Archive for April, 2013

Moussaka – A small batch


This is best described as Greek lasagna, replacing the noodles with slices of roasted eggplant. This isn’t traditional, in that I don’t use Béchamel sauce or lamb, but still damn tasty.

1 pound ground meat
2 eggplants
1 onion, diced
1 clove garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
dash of chili pepper, to taste
3 cups tomato sauce
grated Parmesan cheese
bread crumbs

The meat
Sauté onions until golden
add garlic and cook until fragrant
brown meat
add spices
add approximately 1/3 cup of sauce
salt & pepper to taste, then set aside

Turn on the broiler

The eggplant
Peel and slice into 1/4″ slices, you need 18 slices
place slices on foil-lined baking sheets
brush lightly with oil
sprinkle with salt

Broil slices for about 5-7 minutes, or until the slice begin to get brown
flip slices and broil the other side

moussaka 2

You know how this goes, but if you really need a reminder…

Begin with about 1/2 cup tomato sauce in the bottom of a casserole dish, then alternating eggplant slices, meat, then more sauce, layering the ingredients until all are used

Be sure to reserve some tomato sauce for the last layer
then sprinkle the top with a combination of bread crumbs and Parmesan cheese

Bake at 375° F  for 30-40 minutes

Freezes very well

One 4×4 serving = 10 carbs


April 30, 2013 at 10:58 am Leave a comment

Ersatz Bananas Foster for One


1 banana, sliced into disks
1 teaspoon butter
1 tablespoon honey
1 tablespoon water
dash of cinnamon
drop of vanilla
spray oil

Mix honey, water, cinnamon, and vanilla together and set aside

Heat a sauté pan coated with a thin layer of oil and the butter
place the banana slices in the hot pan and brown one side
flip slices over

Pour honey mixture into pan over banana slices
let the honey cook down a little bit, until the water evaporates

Shake the pan to coat the slices well

Serve on its own, as shown, or over ice cream, pancakes, or French toast.

You can even skip the butter if you so choose.

April 25, 2013 at 9:38 pm Leave a comment

Creamy Curried Cauliflower Soup


I found the original recipe on the website Of course I had to play with it to make it my own. And of course I had to reduce the proportions to make a small-batch version. No matter how good and satisfying something is, I don’t want to be eating it every day for over a week.

1 onion, sliced
2 cloves garlic, minced
1 small head of cauliflower, trimmed and cut into florets
1/4 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon prepared curry
1/2 teaspoon sugar
chili powder
1  5 ounce can coconut milk
3 1/2 cups water
salt and pepper
oil for sautéing

Heat oil in a large pot
cook the onions until soft and translucent
add garlic, spice, and sugar, cook until fragrant
add cauliflower
add water
stir well and bring to a boil
cover and simmer until cauliflower is fork tender, about 15-17 minutes

Let the soup cool a bit

Purée the soup in a blender or food processor in small batches until smooth
stir in the coconut milk while soup is still warm
salt and pepper to taste

Add more water if the soup is thicker than you’d like.

Serve with a garnish of toasted cashews, a few springs of parsley, sprinkle of red chili flakes

April 23, 2013 at 4:46 pm Leave a comment

A rant, plain and simple!

I’ve been obsessing more than usual for the past few days and I blame my Facebook news feed. It’s filled with so much bad news about the state of our food supply, of the environment, of the eminent destruction of the human race as we know it, that I’m having trouble digesting it all and keeping it all balanced in my head. I take full responsibility, I added them to my ‘likes’ and now I have to deal with the fall out. I thought maybe writing it all down might help, so please bear with me. But, in the end I think I’ll just have to ignore them, or ‘unlike’ the culprits, and deal with being ignorant. Maybe ignorance is bliss?

I eat well. I attempt to cook healthy and ‘clean.’ I have this blog that can attest to my attempts at scratch cooking. I like cooking. I’m disappointed when I go out to eat, and during my meal, I’m thinking I can make this better. I take on that challenge often. Sometimes I fail, and then sometimes I have great success which I share.

But then I read an article, or watch an interview, and find out that the items in my shopping cart are so much worse than I had thought the day before. So I take on the challenge of cooking to avoid those overly-processed items with the long ingredient lists we are all warned about. I think my peanut butter cups are damn good, and in the end, better than the store bought. Though I use ‘better’ quality chocolate, it’s still store-bought and highly processed.

And what about all the chemicals in the packaging of those processed foods we do choose to use? Ok, what about them? Unfortunately, there is no good way to avoid them anymore, they’re part of our lives, all we can do is minimize our exposure where possible. I was surprised to find out that BPA lines the lids of the canning jars I use to replace the BPA laden containers offered by the food manufacturers. This news, and information on carrageenan and non-fat dry milk, sent me into this rant. (Please, don’t ask. Well, you can ask, but I won’t respond.)

I use processed foods; I like the convenience of many processed foods. Believe me, I’m not going out of my way to make my own soy and fish sauce or chocolate! What has become clear, what I need to do, is step away from all the Chicken Little’s out there, telling me the end is nigh. (Yes, I’m aware I’ve mixed my metaphors.)

So, with hand over heart, I promise to do my best on a daily basis. I will continue to reduce, reuse, and recycle; to replace processed foods with scratch items where reasonably possible; and I will do my best not to be freaked out about the information that is offered.

April 22, 2013 at 4:03 pm 2 comments

Salsa Verde

salsa verde

6-8 tomatillos
1 onion, sliced
4 cloves garlic
1/2 cup cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon sugar
1 jalapeño pepper (if you ended up with a dud, add hot sauce to taste)
1/2 teaspoon salt

Remove papery husks from tomatillos and rinse well

Roast tomatillos, pepper, onion, and garlic in a hot oven for about 30 minutes. Just until all are tender and beginning to brown; even blackening a bit is good.

Place the roasted veggies and the rest of the ingredients into blender or food processor and pulse until all ingredients are finely chopped and mixed. You might have to add a splash of water to get it going.

Season to taste with salt and pepper

April 22, 2013 at 11:49 am Leave a comment

Basic Thai-Style Salad Dressing

thai salad

1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon vinegar
2 cloves garlic, grated
2 tablespoons oil
1 teaspoon sugar
squirt of garlic-chili sauce

Combine and serve with any sliced or grated vegetables, sprinkled with cilantro and basil leaves, and topped with the chopped nuts.

April 14, 2013 at 2:22 pm 1 comment

Kheema – A small batch


I originally posted this recipe over 4 years ago without much thought, or a picture, but I’ve since reworked it. Kheema is a traditional South Asian dish meaning minced meat. Typically it’s made with mutton, but really any meat can be used, along with any combination of tomatoes, potatoes, green peas, and chick peas.

1/2 pound ground meat
1 medium potato, cubed
1 onion, diced
1/2 bell pepper, diced (just because I had leftover)
1-2 tomatoes, diced (or 1  14 ounce can diced tomatoes)
1 cup peas (or cut up string beans work in a pinch)
1 cup chick peas
1 tablespoon fresh ginger, grated
2 cloves garlic, grated
chili powder to taste
1 teaspoon ground coriander
1 teaspoon prepared curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
salt and pepper

Sauté onions and bell pepper, until beginning to brown
add garlic and ginger, stir and cook until fragrant (about 30 seconds)
add dry spices, stir and cook until fragrant (about 30 seconds)
add tomatoes, stir and cook until they begin to break down
add meat, stir and cook until most of the pink disappears
add potatoes and chick peas, stir and combine
add 1/2 cup water

Stir and cook 30 minutes, covered
add peas
stir and cook an additional 10 minutes, uncovered to cook down the liquid

April 8, 2013 at 2:03 pm Leave a comment

Older Posts

Recent Posts



April 2013
« Mar   May »