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Showing posts from August, 2015

Faux Kraut

I got a head of cabbage in my CSA last week and this week, and while I love the stuff, it's hard to store for long term usage, and I can't eat a head a week!  So, Sunday night, while suffering from post-stress insomnia, I looked up about 80 bajillion "quick kraut" recipes, and then cobbled them together into what sounded ideal to me.

And it turned out wonderfully.  I do have to let you know though, choose your vinegar wisely.  Many call for white, or cider.  A delicate flavored vinegar will work much better, unless you want it super sharp. This is pretty sharp already, I can't imagine doing it with something as strong as a straight white. I would deff cut back the vinegar by half a cup, and add a half of water, if using a stronger vinegar.

So why "Faux?"  Well, real kraut is fermented, while this is really more quick pickled.  Still, it's delicious, and homemade.

8 cups packed thick leafed cabbage, shredded
2 cups water
2 cups champagne vinegar
1 ye…

Stuffed Cheese Steak Peppers

I love philly cheese steaks. I love all steaks honestly. Sadly, hoagie rolls are quite a lot of bread, so I'm going with this vegetarian option.  I see them all of the time on the internet, so here's my variation.

This is for one, so just multiple for extra servings. I'm using my spring onions and sweet peppers from this week's farm share, with basil garnish from my own garden.

1 large red sweet pepper, 4 oz.
4 oz. baby bellas, sliced
1 oz. onion, diced fine
1/2 cup part-skim shredded mozzarella
3 oz. Applegate Organics Roast Beef
2 Tbsp. ketchup
Slice pepper in half, so they can be used a "crusts."  Remove seeds.Sprinkle each half with diced onion.Dice 2 oz. of mushroom, and sprinkle on top.Slice up the meat, and place over mushroom.On top of meat, layer sliced mushrooms.Cover with cheese.Bake 300F until cheese is melty and golden and mushrooms are tender.Serve on plate with ketchup.  Yum.
Serves 2 at 189 calories each.

Cream of Neat

I'm not paleo, although I use the paleo diet for a foundation sometimes.  While it's basically about as made up as can be (humans totally ate and processed grains during all paleo periods, and the food available to us today is nothing like that of our ancestors, as we have been selectively breeding for thousands of years), the idea of getting away from processed junk has much to it.

So when I stumbled across a very complicated recipe for N'Oatmeal that involved eggs and coconut milk and all sorts of time, I thought, well, we can do this easier.

So, my Cream of "Neat" is a bit easier to make, and super yummy. And yes, it's made with cauliflower, which you know from my previous posts I have a love-hate relationship with.  I love it as anything but itself.  In general, I'm not a huge fan of the Brassica clan in general, with a few exceptions. So, when I saw it as hot cereal, I had to give it a try, and I made a title that would at least get you to look!

It w…

Heirloom Shrimp Diavolo

I love Nooodles shiritaki noodles, and I'm constantly trying to things to make them even better. This week, I have a lot of tomatoes left over from a picnic, and more from a farm share, and I'm still working my way through the onions, so I thought I'd try my hand at a homemade sauce.

And, I needed something low in calories, because I totally fell off the wagon this week between family picnics, last suppers before school, and a date.  I need to hop back on and behave.

This sauce was super easy, and super delicious with shrimp over Nooodles with Parmesan crunchies, and nasturtium leaves and Thai basil from my garden.

16 oz. of tomatoes, chopped
6 oz. of onion, chopped
8 cloves garlic, crushed and minced
1 tsp red chili pepper flakes, or more to your taste
1/4 tsp kosher salt
6 oz. shrimp
1 package of Nooodles or similar brand non-soy shiritaki noodles
2 Tbsp. parm
Combine tomatoes, onion, garlic, pepper and salt in your saute pan.  Cook, stirring often, on medium high, until …

Lightly Curried Root Veggie Skillet

I'm starving, and I have a lot of calories left for the day, because I forgot to eat before work. Ooops.

So, this is totally going to be one of those meals for 2 that I eat for one. It's sweet, it's salty, it's spicy, and it's super filling. It's also going to help me clear out my fridge a bit.

8 oz. beet, washed and cubed
4 oz. yam, washed and cubed
2 oz. spring onion bulb, cut how you prefer it (I like it almost quartered and peeled-big chunks)
2 oz. fennel bulb stalks, chopped like celery
3 pieces center-cut, reduced sodium bacon, cooked then torn up into bite size pieces
1/2 Tbsp. curry powder
1/2 tsp. red pepper flakes
2 large eggs
salt and ground black pepper to taste
Before tossing stuff in your pan, consider how you like your eggs.  If you prefer them sunny side up, you'll want something you can toss a lid on.Cook bacon.  Reserve about 1/2 Tbsp. of drippings, and store the rest in the fridge, covered for a week (you can do longer, but I rarely have a…

Healthy Stove Top Blueberry Crumble

I love crumbles more than pie, and this quick, stove top version is perfect for when you want one without all of the calories, and you want it NOW.
filling forms

1 1/4 cup blueberry (or any berry)
1 tsp. local honey
1 dash nutmeg
1 dash salt
2 Tbsp. cinnamon granola
In your small saucepan, combine berries, honey, salt, and nutmeg.  Cook, stirring and mashing a bit, until filling forms.  It will be a bit soupier than pie filling, but should still be thick. About 5 minutes.Allow to cool until it no longer burns your mouth. About 5 minutes.Top with 2 Tbsp. of granola. I'm using Kind Healthy Grains Granola Clusters in Cinnamon Oat with Flax.
Calories vary by topping.

Squash Bread

Note: This is a super tricky loaf! Don't do this if you're new to the baking thing!

I love pumpkin everything, but you don't necessarily need pumpkin for any of it.  In fact, I usually sub in acorn, delicata, or butternut squash and no one is the wiser.  Whatever is available. This is one of those times, but you can use pumpkin.  Just adjust calorie differences.

To make my acorn puree, I just follow the microwave directions for the squash, let it cool, and scoop it into a blender.  I use a bit of water when needed and then measure it out into 1/4 cup and 1/2 cup servings, which I freeze for pies, cakes, cookies, waffles, etc.  I just thaw them out in a bowl of hot water while I prepare the kitchen and get the dry goods going.

This loaf is good for eating straight up, making a decadent french toast with sweetened cream cheese spread, making peanut butter and jelly sandwiches, and all other sorts of evils that are delicious. It pairs nicely with Ballast Point Habanero Sculpi…

Zucchini Shrimp Scampi

Friday is almost here, so I'm working hard to use up enough of my last farm share to have room for the new one.

I know, or woe is me, I have food.

I really wanted an alfredo, but my attempts at a healthier one have fallen flat...or gooey and watery at the same time, yuck. So, mid-recipe I made a change, and it was wonderful. Of course it was.  It's full of butter. Paula Deen must be astrally projecting again.

Anyhoo, I have a medium zucchini I've spiralized using the thick cut and swiss chard from my farm share. The greens are getting close to the point where I know they'll be fit only for pigs, so I'll be cooking with them quite a bit for the next few days. Both go well with shrimp, which is my preferred protein source today.

Zucchni noodles are great because the squash really has a light, green flavor raw, which is why we don't tend to love it outside of things that are terrible for us.  Also, it has 5 calories per ounce to spaghetti's 45, and about 1/8th…