Here is my inaugural recipe for Veganomics and my departing beverage for Smoothie-licious. Did you ever smear a banana with peanut butter and roll it in graham cracker crumbs when you were young? Well, this recipe is like that, but instead of graham cracker crumbs, imagine the banana covered in chocolate.

2 tbsp peanut butter
1 banana
1 cup chocolate soy milk 
6-7 ice cubes

Combine all ingredients in a blender and puree until very smooth. Reminisce about your childhood as you sip and enjoy.

Economically Friendly: Bananas are inexpensive and peanut butter is a pantry staple.
Ecologically Responsible: Soy milk is environmentally-friendly and the makers of Silk are donating major money to clean energy.
Excellently Healthy: Protein from peanut butter, potassium from bananas, and yummy calcium from soy milk. Just be careful: at approximately 400 calories, this is a meal-replacement smoothie, not just a light snack!

Who spiked the strawberries?

I did! I came across a recipe for strawberries “spiked” with balsamic vinegar at Eating Well magazine’s website and it reminded me of a summer salad I used to order at TGI Friday’s. I don’t know if they still serve the salad, but I always loved the balsamic-soaked strawberries, so I altered the recipe slightly to get that same taste. These strawberries can be served alone as dessert or thrown into salads or wraps (try them with spinach!).

Balsamic-Spiked Strawberries
adapted from Eating Well 

1 pint fresh strawberries
1 tbsp balsamic vinegar
1/2 tsp sugar
1-2 sprigs fresh mint

Rinse strawberries and cut off the tops, then halve or quarter if large. In a large bowl, toss strawberries with balsamic vinegar and sugar. Let stand for 20 minutes (chill in the refrigerator if desired).

Finely chop or mince fresh mint, reserving a small amount for garnish (optional). Toss chopped mint with strawberries and serve.

The standing time allows strawberries to macerate, or soak up the vinegar and release the natural juice in the berries. The leftover liquid in the bowl makes a tasty salad dressing.

I search the Internet to find Cool Food Blogs so you don’t have to, and today I bring you Orangette. According to this blog, an orangette is a candied orange rind dipped in chocolate or a cool word for a food blog with autobiographical tales and groovy recipes.

Orangette has won praise from USA Weekend, the Chicago Tribune, the Boston Globe and more. Check out this humorous post on D-e-s-s-e-r-t with a recipe for Chewy Cocoa Cookies with Chocolate Chips (cocoa and chocolate? that’s my kind of cookie). Also check out this great post with an adapted recipe for Daily Granola.

Another reason I’m a fan of this blog: my new obsession with candied orange rind. Look for a new recipe soon!

Want your chocolate to take a walk on the wild side? Try these delicious cookies from Brownie Mix Magic. Like the Spicy Aztec Brownies, these cookies give chocolate a spicy kick. This recipe starts with a box of brownie mix and adds black pepper, chocolate chips, and crystallized ginger for a fragrant, spicy, and decadent treat. Crystallized ginger, or candied ginger, is available in most grocery store baking aisles, but at a steep price. Try specialty or gourmet markets, or shops that specialize in Asian cuisine, for a better deal. Chop the ginger into pieces about the same size as chocolate chips for the best distribution in this recipe. The cookies are great when still warm from the oven. Caution: these cookies are not for the faint of heart!

1 box (19.5 to 19.8 oz) brownie mix
2 tsp ground ginger
1/2 tsp ground black pepper
1/2 cup (1 stick) unsalted butter, melted
1/4 cup packed dark brown sugar
2 large eggs
2/3 cup finely chopped crystallized ginger
1 cup semisweet chocolate chips

Preheat oven to 350F and coat cookie sheets with nonstick spray (skip this if your cookie sheets are high quality nonstick).

In a large mixing bowl, combine brown mix, ground ginger, black pepper, melted butter, brown sugar, and eggs. Mix with a wooden spoon until just blended and all dry ingredients are moist. Stir in chopped crystallized ginger and chocolate chips.

Drop by rounded teaspoons, 2 inches apart, onto prepared cookie sheets.

Bake 8-10 minutes, until cracked in appearance and just barely set at the center. Cool 1-2 minutes on cookie sheets before transferring to a wire rack with a spatula. Cool completely on wire rack.

This recipe has appeared in several different forms, and here is the latest reincarnation. If you like cheesy broccoli soup and one-pot dishes, this is the recipe for you.

1 small onion, minced
2-3 garlic cloves, minced
1 tsp smoked paprika
3 cups chicken broth
1 pkg frozen broccoli florets, thawed
2 cups whole milk
1/3 cup all-purpose flour
1/4 tsp black ground pepper
1 pkg (12-14 oz) processed cheese, such as Velveeta, cut into 1/2 inch cubes
shredded sharp cheddar cheese

Coat a large stockpot with cooking spray. Over medium heat, saute onions and garlic for 3-5 minutes or until onion begins to soften. Add paprika and saute 2 minutes, until fragrant.

Add chicken broth and broccoli, bring to a boil. Reduce heat to low and simmer for 10 minutes. Whisk flour into milk and add to soup. Add pepper and stir well until thickened, about 5 minutes (do not boil).

Remove from heat and stir in cubed cheese. Stir until melted. Serve topped with shredded cheese.