Category: low carb
|July 31, 2019||Posted by Wendy Perry under avocado, baking (she said in terror), breads, cheesy, fun food, gluten free, low carb, wendy's signature recipes|
Cheesy gluten and carb free bagels… with a kick of cayenne and a dusting of crispy everything bagel dust!
|July 29, 2019||Posted by Wendy Perry under cook & eat nekkid, corn, dressings, fish & seafood, garden goodness, grill thrills, low carb, published, salads, slaws and such, sensational sides, shrimp, stick foods, wendy's signature recipes|
Let your grill do the work on this one… dressed up or down as you’d like, grilled southwestern romaine with NC Shrimp is as quick a side as you can fix … but watch it closely, it is ready in a flash!
|January 30, 2019||Posted by Wendy Perry under dressings, gluten free, honey, low carb, Mindless Mutterings from the Teacher's Lounge, published, salads, slaws and such, sensational sides, wendy's signature recipes|
As I sit here on this really cold day, watching stories from temps in the midwest United States colder than Antarctica with records being broken, this salad came to mind. I created it for January 2018 issue of Carolina Country magazine… when citrus fruits are plentiful. Sure to break through the winter doldrums, this vibrant salad, both in taste and color, will break the monotony of heavy winter comfort foods, and offer a reminder of warm spring and summer days ahead.
A few helpful hints:
Getting the arils (seeds) out of a pomegranate are not as challenging as one might think. Don’t let that keep you from enjoying these tasty fruits. They are most plentiful and in season from November into the early part of the year. Here are a couple of ways to get those crunchy little nuggets out in just a minute or two.
Pomegranates have all sorts of nutritional benefits. Just do a quick google search to find a site you trust to “read all about it.”
When buying… look for smooth-skinned fruits that feel “heavy.” That means more juicy arils tucked inside! They will keep for weeks in the refrigerator, and can even be frozen.
Ways to use pomegranate…
- for a snack “as is”
- on top of salads
- scattered on yogurt
- in grains and grain salads
- in salsa and guacamole
- over oatmeal
- scattered over hummus
- in cocktails and in champagne
- over ice cream
- in sauces spooned over grilled or sauteed meats
- as a garnish for pureed vegetable soups
- in relishes
- tossed over vegetables like green beans or asparagus
What are blood oranges?
The blood orange is a variety of orange with crimson, almost blood-colored flesh. The distinctive dark flesh color is due to the presence of anthocyanins, a family of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits. Chrysanthemin is the main compound found in red oranges.
The skin of blood oranges may be darker orange and “blood” toned like the flesh. It tends to be thicker also. The flavor of a blood orange is different than your usual orange… some say it has raspberry undertones. I don’t find that to be the case (I don’t care for raspberries but love blood oranges). Due to growing conditions necessary for them, you will not find them year round. Their season is from December to early spring.
When buying, look for those that feel “heavy.” Stay away from those that feel spongy. They can be stored a couple of weeks in the refrigerator. Use to spiff up winter salads or enjoy as is. Blood oranges have some great medicinal qualities too. Just google to read from trusted sources.
Add these salad ingredients to your next grocery shopping list! And add some sunshine to your table this week…
- 2 blood oranges
- 2 naval oranges
- 2 clementines or tangerines
- 2 limes
- 2 lemons
- 2 grapefruit
- seeds from one pomegranate
- 1-2 avocados
- 1 cup chopped pistachio nuts
- freshly ground pepper (I like to use pink peppercorns for color)
- fresh mint, optional
- 1/2 cup grapeseed oil (or EVOO if preferred)
- 3 tablespoons red wine vinegar
- 1 tablespoon grapefruit juice
- 2 tablespoons blood orange juice
- 1 tablespoons blood orange zest
- 3 tablespoons honey
- 1/2 teaspoon dried spearmint
- pinch of salt
Peel the citrus fruits and cut into thin slices, removing any seeds. Place onto platter along with avocado.
Garnish with pomegranate seeds, nuts, pepper and sprigs of mint.
To make vinaigrette:
Put all ingredients in jar with lid and shake to blend. Best if made at least one hour ahead.
Well here we are, in the dog days of summer! In my neck of the woods, it’s been the monsoon days of summer. Rain! RaiN! RAIN! But hopefully, we have a little break in sight for that and can now “look forward” to good old hot.humid.days.of.August! And who wants to turn on anything that will add to that heat? Ummmm, nobody. This recipe for Italian Rotisserie Chicken Salad Stuffed Tomatoes was first published last summer in Carolina Country Magazine and a frequent go-to for me. We all love to grab a cooked rotisserie chicken now and then… we can do so many things with one… not to mention throwing the skin and bones into the crock pot overnight after pick’n for the BEST flavorful chicken broth. You DO do that don’t you? Oh there’s so much flavor in those bones and skin (if you don’t eat it) and all you have to do is cover with a quart or two of water, turn on low, and head to bed. By morning time, you’ll be waking up to the aroma of tasty broth to use for soups, cooking veggies like greens and butterbeans or just to sip. You can throw in some herbs on the front end, or simply cool and freeze and season on the back end depending on how you’ll be using it. I freeze in pint-size containers and it’s great to be able to grab and cook a little pot of butterbeans or collards with this deliciousness!
So here’s to the versitile Rotisserie Chicken!! Pick one up today and make this chicken salad twist… ooooh la LA, you’ll be glad you did.
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classy with a bit of sass!!
Who wants to cook on hot summer days? No need with this flavorful Italian chicken salad.... just pick up a rotisserie chicken, throw in a few ingredients and toss with the simple Dijon dressing, and that's it! Except for a juicy ripe summer tomato you're going to stuff with this good stuff.
- 1 rotisserie chicken, skinned, boned & shredded (about 5 cups)
- 1/2 cup sliced roasted peppers, drained
- 1/2 cup thinly sliced red onion
- 1/2 cup diced celery
- 1/2 cup toasted pine nuts
- 1/2 cup chopped fresh parsley, plus 2 tablespoons for garniish
- 1 4 ounce carton feta cheese with basil and tomato, reserve 2 tablespoons
- 2 tablespoons capers drained
- 8 large tomatoes, cored and drained upside down
- 1/2 cup Dijon mustard
- 1/2 cup olive oil
- 1/4 cup honey
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- crushed black pepper
Whisk all dressing ingredients together. Stir dressing into chicken to coat. Add all remaining ingredients (except the tomatoes) and mix well.
Chill several hours or overnight. Stuff tomatoes and garnish with reserved feta cheese crumbles and parsley. Serve immediately
- Don’t cut out too much of the delicious tomato — just enough to mound the chicken salad!
- If you have fresh herbs... oregano, rosemary, basil, etc., use them instead of dried for more robust flavor!
|June 13, 2017||Posted by Wendy Perry under appetizers, cook'n with NC goodies, crackers, low carb|
It’s here! Squash season… the start of that time of year when squash seems to be coming at us from every which way. I planted squash seeds in the spring, but just for squash blossom cook’n and eat’n. If you have never eaten them but love squash… oh lordy! I’ll come back soon with some recipes and “how tos” on that, but today, enjoy these nearly carbless goodies!
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A fun side for summer soup and yummy snack for low carbers! Soooo addicting.
- 4 cups grated Parmesan cheese
- 1 1/2 cups grated and drained* squash (yellow or zucchini)
- 1/4 cup toasted sesame seeds
Preheat oven to 375.
Combine cheese and drained squash. Mix together with fingers. Line baking pan with parchment paper. Pinch tablespoon amounts of mixture and place onto baking pan about 2 inches apart to allow for spreading as they cook. Sprinkle with toasted sesame seed herbs of choice.
Cook for about 8-9 minutes, until bubbly and lightly browned. Let sit in pan a couple of minutes, then remove to cake cooling rack with spatula to finish cooling about 20 minutes. Store for a few days in covered container, if they last that long!
Squash prep: Line colander with paper towels. As you grate each squash, put onto paper towels and top with another layer of paper towels and repeat till all done. Make sure you remove as much water/moisture from squash as possible. If too much moisture remains, your crackers won’t crack!