Gritty Cauliflower Smash

 Gritty is the best mascot in the world.  

Shrimp and Grits are one of my favorite foods... but not low carb.  This is a sort of grits or rice substitute

1 Cup chopped Cauliflower
1/2 Cup Chick Peas
1 Medium Carrot sliced thin
1/4 Medium Onion

Boil the above and mash manually with a slotted potaoto masher

1TBS Sunny spain
1 TBS EVO
1 TBS Butter
1/2 - 1 tsp ground cumin
Garlic, Salt and Pepper to taste

Blend the above into the smash.  Serve in lieu of rice or grits 

Rutabaga: Swedes and Tatties Smash

 My better half has been diagnosed pre-diabetic.  Time for a lot of menu changes.  Out with the starch in with the veggies. I've been working on this for years... But I love potatoes, pasta and corn.   Rice, meh.

In the UK Rutabagas are also called Swedish Turnips or Swedes.  I have no idea where I read that but I love Rutabagas and all things Brassica.  I think Rutabagas are related to cauliflower and mustard, and those are genus Brassica.  I could look that up and be correct but the stream of conciousness is flowing freely now.

I think potatoes are Tatties.  Hence Swedes and Tatties. Basically a lower carb replacement for Mashed Potatoes.

4 LB Rutabaga 1/4" dice
1 LB Potato 1/2" dice
1 Large carrot chopped
1/2 onion diced
4-6 cloves of garlic, smashed.

Boil all of the above until fork tender, drain. reserve some water if needed to thin the smash. using a hand masher or imersion blender smash to desired consistency. 

1/4 cup  butter
1/4 cup sour cream
1/4 cup Good Cheddar (grate yourself for better flavor)  
    Adams Reserve, Cabot Reserve, Cathedral City, Dubliner
1-2 tsp herbs du provence
1-2 tsp salt to taste
1 - 3 tsp garlic to taste
1/2 - 1 tsp ground pepper to taste

Blend all of the above into the smash, increase ingredients to taste. 

I didn't say it was healthy, just lower in carbs 

One Pot Chicken

 First of all, one pot dishes are a lie, because there are dozens of prep dishes that need to be washed, but they can all be added to the dishwasher while the "ONE POT" does its job.

I found a NYT Food article for 11 one pot chicken dishes and combined 2 of them because 1 didn't include a starch - but I like the flavor profile, and the other I liked, but wasn't in the mood for the flavor profile.  

11 One-Pot Winner-Winner Chicken Dinners

This reflects how I should do it the next time, adjusting certain quantities

 Ingredients

1.5 LBS Chicken Thighs (Had deboned, skinless, would be better with bones + skin) 

2 Medium Onions sliced thin

~1 LBS Mushrooms - sliced thinner

 1.5 C Broth

1 C Rice (or Orzo or Pearl Couscous -  check the ratio for Orzo and Cous Cous) 

1/2 Package 6-8 oz Frozen Spinach2 TBS Dijon (Trader Joes is better than Grey Poupon, and cheaper)

2 TBS cider vinegar (maybe basalmic?) - NO WINE

2 TBS + 2 TBS Olive Oil

1 TBS Bouquet Garni (new)

2 TBS Grated Parm cheese (new)

1 tsp Honey1/4 tsp red pepper flakes

salt and pepper AND garlic

Dry the chicken, sprinkle with salt, pepper, garlic

Combine Mustard, Vinegar, Honey, 2 TBS Olive Oil, Pepper flakes and marinate the chicken in the sauce for 15-30 minutes on the countertop.

Brown the chicken on both sides 2 TBS oil in a Dutch Oven, set aside.

Add the onions to the pot, cook until translucent, add the mushrooms.  scrape the tasty brown bits into the mix.

When soft, add the broth, bouquet garni, starch and spinach, stir and bring to a boil.

Reduce heat, lay the chicken on top, cover and cook for 15-20 minutes until chicken is 165 F

remove the chicken, stir in the parm cheese, plate and serve.

 

Lebanese Baharat

 

• ▢

• 1 tablespoon Allspice

• ▢

• 1 tablespoon ground coriander

• ▢

• 1 tablespoon ground cinnamon

• ▢

• 1 ½ teaspoons ground black pepper

• ▢

• 1 ½ teaspoons ground cloves

• ▢

• 1 ½ teaspoons ground cumin

• ▢

• 1 ½ teaspoons ground nutmeg

https://feelgoodfoodie.net/recipe/how-to-make-7-spice/

needed to make 

https://feelgoodfoodie.net/recipe/beef-kafta/

https://feelgoodfoodie.net/recipe/lebanese-hummus-ground-beef/

What about Peanut Butter Hummus instead of Tahini?

Bavarian Dijon Mushroom Gravy

Why use condensed soup gravy when you can scratch it?

4-6 Mushrooms sliced thin
1/2 small onion chopped 
2 slices of chopped Bacon
1 can Chicken Broth 
1/2 C White wine
1 TBS Dijon Mustard
1.5 TBS Pezneys Bavarian Seasoning
4 TBS Butter
2 TBS Flour
1 tsp Paprika
1/2 tsp pepper
1 clove fresh garlic, diced, sliced, crushed, minced 

DIRECTIONS 

Powder the onions and mushrooms with flour
Over low to medium heat melt the butter - your burners are different, don't burn it.
saute the bacon, onions and mushrooms add the garlic after the onions are translucent
Add spices
Add flour, 1 TBS at a time and whisk so that it cooks creating a golden roux.
Add some broth, some wine, NOT All of it.
Add Dijon, broth, wine, whisk, repeat until it reaches the consistency and flavor you desire. 

    - individual viscosity preferences do vary.

Totally scalable

 

  

Green Bean Casserole

2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Mushroom Soup 
1 cup (can) milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans = 3 LBS = 9 cups
2 2/3 cups French's® French Fried Onions

• Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

Fajita vs. Taco

 https://www.penzeys.com/online-catalog/fajita-seasoning/c-24/p-387/pd-s

Adobe (salt free)

Hand-mixed from: garlic, onion, black pepper, Mexican oregano, cumin and cayenne red pepper.

Fajita 

Hand-mixed from: salt, black pepper, paprika, Turkish oregano, cayenne pepper, garlic, celery, Mexican oregano, basil, nutmeg, cumin, marjoram, thyme and rosemary.

Taco

Hand-mixed from: paprika, salt, onions, lactose, dextrose, corn flour, (corn, lime) tomato powder, cumin, garlic, oregano, black pepper, cocoa powder and allspice.

Chicken Taco

Hand-mixed from: kosher salt, garlic, Ancho chili pepper, onion, Spanish-style paprika, cumin, cilantro, Tellicherry black pepper, Mexican oregano and jalapeño powder. 

Bold Taco

Hand-mixed from: kosher salt, onion, Spanish-style paprika, lactose, yellow corn flour (corn, lime), dextrose, tomato powder, crushed red pepper, garlic, cumin, Mexican oregano, cilantro, Tellicherry Special Extra Bold black pepper and natural cocoa.

Rojo Taco

Ingredients: Achiote (corn oil, Annatto), lime juice, water, spices (Chili Pepper, salt, granulated garlic, cumin, Mexican oregano, Ceylon cinnamon, cilantro), vinegar, brown sugar, gum acacia, xanthan gum.

Andrew Zimmern Mexican Fiesta

Chili Peppers (Ancho, Guajillo, Chipotle), Dehydrated Vegetables (Garlic, Onion), Spices, Salt, Lime Juice Crystals, Annatto Seed, Rice Concentrate (to prevent caking).