Make-ahead easy Thai curry

To contact us Click HERE

Photo shows the curry in its frozen state

This is a great meal that you can make ahead and freeze for an emergency dinner. Thai curry paste seems to have become a staple even in American supermarkets, which takes all the work out of making a flavorful curry. I was curious if I could freeze it while still retaining some crispness to the veggies. The solution I found was to purchase flash-frozen bagged veggies, cool the curry, mix it with the unthawed veggies, and freeze everything together like that. I also froze cauliflower "rice" (cauliflower run through the shredding disk of a food processor) in muffin tins. The texture was a bit on the mushy side, but just fine for soaking up the yummy coconut milk curry sauce.

There are plenty of possible variations on this recipe: use a different type of curry paste (I used green, red and yellow are available and make a milder dish), or vary the type of meat and/or veggies. It's hard to mess it up!

MAKE-AHEAD EASY THAI CURRY
Serves 4

INGREDIENTS

• 1.5-2 lbs boneless skinless chicken breasts (or meat of choice), sliced into bite-sized pieces
• 1 can coconut milk, stirred (you can get away with using lite, but I don't particularly recommend it because the sauce will be on the watery side)
• 4 oz Thai curry paste (I used a jar of Thai Kitchen brand green curry, which has no added sugar. Red, yellow, or green curry would all work)
• 1 lb frozen veggie stir fry (I used Birds Eye Broccoli Stir Fry, which has no added salt, seasonings, or preservatives. Use whatever you would like!)
• Coconut oil or other fat of choice for cooking

 DIRECTIONS

1. Heat a bit of coconut oil over medium-high heat in a large, wide skillet. Add the chicken and stir-fry until no longer pink. Remove from pan and set aside.
2. Heat more coconut oil in the skillet. Add the curry paste and stir-fry for a minute or two or until fragrant. Add the coconut milk and chicken (leaving any accumulated chicken juices out of the skillet), bring to a boil, then simmer uncovered for about 10 minutes. Let cool.

Freezing directions: When curry mixture has completely cooled, mix in the frozen veggies (unthawed). Divide among four entree-sized food containers. To serve, thaw overnight or in the microwave on the "defrost" setting (though the former is preferable). Microwave for 2 minutes on high, stir, then continue to microwave at 1 minute intervals until thoroughly heated through.

For the make-ahead cauliflower rice: Separate a raw head of cauliflower into florets, then run them through the shredding disk of a food processor. Pack it into muffin tins, pressing down with the back of a spoon. After freezing overnight, remove from muffin cups and transfer to a freezer bag. Thaw and cook the same as the curry.

To serve right away: After step 1, cook the frozen vegetables in the skillet according to package directions. Add then with the chicken in step 2. Microwave the raw cauliflower rice covered for two minutes, covered. Stir, then microwave at 1 minute intervals until cooked. Add salt to taste.

Posted in: chicken,poultry

Coffee braised chile beef (slow cooker)

To contact us Click HERE

Beef, shredded cole slaw cabbage, guacamole, and homemade lazy girl salsa

This is a great recipe because it's so versatile. I originally served it like pot roast, in thick slices with mashed cauliflower. Then, I shredded the leftovers and served them more like a taco salad, as pictured above. The spice rub is smokey and spicy. It's kind of a hybrid of this roast, these short ribs, and this spice rub. I loved using coffee as the braising liquid, as it added a nice depth of flavor and created a nice dark gravy.

COFFEE BRAISED CHILE BEEF
Serves 6-8

INGREDIENTS

• 1 beef roast (I used a 2.5 lb eye of round roast, which is on the lean side. Brisket would work great, or chuck roast if you like a fattier cut)
• 4 garlic cloves, minced or pressed
• 2 tsp cocoa powder
• 3 Tbs ancho chile powder
• 1 tsp oregano (preferably Mexican oregano) 
• 1/8 tsp cinnamon
• 1 tsp cumin
• 1/2 tsp chipotle powder (optional; if you like spicy food) 
• 1/2 tsp salt, or to taste
• 3/4 cup strong brewed coffee, preferably cold brewed
• 1 Tbs balsamic vinegar
• Half a large red onion, thickly sliced

DIRECTIONS

1. Combine all ingredients except for the beef, coffee, onion, and vinegar. Add enough water to form a loose paste. Rub the beef with the spice paste on all sides.
2. Spread the onion in the bottom of your slow cooker. Place the beef roast on top. Stir the vinegar into the coffee and pour it over the roast.
3. Cook for 6-8 hours on low or until very tender.

Simpler variation: Use a pre-made spice mix such as VSpicery Cocoa Loco or Penzeys Chili 9000 instead of the spice mix. Just season the roast liberally and braise in the coffee-vinegar mixture.

Posted in: beef,slow cooker

Savory pumpkin torte with kale

To contact us Click HERE

Pumpkin is unfairly neglected when it comes to savory recipes. It finds its way into pies, cakes, muffins, quick breads, cheesecake, even tiramisu. But I also love it in entrees. I wanted to make something similar to a quiche but without cheese, so I thought that the addition of pumpkin would be ideal. It adds some creamy richness and gives the eggs a silky texture when they're cooked. Crustless quiche can be a bit wimpy, so I added extra eggs, packed it full of veggies, and poured it into a big springform pan for a heartier entree.

I am trying to add more dairy-free entrees, as I realized that so many of my recipes depend upon cheese; do me a favor and please vote in the poll in the right sidebar to let me know if you'd like to see more of these. If you would like, feel free to add 8 oz shredded Comte or Swiss cheese. If you can find AOC Comte, use that, as it is made from raw milk and heavily regulated in terms of diet and grazing area for the cows. If you are using cheese, stir it in after step 4.

SAVORY PUMPKIN TORTE WITH KALE
Makes 8 thick slices

INGREDIENTS

• 9 eggs
• One 15oz can pumpkin puree (NOT pumpkin pie filling)
• Small bunch (about 4 cups) raw kale, roughly torn off the stems
• 1 small red onion, thinly sliced
• 4 oz (weight) chopped mushrooms such as crimini, oyster, or portobello 
• 1 Tbs dried rosemary
• 1.5 tsp dried thyme
• 1.5 tsp cinnamon*
• 3/4 tsp ground ginger*
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Fat of choice for sauteeing (I used ghee, olive or coconut oil would work too)

*Note: You can leave out the cinnamon and ginger if you are not sure how you would like sweet pumpkin pie-type spices in a savory dish. I liked the flavor, but it was definitely a bit unusual and may not be for everyone.

DIRECTIONS

1. Move oven rack to middle position and preheat oven to 350 F.
2. Heat a large skillet over medium-low. Add a bit of oil, then add the onion. Saute until completely caramelized. Remove onion from the pan and set aside.
3. Wipe out the skilled and heat more oil in there over medium high. Add the mushrooms, saute until browned, then set aside with the onions. Heat a bit more oil, add the kale, reduce heat to low, and cover. Cook until kale is soft. Squeeze it dry in paper towels, then roughly chop.
4. Beat the eggs with the pumpkin, herbs, and spices (I used an electric beater with whisk attachment, but you can do it by hand). Stir in the onion, kale, and mushrooms.
5. Thoroughly grease a large (9" or 10") springform pan. Pour the egg mixture into the pan. Bake at 350 for about 45 minutes or until top is golden brown and there is no jiggle. Let cool for 10 minutes in the pan, then serve warm.

Posted in: eggs

Slow-cooker pork chops with apples, onion, and sauerkraut

To contact us Click HERE

A lot of folks these days are trying to increase their intake of fermented foods. So, I wanted to devise an easy weeknight meal that uses sauerkraut. As a bonus, sauerkraut keeps for a long time in the fridge!

This meal is super simple: throw some sauerkraut in the crock pot, top it with seasoned pork chops, add a few onion and apple slices, then let your slow cooker do its thing. I used a very small amount of apple to keep carbs low. This isn't a sweet dish, so if you would like you can add about 12 oz unsweetened applesauce. I have not tried it myself, but I've seen numerous recipes which do so.

SLOW-COOKER PORK CHOPS WITH APPLES, ONION, AND SAUERKRAUT
Serves about 4

INGREDIENTS

• 1 bag sauerkraut (look for a brand with no added sugar), rinsed and thoroughly dried
• 1/4 tsp caraway seeds
• 4 thick cut pork chops
• Half of a Granny Smith apple, cut into 12 wedges (or use a whole one if you like a lot of apple)
• Half of a large yellow onion, thickly sliced
• Seasoning for the pork chops. I used Penzeys Singapore seasoning, which sounds weird but is awesome on pork. You can approximate it by using a combination of lemon pepper and curry powder. Or, use just one or the other, or do something else and use salt and pepper with a little dried rosemary or sage.

DIRECTIONS

1. Set the sauerkraut in the bottom of your slow cooker. Mix in the caraway seed.
2. Season the pork chops with whatever spices you are using. Set them on top of the sauerkraut. Top each pork chop with about 3 apple slices, then top with sliced onion.
3. Cook on low for about 6 hours or until tender.

Make-ahead directions: Layer the apples and onions on the seasoned pork chops. Wrap up the little packets in plastic wrap and freeze. This can be cooked directly in the slow cooker without thawing first.

Posted in: pork,pork/lamb,slow cooker

Meatza with eggplant and spinach-walnut pesto

To contact us Click HERE

It's funny; after trying every single grain-free pizza crust, my go-to staple is still the meatza. It's the least like an actual pizza, but it's so easy to make and very filling. I wanted to develop a version without dairy, and this is what I devised. I used ground beef for the "crust" and topped it with eggplant, olives, and tomatoes.

I used homemade pesto as the sauce. The addition of spinach keeps it green (basil-only pesto quickly turns brown) and added a bit of lemon juice for the tang that usually results from parmesan. I used walnuts because the omega-3:omega-6 ratio is so much more favorable than pine nuts (1:4 for walnuts as compared with 1:300 for pine nuts, according to NutritionData). I also used a couple tips that I got from Cook's Illustrated magazine: blanch the garlic to take away some of the raw edge, and bruise the basil leaves with a meat pounder to release the full flavor of the herb.

MEATZA WITH EGGPLANT AND SPINACH-WALNUT PESTO
Serves 2-4

INGREDIENTS

• 1 lb lean ground beef
• 1 egg, beaten
• 1 tsp Italian herb mix (or use 1/2 tsp dried basil + 1/2 tsp dried oregano)
• 1 tsp Adobo seasoning (or use 1/2 tsp salt, 1/2 tsp garlic powder, 1/8 tsp ground black pepper, and 1/8 tsp onion powder)
• 1 small eggplant, very thinly sliced (I used a mandolin slicer)
• Grape tomatoes or cherry tomatoes, halved
• Sliced black olives
• Spinach-walnut pesto (recipe follows; you will not use all of it)
• Olive oil or other fat of choice for cooking
• Salt and pepper to taste

DIRECTIONS

1.  Preheat the broiler. Set eggplant slices in a single layer on a broiler pan. Brush both sides with olive oil and season with salt and pepper. Broil 4-5 minutes on each side or until just starting to brown. Set aside.
2. Preheat oven to 450 F
3. Thoroughly combine the beef, egg, herbs, and Adobo seasoning.
4. Line a large pan with parchment paper (I used a round cake pan) or spray with olive oil. Pack the meat into the pan, making it slightly thicker at the outer edges to resemble a crust. Bake for 15-20 minutes or until done.
5. Spread with pesto and top with eggplant, olives, and tomatoes. Broil for 2-3 minutes and serve, cut into wedges.

For the pesto:

INGREDIENTS

• 2 cups packed basil leaves
• 1/2 cup baby spinach leaves
• 3 medium cloves garlic
• 1/3 cup walnuts, toasted (I baked them at 350 in the toaster oven for a couple minutes until fragrant)
• 5 Tbs extra-virgin olive oil
• Juice of half a lemon
• 1/2 tsp salt

DIRECTIONS

1. Bring a small pot of water to a boil. Thread the garlic cloves onto a skewer and hold them in the boiling water for 30 seconds. Set aside to cool, then peel.
2. Put the basil leaves in a large plastic bag and pound with a meat mallet until bruised.
3. In a food processor, combine the garlic, oil, and walnuts. Process until smooth. Add the remaining ingredients and process again until pureed. Keeps in the fridge for a week or so, or can be frozen.

Freezing directions: Cut into wedges and freeze overnight on a plate or baking sheet. The next day, individually wrap the wedges and transfer to a freezer bag.

Posted in: beef

Make-ahead salmon with green beans, tomatoes, and olives

To contact us Click HERE

I'm a big fan of "emergency dinners" that I can keep in the freezer for nights I don't have time to prep or clean. It is a super huge added bonus as well if it includes veggies. This recipe does both, and has the additional bonus of being frozen and baked in a foil packet. So, there's virtually no cleanup: just put the foil packet on a baking sheet and roast in the oven.

You will want to start out with frozen salmon fillets for this. From what I understand, fish (even most of the "fresh" fish at the seafood counter) is quickly flash-frozen on the boat when it is caught. If you stick a fillet in your home freezer, it creates larger ice chunks as the moisture consolidates from the slower freezing process, leading to a mushy texture when thawed. So buy the pre-frozen stuff.

This recipe is adapted from this one in Fine Cooking magazine. It calls for saffron, which is quite expensive, so you can leave it out if you would like. I bought some Badia brand saffron which is not terribly pricey. 

Here's some photos that show the wrapping process for the foil packets:

Fold the bottom side of the foil up over the salmon

Bring in the sides

Then fold over the top

Here's what it looks like out of the oven

MAKE-AHEAD SALMON WITH GREEN BEANS, TOMATOES, AND OLIVES
Serves 4

INGREDIENTS

• Four frozen salmon fillets, 4-6 oz each
• One 1 lb bag frozen green beans, not thawed
• 1 can fire-roasted diced tomatoes, drained
• 1/4 cup Kalamata olives, halved or sliced
• 6 medium cloves garlic, minced or pressed
• 1 tsp chopped fresh thyme, oregano, or marjoram leaves
• Pinch saffron (optional but recommended; you could try substituting a pinch of turmeric instead)
• 1 Tbs extra-virgin olive oil, plus extra for greasing the oil (I put some in my Misto)
• Salt and pepper

DIRECTIONS

1. Combine the tomatoes, olives, thyme, saffron, 1 Tbs olive oil, and pepper in a medium bowl.
2. Tear four large pieces of foil and spray with olive oil. Divide the frozen green beans evenly among the foil pieces. Spray with a bit of oil and sprinkle with salt. 
3. Set a salmon fillet atop each green bean pile. Spray with oil and sprinkle with salt.
4. Spoon the tomato mixture onto each salmon fillet.
5. Wrap the foil packets as shown. If you tear the foil, wrap again with another layer. Keep in freezer until ready to eat.
6. To cook, thaw packets in the fridge overnight. Preheat oven to 425 F. Set foil packets, seam side up on a baking sheet. Cook for about 25 minutes or until fish flakes easily with a fork. The cooking time will vary depending on the thickness of your fillets so check on one after 15 minutes.

Posted in: seafood

Blueberry breakfast sausage, coconut carrot souffle

To contact us Click HERE

Some people get sick of eating eggs for breakfast, particularly people who are eating low-carb or paleo. So what's your option? You can eat non-breakfast food upon waking, or make grain-free versions of breakfast favorites like pancakes or French toast, or maybe drink a fruit smoothie. But say that you want to maintain an animal-protein-with-lots-of-veggies meal template (PDF) and don't want to add lots of sweeteners or fruits or make a healthified facsimile of something else. Then this breakfast is a great option.

I recently found blueberry breakfast sausage and thought that the flavor combination would be a nice alternative to the ubiquitous sausage with apples. The blueberries add a hint of natural sweetness, plus they are relatively low in sugar and packed with antioxidants. I kept the sausages unsweetened, but if you don't mind some extra sugar they would be delicious with a drizzle of maple syrup. I just mixed in some whole unthawed frozen blueberries because I liked the textural contrast. However, if you just want the blueberry flavor without whole pieces of fruit you can chop them or mash them up.

I wanted a veggie side that could be made ahead and naturally satisfies a craving for a sweeter breakfast without using tons of sugar or fruit. I pureed cooked carrots with coconut butter, vanilla bean, and spices to create a fluffy dish that is almost reminiscent of carrot cake. I sprinkled the top with shredded coconut which got nice and toasted in the oven. Chopped pecans would work great as well.

BLUEBERRY BREAKFAST SAUSAGE
Serves 4-8

INGREDIENTS

• 1 lb ground meat of choice (pork, chicken, or turkey)
• 1/2 cup frozen (no need to thaw) or fresh blueberries, whole or chopped
• 1 tsp rubbed sage
• 1/2 tsp Aleppo pepper (or 1/4 tsp crushed red pepper + 1/4 tsp paprika)
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp ground coriander
• 1/4 tsp nutmeg
• 1/4 tsp pepper

DIRECTIONS

1. Thoroughly combine all ingredients with your hands.
2. Shape the meat into a log and place it on a large piece of plastic wrap. Roll it up in the plastic wrap, tightly twisting both ends. 
3. When ready to serve, slice it into patties. You should get about eight sausage patties. Cook them in a lightly oiled skillet on medium heat, turning once, until both sides are browned. Reduce heat to low, cover, and cook until the meat is completely cooked throughout. Serve.

Make-ahead directions: You can freeze the individual raw patties on a baking sheet, then transfer to a freezer bag. Thaw overnight in the refrigerator and then cook as specified. Or, you can fully cook the patties, freeze them the same way, and just microwave the frozen sausage for 2-4 minutes on high when you're ready to eat.

COCONUT CARROT SOUFFLE
Serves 4

INGREDIENTS

• 1 lb frozen sliced carrots 
• 1/4 cup coconut butter (I used two Artisana packets because I didn't want to buy a whole jar)
• 2 tsp apple pie spice*
• 2 eggs
• Seeds from a 2" piece vanilla bean (can substitute 1.5 tsp vanilla extract)
• Pinch salt
• 4 tsp shredded coconut for topping  

DIRECTIONS

1. Preheat oven to 350 F.
2. Cook the carrots for a bit longer than the package directions specify. They should be quite soft but not mushy. Mine said to microwave for 5 minutes, stir, then nuke for 5-6 minutes longer. I did that, stirred again, then microwaved for another 3 minutes on high.
3. Combine all ingredients except for the shredded coconut in a food processor. Blend thoroughly until completely smooth.
4. Pour the mixture into a greased souffle dish or 4 greased ramekins. Top with the shredded coconut. Bake for about 30 minutes or until golden brown on top.

*If you don't have apple pie spice, pumpkin pie spice would work too, it's basically the same thing only with ginger added. Or you can just use 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/4 tsp ground cloves. Basically you just want to give it a carrot cake type flavor.

Make-ahead directions: Pour the carrot mixture into greased ramekins and top each one with 1 tsp shredded coconut. If you don't want to keep your ramekins in the freezer, line them with plastic wrap, freeze, and then use the plastic wrap to lift out the frozen rounds of carrot souffle.You will put them in a greased ramekin when ready to bake. Thaw overnight or in the microwave on the "defrost" setting. Bake as specified; I used my toaster oven. You can also microwave it (I did it for 4 minutes on high, rotating halfway through) but the texture won't be as nice. It will still be fluffy but it will be kind of gummy, whereas if you bake it, it will have a golden crispy outside with a tender inside.

Posted in: breakfast,chicken,pork,poultry,side dish,turkey

Make-ahead Italian brunch bake

To contact us Click HERE

I saw this recipe for "Zesty Italian Brunch Bake" over at What I Gather and I knew I had to try it. I've made egg muffins dozens of times, so I really liked the idea of a layered dish just as a change of pace. I also wanted to see how it would hold up to freezing and reheating. It worked out great, so now I have a new make-ahead breakfast option! I snapped the above picture after reheating a frozen piece.

Here is what it looks like frozen, before nuking.

I made only a couple changes. I used yellow squash instead of zucchini, because that's what I got from my CSA. I think that zucchini would be prettier since the yellow squash blended in with the color of the eggs. I also precooked the onions because I was paranoid that they would be raw if I didn't, and I beat the seasonings into the eggs. All in all, this was a winner and I loved the look of the layers.

MAKE-AHEAD ITALIAN BRUNCH BAKE
Serves 4-6

INGREDIENTS

• 16 oz jar roasted red peppers (whole or big pieces, not sliced or chopped), drained and patted dry with paper towels
• Half a yellow onion, sliced
• 1 zucchini or yellow squash, thinly sliced
• 4 oz sliced crimini or white mushrooms (criminis are more nutritious)
• 1/2 lb ground beef or Italian sausage (I used bulk spicy Italian sausage; turkey sausage would definitely work too!)
• 1 tsp dried Italian herb mix
• 1 tsp garlic powder
• 4 eggs
• Olive oil for sauteeing
• Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 F
2. Saute the onion in a bit of oil over medium-high heat until translucent. Set aside. Wipe out pan and brown the sausage or ground beef until no longer pink. Drain off excess fat and set aside off heat.
3. Line the bottom of a lightly-oiled 8x8 baking dish with the roasted red peppers, slightly overlapping.
4. Add a layer of onions, then zucchini, then mushrooms, then meat.
5. Beat the eggs with Italian herb mix, garlic powder, salt, and pepper. Evenly pour it over the casserole. Shake the pan a bit to ensure even distribution.
6. Bake for 45 to 50 minutes, until eggs are cooked through and no longer jiggly.

Make-ahead directions: When completely cool, cut into squares. Use a spatula to lift squares out of the casserole dish and set them on a baking sheet, pieces not touching each other. Freeze overnight. Individually wrap the frozen squares in plastic wrap and store in a freezer bag. To serve, microwave 2-3 minutes on high or until hot.

Posted in: breakfast,eggs

Bacon salt

To contact us Click HERE

Yes, bacon salt. I've seen lots of flavored salts out there: saffron salt, truffle salt...why not bacon?? It's a great way to easily add that smoky, porky flavor to anything you cook. I have seen commercial bacon salt for sale but you know what ISN'T in it?? BACON. That is unacceptable. So, I decided to make my own.

I decided to use a combination of smoked salt and regular, as the smoked salt made the bacon flavor stand out more. You can use just regular sea salt or kosher salt, but it will be much more subtle.

I made this batch a while ago and I use it all the time. Finally I got around to posting it! Some standouts that I have made with it include:

• Bacon roasted broccoli: Cut a head of broccoli into florets and toss with a tablespoon of melted bacon grease. Roast at 450 for 20 minutes, then sprinkle with bacon salt. This works with all kinds of veggies: cauliflower, green beans, Brussels sprouts, sweet potato wedges, chunks of cabbage...just adjust the cooking time if necessary.
• Beat it into your eggs before scrambling them -- it is INCREDIBLE with eggs!
• Sprinkle it on cooked hearty greens such as kale, collards, mustard greens, and so forth.
• Dessert! Make salted chocolate truffles using a sprinkle of bacon salt. I've also made a single-serving microwave brownie with half a chocolate-caramel square in the middle, then sprinkled it with bacon salt for a bacon salted caramel brownie (mmm...)

BACON SALT
Makes about 1/2 cup

INGREDIENTS

• 6 strips bacon
• 3 Tbs smoked salt (I used VSpicery applewood smoked; Williams Sonoma carries a few varieties)
• 4 Tbs coarse sea salt or Kosher salt

DIRECTIONS

1. Adjust oven rack to middle position and preheat to 400 F.
2. Lay bacon slices on a shallow baking pan. Roast until fat begins to render, about 5 to 6 minutes. Rotate pan and continue roasting for another 5-6 minutes or until bacon is very crisp and brown. You do not want soft or chewy bacon for this. Transfer with tongs to paper towel-lined plate.
3. When bacon is completely cool, transfer to a spice grinder and pulse until powdery. If you don't have a spice grinder, you can hand chop with a knife, though it may take a while.
4. Combine the bacon with the salts. Store in the refrigerator in a covered container.

Posted in: condiment

The Slimiest Post I've Ever Written...

To contact us Click HERE
     Coming from the South, I have eaten my fair share of okra.  I don't have a problem with the slime in okra.  Except frozen okra which should be banned for all eternity 'cuz ew.   Ditto frozen peas and carrots.  Blugh.  And spinach.  No frozen spinach.  I'm starting a revolution...  But first!  Back to the okra!  Like I said before I got stuck in the frozen foods aisle, okra slime is no big deal to me.  However I know a few people, OK a lot of people, who wouldn't eat okra if you paid them.  One sure-fire way to kill the slime is to douse them in breading and deep fry them.  But then, you know, that's not super healthy is it?  Boiled okra will have the exact opposite effect.  The slime produced by boiled okra will even make our pet slug, Agamemnon, sit up and take notice.

See the mighty Agamemnon receive his finger massage.  He loves massages...
     My husband is one of those people who isn't super crazy about the viscosity of okra, so he regarded them rather skeptically when I brought a big ol' bag home a few years ago.  I found a recipe online which is about as far away from Southern cooking as you can get and it has been the only way I've cooked okra for years now.  It came from the International Vegetarian Union website, and is simply called "Okra Recipe."  Originally posted by Sarah Gallagher, but it apparently came from a cookbook called World-of-the-East Vegetarian Cooking by Madhur Jaffrey.  In my bookmarks it's called, "Okra that hubby loves."


Indian Okra My Hubby Loves
1.5 lbs fresh okra
2 large onions
6 Tbs oil
6 cloves garlic
1/2 tsp tumeric
1 1/2 tsp salt
1/4-1/8 tsp cayenne pepper
freshly ground black pepper

Sauté the onions and garlic in oil for about 5 minutes.  Add the okra and sauté for another 5 minutes or until the okra has turned bright green.  Add the spices and mix to coat the okra with them.  Add 1/4 C water, cover, and simmer for 15-20 minutes or until okra is tender.  Uncover and cook down until any water is gone.  Serve over rice.

Tips:
I realized last night, after I cooked the okra, that I usually leave it whole.  It helps cut down on the slime factor even more, though these cut pieces cooked faster.

My Substitutions/Additions:
I like to add ghee in place of some of the oil... You can use much less than 6 Tbs of either, btw.  I usually use less salt as well.  I omit cayenne when the boys are sharing with us and add about 1/2 tsp to 1 tsp of curry powder.  It changes the flavor to the point of making it a completely different dish, but adds they tiny touch of heat hubby and I agree this recipe needs while still being palatable by the littles.

Review:
I was surprised by how much my husband loved this recipe.  It is a good one, very simple and easy to prepare, which is a plus in this it's-too-hot-in-the-kitchen time of year.  The boys like it, too!

Dairy-free mini cheesecakes with bacon-apple topping

To contact us Click HERE

I recently learned that one can go to Sonic and buy an order of three cheesecake bites. Just three little cubes of cheesecake, rolled in cereal crumbs and deep-fried. I love the idea of being able to just get a little something sweet, and I especially love cheesecake, so I set out to make a healthier version.
There are lots of recipes for Greek yogurt cheesecake. They are light and fluffy, and while I love a rich, dense slab of cheesecake, I thought that a less heavy base would be nice for this use. Most of the dairy-free cheesecake recipes I've seen use a base of cashews and/or coconut butter, but given the wide availability of coconut yogurt, I decided to go ahead with that. I also kept it crustless to lower calories and keep preparation simple. 
Normally I like cheesecake with fresh raw berries, but since they are out of season I picked up a Honeycrisp apple. I'm not a fan of gloppy cooked-to-death fruit so I sauteed it simply with a bit of bacon and some chopped hazelnuts. 
Stuff I did that was annoying and I'm not sure if it actually benefitted the recipe:

1. Since Greek yogurt is just regular yogurt with some of the whey drained out, I got the idea from this recipe to try to drain the coconut yogurt myself. I let it sit in a sieve lined with a coffee filter for about 24 hours and I didn't think that it made too much of a difference in the texture. I just added some extra coconut flour to thicken it and it worked fine. So, you may be able to omit this step and just use a 6 oz container of regular yogurt. By the way, I used So Delicious plain coconut yogurt, but it does have some funky ingredients including added cane juice so if you prefer, you can make your own in a crock pot!
2. I put the muffin tin in a water bath while baking, but I'm not sure if that actually matters. 

So it's up to you if you want to take those steps or just throw caution to the wind.
DAIRY-FREE MINI CHEESECAKES WITH BACON-APPLE TOPPINGMakes a dozen minis
INGREDIENTSFor the cheesecake:

• 3/4 cup homemade coconut Greek yogurt (see item #1 in the above list) or regular dairy Greek yogurt
• 2 Tbs coconut flour (omit if using dairy Greek yogurt)
• 1 Tbs arrowroot or tapioca starch
• 1 egg
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice
• Tiny pinch salt
• Sweetener to taste* 

For the apple topping:

• 1 strip bacon, chopped into 1/4" pieces
• 1 apple (preferably Honeycrisp), diced small
• 1 Tbs chopped toasted hazelnuts (you can substitute any nut you'd like, I use hazelnuts because of the favorable fatty acid profile. Or use coconut flakes to make it nut-free.)
• 1/8 tsp cinnamon
• Pinch salt (I used bacon salt!)

 *The So Delicious brand yogurt already had some sweetener so it didn't need much. I used one packet of stevia; alternately, a tablespoon of honey or maple syrup would complement the apple topping nicely. If your yogurt is completely unsweetened, you'll want sweetener equivalent of about 1/3 cup sugar (guide).
DIRECTIONS

1. Preheat oven to 350 F.
2. Combine all of the cheesecake ingredients in a food processor and puree until completely smooth, scraping down the sides with a rubber spatula as necessary.
3. Line 12 mini-muffin cups and distribute the cheesecake batter among them, filling each cup about 3/4 of the way full.
4. Bake at 350 for 15 minutes or until firm. Chill very thoroughly before serving, at least an hour.
5. While the cheesecakes are baking, make the topping. Cook the chopped bacon in a skillet over medium-low heat. Remove the bacon with a fork or slotted spoon, then saute the apples with cinnamon and salt in the bacon grease until golden and tender. Stir in the hazelnuts and let the mixture cool thoroughly in a bowl off heat. Spoon it over the cheesecakes before serving.

Posted in: dessert

Italian Breakfast Skillet: Pork, it's whats for breakfast!

To contact us Click HERE





Hearty, comforting, home cooked breakfast.  That is what I want right now.  There is nothing quite like home cooked comfort food for breakfast and this skillet is exactly that.
Loaded with some of my favorite comfort foods; potatoes, sausage and bacon with Italian flair.

There is just something about comfort food that is kind of like a big food hug.  It makes you feel all warm and fuzzy inside.  A warm Italian style pork skillet is just what you have been waiting for.  Serve with a sprinkle of Italian style cheese blend to add more depth of flavor with Asiago, Romano, Mozzarella and Parmesan cheeses.  Then top with a dusting of fresh basil and an egg over easy (or scrambled eggs if your tastes prefer).

Enjoy!

Make sure to check out these other fantastic home style dishes:  Scroll to the bottom for Italian Breakfast Skillet recipe.

Lasagna is no longer only a weekend dish, with this 30 Minute - 3 Cheese Skillet Lasagna, dinner is just minutes away. 
Fall comfort food coming to you in this easy Tortellini and Vegetable Soup.  It is so thick and delicious, you can just about eat it with a fork.
Meat Lovers Pizza Pasta Bake is loaded with your fav pizza toppings and tons of ooey gooey cheese!  Better make 2!  30 Minute Meal!
Layer upon layer of drool worthy south-of-the-border flavors in this incredibly Simple Mexican Lasagna.  Prep to plate in half an hour! 
Italian Breakfast Skillet
serves 8

12 ounce bacon, chopped
1 pound package regular breakfast sausage, chopped
2 tablespoons extra virgin olive oil
1 pound of red potatoes, diced
1 teaspoon kosher salt, to taste
½ teaspoon fresh ground black pepper, to taste
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons tomato paste
2 tablespoons fresh chopped basil
8 eggs over easy (one per person)
Italian cheese blend
Basil for garnish

In a large skillet over medium high heat, cook bacon until almost crisp.  Remove from pan using a slotted spoon and set aside.

Add sausage to pan and cook until almost cooked through.  Remove from pan using a slotted spoon and set aside.

Add oil to pan and then add potatoes, salt, pepper, garlic and onion.  Stir to combine and cover, stirring occasionally until potatoes are cooked through.

Return bacon and sausage to pan.  Add tomato paste, basil, additional salt and pepper to taste.  Stir to combine and allow to cook until tomato paste is distributed over the entire skillet.  Add ¼ cup of water if needed to distribute the sauce over the entire skillet.

Serve and enjoy.  Serve skillet with an egg over easy, a sprinkle of Italian cheese blend and a sprinkle of fresh basil.


Click here for a printable version of this recipe - The Slow Roasted Italian.com

30 Minute Tuscan Chicken Shepherd's Pie - TWO POST TUESDAY

To contact us Click HERE

Shepherd's Pie, redefined!  The consummate comfort food with a healthy spin.  Made leaner and heartier with chicken and a special ingredient, your meat lovers will never miss the beef.  Trust me, my midwestern meat and potatoes man gobbled this up like it was a big fat steak.  Its soooo good.  Trust me you want the recipe on this one!

Read the article and get the recipe after the jump~

Check out these fantastic, quick and easy dishes from our Simple Kitchen: Creating delicious meals in a snap!   Click on the image or the link and it will open each one in a new tab.

Hearty Pasta Fagioli - a traditional Italian dish so thick you can stand a spoon up in the pot.  On your table in 30 minutes!





What's for Dinner? This scrumptious 3 Cheese Skillet Lasagna can be in just 30 minutes!! Packed with traditional flavor, in one skillet in half an hour!

Fall comfort food coming to you in this easy Tortellini and Vegetable Soup.  It is so thick and delicious, you can just about eat it with a fork.

Meat Lovers Pizza Pasta Bake is loaded with your fav pizza toppings and tons of ooey gooey cheese,  in 30 minutes!  REALLY!

Root Beer Float Martini

To contact us Click HERE

Happy Thursday Slow Roasters!  IT'S LADIES NIGHT and have we got a special cocktail for our party tonight!  

Chad and I have had the chance to try many spirits and take every opportunity to broaden our horizons (palettes) and bring you new cocktails.  After stumbling upon a fantastic deal on root beer vodka, we headed home very excited to make a root beer float martini.  Let's just say neither of us were fans of the martini, but we became determined to make one that would live up to our expectations.

Well at long last we have the PERFECT Root Beer Float Martini and you are going to love it!  Made with infused vodka, cream and the additional of caramel vodka really makes this creamy and delightful.

Enjoy and have a fantastic Ladies Night!  ❤❤❤

Don't forget to check us out on Facebook - we have a virtual Ladies Night party every Thursday.  Come and link up your favorite cocktail or dish!  Fabulous cocktails, fantastic food and amazing company.  It is THE place to be on Thursdays!  

Check out these amazing dessert martinis!  Click on the image or the link and a new window will open.

This luscious Lemon Cream Pie Martini is the perfect summer cocktail. Just like the dessert it is lip smacking good, tart, sweet & creamy!

Infused candy corn vodka is the main ingredient in this amazing Candy Corn Martini. Tastes like Halloween in a glass!






Strawberry Shortcake Martini; a perfectly sweet strawberry cocktail, followed by a rich cake flavor and a fabulous creamy end note.

Technically this is not a martini, but it is so good.  The Peanut Butter Cup Delight Cocktail is like a Reese's Peanut Butter Cup in a glass. Ladies night or any night it is perfectly divine.

Root Beer Float Martini
2 ounces root beer infused Smirnoff Fluffed Vodka
2 ounces International Delight french vanilla creamer
1 ounce Smirnoff caramel vodka

Combine ingredients in a cocktail shaker filled with ice.  Shake to combine, pour into a martini glass rimmed with crushed root beer candies.  Serve and enjoy!

Root Beer Infused Vodka
14 root beer candies
4 ounces Smirnoff Fluffed Vodka 

Crush candies in a food processor or in a resealable plastic bag using a mallet.  Pour candies and vodka into a resealable glass jar.  Shake to combine.  Allow to dissolve.  After 1-2 hours candies should be dissolved into vodka.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Not Your Mother's Meatballs -- slow cooker recipe

To contact us Click HERE



 Oh they're just so pretty! I've got a meatball recipe for you today that will  become a new family favorite. I'm not going to lie -- you're going to have to dirty up your hands a bit, but you won't have to wash a frying pan.
Those beautiful meatballs pictured up above? They held their form and browned beautifully all on their own in the crockpot --- no pre-browning required.
score!
The Ingredients.makes 24 golfball-sized meatballs

 
1/4 cup chopped Italian Parsley1.5 pounds lean ground beef4 slices smoked bacon, diced (raw; don't cook it)1/4 cup grated Parmesan cheese1/4 cup Panko-style breadcrumbs (I used Kinnikinnick Gluten Free Bread Crumbs)2 eggs (the eggs pictured are duck eggs! thanks, Grandpa John!)2 tablespoons dried minced onion flakes1 tablespoon garlic powder1/2 teaspoon kosher or sea salt1/2 teaspoon ground black pepper

additional ingredients:1 cup flour (I used rice flour)2 cups chicken broth (can use beef)1 (6-ounce) can tomato paste

The Directions.
Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray, or rub it down with a bit of olive oil (don't go crazy, just a little glisten) and set aside. In a good-sized mixing bowl, combine the chopped parsley, ground beef, and diced bacon. Add in Parmesan cheese, breadcrumbs, eggs, and the dried spices. Combine well--- I'd use your hands (remove rings, wash appropriately, and all that good stuff that if I had a legal team they'd tell me to include).
After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil. Pour 1 cup of flour (I used rice flour) into a shallow dish (pie pan works great). Roll meat into golfball-sized balls and then lightly dust each meat ball with flour before placing  onto the lined cookie sheet. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen. It's okay to freeze overnight, if you'd like to break this into two days (put in sealed dish/tupperware if freezing for longer).
Once your meatballs are frozen, place them one-by-one (this means don't dump!) into your lightly greased slow cooker. It's okay to stack them. In a  small mixing bowl, whisk together the broth and tomato paste to create a gravy. Pour this evenly over the meatballs. Cover, and cook on low for 5 hours, or until the meatballs have browned and are fully cooked. I cooked the meatballs pictured above on low for 5 hours, then let them sit on warm for another 3 1/2 hours before dinner was served.
Serve alongside pasta or rice, or all on their own. These are filling!
The Verdict.
You will love these. I couldn't stop taste-testing these throughout the afternoon and kept texting Adam to come home quick because dinner was going to rock.
and it did. I shared the leftovers with my dad who is somewhat of a meatball connoisseur and he *really* liked them. I learned about the flour-and-freezing trick from Pinterest--- it worked great, and is such a fantastic technique to keep the meat together. I already knew meatballs didn't need to be browned in the slow cooker beforehand but dredging them in flour first gives a bit more of a "crusty" texture and thickens the tomato gravy beautifully.The internet is so much fun!
more meatballs in the crockpot:apple, cheddar, and turkey meatballsmeatballs in peanut chile sauceAlbondigas (meatball) Soup turkey meatballs with cranberry barbecue saucetwo little smokie appetizer recipes (but you can use meatballs!)








TweetAdd this recipe to ZipList!

30 Minute Tuscan Chicken Shepherd's Pie - TWO POST TUESDAY

To contact us Click HERE

Shepherd's Pie, redefined!  The consummate comfort food with a healthy spin.  Made leaner and heartier with chicken and a special ingredient, your meat lovers will never miss the beef.  Trust me, my midwestern meat and potatoes man gobbled this up like it was a big fat steak.  Its soooo good.  Trust me you want the recipe on this one!

Read the article and get the recipe after the jump~

Check out these fantastic, quick and easy dishes from our Simple Kitchen: Creating delicious meals in a snap!   Click on the image or the link and it will open each one in a new tab.

Hearty Pasta Fagioli - a traditional Italian dish so thick you can stand a spoon up in the pot.  On your table in 30 minutes!





What's for Dinner? This scrumptious 3 Cheese Skillet Lasagna can be in just 30 minutes!! Packed with traditional flavor, in one skillet in half an hour!

Fall comfort food coming to you in this easy Tortellini and Vegetable Soup.  It is so thick and delicious, you can just about eat it with a fork.

Meat Lovers Pizza Pasta Bake is loaded with your fav pizza toppings and tons of ooey gooey cheese,  in 30 minutes!  REALLY!