I found this recipe here. It's more of a low carb recipe which we have been trying to eat less carbs and more healthy. This recipe was delicious. Watch the salt tho, the first time I made it, it seemed a little on teh salty side. Add less than called for and then adjust according to taste. I served on a low carb buns that I made but we served opened faced so we had more meat. Was really good! I have made more than once. I also served the sauce on cooked spaghetti squash for something different along with steamed veggies. YUM!
Saturday, October 3, 2020
Grilled Zucchini Parmesan
1 large Zucchini, sliced into 1/4 slices (I did about 10 slices)
2 large roma tomatoes, sliced into 1/4 inch slices
Italian dressing, I used Kraft Tuscon style
Grated mozzarella cheese
Grated Parmesan, or Asiago Cheese
Salt and pepper, and Italian seasoning as desired
I tossed my zucchini in a splash or 2 of Italian dressing, just enough to lightly coat both sides of each slice, then laid out on a cookie sheet in a single layer. I lightly sprinkled with salt and pepper and a little italian seasoning.
Next, I tossed my tomato slices gently with another splash of Italian dressing and little salt and pepper.
Heat grill to medium heat. When grill is hot, place zucchin on grill and cook for 2 mintues. Then add the tomatoes on the grill and turn the zucchini slices over. Cook for 2 more minutes. Turn the tomates over. Turn Zucchini over one more time to get good grill marks. Cook for another minute or two.
Remove veggies from grill. I placed back on my cookie sheet, First the zucchini, then place one or 2 slices of grilled tomatoes on top of each slice of zucchini.
Turn off the grill.
Preheat oven to broil. Then sprinkle a teaspoon or pinchfull of mozzerela cheese, then a pinch full of Parmesan on top of each zucchini, tomoatoe slice. Broil for 2 -3 minutes until cheese is bubbly and beginning to brown on top.
Remomve from oven and enjoy. I seaved with grilled steak for a side dish. So good!!!
Monday, September 7, 2020
Easy Corn Dip
1 Walla Walla Sweet onion
4 oz. cream cheese, at rooom temperature
1/4 cup sour cream
1/4 cup mayonaise
1 10 oz. package frozen fire roasted corn, or fresh corn, you can grill ahead of time. just so you have approx. 2 cups
1- 4.5 oz can green chilies
1 large jalapeno, roasted or 1/4 cup chopped jalapenos
1/4 cup of your favorite jarred salsa
salt and pepper to taste
1 1/2 cups grated Monterey Jack cheese
Heat your Barbeque grill so it's good and hot. I cut the onion in half and place directly on the gril grates along with my shucked ears of corn and Jalepenos. Turn every 5 minutes until there are grill marks and a little char all over your onion and corn and the jalepenos start to bubble. Remove from grill and lets rest until your veggies are cool enough to handle.
Next, dice the grilled onion, and jalepenos, cut the corn off the cob.
In a large bowl, stir together the cream cheese, sour cream and mayonnaise until combined. Add the corn, canned chilies, jalapeno, onion, salsa, and salt and pepper to taste. (I start out with a little of each and taste and add more if necessary) Add in 1 cup of the grated cheese.
Heat the BBQ grill to medium high heat. Spray a 8 or 9 inch cast iron skillet with a good non stick spray or rub with a little oil. Spread your mixture into the skillet and top with the rest of the cheese. Place on the grill and close the lid. Let cook at about a medium heat till hot and bubble and the edges start to turn a golden brown. This takes about 20 to 25 minutes , depending on the temperature of your grill. I start checking mine after about 15 minutes.
Remove from the grill and serve directly from the skillet with your favorite tortilla chips. Delish!!!
Monday, March 23, 2020
Portabella Mushroom Tacos3–4 large portobello mushrooms caps
- To prepare the mushrooms, rinse them under water and rub your fingers along the dark “gills” on the underside to remove the gills. Remove any debris or dirt. Slice into 1/4 to 1/2 inch wide pieces.
- In a small bowl, toss the prepared mushroom slices with 1 tablespoon of olive oil and the Worcestershire or soy sauce. Then add the chili powder, paprika, cumin, and salt, and stir to combine. Set aside.
- Heat a large cast iron or non-stick skillet over medium-high heat.
- Add the remaining 1 tablespoon of oil to the pan. Add the onion and peppers and cook, stirring often, until the vegetables are just starting to soften, about 5 minutes. Remove the vegetables from the pan.
- Add the marinating mushrooms and all of the accumulated juices into the hot pan. Add a little more oil if needed. Cook until the mushrooms are tender, 4-5 minutes.
- Returned the vegetables to the pan and cook until heated through. Cook until the vegetables are to your liking without overcooking. Adjust salt and pepper to taste.
- Add the juice of one lime and stir to incorporate.
- Remove from the heat and serve as you do other tacos, in a tortilla with all the toppings. Also makes a great topping for taco salad.
Saturday, March 14, 2020
I love home made bread. I have been restricting my baking / eating carbs over the last year due to trying to eat healthier. One diet I followed and found very successful allowed you to have whole grain or sourdough bread since it digests slower... and is more healthy than other kinds of bread. I read a book last month, that was about a baker and it sparked something in me, that baker in me that had felt squashed lately, so I thought why not, life is too short to squash the real you. I have always wanted to try a sour dough start and making the different things you can make with it. So I watched You tube videos and looked up recipes for a sour dough start. I reccommend looking up you tube videos for hints. But I found this recipe and it worked great!!! REMEMBER!! Sour dough starts take time and becomes a "pet" so to speak. Mine is named Borris... and he continues to come in handy. But he took a good two weeks before he was ready to make anything from him. You notice the elastic around my jar? I use it to mark where my starter is right after I stir and feed him. Then I can see how much he grows and bubbles.... Good luck! I'll post a great Sour dough bread recipe later. Today I"m trying English muffins! Yum!!
Sour Dough Start
To begin your starter
- scant 1 cup (113g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (113g) cool water (if your house is warm), or lukewarm water (if your house is cool)
- Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.
- Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house.
- Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (4 ounces, about 1/2 cup), and add to the remainder a scant 1 cup King Arthur Unbleached All-Purpose Flour, and 1/2 cup cool water (if your house is warm); or lukewarm water (if it's cold).
- Mix well, cover, and let the mixture rest at room temperature for 24 hours.
- Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 4 ounces starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter.
- Add a scant 1 cup (4 ounces) King Arthur Unbleached All-Purpose Flour, and 1/2 cup water to the 4 ounces starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.
- Day 4: Weigh out 4 ounces starter, and discard any remaining starter. Repeat step #6.
- Day 5: Weigh out 4 ounces starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "rivulets" on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. Note: see "tips," below.
- Once the starter is ready, give it one last feeding. Discard all but 4 ounces (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below.
- Remove however much starter you need for your recipe — typically no more than 8 ounces, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 4 ounces to keep and feed again.
- Transfer the remaining 4 ounces of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long-term. Feed this reserved starter with 1 cup of flour and 1/2 cup water, and let it rest at room temperature for several hours, to get going, before covering it. If you're storing starter in a screw-top jar, screw the top on loosely rather than airtight.
- Store this starter in the refrigerator, and feed it regularly; we recommend feeding it with a scant 1 cup flour and 1/2 cup water once a week.
Tips from Bakers
- Why do you need to discard half the starter? It seems so wasteful... But unless you discard starter at some point, eventually you'll end up with a very large container of starter. Also, keeping the volume down offers the yeast more food to eat each time you feed it; it's not fighting with quite so many other little yeast cells to get enough to eat. You don't have to actually discard it if you don't want to, either; you can give it to a friend, or use it to bake. There are quite a few recipes on our site using "discard" starter, including pizza crust, pretzels, and waffles, and even chocolate cake.
- Why does this starter begin with whole-grain flour? Because the wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole-grain flour than in all-purpose flour.
- Want to put your starter on hold for the summer, or as you go on vacation? Here's how: Drying your sourdough starter.
- Should you use bottled water? Unless your tap water is so heavily treated that you can smell the chemicals, there's no need to use bottled water; tap water is fine.
- A note about room temperature: the colder the environment, the more slowly your starter will grow. If the normal temperature in your home is below 68°F, we suggest finding a smaller, warmer spot to develop your starter. For instance, try setting the starter atop your water heater, refrigerator, or another appliance that might generate ambient heat. Your turned-off oven — with the light turned on — is also a good choice.
- One of our readers offers the following thoughts about the duration of everyday feeding, which we think is great advice: "Conditions vary so widely that 7 days can be far too little. I've learned the key is to watch for a dramatic and consistent rise in the jar — at least doubling between 1 and 4 hours after feeding. This could be 7 days or less after you begin, or it could be three weeks (for me it was 12 to 14 days).
Wednesday, February 19, 2020
We loved this and I'll definitely make it again and again.
- 3 Tbs lime juice
- 2 1/2 Tbs low-sodium soy sauce
- 2 1/2 Tbs rice vinegar
- 1 teaspoon chile-garlic paste
- 8 tsp honey
- 1 1/2 tsp cornstarch
- 6 eggs, beaten
- 1 bunch (about 6) of green onions, chopped (whites only, save the chopped greens for the topping!)
- 3-4 cloves of garlic, minced
- 1 lb lean ground turkey
- 1 to 2 teaspoons chile-garlic paste
- 2 Tbs low-sodium soy sauce
- black pepper
- 14-16 oz of bagged coleslaw mix
- chopped greens onions (the leftover green part from above)
- Cashews, toasted (toast in 350 degree oven on a cookie sheet for aprox. 7 minutes.)
- lime wedges
- In a small bowl, whisk together the lime juice, soy sauce, rice vinegar, chile-paste and honey. Remove 2 Tbs and set aside. Whisk the cornstarch into the remaining sauce.
- In a small pan, scramble your eggs over medium-low heat, then set aside and cover with aluminum foil to keep warm.
- Spray a large saute pan with olive oil cooking spray and heat to medium heat. Cook the whites of the green onions until softened, then add the garlic and the ground turkey. Season the ground turkey with some black pepper, a teaspoon or 2 chile-garlic paste and add 2 Tbs of soy sauce to the pan. Break up the meat with your spatula as it browns.
- Once the turkey is fully cooked, add the coleslaw mix and the 2 Tbs of sauce that you had set aside earlier (the portion without the cornstarch) and cook, stirring, until heated through. Add the remaining sauce (the portion with the cornstarch) and the eggs and cook until the coleslaw mix has just slightly wilted. I like to transfer it to a serving dish so it doesn't continue to cook.
- Serve with lime wedges (I love that extra squeeze of lime at the end!), the greens of the green onions, cashews, and cilantro.
Saturday, January 11, 2020
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