Terre Pruitt's Blog

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

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    Stretch: Thurs at 10:15 am

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Posts Tagged ‘Kiawe Smoked Garlic Hawaiian Sea Salt’

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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Flavored Sea Salts

Posted by terrepruitt on May 9, 2018

I know many people think salt is bad for you because that is what the American Heart Association seems to preach. But salt is not bad for you and it is very necessary in our diet. What I think the American Heart Association bases their recommendations off of is the idea that the average American eats A LOT of fast food, and a lot of over processed foods. Fast Food contains a lot of sodium as do over processed foods. Often times food stuff can be “lite” or “less fat” and still flavorful by adding more sodium. So, I believe that the American Heart Association thinks there is too much salt in the average American diet and with that their recommendations have scared people away from salt. I started off with that because I am going to post about salt. Not just any salt but a particular salt.

I have a friend that visits Hawaii once a year, I believe. She is one of the generous people who buys gifts for people whenever she goes on a trip. Well, one year she brought be a few salts and spices. Since she bought me a few it took me awhile to get to using them all. Well, there was one that once I opened it I used it on everything I could use it on. I fell in love with Hawaiian Guava Smoked Ginger Lime Salt.  I used the Hawaiian Guava Smoked Ginger Lime Salt so much I quickly went through it.

My friend always asks me what flavor to bring back when she goes and I tell her Hawaiian Guava Smoked Ginger Lime Salt. But the last time she went to brought me Aloha Spice Company’s Aloha Vanilla Hawaiian Cane Sugar so we could see what that was like. She didn’t bring me the Hawaiian Guava Smoked Ginger Lime Salt. So I got to thinking . . . maybe I could just buy it from Aloha Spice Company. Well, of course I can. But I can also buy some flavors through Amazon.  So that is what I did.

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, SJCityFitI don’t use the Hawaiian Guava Smoked Ginger Lime Salt on everything that can be salted because I am not sure the Hawaiian Guava Smoked Ginger Lime flavor would go with everything, but it pretty much goes with ALMOST everything. It is great on veggies. You know, if you have ever read one of my posts about veggies, you know I love to roast veggies. The Hawaiian Guava Smoked Ginger Lime Salt on roasted veggies . . . . . WOW! So good.

She had also brought me Kiawe Smoked Garlic Hawaiian Sea Salt.  Since I use garlic on pretty much everything I cook . . . so using the Kiawe Smoked Garlic Hawaiian Sea Salt is really not a big change.  I also got some Guava Lime Smoked Hawaiian Sea Salt, which is not as flavorful as the one with ginger, but it is very good.  It is amazing, to me, the different flavor that these salts add to things.  Not an over powering flavor, but just enough to make things I would use garlic salt on anyway – very, very yummy!

The salt comes in little bags which I find tedious to use. So after my friend brought me a few bags of different types of spices I started saving the spice bottles from the organic spices I buy. They are glass and really nice to use. The label peels off them very nicely and they wash up really well. Once the spice that is in the bottle is done, I peel off the label and put the bottle in the dishwasher. Then I peel (I think I peeled once and that is why the Hawaiian Guava Smoked Ginger Lime Salt label is ripped) or cut out the Aloha Spice Company label and stick it/tape it to the jar. So much easier to use the spice from a shaker jar.

So if you are looking for a little taste of the island 🙂 and you cook things that you like to salt, you might want to check out Aloha Spice Company and see if there are any spices that you might like. They sell a lot more than just salt blends.

Do you use sea salt?

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