I’ve enjoyed watching Gordon Ramsey’s Ultimately Cookery Course when I’ve managed to catch it. Watching these episodes makes his cooking seem a little more accessible. I was particularly intrigued by his spicy sausage rice recipe. It seemed simple and potentially delicious! The only issue I had was that it featured a spicy sausage, which I am not a fan of (I can’t handle hot spicy foods). But I thought, why can’t I do this with any other sausage?
This one’s real easy. After New Year’s Eve, we found that we had far too much in the way of the teriyaki meatballs I had made in my slow-cooker, so we froze half of them. Keep in mind that they are not great if you’re trying to watch your sugar intake. But hey, when you’re looking for a really fast meal and you have leftovers in the freezer, you use what you have on-hand!
I won’t even hide this one behind a ‘read more’ link because it’s pretty short and sweet.
- 2 portions whole wheat pasta of your choosing
- 1-2 Tbsp chopped red onion
- 2 tsp olive oil
- 10 frozen leftover teriyaki/Swedish/Hawaiian meatballs w/sauce
- 1/4 cup low sodium chicken broth or water
- 2 green onions, sliced and divided
- In a small saucepan over a medium heat, saute red onions in the olive oil for a few minutes until softened.
- Add frozen meatballs and broth or water. Cook for a few minutes until meatballs are heated through.
- Allow to bubble away until sauce begins to thicken. Add half of the green onions and stir.
- Divide in half and serve over two portions of pasta, topping with the remainder of the green onions.
Sorry, I have no nutritional values on this right now, but man, this was very, very yummy. 😉
I think I’ve already said this but I’ll say it again: I do not like fish or seafood as a general rule. It’s true. I wasn’t even much of a frozen fish stick fan when I was a kid. Some of it upsets my stomach. A lot of it throws my texture issues for a loop. And mostly, I can’t stand the smell.
However, one thing I do eat because we had it a lot as a kid and I got a taste for it is canned tuna. Specifically, I enjoy Clover Leaf’s white tuna packed in water. I’m not a fan of all the fancy ones they have out now, like the dill-flavoured ones, jalapeno, lemon and herb and all that jazz. I guess with canned tuna, I’m a bit of a purist.
As I mentioned recently, I found out that Clover Leaf produces a low sodium version of this tuna, so I was pretty pleased with the prospect of looking for it in the grocery store. The difference is 100mg less sodium per half can. Considering half a can is a good-sized sandwich, this is awesome. Instead of 340mg in a whole can, it’s only 140mg for the whole can. And honestly, I can’t taste much of a difference.
Just beware: the flaked can has more sodium than the solid can. Do what I do and read every label.
With that said, I found myself with the prospect of baked potatoes and steamed corn on the cob last night but had no planned protein. Checking the cupboards, I grabbed three of the cans of tuna and thought to myself, “Tuna croquettes!” If you are asking what a croquette is (as I was, when I first heard it), just think (in this case): fried tuna cake. Kind of like a crab cake.
In my low-carb adventures, I’ve been introduced to some new foods and new ways of cooking, but after two solid weeks of really watching what I ate, I was craving comfort foods. One such comfort food from my childhood was meatloaf dinner! I wanted meatloaf, potatoes, corn on the cob, lots of butter, gravy, etc. Well, I came up with a compromise for some of that heaviness by messing around with some of the components of that dish. Instead of a whole corn on the cob, I snapped the cobs in half and steamed them, then cut the corn off one of the half-cobs and omitted the butter. Instead of potatoes, I whipped up a homemade vinegar-based coleslaw (no carrots, as I’m not a fan). And for the meatloaf, I used ground chicken instead of ground beef. Here’s what I did:
Breakfast has never been easy for me. I’m not one who can generally eat as soon as she gets up in the morning. I’ve had issues with feeling ill at the mere thought of eating so soon from waking, so often, I’m not getting hungry until I’m on my way out the door to work in the morning, or by the time I get there. So, grabbing breakfast on the go is something really important to me.
I’ve been stopping at McDonald’s for McMuffins or Tim Horton’s for bagels, but both are not healthy choices. McD’s is a no-brainer, but bagels are very high in carbs and sugar. I’ve been trying to cut back on my breads/grains intake, so bagels are not the way to go. Well, I love omelets but couldn’t think of how to make one very portable until I got thinking about the muffin-sized meatloaves I have made and started poking around the net for some guidance on how to use that method for eggs. Here’s what I ended up doing…
I had actually made this Asian beef recipe for some lettuce wraps but the problem was that I only had Romaine lettuce, which does not roll up too well. It turned out to be more like Asian beef lettuce tacos! *laughs*
I figured this would be too messy for my lunch at work the next day, so I made up a green salad and simply topped it off with the flavourful ground beef mixture. Please have a look at the original recipe for the Asian Beef Lettuce Wraps at the Comfort of Cooking website, but I made a few adjustments along the way for my own tastes and based on what I had on hand. Here’s the recipe for the beef mixture:
This recipe came out of a desire to cook something “different”, yet comforting and was a total, pleasant surprise. It was based on a recipe from Antony Worrall Thompson recipes (LifeStyle FOOD). I substituted what I had on hand. Next time, I would see about adding some root vegetables such as carrots and potatoes (omitting the rice) and/or some chickpeas (if I like them?) for some more substance. I’m not complaining! This was a really yummy dish. But I’d love to continue to play with it to see how I can make it better.