Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Archive for the ‘Food’ Category

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Adjusted Spaghetti Pie – Friday Photo

Posted by terrepruitt on February 23, 2024

Today’s Friday Photo is food. This was the best Spaghetti Pie I have made and I need to make note of it. I mixed the eggs and added some milk. Then I added some ricotta to the eggs AND some mozzarella. I used most of the entire container of ricotta. I had used some of it for something else, but not a lot. So a couple of spoons went into the eggs then the rest of the container went into the center. I also used the yummy olive oil (Milanese Gremolata) to grease the pan. And I put aluminum foil into the pan then parchment paper. My spring form pan leaks so the aluminum was to help it not leak all over. I sprinkled some olive oil on the noodles around the edge. It came out so good.

Posted in Food, Friday Photo | Tagged: , , , , , | 2 Comments »

A Beautiful Drink

Posted by terrepruitt on February 5, 2024

I was scrolling through Instagram in December and came across a recipe that looked interesting. I do that often, then I write down the ingredients and sometimes forget about it. But sometimes my husband sees the ingredients list and figures it is a shopping list so he asks and in this case we decided, yes, we would try these festive looking martinis. On Instagram it was called a Sugar Cookie Martini so that right there indicates it is a sweet drink. It is, what I think of, as a dessert drink. As with all recipes they need to be adjusted to your individual tastes and this one actually needs to be adjusted to your individual glass because the BEST part of this drink is the beautiful effect. So you need to make sure there is enough liquid to reach the sprinkles. You could always put the sprinkles lower than the rim, I guess.

You need ice, marshmallow fluff, sprinkles, half and half, RumChata, amaretto, vanilla vodka, and simple syrup. Yes, this is a very sweet drink. Remember it is called a SUGAR COOKIE. Of course you can adjust anyway you see fit, but it may not taste like a sugar cookie. But it could still be super pretty if you use the sprinkles.

my_herd_of_happy_hippos is the account on Instagram where I saw the recipe.

her recipe (for her glass)
1 oz half and half
2 oz RumChata
1.5 oz amaretto
1.5 oz vanilla vodka
1/2 oz simple syrup

marshmallow fluff
sprinkles
ice

We adjusted it to

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Sugar Cookie Martini

1 oz half and half
1.4 oz RumChata
1 oz amaretto
1.5 oz vanilla vodka
1/4 oz simple syrup

marshmallow fluff
sprinkles
ice

and this fills our glass TO THE TIPPY TOP.

Put the marshmallow fluff on the INSIDE of the rim. Then put the sprinkles in the glass and flip it over onto a dish that allows you to swirl the sprinkles around to coat the fluff.  (My husband found a bowl the size of the glass works best for him)

Then mix your ingredients in a shaker with ice and pour liquid through the strainer up to the rim of the glass and watch the magic happen. “My Herd” did it with Christmas color sprinkles (red, green, and white), but we couldn’t find those and we were doing it for New Year’s Eve so the multi-colored ones were perfect.

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I just like to watch this drink because it is so beautiful. As you can see I took many many pictures.

Armaretto is a sweet Italian liqueur which has an almond-like flavor.
RumChata is a cream liqueur that taste like horchata and rum. Horchata is basically milk, cinnamon, and vanilla, but can include other spices.
Simple syrup can be purchased or made-1 part water and 1 part sugar (warm or boil the water to melt the sugar).

So with the armaretto and the RumChata you can tell this is a flavorful drink . . . almond, cinnamon, vanilla . . . like a cookie! 🙂

We have made this a couple of times since I found the recipe!  It is beautiful and it is yummy!

 

 

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , | 6 Comments »

Mayo

Posted by terrepruitt on July 12, 2023

I had a funny friend post something recently on Facebook that made a few of us go, “Huh?”  She does not eat mayonnaise, but ended up with a very large jar of it in her fridge, but that wasn’t the “Huh?” part.  The “HUH?” was “Extra Heavy”.  I had to look it up.  Interesting.  Extra heavy means more egg yolks which is really kind of funny because I feel like the mayo we buy USED to list eggs as the first ingredients and now it is “soybean oil”.  So then I was thinking that “back in the day” perhaps most mayonnaise were “heavy” because they contained more eggs and more yolks.  Either way, I was fascinated that there was such a thing as “extra heavy mayonnaise”.

Have you ever heard of that?

 

 

 

 

 

Posted in Food | Tagged: , , , , , | 2 Comments »

Grits

Posted by terrepruitt on July 7, 2023

I posted this picture on Twitter last month but it is on my computer so I keep seeing a reminder of it.  Grits.  I used to eat them with butter, salt, and bacon crumbled in them.  But I haven’t had bacon in a long time.  The last time I bought it and cooked it, it just wasn’t good so I don’t bother any more.  But we usually have Canadian bacon or ham so we have been using that.  Fry it and chop it up.  And now I add cheese.  I don’t eat them often, but they are yummy when I do.  Sharing this for my Friday Photo and posing the question(s) – Do you eat grits?  If so, how do you eat them?

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Spaghetti Bake

Posted by terrepruitt on May 29, 2023

I had an open jar of spaghetti sauce in the fridge I wanted to use, but I didn’t have any Parmesan or ricotta so I couldn’t make my regular spaghetti pie so I thought I would make a spaghetti bake. I went back and forth with just mixing the chicken and pasta, but the thought of melted cheese on top was too strong to resist.

Even though I wanted to use the spaghetti sauce I am not a big fan. I went back and forth on mixing it in or pouring it on top. Then I decided I will serve the casserole on a puddle of it. That way I can give my husband more than me. I can have a taste of it, but not have it overpower the other flavors.

As usual I was making this up as I went a long and using what we had so I forgot two things I wanted to put it in. I wanted to add shallots and nutritional yeast. Oh well. Next time.

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Spaghetti Bake

1 can of garbanzo beans
Olive oil
Season All

Tomato sauce (2 cups? or as much as you want)

salt (for boiling pasta)
1 box / 1 lb. of spaghetti

1 C crumbled feta

3 eggs
3/4 C milk
2 cans of chicken
1 cup of shredded cheese
oregano (to taste)
garlic powder (to taste)

olive oil
2 cups of mozzarella

Drain the garbanzo beans. You can use them as is or roast them. I roasted them using Season All (my Roasted Chickpeas post uses garlic powder).

If you are not roasting the chickpeas you may want to turn on your oven to 400°F to preheat it.

Spoon a thin layer of spaghetti sauce on the bottom of a 9X13 baking dish. Cook and drain the spaghetti. (I boil pasta with salted water.) Put half of the cooked pasta on the sauce in the baking dish.

Sprinkle some crumbled feta on top. Then put the beans on top and spread them out.

Scramble/mix the eggs in a bowl add the milk. Drain the chicken, add to bowl. Add the 1 cup of shredded cheese. (I used a triple cheddar blend.) Add the oregano and garlic powder. I also added some salt. Mix it all together than spread over the pasta in the dish.

Put the rest of the cooked spaghetti on top. Sprinkle with olive oil then top with cheese. Put the dish in the preheated (to 400°F) oven and bake for 30 minutes.

Then slice . . . and as I said I served it on a puddle of sauce.

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It is just another way of eating pasta. I love cheese melted in the oven until it is golden brown. This was gorgeous and delicious. There are so many ways you can do it. What would you add?

 

Posted in "Recipes", Food | Tagged: , , , , , , , , | Leave a Comment »

Complicated Spaghetti Pie

Posted by terrepruitt on May 8, 2023

In May of 2021 I made Spaghetti Pie. I loved it. I love pasta, but I don’t necessarily like tomato sauce, so I loved that this allowed for a hint of it, but it didn’t saturate all of the pasta. But I also am interested in getting more protein so of course I had to complicate it with meat. But it is good.

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Spaghetti Pie

Olive oil
1/2 cup chopped onions
1 lb of ground beef
salt
pepper

16 ounces of dried spaghetti
Salt
4 eggs
1 1/2 cup Parmesan cheese – divided
2 tablespoon Italian seasoning
1 tablespoon chopped garlic

1 cup ricotta
1 1/2 cup mozzarella – divided
1 1/2 cup sauce

aluminum foil
parchment paper
springform pan

Heat some olive oil then add the onion. Cook onion for a bit, then add the ground beef. Cook the ground beef – chopping it up as necessary. Season with salt and pepper if you’d like.  Remember the meat is going to be in the oven for at least 45 minutes.

Cook the spaghetti (with salt if that is how you regularly cook your pasta).

While the pasta is cooking, beat the eggs.

Drain the spaghetti. Mix the cooked, drained spaghetti with the beaten eggs, 1/2 cup of the Parmesan cheese, the Italian seasoning, and the chopped garlic.

Line the springform pan (bottom and sides) with aluminum foil then with parchment paper. (I use both because the pie tends to leak out of my pan.) Brush the parchment paper with oil.  Put about half of the spaghetti mixture in a baking dish/pan. Layer the cooked meat over the spaghetti, leaving a blank circle in the middle. Then add the rest of the spaghetti and make a well in the middle. Put the ricotta cheese in the middle. Sprinkle the ricotta with 3/4 cup of the mozzarella. Put the sauce on top of the ricotta. Sprinkle the sauce with the rest of the mozzarella and Parmesan.

Bake at 375° F for 45 minutes or until done. Then broil for 2 minutes.

Slice like a pie and serve.

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I really like this. I don’t like spaghetti with sauce the regular way, but I like it in pie form.  And it really isn’t difficult or complicated, but I just laugh because I always seem to take a really quick easy recipe and add a step or two to make it “complicated”.

What about you – how do you like your spaghetti?

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Chicken Finger Update – Already

Posted by terrepruitt on May 3, 2023

Oh, I already have an update on my Chicken Fingers post. I made them again and I doubled the recipe. So two cans of chicken, two eggs, and a little over a cup of shredded cheese. And more garlic, salt, and I added onion powder.

Then instead of trying to roll them like I did last time I just grabbed some and made it long then put it on the baking sheet and formed it there. I made them longer. So I actually only got two more – sixteen, instead of fourteen – out of the doubled ingredients.

Even though they were longer I still baked them at 400° F for 30 minutes.

Maybe the first ones should have been called Chicken Toes because they were so short.

We dipped them in ranch, pasta sauce, and a spicy lime sauce. I had made a salad and had some balsamic vinegar left in my bowl and I dipped mine in that and I actually think that is the route I will take from now on.

To me, while they turn out very crispy they are on the dry side so they need to be dipped in something. But I seriously like them a lot so I will be making them again soon!

Anyone else?

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Chicken Fingers

2 cans (24 oz) of chicken
2 eggs
A little over 1 cup of shredded cheese
a lot of garlic granules
salt
onion powder

Mix all ingredients. Shape into “fingers” as best you can. Place on parchment paper lined baking sheet and do more “shaping” if necessary then bake at 400° F for 30 minutes.

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Fries Or Fingers?

Posted by terrepruitt on May 1, 2023

I have a few things on here I call fries, but this is not one of them.

I spend a lot of time going through Instagram. I know they do it on purpose, just reel after reel and I have spent hours looking and absorbing nothing. I save so many things it is ridiculous. I save a lot of recipes. Well, last week I was looking for one and I came across another one that made more sense for dinner that night. I was looking for something to go with some leftovers. When I saved it I didn’t really read what it was saying it was. And I am still not sure . . . I think I may have seen a commercial. Anyway . . . I made them and they were pretty good. Mine looked NOTHING like Ketosnackz but they did the job.

I liked them so much I am going to make them often.

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Chicken Fingers

1 can (12 oz) of chicken
1 egg
1/2 cup of shredded cheese
a lot of garlic granules
salt

Mix all ingredients. Shape into “fingers”. Place on parchment paper lined baking sheet and bake at 400° F for 30 minutes.

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His recipe didn’t have any seasoning and he baked it for 20 minutes. I wanted more flavors and mine were not ready at 20 minutes. I served them with ranch dressing. Since I am thinking I will make them often I am going to serve them with different things: tomato sauce, chutney, hummus . . . who knows, the possibilities are endless! Oh, I was able to get 14 short little fingers.

What do you think – “fries” or “fingers”?

Posted in "Recipes", Food | Tagged: , , , , , , , | 2 Comments »

Substitution In Red Beans And Rice

Posted by terrepruitt on January 9, 2023

Sometimes I mess up my own plans. I was wanting to make Red Beans and Rice so I had my husband (he does the shopping) get four bell peppers. Some of them were for our New Year’s Eve dinner of cheese fondue, and I had planned on using one for the Red Beans and Rice. Well, our fondue was so good that I made it again and didn’t even think about needing a green bell pepper for something else and I used up all of our bell peppers. So when I went to put it in the Red Beans it was gone. Grrrr! But . . . I had some bok choy and I used that.

It was fine. The bok choy doesn’t really add any flavor like a green bell pepper would, but it was good.

So, I am just making a note for myself and letting you know that bok choy in the Red Beans and Rices works good.

Also noting: I have been using white rice and I have doubled the cumin and thyme thyme to 1 teaspoon (from 1/2).

And, yes, in case you are not familiar, I put chickpeas/garbanzo bean in my Red Beans and Rice because I don’t really like red beans/kidney beans, but I do like garbanzo beans.

 

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A Pasta Idea

Posted by terrepruitt on October 10, 2022

This is not a recipe at all . . . it is more of an idea. The other night I was trying to decide on a side to eat with our ground turkey (with mushrooms) and I decided to go with pasta since I didn’t want to turn on the stove AND the oven. Then I saw that I needed to use some Roma tomatoes that were going to start to go bad so I thought I would just add them to my husband’s ground turkey . . . I am not a fan of cooked tomatoes, but I thought he would enjoy it. But when I looked at the tomatoes I decided I need to use all three and not just one so then I thought, well, I will just throw them in the pasta after it has cooked and mix it up with a bit of cheese. Then I thought, I could just slice them and put them on top. Then I thought I could layer the mozzarella. Then I thought . . . dang, I could just turn it into a “bruschetta type” pasta and add basil and balsamic.

I have a recipe for Bruschetta Pasta and I love it, but it is more involved. This was just me putting some sliced tomatoes on the pasta . . . it was really good.

I cooked the pasta and put it on the plate, sprinkled with garlic powder and shredded mozzarella, then put the sliced tomatoes on top of the pasta, a little more cheese, a sprinkle of dried basil (fresh would have been awesome), and a drizzle of balsamic vinegar.  Just an idea.  It was really good.  I loved it!

 

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