Lyn and I stopped for some Pizza for lunch at a place that for some reason our timing was always off, Volturno. The menu was not your typical pizza joint and they happened to have a buy one get one free deal on Monday and Tuesday. We got salads and the two pizza deal. One was the Lemone was made with Cured meyer lemon, smoked mozzarella, red onion, basil and agrumata. Wow what great combination. I asked how they cured the lemons and when I got home went right to Pinterest. We ended up with a whole pizza to take home the Lemone is the part on bottom.
Sorry I know it been up for awhile I forgot about it.
My mom used to make us what she called delicious pancakes. She would do a heaping table spoon of flour, same cottage cheese one egg and cook them up the delious part to get us to eat cottage cheese is sprinkle sugar on top.
Then along came the Ducan diet experiment and here is my take on this and there are many but recently my favorite breakfast has been
two table spoons oat bran,
two heaping tablespoons cottage cheese,
2 table spoons egg whites,
large pinch or small handful of sunflower seeds
sometimes a pinch of cinimon.
Mix together , melt a little butter over high heat,
imediately lower to medium heat.
Cook until it slides around maybe a few minutes. This is the tricky parts and does take a few times to learn. Flipping when it slides but notice if it is jiggley, sorry to get so technical, wait…when it is not jiggly flip cooking for a few minutes. Top with a spalsh of maple syrup, not to much just a hint. Thia is for one serving.
You can use this for waffles also but Lyn found what she says is better will post another time. I found that 1/4 cup of everything was good for an individual waffle maker but was in the heavy side will try what Lyn found later.
This was a quicky and gluten free, used flavored with spices cornstarch instead of flour drenched in cornstarch shaking off excess then dipping in egg shaking off excess gently pan fried in olive oil. Had. Jar of sauce put some on bottom of pan, layered eggplant more sauce and cheese. Baked at 350 for about 12 minutes watching that the cheese does not burn. You’re basically heating it up since everything is already cooked. It came out pretty good got the Lyn approval for a quickie throw to get her meal with a piece of left over eggplant that had to be used up, if you know what I mean. Oh the pasta was gluten free also.
We went back on the Dukan diet So it kind of limited us with exactly what we could have but we manged. I bought some skirt steak and cooked in cast iron pan added the sauted green peppers and onions finished with squeeze of lime. However this is about the tortilla wraps cause breads not allowed. They are not flour tortilla but an ok sub.
Dukan Diet Oat Bran Tortilla Wrap
4 Tbsp Oat Bran
2 Tbsp Fat Free Cream Cheese or I had laughing cow cheese.
2 Eggs (or 1/2 cup egg whites) I used whites
4-5 Tbsp of Water I used2 tables spins will take a few times to figure what I Like.
These came out fine and held together well
Whisk first three ingredients and then add water a tablespoon at a time to make a batter the consistency you desire. Pour half into medium heat skillet sprayed with non stick spray. Brown and turn and brown again.
Serving Size: Makes 2 Large Tortillas
Number of Servings: 1
Recipe submitted by SparkPeople user JC0421.
Market Basket had plum tomatoes for 99 cents and it was a raw day so………Most think of the instant pot recipe as quick and easy, throw it in and press a few buttons and walk away. This is one of my favorite soups and I figure I would try it in the Instant Pot but the prep like roasting the tomatoes does take some time. I suppose one could buy some roasted tomatoes to skip that step there are even some smoked fired roasted tomatoes would also save about 40 or so minutes. I also did my own smoked tomatoes last summer and here is the stove top recipe basically the same.
Anyway I choose the oven this day to roast my tomatoes.
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions – about 2 onions
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- A good pinch of crushed red pepper flakes about 1/4 teaspoon
- 1 (28-ounce) canned whole plum tomatoes, with their juice
- 4 cups fresh basil leaves packed (save small amount for garnish)
- 1 teaspoon fresh thyme leaves
- 1 quart chicken or vegetable stock
- Add a red pepper sliced in half and seeded and white vein removed or two to the tomatoes while roasting
- 3-4 cups fresh Cilantro or mix of both basil and cilantro.
- Fresh or frozen corn (use if using cilantro the combo is great)
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper I also add a small amount of dried basil or even crushed dried rosemary. Spread the tomatoes in 1 layer on a baking sheet, drizzle any left oil mixture and roast for 45-55 minutes. I like them to get caramelized.
In the instant pot, sauté the onions with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes, until the onions start to brown then add and garlic for about 30 seconds . You’ll kow when you get that great garlic smell. Add the canned tomatoes, basil and or cilantro, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Seal and press soup button it defaulted to 30 minutes. I was going to try it with venting but I screwed up so that will be next time.
Pass through a food mill fitted with the coarsest blade. Taste for seasonings. ou can add corn at this point if you want frozen or fresh. Chiffonade small amount of the basil and sprinkle over soup when served. Serve hot or cold. Alternatively you can put in blender instead of food mill.
Chiffonade :Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can. The word for this technique (should you care to brush up on your French while you slice) is chiffonade (shihf-uh-NAHD).