Baked Spinach and Wild Mushroom Omelette

This is a quick and easy and super healthy breakfast. You can mix this in minutes and then let it bake. It is great for a crowd or you can cut it up and save it for your work week breakfasts. I use the frozen veggies from Trader Joe's. They are delicious and affordable... no cutting required :) Happy me.  

I have been trying to eat more vegetables for breakfast. I have not quite gotten there unless it is cooked with eggs and or bacon... but alas, no one is perfect. 

What you need: 

2 teaspoons of olive oil

1 32 oz bag of frozen spinach, thawed and drained

1 12oz bag of frozen wild mushroom medley, thawed 

8 eggs

Salt and pepper

What you do: 

1. Cook your veggies: Heat a large saucepan on medium high heat, heat olive oil, and add the veggies. Season with salt and pepper. Cook for about 10 minutes to concentrate the flavors and cook off most of the frozen waters... 

2. Crack and mix your eggs: In a large bowl crack and mix up your eggs, season with salt and peppa. 

3. Preheat and prepare: Preheat your oven to 350 degrees F. In a 9X13 baking dish, spray with nonstick or olive oil. 

4. Make your Omlette: place your cooked veggies, stir over your eggs. Mix in as best you can. 

5. Bake for about 30-40 minutes. Test the center is cooked and the edges pull away from the side. 

6. Serve for breakfast... or cut up and place in your super cool tupperware for a Working Mommy on the Go meal... 

As always, much love, many blessings, and go Mommies!

Make-Ahead Baked Ziti

So you gotta feed a lot of people, they can be picky eaters, it is a work day... My answer Baked Ziti. My mom makes this dish for every holiday, and she tops it with a Bechamel sauce. I did not do the topping... alas, I am a loser. No, I am not a looser because I make a rocking Bolgnese sauce with here is the kicker fresh rosemary. What is great about this dish is you can make it the night before and store it in the fridge and just pull it out an hour before dinner. The cook times will vary... 

Baked Ziti Room Temperature: 400 F 45 mins (covered with foil, uncover the last 15 minutes) 
Baked Ziti Fridge Cold: 400 F 1 hour and 45 mins (covered with foil, uncover the last 15 minutes) 

Baked Ziti Frozen: 400 F 2 hours and 45 mins (covered with foil, uncover the last 15 minutes) 

What you need: 

1 pound (16 oz) of ground beef

4 cloves of garlic

2 carrots

2 stalks of celery

2 yellow onions

2 bunches of rosemary

6 Tablespoons of tomato paste

1 cup of Parmesan cheese

1 pound of ziti cooked just under al dente

1 cup of reserved pasta cooking liquid

What you do: 

1. Prep the ingredients: wash all of the produce.

2. Get out your equipment: put a large pot of salted water to boil the pasta. Plug in your food processor. Get your trusty knife and cutting board. Put a colander in the sinkGet a large saucepan with 2 teaspoons of olive oil on medium heat.

3. Prep your aromatics: Peel the onion and the carrot. Rough chop the onion, carrots and celery. Place in your food processor to do a small dice. Put in your hot sauce pan with the olive oil.  Smash the garlic and peel the paper off. Place in a food processor.  Add to your hot pan. Season with salt and pepper.  

4. Flavor flave: add the tomato paste and stir in the pan until it is dark burgundy

5. Cook the beef: add the beef and stir until cooked. Turn off the heat.  Add half the Parmesan. Stir. Season with salt and pepper.  

6. Make your pasta: add your pasta to your big pot of and cook for two minutes less than the package directs.

7. Drain your pasta: save 1 cup of the pasta cooking liquid and drain the pasta in the colander

8. Prep your baking dish: Add your sauce to your baking dish. Add the almost cooked pasta. Add enough of the pasta cooking water to make the dish have a saucy but not watery consistency. Top with the rest of the Parmesan cheese.

9. Freeze, fridge or cook: Now if you are smart and making this bake ahead of time, now is the time to cover it with foil and put it in the fridge or freezer. If you are lazy lady like me, pop it in the oven until the dish comes together and the top is crispy. 400 degrees for about 30 minutes.

I served this dish to my in-laws for the first night in town with a Caesar salad and nice Super Toscana wine.  

As always, much love, many blessings, and happy baking!

Paleo Nanner Bread (Gluten Free Banana Bread)

I heart nanner bread, always did, always will. It was one of the few treats my mom would make us from scratch. No kidding, I thought making a pie was taking it out of the freezer and baking it. To this day, my mom will say, "I baked a pie." She did bake it, she just didn't make it. Enough my ridiculousness. I love nanner bread, but being paleo... gluten and dairy not so much. 

So, here is the recipe I now love that I swiped off the internet. I will say, it took me a lot longer to bake. I also used frozen bananas.  You may ask, why do you have frozen bananas? Here is the answer, I am the mother of a toddler and when your precious angel asks you for a banana you give it to them, knowing that they will smell it and at best rub it on their lips before they hand it to you. If you are lucky, if you are unlucky they will try and hide the banana underneath the couch. Mothers be vigilant!You find the banana and wash it off, put in your freezer for a smoothie or banana bread... or vegan banana "ice cream." 

This is a good recipe for a couple of reasons. It tastes delicious, the texture is not 100% like the gluten rendition, but what is? This recipe doesn't require a whole bunch of difficult to procure ingredients, and it is el cheapo... not mucho moneys. I was eating a piece of this bread while I was typing this, and now it is gone. I am sad... Ok, recipe... 

What you need: 

• 4 ripe bananas, or frozen from a bag 
• 1 Tablespoon honey
• 1 teaspoon vanilla extract
• 1/4 cup almond butter
• 2 tablespoons coconut oil
• 2 eggs
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips

What you do: 

1. Preheat your oven to 350 degrees F

2. Prepare a loaf pan, mine is (8x4) spray with coconut oil or olive oil, and line with parchment paper

3. Bust out your big food processor (Cuisinart, food prep, whatever you call it)  

4. Unplug your heart glow lights, and plug in your food prep. 

5. Chuck in your bananas, honey, vanilla, almond butter, coconut oil and eggs and blitz until smooth and creamy. 

6. Add your dry ingredients: coconut flour, baking soda, baking powder, cinnamon and salt; blitz again until smooth and creamy 

7. Take your bowl off the machine and add the dark chocolate chips. Smoodge about with your spatula to incorporate. 

8. Spatula your batter into your baking pan with magic paper (parchment paper) 

9. Bake for 35 minutes or until a tester comes out clean. 

10. Eat, with coffee, and feel like you too can once again enjoy carbs with the blissful ignorance of pre 2011. 

I even gave this to my toddler as "chocolate cake." He loved it, it was his treat for dinner last night. I on the other hand have added it to my breakfast box for the week. It is delish, no lie. 

As always, much love, many blessings and happy baking! 

Black Bean Brownies, Gluten Free

Yup, your eyes do not deceive you... black bean, gluten free brownies. Before you click away, I promise they taste just as good as regular brownies. The only difference is these are gluten free and have less fat and more protein. They are great as a treat in the afternoon with cup of decaf coffee... absolutely delish! This recipe is adapted from Skinny Taste. Gina you are awesome. 

What you need:  

1 (14 oz) canned organic black beans, rinsed and drained

2 large eggs

1/2 cup cocoa powder

3/4 cup sugar

1 teaspoon of salt 

1 teaspoon of vanilla extract

1/2 teaspoon avocado oil

1 Tablespoon local grass-fed milk 

1 teaspoon balsamic vinegar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of instant coffee

1 cup mini chocolate chips, divided in half (Toll House)

What you do:

1. Crank it, preheat the oven to 350° F

2. Spray a 9 x 9-inch square baking pan with non-stick spray and line with parchment paper, leave tails on each side so you can pull it out

3. Rinse and drain your black beans

4. Fling all of your ingredients into your food processor save 1/2 cup of chocolate chips

5. Pulse the food processor until you have a perfectly mixed brownie batter

6. Spread into prepared pan

7. Sprinkle your reserved chocolate chips

8. Bake for 25-30 minutes, check with a skewer, it will be a bit fudgey 

9. Cool on a wire rack

10. Eat greedily... I mean with restraint, I mean give half to your friends so you don't the whole batch in one day. 

Enjoy! 

As always, much love, many blessings, and happy baking!

Roasted Beets

Roasted beets, this is less of recipe and more of request. Please try roasted beets they are absolutely delicious. Forget what you had as a child and try these. Think of it as a sweet, savory, easy vegetable side dish. 

What you need: 

6 beets with tops trimmed

foil

salt, pepper, and olive oil to serve

What you do: 

1. Pre-heat your oven to 400 degrees F

2. Wash and dry your beets

3. Wrap in foil 

4. Bake for about an hour, pierce with a fork to make sure they are done

5. When cool enough to handle rinse them under running water and rub the skins off. 

6. Quarter and serve with salt, pepper, and olive oil

As always, much love, many blessings, and happy baking. 

Sweet Potato and Cauliflower Vadouvan Curry

If you are looking for a easy comfort food you can make your crock pot and it will warm you up on chilly February days, look no further. Sweet potato and cauliflower curry is delish, filling, and super healthy.

What you need:
4 medium sized sweet potatoes, about 2 pounds, peeled and quartered
1 large head of cauliflower, washed and cut into florets
2 large onions, peeled and diced
4 cloves of garlic, minced
4 cups of vegetable stock
1 can of coconut milk
3 tablespoons of curry powder ( I love Vadouvan also known as French Masala)
salt and pepper to taste
red pepper to taste
sliced almonds and quinoa to serve

What you:
1. Wash and dry your produce.
2. Peel and chop your produce.
3. Add all of your ingredients to your crock pot (set to high if you 4 hours, or low if you have 8 hours).
4. Serve with quinoa and sliced almonds on top as a garnish.

Enjoy, as always much love, many blessings and happy crock potting.  

Rasberry and Cream Cheese King Cake

Oh how I do love you King Cake. This is a conglomeration of Emeril's recipe and some of my experience in making cinnamon rolls. I am proud to be a Virginian, but sometimes, sometimes my heart is in NOLA. 

What you need: 

Dough: 

4 cups of flour
1/2 cup of white sugar
1 package of rapid rise yeast
1 teaspoon of salt
3 large eggs
6 Tablespoons of butter
3/4 cup of buttermilk
Nonstick spray like "Pam" 

Filling: 

1 (8oz) package of cream cheese softened
1 cup of seedless raspberry jam 

Egg wash: 

1 egg

Decoration:

1 plastic baby 
1 cup of powdered sugar
4 teaspoons of water (or so) 
Sprinkles in green, gold, and purple 

What you do: 

1. Mix the flour, sugar, yeast, and salt together in your standing mixer's mixing bowl. 
2. In a medium bowl whisk the eggs
3. In a small sauce pan melt the butter, take off the heat and add the buttermilk. Mix the together and then slowly add to the eggs while mixing. (Scrambled eggs= bad)
4. With your mixer fitted with dough hook slowly add the wet ingredients to the dry ingredients in the bowl. 
5. Fit the dough hook and let her go, kneading the dough until it comes away from the sides of the bowl. If it is still too sticky add a little flour, a Tablespoon at a time. 
6. Once you have a smooth, elastic dough, clean the bowl you whipped the eggs in. Spray the clean bowl with nonstick spray and place the dough in the bowl. Cover tightly with plastic wrap and allow to rise in a warm dry place for an hour or so. 
7. Once the dough has doubled in size, flour a large cutting board or parchment paper.  Shape the dough using your hands and rolling pin to a large rectangle about 10 inches by 30 inches. 
8. Spread the cream cheese all over the dough leaving an inch or so on one of the long sides. 
9. Cover the cream cheese spread with the raspberry jam, again leaving an inch naked on the long side. 
10. Starting on the long side covered in cream cheese and jam, gentley lift and curl the edge on to the jam side, you are going to make a jelly roll. Continue to roll and lift until you have an inch left, the part that doesn't have any jam or cheese. 
11. Whisk and egg in a small bowl and with a pastry brush lightly brush some egg along the naked edge of the long side. Pinch the seam closed with your fingers. 
12. On a large rimmed baking sheet covered in parchment paper place the long jelly roll, join the edges and pinch together to make a circle. Cover in plastic wrap and leave to rise for about an hour. 
13. Preheat the oven to 350 degrees F or 175 degrees C. 
14. Once risen, cover in a light layer of egg wash using a pastry brush. 
15. Bake  30 to 40 minutes testing with a skewer or toothpick to make sure the dough is cooked through. 
14. Let cool completely. Cut a small slit in the bottom of the cake and insert your small plastic baby. Place the cooled cake on your serving dish. 
15. Mix the powdered sugar and a teaspoon of water at time until you have a glaze at the consistency you want. I like it to run but very slowly. 
16. Decorate with your colored sprinkles. You may have to decorate with the sprinkles again before you serve it, if your glaze is runny and the sprinkle melt into it. Its ok if it does, it just makes the color more vibrant. 

Enjoy! Serve with chicory coffee or hurricanes. Make jokes about your friend who get's the baby. They have to make the cake next year. 

As always, much love, many blessings, and happy baking! 

Crockpot Jambalaya on the Bayou

So we had a bit of dinner party for Mardi Gras. It started out as a quiet dinner, but then with Hurricanes got louder, and funnier, and the next thing we know, it was 2 AM. Yup... I was worthless the next day. But I learned one important thing, what you serve at a dinner party doesn't matter as much as the fun friends you invite. I have a passion for good food so here is my Jambalaya recipe adapted from Emeril! This recipe feeds 8 hungry friends. 

What you need: 

2 chopped Spanish onions large
2 chopped green peppers
4 chopped celery stocks
6 minced garlic cloves
1 large can of chopped tomatoes with juice
6 cups of chicken stock
3 bay leaves
2 Tablespoons of Cajun Seasoning (I use Slap ya Mama)
1 Tablespoon of Worcester Sauce
1 Tablespoon of Crystal Hot Sauce
1 Tablespoon of Balsamic Vinegar
salt 
pepper 
8 links of Andouille Sausage, smoked 
1 chicken shredded, cooked 
1 pound of cleaned, deveined shrimp, raw

For serving: 
6 cups of cooked rice on the side 
Chopped fresh parsley
Crystal Hot Sauce
Hurricanes
King Cake 
Hilarious Friends
Great music

What you do: 

1. Wash and chop all of your produce (onions, peppers, celery, garlic) and chuck it in a crock pot set on high if you 4 hours or low if you eight. 
2. Add all of your juices (tomatoes and chicken stock)
3. Now tip in your seasoning (Cajun, Worcester, crystal, vinegar, salt, pepper)
4. Cover it loosely with foil and let it cook. 
5. 30 minutes before serving tip in the meats (sausage, chicken) 
6. 10 minutes before serving add the shrimpeys (RAW)
7. Serve it up... 

Enjoy with great friends, great music, plenty of Hurricanes and have a ball. Lots of love, many blessings, and Laissez les bons temps rouler!

Moist Zucchini Bread, Gluten and Dairy Free

After a lifetime of being heavy and trying different diets, I think, I hope, I have my fingers crossed I think I found one that works for my body type. Everybody is different, but I have been eating a paleo diet for a little over a month, with an emphasis on local organic vegetables, and I feel great. I haven't lost a ton of weight, only seven pounds, but I feel amazing. My runs are the best they have ever been, my energy level is way high, and I sleep without sleeping pills. It is kind of mind blowing, #mindblown. So, I haven't really been blogging because to be honest, I am still getting the hang of this new way of cooking. But I tried this zucchini bread, and it is pretty awesome. So, here you go... 

What you need: 

1/2 cup coconut flour 
3/4 teaspoon baking soda
1/2 teaspoon  salt
1 Tablespoon cinnamon
½ teaspoon nutmeg
4 eggs 
3 Tablespoon maple syrup
1 small to medium zucchini, shredded finely
1 ripe banana, smashed
1 Tablespoon coconut oil
1/2 cup pecans or hazelnuts

What you do: 

1. Preheat your oven to 350 degrees 

2. Grease a loaf pan with coconut oil

3. Mix together all the dry ingredients, and set aside

4. In a standing mixer or another bowl mix together all the wet ingredients including the shredded zucchini and banana. 

5. Mix the dry into the wet ingredients, and stir to combine. 

6. Fold in the nuts

7. Pour into your prepared loaf pan

8. Bake for about 45 minutes, but test it with a toothpick

9. Let cool 

10. Enjoy with outside with coffee for breakfast taking in the last few inhales of sweet Indian Summer 

As always, much love, many blessings, and happy baking!

Stuffed Cheesy Sausage Heirloom Tomatoes

I love stuffed vegetables. I think it is an Egyptian thing. We stuff anything, grape leaves, tomatoes, cabbage, eggplant, and everything stuffed is called "mashi." It is surprising how many traditional Egyptian dishes have Southern twins. This is one of them. I have put my own twist on it. I will also take this moment to brag about my garden of heirloom tomatoes, which adore. I found the Virginia Heirloom Tomato Seeds the Southern Exposure Seed Exchange, which may be my favorite website of all time. I digress. Back to the maters, because they won't cook and eat themselves. 

What you need: 

4 large tomatoes 
1/2 pound lean sausage
1 medium onion diced
4 celery stocks diced
sprinkle of Slap yo Mama Creole Seasoning
a dash of cayenne 
1 teaspoon of balsamic or red wine vinegar 
salt and pepper to taste
4 slices of cheese, any kind you like I used Muenster because that is what I had

What you do: 

1. Preheat the oven to 400 F
2. Slice the tops of the tomatoes and keep them (they will be lovely little hats later) 
3. Using a spoon gently take out the tomato innards and put into a bowl. 
4. Cook up in a hot cast iron skillet the onions, celery, seasonings (and the sausage unless it is cooked already)
5.Mix the tomato guts, sausage, most of the basil, cayenne, balsamic vinegar, and salt and pepper in a bowl 
6. Fill the tomatoes with the sausage mixture
7. Top each tomato with a slice of cheese and the little tomato hat
8. Cook for 20 minutes or in my case how long it takes me to sing my little one to sleep 
9. Serve with a smile on your face and love in your heart and a big glass of Chianti

As always, much love, many blessings and happy garden to tabling!  

Cucumber, celery, apple and lemon juice

This is by far my favorite juice. According to some of the juicing blogs I frequent cucumber has a cooling effect, very desirable in the hot Virginia blackberry summer. I also read that celery is a known stress reliever, clearly a status sought by all working moms. So hear goes, this recipe makes a quart. I make it on Sunday afternoons and then keep it in a jar for as long it lasts, usually a day or two for me. 

What you need: 

1 large english cucumber, washed 
1 large bunch of celery, washed
6 or so large apples, washed and quartered
1 small lemon, peeled and quartered

What you do: 

1. Using your juicer, turn on the blade runners
2. Push through all of the fruit and veg
3. Drink happily, clean the juicer soon after, you can compose the pulp

As always, much love, many blessings and happy juicing!

S'more Pops

This is a super easy, super fast treat. I made them for a sip n' see party but you could make them for any occasion, even a weeknight. 

What you need: 

12 or so large marshmallows
6 oz of chocolate chips or bark chocolate chopped
3 large graham crackers crushed 
12 or so paper straws or Popsicle sticks  

What you do: 

1. skewer the marshmallows with the straws
2. melt the chocolate chips in a mug in the microwave, 30 seconds at a time, stirring each time 
3. dip the marshmallow one at a time in the melted chocolate about 3/4 of the way up
4. take the chocolate marshmallow  out of the chocolate and allow the excess chocolate to drip off, shaking slightly 
5. then dip the chocolate covered marshmallow still wet into a bowl of crushed crackers about half way up 
6. allow the marshmallows to cool and harden on wax paper about an inch from each other 

as always, much love, many blessings, and happy chocolate dipping 

Skinny Spinach Manicotti (Vegetarian)

This is another one my of my freezer meals. You make a big batch and separate it into three aluminium tins and freeze it. This recipe also has the added benefit of being vegetarian. This recipe makes three 8X8 tins that you can freeze separately or you can make one large batch. 

What you need: 

1 large box of dry manicotti
1 jar of marinara sauce (16 oz) or your own (2 cups)
1 frozen bag of chopped organic spinach (16 oz) thawed
2 ricotta cheese 8 oz tubs (fat free if you are so inclined)
1 egg
1 large bag of shredded mozzarella 8 oz (fat free for me)
Italian seasoning
red pepper flake
olive oil spray  

What you do:

1. set a large pot of water to boil at least six quarts, once at a boil add one tablespoon of salt and the box of manicotti 
2. cook the manicotti for five minutes, it will still be quite raw but you want that so that it is not mushy when you put it in the oven
3. drain the manicotti, and spread on a large cookie sheet to cool 
4. drain the thawed chopped spinach and squeeze with your hands to remove any excess water
5. in a large ziptop bag mix together the spinach, ricotta, egg, and season with salt, pepper, Italian seasoning, and red pepper flake according to taste
6. prepare the baking dish(es) spray with olive oil spray, spread a thin layer of marinara on the bottom of the dish or dishes 
7. spread out the manicotti rolls in a single layer in the baking tins
8. snip one of the bottom tips of the ziptop bag with the spinach ricotta mixture 
9. fill each of the manicotti rolls with mixture
10. covered the filled manicotti with marinara sauce, shredded mozzarella, Italian seasoning and red pepper flakes to taste
11. you can then cover with foil and bake right away, keep in the fridge for a day, or freeze them 
12. once ready to bake, preheat the oven to 400 degrees Fahrenheit
13. cook for an hour covered, and uncovered for 15 minutes 
14. serve with chopped basil, Parmesan cheese on the table, a green salad and a good Italian Chianti 
15. enjoy with happy people who love you and love food 


as always, many blessings, much love, and happy cooking  

Hot Cross Buns Recipe

Easter is here! Oh happy day. Let's celebrate with hot cross buns!

What you need:

2 1/2 teaspoons active dry yeast

3/4 cup warm milk

3 1/4 to 3 1/2 cups all-purpose flour

1/4 cup plus 1 teaspoon granulated white sugar

2 teaspoons ground spices (for example, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg)

1 teaspoon salt

4 tablespoon butter, softened

2 eggs, room temperature (if taking right out of the fridge, let sit in warm water for a few minutes to take the chill off before using)

3/4 cup currants (can sub half of currants with chopped candied citrus peel)

2 teaspoons grated orange zest

Glaze

1 egg

1 tablespoon milk

Frosting

1 teaspoon milk

3 to 4 tablespoon powdered sugar

What you do:

1. First you will need to proof the yeast. In a small measuring cup, stir together 1/4 cup of the warmed milk and one teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.
2. In an electric mixer, whisk together 3 cups of the flour, the salt, spices, and 1/4 cup of sugar.
3. Add the foamy yeast, softened butter, and eggs, and the remaining milk. Using the paddle attachment of the mixer, mix the ingredients until well incorporated. Add in the currants, candied peel, and orange zest.
4. Switch to the dough hook attachment and start to knead on low speed. Slowly sprinkle flour, kneading until completely incorporated.
5. Pull the sticky dough from bowl. Clean the bowl and spray with oil. Form a ball of dough in the bowl, cover with a spray of oil and use plastic wrap over the bowl. Let sit, covered, at room temperature for 2 hours, until the dough has doubled.
6. Press down the dough. Roll the ball of dough into a log shape and cut it into 16 equal pieces.
7. Take the individual pieces and form them into balls by tucking under the edges. Place each ball an inch apart on a baking pan. Cover with plastic wrap and let the dough rise until doubled, about 30-40 minutes.
8. Preheat oven to 400°F. Prepare egg wash by whisking together one egg and a tablespoon of milk. Score the top of the buns with a knife in a cross pattern. Using a pastry brush, brush on the egg wash over the dough.
9. Place the tray in the middle rack of the oven and cook for 10-12 minutes, until the buns are lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.
10. Whisk together the milk and the powdered sugar. Pipe two lines of frosting across each bun to make a cross.

Serve with hot coffee after Easter Service.

As always, much love, many blessings, and Happy Easter. 

Crock-pot Beef and Broccoli

Like many working mothers, I love my crock-pot. I have been trying to get ahead of the dinner time-crunch and organize my week with the help of freezer bags and an hour or two on Sunday afternoon, during Freddy's nap-time. Suffice it to say my "cook for the week" journey is a lot like the Mexican - American war, some wins, some loses, and some disasters. Thankfully there is Mexican dictator involved, although my husband might disagree. Nonetheless, this recipe I am happy to report is a definite winner, the trick is to leave out the broccoli and put it in frozen or fresh about 20 minutes or so before you eat.  I do it just as I put on the rice to cook. 

What you need

• 1 pound of all natural grass-fed beef stir-fry 

• 1 cup of dark beef consume

• 1/2 cup of soy sauce

• 1/3 cup of brown sugar

• 1 tablespoon of sesame oil 

• 1 tablespoon of Worcester sauce

• 1 tablespoon of balsamic vinegar 

• 3 large garlic cloves minced

• salt and pepper to taste

• 1 16 oz bag of frozen organic broccoli florets (or fresh chopped) 

• cooked rice

• chili flake (optional)

What you do

1. Add all of the ingredients save the broccoli and rice into the crock-pot. Cook on high for 2 and a half hours or 4 hours on low. 
2. Add the broccoli about 20 minutes before you want to eat. 
3. Make the rice
4. Enjoy! 

Make-ahead and freezing instructions

• You can mix all of the ingredients except for broccoli and rice and store in a Ziploc freezer bag. You can either freeze the bag  as it is, or place in your fridge. The ingredients will keep in your freezer for up to 3 days. 

• Remember to label the bag with the dish 

• If you freeze the ingredients, you can either thaw and then cook as instructed or you can put the frozen ingredients directly in the crock-pot. If cooking from frozen increase the time to 3 1/2 hours on high or 6 hours on low. 

As always, much love, many blessings, and happy cooking!

Skinny Turkey Lasagna

Suffice it to say that no lasagna is skinny... I mean clearly, let us operate in the realm of truth. Nonetheless, this is a less calorie intensive rendition of this delicious comfort food. I switch out the normal pork sausage for a low fat turkey turkey sausage. I use part-skim and fat-free cheeses. I bulk up the flavor of marinara with balsamic vinegar and a ton more veggies. This is a great freezer meal or you can make ahead and store in your refrigerator a day in advance. 

What you need

• 3 stalks of celery diced

• 2 medium onions diced

• 1 cup of shredded carrots

• 1 pound of raw turkey sausage 

• 3 cloves of garlic minced or micro-planed 

• 1 tablespoon of salt free Italian seasoning

• 3 cups of marinara 

• 2 eggs

• 16 oz of fat-free ricotta

• 2 cups of low fat mozzarella 

• 1 box of no boil lasagna sheets or fresh pasta sheets

• 2 tablespoons of Parmesan 

• salt and pepper to taste

• red pepper flake (optional)

• basil leaf for serving

What you do

1. Make the sauce: In a large non-stick sauce pan over medium heat cook the celery, onions, and carrots. Cook the vegetables for a minute or two. Add the turkey sausage out of the casing. Cook until no longer pink, stirring. If the turkey sticks to the bottom of the pan add some water. Micro-plane in or add the minced garlic, add the Italian seasoning. Then add the marinara. Turn the heat down to low, and allow to simmer while you prepare the rest of the ingredients. 
2. Make the cheese filling: In a large bowl whisk the eggs and add the ricotta. Stir until combined. Season with salt and pepper.   
3. Assemble the lasagna: Cover your pan in foil and spray with non-stick spray. Pour a ladle full of sauce into the bottom of 11 X 9 X 3 inch serving dish or lasagna pan. Place the no-boil noodles, one at a time to make a noodle blanket and cover the bottom of the dish. Lots of thin layers is better than 2 thick ones. Layer a few laddles of the sauce. Cover with a layer of raw noodle sheets. Pour about half the cheese mixture, spread into a flat layer, cover with noodles. Repeat with remaining noodles, sauce, and cheese. When at the top, cover the noodle sheets with sauce, then mozzarella and top with Parmesan. You can bake right away or freeze for later. 
4. Bake: Cook the lasagna covered for 30 minutes at 400 degrees; then uncover the dish for an additional 15 minutes so the cheese can turn bubbly and brown.  
5. Serve: thinly slice fresh basil leaves. Serve with red pepper flakes and extra Parmesan cheese.

Make-ahead and freezer directions 

• The dish will keep in the refrigerator tightly covered for a day. 
• If you are freezing cover the entire dish in foil. 
• Write what is in the dish and label with date and cooking instructions. 
• You can either thaw the lasagna and cook covered for 30 minutes at 400 degrees; or you can put the frozen lasagna in the oven covered in foil for 2 hours at 400 degrees. Either way you want to uncover the dish for an additional 15 minutes so the cheese can turn bubbly and brown.  

As always, much love, many blessings, and happy cooking!

Skinny Chicken Alfredo with Spinach

Everybody loves Chicken Alfredo unfortunately... not all of us have the calorie bandwidth for the real thing. This is my take cutting calories where I can. Instead of 3 sticks of butter and 2 cups of heavy cream sauce I make a bechamel with fat free chicken stock and skim milk. I use a small amount of Parmesan cheese instead of the usual 2 cups. I also bulk up my plate with a bed of spinach which adds some macro nutrients and makes me feel much better about the carb fest!

What you need

6 quarts of water
1 teaspoon of olive oil
1 shallot or 1/2 a small onion
3 cloves of garlic
1 tablespoon of olive oil
2 tablespoons of all purpose flour
salt and pepper to taste
scraping of nutmeg
3/4 cup of skim milk
1/2 cup of fat free chicken stock
2 tablespoons of Parmesan Cheese and more for serving
dry or fresh pasta
2 tablespoons of salt
cubed roasted chicken (optional)
fresh baby spinach (washed)
chili flakes (optional)

What you do

1. Fill a large pot with water (6 quarts or so). Set on a high heat, cover.
2. Heat a sauce pot on medium heat. Add the olive oil, and diced shallot. Cook until fragrant and translucent.
3. Mince in the garlic cloves. I do this by rubbing the garlic over a micro plane directly into the pot. Add small amount of salt and pepper.
4. Cook the garlic for a quick minute and pour the shallot and garlic mixture in a to a bowl and reserve.
5. No need to clean the pot, but you don't want any left over pieces to burn while you cook the sauce.
6. Heat the tablespoon of olive oil. Add the flour. Whisk until golden color. The flour will bubble. Add the milk, and chicken stock. Whisk until combined.
7. Scrape nutmeg, add salt and pepper. Continue to whisk until the bechamel has reached a thick and creamy consistency. Taste to determine seasoning.
8. Take off the heat add 2 tablespoons of Parmesan Cheese and the onion and garlic mixture.
9. In the pot with boiling water, add the 2 tablespoons of salt . Cook the pasta according package directions.
10. Mix the al'dente pasta with the sauce. Add chicken if you are using.
11. Plate the dish on a bed spinach, add the pasta, season with chili flakes and Parmesan to taste.

Enjoy! As always much love, many blessings, and happy cooking.

Edible Shortbread spoons with lemon curd and a blackberry

There is something endearing about an edible spoon. I have never made them before and now that I have made these I only want to make them. I want to make chocolate ones, and sundried tomato basil ones, and I want to use them with my coffee... I'm a little obsessed. These are vanilla shortbread cookies with a dollop of lemon curd and a blackberry. 

Here is what you need:

2 1/2 cups of flour
3/4 cup of sugar
1 cup of butter (softened to a cool room temperature)
2 teaspoons of vanilla
2 Tablespoons of cream cheese  (softened to a cool room temperature)

Here is what you do:

1. Preheat the oven to 375 degrees F
2. Using a standing mixer add all of the ingredients
3. Squich all the dough into two fat patties, wrap in plastic cling wrap and place in the fridge.
4. One at a time roll out the dough to about 1/3 to 1/4 of an inch thick and cut with cookie cutters.
5. Place on parchment paper and bake for 10 minutes. Or until the edges turn a slight golden color. They shouldn't get brown.
6. Cool completely before decorating, adorn as desired. I put about 1/2 a teaspoon of store-bought but good quality lemon curd and topped each one with a plump juicy blackberry. 

They were a hit at the party. We didn't have any left over. 

As always, many blessings, much love, and happy baking!