I know you are scratching your head. The vegetable drawer pasta. What?
Ok so I needed dinner for the fam. I hadn’t been shopping much. Things have been hectic lately. I won’t get into all that. I looked in the fridge and the freezer and this is what I came up with.
Preheat your oven to 400. Put parchment paper on a baking sheet. Now search your veg drawer. Pull out a few options that go together. I used heirloom grape tomatoes, orange bell pepper, and crimini mushrooms. Roasted them until the tomatoes are about to burst and the other stuff is soft, lightly browned, ready for consumption. 25 minutes in this case.
While the veg are roasting, microwave your spaghetti squash or start your water for real pasta. No judgement here.
Also start defrosting some fat shrimp in the sink.
Fry 1/2 pound bacon, in pieces, then pull the bacon and saute the shrimp in the bacon fat. Two minutes a side maybe less, watch for them to be opaque. Pull the shrimp as needed so you can cook them all single layer.
Add the roast veg to the pan with the bacon fat and force your tomatoes to pop. It makes a kind of sauce with the bacon fat. If you’re using spaghetti squash, scrape it to make the long strands. Throw everything together (shrimp, bacon, veg, spag squash) and top with fresh Parmesan.
Last night I made the best chicken. I swear the hubs and the kiddo were ready to fight a light saber duel over the last piece. Guess I should have made more.
Make your rub –
2/3 tsp cumin, 2/3 tsp dried Chipotle chile powder, 1 tsp garlic powder, 1 tsp onion powder, 8 grinds of sea salt, 1 tsp black pepper, 1 tsp oregano. Stir. Slowly add olive oil and stir until you have paste. We’re talking tablespoons of oil, not cups.
With your fingers rub the paste into both sides of your boneless, skinless chicken thighs. It should be a nice gentle coating. You should still be able to see the chicken. Think a starry night and the stars are your rub. This amount of rub covers both sides of 6 large thighs.
Grill the chicken, both sides 5-6 minutes each until beautiful grill marks appear and the meat is cooked.
I served mine chopped over rice, baja black beans, and salsa. Jalapeno jack cheese for the hubs and I, none for the kiddo.
I couldn’t get pictures once the fill-de-beasts tasted the meat, I was lucky to get any for my bowl. LOL
Last week my friend G and I took a little time out for yourselves, Ostrich Mentality was out to pre-sale – we could breath for 2 seconds, and went to Theo Chocolate for their truffle making class.
Making Ganache was way easier than I thought. Tempering chocolate on the other hand was a nightmare.
Theo’s Ganache recipe:
226 grams or 1/2 # dark chocolate
168 grams or 6 oz heavy whipping cream
1 tbsp honey
1/2 a vanilla bean insides
2 oz butter room temperature
Bring the cream, honey, and vanilla to a steam, 145 degrees for 70% chocolate.
Pour it over chopped chocolate and allow it to sit for three minutes. Stir until the chocolate is melted. Add the butter a little at a time until fully incorporated. Let it sit for a few minutes again. Stir the mixture again until it is thick and glossy.
Pour the ganache into molds or pipe it into disks on parchment paper. Let cool completely. Like 12 hours.
Now your ganache truffles can be dipped in tempered chocolate, rolled in cocoa powder or nuts or coconut or….the possibilities are endless.
I plan to make some for the hubs with his favorite pecan whiskey. (just subtract the amount of alcohol from the cream weight)
I’m not going to explain the tempering of chocolate. That was an art. Google it yourself if you really want your truffles dipped.
The hubs asked for cashew chicken so I went hunting for a recipe to try. I found this one at Recipe Critic. I stuck close to the recipe but it’s me, I gotta play with something.
Cube 3 chicken breasts, toss into a gallon freezer bag, pour in 1/4 c gf flour blend, seal the bag, then toss like mad.
Heat olive oil over medium in a large skillet. Add chicken, brown lightly, stirring often.
While the chicken cooks get out your crock pot.
The make the sauce: 1/2 c gf tamari, 4 tbsp rice vinegar, 4 tbsp ketchup, 3 tbsp sweet chili sauce, 1/4 c coconut sugar, 1 tsp minced garlic, 1 tsp powdered ginger, a hefty shake of chili flakes.
Once the chicken is browned put it in the crock pot and pour on the sauce. Cook on low for 3 hours.
Add one diced red bell pepper, 12 oz broccoli florets, and 1 1/2 cup cashews. Stir to combine. Cook one hour more on Low.
Make whatever rice style product you like. Real rice. Cauli rice. Spiraled Zucchini noodles. There’s plenty of sauce to give whatever you put the crock pot dish on a good flavor.
No picture I’m afraid, the hubs scarfed this like there was no tomorrow.
I’m not sure what happened to me but I woke up one morning with this mad craving for waffles and chicken. I’ve never eaten “Chicken and Waffles” in my life but I wanted them. Given that I am gluten free I wasn’t going to be going to a restaurant for this meal anytime soon. So I started googling for recipes and came up with a fun list to try. Then I invited some unsuspecting friends over and cooked for them while we played Ticket to Ride. Bwahahahah.
Buy a tasty gluten free bagged waffle mix. I LOVE Pamela’s if you can find it. Bob’s Red mill is also yummy. Arrowhead Mills is passable, do NOT add the honey for this recipe. Mix the batter according to directions more or less. I like butter instead of oil. Water instead of milk for these waffles.
Before you pour into your waffle iron try some additions.
Chicken – plain canned chicken. One fat 10 oz can for a single waffle batch. Break it up a little as you stir it in.
Chopped bacon and cheddar cheese. A nice big handful of each.
Chicken, Bacon, and goat cheese. A smallish handful of each, more or less. Goat cheese sticks together if you try to “handful” it, so eye ball it.
Sauces: Hone Mustard was by far the most popular. I’ve given the recipe before: mayo, Dijon mustard, honey, lemon juice.
Sweet Chili and mayo was also tasty.
The ranch never even got opened. LOL
No pics, the plates were decimated along with a batch of Bacon Cheese Sticks and a lot of alcohol.
This is practically straight from Creme de la Crumb but it was soooo good I had to post it.
Melt 3 tbsp butter and 3 tbsb honey in a skillet over medium heat. Whisk to combine smoothly. Add your salmon fillets, I used 4 in the 6-8 oz range. Mine still had the skin on, was just fine. Sear for 5 minutes. Keep an eye out because mine got a little over brown after 5 minutes. Flip and cook for 5-6 minutes.
While your salmon is cooking prepare your shrimp, 1 lb worth, in a medium size if you got it. Defrost, detail, de-vein – whatever those little buggers need and pat them dry.
Mix up some spices. 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp onion powder, and a dash of cayenne pepper. Stir stir stir.
When the salmon is done, brown and flaky and cooked through, add 6 tbsp of butter to the pan. When it melts add in the spice mix. Stir until combined. Add the shrimp to the pan, stir fairly frequently until opaque.
Serve the salmon covered in shrimp and drizzled in the spiced butter left in the pan.
A couple of weeks back I made this recipe, lasagna stuffed chicken. So good. I had planned to make that again but when I opened the chicken it smelled…odd. Off. Like I might seriously regret cooking it. So I threw it out. Now what to make? Hubs will be home in 45 minutes, I have no defrosted meat and I need to make something to feed us all. Hence….
Italian Layer Pie
Rummaging in the freezer and cupboards I came up with a few things. A bag of gluten free chicken strips and a can of eggplant, onions, and tomatoes. Oh look, I have half a bag of quinoa pasta left. I can do this.
Cook your chicken strips first, so 425 for 20 minutes on the gf ones I had.
Boil the pasta. Drain the pasta.
Assemble in a pie dish or other casserole container:
Pasta on the bottom.
Then the can of eggplant, onions, and tomatoes.
Take the 1 cup ricotta, handful of mozzarella, and handful of parm you already mixed to put in the original chicken breast, and put that on top.
Next the chicken strips.
Then some marinara.
Top with more moz and parm.
Slide into the 425 oven for 10-15 minutes, til the cheese is brown and the whole dish is warmed through. You can use broil for a minute to get a good browning if you need it.
I bet this would be super tasty with meatballs. I just didn’t have any in my freezer. LOL
Be forewarned this is not healthy by any stretch of the imagination. And I know I’ve been posting a lot of Philly Cheese-steak lately. I don’t know what my deal is. I just want food with peppers and onions right now.
Preheat your oven so you can cook your tater tots. Yup, tater tots. If you want to pretend this is a nod to healthy, you use sweet potato tater tots. LOL
Slide those tots in the oven.
Thinly slice two medium sweet onions and one large bell pepper, your color choice. Saute over low heat, in the fat of your choice, until soft and caramelized. Thickly slice 12 oz roast beef and add to onions and peppers. Splash a healthy 3 shakes of Worcestershire sauce into the pan. Stir until warm.
Pull the tots when baked.
Put half the tots in the bottom of an 8×8 dish. Add half the meat/onions/peppers. Add four slices of provolone. Repeat.
Bake for 15-20 minutes until cheese is bubbly and browning.
The idea for this meal started over at How Sweet Eats. I get half my ideas from her. This evening I was tired as all bleep and needed something easy, so from memory I started throwing this together, it’s not exactly what she had in mind in her version. LOL
Shrimp Carbonara – Lazy Style
Defrost your shrimp, 1 lb, in a colander with cool water. Pat dry when done.
Start water for your pasta.
Saute your shrimp in garlic butter (1 tsp/3 tbsp) a minute or two per side. Remove shrimp from pan. It’s important not to overcrowd the shrimp, or overcook them for that matter.
Start your pasta, I used 8 oz quinoa and brown rice combo pasta. This takes about 7-8 minutes.
Finish the shrimp. Pop outside and pick some of your cherry tomatoes you’ve been growing all summer. You know the only thing the deer didn’t eat. Oh, the deer ate yours? Fine, use store bought. Rinse and slice in half.
Whisk three eggs then add 1 1/2 cups of Parmesan shredded, or 3 handfuls of you are too lazy to measure, like me. LOL. Stir to combine.
Drain the pasta and put it in the buttery skillet you cooked the shrimp in. Pour the egg cheese mix over it and warm just until it starts to melt. Add bacon bits, shrimp, and tomatoes.
I can’t remember exactly where I saw this, but it was one of those, that looks interesting, I bet I can guess what’s in there. So I played and got this….
Taco “Rice” Bowl
Dice two small red onions and one bell pepper, saute a few minutes. Medium temp in olive oil.
Add some riced cauliflower. Now I put in a 12 oz bag of pre-riced caulif and that was too much. I would suggest 6 oz would have been just about right. Stir that around.
Add 1 pound ground beef or turkey and a fair amount of Taco seasoning, to your taste. I cover the skillet in a layer of the stuff. LOL. The hubs likes FLAVOR.
When the meat is browned, lower the temp, medium low/Low, and pop a lid on for five minutes to make sure all the veg is nice and soft.
Serve. I topped this with Jalapeno Jack Cheese, Sour Cream, Avocado, and pickled jalapenos. Heaven with a little kick of something less nice.