Sunday, July 23, 2017

Smoked Gouda & Mushroom Chicken Chili

I love chili.  White chili that is. The red stuff, I have no strong feeling's toward. Sorry. So un-American of me. Chili peppers, themselves, especially the chipotles, are not my fave. I just got my farm share, so my fridge is a bit full, and it's been a rainy, drizzly kind of weekend.  So, I did what I often do.

Winged it.

I've got a knack in the kitchen that let's me get away with this stuff, but over the years I've learned to write down what I've done as I go, so I can make it again.

This rich, smokey, spicy chili is something I definitely want to make again. Best part? Not too bad for you for a white chili, and full of the protein I need now that I've started light strength-training.


6 oz. red kidney beans (canned or pre-cooked)
4 oz. shredded chicken, precooked
1 oz. green onion, snipped as small as possible
1 oz. jalapeno, diced
1 Tbsp. minced garlic
4 oz. (1 cap) Portobello mushroom
1 cup So Delicious Unsweetened Coconut Milk Drink (green box)
1.5 oz. smoked Gouda, sandwich sliced and chopped
1 Tbsp. nutritional yeast
2 Tbsp. flour
1 Tbsp. low sodium soy
1/8 tsp. cayenne
Salt to taste
  1. In medium sauce pan, combine beans, chicken, onion, jalapeno, minced garlic, mushroom, and coconut milk. Cook until mushroom is cooked through.
  2. Add in flour and nutritional yeast, and stir to thicken. Depending on your mushroom, you may need more or less flour.
  3. Add in Gouda, and stir until melted.
  4. Add soy and cayenne. You can do this to taste or my my directions.
  5. Serve, and salt each bowl to taste. Some people will like it without, some people grew up on Campbell's.
Makes 3 servings at 220 calories each

Wednesday, July 19, 2017

Garlic-Rosemary Turnip & Radish Noodles

Hubba Hubba.

It's Wednesday, so I'm trying to work in as much of my farm share from the week before into my diet. I had a drawer full of radishes and turnips, so I decided to spiralize half into noodles and chop the others for breakfast hash.

I had seen a pintrest recipe for garlic-rosemary turnip noodles, so I figured, eh, we'll try it. Toss some crab in for protein.

Best decision ever.


5 oz. radish, spiralized
5 oz. turnip, spiralized
1 Tbsp. extra virgin olive oil
1 pkg. imitation crab meat
3 garlic scape spears, diced
Salt and Grated Parmesan Romano to taste
  1. In large skillet, combine  scapes, olive oil, and noodles.
  2. Good on medium-low until soft.  You might have to add a Tbsp. of water here and there to keep it from drying up.
  3. Add in meat and salt and cook until warmed through.
  4. Serve with shakey cheese and enjoy!
415 Calories

Tuesday, July 18, 2017

Simple Homemade Granola

I decided to give making homemade granola a shot, and by am I glad. I will never have to buy it again! And it as so cheap, since I keep a lot of this in the house already.

Play with it.  Add a bit more oil if it feels kind of dry, switch out nuts and fruit. Always add the normal dried fruit (coconut flakes are fine) and spices after the food is done baking.


3 cups quick oats
1/2 cup whole, raw almonds
1/3 cup pumpkin seeds
1/3 cup sweetened coconut flakes
1 cup sliced almonds
1/4 cup red quinoa
1 cup brown sugar, packed
1/2 tsp. salt
1/2 cup extra virgin olive oil
Cinnamon, nutmeg, ginger to taste
3 oz. dried fruit (optional)
  1. Preheat oven to 300F.
  2. Combine everything in a large bowl, oil last.
  3. Mix together with your hands and make sure evenly coated and sugar all broken up.
  4. Use parchment to line a rimmed, large cookie sheet.
  5. Layer evenly.
  6. Bake for about 25-50 minutes, until toasted and golden, stirring every 15 minutes.
  7. Remove, season with salt and spices to taste on cookie sheet. This is when you can add any dried fruit you want. I used dried coconut strips and diced them.
  8. Cool until completely cooled. Store in airtight container or ziploc.
Calories vary by nuts and fruits.

Saturday, July 15, 2017

Chicken Caprese Zoodles

I've been playing for the last week with my food, making different bowls. Like Buddha bowls, but sometimes cooked and sometimes with meat. Today, I came home starved after bringing donuts to the kids at the resident hall. I needed protein because yesterday I was a little low. So, I wanted a grilled chicken caprese sandwich.

But that's not a bowl.

So...


6 oz. boneless, skinless chicken breast
4 oz. grape tomatoes, chopped
1/2 Tbsp. minced garlic
1/4 tsp. oregano
1/4 tsp. basil
8 oz. zucchini, spiralized thick or in ribbons
2 Tbsp. black olives
1 tsp. extra virgin olive oil
2 oz. fresh mozzarella
4 leaves fresh basil

  1. Cook chicken and set aside to cool
  2. In a medium saucepan, combine tomatoes, oil, and dried herbs. 
  3. Cook until almost all liquid gone, then add in zucchini noodles.
  4. Heat through and remove.
  5. Layer zucchini on bottom, chicken, black olives, fresh basil and fresh mozzarella.
  6. Microwave for 1 minute to melt cheese a bit, or dig in!
470 calories

Sunday, July 2, 2017

Strawberry Rhubarb Crumble

Rhubarb is a tart goodie I adore, but when I tried to plant it, it never grew because it obviously hates me. Or the horrid dirt I live on, which is pretty horrid. Former lumber land, all sad and nutrient deficient.

So, this week while I was doing my shift for the food rescue down at the farmer's market, when I saw one of the small farms had it, I snagged two stalks and made my way home after a harrying trip to a church which shall not be named whose contact was a no show, and through a rain storm of doom.

I knew I had to make a crumble, because I had just listened to Spilled Milk  talk about it forever and that is never a good idea when you're hungry. Crumbles, however, are my favoriteeeeee. Way more so than a pie (fun fact: I hate pie crust) but they're usually around 400 calories because, well, lots of sugar goes into a crumble.  Delicious, calorie dense sugar.

I decided to cut a but by half subbing in the Lakanto Monkfruit Sweetener I love so much. This way I could have my sweets, and not feel guilty.

Ooey, gooey, and tart, this was wonderful. Dad-proval was given. But, if you like more of a grocery-store sweet, I'd double the sugar in the filling. This is definitely tart stuff!


Filling
4 oz. rhubarb, diced
8 oz. strawberries, diced
1/4 cup sugar
1/4 cup Lakanto
1 tsp. vanilla
3 Tbsp. cornstarch
  1. Combine everything and mix until completely coated and blended.
  2. Scoop into 8x8 or 9x9 square pan, and level out.
  3. Refrigerate while you make crumble.
  4. Preheat oven to 350F.
Crumble
1 stick salted butter
1/2 cup sugar
1/2 cup Lakanto
3/4 cup all purpose flour
  1. Cut cold butter into tablespoons, and dice.
  2. Toss everything together in a medium mixing bowl
  3. Using hands, squish together and, well, crumble with fingers until good and nubby.
  4. Spread over fruit filling evenly.
  5. Bake at 350F for about 40-50 minutes, until golden and bubbly.
  6. Serve warm or cold!
Makes 9 servings at 200 calories a serving.