SPROUTIN’ SOME NEW IDEAS

Brussels Sprouts…just the word can conjure up hideous memories if you are not a fan. I for one have developed an adult love of these baby cabbages and to my surprise, Fat Daddy and Little Man enjoy them too.

My normal “go to” recipe for these tiny balls of deliciousness is roasting with olive oil, sea salt, garlic and bacon. Then drizzling a balsamic reduction at the end. Tasty but a bit time consuming. I also enjoy them steamed with some vinegar added (Fat Daddy & Little Man opt for cheese sauce instead of the vinegar).

I got thinking I’d like to eat more of these sprouts but both of the ways mentioned above are not very “work place – lunch friendly”. How else could I eat them.

Commence light bulb going off – add them to a salad.

It took me a bit to find the right lettuce/vegetable/dressing combination but when I did: KABAMO-ZINGA it was good.

 

Behold the brussels sprout/kale, radicchio/iceberg/green onion/fresh grated parm cheese and cruton salad dressed with a lemon Dijon vinaigrette .

Crunchy? Check

Peppery? Check

sweet and tangy? Check

Delicious? Double Check

For this particular feast I added some cooked chicken. I think shrimp or even beef would be good in this too. I semi-shredded the chicken and it was great texturally.

I did not cook the sprouts; just took off some outer leaves and cut them removing any woody areas. For the dressing, I took fresh lemon juice, a good Dijon mustard, some salt, some pepper and whisked it together with my white wine vinegar. I think apple cider vinegar would be good too. I want to try this using white balsamic! Now you don’t have to add the cheese or crutons obviously and to be honest I don’t think I’ll add the crutons next time.

Do you like eating brussels sprouts? Have you tried them lately?

Would love to hear how you enjoy these foreign friends.

Happy (Healthy) Eating

 

 

 

Lightly Dressed

…And no, I’m not talking about what I’m wearing in this hot Phoenix weather. I’m taking about this beauty:

My newest obsession: Broccoli slaw with a lime-honey vinaigrette.

SUPER DELICIOUS

Super easy. Super nutritious. What more could I want (oh that’s an open ended question that I won’t get into here).

So I love crunch. Crunchy munchy things. Some people love sweets, etc. Nope, not me. GIVE ME CRUNCH: chips, crackers, popcorn, corn nuts (that’s another blog all in itself). You get the picture. I do try to eat light at lunch because I make a bigger dinner for Fat Daddy and Little Man and we eat early (think retirement home dinner time). I like bringing salads and sometimes adding left over chicken or steak and adding tangy cheese to awaken my taste buds.

But I was getting bored with the normal salad. I tried changing it up and adding extra veggies or extras like bacon and crutons or nuts.

Still got bored so I started poking around the interwebs…

I came across a recipe for broccoli slaw. Now, I do love a good cole slaw (I use my dad’s famous recipe) but eating a heavily sauced slaw isn’t always what I crave. Then a beautifully bright light bulb went off:

Vinaigrette. Dress it in a vinaigrette. I could hear the angels singing.

So I experimented. One was horrible. One was mediocre. One was AMAZING with the taste and texture of the broccoli slaw. For those who aren’t familiar with broccoli slaw, it’s a combination of shredded broccoli stalks, carrots and I added red cabbage. I’ve had some with onions and that would be tasty too.

You can buy pre-made broccoli slaw in the produce department but I made a gallon freezer bag full for under $2.00 (in my grocery store, the pre-made stuff was $3.99 and it was a 16 ounce bag).

My vinaigrette of choice is a tangy but sweet and balances the rough, crunchy texture of the broccoli and the delicateness of the cabbage. Its’ so good. GO MAKE THIS.

I wish I could give you the “recipe” for my vinaigrette but it’s all to taste. I can tell you for 2 bowls of slaw, I used the juice of 1 large lime and probably 2 teaspoons of apple cider vinegar (the GOOD stuff. The real stuff) and about a tablespoon of honey. Again, to taste and I could be way off on the measurements. This lightly dressed the vegetables and didn’t leave too much at the bottom of the bowl. I added pepper and viola – a lunch made in crunchy heaven.

Enjoy!

 

FAT MOMMA CREATES: Mustard

I’ve been canning food for about 3o years (gasp). I’ve made ketchup, jams, jellies, pickles, icky canned meats, fruits, salsa, and a plethora of other goodies (and some not so good). However, I have never made homemade mustard.

Until now.

In my canning bible (aka Ball’s Canning Blue Book) I found the section on homemade mustards quite interesting. The recipe that stood out like none other was the Oktoberfest Beer mustard (umm, beer you say???). I was immediately ready to create.

The ingredients were simple:

Mustard seeds, beer, sugar, water, vinegar, onion and garlic powders. Easy peasy. Or so I thought. Finding the mustard seeds was a bit cumbersome. I called and searched and was just about to order from Amazon when I called one of the health food stores (or as Fat Daddy calls it, the Hippy Store) and low and behold, they had my seeds.

Let the creating adventure begin!

The process wasn’t hard but it was time consuming. You need to let the seeds sit in the delicious beer for about 2ish hours. I got the seeds soaking then ran an errand and did some laundry -who said Fat Momma can’t multitask?

 

After soaking blend the seeds and add to a large sauce pan and cook away with the other ingredients. I tasted along the way and decided to add a bit of salt to bring out the flavors a bit more.

After my creation was done I canned in a normal water bath for 15 minutes.

The mustard is a bit pungent with a hint of spicy undertones. I’m sure its because I used Guinness. I already have plans to use a berry weiss and a cherry wheat. I think maybe using a sweeter beer would be more useful. I’ve had my mustard on a good ol’ Wisconsin bratwurst and on a turkey Sammy and it was delicious (disclaimer: I love mustard. Yellow, Dijon, horseradish, deli, etc etc. But this batch does take a special liking. I honestly do like it but using Guinness may not be for everyone).

How I wish I could find a cash tree and just can and create kitchen goodies for my full-time job. It’s so rewarding and relaxing for me. I love giving my homemade goodies away; makes me so damn happy to see people enjoying my creations.

Have a great weekend everyone – I’m off to buy more beer for research. Yeah, research!

Fat Momma Cooks: Chewy, salty deliciousness. WARNING – NOT LOW CARB

I’ve been in a cooking/creating mood lately. Last week it was the tomatoes (my salsa is ¼ gone already. I have a slight addiction to the stuff), so this week I thought I’d try to make something I have never made before: Soft Pretzels.

I love soft pretzels dipped in yellow mustard or spicy mustard. Cheese is good too (let’s face it: Everything is great with cheese {or bacon…mmmm, bacon}). But as the price of groceries continues to rise, I’m trying to find simple yet delicious recipes to make my own homemade treats.

I read about 4 different recipes and while they mostly were the same, the one I picked was from a trusted source: Alton Brown from Food Network kitchens. I love Alton Brown. He’s never let me down on a recipe before so I was eager to try his soft pretzels.

I gathered my ingredients and my helper (Little Man) and began to create.

While the entire process was quite simple, it was rather time consuming – letting the dough rest and rise, rolling the pretzels out, but the end result is delicious. It was fun making them; their shape isn’t perfect but so so tasty, so who cares what they look like!

My next pretzel making adventure I’m going to try some sweet and savory flavors, as I stuck to the traditional salt this time. I’m thinking cinnamon sugar, Italian flavored, and maybe a spicy one next time around.

 

If you’re interested in making some for yourself, here’s the recipe I used:

http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe.html

I’M SO EXCITED…

And I just can’t hide it… (ear worm, I know lol)

I ordered 20 pounds of heirloom tomatoes to can!!

I can see some of you rolling your eyes and even showing a little bit of a smirk – But I don’t care! FAT MOMMA LOVES CANNING!

I’ve never worked solely with heirloom tomatoes but have eaten them and fell in love at first bite. The price per pound can be exorbitant so getting 20 pounds for $20 is a steal.

I have so much I want to do with them: Salsa, tomato jam, tomato infused vodka. A beautiful tomato, basil and mozzarella salad. YUMMY!

I pick these beauties up tomorrow evening and I want to call into work so I can stay in my kitchen and create my delicious masterpieces. And then eat them!

I already have a couple other blog ideas in the works from my canning adventures with these amazing tomatoes.

Hope you find something that makes you uber excited that you just can’t hide it.

Today was good. Today was fun. Tomorrow is another one.

Dr. Seuss

Fat Momma Cans: BACON BOURBON JAM

Oh yes, you read that right. I made a bacon bourbon jam. If you want a low carb recipe, move along. If you want a festival of flavors for your tongue, read on!

I love canning. Making pickles, salsas, pasta sauce. You name it, I love doing it. I’d like to be able to can for a living. Go to farmers markets and flea markets and sell my goods. Crazy dream I know, but I’d so love being able to do that.

Nonetheless, I was looking for an onion jam (which I will be making soon) and while reading some of those recipes wondered why I couldn’t make a bacon bourbon jam.

I like bourbon

I LOVE bacon

I enjoy jams

What’s not to love?

One thing I so enjoy doing when cooking (not baking mind you) is being adventurous and adding my own spin on things. Taking a leap. Rolling the dice (wish I felt that comfortable doing that in real life!).

So I gathered my ingredients:

Bacon – thick delicious cut bacon

Bourbon – a good high quality kind. The one I used is made right here in good ol’ AZ

Maple syrup, apple cider vinegar, brown sugar, sweet onion, cumin, chipotle peppers in adobo sauce, garlic and salt.

Then I let the magic happen.

All the ingredients produced two 4 ounce jars. It was a lot of work for a small amount of finished product but it is SOO incredibly delicious.

After cooking the jam, I did process in a water canner and have kept it in the fridge. To keep long term, you would need to use a pressure canner – which I do not have.

I’ve used one jar thus far and served it with a crusty baguette. I think it would also be amazing poured on softened cream cheese with crackers, on chicken or straight from the jar!

I’m going to be putting out the last jar at a party I’m throwing next weekend. My mouth is watering just thinking about it!

My next “canning” adventure: Pickled Eggs!

BRRRRR….IT’S CHILLY IN HERE

Make-ahead meals are wonderful. Spend one day or one weekend cooking up a storm and you fill your freezer and ultimately your belly with good delicious food.

Some of my family’s favorite make-ahead/freezer meals are lasagna, chili and chicken soup. It’s so nice to already (sorta) have dinner ready for you.

Eating low carb, or trying to at least, really limits my make-ahead choices. My family will NOT eat faux pasta (like spaghetti squash, etc) and its too hot here in AZ for them to eat chili or soup.

I sometimes don’t mind cooking two different meals but when I’m running low on time it’s not the most convenient.

So, I’m reaching out to you, my low carb pals; what are some of your favorite make-ahead/freezer meals? What have you tried that didn’t survive the freezer?

In a few weeks I’m having surgery that will sideline me for 6-8 weeks. I’m looking for some great ideas to fill my freezer yet still eat somewhat healthy. Any ideas you have would be appreciated!

QUICK, CONVENIENT, PORTABLE AND DELICIOUS

I work in an office and I’m an early bird but I don’t eat breakfast at home. Breakfast has always been my least favorite meal to eat (and I loathe making it). But Instead of eating carb riddled foods like muffins and bagels, I needed something that is tasty, healthy, easy and quick to prepare and portable (bringing eggs on my 30 minute commute and trying to fight for a microwave isn’t too much fun).

I’ve eaten salads and leftover protein from the previous night’s dinner but I was still missing something…but I didn’t know what.

So I started experimenting. Hard boiled eggs were a nice change. So were tomatoes with a little salt and cilantro. One morning I mixed my tomatoes and avocado together then the light bulb went off: all three of these foods (eggs, tomato and avocado) would be delicious TOGETHER.

So I combined them

And LOVE IT. The creaminess of the hardboiled egg and the velvety texture of the avocado are amazing alongside the snap of the grape/cherry tomato. OH MY GOSH I’m in love.
LOVE LOVE LOVE

I’ve been eating this combo about 2-3 times a week. I haven’t gotten sick of it yet and it FILLS ME UP until lunch time. I add a bit of salt and a drizzle of EVOO for an added “something”. I like this new-to-me breakfast idea that

I’ve even eaten it on the weekends when I could have easily made an omelet or prepared something warm.

The summer months (lots of months actually) are HOT here in the desert so this cool, tasty, delicious and satisfying breakfast dish is just what I crave and WANT

CUCKO FOR COCONUT OIL

Let me start off by saying I hate the texture of coconut but love the flavor and smell. So when I started seeing all the craze over coconut oil I dismissed it. For some reason, in my silly mind, I assumed there would be pieces of coconut in the oil. Like a ginormous mounds bar.

Boy, was I wrong.

I started doing my own Fat Momma research on all the benefits of coconut oil. Holy schmoly this stuff is like gold. I wonder if it could be used for bartering or trade? It’s that good.

For starters, I love it for shaving. Creates a super smooth shave and moisturizes the skin. My legs feel so smooth and look healthy.

Speaking of moisturizing, its great on arms, feet, lips and face. USE SPARINGLY, it Is oil after all. But it penetrates fast and in only one use, my skin was softer and smoother. Dont worry about the smell, the coconut scent doesn’t last too long.

Another way I love using it is to remove my eye makeup. Put a little on a cotton ball and wipe away. Removes everything and as noted above moisturizes too.

The last beauty secret I found was using it in my curly curly hair. Gals, and guys with naturally curly hair will know the secret to beautiful luscious locks is to moisturize those curls. Keep em happy. Well coconut oil gives just the right amount of coverage. Use on the ends and viola, soft ends and happy curls. Makes an amazing deep conditioning treatment too. Use with a shower cap if your worried about getting the oil on your pillow case.

I’ve also read that 2 tablespoons a day can curb your appetite. I read putting it in coffee is a great & easy way to use it. I found putting it the coffee was a bit odd but then I blended it together and it was delicious. Gave the coffee a slight coconut flavor and wasnt greasy like when I added it to just the hot coffee. Made me think I was in Hawaii.

The funny thing about my love for coconut oil is I haven’t yet cooked with it. I don’t fry too much so I’m not sure what to use it for. Was thinking maybe I’d saute some zucchini in it. Or spinach? Hmm

Do any of you use coconut oil? If so what’s your favorite use. Do you cook with it? Bake with it?

Like I said, I’m cuckoo for coconut oil.

NEW FAVORITES – KITCHEN FUN

Hope you all had a great, productive weekend. Fat Daddy and I made Little Man a loft bed this weekend. I’m sore in places I didn’t know could be sore. It turned out well and Little Man loves it. We want to build a desk underneath as well. Now I want one!

I did have some time to do a little experimenting in the kitchen. I tried three new recipes and ended up loving two of them.

The first recipe I tried and liked was fried radishes. I was hesitant but the dish was amazing and tasted similar to fried potatoes. It amazed me how the texture of the radish changed when cooked. It didn’t take too long and the onion complimented the radish nicely.
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The other recipe was for Jell-O Fluff. Sugar free jell-o (don’t start an argument about aspartame) and cream cheese. Texture was different but the taste was excellent. I can’t wait to try other flavor combinations. I might do cherry-lime next. Yum yum!
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Did any of you try any new recipes this weekend? If so what was the outcome?

Happy (healthy) eating