Ive gotten pretty interested in Carbquik recently. Its a bisquik-like baking mix that is very low carb (2g per 1/3 cup flour). Ive been experimenting with it a little, and it does take some getting used to, but overall it tastes good and has a good texture! Pretty exciting for those of us diabetics.
“An easy low carb zucchini quiche recipe made with a no fuss Carbquik pie crust. This flexible dish is a great way to use up fresh garden vegetables.
I just made something similar to this when i went camping. I added a couple chopped up radishes from my garden. And I marinated it in greek seasoning and twice as much lemon as the recipe calls for. I marinated the veggies and chicken separately, so I could throw in some veggies for a vegetarian friend who was joining me. It also meant I could add them easily to a variety of things, from adding a small amount to a cornbread i made in the dutch oven over the fire, to mixing them with my eggs in the morning. It really changed my camping experience to feel much more wholesome and healthy by having fresh veggies incorporated at every meal.
“Happy 4th of July week, friends! I am currently camping in Wyoming with Logan for a few days on our way up to Driggs, Idaho, where we will be spending the actual 4th. No, you did not misread the last Read on! →
I’m really into zucchini. I hated it as a kid. But as a grown up, I find it to be wonderful, as long as its not steamed (blech), and is one of my most used veggies. Cheap and plentiful in the spring, mild flavor and slight crunchy texture that isn’t too firm, and can be thrown into any number of dishes quickly. Here’s some ideas.
“If you want zucchini,” says Garrison Keillor, in his drawling reminiscence of Lake Wobegon, the quintessential Midwest town too real to be real, “just go to church on Sunday. You’ll have all you can handle.” People in garden-minded towns should lock their car doors this time of year, or else they may find a large, moist sack of green monsters on their back seat. Do you have a sack of zucchini sitting on the front seat of your car, or on your kitchen counter? Want some fresh ideas?
On Christmas Eve, my mom and her husband made chili for dinner, from his mother’s recipe. It was great – I hadn’t eaten chili in years and forgot how good it was. Now that I am back home in Colorado, I decided to make my own variation. Feel free to substitute as you wish, add TVP or soy crumbles instead of beef if you want vegan. This version is mild, with a very slight heat level. I made a lot and am going to bring it with me for work lunches for the rest of the week.
1 green bell pepper, diced
2 carrots, diced
1/2 onion (I would have put a whole onion if I had it on hand), diced
1 heaping tbs. garlic.
1 cup kale, finely chopped or ripped into very small pieces
1 can of diced tomatoes
2 fresh tomatoes, diced, or an extra can of tomatoes instead if you like
1 can kidney beans
1 can black beans
1/2 cup (or more if you like) roasted Hatch green chiles, diced (you can get this in cans if you don’t live in the southwest, 2 cans or so should be good)
2 lbs ground beef
1 can chili starter mix, or a packet of chili flavorings – or make your own, I did this for simplicity sake
1 tbs salt, add more to taste
1 tbs black pepper
1 tbs dried parsley
1 tbs mexican oregano
1 tsp italian seasoning
2 tbs olive oil
1/2 tsp chipotle powder (or other hot pepper powder or flakes – increase if you like it spicy)
1. Add olive oil to pan, heat up on medium heat. Add diced onions, saute until transluscent and starting to caremelize. Remove from pan and add to big pot.
2. Brown ground beef with some salt, pepper, parsley, and chipotle powder. Drain fat, add beef to pot.
3. Add fresh tomatoes, carrots and other very firm veggies to pot. Turn pot on low while you chop up the other veggies.
4. Add peppers, chiles, zucchini, kale, etc. to pot.
5. Add remainder of seasonings. Stir it up good.
6. Add canned tomatoes to pot
7. Add cans of beans to pot.
8. Add chili seasoning/can of starter/spice mix to pot.
9. Add garlic to pot.
10. Add about a half cup of water to the pot.
11. Stir it up. Cover and let it simmer for at least 30 minutes. 1-2 hours is better.
Serve with cornbread, sliced avocados, and sharp cheddar cheese. I’m estimating that it makes about 8 hearty servings.
This recipe calls for ground beef. If you are veg, then you could substitute soy crumbles, chopped portobello, or just go without.
Its green chile season here in southern colorado/northern new mexico! There is something so rich and nostalgic about watching chiles being fresh roasted on the street corners. I bought a 20 lbs sack and spent hours husking them and cleaning them and freezing them to last through the year. So, here comes the onslaught of green chile recipes!