As good as this is, I have yet to master the issue of it putting off too much liquid. But it's fair to say, I've never tried, I just accept it--zucchini has water in it. BIGDAMNDEAL. It doesn't affect the taste, merely the presentation. Some cooks say to bake it for 10 minutes first.
No.
Others say to salt it and then pat it dry.
Nuh-uh.
My favorite is when some jackwaggon on a low-carb recipe site offers the brilliant solution of putting rice in the bottom of it to absorb the water...really, asshat? Yeah, and a snickers bar really helps to cut sugar cravings if you're diabetic. Crikey! Moving on...
If you're lucky, someone you know has an abundance of zucchini and yellow squash and they keep bringing it to you at work! As a 20-something-year-old, the only thing I knew to do with my summer harvest given to me by my clients at the beauty shop was make zucchini bread or fry it--what a shame--it's so much more versatile than that! In my mid-thirties, I would get super creative and sauté it with onions and tomatoes, garlic, and Italian/Mediterranean-ish seasonings only to discover I was making ratatouille! Zut, je suis bon!
This particular endeavor was as follows:
Yellow squash--peeled, halved, thinly sliced
Meat sauce--ground, browned turkey w/
Diced white onion--half saved for a layer
Splash of red wine
Prepared pasta sauce
S&P
Cottage cheese--topped with
Moz--with a mix of
Finely Shredded Italian Cheese Blend--finished off with
Fresh Basil
I would love to have had a layer of sautéed mushrooms, but somebody's kind of a crybaby when it comes to fungi. Someday this will call for it to be disguised in the meat!
Sunday, July 26, 2015
Saturday, July 25, 2015
Caprese Salad
HEIRLOOM TOMATOES!!! So good, ya gotta scream! Slice 'em up, tear up some fresh basil leaves, toss in some fresh mozzarella pearls, drizzle w/ a little balsamic...S&P...shut yo face! After you've crammed some of this in it, naturally. So simple, so good!
Friday, July 24, 2015
Spinach & Tomato Breakfast Pie
Hungry this morning & tired of the same 'ole, same 'ole...BLAH. So I rolled out a pie crust in the pan, set oven 350, chopped a fresh tomato, threw in: some spinach, diced green onions, goat cheese, crumbled tomato & basil feta, fresh basil, parmesan, 2 eggs beaten w/ fat free half & half. Didn't set the timer, just kept watch, put foil on crust so that it didn't get too brown & found out later I should have done that 5 minutes earlier. I shredded a little cheddar on top after I pulled it from the oven. Let cool, slice, S&P...and holy shit--write it down, share :)
***This little gem is from my original, totally neglected blog, but since this is the season for those wonderful homegrown tomatoes and fresh basil, I thought it would be a good time to re-introduce. I used to have a recipe, like, a legit recipe that was given to me by my little old lady neighbor, Sally...what a firecracker she was! She knew I was getting loads of tomatoes brought in by my clients at the beauty shop because I shared them with her. In return, she clipped a recipe from the Daily Oklahoman that was called Tomato, Onion, and Cheese Pie. It was a bit more intricate and time consuming, but it was TO DIE FOR...and that recipe was the inspiration for this one. Nowadays, I would exclude the crust, and it's just as tasty, but for those of you supermutants that aren't affected by carbs, think of us who are while your enjoying it...creeps!
I looked for it, I can't find it, I'll post when I find one similar. The ones I did find on the interwebs weren't quite close enough. The search continues...
***This little gem is from my original, totally neglected blog, but since this is the season for those wonderful homegrown tomatoes and fresh basil, I thought it would be a good time to re-introduce. I used to have a recipe, like, a legit recipe that was given to me by my little old lady neighbor, Sally...what a firecracker she was! She knew I was getting loads of tomatoes brought in by my clients at the beauty shop because I shared them with her. In return, she clipped a recipe from the Daily Oklahoman that was called Tomato, Onion, and Cheese Pie. It was a bit more intricate and time consuming, but it was TO DIE FOR...and that recipe was the inspiration for this one. Nowadays, I would exclude the crust, and it's just as tasty, but for those of you supermutants that aren't affected by carbs, think of us who are while your enjoying it...creeps!
I looked for it, I can't find it, I'll post when I find one similar. The ones I did find on the interwebs weren't quite close enough. The search continues...
Thursday, July 23, 2015
Accordian Potatoes
This would have been a perfect photo op, but I was in a hurry to get it prepped and then when plating, Last Comic Standing was on and I didn't want to miss a second of it, in case this episode featured some of my peeps! Plus, I made a variation of the old standby, so I will divulge both...
--Wash & scrub russet potatoes
(I used Yukon gold today because that's what contraband I had)
--Slice as thin as possible without cutting all the way through, use a wooden spoon handle if you need a crutch
--Alternately cram thinly sliced red onion halves and thinly sliced pats of butter (I used white onion today)
--Sprinkle liberally with S&P and dried basil
(I used fresh basil from my plants)
Wrap in loose foil, but seal tightly and place on shelf inside grill for 20-30 minutes. I have never timed it, when I squeeze them & they give, they're done. You can: rub oil on them before you cut them if you like to make the skin crunchy, dice them and roast them in the oven, sprinkle cheddar and a dollop of sour cream or parmesan.
I had a good run with these for many years, but, like every other thing I love as a carb addict, we kind of had to go our separate ways, I only eat them on a very rare occasion. They make for great presentation with minimal effort, so, if you're looking for a little bit of wow factor, pair it with a steak and a spinach or dark-leaf salad, it's got a little bit of oooooh, ahhhhh, without making you look like a complete show-off!
--Wash & scrub russet potatoes
(I used Yukon gold today because that's what contraband I had)
--Slice as thin as possible without cutting all the way through, use a wooden spoon handle if you need a crutch
--Alternately cram thinly sliced red onion halves and thinly sliced pats of butter (I used white onion today)
--Sprinkle liberally with S&P and dried basil
(I used fresh basil from my plants)
Wrap in loose foil, but seal tightly and place on shelf inside grill for 20-30 minutes. I have never timed it, when I squeeze them & they give, they're done. You can: rub oil on them before you cut them if you like to make the skin crunchy, dice them and roast them in the oven, sprinkle cheddar and a dollop of sour cream or parmesan.
I had a good run with these for many years, but, like every other thing I love as a carb addict, we kind of had to go our separate ways, I only eat them on a very rare occasion. They make for great presentation with minimal effort, so, if you're looking for a little bit of wow factor, pair it with a steak and a spinach or dark-leaf salad, it's got a little bit of oooooh, ahhhhh, without making you look like a complete show-off!
Wednesday, July 22, 2015
Mac & Cheese
Today, my brother turns another year older and if I were in Kansas, I would make him some mac & cheese! It's not something that gets made very often, so when it does, it's kind of a big deal. If you've eaten it at my table, it means you have my love and loyalty bestowed upon you, as there are very few people important enough to deserve this honor, but still have not had the opportunity to do so--I'll get to you, I swear. Request it next time we are near a kitchen in case I forget. Let's hope you're truly one of the ones mentioned above, otherwise, it would be so awkward...you finding out, by a mac & cheese refusal that, well...I'm just not that into you. HAHAHA! I'm kidding. Sort of.
I'm not great at recipes, not sure why...it inhibits my creativity, or I don't respect authority, or I dunno, I'm not good at organizing paper-ish things. Here's how I do it:
2 cups elbows
1/2 c. diced onion...honestly, I don't measure either of those, eyeball it!
2 T. butter...margarine is a waste of time, don't even!
2 T. AP flour
lotsa pepper
2 to 2.5 c. milk
usually, the easiest way to remember this, and you can do this with all sorts of sauces...
1 T fat--(butter, pan drippings)
1 T flour
1 cuppa liquid--(broth, milk, or a mix of both)
finally...
4 c. of shredded American cheese (if you can't find it, use 16 oz. of sliced)
Sauté your onion in your butter, add a little salt to speed the cooking process, cook til clear, do not brown. If you do, don't panic, just get it off the heat & cool slightly before proceeding. Add flour, pepper, & once smooth, dump in all the milk at once. Cook til thick and bubbly, add cheese. Add cooked elbows to cheese sauce, DONE! Unless you want to show off and love to do dishes, then transfer to baking dish and heat at 350 for 20, or until bubbly. I don't do this. I also don't put a topping like crumbs or bacon, or sliced tomatoes, but do what you want.
I haven't quite figured it out, but my grandma Myrna, who's not really my grandma at all, used to make it with a little vinegar(I think?)--some barbeque joints do this, but I haven't quite gotten it the way I remember it. I suppose the acidity cuts the richness a little, or maybe helps stretch the cheese, hell...I dunno. She is long gone, and the last time I ate it was probably 37 years ago, but I can still smell it cooking in her kitchen!
I like to make more cheese sauce than it calls for & freeze it in several smaller containers, it's good with broccoli, cauliflower, whatever...but the key to it's yumminess is the onion. If you don't want to go to all this trouble, sauté the onions and toss it in a melted cheese & milk mixture, it'll give you a quick fix, ya junkie!
It's nothing short of legendary, and since going the route of the low-carb lifestyle, it's a rare delicacy too! Enjoy! Happy Birthday Little Brother :)
I'm not great at recipes, not sure why...it inhibits my creativity, or I don't respect authority, or I dunno, I'm not good at organizing paper-ish things. Here's how I do it:
2 cups elbows
1/2 c. diced onion...honestly, I don't measure either of those, eyeball it!
2 T. butter...margarine is a waste of time, don't even!
2 T. AP flour
lotsa pepper
2 to 2.5 c. milk
usually, the easiest way to remember this, and you can do this with all sorts of sauces...
1 T fat--(butter, pan drippings)
1 T flour
1 cuppa liquid--(broth, milk, or a mix of both)
finally...
4 c. of shredded American cheese (if you can't find it, use 16 oz. of sliced)
Sauté your onion in your butter, add a little salt to speed the cooking process, cook til clear, do not brown. If you do, don't panic, just get it off the heat & cool slightly before proceeding. Add flour, pepper, & once smooth, dump in all the milk at once. Cook til thick and bubbly, add cheese. Add cooked elbows to cheese sauce, DONE! Unless you want to show off and love to do dishes, then transfer to baking dish and heat at 350 for 20, or until bubbly. I don't do this. I also don't put a topping like crumbs or bacon, or sliced tomatoes, but do what you want.
I haven't quite figured it out, but my grandma Myrna, who's not really my grandma at all, used to make it with a little vinegar(I think?)--some barbeque joints do this, but I haven't quite gotten it the way I remember it. I suppose the acidity cuts the richness a little, or maybe helps stretch the cheese, hell...I dunno. She is long gone, and the last time I ate it was probably 37 years ago, but I can still smell it cooking in her kitchen!
I like to make more cheese sauce than it calls for & freeze it in several smaller containers, it's good with broccoli, cauliflower, whatever...but the key to it's yumminess is the onion. If you don't want to go to all this trouble, sauté the onions and toss it in a melted cheese & milk mixture, it'll give you a quick fix, ya junkie!
It's nothing short of legendary, and since going the route of the low-carb lifestyle, it's a rare delicacy too! Enjoy! Happy Birthday Little Brother :)
Friday, July 17, 2015
someone owes me an apology...
Why? Because I have gone my entire life without knowing how good a cilantro & basil pesto mixture is on top of a steak, and this is truly unforgivable! Someone knew of this, and failed to introduce it to me...you dirty bastards! This is a travesty! Evil walks among us! If I were a tyrannical ruler of an empire, someone would be losing their bulbous hat rack to a bloody basket over this! OFF WITH THEIR HEAD!!! But, since I'm not, I will just have to curse the unknown(s) for all eternity, vowing never to be like them--guarding this knowledge like the culinary illuminati--instead, I choose to pay this forward, sharing with you, hoping you will not be forced to go another day without this delectable condiment. How many other hidden taste bud explosions are lurking out there??? I shudder to think about it...So simple, so easy, so delish...so why the hell am I just now discovering this?!?!?! UGH!
In all my years, I have met one person that does not like basil...insert full-on dog head-tilt here. The pathway from her tongue to her brain must have some sort of short-circuit, as I cannot even fathom how this is possible--it blows my mind. But, she's my friend and I accept her as is, even if she is an absolute weirdo--I have entire collection of them in my people stash. The point to this rambling side note is that I, personally, have an obsession with all things basil/pesto, another thing that was not introduced (knowingly) to my pallet until my late thirties, and I dished out a similar tirade as above.
Recently...I ordered some tacos at a little restaurant in Trophy Club, Texas called Cristina's Fine Mexican Restaurant right off HWY 114. I can't remember what they were called, but if you go, the cilantro pesto was mentioned in the menu description of said, unknown item, you can find it. It sounded interesting, and once I tasted it, I knew I had to replicate it ASAP!
When the Big Guy & I go out for eats, I hate ordering the same thing as him because I want just a bite of his to trade for just a bite of mine. It's a variety thing, or a people-with-a-vagina thing, as I've heard other dudes whine and bitch about it. Usually, when I offer a bite to him, he'll say, "no, it's yours, you eat it sweetie." Sounds super nice, right? It's all a front, he knows I want a bite of his, he thinks this makes the expected trade agreement null. This time, I insisted,"you MUST try this, it's uneffinbelievable!' I could go on, in explicit detail, but trust me, it's truly awesome, and he agreed.
Having this new little nugget of edible knowledge, I decided to try it on a steak, specifically, a lean rib-eye. I marinated them for several hours in some red wine and Canadian/Montreal steak seasoning. Tossing in an entire bunch of cilantro leaves with some fresh basil from the balcony, salt, olive oil and some store-bought out of the jar basil pesto, the food processor was a beautiful bright green slurry of fresh flavors! GIDDY! Store in fridge until ready to use, meld flavors, meld! Mmm!
When the steaks were done, I put them aside to rest with a thick layer of my pesto potion spread over them while I threw the asparagus on. Already, I could tell this was gonna be something to write home about, the aroma was out of this world! I could hardly wait to sink my teeth into it!
I don't like to eat steak or ribs in public because, well...I'm a bone-gnawer. Although this particular steak was boneless, I'm pretty sure I ate my entire meal with my hands, I'm not sure. Last thing I remember was the Big Guy standing over me, screaming my name with a Joker-esque green smile glistening across his face. "Are you okay?'
In all my years, I have met one person that does not like basil...insert full-on dog head-tilt here. The pathway from her tongue to her brain must have some sort of short-circuit, as I cannot even fathom how this is possible--it blows my mind. But, she's my friend and I accept her as is, even if she is an absolute weirdo--I have entire collection of them in my people stash. The point to this rambling side note is that I, personally, have an obsession with all things basil/pesto, another thing that was not introduced (knowingly) to my pallet until my late thirties, and I dished out a similar tirade as above.
Recently...I ordered some tacos at a little restaurant in Trophy Club, Texas called Cristina's Fine Mexican Restaurant right off HWY 114. I can't remember what they were called, but if you go, the cilantro pesto was mentioned in the menu description of said, unknown item, you can find it. It sounded interesting, and once I tasted it, I knew I had to replicate it ASAP!
When the Big Guy & I go out for eats, I hate ordering the same thing as him because I want just a bite of his to trade for just a bite of mine. It's a variety thing, or a people-with-a-vagina thing, as I've heard other dudes whine and bitch about it. Usually, when I offer a bite to him, he'll say, "no, it's yours, you eat it sweetie." Sounds super nice, right? It's all a front, he knows I want a bite of his, he thinks this makes the expected trade agreement null. This time, I insisted,"you MUST try this, it's uneffinbelievable!' I could go on, in explicit detail, but trust me, it's truly awesome, and he agreed.
Having this new little nugget of edible knowledge, I decided to try it on a steak, specifically, a lean rib-eye. I marinated them for several hours in some red wine and Canadian/Montreal steak seasoning. Tossing in an entire bunch of cilantro leaves with some fresh basil from the balcony, salt, olive oil and some store-bought out of the jar basil pesto, the food processor was a beautiful bright green slurry of fresh flavors! GIDDY! Store in fridge until ready to use, meld flavors, meld! Mmm!
When the steaks were done, I put them aside to rest with a thick layer of my pesto potion spread over them while I threw the asparagus on. Already, I could tell this was gonna be something to write home about, the aroma was out of this world! I could hardly wait to sink my teeth into it!
I don't like to eat steak or ribs in public because, well...I'm a bone-gnawer. Although this particular steak was boneless, I'm pretty sure I ate my entire meal with my hands, I'm not sure. Last thing I remember was the Big Guy standing over me, screaming my name with a Joker-esque green smile glistening across his face. "Are you okay?'
Thursday, July 16, 2015
Philly on the Fly
Generally, when you think of crockpot recipes, it's usually during the cold weather months, not when it's a hundred and hell outside. However, it's nice to just toss a chunk of meat in there and fuggetaboudit! Plus, it's the middle of July and we haven't even reached a hundred here in north Texas, so, I guess technically, it's chilly outside!
I tend to keep a frozen roast on hand at all times, I'm just domestic like that. Beef, and sometimes pork...usually a frozen bird, too. I get them on sale and it makes my life so much easier, giving me more time to do whatever I happen to be doing that day...laundry, writing, cleaning, reading, obsessing over the ignorant shit I see on social media, then drinking...whatever...you get the point.
Here's what ya do: take medium frozen chunk 'o beef--roast, cheap steaks, petite sirloins, whatever's on hand--and toss it in the crockpot frozen, (must I also say that you should spray it first?...goofball) season w/ S&P, garlic powder, lid it, turn on low, go to bed. When you wake up, you will have forgotten you have done this and panic, wondering who has been cooking you breakfast, in bed, perhaps? I never seem to get over this disappointment of an empty kitchen upon waking, no matter how many times I do it! Alas, I chop onions and red bell peppers to toss in the crockpot, saving a few to sauté and toss in some eggs that I have to make muhdamnself!
If you're terrified you will burn the house down, you can add a little water, but it's not necessary, just cook it fat side up, it will be fine. Trust me, it makes it's own juice. Around noon, you will find that you have the most tender chunk 'o beef you've ever had. Unless you tossed a massive roast in there, like, the size of your head, then you'll have to cook it until dinner for it to be tender, and by then, your onions and peppers might be disintegrated, use proper judgment, it's not rocket science.
I take a dollop of cheez wiz and about a quarter block of cream cheese or Neufchatel, warm it in the micro, stir and then pile all components on your choice of bread. I'm a low-carber as of late, so I like it on Joseph's pita or lavash bread. It's sometimes difficult to find, but hopefully, not much longer. It's so good and nutritious, it HAS to catch on!
***Note***Obviously, this particular recipe is really not as the title suggests, you can't do it quickly, but you can do it with minimal effort. When I wrote it, that's just what came to me...blame it on my A.D.D. baby! (you are so welcome for getting that stuck in your head OCD'ers!)
I tend to keep a frozen roast on hand at all times, I'm just domestic like that. Beef, and sometimes pork...usually a frozen bird, too. I get them on sale and it makes my life so much easier, giving me more time to do whatever I happen to be doing that day...laundry, writing, cleaning, reading, obsessing over the ignorant shit I see on social media, then drinking...whatever...you get the point.
Here's what ya do: take medium frozen chunk 'o beef--roast, cheap steaks, petite sirloins, whatever's on hand--and toss it in the crockpot frozen, (must I also say that you should spray it first?...goofball) season w/ S&P, garlic powder, lid it, turn on low, go to bed. When you wake up, you will have forgotten you have done this and panic, wondering who has been cooking you breakfast, in bed, perhaps? I never seem to get over this disappointment of an empty kitchen upon waking, no matter how many times I do it! Alas, I chop onions and red bell peppers to toss in the crockpot, saving a few to sauté and toss in some eggs that I have to make muhdamnself!
If you're terrified you will burn the house down, you can add a little water, but it's not necessary, just cook it fat side up, it will be fine. Trust me, it makes it's own juice. Around noon, you will find that you have the most tender chunk 'o beef you've ever had. Unless you tossed a massive roast in there, like, the size of your head, then you'll have to cook it until dinner for it to be tender, and by then, your onions and peppers might be disintegrated, use proper judgment, it's not rocket science.
I take a dollop of cheez wiz and about a quarter block of cream cheese or Neufchatel, warm it in the micro, stir and then pile all components on your choice of bread. I'm a low-carber as of late, so I like it on Joseph's pita or lavash bread. It's sometimes difficult to find, but hopefully, not much longer. It's so good and nutritious, it HAS to catch on!
***Note***Obviously, this particular recipe is really not as the title suggests, you can't do it quickly, but you can do it with minimal effort. When I wrote it, that's just what came to me...blame it on my A.D.D. baby! (you are so welcome for getting that stuck in your head OCD'ers!)
Monday, July 13, 2015
High Dollar Eggs
We drug ourselves out of bed early to head to the Keller Farmer's Market on Saturday because a neighbor told me eggs are one of the first things to sell out. There were lots of samples available: cheddars, goat cheese, fancy schmancy herbed breads, honeys, soaps, candles, all the in-season veggies, and then we saw the eggs! GIDDY!!! Beautiful, speckled-y green, brown, tan...two dozen of them!!! I almost knocked a lady over trying to get to the booth. Had I knocked her over, I would have tripped over her and hit the ground mydamnself, so karma was looking out for her. Once I reached the table, I excitedly asked the lady how much for her eggs?
Eight dollars.
For the both?
No, each.
What?
They were delivered fresh this morning.
Silently, in my head, I was all...I don't care if they were delivered five seconds ago by Mr. Baby Jeezus himself, for eight dollars, those little shit specks all over those eggs better start glittering in the sun because for EIGHT DAMN DOLLARS, they better have some gold on them! But what I really said was...
Ok, thanks.
And then walked away, deflated, disappointed, dejected. I bet those yolks were a beautiful, deep yellow. I bet they were golden! Le sigh...
Eight dollars.
For the both?
No, each.
What?
They were delivered fresh this morning.
Silently, in my head, I was all...I don't care if they were delivered five seconds ago by Mr. Baby Jeezus himself, for eight dollars, those little shit specks all over those eggs better start glittering in the sun because for EIGHT DAMN DOLLARS, they better have some gold on them! But what I really said was...
Ok, thanks.
And then walked away, deflated, disappointed, dejected. I bet those yolks were a beautiful, deep yellow. I bet they were golden! Le sigh...
Monday, July 6, 2015
Smoked Sausage
The other night, I passed off dinner duty to the Big Guy. He opted for smoked sausage for a coupla reasons: convenient and easy. We failed to plan ahead, so we needed something quick to thaw, and since they were sliding out of the freezer, it seemed the choice was made for us.
Slice a white onion, generously cut, douse with evoo, salt, McCormick Perfect Pinch vegetable seasoning, and repeat with red bell peppers. He wanted to put them in foil, I urged him to grill them directly, and the results were oh so good! Quick, easy, and with a little bit of hot & spicy bbq sauce, I felt it was the quintessential 'taste of the old west' as it conjured up nostalgic images of a cowboy out on the range, sans a horse, campfire, and a lone wolf howling at the moon.
Slice a white onion, generously cut, douse with evoo, salt, McCormick Perfect Pinch vegetable seasoning, and repeat with red bell peppers. He wanted to put them in foil, I urged him to grill them directly, and the results were oh so good! Quick, easy, and with a little bit of hot & spicy bbq sauce, I felt it was the quintessential 'taste of the old west' as it conjured up nostalgic images of a cowboy out on the range, sans a horse, campfire, and a lone wolf howling at the moon.
Sunday, July 5, 2015
Cucumber Vodka
Seemingly ironic, the first summer in a series of them since I was a teenager, I was totally at peace with not being shit-faced drunk for the whole of the summer. I have been buzzy/tipsy/drinky a few times thus far, but not the stuff all the rumors are made of. And then, here comes Cucumber Vodka waltzing in my kitchen with an attitude, very cool...laidback, refreshing, and if I believed I were going to hell, THIS is what I would crave to quench my thirst for allllll of eternity!!! Add one & a half shots to an ice-filled glass(clear if ya wanna show off), LaCroix Lemon water, fresh slices of lemon, if ya feelin' fancy, garnish with cucumber slices too!!! Pretty sure I'm going to be a full blown alcoholic by Thursday, it's that good, so DO be careful!
Currently, my fridge is a cold lab filled with experimental jars. Cucumber vodka with cilantro, basil and cilantro, and orange and pineapple vodka with mango. The ones with watermelon and fresh cucumber infusions have been consumed by the mad scientist, and her assistant, Guinea Pig. Opposable thumbs up!
Currently, my fridge is a cold lab filled with experimental jars. Cucumber vodka with cilantro, basil and cilantro, and orange and pineapple vodka with mango. The ones with watermelon and fresh cucumber infusions have been consumed by the mad scientist, and her assistant, Guinea Pig. Opposable thumbs up!
Friday, July 3, 2015
Starch Switcheroo
Pork Rib-eyes w/ a smokehouse maple rub, Ranch Style Beans, and...um...??? ehhh...well...Ugh!...feeding a starch consumer in a trying-to-break-the starch-addiction kitchen can be trying. If I had some cottage cheese, I would have sliced my grape tomatoes, a cucumber, and green onion, tossing it all together and call it good. Back in the day, it would have been accompanied by a ranch & bacon pasta salad...peas and carrots. But, those are days gone by...
Scouring the fridge, I find my unopened steamed rice from the Chinese takeout the other day. Hmm...ranch, tomato, green onion, some sweet corn kernels! Yes!!! I didn't tell the Big Guy what was in store for him, but I made him close his eyes while I was shoving it in his face for a taste test. You like? It's alright, he says. He eats 2 helpings.
It won't be making this again anytime soon, not because it wasn't good, because...are you even paying attention??? IT'S ILLEGAL! But, I thought I'd share for the 'I can do starch but just not gluten' crowd. Or, if you find yourself in a pinch, needing to feed a huge crowd...for a make-ahead 4th of July feast, maybe? You're welcome! :)
Scouring the fridge, I find my unopened steamed rice from the Chinese takeout the other day. Hmm...ranch, tomato, green onion, some sweet corn kernels! Yes!!! I didn't tell the Big Guy what was in store for him, but I made him close his eyes while I was shoving it in his face for a taste test. You like? It's alright, he says. He eats 2 helpings.
It won't be making this again anytime soon, not because it wasn't good, because...are you even paying attention??? IT'S ILLEGAL! But, I thought I'd share for the 'I can do starch but just not gluten' crowd. Or, if you find yourself in a pinch, needing to feed a huge crowd...for a make-ahead 4th of July feast, maybe? You're welcome! :)
Thursday, July 2, 2015
Coconut Fuzz
It's gonna be a hot, sticky, Texas summer day...imagine that! It's July!!! In attempt to beat the heat, I started mine out with some Coconut & Lemongrass green tea from Trader Joe's, LaCroix Coconut Water, lotsa ice, a packet of stevia sweetener and a freshly sliced lime. It's the carbonation of the LaCroix that makes me giddy...it's so fizzy, er, fuzzy! THIS almost made me wish I had some lime or coconut flavored vodka at 8AM! Is there such a thing as lemongrass vodka??? There should be...oh, of course there is. (Even I thought that idea was so awesome, someone had to have done it already!) I might have a new obsession on my hands.
You can take nearly any flavored tea: pomegranate, orange, blueberry, and add a can of flavored sparkling water--LaCroix has no added anything, except awesomeness and a tinge of flavor, they have many to choose from--turning boring old tea into...I dunno, something really cool. Verbal eloquence has abandoned me. There's a bumbling, mumbling grandpa and 2 noisey midgets within earshot and they're incessant and off-key humming of Christmas tunes makes me want to push them in the pool. Totally jacked my mojo. Noon may come sooner than expected.
You can take nearly any flavored tea: pomegranate, orange, blueberry, and add a can of flavored sparkling water--LaCroix has no added anything, except awesomeness and a tinge of flavor, they have many to choose from--turning boring old tea into...I dunno, something really cool. Verbal eloquence has abandoned me. There's a bumbling, mumbling grandpa and 2 noisey midgets within earshot and they're incessant and off-key humming of Christmas tunes makes me want to push them in the pool. Totally jacked my mojo. Noon may come sooner than expected.
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