my obessesion

my  obessesion
To live a creative life ,we must lose our fear of being wrong
Joseph Chilton Pearce

Thursday, July 14, 2016

Birds Mae's recipe corner: Good and versatile Marina Sauce

1/2 cup extra virgin oil
1 1/2 cups finely chopped yellow onions
1/2 cup coarsely grated  or finely chopped, peeled carrot
1/4 cup grated or finely chopped celery
Kosher salt
1 large clove garlic, minced
Two 28 oz cans  crushed Tomatoes
1/4 cup thinly sliced fresh basil leaves, chopped fresh flat leaf parsley or mixture
1/4 tsp hot pepper such as Sriracha
Pinch of granulated sugar, if needed
Fresh lemon juice, if needed

1.In a large,wide, heavy saucepan or large, deep sauté pan , heat the oil over medium heat.

2.Add the onions,carrot,celery and 1/2 tsp salt cook, stirring occasionally for 10-15 minutes.

3.  Add the garlic and cook for another 30 seconds or so(don't let it brown).

4. Add the tomatoes and herbs and bring the tomatoes to a simmer. Reduce the heat to maintain a low simmer and cook uncovered. Stir occasionally and cook for 30-40 minutes.
5. Add the hot pepper sauce you can taste it and make adjustments with sugar, salt and lemon juice (if needed).

Variations

1.I substituted sliced mushrooms and mined garlic for the veggies to speed things up.

2.I didn't use the salt, lemon or Sriracha which is where I went wrong it definitely needed the salt.But I liked the sauce in general and for the kids I used shredded cheese to make up for the lack of salt which they like. This is definitely a good sauce to start off with. Honey Martha knows her sauces! Besides the cream and butter sauces there are Sabayon,custard and Carmel sauces to name a few. Safe to say you will see more from this book.

Saturday, June 25, 2016

Birda Mae's Recipe Corner: Potato-Spinach Casserole


Ingredients

  • 1 onion, chopped
  • 2 garlic cloves minced
  • 1/4 teaspoon
  • Pinch of Cayenne
  • 2 large Yukon Gold potatoes peeled and thinly sliced
  • 1 10 oz. Package spinach, thawed and squeezed dry
  • 1/4 cup shredded reduced fat  Monterey Jack
  • 2/3 cup reduced sodium vegetable broth
  1. Preheat oven to 375o F. Spray 8-inch square baking dish with nonstick spray.
  2. Spray large nonstick skillet with nonstick spray over medium heat . Add onion and garlic; cook,stirring, until onion is softened,
  3. About 5 minutes . Add jalepeno,salt ,black pepper, and cayenne; cook stirring constantly, until fragrant , about 30 seconds.
  4. Spread half of potatoes in prepared baking dish.Top with half of onion mixture, the Monterey Jack. Cover with remaining potatoes and onion mixture.  With wide spatula ,gently press down; pour broth over top.
Cover baking dish with foil and bake 1 hour. Uncover and bake until casserole is lightly browned  and potatoes are tender , about 15 minutes longer.

Variations:

  • I omit the salt because I am trying to lower blood pressure
  • I omitted the jalapeño ,my kids won't eat it
  • I use fresh spinach just because
  • I use regular cheese so I'm sure fat content changed
  • I used no salt added Chicken Broth so the sodium for us would be lower
Nutritional Information
153 Calories
2 grams fat
338 mg Sodium

Friday, June 17, 2016

Birds Mae's Recipe Corner :Cheesy Vegetable Frittata

2 tablespoons unsalted butter or margarine
1 cup sliced mushrooms
1 small  garlic clove minced
1 small zucchini, cut 1/4 inch-thick slices
8 large eggs
1/2 cup milk
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 dash hot pepper sauce
1 cup cubed low sodium cheese
1 medium tomato diced
2 tablespoons chopped parsley

Heat oven to 350o F. In 10inch oven proof skillet, melt butter;saute mushrooms, garlic, and zucchini. Meanwhile, in mixing bowl,beat eggs,milk oregano, pepper sauce.Pour mixture over vegetables in skillet. Cover and cook,without stirring, until edges are set , about 1 to 2 minutes. Gently lift cooked portion with spatula to allow uncooked portion to flow to bottom . When eggs are lightly browned on bottom, sprinkle top with cheese , tomato,and parsley. Bake about 5 minutes, or until cheese is melted and eggs cooked through. Cut into wedges and serve immediately.

Nutrition information:
253 calories
19 g fat
5 g carbohydrate
246 mg sodium

Variations:
I used grape seed oil to saute veggies
I used regular cheese
I omitted pepper sauce
The kids loved this I was looking for a way to include more veggies so this may be in the permanent menu!
Note: I am not sure how much sodium or fact once I changed the cheese and butter but if you follow the recipe exactly then the info still applies.
This recipe is from the Essence Brings You Great Cookbook by Jonell Nash

yum

yum

About This blog

My fondest memoreis in my life are the ones at my grandmother's table.I loved not only the warm,velvety ,slightly sweet 7-up cake, but the affirmation that I was loved. What started out as a creative outlet and a place to honor her loving,generous spirit has evolved into a food blog where I can blather on about food, the memories they bring,recipes, an ingredient I can't do without....you get the idea. I am sure my family and anyone I've been friendly with for more than a few years will be relieved. Thank you for sharing this journey of exploration with me.