Wednesday, February 22, 2017
I added 1 heaping tablespoon of chicken Better Than Bouillon! Which is such a good base for stock. It is a bit salty so I did not add more salt to the dish.
I did add Chives, Black Pepper, Curry and Turmeric for seasoning. No garlic, mostly because I was out and I like fresh over powdered.
I cooked this 15 minutes over medium heat with 3 cups of 9.5 water. When the vegetables were tender I added in the 6 oz package of Chevre, 1 cup of Goat Cheddar and 1/4 cup of shaved Pecorino Romano.
To this I added 1/2 a bag of Penne Pasta and stirred occasionally to prevent sticking.
Seriously this was a fantastic lunch! And so loaded with veggies! Though you can't tell since the penne swelled up so much.
Thursday, February 16, 2017
I washed the Apple and the Beets in 11.5 water to get rid of any pesticides. I also rinsed the Sauerkraut in 9.5 to reduce the sodium. I peeled and chopped up the beet and just sliced up the apple leaving the peel on. (Side note, I used to never eat beets, I was just not a fan. But lately I am more open and so glad I did. This really added a fun flavor to this dish.) I sautéed the apple, sausage and beets in 2 TBSP of Goat Butter.I seasoned with oregano, black pepper and garlic. I added the frozen cranberries and peas, the sauerkraut and once everything was hot I added 1 cup of 9.5 water and the No Yolks noodles, covered and let cook.
I loved how warm and tart this came out. Great flavor. Truly comfort food.
Wednesday, January 25, 2017
Since I am becoming more aware of my health and trying to lose weight, I wanted to make this healthier. So I have added a head of cauliflower along with the leeks and Yukon Gold Potatoes. I cleaned all the vegetables with the 11.5 water before cooking. And instead of stock I am cooking with the 9.5 water and seasoned with fresh Garlic, Pepper, Parsley, Smoked Paprika and Curry Powder. I love that smoky warm flavor. I also added a tablespoon of a chicken bouillon seasoning. Because this Bouillon is salty I did not add any additional salt.
When this has slow cooked for 4 hours I plan to use my stick blender to cream this and will add a cup of Yogurt (Goat) to the pot and I will add some fresh kale just before serving to allow it to cook just enough to tenderize it. I will add pictures shortly!
Corned Beef & Brussels Sprouts in Crock Pot
1 corned beef brisket w/seasoning packet
1 bag of baby carrots
1 large sweet onion diced
1 frozen cube of garlic (1 tsp) (I bought these at Trader Joe's)
2 frozen cubes of basil (2 tsp)
Pinch of fennel seeds
About 50+ Brussel Sprouts
2 cups of water
Clean and dice the onion and put in crock pot. I add half the carrots to the bottom of the pot.
I then opened the package with the Brisket and put the meat in the crock with the fat side down. I add the water in the bag to get the juice from the brisket and pour into the crock over the meat. Then I open the small seasoning package and pour it in too. I add the 3 frozen cubes of garlic and basil and the fennel seeds. I then add the rest of the carrots and all the cleaned brussel sprouts.
Put the lid on and allow to cook on High for 2 hours. Turn the meat over immersing the brussel sprouts and continue cooking on High for another hour.
Turn down to Low and continue cooking for at least another hour. (Even better if you let it cook another 2 hours.)
I cooked whole wheat egg noodles to serve the corned beef over. I also took the juice from the crock pot and put it into a small pot on the stove and added brown rice flour to thicken and make a nice gravy.
** Side Note:
This dish is excellent with homemade spätzle's. I think I have posted the recipe before, but if not I will find and post again.
Saturday, November 26, 2016
California Tacos, the Skipper Road location!
As most people know today I am celebrating my birthday, but I am down for the count thanks to pinched sciatic nerve. But thanks to Guillermo at California tacos, I had the best birthday meal ever.
I had a grouper burrito which he made special for me, and it was to die for. Plus two of the best Churros I've ever had for my dessert!
At this moment I am quite happily stuffed. Considering Thanksgiving I didn't have any sort of a big meal this was the my birthday and Thanksgiving rolled into one.
I highly recommend checking out California Tacos. You know they were featured on Diners, Drive-ins and Dives. If Guy Fiero likes them, they've got to be good. And they are great!
Normally I would post pictures, but this was so good I ate like I was wolfing it down. Remembered afterwards Awe geez I meant to take a picture. So next time when I go up and actually eat at their taco truck I will give you pictures.
So if you're wanting your burrito or taco fix I recommend trying California Tacos. You won't be disappointed.
Saturday, November 12, 2016
Evidently a winning location because they are almost always busy. And they do deliveries before 5PM. You can also call ahead to place an order so your food is ready when you get there. The number is (813) 992-7444.
So this time we both had the Chicken Waffle Grilled Cheese and Fries, though I got mine with Goat Cheese and Sweet Potato fries. She had the regular American Cheese and Sharp Cheddar with regular fries. These delightful sandwiches are not fussy, they are just heavenly fried chicken breasts with honey and the cheese sandwiched between two Belgian waffles. I know that may sound funky, but believe me when I say, that is my new favorite sandwich. The flavor not only worked but it sang to me it was so good.
I may never eat a burger again. LOL No, I will, because their burgers are beyond belief great! But just look at how creamy and wonderful this looks!
And it was filling. We both could only eat half at lunch and had the other half later in the day. I used my toaster oven to heat it and fries and it was still perfect.
This is the menu though fair warning the prices have gone up a bit. But the taste is so great you won't mind the inflation. I am sure they had too because the prices of their supplies went up. Be prepared to sit outside at their cute patio area and enjoy some reggae music while you eat.