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

Shallots Are Divine

Posted by terrepruitt on December 12, 2018

I cook with shallots. Not often because they just seem so expensive. I have put them in soups and even in a “salsa”. Recently I met my friends out at a restaurant. I had already eaten dinner but they had ordered a salad and I asked to try the shallot. I had thought I hadn’t had a raw one before, but here I am looking at my blog and I see my Persimmon Salsa post where I used shallots. I had tried them raw but just forgot. Well, last Friday I was at a loss as to what to cook for dinner and I saw that we had macaroni and cheese. Yes, the boxed kind from Kraft. Sometimes that is about all my brain can handle to make for dinner. I decided that was what we were having for dinner. We had just received an organic produce box that morning and it had shallots in it. Doesn’t that make perfect sense? Organic produce and boxed mac-n-cheese? No, of course not, but sometimes that is what happens. I decided to put some shallots in the mac-n-cheese.

Since the macaroni and cheese was going to be dinner I felt it needed to be more than just mac-n-cheese. I pretty much ALWAYS add a bell pepper. We rarely just eat plain mac-n-cheese. But we needed more. So I put some chicken in it. I sauteed some chopped shallot and then added the chicken. I sauteed the bell pepper, too. It all was added to the mac-n-cheese. Well, the shallots just elevated the heck out of that macaroni and cheese. It was really good.

There isn’t much nutrient-wise to a shallot, but they really have a great flavor. I love onions and garlic, but shallots are so much better. I knew that, but, as I said, I don’t buy them often because of their expense. But I might start buying them more often because they are so delicious.

According to the USDA 10 grams, about one tablespoon of chopped shallots has this:

Calories 7Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes
Protein .25 grams
Fat .01 grams
Carbohydrates 1.68 grams
Fiber .03 grams
Sugar .79 grams
Calcium 4 mg

Iron 0.12 mg
Magnesium 2 mg
Phosphorus 6 mg
Potassium 33 mg
Sodium 1 mg
Zinc 0.04 mg

Vitamin C 0.8 mg
Thiamin .006 mg
Riboflavin .002 mg
Niacin .020 mg
Vitamin B-6 .034 mg
Folate 3 pg
Vitamin K 0.1 pg

Wiki says: “The shallot is a type of onion, specifically a botanical variety of the species Allium cepa. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name.

Its close relatives include the garlic, leek, chive, and Chinese onion.”

I love them. How about you? Do you like shallots? Do you cook with shallots?

Posted in Food, Vegetables | Tagged: , , | 8 Comments »

Kabocha Squash Nutrition Info

Posted by terrepruitt on December 3, 2018

Perhaps you saw my post where I wanted to make pumpkin soup, but I didn’t see any pumpkins in the store except for Japanese Pumpkins or Kabocha Squash. Well, I had never heard of them so I wanted to see what they had to offer, nutritionally. Here is what I found:

Kabocha Squash

Nutrition Facts per 2018 Nutritionix, I couldn’t find it on the USDA website.

Serving Size: 1 cup (245g grams)

Calories 49Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes

Total Fat 0.2g grams

Saturated Fat 0.1g grams

Calories from Fat 1.5

Cholesterol 0mg milligrams

Sodium 2.5mg milligrams

Potassium 564mg milligrams

Total Carbohydrates 12g grams

Dietary Fiber 2.7g grams
Sugars 5.1g grams
Protein 1.8g grams

Vitamin A 19%*
Vitamin C 4%*

* Percent Daily Values are based on a 2000 calorie diet.

I think it is good and can be used in the place of a sugar pie pumpkin when making soup or just roasting it to eat. I think it would make a good replacement for a pie because people say it is sweeter than a pumpkin, but I don’t know because I do not make/bake pumpkin pies nor do I eat them so I don’t know if it would be a good substitute.

I just had a butternut squash tonight and I don’t know that I would agree with the information I am seeing on the internet about kabocha squash being sweeter. I would have to taste them both side by side to decide. If you were to ask me right now I would say the butternut squash is sweeter. But I did not eat a lot of Japanese pumpkin when I had it. I just barely took a taste because I wanted to see if it would work in the soup. I didn’t cook it exactly like I do/did butternut squash. But still it was not that different. I would say I do not agree with the internet information. It could be the skin. Perhaps the skin on the kabocha squash makes it less sweet. I don’t know, but butternut squash is so sweet.

Do you like butternut squash? Do you thing you might try a Japanese Squash?

Posted in Food, Vegetables | Tagged: , , , , , , | Leave a Comment »

Kabocha Squash

Posted by terrepruitt on November 26, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesLast week I decided to make pumpkin soup for Thanksgiving. Ever since our dads died we don’t really do Thanksgiving. My husband’s siblings are off with their kids and I don’t have any siblings. So we do our breakfast in Capitola – although we might have to actually eat breakfast somewhere else before going to Capitola as this year nothing was really open for full breakfast – and then we just eat whatever for dinner. Last year I didn’t even think to plan anything for dinner and I think we ended up going to Chavez market to get burritos. This year I decided to make pumpkin soup. The problem with that is pumpkins are gone from the stores by Thanksgiving. I sort of expected that, but I was HOPING there would be some, but there was not. I am very thankful for cellular service and Google – while standing in the store I decided to try something else. I was thinking any type of winter squash would work, it would just be squash soup. There was this not-so-attractive-green-pumpkiny looking thing and I looked it up and it is actually called a Japanese pumpkin. So cool. I decided to try the Kabocha squash.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesAs I said the Kabocha squash is also called a Japanese pumpkin. Wiki also said that it is even sweeter than butternut squash. I thought this was great as it would help cut down on the bitterness (although the Roasted Pumpkin Soup 2.0 recipe took care of that). The store also didn’t have any heavy cream so I got half and half. I thought that would be good too, since the kabocha squash is said to be sweeter. The half and half would be less sweet than the heavy cream so I was confident it would all work out fine.

Well . . . let me tell you, that Kabocha squash is SUPER difficult to cut. The skin is very thin, but it is super tough. It was a challenge. Not impossible, but way more time consuming than I had planned. I had planned to hop in the kitchen cut up the Japanese pumpkin and throw it in the oven then have time to do other things, but no, it was tough.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesI roasted it with Milanese Gremolata olive oil, salt, and marjoram and it came out lovely. It is a very good squash.

 

 

Using it for the pumpkin soup was fantastic. It worked out great.  I used the skin and all in the soup. I just roast it and then put the chunks in the blender. Now I know that I can get two sugar pie pumpkins and a Japanese pumpkin over the Fall Season.  So that means one or two stuffed pumpkin dinners and/or making pumpkin soup one or two times.

We ate pumpkin soup for four days and we were actually sad last night to finish it. It was very good. Oh . . . . I did add a cup or two of broth each night when I heated it up. It got VERY, VERY thick. So I mixed in a cup or two (depending on how much I was heating up) to help thin it out.

Now you know you can make pumpkin soup with a sugar pie pumpkin or a Japanese pumpkin.  Or perhaps you already knew that.  Did you know about the Kabocha squash?

Posted in Food, Vegetables | Tagged: , , , , , , , | Leave a Comment »

Milanese Gremolata Olive Oil

Posted by terrepruitt on November 14, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesWe recently went on a trip to Napa. Napa is famous for producing wine. It is amazing because it is one of the smallest wine producing areas in the world. We like to go every once in a while and do some wine tasting. It had been about three years since we last were there. The plan was to visit wineries a couple of days and downtown a couple of days.  We had a driver so that we could both do the wine tasting at various wineries. We had a good time. When we go, we like to stay close to downtown so that we can walk to it and visit all the shops and also do some wine tasting at the wine shops and tasting rooms. But, I don’t know that we will do that the next time we go because it seems like the quaint little shops are gone and it basically is a bunch of expensive boutiques now. We didn’t even go into any of the stores, except for the one that is a part of the Square One Tasting Bar. There is a counter in the store and you can sip and shop at the same time. In addition to wine and stuff Napa Valley Olive Oil is in there. They have flavored olive oil and flavored vinegar. Ooooooo! So yummy.

We took our time drinking our tastings and so I was popping over to the olive oil/vinegar side and grabbing some bread and oil and vinegar. There were so many, I can’t even tell you. I tasted probably about seven or eight and I didn’t even scratch the surface it seemed. I did find a new oil that I am in love with.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesIt is Milanese Gremolata Olive Oil. It is so good. I had Milanese Gremolata before at Italian Restaurants. They bring a dish with olive oil and Italian flat leaf parsley, minced garlic, fresh lemon zest in it.  When I dip the bread in I try to get some of the Milanese Gremolata on the bread. But this olive oil is infused with the flavors. There is nothing floating in it, but it is so flavorful I just can’t get over it. I have been using it on everything.

I put it on our pasta and used it in my pumpkin soup. I think I am going to have to get a subscription for it. It is so good.

I also got two vinegars from them. It was difficult to decide, but I kept it down to just two. One was one that the wine shop person recommended I try. She was right, it is so yummy. I got Tangerine and Cranberry Pear.

These three things are going to be working their way into all of my cooking.

Do you like flavored oil? Do you like flavored vinegar? Do you have a favorite?

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

Roasted Pumpkin Soup 2.0

Posted by terrepruitt on November 12, 2018

As you may know, if you read my blog, we get an organic box of produce delivered. The service we use allows us to actually pick what comes in the box. It somewhat defeats my whole idea of getting a box delivered, but it is also nice. When I get the e-mail, sometimes I forget to log in and pick what I want in the allotted time so I end up getting what they send. I would not have gotten a sugar pie pumpkin two deliveries in a row, but, my fault, I didn’t stop it. I felt as if we had just had stuffed pumpkin so I didn’t want to do that again so I decided to make pumpkin soup. I looked up my post of Roast Pumpkin Soup and I read what I wrote, so I didn’t want to follow that recipe exactly. And since I was going to just make a few minor tweaks I didn’t think I would be posting about it. Well, my husband and I loved it so much I wanted to make sure I made note of it. I will not be using the other pumpkin soup recipe again. Although, this one is VERY similar, I liked the tweaks I made so this one is much better. It didn’t have any of the bitter that I spoke about with the last recipe.

But, as usual, I didn’t plan on posting about it, so I didn’t think to take a picture the night I made it. We had enough to eat on it for three days. So the pictures are of the leftovers.

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Roasted Pumpkin Soup 2.0

1 sugar pie pumpkin
Milanese Gremolata olive oil
garlic salt
2 large shallots
32 ounces chicken broth (Better Than Bouillon)
8 ounces of dry sherry (and then some, for splashing)
1 teaspoons salt (and then some, for sprinkling)
1/2 heaping teaspoon cardamom
1/2 teaspoon cumin
1/2 heaping teaspoon ginger
1 teaspoon marjoram (and then some, for sprinkling)
sprinkle of pepper
sprinkle of nutmeg
1 pint of heavy cream**

Preheat the oven to 450° F. Wash the pumpkin, then cut so that you can remove all the seeds. Then cut it into pieces. Rub the pumpkin pieces with olive oil and sprinkle both sides of each piece with garlic salt. Then place the pumpkin – skin side up – on a parchment paper lined baking pan. Bake it for 20 minutes. Take the pumpkin out of the oven – here is where you can salt it again if you would like. Turn each piece over and sprinkle with marjoram. Then bake it for about 30 minutes more. This is where you have to decide if it is done or if it needs more time in the oven. Use a fork, poking each piece to see it if is cooked to your liking. I like it to have the roasted flavor so I bake it until there are some browned spots.

While the pumpkin is roasting. Chop the shallots. Heat up some olive oil in your stock pot or soup pan. Then cook the shallots. Once the shallots are cooked, add the broth. Stir the broth and shallots. Then add the sherry. Stir the broth and sherry. While stirring add the salt and all of the spices. Bring it to a low boil.

When the pumpkin is done roasting put it in your super blender (or perhaps you have an immersion blender*) with a splash of sherry and blend it until you have a pumpkin puree. (I used the “soup” setting on my blender.)

When you have the pumpkin puree add it to the liquid in the soup pot. Stir the mixture until the puree and the liquid are incorporated. Then add the cream. Stir until the cream is incorporated into the soup. Bring it a low boil. Then serve.

*with the immersion blender add the pumpkin to the liquid then blend until smooth

**I actually used 1/2 a pint

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This was really good.

I am including the Milanese Gremolata olive oil as an ingredient because we just bought this magical elixir from Napa and I love it and I am using it in everything. I do think that it really helped elevate the flavor of the soup. But, regular olive oil will work, too.

The first two night we had this with some Pugliese bread from the store. It was very good dipped into the soup. The third night I made beer bread adding, a teaspoon of garlic salt, a teaspoon of garlic, and two teaspoons of marjoram. It paired REALLY well with the soup.

My husband is already pestering me to make this again! I better do it at least one more time before the sugar pie pumpkins are all gone!

Well, now I have two pumpkin soup recipes you can make.  Which one will you make?

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Roasted Polenta

Posted by terrepruitt on October 24, 2018

I like polenta, but oddly enough, I am talking about the kind that is in a tube. I am not sure I have tried the mush type — oh wait, I think I had a taste of some at a restaurant and it was delicious. But I don’t make that kind. I have only cooked with the tube kind. It is very firm and a bit rubbery. It can be sliced. I imagine it can be made into the mush kind with enough liquid. But, if you’ve read more than one of my posts about food you know I love to roast things. I love to put things in the oven and then be able to do something else while it is cooking. Well, I posted once about Polenta “Fries” so my Cubed Polenta is not that different. But the “fries” were really french fry-like, whereas the polenta cubes were more like my roasted potatoes. They were very good, as least I thought so.

The same cooking method applies the only difference is the way you cut the polenta.

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https://c2.staticflickr.com/2/1952/43727227090_e0299cdb90_o.jpgPolenta Cubes

1 tube of polenta
olive oil
season salt

Preheat the oven to 450° F. Cut the polenta out of the plastic. Then cut the polenta into small even cubes. Cut the whole tube into equal sized cubes. Line a baking sheet with parchment paper.

Then spread the cubes out on the pan. Sprinkle with a little oil. Sprinkle with the season salt. Place pan in the oven. Let the polenta bake for 15 minutes. Then take the pan out of the oven and stir the cubes around. Put the pan back in the oven for another 15 minutes. Then check the polenta. If they are done to your liking, take them out and serve. If you want them cooked more, flip ’em or toss them on the pan, then put it in for 10 (or whatever) minutes.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesIf you cut the cubes even then the whole pan should cook pretty much the same. When I do potatoes for some reason I end up with really small ones and big ones and they don’t all cook even so I have some that start to burn before the others are cooked. With the tube it is easier to cut them all the same size. I buy the basil garlic polenta in a tube. I like it to start off with flavor.

As I said, the cubes are more like potatoes, in fact my husband kept calling them potatoes. A little bit different texture and consistency but ok.

The problem with me typing up my blog before dinner is I end up wanting the food I am writing about. Sometimes I can make it because I have it, but presently I do not have any polenta . . . but I see a trip to the store in my future.

In my Polenta Fries post I asked for ideas for tubes of polenta, I didn’t get any . . . so hence, cubed polenta.

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Cooking Corn On The Cob

Posted by terrepruitt on September 19, 2018

Not too long ago I posted a question on Facebook. I asked how people cooked corn on the cob. I shuck mine then roll them in aluminum foil and cook them in the oven.

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Corn On The CobDance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes

two cobs of corn
aluminum foil
butter

Preheat the oven to 450° F. Peel the husk off of each corn cob, also, try to remove all of the silk. Then wash the corn. Place the corn in a piece of aluminum foil with some butter. Roll the cob up in the foil. Put the corn in the middle of the rack with the rack set to the middle of the oven. Cook for about 60 minutes.

Take the corn out of the oven and let cool at least 20 minutes. Butter and salt, then serve.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesI don’t like to have the silk in my teach so I try to remove it all before I cook it. I also rinse the corn off because often times the husk is dirty and I sometimes get dirt on my hands and then handle the corn. I also rinse it off because I like to have a little bit of moisture in the foil wrapping when it is cooking. My husband prefers his corn is cooked in the butter, whereas I like to put the butter on mine after it is cooked. So with his piece I put in a tablespoon or two of butter and with mine I kind of just rub some butter on. Just enough to give it a little fat to cook with.

I know this is a long time to cook, but we like it. It just take planning. I have to remember to put it on at least an hour before we want to eat it. It has worked out good the last two times that I cooked it, I cooked it an hour and a half before we wanted to eat so it was able to cook and cool before we ate.

I planned on posting about it, so I took pictures of the prep, but by the time it was cooked I had forgotten and didn’t take any more pictures. But I am sure you know what cooked corn on the cob looks like.

How do you cook your corn on the cob?

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Watermelon

Posted by terrepruitt on September 17, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesIn this past organic produce delivery there was a little watermelon. They call them personal watermelons. They are so cute. I decided to slice it open, cut it up, and put it in the fridge. Wow. It is a very good melon. Since watermelons have so much water in them I don’t think of them as having much nutritional value, but a quick internet search shows that they aren’t just water.

Red and pink fruits and veggies contain lycopene which is an antioxidant. Studies suggest it can help reduce the risks of getting asthma and cancer. Antioxidants help fight the formation of free radicals known to cause cancer. Watermelon may help protect against heart disease, while a study showed a supplement of watermelon extract helped with high blood pressure. Lycopene is also thought to help act as a sunscreen. With watermelon being over 90% water, it can help keep things moving in the digestive system.

Vitamin A contained in watermelon can help your skin and eyes. While Choline, an essential nutrient that is naturally present in some foods, helps with metabolism, among other things, and may help with chronic inflammation. And beta-cryptoxanthin may help protect against inflammation.

According to the International Journal of Nutrition and Food Sciences watermelon is high in protein, magnesium, and vitamin B.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesNutrition facts

Serving size: 2 cups diced (10 oz / 280 g)
Calories: 80 (Calories from Fat 0)

Total Fat: 0g

Total Carbohydrate: 21g
Dietary Fiber: 1g
Sugars: 20g

Cholesterol: 0mg
Sodium: 0mg
Potassium: 270mg
Protein: 1g

Vitamin A: 30%
Vitamin C: 25%
Calcium: 2%
Iron: 4%

Percent Daily Values (%DV) are based on a 2,000 calorie diet

I have a post where I suggest adding watermelon to you salad greens, specifically, arugula

Information also says that while watermelon might seem high in carbohydrates, is has a glycemic index (GI) value of 80 and its glycemic load is a 5.  So it is not a bad sweet.

I know two people who don’t like watermelon and I find that very odd.  I pretty much think EVERYONE likes watermelon.  These benefits seem to make it a good snack.

What do you think?  Do you like watermelon?  Do you cook with it?  How do you eat it?

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Zucchini, Chicken, Tomatoes, And Browned Garlic Pasta

Posted by terrepruitt on August 29, 2018

The other day I made dinner from leftovers so I really had no intention of posting about it. But I can’t stop thinking about it because it was so good. I throw a lot of dinners together and I can say I like them, but sometimes some are just way better than others. I am not a fancy eater so I am not a fancy cook. I use the same basic ingredients and spices over and over. (Yes, I think of Marge Simpson!) Sometimes I get adventurous and use a different spice, but when I am just trying to throw dinner together in a hurry and use what is in the fridge, I use the same old things. Sometimes my leftovers have an amazing second life and that is what happened the other day. I used some leftover chicken and broccoli rabe to make a pasta dish. It was yummy. The secret was the browned garlic. Not even garlic cloves, just powered garlic, but it tasted just like the fried garlic cloves from my childhood.

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Zucchini, Chicken, Tomatoes, and Browned Garlic Pasta

2 tbsp olive oil
1/2 cup chopped onion
1 can chicken, drained
Kiawe Smoked Garlic Hawaiian Sea Salt
cumin
turmeric
a few pieces of broccoli rabe, cut into smaller pieces

butter
2 1/2 zucchini, quartered and sliced
garlic salt
garlic powder
two handfuls of cherry/grape tomatoes, sliced in half
thin spaghetti

Now the chicken mixture I used was left over from the night before. So in order to not overwhelm the other flavors you don’t want to use a lot of broccoli rabe.

Heat up the olive oil. When the olive oil is hot toss in the chopped onion. Cook the onions then add the broccoli rabe pieces. Sprinkle is with garlic salt (or the Kiawe Smoked Garlic Hawaiian Sea Salt, if you have it). Keep stirring and mixing up the broccoli rabe, onions, and salt. Then add the drained chicken.  Sprinkle a little bit garlic salt and a little bit of cumin over the meat. Then sprinkle a little turmeric – enough so that you see it on all of the chicken, but not too much. Mix and cook.  Remember that the chicken is cooked so you are just warming it and allowing all the spices to be absorbed into it to flavor it.

Turn the saucepan on to boil the water for the spaghetti.

Transfer the chicken mixture to a dish for later. Or if you want to have two pans going at once:

Melt the butter in the pan. Turn the pan up high, let the butter start to get brown then throw in the zucchini. As the zucchini is cooking add some garlic salt (or the Kiawe Smoked Garlic Hawaiian Sea Salt, if you have it). Move the zucchini around, trying to brown both sides. – Somewhere in here you are going to add your thin spaghetti to the boiled water to cook. – As you are moving the zucchini and going for that nice browned color, sprinkle some garlic powder into the pan. The pan is hot enough that when the garlic powder hits the hot pan it starts to brown pretty quick. Keep stirring to allow that browned garlic to adhere to the zucchini helping it to brown. Once your zucchini is almost done to your liking, add the chicken mixture. Mix it all together. Then depending on how cooked you like your tomatoes add them. Sprinkle more garlic salt on to incorporate the tomatoes into the flavor of the dish.

Once your chicken, zucchini, tomato, broccoli rabe mixture is cooked. Add it to your drained pasta.

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I don’t typically cook SPAGHETTI. I do not like it as much as linguine. I usually use linguine for pretty much all my pasta dishes. But I was in the store not too long ago and I saw “thin spaghetti”. I thought it was just like angel hair pasta – which I do not like, so I wasn’t going to bother. But when I held them up together the thin spaghetti did not look as thin as the angel hair pasta so I thought I would try it. I like it. I will probably still stick to linguine, but I might pick up the thin spaghetti every once in a while.

Anyway, this was really good. I really liked it. I am convinced it was the “browned” garlic. The dish tasted like the garlic cloves from my childhood. Now, honestly when I was a child I didn’t really like the fried garlic. But when I got older I did. And I do. I just don’t make it because – that is just a lot of garlic fragrance to subject people to. So this is prefect in that I get that flavor, but I don’t go around smelling like really STRONG garlic (face it, I am pretty sure I always smell like garlic, but not as much as when you fry it and eat it).

Do you like garlic? Do you like angel hair pasta? Do you like cooked tomatoes?

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DIY Pizza

Posted by terrepruitt on August 20, 2018

Years ago we started having an organic box of produce delivered to our house. Over the years the service has changed and one thing they do is have things you can add on. One time I ordered a quiche. I posted about it (Quiche, Anyone?) because I thought I was getting an already-made-quiche but it was a DIY quiche.  I had to make it.  It was delicious. Well, this time I decided to order a pizza and this time I knew it was DIY. I hate pizza dough and I thought this one would be easier. Let me clarify when I say I hate pizza dough, I should actually say I hate WORKING with pizza dough. I love pizza crust, but I just don’t work well with the dough. I thought this one would be easy. It was ok.

I think the first problem I have is that I might actually believe the directions when it says to stretch it to 14 to 16 inch circle. My pan is 14 inches and it was stretch pretty thin. I can’t see it getting to 16 inches, but then again – I don’t work well with pizza dough.

First I made the mistake of taking all the ingredients out while I cooked the mushrooms. I was thinking proudly, that I would read the directions and make sure I was ready to go. Too often I have waited until the last minute to read the directions only to find out something needs to sit out for 50 minutes or something like that. So, I thought I was being smart. Well, I was had I put everything back in the refrigerator or even the freezer. By the time I tried to grate the cheese it was just melty. And the dough was stuck in the container. So I did end up putting it in the freezer for a bit, but that delayed me actually making the dinner.

Anyway . . . it was pretty good. I didn’t cook it enough. It was very doughy. But we ate it anyway . . . at least most of it. We have some left. I will pop my portion in the toaster over to finish cooking the dough, but my husband said he liked it the way it was.  I really loved Fully Belly Farm’s quiche crust so I thought I would like the pizza dough. And I do, I just need to cook it better.

The DIY box consisted of dough, cheese, and sauce. I added the mushrooms.

Below are pictures from the DIY Pizza.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes

Do you make your own pizza dough?

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