faux foodie

Beef, Mushroom, and Kale Stroganoff
August 28, 2013, 1:24 am
Filed under: beef, favorites, main course, Sunday, weeknight

Trying to health-up a traditional comfort food. Please excuse the blurry photo!

* 2 Tbs. extra-virgin olive oil
* 1 medium white onion, finely chopped / frozen pearl onions
* 2 cloves garlic, minced
* 1 lb beef
* 1 package of mushrooms
* 1 Tsp smoked paprika
* 1 Tbs. all-purpose flour
* 1 1/2 cup vegetable (or chicken) stock
* 1 Tbs. tomato paste
* 1 bunch chopped kale
* some white wine
* 1/2 bag egg noodles (probably 2-3 cups)
* 1 cup sour cream (or Greek yogurt)
* coarse salt and freshly ground pepper

Heat the oil in a large skillet over medium-high. Add the beef and onions and sauté. Add the garlic and mushrooms; season with the smoked paprika and a pinch of salt and pepper and wine. Sauté another 3 minutes, until the mushrooms have softened and are darker in color.

Combine tomato paste, stock, and flour. Then add to the pan. Stir to sort of dissolve the paste. Add the kale and the bay leaf; simmer 5 to 10 minutes.

In the meantime, cook the egg noodles in boiling water until it reaches al dente, maybe 5 minutes.

Add the sour cream to meat mixture and stir to combine.


Breakfast Oats
August 15, 2013, 3:22 am
Filed under: breakfast, Health

Loving this variation on oatmeal. I’ve been seeing versions of this on health blogs. The amounts aren’t set in stone. See what works for you.

1/2 c oats
Half scoop protein powder (I have a chai flavor now)
1 Tb nut butter of choice
1 Tb flax meal
Seasoning to taste (cinnamon; stevia; xylitol; vanilla; others?)

Mix your chosen ingredients together. When you’re ready to eat, cover with milk of your choice and maybe some fruit, then enjoy. Should be tasty warm or cold.



Clean White Veggie Lasagna
August 8, 2013, 2:39 am
Filed under: Company, favorites, Health, main course, pasta, Sunday

We really enjoyed the flavors of this meal. It felt much healthier than a usual lasagna.

1/2 tsp olive oil
6 oz no bake lasagna noodles
10 oz spinach
4 large carrots, cut into 2-inch lengths and thinly sliced lengthwise (I used bagged carrot chips)
1 large zucchini, cut into 2-inch lengths and thinly sliced lengthwise
4 radishes, halved and thinly sliced
1 tbsp butter
2 cloves garlic, minced
1 tbsp dried basil
Any fresh herbs you have (we used basil and chives)
32 oz ricotta cheese
8 oz cottage cheese

Preheat oven to 375F. Brush bottom and sides of an lasagna baking dish with oil.
In a large, shallow pot, add spinach and 1/4 cup water. Heat on medium and cook, stirring, until wilted, 3 to 5 minutes. Drain and squeeze out excess liquid.

To pot, add carrots and 1/2 cup water. Cover and cook on medium heat for 5 minutes. Add zucchini and radishes, cover and cook until tender, 3 to 4 more minutes; add additional water as needed. Drain and wipe out pot.
To pot, add butter and heat on medium-low until melted. Stir in garlic and herbs until smooth, about 30 seconds. Gradually stir in cheese. Reduce heat to low and cook, stirring, for 5 more minutes.
Spread a thin layer of cheese mixture in bottom of dish. Arrange a layer of noodles and half of carrots, zucchini, and radishes over top. Spread half of remaining sauce over top. Repeat with a layer of noodles, remaining carrot, zucchini, radishes and spinach. Top with a layer of noodles and remaining sauce.
Bake until top begins to brown, about 35 minutes. Let cool for 5 minutes.


Healthy Zucchini Bread
August 7, 2013, 3:20 am
Filed under: breakfast, Company, dessert, favorites, Health

3 cups almond flour
3 teaspoons baking soda
1 teaspoon salt
2 teaspoons each cinnamon, clove, and nutmeg
2 cups grated zucchini (we used a cheese grater)
6 eggs
6 tablespoons maple syrup or honey
2 bananas, mashed
2 tablespoons coconut oil, melted

Preheat oven to 350 degrees and grease a cake pan.
Combine dry ingredients in a small bowl and set aside.
Combine wet ingredients besides zucchini and combine in a large bowl and whisk together vigorously.
Add zucchini and mix until combined.
Pour dry ingredients into wet and mix until incorporated.
Pour batter into cake pan.
Bake for 32-35 minutes until a toothpick comes out clean.
Remove from oven and let cool for 5 minutes.
Optional: add chocolate chips!

Bonus-Using zucchini from our garden!



Joy of Cooking Biscuits
August 1, 2013, 2:10 am
Filed under: breakfast, Company, favorites


2 cups all purpose flour
2 1/2 tsp baking powder
1/2 to 3/4 tsp salt
5-6 Tbs cold unsalted butter, cut into pieces
3/4 cup milk (I used almond milk)


Position a rack in the center of the oven. Preheat the oven to 450°. Have ready a large ungreased baking sheet. Whisk flour, baking powder and salt thoroughly into a large bowl. Drop in 5-6 Tbs cold unsalted butter, cut into pieces. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work. For biscuits with crunchy edge and flaky, layered texture, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble bread crumbs. For classic fluffy biscuits, continue to cut in the butter until the mixture resembles coarse bread crumbs. Do not allow the butter to melt or or form a paste with the flour.
Add 3/4 cup of milk all at once and mix with a rubber spatula, wooden spoon, or fork just until most of the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.
To shape round biscuits:
Transfer the dough to a lightly floured surface. With your fingers, pat the dough until 1/2 inch thick. Cut out 1 3/4- to 2-inch rounds with a drinking glass or biscuit cutter dipped in flour; push the cutter straight down into the dough and pull it out without twisting for biscuits that will rise evenly.