Zucchini Noodles

When I realized that I could use my ever so scary but handy mandolin slicer set to julienne mode to make noodles out of zucchini, I knew I had to try it....and it worked!

Yes, I say scary because if you're not careful it will take six months for your fingertip to heal and another six months you don't feel pain in that finger - so I threw away my old evil bloodthirsty slicer and bought a safer one, and  yes I went out and bought a mesh cutting glove too - it's lined with stainless steel to protect your hand from being cut.  Not very expensive, unlike an emergency room visit....

Wow - was that TMI?  It's only because I care and because you can really hurt yourself if you're not careful.  So let's carefully back away from the crazy woman and get back to the recipe....

This dish was just like having spaghetti and meat sauce, texture wise and we really enjoyed it.  And I made a Red Lobster knockoff biscuit and salad to go with it.   I had been craving lasagna so I added in some ricotta cheese but really, this would have been just fine without it.  You do what you like.

And don't just stop there, folks - what else would you want to use these zucchini noodles in?  Let me know!


Zucchini Noodles
makes six servings

2 large zucchini
1/2 large onion, chopped
1-2 tbsp butter or olive oil
1/2 lb ground organic beef or turkey
16 oz (2 cups) marinara sauce
1/4 cup ricotta cheese (optional)
parmesan cheese, grated

To prepare the zucchini, wash and peel (if you want to, I didn't).  Cut zucchini in half and hold it longways and use the julienne setting on the slicer to cut into 'noodles'.  If you don't have access to a slicer, then cut the zucchini into long thin sticks like fries.

Add butter/oil to skillet and saute onions and zucchini until soft, remove.  Then add the meat and cook until done and add the sauce, then add back in the vegetables.  If you want to add the ricotta cheese, toss it in.  Mix until warmed through.

Top with Parmesan cheese and serve.

Pots de Crème

What a lovely, elegant dessert that looks difficult but is easy to make.  You just have to remember to make it earlier in the day because it takes 3-4 hours to chill in the fridge. 

To get ready to roll, make sure the eggs sit on the counter for a bit to come to room temperature.  Then, make a small pot of coffee double strength - for example,  2 cups of water and 4 scoops of coffee.  You can freeze the extra to make coffee ice cubes for cold drinks.  Also go through your cupboards and see what assorted wine/martini glasses you have.  You could even use non-cute ones, but any small glass containers will make this look so fancy!

picture courtesy of Ree Drummond

Oh by the way, you pronounce Pots de Creme: “Po de Krehm”

Need to chill for 3 to 4 hours before serving

Pots de Crème

courtesy of Pioneer Woman Cooks!

makes 4 servings

1 1/2 cups  semi sweet chocolate chips

4 eggs, room temperature

2 teaspoons vanilla

8 oz strong HOT coffee

Whipped cream

Begin by throwing chocolate chips into the blender.  Crack in four eggs right on top of the chocolate chips.  Add vanilla and a healthy pinch of salt.

Put on the lid and turn on the blender.  As soon as the mixture is blending, remove the circular disk from the blender lid and slowly pour in 8 ounces of strong, HOT coffee.

The mixture will slowly expand and rise in the blender…just make sure you keep it in a slow stream and you’ll be fine.

picture courtesy of Ree Drummond

After you’ve added all the coffee, continue blending for a minute or two (no chocolate chunks left), then turn off the blender.

Now, traditionally, Pots de Creme is served in little “pots", but let's use assorted wine/martini glasses instead. Just pour the mixture into all the glasses, leaving plenty of room to add whipped cream later.

Now place the glasses into the fridge for 3 to 4 hours at least so the mixture will firm up.

Top with whipped cream before serving.



Whipped Cream

Making your own whipped cream is easy, and the flavor and texture leaves the store-bought stuff in the dust (that stuff is usually neither whipped nor cream). Here's how to make delicious homemade whipped cream.

Don't stress if you don't have a mixer or beaters, you can do this with good old fashioned muscles - both methods are shown.

For Pete’s sake, read the tips first, that’s why they’re at the top of the post.  They’re important to know. 

Tips

• Cream that's a few days old actually whips better than ultra-fresh cream.
• Ultra-pasteurized cream is harder to whip, and the texture isn't the same, but it can be done.
• The cream should always remain smooth, and the wires of the whisk should leave a "track" as they pass through. If the cream stiffens and appears grainy, stop whisking immediately - you're halfway to butter.
• Refrigerate whipped cream and anything you make with it.
• Whipped cream will stay whipped for a few hours in the refrigerator, then it will slowly break down. It can be refreshed by re-whipping but after three days, throw it out.

Whipped Cream

makes 2 cups of whipped cream, approx. 16 servings

1 cup of heavy cream or heavy whipping cream

1 to 2 teaspoons of vanilla extract

1 to 2 tablespoons of sweetener to taste (liquid or powdered)

Optional:  other extracts or flavorings (such as mint or chocolate)

Start by chilling a clean stainless steel bowl, the whisk/whisk attachments, and the cream in the refrigerator for 20 minutes. Let them get nice and cold - cream is easier to whip when cold.

Mixer method:

Pour the chilled cream, sweetener and flavorings in the bowl and start whisking with an electric hand mixer or a standing mixer fitted with a whisk attachment.   Start at a slow speed or you'll have cream all over the place.  Set the mixer so it goes as fast as possible without splashing.

As the cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk.

Now is the time to taste it and adjust the sweetener and flavorings, if desired.

As volume builds, the cream will pass through several degrees of stiffness. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse.

Hand whisk method:  (it helps to set the timer as you start to help you keep track)

Pour the chilled cream, sweetener and flavorings in the bowl and start whisking. Hold the whisk like a dagger, with the wire part pointing down, and use your wrist and elbow for the motion, not your shoulder.

Stick the whisk in the bowl at an angle and draw it through the cream in quick, sharp motions.

Alternate between circular motions and straight ones. Switch hands to lessen fatigue.

It will take 3 or 4 minutes to whip a cup of cream. At first bubbles will appear on the surface of the cream, then it will start to become foamy, then volume will begin to build.  The peak should bend over at the top when you remove the whisk.

Now is the time to taste it and adjust the sweetener and flavorings, if desired.

As volume builds, the cream will pass through several degrees of stiffness. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse.

What will you use your Whipped Cream with?  Tune in tomorrow to see a great dessert recipe to try with it.

And stop giggling - because if you innocently Google "whipped cream pictures" to use on your blog you will see what people are using it with!

Zucchini Casserole



lovely artistry!





quick and easy!



Doesn't this sound like a yummy dinner or side dish?  See how pretty it would be with all the colors alternating in your dish?  Thanks to Jill Marie for submitting this recipe.  And now that we're into the summer months, you can get a lot of these great veggies at your local farmer's market.

I've also seen this dish referred to as a 'tian', which is a fancy name for a dish with layers of ingredients.

Zucchini Casserole

Recipe courtesy of Jill Marie

2 tablespoons olive oil (divided)

1 large sweet yellow onion cut in half and sliced

2 cloves of garlic, minced

1 zucchini

1 yellow squash

3 large Roma tomatoes

freshly cracked black pepper, to taste

Dried basil and thyme, to taste

1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a round baking dish with olive oil.

Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and sauté until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with black pepper, basil and dried thyme, to taste.

Drizzle the last tablespoon of olive oil over the top. Cover the dish with foil and bake for 20 minutes, or until tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 10-15 minutes or until browned.

Enjoy.

CoonAss Salsa

So, like I'm always sayin', I'm not into too much spicy stuff but I think quite a few of you would enjoy this recipe, courtesy of Susie Rowland.  You can always kick it up or down a notch according to your preference, and remember, if you leave the pepper seeds in it will be spicier!

And, yes I did look up the word before I posted this.  Wikipedia says:

Coonass, or Coon-ass, is used in reference to a person of Cajun ethnicity. Many consider it an insult but others consider it a compliment or badge of honor.

So please consider it a badge of honor and not an insult because I don't believe it's intended in that way.  Or print this out, cross out the offensive word and write 'Cajun' in its place.

Here's Susie's recipe - make a huge batch and try it on salad, chicken, veggies, etc.

Talking about Mexican food got me thinking about salsa.

Here's a great recipe for homemade salsa:

CoonAss Salsa

recipe courtesy of Susie Rowland

2 15 oz. cans diced tomatoes, drained

1/3 onion, chunked

Cilantro leaves (about 1/2 bunch - leaves only)

Juice from 1/2 lime

Jalapenos (we use "tamed" sliced jalapenos - about 3 spoonfuls; could also use fresh or even hotter peppers)

Place onion and cilantro in food processor; pulse 4 or 5 times. Add jalapenos and pulse another 1 or 2 times. Add drained tomatoes and lime juice; pulse again. Check consistency - you can make it chunky or smoother. Ready to eat!!

I like a little extra lime juice and a touch of garlic salt. Also, I would prefer it hotter, but this is a great salsa for a crowd. Not too hot, but doesn't just lay there, either. LOL!

Twice Baked Sweet Potatoes

Depending on what part of the country you're from, you might think that sweet potatoes are the yellow ones and yams are the orange ones, or vice versa.  I guess it's literally a battle of 'potato, potahto' as most people use the terms interchangeably.  So I'll be specific and say 'use the orange ones' but I bet these would be good no matter what color the potato....except maybe green. 

Sweet potatoes always conjure images of that Thanksgiving casserole with marshmallows on it, which I find I don't enjoy too much.  But have you tried a sweet potato with savory seasonings?  Sharp cheeses or curry powder or bacon?  Oh wait, on P10 we don't eat bacon so FORGET I SAID BACON.  Forget about the bacon...no bacon...have you wiped your mind of the image of the crispy juicy bacon mixed into the sweet potato?  No?  Oh sorry about that.  (don't hit me)...

This would make a great main dish or a side dish.  Even better, if you have leftovers you could freeze and wrap them up for another meal when you're tired or uninspired.

Twice Baked Sweet Potatoes

2 large orange-fleshed sweet potatoes, washed

Cream cheese

Dash of milk or cream

Sweet seasonings:  sweetener of choice, bit of cinnamon, walnuts or pecans

Savory seasonings:  a large pat of butter and 1/4 cup of parmesan cheese, sharp cheddar, curry powder

Preheat oven to 450. 

Cut the sweet potatoes in half lengthwise and lay them cut side down on a foil-lined baking sheet.  Bake for 30 minutes, or until soft.

Let the potatoes cool for about five minutes, then carefully scoop out the potato flesh into a bowl, leaving the skins intact.  Mash and mix in the cream cheese, milk and preferred seasonings to taste and then scoop it back into the skins.

Place them right side up on the baking sheet and bake for another 8 minutes or so until everything is heated through.

Serve hot.

Basic Vinaigrette



Salad dressing mixer made by Pampered Chef



Vinaigrettes are simple to make, and all you really need to know is the 3:1 ratio. This is the ratio of the amount of oil to vinegar.  (I remember it as 'oil' has three letters in it)

Because vinaigrettes are made from so few ingredients, however, the quality of each ingredient is very important, as it contributes much of the flavor .  On P10 we try to stay away from too much vinegar, but you could also use lemon juice in place of the vinegar and still have a great dressing. 

I like to use my salad dressing mixer from Pampered Chef because as you might be able to see in the picture, it actually lists the amounts/levels of each ingredient in your dressing and it has the different kinds of dressings listed all around the container.

Vinaigrette is easy to prepare and store. You can make a batch a day before you need it and keep it in the refrigerator. You should add only a few garlic and shallots since the flavors usually become stronger as time passes by.

This would not only be good over greens, but also on Roasted Veggies or as a marinade or topping for chicken or fish.  The same thing you used to use the fake plastic salad dressings for...

Basic Vinaigrette

makes 16 servings (1 tbsp each)

For best results, all your ingredients should be at room temperature when you begin

3 tablespoons vinegar of your choice (balsamic, raspberry, cider, lemon juice)

1 clove of crushed garlic

kosher salt and freshly cracked black pepper

3/4 cup extra virgin olive oil

Optional:
1 tsp Dijon mustard
1 tablespoon of minced shallots
Herbs, freshly chopped

Instructions:

The most effective way of combining the oil and the vinegar is in a blender. If you don't have a blender, you can combine everything in a glass bowl and just whisk them together thoroughly.  You could even seal the ingredients in a clean glass jar or bottle and shake to combine.

First place the salt and pepper in the container together with the vinegar, then mix them thoroughly. This allows the salt to dissolve in the vinegar, as it does not do so in oil. Once this is done, you can mix in the oil, and your basic sauce vinaigrette is complete.

Once you've mixed things up, it's nice to let the flavors meld for a while, especially when you go beyond the basic formula and introduce additional ingredients like minced onion, garlic, herbs and so on.  Ideally, then, you'd prepare the vinaigrette in advance and then let it sit for anywhere from 1 to 3 hours.   Just don't refrigerate it during this time.

Feed Your Face...

So, now that you're working the P10, you find yourself feeling great and looking fine!  We think and plan our healthy foods to nourish our bodies and balance our hormones.  And are you amazed at how great your skin looks!

When I'm feeling great, I like to pamper myself, but let's face it (pun intended) we can't always afford that sort of thing.  So here is a list of refreshing natural facials to feed your face (on the outside, that is) and there's nothing better than putting together a nice healthy facial treatment and then hopping into a nice warm bathtub to soak.  Unless you're married to Bubba, who always seems to want to run the vacuum while I'm TRYING to relax in the tub....I guess I should just be glad he vacuums?

So here are a few food facials from information I pulled together from the internet.  The only one I haven't tried yet is the Banana Mask but I think I'll try it tonight.  And, I can personally vouch that the Milk of Magnesia face mask is VERY effective and I highly recommend it.  

Avocado Face Mask

Mash 1/2 of a medium ripe avocado with a fork until creamy. Avocados naturally contain a deep penetrating vegetable oil that is perfect for dry skin care. Maybe the most important element of avocado is that it is a good source of potassium, which is known as the youth mineral, so whether you are eating avocados or making a face mask, they can help your skin maintain its healthy and beautiful glow.

Add 1 tbsp. of honey to the avocado mash. Honey has the ability to kill germs on the skin and can reduce swelling and inflammation, giving the skin a taught and youthful appearance.

Peel and slice two pieces of cucumber to place over your eyes. With natural gentle astringent properties, cucumber is the perfect addition to your avocado face mask, as it cleans, nourishes, hydrates and helps reduce circles underneath the eyes.

Wash your face gently with warm water and pat dry. Apply a thin layer of the avocado face mask to your face and neck. Place the cucumber slices over your eyes and relax. Allow the mask to set for at least 15 minutes before rinsing thoroughly with warm water, and again, patting dry.

Honey Facial

Use warm cloth to open pores, smear on honey (warm the honey slightly so it will spread easily), leave on 15 to 30 minutes, rinse off with warm water, and then use cold water to close pores. Use for 3 days in a row and then once a week.

Egg Whites

Beat one egg white until it is frothy. Spread it all over your face. Wait until it dries. Rinse it off.   Your face feels very clean and "tight" after this application.

Egg Yolk

The best homemade facial mask that I have used is a raw egg yolk with a little honey.  Just mix and apply to your face and neck until it dries and rinse with cool water. Egg yolks are high in vitamin A. The mask is very effective in healing blemishes.

Banana Mask Recipe

To make your own homemade banana mask you will need a ripe banana and a little bit of honey.

Take the ripe banana, peel the skin off and mash the pulp with a fork until you have turned it into a paste. Mix with the honey and apply it generously over your entire face, avoiding the eyes.

Relax for about 10 to 15 minutes. Rinse the mixture off with lukewarm water and you will feel the results.  The mask will nourish and firm your skin. This is a great way to prevent aging and sagging skin.

Face Mask for Acne

If your skin is prone to breaking out, this is a great face mask to help. As soon as you notice an onset of a blemish, apply a coat of Milk of Magnesia (original-unflavored) to your face and allow to dry.  Milk of Magnesia masks typically dry within ten minutes. Once the mask is dry, rinse your face well and pat skin dry.  Milk of Magnesia can be applied to the skin as often as once a day for acne treatment.  You can also let it remain on the skin in a very thin layer as a base for makeup and foundation. Only allow it to remain on the skin if you have very oily skin that isn't sensitive.

Chile Cheese Quiche

photo courtesy of Andrea Meyers

I've had this recipe for years - I got it from my boss, who had served it at a lovely brunch buffet at her house in Westwood.  I remember it vividly, the Ferraro Rocher candy tower, the lovely quiches, fruit and cheeses, and....the strawberry stain The Kid left on her white couch (she was only two at the time and our sitter had dropped out last minute...I should have known better).   And I remember thinking 'this is what rich people have for breakfast'....

I know many of you are tired of eggs - scrambled, over easy, over hard, etc. for breakfast.  Even I, who love eggs sometimes get a bit exhausted trying to think about how to make them again but in still a different way.  So while this recipe contains eggs, you will not be obligated to fry them up in a pan so you can have your eggs and eat them too. 

By the way Susie and Kelley - I can see your minds coming up with ways to make this spicier - you could probably use something stronger than the green chilies.

Remember, you want to try and find whole cheeses as much as possible for P10 recipes.  Do your best with what you can find at your local stores.


Chile Cheese Quiche

serves 4-6

8 oz shredded cheddar cheese

5 eggs, beaten

2 cups cottage cheese

4 oz can diced green chilies, drained

Diced ham (optional)

Mix all ingredients, pour into an 8x8 casserole dish and bake at 350 degrees for 35 to 40 minutes.

Serve with a side of fruit.

Corned Beef 'Noodle' Casserole

At our house, we loves us some corned beef and cabbage.  On P10, we are supposed to step away from the nitrate laden meat and enjoy fresher healthier choices.  I made this with canned corned beef but once I started typing this post, I realized that was probably the worst choice (again-don't be like me).  Next time I make this I'll use real corned beef from the deli - and yes, I know that's not perfect either but it's waaaay better than the canned stuff.  I got this recipe from Maria's Nutritious and Delicious Journal blog.

I made some Dark Rye Buns to go with it.

Print Maria's recipe:   Corned Beef “Noodle” Casserole





Corned Beef “Noodle” Casserole

makes 6 servings

1 large head of cabbage

12 ounces cooked corned beef

4 ounces cream cheese

1/2 cup beef broth

4 ounces freshly shredded Swiss cheese

1/2 cup chopped onion

Prepare a crockpot by lightly greasing the outside OR preheat oven to 350.

Slice the head of cabbage into long noodle-like strips. Boil the cabbage “noodles” for 5 minutes, drain well.

Combine “noodles”, corned beef, cheese, cream cheese, broth and onion.

Pour into the crockpot or a 2 quart casserole dish.

Let cook on low in the crockpot for 6 hours or bake at 350 for 45 minutes.

Red Lobster Biscuit

Try not to hurt each other as you line up to try this...

So right after I wrote the Easy Eggy Mealy Thing post I went home and made some Three Cheese Eggplant Bake and wanted to make some savory bread with it so I made an EEMT and I put some extra stuff in it and ended up with a sorta Red Lobster biscuit knockoff! 

The Kid went crazy for it, even though she knew it was 'healthy' and good for her.

Red Lobster 'Biscuit'

serves 2-4 depending on serving size

1/4 cup almond meal

1/4 cup flax meal  (or 2 tbsp flax meal and 2 tbsp chia seed)

2 eggs


1/4 cup cheddar cheese


1 tablespoon parmesan cheese


1/2 teaspoon garlic salt

Mix the meals in a small mixing bowl, make sure to break up any lumps.
(I coated the bowl with olive oil first)

Mix in the beaten eggs, cheeses and garlic salt and combine well. 

Microwave on high for 1 1/2 to 2 minutes.  Make sure and move the bowl every 20-30 seconds or so, even if your microwave rotates.

Cut into wedges and serve.





Apple Breakfast Bake

Karen Kramer is another FB friend who really knows her way around a kitchen.  She also comes up with a lot of new recipes that look great.  I'm hoping to be able to make this soon, I think Bubba would love it!



line the pan with foil for easy clean-up

Apple Breakfast Bake

Recipe courtesy of Karen Kramer

Great new breakfast this morning!   It was kind of a cross between quiche and bread.

5 eggs

1 medium apple chopped

2 tablespoons protein powder

1 tablespoon cinnamon

2 packets stevia

handful chopped walnuts

optional:  nutmeg or pumpkin pie spice

Mix eggs, protein powder, cinnamon and stevia. Add apples and walnuts.

Pour into greased loaf pan and bake at 350° for 30 minutes.

Yummy!

Grilled Portobello Pizza

Okay P10 peeps - I gotta confession to make...

I'm wearing myself out trying to keep up with work, home and blogging every day.  Most bloggers only post once a week but I know we need all the ideas and encouragement we can get.  So I'm not complaining, mind you, just sharing.  I'd like to share some of your recipes here on the blog (and give you credit, of course).  My only issue is that it has to be something you've made and tried. 

I don't get a chance to experiment much, which is why you see a lot of recipes on this blog that I got from other places - in case you haven't ever seen them yourself.  I hope you still love me in spite of that! 

Another reason I'd like to be able to share your recipes is that we all have different tastes, and I'm pretty conventional...for instance, you can see that spicy isn't my thing but it might be yours so I don't want to hold you guys back from trying stuff that I wouldn't normally make.  So please feel free to send me some of your P10 recipes that you'd like to share.  You can email them to me at p10eats(at)aol(dot)com or message me on the Facebook page.  Please take a picture if you can!

Today's recipe is courtesy of Cindy Elder - she is an experimenting machine!  She's always throwing stuff together and coming up with neat ideas.  I LOVE this one!  And like she says, you can change it up any way you'd like and come up with your own version of...

Grilled Portobello Pizza

makes 1 serving

recipe courtesy of Cindy Elder

Cindy - I'm not very good at giving an exact recipe, since living overseas has taught me to do this/do that until it works! 

Try this pizza different ways - Asian, Italian, Mexican, curry, chicken...endless possibilities. Like the potato topper phase years ago!

1 portabella mushroom

1 cup assorted veggies, chopped

1/2 tablespoon butter

Garlic powder or other seasonings

1 tablespoon cheese, grated

Wash mushroom and remove stem. Put in the oven under the broiler, at high (but not highest) heat, and let it cook on both sides.

Meanwhile, sauté veggies in butter, (to your taste; I used red onion, bell pepper, zucchini, and later added chopped tomato) seasoned as you'd like (I used garlic powder) for about 5-6 minutes.

Remove mushroom from oven, turn upside down, carefully spoon veggies on top (inside the cap); return to oven and heat for another 5 minutes or so.

Add grated cheese and return to oven until cheese is melted.