Last night I made this for my dinner, then I decided my husband needed some too. I saved some aside for him, and after I ate my own, I nearly ate his too.
In a medium skillet I tossed together coarsely chopped green bell peppers, red bell peppers, and 2 small zucchini with some coconut oil. I thought about adding onion but I really wanted to let the flavor of the peppers come through. I let the veggies cook on a medium heat just long enough to take the edge off, I wanted the to stay a little bit crunchy. Then I tossed them in marinara and added a dollops of my secret bff, sour cream and some parm. I ate mine without noodles because I like to save my carbs for naughty things like cheesecake or sweetened coffee creamer. Once I took a few bites I knew I had to share some with my hubby so I put his over noodles and had about 3 sample bites before hiding it from myself.
It was very good.
If you want some, then you'll need the following:
a little coconut oil for cooking
1/4 green bell pepper
1/4 red bell pepper
2 small zucchini
2 cups of spaghetti sauce or marinara - with or without meat
noodles for 2 hungry people or 3 slightly hungry people. We use whole wheat. <-- I just said that to brag.
Wednesday, October 26, 2011
Monday, October 17, 2011
Cheesy Potato Soup
This is vegetarian, but not vegan. Especially good for the cure of skinny husbands.
In a big pot, boil together 10 peeled potatoes and 1 onion. Toss at least half, with about a cup and a half of the onion/potato water, into a blender for a smoothish soup with a few chunks. Blend more or less depending on if you want less or more chunks. If you really like it chunky, then just mash it all up together and forget about the blender, you'll still need the water though, or you'll just have mashed potatoes!
After blending, or mashing, return all potato and onion bits into the pot and dash with a little Italian seasoning, salt, and pepper. Now then, here's where easy gets easier. Dump into the pot 10, 12, or all 16 oz of a tub of sour cream, at least 1 cup of water, 1&1/2 cups of shredded cheddar cheese, 1/3 c Parmesan, and stir stir stir. Add more water if you need to, the sour cream can handle it, and more salt if you like.
If you don't have a horizontal peeler, then you need one. I peeled 10 potatoes in like 5 mins flat. I used to be a slave in a German kitchen though, so I have a bit of experience with potatoes.
Ingredients
10 med pots
1 delicious onion - mine was white
2-3 cups reserved water from the boiling
10-16 oz sour cream
1 & 1/2 cups cheddar cheese
1T Italian seasoning
1/2 T garlic - more if you like it, I didn't want to scare you off.
1/3 c Parmesan cheese
If you're extra sneaky, boil a few hundred carrots with your potatoes and blend them allll up and tell your kids the cheese was really orange today. Since we have no suspicious children around, we opted for tossing chopped broccoli florets into our pot, yum yum!
Happy Fall!
In a big pot, boil together 10 peeled potatoes and 1 onion. Toss at least half, with about a cup and a half of the onion/potato water, into a blender for a smoothish soup with a few chunks. Blend more or less depending on if you want less or more chunks. If you really like it chunky, then just mash it all up together and forget about the blender, you'll still need the water though, or you'll just have mashed potatoes!
After blending, or mashing, return all potato and onion bits into the pot and dash with a little Italian seasoning, salt, and pepper. Now then, here's where easy gets easier. Dump into the pot 10, 12, or all 16 oz of a tub of sour cream, at least 1 cup of water, 1&1/2 cups of shredded cheddar cheese, 1/3 c Parmesan, and stir stir stir. Add more water if you need to, the sour cream can handle it, and more salt if you like.
If you don't have a horizontal peeler, then you need one. I peeled 10 potatoes in like 5 mins flat. I used to be a slave in a German kitchen though, so I have a bit of experience with potatoes.
Ingredients
10 med pots
1 delicious onion - mine was white
2-3 cups reserved water from the boiling
10-16 oz sour cream
1 & 1/2 cups cheddar cheese
1T Italian seasoning
1/2 T garlic - more if you like it, I didn't want to scare you off.
1/3 c Parmesan cheese
If you're extra sneaky, boil a few hundred carrots with your potatoes and blend them allll up and tell your kids the cheese was really orange today. Since we have no suspicious children around, we opted for tossing chopped broccoli florets into our pot, yum yum!
Happy Fall!
Thursday, April 28, 2011
Eggs - Get 'Em From a Farm
Eggs and toast, specifically Ezekiel Bread toast. Especially the sesame variety covered in cold butter. Not melted room temp butter. It has to be real too. This is not you who should watch your cholesterol. This is for me, who hasn't eaten eggs in eons.
Eggs and broccoli, like broccoli frittata. Which I am going to make this weekend. I can't wait. I've never done it and I've always wanted to taste a frittata. I don't even know how to spell it! Google knows.
Eggs and hash browns. Is there anything better than hash browns? Yes, hash browns smothered covered and diced. Have some.
Eggs and onions. This speaks for itself, except that you have to really over cook the onions. Say "No" to crunchy onions (or eggs).
Eggs and cheese. The favorite of my darling step-son. The regular weekend menu item, requested so oft that it's a staple. Do we have eggs? Yes. Cheese? Yes. Can I have eggs and cheese? ALWAYS!
Eggs and salsa. On a tortilla, or on your fork, either way is simply delicious.
Eggs and anything! Yum!
I've been egg free for like, over 10 years. It's been sad. I love eggs. Eggs have not loved me back. BUT! I've been experimenting with a few things and have found that for some reason I can eat eggs when I have also eaten a good dose of coconut oil in the same day. At the same time is even better. Basically, I am fed up with not being able to eat something as delicious and versatile and an egg and so I tried mind over matter. I decided I would refuse to be allergic. That. Did. Not. Work.
So, if I finally out grew it, or if it's REALLY the coconut oil I don't know. I have served eggs fried in coconut oil and sprinkled with pink salt to a number of small children this year. They have all sang my praises and begged to move in with me. Or at least they asked for my recipe. Same diff.
Eggs and broccoli, like broccoli frittata. Which I am going to make this weekend. I can't wait. I've never done it and I've always wanted to taste a frittata. I don't even know how to spell it! Google knows.
Eggs and hash browns. Is there anything better than hash browns? Yes, hash browns smothered covered and diced. Have some.
Eggs and onions. This speaks for itself, except that you have to really over cook the onions. Say "No" to crunchy onions (or eggs).
Eggs and cheese. The favorite of my darling step-son. The regular weekend menu item, requested so oft that it's a staple. Do we have eggs? Yes. Cheese? Yes. Can I have eggs and cheese? ALWAYS!
Eggs and salsa. On a tortilla, or on your fork, either way is simply delicious.
Eggs and anything! Yum!
I've been egg free for like, over 10 years. It's been sad. I love eggs. Eggs have not loved me back. BUT! I've been experimenting with a few things and have found that for some reason I can eat eggs when I have also eaten a good dose of coconut oil in the same day. At the same time is even better. Basically, I am fed up with not being able to eat something as delicious and versatile and an egg and so I tried mind over matter. I decided I would refuse to be allergic. That. Did. Not. Work.
So, if I finally out grew it, or if it's REALLY the coconut oil I don't know. I have served eggs fried in coconut oil and sprinkled with pink salt to a number of small children this year. They have all sang my praises and begged to move in with me. Or at least they asked for my recipe. Same diff.
Wednesday, April 20, 2011
Zucchini Lasagna
Let me just start by saying this: yum.
Okay now I'll tell you how I make mine. You really need to go with what you love, but try to branch out a little too.
Here's the deal, you replace lasagna noodles with long thin strips of zucchini. I use a perpendicular vegetable peeler for mine and I like it a lot. So for a 9x13 dish you should use nearly all of three zucchini(s).
3 zucchini, thinly sliced, longways
4 tiny cans tomato paste and enough water to make a very thick sauce
1 c Parmesan cheese
1 tub of cottage cheese
Almost a whole bag of baby spinach - chopped smallish
1lb meat or meatless crumbles
8 oz sliced or coarsely chopped mushrooms
3 c shredded cheese
Assembly:
Mix the tomato paste and the water. Season with the world's best Italian or pizza seasoning and add your cup of Parmesan, give it a stir. You do not want it to be a thin sauce so watch it with the water. The zucchini will release a lot of water and you could have soup instead. It's still good, but ya know...
I put enough sauce on the bottom of the pan to just get it wet, like a thin schmear okay?
Next a layer of "noodles" aka zucchini slices.
Now a little saucy sauce.
Then cottage cheese, I try to do 3 layers of guts so use about 1/3 of the tub. Ofcourse you can use ricotta, its delish and I love it but I love love love cottage cheese, so that's what I use.
After you get that rubbed in a little you need to cover it with a good amount of spinach, like, a lot. As much as you can stand to look at. It's the very best part.
Lightly sprinkle the cooked meat over that (or omit the meat if you prefer). I use half turkey sausage and half lean lean lean beef. As lean as you can get it. You could also use meatless crumbles (by Morning Star Farms I think), that's pretty stinkin' good. We had it on pizza a couple times and it was mistaken for meat by those who didn't make the pizza.
Back to the lasagna, over the meat put your chopped or sliced mushrooms.
Cheese time, use a whole cup, not a spec less, for each of the 3 layers.
Now, do that 3 times. When you get it all into the pan you might have to press it very nicely to get it all into the pan. Don't worry, the spinach will cook down and everything will fit... eventually. Just try it. Try it.
Bake at 350 for 1 hour. If you find that there was to much water you can cook it longer, don't be mad at me if you burn it though. Or if you have a day to spare, then pop it into the fridge until tomorrow and have it then. The water will be all soaked up. If you're out of time and you eat it as lasagna soup like we did once; it'll still be mmmm mmm good.
Did you realize already that this is a great low carb alternative to regular lasagna?
Okay now I'll tell you how I make mine. You really need to go with what you love, but try to branch out a little too.
Here's the deal, you replace lasagna noodles with long thin strips of zucchini. I use a perpendicular vegetable peeler for mine and I like it a lot. So for a 9x13 dish you should use nearly all of three zucchini(s).
3 zucchini, thinly sliced, longways
4 tiny cans tomato paste and enough water to make a very thick sauce
1 c Parmesan cheese
1 tub of cottage cheese
Almost a whole bag of baby spinach - chopped smallish
1lb meat or meatless crumbles
8 oz sliced or coarsely chopped mushrooms
3 c shredded cheese
Assembly:
Mix the tomato paste and the water. Season with the world's best Italian or pizza seasoning and add your cup of Parmesan, give it a stir. You do not want it to be a thin sauce so watch it with the water. The zucchini will release a lot of water and you could have soup instead. It's still good, but ya know...
I put enough sauce on the bottom of the pan to just get it wet, like a thin schmear okay?
Next a layer of "noodles" aka zucchini slices.
Now a little saucy sauce.
Then cottage cheese, I try to do 3 layers of guts so use about 1/3 of the tub. Ofcourse you can use ricotta, its delish and I love it but I love love love cottage cheese, so that's what I use.
After you get that rubbed in a little you need to cover it with a good amount of spinach, like, a lot. As much as you can stand to look at. It's the very best part.
Lightly sprinkle the cooked meat over that (or omit the meat if you prefer). I use half turkey sausage and half lean lean lean beef. As lean as you can get it. You could also use meatless crumbles (by Morning Star Farms I think), that's pretty stinkin' good. We had it on pizza a couple times and it was mistaken for meat by those who didn't make the pizza.
Back to the lasagna, over the meat put your chopped or sliced mushrooms.
Cheese time, use a whole cup, not a spec less, for each of the 3 layers.
Now, do that 3 times. When you get it all into the pan you might have to press it very nicely to get it all into the pan. Don't worry, the spinach will cook down and everything will fit... eventually. Just try it. Try it.
Bake at 350 for 1 hour. If you find that there was to much water you can cook it longer, don't be mad at me if you burn it though. Or if you have a day to spare, then pop it into the fridge until tomorrow and have it then. The water will be all soaked up. If you're out of time and you eat it as lasagna soup like we did once; it'll still be mmmm mmm good.
Did you realize already that this is a great low carb alternative to regular lasagna?
Monday, January 24, 2011
Go Make a Smoothie!
Happy New Year! Oh, that was a few weeks ago, huh? Well happy keep your New Year's Resolutions month! Here's a little something to help you out.
This is a banana, pineapple, coconut milk, and yogurt smoothie. With a little bit of a treat on top.
Perfect and delicious!
1 cup plain yogurt
1 banana
1/2 cup coconut milk
1/2 cup pineapple
1 smidge of whipped cream
Blend a little or a lot. I like my smoothies smoooooth, so I blend a lot.
If you like a little variety you can cut out the pineapples & coconut milk and add one or two of the following:
Frozen strawberries, peaches, mixed berries, blue berries, or any fruit you can think of. I add a dash or two of stevia when I am not using pineapple. It's great every time.
Try it with a dollop of peanut butter and drizzle of chocolate syrup (just to make it look pretty).
I added about a cup of spinach to some left over strawberry smoothie and all the taste testers were very pleasantly surprised. I didn't have a whole lot of spinach to work with but I think it would have tasted fine if I had added even more.
One blogger I know prefers just fruit and yogurt (with a little something to sweeten it up), she leaves out the banana completely.
My point is, no matter how you like it, it's great for you! So go make a smoothie!
This is a banana, pineapple, coconut milk, and yogurt smoothie. With a little bit of a treat on top.
Perfect and delicious!
1 cup plain yogurt
1 banana
1/2 cup coconut milk
1/2 cup pineapple
1 smidge of whipped cream
Blend a little or a lot. I like my smoothies smoooooth, so I blend a lot.
If you like a little variety you can cut out the pineapples & coconut milk and add one or two of the following:
Frozen strawberries, peaches, mixed berries, blue berries, or any fruit you can think of. I add a dash or two of stevia when I am not using pineapple. It's great every time.
Try it with a dollop of peanut butter and drizzle of chocolate syrup (just to make it look pretty).
I added about a cup of spinach to some left over strawberry smoothie and all the taste testers were very pleasantly surprised. I didn't have a whole lot of spinach to work with but I think it would have tasted fine if I had added even more.
One blogger I know prefers just fruit and yogurt (with a little something to sweeten it up), she leaves out the banana completely.
My point is, no matter how you like it, it's great for you! So go make a smoothie!
Friday, January 14, 2011
Kashmir Spinach
I know you all care what I had for breakfast, and have been waiting on the edges of your seats to find out, so here you go... I had a bowl of Kashmir Spinach and a slice of toasted Ezekiel Bread, wow. It was so good. It's an Indian recipe that involves (can you guess?) spinach and paneer cheese. Super fantastic. It's so great, in fact, that I'm going to try to figure out how to make it cheaper than I can buy it. If I don't learn how to make it I'll be spending $3 a day on it and that would add up fast!
I'll post a picture of what I ate and keep you in the loop when I figure out how to make it.
If you'd like to sample it, you may go to your nearest Price Cutters and check out the Indian section, it's made by Tasty Bite and it's in a small box. If you would like to try it from the Indian restaurant that I first had it from, then you can go to Gem of India, in Springfield, MO. Prepare yourself for very poor service, bad attitudes, sour faces, and great food. I have banned myself from there because of their horrible lack of friendliness. I may go back some day. If you go, get the buffet. There you will be presented with an array of delicious foods that one might never order from the menu. I know I didn't!
I'll post a picture of what I ate and keep you in the loop when I figure out how to make it.
If you'd like to sample it, you may go to your nearest Price Cutters and check out the Indian section, it's made by Tasty Bite and it's in a small box. If you would like to try it from the Indian restaurant that I first had it from, then you can go to Gem of India, in Springfield, MO. Prepare yourself for very poor service, bad attitudes, sour faces, and great food. I have banned myself from there because of their horrible lack of friendliness. I may go back some day. If you go, get the buffet. There you will be presented with an array of delicious foods that one might never order from the menu. I know I didn't!
Saturday, December 25, 2010
Gateaux Piments
Moniques Gateaux Piments
1 pnd split peas, soak 4 hours and drain
Grind in Food Processor, keep some texture.
3 onions chopped
15 little red chillies
Salt
Fresh Coriander
Mix this well and scoop out lrg T into hot oil & fry till crisp golden brown!
1 pnd split peas, soak 4 hours and drain
Grind in Food Processor, keep some texture.
3 onions chopped
15 little red chillies
Salt
Fresh Coriander
Mix this well and scoop out lrg T into hot oil & fry till crisp golden brown!
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