I tried another Pinterest pin.
I tried another Pinterest pin.
Everybody sees them – the Facebook posts, the food. Scrolling down through your feed, the eye catches on one recipe or another. The MUST SHARE or IT IS SOOOO GOOD recipe. Most of them have junk in them that I just don’t buy – “Take one pre-packaged this, add it to the other chemical-laden that, add some more chemicals…”
I did decide to try two recipes yesterday, though, because our menu has gotten a little boring. I have no idea of the original source, but found the exact recipe below. It’s all over the ‘net. That’s the problem with the Facebook recipes. Unless you do share them, they’re lost in your feed. I copy/pasted the recipe, but don’t know where it came from. The recipe below is the exact one.
ONE POT WONDER TOMATO BASIL PASTA
Serves 4 to 6 as an entree
12 ounces linguine pasta (I used 16 – why use 3/4 of a box?)
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (I used chicken broth – it’s all I had)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.
This didn’t get the raves I was hoping for. It was eaten, but there was no call for me to throw it into regular rotation. We eat a lot of spaghetti around these parts, and they are fickle.
I do love sitting around the table with my family, though. It’s a little slice of heaven on earth. I completely relish every day we are able to. With one moved out, one home for the summer for college – our family dinners are few and far between, and not a daily event like the were years ago. Meal planning helps me get the family around the dinner table. I’m glad I took the time to do it this week.
For dessert: Honey Bun Cake
I didn’t get to try any of this, but it seemed to be a hit. My family seems to really like Honey Buns (they taste like cardboard and chemical sugar to me), so I thought it would be fun to try this. They said it didn’t quite taste like a Honey Bun, more like a coffee cake, but it was good. I made it using a make-your-own boxed cake recipe, since I didn’t have a boxed one on hand.
Honey Bun Cake
1 – package white cake mix, (reserve ½ cup dry cake mix)
2 – sticks butter, softened
1 – cup plain Greek yogurt or plain yogurt
4 – eggs
½ – teaspoon vanilla extract
½ – cup reserved dry cake mix
½ – cup packed brown sugar
1/3 – cup chopped nuts, optional
2 – teaspoons cinnamon
3 – cups powdered sugar
1 – teaspoon vanilla extract
6 – 8 tablespoons milk
Preheat oven to 350 degrees grease bottom only of 9 x 13 inch baking pan. Remove ½ cup dry cake mix and set aside. Add remaining cake mix to a large bowl: add butter, yogurt, eggs and vanilla; beat at medium speed. Spread half of the batter in the pan. Stir together reserved dry cake mix, brown sugar, cinnamon and nuts if using. Sprinkle over batter. Spread remaining cake batter on top. To make spreading easier drop batter by dollops over cinnamon mixture then spread using an offset spatula.
Bake at 350 degrees for 35 – 40 minutes or until golden brown and cake springs back when touched. Remove from oven and let cake cool.
Prepare the glaze by stirring together powdered sugar, milk and vanilla. If the glaze is too thick keep adding a bit of milk until it’s to the consistency you want. Poke the top of warm cake with a fork. Drizzle and spread the glaze completely over the cake.
Cook’s Note: I pour half of the glaze over the cake and let it seep into the cake and then wait about 15 – 20 minutes and add the remaining glaze mixture. (This was a good tip – worked well.) Cool for one hour before slicing.
OK, so here’s the recipe I’ve been using. Clearly I’m slightly obsessed, but when you’re trying to do a lower-carb/higher fat/moderate protein (LCHF) diet, there are some things you miss, and I miss pizza.
But not so much anymore. Really. This works pretty darn well for me.
Cauliflower Crust Pizza
For a low-carb (gluten free?) pizza, this one is the best I’ve found so far.
1/3 – 1/2 head cauliflower (I used about 1/2 for this one – it’s a forgiving recipe)
3.5 oz. grated parmesan, asiago, romano or other hard cheese
1.5 oz. shredded mozzarella
(spices of your choosing – garlic, italian seasoning – skip salt, the cheese is salty)
Preheat oven to 400. Wash and dry the cauliflower (I use florets and stems) and chop it up in processor or chopper until resembles crumbs – then microwave for 3 minutes. Let it sit in microwave for about 5 minutes, then take it out and drain the cauliflower in cheesecloth or squeeze out excess water with paper towels. Add egg and cheese, and seasonings; mix in well.
Line a pizza pan or cookie sheet with parchment (I haven’t tried it without parchment, so I can’t tell you what would happen if you omit it) then place the “dough” on and form into a circle. Pat well with your hands to make a nice shape. I make mine about 1/4 inch thick and then pat it again with paper towels once it is formed to get a little more moisture out. Bake for 20-30 minutes or until golden.
Remove the crust, turn oven to BROIL While the oven is heating, and add your sauce and a tiny bit more cheese (like an ounce – too much an it will be too cheesy), and any toppings you like. Place the pizza back in the oven to broil and watch it carefully. It only will take about 5 minutes for it to get toasty. If you don’t want to babysit it, you could skip the broiling part and just bake it for a bit more time.
Remove and enjoy.
It seems difficult, but it really isn’t once you do it a couple times. I haven’t gotten a crisp crust yet, but I’ve gotten a nice brown and a delicious flavor. Today I made sauce with 1 tomato and 1 can of tomato sauce (4oz) and some basil from my garden. Yum.
I’m going to add some flax or almond flour to my next pizza and see how that flies. This is pretty bare bones and works well.
I’m slowly perfecting this. So far, I’m not really missing my regular pizzas.
This one I baked the crust for about 20 minutes first, then added toppings and broiled. I also dabbed the uncooked crust with a paper towel to remove moisture.
Years ago when I was lowcarbing I made this lowcarb pancake (I really kept up on that site, eh?). It was pretty tasty, but I don’t really carry ricotta cheese around the house often.
This morning we had a couple kids over at our house for a sleepover, and usually on the weekends I make some sort of breakfast (pancakes, waffles, etc.). It’s hot, and I really didn’t feel like heating up the oven, or standing over a skillet flipping pancakes, so I opted for waffles.
I made a mega batch, the boys ate like a wild pack of horses.
I’m not eating the traditional pancakes and waffles (wheat), but wanted to try making something different (yet clearly similar). This is what I came up with on the fly, with the ingredients I had on hand. I could have thrown in some flax or almond flour, but… just didn’t.
Low Carb Waffles (makes 4)
4 oz Greek yogurt
1/2 tsp. baking powder
Combine all and blend with hand blender until frothy. Pour into a pre-heated waffle iron sprayed with non-stick spray.
Super simple, huh?
They turned out quite well. The only mishap was that the batter makes a little more than my iron can hold in one batch and I was not patient or careful. It over-flowed.
I don’t have any sugar-free pancake syrup, and didn’t really want to put DaVinci’s on top of it, so I went for some semi-whipped cream instead.
1.5 oz. heavy whipping cream, dash of cinnamon, 4 drops of liquid stevia. I used my handy frother again. It was such a small amount that a hand-blender, though it would probably do a better job, was really too big for the task.
It was pretty good. Eggy, naturally. But so many low-carb creations are eggy. It hit the spot, though, for me. Kind of a semi-waffle. I’m sure it would be improved with some almond flour or flax, but in a pinch, this was a nice change up from the regular old egg breakfast.
Hello stranger! Maybe I’m the stranger. I don’t get to post here often, even though I like to. I guess I should make it a priority if it is something I enjoy, eh? I take all these pictures, and they sit. And wait. For the day that I remember to post them.
Have you heard of Bulletproof Coffee?
It will probably strike most people as kind of (very) weird. But I’m eating a lower carb/higher fat diet, and it fits in with that. It would fit in with any way of eating as a treat, but with this one (and maybe paleo), it is an OK normal.
Basically you take your cup of coffee, plop 14g of some good, grass-fed, unsalted butter in it.
Then you add coconut oil to it (I used 8g).
Then you whip it, or emulsify it. I used a stick blender.
It turns into a frothy substance that tastes delightful.
If using butter ooks you out, try cream. That is mighty tasty, too. Real cream, not half and half. I’ve taken my stick blender to my mug of coffee and cream, and it turns into something a tad more delightful. Kicks it up a notch. It’s like a coffee house drink without the coffee house prices.
I normally take a mug of tea or coffee to work, but I got up a half hour earlier and had my mug-o-goodness at home. I don’t know if I’ll be missing that at work, now, but it’s just one day. In addition to watching my food intake, I’ve been noting my water as well. I don’t always do well with water intake. So today I’ll have a little extra emphasis on water.
I’m already missing my warm mug at work and I’m not even there yet. Not a good sign.
I also had this for breakfast:
Yeah, it’s empty. It was Trader Joe’s Jalapeño Cilantro Hummus with celery sticks. I just wasn’t feeling a complicated breakfast today. I could eat that hummus with a spoon, it’s that good.
Before Carlito left, he showed me his most recent creation in Arts Medals class. They’re taking a field trip today.
He’s made a necklace and a ring so far, too. He seems to like the class. Dante took it, too, but I don’t remember getting anything home from him. Strange. He’s more of a perfectionist, and would just leave his things at school. Kids don’t know how much moms like to get that stuff, even if it isn’t perfect.
It really is nice when I have a day off of work and have an idea of how I am going to spend my time. So much time I waste, honestly. I don’t mean that I need to be running around like a chicken with her head cut off; that’s not good, either. But I feel like many times I go full speed ahead, and then need just as much time to recuperate. I’ve always been more of a short burst, sprinting type of person. But that’s not always good for you. So, on days like this when I have sort of a “map” of what my day looks like, I can breathe a little more.
Today I sprint very little.
The wrestling season (in high school) is at an end. The city banquet was the other day. Lootie won All-City title at 195. He was very pleased with this. We were all proud of his accomplishments this year. I still smile when I think of his phase of not wanting to touch people (how you accomplish this as a wrestler, yet to be determined) for an entire year. It led to him getting beat more than he’d like. He got over that, and has enjoyed the sport ever since.
Here’s the team. A good group of kids.
Lootie, after one of his matches, wearing his new headgear that wasn’t quite adjusted accordingly yet. Thankfully it didn’t cost him the match.
Kinda weird watching my little freaks become men.
Sophia was over yesterday with some boyfriend drama (really wish she didn’t bring it here), but after the initial blowout of emotions, we sat down to some of Lootie’s favorite soup (Italian Sausage Soup, AKA Olive Garden Zuppa Toscana Soup, just her and I, and chatted.
We chatted! I’m sure many people chat with their 21 year old daughters, but it’s been a rocky road for us. Chatting about simple things can even be taken for granted. I didn’t even realize we were chatting about books and friends and soups – and not jobs, boyfriends and other stressful topics. I’m really thankful for that chat. I needed that chat.
I digress, eh?
So Carlito informed me that I will be making Whoopie Pies for the team banquet tonight. I made them this summer for Dante’s graduation Now I realize I never even posted them here. That’s how often I post. Ahem. Anyway, he requested those, here are the ones I made this past summer. Our school colors are cardinal and gray.
(LATER) The ones above looked better than they tasted, in my opinion, but the kids loved them. This time I made them with less filling and no sprinkles. They were still gobbled up. I couldn’t seem to bring myself to eat one. I tried a bite and that was enough. I haven’t had much as the way of sweets go lately. Mostly chocolates, a McDonald’s cone, or a Skinny Cow sandwich. These weren’t on the top of my list to eat.
The banquet went well and everyone had a nice time. I can’t believe it is another season gone by for Carlito. Since my parents retiring and moving and Dante graduating, I still feel like I’ve been catapulted forward through time on a continual basis. Now the twins will be moving on to high-school in a few short months and what-what?! Even Carlito will joke saying, “You guys are going into 7th grade next year, right?” They ignore him.
I love how the internet is like an open cookbook, accessible, vivid, and somewhat interactive. I can do without some of the 92-picture steps (and here is the tablespoon coming out of the drawer, dipping into the baking powder, coming out, being washed…), but I do enjoy the look inside other kitchens, even down to the utensils. So there it is.
The other day I was surfing for recipes, and came across one that doesn’t exactly fit into my calorie budget without a lot of accomodations, but I couldn’t resist: Butter Dipped Biscuits.
Super simple, very basic ingredients that you probably have on hand, and they are deeee-licious.
I found most recipes for these to be about the same, but am linking to the above source since it is her delicious picture (I didn’t bother with a picture of mine).
Butter Dipped Biscuits (food.com)
1/2 cup unsalted butter (1 stick)
2 1/2 cups all-purpose flour
4 teaspoons granulated sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 3/4 cups buttermilk (or “soured milk”)
Preheat oven to 450F degrees. Spray an 8-inch square baking dish with nonstick cooking spray. In a microwave-safe bowl (or you can use the baking dish that you’ll be baking these in), melt butter in the microwave.
In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk (add the last 1/2 cup slowly… you may not need it all). Stir until a loose dough forms. Batter will be a bit sticky.
Pour/press biscuit dough into baking dish (right on top of the melted butter). Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating dish once during baking.
(If you don’t have buttermilk, “sour” your regular whole milk with vinegar. Use about 1T. per cup. Add vinegar to milk, stir, and let sit for about 5 minutes.)
They were very tasty, and very easy. I had a half of one with my diner, and savored every bite.
I’m trying to eliminate some of the things in my pantry and freezer. It’s working at about 50%, which is a start. Part of my aim is to cycle out what needs to be eaten (mainly in the freezer), and the other part is to save some money on groceries this month (pantry shopping). We had to replace tires on one of the cars, and have another unexpected expense with the van, so tightening the bootstrings even more is a must.
So I took an inventory of what I have in the freezer (up and down – one in the kitchen, one in the garage), and have tried to do what I can to rotate out some of the longer-standing items.
I can’t say I haven’t grocery shopped, but I have definitely shopped less, which is a win. I should say it is a “win” for the pocketbook, but a bit stressful on me trying to coordinate this fine dance. Some of my meals lately have been… less than spectacular. Some have been dandy, though, like the heart-shaped pizza I made yesterday.
We have a local pizza place that makes heart-shaped pizzas every Valentine’s Day. Initially we were going to order from there. So much easier (for me). The phone line was busy for half an hour. Once we got through, we learned the cost was $12 per pizza plus $2 per topping. Since the boys were off to wrestling, I figured I should be able to whip those up in the same time it would take to order out, and for less.
I made 2 pepperoni, and 2 of our favorite – sausage and banana pepper rings.
NOBODY complained. They rarely do when I make my own pizzas now at home. It’s very nice. We all like an ordered out pizza now and then, but it’s getting to where the ordered pizzas aren’t often as good as the ones made at home. These were no exception.
I had purchased two heart-shaped pans at Goodwill a while ago, thinking I might use them someday. They aren’t anything special. But lined with some olive oil and filled with dough, they were delicious.
That paired with some homemade brownies (I’ve yet to find a homeade version that is prepared over the boxed one):
And some strawberry milk (was NOT a hit, and I’m actually glad).
Today, though, a Friday, Frank’s working overtime (again). I’m tired. It’s been a long week and the last thing I wanted to do was to make another meal. I had eyed up the hot dogs earlier, figuring that could be a back-up plan, though I hate serving hot dogs. But it’s cheaper than $50 Chinese food.
But then I decided to make something I haven’t for a while. Rice Spaghetti. It is a one pot meal that is a breeze to throw together, and cooks up pretty fast.
1 jar spaghetti sauce
1.5 cups brown rice
3 cups water
1 bag meatballs (I used Fit N’ Active Turkey meatballs from Aldi)
Put everything in a pot and stir.
Bring to a boil, reduce heat, and simmer 40 minutes or until rice is chewy tender, stirring occasionally. Don’t worry about removing the lid and stirring. All is good. After rice is done, vent lid and let sit for 5 minutes. Serve with olive oil and parmesan cheese. Serves 6.
I had mine with a glass of wine. Two of the boys ate theirs with leftover tortillas. I think they missed the point on it, but oh well.
It’s quite tasty.
Years ago, I’d whip up some rice, pour sauce over it, add some OO and cheese, and we’d dig in. It was decent eats on a budget. I’ve forgotten what a satisfying meal it can be. If you don’t have the meatballs, sub it for a veggie and add that on top. I was going to roast some broccoli, but I’m seriously THAT tired that it was too much work.
Supposedly this recipe is all over the internet, but I don’t recall seeing it until yesterday. I was immediately intrigued. Pancakes with only two ingrediants, eh? I guess it is Paleo, though I’m not too familiar with that, so I can’t claim it. It is a simple, no-frills breakfast, allowing for protein and fruit. I’m all in.
There are different ratios, but I went with the simple 1:1.
I was going to just make 1 batch, but instead I used the 3 black bananas I had and tripled it. I’m glad I did. It was genius Maybe somewhere in the back of my mind I knew I would fail a batch, and need more to work with. In retrospect, pancakes (for me), generally start with one failed ‘cake, and the rest are beautiful, so this worked.
So I took my eggs and bananas and put them in my Ninja. I was going to just use my favorite little chopper, but the more I use my Ninja, the less I use my old faithful chopper. Kind of sad. I feel like I’m cheating on it.
Most people tend to mash theirs by hand – but I thought blending it to a liquid would be better. So I did. People also talked about adding baking powder and such to it – but I wanted to keep it simple. A true Two Ingredient Pancake.This was difficult for me, because I tend to like to experiment. But without starting with the simple base, you never know if your experiments worked. Beyond that, the verdicts for additions to this simple concoction weren’t too outstanding.
I do not like how precariously that is sitting on the edge of my counter. It didn’t fall, but just looking at it makes me think it will.
I heated my skillet to 350. I didn’t even bother with my beloved iron skillets because they aren’t the best behaved for me with pancakes, with their reputation for sticking. I didn’t want a bunch of added oils, either.
A few minutes later the edges looked like they were firming up. I tried to flip, and it gave me the whole accordian pancake look, like, I’m not ready. Soon there was a smell that one can only associate with food burning, and I had to flip it.
Batch #1, failed. Thankfully, Frank likes doughy pancakes.
Batch #2 I decided to turn the skillet down to 250. I read a tip about cooking a bit longer on lower heat, and that working better. I also used some non-stick spray. (I need to find and link to that blog, because she posted some very helpful tips… here it is: secrets to a perfect two-ingredient pancake.)
One worked great. Smelled great. The other, not so much. I think I was a bit jumpy on the gun. Out came my ipod timer.
Set the timer for 5 minutes to force my patience. That was the PERFECT amount of time, only I forgot the dang spray -gah- and had an issue… again. But they were cooked enough, and I saved them regardless. I ate one from #3, putting it on the bottom and topping it with the pretty one from #2. Spread a little peanut butter on them.
Verdict: Pretty good. If you don’t like bananas then skip it. If you’re not much for bananas and peanut butter (I’m not, even though I ate it happily) – try syrup, jelly – or nothing. Mine were way sweet enough from the over-ripe bananas. Syurp would have been too much for me. As I ate them, I wondered if sweet potatoes would work in this kind of recipe. Hmm.
They weren’t light and fluffy like a pancake. They were actually a bit gooey, which is how my husband likes them. Kind of crepe-y. I liked that they were warm, and something different, had no egg and no flour. I’d like to make a few and see if they will hold to nuke on mornings where I don’t feel like making anything, and want something warm.
I think I would try these again for something different. They’re less than 200 calories and a relatively quick breakfast fix. A little vanilla in them might be nice. Or not.