Cloud Bread - what it is, how to make it, and serving ideas!

 

Cloud Bread

Cloud Bread may be a staple for some Keto diet followers but whether you partake in a low carb diet or not, you sure can add a 3 ingredient baked good to your recipes.

This is also another great opportunity for you to build on the basic ingredients and add your own personal spin.

All you need to get started is:

3 eggs – separated 

3 tablespoons of softened cream cheese 

1/8 teaspoon of cream of tartar 

That's it!

Here's what to do:

1. Preheat oven to 300°F. 
2. Separate the eggs into two bowls. 
3. Add the cream of tartar to the egg whites and beat until stiff peaks form. 
4. In the bowl with the yolks, add the cream cheese and mix well. 
5. Fold (use a spatula to gently lift the mixture up from the bottom of the bowl then cross over the top rather than stirring) half of the egg whites into the yolks until just combined. Add the remaining egg white mixture and fold until incorporated. 
6. Spoon one heaping tablespoon at a time to create a ½” thick circle onto a baking sheet lined with parchment paper. The paper will help keep the bottoms of the bread from becoming too brown or sticking to the sheet. 
7. Bake for 30 minutes or until golden.

Want to know some great customization ides? Click here for more tips on creating more savory, tasty Cloud Bread and how to make a few quick bites with it.

New recipes are always welcome here and I hope you feel the same. Breaking out of the same old routine helps keep us feeling Fed Well!

PIE! Savory or Sweet - PIE is the answer!

 

Fruit pies. Savory pies. With or without crust. Any season. Pies are THE most versatile food and the answer to most questions.

What's for lunch? Chicken Pot Pie.

What's for dinner? Shepherd's Pie.

What's for dessert? Apple Pie.

What should I bring to brunch? Tomato Tart.

What can I bring to the party? Sugar Cream Pie.

One of my family's favorites, and a meal everyone here enjoys (leave the dairy out of the potatoes and substitute a splash of chicken broth) is Shepherd's Pie. I make mine in a large rectangular baking dish instead of a traditional pie pan because we need to double the recipe if all of us are gathered.

WEEKNIGHT SHEPHERD’S PIE 

The Shepherd’s Pie recipe in vintage cookbooks may include lamb stew meat. Today, ground lamb, or ground beef, are the more commonly used protein. Locations around the globe may also refer to the use of beef as a Cottage Pie and the use of lamb as Shepherd’s Pie. Although this dish does not use a traditional pie crust, the mashed potato topping acts in a similar way as a pastry crust – the potatoes keep their soft, pillowy inner texture but develop a crisp crust and work by holding the heat in and letting the filling cook to create a craveable comfort dish.  

Filling Ingredients:

• 3 – 4 large potatoes, peeled and cut into similar size chunks 
• 1 stick of butter  
• 1 pound of ground beef 
• 2 cups of vegetables – carrots, celery, corn, peas 
• 1 medium onion, chopped 
• 2 tablespoons of Worcestershire sauce 
• ½ cup of beef broth 
• Salt and pepper to taste 

Directions 

1. Preheat oven to 350°. 
2. Boil the potatoes in salted water until tender. 
3. Drain potatoes then mash them in the pot with half of the stick of butter. Leave the mashed potatoes in the pot until needed. 
4. Brown ground beef in a large skillet until brown. Drain beef and set aside. 
5. Place half of the stick of butter in the same skillet the beef was cooked in (ensure no grease remains in the pan). Add the onion and carrots. 
6. Once the onion is soft, add celery if desired. 
7. Combine beef, cooked vegetables, corn and peas, beef broth, salt and pepper, Worcestershire sauce in a pie dish. 
8. Top mixture with a layer of mashed potatoes. 
9. Use a fork to create stripes in the potatoes.  This step is a non-negotiable for my husband. I was just going to put it in the oven when he came in the kitchen and asked if I was going to make the lines. I had no idea this was important to him.
10. Place the Shepherd’s Pie in the oven on the middle rack and bake for approximately 30 minutes or until potato topping is golden brown. Broil for the last 2 – 3 minutes if desired for crispier potatoes. 

I serve mine with a classic brown gravy. The vegetables sometimes include mushrooms and I have to confess, I usually leave out the peas.

A quick cold snap here in the Northeast makes Shepherd's Pie a real possibility for dinner on a chilly April weeknight.

We have grown from a family of four to having 6 adults gathered at the table, one grandson in a high chair and a granddaughter nearby who is not ready yet to eat solid food. We tend to gather on a weeknight for dinner since work schedules fluctuate to not only include weekends but nights as well. Recently, I was not sure what to make and was considering take-out but made this dish instead. My daughter-in-law said, "Wow, I had no idea this was an I just whipped this up kind of meal." I smiled from the inside.

Being able to gather at all, and enjoy food and conversations, with my immediate family always leaves me feeling Fed Well. For more great pie recipes - click here.

Paella - Another Customizable Recipe with Tons of Tasty Options

Confession: This is never what my paella will look like - I will never add peas. But, the good news is, you sure can if that is something you enjoy, or you can leave them out. Paella has very few rules!

If you've never heard anyone say paella before, I say, pie -A-ya. I have no idea if that's right, that's just me.

This dish focuses on the rice. A short grain rice with a bit of a crispy bite is the one rule the traditionalists would want followed as well as using a large, wide pan so the ingredients can be spread out over the surface area. 

In fact, this is a meal named for the pan and its origins seem to be from Spain. To find out more details about paella, click here.

Here's a great starter recipe for paella:

LAND AND SEA PAELLA WITH CHICKEN, SAUSAGE, AND SHRIMP 

Ingredients 

4 tablespoons olive oil 

1 pound of boneless, skinless chicken breast, cut into 2” pieces, coated in flour 

1 pound of ground sausage 

1 pound of medium shrimp, peeled and deveined 

1 cup minced onions 

1 diced celery stalk 

1 each small-sized sweet red and green bell peppers, cut into small chunks 

1 cup chopped canned tomatoes 

1 tablespoon minced garlic 

Kosher salt and black pepper to taste 

3 cups of white rice – short grain or Arborio  

1/4 teaspoon ground saffron or saffron threads 

6 cups of liquid (chicken stock, vegetable, or seafood broth) 

Finely chopped parsley and lemon wedges for garnish (optional) 

 

Directions 

1. Place the ground sausage in a large diameter frying pan over medium heat. 
2. Add the flour coated chicken. Cook until the chicken is golden and firm. 
3. Remove sausage and chicken from the pan and set aside. 
4. In the same pan, combine olive oil, onion, celery, and peppers – season with salt and pepper and allow to cook for 2 – 3 minutes. 
5. Stir in canned tomatoes and scrape up any bits on the bottom of the pan. 
6. Combine saffron with ¼ cup of liquid before adding to the mixture. 
7. Pour in remaining stock. 
8. Add rice and stir. 
9. Once the liquid is simmering, nestle in the chicken, sausage, and shrimp. 
10. Do not stir.  
11. Allow to cook on low-medium heat with lid, until the liquid is absorbed. 
12. Let the paella rest off of the heat for a few minutes before serving. 
13. Garnish with parsley and lemon wedges. 

Options: 

Add sliced green olives or capers if desired. 

Substitute ¼ teaspoon each of paprika and turmeric for the saffron. 

If bone in chicken is desired, cook in the same pan ahead of time, then remove and reserve. Add in step #9. 

This is a great meal for gatherings, celebrations, lunch or dinner, and can travel well. As you begin to share meals again with extended family and friends, consider a paella for its ability to please so many palettes. Want to bring a meal to someone who is feeling under the weather, just had a baby, or lost a loved one? Paella.

Don't like seafood - don't use it. Would rather have chorrizo or kielbasi over sausage. Wonderful! Want to make a vegetarian version? Go for it! Do what you like to make this a tasty dish that will leave you feeling Fed Well!

 

Mother's Day Ideas & Recipe for Broken Lasagna Noodle Primavera

 

Hosting a Mother's Day meal this year? Whether it is your first time or your 21st - here are a few tips to help make the celebration a success and a few menu ideas.

1. Flowers are wonderful - as gifts, on the table, around the room - or all of the above. Arrangements, cut flowers, or potted plants all add color, and a pretty touch. Consider mixing things up and including small pots of herbs, or starter plants for her vegetable garden like tomatoes which can be grown in containers on her porch or deck.

2. Breakfast in bed, brunch, lunch, afternoon tea, happy hour, dinner and dessert are all fabulous options for celebrating the Mom in your life. Find the tradition that works best and just own it!

3. What does she enjoy? Tea? Coffee? A bit of the bubbly? A Blood Mary filled with spears of fresh vegetables and a skewer of shrimp? Choose a cocktail or special drink that honors her tastes. 

4. Do not in any way create work for Mom as a result of the celebration. Cooking? Well, that means you are also setting up, clearing and cleaning. 

5. Keep safety precautions in mind. If it's not safe to celebrate in person, consider leaving a basket of goodies at Mom's door with a special card or send a video message AND a phone call.

So...about the menu ideas and recipes. Make what Mom likes. Make the latest trend. Make whatever is the tradition. Looking for new ideas?

Click here for my Zulily Mother's Day menu post. 

This is one I am looking forward to making:

PASTA PERFECTION – BROKEN LASAGNA NOODLE PRIMAVERA 

What is more fun than the ribbon, curlicue, edges of lasagna noodles when it comes to pasta shapes? Tired of making a full pan of the traditional baked dish or looking for a bright, springtime primavera twist? Looking for a recipe that allows a lot of flexibility for swap outs and customizing to your family’s tastes? Need a gluten-free, dairy-free item on the menu? Broken lasagna noodle primavera is the answer! 

Ingredients:

• 1-pound of lasagna noodles (regular or gluten-free) broken to create about five pieces per noodle 
• 1-pound asparagus, trimmed 
• 1 cup peas or ½ pound of sugar snap peas 
• 1 small head of broccoli or broccolini 
• 1 small zucchini halved and chopped into half-moons 
• 1 bunch of chopped green onion or one small, thinly sliced shallot 
• 1 – 2 tablespoons olive oil 

Sauce ingredients 

• ½ cup of olive oil 
• 1 – 2 cloves of finely minced garlic 
• ½ cup chopped parsley 
• 1 cup reserved pasta water 
• Juice from one fresh lemon 
• Salt and pepper to taste 

Directions 

1. Preheat oven to 425 °. 
2. Boil salted water in a large pot and cook broken lasagna noodles according to package directions. 
3. Reserve one cup of the pasta cooking water before draining the noodles and set aside. 
4. Combine asparagus, broccoli or broccolini, zucchini, onion, or shallot, with olive oil, then arrange in a single layer on a baking sheet and sprinkle with salt and pepper. 
5. Roast the vegetables in the oven until they are tender (about 15 minutes). 
6. In a saucepan, combine olive oil and garlic and simmer over medium heat until fragrant. Add ½ cup of pasta water, lemon juice, salt, and pepper. Let simmer for 1 – 2 minutes.  
7. Combine and toss broken lasagna noodles, roasted vegetables, and sauce in a large bowl. If more sauce is needed, add the remaining reserved pasta water.  
8. Top with parsley and serve. 

Remember - a recipe is just a guide. I might add shrimp. Maybe I will grill the asparagus first. Maybe the grocery store broccoli didn't look good and I had to leave it out. All good.

What do we do at my house? Typically I host a brunch, with mimosas or perhaps a punch, and my sister and I provide an assortment of dishes mostly focusing on breakfast foods - could be pancakes, waffles, egg casseroles, sausage, ham, potatoes, fruit, and pastries - to name a few past successes. THEN, if the weather allows, we all head outside for a group game of maybe kickball or I think this year it will be Whiffle Ball. It can get pretty competitive, but we have a great time and a group photo before heading back inside for some decadent desserts. Mother's Day always leaves us feeling Fed Well and happy for being together.