Roasted Cauliflower poppers.

Dear fellow bloggers....
Don't you hate it when you start a recipe and are being so dedicated to taking pictures every step of the way. Always thinking in the back of your mind about how to best demonstrate a recipe in pictures and instructions to your viewers so as to make it a pleasant experience for all those involved.
And then the recipe turns out super awesome, you take a taste to be sure that it is indeed a recipe that is worthy of sharing, one that you are proud of and are so excited to share and then DUN DUN DUUUUN!!!
You forget to take a picture of the finished product because you are too busy eating it!!!

Please tell me I'm not the only one out there that does this...you all make it look so easy and flawless, like it's as simple as taking your next breath without having to think about it.

I made the current low carb and low point Internet favorite of the week. Roasted cauliflower poppers. Sound intriguing?
These nummy little goodies seem to be literally popping up everywhere I look, so I just had to try them out for myself to see what the big deal was all about. I'm so glad I did because I loved them. Super easy, super quick and very satisfying. Maybe not for every one's taste buds but a big thumbs up for mine.
I was even able to get the kids to give them a try.

Here's the before pic, they already look super tasty. Just picture them hot and steamy. 

There are lots of recipe's online for cauliflower poppers but to put it simply, all you do is cut up cauliflower into bite size pieces, toss with olive oil and you favorite seasonings ( I used a barbecue rub I picked up at Bass Pro shop)  and bake in a 350c oven until cooked through.

They make a great snack or appy, even a side dish. They have zero points if you are on weight watchers , are low calorie and low carb. Not much more to say really....other that num num!

My breakfast

OOOOOh my breakfast was so yummy this morning I just had to tell someone.

While the rest of my family enjoyed a hearty breakfast of creamy chicken crepes and corned beef hash, I on the other hand with my low carb, no sugar, no fun eating plan surprised myself with a wonderful new creation.

 Baked eggs with salmon, dill and baba ghanoush. It was just what I needed to break me out of the drudgery of scrambled eggs with sour cream and salsa every morning.

RECIPE:

Start with a small buttered oven proof ramekin and plop a dollop of baba ghanoush (approx 1 teaspoon) in the bottom.  Like so......

My wonderful husband went on a fishing trip earlier this year and filled our freezer with yummy salmon, so I used some left overs from dinner for this recipe. My salmon had already been baked with lots of fresh dill and lemon juice.

I shredded some salmon then added it to the ramekin with some more fresh dill.

Then this is the fun part, you crack an egg on top, add some more salmon, baba ghanoush and some sharp white cheddar to finish it off.

I set my oven to 350C and made a water bath for my ramekins in a loaf pan, gently placing them in the water so as not to make a big splash. Its easier to put the ramekin in first I guess and THEN add the hot water!!!

Bake for about 15 minutes, a little longer if you like your yolk hard, they come out of the over looking like this......mmmmmmmm

Just look at all that yummy goodness.

Enjoy!!!!

Accidental vegetarian portabello pizza

After a long day in Kelowna, I wanted a quick and easy dinner for myself and my munchkins. They wanted pasta- done. I am not partaking in carb consumption at the moment so I tried my hand at a recipe idea I had seen online somewhere. Portabello pizza, no, it is not pizza with mushrooms...it is a mushroom masquerading AS pizza.
I forgot to take pics during prep so here's the after.....

.....bubbly, cheesy yumminess. I was quite pleasantly surprised that I didn't feel like I was getting ripped off by not having a yeasty doughy base.

So, if you're feeling brave:

Accidental Vegetarian Portabello pizza.

2 Portabello mushroom tops

1-2 tablespoon of passata DI pomodoro ( strained tomato's)

any veg you like, I used yellow peppers, red onion, jalapeno peppers.

any cheese you like.

Flip your mushroom upside down and remove the stem. Place on baking sheet upside down and spoon on your passata.

Add any topping of choice, followed by cheese.

Bake in 350C over until cheese is bubbly and mushroom is beginning to release some liquid. You want to make sure your mushroom is cooked through otherwise I imagine it could be quite chewy. icky!!

I think I cooked mine for about 15 minutes...not much longer than a cheap frozen pizza!!!!!

You could use this basic recipe and try many other variations, like pesto, a garlicky cream sauce and , of course, MEAT. The possibilities are endless.

Let me know if any of you try it, I would love to hear of some new flavour combinations!

Tootles,

kj