Figs and Death

So, about the time my mother tried to kill me. . .

We were riding our horses home from the rodeo and cut through the apple orchard growing along the road.  My mom grabbed a couple figs off of this mammoth tree, that grew in the corner of the orchard.  It seemed harmless enough.  We were all plodding along, tired from a full day, racing barrels and chasing pigs.  (Did I mention I grew up in the country?  I'm a small town girl, in every way.)  Then my step sister, who just happened to be sitting behind me on our old palamino pony, decided that she wanted to try a fig.  My mom nosed her horse until she was next to us and just as she reached out her hand to offer the rich purple fruit, her horse bit mine, and my little pony who was more fire than nice took off like a shot.  This may seem harmless enough, but I had begged my mom to keep her horse away.  You see, I knew my horse hated my mom's and that this would end in tragedy.  Luckily it was my hand and not my life. My sweet dad, raced his horse to stop the charging little beast, only to have her come to an abrupt stop and send both of us tumbling over her head.  Not my best moment in horsemanship.  We both sent up a howl of agony, someone twisted a finger, another smashed their head against a rock.  No one ate the offered fig.  We climbed back on the damned pony, more tired and sore than before.  It was many years before I ate an offered fig.

Now, that I have survived my childhood, I find them to be one of my most favorite treats.  I don't eat them often, but when they come in season, I must fill my plate with their delectable goodness.

Today I enjoyed a fig salad.

~recipe

I mixed about two cups of mixed greens with about 2T cherry vinaigrette. (3/4cup cherry balsamic vinegar, 1/4cup olive oil, salt and pepper to taste, blend in a blender.  Store in the refrigerator.)  I chopped up about three figs and mixed them with the lettuce and dressing, then topped with a tablespoon goat cheese, two tablespoons roasted pistachios, and two more chopped figs.  It was heaven.  If you are wondering what to do with those beautiful little fruits, please try this.  You will not regret it.  :)

Gluten Free Fried Fish.

Fried fish.  Right?  It's just so good.

Quick recipe for you.

1 lb cod
rinse.
2 eggs, whisked.
dip cod.

Mix 1 cup almond flour with salt, pepper, garlic powder, and dried parsley, spread out over a plate.

Lay your cod on the flour and using a fork cover and pat both sides of the fish until the flour mixture is pressed and coated completely over it.

Heat about 1/2 cup coconut oil in a frying pan.

When it is hot put your breaded cod in.

Right?  Simple.

Sizzle, sizzle.

Flip.

Don't burn it.  It cooks fast.  Maybe 1-2 minutes per side.

If you like it well done: after you have fried it, bake it in the oven at 350 for about fifteen minutes.

Serve with something yummy.  Tonight we had it with homemade mashed potatoes, steamed broccoli, and salad.

When we eat mashed potatoes, I don't add any butter to the veggies.  We use the potatoes kind of like a dip.  It's happy and good.

Life tip.  Don't diet.  Fill your plate at every meal with loads of veggies and salad.

Amazing Spaghetti Sauce.

Desperate for an awesome, easy, healthy dinner that will thrill everyone in your family?  Kid's included?

I am happy to announce that this is not just wishful thinking.  

First, this is my mom's spaghetti.  Not my mother in law's.   My amazing mother in law is the only one with the true Italian touch, and Uncle Jim, and Auntie Sue, and Lori.  It also wouldn't be called spaghetti.  It would be roni's or gravy or cavatellis.  When I'm looking for comfort food, however, I want something from my Californian childhood




.

It amazes me that my kids will eat this with zucchini noodles.  Since I have yet to order a spiralizer, I simply use my vegetable peeler.  It works great.  

~Recipe

1 red bell pepper

1 small yellow onion

4 cloves garlic

2 Tablespoons extra virgin olive oil

1 1/2 lbs ground beef

1 can diced tomatoes 

1 can tomato sauce

1 can tomato paste

8oz water

3teaspoons salt

3teaspoons garlic powder

1teaspoon cracked pepper

1 1/2 teaspoon dried oregano

1/2 teaspoon dried basil

handful of fresh Italian parsley

Chop.  Mince the garlic, yellow onion, bell pepper, and parsley.  

In a larger pan, sauté the garlic, bell pepper, and onion in 2T olive oil, on high heat, for about two minutes until veggies are just starting to get tender. 

Mix in the ground beef, stir to incorporate.  Lower heat to medium/high and cook beef until there is no pink, about 5-7 minutes.

Add salt, pepper, oregano, basil, and garlic.

Then add canned tomatoes, sauce, paste, and water.  Let everything boil on medium/low for about five minutes.  Throw in your parsley.  Mix together.

Lower the temp to lo, so that it barely simmers and leave it alone.  :)

After a few hours, you can skim off any fat.

I like to make this in the morning and leave it just barely simmering all day long.  It's an easy meal for Eric to put together when he's home with the kids.

The sauce is great with pasta.

However, we have found that our whole family loves it over zucchini noodles.  With this recipe, I will usually shred about 6 zucchinis.  If you aren't used to raw zucchini noodles with a hot sauce, you should know that they will sweat and your plate or bowl will get a little soupy.