Tag Archives: cheese

Keto Cod

2 Sep

Fish. It’s good for us, but we sure see it fried a lot. And that is not healthy. Want to make some healthy fish that won’t leave a dirty pan and a fishy smelling house? Keep reading.

We will start with a meaty 16 ounce piece of cod. Why Cod? It is a nice firm clean white fish mild in flavor so it appeals to most everyone. It is low in calories and fat, but a 4 ounce serving packs about 19 grams of protein.

Cod is also rich in B vitamins. Cod also has phosphorus which boosts the efficiency of those B vitamins in your body. The health benefits are substantial with the choice of this protein.

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Look at this gorgeous cod!

Next cut the cod into 4 pieces. The end of the filet is a little thinner than the rest so that piece can be folded under. We want all of the pieces to cook evenly and this simple step will help with that.

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For portion control 4 ounces of cod is just right.

Next, dust the cod with salt and pepper. It doesn’t need much, but feel free to add seasonings that appeal to you. Lemon pepper or herb de provence are also wonderful additions to this flakey white fish. Fresh cilantro would also work well here.

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Less is more with seasoning this mild fish.

Get 4 pieces of foil that are large enough for your filet. We are making a pouch so make sure the foil is large enough to loosely wrap around each piece of cod. Place the fish in the center of the foil and drizzle with olive oil. We are now going to add some serious deliciousness to the cod-tomato and fresh mozzarella cheese. OOOOHHH so good!

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Use a high quality tomato and fresh cheese for this dish.

Dice up the cheese, and drain a tomato from the can. You will need one tomato for each cod fillet. Lay the tomato over the fillet, and sprinkle with the diced cheese.

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Go as heavy or as light as you want with the cheese.

Now doesn’t that look enticing? Finish it off with a little drizzle of olive oil.

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Heart healthy olive oil adds just the right touch here.

I am an acid person-think vinegars and citrus-so I also layered an acid layer here. A little spritz of vinegar was the perfect addition but you can also add a slice of lemon if that is your thing. Express yourself. When you’ve dressed your cod, simply crimp and pinch the foil to make a pouch for the grill. Seal all of that luscious goodness in, and let’s get to cooking.

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This little pouch of deliciousness will save with the cleanup!

Make sure that your grill heated up and cleaned. The temperature should be around 350 degrees. Place your cod pouches  directly on the grates. Close the lid. In about 10-12 minutes, your pouches will be ready to come off the grill.

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Doesn’t this look heavenly? Better yet, cleanup will be a snap. No dirty pans to mess with when making this succulent dish!

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Delicious grilled keto friendly cod!

How is this for a mouthwatering dinner? Quite spectacular! Never cooked fish before? This is too easy not to try. And if you are eating low carb or keto, dig in. This is low carb and keto friendly. Since your grill is heated up, grill some veggies to go along side your cod. Bon appetite!

For more grilling ideas, see my Girls can Grill blog here. https://busymomswellness.com/2018/08/27/girls-can-grill

 

 

 

 

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Pimiento Perfection!

5 May

Pimiento Cheese. I’d never heard of it till a vacation in Florida. It was there, on Marco Island at age twenty something, that I first tasted the savory deliciousness that was pimiento cheese. It was good. Really good.

It was store bought. And come to find out my grocer at home didn’t carry it. Longing for that flavor of vacation, I decided to make it from scratch. I started with a recipe. Over the years I have added my own twists and flavors. Now I’m hooked. You will be too.

Grab your box grater and let’s toss this together. It is super easy to make. In my fridge I had some smokey gouda cheese but only about 3 ounces, so I also grabbed a hunk of cheddar. That is part of the beauty of this recipe-you can really customize it to your taste and what you have on hand.

Besides the cheese, I also pulled out mayonnaise and a jar of pimentos. A dash of vinegar will give the cheese a punch. Next I got a big mixing bowl out and start grating.

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I put the freshly grated cheese into the mixing bowl. It was large enough to do some robust mixing.

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Next I simply add some mayonnaise, the drained jar of pimiento, and a dash of vinegar. And, of course, a little salt and pepper too. Some folks like to use some cottage cheese with their mayo, and others opt for a little sour cream.

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Then I blend, fold and scrape my way to a lovely delicious mixture.

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When you make it, put this in the fridge for a bit before digging in. That way the flavors have time come together and balance out. If you are feeling a bit sassy,  add some diced jalapeño peppers. The heat that the peppers bring to this delectable treat is heavenly.

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That is all there is to it. Get ready for some major YUM!

PIMIENTO CHEESE RECIPE

  • 8 ounces cheese, freshly grated
  • 1/2 cup mayonnaise
  • 1 jar chopped pimiento, drained
  • 1 T. vinegar
  • salt and pepper to taste

Mix all ingredients together in large bowl. Refrigerate until use. Spread on crackers or celery.

By the way, if you have some pimiento cheese left tomorrow, use it to make an out of this world grilled cheese sandwich!

 

 

 

 

 

 

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Basics

12 Feb

If you don’t have one, run out and get one. What in the world am I talking about? A cast iron skillet. It is a kitchen must have. A basic. But don’t go to an expensive kitchen store to get one. Go to your local hardware store. You will find the best brand at your good old hardware store-Lodge.

As I love to cook, I have a couple cast iron skillets. One  of my favorites has ridges to sear a lovely tenderloin, grill some delicious hamburgers. or make a creamy warm panini. There are a zillion ways to use your cast iron skillet. If you keep it seasoned, it will also become something you can hand down through the generations. Here is one of my well seasoned cast iron skillets.

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How do you season it you ask? It is easy. But remember, you need to continue to season your cast iron skillet every so often. Here are some tips to season your skillet:

  • Wash the cookware with hot, soapy water.
  • Rinse and dry completely.
  • Apply melted solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish so keep your application thin.
  • Set oven temperature to 350 – 400 degrees F.
  • Place cookware upside down on the top rack of the oven to prevent pooling.
  • Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
  • Store the cookware uncovered
  • Repeat as necessary
  • When I use and wash my skillet, I dry it not with a towel but over low heat on a burner.

I recently used this skillet to sear some zucchini for dinner. I simply split the zucchini lengthwise, and sprinkled it with salt, pepper, and olive oil. Next, I got my cast iron skillet good and hot on the stove. Then I seared the zucchini halves with the flesh side down first.

Grilled zucchini in my (very inexpensive) cast iron grill pan.  It was sizzling and searing.  Yum! I seared it much like a piece of meat. After searing one side, I turned it over and seared the second side. I flipped the fleshy side of the zucchini up and put a little freshly served parmesan on top. Ooh! So yummy!

I flipped the fleshy side of the zucchini up and put a little freshly served parmesan on top.  Ooh!  So good!

This recipe is a keeper.  It was super quick, hardly any ingredients, and so very tasty!  It was beautiful on the plate as well.  So look for variety not only in your food, but in ways to prepare them.

 

 

 

Soup Time!

30 Dec

Cold weather is soup weather. When the chill sets in, the soup goes on. I decided to try making a soup I had never made before. And I wanted to make it from scratch. My darling Denis talked about his sister Kathy’s Italian Wedding Soup. He remembered it being quite delicious. Decision made.

Italian Wedding Soup has meatballs, so my first order of business after finding a recipe that I could start with (while making it my own) was to make meatballs. I used a couple of types of ground meat, bread crumbs, a beaten egg, and some italian seasoning. While some epicureans fry their meatballs, I bake mine. I cooked up a big batch so there were extra to put into the freezer for another day.

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While the meatballs were cooling, I assembled the rest of my ingredients. Cooked meatballs, chicken stock (both homemade and store bought), shredded carrots, celery, arugula and spinach, orzo, eggs, parmesan cheese, and finally salt and pepper were set to come together in one magnificent soup. The homemade chicken stock was loaded with succulent herbss-and would perfectly season the soup.

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Next I started chopping. I like everything ready when I begin making something, It just makes it easier to assemble.

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Just a little FYI…when I use celery in a recipe, I use both the outer stalks and the leafy insides. I don’t waste any flavorful tidbit when I cook.

Next I sautéed the carrots and celery in a little butter. Then I added the stock. My first  ever soup kettle of Italian Wedding Soup was underway. The tantalizing aromas floating through the house brought my darling Denis to the kitchen. One of the many things I love about cooking…the kitchen becomes an impromptu gathering place.

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The soup was bubbling away, and the scents wafting through the house made the frosty day outside fade away . Next, more building of the flavors when the chopped arugula and spinach went into the broth.

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Then it was time to froth up the eggs. When I add eggs to any recipe, they sit on the counter for about 20 minutes to come to room temperature before adding them to a recipe. Eggs work better in recipes when they are room temperature.

 

After whipping the eggs, I stirred the soup and slowly drizzled the eggs in-they cooked slowly as they were added. The soup was coming together beautifully.

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The house was filled with the warmth of bubbling soup.

In went the meatballs. They just had to be heated through and the soup was complete. Time to dig in!

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Freshly grated parmesan garnished the soup. Cripsy garlic bread completed the meal. While it was chilly outside, inside it was warm and oh so delicious.

Soup lends itself to personal csutomization. It can be easily tailored to taste. Love pepper? Grind some flavorful heat into the soup. Want more veggies? Chop them up and toss them in. Is vegetarian soup your preference? Use tofu and vegetable broth. Easy Peasy. Let your food express your personality and have fun!

 

Epicurean Evenings

29 Oct
My education and career trajectory is in clinical nutrition, dietary management, and healthcare business strategy, but cooking is definitely my passion. I love the creativity of decadent ingredients, plate presentations, fresh flavors, and lingering over home cooked meals filled with spirited conversation.  My enthusiasm for food, at times, mingles with my love of writing, and that dwells in the core of my spirit.
I have several outlets to feed that need, and at one point I spent time writing for a food and wine magazine. Sometimes my editor (and friend) Katherine would come over to chat about upcoming assignments. I was not inconvenienced by having to answer the door when Katherine stopped by. Always welcome and with a quick “hello I’m here” knock, in she came.

A few years ago on a cool fall afternoon she popped in. A few steps in the door she stopped, her head slowly floated back as her eyes closed, and drew in a deep breath. Then her eyes slowly opened and she said “I just love coming into the house of an epicurean. It always smells so good!”

At the time I wasn’t completely sure what an epicurean was. When I finally understood what it meant, the comment from Katherine turned into an intuitive compliment-one that I savor to this day. What is an epicurean? If you go to the dictionary you will find something like this:

adjective
1. fond of or adapted to luxury or indulgence in sensual pleasures; having luxurious tastes or habits, especially in eating.
Yup, that describes me. I am an epicurean. But what was I cooking on that cool fall afternoon that elicited such a reaction from Katherine? I was teaching myself how to make a brown butter sauce. Dinner that evening included wild mushroom ravioli, and I had decided to stretch my skills by learning a new sauce.
Want to know how to make a brown butter sauce? You’ll be happy you did-it has endless possibilities! High quality European butter is the key here. I always use unsalted for 2 reasons: Salt is a preservative, so unsalted butter is fresher, and I like to adjust my own seasonings.

So here is what I did. Into a heavy bottomed sauce pan, I started melting a half pound of lovely french butter on low heat.


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Soon the butter started to brown. I began removing the foam to clarify the sauce. The aroma that began filling the house was amazing. Warm, nutty, rich!

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My sauce continued to deepen. The flavors were concentrating. And the scents wafting around the house were incredible. I kept stirring.

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Do not walk away from this sauce, as it can burn quickly. Let it deepen slowly and keep your eye on it. But that is it. Simple.

The real beauty in this sauce is the ability to adjust it to any taste. You can add garlic, herbs, salt, pepper, almost anything to customize it to your taste. Add it at any point while browning the sauce. How easy is that? Fabulous!!

The first time I made the sauce, I drizzled it over wild mushroom ravioli and sprinkled it with some fresh parmesan cheese. Since I like acid, I also drizzled a balsamic reduction over the ravioli as well. A garnish of fresh basil perfected the balance. I added a salad and some crusty bread. It was a decadent dinner.

I continue to use the brown butter sauce for a variety of finishes. What can you do with it? Send me an email and let me know!

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Zucchini-Grilled

30 Mar

I really like vegetables. Even more than fruit.  Eating seasonally and taking advantage of farm fresh vegetables all year long not only provides great flavor and variety, but eating seasonally is budget friendly. My kids and I are adventurous when it comes to food, so I am challenged to find new ways to cook veggies.

Since it is winter, root vegetables have been the staple lately.  Luckily, my family enjoys carrots, potatoes, squash,beets…all the delicious colorful winter vegetables.  Did I say all?  Um, I meant most.  My kids aren’t crazy about one winter vegetable…brussel sprouts.

My kids tend to delight in normal kid stuff like, well, farts.  Brussel sprouts, closely related to cabbage, are notoriously gas producing.  Shouldn’t that be my number one selling point in adding brussel sprouts to our dinner repertoire?  I mean, what could be more fun than that for my kids….seriously.  With their competitive nature, I see this as a win win food offering, if you catch my drift (waft, hang time…).

And that’s how I tried to sell it to my kids. They know enough to know what a cruciferous vegetable is, and what that produces.  Slow roasted fresh brussel sprouts gently browning in the oven smell, well, cabbage like.  Rats.  That wasn’t going to sell my kids on these delicious sprouts.  Of course my mouth is watering, but the kids are scrunching their nose up.  So in the interest of family peace, I now reserve brussel spouts for when I dine at a restaurant.   So I took the sprouts out of the family dinner rotation, but continue on a quest for a fresh seasonal change.

Still wanting variety, I reverted back to another inexpensive vegetable…zucchini.  I like to roast these with olive oil and balsamic vinegar, with perhaps a few shreds of fresh parmesan.  But on this particular night, I was pinched for time and looking for a quick veggie option.  I still used zucchini, but took it in a super quick and easy direction.

Splitting the zucchini down the middle, I then pulled my cast iron grill pan out and heated it up.  I drizzled with zucchini with olive oil, and onto the grill pan it went.  I seared it much like a piece of meat, not quite knowing how it would end up.   After searing one side, I turned it over and seared the second side.  I then put a bit of fresh parmesan cheese on top.  The result was fantastic.

Grilled zucchini in my (very inexpensive) cast iron grill pan.  It was sizzling and searing.  Yum!

Grilled zucchini in my (very inexpensive) cast iron grill pan. It was sizzling and searing. Yum!

I flipped the fleshy side of the zucchini up and put a little freshly served parmesan on top.  Ooh!  So good!

I flipped the fleshy side of the zucchini up and put a little freshly served parmesan on top. Ooh! So good!

 

 

 

 

 

 

 

 

 

 

This is a keeper.  It was super quick, hardly any ingredients, and oh so tasty!  It was beautiful on the plate as well.  So look for variety not only in your food, but in ways to prepare them.

Oh, and  you may want to take a page out of my book and order your brussel sprouts out at your favorite place Saturday night!

 

 

Cheese, butter mayo…

8 Nov
How are these items related?

How are these items related?

 

This is a recent conversation between myself and my teenaged son.  In literary terms it is known as a drama.  Why? Because everything with teenagers has the potential to be a drama…

Quinn: Why do we only have hard butter in this kitchen?

Me: Because it is real butter and healthier for us than margarine.

Quinn: But I can’t spread it for a grilled cheese sandwich!  Ugh!  Stupid butter!

Me: Heat the pan up, melt the butter, and grill your sandwich that way.

Quinn:  Why can’t we just have the spreadable tub stuff?  Man! (insert a sarcastic cough/snort here).

Fast forward a couple of days.  I was chatting with a friend that happens to be an executive chef.

Me: My son was all ticked off because we didn’t have spreadable margarine for his grilled cheese sandwich the other day.

David: Just use Mayonnaise.  Its oil and egg.  And it makes a great grilled cheese.

Me: Do you mean use mayonnaise instead of butter on the bread grilling side?

David:  Yes.  Its simple.

Me:  Seriously?  (I realized my mouth was hanging open.  I felt a mixture of surprise at David’s suggestion and disappointment in myself because this did not occur to me unaided.  I was excited with the idea but mad at my big bad self for not thinking of this earlier…)

Oh yeah, this sent my mind spinning.  It made sense.  Mayonnaise is oil and egg.  So maybe, I thought, the grilled cheese would end up with a little “french toast” essence to it.  As far as chefs go, David has a fabulous palate with an opinion that I trust.  I couldn’t wait to try this!

Friday rolled around.  I grab a quick dinner on Fridays because my son is an athlete that plays varsity football on Friday nights in the fall.  I rush home from work, have a quick bite, and head out to the game.  It was the prefect time to make a quick grilled cheese sandwich before heading out.  It was time to go rogue!

Taste test in the making…one grilled cheese with butter and one with mayonnaise.  Yup.  I was going to try it.  I used the same pan, the same heat, the same bread and the same cheese on both sandwiches.  This had to be a true side by side taste test.

The results:  Both cooked up in about the same amount of time.  Both sandwiches browned nicely, and had a crisp outside bite with a creamy inside.  Surprisingly, the sandwich with the mayo on the grilling side was the favorite.  It had a “cheesier” flavor than the grilled cheese with butter.

At  first look at the picture in this blog, the food items do not look related.  But they are.   Try this.  Let me know what results and preferences come out in your household.  It is fun to experiment with food!