Texas Pickled Veggies

One of things I've always wanted to learn was how to pickle...I love pickled veggies. During our spring break my husband and I decided to give it a go. We perused through the produce section of our local market and grabbed various veggies to pickle then we got started.

Texas Pickled Veggies
1/2 pound pickling cucumbers
1/4 pound fresh green beans
3 carrots
1 pound of okra
8 cloves of garlic
fresh dill
fresh cilantro
4 Tbsp honey
3/4 quart of white vinegar
6 Mason jars (any size)
pickling spices (coriander seeds, mustard seeds, cinnamon, ginger, bay leaves, red pepper flakes, caraway, allspice, black pepper and cloves- most grocery stores should have a mixed pickling spice you can purchase instead of purchasing all of these separately)

First thing you want to do is sterilize your glass jars. Bring water to a boil and let the jars soak in the boiling water to sterilize. Do not handle these jars with your hands after this point, use tongs.

Next, pour your white vinegar into a large sauce pot, add in the honey and pickling spices bring to a boil. Let boil for two minutes. Then remove from heat and let the liquid come to room temperature.

While the pickling liquid is cooling start to chop your veggies and herbs. With the carrots I sliced them into discs, I chopped the ends off the green beans and sliced up some of the cucumbers into discs and some into spears. I roughly chopped my herbs. Then we started to assemble our veggies into their jars.

You can assemble these any way you want, I decided to put smashed garlic in the bottom of each jar, then in one jar I put all green beans, one was all pickle spears and another was all okra; the rest of our jars we put a mix of veggies. I had six jars to fill, you can also use any veggies you want- some use cauliflower, broccoli, mushrooms, green tomatoes, daikon, etc. 

Once the pickling liquid is cooled to room temperature, add the herbs, stir and gently pour into each jar. Make sure to stuff the pickling spices into each jar, fill to the top and seal the jars together. I put these straight into the fridge, you can leave them in the pickling liquid for 24 hours up to a month or even longer.

Try this awesome recipe out & enjoy! xoxo Lo

“Give me a fish and I eat for a day. Teach me to fish and I eat for a lifetime.” -Chinese Proverb

This was my last meal as a non-meat eater. I had some flounder fillets, panko breadcrumbs and some various veggies. For an easy, quick meal I combined all these fresh, healthy ingredients together.

Flounder + Veggies
flounder fillets
1/2 cup panko breadcrumbs
1/4 cup milk
2 Tbsp olive oil
frozen carrots
frozen brussel sprouts
1/2 fresh tomato
salt
pepper

Cook the fish last because it cooks very quickly. Heat your pan on medium-high heat, add one tablespoon of olive oil and add in your frozen veggies, after five minutes add salt and pepper. Stir occasionally and allow the veggies to get crispy. Once the veggies are close to being done, take your flounder and dip in the milk and straight into the panko breadcrumbs. Place on another skillet, on medium-high heat with the other tablespoon of olive oil. Let each side cook for about 2-3 minutes.

Once everything is cooked, slice up some fresh tomato, drizzle with olive oil, sprinkle with salt and pepper - plate the rest of your meal and enjoy. This simple, healthy meal should leave you feeling energized and happy with your dinner decision.

Enjoy! xo Lo

House Divided

For the month of February I gave up meat...I was on my last leg of this meatless 29 day marathon and was running out of ideas for vegetarian/seafood dishes. My husband on the other hand refused to take part in my no-meat-for-me party and requested to remain a carnivore.

I took a look in my pantry and found whole wheat spaghetti, eggplant, ground beef, tomatoes, onion and garlic. I decided to go Italian, for his  meal I would make classic spaghetti and meatballs, for mine I would make crispy eggplant pasta.

Spaghetti and Meatballs
1 pound of ground beef (or turkey!)
1 1/4 cups stone ground oats
1/4 cup milk
1/4 cup flour
1 egg
2 Tbsp finely chopped onion
1 clove minced garlic
1 tsp salt
1/2 tsp pepper
1 box of whole wheat spaghetti (or any pasta)
4 asparagus stalks

Chunky Tomato Sauce
1 large tomato
1 can diced tomatoes
1 clove garlic
2 diced carrots
1/2 yellow onion diced
1 cup chicken stock
1/2 cup water

First start your sauce (or you can use canned), saute chopped onion, then when they start looking golden add in the carrots and tomatos. After a few minutes add in the garlic. Add chicken stock and water to the sauce. Let come to a boil then lower heat to a simmer. Stir occasionally--will take about 30 minutes-1 hour to reduce down to a proper tomato sauce.

Next mix your ground beef, oats, milk, egg, onion, garlic, salt and pepper together (using your hands is best). Make sure the mixture is evenly mixed throughout. Then start to make golf ball sized meatballs, place in a bowl or plate-- once you are finished, let the meatballs refridgerate for about 30 minutes to firm up.

While your meatballs are firming start your water to boil for the pasta.

Once the meatballs are firm, you drizzle a little olive oil in a pan, roll each meatball into the flour mixture (flour, salt, pepper) then brown each side for about 3 minutes per side. Then add to an ovensafe dish. Pour big spoonfuls of the tomato sauce over the meatballs and bake at 325 for 20 minutes. While the meatballs are baking, chop up your asparagus and add to the pan you cooked the meatballs in, saute until crisp and bright green (five minutes).

Crispy Eggplant Pasta
1/2 eggplant (depending on how much you're making)
4 Tbsp flour
salt
pepper
(You will use the above pasta, sauce and asparagus for this dish as well.)

Slice your eggplant in thin slices and put on a plate, sprinkle with salt and let sit for one hour (switch sides at 30 minutes) the naturally bitter juices in the eggplant will ooze out. Once the hour is up rinse in a colander, dip the eggplant (while still moist) into the flour mix and then into the saute pan for about 3-5 minutes per side. You want your eggplant to be brown and crispy.

Once the eggplant is done, meatballs are baked, pasta is al dente and tomato sauce is ready you will plate your dishes accordingly. I sprinkled the sauteed asparagus on each dish for some healthy color. Layer your eggplant pasta with pasta sauce, eggplant, etc. These dishes will surely satisfy any carnivore or herbivore in your home. Never let picky eaters keep you from serving healthy, delicious meals.

Enjoy! xo Lo