My New Favorite Tool

GEFU Spiralfix Spiral Cutter

I bought this new toy based on a review in Good Housekeeping magazine and I finally got to use it tonight - I love it!  It is quite a bit larger than I imagined so when I received it I thought I made a bad purchase.  However, after using it so effortlessly tonight I recommend it.  There are 4 spiralizer settings but only two are shown in the photo.  I used it to make Zucchini Pasta Caprese from Good Housekeeping magazine, Oct 2014 p. 168.

Zucchini Pasta Caprese, roasted butternut squash,
Pork Chops with Fig-Balsamic Sauce and Kale

Almost Whole30

In January I resolved to lose 10 lbs. before April 11th, I only have 12 lbs. to go!

So in the beginning of 2016, I started the Whole30 diet, which quickly turned into the Whole15 then the Half30 and now I just think about Whole30 while eating brownies with ice cream.  However I did learn many things and highly recommend the Whole30 cookbook.  To do this diet, you basically eat meats, vegetables and fruits - that's it.  So you can forget going into your pantry for anything, forget the dairy aisle, forget the baking aisle - it really makes grocery shopping a breeze.  I'm still drinking my coffee black, I don't drink soda anymore, and I drink unsweet iced tea (no sweetener allowed - none)  which has been the toughest thing to get used to doing.  I guess I'm trying to stick to the diet one beverage at a time but I haven't given up my wine.
Here's a recipe I found in Cooking Light that was "almost Whole30" and it was delicious!

Beef-and-Brussels Sprouts Stir-fry

Beef and Brussels Sprouts Stir-fry
over Cauliflower Rice

1/2 pound flank steak, I used rib-eye
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons peanut oil, divided
1/2 cup beef broth or water
1 tablespoon light brown sugar (not Whole30 approved)
2 tablespoons soy sauce (not Whole30 approved)
2 teaspoons fresh lime juice
1/2 teaspoon cornstarch (not Whole30 approved)
12 ounces fresh Brussels sprouts, trimmed and halved
1 jalapeño pepper, sliced
1 tablespoon grated fresh ginger
2 garlic cloves, thinly sliced
1/4 cup chopped fresh mint (I used basil)
Hot cooked rice (not Whole30 approved so I used Whole30 Cauliflower Rice)

1. Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
2. Stir-fry steak, in 2 batches, in 1 Tbsp. hot oil in a large cast-iron or stainless-steel skillet over high heat 2 to 3 minutes or until meat is no longer pink, don't overcook. Transfer to a plate, and wipe skillet clean.
3. Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
4. Stir-fry Brussels sprouts in remaining 1 Tbsp. hot oil over high heat 2 minutes or until lightly browned. Add jalapeño pepper, ginger, and garlic, and stir-fry 1 minute. Pour soy sauce mixture over Brussels sprouts, and bring mixture to a boil. Cook, stirring often, 3 to 4 minutes or until sprouts are tender. Stir in mint and steak. Serve over rice.

Standard fare

Chicken, Barley Risotto, Fall Vegetable Hash & Kale

This was a tasty meal incorporating old favorites and a new recipe for Barley (and Butternut) Risotto from Cooking Light, Oct. 2014 p.154.  I made the Barley and Butternut recipe a couple of days earlier and separated the roasted butternut because I knew there would be leftovers.  We ate the extra roasted butternut for lunch and the leftover risotto was a perfect side dish for dinner.

Here's how I cook my kale:

Sautéed Kale

1 Tbs olive oil
1 slice thick bacon
1/2 cup chopped onion
1 bunch fresh kale, chopped or torn
1/2 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper

Put oil and a slice of bacon in a cold skillet and cook bacon over medium-high heat until crisp.  Remove bacon to drain.  Add the onion to skillet and sauté for 2 minutes.  Add the kale and toss in the grease to coat.  Add the chicken broth and put a lid on the skillet.  Turn heat to medium and let cook covered for 4 min.  Remove lid, sprinkle with salt and pepper, stir, and taste for doneness.  If pan is dry and kale is not done, add more chicken broth and cover for a few more minutes until you get the doneness you desire.  Chop the reserved bacon and sprinkle over kale.

Back off Cauliflower Man!

So while I was eating last night's pizza I began thinking about my cauliflower pizza crust from a few days ago.  Lately I've been eating cauliflower pizza, cauliflower rice, mashed cauliflower, roasted cauliflower, etc.  This hilarious bit by Brian Regan came to mind as I thought about it.  Just substitute cauliflower for cranberry and maybe you will get a laugh too.

Pizza Night

Have I mentioned that I am loving my new Rachael Ray magazine?  I made Capricciosa Pizza using pre-made fresh dough - next time I will make my own dough.  I also made some adjustments because I was using a Pampered Chef baking stone which can't be pre-heated as the recipe required and I changed up a few ingredients and quantities.

Capricciosa Pizza - Adapted from Rachael Ray's Magazine, March 2016 p. 95

Capricciosa Pizza

1 ball Publix bakery pre-made pizza dough
Flour, for dusting
Cornmeal, for dusting the pizza stone
1/3 cup Naples Pizza Sauce (recipe below)
1/4 pound fresh mozzarella, thinly sliced
A few fresh basil leaves, torn
EVOO, for drizzling
4 thin slices prosciutto cotto (cooked ham)
1/3 cup Marsala Mushrooms (recipe below)
1/3 cup sliced artichoke hearts (I used frozen but can or jar are preferred)
A small handful olives, sliced

Naples Pizza Sauce

1 can (28 to 32 oz.) San Marzano tomatoes (look for D.O.P. on the label)
1 teaspoon kosher salt
olive oil
Using your hands, crush the tomatoes into a small saucepan; add the juices from the can. Stir in the salt and a drizzle of EVOO. Simmer gently over medium, stirring occasionally, until the sauce thickens a bit, about 15 minutes. Let cool to room temperature.

Marsala Mushrooms

1 Tbs olive oil
8 oz. of your favorite fresh mushrooms, sliced
Salt and pepper
1 Tbs. fresh thyme leaves, chopped
1 clove garlic, smashed but in one piece so you can remove later
1/2 cup marsala or sherry
1 tablespoons butter
1 Tbs. parsley, chopped
Heat oil in a skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until the mushrooms brown, about 8 minutes. Season with salt and pepper. Add the thyme and garlic; toss 1 minute. Add the marsala or sherry; cook, stirring often, until the liquid reduces, about 1-2 minutes. Add the butter to the pan and swirl until blended. Discard the garlic and stir in the parsley.

Directions:

An hour before you're ready to bake the pizzas, remove Publix dough from refrigerator and let sit out to rise in the bag (as package directs).

Preheat oven to 400 degrees.

Make Naples Pizza Sauce and Marsala Mushrooms.

Stretch dough by hand and transfer to a cornmeal-dusted pizza pan or stone. Using the back of a spoon, slather the pizza sauce on the dough in a thin layer, leaving a 1-inch border. Top with the mozzarella and basil. Place prosciutto, mushrooms, artichokes and olives on pizza.
Bake 18 to 25 minutes or until crust is golden and top is bubbly.

I'm making this tonight

Fall Vegetable Hash

Found this delicious recipe a while back in my Southern Living magazine.  I make it often!

4 thick bacon slices
2 tablespoons olive oil
1 medium-size sweet onion, chopped
1 medium-size sweet potato (about 10 oz.), peeled and cut into 1/2-inch cubes
2 medium turnips (about 12 oz.), peeled and cut into 1/2-inch cubes
1 tablespoon white wine vinegar
1 pound small fresh Brussels sprouts, quartered
2 garlic cloves, sliced

1. Cook bacon in a 12-inch cast-iron skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 2 Tbsp. drippings in skillet. Coarsely chop bacon.
2. Add oil to hot drippings in skillet. Cook onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.
3. Combine vinegar and 2 Tbsp. water. Add Brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste

Just Google it

I was trying to figure out what to make with sweet potatoes and leeks so I input the ingredients into Google and found this gem.

Baked Leek and Sweet Potato Gratin (for 2 people)

Adapted from Vegetariantimes.com Recipe

1 medium leek, white and light green parts chopped (discard the dark green stalk)
1 Tbs. olive oil, divided
1 clove garlic, minced
1 Tbs. chopped fresh rosemary, divided
1 medium sweet potato, peeled and cut into ⅛-inch-thick slices (use mandolin)
1/4 cup low-sodium vegetable broth
2 Tbs. Italian seasoned dry breadcrumbs
1 Tbs. finely grated Romano cheese, optional

1. Preheat oven to 450°F. Coat 6-inch round corningware pan with cooking spray (I used butter).
2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1/2 Tbs. rosemary; sauté 8 minutes (or less), until softened. Season with salt and pepper.
3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. (I added tiny shreds of butter on top of sweet potatoes on every layer)  Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.
4. Stir together breadcrumbs, 1 1/2 tsp. oil, 1/2 Tbs. rosemary, and Romano cheese, if desired, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes (or less), until breadcrumbs are browned and crisp.

Thanks Rachael Ray

Pork Chops with Cherry-Balsamic Sauce 

(for 2 people)

Pork chops with cherry balsamic sauce, green beans,
and baked leek and sweet potato gratin

Adapted from Rachael Ray's Magazine, March 2016 p. 87 Recipe


2 bone-in pork chops (8 oz. each)  (I used boneless)
2 tablespoons canola oil (I used olive oil)
salt
pepper
1 1/2 cups low-sodium chicken stock, divided
4 cloves garlic, thinly sliced
2 pounds collard greens, stemmed and chopped  (I used fresh green beans)
5 tablespoons butter (may not need so much butter)
1 large shallot, minced
1/2 cup red wine
1 teaspoon balsamic vinegar
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1/4 cup cherry preserves (I used lingonberry preserves)

1. In a large skillet, heat the oil over medium-high. Pat chops dry, season with salt and pepper and cook until browned, 4 minutes per side. Transfer to a plate; pour off the drippings from skillet.
2. In the skillet, cook the collard greens (or green beans) with 1 cup stock and the garlic over medium until tender, 10 to 15 minutes. Season with salt & pepper; pour contents into a bowl.
3. In the skillet, melt 3 tbsp. butter over medium. Add the shallot and cook, stirring often, until tender, 3 minutes. Add 1/2 cup stock, the wine, vinegar, thyme and allspice. Cook over medium-high, 5 minutes. Add the preserves and simmer 5 minutes. Stir in the remaining 2 tbsp. butter; season.
4. Divide the collards (or green beans) and pork chops among plates and top the chops with the cherry sauce.  (I put the chops into the pan with the cherry sauce to heat up the chops then put on plate)

Breakfast of Champions

Spinach and Tomato Scrambled Eggs

Spinach and Tomato Scrambled Eggs before flip,
sometimes you are too hungry to get the final photo

2 Tbs. butter
1/4 cup chopped onion (substituting a leek would be yummy)
6 oz. fresh baby spinach, chopped
1/2 cup grape tomatoes, sliced in half
4 eggs, beaten
salt and pepper to taste
grated parmesan cheese (if desired)

Melt butter in skillet over medium heat.  Add onions and sauté 2-3 min.   Add spinach and tomatoes and cook until spinach is wilted and tomatoes are soft, approx. 2 min.  Pour in eggs, add salt and pepper, and mix lightly.  Let sit on heat until almost no moistness remains, approx. 3-4 min.  Use spatula to cut through center so you can flip each side.  It will probably not look pretty but this is the quickest way to get the meal on the table. If you are really good, you can try to flip the whole disc.  If you want a pretty plate, you can put the whole pan under the broiler in your oven for about 3 min.  Plate your meal and grate some fresh parmesan on top if you like.

I miss San Diego

Fish Tacos

Fish Tacos with Black Beans and Rice

cooking oil
1 lb cod fish
1 tsp Goya Adobo All Purpose Seasoning
1 cup White Lily cornmeal mix
6 corn tortillas
2 cups shredded cabbage
salsa
avocado, chopped

White Sauce:
1/4 cup green onions, sliced
1/4 cup cilantro, chopped
1 tsp. minced garlic
1/4 cup mayonnaise
1/4 cup sour cream
1 tsp. lime rind
juice from half lime (approx 2 tsp)
1/4 tsp. salt


Make white sauce:
Thinly slice the green onions and separate the dark green slices.  Mince the light green and white onion slices.  Combine minced onions with remaining ingredients and set aside.

Heat a skillet on medium high heat and add enough cooking oil to cover the bottom of the pan.  Season cod fish on both sides with Adobo seasoning.  Dredge fish in cornmeal. Gently lay fish in oil to pan fry for 3 min.  Flip fish and pan fry the other side for 2-4 min. until cooked through.  Place fish on paper towel lined plate to drain.

Heat corn tortillas in microwave according to package directions.

Assemble:
Spread cabbage on tortilla and add white sauce and salsa if desired.  Place fish on top (add a little more white sauce on fish if you want.)  Top fish with avocado, remaining dark green onion slices and a few cilantro leaves.

Wake up!

Breakfast Fruit Salad

1 banana, sliced
1/4 cup blueberries
1/4 cup raspberries
1 Cuties mandarin orange or other citrus
1 Tbs toasted nuts (walnuts, almonds, pecans)

Mix fruits together and sprinkle nuts on top.

Rabbit food

Carrot Salad

6 carrots
1/4 cup mayonaise
1/4 cup crushed pineapple, drained
1/4 cup raisins
1/4 cup apple, diced
1/4 cup toasted walnuts, chopped

Directions
Peel carrots and grate them in a food processor or with a hand grater.  Place carrots in a bowl and add remaining ingredients.  Toss well and season with salt if desired.  Serve chilled or at room temperature.

Not your mother's pizza

Cauliflower Pizza Crust with Mushroom, Leek, Pesto Topping

Ingredients:
1 large head cauliflower, stalk removed

1/4 cup grated Parmesan

2 eggs

*if small head of cauliflower is used then use 1 egg

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.  Lightly coat non-stick cooking spray on parchment.

Break the cauliflower into florets and pulse in a food processor until fine (riced). (May need to work in two batches to avoid overcrowding. ) Cook in microwave 5-7 minutes until soft.  Put it on a clean dishtowel and squeeze to get all the moisture out.  Let cool.

In a bowl, combine the cauliflower with the eggs and Parmesan. Transfer to the center of the parchment lined baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.  Check crust doneness – may need to cover edges if they are too brown.  Bake 10 more minutes to crisp up crust if needed.

Add desired toppings and bake an additional 10 minutes.

Toppings:

¼  cup pesto sauce

1 cup fontina cheese (or mozzarella cheese)

1 Tbs butter or olive oil

8 oz mushrooms, sliced

1 leek, white and light green part only, julienned

Melt butter in a medium skillet; saute leek over medium-high heat, stirring occasionally, 3 to 4 minutes. Add mushrooms; saute until tender, about 5 minutes. Season with 1/4 teaspoon salt and a pinch of pepper.

Spread pesto sauce over baked crust.  Top with cooked mushroom mixture (use only as much as you desire).  Sprinkle cheese over top.  Bake approx. 10 min. or until cheese melts.