Okay, so I made some keto, zucchini taco shells, you can find the recipe here, but over the weekend I came up with a different version. This recipe calls for chick peas and psyllium husk powder making it vegetarian (and for those of you wary of pork rinds this works just as well as the other).
These taco shells have a darker color, but I swear that they taste good once all of the ingredients are stuffed inside.
Leftovers are the best, especially when they are in the crock pot and you do not have to warm them up during the dinner rush. Here is an easy way to use your Thanksgiving leftovers, take a night off from cooking, and still feel like a success in the kitchen.
Ingredients may vary based on what you served for Thanksgiving, but when I make this for a night that we do not have leftovers here are the ingredients I use:
1 box stuffing mix
3 c. cooked, chopped turkey (or chicken)
16 oz. frozen green beans
16 oz. frozen corn
12 oz. turkey gravy
Obviously if you are using leftovers your ingredients will differ, but these are the basic ingredients to make this a good meal.
What to do:
1. Prepare stuffing mix according to the directions and place in the slow cooker. I had stuffing from Thanksgiving so I used what I had and did not have to make any extra.
2. Layer on top of the stuffing the green beans, corn, turkey, and finally the gravy.
3. Cover and cook on LOW for 3 1/2 - 4 1/2 hours.
This time my crockpot was layered like this: stuffing, turkey, mashed potatoes, and gravy. I will be serving corn casserole and a vegetable on the side, if I have time to prepare them. Lily has started dance lessons (...this is a huge surprise since she has been adamant about not doing dance the past couple of years.) and since we will be there for her lesson tonight I may just use what is in the crockpot and not have a vegetable with the meal. Shhh, do not tell my mom, she has always been one to have a few different colors on a dinner plate and at least one vegetable.
Fermenting vegetables is easy and the process loads them up with probiotics, which simply put are the good bacteria that keep your gut healthy. Shannon brought home a huge bag of carrots one evening and while most of them were fed to the animals, I pulled out the best ones to ferment. Since we had a huge harvest of peppers I fermented them as well.
The process of fermenting is simple, and as long as you have the type of lid that I use (there are other options, but this one makes this super easy) you do not do anything after you pack the veggies except wait.
You will need:
Your choice of vegetables
Fermenting Weights (link below)
Fermenting Lids (link below)
Wide mouth canning jars - gallon or quart sized (link below)
Yesterday was my first day of Fall Break and since the kids were in school I was able to bake with some peace and quiet. I had a zucchini on hand and was going to shred and freeze it anyway, so I just held back two cups for this recipe. Shhhhh, do not tell Lily, she is adamant in her hatred for the poor vegetable.
This will be a short post, but one that is essential if you have a garden full of green tomatoes.
It is the end of the growing season (at least here in Indiana) and I know we always have green tomatoes still on the vines, but until a couple of years ago I never knew what to do with them. It was suggested to me by a friend that I take the green tomatoes, wrap each one in a sheet of newspaper, and store them in a cool, dark place in a brown bag. I was not able to do this last year because our tomato crop was not the greatest, but two years ago I did and we had garden tomatoes through December. Of course there were a few that did not make it and rotted, but for the most part we had perfect tomatoes that were from our garden.
I have already started picking the green tomatoes left on the vines and since we have had some unseasonably warm weather hope to be able to pick some more into next week. Having garden tomatoes in the winter is a delicacy and you should try this if you enjoy a good tomato.
Blog by: Libby Clem