Trim Healthy Mama - My Favorite Evening Meal

Broiled Salmon With Cauliflower Mashed Potatoes, Creamless Cream Sauce, and Asparagus

Of all the evening meals that we've tried thus far, this is, by far, my favorite...broiled salmon (S), Cauliflower Mashed Potatoes (S) served with Creamless Creamy Veggies (S, E or Fuel Pull - sauce served as a gravy), and a dark green vegetable (usually broccoli, but, tonight, fresh asparagus), and we have this meal, at least, a couple of nights per week. It's absolutely delicious!

The way I make the salmon is, I start with frozen fillets...one per person. Before placing the frozen fish in the baking dish, I put about a half tablespoon of butter and a half tablespoon of coconut oil under the area where I intend to lay each fillet. Then, after placing each fillet over the butter and oil, I pour one teaspoon of lemon juice and one teaspoon of red wine vinegar over each one. I sprinkle with sea salt and black pepper, then, cover and bake in a 400 degree oven. I allow the salmon to bake until I have the other dishes near to completion, then I remove the foil, kick the oven up on broil, and broil, flipping once, until fish is done.

The original recipe for Cauliflower Mashed Potatoes (S) is found on page 361 of the Trim Healthy Mama, and as Serene and Pearl say, "If you do these the right way, you can barely tell the difference between this dish and real mashed potatoes. The secret is the food processor." And this is true!

The way I make mine is, I start by steaming a fresh head of cauliflower. After it's done, I place the florets in my food processor and add a couple of tablespoons of butter (or light butter), sea salt, and black pepper. Occasionally, I add a tablespoon of cream or half and half, but, usually, not. I process on high until creamy and viola! Mashed potatoes! (NOT!) :)

To make the gravy I either follow the instructions in the book to make Creamless Creamy Veggies (S, E or Fuel Pull - page 352 of the Trim Healthy Mama) and make extra sauce to be served as gravy, or I make the sauce by itself, and serve the vegetables on the side. Generally, if I'm making broccoli, I make it per the book instructions, cooking the veggies in the sauce, but if, like tonight, I'm making asparagus, I cook the sauce by itself, and cook the asparagus separately, so that it doesn't overcook. (I like it to be crisp, not squishy and stringy.) Whether I cook the vegetables in the sauce, or not, makes no difference. I always use it as a gravy for the mashed cauliflower. It is so yummy! :)

To make the sauce alone as a gravy, I start with 1/2 cup of fat free chicken broth. To that I add one wedge of Laughing Cow Swiss Cheese per person, sea salt, black pepper, onion powder, and garlic powder. I whisk all this together and cook until boiling. Then I shut the burner off and whisk in one heaping tablespoon of Parmesan cheese. This sauce is a great accompaniment to any non-starchy vegetable, and even the grandlittles happily eat their vegetables when cooked in it...broccoli, Brussels sprouts, cauliflower...it doesn't make any difference. They love them all!

And, by the way, I did end up spooning a couple of tablespoons of sauce over my asparagus this evening after the picture above was taken. I just couldn't help myself! :)

So, that's my favorite evening meal. What's yours?

Until Next Time...

All My Love,
~ Rebecca

#thm

Michelle Duggar's Tater Tot Casserole

My husband and I were watching Season One of 19 Kids and Counting on Netflix last night and in Episode 8 - Trading Places, Duggars Style, Michelle was teaching the boys how to cook one of the family's favorite recipes...Tater Tot Casserole. My husband, who never eats anything like that said, "Boy! I bet that's a killer! I wonder what's in it?" So, I looked it up and, after reviewing it, he said, "Well...that doesn't look too bad...does it? Why don't we try it sometime?" WHAT!!! So, while in Pittsburg today, I bought the ingredients and made it for supper tonight. While it's not something that my husband would want to eat very often, he did like it and it was very good! We will definitely fix it again sometime! For us, I halved the recipe, but am thinking that the full recipe would make a great dish to take along to a church dinner, family reunion, or some other large gathering. Don't you think?

MICHELLE DUGGAR'S TATER TOT CASSEROLE

 2 pounds ground turkey, cooked, seasoned, drained
3 (2-pound) bags Tater Tots
2 10 3/4-ounce cans cream of mushroom soup
2 10 3/4-ounce cans cream of chicken soup
2 12-ounce cans evaporate milk

Preheat oven to 350 degrees.

Spread the seasoned, browned meat in two 9x13-inch casserole pans. Cover the meat with the Tater Tots (you don't have to cook them first). Mix the soups and milk together and pour the mixture over the top.

Bake for 1 hour. Serves 16 to 20.


Again, for us, I halved Michelle's recipe and there are enough leftovers for, at least two, maybe three more meals. This would be a great meal to serve when the grandlittles are over. I bet that they would love it! :)

Have a blessed evening!
~Rebecca

Homemade Kansas City Style Barbeque Sauce

I found (and made) this recipe for Kansas City Style Barbeque Sauce and it is THE best!!! From now on I will be making my own!


HOMEMADE KANSAS CITY STYLE BARBECUE SAUCE

1 1/3 cup tomato sauce
1/3 cup tomato paste
1/3 cup honey
1/2 cup + 3 tbsp red wine vinegar
1/4 cup molasses (unsulfered)
2 tsp all natural hickory or mesquite liquid smoke (Colgin)
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp ground cinnamon
1/8 tsp chili powder

In a large saucepan combine all the ingredients and simmer over low heat for 25 minutes stirring occassionally. Let cool and store in the fridge until ready to use. Makes 2 cups + 2 tbsp.

RECIPE - BLT Pasta Salad

BLT Pasta Salad

For lunch today I put together a bacon, lettuce, and tomato pasta salad. I started off with a recipe that I had, cut it in half (there are only three of us), tweaked it a bit, and added my own touches. It made for a cool and summery one-plate salad and my family loved it! Here's what I came up with...

BLT PASTA SALAD


1/2 box whole wheat rotini
6 slices turkey bacon, cooled and cut cross-wise into narrow strips with scissors
1 large tomato, diced
3 good handfuls of mixed lettuces, torn into small pieces
1/4 cup crumbled Feta cheese
1/2 cup Miracle Whip light salad dressing

Cook the pasta according to package directions, then drain and run cold water over it to cool it. After it is cool and drained well, toss all ingredients together in a large salad bowl and chill for at least an hour before serving. (Serves 3)

Create Your Own 'Nutmeg Notes Kitchen Scrapbook' by Sandy Willoughby

Every once in awhile a post comes along that really sticks in my head...something that I've read that others have written about that sparks an idea of something that I would like to try or incorporate into my own life...something I want to learn how to do...or, in this case, something I want to make one day. 

This is a post that was first posted by my friend, Sandy, several years ago on her Nutmeg Notes site. Creating a 'Nutmeg Notes Kitchen Scrapbook' is something that I would someday like to create for myself, as well as one for each of my daughters and daughters-in-law.

I hope you enjoy reading Sandy's post as much as I did...

Dear Creative Ones by God's grace and gifts,

Have you ever been in awe over what goes on in a kitchen and/or dining room? There are so many things that transform from one fairly plain and simple "something" to a dish that feeds a family, a soup that soothes a weary soul, or a beverage that comforts with the warmth it gives.

Over the years, the Lord has just given me... as I've heard the same of with others...recipe after recipe thrown together that became instant favorites. He has shown me grand meals from a needy pantry, given me grace to offer a chair to a tired friend, relative, and stranger, and provided what I've needed to serve not only beverages and meals but hospitality and hope.

In an effort to preserve some of these recipes, sentimental moments, ideas, and creative gifts from God over the years, I have started many little kitchen notebooks. There have been notes jotted in spiral notebooks, papers punched and placed in three ring binders, folders filled until they became so stuffed I couldn't keep up with them, and more.

I finally think I know the best way to preserve these! I can make a Nutmeg Notes Scrapbook! I had already decided to change my Home Notes Journal into a scrap book and realized that one specifically for the kitchen and dining would be a great addition:)

It has dawned on me that not only would these books be a wonderful way to hand our family blessings down the line and for enjoyment by us as the years go by... but this might serve many a need in the long run. When someone asked: "Whatever happened to that recipe for.... ?" maybe it will be in one of those pages! If we are trying to remember the circumstances around a time God sent someone to our table over coffee that served like an angel... maybe they'll have been journaled right in our little (or huge) book!

(To finish reading Sandy's article, please, click HERE....)

Potato and Black Bean Enchiladas

In an attempt to use up food that's been in the freezer, refrigerator, cabinets, vegetable bin, and pantry a while, I've been coming up with some new and, sometimes, interesting dishes. Today I had some corn tortillas,  potatoes, and cheese slices to use up, so I created this tasty dish!

POTATO AND BLACK BEAN ENCHILADAS

2 large baking potatoes
2 tablespoons olive oil
3 tablespoons milk
1 can black beans, rinsed and drained
1 medium onion, chopped
1 package taco seasoning mix (I make my own - see recipe below)
2 cans enchilada sauce (I make my own - see recipe below)
14 (6-inch) corn tortillas
shredded cheddar cheese or cheese slices (I was out of shredded cheese, but I had plenty of fat-free slices on hand)

Preheat oven to 375 degrees. Spray a 13x9 baking dish with pan spray and set aside.

Place peeled and cubed potatoes in a small amount of water in a saucepan and cook until tender; drain. With a mixer or Kitchen Aid whip potatoes, olive oil, and milk together. To this add rinsed and drained black beans, onion, and taco seasoning and mix together well.

Put a small amount of enchilada sauce in the 13x9-inch pan to coat the bottom, then fill tortillas with potato and bean mixture, roll, and place in pan. Top with the rest of the enchilada sauce and cheese. Bake uncovered in the preheated oven until heated through and cheese is bubbly (20 to 30 minutes).

TACO SEASONING MIX

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 2 tablespoons) TACO SEASONING MIX. To make additional packages increase ingredient amounts proportionately.

ENCHILADA SAUCE

1/4 canola oil
2 tablespoons flour
1/4 cup chili powder
1 (8 oz.) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste

Heat oil in skillet over medium-high heat. Stir in flour and chili powder; reduce heat to medium, and cook until lightly browned, stirring constantly to prevent burning; reduce heat. Mix the tomato sauce, water, cumin, garlic powder, onion powder, and salt, and gradually add to the chili powder, flour, and oil mixture. Continue cooking and stirring over medium heat until sauce begins to bubble and is slightly thickened.

Recipes: ENCHILADA SAUCE and ENCHILADA CASSEROLE

As often ends up being the case I started off with a couple of recipes, tweaked them to use up what I had on hand instead of what they called for, and made them my own variation. Both turned out really good...very spicy...full of Mexican flavor!

ENCHILADA SAUCE

(This will be used in the following recipe.)

1/4 canola oil
2 tablespoons flour
1/4 cup chili powder
1 (8 oz.) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste

Heat oil in skillet over medium-high heat. Stir in flour and chili powder; reduce heat to medium, and cook until lightly browned, stirring constantly to prevent burning; reduce heat. Mix the tomato sauce, water, cumin, garlic powder, onion powder, and salt, and gradually add to the chili powder, flour, and oil mixture. Continue cooking and stirring over medium heat until sauce begins to bubble and is slightly thickened.

ENCHILADA CASSEROLE


1 cup onion, chopped
2 tablespoon olive oil
1 lb. Jenni-O's ground turkey, crumbled and browned

16 oz. black beans, rinsed and drained
2 cans Rotel tomatoes
corn cut from 3 large cobs of corn or 1 (11 oz.) can Mexican style corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 recipe of enchilada sauce above or 2 (10 oz.) cans enchilada sauce
6 (6-inch) low-carb, wheat tortillas
3 cups shredded, fat-free cheddar cheese

Saute onion in hot oil in skillet until tender. Add the cooked, browned turkey, black beans, Rotel tomatoes, corn, chili powder, and cumin. Stir and heat through. Tear tortillas in half. Spoon 1/3 of the enchilada sauce into bottom of a 9x13-inch dish that has been sprayed with pan spray. Layer half of the tortilla halves on the bottom, half of the meat, bean, corn, and tomato mixture, and one cup of the cheese. Repeat. Top with remaining sauce and cheese. Bake at 350 degrees for 20 to 30 minutes until golden and bubbly.

Shabbet/Passover Meal - 4/23/11 / Recipes: OLIVE OIL DIP AND ROASTED LAMB CHOPS

We just got done with the most lovely Shabbet/Passover meal, and we were blessed to be able to share it with others. The evening started with my husband opening in prayer, then I lit candles thanking the Lord for being the creator of light and for sending us the Light of the world, His Son, Jesus Christ. After that my husband read from Provebs 31 and blessed me by saying a few sweet things about me. Then I read from Psalm 127 and I, in turn, blessed my husband. Then it was our guests' turn to speak sweet things...the husband over the wife and the wife, in turn, over the husband. Then both husbands/fathers spoke blessings over their children, and what a beautiful thing it was to witness. By the time we were done just about everyone was crying.

After that came the washing of hands, then the blessing over the Hallah bread and grape juice. After that, it was time to enjoy the meal. I served fresh garden salad with a homemade olive oil vinaigrette dressing, Herb Roasted Lamb Chops, parsleyed potatoes, asparagus, hallah bread served with an olive oil dip, grape juice, and Strawberry Gelatin Dessert. Everything was delicious and it was indeed a blessing for all in attendance.

For those who are interested, I am including the recipe for the olive oil dip...which would be great to dip broken pieces of homemade bread in as part of any meal...and the recipe for the Herb Roasted Lamb Chops. Here they are...

OLIVE OIL DIP

1/4 cup olive oil
5 cloves garlic, crushed
2 tablespoons balsamic vinegar
2 tablespoons Parmesan cheese
1 tablespoon crushed, dried oregano
fresh ground black pepper, to taste


HERB ROASTED LAMB CHOPS

4 large garlic cloves, pressed
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
2 teaspoons sea salt
3 tablespoons extra-virgin olive oil, divided
6 1 1/4-inch thick lamb loin chops

Mix first four ingredients and 2 tablespoons olive oil in a large Ziploc bag. Add lamb; shake to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 400 degrees F. Heat remaining 1 tablespoon olive oil in a cast-iron (or other large, oven-proof) skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness Transfer lamb to platter and serve.

I wish each and every one of you a blessed Sunday and a Happy Resurrection Day! God bless all here!

All My Love,
~Rebecca

For Supper - 4/3/11 - Bacon Brussels Sprouts, Fried Mushrooms, and Corn-on-the-Cob

For supper tonight I made a recipe that I found in Candace Cameron Bure's new book RESHAPING IT ALL. The recipe is for 'Bacon Brussels Sprouts' and my family absolutely loved it. It was very good and definitely a recipe that I will make again!

Here's the recipe...

BACON BRUSSELS SPROUTS

Serves 6 to 8

Ingredients

   12 ounces thickly sliced lean bacon (or turkey bacon), but crosswise into thin strips
   1 Spanish onion, thinly sliced
   8 garlic cloves, halved lengthwise
   2 pounds Brussels sprouts, trimmed and halved
   Coarse salt and freshly ground black pepper

Directions

In a large, deep skillet, cook the bacon over moderately high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pat off excess fat. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper to taste. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

I also made corn-on-the-cob and button mushrooms cut in half, rolled in flour with a little salt and black pepper added to it fried in a little olive oil.

(By the way...I am going to be having a give-away for Candace's book in the very near future, so be on the look out for details! :)

For Supper - 3/30/11 - Pepper Steak, Brown Rice, and French Bread

Quick and Easy Pepper Steak

Brown Rice

Fresh-baked French Bread

Remember that left over London broil that I froze night before last? I was in need of something quick and easy for supper tonight, so I pulled it out and turned it into a quick and easy pepper steak.

Here's what I did...

REBECCA'S QUICK AND EASY PEPPER STEAK

1 pound leftover steak, sliced thin
2 tablespoons olive oil 
1 1/2 large, fresh green peppers, cut into thin slices
1 medium onion, cut into thin wedges
3 tablespoons cornstarch
2 cups water
2 beef bullion cubes
2 tablespoons soy sauce
1/4 teaspoon garlic powder

2 cups hot cooked brown rice, cooked without salt

Over medium heat, heat beef (or, if you don't have any leftovers, you could cook 1 pound fresh beef, sliced thin) in olive oil. Add peppers and onion and cook until tender crisp. Mix cornstarch in water and pour over all. Add bullion cubes, soy sauce, and garlic powder. Heat until bullion cubes are dissolved and sauce is bubbling hot. Serve over hot rice.

For Supper - 3/28/11 - London Broil, Caesar Salad, French Bread, Plum Custard Kuchen

Here's what's on the menu for supper tonight at the Knox's -

London Broil

Caesar Salad

Homemade French Bread

Plum Custard Kuchen

As a general rule we don't eat beef anymore, but every once in a while I'll find a nice piece of black angus beef on mark-down at Summer Fresh and, when I do, I'll buy it and do something special with it, or stretch it out for as many meals as possible. Recently, I found a nice 2-lb piece of London Broil for only $5.19, so I am doubling the recipe below. We are eating part of it for supper tonight and I will freeze the rest for later. We will get between 3 and 4 meals out of this one piece of beef.

Recipes-

LONDON BROIL

1 pound high-quality beef flank or London Broil cut

2 medium onions, thinly sliced
1/4 teaspoon salt
1 tablespoon butter

2 tablespoons oil
1 teaspoon lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

Cut both sides of beef steak into diamond pattern 1/8 inch deep. Cook and stir onions and 1/4 teaspoon salt in butter until onions are tender; keep warm. Mix remaining ingredients; brush half of the mixture on beef.

Set oven control to broil and/or 550 degrees. Broil beef with top 2 to 3 inches from heat until brown, about 5 minutes. Turn beef; brush with remaining oil mixture and broil 5 minutes longer. (I broiled it longer because I wanted it well done.)

Cut beef across grain at slanted angle into thin slices; serve with onions.

Serves 4.




PLUM CUSTARD KUCHEN

1 cup flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 c. butter
2 tablespoons heavy cream (I used skim milk)
1 egg

2 1/2 cups pitted and sliced plums

1/2 cup heavy cream (I used skim milk)
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). In a large bowl mix flour, 1 tablespoon sugar, and baking powder. Cut in  butter until mixture looks like coarse crumbs. Stir in 2 tablespoons cream (or milk) and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top. Bake in preheated oven for 25 to 30 minutes.

While cake is baking, in a bowl combine 1/2 cup cream (or milk), 1/2 cup sugar, egg and vanilla. Beat well and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.

(Note: I only use light salt, light butter, and extra-virgin olive oil in all recipes.)

For Supper Tonight - 3/1/11

It's been a long week already and it's only Tuesday! I've got so many things on my heart and mind that I want to share, but simply don't have the time right now. I didn't get the February issue of HEARTH AND HOME out, but am hoping to get the March one out early in the month. In the meantime, I thought I'd just pop in for a quick minute and share tonight's menu with you. You all have a great evening and I will be in touch soon! God bless all here!

All My Love,
~Rebecca

For supper tonight in the Knox home...

Italian Sausage & Peppers (recipe forthcoming)
steamed asparagus
French bread