Hello friends and food enthusiasts! I have some much needed catch up to do in the world of food blogging! Though I have been enjoying the many fruits of my labor, I have not been sharing them... how selfish of me! Alas, I did manage to take some photos before scarfing down some of my latest noms. Let us recap...
Hashbrowns you can feel good about!
Gluten-Free Zucchini and Quinoa Hashbrowns, Egg Whites with Spinach, and Veggie Sausage Patty
It's breakfast time and I'm in the mood for a hearty meal that I won't regret later in the day. In my fridge, I find some zucchini and cooked quinoa that both needed to be used. So I got to thinking... I had seen a recipe for quinoa cakes that were breaded and pan fried. I decided to attempt a non-breaded version using zucchini sliced into small matchsticks and combine that with quinoa and spices.
This batch came out a little too moist, it still browned nicely in the pan but fell apart when I tried to eat it with a fork. I still need to play with the ratio of dry to wet ingredients. I used one whole egg, about a cup of cooked quinoa, and 2 small zucchini sliced and cut into matchstick pieces. I think 1 zucchini would have been better for a batch that won't fall apart. I used about 1 1/2 Tbsp of nutritional yeast and seasoned with salt, pepper, garlic and onion powder, and cayenne pepper. I also put a couple small dollops of non-fat plain yogurt which I think made it too moist. In the pan put just enough canola or olive oil to coat the bottom, and set yourself up with a plate with a paper towel to absorb excess oil. Next time I try this: omit the yogurt, add an extra egg or yolk of an egg, and use a more equal ration of quinoa to zucchini sticks. This is definitely an experiment well worth trying... they still tasted delicious whether they stay intact or not.
Smoked Salmon Fettuccine Alfredo Pasta
Spinach Shirataki Fettuccine with Smoked Salmon, English Peas, Mushrooms and Fresh Dill. Accompanied by a Spinach Salad with Lemon Vinaigrette.
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One of my all time favorite indulgences... Fettuccine Alfredo. It's warm and creamy and deliciously decadent. I very rarely eat real pasta these days as I have found so many genius and delicious alternatives. As you may or may not have learned about me yet, I am all about resourceful cooking. I hate throwing away food because it goes bad. If I'm not feeling inspired to cook anything in particular... I look at what needs to be used up first in my fridge and voila...inspiration! The ingredients in my house are the ingredients that I work with... unless I have a mind set for something very specific. So, I'm craving fettuccine alfredo and what do I have in my fridge? I've got spinach shirataki noodles (aka the miracle pasta)! Also, I've got some left over smoked salmon that needs to be used, as well as some fresh dill. So I'm thinking, smoked salmon, dill, and peas in a creamy sauce sounds divine! I always have several kinds of frozen veggies in my freezer to beef up whatever meal I'm making.
The Sauce:
I skip the rue. As in, no butter and flour. Instead I start with a Tbsp of olive oil and sautee some chop garlic. As soon as you start to smell the garlic, add in your "cream" in my case I used unsweetened plain almond milk. Now, because almond milk will not thicken the way the cream will, I add a little less than a Tbsp of cornstarch. To make it thicken without lumps you can mix the cornstarch with almond milk before putting it in the pan. Once you let this simmer for a few minutes, stirring occasionally until it thickens. Then you add the indulgent part... cheese! Because the rest of your ingredients are so low in calories.... you can afford the cheese. I use a combo of parmesan and an italian blend with asiago, mozzarella, etc. Don't forget to season your sauce with salt and pepper to taste and add in your fresh dill. It won't need much salt because parmesan has such a nice saltiness already!
The Protein and Veggies:
I let my peas thaw to room temperature and then added them in while the sauce was thickening. The smoked salmon can be added in at the last minute because it's already cooked! Just put it in long enough to warm. I also decided to use up some crimini mushrooms I had in my fridge. I sauteed them separately and then added them in at the end along with the salmon.
Tip: Always remember to thoroughly rinse and boil your shirataki noodles to take out the earthy flavor and smell that they have. I like to rinse before and after I boil them!
Enjoy your deliciously decadent and deLIGHTful alfredo pasta!!
Taco Salad and Agua Fresca
Organic 3-Bean Taco Salad with Mushrooms, Jalapenos, and Fresh Salsa. Agua Fresca with Mint Green Tea, Sparkling Mineral Water and Blueberries
Taco salads don't really need a recipe for success... but I really just want to talk about how easy it is to enjoy a salad with no dressing! Salsa is a great substitute for dressing because it's super low calorie and super packed with flavor! I also love to jazz my taco salad up with jalapenos and add a protein like beans or a veggie patty. My version of taco salad is technically taco free but feel free to add some corn tortilla chips for some added crunch if you don't mind the extra calories. I also decided to mix up some flavorful water using mint infused green tea, sparkling mineral water, and some blueberries! Green tea is great for boosting your metabolism as well as being high in antioxidants, especially alongside the antioxidant rich blueberries! And this beverage is oh so refreshing!
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