Veggie Confetti Slaw

About 3 years ago I found myself in the same position I am in every June.  Cranky, swamp-assy, and hungry.  The hungry part is a year round thing.....but I digress....

Summers in Arizona are brutal. Like I HATE the summer time.  You always hear about Seasonal Depression but most of the time its in reference to cold and gloomy weather.  Well, for me it's the opposite.  The same way people feel trapped from the cold, I feel trapped from the heat.  The most annoying part is everyone seems to think I should just be ok with it since I'm a native.  I can say something as simple as "It's like an oven out there!" and suddenly everyone has an opinion and their judgy eyes 😏

"Aren't you from here?"

"You're like a native right? Aren't you used to it by now?

"If it's so bad then move."

And then I look like this:

🙄

Yes, I am born and raised here.  No, I am not used to it.  I'll never get used to having a slip and slide between my boobs half the year.  I'll never get used to feeling sweat drip from the back of my neck, down my back, and into my butt crack.  And I don't think I'll ever just be "ok" with it still being 90 degrees at 3am. K?  Just let me feel my feels people!!


It's annoying......but back to being swampy assy, cranky, and most importantly HUNGRY!


Every summer I try to come up with as many cold meals as possible.  Turning on the oven is just.....

That leaves cold meals or limited stove top cooking (cuz even that can really heat up the house)  One day a couple years ago I really needed a side to go with a rotisserie chicken I bought (I'll leave the meat roasting to the grocery stores from May-August).  I went through my fridge and used literally every vegetable I had and created this slaw.  I've been obsessed with it ever since!  I make it almost weekly during the summer for the last 3 years.  

My recipe uses Jalapeno powder, but you can leave it out altogether or substitute with any other form of heat you like. My mom bought it for me at small spice shop and I really love it!  It's an easy way to get a really even heat as opposed to fresh jalapeno.  Since it's a powder it mixes well into the dressing for even distribution.  No biting down on chunks of jalapeno or getting a serving that has none at all.  I've seen it sold on Amazon if you want to give it a go.....I highly recommend it!

Veggie Confetti Slaw


1 small head red cabbage, shredded
2 sweet  bell  peppers, julienned
3 c. shredded carrot
8 green onion, sliced thin
2 cucumbers, seeded and julienned
1 bunch cilantro finely chopped (about 3/4c.)

Dressing:
1 c. mayo
2 tsp. garlic powder
1/2-2 tsp. jalapeno powder depending on desired heat (optional)
1 tsp. cumin
1 1/2 tsp. kosher salt
Zest and juice of one lime

 Toss all sliced and julienned veggies together in large bowl.  Whisk together all ingredients for dressing and pour over veggies.  Toss to coat evenly.  Best if allowed to sit at least one hour before serving.

Cheesy Eggplant Parm Stacks- Low Carb

While this recipe is low carb  (or low "carve" as my niece Elsa says)  I don't want all you carb eaters out there to turn up your  nose because "Low Carb" is in the title

This recipe....err....actually this "non recipe" is good for everyone

Because what makes this recipe lower in carbs, is also what makes it so daggone delicious!

The normal bread crumb breading of eggplant parm has been swapped out for a parmesan cheese crust

Just think about it for a sec......

When was the last time you just ate bread crumbs staright out of the container?  I'm guessing never right?  What makes it taste good as a breading is all the seasonings you add and then crisping it up later

But think of how delicious parmesan cheese is already on it's own.. Then add the same yummy seasonings and crisp it up nice and brown.  Mmmmmm. 

 I mean come on.....who doesn't love to pick off all the brown crusty cheese bits off the pan when you bake something....this dish is literally covered in those cheesy bits

Is your mouth watering yet?  Cuz mine is.   If I was anymore excited right now I would slide right off my chair ;)

Before I start let me explain....ya know how I called it a non recipe?  Well it's just as it sounds.  There is no measurements.  This is more of an idea and technique that leaves it up to you to make as much as you would like, seasoned to your exact tastes.   And that's how I think cooking should be anyway

Of course there are some recipes that need to be followed, like baking.  But I can't remember the last time I followed ANY recipe (including baking) to the T.  Recipes are great as a starting point but don't be afraid to tweak things 

So let's get started.....

Slice your eggplant into 1/2'' rounds 

Bread your eggplant by dipping it in egg, then into grated parmesan mixed with herbs and seasonings to your liking

I used  ALOT of dried basil (cuz I love it!) garlic powder, and pepper

I highly recommend using the fine grated parmesan, it creates a better crust than the shreds in my opinion.  You can see my recipe for Low Carb Mozzarella Sticks where I also use it as a crust

If you feel like you need a thicker coating you can redip it in the egg and roll it in the cheese again

Place them on a wax paper or parchment lined baking sheet and place in the freezer for at least an hour, or until they are frozen completely

The freezing is very important.  It helps adhere the coating and keeps the cheese from melting too quickly when you fry it and then falling off


Once they are frozen, begin frying.  Make sure you let the oil get nice and hot before you start dropping them in or they will stick and the coating will start to fall off.  I need to practice what I preach because I still do this....I just wanna cook them already!  Patience most definitely isn't one of my virtues

They will look delicious and golden brown and you will have a hard time resisting picking off all the breading.....at least I did

While you are frying, you can start mixing your filling

Mine was ricotta, salt, pepper, dried basil, italian seasoning, garlic powder,  more parmesan cheese, and one egg.  Just do it all to taste

After you have fried all the eggplant, spread some of the ricotta mix on top of a slice

Top it with another piece of your eggplant.  You'll have these cute little sammies that create the "stacks"

Repeat with all your eggplant

Spread a thin layer of tomato sauce in your baking dish.  I use Hunts brand Garlic & Herb

At 5g Net carbs for a 1/2 C. serving it's the lowest carb sauce I've seen.  And at most stores it's only a dollar a can so that's a bonus!  If any of you LCers out there know of any others I'm open for suggestions

You of course can use any sauce you prefer, this is just my go to low carb sauce 

Place all your stacks in the pan

Top with more sauce and mozzarella cheese

Bake at 350 until the cheese is brown and bubbly and everything is heated through

Not to go all Rachel Ray on ya.....but YUM-O

Not only is this low carb, yummier than the original (in my opinion) but it's also vegetarian

I think I need to make this again....like now

Kitchen Sink Stuffed Mushrooms

So this is one of those recipes where you clean out your fridge.....


No Really.  

Hubby cleaned out the fridge the other night and I decided to use up all the odds and ends.  Bible...this really happened.  I'm not being one of those Foodnetwork people who claim this recipe is great for using leftovers and they have fake leftovers.....my leftovers are LEGIT leftovers and scraps! 

They sat next to the moldy container of....something.  And next to the old jar of jam that has left a sticky ring.  Yummm.

On the subject of cleaning out the fridge, I gotta give my boy some major brownie points.  (also because he is a brownie....so double points for him!)
 I don't really "do" the whole fridge cleaning "thang"  I might do a quick sweep and throw away the things that aren't completely furry yet, but if its real funky....I kinda push it towards the back.


I know......I know!!  Bad Wife!  Bad!

 I just can't do the fur...and the smells.....oh dear god the smells!   Bleh!

This is also why I don't believe in tupperware.  I prefer to just save every sour cream, yogurt, or chinese food container that ever enters my house.  That way if I even suspect that it's funkadelic.  I can pitch it without hesitation or guilt.

Obviously thought I won't throw out bowls and dishes....and that's when I give it the ole pushy push towards the back until the boy gets around to it.  





Welp......now that you probably think less of me....let's give you a recipe!  Actually, not much of a recipe because I don't have exact amounts, this is all meaured in "ish"  It's more to give you an idea of the possibilities and then you can use whatever you have on hand....

6 portabella mushroom caps (this is the only ingredient that won't end in ish)
4ish cups of fresh spinach (you could use frozen and use less)
3ish cloves of garlic
1/2 c. ish green onion 
1 tomato diced (ok, I lied...no ish here)
1ish cup mozzarella
1/2ish cup feta
1/2ish cup parmesan
1 cupish sour cream  (I would prefer to have used cream cheese but I was out)
1/3ish cup diced pimento  (roasted red peppers would be even yummier!)
Salt & Peppa 


Simply mix it all together and season to taste.

Stuff your caps and bake at 350 for about 30 mins or until the cheeses are all melty and your mushroom is soft.  It will ooze some mushroomy juices and then you'll know they're gettin there




Alllllll done!

Add whatever you got at home.....bacon....different cheeses...maybe olives?  Whatevs!  




And before I end this, Id like to give one more round of applause to my personal refrigerator cleaner.  


If he were here he would either bow or do the pageant girl wave....no joke.

Chile Relleno

Ay yai yai......

Arriba arriba.....

I'm on a Mexican food kick these days.  Maybe it's because after 6 months of marriage I finally changed my last name......

And maybe now that I have a mexican last name I subconsciously feel the need to unleash my inner Senora? 

Or maybe its because I'm doing the low carb thang right now and mexican food really pairs well with a LC lifestyle...ya know.....once you stop thinking about tortillas and chips and stuff =P

My lastest venture.....Chile Relleno!

What sparked this idea was when I found a big bag of Poblano peppers at 99c only for you guessed it....only 99c! 

And then I started thinking....you stuff it with cheese....low carb friendly....and then I could have a solely egg based batter and skip using and flour and.....

Tah dah! 

You got yourself another low carb Mexican dinner

You need...pablono chiles, 4 ROOM TEMPERATURE eggs (I'll explain) and cheeses of your choice

Start by roasting your chiles.  I don't have any pictures because I did mine at work.  I don't have a gas stove at home so I would  have had to do it on the grill and with it already being 106 here in Phoenix, standing outside and continuously turning them didn't sound too fun.  I sweat enough at work all day in our blazing hot kitchen.  The last thing I want to do is come home and sweat some more.

Give them a good char and then either place them in a bag and seal, or place in a bowl and cover it with saran wrap.  This will create steam that will make taking the skins off easier.

After they've cooled down, you can start removing the skins.  I do this by filling a bowl with water and gently rubbing them submerged in the water.  It helps wash away all the little bits easier than just rubbing them off with your hands

Now to start stuffing!   Make a slit on one side of the chile.  GENTLY pull out the seeds and membranes.  Fill with your cheese mixture.  I used half cheddar half pepper jack....but you can do whatever you like.

Now for your coating.  Like I said before you need room temperature eggs.  The reason is because you are going to be whipping the egg whites into stiff peaks.  Eggs whites whip MUCH MUCH easier when they are room temperature.  It's the exact opposite of whipped cream....where you want everything as cold as possible.

So separate your yolks from you whites and beat the living crap out of your whites

I didn't get a picture, but you'll also beat your yolks until they are foamy and lighter in color.

GENTLY....(and the keyword here is gently)  fold your yolks into your whites....don't stir or whip!

Time to start frying!

Get some canola oil nice and hot in a big skillet.  Take a scoop of your batter mixture and place it in the hot oil.  Spread it out with a spatula to around the size of your chile.

Place the chile seam side down onto the egg mixture.  Then spoon some more batter over the top.  After the bottom browned I also folded some of the bottom batter upwards to seal it all together.

Cook until golden, brown, and delicious. Salt them as soon as you pull them out of the pan

I threw mine in the oven for a few minutes just to make sure all the cheese was melted and then they are ready to chow!

Eat it with some low carb mexican rice (or regular rice) and you'll be set

Here's a link to the rice recipe
http://thebusybroad.blogspot.com/2012/05/low-carb-burrito-bowls.html 

Now I'm off to add some Tejano music to my ipod and  polish my maracas.

Kidding about the Tejano music....not really my taste.

Chile Relleno 

5 poblano chiles, roasted and skins removed

2 C. shredded cheese of choice

4 room temperature eggs seperated

Salt

Make a slit in your roasted and cleaned peppers.  Remove the seeds and membrane and stuff with your cheese.

Whip your eggs white to stiff peaks and beat the yolks until frothy.  

Fold the yolks into the whites.  

Heat oil in a large skillet.  Scoop some of the egg batter into into the pan and spread it out into the shape of the chile.  Place the chile seam side down onto the batter.  Scoop more batter on top of the chile.  Fry until golden brown.  Salt immediately. 

Lemon Artichoke Pasta

I like bold, strong flavors...the kind that sort of kick you in the nars.  (so to speak)  I like acids like vinegar and lemon, all things briney, and so much garlic that you will be breathing fire for days.

Now I realize not everyone likes their food quite as strong as me, so that's why this recipe is so perfect.  It has all the components and flavors I love, but their subtle enough for everyone to enjoy.

I made this dish today as an early Mother's Day lunch for my Madre.  This is one of her favorite things that I make.

Dice your onion and chop the artichokes.  Cook the onion in about 1/2 cup of olive oil.  I know that sounds like alot, but that is the base of your sauce.  You want the onions to be translucent, not brown.  

Once they begin to soften, add in your diced artichokes.  Let them cook for a minute and then add in your lemon zest, lemon juice, garlic, capers, and toasted pine nuts. Let it all cook together for 2 minutes.  

 Turn off the heat and stir 2 tablespoons of butter.  Season with salt and pepper (be careful though because the capers are salty)

Toss with your favorite pasta  (I prefer linguine for this) 

If you're one of those people who feel like they need meat to make it a meal, diced chicken goes great in this!  Sometimes I do....sometimes i don't.....it depends on the day. =) 

Also, I made the regular version for my mom and a low carb version for myself by putting the sauce over spaghetti squash.  It was soooo good.  So any of you low carbers out there should give it a whirl!
 

Lemon Artichoke Pasta

1/2 C. olive oil
2 (15 oz) cans artichoke hearts, diced
1 onion, diced
1/2 toasted pine nuts
1/4 C. capers,
3 lemons, zested and juiced
4 cloves of garlic finely minced
2 TB. butter
Cooked pasta of choice (I use linguine) 


*Optional: Cooked, diced chicken


Cook onion in olive oil until they are translucent.  Add in artichokes and cook for about a minute to soften.  Then add in your pine nuts, capers, lemon zest, lemon juice, and minced garlic.  Cook all together for a few minutes.  Turn off the heat and add 2 Tb. of butter.  Stir together with cooked pasta.