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.

Oatmeal Coconut Flour Bread Recipe

A Hearty New Combination of Baking Ingredients

Photo of Kelly R. Smith   by Kelly R. Smith

Oatmeal coconut flour bread
Oatmeal coconut flour bread
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. Thank you for your support.

Developing this recipe the other day, I started with the oatmeal, which I usually do for its fiber and cholesterol-lowering properties. Then I decided to have a go with the coconut flour, having heard so much about it. The result is this interesting oatmeal coconut flour bread recipe.

Why Coconut Flour?

It’s gaining popularity among the low-carb diet crowd and those who have a gluten intolerance. It has an impressive nutrition profile and may offer several additional health benefits. These include increasing blood sugar stability, better gut digestion, heart health, and even weight loss.

Ingredient List

  • 3 cups coconut flour
  • Whole wheat flour as needed
  • 1 cup quick steel cut oats; I used the HEB brand but any will do.
  • 1 teaspoon pink Himalayan salt
  • 1 1/2 cups pure cane sugar
  • 1 large egg
  • 1/3 cup flaxseed meal
  • 1/3 cup wheat bran
  • 1 tablespoon gluten (optional)
  • 3 cups water, heated
  • 1/2 cup nuts of your choice, chopped (optional)
  • 1 packet yeast

Preparation Steps

  1. If using fast-rising yeast, preheat oven to 425℉.
  2. Combine the oatmeal and 1 cup of very hot water in your mixing bowl. Allow 15 minutes for the oatmeal to soften.
  3. Mix in the remaining cups of warm water and the yeast.
  4. Mix in the egg, salt, sugar, flaxseed meal, wheat bran, gluten, and nuts.
  5. Mix in the coconut flour, 1/2 cup at a time. The dough will look a bit different that what you are used to with just wheat.
  6. Begin adding in the whole wheat flour and mixing until you have a nice, workable dough ball.
  7. Turn the dough ball out onto your whole wheat floured kneading surface. I’ve become a big fan of silicone baking mats.
  8. Continue to add whole wheat flour as needed as you knead. I do about 30 folds.
  9. If you did not use fast-rising yeast, let it rise for a couple of hours, and punch it down. If you did, just preheat the oven and proceed.
  10. Gently shape and press the dough into a rice flour dusted Banneton proofing basket.
  11. Turn it out onto a prepared (I use spray olive oil; butter will do as well) baking sheet (I use a pizza sheet).
  12. Bake for 40 minutes or until a toothpick comes out clean. Start checking at 30 minutes.
  13. Let the loaf cool on a rack and enjoy!

So that’s it for the oatmeal coconut flour bread recipe. It makes a very heavy, compact loaf. If you take a look a the picture at the top of the loaf you’ll notice a very unusual texture, not porous at all. Take that, wimpy store-bought white bread!



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.

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.

Getting Enough Minerals in Your Diet?

Insufficient Nutrition Can Be Robbing Your Optimal Health

Photo of Kelly R. Smith   by Kelly R. Smith
Forms of Nutraceuticals
Forms of Nutraceuticals
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.

So what exactly are nutraceuticals? According to Dictionary.com, they are, “a bioactive compound occurring as a food component, additive, or product, including vitamins, dietary fiber, herbal extracts, carotenoids, and probiotics: nutraceuticals are said to promote health and well-being, allegedly helping in the prevention and treatment of disease.”1

So basically, these include dietary supplements as well as basic foods. Ideally, we would get all necessary minerals and nutrients via the food groups but this is rarely the case due to lifestyle. You may have assumed that since minerals are in so many foods you are in the safe zone. Not so; in many cases strict vegans and even borderline vegetarians may be missing out on important trace minerals and the ones in your multi-vitamin may not be as high-quality as you suppose.

Calcium for Strong Bones, Teeth, and Heart

Calcium is one of the most important and abundant minerals in our bodies. WebMD.com says, “Calcium is a mineral that is an essential part of bones and teeth. The heart, nerves, and blood-clotting systems also need calcium to work. Calcium-rich foods include milk and dairy products, kale and broccoli, as well as the calcium-enriched citrus juices, mineral water, canned fish with bones, and soy products processed with calcium. Calcium is also taken as a supplement.”2 Which foods are calcium-rich? According to Kidshealth.org,3

  • Dairy products, such as milk, cheese, and yogurt
  • Calcium-fortified foods such as orange juice, cereals and, crackers
  • Canned salmon, anchovies, and sardines with bones
  • Green leafy vegetables like kale, Swiss chard, and broccoli

Potassium for Your Nervous System

Potassium keeps your muscles and your nervous system working properly and minimizes the possibility of cramps. Your blood and bodily tissues, including muscles, contain water. Potassium helps ensure that the quantity of water is optimized between cells and body fluids; it performs a balancing act. You can find it in:

  • Legumes, such as beans, split peas, lentils
  • Bananas, tomatoes
  • Potatoes and sweet potatoes, with skin intact
  • Green vegetables, such as spinach and broccoli

Zinc for Your Immune System

We all know the importance of our immune systems during the COVID-19 pandemic. Well, this mineral gives a powerful boost to your immune system. This system fights off common illnesses and infections. It is also involved cellular growth and assists in healing wounds, such as cuts. It is found in:

  • A variety of nuts including cashews, pecans, walnuts, and almonds
  • Legumes, such as peanuts, split peas, and lentils
  • Cuts of meats such as beef, pork, and chicken

The Strength of Iron

Our bodies utilize the mineral iron to transport oxygen from our lungs to the rest of our bodies. This is a critical function because our bodies depend on oxygen to maintain life. Iron also assists in the production of hemoglobin. This is the component in our red blood cells that moves oxygen throughout our bodies. Get your iron in:

  • Eggs
  • By cooking in cast iron cookware
  • Dried fruits like apricots and raisins
  • Whole and enriched grains like quinoa, wheat, and oats
  • Various cuts of meat, particularly red meat like liver or beef

Steps for Good Health

All the minerals listed above originated in the earth and seas and got into the food chain that way. Research shows that the mineral depletion in the soil was about 85% during the years from 1900 to 1940.

Adding specific soil amendments in organic farming programs has made a measure of progress in bringing soil health back from the brink. Unfortunately, chemical techniques are still applied to most crops and meats found in your local grocery store. To maximize your health goals:

  • Take your supplements daily.
  • Purchase organic produce and free range meat whenever possible. Yes, you’ll pay a bit more but mineral and nutrient deficiencies cost even more in the long run.
  • Maintain a healthy weight. Obesity puts stress and strain on your body and impacts your overall health. Intermittent fasting for weight loss and maintenance is a great strategy for most people.
  • Consume fresh, local fruits and produce. They generally taste better and as a bonus they support your local economy which impacts you directly.

Getting enough minerals in your diet with healthy foods and supplements is not difficult. It might take a slight alteration in your lifestyle but you’ll be happier in the long run.

References

  1. Dictionary.com, https://www.dictionary.com/browse/nutraceutical?s=t
  2. WebMD.com, Calcium, https://www.webmd.com/vitamins/ai/ingredientmono-781/calcium
  3. Mary l. Gavin M.D., Kidshealth.org, Minerals, https://kidshealth.org/en/kids/minerals.html

Further Reading and Relevant 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? 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.

Recipe: Chicken Jerky for Dog Treats

Save Money with a Sharp Knife and a Food Dehydrator

by Kelly R. Smith

Chicken jerky in dehydrator for dog treats
Chicken jerky in dehydrator for dog treats
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 know, you are probably looking at this and saying, “What? Chicken jerky for dog treats? Is that not just a wee bit indulgent?” Sure you’re right, but hear me out. It’s all about the money and the nutrition. Dog treats are like mattresses; the mark-up on them is outrageous for such a common commodity. Why? Because they can get it. And the nutrition? Just look at the ingredient list on the box. Now look at the ingredient list on a package of raw chicken pieces. No contest.

I have tested this out on our four rescue dogs Eddie, Frankie, Maggie, and Sammie. Why do their names all end with “ie?” I don’t know; another mystery of the universe. Anyway, offering them a commercial treat in one hand and a homemade one in the other, they choose my cuisine every time. Not to pat myself on the back, of course.

What You Need to Make Chicken Jerky

This is fairly easy. You will need a food dehydrator. Depending on the size of your dehydrator you will need skinless chicken pieces. For example, I use an Ivation 6-Tray Food Dehydrator. It’s a commercial version, but reasonably priced. It holds about 2 pounds of chicken. Or beef. Or lots of sliced apples. You get the idea. Yes, this is most likely a model that a prepper or homesteader would invest in. You will also need a very sharp knife and a large cutting board.

Making the Jerky

The process here is straightforward. In fact, it is the same as my teriyaki beef jerky recipe, omitting the marinade overnight step. Of course, if you are making it for you, knock yourself out. Better still, make 3 trays for Fido and 3 for you. That’s called humane, I believe.

Make the slices about 1/4 inch thick. As far as length of the strips go, 3 inches is good. Dogs are more into the dog treat itself, not the specific size. Arrange slices on your dehydrator trays, allowing some space between pieces for air circulation. Set the timer for 8 hours but begin checking it at 6 hours. You will know when it is done but the longer you go the crunchier it will be. That’s up to you and your furry friend. The picture below is our “done.” Compare it to the raw picture at the top of this page.

Dehydrated chicken jerky, preserved and ready to eat
Dehydrated chicken jerky, preserved and ready to eat

That’s about all there is to making chicken jerky for dog treats. Store them in the refrigerator and be generous. Your pup may even deign to share with you… if you’re a good human.

Others are Reading




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.

The Health Benefits of Quinoa

Vegan Protein, Slow-Burning Fuel, Easy Preparation

by Kelly R. Smith

Cooked red quinoa, ready  to serve
Cooked red quinoa, ready to serve
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.

Runners, cyclists, and other athletes for that matter, need extra protein in their diet plans compared to their sedentary counterparts. Protein is an essential component in repairing the muscles which break down when working out.

To compound this issue, many people have adopted vegan/vegetarian diets, whether for health, religious, or trendy reasons. This makes it problematic to include a full range of nutrients, proteins and other amino acids in their meals on a daily basis. Ample protein is just one of the health benefits of quinoa.

So, Eat Quinoa for Protein

One of the simplest (and tastiest) ways to add essential amino acids (proteins) into your diet is to eat organic quinoa. This supergrain (pronounced keen-wa) is widely recognized as a “super food” by athletes, foodies, nutritionists, and others.

Quinoa (Chenopodium quinoa, or goosefoot) is not in actuality a true cereal grain, but rather a “pseudo-cereal”; it is a food that is cooked and eaten like grains and has a similar nutrient profile. But from a botanical point of view, quinoa is closer to beets, chard, and spinach, and in fact the leaves can be eaten as well as the grains.



This is an very easy food to cook, just like rice, in fact. It can be eaten by itself or in a variety of dishes. It has long been traditionally cultivated in the Andes mountains located in South America. Fora long time in the past, production dipped as the invading Spanish Conquistadors forced the indigenous Inca Indians to grow potatoes instead. Horses weren’t the only thing they brought to the New World.

Nutritional Overview of Quinoa

There are several varieties available and they average an impressive 16.2% protein. To make a comparison, rice averages a meager 7.5%. It also contains an impressive amount of Lysine (398mg), folate (19% RDA), thiamine (13%), Manganese (58%) and vitamin B6 (11%).

To make matters even better, it ranks 35 on the glycemic index. Now compare that with basmati white rice at 58. A lower ranking means it is a slower-burning food. This makes it a natural choice to fuel endurance sports such as distance running.

Lysine is Important for Active People

The University of Maryland Medical Center says, “Lysine is important for proper growth, and it plays an essential role in the production of carnitine, a nutrient responsible for converting fatty acids into energy. It also helps the body absorb and conserve calcium, and it plays an important role in the formation of collagen, a substance important for bones and connective tissues including skin, tendon, and cartilage.” It can promote wound healing by helping to create collagen.

Additionally, it may:

  • reduce anxiety by blocking stress response receptors.
  • protect against and treat cold sores by blocking arginine.
  • improve calcium absorption and retention.


How to Cook Quinoa

This grain is easy to cook; most varieties only take 10 to 20 minutes to cook. Just combine a 2 to 1 water/quinoa ratio. Check your package to make sure.

  • Bring the water to a boil.
  • Add the quinoa.
  • Reduce the heat to a simmer.
  • Eat it by itself, your recipe, or add it to a salad.

It is also very adaptable to baking. For example, as an ingredient when baking bread. Because of the health benefits of quinoa, it is under consideration as a strong contender for a crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied spaceflights. It has been designated as a “super crop” by the United Nations because of its potential to feed the hungry masses across the globe.

Further Reading



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.

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.