I love to experiment--especially when the amount of leftovers awaiting us in the fridge and freezer gets to critical mass. Or something like that.
I don't eat out anymore, and so the hubs and kiddo don't get to very often either, and we ALL really miss good ol' Springfield "Chinese" Cashew Chicken. Alas, that's a huge no-no for me anymore.
So after several days of leftover pork, chicken, and beef dishes, I figured my little family would like something new. So I fried up some cauliflower rice and made a pretty convincing "cashew sauce" (Sans cashews--just cuz I didn't have any), and I made these yummy little fried...things.
I threw all the meat and veggies from the fridge together and added eggs and fresh-ground almond flour. It took a little experimenting to get the right thickness so they wouldn't fall apart when I fried them, but we were all quite pleased with the turnout!
Sorry, no pics of the entire meal...I've been trying to NOT take pics at the table lately. Celia glares at me when I do. :)
 Batter made with leftover meat and veggies + eggs + almond flour. |  Fried fritters in my little shallow skillet with peanut oil. YUMMY YUMMY FRIED THINGS. |
On my quest to make over EVERYTHING, keeping costs low is a priority, because our household budget is a big part of that EVERYTHING that needs a makeover.
I've been using Arnicare arnica gel for my muscle aches and pains, but the little 6-ounce tube is nearly $7. And since I've been learning how to make extracts for cooking, tinctures are next on my list. They're basically the same thing--I think it's just called a tincture if you're not going to eat it. :)
So what the heck is arnica? Glad you asked...
The arnica plant occurs naturally in the mountains of Siberia and Europe and is grown in North America. The plant matures to a height of 1 to 2 feet and produces yellow-orange flowers which resemble daisies. These flowers, which can measure 2 to 3 inches across, are dried or used fresh in arnica preparations. Arnica also forms part of homeopathic remedies in diluted form.
--- eHow.com http://www.ehow.com/info_8205152_arnica-salve-uses.html#ixzz2NKwHlCHm
I just happened to notice some dried arnica flowers in the spice section last time I was at the grocery store, so I know I can get enough to try making my own tincture for less than $1. I already have the grain alcohol at home that I use to make vanilla and my other extracts, so I'm pretty excited to try out making my own tinctures.
SIDE NOTE: Always label your extracts and tinctures with the date they were started so you'll know when they're ready. It's also a good idea to jot down how long they should sit before they're ready.
Since eHow has these great articles, I won't belabor you with my own how-to, but I'll be back with a review after I've tried them out!
Have fun!
~KD
A big part of eating healthy and making over EVERYTHING is not consuming prepackaged foods--and that includes condiments--a general rule is to just avoid preservatives altogether. Convenience just isn't a part of eating healthy these days. The good news is that the taste of homemade food is always worth the time it takes to make it. (I'm lucky that I love to cook!)
I've been experimenting with chia seeds, so I thought I'd throw a spoonful into the ranch dressing I was whipping up to go on our sandwiches. It turned out GREAT. It's similar to adding poppy seeds--except you're getting in some awesome nutrients with the chia seeds. I loved the texture.
Remember, you can add more or less seasonings to suit your own preferences. This is just a small recipe that I mixed up to spread on sandwiches. You wouldn't want to make a big batch, because, unlike the store bought stuff that's full of msg and sugar and who-knows-what-else, it won't last long in the fridge (which is a GOOD thing!).
I used a mix of half and half and lemon juice to make the base. Additionally, you could just use sour cream (Daisy brand makes a sour cream without additives--go with the regular, full-fat version, and avoid low-fat items--they have to replace the fat with something, and it's usually worse for you than the fat--your body NEEDS healthy fats. I promise.)
Chia Seed Ranch Dressing
Measurements are approximate--I didn't measure; just eyeball it.
1 Tablespoon Lemon Juice
3 Tablespoons Half & Half (OR Heavy Whipping Cream)
Mix together in a small bowl. It should immediately start getting thick.
Add...
1 Tablespoon Chia Seeds (ground works fine too)
1 Tablespoon Chives (fresh or dried)
1/2 tsp parsley (fresh or dried is fine)
1/2 teaspoon garlic or onion powder (or both)
Salt and pepper to taste.
Let sit for at least 5 minutes. The chia seeds will start absorbing some of the liquid and it will get thicker.
Use immediately or you can store this in the fridge for up to 3 days or so.
I came across the BEST wrap recipe EVER this week! I absolutely love Maria Emmerich's blog! I made my first batch last night and had WONDERFUL little sandwiches! (Please forgive the yellowy pics, my kitchen lighting is less than ideal!)
They're made with just a few easy ingredients, with a base of coconut flour and psyllium husk powder. Mixing them together was super easy and the whole process didn't take long at all!
I cut these out with a cup--they made perfect little "sliders" with some all-natural cold cuts, muenster, and lots of spinach and Duke's (sugar-free!) mayo. YUM!
I came home tonight and made a double-batch. These are definitely a new staple around here!
Find Maria's great recipe on her blog here:
http://mariahealth.blogspot.com/2012/02/sandwich-wraps-and-gluten-free-junk.html
I threw this together when we were grilling up some chicken. I can't use most pre-mixed "popular" spices. The inevitably toss in something with nitrates/nitrites and/or MSG. Which makes me a VERY unhappy camper!
This is my current favorite "go-to" mix!
Mix together equal parts:
Chili Powder
Sea Salt
Black Pepper
Garlic Powder
Onion Powder
(Make sure not to mistake the powders for the salts or you'll get it waaay too salty.)
I just mixed this up right in a shaker and voila. Good stuff. Perfect for chicken and ground beef!
Don't forget to experiment!!
This popped up when I searched for "spice" so I thought I'd just go with it. :D
This is my modified version of a low-carb cauliflower pizza crust. I'm not sure who came up with the original, but I <3 them....
The recipe is below the slideshow. Enjoy!
I use a double recipe, but you can easily half it.
Heat oven 10 450 degrees.
1 package cauliflower (use fresh if you've got it!)
2 eggs
2 cups shredded mozerella cheese
1 tsp italian seasoning
salt & pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup ground flax meal
Cook the cauliflower per instructions (I like the kind you can just pop in the microwave). Put everything in the food processor and mix until ...um... mixed.
Spread on large greased pizza pan. (I cover mine with tin foil to save on clean-up time later and to make it easier to lift the pizza if it tries to stick.) Bake for 15-20 minutes.
Remove from oven and let it "rest" for a few minutes (this gives it a chance to thicken up and for the steam to be released--which makes it easier to eat with your hands later). Pile on you favorite toppings and then return to the oven under the broiler until the cheese is suffieintly melty and as golden as you like it (Don't walk away! This just takes a few minutes, you don't wanna burn it after all that hard work!).
Also note: if you're using meats or veggies that need to be cooked first, you'll need to do that seperately before putting them on the pizza.
My Bear :)
After you remove it from the oven,let it sit a few minutes to firm up (and cool off) before serving.
YUM!
~KD
I wish my eggs were this cute.
Homemade Mayo
I make a double recipe. You can easily half it. You shouldn’t keep homemade mayo longer than a week or two. (Disclaimer: Use raw eggs at your own risk. I’ve been making homemade mayo and eggnog for almost 2 years with no problems though.)
Put in a food processor or blender (food processor works best):
2 large
eggs
2 tablespoons of white vinegar
1 teaspoon salt (use less if you’re not sure/you can always add more later)
Measure out 2 cups of oil (use the best you can afford/the better the oil,
the better tasting the mayo will be). Don’t add the oil yet!
Start the food processor and when everything is incorporated, slowly (SLOWLY!) drizzle the oil in. After about a minute of really slowly drizzling the oil in, you’ll start to wonder why it’s not turning into may. Just keep slowly drizzling the oil and you’ll finally start to see the mixture turning white and get thicker! Yay! You made mayo!
For Ranch Mayo, add:
1 tablespoon parsley (use about half as much if you’re using fresh)
1 tablespoon chives (same deal if using fresh, use less)
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and Pepper (to taste)
Mix in the above spices while the mixture is still in the food processor. If you want it a little tangier, you can add another tablespoon of vinegar while it’s mixing (just make sure it’s fully incorporated before you turn it off).
Store in an airtight container (used peanut butter jars work great!) in the fridge for up to two weeks.
If you want salad dressing, you can add a bit of milk, cream, or water to the mixture to make it pourable. I also like to add Daisy sour cream sometimes too!
Have fun!
I make a lot of tuna, egg, and chicken salad, so I go through lots of mayo. And making Ranch mayo just makes flavoring my salads that much faster!
Have fun experimenting! If you have any questions or comments, feel free to ask in the comments below!
~KD
I’m a frugal kind of gal.
I usually laugh at articles on how to save money, because I’m already doing those things and then some...So I thought I’d make an official page where you can find my recipes, concoctions, thoughts, etc., on how not to spend money you don’t have. Eh?
I’m also incredibly hypoglycemic and intolerant to lots of foods. After going to doctor after doctor, my migraine specialist recommended going low-carb to control my headaches. Badda-bing! I've been low-carb going on almost 2 years now and loving every minute. Yes, I miss a few carbs, but the lack of pain and tiredness and headaches is soo worth the effort!
So, for starters, here’s my new recipe for Pecan Milk! Enjoy!
~KD
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Pecan Milk
Pecans (raw, not roasted or toasted or baked or salted)
Water (fresh/river/purified/organic/whatever ya got)
Cheesecloth
Blender (Don't try making milk in a food processor unless you're sure it's leak-proof!)
You can really do this any way you want. Most recipes I’ve found have you soaking the pecans for 24 hours before-hand. I don’t think that’s necessary.
I ground some pecans in my small chopper. They came out to about a ½ cup after chopping very finely. Then I added them to my blender with 3 cups of hot water. Blend…for awhile. Until it’s very milky. Then use a cheesecloth to strain the liquid. You can use the liquid immediately, but make sure to strain the mixture overnight to get all the liquid out.
Save the ground mushy stuff in the cheesecloth to use for muffins or breads. Depending on what you’re using the milk for, I’ve found that you can actually process the mush in the blender again with more water to make more milk (it really just depends on what you’ll use it for and/or if it’s too watery for your taste—don’t be afraid to experiment!).
I use the milk for coffee and making my low-carb eggnog. Awesome stuff (recipes forthcoming!).
If you want to drink it by itself, you can add your choice of sweetener (sugar, Splenda, Stevia…whatevah).
Just taste test as you go and see what you like best!
~KD
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