Category Archives: Main Dishes

Portabello Pizzetta with Greek Olives, Leek & Feta

Portabello-Pizzetta

It’s been a real challenge to stay inside and cook during daylight hours since the rains have passed and daylight savings is here. In order to capture the food in the best light, I use natural daylight coming in a kitchen window. Which means I better start cooking about four or five o’clock if I want to leave myself time to take photos while the food is fresh out of the oven. You see my dilemma? Garden or cook? Lately I’ve been choosing gardening as my evening activity…but today I chose to cook. I have been dreaming about these little mushroom “pizzas” since I made them for the first time last weekend. All the savory goodness of a pizza without the bloated feeling at the end. Now that’s a sign that you’re eating right for your body…if you don’t feel like the pillsbury dough boy after you’ve finished your last bite.
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Bison Burrito Bowl

Bison-Burrito-Bowl

Are you on the bison bandwagon yet? What are you waiting for? Grass fed bison has less fat and calories and more protein than grass fed beef. With only a few more grams of saturated fat than chicken or salmon, bison is a healthy choice when it comes to eating meat responsibly. Compared to feedlot cattle, most bison are raised on their natural diet of grass (some are grain-finished before harvest) and are allowed to freely roam outdoors. It is illegal to use growth hormones on bison and many bison ranchers do not use antibiotics either. Bison are less susceptible to disease because the animal is quite hardy and also because they’re not confined in a disease-prone environment like feedlot beef. To be sure, purchase bison with the organic label.
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Watercress Pesto Cast Iron Pizza

watercress-pesto-pizza

Well, I wouldn’t exactly call this healthy. Comforting, yes. Warm and cheesy, most definitely. But healthy? Not unless you mean good-for-the-soul-healthy. I started this pizza with the best of intentions: to take a shot at making a gluten-free crust. Because a gluten-free crust magically makes a pizza healthy, right? Anyway. That first wad of gluten-free dough never saw the light of the oven. After I let it rise, I tried to knead it with my fingers. Had I been blindfolded, I would’ve told you that I was sticking my hands in peanut butter. I couldn’t get it off my fingers. I could not wash my hands of that gooey mess. Needless to say that dough ball hit the bottom of my trash can in a moment of aggravated flurry.
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Grown-Up Chicken Nuggets with Honey Mustard Dipping Sauce

grown-up-chicken-nuggets

Remember when you were a kid and mom used to take you to the drive-thru for chicken nuggets? The best part was dipping them in all those rectangular plastic packages of sauce like ranch, bbq, and honey mustard laden with high fructose corn syrup? Ah, those were the days. Ignorance was bliss. Sometimes I wish I just didn’t know better. But I do. That’s why I make my own tasty nuggets with free range chicken and almond meal batter. So now I’m going to take your blinders off, too. Sorry, but I gotta do it. Taken straight from McDonald’s website, here is the long list of ingredients in McDonald’s Chicken Nuggets and Tangy Honey Mustard Sauce. Drum roll please….
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Sierra Nevada Stout Slow Cooker Beef Stew

Sierra-Nevada-Stout-Slow-Cooker-Beef-Stew

Maybe it was the looming clouds and the threat of rain this week that made me crave beef stew. Maybe it was the fact that I’m getting over a cold. Or maybe I needed an excuse to buy a six-pack of Sierra Nevada Stout and invite our neighbor, Virginia, over for dinner. For the record, we have the coolest neighbor ever. Virginia is a sixty-somthing, semi-retired, celestial anthropologist who never ceases to engage in passionate conversation about her latest discoveries in the Southwest. Matt, Virginia, and I gobbled down this savory stew while we talked about everything from gardening to health to politics. A few hours and several Sierra Nevada Stouts later, we locked the chickens up for the evening and wished Virginia goodnight.
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