris Greenspan's Maple-Cornmeal Drop BiscuitMaple-Cornmeal Drop Biscuits from Dorie Greenspan are quick and easy to make, and would be perfect for breakfast, afternoon tea, or in your bread basket next time you have company for dinner. | www.tastyoasis.net

Doris Greenspan’s Maple-Cornmeal Drop Biscuits

Martha Stewart’s Buttermilk Pancakes

This Cardamom Almond Matzoh Brei is an extra flavorful version of Passover french toast. In less than ten minutes you have a healthy, easy breakfast that you'll want to eat all year round.| www.tastyoasis.net

Cardamom Almond Matzo Brei

This Chocolate Pumpkin Nut Butter is a quick and healthy way to start your day. Soaking almonds and cashews overnight makes them easy to blend with your favorite seeds, coconut, cocoa and pumpkin, so you can feel good about eating this slightly sweetened boost of protein on your toast in the morning. Refined sugar-free, vegan and gluten-free, it's full of flavor and will even make a Nutella-craving kid happy. | www.tastyoasis.net

Chocolate Pumpkin Nut and Seed Butter (VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE)

Cocoa Powder and Ice in the Blender for Chocolate Milk

Healthy Homemade Chocolate Milk (Refined Sugar-Free, Gluten-Free)

Homemade Applesauce with Vanilla and Cinnamon is warm and comforting, and so simple to make. | www.tastyoasis.net

Homemade Applesauce with Vanilla and Cinnamon (Refined Sugar-Free, Gluten-Free, Vegan)

Cardamom Snickerdoodles

December 31, 2015 By Karen

December flew by, and while I have lots I want to share with you all about the last month, I’m going to save it for after the new year. (Here’re two highlights though: I went as a plus one to The White House staff holiday party (!!!), and we just got a kitten (!!!). Two crazy exciting things in my world that I promise to tell you more about.) But as the ball gets ready to drop, I just wanted to make sure to wish you all a happy and healthy 2016, and thank you for reading and cooking along with me this year. I love your comments and hearing about what you’ve made, and appreciate you taking the time to share it all with me.

And while I hope that the coming year is smooth and easy for you, I have do doubt there will be bumps along the way. There always are. Whether they’re silly and trivial, like the mess I made the other night before these cookies (my Oasis isn’t always so peaceful,) or they’re more serious ones, involving health, loss, or big life choices, remember that you can look for comfort in your kitchen in the form of healthy food to feed yourself or those you love, or a big bowl of cookie dough. Both are equally important. Both make things better.

And since so many people out there make all sorts of pledges to start diets after January 1st, I figure I better squeeze one solid cookie recipe in before midnight. I came up with these Cardamom Snickerdoodles on Christmas, and have made them a couple of times this week just to make sure I got the recipe right for you all. (I don’t know if you remember, but I kind of have a thing for all things snickerdoodle. Remember these: Snickerdoodle Cupcakes with Brown Sugar Cinnamon Frosting? They were one of the most popular recipes on the blog in 2015!)They’re soft and chewy cookies, spiced with a good amount of cardamom and just a hint of cinnamon, but not too sweet….

Vegan Cornbread Stuffing with Chipotle, Swiss Chard and Sweet Potato

November 22, 2015 By Karen

I’ve promised several friends that I’d share this recipe in time for Thanksgiving prep, so I think I’ve made it in just under the wire! As I mentioned earlier this week in my Spiced Orange Cranberry Sauce post, stuffing is one of my favorite parts of the Thanksgiving meal. I love it so much that we always have two different kinds at our table, ensuring plenty of leftovers. While some get repeated, there are always so many recipes I want to try that I like changing it up every year. A few examples we’ve loved were sourdough stuffing with mushrooms, apples and sage, herb and bacon cornbread stuffing, and even wild rice, fruit and pecan stuffing, which was a bit of a departure for us one year. Last month, while I was searching for a dish to bring to my cooking club for our Vegan theme night, I went directly to one of my favorite food blogs, The First Mess. My friend Felice turned me onto it a year ago, and even though my diet doesn’t skew vegan generally, I want to make everything Laura writes about. The photographs are stunning, and her flavor combinations always excite me. Assigned to a starch dish that night, I new instantly that I wanted to try what she called her sweet potato, chipotle + chard cornbread stuffing. I figured I could use this as an opportunity to audition it for our Thanksgiving dinner, and I am so glad I did! I mostly followed the recipe, but made some slight adjustments in order to double it to fit a 9 x 13 baking dish. (You know me, if I’m going to spend time cooking, I’m going to make sure there’s a large yield to serve for other meals or to freeze!) I also had to find a vegan cornbread recipe to use, because my standard one uses buttermilk (and bacon fat when I’m going all in!) Food52 pulled through for me on that end, and with a few changes there too I had a winner. With this vegan cornbread stuffing you have the sweetness from both the bread and the sweet potatoes, the smoky spicy layer from the chipotles, and a savory earthiness from the leafy green swiss chard. It balances perfectly, stays moist on the inside, but gets slightly crispy on top. I made a large casserole dish to share with friends, but decided to bake two individual ramekins as well for my family to try. The good news? Because I waited for daylight to grab some of the shots, I didn’t actually let my guys eat their stuffing for 5 days after making it! And you know what? It was just as delicious!

And it turns out it complemented the rest of our vegan cooking club meal as well. We had a fantastic lentil and nut loaf as the main course, which you shoud definitely make, …