There is always someone to help, someone who needs help and much to be grateful for if you are reading this.

I wish I could share this soup, because it has a soothing effect. It’s creamy, and flavorful in a way that creates a good soup memory. Perhaps you know someone who needs a bowl. Make it, put it in a big jar and deliver it to a friend. It woucl mean a lot.

True Food Kitchen Butternut Squash Soup (copycat)

 I’ve made butternut squash soup here before made with roasted apples, and that’s quite delicious, but this this version, inspired by True Food Kitchen has become my new favorite. The chef, at the time, gave me the recipe for the soup. I lost it, so I went back and ordered the soup again, taking in every bite, and memorizing the flavor.

Here’s the thing with the True Food Kitchen Butternut Squash Soup. It’s more about the texture that makes this soup so special and I remembered that the recipe used coconut milk. This is what gives the soup its special creaminess that makes this one of my all time favorite soups that comes out of my vitamix on a frequent basis. 

What do you need to make this butternut squash soup?

You need a beautiful, roasted butternut squash, a  can of coconut milk, freshly ground ginger,  turmeric and some heat. I use   piment d’espelette.   You could use a dash of cayenne pepper, but I find that can be harsh if not used properly, so go gently. 

 If I still find the soup a little too thick I’ll add a small amount of water or broth if available. Salt and pepper are a must, and if you like to garnish soup, as I do,  add some fried sage and toasted almonds. You could also add in some arils from a pomegranate! Arils are great in a spicy soup, balancing out the heat and adding a fun texture.

What Coconut Milk do I use for True Food Butternut Squash Soup?

I use the organic coconut milk from Trader Joe’s. It works beautifully. Coconut cream will be too rich. I have a friend who adds a banana to his butternut squash soup instead of coconut milk. He says it comes out very creamy and you don’t taste the banana. If anyone does that, please let me know how that goes.

How do you make a roasted butternut squash?

This is the best part. Roast it whole. It will shrivel and shrink up. Let it cool a bit, cut it lengthwise, take out any seeds, and scoop that beautiful flesh into a super blender, like a Vitamix. 

More Butternut Squash Recipes from Spinach Tiger

More Healthy Soups from Spinach Tiger

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True Food Kitchen Butternut Squash Recipe

Butternut Squash Soup made with Coconut Milk

Course Soup

Cuisine American

Keyword butternut squash, soup, true food kitchen

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 1 large butternut squash
• 1 can coconut milk
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons salt
• 1/2 teaspoon piment d'espelette or cayenne
• 1 teaspoon fresh grated ginger or to taste
• 1/2 cup water or broth if needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

Garnish

• 2 tablespoons butter
• 12 sage leaves
• 1/4 cup sliced almonds toasted

Instructions

• Preheat oven to 375 F.
• Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
• Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
• Scoop the seeds out and discard. Scoop out flesh into a bowl.
• Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
• Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
• Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.

Make Sage Leaves, Browned Butter

• In small frying pan, brown two tablespoons of butter. Add sage leaves should be browned not burned.
• Roast almonds for 3 to 4 minutes in 400 degree F. oven.
• Season again with salt and pepper as needed.
• Add garnish upon serving.

Notes

  I use Piment d’espelette often in soups like these. You can use cayenne, but do so gently.

The post Copycat True Food Kitchen Butternut Squash Soup appeared first on Spinach Tiger.

Spinach Tiger loves ground beef. It’s our go to for easy meals that are fast, but not fast food. A meal like this can be made in about twenty minutes, Those of us who don’t want to rely on processed or frozen food need these ideas.  

Crack slaw is one of those easy, approachable recipes that is a savior when you’re eating low carb and you’re short on time. I’m not sure where this was invented or created. There are many recipes for it on the web and everyone puts their own spin on it.

My take for crack slaw is to slather it with an easy three-ingredient comeback sauce.

One of the ways I like crack slaw is to use a mixture of ground beef and ground pork because it makes me feel like I’m eating an egg roll. You can choose your ground meat. Most use beef, but the pork adds in a little extra flavor, resembling more of  that egg roll taste.

How to Make Crack Slaw with Comeback Sauce

It generally start with a little olive oil or avocado oil with some garlic, followed by ground meat. Once the meat is browned, l’ll add in the cabbage, fresh ginger, sesame oil, tamari or soy sauce. My secret for crack slaw is using my own homemade comeback sauce at the end.

Tip for Browning Ground Beef

This is a great tip that actually works for browning ground beef. I don’t know why it works, but it does.

• Add 1/4 teaspoon baking soda to 2 tablespoons water. Pour over raw beef and wait 15 minutes before frying.

The Comeback Sauce

My comeback sauce is pretty simple. I use sriracha, mayonnaise, and a touch of soy sauce (tamari). I’ve seen recipes with a long list of ingredients, but this does it for me. I’ve tried adding in various ingredients and they did not work!

The ratio is mayo/sriracha is 4/1 and the tamari is to taste. You may want to add a tablespoon of tamari, but I would start with a teaspoon at a time. It’s so good.  It has the acid, fat and salt necesary. Creamy, tangy, and cool enough to counteract some of the heat in the crack slaw.

So tell me, do you have a secret sauce recipe? I’d love to hear about it.

More Ground Beef Ideas

• Ground Beef Cabbage Stir Fry
• Stuffed Cabbage
• Ground Beef with Peas and Onions, (most popular recipe).
• Ground Beef Stuffed Peppers
• Sautéed Cabbage with Bacon and Onion
• Beef Cabbage Soup

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Crack Slaw with with Three Ingredient Comeback Sauce Recipe

An easy ground beef and shredded cabbage dish, using bagged cole slaw mix, sesame oil, sriracha and ginger.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

Prep Ground Meat

• 1/3 teaspoon baking soda
• 3 tablespoons water
• 1 tablespoon olive oil or avocado oil more if needed once the slaw is added
• 3 cloves garlic minced
• 1 pound ground beef see notes
• 1/2 pound ground pork
• salt pepper
• 1 bag cole slaw mix shredded cabbage
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 tablespoon sriracha

Comeback Sauce

• 8 tablespoons mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon tamari sauce or soy sauce more if needed

Instructions

• Mix baking soda and water. Pour over meat. Wait 15 minutes before cooking. This helps to brown the meat. In meantime, gather rest of ingredients.
• Saute the garlic in the oil just to soften.
• Add ground beef that has been seasoned with salt and pepper
• After meat is browned, add in the cole slaw mix.
• Mix thoroughly. It will seem like a lot of cabbage, but it will cook down.
• Add in sesame oil, ground ginger, sriraacha.
• Season to taste. You may need to add more oil.

Comeback Sauce

• Mix mayonnaise and sriracha together.
• Add tamari sauce one teaspoon at a time. Add as much as you need to taste, but not so much as to make this salty.

Notes

You can mix half ground pork, half ground beef for more flavor

The post Crack Slaw with Comeback Sauce Recipe appeared first on Spinach Tiger.

The cauliflower rice is flavored with a touch of saffron (optional), turmeric, mushroom powder, thyme, olive oil, salt, pepper. Additions are peas and tomatoes, which add more texture and color.

The one ingredient though that I think brings this home is the sliced toasted almonds. It brings a crunch and a flavor that makes each bite just right. I also think golden raisins would be a great addition, but I didn’t have them on hand.

First of all use frozen cauliflower rice. Costco sell a version with 4 individual bags, that you can either microwave or dry fry. I’ll explain what dry fry is because that’s how I made this recipe.

How to Cook Frozen Cauliflower

My favorite method is to plop the frozen cauliflower in hot cast iron frying pan with just a touch of fat (either oil or butter). This method gives you a chance to season the cauliflower, and make it less mushy. Any water due to the freezing evaporates, which results in a great texture.

Ingredients for Mediterranean Cauliflower Rice

• Frozen Cauliflower Rice
• Olive oil
• Tumeric
• Salt, Pepper
• Peas
• Tomatoes (fresh or sun-dried)
• Sliced toasted almonds

Variations

• Replace peas with golden raisins. You could even use both.
• Replace almonds with toasted pine nuts.
• Replace grape tomatoes with sun-dried tomatoes.
• Add a pinch, just a pinch, of saffron if you have it.

Mediterranean Rice Pairs with These Recipes

• Roast Chicken
• Za’atar Spiced Lamb Chops
• Grilled Lamb Loin Chops
• Lamb Meatballs
• Garlic Roasted Chicken Thighs

More Recipes with Cauliflower Rice

• Keto Shrimp Creole Cauliflower Rice
• Chicken with Cauliflower Rice
• Shrimp and Cheesy Cauliflower Grits
• Cauliflower Rice Risotto
• Keto Cajun Shrimp

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Mediterranean Cauliflower Rice

Mediterranean Cauliflower Rice with Shallots, Peas, Turmeric perfect for low carb dinners.

Course Side Dish

Cuisine Mediterranean

Keyword cauliflower rice

Ingredients

• 16 ounces frozen rice
• 2 tablespoon olive oil more if needed
• 1 tablespoon turmeric
• 1 cup frozen peas see notes
• 1 cup grape tomatoes or 1/2 cup sun-dried tomatoes
• 6 sprigs fresh thyme or fresh parsley
• 1/2 cup toasted sliced almonds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper more if needed

Instructions

• Heat a large frying pan. Add frozen cauliflower directly to pan without any fat, at first. Heat the cauliflower through and stir frequently.
• Once the cauliflower is heated through, add the oil, stir through, add turmeric, salt, pepper.
• Slice grape tomatoes. If using sun-dried, add a little of the oil in the jar for more flavor and chop the sun-dried tomatoes into small pieces.
• Add frozen peas and continue cooking until peas are cooked through. You may add more olive oil.
• Toast almonds in toaster oven for one minute or toast in a frying pan. Keep in mind, almond slices burn easily. Add to rice.
• Add fresh herbs and more salt and pepper if needed.

Notes

Instead of peas, replace with golden raisins 

The post Mediterranean Cauliflower Rice appeared first on Spinach Tiger.

What is a Caprese Salad?

When we think of caprese salad, we think of fresh tomatoes with mozzarella, a bit of fresh basil and some form of vinaigrette. I usually only like olive oil, salt and pepper with fresh tomatoes and mozzarella, but topping with fresh corn is a summer game changer. And, for a summer corn caprese salad, you don’t have to cook the corn, which adds sweetness and texture.

Ingredients for Corn Caprese Salad

• Ripe Tomatoes (can be almost any kind as long as they are ripe, sweet, juicy)
• Fresh mozzarella or burrata
• Fresh basil (or pesto)
• Extra virgin olive oil
• Fresh Corn
• Salt, Pepper

Pesto/Pistou Variations

The difference between pesto and pistou is basically the addition of nuts and cheese. A pistou is easy to make with just garlic, olive oil, basil, salt and pepper. It comes together very easily. However, you can also add a full pesto to this salad. Or, just use olive oil with freshly cut basil. This is more of an idea for caprese than anything you have to follow exactly. I’ve even thought of doing with an addition of fresh peaches along with the tomatoes.

I have several pesto recipes here at spinach tiger. This is my classic recipe, but I’ve been replacing the pine nuts with roasted, salted macadamia nuts (about 1/3 cup). You can also use pistachio nuts as I did in this recipe. You can replace the basil with fresh mint as I did here.

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More Pesto Recipes from Spinach Tiger

• Snapper with Pesto
• Grilled Lollypop Lamb Chop with Mint Pistou
• Ricotta Peas Pesto Appetizer
• Italian Potato Salad with Authentic Pesto
• Party Caprese Salad
• Caprese Party Sandwich
• Chicken with Creamy Pesto
• Seven Herb Pesto

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Corn Caprese Salad Recipe

Corn Caprese Salad with Tomatoes, Basil or Pesto, Fresh Mozzarella,

Course Salad

Cuisine Italian

Keyword caprese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 8 ounces Fresh Mozzarella or burrata
• 3 fresh summer tomatoes
• Pistou Recipe Below enough to cover tomatoes and cheese
• 1/2 cup Pesto or
• 2 handfulls basil
• ⅓ cup olive oil
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1 cob fresh corn

Pistou

• 2/3 cups fresh basil
• 1 clove garlic
• 1/3 extra virgin olive oil
• 1/2 teaspoon salt

Instructions

• If using large tomatoes, cut in thick slices, serve immediately.
• Set cheese out about 30 minutes in advance to enjoy the flavor and texture.
• Toss with cheese, olive oil, basil, salt, pepper or pesto
• Slice corn off of the cob.
• If using pistou or pesto spoon over salad, then top with corn.
• Season with salt and pepper as needed.

Pistou

• Combine all ingredients. Add salt as needed.

The post Summer Caprese Salad with Fresh Corn appeared first on Spinach Tiger.

There is a good reason to be picky because the caprese must be made with fresh mozzarella and the freshest tomatoes. This is truly a summer dish; however, in the off season, grape tomatoes like wild wonders will work fine.

Prosciutto Caprese Party Sandwich with Pesto

Prosciutto Caprese Party Sandwich with Pesto is a total crowd pleaser.

Caprese Salad with Pepperoni

This sandwich toasts the bread and mozzarella and tops it with pepperoni.

What is a Caprese Salad?

This idea of mozzarella, tomatoes and basil comes from the island of Capri, this simple dish is referred to as insalta caprese.

It presents the colors of Italy, and must have good extra virgin olive oil and salt. Adding a drizzle of balsamic is not typical, but if your tomatoes aren’t sweet enough, a small drizzle of GOOD balsamic (syrupy) can help.

• Red – Tomatoes
• White – Mozzarella
• Green – Basil

There are several myths as to its origin, one as a patriotic sandwich, one from a hotel, and one simply as a smart, peasant combination of ingredients. What is actually true is its popularity here in Italy and here in the States. The best we ever ate in a restaurant was during our first trip to Italy. I got the salad and my husband got the sandwich. To this day, he talks about that sandwich. Why? Because simple recipes must be made with the best of ingredients and balanced just right.

These are the actual pictures of our lunch in Chianti, Tuscany, at a very casual cafe. I like that they added some olives in and used buffalo mozzarella.

Lettuce Wrap Caprese Salad

Lettuce wrap caprese salad has no formal recipe. It’s an idea. After enjoying a large Sunday brunch, we only wanted and needed a very small dinner. Thus, the caprese lettuce wraps were born.

Summer Caprese Salad with Fresch Corn

Summer Caprese Salad with a southern twist. Here’s a twist on caprese salad, adding in fresh corn and using pesto. You could just use torn basil leaves.

Creamy Burrata and Heirloom Tomatoes

Burrata with summer tomatoes over arugula is a dream dish. Don’t forget to use lots of fresh basil, and if you have homemade sourdough bread, you have dinner.

As you can see, there are many versions of caprese salad, and you might have a few of your own. Let me know in the comments.

Caprese Skewers

These caprese skewers make serving at parties easy, and everyone loves them. Check out the cute toothpicks.

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Tips for Caprese Salad

• Only use ripe tomatoes at room temperature. (Do not refrigerate tomatoes unless already cut).
• Take mozzarella or burrata out of the refrigerator at least 30 minutes before serving. Cold mozzarella has no taste when cold.
• Use a good extra virgin olive oil. Simple recipes need good ingredients.
• If you don’t have a nice syrupy vinegar, skip this.
• Top with fresh basil or Italian herbs and don’t forget the salt and pepper.
• Do add in some olives or cucumbers for a twist.
• Avoid raw onion (in my opinion, this ruins the salad.)

More Salad Ideas for Summer

Summer Salad Ideas can be found HERE.

The post Seven Caprese Salad Ideas appeared first on Spinach Tiger.

My immediate response was to smell it and take in the aromatics of thyme, sumac and sesame seeds. Everyone here already knows I think thyme is the universal perfect herb and I grow it year round. It can jump into almost any dish and into some desserts.

My appetite for good food is only surpassed by my appetite for food knowledge.

What is Za’atar?

Za’atar is a spice blend made from dried thyme, sumac, marjoram and toasted sesame seeds. It’s the sesame seeds that give that extra something something, and it’s a spice you can make at home. I now order it from Amazon as this brand was recommended to me. Za’atar means thyme in arabic. Thyme is also frequently used in Italian and French dishes.

Sumac is a small shrub with grown with red clusters that has a tangy lemony flavor. You can use lemon zest in its place if you’re going to use it as its made.

Some commercial brands may include roasted flour, so be sure to read the ingredient list when ordering. This is a gluten free and keto friendly brand.

Can I Make Za’atar at home?

Yes, you can. Here is a recipe.

• 3 tablespoons dried thyme
• 1 tablespoon toasted sesame seeds
• 1 tablespoon ground sumac
• 1 tablespoon marjoram and a little sea salt.

 How can I use Za’atar?

I love it sprinkled on meat, such as lamb and  chicken. However, you can add a little to your vinaigrette, a dip, roasted potatoes, roasted vegetables, flat breads and soups. Try it with olive oil and bread or with cheese. Za’atar loves lamb! I like to add in lemon slices like I did with this za’atar chicken.

I recently did my DNA test and it seems that somewhere in our ancestry, aside from Italian, we have some middle eastern and North African roots. So, it’s no wonder I love this food and also tend to cook a lot with fruit and nuts in my savory dishes.  You could easily throw some pomegranate seeds on this dish as often seen in many middle eastern dishes as it adds a little sweetness, texture and good health.

Where does Za’atar come from?

This is a spice blend from the middle east and Mediterranean.

Does Za’atar Have Health Benefits?

Absolutely, as za’atar has been used for medicinal purposes, is packed with anti-oxidants and anti-inflammatory benefits.

Why is this Za’atar Chicken so Delicious?

The flavors work together well, but I also started with air-chilled chicken, which is by far the tastiest. Thyme is nearly a universally loved herb that wakes food up aromatically, yet gently. When I do baked chicken pieces, I find a green bell pepper adds a little something to chicken as does an onion. The lemon slices top it off with that extra zest.

Is Za’atar Chicken an Easy Dinner?

Yes, here’s is the dish everyone will love. It tastes like a lot more effort went into it, but it it’s about a five minute prep job, and is done in about 45 minutes in the oven. This is big fat healthy food at its easiest and tastiest. Make a huge pan of this as this is a very good dish left over.

Is Za’atar Chicken Keto Friendly, Paleo Friendly?

Za’atar chicken is a naturally keto and paleo friendly dish. I chose to add in turnips instead of potatoes to keep the carbs down. You can switch that up if you like.

Process for Za’atar Chicken

Za’atar chicken can be made with a mix of chicken pieces or all thighs or all breasts. I always cut the breasts in half. I like to place my chicken on top of my onion and green pepper and spread the za’atar all over the chicken which has been rubbed with olive oil. I added in turnips to keep the carbs low.

Za’atar chicken would also be amazing over orzo, couscous or any ancient grain. Crusty bread could sop up the za’atar flavored lemony olive oil.

I love baking this in my Le Creuset, but you can use any baking dish.

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I recently got THIS QUESTION regarding za’atar chicken. 

What if I don’t want to use za’atar but want to make this chicken. What other spices can I use?

I would recommend a smaller amount of oregano, rosemary or an Italian seasoning.

This is a dish you will make many times. Please let me know when you do and if you share on instagram use the hashtag #spinachtiger.

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Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto)

Za’atar Chicken with peppers, onions, lemon and olive oil. Keto Friendly, Paleo, Whole 30 friendly.

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds of chicken pieces
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large green bell pepper
• 1 large onion
• 2 turnips or potatoes cut into wedges
• 1/2 cup za'atar
• 1 lemon sliced thinly

Instructions

• Salt chicken pieces one day in advance if you have the time.
• Take chicken out one to two hours in advance of baking.
• I tend to leave the salt on the chicken. If you didn’t do this step, salt chicken.
• Trim bell pepper and seed. Cut bell pepper and onion into strips and slices.
• Place on bottom of pan. Drizzle olive oil over the pieces.
• Place the chicken on top of the vegetables, skin side up.
• Drizzle olive oil over the chicken pieces.
• Sprinkle za’atar over chicken generously.
• Place lemon slices on top.
• Add in turnips or potatoes in between chicken pieces, making sure they also are covered with olive oil, salt and pepper.
• Bake at 400 degrees for 45 minutes or until chicken has internal temperature of 165 degrees F.

The post Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto) appeared first on Spinach Tiger.

I am republishing this 20 minutes RECESSION DELICIOUS recipe (initially posted in 2012) because grocery prices are crazy right now. This is fast, delicious and can be altered.  We love this ground peas and peas just as is, but you can add in pasta, potato or rice.

One day in the past, I stumbled upon a video of a 91-year old Italian-American grandmother, cooking pasta and peas just the way her mother cooked them nearly every night for her family during the depression.

She used an onion, a potato, and a can of peas,…. all items that didn’t need refrigeration and cost mere pennies.

This took me back to a year ago when I attended a pot luck at the Italian Club in Nashville. Someone had brought this dish that I couldn’t stop eating.

It was a sauté of ground beef, peas, onions, and olive oil. Out of all the things I could have treated myself to, this dish took my plate back for three helpings.

I am not hear to talk about socio-economic times, discuss politics or to depress you. I’m not a complainer, but I am a dreamy realist. I see the world through food. (that statement was written in 2009 during the recession, and here we are today in 2024), in strange times for different reasons.

Can I be brutally honest with you?  While I count my blessings every day to have a warm bed and good food to eat, I am in sticker shock every time I go to the grocery store.  I shop daily because it’s convenient for me. I can walk to my local Publix and I make myself walk almost daily to the Whole Foods (3.5 miles one way).

I try to choose grass fed beef which is healthier, but let’s face it, at $8 a pound, sometimes I choose something else.

As a food blogger, I probably do cook in my kitchen more than most and am acutely aware of how the prices have gone up. I’m also aware of how diseases related to fast food are on the rise, and how families no longer sit at the table the way they probably did for that Italian grandmother.

Ground Beef and Peas is Budget Friendly

If we need to adjust our budget (and we do), my first concern is my food budget.  What do I need to sacrifice?

That’s why I have easy, healthy, real food choices, that are fast, and practically brainless.

The grandmother in the video made me think of my grandmother, who lived through the depression, but was like me, in that she liked good food good. And, she knew how to make a five minute meal taste like a new culinary invention.

Today is my grandmother’s birthday. She would be 105 years old. She would still be cooking the exact same way…healthy, flavorful, uniquely fast, perhaps influenced a bit by the depression. Don’t try to picture the little Italian grandmother standing at the stove for hours cooking for her family.

My grandmother owned her own beauty salon, and cooked exactly once a week on Sunday night, only after all her clothes and sheets were pressed, and her newspapers were read. She was a rare beauty that never stepped foot in town in a “uniform.” She was a fashionista, donning heels, hat and gloves and threw her curvy body on a bus every day to get to down town, making a scene as if the paparazzi were following her.

Her allure and charm weren’t cut out from her Sunday night quick fires. Everything she made was authentic, such as spinach fritters, chicken and olives, or crabs and spaghetti, but it was fast, quick, earthy and a bit sexy, always hitting the senses with a surprise.

Italian Ground Beef with Peas and Onions from an Italian Grandmother

There would be lecture that “americanos” pronounced “ameriganos” don’t know how to eat. I look at their skin and I can smell their hair and know the garbage they are eating. But, you my Angela (pronounced Ahngela) have a grandmother that knows about food. Just look at me and you can see that I eat right.” Yes, she said that.

Since her day, the American diet has changed in that on one hand it has gotten worse, and on the other hand it has gotten much better. There are two different kinds of kitchens cooking (or microwaving) in America today. I’m grateful my grandmother Rose Dee (mother of Retro Rose) pointed me in her direction and never owned a microwave.

How to Make Ground Beef with Peas and Onions

Ground beef with peas and onions may not exactly be a “depression” dish, but perhaps a bit reminiscent of the peas and pasta dish that blanketed many Italian Americans during the true depression era and even my grandmother’s table.

A sauté of peas and onions is very Italian. You must use olive oil for the right flavor and a good sea salt and freshly cracked pepper. Simplicity always requires great ingredients. Peas and onions are good alone, or combined with rice or with potatoes, but with ground beef, it’s dinner.

I will not tell you to mix three kinds of ground meat together to make it more “foodie” or to pretend this is restaurant fare. It’s not. It’s meant to be Sunday night home cooking.

You can use whatever ground meat you desire, even ground lamb would be quite tasty, but this is just ground beef and not extra lean. You want good (I mean animal-treated right) good, ground beef that has some fat in it, because that is where the taste is.

Ground Beef Ideas from Spinach Tiger

I would eat this any time, though because it’s just good food and so would you. Don’t you dare call it hamburger helper or ground beef casserole or I will come and put tape over your mouth and eat this in front of you. It’s rustic, but that doesn’t mean it’s a compromise.

It’s good food, in fact, it’s delicious food that will stretch your budget and your view of ground beef and what fast and affordable can be. Just serve with a nice loaf of crusty bread to sop up the juices, and don’t forget that glass of red wine.

Here is a different version of this recipe, with added greens.

More Ground Beef Recipes from Spinach Tiger

• Hamburger Steaks 
• Burger Steak Recipe with Mushroom Sauce
• No Beans Chili
• Ground Beef Taco Meat
• Eggroll in a Bowl
• Ground Beef and Cabbage Decontructed
• Stuffed Cabbage with Ground Beef
• Ground Beef Cabbage Stir Fry
• Picadillo

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Recession Delicious – Italian Ground Beef, Peas and Onions

An easy delicious way to eat ground beef with an Italian twist, green peas, onions.

Servings 4

Ingredients

• 1 large white onion diced
• 1 pound ground beef seasoned with salt and pepper
• 1 – 2 cups frozen peas
• olive oil
• 1 teaspoon butter
• red chile flakes
• freshly grated parmesan or pecorino optional
• fresh herbs mint, parsley, basil, oregano, thyme…they all work

Instructions

• Heat olive oil and butter. Add onions, saute until soft.
• Add ground beef that has already been flavored with salt and pepper. Cook until medium rare.
• Add in frozen peas, right at end and allow them to defrost and heat up, while the meat is on its way to medium-well done. Toss in fresh herbs, red chile flakes. Season to taste.

Notes

This is an EASY recipe. You may be tempted to keep adding other ingredients, but the simplicity is what gives this dish it’s proper structure and flavor. More is not always more.

The post Italian Ground Beef, Peas and Onions appeared first on Spinach Tiger.

I tell you the truth when I say we ate the whole pot to the last drop, and I think I personally ate six bowls, because I have the secret for an easy, delicious soup broth and you won’t believe how easy it is.

Before I list my ingredients, keep in mind you can replace or add in more ingredients as you see fit. There are no hard and fast rules for vegetable soup vegetables, but I do have a few tips on how to make sure the soup has flavor with a good broth.

Making the Best EASY Soup Broth

While the vegetables you add will certainly add flavor to your broth, you want to start with as much flavor as possible. This is why I do this:

• 2 Quarts of organic boxed broth (chicken, beef, or vegetable broth).
• 1 large can of tomatoes. (I squeeze the tomatoes with my hands and add in all the juices). I prefer using San Marzano Tomatoes, but you could also add in a good tomato puree. It’s the mix of the broth with tomato that tastes so good.

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More Hearty Soups from Spinach Tiger

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Homemade Vegetable Soup

Paleo, Low Carb Vegetable Soup, Easy

Course Soup

Cuisine American

Keyword vegetable soup

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Servings 8 Servings

Ingredients

• 2 tablespoons olive oil
• 2 quarts chicken broth
• 1 16 oz can San Marzano Whole Tomatoes or tomato puree
• 1 onion chopped
• 2 celery stalks diced
• 4 carrots diced
• 1 turnip
• 2 tablespoons olive oil
• 1 whole cauliflower head
• 1 cup chopped kale
• 1 teaspoon salt more to taste
• 1/2 teaspoon black pepper more to taste
• 1 cup frozen peas optional
• parsley
• 1/2 cup pecorino romano for serving
• 1 teaspoon red chili flakes to add extra heat
• 1 cup frozen peas or white beans optional

Instructions

• Put oil, broth, and tomatoes in dutch oven (or crock pot). Use your hands to break up the tomatoes out of the can and include all the juice.
• Add carrot coins, cauliflower cut into bite-sized pieces, diced celery and diced onion.
• Season with herbs, spices, salt and pepper.
• Cook low and slow for two hours or four hours on low in crock pot.
• Add peeled, cubed turnip in the last hour.
• Add frozen peas or canned white beans. Rinse beans before adding. Add peas in the last 30 minutes. You can add the beans anytime.
• Make sure kale is ripped into bite-sized pieces. If using Tuscan kale, remove the rib.
• Add kale in last hour also.
• Add in red chili flakes if you want to add heat. You can add a dash or up to a teaspoon.
• Serve with grated parmesan cheese or pecorino. If you use pecorino, consider its saltiness before adding more salt.

Notes

Regarding vegetables. You can delete something you don’t have or like and add in other veggies such as broccoli, cabbage, or green beans. Make sure everything is bite-sized.

The post Recipe for Homemade Vegetable Soup appeared first on Spinach Tiger.

Sloppy Joe’s are really sloppy. Made with a crumbled ground beef, ketchup or tomato sauce, mustard, or barbecue sauce, they pack a lot of flavor inside a bun. I remember the grease dripping down and that wasn’t a bad thing.

It’s hard to enjoy a true sloppy Joe if you don’t have a burger bun. Keeping sloppy joe’s a little less greasy, but still sloppy, enjoy these free on your favorite bun or try these carnivore buns which are completely carb free. You’re welcome.

Sloppy Joe’s Sauce

• 1 – 1/2 cup sugar free tomato puree or sugar free tomato sauce
• 1 pound ground beef of your choice (I like 80/20 for this recipe)
• sweetener of your choice (swerve brown sugar) to your sweetness desire
• 1 finely chopped onion
• 2 tablespoons worcestershire sauce
• 1 tablespoon yellow mustard
• salt, pepper
• 1 teaspoon garlic powder
• 1 tablespoon sugar free maple syrup (optional)

NOTE: You can use half of tomato sauce and half sugar free barbecue sauce. Add sweetness to your own taste.

Keep it Sweet and Sugar Free

Make sure your tomato passata (puree) is sugar free). Add in some of their delicious barbecue sauce to make it sweet. There are quite a few sugar free barbecue sauces, which make sloppy Joe’s easy to make. G.Hughes is my favorite. These are sold at your local grocery store.

Sloppy Joes are Best on a Burger Bun

You could use traditional buns, but to keep this sugar free, grain free, I love these carnivore buns. Here are some great choices.

• Carnivore Buns
• Keto Tortillas
• Keto Cheddar Grain Free Biscuits

More of My Favorite Ground Beef Recipes

• Cuban Picadillo
• Stuffed Cabbage
• Eggroll in a Bowl

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Sugar Free Sloppy Joe Recipe

Delicious Sugar Free Sloppy Joe Recipe with Low Carb Roll Options

Course Sandwich

Cuisine American

Keyword sloppy Joe’s

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1 onion finely chopped
• 1 pound ground beef 80/20
• 1 cup sugar free tomato sauce see notes
• 2 tablespoons yellow mustard
• 2 tablespoons Worcestershire sauce or red vinegar
• 1 teaspoons garlic powder
• 1 tablespoon sugar free maple syrup or sugar free brown sweetener

Instructions

• In a bowl mix ground beef with salt, pepper, mustard, worchestshire sauce. Set aside.
• Heat oil in a pan and cook onion until softened.
• Add ground beef mixture. Crumble and cook through.
• Add tomato sauce and maple syrup (and sugar free barbecue sauce) if you have it. Add a little bit of water if it seems too dry.
• Simmer on low for 30 minutes. Taste for more seasoning. Adjust sweetness to your taste with monk fruit or more sugar free maple syrup.

Notes

You can add in some sugar free barbecue (1/4 cup) in place of some of the tomato sauce.

A fattier ground beef works best for this kind of recipe for that old school flavor.

The post Sugar Free Sloppy Joes with Low Carb Rolls appeared first on Spinach Tiger.

As turkey recipes abound, I’m just like everyone else. I only cook a turkey once a year, so I watch all the cooking shows, and read the latest news on turkey cooking. When Michael Symon draped his turkey in a cheesecloth on the Chew a few years ago, and said “this bird will not need basting,” I knew I was in.

I didn’t use his Greek flavor profile, choosing my own, so feel free to adjust the recipe according to your favorite seasonings.  I used oranges, thyme, sage, rosemary and shallots to season the bird and I made my own turkey stock.

What Kind of Cheesecloth.

You can get your cheesecloth here. It’s cooking grade and comes to your door from Amazon.

The seasonings and spices are not as important as the technique. I think you could use chicken stock, salt and pepper and still come out a winner. But, I know you’ll fuss with your favorite herbs just like I do.

To Brine or Not to Brine Your Cheesecloth Roasted Turkey

I’m in good company with all the major chefs like Bobby Flay and Micheal Symon who don’t brine their turkey. Bobby Flay says that brining is for folks who overcook their turkey. A fresh turkey should not need brining.

However, there is something called a dry brine, which is the secret to my roast chicken. You simply salt the turkey the day before, wrap in plastic, not unlike the way I roast a chicken.

What kind of turkey should you use to make turkey roasted with cheesecloth technique?

I think this is of paramount importance if you want a good tasting, healthy turkey.

I always buy a fresh turkey from a reliable source. I don’t think you need to spend $100 on a turkey, but I don’t recommend looking for a bargain. Do your homework. Dismiss hormone laden turkeys that don’t ever cook, and buy the best turkey you can find within reason. Having said that, even the $100 turkey can be a disaster if it’s cooked to death.

This is a tested recipe using a turkey which was humanely raised and vegetarian fed, free of antibiotics and growth hormones. It was absolutely perfect. Get my turkey gravy recipe here.

Temperature and Roasting Times for Roast Turkey

Turkey that is fresh, defrosting takes approximately 13 minutes per pound. Many ovens comes with a probe, which will release once the turkey (at the thigh) reaches the temperature you set, which should be 165° F. If you don’t have a built-in probe, use an instant read meat thermometer. Measure at the thigh, away from the bone. You may also want to check the temperature of your oven with this oven thermostat.

Tell me, do you watch cooking shows and use the recipes for your Thanksgiving dinner?

My Best Thanksgiving Recipes from Spinach Tiger

Click here or on this picture for over 60 of my tested Thanksgiving Recipes. I have made most of these recipes several times, and they are winners!

• Corn Bread Dressing
• Sage Sausage Apple Stuffing
• Stove Top Candied Sweet Potatoes
• Pennsylvania Dutch Corn Pudding
• Roasted Brussels Sprouts
• No Lump Mashed Potatoes
• Sweet Potatoes Biscuits
• Pear Cranberry Sauce
• Pumpkin Cream Cheese Tart
• Gluten Free Sweet Potato Biscuits
• Gluten Free (keto friendly) Sweet Potato Bread

Check out the Thanksgiving Food Pinterest Board for some great recipes by top bloggers. 

If you’re looking for sides and desserts, I have you covered in my Holiday Recipes Category. Don’t forget to check out my Turkey Leftovers post below. For fun, I’ll be cooking/baking lots of dishes on instagram stories, so please follow me there.

What to do with Turkey Leftovers

Leftovers

We Have You Covered for Healthy Thanksgiving

If you want a Keto Friendly, Gluten Free Thanksgiving go here.

No matter what your needs are for Thanksgiving, we can help you make it delicious and we are grateful you are here. If you’re a Nashville local needing keto or diabetic friendly bakes, I have a keto bakery and we are taking orders for the holidays now. 

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No Baste Holiday Turkey, Roasted with Cheesecloth Technique

Cheesecloth no baste turkey adapted from Michael Symon, turkey stock adapted from Guy Fieri. Perfectly moist, golden brown turkey with no opening oven to baste.

Course Entree

Cuisine American

Prep Time 1 hour hour

Cook Time 3 hours hours

Total Time 4 hours hours

Servings 10

Author Angela Roberts

Ingredients

• 1 12-15 pound turkey adjust amount of turkey stock for larger turkey
• salt
• 2 oranges quartered
• 4 large shallots peeled
• 3 sprigs thyme
• 1 sprig rosemary
• bunch of fresh sage leaves
• 2 celery sticks cut into thirds
• cheesecloth large enough for triple layer over turkey
• Turkey stock Recipe follows (can use a chicken stock, chicken broth)
• TURKEY STOCK INGREDIENTS
• 1 turkey neck
• 1 chicken back or chicken necks can use turkey wings
• 2 tablespoons grapeseed or canola oil
• Salt and freshly ground black pepper
• 2 onions quartered
• 2 carrots chopped in thirds
• 3 stalks celery chopped in thirds
• 1 teaspoon salt
• 2 teaspoon pepper
• 6 fresh sage leaves

Kitchen Tools Needed

• Organic Unbleached Cheesecloth order here
• Turkey Roasting Pan order here
• Turkey boat order here
• Turkey Platter order here
• Carving Knife order here
• Turkey Lifter order here

Instructions

• Clean turkey, removing everything inside. Check all cavities to remove included gizzards, liver, turkey neck, etc.
• Salt turkey generously, wrap in plastic, refrigerate overnight.
• When ready to roast, Wash salt off. Pat Dry. Allow to sit at room temperature 1 hour.
• Use warm/cool stock. Heat up first if taking out of refrigerator. Allow to cool.
• Preheat oven to 425.
• Pat inside of turkey dry. Season with salt and pepper.
• Stuff turkey with celery, oranges and sage, thyme, shallots, rosemary.
• If desired, place a few sage leaves in between breast flesh and breast skin.
• Place turkey in roasting pan, over a rack.
• Cover entire turkey with cheesecloth. Pour all of the turkey stock over the cheesecloth.
• Roast for 45 minutes at 425 degrees F..
• Lower to 350 degrees, and roast until the internal temperature of the thigh reaches a minimum 165.
• Allow to rest 30 minutes before carving.
• TURKEY STOCK INSTRUCTIONS
• Roast turkey and chicken parts in oven for 45 minutes at 350.
• Add chopped vegetables. Turn meat over and place over vegetables.
• Continue to roast for 35 minutes.
• Add turkey and vegetables and all pan drippings into 4 quarts of boiling water. Bring to simmer, and simmer for 2 hours on low heat.
• Cool. Skim fat. Use immediately or make day before, refrigerate.

The post No Baste Holiday Turkey, Cheesecloth Technique, with Video appeared first on Spinach Tiger.