Tuesday, October 28, 2014

Blue cheese Carrot Slaw



This carrot slaw just came together with pantry items, and it's pretty darn tasty! 

Blue Cheese Carrot Slaw

Ingredients: 
7 medium sized carrots, stem end cut off, grated 
1 cup raisins
1/2 cup blue cheese dressing
1 green onion, chopped
Salt, to taste

Combine all ingredients in a large bowl, and add salt to taste. Allow to sit at least half an hot for flavors to really meld. Enjoy! 

Monday, October 27, 2014

Spaghetti Squash with Brown Butter Vinnaigrette


My husband loved this.  Truly loved it.  I have never seen the man do anything more than tolerate squash, so this is a keeper!

Ingredients:
One spaghetti squash

Vinaigrette:
One cube butter (mine was unsalted)
One bunch green onions
White vinegar
Lemon juice
White sugar
Salt 
Pepper
Parmesan cheese

Pierce the squash and roast on a cookie sheet, 350 degrees, for about an hour and a half.  

Brown the butter- melt in a 12" skillet over medium heat.  It will melt, foam, stop foaming, and finally small particles will sink to the bottom and begin to brown.  Slowly cook until particles are medium brown, stirring occasionally.

Chop bottom half of onions, discarding the roots.  Reserve leafy tops for another recipe.  Should be about 3/4 cup.  You could also use leeks.

Sauté onions in browned butter until soft,about five minutes.  Whisk in white vinegar, about 1/4 cup, and a few splashes of lemon juice.  Add about 1/2 tsp of salt, 1 tsp sugar, and a few grinds of pepper.  Seasonings are to taste.  It should be balanced- the sugar is just enough to balance the vinegar, not enough to make it sweet.

Halve the squash and scoop into a bowl. Stir in hot vinaigrette and 1/2-3/4 cup Parmesan cheese.  (I used Ball cheese)

We served this with meatballs and a salad.

Monday, October 20, 2014

"Cheezy" Garlic Popcorn



This is one of our favorite popcorn topping mixes- small flake nutritional yeast tastes startlingly like Parmesan cheese but is dairy free and high in B vitamins.  My preschooler is currently on his fourth bowl of popcorn- a clear winner!

We get our nutritional yeast in the bulk "natural foods" section of the grocery store.

Big batch of topping:
1/2 cup small flake nutritional yeast
1 Tbsp granulated garlic
1 tsp salt
1 tsp ground black pepper


I like to pop a big batch of corn, maybe 1/4 cup, in my stirring popcorn popper with a spoonful of coconut oil, then drizzle with olive or avocado oil and sprinkle with about two tablespoons of topping mix.  Mix it up good and scoop into bowls.  It's delicious and savory!

Sunday, October 5, 2014

Aunt LoLo's Grain Free Molasses Cookies

This morning, I wanted a cookie. BADLY. However, I know that eating a normal white flour/white sugar cookie will not lead to good things for me. (Not that I haven't tested the theory multiple times!
I had seen a recipe recently for The Perfect Molasses cookie, and even better, the recipe was grain free! Don't ask me why this makes it better....it just does.

Anyhow, the original recipe called for an entire stick of butter. Seeing as how I was trying to give these cookies at least a few redeeming qualities, I opted to replace half of the butter with applesauce. The resulting dough was so sweet, I was also able to forgo the honey entirely (the original recipe called for honey and molasses).

My second sheet cooked a bit longer than my first, and I preferred the dryer cookies. The first sheet has slowly turned back into dough over the course of the day. They didn't quite dry out enough.

Enjoy!




Aunt LoLo's Grain-Free Molasses Cookies
(Adapted from Deliciously Organic)
Makes 2 dozen+ cookies
(ie - my batch made 29 cookies)

Ingredients:
2 cups almond meal
1/4 cup corn starch
6 Tbsp. coconut flour
1 1/2 tsp ground cinnamon
1 tbsp baking soda (I would decrease this to maybe 1 tsp)
1 tsp ground ginger
1/2 tsp salt
1 egg
4 tbsp butter, melted
1/4 cup unsweetened applesauce
1/3 cup molasses

Preheat oven to 375. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together all dry ingredients. Add wet ingredients and stir to combine.

Using a small cookie scoop, scoop cookie dough out onto parchment lined baking sheets.

Bake for 10-15 minutes. The outside of the cookie should be dry and start to crack.

Monday, September 22, 2014

Eggplant with Marinara and Mozarella

I'm really not sure what to call this, other than delicious. It is warm, comforting, low-carb, and completely more-ish. Make sure to find (or make) a marinara sauce that you love, since it will be a major player in this dish!

I came up with this one afternoon when I wanted something hot and yummy for lunch. I set this up on the stove to bubble away. It simmered, covered, while I made some lunch for the kids. Once they were set up, my lunch was good to go! You can cook this either on the stove, covered, over medium low heat, or in the oven, at 300. Be careful in the oven, as the cheese can burn!

Slice yer eggplant. 

Smother yer eggplant.

Cover yer eggplant. 

Cheese yer eggplant. 

Cook yer eggplant.

Devour yer eggplant. 

Yer welcome. 


Eggplant with Marinara and Mozzarella
Serves 4

Ingredients:
2 eggplant (Chinese, or American)
Marinara sauce (enough to cover the eggplant)
2 cups part-skim mozzarella cheese

Slice eggplant, and layer in a cast-iron skillet. Cover with marinara sauce, and top with cheese. Simmer over medium low heat, or bake in 300 degree oven, until cheese is warm and melted, and the eggplant is cooked through - about 20 minutes.

Enjoy!

Monday, September 1, 2014

Bacon Wrapped Turkey Meatloaf (aka Turkey Fatty)

When I first started researching kamado grills, a few recipes came up over and over. Boston butt. Ribs. Atomic buffalo turds. Fatties. 

Some were more obvious than others. (i.e.- ribs!) Some, less so. (ATB's are bacon wrapped stuffed jalapeños.)

Tonight, I attempted my first fatty! A fatty is, at its most basic, a weave of bacon wrapped around a log of sausage, filled with onions, peppers, and plenty of cheese. They are called FATtie for a reason! 



When I made mine, I attempted to slim it down a touch. I used ground turkey instead of sausage, for starters. I also chose to simply mix in chopped onion and spices, rather than do a cheesy filling. I used regular bacon instead of turkey bacon, as I didn't want the loaf to come out too dry or crumbly. 

The resulting loaf got thumbs up from 6/7 diners. (SJ didn't like the flavor, but choked it down, slathered with ketchup.) 


This loaf fed four adults and three children, with about half the loaf left over. We had this with a generous portion of salad, some cubed melon, and Mai fun chow mein. 

Enjoy! 



Aunt LoLo's Turkey Fatty 
Serves 8-10 

Ingredients:
1 lb. lean ground turkey
1 pound bacon (not thick cut)
1/4 cup steel cut oats
1 yellow onion, diced 
2 tsp garlic salt 
2 tsp dried parsley
1 tsp ground black pepper 
1 tsp ground dried cumin 

Preheat kamado grill (or oven) to about 375. Set it up for indirect heat, with a large drip pan. 

While that is heating up, make your bacon weave. Lay out 8 strips of bacon horizontally, sides touching. Starting at one side, lay strips of bacon vertically across your horizontal strips, lifting alternate slices to allow the vertical pieces to go over/under alternating slices to make a solid mat of woven bacon. 

In a large mixing bowl, use a spoon to combine remaining ingredients. Carefully from the ground meat mixture into a log in the middle of your bacon mat. Gently use the mat to wrap the log, tucking in all ends. Sprinkle with ground black pepper. 

Use a large spatula (or a surgeon-steady hand) to move the wrapped load to the grate of your grill. Cook until the internal temperature reaches 165 (about 1.5-2.5 hours). Serve sliced, with ketchup. 

Enjoy! 

Wednesday, August 20, 2014

Tuna salad salad



I was looking for a salad that would appeal to both my tastes and those of my 7 year old. I assumed she wouldn't love tuna with blue cheese.....but I thought she would enjoy the classic combo of canned tuna and sweet relish. I was right! 

If I am only eating salad for lunch, I can eat an entire head of romaine on my own. If your appetite for salad is less robust, or if you are presenting this as a side dish, this can serve a few more people. 

Tuna Salad Salad 
Serves 1-4

Ingredients: 
1 head romaine, chopped, washed, and dried 
1 can tuna, drained
2-3 tbsp sweet pickle relish (or to taste)
2-3 tbsp blue cheese dressing (or to taste) (optional- substitute mayonnaise or any other dressing of your choice)

Combine all ingredients in a large bowl and stir to mix well. Top with cashews and crumbled cheese if desires. Serve immediately.