About lchristiancy

I'm a poet, writer, doodler, cook, wife and daughter. I love good food and life. And life loves my back! I live in rural Nebraska and love it. I'm a proud cat mamma and can often be found cooking in my kitchen. I am also a freelance writer who's always on the lookout for great new content.

Short Video on How to Make a Swiss Chard Fritatta

Watch this short video to get an idea of how to make a simple, baked, Swiss Chard Firtatta.  Enjoy!

Advertisements

Gluten free Eggplant Spread “Pizza”

Gluten Free Eggplant Dip "Pizza"

Gluten Free Eggplant Dip “Pizza”

Before making this recipe check out this link for the eggplant dip:

http://blog.foodnetwork.com/healthyeats/2011/09/12/market-watch-japanese-eggplant-and-an-easy-eggplant-dip-recipe/

This is a very easy recipe and quite yummy to boot!  I was able to grill the veggies instead of roasting them.  I also took out the red bell pepper and added an extra jalapeno pepper.  I also left out the honey.  I found it really didn’t need any sweetener.  I used two Japanese eggplant instead of the regular dark purple ones.  I did peel and cube the eggplant.  Now, on to the pizzas!

Ingredients:

two small corn tortillas

1/4 cup of eggplant dip (it depends on your taste)

small amount of cream cheese

1 yellow tomato

6-12 cherry tomatoes, sliced in half

one small bunch of fresh or dried basil leaves

2 cups of shredded Colby Jack cheese

Directions:

Spread a small amount of cream cheese on each tortilla.  You’ll want to use just enough to cover the tortilla.  Spread the eggplant dip on top of the cream cheese.  Top with slices of the yellow tomato.  Arrange the cherry tomatoes on top.  Finally, top with the shredded cheese and basil.  Bake in a 350 degree oven for 15 minutes.  Enjoy!

Sausage “Hashbrowns” with roasted peaches

Easy to make meal with a great tasting dessert!  Great way to use up those peaches sitting in your kitchen!

Easy to make meal with a great tasting dessert! Great way to use up those peaches sitting in your kitchen!

I love this dessert!  It’s so easy to make.  The meal was based on leftovers from last night.  All  you need is some sausage, new potatoes, Rainbow Swiss Chard, apple cider vinegar and dill weed.  Here’s how to make this great meal!

Sausage “Hashbrowns”

Ingredients:

1 pound ground sausage, browned

2 small Yukon gold potatoes, scrubbed clean and cubed

1 cup fresh Rainbow Swiss Chard

2 small bunches dill weed

2 TBSP apple cider vinegar

Extra Virgin Olive Oil

Directions:

Heat up a frying pan to medium heat.  Coat the bottom with about two TBSP of extra virgin olive oil.    Add the cubed potatoes.  In a separate frying pan brown up the sausage.  Allow the potatoes to cook until soft, adding extra olive oil if necessary.  After about 15 minutes all the Rainbow Swiss Chard.  Tear the chard off the rib or center stem.  Allow the chard to cook for about three minutes and add the apple cider vinegar.  The chard will shrink up.  Allow to cook for five more minutes.  Add finely chopped dill weed.  Test the potatoes.  Once the potatoes are soft enough to spear with a fork add the cooked sausage.  Thoroughly mix the ingredients.  Turn the heat off.  Serve.

For the Roasted Peaches:

Ingredients

2 small peaches

2 oz. blue cheese, crumbled

1 TBSP honey

handful of raw almonds

1 TBSP raw sunflower seeds

Directions:

Pulse the almonds and sunflower seeds in a food processor.  Set aside.  Take your peaches and cut them in half.  Scoop out the pits and a little bit of the center.  The peaches should be a little bit on the overripe side.  Place on a nonstick baking pan.  Fill the peach centers with crumbled blue cheese. Drizzle with the honey.  Top with the ground almond/sunflower seed mixture.   Bake in a 375 degree oven until the cheese is melted and the peaches are soft.  About 15 minutes.  Enjoy!  

Easy Broccoli Salad

Easy to make broccoli salad with a tasty chicken stir-fry.

Easy to make broccoli salad with a tasty chicken stir-fry.

So this is a meal I had a while back.  Fresh broccoli is in season now so I used it in salad form.  The salad is very easy to make.  All you need is one head of broccoli, some olive oil, bacon, and red onion.  Feel free to add some shredded Parmesan cheese and nuts (cashews, almonds, walnuts) as well. 

Start by taking a head of broccoli and chopping the heads off.  Set the broccoli aside.  Finely chop about a 1/4 cup of red onion.  Add this to the broccoli.  Take three to four slices of cooked bacon and crumble it over the red onion and broccoli mixture.  Take one to two tbsp. of olive oil and drizzle it on top.  Toss with the olive oil.  From there add as much or as little as you like.  And enjoy!

Pasta Brocolli Bake

Easy to make pasta casserole with leftovers guaranteed!

Easy to make pasta casserole with leftovers guaranteed!

I got this dish out of the Food and Wine Magazine. I’ve realized when you see a dish with pancetta, all you have to do is swap bacon for the pancetta. My husband is a deer hunter so we have lots of venison to use up over the year. So, that means modifying A LOT of recipes to include venison.  But don’t think I’m complaining.  I love cooking with venison!  For this recipe you will need:

1 pound of ground venison

1 pound of rigatoni pasta

1 jar of good tomato sauce (I used Newman’s Own Marinara sauce)

1 cup of green olives

1 pound of broccoli

extra virgin olive oil

1 large onion (yellow is fine)

1/2 a package of good bacon (peppered bacon gives this dish a little bit of a kick)

1 package of grated parmesan/asiago cheese

3 garlic cloves, finely minced or crushed

2 TBSP butter

Directions:

Cook the rigatoni according to the box’s directions.  Set aside.  Take your broccoli and toss with the olive oil (2 TBSP) should do it.  Preheat your oven to 425 degrees.  Roast the broccoli for fifteen minutes or until crisp and tender.

Meanwhile, cook six strips of bacon in a large skillet.  Once the bacon is done, set it aside on some paper towels.  Add the venison to the skillet, reserving 2 TBSP of the bacon grease.  Venison tends to be very lean so you probably won’t have to drain it off.  When the venison is done, turn the heat off and keep it in the skillet.

Take the onion, finely chopped, and add to a pan with the extra virgin olive oil (just enough to cover the pan) and allow to cook over medium heat for about 5 minutes.  Take the green olives, sliced in half, and add to the onion.  Add the garlic and butter.  Mix with a wooden spoon.  Allow to cook for about two minutes.  Turn the heat off and leave in the pan.

Take the pasta and mix it with the jar of tomato sauce.  Add the broccoli, onions, olives, and garlic as well.  Mix to combine.  Add half the package of cheese.  Spread the pasta mixture in a greased casserole dish.  Top with the rest of the cheese and the bacon.  Allow the casserole to cool in the 425 degree oven for fifteen minutes.  You want the cheese just a little bit browned.  Allow to cool for five minutes before serving.  Enjoy!

Tips to make prep easier:

If possible chop the onion up first and put in a small bowl.  You may also want to crush or mince the garlic first as well.  I find it’s much easier to do a recipe with multiple steps if I do the chopping and mincing first.  Also, don’t be afraid to modify and tweak a recipe.  This recipe originally called for roasted tomatoes.  Because I didn’t have the time for yet another step I decided to use tomato sauce in place of the roasted tomatoes.

 

 

Kick Ass Almond Chocolate Bark

A little coffee gives this bark some zing!

A little coffee gives this bark some zing!

This is a very easy dessert to make. And it’s very good to boot! You will need a double-boiler to melt the chocolate. I used a small one and did this in two batches. You will need these ingredients:

4 oz. premium Ghiradelli baking bar (70% cocoa)

4 TBSP Smucker’s Natural Peanut Butter

4 TBSP Pure Maple Syrup

2 TBSP Unsulphured Molasses (I use Brer Rabbit Mild)

1/2 cup Unsweetened almond milk

2 cups of whole almonds

1/2 cup of freshly brewed coffee

Directions:

Heat your double-boiler.  When the water in the bottom pan is boiling, turn your heat down to just under medium.  Add the baking chocolate, broken into squares.  Since I have a small double-boiler I did this in two batches.  Add the almond milk, peanut butter, molasses, and maple syrup.  Let the chocolate melt and stir with a wooden spoon so ingredient are well combined.  Add the freshly brewed coffee. Stir to combine.

Once everything is melted and mixed together well, transfer the mixture to a mixing bowl.  Avoid using anything that might melt because of the heat.  Add the almonds.  Mix to combine.

Take a roll of parchment paper and line a cookie sheet.  Spread the mixture onto the parchment paper, using your wooden spoon to even it out.  Put your “bark” in the freezer for three to four hours.  Once it’s solid enough, break the “bark” up with a metal spatula and store in an airtight container or plastic, ziplock bag in the freezer.  Enjoy!

How to Dress up a Salad

"Recycle" your day old salad!

“Recycle” your day old salad!

So you made a big salad and now you’re stuck with a lot leftover.  What to do?  It may seem like you’re going to be stuck with soggy salad but that doesn’t have to happen.  “Recycle” your salad by whipping up a simple, mustard based dressing and adding a few simple ingredients.

To make the dressing:

Combine 1/4 cup extra virgin olive oil, 3 TBSP spicy brown mustard in a small bowl.  Whisk to combine.  Set aside.  Finely chop or crush three cloves of garlic.  Take three small anchovy filets and remove the fine hairs.  If you’re running short on time get anchovy paste and use to taste.  Heat a small saucepan to medium high.  Add a little bit of olive oil, just enough to coat the bottom of the pan.  Add the garlic and anchovy.  Heat until the garlic is a light brown (be careful not to let the garlic burn) and the anchovy is dissolved.  Scoop the garlic/anchovy into your mustard dressing.  Whisk to combine.

To Recycle your leftover salad:

Toss with the dressing in a large bowl with wooden spoons.  Add about 1/4 cup sharp cheddar cheese, cut into chunks.  Cut up two hard boiled eggs and add to salad.  Other toppings to add would include:

  • Slivered almonds
  • Cranberries
  • Dried blueberries
  • Feta cheese
  • Marinated artichoke hearts