October 20, 2015

Sheila Garcia

American, Crockpot Cooking, Fall Eats, Just Dinner

Stew In It

October 20, 2015

Sheila Garcia

American, Crockpot Cooking, Fall Eats, Just Dinner

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Yes, People. Autumn is upon us. Much like you - it's my most favorite time of year So even though it is still a bit warm outside, I couldn't wait to get my beef and vegetable stew into my Menu Planner. Super-duper easy, and SUPREME as far as flavor! I served it to The Hubster with some leftover garlic flatbread I had from the meal the night before. Come on in, Autumn! You are welcome here.

BEEF & VEGETABLE STEW

1 pkg beef stew meat

1/4 cup extra virgin olive oil (evoo)

1 turnip, peeled and chopped into 1/2-inch chunks

4 carrots, washed and cut into 1/2-inch chunks

1 medium onion, chopped

4 cloves garlic, chopped

4 stalks celery, cut into 1/2-inch chunks

1 pkg frozen green beans

2 cups favorite broth (beef works best here)

1/4 cup balsamic vinegar

1 can tomato paste

sea salt, to taste

pepper, to taste

2 tbs garlic powder

2 tbs cumin

2 tbs coriander

2 tbs Italian seasoning

2 bay leaves

fresh parsley, chopped coarse, for garnish

Now watch this: throw everything (minus the parsley garnish) into your crockpot. Set on lowest setting and just let it cook. Remove bay leaves and sprinkle with parsley. Eat it up. THAT'S IT!!

NOTES: You may want to re-season a little prior to serving, as crockpots can tend to mute the seasoning level. I use organic ingredients whenever I can, including the balsamic vinegar, and I would add that in this particular case, organic beef or beef without hormones or additives will definitely help in flavor here. You want the liquid to reduce, but add a little more broth if you like it soupier. You can throw some chunks of potato in, if you like, but I leave it out for low-carb, and it is just as hearty and filling.

October 20, 2015

Sheila Garcia

American, Desserts, Fall Eats, Sunday Supper

THE THIGHS HAVE IT

October 20, 2015

Sheila Garcia

American, Desserts, Fall Eats, Sunday Supper

This colorful and tasty Sunday Supper was perfect for the fall transition! I had some apples and a couple of peaches just about on their last leg, and half a cauliflower head. So I got some delectable chicken thighs and created an autumnal appetition of chicken thighs with pan au jus, sauteed apples, and au gratin faux-tatoes, and finished it off with a peach upside-down cake! OhmuhGAH!! I. Can't. EVEN!!

FRESH THYME CHICKEN THIGHS

1 pkg chicken thighs

sea salt

pepper

6 tbs fresh thyme

extra virgin olive oil (evoo)

Season chicken thighs with sea salt, pepper, and thyme. In a heavy pan (I use my cast-iron, of course!) sprinkle enough evoo to cover the bottom of the pan and heat on medium-high heat for two minutes. Add chicken thighs to pan, top-side-down to get a beautiful sear on them. Cook for two minutes before turning heat to medium. Cook another six minutes on same side and then turn. Cook eight minutes on bottom side and remove chicken thighs from pan and let rest.

NOTES: Remember not to overcrowd your pan or you will not get the brown color you are looking for here.

PAN Au JUS

drippings from chicken thighs

1/2 red onion, diced finely

1 cup broth of your choice (but chicken broth works best here, for obvious reasons)

sea salt

pepper

1 tsp fresh thyme

1 tbs butter

Using the same pan the chicken was cooked in, keep heat on medium and add to the drippings the onion. Cook for three minutes and add broth, scraping all the meaty bits from the bottom of a pan with a wooden spoon. Add sea salt and pepper to taste, and then add thyme. Bring to a slow boil, stirring constantly, and remove from heat. Add butter and stir until melted. Serve over chicken thighs

SAUTEED APPLES

6 apples, peeled, cored, and sliced into about 1/2-inch chunks

2 tbs extra virgin olive oil (evoo)

4 tbs butter

1/2 tsp ground clove

1/2 tsp sea salt

2 tsp cinnamon

1/2 tsp pepper

In a pan on medium heat, add apples to evoo and butter and cook for two minutes. Add seasoning and cook an addition five minutes. Serve with chicken thighs and pan au jus. And then wipe your eyes, because this WILL make you cry a little. It's THAT GOOD.

Au GRATIN FAUX-TATOES

1/2 head cauliflower, chopped into bite-sized chunks

1 cup shredded cheddar cheese

1/2 cup heavy cream

sea salt, to taste

pepper, to taste

1 tbs mustard powder

1 tbs garlic powder

Combine all ingredients into a prepared baking dish and mix well. Bake at 350 degrees for 30 minutes. Serve alongside chicken-thighs-over-apples.

PEACH UPSIDE-DOWN CAKE

I got this AMAHZ recipe HERE

NOTES: You're welcome. ;-)

October 15, 2015

Sheila Garcia

Great for Summer, Just Dinner, Meatless Monday, Salads & Dressings

TASTES LIKE CHICKEN

October 15, 2015

Sheila Garcia

Great for Summer, Just Dinner, Meatless Monday, Salads & Dressings

I am so grateful to have a partner in life that doesn't ever turn up his nose at anything I cook and put in front of him to eat (even though sometimes he REALLY wants to!). He never even batted an eyelash when I announced a few years ago we were going to start Meatless Mondays (even though he REALLY wanted to!). So I do my best to make those nights as chock-full of flavor as possible. The great thing about tofu is that it is a flavor absorber! So this particular night I went with pan-seared tofu, heavily seasoned to where it really tasted like chicken! Pair that with a beautiful warm Lima bean salad and some creamy greens and you won't even believe yourself how good this meal is! Meatless Monday for the win!

SEASONED SEARED TOFU

1 block organic tofu, extra firm, sliced about 1/2-inch thick

1 tsp sea salt

1 tsp pepper

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

extra virgin olive oil (evoo)

Mix all the spices together in a small bowl and sprinkle over both sides of each tofu slice. Heat evoo in a heavy pan on medium for about a minute-and-a-half. Cook each slice for 4-5 minutes on each side, or until golden brown and desired consistency is reached. Serve with whatever your heart desires. (But I'd go for the warm Lima bean salad recipe below if I were you!)

NOTES: Using organic tofu keeps your conscience clear about not allowing GMOs into your diet. Do not overcrowd your pan or else you will not get a good sear on the tofu. Too many pieces will steam it instead. I did 4 at a time. Serve with anything you like, but if I were you, I'd go with the warm Lima bean salad recipe below!

WARM LIMA BEAN SALAD

1 bag frozen Lima beans, thawed

extra virgin olive oil (evoo)

sea salt

pepper

1 cup parsley, chopped coarsely

1 cup crumbled feta cheese

juice of one lemon

In a pot, sprinkle enough evoo to cover about half of the bottom and heat on medium for about a minute-and-a-half. Add the Lima beans and let them brown well before stirring. Continue to cook, only stirring after the Lima beans have browned well and are cooked through, about ten minutes. Remove from heat and salt and pepper to taste. Add parsley, feta, and lemon juice. Mix well. This is truly INCREDIBLE STUFF, even if you are not a Lima bean fan.

NOTES: Just for a pretty plate, I mixed power greens (usually raw spinach, kale, etc.) with some mayo, sea salt and pepper and added it to the plate. But the tofu and Lima beans on their own is pretty hearty! This meal is high in fiber and low in carbs! HUGE IN FLAVOR!!

October 14, 2015

Sheila Garcia

Just Dinner, Sandwiches

REUBEN-ESQUE

October 14, 2015

Sheila Garcia

Just Dinner, Sandwiches

We LOVE sandwich night in our house. That's a BIG PART of Life As She Does It! This particular night, we came home from Legacy Fitness Boot Camp and had to make a quickie dinner. Well! A Reuben sandwich with home-made thousand island dressing, and some from-scratch onion rings took exactly thirty minutes to make. Gourmet gastro-pub dish - and it totally hit the spot!

REUBEN SANDWICH

1/2 pound sliced corned beef

4 slices Swiss cheese

4 slices of your favorite bread (traditionally: rye, we used Ezekiel)

1/2 cup sauerkraut, drained

Toast bread and split corned beef among two sandwiches. Split sauerkraut and place on top. Place two slices of Swiss cheese per sandwich and stick open face under broiler until cheese is melted. Remove from broiler and place second toasted piece on top for each sandwich. To make it easier to eat without it falling apart as you do, I made the thousand island for the sandwich to be dipped into per each bite (recipe follows). I only put about half-a-teaspoon over the cheese before I cover with the last piece of bread. Serve with home-made onion rings.

NOTES: I use organic ingredients, including the sauerkraut, which I had to order online; if using regular sauerkraut, you can find it on the canned goods aisle. But if this is the case, use the one in the jar. The sauerkraut in the can tastes just awful. Squeeze it tight in order to keep your sandwich from getting too wet! For a low-carb option, prepare as a wrap using low-carb tortillas.

THOUSAND ISLAND DRESSING

1/2 cup mayonnaise

2 tbs ketchup

1 tbs apple cider vinegar

1 tbs pickle relish

1 tbs pimentos, chopped

1 sprinkle of sugar

sea salt

pepper

Mix all ingredients in a bowl and whisk vigorously. Place under sandwich, on sandwich, or on side of sandwich for dipping. Use leftovers for salad!

ONION RINGS

2 cups flour

1 egg, beaten

1 tbs Italian seasoning

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 cup beer

1 thickly sliced onion

1 cup canola oil

Mix all ingredients down to beer together in a bowl with a whisk Dip onion slices in it and fry in a deep, heavy frying pan with heated canola oil. Flip after about one-and-a-half minutes. Cook for same time on other side or until golden brown. Let cool on paper towel and sprinkle with a little sea salt as they cool. Serve alongside sandwich.

October 14, 2015

Sheila Garcia

Great for Summer, Just Dinner, Italian

RAGU YOU!

October 14, 2015

Sheila Garcia

Great for Summer, Just Dinner, Italian

Like most of America, I love spaghetti and "the sawse". But sometimes I like to put my own spin on things because I get all hum-drummed out. So I made some ragu with ground turkey and for The Hubster, used some organic rotini pasta, and tofu shirataki noodles for me, being the Low-Carb Girl that I am. Add some fresh basil and you've got a beautiful meal that tastes authentic Italian......and DELICIOSO!

GROUND TURKEY RAGU

1 pkg ground turkey

extra virgin olive oil (evoo)

sea salt

1 tbs garlic powder

1 tbs ground sage

1 medium-sized onion, chopped

2 cloves garlic, chopped

2 cans tomato paste

1 small can diced tomatoes

2 tbs fresh oregano

6 basil leaves, cut in a chiffonade

shredded mozzarella or Parmesan, for garnish

In a heavy pot, sprinkle enough evoo to cover about 1/2 of the bottom and heat on medium heat for about a minute Add ground turkey, and add all seasoning, onion, and garlic. Brown the turkey, using a wooden spoon or silicone spoonula to break it up as it cooks. Once it is cooked through, bring to low heat, and add tomato paste, diced tomatoes and oregano. Cook on low for about ten minutes or until heated through. Serve over pasta of your choice and sprinkle with fresh basil chiffonade. Add cheese of your choice and mangia!

NOTES: When cooking the ground turkey, be careful not to stir too much or break it up until it starts to cook or it can get tough and dry. I suggest using a wooden or silicone utensil to break it up so you don't scratch or scrape up your pot Do not sprinkle with the chiffonade (rolled up and sliced fine) until the end, or it could turn black instead of looking and tasting fresh. This is a great meal for the end of summer because it just tastes so fresh.

October 9, 2015

Sheila Garcia

Fall Eats, Just Dinner, Leftovers, Mexican, Salads & Dressings

Left Chop

October 9, 2015

Sheila Garcia

Fall Eats, Just Dinner, Leftovers, Mexican, Salads & Dressings

I was at my local grocery store that happens to carry whole-and-natural foods, and found the most beautiful turkey chops (which actually taste just like pork chops if cooked correctly) so I bought them. When I got home, I saw I had leftovers that would make this meal something GRAND. Check this out: I had leftover roasted potatoes from dinner the night before, leftover unused red cabbage from salad that week , leftover onion and cilantro from a meal train meal, leftover chipotle in adobo sauce from fish tacos, and leftover cream sauce I made for the fish tacos as well. Woo! That's a-lotta-leftovers!! But it was such a beautiful meal no one ever would have known......except I'm sharing the secret with you!

SEARED TURKEY CHOPS WITH ADOBO CREAM SAUCE

one package turkey chops

extra virgin olive oil (evoo)

sea salt

pepper

1/2 cup home-made cream sauce from fish tacos (or ranch dressing or sour cream with some seasoning)

2 chipotle in adobo peppers, chopped, with sauce

1 tbs butter

Sprinkle a pan (I use my cast-iron skillet, of course!) with enough evoo to cover the bottom and heat on medium heat for one minute. Meanwhile, sprinkle the chops with sea salt and pepper on both sides. Cook in pan for five minutes on both sides. Remove from heat and let rest for a few minutes

While chops are resting, in the same pan the chops were cooked in and on medium heat, add chopped adobo peppers and adobo sauce and cook about two minutes. Add cream sauce and cook another two minutes until creamy and cooked through. Add butter to smooth. Turn off heat and let butter melt. POUR OVER CHOPS AND BE PREPARED FOR HEAVEN IN YER MOUTH!!

NOTES: For less heat, use one pepper or just the sauce. I just cannot STAND leftovers and couldn't let those two peppers go to waste! It was perfect heat for us, but could be too much for others. If so, add a little cream or more cream sauce. Serve on top of the leftover roasted potatoes to make it magical.

MEXICAN CABBAGE

extra virgin olive oil (evoo)

red cabbage, sliced chunky

leftover onion, chopped (about one onion)

leftover cilantro, chopped (about 1/2 cup)

sea salt

pepper

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

In a heavy pan, sprinkle enough evoo to cover the bottom of the pan and heat on medium heat for one minute Add remaining ingredients and cook for about five-to-ten minutes, or to desired consistency.

NOTES: Serve alongside chipotle chops and leftover roasted potatoes for an amazing experience. TRUST ME.

October 7, 2015

Sheila Garcia

Breakfast, Spanish

I EATS ME SPINACH

October 7, 2015

Sheila Garcia

Breakfast, Spanish

What does one do upon waking up on the first day of unemployment for both yourself and The Hubster? You sleep in, smell the coffee brewing to wake up, and COOK AN AWESOME BREAKFAST!! No feeling sorry for yourself in THIS HOUSE!! This is Life As She Does It, after all! So what I made was this incredible take on tortillas de espinacas It is a Spanish tapa, which usually consists of spinach made into a 'tortilla' with cream cheese and potatoes. I omitted the potatoes and added BACON! And we all know......bacon makes everything better.

TORTILLAS DE ESPINACAS (She-Style)

extra virgin olive oil (evoo)

1/2 onion, chopped finely

4 cloves garlic, chopped finely

1 pkg frozen spinach, thawed

sea salt

pepper

2 tsp cumin

1 tsp nutmeg

1 tsp mustard powder

3 eggs, scrambled

1 tsp water

1/2 brick cream cheese, room temperature

bacon or turkey bacon slices, cooked

In a heavy pan (I used my cast-iron skillet, of course!) sprinkle enough evoo to cover the bottom, and heat for one minute on medium heat Add onions and garlic, and let cook for about two minutes, stirring from time-to-time to avoid them getting too dark.

Squeeze spinach over the sink a handful at a time to remove excess water. Sprinkle into the pan, using a wooden spoon or small spatula to mix with the onion and garlic and spread out throughout the pan Sprinkle generously with sea salt and pepper, then add cumin, nutmeg, and mustard powder. Stir again, then spread out throughout the pan. Add the water to the scrambled eggs and gently pour over the spinach mixture to ensure it is evenly distributed throughout the pan. Sprinkle with sea salt and pepper. Change heat to low and let cook about three minutes or until firm on the edges and loose in the middle. Cover and let cook another three minutes until firm in the middle. Remove from heat and let rest for a minute

Using a spoonula or butter knife, spread the cream cheese over the spinach-egg mixture. Let rest another minute. Slice like a pie, and top with bacon Take your coffee cups and say "cheers!" and then..ATTACK!

NOTES: I use neufchatel cheese, which is super-creamy, but has less fat than cream cheese. I also served this with some watercress sprinkled with balsamic and it was a perfect complement. Still inclined to feel bad or sorry for yourself? Just add a mimosa to this combo and all will be well!

October 7, 2015

Sheila Garcia

Asian, Just Dinner, Leftovers, Soups

FISH BOWL

October 7, 2015

Sheila Garcia

Asian, Just Dinner, Leftovers, Soups

Well. What do you do when your chiropractor and The Hubster go fishing and catch some real beauts and you've made (the most awesome ever) fish tacos and still have some left?? ASIAN FISH SOUP. And let me just tell you - it was OUT - STAND - ING.

ASIAN FISH SOUP

3 tbs peanut oil

4 radishes, sliced thin

1 red bell pepper, sliced thin

1 small bunch bok choy, chopped

6 button mushrooms, sliced thin

4 cups vegetable stock (or broth)

2 cups leftover fish taco meat, flaked (or fresh-cooked of your choice)

3 tbs hot oil

1 cup soy sauce

pepper, to taste

3 tbs sesame oil

1/2 cup cilantro

Watch how easy this is: In a large soup pot, heat the peanut oil on medium heat for one minute. Add radish, bell pepper, bok choy, and button mushrooms and cook for two minutes, until cooked to al dente. Add the fish, and cook another minute before adding the broth. Bring to a slow boil, add hot oil, soy sauce, and pepper and cook another five minutes on low heat. Remove from heat and add sesame oil and cilantro. Then EAT IT UP!

NOTES: I use all organic ingredients whenever I can, including the soy sauce. This is for clean-eating purposes only, and in this particular recipe does not make a difference in the flavor - the star is the fish! Be careful not to salt this soup, as the soy sauce acts as the salt. Look for your hot oil on the International aisle in your local grocery store. In order to get organic I had to order mine online. Omit if you don't want the heat, but it is definitely not overwhelming and rests on the back of your palette in a mild way. This was perfect in a time pinch