Monday, October 3, 2016

Inspired by Okonomiyaki (AKA Japanese Pizza)

Last weekend I had got some shredded cabbage on sale and had forgot I had some already at home that had not been used yet. So there I was deciding what to do with 4 bags, and not wanting to waste it! I am very thankful in this modern world for google and online recipes all at my fingertips!

So after searching the web I came across multiple sites/recipe listings for Okonomiyaki! I knew I could do my own versions of this and make an edible experiment!




2 cups of shredded slaw ( cooked will be 1/2 green/veggie for 21 day fix-you could easily add the other half with toppings of filling for pizza), with 1/4 teaspoon sea salt, garlic, in pan with spray EVOO


The 1st one I did was a curry flavor. So I made a tangy/spicy curry sauce for the top with Pomi strained tomatos, curry power, garlic, small amount Walden Farm's syrup. This would count for some of the fruit/purple cup for 21 day fix.



Now most of the recipes for Okonomiyaki I saw used fish, but this what I had in the house! I had got some ground beef on sale at the store this weekend. I also had some pork I had already cooked, but didn't think to use it. I put garlic/curry/salt in this as well. This is 8oz of meat here, and I used approx 4 oz or 1 red cup from 21 day fix per pizza.



The recipes  I saw for Okonomiyaki also put slaw in a skillet and flipped it like a pancake after it browned on one side. Yall, I knew I knew I would make a huge mess with that, and so I pulled about another kitchen tool! Our quesadilla maker we got as a wedding gift from Jared's grandma! I bet she would have laughed watching me use this to make these pizzas! But it worked perfectly! Even easier to portion out thanks to the dividers!



Okonomiyaki recipes I saw also called for almost 2 cups of flour for 4 cups of slaw ( 2 cups per 2 cups of slaw). I used only 2 heaping tablespoons of this pancake mix in mine which would be 1 tablespoon per cup ( I divided by pizzas in half). You could count this toward the carb containers on 21 day fix. 




So after browning my meat I mixed one red cup from 21 day fix ( 4oz) with my 2 cups of slaw. I added 2 large eggs (beat) which is equal to another red cup with 21 day fix. So one whole pizza is 1 green/veggie and 2 red/protein, as well as 1 yellow/carb. If you use tomato you will have some of the fruit serving as well. I used the same mix of seasonings in the slaw as meat and sauce.


I cooked about 10-12 minutes give or take until browned. I wanted to give ample time for slaw to cook.


2 servings! And with this machine I could even divide easily into slices. So you know 3 slices is one serving. If you made multiple flavors like I did you could have a slice of each!



Finished Curry pizza


My second flavor/ theme of course was my taco/texmex.


Here is my commonly used seasonings. I used more of the meat I browned above, and salted like the first pizza.



Now on this pizza I forgot to mix the meat in with the slaw. But that's ok....it's was still great!

For the topping sauce for this one. I used mini sweet peppers, tomatillo, fresh cilantro, fresh squeezed lime juice ( 1 lime plenty-2 was 2 much), Pomi again, salt/garlic/etc



browned veggies in pan


While this browned I set the pizza to cook.


     Good stuff!


I stuck all the above listed ingredients in my ninja and pureed.


I put the mix in a pan on the stove and added some Pomi to balance it out and cut some of my lime juice and sauteed for about 10 minutes.



Dinner and finished project! It isn't the prettiest picture, but it was delicious! I can't wait to play and make more of these pizzas! I also made a asian flavor one later, but didn't take pictures. But it was made very similar. I used asian spice mix I have and some ginger for flavors.


I was able to make 6 servings/3 pizzas with 2.5 bags of slaw, 2 lbs ground meat ( I still have 4oz of ground meat left I have not used yet!)

This was my first night making these, and I def think I can make them better with better flavors, but I can't learn unless a try and make great mistakes!



Sunday, September 25, 2016

Danya's 1st Creamy Pesto

Do you like Pesto?? I know I like it on my pasta at a good Italian place!

I thought I would give it a whirl today. I had nothing to lose. So I picked up a few items I would need at Sprouts, and here it what became of my bravery!


1. Added 1 cup of fresh Basil to the Ninja. I could kick myself for not buying the really fresh plants they had 2 for 5 today. C'est la Vie.




2. I then did a 1/2 cup of roasted pine nuts. Pine Nuts are not cheap, but most nuts are not! However you can substitute walnuts for the pine nuts, and it will also make the recipe more adaptable for the 21 Day Fix meal plan, and other meal plans with Beachbody work outs.




While the pine nuts were roasting, I added these to the Ninja:


3. 2 Tablespoons of minced garlic. We LOVE garlic!


4.  Ok, the cajun in me did not measure the amount of this, so I will say, add to your liking!


5. 2/3 of a cup of Walden Farms Alfredo Sauce. If you are not familiar with these products please check out the website! They can be great for additions and flavors without the calories/fat/sugar!


Again this was for me to remember to post for yall the correct amount.



6. I didn't measure this either. I did measure out a lil under 1/4 teaspoon of sea salt and added that to the mix.



7. I added one teaspoon of EVOO. This whole mix would probably make 6 servings of veggies measuring with the 1 cup 21 day fix container, so you could use the same amount if doing 21 day fix.




8. Add the roasted Pine Nuts to Ninja and Ninja Mix! VIOLA


9. I spiralized some zucchini for noodles. You could also do chayote/ mirliton. Another option is Banza pasta! I ended up with 3 servings after sauteing with sprayed EVOO and 1/4 teaspoon of sea salt.


10. I used about half of my mixture I made ( I"d say it was approx 2/3 a cup at the most... a lil bit pesto goes a long way)



I still have enough left to make 3 more servings of the zoodles/pesto!



Lunch for today and 2 more meals for later!


Hope this helped you or inspired you to try something new!



Wednesday, September 14, 2016

Cajun Shrimp Scampi- a FB post the inspired me to make it for myself with a few twists!

Here is the original video that caught my eye one day on facebook. I recently started using the "SAVE" button on FB that I didn't know existed to go back to post that interest me or I need more time to read!

LOOK HERE


One of the big changes I made was instead of using rice I took a small head of caulilflower and made cauliflower rice. The one small head made about 4 cups of rice, which would also be 4 servings on the 21 Day Fix program. Here are some other items I used.


I used less than a table spoon to saute the celery ( I would probably leave this out next time), garlic, green onions, and pepper. I used EVOO from a MISTO on the shrimp.


I used both herbs fresh VS crushed. I HIGHLY recommend using fresh herbs when you can when cooking! The flavor can't be beat!


I am a busy mom! I could have got fresher garlic but I KNEW baby girl was not going to allow for a long prep time!


The recipe called for white wine. I used this instead. The recipe also called for chicken stock to cook down the rice they use the the original. I just used this for that as well to add flavor, but in all honesty since I used cauliflower rice I could have just used my apple cider vinegar.

When looking at the cooking wines also look at the carbs. This one was 1 carb per serving, but one had as much a 3carbs. For some people that is not a big deal, but if you are trying to do a ketogenic diet are cut carbs where you can, that can add up depending on what you are using it for to cook!


I used these as well as sea salt! The big reason I don't use pre mixed seasonings anymore is due to the added salt and sugar. There are 2 Mrs Dash seasonings I do use regularly, and one does have some sugar added. It's my goal to find some seasoning mixes I like and make my own! The bigger culprit in pre-made seasonings is salt. You may be surprised!


Fresh lemon of course!


I bought celery, bell peppers ( I like using more than one color most of the time anyway!), and green onion pre-chopped ( again this has to do with busy mom part, it would been cheaper to chop myself)! You can use regular onion if you like with the recipe. I choose to use green onion due to stomach issues with sauteed onions, but also sugar is released when you saute onions.

This is the finished product. I didn't really blacken my shrimp like they did in the recipe. Mainly because my sweetest was losing her mind and I wanted to finish and eat! That being said, I could easily stuck the shrimp on my panini maker or a Forman grill and done a quick grill!


Now, I also had attempted some videos while doing this, but you can here cries in the background and I didn't get the whole process. The other thing I didn't do was measure the other veggies. I didn't use those whole containers, I may have used a 3rd of them with the 4 cups of cauli-rice along with 2-3 tablespoons of garlic. I used one full pound of shrimp in order to avg  4oz shrimp per serving.
I did not measure the wine either.

I'm very coonass when it comes to that, I don't measure. But the older I get, and the more I cook this way I totally understand now how Justin Wilson could pour exactly a measurement of something without a spoon, and he would show on camera he could do it...lol. If you don't know Justin, PLEASE go youtube him! Anyway, I probably used 1 cup total of the wine. It was a small bottle and I have plenty left!