Tomato, Carrot and Onion Couscous…..with Chicken and a Zucchini side dish, accompanied with a Bacon Cheese Biscuit!

ImageIt was the perfect afternoon to make some home-made comfort food!

I took one tomato, four carrots and one large onion, chopped them all and broiled them with extra virgin olive oil and balsamic vinegar for about 10 minutes.  Then they went into a pot with one 28 oz. can of crushed tomatoes, along with some sea salt and pepper, and about two cups of low sodium chicken broth, and allowed it to cook for at least one hour for the flavors to come together.  In the meantime, I took chicken thighs, and broiled them covered in that vegetable mix for approximately half an hour, till the chicken was cooked through completely.  Found a box of couscous, which was placed in a pan and covered with approximately one cup of the vegetable mixture; the couscous cooked rather quickly.    

While the chicken was cooking, I took out two cups of all purpose flour, 1 tablespoon of baking powder, 1/4 cup of chopped unsalted butter, 3/4 cup almond milk, 1 cup of shredded cheddar cheese and about 1/3 cup of parmesan cheese and mixed it well.  Lightly tossed some sea salt on top of the mix and a dash of black pepper and kneaded the mix well together, and then with a rolling pin, rolled it out and decided to make unstructured biscuits and just took pieces of the mixture and stretched it out with my hands. No cookie cutter for this cheesey biscuit!

The best part of this meal? I’ve got left-overs!!!!!!!

 

 

 

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Bacon goodness in Scrambled Eggs and an Everything-in-the-fridge Biscuit!

ImageI love making my own biscuits and this past weekend, I wanted a homemade brunch. Finding out that now I have become lactose intolerant, I now have to figure out ways to replace milk with other products…..and the first one that I am trying out is almond milk.  I am glad to say that so far, so good! I have not had any negative reactions. Had a cup of Nespresso coffee with the almond milk and it Worked!! Hallelujah! Happy Camper on that note!

I have an upcoming dinner that I am creating for a friend that requested “everything bacon!” So I decided to try out different things, beginning with biscuits.  Looked in the fridge and put everything and then some in these lovelies.

Not only did I use parmesan cheese but I also shredded about half a cup of sharp cheddar. Also sea salt and pepper went into the flour mixture, along with finely chopped bacon and ham, of course!! Talk about savory, savory deliciousness…and yes, I did use some of the almond milk in the biscuits.  I took some to a couple of people for them to try out and they all said the same thing…..”Delicious!”

So since I am in the midst of creating the menu for this upcoming “bacony-goodness” birthday dinner, I am open for suggestions for the appetizers. I was all excited about bacon wrapped figs or dates, but I was told no way by the birthday boy……so now I am seeking suggestions…..and will continue to surf to find some yummy bacon goodness for savory appetizers.

 

Olive Tapenade Mini Sliders with Dijon Mustard Potato Salad

Image I really love olives….in any way, shape and form!

First I made a simple green and black olive tapenade…with just a large spoonful of light sour cream….and Voila! a yummy tapenade made in the food processor in just seconds using pulse, which I spread on the bread for the mini sliders…

And yes, of course I included some green and black chopped olives in my lean hamburger meat….as well as 1/3 cup of Panko and one egg white to bind it all together….out of 1 lb. of meat, I made a dozen mini sliders…..super delish nice and hot on the cold olive tapenade….those amazing flavors coming all together….outrageously olivy! That’s all I can say….

But what about the potato salad, you ask?  I had a couple of red potatoes, which are softer than regular white baking potatoes and boiled them till they were cooked through but not falling apart. After taking them out of the boiling water, shocked them in an ice bath, while I prepared the yummy dressing.

Out came the Dijon mustard, low calorie mayonnaise, a dash of cayenne, cumin, a dash of turmeric, a dash of black pepper and 1/4 cup of crushed bacon.  Mixed this together, chopped the potatoes into bite size pieces, and mixed in cherry tomatoes…..let me tell you….this was amazingly flavorful and this plate was just right!

So sharing Psalm 128 is superbly apropos….

Psalm 128

How joyful are those who fear the Lord – all who follow his ways!

You will enjoy the fruit of your labor. How joyful and prosperous you will be!

Your wife will be like a fruitful grapevine, flourishing within your home.

Your children will be like vigorous young olive trees (!!) as they sit around your table.

That is the Lord’s blessing for those who fear him.

May the Lord continually bless you from Zion.

May you see Jerusalem prosper as long as you live.

May you live to enjoy your grandchildren.

May Israel have peace!

Have a blessed evening!

Sriracha-Kimchee & Louisiana Hot Sauce Marinated Chicken!

ImageYes, I like to live dangerously!!

Having purchased a bottle of Sriracha and another of Kimchee sauce, I decided to mix it with Louisiana hot sauce!  If you’re wondering if I tried it before I marinated the chicken, I will tell you that all I had to do was lightly sniff it and almost choked in the process!

So I added in fresh lemon and lime juice, chopped some onions, found some bacon and decided to add that in to cut the spice a bit, and baked it on low for about 2 and a half hours.  Let me tell you that it did not take the roof off my mouth!  Because it cooked on low and for a while, it really gave the chicken a lovely crunchy taste….really good with asparagus, lightly cooked in 1/2 tablespoon of unsalted butter with fresh lemon juice……so good!

Can’t wait to go now and have some leftovers……. 

Early Saturday Breakfast: Strawberry & Muenster Cheese Mini Sandwiches!

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Remember that yesterday I shared with you how my Tomato Soup Biscuits came about? Biscuit left-overs provoke me to think out of the box…..yesterday not only did I purchase those lovely vegetables to make the absolutely-aromatic-fill-your-tummy-with-goodness-tomato soup, I also found that they had the most extraordinary bright red, juicy strawberries!

Knowing that I had Muenster cheese waiting for me in the fridge, out came the strawberries, left-over tomato-soup biscuits, awesome cheese…..what better combination for a mini-sandwich breakfast, accompanied with freshly grated lemon-ginger-honeyed hot tea???

I like to keep a lemon and fresh ginger in the freezer as it makes it so easy to grate….so one lemon was grated as well as one healthy heaping spoonful of freshly grated ginger went into 2 cups of boiling water, with the fresh lemon juice of the grated lemon, and a friendly drop of honey made this beyond delish….a wonderful accompaniment to the light strawberry-Muenster cheese mini sandwiches for Breakfast!

Have a Fantastic Weekend!!

Best comfort food for a chilly day in Miami? Why, Tomato Soup, of course!

ImageWoke up to 56 degrees……but in Miami, that feels like it’s a lot colder than it really is! I bundled up to go to work, in Boots, Sweater, Scarf and Coat.  Yes, it was That Cold to me.

On my way home, I passed an open field where they were selling fresh fruits and vegetables….so I stopped and walked right up to the stand where they had some gorgeous colorful vegetables. My grumbling stomach said…it’s time to make Tomato Soup!

I purchased some large tomatoes, a poblano and vidalia onions.  Couldn’t wait to get home in order to start creating a new style of tomato soup.

As soon as I walked into my kitchen, out came a large cookie sheet, where I spread out the tomatoes, poblano pepper and vidalia onions to broil them first. Into a stovetop pot went garlic, tomato paste, tomato sauce, dash of kosher salt, pepper, smoked paprika, and the juice of one lemon, as well as two cups of low sodium chicken broth.  As soon as I could smell the lovely aroma of the broiled tomatoes and the vidalia onions,  the tomatoes were peeled, and then were chopped up with the vidalia onions and the poblano pepper, and all went for a swim with the rest of the ingredients in the stovetop pot. After a good 20 minutes, small batches of the soup went into a blender, where it liquified the vegetables together….such an amazing aroma came from this light and superbly flavorful soup.

But there was something missing…..I always keep my biscuit mix nearby, so in went one cup of the tomato soup, as well as half a cup of parmesan cheese and 1/3 cup of chopped bacon.  In just 12 minutes at 400 degrees, the tomato soup biscuits were done!

Yum……now where did I put my soup spoon????

 

What’s the next best thing for breakfast-lunch-and-dinner? Why, Quiche, of course!

It was one of those afternoons when I wanted to use all the veggies left in my fridge…..so out came asparagus and mushrooms….found some cream and cheese and all of a sudden it made sense….these ingredients would make a fantabulous quiche!

Also found some bacon, so chopped all the veggies, mixed in some eggs, cream, cheese (parmesan, of course) and some Muenster and Voila! In less than an hour, I had two quiches which serve for breakfast, lunch and dinner!!!

YUM…..now let me go get my fork!

A Healthy Alternative for Brunch after a good Insanity Workout!!!

Another morning workout left me wilting and soon after I had to run to the kitchen to see what I would come up with in order to re-fuel this body.  Out of the fridge came:

2 eggs

asparagus

1 tomato

chicken

1/8th cup crumbled bacon

and from the cupboards, salt and pepper.

Heating a pan on high, after a light olive oil spray, went the asparagus with tomato, a dash of salt and black pepper, which I allowed to cook for about 5 minutes.  While that was cooking, I whisked the two eggs with the crumbled bacon and cut up some leftover baked chicken (half a cup, cubed).  As soon as the asparagus was cooked, in went the chicken and the eggs and everything got cooked together. When the eggs were done, I integrated them together and you could say that I created my own style of “fritata” with these healthy options.

I found that I had some flat bread in the fridge, so out came one which was placed on the plate and the veggie mix went on top.

It was healthy and delicious!