It's the end of February already?

Hello All,

I can't believe that it's almost March. I have tried some new stuff this week and used the leftovers so there aren't as many recipes as usual. If you had told me that I would be making my own corn tortillas, I would've laughed with you. They are super easy and everyone can make them. I'll share some of what I've found to work best.

I have also had some huge cravings this week and looked up some of my favorites to see how I could make them with real, whole foods. I hope you are excited as I am about a baked blooming onion with homemade ranch. Yum!

Without further ado.

Meal 1 - Homemade Corn Tortillas
I made crockpot refried beans that I posted a couple of weeks ago with these. They are equally good with taco meat. The trick to making them really soft and fluffy is to let them rest for an hour.

2 cups masa harina
1-2 cups hot water
1 tsp. salt

In a large bowl, mix masa and salt with a cup of water and mix well. It should feel like play dough. Add water as needed to soften dough. Cover and let sit for an hour. Roll dough into a log. Cut in half, then half again, and again until you have 16 pieces. Roll each piece into little balls and cover with the towel. Press the dough flat with a tortilla press or two plates lined with plastic wrap. Heat a cast iron skillet to medium high heat. Place tortillas one at a time into skillet. Let them blister on each side for 45-60 seconds. Remove to a plate and keep warm. Fill as desired.

Meal 2 - Mexican Frittata
This is a great way to use leftovers from the night before. This is also a great way to use any leftover veggies. It's a wonderful meatless meal at that.

10 eggs, beaten
salt and pepper
1/4 cup milk
1/2 cooked brown rice
1 cup cooked veggies, chopped
1/2 cup salsa
1 cup shredded cheddar cheese
1/2 cup parmesan cheese
olive oil

Preheat oven to 375 degrees. In an oven-safe skillet, heat a couple of tablespoons of oil to medium heat. Mix scramble eggs, milk, rice, and cheddar cheese. Pour into skillet and gently stir begin cooking the eggs for 15 minutes. Pour salsa into the eggs and sprinkle with parmesan cheese. Bake for 15-20 minutes until the center is set and edges are browned. Remove from oven and cut into wedges. Serve with taco toppings.

Meal 3 - Baked Blooming Onion
This is not exactly a meal but definitely fills a craving that I have. This version uses all real foods and tastes great!

1 large Vidalia onion, topped trimmed off and cut into 16 wedges keeping the root intact
2/3 cup whole wheat bread crumbs
1 T. cajun seasoning
1/4 tsp. salt
1 egg, beaten

Preheat oven to 400 degrees. Place a sheet of aluminum foil on a cookie sheet. Place onion in the middle and separate the onion petals as much as possible. Mix the bread crumbs and seasoning in a small bowl. Brush the egg all the way to the base of the onion and in between each petal. Push bread crumb mixture to each petal trying to keep as much as possible on the onion. Wrap the foil around onion and seal. Place in the oven and bake for 5 minutes, then open the foil and cook for an additional 15-20 minutes. Remove and serve with homemade ranch.

Meal 4 - Stovetop Lentils
I normally make lentils in the crockpot but this is super easy and though it takes about 45 minutes from start to finish, it's mostly the beans cooking on the stove. I used green lentils but brown or green would also work in this.

2 cups lentils, rinsed and picked over
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, diced
1 box of chicken stock
olive oil
red pepper flakes
parmesan cheese

In a pot with a lid, heat a couple of tablespoons of oil on medium high heat. Add onion, celery, carrots, and garlic and cook until soft, about 5 minutes. Add lentils and coat with oil. Add chicken stock and bring to a boil. Cover and reduce heat to simmer. Cook for 35-45 minutes until lentils are soft. Serve with a drizzle of olive oil, parmesan cheese, and red pepper flakes to taste.

I'm working on some recipes to use more of the masa harina. I don't buy ingredients that I can't use again…though I will be making more tortillas really soon. :)

With a warm kitchen and cool drink,
Brooke

Snow and Ice and Earthquakes, oh my! 2014

Hey Ya'll,

It's been a crazy week and half here. I've tried a ton of recipes out and even milled my own flour. A whole week off will really give you some time to work on some new ideas. Valentine's day also encouraged a treat making session. I will have some really cool stuff next week for you to try. I will try to use several ingredients in new ways. I hope that piques your appetite.

Meal 1 - Whole Wheat Waffles with Strawberries

This is a modified recipe from several different recipes. The cool thing about it is that it's all whole wheat and can be sweet or savory. You can serve it like I did here or you could top it with chili and cheese. Yummy either way!

2 cup whole wheat pastry flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
3 eggs
1 tablespoon honey or leave it out if you are making these for a savory dish.
¼ cup (1/2 stick) butter or coconut oil (plus more for greasing waffle iron)
½ teaspoon cinnamon
½ teaspoon vanilla extract

Plug in waffle iron. Mix dry ingredients in one bowl and wet in another. Combine bowls and mix until combined. Grease waffle iron and put in batter and shut lid. Cook until brown and crispy. Repeat until all batter is cooked. Top with strawberries and maple syrup.

Meal 2 - Panang Curry Chicken with Brown Rice
I really love Thai food. This is my favorite dish made at home. It is super easy and there is only one weird ingredient that can be found at your local grocery store.

5 T. Panang curry paste
3 T. coconut oil
4 cups coconut milk
1 lb. chicken, cut into cubes (I used thighs since they were on sale.)
2 bell peppers, sliced
2 T. honey
2 T. fish sauce, this is in your ethnic or asian food section
1 red chili or jalapeño, seeded and thinly sliced
1/2 cup basil, thinly sliced
3 cups prepared brown rice (there's a foolproof recipe on this blog.)

In a large saute pan, heat oil and place curry in it to fry until you can smell it. Add peppers and cook until they begin to soften. Stir in milk and let come to a gentle boil. Add chicken and cook for 15 minutes at a slight bubble. Add all other ingredients except the rice and cook for 5 minutes. Serve over rice.


Meal 3 - Falafel with Pitas
I really like this dish. I will warn you that you will need a large food processor. I tried it in my blender and it would've been a lot better if I had a large food processor. The original recipe calls for a tahini paste but my family agreed that my homemade ranch was much better with it. The recipe is a couple of weeks back.

2 small chopped white onions
6 garlic cloves
2 cans chickpeas, drained
1 cup lightly packed parsley leaves
1 cup lightly packed cilantro leaves
1 teaspoon salt
¼ teaspoon chili powder
2 teaspoons cumin
2 teaspoons baking powder
½ cup whole wheat flour
extra virgin olive oil, for sautéing
One recipe of whole wheat pitas
Shredded red cabbage
Lemon, for garnish

In a large food processor, blend onions and garlic into small pieces. Add peas, herbs, spices, and flour and baking powder until combined. Remove blade and place in fridge for an hour to set. (This is when you can make you're pitas.) In a large nonstick skillet, heat a couple of tablespoons of oil. Scoop half cup patties into pan and flatten with a spatula. Cook until brown and flip over. Cook on the other side. Place on paper towel like plate and sprinkle with salt. Continue cooking until all falafel are cooked. Serve in a pita with cabbage and a squeeze of lemon. (My kids really liked it with ranch dressing.)

Meal 4 - Eggplant Lasagna (without noodles)
I love lasagna but it is high in carbs and not supper healthy for you. This recipe will hit all the bells and whistles but with none of the guilt. I also take some help from jarred marinara sauce. Just make sure it is all real food.

2 eggplants, thinly sliced with a mandolin, season with salt
2 jars marinara sauce
16 oz. ricotta cheese
2 eggs
1/2 cup parmesan cheese
2 T. italian seasoning
2 cups shredded mozzarella

Preheat oven to 375 degrees. Mix ricotta, eggs, parmesan, and italian seasoning in a bowl. In a 13x10 baking dish, begin layering sauce, eggplant, and ricotta mixture. Top with shredded cheese. Add 2 more layers. Finish with more sauce and cheese. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 15 more minutes. Top with parmesan cheese if desired.


Meal 5 - Biscuits and Gravy
This is not what you call a healthy breakfast but it is a comfort food. We save this for special occasions. It is whole grains and all real foods. Plus, it's amazing!!!

2 cups whole wheat flour
4 teaspoons baking powder
½ teaspoon salt
4 tablespoons coconut oil
1 cup buttermilk

Preheat oven to 450 degrees. Combine dry ingredients to a bowl. Add coconut oil and mix with your fingers until well combined. Add milk and mix until dough forms. Turn dough onto a floured counter. Knead 8-10 times by folding it over on itself. Roll out or pat out with your hand until it's 3/4 inch thick. Cut out biscuits with a floured glass or cutter. Place on a cookie sheet and bake for 10-15 minutes until slightly golden brown.

3/4 lb bacon, no nitrates
3 T. whole wheat flour
3 cups milk
salt and pepper

Cook 3/4 lb of bacon in a skillet until browned. Remove to a plate. Add 3 tablespoons of whole wheat flour and cook until brown. Add 3 cups of milk and whisk until well combined. Season with salt and pepper. Serve over biscuits with bacon on the side.

Treat for a Special Occasion - Red Wine Dark Chocolate Truffles
I made these for the honey and myself for Valentine's day. Since I am only eating real foods now, I thought it would take the pressure off the hubs. These are as good or better than the fancy place in the mall. Even my kids begged for some.

1/2 cup full-fat canned coconut milk
1/4 cup coconut oil
10 ounces high-quality dark chocolate (at least 70% cocoa), chopped fine
1/4 cup full-bodied red wine
dash of salt
1/2 tsp. vanilla extract
1/4 cup cocoa powder, for rolling

In a double bowler, heat milk, oil, and chocolate with whisk. Remove from heat and add red wine, salt, and vanilla until smooth. Refrigerate for an hour. Using a one inch scoop, roll to make smooth and roll into cocoa powder. Refrigerate after making.

I so enjoy sharing my food journey with you. Please let me know your successes and what I can improve on.

With red wine and chocolate (both full of antioxidants),
Brooke

Week 6 - Gone Crockpot Crazy

Hey Ya'll,

For some reason last week was extremely busy and necessitated that I use my faithful friend, the crockpot. I do love a crockpot for ease and convenience. I made two great meals that will definitely get added to my normal rotation. I've been really pleased with how well the family has adjusted to the new way of eating. The recipes this week can be mixed and matched with the other pieces. Eat your meatballs in a pita or serve spaghetti squash with ribs. The sky is the limit with this week's meals.

With up coming bad weather headed our way, I've also planned to try some new recipes to cure some craving from my old eating habits.

I would also like to encourage all of you to really try something new this week. Whether it's using your crockpot to cooking a new veggie this week, break out of that boring routine. Trying new things is proven to help you lose weight and make you a more interesting person. If variety is the spice of life, how spicy are you?

Ribs in the Crockpot

Yes, you read that correctly. I made a classic favorite in the crockpot. These are fall off the bone, "slap your grandmama" good. I used my BBQ sauce recipe. I found that store bought ones will burn because of all of the sugar. I also made coleslaw and brussel sprouts as the sides. Super easy.

1 recipe of BBQ sauce
2 racks of baby back ribs, or your favorite kind


So this is it. Line your crockpot with a crockpot liner. This cuts out the messy cleaning part that I don't like about the crockpot. Put in ribs. Top with all but 3/4 cup of sauce. Cook on low 8 hours.

Salsa Chicken with Homemade Pitas

This is so yummy and the pitas make a great make ahead item for school lunches. They take almost no hands on time. If you've never tried making your own bread, this is a gateway drug.

3 cups prepared salsa
2-3 lbs. boneless, skinless chicken breasts

Place all ingredients in the crockpot and cook for 7-8 hours on low or 3-4 hours on high. Shred chicken with a couple of forks.

Whole Wheat Pitas

Just one note, it will take over an hour and half from start to finish. It's only 10 minutes of actual cooking.

1 T. yeast
1 1/4 cup really warm water from the tap
1 tsp. salt
3-3 1/2 cups whole wheat flour

In your stand mixer bowl, put in yeast and pour water over it. Let it sit for 5 minutes until frothy. Add salt and 1 1/2 cups of flour and mix on low with the dough hook until it turns into a batter. Add additional flour until the dough begins to pull away from the bowl. Mix on low speed for 8 minutes. It will begin to look really smooth. If this doesn't happen, add a little more flour.

Flour a work surface and turn dough onto it. Divide into 10 equal pieces. It really could be any number; I just like the size of these. Roll the dough into balls and flatten to 1/4 inch with rolling pin or glass. Don't make it too thin or they won't rise right. Let them rest on a couple sheets of parchment paper for 30-40 minutes.

Preheat the oven to 450 degrees. Flip the pitas over so the flat side will be on top. Bake for 10 minutes. Flip pitas and cook for 5-10 more minutes until puffed and golden brown. Keep them in a food storage bag for a couple days or freeze.

Ranch Dressing
I made this to use on a cabbage salad I served with the salsa chicken. It's so good, I'll never buy store bought again. I love chipotle but you can omit it if your family is not big on spicy foods.

1/2 cup mayo or greek yogurt
1/2 cup sour cream
1/2 cup buttermilk, or more to thin
1/4 cup chive, minced
1/4 cup dill, minced
2 tsp. chipotle peppers, pureed in a food processor
salt and pepper

In a jar with a lid, combine all ingredients. Shake vigorously! Taste and adjust salt and pepper. Thin with more buttermilk if needed.

Meatballs
These are so easy and are easy to double or triple the recipe for freezing. These can be cooked in the crockpot, baked, or pan fried. This is perfect for when lean ground meat is on sale.

1 1/2 lbs. lean ground beef, chicken, bison, or venison
3/4 cup ricotta cheese
1 tsp. dried parsley
1 tsp. italian seasoning, or oregano
1/4 cup grated parmesan cheese
2 cloves of garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 egg, beaten

Mix ingredients until just combined. Using a small scoop, make balls about the size of your eyeball or one inch. To freeze, place them on a cookie sheet and place in the freezer for an hour. Remove and put into freezer bags. Don't forget to label the bag with the directions.

To bake: Preheat oven to 400 degrees. Bake on a rimmed cookie sheet for 20-25 minutes.

To fry: Heat oven to 400 degrees. Heat cast iron skillet to medium high heat. Put a couple of tablespoons of olive oil in pan. Brown meatballs in skillet. Put entire pan in the oven to finish cooking, about 10 minutes.

Crockpot: Place 2 jars of marinara sauce in the crockpot. Put in meatballs, either thawed or frozen. Heat on low 8 hours or high for 4 hours. Serve over pasta.

Spaghetti Squash
This is a great alternative to eating white pasta with a meal. It's really easy to make and tastes great.

2 spaghetti squash, halved and seeded
extra virgin olive oil
salt and pepper
parmesan cheese

Preheat the oven to 450 degrees. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. Using two forks, shred the squash. Sprinkle with cheese and serve with meatballs and sauce. Yum!


I hope you are prepared for whatever weather is coming your way. I know that my house is stocked with good eating options and plenty of milk.

With a full crockpot and a clean kitchen,

Brooke

Week 5 and 2 Snow Days

Happy weekend ya'll!

It's been a busy week here on the homestead. Snow makes for a hectic schedule when you're dealing with a family of six and the mountains of laundry that accompany snow days. I had some time to work on a couple of all new recipes, mostly because I was trapped and craving some favorites from my life before real food. I had some tasty discoveries so I hope you'll give them a try. One being chili con queso that is even better than the place with the baby back ribs. You know the one. I also turned it into a pizza! Yes, I did. Incredible. I worked out a real BBQ recipe that I like and the kids enjoyed it as well. If you didn't try the pork from last week, make it and serve it with this sauce. I am also reposting my baked wing recipe with some modifications for the big game this Sunday. Enough chitchat. Let's get to the food!

BBQ Sauce -
I serve this with chicken or pork. I haven't tried it in the crockpot yet but it's on my list.

1/2 onion, diced
3 cloves garlic, minced
2 T. olive oil
2 T. tomato paste
2 cup tomato sauce
1/4 cup apple cider vinegar
2 T. dijon mustard
1-2 tsp. chipotle with adobo, pureed in a food processor
1/2 cup honey
2 tsp. worcestershire sauce or soy sauce


In a pan, heat oil and sauté onions until translucent. Add garlic and cook for a couple of minutes careful not to burn. Add tomato paste and sauce and cook until you can smell the paste. Add all other ingredients and cook for 30 minutes until sauce thickens. Use an immersion blender to liquify the onions and make the sauce super smooth. Enjoy on your favorite meat.

Slaw Recipe -
I love coleslaw. I found the simpler the recipe the better the slaw. Here's my favorite way to make it.

1/2 head cabbage, shredded (I use a mix of purple and green.)
1/3 cup mayonaise
3 T. apple cider vinegar
1 tsp. salt
1 tsp. pepper

In a bowl, mix mayo, vinegar, salt and pepper. Add cabbage and turn to coat. I usually taste it and add more pepper if it needs it. Enjoy on sandwiches, as a side, or on hotdogs. Perfect!

Chili con Queso Dip -
This is one of those guilty pleasures made a lot healthier. I'd suggest you take a couple of cups and set them aside for the pizza recipe that follows.

1 1/2 lb. ground meat, lean
1/2 onion, diced
1/2 jalapeño, diced small
3 T. cumin
2 T. chili powder
1 tsp. cayenne
1 tsp. garlic powder
salt and pepper
3 T. butter
3 T. whole wheat flour
2 cups beef broth
3 cups cheddar cheese, shredded
1 can diced tomatoes, drained (You could also use a spicy Rotel if you want more heat.)

In a large skillet, brown meat and drain fat. Add onion and pepper and all seasonings to meat and cook until the onion is soft. Make a well in the middle of the meat. Put the butter in the well and melt. Add flour and cook until the flour turns golden brown. Add stock and stir well. Add cheese and tomatoes and stir until it turns all thick and bubbly. Enjoy as a dip for chips.

Mexican Fajita Pizza
This may be the best recipe I've ever invented. It is amazing. And I will go on record to say that the meat will cook all the way through so no worries.

Pizza dough, brought to room temp.
2 cups chili con queso
2 cups mozzarella cheese, shredded
8 oz. sliced mushrooms
2 tomatoes, thinly sliced
1 shallot, thinly sliced
1/4 lb. ground meat
cajun seasoning or Old Bay

Heat oven to 425 degrees with the pizza stone or pan inside. When hot, pull out pan and stretch pizza dough onto it. Use the chili con queso like sauce. Cover with cheese. Layer on mushrooms, onions, tomatoes, and meat. Sprinkle seasoning on the meat. Go light if you have picky eaters, heavy for those who like a lot of spice. Cook in the oven for 25 minutes. The meat will be cooked through and the cheese will be melted and delicious. Serve with a salad to make it a more balanced meal.

Bake Hot Wings and Garlic Parmesan
This is a game day favorite. You can't watch football without wings. And these are delicious and not fried!

1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil
2 tablespoons fresh basil, chopped finely
2 garlic cloves, finely grated
1/4-1/2 cup hot sauce
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt
celery and carrots, cut into sticks

Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese, hot sauce, and seasoning salt. When the chicken is cooked through turn on the broiler and crisp up all the sides of the wings. Toss the wings with the sauce. Serve with carrots and celery. Blue cheese or ranch dressing is optional.

I hope I have inspired you to try something new this week. Don't forget to eat your veggies!

With greasy fingers and a dirty shirt,
Brooke