There's Fungus Among Us

Anyone who knows me knows I HATE mushrooms.  HATE. Throughout my life, I have done the adult thing and "tried them one more time" as I know tastes change and develop.  Tonight was no different.  When I saw the recipe for tonight, I cringed.  BUT, knowing that my family is having to make sacrifices to eat better, I decided that this was MY sacrifice. 

Believe it or not, I approached this recipe with hope.  It had other ingredients I loved and, all mixed together, would surely become this miraculously amazing dish!  The mix even smelled delicious along with the toasting bread.  I got through half the sandwich before the horribly painful indigestion set in.

Anyone who knows me knows I HATE mushrooms. HATE.

Portobello Panini and Green Salad

Ingredients

                                                                                         for green salad

1 Tbs olive oil plus additional for brushing pans                           1 head green leaf lettuce

4 portobello mushroom caps, roughly chopped                            2 cups radishes, thinly sliced

1/4 tsp dried thyme                                                                   1/4 cups basic vinaigrette*

3/4 tsp salt

1/4 tsp black pepper

3/4 cup low fat ricotta cheese

1/2 Tbs Dijon mustard

4 whole wheat sandwich rolls, sliced in half**

Optional add-ins: 2 tomatoes, sliced, and/or 1/2 red onion sliced

1. Heat olive oil in a saucepan over medium heat
2. Saute chopped mushrooms until softened, about 2 minutes.
3. Season with dried thyme, salt, and black pepper.
4. Remove mushrooms from saucepan and transfer to mixing bowl.
5. Add ricotta cheese and dijon mustard; mix well to combine
6. Spread mixture inside each roll.

7. Brush a skillet or pan with olive oil and set over medium-low
      heat.
8. Place two sandwiches in the skillet.  Brush the bottom of another
    clean skillet or pan with olive oil and press it bottom-side down
    on top of the sandwiches.
9. Leave for 2-3 minutes to heat through.
10. Repeat with other two sandwiches.  Brush pans with oil again
       if needed.
11. Slice sandwiches in half, horizontally or diagonally.

*Basic Vinaigrette
     1 Tbs balsamic vinegar
     1/2 tsp Dijon mustard

     1/4 tsp sea salt
     1/8 tsp ground black pepper
     3 Tbs extra-virgin olive oil


FACEOMETER: 2 FORKS

 
 Mom says: Oh heck no!  But the salad was great!

Orange You Glad I Had A Banana?

Today was just an odd day.  Not a good one for eating.  After dealing with an emergency first thing in the morning, I realized I had not had breakfast at 11am.  I quickly made up a batch of oatmeal for something satisfying and filling.  By 2pm (still dealing with the emergent issue) I realized I never had lunch so I grabbed up a clementine and a banana to keep me going. At 4pm, I was REALLY craving sweets; probably because my body was lacking nutrients!  I snacked on maple roasted pecans to tide me over until our dinner out. 
Dinner out was not planned but a necessary distraction from the events of the day.  Believe it or not, I was actually stressed about possibly breaking my "10 Days of Real Food Pledge"!  When I got to the restaurant, I realized I might actually be able to make this work!  I partook of Spinach and Artichoke hearts on rye crackers for an appetizer.  I also had a salad with a DROP of mustard vinaigrette followed by grilled shrimp and a small grilled filet with absolutely NO sauce! 
I ordered UNsweet iced tea with lemon, but when the waitress brought my glass and I put it to my lips, I realized VERY quickly it was sweetened!  I actually spit it out and had her remedy "the problem".  I'm sure I acted crazy but it's MY health and body, not hers! HAHAHA! 

On a "lighter" note (excuse the pun...oh to heck with it! ACCEPT the pun!), my tight pants aren't NEARLY as tight (right out of the dryer!) and after eating, I am NOT miserably stuffed as I would be BEFORE the 10 day pledge!  I think I'm on the right track!

OH it's SO EASY.......NOT!

I only get 5 recipes a week from TheFresh20 so the weekends are up in the air.  I decided that Sundays would be "left-over" day to clean out the fridge for the new week.  However, Saturdays I'm on my own *GULP*. 

I had purchased some ground turkey last week that had a great sounding taco meatball recipe that called for taco seasoning mix.  In trying my best to keep to the rules of the 10 day pledge, I googled and found a homemade taco seasoning recipe that is fantastic!

I also wanted to try my hand at Lisa's whole wheat tortilla recipe. It SOUNDED easy!  Putting it into practice was another story.  I REALLY need to make sure I read every direction properly HA!

After realizing that you can't get 12 equal pieces of dough from rolling it into a log and cutting in the middle, then cutting those in the middle, etc.  (yeah, go ahead try it. I really WAS following her directions at this point) I did it my way.  I then misread again and lay the already rolled out tortillas on top of each other to "rest".  Of course, they stuck together. After, re-cutting and re-rolling it was finally time to fry them up.  I'm not even sure I did THAT correctly!  Oh well, they tasted good and the meal, as a whole, was a HUGE hit with the family!

                                                      Mexican Night

Taco Seasoning:
2 Tbs chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp oregano
1 tsp paprika
1 Tbs cumin
2 1/2 tsp sea salt
2 tsp pepper


Combine all ingredients in a small bowl and mix well.  Store in a tightly closed container.  Use approximately 2 Tbs seasoning mix per pound of ground meat (more or less to taste). 

 Turkey Taco Balls


1 pound ground turkey
1 egg
taco seasoning mix


Add all ingredients to a bowl and mix until well blended. Roll into approximately 1" balls and bake on a cookie sheet (I used a mini     muffin                                                pan) in a 350 degree oven until brown.

 Slow Cooker Refried Beans


1 onion, peeled and halved
2 cups dry pinto beans, rinsed
1/2 fresh jalapeno, seeded and chopped
2 cloves garlic, minced
3/4 tsp sea salt 
1/2 tsp black pepper
one big pinch of cumin
                                                                                              6 cups water

Combine all ingredients in slow cooker and cook on high for 8 hours or overnight while you are sleeping. Remove the bigger onion chunks and drain the excess liquid.  If desired, save excess liquid until the final product is desired consistency.  Mash remaining beans with a potato masher and serve!

 Whole Wheat Flour Tortillas

2 1/2 cups whole wheat flour
1/2 cup oil
1 tsp salt
1 cup warm water (heat in microwave 1 minute)

In the bowl of a table mixer set with dough hook, pour int he flour, oil and salt.  Mix on medium until crumbly about 3-5 minutes. Scrape the sides as needed.  With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Take out the dough and divide it into 12 equal pieces ( I will leave out her rolling the dough into a log, then cutting in the middle and cutting those pieces in the middle as it's physically impossible to cut each in the middle and end up with 12! HA!). Roll each piece into a ball and flatten it out on a baking tray or board.  Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.  

Heat a cast iron skillet, griddle or 12-inch pan over medium high heat.  The pan should be fairly hot before you begin cooking the tortillas.  On a lightly floured surface, roll each ball into an 8-10 inch circle.  Be careful not to use more than a tsp or two flour when rolling out each ball because too much flour will burn in the pan.  Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, 30-40 seconds each side.

Set aside on a plate to cool slightly.  Eat within an hour, refrigerate or freeze.








FACEOMETER RATINGS: 4 FORKS!

Mom Says:  Great, easy meal for a weekend!  The turkey taco balls are fantastic!

"Necessity Is The Mother Of Invention", or, "The Things We Do For Attention".

I decided to get organized today.  So I did.  That means I parked my laptop next to the printer and played on Facebook while printing off recipes from 100DaysofRealFood.  Here's the kicker:  I then three-hole punched each page, and put them in a binder behind glossy, color-coded, tabs!  Oh yeah, I rock.

I then decided to make the Chocolate Mousse recipe that I  printed.  It was going superbly until it called for 2 Tbls of strongly brewed coffee.  I own Keurig. It only makes PERFECT cups of coffee. I'm not smart enough to trick it into making horribly strong coffee.  So I tricked the K-cup.  Oh yeah, I rock.

This would be the K-cup with the lid ripped off, a hole punched in the bottom
and shoved into a plastic mini jello mold (the kind with a removable bottom), all
placed atop a baby glass.




This is the mason jar funnel I added (because I'm notorious for spilling) that
directed the hot water to the K-cup.







See that? That's coffee.....STRONGLY BREWED COFFEE.  Oh yeah, I rock.

 Chocolate Mousse

Ingredients:

1/2 cup unsalted butter

1/2 cup plus 1 Tbs Pure Maple Syrup

1/2 cup plus 2 Tbs cacao powder

1 tsp vanilla extract

pinch of sea salt

2 Tbs strongly brewed coffee (laugh with me here)

3 large egg yolks

3 tsp maple syrup

1/8 tsp sea salt

3 large egg whites

1 cup heavy cream

Combine butter, 1/2 cup plus 1 Tbs maple syrup, cacao powder, vanilla, pinch
of salt, coffee, and 3 Tbs water in a medium heat-proof bowl.  Set bowl over
saucepan filed with 1 inch of simmering water.  Whisk frequently until smooth
and remove from heat.

Whisk egg yolks, 1 1/2 tsp maple syrup, and 1/8 tsp salt in a medium bowl, for 

about 30 seconds, until it lightens in color.  Add chocolate sauce and whisk until
combined.  Let cool until just above room temperature.

In a bowl of a stand mixer or with an electric mixer, whisk egg whites on low
until frothy.  Add remaining 1 1/2 tsp maple syrup.  Increase the speed to
medium-high and whisk until soft peaks form.  Stir about 1/4 of the egg whites
into the chocolate liquid, and then fold in the remaining whites by scooping the
egg whites into the mixture gently, cutting down the bowl, across and up the
other side.  Rotate the bowl a quarter turn and keep folding until liquid and egg
whites are combined.

Whip heavy cream until soft peaks form. Gently fold all of the whipped cream
into the chocolate liquid until no white streaks remain, using the folding
technique above.

Ladle mousse into individual bowls (I used the mini jello molds). Cover and
refrigerate until set and firm, about 2 hours. 

A Comedy of Erro...Ah, Who Am I Kidding, It's MY Family

Dinner tonight was amazing!  The Roasted Tomato Flat Bread  was something you would find in a gourmet bistro! To top it off, my husband LOVED it, my kids were well mannered and ate so well.  It was out of a fairy tale! 

What? Ok, fine.  That's MOSTLY true.  The dinner WAS amazing and my husband DID love it...however, if sitting down to dinner and eating a nice quiet meal were a class, my family would be sent to the Principal's office. I will sum it up in a run-on sentence.  I spit water (trying to demonstrate a trick)on Cdog who fell off his chair in a fit of laughter while my husband blacked out (no lie for 1/2 a second) trying to catch his breath from laughing so hard, then when my daughter began to tell about her day, she took one look at Cdog and began to cry in a fit of laughter while Gman, trying to see what all the fuss was about, leaned over and subsequently hit the handle of PNat's fork catapulting lettuce flying high in the air all the while my head is in my hands wondering where I went wrong as a parent....oh yeah, I spit water on my kid...

Ahem, now to deflect..... even my kitchen is getting a transformation!  Here is my Healthy Nook:

   Roasted Tomato Flat Bread and Cauliflower Salad

Ingredients:                                                                     For cauliflower salad:
4-5 whole wheat lavash flatbread (w.w. pita bread will work)             2 Tbs grape seed oil  
2 Tbs olive oil                                                                                      2 tsp white wine vinegar
4 cloves garlic, minced                                                                       1 tsp Dijon mustard
3 cups cherry tomatoes, chopped                                                       1/2 tsp salt
1/2 tsp dried oregano                                                                          1/4 tsp black pepper
3/4 tsp salt                                                                                       2 cups arugula lettuce
2 cooked chicken breast, diced*                                                       1/2 head cauliflower, chopped
3/4 cup grated Parmesan cheese                                                       1/4 cup water
1/2 cup fresh basil leaves, roughly chopped

*The 2 set aside chicken from Hopping John recipe.

Roasted Tomato Flatbread

1. Preheat oven to 375 degrees.
2. On a baking sheet, toast lavash for 1-2 minutes, just until toasted enough to be a sturdy base for the
    sauce.  You may have to toast the bread in batches.  Remove from oven and set aside.
3. Heat olive oil over medium heat for 20-30 seconds in pan.
4. Saute garlic until fragrant but not burned; 1-2 minutes.
5. Add chopped cherry tomatoes and saute for 2-3 minutes, until the liquid has reduced and the sauce has
    thickened.  During the saute, season cherry tomatoes with dried oregano and salt..
6. Top the flatbreads with sauteed cherry tomato sauce, leaving a 1/2 inch uncovered like a crust.
7. Cover with a layer of diced chicken. 
8. Sprinkle a generous amount of Parmesan over each flatbread.

9. Add chopped fresh basil leaves on top.
10. Bake in the oven for 5-6 minutes.




 Cauliflower Salad

1. Whisk grape seed oil, vinegar, Dijon mustard, salt, and black pepper in small bowl.
2. Microwave cauliflower and 1/4 cup water in a medium covered bowl for 4 minutes.  
3. Uncover and set aside to cool for 5 minutes.
4. Toss arugula and cauliflower with dressing.

FACEOMETER RATING: 4 FORKS!!!!

Cloud 9 3/4

Dinner was a complete success!!!!!!  Even my picky, I-hate-anything-that-even-sounds-like-vegetables hubby was impressed!  That right there is worth it!  Needless to say, tonight's meal, and FANTABULOUS dessert are keepers!!!

As a side note, I have noticed, even in the few days I have been "Real Fooding" it, I feel amazing!  I'm not bloated, my udder rack is not rivaling my real rack as much, I have energy, and I believe I'm sleeping better! Granted, I still want to stay in bed as long as possible!  Just 5 more minutes mom!


Roasted Cauliflower Soup and Kale Chips

Ingredients:
                                                                                                      For Kale Chips:

1 1/2 heads cauliflower, roughly chopped                                   1 bunch kale, washed
1 large shallot, cut into quarters (I used a Leek)                         1 Tbs olive oil
2 cloves garlic, cut in half                                                               1/4 tsp salt
1 Tbs olive oil
1 tsp sea salt
4  cups chicken or vegetable broth (reduce sodium preferred)
1/2 tsp black pepper
1 cup mild cheddar cheese, shredded


Roasted Cauliflower Soup

1. Preheat oven to 400 degrees.
2. Arrange cauliflower, shallots, and garlic on a large baking sheet.
3. Drizzle with olive oil then sprinkle with salt.
4. Roast for 30 minutes until tender.
5. Transfer to blender
6. Pour in 2 cups of stock and puree until no large pieces are visible.
7. When smooth, transfer to a medium stockpot adding remaining 2 cups of stock.
8. Add black pepper and, if necessary, a little extra salt to taste.

Kale Chips

1. Brush kale leaves with olive oil.
2. Sprinkle with Salt.
3. Bake at 400 degrees for 7 minutes per side until crispy.
4. Serve with Soup.

       





FACEOMETER: (at my family's request, I will let the picture tell the story)

 


  Mom Says: Do I really need to say anything?!  They were asking for seconds!

Cautiously Optimistic

Tonight went MUCH better!  While we still had minor issues, aka talking and stalling, and while Dad had Doody (duty), tonight's dinner was a success! My sweet P-nat even helped by making the dressing for the arugula salad! At the behest of my good friend, Claudia of Watson In The Kitchen, I BEGRUDGINGLY concasse-d all 50,000 cherry tomatoes as a variation of the recipe. I also de-bittered (I'm sure there is some hoity toity French word for that) the eggplant and then roasted it. Was that a spark of creativity?!?!
Despite my momentary lapse into total and complete sugar craving...sorry, I'm calm now...Lisa Leake from 100 Days Of Real Food  talked me down and offered a great recipe for chocolate "powerballs" and "tortes".  On a side note, I found her hot chocolate/mocha coffee recipe that hit the spot PERFECTLY!  It is simply 1/2 tsp cocoa, 1 tsp Pure Maple syrup in warm milk!  YUM!




                Eggplant Pasta and Arugula Salad         

Ingredients:
                                                                                                    For Salad:
12 oz. whole wheat penne (I used WW spaghetti)                    2 tsp balsamic vinegar
3 Tbs olive oil                                                                      1/2 tsp Dijon mustard
1/2 red onion, chopped                                                          2 Tbs olive oil
2 cloves garlic, minced or pressed                                          1/4 tsp kosher/sea salt
1 large eggplant, stem removed and diced*                              dash of black pepper
1 tsp salt                                                                             1/4 red onion, thinly sliced
3 cups cherry tomatoes, sliced in half**                           4 cups arugula or any European salad mix
6-8 fresh basil leaves, chopped
1/2 cup chicken or vegetable broth 
1/4 cup grated Parmesan cheese for finish


Eggplant Pasta

1. Cook pasta according to package instructions. Drain fully (do not rinse) and toss with 1 Tbs olive oil.  Set aside.
2. In a large saucepan, heat remaining 2 Tbs olive oil over medium heat.
3. Saute onion for 2-3 minutes, until onions are softened.
4. Add garlic and saute until fragrant, about one minute
5. Add diced eggplant to the saucepan and season mixture with salt.
6. Saute eggplant until cooked down, about 8 minutes.***
7. Add cherry tomatoes and basil leaves to saucepan.  Saute for 2-3 minutes.
8. Pour in broth and stir to mix.

9. Reduce heat to low and simmer until the liquid reduces.  Check sauce every once in a while to ensure sauce does
    not burn or stick to the saucepan.







Arugula Salad

1. Whisk vinegar and mustard until well incorporated.
2. While whisking, drizzle in olive oil.
3. Season with salt and black pepper.
4. Dress arugula and red onions with vinegar mix.

*I chose to slice the eggplant, put the slices on a cooking rack, and salt each piece.  When the salt had drawn out the water, I turned the slices over and salted.  After the water was drawn out, I rinsed the slices and dried.  I then brushed the slices with olive oil and roasted in a 350 degree oven for 1 hour.

**Create a tomato concasse by scoring the tomatoes with an "x" at the top and dropped into boiling water for ONLY a few seconds.  Then immediately place the tomatoes in ice water to prevent further cooking.  Peel the tomatoes, cut in half, and deseed.  This process creates less fluid and mess in your recipes; not to mention our bodies can not digest the skin or seeds anyway!


*If you choose to salt and roast the eggplant, you won't need to saute for nearly 8 minutes.  Just a couple will do!

                

              FACEOMETER RATINGS:  4 forks!

Mom says: This Eggplant ragu on whole wheat pasta was so savory and delicious!  The fact that everyone loved it made my day! The vinaigrette dressing was AMAZING and perfectly saturated!

   Chocolate Torte with Whipped Cream and Chocolate Sauce

Ingredients:
                                                For whip cream                       For chocolate sauce

1 tablespoon butter                       1/2 C heavy whipping cream           1 Tbs cocao

1 tablespoon honey                        1 tsp REAL Maple syrup                2 Tbs REAL Maple syrup

1 cup pecans
1 cup dried pitted dates
1 tablespoon unsweetened powdered 100% cacao
1 – 2 teaspoons water, as needed

Chocolate Torte

Using a frying pan, melt the butter on medium-low heat and then add the pecans. Pour in the honey and cook until the nuts are very slightly browned, 3 – 5 minutes. Be very careful not to overcook the nuts because they can go from perfect to burnt very quickly. Once the pecans are done blend them in a food processor with the dates and cacao. Add 1 – 2 teaspoons of water or just enough until it starts to stick together a little. Take the chocolate mixture into your hands and pat it out flat onto a cutting board or counter until it is about ½” thick. Using a round cookie cutter or drinking glass turned upside down cut out circular shapes for the tortes. Alternately you can roll the chocolate mixture into little ball shapes and keep them in your fridge for whenever you need something chocolate! (PS – For coconut lovers you can also roll the balls in unsweetened coconut for added flavor).

Whipped Cream


 Using an electric mixer whip the cream until stiff peaks form. Whip in the maple syrup if sweetness is desired. Yes, it is that easy.


Chocolate Sauce


Simply blend the powdered cacao and maple syrup with a spoon until the mixture looks wet. It might take a few minutes to achieve the right consistency.