Foodie

As I see recipes that interest me, I try them. When they have weird ingredients or are not your typical recipe, I don’t tell my family what they are eating until they have taken their first taste.

Rolling around the internet was a recipe for a three ingredient pancake. Challenge accepted.

• one banana
• two eggs
• dash of Cinnamon

Mash the banana, add the eggs, add as much or as little cinnamon as you like (I also added a bare pinch of salt). Cook like a typical pancake. [Read more…] about Pancake 411

Keeping it simple. I’m just starting to cook with ramps, a wild leek. For breakfast I made a one pan omelet:

• saute a small handful of ramps in a tablespoon of butter. I did a rough julienne chop. cook till brown.
• add sliced mushrooms and sweet onion. When they have reduced, add
• 2 eggs, directly to the pan and stir, add
•  a heaping tablespoon of Gorgonzola cheese (or whatever you prefer)
•  S&P to taste, lightly turn/stir, cover, then turn off the burner

The ramps have a flavor between onion and garlic. Sometimes, adding a little twist to a familiar dish, makes all the difference. Yum

 

We have embarked on another life style change. Instead of joining a golf club, we chose a farm membership!  Sure, husband is a little disappointed, but having locally grown, organic vegetables is something we all can enjoy. I really don’t think this is much of a sacrifice for him. It if is, he can take one for the team.  If we are going to make wise food choices, it must begin with fresh, locally grown food.

Our first purchase from Chickadee Creek Farm was spinach, ramps and garlic. All the veggies were very clean. Back in the day, spinach needed to be washed several times to remove all of the sand. Very happy that this was not the case. Ramps are a wild leek. I’ve never cooked with them before. Finding fresh garlic may not sound exciting, but after learning that all store bought garlic comes from China and knowing that they don’t have the best food practices, this was an important purchase. [Read more…] about Spinach quiche, crustless

The second week of April, as a family, we changed our eating habits. After a long, cold, depressing winter, we had all gained weight. I’m not so sure if this was due to eating too much, or our lack of activity, but I knew one thing for sure, we had to do something about it.
After being inspired by a single Dad who put his Angelman Syndrome daughter on a modified Ketogenic diet, I felt we could incorporate something similar.  For the most part, we’ve cut out bread, pasta, potatoes, rice and sugar. The first reaction many have is “oh, how drastic!”, but the reality is, this could not have been easier.

This change was just a matter of thinking and cooking differently.  We have had the occasional sandwich (with bread), but mostly we’ve 86’d the big offenders. Because we were all sporting tires around our bellies, because we were all feeling sluggish, we knew we had to do something. Besides, this visceral fat is a big health concern. [Read more…] about Sometimes, when you lose, you win.

How is it possible to make an Alfredo sauce  without all that rich butter, cream and cheesy goodness? Cauliflower comes to the rescue yet again. After making the pizza crust with this wonder veggie, I saw a mock Alfredo recipe and was up for the challenge.

As I researched, I found many versions. For our family, I’m more concerned keeping this gluten free as well as cutting out the fat. This is not vegan (though you can substitute the chicken broth with vegetable broth). You can also omit the cheese, but part of what makes Alfredo sauce so yummy is the cheese. Again, I made this with what I had in my pantry: [Read more…] about Alfredo sauce, without the guilt, 2 recipes in one!