Tag Archives: vegetables

Coliflor Con Pollo

22 Nov

Greetings, friends!  I’ve been AWOL for awhile- just so busy!  Happy changes are a-comin my way, though… I have a new job and don’t even have to leave Pittsburgh, which I really thought was going to happen for a minute there! 🙂

Just a quick announcement… I’ll be taking this blog in a new direction- I’m not making videos anymore.  Well, not often, unless there’s something that’s really technique-heavy.  To be honest, the time and planning that goes into creating and posting videos is just not jiving with my life right now and I don’t feel they’re absolutely necessary.  I’m going to continue with the recipes and photos –> fingers crossed for a new camera for Christmas!

Oh, and, I came across Christopher Boffoli’s portfolio while looking for tips on how to take better food photos.  It’s totally whimsical and absurd and I love it.

On to my Nom-Tastic recipe of the week!  ‘Cause I know you’re going to have tons of leftover turkey!  This is a great way to use up leftovers of all sorts- ham is essential- mine was pulled from the freezer while making room for some cowshare! I wish I could give credit for this recipe- I pulled the original (with rice) from some foodie site and passed it to my mom before trying it myself.  She froze some for me (it freezes well) and it was really good, so I tried it myself.

Coliflor Con Pollo

  • 1 recipe cauliflower rice (or what you have on hand!) – or 3 c. leftover rice
  • 3 c cooked chicken (or leftover turkey), shredded or cut into chunks
  • 1 c frozen peas
  • 1 c chopped ham (or 3/4 c chopped bacon, fried and crumbled)
  • 2 T butter or bacon fat
  • 1 onion, chopped
  • 1/2 tsp salt
  • 1/2 tsp saffron (optional)
  • 2 green onions, chopped
  • 1 large tomato, chopped and drained
  • 2 c cheddar cheese, grated
  • 8-10 green olives, sliced

METHOD:

Heat 2 T of butter (or bacon fat if you are using bacon) in a large skillet. Add the diced onion, and once it begins to soften add the saffron and salt and stir thoroughly.

Transfer to a large bowl and combine with the cauliflower, peas, ham, green onion, chopped tomato, and chicken pieces.

Pour mixture into a 9 x 13 Pyrex baking dish.  Cover with the grated cheese and olives and bake for 25-30 minutes, until it is heated through and the cheese is
bubbling.

Zucchini comfort “noodles”

5 Sep

Can I get a collective “booooo” to a rainy Labor Day weekend? Fall is definitely on its way and there’s a new recipe that’s going to be in my regular rotation this winter! It’s from The Clothes Make the Girl and is warm, comforting, delicious, and “cheesy” despite being dairy- free.

Comfort Noodles
Serves 1

Ingredients: (very slightly modified from the original recipe)

  • 1 medium zucchini, spiralized or julienned
  • ~ 1/4 teaspoon sea salt
  • 1 tablespoon almond flour or almond meal
  • 1/2 teaspoon coconut oil
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed
  • 2 eggs, scrambled
  • 1 t. dried parsley
  • salt & pepper, to taste

Directions:

See the original recipe.  I promise, it’s not complicated.  Took me 10 minutes, tops, to prepare.

Summer squash “corn”bread

27 Aug

I’m SWIMMING in summer squash! Usually I just slice it in half-moons, roast it with a little olive oil and eat it as a side or throw it on top of salads for weekday lunches. Craving pizza for lunch, I had the idea to make a “crust” of squash puree, coconut flour, and egg- it didn’t hold together well but it tasted almost EXACTLY like cornbread! I LOVE cornbread! So I whipped up another batch in bread form. OMG was it good with a schmear of pastured butter and a side of the best gazpacho ever!

Summer squash “corn”bread
Raspberry & Coconut

Ingredients:

  • 1 yellow squash
  • 1/4 c. coconut flour
  • 1 egg
  • 1 t. baking powder
  • 1/4 t. salt
  • Fresh or frozen corn kernels- completely optional!

Directions:

Finely grate your squash- you can do this by hand or use a food processor with a grating blade (the same one you’d use to grate Parmesan cheese).  Do NOT puree it!

You’re going to have to drain as much water as possible from the grated squash. Grab a handful, squeeze it over a trash can or sink, and plop it down on a cookie sheet. Repeat. Spread the squash over the cookie sheet and cover with a clean towel. Press the towel down to soak up the “juice.” Wring it out and repeat. I think it took me 5 or 6 times to get it right.  You want it to be firm and mold-able, like cookie dough.

It’s perfect when you can do this…


Squashasaurus!

Mix your squash with the other ingredients in a separate bowl. Spread the “dough” in a small, greased bread pan, and bake at 350 for 45-55 minutes. Let it cool to room temperature before slicing- as you can see, I was too impatient and it crumbled. STILL fabulous, though!  Especially smothered in Kerrygold!

The best gazpacho you’ve ever had

25 Aug

Anyone else overrun with garden veggies right now?  You’re in luck, this recipe is ah-may-zing, simple, and uses the “big 3” we’re all swimming in right now- tomatoes, red peppers, and cucumbers.  (Now if only I could get rid of this yellow squash!)

 

The trick to making a proper gazpacho instead of a bowl of salsa is to roast the tomatoes, peppers, and garlic. This really mellows the garlic and cuts the acidity of the tomatoes, and the addition of sherry vinegar makes it “pop.”  It’s good right away but even better if it sits in the fridge overnight, allowing the flavors to mingle.

 

Roasted Pepper Gazpacho
Raspberry & Coconut
Adapted from a very old issue of Bon Appetit

  • 4-6 tomatoes
  • 2 red bell peppers
  • 2 cucumbers, roughly chopped
  • 1/2 head garlic
  • 2-3 tablespoons sherry (or red wine) vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon minced fresh tarragon leaves
  • ~1 teaspoon salt, or to taste
  • ~1 teaspoon freshly ground black pepper, or to taste

Cut the red peppers on the vertical and remove seeds. Place cut-side down on a cookie sheet along with tomatoes and peeled whole garlic cloves. Roast at 375 for 35-45 minutes, until tomatoes and peppers are slightly charred. You can do this on a grill as well. Let the roasted veggies cool to room temperature.

Set aside your chopped cucumber and three roasted tomatoes. Add all remaining ingredients to the food processor and blend until almost puree’d. Add cucumbers and tomatoes, and pulse until the gazpacho reaches your desired consistency.

Spicy Summer Collard Greens

3 Aug

Collard greens are so, so good for you and so, so yummy when cooked just right- 30 to 45 minutes seems to be the sweet spot. I also whipped up Son of Grok’s BBQ sauce, threw it in my crockpot with frozen chicken tenderloins, let if cook on “low” all day, and enjoyed this tasty supper after work. Anyone know a good recipe for coconut flour cornbread?

 

Spicy Summer Collard Greens
Raspberry & Coconut
Serves 4-6

Ingredients:

  • 1/4 to 1/2 package bacon
  • 1 red onion, chopped
  • 2 jalapenos or 1 t. red pepper flakes
  • 2 bunches collard greens (about 10 cups or so), chopped and stems removed
  • 2-3 cloves garlic, minced
  • 2 T apple cider vinegar

Preheat a  large pot over medium-high.  Chop bacon into bite-sized pieces (it will shrink during cooking) and fry until almost crispy.  Remove bacon bits from the skillet and set aside.  Add onions, jalapenos, and garlic to the hot grease, give them a toss, and cover with collards.  Cover the pot and let steam for 3-4 minutes.  Season with salt and pepper, then add vinegar and 3 T.water.  Mix well and simmer over medium-low for 30-45 minutes, stirring occasionally, then add bacon bits before serving.

Crockpot Thai Red Curry

13 Jul

I’m up to over 3,000 unique views- much better than I dreamed I’d do in my first month! I give most of the credit to my self-promotion on Chowstalker, Dessertstalker, and Modern Paleo. And my SCOBYs(link) are finding new, loving homes!

This is the summer of “quick and easy” from now on. I’m totally loving my crockpot at the moment- I can throw something together at night, refrigerate the base, set it to “low” in the morning, and come home to a hot, hearty meal before heading off to visit this sweet girl…

She’s mine now, at least for a few months. I went trail riding with a friend a few times this spring and was again stricken by the “horse bug” I’d suffered most of my teenage years. Riding has always been super-Zen for me, quiet and mind-clearing like yoga but without the “mental grumping” that usually infiltrates the first 20 or so minutes of my practice. I’ve been “fur-deprived” since starting college in ‘04 – my apartments have never been cat friendly and always too small for a dog- now I’m surrounded by ponies and cats and dogs and goats and bunnies (Oh My!).

Anywho- on to the recipe. Thai food is SO GOOD in the hot summer months, especially cold leftovers! After I recreated MY go-to-Thai restaurant dish I figured I’d try my boyfriend’s- and, we both agree- it was amazing over zucchini noodles (me) and rice (him). Better still, it’s cooked in the crock pot so the only prep work is washing/ chopping veggies and meat.

Crockpot Thai Red Curry

Raspberry & Coconut

Ingredients:
Sauce:
1 can coconut milk
1 T. Red curry paste
1 t. tamari or soy sauce
1 t. garlic
1 t. fish sauce
1 t. palm sugar, honey, or brown sugar

1 lb. raw chicken or pork, sliced into thin strips

A mix of your desired veggies:

“Slow” cooking veggies, such as:
Peppers
Onions
Eggplant
Cabbage
sweet potatoes
Hot chili peppers

“Fast” cooking veggies, such as:
Mushrooms
Snap peas
Asparagus
Fresh basil (I’d recommend this!)

Mix sauce in small bowl and add to the crockpot base. Add meat and “slow cooking” veggies, toss to coat, and layer “quick cooking” veggies over that. Cover and allow to marinate overnight, then, in the morning, set to low and cook 7-9 hours while you get on with your life.

Creamy Avocado Dressing

10 Jul

Apparently one crookneck plant is enough.  My dad planted five or six this year- I went over for lunch yesterday and returned with eight yellow squash.  For lunch this week I’ve packed a “salad” of squash, cucumbers, raw beets, leftover brussels sprouts, bacon, chicken, and peppers.  Stan’s Market in the Strip was selling avocados five for a dollar last week and I still have two left, so I concocted this yummy dressing.  Try not to be put off by the baby-poo green in the photo- I’m still taking pictures with the boyfriend’s cell phone as I don’t yet have a camera of my own. *coughbirthdaycough*

Creamy Avocado Dressing
Raspberry & Coconut
Makes ~1 c.

Ingredients:

  • 1 avocado
  • 1/4 c. +2 T water
  • 2 T. olive oil
  • 1 T. lemon juice
  • 1/2 t. Sriracha (or some other inferior hot sauce. NSFW language in the link.)
  • 1/4 t. garlic powder
  • 1-2 grinds sea salt and pepper

Directions:
Moosh everything together- I used a hand blender, you can use a fork, blender, or food processor.

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