01 Monday Feb 2016
Posted in Paleo and Low Carb, Recipes (ALL), Sides, Vegetarian
Tags
balsamic, balsamic beets, beets, roasted beets, roasted veggies, spiralized, sweet potato, vinager beet
Beets, I know, is a touchy subject. It seems you either love them or hate them. Well in my case I never had an encounter with them until I was told I need to start eating them. It is very hard to find new sides when you are implementing new veggies and taking out things like mac and cheese. Well for me it is all about flavor. I have tried these babies boiled, baked, roasted, pickled and even chipped. I care for some ways but not too crazy about others. For instance, I don’t think i like them boiled. Then I was laying in bed thinking about how I would make garlic roasted butternut squash and balsamic carrots for school children, yes I really made that for children (by the way, they loved it). And I was thinking of flavors that mesh well and I came up with sweet potatoes and beets. Now let me say while I used my Paderno Spirilizer you can hash this into little squares, use a hand held spiralizer or even slice them into chips and this recipe will still work. Its all about the flavors and desired tenderness. This combination turned out to be one of my favorites. Also the upside down face i got from the teen in the house turned into a surprised smile when she tasted as well.29 Friday Jan 2016
Posted in Appetizers & Snacks, Paleo and Low Carb, Recipes (ALL), Sides, Vegetarian
Tags
Brie, Brie stuffed mushooms. Paleo, low carb salad, portabella, spinach salad, Stiffed mushrooms, Stuffed porabello, Sundried Tomatoes
This recipe is so simple and yet feels so elegant when you’re eating it. I love mushrooms, any kind, and stuffing them with cheese… well, that just puts this over the edge. My daughter has been begging me for brie (I don’t know why she has more cravings than a pregnant woman) so I went with it. I am always trying new things to make my lunch appealing as I never used to eat lunch, per se. Now that it is a requirement with my new lifestyle, I like to make it as appealing as my dinners.
I used sun dried tomatoes with basil, but feel free to use your favorite, the ones marinated in olive oil are wonderful too! Believe it or not, I still had fresh parsley struggling in my garden so I used that as well but basil would be lovely. Don’t be afraid to go with your favorites, I am just the vehicle to kickstart your imagination. Continue reading
03 Wednesday Jun 2015
Posted in Italian & Pasta creations, Sauces, Vegetarian
Oh my, how I love Alfredo but apparently noodles – well carbs in general – no longer like me 🙂 . I have been trying all kinds of things lately. Rice noodles, brown rice noodles, tofu noodles and even mung bean noodles… yes, even those. Well, I had heard about this spiralizer from Paderno. I actually saw it used by one of my favorite soap stars(What? I am female and I watch a soap. Moving on…) It was amazing. I love veggies!! The idea of making my favorite veggies into spirals intrigued me. So off I went to purchase my new kitchen item! I must say I have enjoyed it very much. These zucchini noodles are every bit as delicious as the real thing. My daughter now asks for these instead of her favorite dish, which is meatball and spaghetti. Now let me say I have used these in so many ways already before posting this dish, I have used regular pasta sauce, carbonara sauce which I loved, pesto zucchini and an olive oil and garlic sauce which was yummy as well. Hands down though, this version is a winner for everyone.
02 Tuesday Sep 2014
Posted in Recipes (ALL), Sides, Vegetarian
Tags
Au Gratin, baked, Brussel Sprouts, cheese, Guacamole, Horseradish sauce, Hot Dogs, Parmesan Cheese, Sriracha
I wanted to try something I don’t usually eat and make them in a different way. Yes yes I know your mother made you ate them right? Well mine too. I hid them under mashed potatoes, I spit them out, I even dropped them in my milk, just so I didn’t have to eat the dreaded brussel sprouts. Well once you try this I think you will be able to finally say, “Hey I think I like these! Revamped with parmesan cheese, cream with horseradish how can we go wrong? I had seen this recipe once back during the holidays and didn’t really give it much thought until someone said, “Hey, I like brussel sprouts,” like I somehow offended them. So this ones for you. Continue reading
21 Friday Feb 2014
Posted in Beach House Staples, Recipes (ALL), Sauces, Seafood, Vegetarian
Tags
artichoke, Fish sauce, greek fish, greek sauce, pan fried fish, sauteed fish, Tapenade for fish, tomatoe sauce, tomatoe tapenade, Veracruz Sauce
I love fish, but I like to try new flavors whenever I can. I tend to steer away from simmering anything in straight tomato sauce so this sauce is a great alternative when you want to incorporate some freshness into a dish but not overpower what you are cooking. I love artichokes, love them! Whenever I find a new way to use them, the flavor always pays off. This light fish, with the tomato wine reduction and artichoke is a winner. It reminds me of a Greek bruchetta tapenade with a hint of lemon to bring it all together. Served with fresh sauteed asparagus and garlic.
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