Shakshuka.
Shakshuka. One of my favorite meals, and I don’t honestly know why I haven’t written this up. So easy, so healthy. In a cast iron pan with some avocado oil, cook down a pint of mushrooms. Without stirring, add some diced onion, bell pepper (we used yellow tonight) and some peppers. We went HOT, so did jalapeno and habenaro. Add these on the mushrooms, but don’t mix. Just put in some water and cover to let them steam. Cover as needed to cook them through. After a bit, add some seasoning to let them bloom. Oregano, cayenne, black pepper, smoked paprika, turmeric. The seasoning is what brings this dish to life. Add what you like. Then stir it all together. Add your tomato of choice. We did a diced roasted tomato as well as some roasted crushed...
Griddle Seared Ribeye steak with flat iron veggies served with Cantonese noodles
I had to write this up tonight because it was one of the best meals I’ve ever had. Griddle Seared Ribeye steak with flat iron veggies served with Cantonese noodles. Veggies are angel hair cabbage, thin sliced green onions, sprouts, thin sliced carrots and minced fresh garlic. Cook the noodles, but only 3 of the 4 minutes. Put in an ice water bath, then strain to dry while you do the rest of the prep. A little olive oil keeps it from sticking. On the heated griddle, with oil (I used avocado) toss on the noodles and begin to cook. On the other side of the griddle, add the cabbage, carrots and onions. When they look almost done, add the garlic and mix together. Then bring in the sprouts, and mix the noodles with the veggies. Add some soy sauce or terriaki...
A very Griddle Weekend
Griddle Me This! Friday night: Shrimp TacosSaturday Night: Chicken FajittasSunday Night: Scallops & Fried Rice Absolutely loving my new Blackstone Griddle!!! Tacos: Lime/cilantro shrimp an angel hair cabbage slaw with pico de galloi, salsa verde and a lime/sour cream crema Fajitas: Southwest marinaded chicken breasts served with grilled onions and red bell peppers. On the side, toasted tortillas, green onions, Mexican cheese, Salsa Verde, Chipolte salsa and sour cream Scallops: Wild rice with a veggie mix and baby bella mushrooms served with spicy old bay seasoned seared sea...
Salsa Egg Cups
A cool, rainy Saturday morning calls for a fun breakfast. Looking at the items in my fridge, I decided on Salsa Egg Cups. I would make two types, a sausage one with chipolte salsa, and a ham with salsa verde. Eight eggs went into a glass measuring cup with a splash of milk, cayenne, black pepper, garlic powder and paprika. This was mixed with an immersion blender. Into my buttered muffin tin went the egg mixture, and then some torn parsley and basil leaves. On top of this went6 some diced onion and red bell pepper. The meat was added next. Cooked hot Italian sausage in 3 trays, and diced black forest ham in the others. A dollop of salsa went on each. Then some pico de gallo. Finally a small amount of Mexican cheese tops it all off. This went into a 400° oven for...
Spicy Garlic Pasta
While I try to eat a low carb diet, once a month I allow myself a plate of pasta. Usually it’s some variation of my pesto angel hair dish. But I recently came across the following recipe and made it for my lunch today. It was fantastic. While the water for your pasta heats up, melt some butter in a skillet and then saute 2-3 cloves of freshly minced garlic and cook for a minute on a medium heat. Boil your pasta (mine takes 4 minutes). Add a tablespoon or two of your favorite hot sauce to the garlic. Top with the cooked, strained pasta. Add about a cup of grated parm. Toss. Add diced parsley and basil leaves. My herbs came fresh from my 3D printed hydroponics tower. Plate. I added some feta to mine....
Shortcut Spicy Pizza!
The shortcut is that I used Wegman’s dough, and Rao’s pizza sauce. I also used dried oregano, dried basil and shredded mozzarella. Normal I would use fresh herbs and fresh mozzarella. The spicy is from habanero pepper, hot italian sausage and crushed red pepper flakes. While pre-heating the oven to 500° (it was a rainy day, so no fun times with my new griddle tonight) I rolled out the dough (resting for a couple hours) onto my pizza stone, dusted with corn meal. I also pre-cooked the sausage and put it into a strainer to remove some grease. Then I brushed the edges with a melted butter/garlic powder mix. Onto this went half the small jar of Rao’s pizza sauce. Chopped onions, red bell pepper, sliced black olives and habanero pepper went on top....