Semper Paratus et Coctus

Today’s lunch of spicy black bean salad, tomorrow’s crispy spiced chickpea snack, and tonight’s dinner of scrambled tofu and collard greens! Yum!

Get the recipes here:
http://www.wholeliving.com/151704/spicy-black-bean-salad

http://www.wholeliving.com/130298/roasted-spiced-chickpeas

http://www.wholeliving.com/151703/scrambled-tofu-collards-and-turmeric

Note: changes I made to the tofu dish were to add slices of seeded, de-ribbed jalapeño and creole seasoning in place of the ginger and turmeric

Mashed Cauliflower!

Lower in carbs and high in nutrients, these are an awesome substitute for mashed potatoes. You can use a hand masher, but I recommend using a food processor for a smoother, creamier texture.

Mashed Cauliflower for 3-4:

1 medium head cauliflower
1-2 T olive oil or butter
Salt, pepper, garlic, fresh/dried herbs and/or shredded cheese to taste

Cut cauliflower into small florets, place in a pot with enough water to cover. Bring water to a boil over high heat, cover, reduce heat to a high simmer for 10 min or until fork tender.

Drain, reserving some liquid if you want to use it to thin out the mash a little. Mash or blend with remaining ingredients. Add cream, milk, or reserved water until desired consistency.

Enjoy!

Mashed Cauliflower!

Lower in carbs and high in nutrients, these are an awesome substitute for mashed potatoes. You can use a hand masher, but I recommend using a food processor for a smoother, creamier texture.

Mashed Cauliflower for 3-4:

1 medium head cauliflower
1-2 T olive oil or butter
Salt, pepper, garlic, fresh/dried herbs and/or shredded cheese to taste

Cut cauliflower into small florets, place in a pot with enough water to cover. Bring water to a boil over high heat, cover, reduce heat to a high simmer for 10 min or until fork tender.

Drain, reserving some liquid if you want to use it to thin out the mash a little. Mash or blend with remaining ingredients. Add cream, milk, or reserved water until desired consistency.

Enjoy!

Poached eggs over wilted garlic spinach and whole grain toast:

Eggs: bring about 2-3” water to simmer for a regular sauté pan, about 1” for a nonstick pan (little bubbles rise but not boiling, this is key). Crack one egg in a small bowl. Swirl the water in a circular motion around the pan to get a little whirlpool going, then gently, touching the surface of the water, pour in the egg. Continue to swirl the water a bit, you will get what’s called a “ghosting effect”. If the egg sticks a bit to the pan, gently loosen it but continue swirling the water (not the egg itself) to keep it moving. This helps the egg keep it’s shape. Repeat with another egg. Simmer about 4-5 min, gently use a slotted spoon to flip the eggs over and cook 1-2 min. You can add a small spoonful of lemon juice or vinegar to the water beforehand to help the eggs keep shape as well, but it’s not necessary.

Spinach: melt 1 tsp butter over medium heat in a sauté pan. Add 1/2 to 1 tsp minced garlic, cook until fragrant. Add spinach, stir until wilted throughout. Plate. Top with poached eggs, salt, and cracked black pepper to taste. Add some toasted whole grain bread if you like. :)

Enjoy!

Poached eggs over wilted garlic spinach and whole grain toast:

Eggs: bring about 2-3” water to simmer for a regular sauté pan, about 1” for a nonstick pan (little bubbles rise but not boiling, this is key). Crack one egg in a small bowl. Swirl the water in a circular motion around the pan to get a little whirlpool going, then gently, touching the surface of the water, pour in the egg. Continue to swirl the water a bit, you will get what’s called a “ghosting effect”. If the egg sticks a bit to the pan, gently loosen it but continue swirling the water (not the egg itself) to keep it moving. This helps the egg keep it’s shape. Repeat with another egg. Simmer about 4-5 min, gently use a slotted spoon to flip the eggs over and cook 1-2 min. You can add a small spoonful of lemon juice or vinegar to the water beforehand to help the eggs keep shape as well, but it’s not necessary.

Spinach: melt 1 tsp butter over medium heat in a sauté pan. Add 1/2 to 1 tsp minced garlic, cook until fragrant. Add spinach, stir until wilted throughout. Plate. Top with poached eggs, salt, and cracked black pepper to taste. Add some toasted whole grain bread if you like. :)

Enjoy!

Veggie turkey cheddar omelette surrounded by alfalfa sprouts and fresh kiwi & apricots!
#whatimeating #breakfast

See my previous post for the best omelette technique I’ve found, and get creative with your eggs! Almost any ingredient you can think of will produce an amazing omelette made just for you!

What are your favorite omelette fillings? Asparagus? Smoked salmon? Feta? Who says you can’t play with your food? :)

Veggie turkey cheddar omelette surrounded by alfalfa sprouts and fresh kiwi & apricots!
#whatimeating #breakfast

See my previous post for the best omelette technique I’ve found, and get creative with your eggs! Almost any ingredient you can think of will produce an amazing omelette made just for you!

What are your favorite omelette fillings? Asparagus? Smoked salmon? Feta? Who says you can’t play with your food? :)

Deconstruction of an omelette.
Omelet? Omelette? Who knows? @altonbrown has the best technique I’ve found, and I’ve been doing it at home ever since http://www.foodnetwork.com/recipes/alton-brown/omelet-recipe/index.html

Deconstruction of an omelette.
Omelet? Omelette? Who knows? @altonbrown has the best technique I’ve found, and I’ve been doing it at home ever since http://www.foodnetwork.com/recipes/alton-brown/omelet-recipe/index.html

Land & Sea Penne for 2!

Cook 1/2 box whole wheat penne according to package directions in salted boiling water, just shy of al dente (so if pkg says 9-11 min, cook for 8).

Meanwhile, over medium heat, drizzle pan with olive oil and sauté sliced fresh baby carrots 2-3 min. Add a splash of white wine (we didn’t have any, which is very unlike us, but we did add some beer instead, lol) a sprinkle of red pepper flakes, black pepper, sliced onions, sliced zucchini and minced garlic, stir, sauté til carrots and squash are slightly tender (2-3 min), stir in 1 can of tuna packed in water (drained). Cook to warm tuna but only just enough so that the veggies still retain a bit of crispness. Remove from heat. To the side, I also cooked up some small grunt filets from the husband’s catch the day before, but it’s not necessary (we just really like fish).

For the sauce: crack 1 egg, draining off whites and reserving the yolk into a small bowl. Add 1 ladleful of starchy pasta water, whisk.

Once pasta is drained, return to pot over medium heat. Stir in the veggie-fish mixture, toss for about 1 min to continue to cook the pasta, toss in the yolk mixture for another minute, remove from heat. Add more pepper, pepper flakes, and/or salt to taste. We sprinkled ours with a bit of shredded cheese (Parmesan and fresh chopped parsley would be perfect, too).

*Note: this recipe was created out of necessity…meaning we didn’t have much around (wallet-wise and ingredient-wise) so I kind of just threw things together based on what was at hand (we are still squatting in our home waiting for the movers to deliver our things…the joys of military life). We have some pots & pans, an air mattress, and a few other small creature comforts like lawn chairs and a tv with no sound as of yet (long story), but despite that, I’ve discovered from situations like these that sometimes you can still create some of the tastiest dishes simply by throwing together things you have in your fridge and pantry! Luckily, my husband has discovered the joys of fishing and that helps supplement our meat supply, as well—when he catches something, anyway :) On a positive note, after a week of waiting, we should have our household goods delivered late this afternoon. Moral of the story: when life gives you lemons… Well, you know the rest. :)

Land & Sea Penne for 2!

Cook 1/2 box whole wheat penne according to package directions in salted boiling water, just shy of al dente (so if pkg says 9-11 min, cook for 8).

Meanwhile, over medium heat, drizzle pan with olive oil and sauté sliced fresh baby carrots 2-3 min. Add a splash of white wine (we didn’t have any, which is very unlike us, but we did add some beer instead, lol) a sprinkle of red pepper flakes, black pepper, sliced onions, sliced zucchini and minced garlic, stir, sauté til carrots and squash are slightly tender (2-3 min), stir in 1 can of tuna packed in water (drained). Cook to warm tuna but only just enough so that the veggies still retain a bit of crispness. Remove from heat. To the side, I also cooked up some small grunt filets from the husband’s catch the day before, but it’s not necessary (we just really like fish).

For the sauce: crack 1 egg, draining off whites and reserving the yolk into a small bowl. Add 1 ladleful of starchy pasta water, whisk.

Once pasta is drained, return to pot over medium heat. Stir in the veggie-fish mixture, toss for about 1 min to continue to cook the pasta, toss in the yolk mixture for another minute, remove from heat. Add more pepper, pepper flakes, and/or salt to taste. We sprinkled ours with a bit of shredded cheese (Parmesan and fresh chopped parsley would be perfect, too).

*Note: this recipe was created out of necessity…meaning we didn’t have much around (wallet-wise and ingredient-wise) so I kind of just threw things together based on what was at hand (we are still squatting in our home waiting for the movers to deliver our things…the joys of military life). We have some pots & pans, an air mattress, and a few other small creature comforts like lawn chairs and a tv with no sound as of yet (long story), but despite that, I’ve discovered from situations like these that sometimes you can still create some of the tastiest dishes simply by throwing together things you have in your fridge and pantry! Luckily, my husband has discovered the joys of fishing and that helps supplement our meat supply, as well—when he catches something, anyway :) On a positive note, after a week of waiting, we should have our household goods delivered late this afternoon. Moral of the story: when life gives you lemons… Well, you know the rest. :)

Beef, egg, & veggie sliders!

Grill small beef patties seasoned with Montreal seasoning and red pepper flakes til preferred doneness, fry whole eggs over-hard and cut to size to top the patties. Place on split sweet hawaiian rolls, top with lettuce, tomato, onion and sauce of your choice. Cute, mini burgers, full of flavor! We simmered some frozen green beans with butter, garlic, and pepper for our side dish, but fries would also be perfectly paired here! :)

For Tater’s awesome slider sauce: stir together BBQ sauce, sriracha, ketchup, mustard, duck sauce, tiger sauce, and cholula to taste :)

Beef, egg, & veggie sliders!

Grill small beef patties seasoned with Montreal seasoning and red pepper flakes til preferred doneness, fry whole eggs over-hard and cut to size to top the patties. Place on split sweet hawaiian rolls, top with lettuce, tomato, onion and sauce of your choice. Cute, mini burgers, full of flavor! We simmered some frozen green beans with butter, garlic, and pepper for our side dish, but fries would also be perfectly paired here! :)

For Tater’s awesome slider sauce: stir together BBQ sauce, sriracha, ketchup, mustard, duck sauce, tiger sauce, and cholula to taste :)