Chili

Do you like chili?  We don’t like a spicy chili, but rather a milder one with good flavor.

I made this recipe before, and it took some time to find it again.  I play with the spiciness, adding less chili powder and less cumin than called for in the recipe.

Regardless, we each cover our bowls of chili in cheddar cheese and I confess to masking the cumin with sour cream.

How do you like your chili?

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Leftover, yum

I had cooked a chicken breast, and 1/2 of it was still in the fridge.  Looking to use up leftovers, I made this into a dish for SpecialK.

He only wants sweet onions at home, so I cut out last one (shopping alert) and put in a frying pan with light olive oil.  I added approximately 1/4 of a bag of Trader Joe’s (frozen) Mushroom Medley.  I then added a can of diced tomatoes, with basil, garlic and oregano.  I then realized I should have added more garlic, so I added 3 cloves of roasted garlic.  I cubed the remaining chicken breast, and added it to the pan.  Finally, I added one sliced green onion.  Salt and pepper were the seasonings.

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SpecialK topped this with shredded Parmesan cheese, and ate it over soy noodles.

How do you do leftovers?

Tomato, Mozzarella and Basil salad at home

True story time.  I went shopping earlier this week, knowing we had fresh mozzarella in the fridge.  I had promised SpecialK a tomato mozzarella salad, so I bought a couple of pints of grape tomatoes and a package of fresh basil.

We had purchased a bottle of Trader Joe’s Balsamic glaze, and SpecialK asked that I used that.  I did, and made the salad leaving the basil out.

We finished it off, and while SpecialK was traveling, I made it again, remembering to use the fresh basil.  Honestly, I was heavy handed with the balsamic glaze, lesson learned.

I had made this salad earlier this year, before we had the balsamic glaze.  Use 4 part oil on the tomatoes to 3 parts balsamic glaze on the mozzarella.

Want to grab fork and join me?

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To make this salad:

tomatoes

mozarella balls or sliced mozzarella

fresh basil

extra virgin olive oil

baslamic glaze or balsamic vinegar

Salt

Directions:

1) Wash and dry the tomatoes, add them to a large bowl.

2) Place mozzarella in a small bowl, cutting into bite size pieces if necessary.

3) Add extra virgin olive oil to the tomatoes , and toss.  Add salt and pepper, to taste.

4) Add balsamic to the mozzarella, and toss.

5) Rinse and dry off the basil.  Roll the leaves together and cut into thin strips.  Add to the tomato bowl, carefully mixing with the tomatoes.

6) Add the mozrella to the tomatoes bowl, and toss together carefully, so as to keep the mozzarella bite size.

Add serving spoon and enjoy!

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He made some, too!

Imagine my surprise when I got up last weekend, to find SpecialK making pancakes with our new flour blend.  He likes it Mikey!

He didn’t want me to make anything with my latest gluten free flour find when he wasn’t home, as he wanted to try it too.

So one morning, a week or , I made the pancake recipe from the back of the flour bag.  He liked them!  (I did too!)

He made them himself last weekend.

This is our new flour blend, you can purchase here:

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The pancake recipe is on the back, and we have cut the sugar in half, replacing white sugar with maple sugar.

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This flour is 18 g net carb per 1/4 C, the lowest I have found yet.

Your favorite pancake recipe?

What I had for breakfast

When I was a child, I went to summer camp.  Four years at a day camp before I began years at an overnight camp.  At that camp, we were required to write home a minimum of three times a week.

I was 9 years old when I began going to overnight camp, and not the writer I am now,

My mother wanted to know what happened in our days, and she would tell us to tell her what we had for breakfast.

My mother is no longer amongst us, so I thought I would tell you what I had for breakfast this morning.

I made a one egg omelet this morning, mixing the egg with dried chives, and making an omelet with Boursin cheese in the middle.  I had a piece of gluten free bread toasted, lightly “buttered” (Earth Balance).  An orange joined the plate.  I had a glass of sparkling water with my plate of food.

I had to taste my food, before sharing this with you, to make sure it was worthy of being shared; it was tasty.

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What did you have for breakfast?

Moving, again!

One year ago today, we left CA.  Taking a night flight, we landed in CT early in the morning of March 16, 2017.  After living in an extended stay hotel near the airport for 10 days, we moved into our current abode, an apartment in Vernon, CT.

For those who know, I sold my FL condo last October.  Those funds rolled into the purchase of a condo, 30 minutes north and west of our current home.  It will be closer to SpecialK’s Office, and closer to the airport for his business travels.

Next Friday, our belongings will be loaded into a truck, and unloaded that night into our next home, where we plan to stay a while.

I have organized the painter, who we ❤️, the awesome guy who installed our hardwood floors, and the tile guy who did a wacky job of installing our backsplash.  That backsplash has been taken down, and subway tiles are going in.

Next Wednesday, we are having the condo deep cleaned.  Every drawer shelf and cabinet is to be opened and cleaned.

Thursday, the moving company is sending over their packers, and Friday we adjust our home base.

That’s what we are up to, what are you up to these days?

 

Cheese Bombs

I mixed some dough the other night, intending to make bagels.  Spur of the moment decision took this adventure sideways.  I shredded down some white cheddar, and ground up some black pepper.  The dough was a bit sticky, and I just wanted to proceed.  I mixed this dough, added the cheese and pepper, and plopped spoonfuls onto my parchment lined pizza tray, that had been preheating in my oven.

I checked on the baking process after 10 minutes, and pulled them out after 20 minutes.

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I used the parchment paper to lift the biscuits off the pizza pan, and directly on to the waiting rack.  I started nibbling, and kept going.  They were so tasty, and a bit greasy.  Surviving biscuits were place down on a paper towel in a glass dish in the fridge overnight.  They were not as good once chilled, but reheated at 375 for 5 minutes in our convection toaster oven, they again were amazing.

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Leftovers were frozen.  Heated in our convection toaster oven for 5-8 minutes, they were as good as the day before.

I will make again, maybe using my mini muffin pan.

Here’s how I did this:

1 C Better Batter flour

1 C Greek yogurt

2 tsp baking powder

a pinch of salt

1 C grated cheese

freshly ground pepper

Mix all together and roll into balls.  Place on a parchment lined baking sheet.  Bake 20 minutes at 350.

Feel free to use whichever cheese makes you happy.  Add whichever spices and herbs appeal to you.  These are the ultimate blank canvas.

I made 24 little cheese bombs.  According to my calculations, 4 of these equal the 15 g carb rule I follow.  Considering there is yogurt and cheese in these, there is protein also.

What will you add to your cheese bombs?