Archive for the ‘quick’ Category

Quickie: Pasta-less Carbonara

This is a quick meal hack: making carbonara without pasta.  Generally, I don’t eat a lot of pasta anymore, but occasionally, I just say “screw it” and make a bowl of the real stuff.  None of this shirataki/squash BS; I have real rice sticks with my pad Thai and real spaghetti with my tomato sauce.  But this week, I flat-out forgot to buy a box of pasta, and my pantry is such that pasta just isn’t a staple I keep stocked.  So I’ve come up with a quick, easy, grain-free way to enjoy the eggy-creamy-cheesy-bacony goodness of carbonara without pasta.

Potatoes.  Yeah, not low-carb, but they’re delicious and I find them far easier on my digestion than gluten grains anyway.  I mixed in some diced zucchini as well, since I’m starting the produce and protein challenge tomorrow and also because I overbought zucchini at the market (easy to do this time of year).

Potatoes alla Carbonara

Potatoes alla Carbonara

3-5 small red potatoes, cubed

1-2 zucchini, diced

1 egg + 2 egg yolks

2-4 Tbsp. cream

1/2 c. grated hard Italian cheese (I think I used Romano)

6 strips of bacon, baked and chopped, grease reserved

Start by steaming the potatoes until just tender.  While the potatoes steam, whisk together eggy goodness, cream, and some pepper if you want.  Add the zucchini to the steamer about 5 minutes before the potatoes finish.  Remove your steamer basket and empty the water out of your pan and put the veggies back in over medium heat.  Add 3-4 Tbsp. bacon grease and stir to coat.  Add in the egg mixture and 1/2 the cheese.  Stir until a creamy sauce forms.  Add in the bacon.  Serve over a bed of kale and top with the rest of the cheese.  Makes 2 generous servings.

This post is part of Pennywise Platter at The Nourishing Gourmet.


Quick Meals and a Weekend Brunch

I thought I’d take this Saturday morning to share some of the quick meals, along with my brunch today, which was decidedly un-quick.

Egg Foo Yung is one of my favorite applications for a quick, often meatless, meal. Eggs are fairly cheap, and these omelette/pancake things tend to use pre-cooked veggies, so they’re good leftover vehicles. This one used leftover roast chicken, collard greens, and some sliced onion. Just fry up the onion, shred the chicken, chop the greens, and stir the whole thing into 2-3 beaten eggs with a dash of tamari. Pour into a pan and cook covered for 3-5 minutes, flip and cook until browned.

Stir-fries are another great quick meal. This one is ground beef with carrots, onions, curry powder, cabbage, and coconut milk. Brown the beef, add the onions and carrots, add the curry and coconut milk, and then the cabbage and cook covered until the cabbage is tender. Delicious and quick, and the fat from the coconut milk means I can use a little less meat and still have a filling, nutritious meal.

This is my brunch from today. Definitely not fast, but so worth it. It’s Saturday, after all. I fried up some slices of sweet potato in ghee and bacon grease, and served it with a scramble of eggs, kale, and bacon. All washed down with some green tea. Yum!

Vegan and Nutritious

This is a quickie post, and don’t miss my earlier post below, but I thought I’d share a recipe I developed this weekend. I made truly-pantry muffins. They happen to be vegan, but don’t hold that against them because they’re full of nutritious stuff like coconut and almonds.

Coconut-Almond-Chocolate muffins
1 cup coconut milk
1/2 cup Rapadura
dash of salt
splash of vanilla extract
1/2 c. of slivered blanched almonds, chopped
1/2 c. desiccated coconut flakes
1/2 a bar of dark chocolate, chopped (so, 50g chocolate)
1-1/2 c. white whole wheat flour
1-1/2 tsp. baking powder
Preheat the oven to 400 degrees and oil a muffin pan with coconut oil. Whisk together the coconut milk, Rapadura, salt, and vanilla until the sugar is dissolved. Then, mix in the flour, almonds, coconut flakes, flour, and baking powder. Fill muffin cups about 3/4 of the way full. You should get 12 muffins. Bake for 15-20 minutes, or until browned and firm to the touch. Try not to burn yourself trying to eat the muffin straight out of the fridge. I’m told they would be good with coffee.
This post is part of Tuesday Twister at GNOWFGLINS.
{an aside: Please come visit my new website, Wellness the Wild Woman Way, where I shall be posting more formal articles on health topics that I deem interesting and relevant to the season}

Cucumber-Carrot Salad

This is a recipe inspired by a friend of mine. He posted the recipe on Facebook, which sounded delicious, but I promptly ignored it and came up with my own version. His original recipe called for peanuts fried in Worcestershire or soy sauce. I forgot to buy whole peanuts at the store, and I always have peanut butter around, so I made the dressing into a kind of peanut-sauce hybrid. Maybe I could have used a little more peanut butter — the moisture of the veggies will thin the dressing out a lot, so use your judgement.
This was a wonderful lazy meal for a Sunday night, complete with cold noodles and boiled eggs. The eggs and noodles could even be made the night before (in the middle of the night while the house is cooler… maybe), and assembled cold for dinner the next day. You’ll probably want to put a teaspoon or two of oil in with the noodles to keep them from sticking together.

Cucumber-Carrot Salad
1 cucumber, seeded and cut into half-moons on the bias
2 carrots, peeled and julienned
2 scallions, white and light green parts sliced
1.5″ ginger, grated
1 clove garlic, grated
juice of 1 lime
2 Tbsp. apple cider vinegar
3 Tbsp. tamari
1/2 tsp. honey
1/4 tsp. chili sauce
1-2 Tbsp. peanut butter
2 Tbsp. peanut oil
Mix together the dressing ingredients and pour over the veggies. Toss to combine, and refrigerate for an hour or so to let the flavors meld. I served this with cold whole-wheat noodles, and boiled eggs, for 2 meal-sized servings.