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Showing posts from January, 2019

Just Crunchin' on My Broccoli, and You?

I cannot believe that I am in my 2nd half century and I have never eaten roasted broccoli.  I have found a new way to love my veggies.  Broccoli is probably one of my least favorite; steamed (bland), raw (tasteless) or loaded with butter (unhealthy and still wilted and ick). While I have roasted vegetables before (you can see several entries in this blog as such) I have never done so with a result of such a crispy, crunchy texture as this easy and fast recipe for Baby Broccoli with Sunflower Seeds. Give broccoli another chance and try this recipe, you may just like it. Baby Broccoli and Sunflower Seeds (serves 2, as a side dish) Ingredients: 1/2 Lb baby broccoli 1 clove garlic 1 TB sunflower seeds evoo, salt and pepper Directions: Pre heat oven to 425 degrees F Wash broccoli and remove any leaves.  Halve any thick pieces lengthwise. Mince garlic Place broccoli on a lightly oiled foil-lined baking sheet. Drizzle with evoo and season with salt and pepper.  T

Not Your Mama's Chicken Tacos

As you know, foodie followers, I have been partaking in the food box frenzy:  Hello Fresh, Plated, Blue Apron, Sun Basket, Home Chef, Green Chef, on and on.  The convenience and minimal waste, and also the quite reasonable prices, the boxes are a food option which really works for me.  When I cook a dish, I eat one serving now,  and the other,  I share with Mickayla or Ron or save for lunch the following day.  Not having to buy an entire bag of carrots or an entire bunch of fresh cilantro, and simply using the amount I need provided in the boxes, is so calming to me.  I hate wasting food. This dish came to me in a recent Plated box.  Expecting the same old same old chicken tacos, I was most pleasantly surprised with this dish.  Using tomatillos and a poblano chile was a combination I had not done in my cooking previously.  The title is Green Chile Chicken Tacos but it is really the other green items (cilantro, tomatillos and the poblano) that made this a definite winner.  And the sid

Gluten Free Decadence

Foodie Mama has been Gluten Free for about a month and it's been going great.  It is really not too much of a challenge with all of the GF options in the grocery stores today. This dessert is abs fab and I know, quite decadent.  Very small portions will be the key. This is delicious chopped on ice cream or all by itself.  Go ahead, indulge a bit, it's gluten-free, remember. LOL. White Chocolate Peanut Butter Triangles Ingredients: 1 bag of white chocolate morsels 1 jar crunchy peanut butter 1 C dark chocolate morsels Directions: Line a 9 x 13 pan or jelly roll pan with wax paper and set aside. Put the white chocolate morsels in a microwave safe bowl and heat until melted, about 2 - 2 1/2 mins. Add the peanut butter and stir to combine.  Heat in microwave another 1-2 mins.  Stir mixture until smooth Spread mixture onto wax paper prepared pan. Put the dark chocolate morsels into a small microwave safe bowl and heat until melted, about 2 minutes. Drizzle the

Salsa: As a Side or for Dipping

Here is a great recipe for salsa that I made a while ago, around the end of Summer.  I wanted to blog about it so I didn't forget how to make it later on.  I was able to find some kiwi last week, even though we are in the dead of Winter here  so I will make it again to try to recall the beautiful sunny days of Summer.  sigh.... This can be used as traditional salsa, for dipping with corn chips, or for a light side. Kiwi Tomato Salsa (for 2) Ingredients: 1 kiwi 1 medium tomato 1 lime 1 small white onion 1/4 C fresh cilantro 2 t EVOO Kosher S and P to taste Directions: Peel and coarsely chop the kiwi.  Cut away the core and remove seeds from tomato and coarsely chop.  Dice the onion, to make 3 TB.  Coarsely chop the cilantro.  In a medium bowl combine the kiwi, tomato, onion and cilantro.  Add the juice of the lime and 2 t olive oil.  Season to taste with kosher salt and pepper.  Stir.  Let stand for at least 15 minutes before serving.

Smoked Trout Spread

We are very fortunate to get a lot of Lake Superior Trout in our area and I try to eat fish as often as I can.  Peterson's Fish Market is the place that provides all the fish to the local restaurants and they also have a retail shop.  Peterson's restaurant (a seasonal place - open Spring through Fall) was featured on a Food Network episode of Man Vs Food, which is so cool!  For Christmas Eve, I got 3 lbs of smoked trout.  It was delicious.  I used the remaining trout, about 1 lb, to make a spread to take to our friends' house for a New year's Eve gathering.  I brought my new Karaoke machine, sang a little Steely Dan, had a nice time talking with friends and had some yummy snacks.  Was a peaceful and enjoyable way to ring in 2019. This is very easy.  You can substitute whitefish or another mild fish.  It is an easy item to take to a party.  Also, this would probably be great if I added some dried cranberries.  Next time. Lake Superior Smoked Trout Spread Ingr

Welcome to 2019

I want to wish all of you a very Happy 2019.  I'm sure you have plenty of goals to take on in this new year, as do I.  From a food standpoint, I am going to try to pick up my game a bit and focus on even more healthy eating. We had a very nice Christmas and New Year and now I'm ready to get back to work and get back to clean eating. Some general guidelines that I will try to follow: 1)  Less gluten 2)  Less red meat 3)  Less sugar 4)  More vegetables 5)  More fruits 6)  Less dairy 7)  Find fun and delicious recipes that fit the above.... Have a great year, fellow Foodies! - Foodie Mama