Sesame Tilapia and Miracle Noodle, A zero calorie noodle

I could eat fish daily. And I do, and then I would get sick of it. Thats why I have a big bag of tilapia in my freezer just hanging out.  My recent inspiration part Paleo, part LCHF (low carb high fat), or any version of those has kicked me into gear. This past week I have been experimenting and I have never felt better.

Some times though I need a small cheat. But there's one thing I enjoy is a little research. I came across Miracle Noodle. I have been aware of this product, and have seen a little chatter in forums. Can it be carb free, calorie free? How can a gelatinous noodle be tasty? Well I am on my third bag. I can say I am beyond happy. happy, happy! It's all about the recipe my friends.

I needed to trick my mouth that I was having some sort of carb. I have been very satisfied lately, but I wanted to make an exceptional meal for myself to test my new LCHF muscle. What I have learned and is very much stressed in any of these lifestyles is: no calorie counting, and healthy fats, and protein in every meal. This tilapia dish is my attempt at an Asian inspired dish. My favorite thing about this fish is how it cooks up in the coconut oil. The crispy texture around the edges, and the way it melts in my mouth was just beyond words. Paired with the Miracle Noodle I was left satisfied, not bloated.

Soy sauce is NOT Paleo, sub with Tamari Gluten Free Soy Sauce or Coconut Aminos. You can also try Braggs Liquid Aminos. Here's a good page about that:  Big Red Kitchen

Melt your coconut oil, remember unrefined, virgin is always best. I used a healthy tablespoon for my two filets.

Sprinkle a layer of toasted sesame seeds evenly over your melted oil.

Place your filets in gently. Cook over medium heat. You want to do the majority of the cooking on one side on medium heat. Not too high, the pan will spit at you! Make sure you have enough oil that it bubbles all around the edges. This will make that amazing crispy texture.

While they are cooking add your chopped garlic. 

Spread your garlic around. Again leave your fish on one side for about 8 minutes or you see the light brown crispiness forming on the uncooked side around the edge. You want it cooked most of the way through. Because when you flip to do the final side you do not want to burn the garlic. While all this is going on cook your broccoli, you will be tossing it in when it done.

Now flip! Your filets should be beautifully browned, and nice and crispy around the edges. You only need a few minutes to finish of the other side. Keep an eye on it. Burned garlic isn't to pleasurable. 

In the few minutes you have get your Miracle Noodle ready. Rise, drain , pat dry.

Really shake them out, make sure there is no stuck together clumps. I know it looks like jelly fish tentacles. But they cook up amazing!

Remove your fish and set aside, now toss noodles into the same pan.

Add your soy sauce. For this portion I stuck with the serving size from the bottle which was a table spoon. It was perfect. Really stir it around, make sure you absorb as much of the oils, and sesame seeds. These noodles cook in minutes. They will become more solid; not just a limp wet noodle any more! Remove and set aside.

Add your cooked broccoli. Again you are stirring them around to pick up oils, and sesame seeds.

This was probably the most satisfying lunch! It will make an appearance for dinner for sure.

I was so full and satisfied. If you are calorie counting you're looking at:

100 cals per filet

120 cals, tablespoon of oil (good fats)

Zero cals Miracle Noodle

31 cals in one cup of broccoli 

Look what came today!!!! Yes that's 'Rice' and a 'Fettucini' noodle! :-)

An Oopsie bread lunch idea.

I have some Oopsie bread left over and I wanted to keep it light today. I also am still running on this low-no and Paleo inspired cooking spree (Oopsie bread goes in the low carb category). So for this lunch inspiration I grabbed a little of every thing from the pantry. Now if you are seriously thinking going Paleo you want every thing to be organic/free range/grass fed. I have to clear out my pantry first before I go shopping again I don't like to waste food. Ask my husband about that, he has to eat all the left overs for his work lunches. Also Fridays will be leftover day, or Sunday afternoon. those tend to be the days I just need a rest!  Myself I have a strange aversion to eating leftovers. Although I know I cooked it, and I enjoyed it (first time around), I just can't do it. My Mum is that way too, strange thing to pass along. 

Oopsie Bread (or for Paleo: Almond) Lunch

1 small can Light tuna, Salmon would be nice.

Jalapeno peppers or green chillies  (or both), as much as you can handle.

Olives (any kind), as many as you want.

Juice from lemon or lime if you are doing the full can  of tuna about 1 Tablespoon

Fresh Cilantro, chopped about 1 Tablespoon

Avocado, 1/2

Combine all ingredients except avocado, and cilantro. 

I smashed my avocado separately because I wanted it more on the chunky side.

Gently mix in you avocado.

Then add your fresh cilantro (yay to my indoor herb garden!)

This was wonderful on Oopsie Bread (try it!), and I can't wait to try it on Almond  Bread. 

Crock Pot Apple Butter to die for!

After the success of Crock Pot Apple Butter Pork Chops I had to make my own apple butter. Insanely easy! My house was full of spicy apple-ie goodness!   (I am making up words it was so good.) I used the same site for Apple Butter that I adapted Crock Pot Apple Butter Pork Chops from (Frugal Foodie Mama). I like any one with Mama in their title! 

After a day of two crock pots teasing me with dinner and apple butter I was rewarded this morning with Apple Butter on my home made bread, and a mock pumpkin spice vanilla latte. 

I adapted my recipe because I only had the minimum amount of apples and only had apple juice not cider. Also you will find my recipe for All Spice, and brown sugar below it's so simple,  there's no reason to ever buy it.

Did I ever tell you I hate peeling, and coring? It sucks, I rarely do it, I leave most skins on for all the nutrients. But this recipe calls for peeling.. BLAH! I only had 6 apples on hand and thats the below minimum. You really need 8-10, using 6 I should of used a little less apple juice because I had to scoop out my apples and leave some juice in the bottom of my crock. 

It's just as easy to dump in your ingredients but I wanted to make sure that I blended the spices with the juice before. I also ran out of brown sugar so I had to make my own too! 

After all the peeling, the coring, making all spice, and making brown sugar I poured the mixture over my apples and cinnamon sticks. It really is easy if you're prepared! I am the queen to making a chaotic mess. 


Im surprised I actually get food into a crock pot some days.

Apple butter you have to tend to during the day. I was stirring every couple of hours to make sure the cinnamon infused into the apples. It was a divine task. *NOM NOM*

I left my apples in for 8 hours because I used the full amount  of juice, and only 6 apples. I wanted the extra juice to hopefully boil down some. When It was time to add to the blender I scooped out the apples and left a juice at the bottom I could tell that it would be too watery if I added it to the blender. I used a a quick 3 second chop because it goes fast! Watch out! Too much and you have apple water. I reused my jam jars from my stash. Six apples made two average sized jam jars. I waited to cool then put into the fridge, it will last a couple of weeks, if not eaten this weekend ;-).

Crock Pot Apple Butter

8-10 apples- peeled, cored, and chopped

3/4 cup of apple juice or cider* 

1 1/2 cups of brown sugar**

1/8 tsp nutmeg

1/2 tsp ground cloves

1/4 tsp allspice***

3 whole cinnamon sticks

Peel and core your apples, and chop into smaller chunks. Mix your juice or cider, and sugar with the spices. Pour over apples and cinnamon sticks. Leave in crock pot on low for 6-8 hours. When reached a nice soft rich consistency pour into bender. Use a pulse setting, it will blend very quick. Blend until smooth. Contain in jars, either reused, or if you like to use elaborate means!

* I only had apple juice, and I love Spiced Apple Butter, So I upped the nutmeg to 1/4 tsp, and everything else heaping!

How to make your own brown sugar:

Some time ago I ran into a Pin about making brown sugar. Super easy, just mix sugar and maple syrup. That simple, but of course I didn't have maple syrup on hand. That's just my luck. So here is a substitute for the substitute. I actually used my Splenda baking mix, you don't have to, but I  did it with out thinking ( I do a lot of that). The consistency still came out the same, but this is the Splenda that had sugar mixed in, so I don't know about 'the straight stuff'. 

I was a half a cup sort, so I used half cup Slpenda baking mix, Karo Dark Syrup, and Maple Extract. I did not do any measuring because this was on a whim. I just tasted as I went. The cool thing is as I stirred it truly looked like brown sugar.  My only tip is dribble the extract as you go.  I could pick it up between my fingers and chew on it like the real thing! I don't think I will ever buy brown sugar again. The awesome thing about this is you can really add to the richness and aroma of the apple butter by doing this.

***Make your Own 'All Spice'

Equal parts of:

 cinnamon
 cloves 
 nutmeg

If you want less cloves and nutmeg just use half of what you used of cinnamon. I know mind blowing. 

I am really thinking that this Apple Butter had a gift-giving quality. Paired with a home made loaf it's "aces baby!" Yeah, I will get you my so-addictive-bread-it's-crack-recipe next. My list of stuff to share is just growing, and I am to the point that I forget what picture is for what recipe. I really need to upload and name the file or picture. There's a new idea! 

 

"Organize my files! Say what, that can't be done!"

Sexy Chicken! You dirty bird. And getting ready for the week!

I know, that was foul. Yeah, I went there. 

Every Sunday I prepare for the week. I like to get a whole chicken in the oven or crock, and bread made for the week. My husbands lunch staple it a rotisserie chicken sandwich. All home-made of course, along with his granola bar, and some other baked goodie. It seems a lot to do, but bread is super easy when you are using my quick bread, and in oven rotisserie.

It's all in the timing. I like to get the chicken in  first thing in the morning. That way it's said and done, and if I don't cook another thing all day... there's dinner done too!

 So you wonder why I call it Sexy chicken... well it's mainly how he went into the oven. I decided to remove all the skin for the hubby so I can get it super crispy all the way around.  Well, after I skinned the thing Mr. Chicken was a bit all over the place. Every time I put him in his pan his legs would flop open and over the sides. I didn't have any roasting tie to bind the legs and arms, but that's OK, it would have been a little too Shades Of Grey. There was still a lot of poking and rubbing to come. So the only way I could contain him  was pose him seductively like a man on a bear skin rug. Or Stan Lee on a couch. 

There you go. Stan Lee on couch.

It was a risk taking the skin off because you do run the risk of it being slightly drier. But the rotisserie rub created an all around crispy shell. Pretty cool. I prefer the skin on for a more sticky rotisserie taste.

Original recipe makes 2 whole (4 pound) chickens

Sticky Rotisserie Chicken

• 4 teaspoons salt


• 2 teaspoons paprika


• 1 teaspoon onion powder


• 1 teaspoon dried thyme


• 1 teaspoon white pepper


• 1/2 teaspoon cayenne pepper


• 1/2 teaspoon black pepper


• 1/2 teaspoon garlic powder


• 2 onions, quartered


• 2 (4 pound) whole chickens

Mix all your spices in a small bowl to make the rub. Wash and pat dry your chicken. Stuff your onions in the body cavity. Rub mix over entire body. Not you the chicken.  Place in roasting pan, bake at 250 degrees for 5 hours uncovered.

*Tip: The local grocery store actual prepares their chicken 24 hours ahead! Rub your mix on your chickens and place in an air tight plastic container over night in the refrigerator. The spices react with the skin to really create that super stickiness! *NOM NOM* 

If you did your chicken in the morning, you now have the afternoon to play,  make bread and treats.

The 'go to' bread I make is so diverse. It can be used for rolls and pizza dough :-) I use half of this recipe to make 2 pizzas. But to do sandwich rolls and pizza use full amounts.

• 2 ½ C warm water


• 6 Tbsp sugar


• 3 Tbsp yeast


• 2 Tbsp oil


• 6 C flour (can use white or whole wheal)


• 2 tsp salt


• 1 tsp baking powder

Stir water, yeast, sugar and oil together. Leave for 5 minutes until it becomes frothy on top. Add flour, salt and baking powder. Mix well. Knead. Roll out if making a pizza base or shape for use as buns / bread / loaf. Bake at 350 degrees for 10-15 minutes. Keep your eye on it, times will differ for rolls and pizza dough. My pizza base took about 15 minutes. If you are making bread or rolls paint the tops with butter when they come out of the oven, delish!


Before it went into the oven I rubbed them down with chopped garlic.


The pizza bases came out so puffy, and the garlic looked delish! I am thinking Naan Bread!!!!


All done! I had a white pizza with chicken, and the hubby had a traditional pepperoni pizza.

Now you have had your lunch. *NOM NOM* If you are not in a coma, or have made a mess by now time to kick out the granola bars. A favorite in our house. I bought a dented can of pumpkin awhile back for 64 cents.  I figured now would be a great time to try it! I have never used canned pumpkin, or tasted, and I hate pumpkin pie. But pumpkin spice lattes are my crack... I know I'm an odd cookie huh? So searching around I found a few recipes, so as usual I smashed them all together to make this:

The are so fun to wrap up in wax paper to add to lunches.

• 2 cups old-fashioned oats


• 1 tsp. cinnamon


• 1-1/2 tsp. pumpkin pie spice


• 1/4 tsp. salt


• 2/3 cup pumpkin puree


• 1/3 cup agave nectar


• 3 tbsp. maple syrup (I did not have so I used some more agave, and added a tsp. of maple extract.)


• 1 tsp. vanilla


• 1/3 cup almonds, roughly chopped (I don't use nuts because I feed these to young ones)


• 1/3 chocolate chips, Dark chocolate is a wonderful complement


• 1/3 cup dried cranberries

I like to mix all my ingredients together BEFORE I add oats, nuts, chocolate, and cranberries. I like to use the whisk attachment on my mixer first. Really whip it up so it's blended and you have a nice glue for your bars! I change to the paddle attachment and fold in the oats, I do it slowly because I don't want my oats pulverized. Then slowly fold in your mix-in's . If you like your bars loaded with everything keep an eye on the mixture. Too dry and they wont stay as a bar. You can drizzle in more agave if needed.  Press into a greased baking pan, or glass dish. Bake at 350 for 15-20 minutes, until you have a golden crisp around the edges.  Let cool thoroughly then slice up in the pan, or flip onto the counter. I used a pizza slicer, works like a dream to cut!

♥Enjoy, you have goodies done for the week.♥

Apple Butter Crock Pot Pork Chops

I wanted a more flavorful crock pot recipe. Sometimes just the basic toss-ins doesn't feel like I am doing much. Regardless that my cream of chicken is my own "Cream of Something" and not from a can, or my Taco Seasoning isn't from a packet. I have really been crocking this month just to free up some time right now, and it's really great freezer food for lunches.

I found this little diddy @ The Frugal Foodie Mama. I didn't have all the exact ingredients, see my notes. But this was amazing, it was so flavorful. I wish I made the full amount, I would of loved to have had this for lunch the next day.

What you will need:

4 pork chops (bone-in or boneless)*

1 medium onion, chopped

3 medium apples (any kind), cored and chopped

1 cup apple butter**

1/4 cup apple cider vinegar

1/2 cup brown sugar

1 1/2 tbsp whole grain Dijon mustard***

1 tsp salt

1 tsp pepper

1/2 cup apple juice or cider (or white wine)

• In a small bowl, whisk together the apple butter, brown sugar, vinegar, Dijon mustard, salt, pepper, and apple juice.  Set aside.

• Place the apples and onions in the bottom of the Crock Pot.  Add your pork chops on top and then pour the apple butter mixture all over this.

• Cook on Low for 5-6 hours.

* I do recommend using boneless. I cut the bone off mine. Because crock pot cooking makes the meat so tender at you scoop it out the bone falls off into all your goodies. VERY hard to find, and dangerous.

** Recipe for Crock Pot Apple Butter *NOM NOM*

***I didn't have any Dijon, I had some coarse ground mustard.

I was posed a question about how to make it all look good. Some times I like to show off and make a presentation of my meal. Crock pot meal are a bit more tricky. I like to first scoop out the extras and make a bed. Then using a slotted spoon to lift the the meat onto it's new bed. If not cooking potatoes in your meal, or you are doing rice you can add to the side or around the extras. A lot of the time I like to shred all y meat and just serve it up with a side of my homemade bread.

You will never have to buy 'cream of anything' soup again, or taco seasoning, or ranch or dry soup mix!

I love cooking, and I love my crock pot. I am a big believer of cooking for my family every day. Unless the kids have sent me to the place where I just want to hide in the closet, then daddy has to bring home a take and bake pizza ;-)

The biggest ingredient in crock pot is "Cream of _____ Soup". That's fine and all because there are a lot of  options, same for ranch packets, onion soup, and taco seasoning. They are not super expensive, but have you ever tired to find that little packet in a pinch? OK that just might be me, but have you read the back of those packets and cans? Not exactly the greatest thing for you. So I decided to round up my collection of recipes of the most commonly used mixes in crock pots, and cooking. (These are what I commonly use any way.)

Enjoy! 

Below is my Favorite Dry Onion Soup Mix, because it uses NO bullion or Salt.

Author: Angela Litzinger @ angelaskitchen.com

Recipe type: gluten free, dairy free, spice mix

Serves: Equals one packet of dry onion soup mix

Ingredients

• 8 teaspoons dried onion flakes


• 1½ teaspoons dried parsley


• 1 teaspoon onion powder


• ½ teaspoon celery seed


• ¼ teaspoon ground pepper


• ⅛ teaspoon garlic powder

Instructions

1. Blend everything together well. Use as needed for your recipe.

Note: This blend does not contain salt (unlike the pre-made packets. Hoo-boy! Are they salty!), so be sure to taste your dish and season as needed. 

Taco Seasoning From: Self-Reliance By Jamie

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt

Put ingredients into a jar and shake

Ranch: Also by Jamie

5 tablespoons dried minced onions

7 teaspoons parsley flakes

4 teaspoons salt

1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip:  Mix 2 tablespoons dry mix with 2 cups sour cream.

And the most important one of all:

Cream of "something" soup recipe From: 1 Orange Giraffe

1 cup non-fat dried milk

3/4 cup cornstarch

1/4 cup bouillon (if you have cubes you have to smash them up)
You can use whatever kind you like (ie, beef, veggie)

4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)

1 teaspoon dried basil

1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)

1 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

Staying savvy in the face of the ZPOC

You know what most, and or ALL zombie movies are missing... Birthdays. As we all watch The Walking Dead unfold we  see moments of life returing. But how about a freaking birthday cake every now and then.  If you're me you think about these things. Well it's all rather easy, staying a calm collected woman in an apron, it's cake! Well in the ZPOC kitchen it can be.

I am sure by now you know the 2 ingredient cake?!  Rather sustainable pantry eats. Oooooh you say; "Sure it's easy to say, but the grid is down."

You wouldn't of said that if you knew me on Twitter. No really. I did a series of it! I'm fun that way.

No worries, I gotcha'

Well there's a lot of 2 ingredient cakes out there, but not this one. It's particularly gross looking. It's zombie inspired.

• Chocolate cake mix (boxed, any brand)


• Cherry Pie filling


• Stir, Bake, pour into spray greased (shelf friendly spray grease) cake pan @350 degrees, 30-40 minutes

May you be Nom Nom be with you, not the Zombie :-)



 Powered Sugar  shelf friendly, strawberries,well camp by a farm or grow. Canned toppings work too. May all your birthdays have cake in the ZPOC :-)

Now to cook it.....

Here, I took care of that for you, I found this:



You're Welcome. Happy Birthday. :-)