Experimenting in the Kitchen

I love cooking and get very easily inspired to try new recipes. This past weekend we visited with Russ’ parents and my father-in-law, Tony shared a new gadget he had for his television that provided all sorts of recipes.

I saw a picture of what looked like French Fries and when I took a closer look,  it was asparagus dipped in bread crumbs and then baked! Hmmmm….I thought I would try a version of this recipe with Parmesan cheese and whole-wheat bread crumbs and we liked them! [ Asparagus is NOT FODMAPs friendly…but with some zucchini and GF bread crumbs it is low in FODMAPs] Here’s the asparagus before it hit the oven!

Asparagus or Zucchini Parmesan

Ingredients

  • 1 bunch of asparagus, trimmed [low FODMAP followers, try this with 1 medium zucchini, cut in chunky rectangles]
  • 1/2 cup Parmesan cheese
  • 3/4 cup whole-wheat bread crumbs [low FODMAP followers, use Glutino original bread crumbs]
  • 2 eggs, beaten

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix Parmesan cheese and bread crumbs and place on dinner size plate
  3. Dip vegetables in eggs then roll in crumbs to adhere crumb mixture
  4. Place on cookie sheet that has been well oiled or on oven-safe wire cooling rack placed on top of cookie sheet.
  5. Spray vegetables with olive oil (I use a Misto spray bottle that I have filled with olive oil rather than commercial brands)
  6. Bake for about 20 minutes or to desired texture.
http://blog.katescarlata.com/2012/05/01/experimenting-in-the-kitchen/

WE decided this recipe was a keeper. I will definitely try with other veggies.

I also tried to make a goat cheese appetizer yesterday…because this is how I spend my free time!!??!

This also came out pretty great but the whole “goat cheese” notion did not appeal to my kids. This is more of a ‘ladies get-together’ appetizer. (and is low FODMAP, for those who are wondering)

Sweet and Nutty Goat Cheese [low FODMAP]

Ingredients

  • 4 oz plain goat cheese, rolled into about 12 small balls
  • 1/3 cup Hero Strawberry fruit spread, heated for about 10 seconds in microwave
  • 3/4 cup pecans, chopped
  • 6 strawberries, cut in half

Instructions

  1. Roll cheese in slightly warmed fruit spread then roll in chopped nuts
  2. Place on serving tray and refrigerate
  3. To serve, add a chopped strawberry to toothpick, then add cheese ball OR serve with crackers.
http://blog.katescarlata.com/2012/05/01/experimenting-in-the-kitchen/

The past 2 weeks, I took some time off  from seeing clients to get much needed paperwork done.

Instead, I painted my backdoor…
mulched the yard…
I cleaned out our freezer and made a few homemade cards…

and I was even on television for the first time!! How cool is that? I spoke about the crazy K-E diet! Have you heard of this? Do a google search….C-R-A-Z-Y!

I did get a lot of work done in-between but not as much as I envisioned. Boy, can I get side tracked!?

I tried to be easy on myself, take it down a notch from my usual frenzied life and lived by this motto, which is a great sign Russ bought for our house. The artist who made this wonderful sign can be found  here.  I love her style!
Do you get encumbered with your old nonsense?  Ha!

When was the last time you took a break from your usual routine?

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