Wednesday, January 11, 2017

Potato and Vegetable Fritatta


Ingredients:
2 T olive oil
2 medium red potatoes, shredded
1 1/2 cup chopped fresh spinach
1 medium tomato, thinly sliced
6 eggs
Salt and pepper to taste

Directions:

In a large non-stick skillet that is oven safe, cook potatoes in oil on medium high. If you like them crispy, let them stay on one side until you start to see some brown around the edges. Flip over the potatoes to brown the other side. Place a lid or aluminum foil over the pan to allow the potatoes to cook through.


Add the fresh spinach in a layer over the top of the potatoes.



Add the tomatoes.


In a large bowl or glass measuring cup, scramble eggs and then pour over the top of the potatoes and vegetables.





Cook an additional 4-5 minutes on top of the stove on medium heat. Then place pan in oven under the broiler for 8-10 minutes to allow egg to cook thoroughly on the top.


You can add substitute or add any vegetables you like-- mushrooms, bell pepper, onion.

Dietary Considerations:
Whole30 compliant
Dairy free
Gluten free
egg allergies- this dish is not for you


Monday, January 2, 2017

Whole30 Committed

In October, on the recommendation of my new doctor (shout out to Dr. Taylor- love her), I completed the Whole30 eating plan. I dove in and completed the 30 days with 100% commitment. Not one cheat; not even a glass of wine (sigh). I slept better. I had a clear mind. I lost 23 pounds. So why did I go off it, I keep asking myself. Well, there was a business trip to San Antonio, followed by Thanksgiving weekend at the beach with the kids, followed by all those other days of celebration between Thanksgiving and today.

But today is January 2nd and I just signed on for another 30 days. There is a group at my work doing the 30 days along with a challenge on the Whole30 website. So, I thought I'd make my attempt at adding some new recipes to my blog that are Whole30 compliant.  Won't you join me?

I'll highlight some recipes already on my blog that meet the program and start adding a few more as we go along. Want to know more about the program? Click on the link above or go out and buy this book. I hope you have as much success as I did.


Sunday, March 27, 2016

Beef and Bean Nachos



I've been making this dish since I was 17. Prior to that, I thought nachos were chips with melted fake cheese sauce that you bought at the basketball game concessions. But then, I had a life changing experience. Ok, it wasn't that life changing, but I remember it clearly. I went out to dinner with a friend's family and they ordered a large nacho dish. It was that dinner that I realized you could create some amazing variations of everyday dishes. No more chemically made cheese sauce. This nacho variation had refried beans and ground beef as the base with melted cheddar cheese on top. The came all the other fresh toppings. Amazing!  I went home and duplicated that dish for my parents. I have not really changed it up much over the years except to make my own taco seasoning. My kids now request this dish any time they have friends over. It's always a hit.

Ingredients:
1 lb ground beef
1 can refried black beans
2 cups grated cheddar cheese
2 cups iceburg lettuce, finely chopped
2 large tomatoes, diced

Other optional toppings:
black olives
sour cream
guacamole
hot sauce or salsa

My taco seasoning:
1 T paprika
1 T chile powder
2 T cumin
1 T salt

Coat the bottom of a large pan with cooking oil spray. Cook ground beef until no longer pink, breaking it up as it cooks. Add taco seasoning and mix thoroughly. Once fully browned, add refried beans. Mix until thoroughly blended and heated through.


At this point you can decide if you want everyone to have their own individual plates or make one large dish to share. I use a large baking dish and spread the bean and beef mixture onto it. Add the cheese and place in oven just until cheese is melted. If you want individual dishes, you can serve it directly onto plates and microwave the cheese on each. This is especially helpful if everyone likes different toppings or if someone can't have cheese (my husband).

Top with shredded lettuce, tomator and any other toppings of your choice. Serve with tortilla chips.








Thursday, March 24, 2016

Caprese Salad



This is my favorite light meal and I've been prone to make it when no one else is home because I'm not good at sharing. It takes just minutes to put together and looks as beautiful as it tastes. This is also a great dish to wow guests with at parties. Enjoy!

Ingredients:
1 package fresh mozzarella*
1 cup grape tomatoes, cut in half
6 large basil leaves
2 T balsamic vinegar
2 cloves or 1 tsp minced garlic minced
Coarse ground black pepper to taste
Salt to taste

*I like to buy the 12 oz packages that are pre-sliced, but they aren't always easy to find. 8 oz will serve 2 people easily.


Directions:
Slice mozzarella in 1/4 inch thick slices and arrange in a circular pattern on large platter. Top with tomatoes, minced garlic, chopped basil. Drizzle balsamic vinegar over the top and finish off with a generous amount of coarse ground pepper and a pinch of salt. Serve with crusty french bread and a cool glass of your favorite light white wine.




Sunday, October 18, 2015

Chipotle Lime Pork Ribs


Ingredients:
2 pounds boneless (country style) pork ribs
2 limes
1/2 cup brown sugar
2 tsp paprika
2 tsp chili powder
1 T garlic powder
1 T cumin
1 T salt
2 tsp ground black pepper
2 tsp zest from the limes
1/4 cup water

Directions:
Zest the limes and then cut in half and squeeze the juice. Set aside both the zest and the juice.
Trim as much fat off the ribs as possible.
Mix together all dry ingredients. Generously rub the mixture over the ribs.
Add water to slow cooker. Place ribs into crock pot.
Pour lime juice over ribs. Sprinkle with lime zest.
Cook on low 6-8 hours (or 4 hours on high), depending on your slow cooker.



Sunday, September 20, 2015

Slow Cooker Pozole (pork and hominy stew)


Pozole, also spelled sometimes as posole, is a wonderful mix of Mexican flavors all wrapped up in a bowl of comfort food. This is a super easy "cheater" version done in a slow cooker. The flavors of the spices and the pork are easily enhanced by the slow cooker process and it takes a ton of energy from creating the broth and braising the pork for hours. I had not been a fan of many pork dishes for years until I started tasting some of the Mexican dishes that made the pork practically melt in your mouth. Combine that with the fact that I fell in love with hominy the first time I tried it and this has easily become one of my go to dishes for a lazy rainy Sunday. In Oregon, there are typically about 22 of those each year! If you don't know what hominy is, you're in for a treat. You might check out this fun quick read article, "What the Hell is Hominy, Anyway" to get you started.

Ingredients:
3 pounds pork shoulder or butt
1 white onion, chopped
4 cloves garlic, chopped
1 poblano chili pepper, seeds removed cut into large pieces
3 bay leaves
2 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
Salt and pepper to taste
6 cups water
1 can hominy (25 oz)

Directions:
Trim fat from pork and cut into 1 inch pieces.



Place cubed pork into bottom of crock pot. Add onion, garlic, chili, herbs and spices.


Pour water over ingredients.



Cover and cook on low for 6-7 hours or until pork is very tender.  Add hominy in the last hour of cooking. Remove and discard bay leaves.

Serve with toppings: sliced radish, cilantro, sliced avocado and a squeeze of lime.









Saturday, September 19, 2015

Chilean Bean Soup (Porotos Granados)


Porotos Granados is a very typical Chilean dish. In honor the "el dieciocho" the biggest holiday in Chile (the 18th of September), traditional Chilean foods are cooked for about a week long "Fiestas Patrias." While Chile's Independence Day is on February 12, this September holiday commemorates the beginning of the independence process. Because I am in the Northern hemisphere and this is a late summer bean, I will honor my Chilean family and friends with this wonderful dish from beans harvested out of my own garden. 

The first time I was introduced to this dish, I was in Chile and we were sitting around the dining table late in the evening and a huge bowl of these beans were placed in the center of the table and everyone starting grabbing a handful to shell. It became a family event. 

This bright red-speckled bean looked like pole beans, or shell beans, but the fantastic red coloring was new to me.  These are cranberry beans and not easy to find in the Pacific Northwest. I first found them at Seattle's Pike Street Market and we must have brought home about 6 pounds worth because my husband was so excited to see them. Since then, I found a local produce stand that has a small quantity. The owner usually harvests them for her own consumption and only puts a few out a year. Since then, I was able to find some dried beans to plant in our own garden. I have also seen the dried variety packages by Bob's Red Mill.





Ingredients:
3 tablespoons oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 teaspoons paprika
2 teaspoon cumin
1 tsp chili powder
1 1/2 cup butternut squash, peeled and cubed
2 ears corn, sliced off the cob
6 cups water
2 cups fresh cranberry beans
2 tablespoons finely chopped fresh basil




Directions:
Heat oil in large stock pot and add onion and garlic. Sauté until translucent and the aroma from the garlic begins to release. Add squash cubes, paprika, cumin and chili powder and saute together.


Add beans and water. Cover and cook for 45 minutes or until beans are softened.

Add corn and basil and cook for another 10 minutes until softened.