Month: September 2014

Residual Recipe Roundup (AKA Food that didn’t make the blog this week)

I’ve decided to start making a weekly (or maybe bi-weekly) post cataloging all the food I make that wasn’t necessarily pretty enough for a post of its own, but still delicious and worth remembering. This blog is starting to become like a quasi-recipe book for me (which was not its original purpose but honestly who cares) and I want to make sure I have everything recorded so I can come back to these recipes in the future! On with the photos!

Homemade Peanut Butter Cup Fat Bombs!

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Reasons not posted: Made from this recipe here with only a couple alterations (sun butter instead of peanut butter, with extra sun butter in the center!), also totally forgot to take a picture after adding the extra chocolate

Recipe Rating: 4.5/5 (Next time I want to add a little more texture with some crushed almonds on top!)

Keto Calzones!

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Reasons not posted: Taken from this recipe here, these calzones were SO delicious but didn’t turn out as puffy and crispy on the outside as I would have liked. Plus they were ridiculously hard to separate from the pan. Going to try a few alterations, these might show up on the blog looking prettier in the next few weeks!

Rating: 3.5/5

Leftover Chicken Alfredo with Garlicky Kale!

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Reasons not posted: Duh, it’s leftovers! And the garlicky kale is too easy to require a recipe. Easy but so delicious I decided to put it up here anyways. Also, the chicken alfredo reheated really nicely. I’m having the last bit for lunch today!

Rating: 4.5/5 (Didn’t make enough kale, B was sad. I always underestimate his love of vegetables…)

Spicy Grilled Cheese on Alison Bread!

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Reasons not posted: Honestly I have no idea. This was the best thing I’ve made all week. Here, have the recipe now!

Spicy Grilled Cheese on Modified Alison Bread (Original Alison Bread recipe here)

To Make Bread:

  • 1 egg
  • 1 tbsp butter (melted)
  • 2 tbsp coconut flour
  • 1 tbsp almond flour
  • 1 tsp baking powder
  • Sprinkle of garlic powder, italian seasoning, and salt

Mix dry ingredients, then mix wet ingredients. Grease your choice of container (I used a bowl for this one) and combine wet and dry ingredients. Microwave for 60-90 seconds. Let cool, then slice in half.

To Make Grilled Cheese:

Top Alison Bread with 1.5 slices of your favorite cheese (I used Sharp White American, yum) and some hot sauce. Heat pan with 1/2 tbsp of butter until it is nice and hot. Then pan grill your sandwich until it gets brown and crispy on both sides. (If cheese isn’t melting fast enough then cover your pan with a lid for 30 seconds or so). Enjoy your delicious cheesy sandwich!

Rating: A zillion.

Egg and Cheese Breakfast Sammich on Alison Bread!

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Reasons not posted: I burnt it a little so it wasn’t very pretty. Oops! Still delicious.

Rating: 4.5/5 (Despite the burnyness)

And those are all my misfit recipes of the week! Leave a comment if you try anything and enjoy it! KCKO!

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Super Easy Keto-Friendly Chicken Alfredo with Mushrooms and Roasted Broccoli

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Last night was a lesson in not giving up on a recipe and thinking on the fly in the kitchen. This dish was so close to being a failure, but ended up turning out better than I ever expected. At first I wanted to slow cook the entire thing (chicken, sauce and mushrooms first and adding broccoli at the very end). But after putting my frozen chicken and sauce in the slow cooker on high, so the chicken would defrost, i realized my sauce was going to burn or curdle before the chicken even started cooking. SO I took out the chicken, and put it on a pan, added the broccoli on top, and roasted it in the oven for 45 minutes before tossing it back in the sauce (and keeping the delicious roast broccoli separate, I’ll never cook broccoli any other way again). And it was amazing! Yay for salvaging recipes on the brink of disaster!

Keto-Friendly Chicken Alfredo with Mushrooms and Roasted Broccoli

7 boneless skinless chicken thighs

1 jar of Alfredo Sauce (I used Gia Russa brand that I found at Whole Foods; you want something that has all the good stuff (cream, butter, parmigian) and no hidden sugars/carbs)

1/3 cup of heavy cream/whipping cream

1.5 heads of broccoli, separated into florets

1.5 cups of sliced crimini mushrooms

3 garlic cloves, smashed

1/2 an onion, chopped

Olive Oil

salt and pepper to taste

Instructions

(These are the ideal instructions, without the ways I messed up) Preheat oven to 375°. Place chicken into any oven-safe pan with high sides. Top with onion, garlic, mushrooms, and broccoli. Make sure Broccoli sits on top of the chicken, not touching the bottom of the pan (juices will form on the bottom of the pan, and you don’t want the broccoli roasting in that, since it will get mushy). Drizzle everything with olive oil, and season with salt and pepper. Roast uncovered for 10 minutes (broccoli should be pretty browned) and then cover loosely with tin foil and roast another 35 minutes (45 minutes total). While this is happening, throw Alfredo sauce and heavy cream into slow cooker, on LOW, to heat. Stir frequently. (You can also do this in a pan, just make sure to heat it very slowly). Add salt and pepper to taste. When chicken is done, separate broccoli (it tastes so good roasted and plain that I didn’t want to throw it into the cream sauce) and place chicken, onion, mushrooms, and garlic into slow cooker or pan and mix to cover with sauce. Heat on low for another 5 minutes, just long enough for everything to incorporate. Serve with broccoli on the side!

What the broccoli should look like after roasting (and removing chicken)

What the broccoli should look like after roasting (and removing chicken)

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So delicious…

And the nutrition facts, for those interested! Only 4 net carbs per serving!

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Enjoy! Please post a comment if you try it and let me know how it goes!

Stitch Fix Review #2: September 2014

Okay, now we’re getting somewhere…

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You can almost feel the increased potential from last month… Literally, this box was about twice as heavy.

As I’m sure you, my 3 loyal readers, obviously remember, my first Stitch Fix last month was pretty bad. It was partly my fault, since I put down that I was a size Medium in tops and everything ended up pretty baggy. But I also felt like my stylist didn’t listen to the specifics of what I needed; I put down that I needed tops for work and she sent some pretty generic work clothes, without paying attention to the part where I said that I’m in a very casual workplace and don’t need traditional work-wear. This month was much better, and there was only one piece that I thought was really off. I asked for more casual work-wear and also some comfy weekend pieces, and that’s what I got!

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The pile!

I’m still asking for dark green, dark burgundy, etc. and not seeing it, but I did get my dark blues.

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The lovely note. Does anyone even read these when I put them up here? I’m going to keep doing it anyways..

The style cards. Already skeptical of the Dovette Draped Detail Dress, but we’ll get to that later.

Maila 3/4 Sleeve Button Drawstring Dress

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My not amused face.

This dress was cute in theory, but buttons like this do not work for larger-busted ladies like myself. They were gaping all over the place, which is not a cute look even if you do have some sort of camisole underneath (which I hate doing under dresses anyways. Dresses are supposed to be easy!) The colors were also pretty drab, and there was elastic at the waist along with the drawstring tie, which was too tight.

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My fancy model pose to show the elastic waist.

I was hopeful about this dress, but it just did not work on. However I have to say that the material was lovely, soft but also thick and not cheap feeling, and it had a lining from the waist down (that I think should have been continued into the top as well). Verdict: Returned!

Adelene Scoop Neck Cable Knit Sweater & Adina Stone and Chain Fringe Pendant Necklace

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Trying to be excited about this sweater.

Let’s start off with the necklace. Surprisingly, I really liked it! It’s not like anything else I own, can be worn over sweaters for a classed up casual look or over anything really. This was surprising to me, because I had seen it in other reviews and not loved it, but in person I really liked it a lot! Just goes to show that with Stitch Fix you need to really give every piece a chance. Verdict: Kept!

Now on to the sweater. I didn’t fall in love when I first put it on. I thought it looked pretty frumpy and the oatmeal color kind of washed me out. But B really loved it, and wanted me to give it more of a chance. Sadly, as I was examining it in the mirror, I found this:

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Loose stitching on the sleeve! No way Jose am I keeping it now. (I was actually kind of sad, as I was starting to warm up to the soft material and slouchy look of it.) Verdict: Returned.

Dovette Draped Detail Dress

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I tried to do my best fake Miss America smile to pretend like I loved this dress, since that’s what the weird front sash reminded me of. Just…so unflattering. Also the material was really thin and clung to my body in all the wrong places. I knew this dress was going to be bad when I saw it on the styling card; I’ve seen it in other reviews and it doesn’t seem to be flattering on anyone. Why do they keep sending this out?! Verdict: Returned!!!

Drifter Graphic Floral Faux Leather Trim Blouse

Saved the best for last. 🙂

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Can you tell from the picture how much I LOVE this blouse? It’s everything I could ever hope for in a Stitch Fix find: something I would never pick out in the store, a unique floral pattern, an interesting material, cool faux leather detailing. This blouse makes me feel awesome. I wore it on a date with B Saturday night, and I’m wearing it right now while I type this at work.

Here, have another picture of me in this awesome blouse.

Here, have another picture of me in this awesome blouse.

THIS is it Stitch Fix. Finally, we’re getting somewhere. Verdict: KEPT!!

And that’s my second Stitch Fix! I already scheduled my third and asked for the same stylist. Hopefully they’ll keep going on this upward trend. And now in conclusion, have another picture of me wearing my new favorite blouse on my date with B.

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In my head: I wonder if I can just wear this blouse to sleep tonight…

Also, please use my referral link if you want to sign up for Stitch Fix!

Easy Garlic Parmesan Pepperoni Chips!

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Well hello there…

These are the BOMB. We had a bunch of pepperoni leftover from when I made holy-grail pizza the other day, and I wanted to do something interesting with it instead of just…eating it out of the fridge. And this is the result, deliciously garlicy and super crunchy pepperoni chips! They’re such an awesome substitute if you’re missing the crunch of normal potato chips. These are fantastic just as they are, but I keep imagining them dipped in some awesome warm marinara sauce like this one from I Breathe I’m Hungry. I may just end up making it tonight to satisfy that craving… Anyways, on with the recipe!

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Oh sweet pepperoni, you lived such a short yet noble life. And now I’m going to eat you.

Keto-friendly Garlic Parmesan Pepperoni Chips

Ingredients

  • 25 Pepperoni slices (or more if you have a big pan and a big appetite)
  • Cayenne powder (optional, I just like everything a little spicy)
  • Garlic powder
  • Parmesan cheese (the powdery kind)

Instructions

Preheat oven to 400°. Lay pepperoni slices on a baking sheet, evenly spaced. Season each with a generous sprinkle of cayenne and garlic powder. Place in oven, bake for 8 minutes. Remove from oven and flip each pepperoni. Sprinkle again with cayenne and garlic powder and bake for 2 more minutes. Remove from oven and sprinkle with powdered parmesan (I use quite a bit). Switch oven to HIGH Broil setting, and return chips to oven. WATCH VERY CAREFULLY. These will go from fine to burned in a split second, so keep a very close eye on them. Remove as soon as parmesan begins to bubble.

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Sizzlin’

Enjoy plain or with your favorite dip! They’re delicious either way!

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These will keep their crispiness for a couple of days if stored in an airtight container. Yum!

Nutrition (for entire recipe): Calories 219 – Total Fat 20 – Total Carbs 0 – Protein 11

Holy-grail Gluten-free Keto-friendly Pizza!

Delicious and cheesy.

Delicious and cheesy.

Lactose intolerants, Vegans, Cheese-haters beware! This recipe is not for you.

But honestly, for the rest of you, this is the only flourless pizza crust recipe you’ll ever need. And it’s so painless to make; way easier than a regular pizza dough, and without sacrificing any deliciousness. 5 minutes of prep, ~15 minutes in the oven, and you’ll be ready to chow down on beautiful pizza deliciousness.

The crust on its own, post-baking.

The crust on its own, post-baking.

With toppings added. Unevenly distributed because I wanted at least  one slice of plain cheese, and B wanted ALL THE TOPPINGS.

With toppings added. Unevenly distributed because I wanted at least one slice of plain cheese, and B wanted ALL THE TOPPINGS.

All done!

All done! Beautiful cheesy goodness.

Look at that lovely flaky crust!

Look at that lovely flaky crust! Anyways, enough distractions, on to the recipe..

Holy-grail Gluten-free Pizza Crust

(Adapted from 3 different recipes found on reddit’s /r/keto and /r/ketorecipes)

Ingredients:

1.5 cups Shredded Cheese (I use a mixture of Mozzarella and Sharp Cheddar)

3/4 cup + 2 tbsp Almond Meal (I like the appearance and texture of this better with almond meal, if you want a lighter crust then you can use Almond Flour)

2 tbsp Cream Cheese

1 egg

Italian Seasoning

Garlic Salt

Instructions:

Preheat oven to 425°. Place both the shredded cheese and the cream cheese in a microwave-safe bowl and microwave until entirely melted. WAIT for cheese to cool enough so that you can handle it without burning yourself, and also so it won’t cook the egg as you mix it in. Mix in egg, almond meal, and a few sprinkles of italian seasoning with your hands, until all ingredients are combined. The mixture should have a (surprisingly!) normal dough-like consistency. Spread onto a cookie sheet/pizza pan topped with parchment paper (or grease your pan very very well, this will stick easily. Learned this lesson the hard way after using tin foil). My technique involves placing the dough on the pan, topping with a layer of saran wrap, and then using a can to roll it out (just…make sure to remove the saran wrap before baking, if that wasn’t obvious). Poke a lot of holes in it with a fork to prevent bubbling, and then sprinkle with a tiny bit of garlic salt (if you are using only shredded Mozzarella then I would use more salt). Bake for 8 minutes, then remove and poke more holes if any bubbles have formed. Bake for an extra 4-7 minutes (12-15 total), until browned.  Remove and top with all of your favorite pizza toppings, then return to the oven for 5 more minutes. If you like your cheese really melted and bubbly, set your oven to broil on High for 30 seconds at the very end (but make sure to keep an eye on it so that it doesn’t burn).

It’s as easy as that. Please leave a comment and let me know if you try it! Enjoy!

Asian-style-ish? Meatballs

These were…almost successful?

I don’t know, I feel obligated to post them, since they’re a recipe that I sort of made up by myself (if combining 5 different meatball recipes I found online counts), but they were just okay when we ate them hot with the sauce I concocted. HOWEVER, the next day when I ate them cold with no sauce they were much better. 

I guess I’m just posting this as a reference for myself. I really do want to try these again, but with sweet potato instead of carrot (the carrot doesn’t cook quickly enough inside the meatball, even when diced very finely), and with a completely different sauce. 

You, my loyal 5 readers a day, are welcome to try and adapt these into something awesome yourselves! Although I guess the smart thing to do would be to avoid them, since I’ve spent 2 paragraphs talking up all their flaws… Anyways, on to the recipe.

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Asian-style-ish? Meatballs (A Work in Progress)

(Makes about 24 small meatballs)

Ingredients:

1 lb ground beef

1/2 a large carrot, diced (or sweet potato, if you’re aiming to improve upon these)

1/4 red onion, diced

1 tbsp tomato paste

1 egg

2 tbsp coconut flour (I don’t know if this was necessary, I was just afraid that they wouldn’t bind, which wasn’t a problem. The egg may have been sufficient)

Garlic salt (Or dice 2 cloves of garlic and throw them in with normal salt, I was just having a lazy night)

Cayenne pepper (1/4 tsp – 2 tsp, depending on your spicy preferences)

1 tbsp honey

2 tbsp coconut oil, for greasing pan

Instructions:

Preheat oven to 350º. Melt coconut oil (I just pop mine in a mug in the microwave for about 15 seconds) and grease pan well. In a large mixing bowl, combine all ingredients (with your hands if you’re down to get a little messy). Use your hands to roll about 24 balls that look around the same size. Bake for 20-25 minutes or until meatballs are browned. IMPORTANT: Flip meatballs halfway through. They will look and taste very weird on the bottom if you don’t let them brown a bit on the other side. I had to brown them in a pan to get rid of this, after which they were fine.

Also a warning, if you use a fattier ground beef it will look like your meatballs are melting in the oven. Do not be alarmed. (I actually googled ‘Why do my meatballs look like they are melting?’ Apparently nobody else has had this problem before?!) It looks kind of gross but you just kind of have to…scrape off the fat when they come out. Or use a less fatty ground beef and avoid this problem altogether.

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And there you have it! I served mine over a really simple bok choy sauteed with a ton of garlic, which was mine and B’s favorite part of the meal. Can’t go wrong with bok choy. I’m not even going to talk about the sauce though. Would not recommend.

In conclusion: This recipe totally has the potential to be something awesome. Someone try it with sweet potato and get back to me!

West African Chicken Stew

New. Favorite. Recipe.

Seriously, this will be my new “go-to” dish for this winter, or whenever we have adventurous company over, or maybe just all the time. I brought leftovers for lunch today and now I’m craving more for dinner. This stew has such a unique blend of ingredients and spices that you would never imagine could work well together, but the end result tastes spectacular.

I added extra onions and ginger, 2 things I can't get enough of, as well as a boatload of extra cayenne to make it nice and spicy!

I added extra onions and ginger, 2 things I can’t get enough of, as well as a boatload of extra cayenne to make it nice and spicy!

Not a perfect picture, but gives you a sense of the quantity you get: about 6 portions.

Not the best picture, but gives you a sense of the quantity you get: about 6 delicious portions!

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I served mine over some simple kale (sauteed with salt, pepper, and a little bit of nutmeg). Delicious!

I modified it a bit from this recipe here, who it seems got the original recipe from the book Well Fed 2. Wherever it originated, it is awesome, and I want to share it with you.

West African Chicken Stew

(Servings: About 6?)

Ingredients:

  • 1/2 tablespoon coconut oil
  • 1.5 pound boneless, skinless chicken thighs
  • salt and ground black pepper
  • 3/4 medium onion, diced
  • 2 1-inch pieces fresh ginger, grated
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/2 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cup canned pureed tomatoes
  • 3/4 cup water
  • 1/4 cup sunflower seed butter (no sugar added)
  • 1/4 teaspoon pure vanilla extract

Instructions

  • Sprinkle the chicken liberally with salt and pepper. Heat a large soup pot over high heat. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 3 minutes per side. (Don’t crowd the pan; cook in batches if you need to.) Remove the chicken to a bowl to catch the juices.
  • In the same pot, cook the onions and ginger until soft, about 5-7 minutes. Add the garlic, coriander, cayenne, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes and half the water, stirring to combine. Nestle the chicken into the sauce, along with any juices it released. Increase the heat to bring the pot to a boil, then reduce to a simmer and cook, covered, for 25 minutes. Halfway through, add the rest of the water and adjust the chicken on top of the tomato sauce to make sure it is not touching the bottom of the pot, which will cause it to burn.
  • Remove the chicken from the pot; it will be very tender. Break the chicken into large pieces with the side of a wooden spoon. Add the sunflower seed butter and vanilla to the pot and mix to combine. Return the chicken to the pot and cover. Heat through, about 5 minutes, then serve, over kale, rice, or on it’s own!

Hope you enjoy!