Poached Eggs in Zucchini and Tomatoes

After a week of feeling like a vacuum eating out of a trough at a conference, I needed a simple veggie-full breakfast.  Even though my alarm was set for PM today, I still managed to wake up in time and was able to pull this simple concoction together.  Delish.

Ingredients:
1 tsp canola
1 small zucchini
2 whole tomatoes and some juice from a can of tomatoes
2 eggs
salt, pepper, garlic powder

Directions:
In an iron skillet, saute diced zucchini in canola oil. Add salt, pepper, and garlic powder.  Cook until edges are brownish, but not too long.  I like my veggies to not be overcooked.  Add in tomatoes.  Break them up with the edge of a spatula.  Pushing veggies aside, crack two eggs in the skillet on the juicy side.  Cook until the whites are set.  Eat!  I mixed it all up in a massive bowl.       

Potato Zucchini Pancakes

A delicious CSA concoction for breakfast on a lazy Saturday where my bike ride ambitions are being overtaken by coffee and a movie.  This made probably 5 servings.  I ate one, and wrapped the rest in single serve wraps of foil and froze to have my own frozen dinners/breakfasts on the ready.  

Ingredients:
3 zucchini shredded (~2 cups)
4 small/medium potatoes (~2 cups)
1 onion diced (wish I'd had this)
2 eggs
1/4 C flour
Salt, pepper, garlic powder

2 T canola oil

Directions:
Mix everything - except oil.  Use oil gradually to cook pancakes on iron skillet. 

Made ~ 5 servings.  I served with unsweetened applesauce.

Waffle Para Uno

This has become my 4th of July tradition.  Delish... For the times when you want one waffle and no pesky leftover batter to deal with.

Ingredients:
1 egg white
1/4 c skim milk1/2 tsp vanilla
1/2 tsp sugar
1/2 tsp oil
1/4 c flour
pinch baking powder and pinch salt

Top with:
pile strawberries and blueberries
1T powdered sugar

Directions: 

Whisk egg white.  Add milk and vanilla and whisk.  Add other ingredients.  Waffle it up in the waffle iron.  (All this for 5 points for you weight watchers...) 

Banana PB/Sunbutter Fro Yo

This was a phenomenal concoction modified from a Chiquita Banana Recipe I found.  I substituted Sunbutter for the PB, because I had it in the fridge leftover from Memorial Day beach week -a perk from being the last to leave, I guess.  (Going out on a limb and guessing that was a Theo purchase?)

But I had these ingredients all on hand.  And plans that fell through on a Friday night.  May as well make fro yo, order pizza on a cracker from Domino's, and call over reinforcements who smartly shows up with wine and conversation.

This fro yo was so good I put the ice cream bowl in a hot water bath in the kitchen sink to properly scrape the bowl.  I may need to remember to do that all the time.  I got an extra cup it seemed.  Some for the freezer some for my face.


Serves ~8
Ingredients:
4 ripe bananas (diced and frozen in a freezer bag before spoiling)
2 cups plain fat free greek yogurt
1/2 cup skim milk
1/3 cup peanut butter or sunbutter
1/4 cup honey
1 tsp vanilla extract

Directions:
Puree all the things in a food processor.  Set ice cream maker up to directions.  Turn on, and pour batter in.  Because of the frozen bananas, it takes hardly any time at all to set up - like 5 minutes.  You can also just use unfrozen banana and it will take longer.

"Couldn't Find Key Lime Juice" - Pie Frozen Yogurt

Key lime pie is one of my favorites.  So is 'Key Lime Pie Scream' an ice cream flavor I recall fondly from Luke's, a local Atlanta Ice Cream Shop near my college that puts an entire pie in their ice cream.  So rich and so delicious.

The fun of my new ice cream maker, is being able to lighten up recipes, having control over my ingredients, and it is just plain delicious.  I found this recipe on Wicked Yummy, and was inspired.  Problem being I couldn't find Key Lime juice at 4 grocery stores and I was getting desperate.  The ice cream bowl was in the freezer and ripe for the making.  I had all the other ingredients, and I had lemons and limes, so I went with it.  I was home watching tv and doing puzzles with the roommate.  We NEEDED fro yo.

Holy smokes, if there were straws in the apartment last night, I would have inhaled a quart of this in the soft serve state.  (Or 1/2 at least as my roommate would've fought me for it, probably.)  Instead we had a ramekin amount.  Twice.

Ingredients:
32 oz container plain fat free yogurt
1 can sweetened condensed milk
1/4 cup lemon juice (~ 2 lemons)
1/4 cup lime juice (~ 2 limes)
zest of 1 lime; zest of 1 lemon
4 sheets of graham crackers

Directions:
Mix yogurt, sweetened condensed milk, lemon juice, lime juice, zest, and 2 graham sheets crumbled.
Put in ice cream maker according to directions.  With a Kitchen Aid, you set it up, turn it on, and pour it in.  20 minutes later add 2 more cracker sheets crumbled for a few minutes.  Voila.  Eat some soft serve style and freeze the rest for later and have a harder fro yo.

Sweet and Spicy Pork Butt Tacos

Taco with shredded pork;
light mexican cheese; hot sauce;
mixed greens; avocado; and  yogurt sauce.

I felt like dusting my crock pot off yesterday.  I have a great cookbook by America's Test Kitchen on slow-cookers.  I recommend it highly.  I decided to use their recipe with some modifications... (Like if I am buying a can of juice, I'll just dump the whole can in.. And also, the store I went to didn't have the dried peppers, so I bought canned - which I'm sure ended up being way easier.)

Ingredients:
Small piece of pork butt.  I used 1.5 pound and I think it was actually shoulder.  There was no visible fat on it. 
1 small can chipotle peppers in adobo sauce
1 T cumin
1 tsp cloves
5 cloves garlic
12-oz can pineapple juice
salt and pepper

Directions:
Puree half of adobo peppers and sauce, half can pineapple juice, garlic cloves, cumin, and cloves.  Salt and pepper pork.  Place in crock.  Cover with puree.  Add rest of pineapple juice to crock.  Add more cumin, because you can't really have too much.  Cook on high for 5-7 hours or low for 8-10 hours.  Remove pork to bowl.  Let cool for 10 minutes.  Shred with forks.  Remove fat from liquid left in crock.  Discard.  Add about a cup of remaining liquid to pork.  Taste.  Salt if necessary.

Make tacos.  Save some for lunches.  Put a few portions in freezer bags for later.  When I make tacos I like to whip up a quick mock-sour cream.  Fat-free plain greek yogurt + garlic powder + lime juice + cilantro.  Mix to taste.

So That's What You Do with Kohlrabi

Super delicious.  Thanks to stumbling upon a @HuffPostTaste tweet 'WTF to do when your CSA gives you kohlrabi,' I discovered this recipe in their comments section.  It was simple, delicious, and can be good leftlover... I modified it slightly because recipes that call for half of a lemon seem ridiculous, in my opinion.  Just use the whole dang lemon...

 \
Serves ~ 4
Ingredients

1 kohlrabi bulb

1 green apple

1 lemon

1/2 C plain fat free greek yogurt

1 T honey

Salt and Pepper

Directions

Zest and juice 1 lemon.  Julienne the green apple, leaving the peel on.  Toss the lemon juice with the apple to keep from browning.  Slice kohlrabi greens off the top.  Cut the rough outside off.  Julienne the interior.  Add the kohlrabi to the bowl.  Add honey and yogurt.  Stir well.  Add a little salt and pepper.  Enjoy!  Best part is the leftovers will be just as good!

*** Update 6/21/13 -  Put 1/4 of this recipe on top of mixed greens with 1 oz pepper jack cheese, 1/4 avocado, and 1 boiled egg and you have the most delicious salad.  Ever.