Thai Style Larb Salad

This was such a yummy, LOW CARB dinner! I always love Thai food and this is a fun twist on Larb (Minced meat salad from Laos and Thailand). It's healthy, easy and the perfect fresh dinner dish on a summer day. Adapted from this recipe.

Salty Peanuts, creamy avocado and zesty dressing make this salad appetizing and filling.

Salad
1 lb. Ground Turkey
1/4 Red Onion, Finely Chopped
5 Garlic Cloves, Minced
Salt
Pepper
Red Chili Flakes
2 Tbsp. Coconut Oil
1/3 C. Fresh Mint, Chopped
1/3 C. Fresh Cilantro, Chopped
1 Head of Romaine Lettuce, Chopped
1 Avocado, Sliced
1/2 Cucumber, Chopped
1/2 C. Peanuts, Chopped

Dressing
2 Limes, Juiced
3 Tbsp. Fish Sauce
1 Tbsp. Agave Nectar
2 Tbsp. Sriracha

In a small bowl, combine ingredients for dressing and set aside. In a bowl, combine the turkey, onions and garlic. Heat coconut oil and add the turkey mixture. Season with salt, pepper and chili flakes. Sauté until thoroughly cooked, about 7 minutes. Remove from heat and add half of the dressing and stir. Once the meat has cooled a bit, stir in the mint and cilantro. Serve on a bed of lettuce with avocado and cucumber, sprinkled with peanuts and more dressing as desired.
Serves 4.

This meal took about 25 minutes to make...from chopping to serving, that's a quick turnaround! Such a light meal, you don't feel guilty for having seconds on dessert later(which I totally did).

Enjoy,
e

Cinnamon Roll Pancakes

I am not a waffle or pancake person...it's just not my thing. I would choose breakfast burritos or bacon and eggs over syrup covered flapjacks any day; but, when I saw this recipe I was impressed.

#1 It looks SO fun. 

#2 I love cinnamon rolls. 

And those 2 reasons were good enough for me! That and my husband never gets pancakes, so I thought it would be a nice surprise.

My icing was a little lumpy....make sure your cream cheese is room temp!

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon vegetable oil
(OR just use Bisquick....)

Make the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop into a ziploc bag and set aside.

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). DO NOT let the filling go to the edge. IT WILL BURN.

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a wide spatula underneath the pancake and quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.

 

Wipe the pan with a paper towel after cooking each set of pancakes because the filling will get a thick layer  on pan and start to get smoky and burn consecutive pancakes. Repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of glaze.

These were super fun and delicious! Definitely a fun addition to the weekend breakfast repertoire.

Enjoy,
e

Oat-Coco-Peanut-Choc Chip Cookies (aka Lactation Cookies)

Don't get freaked out about these being "Lactation Cookies." They are honestly just really deliciously healthy cookies...they just happen to help with a nursing mother's milk supply. Courtesy of the Brewer's Yeast in the recipe, which also has numerous other benefits including: being a source of B vitamins, protein and lowering blood sugar. The original recipe is here, but I modified it for my taste :)

Note: The brewers yeast is the magic ingredient…make sure you do not use the bread yeast. You can find it at GNC, Whole Foods or health stores in the protein powder aisle.

Brewer's yeast is typically really bitter...
but with all the yummy ingredients,
you can't taste it at all!

2-1/4 C. Whole Wheat Flour
2-1/2 C. Oats
1.5 Tsp. Baking Soda
1.5 Tsp. Salt
1-1/4 C. Peanut Butter
3/4 C. Butter, Softened
1.5 C. Flax
2.5 Tbsp. Brewer's Yeast
1/2 C. Water
3/4 C. Sugar
3/4 C. Brown Sugar
3 Tbsp.Vanilla
3 Eggs
3 C. Semi-Sweet Chocolate Chips
1.5 Cups Shredded Coconut
1/2 C. Walnut, chopped

Preheat oven to 350 degrees.
Combine flour, oats, baking soda, salt and set aside. Beat peanut butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax and water until creamy. Mix in eggs. Gradually add in flour mixture. Mix in chocolate chips, nuts and coconut.
Spoon dough onto greased cookie sheet. Bake 12 minutes and let rest for 5 minutes before removing from cookie sheets.
Makes 3 dozen.

3 dozen makes enough to freeze and thaw
 throughout the first 2 months of post partum

These are delicious and full of nutrients! I am hoping to see the benefits too!
Keep you posted,
e

My Dad's Recipe: Galumpkis (the pickled kind)

Since I am feeling particularly nostalgic today, I am going to post my dad's galumpki recipe.  The story about what they are and another recipe is actually posted here, but in honor of him- I decided that I would post his version (of course...it changed all the time, since he didn't use recipes-- and I added a couple things). BUT, it is as close as you can get!

Freshly rolled and in the pot!

3/4 lb Ground Pork, Raw
3/4 lb Ground Beef, Raw
1 C. Rice (I use brown)
2 Cups Chicken Broth
1/2 Onion, finely chopped
3 Garlic Cloves, chopped
Salt
Pepper
1 Large Jar of Pickle Juice (about 2.5- 3 Cups)
1 Green Cabbage, bottom cut off


Start cooking the rice per directions. Once done, set aside to cool.
While the rice is cooking, bring a large pot of slightly salted water to boil and add the cabbage. Cook covered for about 8 minutes or until leaves start to unravel. Remove cabbage and let cool in a colander. Reserve 1 cup of cabbage water.

In a large bowl, mix raw meat, onions and garlic. Add the rice (it doesn't need to be cool, just not hot enough to burn your hands when kneading the mixture). Season with just a touch of salt, lots of pepper and stir.

Take your first cabbage leaf , add a large spoonful of the meat mixture and fold the large part of the leaf over, tuck in the side and place fold side down in a large pot (like a burrito!). Continue until the mixture is done.

Pour the chicken broth and pickle juice over the rolls. Taste the broth- if too briny, dilute with reserved cabbage water (I never need to). Bring to a boil, reduce heat to medium-low and cover and simmer for like 2 hours.

He always made two versions....one with tomatoes, but everyone always liked the pickle one better.

Me and my dad, circa '85

Missing you today, Dad.
-e

Sweet-n-Spicy Glazed Meatloaf and Roasted Butternut Squash

When life gives you an extra pound of ground beef, make a meatloaf. I made two! This is a yummy recipe that is slightly time consuming but makes plenty of leftovers. I served with roasted butternut squash...a great complement to the meatloaf.

Hmm...juicy meatloaf and crispy squash!

Meatloaf
1.5 lbs. Ground Beef
1 Egg
1/4 Onion, chopped finely
1/4 Red Pepper, chopped finely
3 Cloves of Garlic, chopped finely
1 Tbsp. Chili Powder
1 Tsp. Cayenne Pepper
1 Tsp. Sea Salt
1 Tsp. Pepper
1 C. Panko Crumbs
Olive Oil

Glaze
1/2 C. Ketchup
1 Tsp. Cumin
2 Tbsp. Worcester Sauce
1 Tbsp. Brown Sugar
2 Tbsp. Hot Sauce (Used Chipotle flavored)

Butternut Squash
1 Butternut Squash, cut up into pieces
Olive Oil
1 Tbsp. Smoked Paprika
1 Tbsp. Cayenne Pepper
1 Tbsp. Brown Sugar
Sea Salt
Ground Pepper


Preheat oven to 350. In a large bowl, mix the meat, egg, onion, red pepper and garlic. In a small bowl, mix the panko and the spices. Add to the meat mixture and using your hands, combine thoroughly. On a large cookie sheet, layout parchment paper. Divide the meat mixture and form into two loaves. Heat a small amount of olive oil in a large skillet. Sear the meatloaf on all sides- about 2 minutes on each side. Place back on baking sheet and put in oven.

On another baking sheet, coat the butternut squash in a little olive oil and toss with all the spices, seasoning with salt and pepper. Place in oven, on rack under the meatloaf.

In a small bowl, mix the ingredients for the glaze.

After the meatloaf has been cooking for 20 minutes, remove from oven and pour the glaze over each of the loaves. Turn the squash over. Return both to oven. Continue to cook for 30 minutes.

This was a sweet and spicy dish that was both comforting and delicious. It definitely had a nice amount of heat and flavor!

Enjoy,
e

Creamy Spinach, Artichoke and Chicken Pasta

This was basically spinach artichoke dip that is allowed for dinner since there was chicken and pasta involved. Definitely a delicious dish and I don't even want to think about the calories...BUT whatever, I am pregnant-- so I need to get those extra calories in :)
The picture is pretty pathetic because we dug into it before I could get a pic!

I was eating when I took the pic...thus the fork.

3 Large Chicken Breasts, cut into bite-sized pieces
1 Tbsp. Italian Seasoning
1 Tsp. Sea Salt
1 Tsp. Pepper
1 Tbsp. Garlic Powder
3 Tbsp. Butter, divided
1 8.5oz Can Artichokes, drained and chopped
3 Garlic Cloves, chopped
1 Bag Baby Spinach
1 Box Penne Pasta
1/4 C. Grated Parmesan Cheese
1/4 C. Mayonnaise
1/3 C. Cream Cheese
Crushed Red Pepper
Sea Salt and Pepper to taste
1/2 C. Shredded Mozzarella Cheese

Preheat oven to 400 degrees. Bring water to a boil and add pasta. Toss the chicken with the Italian seasoning, salt, pepper and garlic powder. In a large pan, heat 2 tbsp. butter and throw the chicken into the pan and sauté until cooked. Remove chicken but leave butter and drippings. Add the artichokes and garlic, sauté for about 2 minutes and then add the spinach and cook until wilted.

At this point the pasta should be done (cook for 10 minutes). Drain and put back in large pot. Add 1  tablespoon butter and stir. Add the mayo, cream cheese, parmesan and stir until all melted and covering the pasta. Add in the spinach/artichoke mixture and the chicken. Season with salt, pepper and a little crushed pepper. Transfer into a casserole dish and cover with the mozzarella. Cover with tin foil and bake for 20 minutes. Remove the foil and cook for 5 more minutes, when the cheese is melted and bubbly.

Dangerously delicious!
Enjoy,
e

Homestyle Fried Onions and Horseradish Dipping Sauce

After eating these amazing fried onions in Charleston, SC, I couldn't stop thinking about them! When we decided to have steaks for Valentine's Day, I thought..."well this could be DELICIOUS!" So, I looked up a few recipes and modified this one by the Pioneer Woman, to make it work!

1 C. Milk
1 Tbsp. White Vinegar
1 Egg
1 C. Flour
1/2 Tsp. Cayenne
1 Tsp. Salt
1/2 Tsp. Pepper
1 Onion, Sliced Thinly
Vegetable Oil

First, make buttermilk. Add the milk to the vinegar and set aside for 5 minutes. Whisk in an egg. Add the onion slices and massage in milk/egg mixture. Let the onions soak for about 30 minutes, turning them to make sure they are covered.

In a separate bowl, mix flour, cayenne, salt, and pepper. Add onions to the mixture and shake off the excess.

In a deep pot or skillet, heat oil to 360. Drop in onions and fry for about 2 minutes. Remove and place on paper towels. The first few batches will be light in color, but once the oil gets "dirty," the onions will get darker.


My handsome assistant

These were SO delicious! We piled them on our steaks and served with this horseradish sauce.

Horseradish Sauce

1/4 C. Sour Cream
1 Tbsp. Mayonnaise
1 Tsp. Dijon Mustard
3 Tbsp. Horseradish
A Couple Grinds of Pepper

Mix it all together and enjoy!!