Tonight was another new recipe. This was for our traditional Sunday night breakfast-for-supper meal. Breakfast-for-supper started because we all like hot breakfast items, but I'm not enough of an early bird to get up and cook breakfast in the morning (or even eat what someone else cooks).
However, our foray of late into the land of low carbs has led to a boring lack of variety in our breakfast-for-supper menu. We've mainly stuck with omelettes.
These are very similar to omelettes, but the muffin shape makes them more unique.
The original is here.
As usual, I can't manage to make the recipe as specified. Instead of making them with Italian sausage and broccoli, we used sauteed mushrooms and chopped red, yellow, and green bell pepper. We also used shredded Italian cheese instead of parmesan. The consensus was that I should chop the bell pepper finer and add some pepper at some point in the assembly process. They're definitely something that we'll have again, though.
Sunday, January 15, 2012
Tuesday, January 10, 2012
Portabello Pizza
I don't remember where I first saw this idea. There are recipes all over the internet, though, and a friend from work showed me an Atkins ad that included the recipe, too.
The recipe I started with is this one.
However, I used grilled chicken, bacon, and sauteed mushrooms (what we had in the house) instead of pepperoni, olives, & garlic.
I also didn't bake it for 20 minutes after topping. It stayed in the oven for 5-7 minutes. That was enough to warm the sauce and melt the cheese and the other ingredients were already warm.
These were as easy as making mini Boboli pizzas, just as yummy, and a LOT lower in carbs (they're also smaller, which helps in a diet, too). They'll definitely stay on our menu.
One down side is that we thought you need to eat this with knife and fork instead of cutting a slice and picking it up.
The recipe I started with is this one.
However, I used grilled chicken, bacon, and sauteed mushrooms (what we had in the house) instead of pepperoni, olives, & garlic.
I also didn't bake it for 20 minutes after topping. It stayed in the oven for 5-7 minutes. That was enough to warm the sauce and melt the cheese and the other ingredients were already warm.
These were as easy as making mini Boboli pizzas, just as yummy, and a LOT lower in carbs (they're also smaller, which helps in a diet, too). They'll definitely stay on our menu.
One down side is that we thought you need to eat this with knife and fork instead of cutting a slice and picking it up.
Saturday, January 7, 2012
Warm Spinach Salad
For week #1 of my Do It Challenge, I made a warm spinach salad.
The Source
I found this one on the Christian Science Monitor blog.
There are a few problems with the recipe:
1. It doesn't list the quantity of mushrooms. (I opted for about half an 8oz package of sliced fresh mushrooms).
2. The title of the recipe in the article is "Wilted Spinach Salad," but the spinach in this salad isn't wilted -- it's served fresh.
Changes
I cooked the bacon and mushrooms as directed, but didn't add the balsamic vinegar as I'm not a huge balsamic fan. At the end, I just used some shredded Italian mix cheese I had on hand instead of shaving some asiago.
Results
Yum! This recipe is a super tasty salad and the result is very hearty. It definitely feels like a salad that's a meal in and of itself, not just a side for something else. It's not the lowest in fat, but it's a completely no carb recipe with a LOT of flavor. It does dirty up quite a few dishes (more than I'm used to for salad) -- chopping board and knife for cutting bacon, skillet for bacon & mushrooms, and pot for poaching egg, in addition to whatever you use to wash and dry the spinach.
However, this is a recipe I would only make if my husband's not home. He's not a big fan of spinach salads (he much prefers romaine) and his idea of an egg is one where the yolk doesn't move at all. Seriously, I've known him to order eggs "over hard" at a restaurant; before I met him I didn't even know that "over hard" was an option. There doesn't seem to be much point in poaching an egg if the yolk is not going to run out all over everything else when you cut the egg. And, that runny egg is what really gives the salad some of its pizzazz and makes a dressing superfluous.
The Source
I found this one on the Christian Science Monitor blog.
There are a few problems with the recipe:
1. It doesn't list the quantity of mushrooms. (I opted for about half an 8oz package of sliced fresh mushrooms).
2. The title of the recipe in the article is "Wilted Spinach Salad," but the spinach in this salad isn't wilted -- it's served fresh.
Changes
I cooked the bacon and mushrooms as directed, but didn't add the balsamic vinegar as I'm not a huge balsamic fan. At the end, I just used some shredded Italian mix cheese I had on hand instead of shaving some asiago.
Results
Yum! This recipe is a super tasty salad and the result is very hearty. It definitely feels like a salad that's a meal in and of itself, not just a side for something else. It's not the lowest in fat, but it's a completely no carb recipe with a LOT of flavor. It does dirty up quite a few dishes (more than I'm used to for salad) -- chopping board and knife for cutting bacon, skillet for bacon & mushrooms, and pot for poaching egg, in addition to whatever you use to wash and dry the spinach.
However, this is a recipe I would only make if my husband's not home. He's not a big fan of spinach salads (he much prefers romaine) and his idea of an egg is one where the yolk doesn't move at all. Seriously, I've known him to order eggs "over hard" at a restaurant; before I met him I didn't even know that "over hard" was an option. There doesn't seem to be much point in poaching an egg if the yolk is not going to run out all over everything else when you cut the egg. And, that runny egg is what really gives the salad some of its pizzazz and makes a dressing superfluous.
Do It Challenge
I love Pinterest and the Craft blog and I see so many cool things come across the web. However, my follow-through is sometimes less than optimal. So, at least once a week in 2012, I want to blog about something that I've cooked or crafted based on an idea online.
I know that this challenge isn't unique to me (I see lots of people vowing to make some percentage of things they pin, for example), but I don't think I need to be original on this one. :-)
Each blog post will link to the source of the idea, let you know any changes I made, and give my results.
I know that this challenge isn't unique to me (I see lots of people vowing to make some percentage of things they pin, for example), but I don't think I need to be original on this one. :-)
Each blog post will link to the source of the idea, let you know any changes I made, and give my results.
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