It’s fall again and I want all things pumpkin. Last year my pumpkin experiment was noodles- with a pumpkin base. Tonight I wanted to try a flat bread with pumpkin puree as the sauce. Boyfran was scared of a pumpkin sauce, but in the end- he decided it was good!
- 1 handful chopped green Kale
- 1/4 c lightly sauteed oyster mushrooms
- 1 crispy fried shallot in brown butter
- 1 diced Bartlett pear
- Italian cheese blend
- 4 Tbsp balsamic reduction, drizzled over flat bread after out of the oven
- 1/3 cup canned pumpkin puree
- 4 cloves pressed garlic
- 1 Tbsp tomato paste
- Pillsbury refrigerated pizza dough (Today I was feeling lazy. . . shortcuts aren’t always meal breaker!)
Eat up buttercups! I’m off for left overs.
I’ve been wanting to add a little pizazz to one of the walls in the living room- and have been obsessing over the burlap letters at Hobby Lobby as well as the white and gold antler wall mounts I’ve been seeing around. Z Gallerie of course has them for about $80+ a piece, but being the bargain shopper I am, I found this piece at Marshall’s for $12! Boom!
- Burlap Letters- Hobby Lobby, $10 (50% off)
- Gold and white antler mount- Marshall’s, $12.00 (Brand: “Max Studio Home”)
- Picture frame- Marshall’s, $9.99
The ADHD kicks in and it’s inevitable I do things backwards, or put a hole in the wall in the wrong spot- so, I used the tracing method to hang this grouping of items. It was super helpful. Click here for the link.
Hey y’all. Yet another game of “what’s in the fridge?” I was originally going to slice up the carrots and toss and saute with the kale, but happened to be watching Top chef and they were doing a pasta challenge- and voila! There was my meal inspiration. I’ve never sliced carrots like this before- but I just just a regular ol’ vegetable slicer and used 5 large carrots.
I like my vegetables al dente- so I only sauteed the kale and carrots in olive oil for about 5 minutes. After all the ingredients were added, the carrot flavor I expected was gone- I would have had no idea they were carrots. That being said- this was delicious and easy and I would definitely make it again!
This recipe serves 2.
- 5 large carrots, sliced with vegetable peeler
- 1 cup sliced green kale
- 5 cloves pressed garlic
- dash honey
- 1/2 cup crumbled blue cheese
Add garlic, blue cheese and salt and pepper to taste. Toss until blue cheese is melted and makes a creamy DELICIOUS sauce.
Let me know what ya think!
I often play a game with myself in the kitchen- it’s “let’s see what I can make with ingredients I already have.” So, yesterday morning I was craving something healthy after a night of bourbons the previous evening. I needed some POWERFOOD!
I always keep greens on hand, and in this case I decided to use my favorite- kale! This recipe was so simple and quick!
Tip: I decided to use light cottage cheese to help liven the omelette up and add some creamy texture. If you have large curd cottage cheese, I would suggest rinsing it in a colander. (My grandma used to do this to her cottage cheese when I was little and I always thought it was strange-but it was a good trick in this instance!) Once heated, the excess water in the cottage cheese runs out of the omelette causing a runny mess.
The ingredients are listed below.
- Green Kale
- Liquid egg whites, or whites from 3 eggs
- Truffled salt (SECRET INGREDIENT!! My sister brought me this home from France.) Just one tiny pinch will do- this stuff is potent!
- Cottage Cheese
- Salt and pepper to taste
- Olive oil, non-non stick pan
This turned out nice and light, perfect for a pre-workout breakfast.
I hope you enjoy!