Mango Camembert Quesadilla with Vanilla and Honey Tangerine Dip

5 years ago, I fell in love.  It was with a red dress.  The most perfect red dress in the world.

After finding my soul mate, I just assumed we would grow old together.  I mean, I guess I didn't really expect to be like 85 and still wearing it.  Okay, fine, a small but irrational part of me hoped to be 85 and rocking some long silver hair and the dress.  But the reasonable part of my brain expected at least a solid decade together. Ten years of museums and restaurants and street fairs and barbecues and trips to the grocery store to experience with each other.

It has recently come to my attention that this red dress is no longer perfect.  Instead of an expanse of flawless red, it is now red with greyish black gunk on the bottom.  It is as though I decided to drag the dress in a vat of gasoline.

I have no idea how it got there.  Nor do I know what the stain is.  I have tried all the stain removal tricks I can find.  But it won't budge.  I will probably take it to a cleaner to see if they can work some magic, but I'm not optimistic.

I have started to mourn the loss.  The loss of the dress.  The loss of our years together.

There isn't much that can fill this void.  But food helps.  Food all cheesy and fruity, and with a honey-tangerine dip.

Though our time together was perhaps cut short, I will always carry its spirit with me. I just know it would love this quesadilla.

Adapted from Cooking Light's Peach and Brie Quesadilla

Ingredients
2 tablespoons honey
2 tablespoons tangerine juice
1/2 teaspoon tangerine zest
1/4 teaspoon vanilla extract

1 scallion, chopped
4 ounces Camembert cheese, thinly sliced
1 cup sliced mango
4 flour tortillas
canola oil, for cooking

Instructions
To make the honey dipping sauce:
In a small bowl, mix the honey, tangerine juice, tangerine zest, and the vanilla extract together.  Set aside.

To assemble the quesadillas:
Take the flour tortilla and put some chopped scallions, some mango, and a slice of Camembert on half of the tortilla.  Once all your ingredients are in, fold the tortilla. Heat canola oil (about a tablespoon) in a cast iron skillet. Place the quesadillas in two at a time. Once a side has a nice golden brown color, flip it over. Once both sides are golden brown, take off heat and serve with the honey tangerine dipping sauce.

Chinese 5-Spice (plus more) Popcorn

"A desire would arise and, concurrently, the satisfaction of that desire would also arise.  It was as if (a) I longed for a certain (heretofore untasted) taste until (b) said longing became nearly unbearable, at which time (c) I found a morsel of food with that exact taste already in my mouth, perfectly satisfying my longing."
-from Escape from Spiderhead in Tenth of December by George Saunders

I think this would be Max's sentiment about his music class, if he were able to articulate complex thoughts. And with some lapses in time.

After an art class was cancelled not once, but twice, because we were the only ones in attendance, I scouted around for some other options.  I found a not-annoying (there are countless annoying options out there, believe me) music class, and decided to put the little guy in it.

The following day, without even telling him about his upcoming class, music was suddenly meaningful to him. He asked for me to stream Pandora constantly, danced ridiculously, and even refused to go to bed without an iPod softly playing some Beatles.

His music class has become his favorite part of his week.

This Chinese 5-spice popcorn has played a similar role in our lives.  One night we decided that we needed popcorn.  And not just any popcorn.  But popcorn with Chinese 5-spice powder, a previously unexplored combination.  We rushed to the kitchen to play and found a delicious way to satisfy our longing. And though it wasn't a completely simultaneous experiencing and fulfillment of the craving, it was pretty close.

Ingredients
1/2 cup kernels
2-3 tablespoons canola oil
1/4 cup olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Chinese 5-spice powder
1 teaspoon nutritional yeast flakes
1/2 teaspoon ground dried porcini mushrooms
1/4 teaspoon garlic powder
finely ground salt, to taste

Instructions
In a small bowl, stir together the black pepper, Chinese 5-spice powder, nutritional yeast, ground mushrooms, garlic powder, and salt. Set aside.

Pour enough oil to cover the bottom of a large pot. Place over medium heat. Add three kernels of popcorn and cover pot with lid. Once those have popped, add the 1/2 cup of kernels. Shake the pot frequently. Once the popping has stopped, take off heat. Drizzle with the olive oil, and sprinkle the seasoning mix. Stir to ensure even coating of the popcorn. Adjust salt to taste.

A Day at the Beach with Quaker Mixed Berry Cookies

Attempts were made to turn me into one of those nature-y outdoorsy sorts of people.  Success was not the result of these endeavors.

The exception is the beach.  

It has the following things going for it:

a) proximity

b) castle-making sand

c) deliciously salty breeze

d) soothing sounds from crashing waves

e) an appealing blue/green color

f) possibility of whale/dolphin spotting

g) crucially, availability of bathrooms

Though I love being at the beach, the actual process of getting to the beach can be a hassle. One doesn’t just decide to go, and then “poof” there you are laying supine while rays of sunshine embrace you in their warmth. Oh no. Things must be gathered. Bags must be packed.

When we tell Max that we are going to the beach, he is overcome with excitement. The word “beach” is repeated again and again and again, an unremarkable word that sounds utterly charming when he says it. I don’t actually mind hearing this word said over and over, like a toddler incantation.  

But I do mind the insistent way he immediately heads for the door, stopping only to grab his shoes along the way.  Still clad in his footed pajamas.  So then we have to be the spirit crushers, and by definition, the tantrum midwives, reining in the excitement and telling him that we can’t go right this minute. Preparations still need to be completed.

I used to raise an eyebrow at the beachgoers lugging around bag upon bag just to spend a few hours in surf and sand.  Now I get it.  I am now the person I never wanted to be.

In order to go to the beach with even one child, things  are needed – bottles of water, food, toys, sand castle toys, extra clothes, food, blankets, camera, food, large trucks to roll over the sand and haul rocks, containers for rock collecting.  Food is clearly a most necessary part of the beach-going experience.  It can’t just be any food.  It has to be the right kind of food - handling heat well, tasting good, curbing hunger, portability. 

I would like to point out that while we have budged on this whole “why so many bags” deal, we will never be the people who return to their vehicles in a busy parking lot and then spend 20 minutes dawdling while other cars wait and wait and wait for this most precious of spots. We never cease to be mystified by the massive delay between returning to one’s car and the pulling out of the spot. We are, and always will be, quick. Like bunnies.

Finally, and it has gotten easier with repetition, provisions are obtained and gathered, and we get to the beach.  And after having to spend inordinate amounts of time running after a little guy and stopping him from running right into the ocean and being swept away by a wave, and after spending time in the sun and in the sand and trying not to fall when running after the toddler and making attempts at not twisting an ankle while traipsing along on all the rocks on the shore, one most definitely gets hungry.

So we sit down on our garishly, outlandishly, colored beach towels imprinted with ridiculously clichéd images of flip flips and beach balls, and pull some things out from the designated “Food Bag” for a beach picnic. Like Quaker’s Mixed Berry Cookie.  It totally fits our beach needs - doesn’t melt in the sun, sweet berries in a whole grain cookie make for deliciousness, curbs hunger with those 10 grams of whole grains per serving and all that fiber, and it is quite portable.  These cookies have become part of the beach food arsenal.  

And while we munch on our Quaker Mixed Berry Cookies we take a moment to look out at that gorgeous Pacific Ocean and relax. Just for a moment.

Quaker is on Facebook, Twitter, and Pinterest - so follow/like them!

And now that you need some of these Mixed Berry Cookies in your life, you need to know where to find them - look here for a product locator and here for more information about the cookie products.

This post is brought to you by Quaker.  We were financially compensated for this post by Quaker via AOL Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Quaker.

Swiss Chard Chips with Lime Zest, Ginger, and Nutritional Yeast

Recent items that were offered to the toddler, but rejected include:
homemade pizza
kale chips
turkey meatballs
cheesy-creamy pasta with broccoli
and these Swiss chard chips

Items that said child has attempted to eat during this same time period include:
a coffee table
a throw rug
a cardboard box that had been turned into a train tunnel
a windowpane
a cardboard box that had been turned into a boat

At least when he tried to eat the cardboard, he did try to justify it.  Our pig cat Rambo has a fondness for tearing up cardboard, and Max tried to explain to us that since Rambo eats the stuff, he should be able to as well.  Not the worst logic.  But still not convincing.  Both have been cut off.

I guess that leaves more of these chips - all full of lime and ginger, and ancho chile powder and the subtle umami taste from the nutritional yeast - for me.

Ingredients
1 bunch swiss chard, roughly chopped into chip-sized pieces
1-2 tablespoons olive oil
zest of 1 lime
1/4 teaspoon ground ginger
1/8 teaspoon kosher salt
1/4 teaspoon ancho chile powder
1/2 teaspoon nutritional yeast flakes
wedges of lime

Instructions
Heat oven to 350.  In a small bowl, mix together lime zest, ground ginger, salt, ancho chile powder, and nutritional yeast flakes.  Place the chard in a large bowl, and use tongs to coat the pieces with oil.  Sprinkle the lime seasoning mix and use the tongs to coat the pieces with the seasonings.  In a single layer, place the chard on parchment or Silpat lined baking sheet.  Bake for 5-10 minutes, until crispy.  They may not crisp evenly, so remove the finished ones and return the pan to the oven to get the rest crispy.  I only did one baking sheet at a time, as I didn't want to risk steaming the chard instead of getting it crispy.  I did 2 rounds of baking.  Drizzle some lime juice and extra salt (if desired) on the chips, once they are all finished.  Finally, leave out on cooling rack for a few hours before storing.

Cantaloupe Drizzled with Lemon Cardamom Yogurt Sauce

As I get older, one thing that seems to get increasingly higher is my threshold of what constitutes "embarassing" behavior in public places.

In my middle school years, I would never leave home without my self-defined "mall outfit" - a fun shirt and jeans, makeup, and copious amounts of baubles emblazoned with smiley faces, yin-yangs, and peace signs (oh my god what were we thinking). Having parents in tow was an automatic source of embarrassment (for no logical reason).  All behavior was directed at the goal of "fitting in."

Eventually, things start to ease up.  You realize that no one actually dies if you decide to wear sweatpants out of the house.  And the mere fact that you have parents no longer seems to be a source of shame.

And now I am the girl who leaves home with giant knots in my hair.  As well as the person who traipses around markets, sniffing each melon to find the most wonderfully fragrant one.  Picking them up to make sure they are dense. Examining the color of the rind.  This is all very important work.  A bad melon is a bad melon.  But a good melon is transcendent.

But one could make the case that this behavior is quite odd.  Embarrassing, even.  Which I'm sure I will be told by Max sometime in the near future.  But that will be his problem, not mine.

Ingredients
Cantaloupe chunks (or slices, which would be prettier, but not as easy to eat )
1/2 cup plain Greek yogurt
zest from small lemon
2 teaspoons lemon juice
1 teaspoon coconut milk
1/2 teaspoon honey
pinch cardamom

Instructions
Mix the yogurt, lemon zest and juice, coconut milk, honey, and cardamom together in a small bowl.  Spoon over cantaloupe chunks.

Berries with Hibiscus-Infused Whipped Cream

I'm not always great at multitasking.  Okay, if I'm honest, I'm never great at multitasking. But I love to believe I am.

One minute I'm full of hubris about simultaneously doing some laundry, engaging Max in a toddler alphabet game, cooking some dinner, running the ice cream maker, and perhaps slipping in a quick phone call.  And then time passes, and I've forgotten that I was actually doing laundry.  And now it is smelling a bit moldy and the clothes in the dryer are now wrinkled.  I have no idea what letter we are on in our alphabet game, and I've left things in the oven for too long.  Or over-whip the cream, as was the case the first time I made this hibiscus whipped cream.

I've always found it hard to be in the moment, I never feel I'm experiencing things quite right. I can be at the beach, and instead of feeling the coarseness of the sand as I dig my fingers into it or the chilliness of the salt water on my toes, I'm on my phone - absorbed in some reading or writing.  I know I should be doing this whole "mindfulness" thing, but that just doesn't work for me.

So juggling multiple things at once feels natural for me.  Even if I often fail spectacularly at them.  It is that rare, fortuitous occasion in which success happens that keeps me going at this multitasking endeavor.  Plus, I'm stubborn.

But even a stubborn person knows when to let it go.  So this time, I made sure to devote most of my attention to the task at hand.  And instead of playing an alphabet game with the tot, I tried teaching him to say "hibiscus," a rather amusing word coming from him.  And this time, things worked out.     

I would like to say that this will be a permanent change in behavior.  But I can assuredly say that isn't the case.  Because I'm stubborn like that.

Here we used the whipped cream to top some gorgeous blueberries and strawberries that were picked up at the farmer's market.  For more strawberry dessert ideas, Cooking Light put together this slideshow.

Ingredients
1 1/2 cups whipping cream, divided
3 tablespoons dried hibiscus leaves
pinch salt
2 tablespoons sugar

strawberries, sliced
blueberries

Instructions
For the hibiscus cream:  In a small pot over low heat, warm 1 cup cream and hibiscus leaves.   Take off heat and cover, letting the leaves steep in the cream for 20 minutes. strain and chill the mixture.  Once the hibiscus cream has chilled and is nice and cold, add the mixture to the bowl of an electric mixer and add in another 1/2 cup of whipping cream.  Add a pinch of salt and the sugar and use the whisk attachment to the whip the mixture until stiff peaks form.  Serve with the berries.

Whole Wheat Shells with Four Cheeses

Post hoc ergo propter hoc, or "after this therefore because of this"
We clearly spent way too much of our lives watching West Wing.

One must be mindful of not falling into this fallacious logic trap.  But sometimes, sometimes - one can be fairly sure that event "b" is indeed caused by event "a" based purely on the order in which these events happened.

Like, for instance, when you are at the beach and there is a snack stand.  And you order the bestest, most obvious of options - fries covered in some sort of spicy fake cheese sauce.  And you consume them.  And then a half hour later your stomach hurts.

Not that this happened to us or anything.

We all know that the cheese fries led to the stomach pains.

Yet after eating noodles slathered in a creamy, cheesy sauce, I feel so happy.  Joyful, really.  And I know it is precisely because of eating cheesy noodles that I am full of overwhelming joy.  In fact, I even contemplate the possibility of a benevolent supreme being who reveals a divine grace just by the mere existence of noodles and a sweeping array of cheeses.  It is precisely because of eating this most perfect of combinations of food that endorphins flood my entire being. I am sure that is not a logical fallacy.

Ingredients
1 pound whole wheat shells
3 cups half and half
1 teaspoon Dijon mustard
1 teaspoon hot sauce (like Frank's Red Hot Sauce)
1 cup grated Monterey Jack cheese
2 cups grated good quality cheddar cheese
2 tablespoons Taleggio cheese
1/4 cup grated Parmesan cheese
kosher salt and freshly ground black pepper, to taste

Instructions
Cook pasta in a large pot of salted water according to package directions.  Drain.  If, like me, you want to save on dishes, keep the cooked pasta in the colander and use the pot to make the sauce.  Melt 2 tablespoons butter over medium heat.  Add the half and half, cheeses, Dijon mustard, and hot sauce.  Stir, once the cheeses have melted and the mixture is nice and warm, pour the cooked pasta into the sauce and mix together.  Adjust salt and pepper levels to taste. Let the noodles mingle with the sauce over low heat until the sauce has thickened.