May 3, 2016
I know, its been well over a year since I last updated this blog. Honestly, life gets busy and things tend to fall by the wayside. This blog was one of them. I can't say for sure how often I will update, but I do plan to blog the recipes I have been making recently now and then. I've made a few new things that my family loves and have become staples, so why not share them? You might find you love them as much as we do.
This Italian Crack Slaw is my take on a recipe I have been seeing float around in the weight loss and low carb boards and communities I follow. I can't say I am following a true low carb diet these days, but I am trying hard to eat healthy foods and keep my carbs on the lower side. I find I feel better when I don't go overboard with carbs, My blood sugar stays more level and I don't get the sluggish after meal feelings I do when I eat a meal with pasta or potatoes. I hope you will try this delicious, veggie packed one skillet meal and let me know what you think!
Italian Crack Slaw
1 pound hot Italian sausage, crumbled
1 medium yellow onion, diced
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1 large bell pepper (whatever color you like) diced
1 14oz package of raw cole slaw mix (cabbages and carrot, usually)
1 bag (5 cups) frozen cauliflower, steamed until just tender
1 10oz block frozen chopped spinach, thawed and squeezed well.
1/2 cup prepared basil pesto
Grated Parmesan cheese for serving (if desired)
Start by steaming the frozen cauliflower first. Steam it until thawed and tender, but not mushy. In fact, I tend to under cook it a bit since it will be added to the finished product and heated through and I don't want it to break up completely.
Thaw and drain the frozen spinach by hand squeezing or wringing it in a clean kitchen towel. I usually thaw it in the microwave slowly, let it cool and then squeeze.
In a large skillet, brown the Italian sausage. Once cooked, remove from the skillet and set aside.
In the same skillet saute the onions, garlic, bell pepper and mushrooms until tender. I used the drippings from cooking the Italian sausage, since my sausage was fairly lean but feel free to use butter or olive oil, whatever you like.
Add the cole slaw mix to the sauteed veggies and cook until the cabbage is tender.
Add the drained spinach to the skillet.
Add the steamed cauliflower to the skillet.
Add the cooked Italian sausage to the skillet (I sound like a broken record!)
Stir gentle to combine over low heat until everything is hot.
Gentle fold in pesto and serve with a sprinkle of Parmesan cheese.
Makes 10-12 cups or 4-6 generous servings.
March 1, 2015
February 21, 2015
February 14, 2015
February 8, 2015
I've made this particular curry several times now and I am so in love... not only with the flavors but it's simplicity. Using canned chickpeas makes this meal easy to the table on even the busiest of weeknights. I have made several variations on this recipe, too, so feel free to use what you have on hand. If you don't have chard, use spinach or kale. Don't like chickpeas? Lentils or even a meaty white bean works. I have added other vegetables to the mix as well. I have used diced zucchini, diced butternut squash or sweet potato. The beauty of a meal like this is being able to use what you have on hand and what appeals to your personal palate.
January 8, 2015
Oh my goodness.... these were so good! I know it sounds a little odd, but bear with me on this one. I have this lovely friend, Jill from Simple Daily Recipes, who does some of the most amazing vegan recipes. It was on her site that I found this deliciousness. I changed it up just a teeny bit in my version but not much. You can find the recipe on Jill's site here: http://simpledailyrecipes.com/102060/superfast-barbecue-cabbage-sandwiches/ If you have any interest in eating a plant based diet (even if you want to be a part timer like I am), I would encourage you to take a look at her stuff... she is knowledgeable and she is a hoot to watch on You Tube! Go ahead... go take a look... I'll wait here for you ;)