Easy


I think I finally have time to catch up on the Good Food Good Friends Salads. So Far I am three ingredients behind. This catch up is for the artichokes from May 7th – Donna’s choice.

I made a lemony artichoke salad.

The salad is from The Healthy Foodie

Ingredients

  • 2 – 14oz cans quartered artichoke hearts drained
  • 1 – 10oz can sliced mushrooms drained (I used fresh mushrooms
  • 1 medium lemon supremed and chopped
  • 2 cloves garlic minced
  • 1/4 cup chopped parsley
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • the juice of 1 medium lemon ( I cut this in half)

Place all the ingredients in a large bowl and toss delicately until well combined.

Refrigerate for about an hour and let the flavors blend together.

I have to admit I didn’t care much for this one. I thought I would because I like all the ingredients. Oh, well!

Check out the artichoke salads from

Kayte

Donna

Ulrike

Peggy

Ellen

Spring Peas. What a great veggie. A good indication that spring is on it’s way. Warmer weather. Sunny days. (Unless you live in Louisiana lately!) and fresh veggies. While these are not from our garden they are my favorite pea. Frozen sweet peas.

This weeks ingredient was chosen by Ellen. And the theme for the next few months is SALADS! My idea!

So I chose a pea salad. I had never made one before or had one I really liked so I decided to make one for our monthly church supper. They seemed to like it. And so did I, but I would make a few changes if I made it again.

The original recipe is from The Pioneer Woman.

1/3 c. sour cream

1 tbsp. 

mayonnaise

Salt and pepper

1 tbsp. white vinegar

4 c. frozen green peas, almost totally thawed

8 slices bacon, cooked until crisp and chopped

1/2 small red onion, halved and sliced very thin

6 oz. cheddar or American cheese, cut into small cubes

3 tbsp. minced fresh parsley

I would make twice the dressing because the noted amount was not enough for the amount of peas. It seemed dry.

I would increase the bacon next time. As Ulrike says, everything is better with bacon.

Other than that the salad was tasty.

More peas to come:

Kayte

Peggy

Ellen

Here I am. Almost two weeks late with my corn recipe. It’s a good thing this is a group of Good Friends or I would be kicked off the island by now. It has just been one of those weeks or so when nothing worked out the way it should. My bad!

This week the ingredient was corn. Peggy’s choice. Sorry it took me so long, Peggy!

It is the last week before a new round of ingredients begins and a new theme.

I needed some thing easy and quick. This fried corn was calling my name.

The recipe is super simple as is the list of ingredients. Corn, bacon, butter, onions, salt and pepper. That’s all. That’s it.

  • 4 slices of bacon
  • 2 cups corn kernels (I used frozen since the good stuff isn’t available yet!)
  • 1/4 cup diced  onions 
  • 1 tsp sugar
  • 2 tbsp butter
  • salt and pepper to taste
In a large cast-iron skillet, cook the bacon over medium-high heat until nice crisp.
Remove the bacon from the skillet leaving the bacon grease in the skillet. Chop the bacon into bite-sized pieces.
Add the onions to the skillet and until translucent.
Add the remaining ingredients and cook for 10 minutes. Stirring occasionally.
Stir in the bacon after the corn is completely cooked.
Enjoy!

This was really good for such a simple dish. Definitely a keeper. Even though it is NOT Keto friendly.

More corn recipes from:

Kayte

Peggy

Ulrike

Donna

Next week we are starting with salads. We choose one ingredient and make a salad. Not going to be easy but these good friends can do it!

This week I ‘met’ a new vegetable- the RUTABAGA. Let me tell you it is one ugly root veggie. I found one finally and brought it to its new home. It was covered in a waxy substance and looked like a huge turnip. I thought, this can’t be good. Why is it covered in Wax? I found the answer to that question – to keep them from drying out.

I could not decide what to do with my new veggie friend until I talked to Kayte and we were discussing recipes. We found we both agreed that ‘fries’ might be the best answer because we both have picky husbands and this might be the best way to introduce this one. Bill was NOT a fan! Oh, well, cannot please everyone. I rather liked the rutabaga fries and they will make a good substitute for KETO.

All of the recipes for rutabaga fries are basically the same. Toss in a little OVEE and add seasonings. And that is what I did. Salt, pepper, paprika. And then I tossed them in my Air Fryer and let it do all the work. Easy Peasey. I do love my Air Fryer.

I ate some plain and some with a little shredded cheese. The cheese added a whole different world to my KETO lifestyle. YAY CHEESE!!!

Thanks, Ulrike for my new veggie. Interesting tidbit – in Germany a rutabaga is a SWEDE.

More rutabaga dishes:

Kayte

Nancy

Ulrike

Peggy

Donna

Ellen

Our next veggie is Kayte’s choice – onions and leeks. That should be fun. Onion soup, Kayte?

I have always loved mushrooms. At least since I was 10 years old. My Dad decided to grow some and bought a ‘log’. We ate a lot of mushrooms. I love them sauteed in butter over a steak. Chopped in a omelette. Sliced in Fajitas. Or my newest dish find – Garlicky Shrimp and Mushrooms.

The recipe comes from The Essential Ketogenic Mediterranean Diet Cookbook. There are some wonderful recipes in this book. Thanks, Kayte, for this great B’day gift.

If you like shrimp and mushrooms this is super simple and super quick and super tasty.

1 lb shrimp, peeled and deveined

1 tsp salt

1 cup EVOO

8 large cloves garlice, sliced

4 ounces sliced sh’rooms. (I used button and baby bellas)

1/2 tsp red pepper flakes

1/4 cup chopped fresh parsley (nope, used dried)

Place shrimp in a small bowl and sprinkle with salt.

Heat olive oil in a heavy skillet over med-hi heat. Add garlic and heat until there is a lovely aroma in your kitchen. About 3 – 4 minutes. If it starts to burn – lower the heat.

Add the sh’rooms and sautee for 5 minutes until soft. Add shrimp and pepper flakes and sautee until shrimp turns pink, 3 – 4 minutes. (I cooked a little longer.)

Remove from heat and add in Parsley.

Makes 4 servings.

Serve over Zoodles or Caulirice.

This is KETO friendly. Only 4 gm carb/serving. 620 calories, 56 gm fat. 24 gm sodium.

Thanks to Nancy for this week’s veggie pick.

More mushroom dishes?

Kayte

Nancy

Ellen

Peggy

Ulrike

Donna

Next veggie: Rutabaga. Ulrike’s choice. I’ve never eaten one so this will be fun.

GREENS!!

Now, before you think of lots of vegetables that are green consider the vegetable “GREENS“. This includes only one category of veggies. Leaves: Collards, Mustard, Turnip. Those are what, in the south, we call greens. And I cook them a lot for the Man. Me, not a fan. So when Donna chose GREENS I knew it would be just for the Man.

And they are not easy to photograph for a pretty picture.

These are easy to prepare. Boil water. Season with salt. Add cleaned and stripped (from the tough stem) leaves. Bring to a boil.

But before you do that you need to fry some bacon and then sautee some onion in the bacon grease. This you add to the greens as they cook.

See. Easy.

I am curious as to how the rest of the Good Friends cooked their greens.

Donna

Kayte

Ulrike

Peggy

Ellen

Nancy

In two weeks we are cooking Fresh Shell Beans. Stay tuned.

This week the veggie of the day for Good Friends Good Food is PUMPKIN. In my neck of the woods pumpkin means pie, muffins, or other sweet things. But, as usual, I chose a different route for my recipe this week.

Curried Pumpkin Soup.

1 can pumpkin puree

4 cups chicken broth

1 tsp salt

1/4 tsp pepper

3 Tbl fresh made curry powder ( I used a lot because I love the flavor and fragrance of curry. You may need less…or more)

1/2 cup coconut milk

Mix all ingredients in a medium sauce pan except the coconut milk. Bring to a boil. Then reduce the heat and let it simmer for about 15 minutes.

Top with toasted pumpkin seeds and a dollop of coconut cream before serving.

This recipe is super simple, super quick, and super tasty. (Recipe is adapted from Green and Keto.

And did I mention that it is KETO friendly?

More pumpkin recipes from GFGF: They all look delicious so go visit these ladies and try out their recipes.

Kayte

Ulrike

Nancy

Donna

Peggy

Ellen

This week, thanks to Peggy, we are having a Garden Party at Eating with Ellie.  And what better time than late Spring before it gets rather warm for the summer.

A Garden Party doesn’t have to be fancy.  It can be just good  food shared with friends outdoors.  In light of that I brought a simple Apple Crisp for dessert.

P1100612

Not bad.  I used Fugi, Golden Delicious, and Pink Lady Apples.  The topping is supposed to be a dough of sorts but, since I wasn’t totally focused when I made it, it turned out to be a sweet oatmeal topping.  How on earth I forgot the butter and oil and water is beyond me.  I didn’t have my mis en place ready I supposed. But it was still good.  It was especially good with some Vanilla Ice Cream melting on top of the warm crisp.

I bet some blueberries would be good in this….

I will make this again – with ALL the ingredients next time.

The recipe is from Ellie’s Comfort Food Fix. {page 280} Also HERE!

More dishes for the Garden Party?  Visit Eating with Ellie.

Actually, they are supposed to be Chocolate CORNFLAKE Haystacks but we don’t have a lot of cereal in the pantry so I used CORN CHEX instead.  Dorie said we could change the recipe around because it is a “DIYer’s dream”.  Thank you, Dorie.  I changed a lot.  Not because I wanted to but because I didn’t get to the store this week.  WEATHER!!!

So let me show you my Chocolate Corn Chex Haystacks instead

 

P1100494

I have been making Haystacks for years – the stove top kind – and usually with chocolate and peanut butter {Imagine these with chopped peanuts and PB chips!}.  They are some of The Man’s fave cookies.  He was happy when he saw these.

I did make a FEW subs.  I used Semi-Sweet chocolate instead of Milk Chocolate.  Dried Cranberries instead of Raisins {EWWWW!!}.  Chopped Almonds instead of Pecans.  Dorie said we could…..

GOOD STUFF!!

The recipe is from Dorie’s Cookies on page 174.

For more cookies -> Dorie’s Haystacks!  This week’s cookie for Tuesdays with Dorie

Yesterday was the last day of our Whole30.  WooHoo!!  We did it!!  That doesn’t mean we are quitting completely.  We have the reintroduction over the next ten days or so.  Slowly but surely getting back to ‘normal’ eating.  But recipes like this one will always be in the menu rotation.

P1100361

 

The list of ingredients is long but it is simple to make.  You an have a healthy dinner on the table in an hour.  Capers, tomatoes, chicken, onions, bell peppers, and shrooms.

The one thing about Whole30 is that what may seem like a lot of food for two is healthy and filling.  Just because it says two people doesn’t mean you HAVE to eat all of it.  This recipe used a pound of drumsticks and 1/2 pound of boneless thighs. That’s a lot of food. But… it’s all good for you!

The recipe is on page 334 of  The Whole30: The 30-Day Guide to Total Health and Food Freedom.  It is also on the Whole 30 blog.

Try it.  It is delicious.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Next Page »

  • Categories

  • Meta