Last week I had a long day and I had no idea what I was going to make for dinner. I was watching the Food Network and the Pioneer Woman came on and said she was making pantry pasta. Instantly my dinner dilemma was solved, I took her advice and pulled basic items from my pantry to make a really yummy dinner. I had shallots to use up, garlic, pasta, olives, tomatoes, pesto, and pine nuts so I decided to make a mediterranean pasta. The sauce was similar to a bolognese, the olives were meaty and salty.
Here is a look at the ingredients. For the last year I have swapped out regular pasta for quinoa pasta because it has protein and it is gluten free. I would normally saute an onion for the recipe but I didn’t have one on hand so I swapped it for 2 shallots, just as good.
Today I am sharing a quick and easy lo carb recipe that I am loving right now. We’ve tried it with a variety of veggies, typically what is in season or available at our farmers market. The sauce is tangy but not overpowering and it leaves me full at the end of a long day. Serve it with brown rice or quinoa, I especially love the frozen brown rice from Trader Joe’s that heats up in 3 minutes, it’s like magic!
I’ve shared this recipe for stuffed shells before but I wanted to share it again because I recently made it for a small dinner party and was able to re-photograph it. It looks much more appealing than it did in my original post 3 years ago with my old camera.
I wanted to share this recipe before the week was over and since it is Friday (TGIF) I figured I was running out of time. I am SO tired, I’ve worked for the last 14 days straight and looking and my calendar my next day off is Monday April 29th. Next week I am having 2 estate sales, a challenge that I’m still not sure how I am going to pull off! I booked the second sale at the last-minute but I couldn’t resist the project, I will be selling 2 vintage Model-T cars! Typically I have my sales on Friday and Saturday but since I can’t be at both places at once I will be holding a sale in San Jose on Friday and a sale in Mountain View on Saturday and Sunday. I hope I can pull it off!
Okay, back to this recipe. This bread pudding is by far the EASIEST thing I have ever made! I know I always say my recipes are simple but this one really takes the cake, or pudding for that matter. We had a few friends over to watch the NCAA Championship game on Monday and I tried this recipe because I could make really quickly after work before people arrived. Most of the similar recipes online use croissants but I used brioche, bread that has a fluffy texture and a sweet flavor. I figured it would do the same job for a fraction of the cost (I would have needed 6 croissants at $2.50 a piece and the loaf of bread was $2.50).
Today I am sharing a quick recipe for shrimp with couscous. I tried it for dinner last week and it was really good. The peas and leeks screamed “Spring” to me and the couscous gave me a little carb fix, I almost thought I was eating pasta. I think it would be great with a kick of curry, grilled chicken, or other seasonal veggies depending on what you like. You could also skip the protein and serve it as a side dish. Here is the recipe…
All of my clients love my assistant Matt and I have to agree that he is pretty great. I’m amazed that he has stuck with me at Kuzak’s Closet for a year now, time flies! When he started working for me I thought it would be temporary but after all this time he is still hanging around. I asked him what keeps him coming to work and he said “lunch.” He and I have that in common, we both love food. The only problem is that he is a very tall 22-year-old male and I am an average 32-year-old female, let’s just say the calories affect me more than they do him.
Lately we have been so busy with organizing projects that I have had to send Matt on his own to help some clients while I am working on other jobs. It was really difficult for me to give up control but I realized that he has watched me in action for long enough to know how to manage and execute a project as well as connect with clients and help them achieve their goals. I know if I want to expand my business that I am going to need to do this more often so it has been good practice. Last week he helped one of my client’s organize her storage unit and I was really happy to receive this note from her after the session…
“Matt is a ROCK STAR!! He was such a big help. Needs no direction and listens to instructions if there are any. He also makes great suggestions. He is a pleasure to work with!”
How nice of her to tell me! I wrote her back and said that he probably had the most peaceful day of work without me bossing him around, ha!
Hi There! Today I am just sharing a quick recipe. In my weekend wrap-up post I told you that my husband tried this great recipe for spinach frittata with sweet potato hash for breakfast on Sunday. My friend Erin asked for the recipe on Instagram so I thought I would share. It is from the Sprouted Kitchen cookbook, a new favorite in our house. Enjoy!
Baby Spinach Frittata with Sweet Potato Hash Crust
½ cup milk
Sea salt and black pepper
2 small sweet potatoes
1 tablespoon olive oil
1 teaspoon ground cumin
2 green onions, white and green parts, thinly sliced
2 cups baby spinach (give it a few chops with a knife if you’d like)
⅓ cup goat cheese (about 3 ounces, use regular or herbed goat cheese)
Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.
Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat.
Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach.
Crumble the goat cheese with your fingers or a fork over the top of the frittata.
Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set, about 12 to 18 minutes.
Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro.
Breakfast is the toughest meal for me to stay on track. I miss the days when I could eat a bowl or two or cereal with a huge glass of juice but since I was diagnosed with my inflammatory problem I’ve had to change my routine. Protein shakes and meal bars have been my staple but somedays I would rather starve than choke one down. I’ve done some research and oats are on my approved foods list. I figured if I could have them as oatmeal I should be able to have them in granola. Store bought versions have way too much sugar and mystery ingredients so I set out on my quest to find a homemade recipe that would allow me to control the ingredients.
I have been on a Mexican food kick lately, I think it is because it is starting to feel like spring here in California. Chris likes tacos and quesadillas (so do I) but I wanted to make something healthy that I could prepare ahead of time and freeze for future dinners. Even though it is just the two of us I try to do that as often as possible, it really helps me organize my weekly meal plan and stay on top of my budget for groceries.
I found this recipe for Black Bean Turkey Enchiladas on one of my favorite blogs and I’ve made it a few times over the last two months. I made a big batch so we could have a nice dinner before we left for our recent trip to Hawaii and I pulled an extra batch out the freezer when we got back so I didn’t have to cook. Continue Reading »
After my vacation to Maui I am in need of a big cleanse. Last week I tried to eat as healthy as I could but still found myself in front of a margarita and a plate of fajitas on Friday night. I made up for it on Saturday on a big hike with my friend Lori but I am not off the hook yet.
I’ve said this before but I’ll say it again, if it was up to me we would eat mac and cheese with potato chips on it for dinner every night. Chris is really the one that pushed me to make healthy low carb dinner options. As much as the idea pains me at first I’m thankful in the end that he is the pinacle of health. He is willing to cook dinner during the week and some weeks I really rely on him to plan, shop, and cook. It is always fun to watch him in the kitchen because he has a big mess going and nothing timed right. Instead of trying to control the situation I have learned that the only way he will learn better time management in the kitchen is by trial and error. Hopefully after a few more trials he will start to understand how to time things and clean up as he cooks.