When cooking out, I like to have summery sides like coleslaw, potato salad, etc. I got the bright idea to make potato salad with cauliflower instead. It worked!!
Low Carb “Potato” Salad
Low Carb “Potato” Salad
1 head cauliflower (any colour)
4 scallions, sliced diagonally
4 dill spears, diced small
5-6 stems of parsley, stemmed and minced
1/2 cup mayo (use vegan if you want)
2 Tbl seasoned rice wine vinegar
1 Tbl dijon mustard (whole grain would be excellent)
S/P to taste
Put a large pot 2/3 full of water on to boil. Cut up the cauliflower into small bite sized pieces and toss into the water. Add 1tbl salt to the boiling water and boil cauliflower for about 8 mins until tender.
While that is cooking, make the dressing in the bottom of a large bowl or a sealable plastic. Add next 6 ingredients and stir together.
When cauliflower is done, drain it in a colander and rinse with cold water to bring down the temp. Toss in with the dressing (put the lid on and shake if you use a plastic container). Add S/P to taste. Chill before serving or eat at room temp. Whatever you like.
This year has been a big one. And bit of a bitch of one, as well.
We finally got up and moved out of the ‘hood, which is good for the most part. We pay too much rent. But we love the house. Nick is happy, so that makes it worth it.
I’ve come into another patch of insomnia. It’s been three weeks since I had a normal night’s sleep. I went to the Dr, who is being cooperative with trying to find something that works. The first one didn’t. The one I’m trying now (trazodone) doesn’t seem to be working, either. I’m SO TIRED. And SO cranky. I’m impaired for sure. I really have a hard time doing any sort of complicated thinking. I can’t remember anything, either.
So I’ve got Heather coming for a visit in September. Everyone is pushing their own agendas for Heather’s time, which is fine, but what is not fine is that when I am left to try to fix a fucked up reservation and a certain individual decides I’m not doing it right, it kinda honks me off. I’m tired, cranky and really would rather not waste my time fixing a fucked up reservation, only to be told I’m a “childish asshole” for getting pissy when my efforts are deemed in adequate. I want Heather to have a good time, so I’m backing out of any and all planning for this. If this person doesn’t like my planning techniques, then HE can do it. I’m OUT. I’ll let all those people fight over Heather and I’ll just take what I can get. Whatever. It’s not about me (or the jerkwad in question), it’s about HEATHER. So she can pick what she wants to do and I’ll do what I can to assist in making it happen. But I really don’t need the abuse of one asshole, thanks. I’ve got enough on my plate.
I hope Heather gets to do all the things she wants to do while she’s here in September. I just want her to have a great time and to see everyone she’s not seen in three years. Hopefully the disorganised mess of people vying for her time will get it worked out.
Ugh. I hate that insomnia sucks away my days, my creativity, my LIFE. I feel like every day is just a slog to get through so I can have yet another sleepless night. IT SUCKS. If you’ve not had extended bouts of insomnia, then you just don’t know how much it ruins EVERYTHING. Every. Fucking. Thing.
I hope the drugs will start working so I’ll have enough energy to get through DragonCon. Conventions SUCK when you are tired at the start and it just gets worse, trust me.
So that’s what’s up. I’m tired. I’m cranky. And I am doing the best I can. If that’s not good enough, then FUCK OFF.
Yes, it’s been done 100x, but I think this recipe is a keeper. I used chicken on the bone, which I find tastier. I only have one small rack, so the bigger pieces were baked on a rack; the others just on a foil wrapped sheet pan. I strongly recommend using baking racks to keep the coating on and get it crispy.
Angela’s Baked Fried Chicken
Angela’s Baked Fried Chicken
1 whole chicken, cut up w/ skin removed (Or whatever pcs you like. I’m not the boss of you.)
3/4 cup greek yogurt (I use full fat, but see above!^^^)
1/4 cup sour cream
1/4 cup mayo (Leave out if you’re going low fat.)
2 Tbl dijon mustard
1 Tbl sriracha (Optional, but YUM! It adds flavour, not heat.)
3/4 cup masa (corn flour, or plain flour is fine)
3/4 cup bread crumbs (mine were Italian)
3/4 cup panko
1 Tbl smoked paprika
1 Tbl salt
1 Tbl pepper
Prepare chicken and drain on paper towels. Turn on oven to 400F (375F if your oven runs hot like mine). If you have baking racks, USE THEM. If not, just spray the foil covered sheet pans thoroughly with nonstick spray. You’ll get a better overall cook if you use racks – spray them down, too.
Mix together the wet and dry dredge ingredients in separate good sized bowls.
Get ready for globby hands!
Dredge the chicken in the yogurt, try to cover completely, but not so it’s too thick to stay on. Then dredge in bread crumbs. Put on rack/pan. Repeat for all the chicken. Lightly spray the tops with nonstick spray to get a better brown.
Put in the lower part of your oven. Keep an eye on it and turn when necessary. It will take about 45 mins for chicken on the bone, probably about 35 mins for boneless. Tip: if you have areas where the coating looks dry, spray with a bit of nonstick spray.
Nick specifically asked me to write up this recipe, although it’s really so easy it doesn’t need an entry, imo. But, it is very delicious, low carb and did I mention DELICIOUS? I strongly urge you to go forth and find Eckrich 4 Pepper Smoked Sausage. It is truly one of the best tasting sausages I’ve ever cooked with! Here’s the Eckrich page, badly done, so you have to use the drop down menu to find the 4 Pepper. Seriously, it makes this recipe what it is. If you have to sub, use spicy Italian or perhaps Andouille.
1 package Eckrich 4 Pepper Smoked Sausage, half inch slice on the diagonal
1 med white onion, frenched
3-4 Cloves of garlic, minced
3 small red/orange mini bell peppers, halved and sliced (or about half a regular sized one)
3/4 cup diced mushrooms
1.25 cups frozen baby kale (Pictsweet is a good one)
2 Tbl sherry vinegar
1/4 tsp cayenne, chipotle or other dry ground pepper you like, +/- to taste
1/4 cup heavy cream
1/4 ground parmesan
Cover the bottom of a heavy skillet with EVOO over med hi heat. Toss in onion, garlic and peppers, watch that the garlic doesn’t burn, about 4 mins. Once onions are soft, toss in the shrooms and sausage, pushing the veg to the sides to get the sausage room to brown a little. Once the sausage starts to brown, add in the kale, sherry vinegar and hot pepper. Stir and let kale defrost. S/P to taste. Once all the ingredients have cooked for about 7 mins, add the cream and parm. Bring to simmer, then take off heat. Instant sauce! You’ll need to check your S/P and hot pepper again since cream changes the balance. Serve with a bit more parm on top.
When the world is sleeping
Watch morning creep in