PURPLE REIGN

We’ve been eating like this since the dawn of time - or at least for as long as I can remember…Meatless Monday, Fish Tuesday, Lean Meat Wednesday, Leftovers Thursday, Slight Reward Friday. WELL! Meatless Monday was a real treat this particular time!

For this meal, it was September and being the Mega-Themer of the Universe, I wanted PURPLE! For me and colors, September means purples, teals, rusts - all getting ready for fall! I had everything I needed already - purple cabbage (duh! September!), leftover package of meatless “soyrizo” I thought I needed but didn’t use, and all the remaining ingredients you will see in this recipe. So what does one do to feed The Hubster something that feels hearty, tastes amazing (for meatless), and stretches for dinner AND his lunch the next day? This gorgeous - and I mean GORGEOUS - stuffed cabbage meal that I paired with purple-y rust colored heirloom tomato on the side. I sprinkled them with sea salt and pepper and the acidity paired perfectly with this rich and delightful meal that reigns supreme!

​PURPLE REIGN (VEGETARIAN STUFFED CABBAGE LEAVES)

​10 purple cabbage leaves

​​1 cup black rice

avocado oil​

1 shallot, finely minced

​2 cloves garlic, finely minced

1 pkg meatless chorizo crumble (see notes)

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

sea salt

pepper​

​2 tbs butter

​1 cup baby bella mushrooms, diced

​1 cup dry red wine

​1 cup mushroom stock (see  notes)

​2 sprigs fresh thyme

chopped parsley (optional)

​(Gently remove the leaves from the cabbage, carefully slicing the bottom and slowly pulling each leaf until it comes off whole)   Boil a large pot of water.  Once it's boiling, add a hearty pinch of sea salt.  Place the leaves in the boiling water, allowing them to boil for about two minutes, or until pliable.  While they are boiling, get a bowl of ice water and a layer of paper towel ready.  With your kitchen spider (or tongs but be careful not to tear the leaves!), remove the leaves and place them in the ice water.  Let them sit for thirty seconds, remove and place on the paper towel to dry.  Make your black rice according to directions, using the purple sea salt water left over from the cabbage leaves, reducing cooking time by about two minutes so the rice is slightly - only slightly! - al dente.

​While the rice is cooking, saute shallot and garlic in about two tablespoons of avocado oil until fragrant, then toss in your meatless chorizo. Once the rice is cooked, fold it together with the meat(less) mixture.  Season with garlic and onion powders, paprika, and sea salt and pepper to taste, and gently fold again.  Fill each individual cabbage leaf with about two tablespoons of your mix, making sure to be generous, but not to overstuff.  Wrap your leaf like you would a burrito, putting the mixture closest to you, roll once, fold the sides in, finish rolling.  Place in a prepared 9x13 baking pan, seam side down, tucking each one next to the other.   

​Melt your 2 tablespoons of butter in a skillet over medium-high heat. Once it bubbles, toss in the mushrooms. Sauté them undisturbed for 3-to-4 minutes until they release their liquid, turn a caramelized brown, and develop a rich crust. Pour in the wine, scraping up all those caramelized mushroom bits stuck to the bottom of the pan. Drop in your 2 sprigs of fresh thyme. Bring the liquid to a rapid boil, then drop the heat to medium and let it simmer aggressively for 4-to-5 minutes until the alcohol cooks off and the wine reduces by half. Pour in the mushroom stock and stir. Bring the whole sauce back to a boil, then immediately lower the heat to a gentle simmer. Let it cook uncovered for 10-to-12 minutes, stirring occasionally, until the liquid reduces down into a thick, glossy, velvety sauce that easily coats the back of a spoon. Discard the thyme stems and pour over your arranged stuffed purple cabbage rolls. Cover tightly with foil and bake at 375°F for 30 minutes so the cabbage completely drinks in the sauce. 

Once you remove it from the oven, let it rest for about two minutes and top with fresh parsley if you like; then eat and enjoy!

I ONLY WANT TO SEE YOU DANCING IN THE PURPLE REIGN!

NOTES: Be careful about your choice of meatless crumble.  Read the ingredients and make sure there aren't a ton of fillers or things you can't pronounce and they suit your health-conscious needs.  I used Abbott's plant-based chorizo, and it was FANTASTIC!  You can purchase mushroom stock in most grocery stores, but if you have a hard time finding pre-made, you can use mushroom (umami!) bouillon/powder and make your own!

A WHOLE NEW WORLD

LASDI©

When I got the idea for this specific recipe blog a week ago, I could never have foreseen that Peabo Bryson would pass away at the age of 75 the day before I had it in mind to post.  He, of course, was the prolific songwriter/singer who penned and sang the song A Whole New World for Disney’s Aladdin. When it first came out, I would sing it at the very top of my lungs as they (over) played it on the radio daily.  But since then, I realize I’ve really missed hearing it!

Allow me to show you the connection between the song and this recipe…yes!  “I can show you the world, shining, shimmering, SPLENDID!”

I have a particular Weekly Meal Prep Client that specifically needs Breakfast Menu Choices.  So, every week he gets three to choose from.  Me, being the Super-Themer Of The Universe sent along some wundafull Summer choices as June approached.  There aren’t Disney choices every week – it just so happened I chose this theme because as Summer is nigh, vacations are imminent.  With that in mind, these were the themed choices I sent:

olaf's song - a mix of winter-and-summer-style fruits, veggies, crackers, & cheeses with hard-boiled eggs & doubled eggs

under the sea - diced scallops cooked in truffle butter and scrambled with fluffy eggs, drizzled with hollandaise sauce, served with a side of oyster crackers & sea salt pickled asparagus

a whole new world - indian brekkie of paloo paratha, made with egg scramble ribbons, soft potatoes & ground turkey breakfast sausage seasoned with za’atar & garam masala, stuffed into paratha bread, served with fruit

Once a choice is made, that then also becomes the brekkie I make for the Worship Team for rehearsal on Sunday mornings.  Well, the choice was the latter, and I was delighted to make it!

The brekkie was devoured and between bites (and satisfied grunts) they gave it rave reviews. So much so that I decided to share A Whole New World with the world!  The recipe is set up to feed ten people, so it’s perfect for a brunch or just a large group.  They freeze and reheat well, too!  You could cut the recipe in half; however, once anyone gets a bite of one, they will DEFINITELY want more! 

Here’s to Peabo.  And Paloo Parathas.

BREKKIE PALOO PARATHA

5 medium red-skinned potatoes (see notes), cubed

10 parathas (see notes)

½ stick butter

2 tbs za’atar seasoning

1 tsp turmeric

extra virgin olive oil (evoo)

1 medium onion, chopped

1 lb ground turkey

1 tsp garlic powder

1 tsp onion powder

3 tbs garam masala

10 eggs

½ tsp ground cardamom

sea salt

pepper

1 block paneer or queso fresco, crumbled

cilantro, minced (optional)

Boil your potatoes until they are just fork-tender.  While the potatoes are boiling, heat your parathas for a minute or two on each side on a hot, dry pan.  (I use my cast iron flat top!)  Set parathas aside.  When ready, drain your potatoes and put them back in the pot.  Add the butter, 1 tbs of the za’atar and the turmeric.  Add a light sprinkle of sea salt (see notes) and pepper, and slightly mash the potatoes, leaving rustic chunks in the mix. 

Heat a large pan over high heat, add enough evoo to cover about half of the bottom of the pan.  Lower the heat to medium and add the onions, allowing them to cook for about two minutes, stirring occasionally.  Add your ground turkey and mix with the onion.  When the meat mixture is cooked about halfway through and still just a tiny bit pink, add the other tbs of za’atar, the garlic and onion powders, and 2 tbs of the garam masala.  Mix well and continue to cook through until the meat is slightly brown in color. 

Lower the heat again to medium-low and crack the eggs directly into the pan, one right after the other.  Once they are all in the pan, gently fold and marble them, allowing distinct ribbons of white and yolk to form.  Add the last tbs of garam masala, along with the cardamom, a light sprinkle of sea salt (see notes) and pepper and gently stir.  Remove from heat and allow to rest in the pan. 

Lay out your parathas and spread a light layer of your potato mixture on each one to cover to the edges. Add a spoonful (or more!) of your egg-meat mixture on top of each potato-covered paratha.  Sprinkle generously with your cheese.  Top with minced cilantro, if using.  Serve with an acidic fruit, as these are rich and amazing.  I used pink pineapple, and it was the perfect paloo pairing!

NOTES: Remember you can always add, but you can’t take away, so be careful when adding your sea salt to each layer.  Use it sparingly and then taste test before adding the mixture to the paratha to see if one last sprinkle of salt is needed.  I used red-skinned potatoes for the “pink look” for the end of May, but feel free to use whatever potato you like.  I have found, though, that they have the best consistency for the paratha.  You can find parathas in your local grocery store, or you can make your own.  I happened to find frozen ones with no additives or preservatives and used them to make things easier on myself.  

Enjoy your whole new world!

ICY IN ITALY

LASDI©

Yep. I’m a New York Italian living in The Great State of Texas! But I don’t forget my roots, oh no! I try to incorporate my history and heritage into our meals from-time-to-time. I’m that Themer Girl, and that Chef Girl, and The Hubster typically eats whatever I put before him. But he asks for this one a bit more often than other January staples. (Not as much as those glorious chicken & dumplins, but that’s a recipe for another January!) I pair this chicken with freeze dried herbs in barley or some other white, comforting low glycemic grain, and some Tuscan-seasoned broccoli and it is the perfect balanced meal for a cold winter’s night! Cozy up by the fire with your sweetie, a glass of room-temp sauvignon (or some cocoa!) and this meal! See you in the Spring!

GARLIC BUTTER PARMESAN CHICKEN BREAST

4 chicken breasts

2 cups grated parmesan

1 stick butter, melted, sligtly cooled (see notes)

2 tbs minced garlic

black pepper, to taste (see notes)

Set oven to broil. Maker sure chicken is dry; if not, pat it with a few paper towels. (see notes) Mix all ingredients in a bowl and toss until chicken is well covered by the mixture. Place the chicken on a prepared baking sheet, making sure there is at least an inch betwixt each piece. Place under the broiler for 13 minutes. Let rest on a wire rack for 2 minutes before serving. (see notes) Eat up, enjoy, and stay warm!

NOTES: Make sure the melted butter is cooled enough that it doesn’t turn your parm into a stringy mess when mixing. I don’t use any salt in this recipe because I feel the parm is salty enough and I want to be able to enjoy the flavor of the cheese and the chicken itself. Making sure the chicken breast is dry ensures the coating sticks to each piece. Letting the cooked chicken rest on a wire rack helps the chicken rest and stay juicy without removing the parm coating from the bottom.

TO A CRISP

LASDI©

Every Tuesday is Fish Night at Vintağe!  We love our home so much and feel quite fortunate to live in it.  And we especially love it when we can enjoy a meal by the bay window that overlooks our backyard - when it's too hot to sit outside for dinner!  We avoid being carried off by Texas-sized mosquitoes, and also avoid cooking ourselves to a crisp! 

With that in mind, this to-a-crisp fish recipe is the perfect spring-to-summer food because it is light and flaky, and gives a nod to the heat outside while staying cool inside!

This is a lower-carb crunch, and also gluten-free!  I paired it with crispy brussels topped with almonds, and quinoa with crispy garlic chips and even garnished with homemade crispy onion rings to greatly define this theme of To A Crisp!  Enjoy!  And stay cool...and crisp!

CRISPY CRUNCHY COD

4 cod filets

6 eggs

1/2 cup gluten-free panko

1 cup almond flour

1/4 cup grated parm

2 tbs garlic powder

1 tsp sea salt

1 tsp ground black pepper

1 tsp old bay or fish seasoning

dash (or two!) of cayenne

Preheat your oven to 400°F and line a baking sheet with parchment paper.  Crack the eggs in a bowl and whisk lightly so the yolks and whites are completely blended but not frothy.  (see notes)  In another bowl, combine the remaining ingredients.  Lightly press your fish with a paper towel to eliminate any excess moisture. Line everything up as follows: fish, egg mixture bowl, breading bowl, parchment-lined baking sheet.  With your left hand place the fish in the egg mixture, making sure it is entirely coated.  Place the fish in the breading bowl, taking care not to touch the breading with that hand.  With your left hand, roll the fish in the breading, gently pressing into it to make sure it is entirely coated and then place it on the baking sheet.  Continue this process until all filets are done.  Bake for 20 minutes or until the fish has reached a safe internal temp of 145°F. (see notes).  Crunch away into the crisp!

NOTES: Whisking the eggs lightly will ensure no trapped air bubbles, which can cause your breading to not stick to the fish during the heating/cooking process.  Have patience...it's worth it!  Remember that because the breading is almond flour and gluten-free bread crumbs, it will have a paler or lighter brown exterior.  Take heed not to overcook to try to get it to a darker color.  It will still be crisp!  If you don't want to turn on the oven in the warmer weather, the air fryer is your friend here!  You will only need about seven to ten minutes of cook time for crispy, crunchy goodness!

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!

SUMMER BLUBES

LASDI©

Y'all.  Texas is HOT.  Especially in the summer.  But it's not hot enough to give me what's referred to as "the summer blues".  Oh, no!  Not when fruits like blueberries are in peak season!  

I go all Bubba Gump when it comes to those Summer Blubes...I use them for infused water, as a sauce for a light fish dinner, as a topping for salads for lunch...and as a main ingredient in this amazing brekkie recipe!  

As the low-carb girl in The Fam, I make my own glycemic-friendly carbohydrate-controlled pannycakes, but you can use whatever your favorite stackable flapjack may be!

Good for breakfast, lunch, OR dinner, this recipe is a game-changer when it comes to beating the heat during the Summer season!

BLUEBERRY PANCAKE BREAKFAST CASSEROLE

20 (ish) pancakes (see notes)

8 eggs

2 cups almond milk

1/2 tbs ground nutmeg

1 tbs vanilla

1/2 cup maple syrup (see notes)

2 cups fresh blueberries

Fold each pancake in half and place fold-side-down in a lightly-greased casserole dish (I use my glass 9x13), stacking them next to each other in rows, allowing them to overlap each other if necessary until the entire dish is filled with the pancakes and they can stand up on their own.  

Whisk together the eggs, almond milk, nutmeg, vanilla, and half the maple syrup in a medium-sized bowl, saving the other half for later.  

Carefully pour the egg mixture over the pancakes.  Cover with cling wrap or foil and place in the fridge for a minimum of thirty minutes, and a maximum of overnight, or about eight hours (see notes).  Remove from the fridge and pour half the blueberries over the eggs and pancakes, making sure they get into the nooks and crannies!  Place in a 375-degree preheated oven and cook until the egg mixture is set and the middle doesn't jiggle!  

Allow a few minutes to cool, then drizzle the remaining syrup and blueberries over the top before serving.  Then chase the blubes away with every bite!

NOTES: The recipe calls for about twenty pancakes when I make it, but you can certainly make a few extra to ensure the dish gets filled.  Save any extra for the chef!  Not only can you use any pancake you like in this recipe like high-protein, buttermilk, or even banana, you can even use waffles instead!  Or all of the above!  If you are using low-carb pancakes or waffles, forego the fridge and bake immediately, as they tend to disintegrate in the egg mixture if they sit too long.  I use carb-friendly syrup, but feel free to go crazy and use blueberry syrup to kick it up a notch!

SMARTER TARTAR

LASDI©

Who says you have to do what you're told?   Though necessary for a civil society, structure, rules, and law is not always what's called for in life!  An example?  Tartar sauce!  That's right!  TARTAR SAUCE!  We've been taught a few things about this cool condiment:

it is for fish only

it isn't for vegetarians or vegans

it's probably not good for you

dinner time is the only time

Guess what?  Today we are breaking all the rules when it comes to tartar sauce!  I have a recipe that is fast, easy, and delicious with some variations that can make it edible for all!  And since you control the ingredients, there is no need to worry about compromising your health with preservatives and synthetic additives!

I know my Vegetarian Friends are thinking, "Tartar sauce is for FISH!  I don't EAT fish!"  Well, guess what?  This recipe is so tasty AND versatile, we use it for french fries, tofu bites, and grilled veggies.  For the Vegan Peeps, you're probably thinking, "That's all well and good, but I don't EAT mayo, and tartar sauce is mayo-based!"  Yes, Darlings, for the most part, that's true.  But in this case, you can swap the mayo for vegan mayo, or even go for a silkier, protein-packed version with silken tofu!  Meat Eaters!  You have not been forgotten!  The Hubster and I have used this sassy sauce for chicken, turkey, and even steak tartare!  YES!  Tartar TARTARE!

It’s sure great for dinner, but believe me when I say this is great for a lunchy chicken salad, or a brunchy egg casserole topping!

For the hot month of June here in Texas, and to celebrate the ocean theme this month brings, we actually DID use it for "the best fish sandwich I've ever had!” to quote The Hubster.  Of course, being the low-carb girl I am, we used soft low-carb buns that were flat-top toasted and served alongside some home-made coleslaw (that I plopped a dollop of the sauce on top of, too!), and we were in palate paradise!

So go ahead, Ladies and Gents, break the rules!  Dissolve the myths!  Take five minutes and make this sauce for the foodie freedom you deserve!

LASDI©

TARTAR SAUCE

1 cup mayo (see {IMPORTANT} notes)

1 tsp dijon mustard

1 tbs dill pickle, chopped (or dill pickle relish)

3 tbs capers

1 1/2 tsp lemon juice

2 tbs dill, chopped (see notes)

1 tsp garlic powder

sea salt

cracked black pepper

Combine all ingredients in a bowl, and let sit in the fridge for at least ten minutes to marry.  Serve cold or room temp.  (see notes)

NOTES: As noted above, vegans can easily swap vegan mayo or silken tofu for the mayo in this recipe; however, THE QUALITY OF THE MAYO YOU USE IS CRUCIAL!  You cannot use salad dressing (like Miracle Whip) as a swap here.  I use Duke's and Duke's only!  You can certainly use dry dill for this recipe, but you probably won't get the clean pop fresh dill offers.  Refrigerate immediately unless used right away.  In order to use it at room temp later, take it out about ten minutes prior to using it to allow to warm up a bit.  This sauce will stay for up to a week in a sealed container in the fridge!  But you won't have to worry about that.  Even if you double the recipe, it will all be eaten up with no leftovers to spare!