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COUSCOUS WITH SPINACH AND CHERRY TOMATOES

August 17, 2017

 

 

1 teaspoon extra virgin olive oil
• 1 tablespoon butter (optional)
• 1/2 half of a large onion
• 2 tablespoons minced garlic (the kind you find in the market)
• 1 ½ cups couscous
• 1 ½ cups vegetable stock
• 1 ½ cup chopped frozen spinach
• 10 cherry tomatoes
• 10 large black olives
• 2 to 3 tablespoons parmesan cheese (optional)
• Himalayan Salt (to taste)
• 2-3 tablespoons red wine vinegar

 

Let’s getting cooking

1. Rough chop the onion and quarter the tomatoes and black olives. Remove the spinach from the freezer.
2. In a saucepan, heat oil and butter together over medium-high heat until the butter melts. Add onion and garlic. Sauté, over medium heat stirring frequently, until they are translucent. Add the couscous and sauté until the couscous beings to turn golden (3 to 5 minutes). Remember to stir often.

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3. Add the stock, bring the pot back to a simmer. Reduce heat and cover. Cook for 7 to 8 minutes. Stir in the frozen spinach, tomatoes and black olives, cover the pot again and cook for 5 additional minutes until the couscous is tender.
4. Remove from heat, stir in the parmesan cheese and salt to taste. Add the red wine vinegar and stir once more before serving.

I love using the minced garlic. I purchase it at the big box stores (huge jars) because I use it a lot and it is a great help when you are cooking up a quick dish. It also good for making sauces and dips. In this dish I used the tricolor couscous but the usual white couscous works as well. Red wine vinegar is my new condiment. It works when you need to brighten up a dish or when you do not have lemon or lime juice in the house. And it has a long shelf life. But it is used often and it is not a product that lasts long either. As for the Himalayan salt, I am a little “tossed” with this item. It is a toss-up between Himalayan salt and sea salt. I use both. When I am doing a green smoothie or oatmeal for breakfast, I find Himalayan salt adds a nice finish. Both salts are good for cooking and finishing dishes.

 

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If you want to make this into a veggie and/or vegan dish, omit the butter and cheese, up the EVOO and dump the butter for cooking. I find this to be a good dish with and without the dairy products.

 

 

 

EASY ORANGE MARMALADE

August 12, 2017


Wow, where has the time gone? It has been a fast and furious summer, and I have been far too busy to keep up my cooking, recipes and writing. So I finally settled down in time to get this wonderful treat done, and I am so happy to share this quick and easy marmalade recipe with you. You are going to be surprised how easy and quick and how low the cost, especially after you take a good look of the price of marmalade in your local markets.

 

Not counting cooling time, this is 20 minutes at the most for preparation. Toast, sliced bread and English muffins are just great. Also, the recipes I viewed before creating my own, called for far more sugar. When you try this one, you will find there is just the right amount of sugar, and the lime juice adds a nice touch.

 

 

INGREDIENTS
3 medium navel oranges

6 tablespoons water
1  cups sugar
1 tablespoon lime juice

 

DIRECTIONS

1. Scrub your oranges thoroughly. You are going to use the entire orange so you want to make sure the skins are super clean.
2. Remove the ends of the oranges and cut the oranges into small sections.
3. In a medium saucepan, place the water and the sugar and bring to a gentle boil.
4. Add the orange and lime juice. Bring the mixture back to a boil and stir continuously.
5. Remove from the heat and, using an immersion blender, break down the orange mixture, but do not work it too much. You want the marmalade to remain chunky.
6. Return to heat. Cook for about 10-12 minutes on a low boil, stirring frequently.
7. Allow the mixture to cool completely before placing in glass jars with tight lids.
8. Refrigerate several hours before serving.

 

This makes for a really nice gift, especially if you are invited to breakfast or brunch. Make a large amount and think about the holiday gift giving times.

 

 

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OVERLOADED SPINACH PIZZA

May 26, 2017

 

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Well it’s Saturday night and there is far too much spinach in my fridge. So what better way to have a treat and a somewhat healthy meal.  Pizza, yeah!!!  To make this an easy pizza, I used a prepared crust.  I have never used this before because I am one of those people who thinks a freshly made crust is the way to go.  Like freshly made, this crust had a slightly yeasty smell.  It was economical, a time and step saver, and it was really good.  I would recommend it.

 

 

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1 prepared Mama Mary’s pizza crust (12 inch)

1/2 pound, of fresh spinach

2-3 tablespoons garlic, minced

2 scallions

Olive oil

Pepper flakes

Sour cream

3 ounces Provolone cheese

1 cup mozzarella cheese

7 cherry tomatoes

3/4 Cup mushrooms

Black olives

Chicken pepperoni

EVOO

2 teaspoons of Garlic power

Salt and pepper

 

Wash all of the vegetables.  Chop the scallions; include the white and green.  If you do not have fresh garlic (which made a good thing for this recipe) feel free to use the pre-chopped garlic.  Coarsely chop the spinach and olives.  Slice the tomatoes in halves, and shred the mozzarella cheese by hand into small pieces.  Cut the provolone cheese into thin long pieces.

 

Directions

In a non-stick pan, sauté 1 tablespoon of garlic, scallions and pepper flakes using olive oil.  Place the crust on a cookie sheet.  Using a heat proof brush, dip into the pan and then brush the crust.  Layer the bottom of the crust with the provolone cheese.  Once this is done set the crust aside.

 

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Keeping the heat at a medium high level, add the spinach to the heated oil mixture in the pan and cook until the spinach wilts.  Mix together the remaining garlic, salt, pepper and sour cream.  Lower the heat and add the sour cream mixture when the spinach has cooked and cooled down.  Season to taste.

 

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TOPPING:

Top the cheese layered crust evenly with the spinach mixture.  Sprinkle the spinach mixture with mozzarella cheese, pepperoni, tomato halves, black olives and mushrooms.

Sprinkle the pizza with additional mozzarella, garlic powder and EVOO.

 

Bake at 450 degrees F for 10 to 12 minutes or until cheese is melted.

Allow the pizza to stand for 5 minutes before serving.

 

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CHICKEN THIGHS (AIR FRYER) KITCHEN CRAZY STYLE

April 22, 2017

 

 

 

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This dish could not be any easier.  Air fry cooking is easy, quiet, clean and healthy.  Not to mention this is a fun way of doing things.  I have my crockpot/pressure cooker for those moments when I want brown rice in fifteen minutes; infused, tender meats low and slow or quick and easy.  My NuWave infrared oven is really a great thing to have especially at holidays or larger gatherings.  Today I made bagel pizza with it.  It takes on the life of a counter top oven for meals and sometimes serving as a warmer.

As for this recipe, it takes less than 35 minutes from prep to completion.  Served with a fresh, crisp green salad, healthy eating is made easy and enjoyable again.  Less fuss and no sweat.

 

  1. 2 lbs. boneless/skinless chicken thighs
  2. 2 tablespoons MSS
  3. ½ teaspoon sea salt
  4. ¼ cup water.

 

 

Pat dry the thighs and season well with the MSS.  Sprinkle sea salt on the cut side of the chicken.  Pour the water into the bottom of the outer basket.  Place the chicken in the fry basket then the fry basket into the outer basket.  Place the baskets into the air fryer.  Set the machine for 380 degrees and 20 minutes timing using the chicken cycle.  When the chicken has cooked for ten minutes, remove and shake or turn the chicken.  Return to the air fryer and cook for the remaining 10 minutes.  Even though 20 minutes will suffice this is where you will check the chicken by flipping through to assure all pieces are cooked.  Because this was my first time using the machine for chicken, I returned the baskets to the air fryer for an additional 5 minutes.

 

Your chicken should be well done but not dry.  Moist, evenly cooked and golden in color.  Serve this with a fresh salad and, if you wish, a seasoned brown rice side dish works well.

 

 

BON APPÉTIT. 

AIR FRYER CHEESECAKE

April 17, 2017

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I finally broke down and purchased an air fryer.  So I guess you would think I would do hot wings or a quiche.  Maybe a loaf of savory bread.  Something gluten or fat free.   NOT!!!!  That would be the normal thing to do.  I saw a recipe for cheesecake in the book that came with the fryer and decided I would do that but make it my own.  This was unbelievable easy.  A lot less time consuming and so good.  I can imagine using this through the hot summer months.  The kitchen will be cooler and the AC will not be popping on constantly.  I just have to make sure the scale does not rise.

 This is an easy recipe and you can substitute according to your likes.  The amount of lime juice does not make a significant different in the taste but it adds just a subtle hint.  You can use lemon juice or omit it and stick with the required vanilla.  As for the crust.  I purchased the streusel from a supermarket bakery.  It was more than I needed at the time but it came in handy for this recipe.  Graham crackers or any type of crust can be used for making a cheesecake.   You can even use a gluten-free crust if you like.  This is your personal preference and your creation so go for it and make it “Your Cheesecake”.   

  

FILLING

2 8-ounce packages of cream cheese

½ cup sugar

2 eggs

2 tablespoon lime juice

½ teaspoon vanilla

 CRUST

2 ½ cups lemon cheese streusel

 

LET’S GET STARTED:

Bring all of the ingredients to room temperature. Using parchment paper cut out a circle and line the air fryer cake pan.   There is no need to use oil and/or flour because the pan is non-stick and the streusel is rich with butter and cream cheese.  In a food processor place the streusel and crumble to crust consistency.  Place the crumbs on top the parchment paper in the air fryer and cook for 3 minutes at 350 degrees on the roast cycle.  Remove from the air fryer and sit aside while you prepare the wet ingredients.

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Using a hand mixer in a large bowl mix the cream cheese and sugar until creamy.  Add eggs one at a time.  Add in the lime juice and the vanilla and blend until completely mixed.  Pour mixture over the crust and place in the air fryer using the bake cycle at 310 degrees for 12 minutes. 

 

 

Allow the cake to cool before chilling in the fridge for 3 or more hours. Enjoy

 

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KITCHEN CRAZY ENCHILADAS

March 3, 2017

Olive of for the skillet Chicken thighs (precooked) MSS Garlics Black olives Jalapenos pepper 1/3 cup water White vinegar Cheese (provolone or fontina) 4 Tortillas     Preheat oven to …

Source: KITCHEN CRAZY ENCHILADAS

KITCHEN CRAZY ENCHILADAS

March 3, 2017

  

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Olive of for the skillet

Chicken thighs (precooked)

MSS

Garlics

Black olives

Jalapenos pepper

1/3 cup water

White vinegar

Cheese (provolone or fontina)

4 Tortillas

 

 

Preheat oven to 475 degrees F.

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Mince garlic and chop and shred all the remaining ingredients separately except for the tortillas.  Place two tablespoon of olive oil in a skillet and set the heat at medium high.  Add the chicken, seasoning and garlic in the skillet and cook stirring constantly for 6 minutes.  Add in the olives and pepper and bring contents of the pan back to medium high heat.  Stir in the water bring pan back to a simmer and remove from heat.  Stir in the vinegar and cover.

 

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Lay out the tortillas on a flat surface.  In an oven proof dish cover the bottom of the pan with approximately a half cup of the filling.  You should have enough cheese for the filling and covering of the tortillas.  Place a spoonful of the filling and cheese in each of the tortillas.  Roll the tortillas tightly and place the seam side down.  When all of the tortillas are done cover with the remaining cheese in place in the oven uncovered for 14 minutes.  Allow to 2-4 minutes resting time before serving.

 

This dish can be made in larger quantity but the intention of this recipe was a cozy dinner for two or one hungry person with leftovers.  In making this recipe I used leftover roasted chicken.  You can change up the chicken using beef, pork, seafood or for a vegetarian dish replace the proteins with your favorite veggies. And you have a preference of fresh or leftover. 

 

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