What The F…?

This article from Epicurious.com needs no more introduction or explanation. #MindBlown

Leave the Peel on When You Use a Garlic Press

Not peeling garlic takes this gadget from unnecessary to unparalleled.

BY DAVID TAMARKIN

June 11, 2015

A good cook is an open-minded, curious cook. But when I saw my friend take out his garlic press, my face puckered into a judgemental scowl. I was throwing some serious shade.

“Don’t worry, don’t worry,” my friend said. “I know how to use it properly.”

Poor thing. He thought I was doubting his garlic press skills. Dude didn’t realize that I was hating on the mere presence—the idea! the existence!—of the press itself.

What my friend did next wiped the judgemental expression from my face.

First, he opened the press and inserted an unpeeled clove of garlic.

Photos by Chelsea Kyle, food styling by Katherine Sacks

Then he closed the press and squeezed on the handle, extracting golden, fragrant minced garlic.

“What’s your problem?” my friend asked. My expression had gone from shady to incredulous.

“The peel!” I said. “Where’s the peel?”

My friend opened the press. The peel, of course, was inside, emptied of garlic but barely torn. None of it, not even a speck, had gotten mixed up with the minced garlic on the cutting board.

That’s when my feelings about the garlic press changed. Prior to this moment, I’d seen the press as a clunky and unnecessary tool. If I was going to spend the time to peel a clove of garlic, I may as well take the extra 30 seconds to run my knife over it, right?

But now that I knew that you didn’t have to peel the garlic? This was a game changer. Not to mention a time saver. Visions of garlic mojo—not to mention Epi’s Food Editor Rhoda’s garlic oil—raced through my head. Mince 8 cloves of garlic? Make it 20. I don’t care. I have a garlic press!

Actually, no I don’t.

I pointed to my friend’s press. “Can I borrow that?”

That was weeks ago. I still haven’t returned it.

  • I, for one, will be finding an excuse to dig out my #GarlicPress today! #ThisGirlLovesToEat

Get Thee to Whole Foods!

Food & Wine Magazine shared the tip that, today, Whole Foods announced it’s bringing back its popular 12 Days of Cheese promotion. Because Whole Foods loves us and wants us to be happy, 😉 from December 12 to 23, we can eat our way through a choice of high-quality artisanal cheeses at ridiculously prices!

Each day from December 12 to 23, Whole Foods’ will make a different one of its “highest-quality cheeses available at a generous discount, from artisans like 2019–20 World Cheese Award–winner Rogue Creamery.” That discount: 50 percent off—with an additional 10 percent off if you’re a Prime member. This is reason enough to renew my #AmazonPrime membership! #ThisGirlLovesToEat

Here’s a cheat-sheet of the 2019 sale lineup – bonus, Whole Foods loves to let you sample:

Dec. 12: Roth Pavino
“Rich, earthy, medium-firm Alpine cheese with notes of sweet hazelnut. Exclusive to Whole Foods Market.”

Dec. 13: Istara P’tit Basque
“Aged a minimum of 70 days, this creamy and smooth sheep milk cheese has a mild, nutty flavor with a subtle, sweet finish.”

Dec. 14: Uplands Cheese Pleasant Ridge Reserve
“A cow’s milk Alpine-style cheese modeled after favorites like Le Gruyère and Beaufort, with flavors ranging from milky to nutty and grassy. The Pleasant Ridge Reserve is America’s most awarded cheese.”

Dec. 15: Neal’s Yard Dairy Keen’s Cheddar
“This cheese is dense yet creamy with complex flavors ranging from fruity to sweet butterscotch. Each wheel has been hand selected by our experts.”

Dec. 16: Cypress Grove Humboldt Fog
“A goat’s milk soft-ripened American original with a beautiful ribbon of edible ash through the center. Floral, herbaceous overtones, buttermilk and fresh cream flavors.”

Dec. 17: Emmi Cave Aged Le Gruyère
“A firm, almost crumbly Alpine cheese. Robust, deeply flavored, with tangy fruit notes and classic nuttiness.”

Dec. 18: Sweet Grass Dairy Thomasville Tomme
“Raw cow’s milk, handcrafted cheese with a semi-firm texture. Rich, earthy flavors with a finish of light salt, grass and tangy cream.”

Dec. 19: Mitica Cordobes
“Made with Castellana and Merino sheep milk from Spain. Rich and buttery flavors balanced by bright acidity and nutty undertones. Exclusive to Whole Foods Market.”

Dec. 20: Rogue Creamery Oregon Blue
“Aged at least 90 days in Roquefort modeled caves, this organic cheese has briny, earthy flavors with notes of sweet cream and huckleberry. Rogue Creamery recently made history by producing the first American cheese ever to win top honors at the World Cheese Awards in Bergamo, Italy.”

Dec. 21: Klare Melk Truffle Gouda
“Rich, flavorful, semi-firm cheese. Velvety notes of sweet cream and butter, generously laced with earthy truffles.”

Dec. 22: Cellars at Jasper Hill Harbison with Prosecco
“Soft-ripened, buttery, woodsy and sweet with balanced tones of mustard. A wash in Presto prosecco brings out bright citrus flavors. Exclusive to Whole Foods Market.”

Dec. 23: MonS Mary dans les Étoiles
“Stunning, ash-coated geo-rind goat cheese. Creamy and grassy, finished with light citrus notes. Exclusive to Whole Foods Market.”

Chicken Bacon Ranch Meatballs

chickbaconranchmb2

Ground chicken breast is one of my favorite ways to build a base for a #Keto meal!  It’s so versatile, mixes so well with most of my favorite ingredients, and is so easy to meal prep for the week ahead, that it’s become my go-to for creating new #KetoRecipes

This recipe for #ChickenBaconRanchMeatballs is fun because you can eat them all alone or pop them on a skewer between a piece of lettuce and 1/2 a plum or cherry tomato and drizzle with some ranch dressing for a fun lunch, light dinner, or appetizer.  #ThisGirlLovesToEat

Chicken Bacon Ranch Meatballs

  • 2 Pounds Ground Chicken Breast
  • 4 Pieces Thick Cut Bacon
  • 3 Pieces Thick Cut Peppered Bacon
  • 1 Large Egg
  • 2 Cups Fresh Baby Spinach
  • 1 TBLS Olive Oil
  • 4 TBLS Ranch Dressing
  • 1/2 Cup Panko
  • Olive Oil Spray

 

Using your hands, combine all of the ingredients in a medium bowl until well mixed.

Spray the basket in your air fryer lightly with olive oil spray, place a layer of meatballs, with space between for the air to flow around, set the temperature to 380° F, and set the timer for 8 minutes. Cook the meatballs, shaking them to turn them about halfway through so they brown evenly.

Quick, easy and oh so tasty!

 

Turkey Day Prep: Pumpkin Hummus

You know you need something to let people snack on before the big meal, but you don’t want them to be too full to eat the meal you’ve been slaving over for days…

This recipe, from November 2015’s Food & Wine Magazine, takes the edge off but won’t ruin anyone’s dinner! #ThisGirlLovesToEat

How to Make It

In a food processor (I used my Vitamix), combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and puree until smooth. Season the hummus with salt and pepper and serve with pita chips or crudités.

Make Ahead

The pumpkin hummus can be refrigerated for up to 3 days.

Quick Portobello Chicken

portobellochicken1

When you follow a Keto, Whole Food, or Paleo diet, weeknight dinners can easily derail your progress if you don’t keep an arsenal of quick and easy recipes on hand.  This recipe is both. #ThisGirlLovesToEat

Quick & Easy Cheesy Portobello Chicken

  • 9 ounces Frozen Tyson Grilled & Ready Fully Cooked, Diced Chicken Breast (Thawed)
  • 1/4 Cup Olive Oil
  • 1/4 Cup Finely Chopped Onion
  • 2 Cloves Garlic, Thinly Sliced
  • 4 ounces Sliced Portobello Mushroom
  • 1/4 Cup Shredded Parmesan Cheese
  • 3 Slices bacon, cooked & crumbled
  • 1/2 Cup White Wine
  • 1/2 tsp Dried Tarragon
  • Freshly Ground Salt & Pepper to taste
  • 1/2 Cup Shredded Mozzarella Cheese

Preheat oven to 425° F and grease a 4 cup baking dish with butter.

Heat oil in a medium skillet.  Add onion, garlic, salt and pepper and sauté for 5 minutes, or until onion is translucent.  Add the chicken, Parmesan, tarragon, bacon, and mushrooms to the skillet.  Cover and cook for 5 minutes.  Stir in the wine and simmer for another 5 minutes.

Transfer to the greased baking dish and top with the shredded mozzarella cheese.  Put (uncovered) into the oven and bake for 10-12 minutes, or until cheese is bubbling and beginning to brown.  I served this over a bed of mashed cauliflower for a perfect #KetoMeal

portobellochicken2Make Ahead Tip:  If you are making this dish ahead, put into the buttered baking dish and cover/refrigerate.  When ready to put in the oven, throw the dish in the microwave for about 3 minutes, at 50% power, to take the chill off, then top with the cheese and bake as directed.

Nutrition Information (Serves 3)

  • 447 Calories
  • 39 g Fat
  • 4 g Carbohydrates
  • 27 g Protein

 

Keto Banana Muffin Tops

bananamufftopsGetting rear-ended by a #TextingTeenager in my Shiny Red Porsche has left me incredibly sore, unable to exercise, do most things with my hands, lift just about everything, go just about anywhere, and, worst of all for my followers, type my blog. 😦  Unfortunately, for my hard earned weight loss gains, it has allowed me to, once again, sit on my butt and eat. #ThisGirlLovesToEat

Thankfully I have good Keto recipes, a stand mixer to stir for me, and a good friend willing to fix my one fingered typing errors, so I’m kind of back.

Keto Banana Muffin Tops

  • 6 TBLS Egg Whites
  • 1 Whole Large Egg
  • 3 VERY Ripe Small to Medium Bananas
  • 1+1/2 Cups Bob’s Red Mill Paleo Baking Flour
  • 2 TBLS Butter Melted
  • 2 TBLS Truvia
  • 2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/4 Cup Macadamia Nuts, Walnuts or Pecans (if desired)

In medium bowl combine your baking flour, baking powder, and cinnamon.

In stand mixer combine your egg whites and truvia.  Beat on medium/high speed until stiff peaks form then turn off.

In a third bowl combine the whole egg, bananas, butter and nuts (if using).

Add the banana mixture to the dry mixture. Stir until well combined then fold in egg whites.

Spoon mixture into muffin top pan and bake at 350° F for 14 – 16 minutes or until bottoms are browned.  You can also line mini-muffin pans with parchment paper and bake for 18 – 23 minutes or until toothpick inserted in middle comes out clean.

Nutrition Information

  • 56  Calories
  • 1 g  Fat
  • 4.5 g Carbs
  • 3 g Protein

 

Mushroom Soup 3 Ways

There’s nothing else like a hearty mushroom soup to make my tummy super happy. #ThisGirlLovesToEat. Thankfully, mushroom soup is easy to make, and can be #KetoFriendly, as these three recipes, adapted from #RecipeIdeas, prove!

Basic Mushroom Soup 

Ingredients 

8 ounces of mushroom
3 chicken bouillon cubes
2 tbsp of onion (chopped)
4 cups of milk
½ tsp of salt
2 cups of boiling water
¼ tsp of pepper
3 tbsp of flour

Instructions

Put the mushrooms in a saucepan. Pour in the bouillon and water. Add the onion. Boil this and let it simmer for half an hour. Melt the butter in a separate saucepan. Stir in the flour and add the milk. Cook and stir this simple mushroom soup recipe mix until the sauce gets thick. Pour this in the mushrooms. Sprinkle some salt and pepper.

Mushroom Soup with Sausages 

Ingredients 

16 ounces of sausages (cut thin)
4 TBSP of flour (reduced to make this #KetoFriendly)
4 tbsp of butter
10 ounces of cheddar cheese (grated)
1 clove garlic (minced)
4 green onions (sliced)
16 ounces of mushrooms (sliced)
1 tbsp of vegetable oil
1/8 tsp pf ground black pepper
½ tsp of parsley
1 cup of heavy cream
½ tsp of onion tops

Instructions 

Begin by cooking the sausages at medium heat. Set the sausages on a plate. Toss the mushrooms in the pot where the sausages were cooked. Keep stirring until the mushrooms become tender. Toss in the garlic and onions.

Sauté this for a minute. Transfer this mushroom soup recipe mix in a bowl. Put butter in the pot. Add the flour and stir until the concoction turns bubbly. Add the broth and keep stirring. Toss in the cheese and heavy cream.

Pour the mushrooms and sausages in the pot. Add some pepper. Heat it. Serve with the parsley and some onions.

Mushroom Soup with Tomato Paste 

Ingredients 

4 cups of water
2 cans of condensed beef broth
1 bay leaf
1 clove garlic (chopped)
1 lb of mushrooms (fresh)
6 tbsp of butter
2 celery leaves
1 cup of onion (chopped)
4 sprigs celery
1 ½ cups of carrots (chopped)
2 cups of celery (chopped)
1/8 tsp of ground black pepper
4 tbsp of dry sherry
½ cup of sour cream

Instructions

Start this mushroom soup recipe by chopping the mushrooms and set them aside. Melt the butter (4 tbsp) in a saucepan. Throw in half the mushrooms. Sauté for 5 minutes. Place it in the cooker. Add the tomato paste, celery and broth.

Pour in the water and pepper. Add the celery and bay leaf. Cook for 4 hours. Take out the celery, bay leaf and parsley. Puree the mix in a blender.

Melt the butter in a skillet. Add the other half of the mushrooms and sauté for 5 minutes. Put this on the soup. Add sherry on top. Serve with the sour cream.