Creamy Turkey Mushroom Couscous Recipe

This Pasta and Lean Meat Dish is a Real Crowd-Pleaser

Photo of Kelly R. Smith   by Kelly R. Smith

Creamy turkey mushroom
Creamy turkey mushroom couscous
index sitemap advanced

Ads we feature have been independently selected and reviewed. If you make a purchase using the links included, we may earn a commission, which helps support the site. Thank you for your support.

I’ve long wanted to try a couscous recipe just because the word sounds cool. How shallow, right? But, anything pasta is tickety-boo here in the Smith abode. Pasta forms the basis of many recipes that I keep going back to again and again. Who doesn’t like Beef Stroganoff, for example?

But hey, you are here for a more specific recipe, right? I looked at a lot of different recipes that were similar but not. quite. right. So, here we go!



Ingredient List (Organic When Possible)

  • 2 tablespoons olive oil
  • 1 lb. Turkey sausage
  • 8 oz. fresh mushrooms, sliced and chopped, cremini or baby bella
  • 3/4 cup onion
  • 3/4 cup bell pepper
  • 3 tablespoons butter
  • 3 eggs, whisked
  • 2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
  • 2 cloves garlic
  • 1 1/2 teaspoons pink Himalayan salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound dried pearl couscous pasta (about 2 1/2 cups)
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 4 cups packed baby spinach (about 4 ounces)


Preparation Steps

Creamy turkey mushroom couscous  preparation
Creamy turkey mushroom couscous preparation
  1. Finely grate the Parmesan cheese (about 1 cup), mince the garlic, and slice the mushrooms 1/4-inch thick.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven or similar pot using medium-high heat until shimmering. Add in the sausage meat and brown it. Add in the mushrooms, 1 1/2 teaspoons of the pink salt, the onion, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the mushrooms are slightly browned and tender. This should take 5 to 8 minutes. Next, add in the garlic, the and the dried pearl couscous pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.
  3. Stir in the 2 cups of broth and the 2 cups of whole milk and bring it all to a boil. Next, reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.
  4. Remove your pot from the heat. Add the eggs, packed baby spinach, the bell pepper. and the Parmesan. Stir it until the spinach is just barely wilted and the cheese is melted, about 1 minute. Serve topped with more grated Parmesan cheese.


I hope you found this creamy turkey mushroom couscous recipe as delicious as we did! I love experimenting in the kitchen and this was somehow my first time cooking with couscous and now I’m a fan.

More Favorite Recipes and Nutrition Info


Looking for more great content? Visit our main page or partner sites:

I Can Fix Up My Home

The Green Frugal

Running Across Texas


As Featured On Ezine Articles

I offer article and blog-writing services. Interested? Contact me for a quote!


Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 




Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Crustless Tomato Pie Recipe

Combine the Goodness of Tomatoes, Bell Peppers, and Lots of Cheese

Photo of Kelly R. Smith   by Kelly R. Smith

Crustless tomato pie right out of the oven
Crustless tomato pie right out of the oven
index sitemap advanced

Ads we feature have been independently selected and reviewed. If you make a purchase using the links included, we may earn a commission, which helps support the site. Thank you for your support.

I love to come up with new recipes. I’m especially partial to baking bread and comfort food casserole-type dishes. This tomato pie recipe was prompted by the fact that the tomatoes in my garden are coming in fast and furious, like a profitable jackpot from a slot machine. No complaints about that, but it’s use ’em or lose ’em; am I right? This year my vegetable garden is home to red and yellow tomatoes as well as herbs like basil and lemon balm, which not only makes great tea but has medicinal benefits. Using as many ingredients from my own garden means I can be sure they are organic. Anyhow, on to the recipe.



Crustless Tomato Pie Ingredients

  • 4 tomatoes sliced, about 1/4 inch
  • Salt
  • 3 tablespoons butter
  • 3 eggs, beaten
  • 3/4 cup onion (I like red ones)
  • 3/4 cup bell pepper
  • 1/2 teaspoon black pepper
  • 4 tablespoons cilantro, chopped (that’s right out of my garden as well)
  • 2 cups shredded mozzarella cheese, plus extra for sprinkling over top
  • 4 tablespoons fresh cilantro, chopped
Tomato Pie Preparation
Tomato Pie Preparation

Preparation Steps

  1. Slice the tomatoes and lay them out on plates. Sprinkle lightly with pink Himalayan salt and let them rest for 30 minutes. This step is important to leech out excess water.
  2. Melt the butter in a saucepan, add the onions, and saute until they are soft.
  3. Transfer mixture into a medium-sized mixing bowl.
  4. Mix in the eggs, cheese, bell pepper, pepper, and cilantro.
  5. This is a good time to preheat your oven to 375 degrees.
  6. Spray cooking spray on your casserole dish. I used my 2 1/2 quart Corningware.
  7. Tilt your plates to spill off the excess water. Then, lightly press down with paper towels to remove even more water.
  8. Line the bottom of the dish with tomato slices and spoon a thin layer of the mixture on them. Keep going, in like fashion, building up layers. Spread a final thin layer of cheese across the final, top layer.
  9. Bake for 30-40 minutes. It’s done when lightly browned. Remove from the oven and allow it to cool a bit before serving.

And there you have it. There are other versions but this is my crustless tomato pie recipe. Are there other possible ingredients? Sure, depending on your taste. Try serving it with something like a raw Tuscan kale salad.

More Recipes to Try (and Some Nutrition Info Thrown In)


Looking for more great content? Visit our main page or partner sites:

I Can Fix Up My Home

The Green Frugal

Running Across Texas


As Featured On Ezine Articles

I offer article and blog-writing services. Interested? Contact me for a quote!


Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 




Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Baked Eggplant Fries Recipe

Eggplant is an Overlooked Vegetable That is Low-Calorie and High in Nutritional Value

Photo of Kelly R. Smith   by Kelly R. Smith

Baked eggplant fries
Baked eggplant fries
index sitemap advanced

Ads we feature have been independently selected and reviewed. If you make a purchase using the links included, we may earn a commission, which helps support the site. Thank you for your support.

You say, “Fries that aren’t potatoes? Blasphemy!” Well, call them whatever you want; baked eggplant fries are good. Unless you’re talking about Eggplant Parmesan, this nightshade vegetable gets comparatively little air-time. But it should. There are many varieties but at the end of the day, it originally came from India and Asia, where it grows wild to this day. Eggplants made their way to Europe with the Islamic empire in the 7th and 8th centuries.

Eggplant Nutrition?

This vegetable really stands out in this department. A 3.5-ounce (100-gram) serving of eggplant has:

  • 25 calories
  • 1 gram of protein
  • 0.2 grams fat
  • 6 grams carbohydrates
  • 3 grams fiber (we all love regularity, right?)

It’s also an excellent source of many vitamins and minerals. It has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes. It’s also rich in acetylcholine, a neurotransmitter that helps lower blood pressure.



Baked Eggplant Fries Ingredient List

  • 1 eggplant
  • 2 cups panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 large eggs, whisked
  • salt and pepper to taste
  • Olive oil cooking spray (or the spray of your choice that you have on hand)
  • Marinara sauce or your choice, for dipping

Preparation

  • Preheat oven to 425 degrees F.
  • Place the whisked eggs into a shallow bowl and season them with a little salt and pepper. Place the breadcrumbs onto a plate, add the parmesan cheese to the breadcrumbs, toss to combine.
  • Wash and cut off ends of eggplant.
  • Slice down the middle and keep slicing until they are about 1/4″ thick.
  • Line 2 cookie sheets with parchment paper.
  • Coat each slice with the whisked egg, coat it with panko, and arrange them on the cookie sheets. You might have to change out the moist panko for fresh dry. Keep the wet panko!
  • Bake for 20-25 minutes.
  • Remove and enjoy!

Additional Notes

Of course, I had some whisked egg and wet panko left over. So, waste not, want not. I mixed the two, added another egg, some grated cheese, and baked it. Not exactly a souffle, but the next best thing. Just throw in whatever you want. Well, that’s the Baked Eggplant Fries Recipe. Enjoy!



More Recipes to Try (and Some Nutrition Info Thrown In)


Looking for more great content? Visit our main page or partner sites:

I Can Fix Up My Home

The Green Frugal

Running Across Texas


As Featured On Ezine Articles

I offer article and blog-writing services. Interested? Contact me for a quote!


Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 




Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Copycat Lofthouse Sugar Cookie Recipe

How to Make These Popular Store-Bought Cookies at Home

Photo of Kelly R. Smith   by Kelly R. Smith

Copycat Lofthouse Sugar Cookies
Copycat Lofthouse Sugar Cookies
index sitemap advanced

Ads we feature have been independently selected and reviewed. If you make a purchase using the links included, we may earn a commission, which helps support the site. Thank you for your support.

Although I love to cook, develop bread recipes, and eat copiously, I’m not real big on “sweets.” My wife, (She-Who-Must-Be-Obeyed), on the other hand, enjoys her special treats. In particular, she likes Lofthouse Sugar Cookies. I do have a thing for dark (unsweetened) chocolate, and that dovetails nicely in my blood pressure control program because it’s good for that.

Normally, I buy them at the local Kroger when I’m out hunting and gathering. For the past few weeks, they haven’t been selling them. Unfortunate, right? So I decided, hey, why not make them myself? I found many copycat recipes on the internet, took the best of the elements, rolled up my sleeves, and went to work. Here’s what I came up with, and I hope you try it as well. Share the good news, I always say.



Lofthouse Cookie Ingredients

  • 1 cup sour cream
  • 2 sticks (1 cup) butter, softened
  • 1 3/4 cup organic pure cane granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract (more than other copycats specify, but yum)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 teaspoon salt (omit if using salted butter)
  • 6 cups all-purpose flour (some copycats specify cake flour; your call)


Salute to Baking Experimentation

Preparation Steps

  1. Preheat oven to 400°.
  2. Line one or more baking sheets with parchment paper. I used 2 baking sheets for some really big cookies, seen in the photo above, and that only used up 3/4 of the dough.
  3. Use your mixer in a large mixing bowl to cream together the butter and sour cream until smooth.
  4. Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined.
  5. In a much bigger mixing bowl, sift together the flour, baking powder, baking soda, and salt (if you are using it). Add the dry ingredients to the wet in three additions, mixing well after each.
  6. Keeping your hands wet with water, form drop cookies. Roll dough into 2″ balls and place 2″ apart on the prepared cookie sheet/s. Using a flat-bottomed glass dipped in water, press the cookie balls flat.
  7. Bake in the oven for 5-10 minutes, until the cookies just begin to set up and the bottoms are lightly brown; this is really the critical step. After the first 5 minutes, check every minute. Immediately remove them from the cookie sheet/s and let them cool completely on a cooling rack before applying the frosting of your choice.


I hope you enjoy this copycat Lofthouse sugar cookie recipe as much as She-Who-Must-Be-Obeyed did. Let us know in the comment section and vote in the survey on the right.

More Info and Recipes!


Looking for more great content? Visit our main page or partner sites:

I Can Fix Up My Home

The Green Frugal

Running Across Texas


As Featured On Ezine Articles

I offer article and blog-writing services. Interested? Contact me for a quote!


Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 




Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Taco Beef and Cheese Sopes Recipe

Not as Well Known as Tamales or Enchiladas but Sopes are a Fast, Versatile, Delicious Mexican Food

Photo of Kelly R. Smith   by Kelly R. Smith

Taco beef and cheese sopes
Taco beef and cheese sopes
index sitemap advanced

Ads we feature have been independently selected and reviewed. If you make a purchase using the links included, we may earn a commission, which helps support the site. Thank you for your support.

So, there is Mexican food and there is Tex-Mex food. In many parts of the country, the two terms are used interchangeably. (Gasp! How unenlightened!) There is some overlap and no clear delineation for all practical purposes. However, whichever one you call it, it’s comfort food all the way! In my opinion, sopes fall on the Mexican side because, unlike the ubiquitous enchilada platter, the further you travel north from Texas, the least likely you are to find them on the menu. But don’t despair, with this recipe you can’t go wrong!

Although the sopes themselves are the basis of this recipe, what you choose to put in the filling can be almost anything. Want an entrée? Want a desert? Bases covered. This recipe is reminiscent of pizza or a taco. Bonus? Even the kids will love it! What a way to sneak some veggies into their diets. As always, use organic ingredients when possible.

Sopes Ingredient List

Taco beef and cheese ingredients
Taco beef and cheese sope ingredients

Ghirardelli Chocolate Cupcakes Recipe

Delicious 100% Cocoa Lowers Blood Pressure

Photo of Kelly R. Smith   by Kelly R. Smith

Ghirardelli chocolate cupcakes
Ghirardelli chocolate cupcakes
index sitemap advanced

Ads we feature have been independently selected and reviewed. If you make a purchase using the links included, we may earn commission, which helps support the site.

I’ll have to confess, I don’t have much of a sweet tooth. I enjoy the odd Reese’s peanut butter cups or pieces, but regular candy or cake, not so much. I do eat a small square of dark chocolate every day because it’s been shown to lower blood pressure naturally. The ingredient in this Ghirardelli chocolate cupcake recipe falls in that category; it is not processed with alkali, otherwise known as the Dutch method. That kind of processing takes away the hypertension benefit.

*Remember: once you lick the frosting off a cupcake, it becomes a muffin. And muffins are healthy. You’re welcome.

Cupcake Ingredients

  • 1 Cup pure cane sugar (or the sweetener of your choice)
  • 1/3 Cup flaxseed meal (for antioxidants, fiber, protein)
  • 3/4 Cup wheat bran (fiber)
  • 3/4 cup Ghirardelli premium baking unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp Himalayan (pink) salt; it retains all the essential minerals that are removed from commercial salt
  • 1 Cup milk
  • 1 3/4 sticks of unsalted butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 3/4 Cups water, boiling
  • Frosting of your choice; or not

Preparation

  1. Preheat your oven to 350°.
  2. Put baking cups in your cupcake pans. this recipe makes 31 or so cupcakes, so you’ll need 3 pans that hold a dozen each.
  3. Mix the dry ingredients in a large mixing bowl.
  4. Add in the milk and butter.
  5. Mix with a beater, medium speed, 2 minutes. Any stronger and you’ll likely be decorating the wall.
  6. Add in the vanilla extract and the eggs.
  7. Mix well.
  8. Stir in the boiling water.
  9. Divide among the baking cups. Filling them about 80% full each leaves just enough room for rising.
  10. Bake for 30 – 45 minutes. Test doneness by pushing down lightly in the center with your fingertip. If the dent springs up nicely, you’re good to go.
  11. Remove from oven, cool, and frost if desired. I don’t frost mine; She-Who-Must-Be-Obeyed does. As Pappy used to say, “Each to his own, said the man who kissed the cow.”
  12. Enjoy!


I came up with this version of Ghirardelli chocolate cupcake recipe to add another healthy option to my snacks, baking, and workout recovery food list. But that aside, it’s just plain tasty.

Additional Reading


Looking for more great content? Visit our main page or partner sites:

I Can Fix Up My Home

The Green Frugal

Running Across Texas


As Featured On Ezine Articles

I offer article and blog-writing services. Interested? Hire Me!


Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 




Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Egg Spinach Pie Recipe

Comfort Food With Just Enough Spice to Wake Your Taste Buds

Photo of Kelly R. Smith   by Kelly R. Smith
Egg and spinach pie
Egg and spinach pie
index sitemap advanced

Ads we feature have been independently selected and reviewed. If you make a purchase using the links included, we may earn commission, which helps support the site.

I had plenty of time to get hungry yesterday afternoon while I was on a long hike with one of my dogs. I felt creative so I came up with this simple egg and spinach pie recipe. I enjoyed it and I bet you will too. As usual, use organic ingredients when possible.

Ingredient List for the Crust

  • 3/4 Cup Bob’s Red Mill Flaxseed Meal
  • Whole wheat or white flour as needed
  • 1 Cup rice flour
  • 3 Cups water
  • 2 Tablespoons baking powder
Making dough for the crust
Making dough for the crust


Ingredient List for the Filling Mix

  • 4 large eggs
  • 1/2 can of Rotel Diced Tomatoes with Habaneros
  • 4 Cups fresh spinach, chopped (I suppose you could use the frozen stuff if you prefer)
  • 3 Cups cheddar cheese, diced or shredded

Preparation Steps

  1. Preheat your oven to 350° F.
  2. In a mixing bowl, combine the flaxseed meal, rice flour, and baking powder.
  3. Add in the water and mix well.
  4. Start adding in the whole wheat or white flour a bit at a time, mixing until you have a nice, stiff ball of dough.
  5. Turn it out onto the surface of your choice (I used a casserole dish.
  6. Roll out your dough so that it fits in the dish on the bottom and up the inside walls.
  7. Combine the filling mix ingredients and pour them into the dough.
  8. Bake. Mine took 50 minutes for this first time experiment recipe. When the egg mixture doesn’t jiggle, you’ve got it right.
  9. In the last 10 minutes, distribute the cheese on top so it will melt.
  10. Remove it from the oven, give it a couple minutes, and enjoy!

I hope you enjoyed this egg and spinach dish. Like most of my recipes, this one was developed with substitutions in mind. I had cheddar cheese on hand and it worked out well, but I’ll most likely get a bit more creative next time. Leave a comment if you made a delicious change!

Related Articles


Looking for more great content? Visit our main page or partner sites:

I Can Fix Up My Home

The Green Frugal

Running Across Texas


As Featured On Ezine Articles

I offer article and blog-writing services. Interested? Hire Me!


Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 




Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ham and Onion Quiche Recipe

Perfect for Breakfast, Brunch, or Dinner

by Kelly R. Smith

Ham and onion quiche served up
Ham and onion quiche served up!
index sitemap advanced

Ads we feature have been independently selected and reviewed. If you make a purchase using the links included, we may earn commission, which helps support the site.

Who doesn’t like quiche? It’s easy to make, versatile, and works for any meal. How about after a long weekend workout or a post New Years Eve brunch? The ingredient list is easy to procure if you don’t already have it on hand. As far as ingredients and spices go, there’s no limit that I’ve found. All you really need are eggs and cheese. Heck, you don’t even need a crust if you are on a low-carb regimen like the Atkins diet. To explore a broad range of possibilities, check out a quiche cookbook. But I digress. Let’s jump into my ham and onion quiche recipe.

Quiche Ingredients

  • 1 frozen pie crust, thawed, or make your own
  • 6 large eggs
  • 3/4 cup milk (whole milk is richer)
  • Kosher or pink salt to taste
  • Freshly-ground pepper to taste
  • 1 1/2 cup chopped cooked ham
  • 1 1/2 cup shredded cheese (I used Parmesan last night, but it’s your call.)
  • 1 or 2 green onions, chopped (hint: reserve the root section with about 3/4 inch of the onion. Plant it in a pot or your herb garden, roots down, covered with 1/2 inch of soil. 99% chance it will sprout.)


Ham and onion quiche done!
Ham and onion quiche done!

Preparation Steps

  1. Preheat oven to 375⁰ F.
  2. Whisk together eggs, salt, pepper, and milk, in a mixing bowl.
  3. In the crust, make 2 layers; each has half of the ham, half of the green onions, and 1/2 cup cheese.
  4. Pour the egg mixture over it evenly.
  5. Sprinkle the remaining cheese over it evenly. Note: as you see in the picture above, I used an oven-safe skillet to hold the pie tin because it was SO full. If you have egg mixture left over, that’s OK; cook it up separately. Waste not, want not.
  6. I baked mine for an hour to perfection; I suggest you start checking after about 40 minutes. If the top jiggles when you shake it, it’s not done.
  7. Remove, cool for a few minutes, and enjoy!


That’s all there is to this easy ham and onion quiche recipe. It may be fairly basic but it’s not hard to see the many possible variations you can come up with depending on your mood. I’m a big believer in experimentation in the kitchen.

You Will Also be Interested In



Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 





Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Delicious Foods To Eat For Weight Loss

by Kelly R. Smith

Eat a healthy, balanced diet
Eat a healthy, balanced diet
index sitemap advanced

You might think, like many people, that losing fat weight is always about specific food deprivation and sticking to a banned list. Generally, the list consists of foods that you love the most. Strategies like intermittent fasting really do work; I’ve been doing it for a couple of months and have lost over 10 pounds. But frankly, it’s just not for everyone. But what if I told you about some delicious foods that are assumed by some to be on the banned list but shouldn’t be? Well, it’s true.

Make the Switch Back to Whole Milk

Dairy fat bad; 2% good. Right? So everyone says. In a study by the American Journal of Nutrition, they concluded that, “We observed that higher intakes of high-fat dairy products but not of low-fat dairy products were associated with less weight gain,which seemed to be driven by intakes of whole-fat milk and butter.”1 Why is that? Essential fatty acids are removed when the milk is skimmed. This is the component that can help you feel fuller more rapidly and stay full longer with full fat products, which cuts down on habitual, excessive overeating. Also, when individuals reduce the fat in their diets, they tend to replace it with sugary beverages and other refined carbohydrates.

Spreads Made From Nuts

Peanut butter, Nutella (chocolate hazelnut), and other nut-based favorites deliver healthy fats and an impressive amount of protein and fiber, as well. Peanut butter offers a blend of 8 grams of protein per 2 tablespoons along with 2 grams of fiber. The Harvard Gazette reported regarding a study, “The regular nut-eaters were found to be more slender than those who didn’t eat nuts, a finding that should alleviate fears that eating a lot of nuts will lead to overweight.”2 The best way to get nuts into your diet other than toast spreads for breakfast is snacking on a couple spoonfuls of nut butters in between meals to control your appetite. That’s good news for me!

Pasta Is Your Friend

Low-carb diets like the Atkins and Ketogenic diets will help you lose weight lightning-fast, but they have their own issues. They are not really “lifestyle” diets; they are restrictive and what about when you eat out? They rely on ketosis, a normal metabolic process that will cause even teetotalers to blow positive on a breathalyzer test. But whole grain pasta takes a long time to digest, leaving you with a steadier source of fuel to support energy levels.

Get Cracking With Eggs

They are high up there in high-quality protein, healthy fats, and essential vitamins and minerals. They are a low-calorie, nutrient-dense food when it comes to both snacks and meals, such as a big omelet. They come in at just 70 calories each so there’s no reason not to enjoy the whole egg, yolk and white combined (shell excluded of course). Yes, egg yolks are a significant source of your dietary cholesterol, but recent studies have now proven that dietary cholesterol has less of an effect on blood cholesterol than was once thought. The most recent evidence suggests that eating whole eggs (in moderation) is safe, and some studies even demonstrate that they may assist in your weight loss when they are eaten in lieu of refined carbohydrates.

Chicken on the Dark Side

You should remove the skin but dark meat poultry (leg and thigh) tends to be more tender, juicy, and rich in flavor than its white meat counterparts. This requires not only less butter or oil to cook it up with, but also less of your favorite sauce or creamy condiments that your breast meat requires. To make things even better, it’s a great source of lean protein that will leave you more satisfied at meal time, so you will be less likely to overeat later. Chicken also makes great jerky if you have a food dehydrator.

The Decadence of Dark Chocolate

One or two squares of this rich, satisfying chocolate will reduce your stress levels and help to curb cravings for other sugar-loaded treats as well. High stress levels has been known lead to cortisol hormone spikes. These increase your appetite and emotional eating behaviors. The desirable benefits of dark chocolate (not regular candy bars) are specific to the concentration of cocoa flavonoids. These have been shown in studies to have multiple health benefits, such as improving blood flow to the brain and reducing the risk of heart disease by lowering cholesterol levels, blood sugar and blood pressure. The higher the percentage of cacao, the greater the benefits.



References

  1. Susanne Rautiainen, Lu Wang, I-Min Lee, JoAnn E Manson, Julie E Buring, Howard D Sesso, American Journal of Nutrition, Dairy consumption in association with weight change and risk ofbecoming overweight or obese in middle-aged and older women:a prospective cohort study, https://watermark.silverchair.com/ajcn118406.pdf
  2. The Harvard Gazette, Research also shows people who eat nuts weigh less, https://news.harvard.edu/gazette/story/2013/11/eating-nuts-reduces-risk-of-death/

More Trending Articles


Looking for more great content? Visit our main site I Can Fix Up My Home or our partner sites:

The Green Frugal

Running Across Texas


As Featured On Ezine Articles

I offer article and blog-writing services. Interested? Contact me for a quote!



Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 





About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Panama Canal Zone Johnny Mazetti Recipe

by Kelly R. Smith

Canal Zone style Johnny Mazetti
Canal Zone style Johnny Mazetti
index sitemap advanced

A lot of people will tell you that this dish originated in Columbus, Ohio, but it is safe to say that no group of people have enjoyed it as much as Zonians. Some variations on the name are Marzetti and Marzotti, but whatever you call it, it’s just the thing to wash down with a bottle Cerveza Panama (or Balboa or Atlas if you prefer; people seem to be polarized on this).

Following is my list the traditional ingredients, but when I put some things in parentheses, that just means that these are substitutions I have experimented with and enjoyed. You are encouraged to do the same. You won’t be the first or the last, and there are many variations out there. Who knows what old Johnny would say about that?

List of Ingredients (Organic where Possible)

  • 3/4 lb. grated cheddar cheese (or mix it up; I last experimented with half cheddar and half asiago)
  • 1 1/2 pounds lean ground beef
  • 1 large green bell pepper (or yellow or red)
  • 1 large onion, chopped (I like red onions)
  • As much minced garlic as you like
  • 1 16 oz. can of tomato sauce (or Pace Picante Sauce, hot or mild)
  • 2 celery stalks, chopped
  • 1 can of Arturo Sauce if you can find it; Amazon has it, (otherwise, 8 oz. can of tomato sauce)
  • 1 can of mushrooms (I prefer bulk shrooms; shiitake, baby bella, or portobello)
  • 1 8 oz. can of tomato paste
  • Black and/or green olives, with or without the juice, about 7 oz. total
  • 18 oz. package of egg noodles (or try my egg noodle recipe)
  • Optional: Hot peppers! (I said Panama, right? Aji chombo or habaneros works for me.)

Directions

Preparing Johnny Mazetti
Preparing Johnny Mazetti
  1. Cook the ground beef and vegetables in a large skillet.
  2. Add in all the sauces.
  3. Pre-heat your oven to 350 F.
  4. Add the olives and mushrooms.
  5. Remove from heat and cook the noodles.
  6. Mix it all together and place it in a 9” X 13” glass baking dish.
  7. Spread the cheese on top.
  8. Bake for 1 hour.
  9. Remove and enjoy.


This batch of Johnny Mazetti this size will serve 6 to 8 people, depending on appetite. This is a particularly good dish as a recovery food after a long run or after a hard workout. It is also one of those foods that gets better when reheated after being frozen or refrigerated; something about the flavors mingling together. It’s best served with cold beer or wine. Enjoy!

More of My Recipes


Looking for more great content? Visit our main site I Can Fix Up My Home or our partner sites:

The Green Frugal

Running Across Texas


As Featured On Ezine Articles

I offer article and blog-writing services. Interested? Contact me for a quote!



Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 





Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.