Monthly Archives: May 2009

spinach mushroom noodles

Pasta, Mushrooms & Spinach…With a Sprinkle of Crack.

While wandering around my kitchen, preparing food for Sunday Brunch (look for a post on that tomorrow), I realized that I was starving.  I ran 7 miles this morning (go training schedule!), and have sort of maintained a sporadic eating schedule today (i.e. a banana and granola bar pre-run, post-run apple, orange and bagel sandwich from Einstein’s, then a random bowl of cereal at 5PM when I woke up from my 2 hour nap).


Unfortunately, I was having a moment of indecisiveness.

Then, like magic, Google Reader told me that I had a new blog post to read from PW Cooks.  Then, I read about this recipe.  And drooled.  I knew exactly what I wanted for dinner.


My version is roughly based on Pastor Ryan’s version, I just made a few changes  based upon my own taste and ingredient availability…

  • I am out of beer, so I omitted.
  • I am assuming that PR used red wine, but I only had white.
  • I added spinach, because my body will revolt if I don’t eat at least one veggie today.  For shame.  Green smoothie to follow as well.
  • I used only a splash of heavy cream.  Because, well…I love the taste, but I don’t love the way it makes my ass look.
  • I didn’t have crimini mushrooms, so I used standard white mushrooms.
  • I had planned on serving this over leftover soba noodles, but unfortunately, they also SMELLED leftover, so I nixed them and used rotini.
  • I added grated Manchego on top, because thanks to Sarah, it’s pretty much my crack these days.
  • I drizzled my bowl with a little bit of white truffle oil.  So that I could make up for the fat I was missing in the heavy cream.  But, it’s just SO good.


If I could,


I would totally send you some of the leftovers.

Not because I don’t want to eat them later.  No, no.

Because I love you and I want to feed you.  It’s my issue, not yours.

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chocolate peanut butter fudgies

“Raw” Chocolate Peanut Butter Fudgies

So, I’m using the term “raw” loosely this time, because it’s nearly impossible (from what I’ve read) to find raw oatmeal.  Or oat products in general.  The reason?  Oat products become rancid quickly.


Nobody likes a rancid oat.

So, oats are generally steamed in order to prolong the shelf life.  Thus, my beautiful chocolate peanut butter fudgies are as raw as I could make them.  I am not a miracle worker.  Unfortunately.

sidebar: yes, I just said “thus”.

Raw, steamed, boiled, grated, shredded…it just doesn’t matter.  These are delicious.

Set your oven on the lowest possible setting, or get your food dehydrator ready!  Here we go…

Agave, honey, and medjool dates plus cocoa powder = love.  Pure, unadulturated love.


Add copious amounts of Bob’s Red Mill Flaxseed Meal.  Yeah, Bob’s my homey.  Me and Bob’s Red Mill?  We go way back.


To that lovely concoction, you MUST add a smidge of coconut butter.  Why?  Basically, just because I said so.  My heart told me to do it.  And I un-bake with my heart and my heart alone.

For some reason, this coconut butter did not want to be photographed.  I took exactly 3 pictures of the coconut butter, and they all looked exactly like this.  All blurry and confused.  I don’t know.  I can’t explain it.  Coconut butter just wasn’t in the mood to be photographed.


And this is the point where we pretend…

We pretend that I wasn’t so distracted by the fact that the coconut butter picture didn’t turn out that I forgot to set up the other ingredients for their photo op.  First, pretend that there is a picture of raw peanut butter being seductively poured into the bowl.

It looks delicious, doesn’t it?

Then, pretend that there is a beautiful, clear, concise picture of these oats; being lovingly poured into the bowl of chocolat-y, agave-y, flax mealy, peanut butter-y goodness.


And then, the fun part.

Smash it all together with your hands.  Please do not use a spoon, or they just won’t taste very good.  Please do feel free to have fun.  Smash and smoosh and enjoy yourself.

But you must not taste test.




I mean, it’s so gross.


p.s…my momma is cringing right now.

So, don’t taste test.  Civilized people just don’t do things like that.

Now, go wash your hands.


Form the batter into round balls, or just drop them with a spoon onto food dehydrator trays (or cookie sheets), and dehydrate at 105 degrees for 7-8 hours.  Or, set your oven on the lowest possible setting, and leave in the oven with the door open.  If you have a pilot light, even better.  No need to turn on the heat.  You can also alternate between leaving the door open for a period of time, and closing it for a period of time.  You just have to watch it pretty carefully so that they don’t get melty or heat too fast or too much.


These little fudge beauties rival the “no bake” cookies that I made as a child, but they are so much healthier.  They really are delicious, and the oats get softer and soak up the other flavors as they dehydrate.  If you are opposed to the taste of agave, or if you are not a fan of the aftertaste (I have noticed an agave aftertaste), I recommend using more honey and less agave.  I like to use agave because the GI is much lower than honey.

Jogger’s “Raw” Chocolate Peanut Butter Fudgies (Printable Version)

Go forth and taste test make Fudgies!

Don’t miss out!  Be sure to click on the “Giveaways” tab on the top menu bar for the current freebies!

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