LOVE BIRD

LASDI ©

We don't really celebrate Valentine's Day at Vintağe.  I mean, we DO, but we don’t REALLY. There are several reasons.  One, we celebrate our love for one another EVERY DAY!  No need to pick out one day in particular to prove it as far as we're concerned.  Second, a traditional Valentine’s with all the gifts, roses, candy, and the like, seems like frivolity for our finances.  Now that doesn't mean we don't love love, and we think the world of people who DO celebrate the day!  And being the Themer I am, February means an entire month of wearing red, hearts, and cooking in theme, too!  

This particular meal was definitely dedicated to the Love of My Life, The Hubster.  It was simple, but tasted complex, easy, yet tasted as though I'd been cooking all day!  

Being the low-carb girl of The Fam, I made the rice with bean pasta shaped like rice for the low-glycemic effect, but you can use regular arborio rice or even brown or long grain!  The key here is to make the meal with love, present it with love, and LOVE IT when ya eat it, no matter WHAT time of year it is!

LOVE BIRD

4 slices bacon (see notes)

extra virgin olive oil (evoo)

4 chicken breasts

sea salt, pepper to taste

1 red bell pepper, chopped

1 onion, chopped

1 stick butter

1 cup parmesan

1 cup heavy cream

1 lb cooked rice of your choice

1 large jar of roasted red peppers in water

1/4 cup heavy cream

Preheat oven to 350, put bacon on a baking sheet, and cook to desired doneness (see notes).  While the bacon is cooking, heat a heavy pan (I use my cast iron!) until lightly smoking.  Salt and pepper chicken on both sides, sprinkle a little evoo into the pan and carefully add the breasts.  Keep on medium-high heat and sear until caramel brown, about four minutes on each side.  Remove from the pan and set aside; remove bacon from the oven and also set aside.

Add chopped onion and pepper to the pan and lower heat to medium.  Cook until slightly translucent and a bit of brown starts to show.  Sprinkle it with a little sea salt and pepper and stir.  Meanwhile, add butter to a medium-sized saucepan on medium heat.  Once melted, add parmesan and the cup of heavy cream, stirring until combined.  Add your cooked rice and stir.  Remove onion/pepper mixture from the pan and add to the rice mixture, gently folding until combined.  Place in a warmer to thicken to a risotto-like consistency and to stay warm until you're ready to plate.

Add the roasted red peppers and jar water to the chicken pan on medium heat, and cook on high until the water has evaporated.  Remove from heat.  With a hand blender, carefully blend until the peppers have a thick consistency.  Add the 1/4 cup heavy cream and blend again.  Place the pan back on medium heat and add your seared chicken breasts to the pan.  Allow to come to a slight boil, flip the chicken breasts and cook another few minutes until tender.

Plate your rice, then gently place your chicken on top using a small spoon to pour some of the sauce in the pan on top.  Place bacon on top of the chicken.  I also used a red pepper to top the whole thing with a "heart", but that's totally optional!  

Enjoy this rich meal with a glass of rosé and dedicate it to the love of YOUR life, too!

NOTES: I use uncured bacon with no nitrites or nitrates, which can intensify the flavor.  Don't use smoked bacon of any kind in this recipe as it will change the flavor profile.  I also put the bacon in the shape of a heart before putting it in the oven to go along with the theme!  Then I lay the red pepper heart on top for added HEART!

CHRISTMAS PINE

LASDI©

Amid all the hullabaloo, the to-and-fro, and the busiest time of year since EVER, it's okay to treat yourself in a way you can still rely on not to expand your waistband for the holiday season.  This is a great way to have a holiday treat without inflammation as you destress from the hordes of chaos outside. This was an appetizer I made when The Kid brought The DIL and our Litlelest Grittle for dinner, which happens to be during the holiday season.  Being our youngest, he seems to be the one that will eat just about anything, and not quite as picky as his siblings.  So I knew he would be adventurous enough to try it - and he LOVED IT! I then used the lone leftover piece for The Hubster's brekkie the next morning with a sunny egg and it went over even better than the night before! As the intense themer I am, I also felt pine nuts and rosemary added just the right Christmas touch to the very Italian meal I made. So READ ON, Readers!  And then make yourself a magical dish that can do just as well as an app, a side, or a main!  Or even leftovers!

CHRISTMAS PINE

(PINE NUT BRANDIED CARAMELIZED ONION ROSEMARY FLATBREAD)

1 1/2 cups pine nuts

extra virgin olive oil (evoo)

8 onions, sliced

1/2 cup brandy

4 sprigs rosemary, minced

your favorite low-carb crust (see notes)

2 cups shredded mozzarella cheese

sea salt, to taste,

pepper, to taste

Start by setting your oven to 375.  Next, pour your pine nuts into a preheated pan on medium-high heat, stirring and shaking them around every thirty seconds or so until browned and toasted - about five minutes. Set those aside and allow them to cool whilst you start the onions cooking by pouring about two teaspoons of evoo into a heavy pan (I use my cast iron!) over medium-high heat.  Add your onions (see notes).  Now LEAVE THEM ALONE.  Though you may feel the urge to stir - DON'T!  Let them cook for two minutes, stir, then leave them alone again!    Repeat this process for about fifteen minutes, or until onions are browned and the edges look a tad crispy.  Pour half of your brandy in and let cook for one minute.  Sprinkle your rosemary in and stir.  Pour the other half of your brandy in and allow to continue to cook another minute or two.  Remove from heat and let cool.  Once cooled, put your mozz on your flatbread or pizza crust (see notes), sprinkle the onions over the entire crust, then top with pine nuts.  Put into the oven for seven to ten minutes, or until cheese is melted and onion-nut mixture is heated through.  Cut into desired-sized pieces and garnish with rosemary if ya like!

NOTES: As the Low-Carb Girl of The Fam, I pre-make the King Arthur's Keto Pizza Crust mix, but you can use whatever your favorite low-carb or regular pizza crust recipe or pre-made crust you wish!   It may seem that the onions are overloading the pan, but they will break down by the first time you carefully stir.  Make sure your crust or flatbread is pre-cooked and ready to have the ingredients put on.  Enjoy! And Merry Christmas!

POLAR EXPRESS

LASDI©

It is a fairly well-known fact that I am a themer.  Not just a theme here and there!  Oh, no!  Pretty much everything I do has a theme, expecially when it comes to my cooking.  January in Texas is not easy to keep with the cold theme for obvious reasons, so I create my own chill!  Polar Express is a meal I serve up for my Weekly Meal Prep clients every January, but also to The Hubster!  It's one of his absolute favorites with the creamy, dreamy polar mayo sauce on top of fish, usually for us pangasius fish, and served with milky scalloped potatoes and white pepper cauliflower.  Since I'm the low-carb girl, I eat mine sans the potatoes, and I don't feel like I'm missing a thing!  It's all about the warmth the chill of the polar express fish brings!

POLAR EXPRESS FISH

4 pangasius filets (or any fish of your choice)

sea salt to taste

pepper to taste

8 tbs mayo (I prefer Duke's!)

1/2 tsp sea salt

2 tsp course black pepper

2 tsp garlic powder

1 tsp coriander powder

1 tsp polar sauce (soy sauce or even liquid aminos)

Preheat oven on broil.  Season fish on both sides with sea salt and pepper to taste (see notes) and place on a prepared baking sheet.  In a small bowl, mix the remaining ingredients and spoon about two tablespoons of the mixture over each filet.  Gently spread the mixture to coat the entire filet and place under the broiler for six-to-eight minutes, or until the sauce just starts to melt, bubble, and brown.  Serve over your favorite veggies!

NOTES: Remember that polar, soy, or amino sauce is a salty flavor, so salt your filets lightly.  Make sure to use a wide enough spatula to remove from pan and serve so that the delicate fish doesn't break!

BRINE & WINE - MIGHTY FINE!

LASDI ©

Every year I cook one heckuva turkey for Thanksgiving! The fascinating part is that I believe it gets better with each year! No, I mean it. Each year The Fam says it is the best turkey yet. And then they say it the following year, and they're right!

Much like I am always interested in trying harder to be a better person with each day, and developing a recipe for excellence in my life, I do the same with my food - especially the coveted Thanksgiving turkey!

I have learned the key to the juiciest bird - BRINE, BRINE, BRINE! It's easy, and totally worth it. I have included my specific brine recipe below, but want you to know that betwixt immersing that giant poultry into its flavorful baptism and the beautiful carvings by The Hubster placed on your plate, I also create one of the very best white wine gravies you wilL ever put in your mouth! Wine, wine, wine! Yes, Yes, Of course other things take place, like slathering tons of herbs and butter between the skin and the bird and blasting it with 500 degree oven heat for the first hour of cooking, but the end result from the first step and the last step are what truly make the turkey incredible.

So for the sake of your day of giving thanks, allow me to share what everyone seems to THINK is a SHEcret!

God bless you all, and a very Happy Thanksgiving to you for this holiday and every day!

SHE'S TRADITIONAL TURKEY BRINE

15 - 18 lb turkey

2 gallons gallon of water

2 cups kosher salt

2 cups dark brown sugar

10 bay leaves

2 tbs whole black peppercorns

1 pkg fresh rosemary

1 pkg fresh thyme

1 pkg fresh sage

1/2 cup star anise

1/4 cup whole cloves

2 pbs juniper berries

In a clean bucket or insulated cooler, add one gallon of water, salt and sugar and stir until dissolved, about 2 minutes. Place your washed turkey (to which you have already taken out the neck and innards), and submerge into the container. Pour enough of the remaining water to cover the turkey, add your herbs and spices. Gently poke them down a time or two to submerge in water briefly. If you are using a bucket, place in the fridge; if using a cooler, cover with a light layer of ice. Brine for one-to-three days, consistently putting another layer of ice if it melts if using a cooler.

Remove from brine prior to cooking, and pat both inside and outside dry with a paper towel. Cook however you like!

WHITE WINE GRAVY

1/2 stick butter

2 shallots, minced

3 tbs all-purpose flour

1 small bottle white wine (I use sauvignon blanc)

1 32 oz container chicken broth

1 tsp white pepper

1 tsp garlic powder

1 tsp onion powder

sea salt & pepper, to taste

On medium heaT, melt butter in a large stock pot. Add shallots and cook until just turning brown on the edges. Add flour and stir. Cook for about a minute-and-a-half, stirring constantly. Add a tiny bit of wine, about a half cup, whisking while pouring. Once the mixture becomes thick, add another half cup, whisking while pouring. Once thickened. Pour a little chicken stock into the pot, also whisking while pouring. Lower heat to a simmer, add spices, and whisk every so often until it thickens. Add a splash of white wine and a splash of chicken stock, interchanging until desired consistency. Pour over turkey. Or straight into your mouth after it cools. Drink remaining white wine from a vessel of your choice! Happy Thanksgiving!

CHIM-CHIM-CHURRI

LASDI© (photo cred: Adrian Garcia)

Sunday evenings are usually reserved at Garcia Manor. Not always, but we really try to make them our ‘sanctuary’ nights. That can mean hunkering down and resting from the previous week, being productive to get ready for the upcoming week, movie night, catch-up-on-our-shows night, Sunday Supper with pomp-and-circumstance, leftovers on paper plates – any and all of that is acceptable! Most times it means reward night for me! Being the low-carb girl and as-healthy-as-I-can girl when it comes to food, I like to reward myself with something I wouldn’t normally eat. I don’t believe in “cheat days”. Think about it. If you went to your partner and told them you cheated, how do you think they would react? But if you went to them and said, “You’ve been so good to me. I’d like to reward you today!”, don’t you think you would get a completely different reaction? That’s how I feel about my relationship with food and my body. I do the best I can by it, and so sometimes I reward myself with something special!

This reward was on a Sunday evening, so it was the best of two worlds! I don’t eat red meat a lot, but I luh-huh-huuuuv it. I went with a Latin Fusion and made flank steak (grilled, so it was perfect for this hot Texas June summer!), squashed red potatoes, and baked plantains. But let me tell you about the best piece to this reward puzzle: home-made CHIMICHURRI SAUCE! It. Was. MAGICAL!!!!

It made perfect sense to me that the name of it sounded very similar to the song Mary Poppins sings in the magical movie!

Chim chiminey

Chim chiminey

Chim chim cher-ee!

A sweep is as lucky

As lucky can be

Well, it was a full sweep for me, and I was definitely the lucky one!

The magnificence of this condiment is that it not only tastes great on steak or potatoes or with baked plantains, it goes with EVERYTHING. Eggs, shrimp, chicken……the list goes on and on!

So, She-Peeps – REWARD YOURSELVES. May it be ever magical.

CHIMICHURRI SAUCE

1 cup parsley

1 cup cilantro

1 jalapeno pepper, seeded

1 full bulb of garlic (Yep. The whole thing)

½ onion

½ cup fresh oregano

½ tsp sea salt

½ cup red wine vinegar

½ cup extra virgin olive oil (evoo)

Put all ingredients into a blender and jush! That’s it! Add more red wine vinegar or evoo as needed, or if it seems a tad too dry as you’re blending. But only a little at a time! Remember: you can always add, but you can’t take away!

I don’t think there will be any, but you can keep any leftovers in a tight-seal container in the fridge for up to a week or freeze it in some ice cube trays to just pop them out when needed!!

THE IMPASTA

Photos by: Adrian Garcia (LASDI©)

I was cooking for seven families.  Not seven people.  Seven families.  Well, Framilies.  You know what framily is, right?  When you have really good friends you consider to be more like family.  So let me correct myself - I was cooking a meal for seven Framilies!  

We were celebrating being together because our Framily from Hungary (they're missionaries there) were home in The States for a visit and we just wanted to be together and laugh and play games like we do every time they come.

So what does one cook that is inexpensive but delicious, and will stretch among all those people?  PASTA!  Oh, Y'all.  There were so many different kinds of pasta!  For the white "sawse" lovers, I made chicken alredo with the most beautiful rainbow pasta I've ever seen (I bought it at Trader Joe's).  For the meat-lovers, I made lasagna with pasta sheets from scratch and TONS of Italian sausage, ground turkey, and ground sirloin.  But then there's me.  The low-carb girl.  Who happens to LOVE pasta.  But I'm not the girl who can eat even a small plate of it and not gain ten pounds, which is why I'm low-carb in the first place!  So guess what?  I made IMPASTA.  Yep!  I made the most incredible fettucine out of almond flour!  And the best part is: It is only THREE INGREDIENTS!!

With this recipe (made very simlarly to Fathead Dough), I made a primavera with so many gorgeous veggies that it looked almost too pretty to eat!  I also made a simple garlic-butter-Parmesan fettuccine which may have actually been the star of the show! So I have provided the Impasta recipe below for those of you interested in low-carb deliciousness that will knock your noodle-lovin' socks off!

PS - I also made a salad.  You know, for balance.

IMPASTA

2 tsp almond flour

1 cup shredded mozzarella

1 egg yolk

(No, seriously.  That's it.)

Melt almond flour and cheese in the microwave for one minute (or a minute-and-a-half if cheese is not fully melted).  Wait about 30 seconds for the cheese to cool just a little bit and then add an egg yolk.  With a spoonula, press and fold the yolk into the melted cheese until it's completely mixed into the cheese, and gives a yellow appearance.  Reheat the cheese for 10-15 seconds.  Spray two pieces of parchment paper with cooking spray for rolling the dough out.  Roll out to about 1/4 inch thick, using one piece of parchment on the bottom, and the other piece of parchment paper on top to keep the dough from sticking to the rolling pin or your work space. Don't roll it out too thin.  

Slice fettuccine strips and let dry in the fridge for about four hours.  Bring a pot of water to a boil, cook for one minute, and then strain with a colandar, making sure you immediately pour cold water over the pasta, so the noodles don't stick to each other too much.

Reheat with any "sawse" you prefer together in a pan, or reheat in your microwave with a little butter for about 20 seconds.

NOTES:  What do you call a fake noodle?  (Oh, come on.  You get it!)

Do It For Peanuts!

LASDI©

The Hubster and I had a most-wonderful opportunity to visit the home of some of our besties, The Bollingers (Holly Bolli, and J-Bolli – and the Bolli Kiddos) with Links International for a night of vision for their sweet missionary friends from Africa (to learn more, click HERE).  Holly decided to hire Life As She Does It to create some yummies for everyone's tummies; but the huge hit of the night was my African Chicken Peanut Stew.  Americans and Africans alike loved this dish!  I have been asked over and over for the recipe since then (thank you!) but had to work on sizing the recipe down a bit since the pot I made was full of enough for an ARMY.

I had THE BEST time and I learned SO MUCH from our (yep!  They are OUR friends now, too!) African missionary friends.  In the meantime, trust that even though we didn’t get the very best photo of the stew, it was SO DELICIOUS.  AND SO COMFORTING.  It is also rather healthy, whether you like it or not!  For vegetarians, leave out the chicken.  This is hearty with it or without and is PERFECT for the autumn or winter weather!  It’s perfect to freeze and reheat, too!  ENJOY!!

AFRICAN CHICKEN PEANUT STEW

¼ cup peanut oil
1 red onion, diced
4 cloves garlic, diced finely
4 tbs minced ginger or 2 tbs ginger paste
1 pkg chicken thighs, chunked
1 pkg chicken breast, chunked
1 tsp sea salt
1 tsp pepper
1 tbs garlic powder
2 boxes chicken broth (or vegetable broth if going vegetarian)
2 small yams (or sweet potatoes), peeled and chunked
1 can rotel
1 ½ cups collard greens or kale, chopped coarsely
1 1/2 cups chunky peanut butter

Heat the peanut oil in a large soup pot (I use my cast iron Dutch oven!) over medium heat for about a minute or two; add onion, garlic, and ginger and cook until softened, about four or five minutes. Add the chicken, stir, and leave it alone without stirring for about two minutes so as to caramelize like CRAZY.  Stir and leave another two minutes.  Add seasoning, stir and let cook one more minute. Pour the chicken broth over the chicken and add the yams. Stir and bring to a boil.  Turn down the heat to low, cover (leaving a slight crack for air) and cook for thirty minutes.  Add the tomatoes, collards, and peanut butter into the soup and stir.  At this point, you should make SURE to get a spoonful of peanut butter into your mouth.  You know you want to.  Partially cover the pot again and continue cooking on low, stirring occasionally, for about another fifteen-to-twenty minutes.  Have plenty of tasting spoons nearby for “quality control”, which in my kitchen, means it tastes so good I can’t stop tasting it!

LIFE'S A BEACH

LASDI©

This particular catering gig was in June, so being the Themer-Girl I am, it only made sense that the summer menu was called Beach Party Roast.  It consisted of roasted salmon, roasted mini-sweet peppers loaded with green onion, cream cheese, and shredded cheddar, roasted asparagus, roasted beach bread, and sandy beach parfaits that I found a recipe for from a Texas-girl blogger.  With all of that yumminess, the peppers got quite a bit of attention.  I had the opportunity to pop a few in my mouth, and could completely see why they were so addictive!  Plus they're easy to make and low-carb!!  Shout out to The Daughts for the cute-and-appropriate title to this post!

MINI SWEET PEPPER POPPERS

1 bag tri-colored mini sweet peppers (about 20) seeded, and cut lengthwise

1 block cream cheese

1 1/2 cups shredded cheddar cheese

1 bunch green onion, sliced thin (both green and white ends)

1 tsp sea salt

1 tsp pepper

Combine cream cheese, shredded cheddar, green onion, sea salt and pepper in a bowl.  Microwave for 15 seconds.  Mix well with a spoon and let stand about a minute or two.  Scoop a mound of cheese mixture into each pepper and press into pepper, careful not to over-mound so your cheese doesn't leak out during cooking.  Refrigerate for about an hour.  Heat oven to 400 degrees and bake peppers for 20 minutes; switch oven to broiler and broil peppers until cheese is brown and bubbly - about five minutes.  Let rest five minutes before serving, then pop a few in your mouth before putting them on the table because they go quick!!

NOTES: These are great for your Vegetarian Friends.  For you Meat Eaters, and for extra flavor, you can crumble some bacon into the cheese mixture, or just about anything you like!  I know an entire bunch of green onion seems like a lot, but it really lends an herbaceous, chivey taste to these loves.  For July, and some added heat, I use jalapenos in place of the sweet peppers for hot pepper poppers!  These are great served warm or room temperature and make a great side or appetizer.