One of the items that I missed when I had to go gluten free was Ramen Noodles.  I love ramen noodles and the versatility they could offer in a simple lunch or dinner.  Soon however I discovered that rice noodles, like ramen noodles, could be found.  They are also cheap to buy, not as cheap as the ramen but still $0.79 is not bad at all.  I tend not to use the "flavor" packet, I didn't with the ramen either as they usually have MSG or simply made up of 90% salt (yes I know MSG is a sodium but not all of the packets have MSG just other salts).  Now, if you are living in a dorm room and just have a refrigerator and a microwave, you can still make this dish.  Instead of the fresh vegi's, you can use frozen of your choice.  You can still  have the hard boiled egg and I will show you how below.
I love how simple and clean this meal is and to go vegan by just omitting the egg.  For this lunch, I used spinach, avocado, radish, green onion and cilantro.  Really you can use just about anything.  I don't cook the fresh vegi's.  Once the noodles and egg are done, I just add them to the bowl, push them down and wait maybe 2-5 minutes, depending on how hungry I am.  If you wanted a little more protein, add some cooked chicken or tofu.
Recipe:
Feeds: 1


1 Packet Rice noodles of your choice
2-3 Radishes
2 Green Onions
1/4-1/2 Avocado
1 cup rough chopped Spinach
2 TBSP rough chopped Cilantro
1/4 cup small Cherry Tomatoes 
2 TBSP GF Low Sodium Soy Sauce
1 TBSP Hoisin Sauce
1/2 TBSP Sesame Oil
1/2 TBSP Chili Oil
1 1/2 cup Water
1 Egg
Pepper to taste

OR instead of the fresh use (everything else is the same)

1 Cup mixed Frozen Veggi's 

Start by adding the water to a microwavable bowl.
Using the tine of a fork, firmly hold the egg in your hand but do not rest the egg on the hard surface, just in your hand.  Gently poke a hole in the top of the egg.  Not too small, about the width of the tine.  Place in the water and microwave on high for 2 minutes.
Take the bowl out, BE CAREFUL it will be hot.
Add the noodles and Frozen Vegi's (if you are using them)
Cook on high another 2 minutes
Using a large spoon, remove the egg and place into a glass of water
Cook noodles for another minute
Crack open egg and place in bowl
Add Hoisin, Sesame and Chili Oils and Soy sauce.  You can also add garlic (minced) and ginger (minced) about a 1/4 teaspoon each.  You can adjust the seasonings for your own taste.

*Word of caution:  While it is easy to microwave the egg to hardboil it, you must poke a hole large enough to relieve pressure but not big enough for all the whites to seep out. Also, do not microwave for the 4 minutes straight, I find that it will still blow up.  It seems to need the short stop in the middle.
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Don't do this, the egg will just break
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Holding it firmly in your hand, poke the hole. The size hole above is perfect
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Place it into the bowl and microwave for 2 minutes, remove and add the noodles and microwave for another 2 minutes. Remove the egg and place into a glass of water or peel it under running cold water.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature this and many of my other recipes.  If you would like to check it out, click on this link:  Bristlee One
You can also watch the video above just by clicking on it.  If you like what you see, give it a thumbs up and subscribe to my channel.  You won't be disappointed.

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
Polenta as promised.  I love polenta and try to find creative ways to use it, some work and some have simply scared the hell out of me.  Ok, that's probably taking it too far but they just haven't been worth repeating.  This recipe is worth repeating again and again.  What is nice about this recipe is the "sauce". You can thin it out and use it on pasta or keep it thick and use it on a burger or a vegetarian sandwich (which I will post next week).  I call this recipe a salad for a lack of a better description.  If you can think of one leave it in the comments, I'm open to it.  
Now, you might be asking "what is polenta"?  Well, according to the world wide web it is:

po·len·ta
pəˈlentə/
noun

cornmeal as used in Italian cooking.
  • a paste or dough made from cornmeal, which is boiled and typically then fried or baked.

Here is the funny thing, I thought it originated from Mexico, not sure why but many of the meals that I have had have been Mexican.  Like Mexican pie and fried polenta with refried beans and eggs.  Who would have thought that it was Italian.  I do not make my polenta from scratch because you can buy it so inexpensively and there are not fillers or extras added to it.  The one I buy is also certified gluten free and the cost is only $2.99.  So what the heck.  
Recipe:


This recipe is for 3 people: 

Thin sliced polenta about 1/4" or less thick, I cut three per person
1 Avocado sliced, diced
2 Hard boiled eggs, diced
Salt and Pepper to taste
1 tsp oil for frying

Sauce:
1/2 cup Sundried tomatoes in oil
1/2 tsp ground ginger
1 tsp minced garlic
2 TBSP Olive oil
2 TBSP Ground Parmesan Cheese
6 Fresh Mint leafs
Salt and Pepper to taste

Hard boil your eggs first

Place a very small amount of oil in a pan (about a 1/4 tsp for a small frying pan or 1/2 tsp for a larger), don't crowd the pan
Get the oil hot
Place the polenta into the hot oil carefully
Brown on each side
While the polenta is browning cut up your avocado 

Start your sauce:
In a food processor add all ingredients except salt and pepper.  This is going to be thick but you can thin it out with more olive oil if you like.  Once is is fairly smooth, adjust to taste with salt and pepper.

Now just assemble the "salad".  What is really nice about this recipe, you can add lettuce to it if you like.  Baby greens go really well with it as do anchovy's.  Other optional items:  green onions, radish, mushrooms and carrots.  I think you get it.

Have some fresh fruit with it to round out your meal. 

I  hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information calculations were obtained from Caloriecount.com. This is for the salad without the sauce.
 
 
We have had some absolutely crazy weather here in Southern California.  I mean, usually the weather is something like "Sunny, with a chance of sunny later in the day".  To get Florida type weather has been absolutely amazing.  The only problem with the sudden rain showers, I never know when I can use my BBQ. I know what you are thinking, um Tammie that's a salad.  Oh I know but do you see the bacon on it?  That's BBQ'd bacon.  Oh yea baby, BBQ'd bacon.  I bought some thick sliced bacon at the butchers because my Dad had purchased me a BBQ mat.  I had never seen this and was very skeptical when he told me about it. Said you could just put it right on the grill and then grill anything on it and it would leave the grill marks and everything.  I thought, sure dad.  Uh oh, he's finally lost it.  Boy was I wrong.  This thing is awesome and I've been experimenting like crazy with it.  I have no idea what brand it is only that he got it off the internet. I have grilled on the bbq, bacon, chopped potatoes, fruit and vegi's.  I just can't express how much I love this mat.  Now, one thing that I did learn, don't cook red meat on it.  I cooked a steak on it and well, yuck. Since the fat and stuff wasn't falling through like normal, it was more like boiling your meat. Again yuck.

The weather finally cooperated yesterday and I made this gem of a salad (see how I circled this all back around).  I BBQ'd the bacon and the rest is just yummy history. Once again, as with any salad you can add your own twist to it.  This salad is great with just lemon squeezed over it also, though this dressing is simply enough to make you weak in the knees.  The mint paired with the fruit, oh just yum.
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Ignore the potatoes! Those were for dinner and I was experimenting. See the mat underneath the bacon and potatoes? Love this mat for grilling.

Recipe:

about 2 cups Mixed Greens, enough for 2 people
4 Slices of Thick Bacon, Maple bacon is really good too
1/4 cup Gruyere cheese, grated or small cubes
1 Pear, I used a Bosch
1 Apple, I used a Gala
3/4 cup Raspberries
1/2 cup Walnuts, broken up
2 Hard boiled eggs, chopped
2 Green Onions, chopped

Dressing:
3 TBSP Extra Virgin Olive Oil
2 TBSP Rice Vinegar
8-10 Mint Leafs
1/2 TBSP Sugar


Cook the bacon crispy.  To reduce calories you can use standard cut bacon and just use one piece per salad. Boil the eggs, shell and let cool.  
While the bacon and eggs are cooking, make the dressing.  I blend mine in a ninja type blender so that it really breaks down the mint leafs.  You can make this sweeter if you like or less.  You can also add lemon juice to it (which I really love, not too much just about a tablespoon)
Peel or not the apple and pear, do these as close to putting the salad together as they will brown.  You can hit them with a little lemon to stop the browning process.
Grate or break up the cheese
Assemble your salad and enjoy!
I hope you enjoyed this recipe.  If you did leave a comment below.  I also have a YouTube channel where I showcase some of my recipes and challenges.  You can find it here:   https://www.youtube.com/channel/UC0RKTXAqUP_MgZRNsqbWV2w


Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Salad only. Reduce calories by using a lean bacon or Turkey bacon and eliminating one piece.
 
 
Don't say "yuck" until you try these bad boys.  I said the same thing when my niece challenged me to make a recipe from  her new favorite food.  I thought "Well, I do like eggplant but what to do with it".  It seemed like such a limited vegetable.  It took me a bit to come up with ideas but now I have several.  I even came up with an appetizer using the Chinese  variety and along the same lines as this recipe.  I also have a "stir fry" that you can add Tofu or meat to.  Her other challenge though was to make it vegetarian as she recently converted.  Hmmmm, that was a bit harder as I am a meatetarian.  I love meat but should be looking at more meatless meals.  Which leads to a whole different problem because I know my son is NOT, in any way shape or form, going to eat a meatless meal.  I've said before that he is a plain meat and taters kid.  He is trying though, he tastes all of the stuff I make.  Some he has loved, some he has liked and a few he wouldn't touch again with a ten foot pole.  Guess you can't win them all.  

Back to eggplant.  I finally had to look up why it's called eggplant and it seems that it was first white and well, shaped like an egg.  Also according to Wikipedia:  "It is known in South AsiaSoutheast Asia and South Africa as brinjal.[1][2][3][4] While "eggplant" is the common name in American, Canadian, and Australian English, "aubergine" is much more common in British English. Other common names are melongene,[5] garden egg,[6]or guinea squash.[7]".  Educational part over.

With all that said, it can be very tasty but if not cooked all the way through, bitter.  The bitterness is due to the seeds, they have the same alkaloid as Tobacco (being somewhat related).  The other nice thing about eggplant, it soaks up flavors while adding it's own subtle delicate flavor.  While the dipping and dunking can take a few more minutes then my normal recipes, it is well worth the work and if you have help, no time at all.  I also know that many others have used the eggplant rounds as pizza's.  I did make them that way without the breading but if cooked all the way through, they tend to fall apart or you have to make them very thick.  I wanted something thinner, like a thin crust pizza.  Yeah, that's why.
Recipe:


1 Large Eggplant (depending on how many people you will feed, One will feed 3-5 people)
3/4 cup Seasoned Bread crumbs (I used a gluten free brand)
3/4 cup AP Flour (I used a gluten free brand)
2 eggs, beaten
1/2 cup finely grated Parmesan Cheese
Salt and Pepper to taste
1 cup Mozzarella Cheese, grated
1 cup Cheddar Cheese, grated
15-20 Fresh Basil leafs  rough chopped (optional)
1/2 cup Sun-dried Tomatoes (optional)
(toppings of your choice, cook any meat first if making these none vegetarian)

Sauce:

1 cup Tomato sauce
2 TBSP Ketchup
1 tsp dried Basil
1 tsp Garlic, minced
1 tsp dried Onions, minced
1/4 tsp Chili powder (or less or none at all, depending on your preference) 

Prepare a cookie sheet with parchment paper

Make the sauce first as you do not want the eggplant rounds to be sitting around while you make the sauce.

In 3 bowls or saucers (salad plates), have your beaten eggs in one, AP flour with Salt and Pepper in another, and the Bread Crumbs and Parmesan Cheese in another.

Have all ingredients ready.

Cut the Eggplant into 1/4 inch rounds
Dip them in the egg
Then flour
Then egg
Then the breadcrumb/cheese mixture
Lay out on parchment paper on a cookie sheet
Do this for all the rounds.  One eggplant for me usually is 1 1/2 trays.  I put them all in the oven at the same time.

Place the trays in the oven for 10 minutes at 350 degrees F.
Remove from oven and flip over, they should be slightly browned on the bottom.
Sauce the top, then cheddar cheese, then topping of your choice and then mozzarella cheese
Place back in oven for 10 minutes

If you like, after the last 10  minutes, place under the broiler to brown up the cheese a bit.  I know some people don't like this but I do.  It is just an option as they are completely done after the last 10 minutes.

You can also make these vegan by using an egg substitute or lightly spraying with coconut oil between dredging and using vegan cheeses.
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Cut the eggplant into 1/4 inch thick rounds. Dip into the egg, then flour, then egg and last the breadcrumb/cheese mixture.
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All ready for the first 10 minute baking
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Flipped over and ready to be sauced, cheesed and topped! Pop back in the oven for 10 minutes and then as an option into the broiler for 2 minutes.
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Sauced, about 1 TBSP per round
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Almost ready for the oven!
Here is a video explaining all the steps.  Enjoy!  If you like it, hit the like button ( the thumbs up) and subscribe to my channel.  
Thanks for stopping by.  If you liked this recipe, leave a comment below!

Always remember, enjoy life.
It's the one you have,
Tammie
 
 
You did not read that wrong nor did I leave anything out of the title.  I really did BBQ pizza's, three of them to be exact.  One gluten free and two "normal".  Yes, they had topping and yes the cheese was melted. They were absolutely delish and if I hadn't told you,  you would never have known that I BBQ'd them.  Right now on my front porch in the shade it is 91 degrees.  I am not turning the stove on, the oven or any appliance other then my computer that emits heat.  In that endeavor, I am creating as many BBQ recipes as I possibly can.  This summer here in Southern California is gonna be a scorcher and with the draught and the high price of electricity, the BBQ and the pool are going to get a work out.  We actually have friends down the street that have not had a stove in their house for almost 4 years.  She cooks everything on the BBQ including cakes, pies, muffins, roasts etc.  I've never had the nerve to do it but when you are having a sweltering heatwave inside the house because you had to turn on the oven, it gives you a big giant kick in the pants to try new things.

Now, there is one thing that I do have to say.  I did not use any homemade type pizza crust, this was all store bought crust.  The full gluten were the ones that you can buy in the package at room temp and the name starts with a "B".  I think you know what I mean.  The gluten free crusts were in the freezer section at our market and were the only ones.  The only criteria here is that it is not so wet that it drips through the grills.  I would believe that full gluten pizza dough would work just fine (actually I know it would as I just googled it and someone else also made this.....damn).

This is simple, simple, simple.  

Recipe:  

The Sauce:

1 8 oz can Tomato sauce
1/2 tsp Garlic (I just used the regular dried stuff, you can use fresh but use a bit more)
1/2 Dried Onions
1/4 tsp dried Basil
1/4 tsp dried Oregano
Salt and Pepper to taste
If you like your sauce thicker, use a tablespoon or two of tomato paste also.

Pizza:

1 Crust
Fresh Basil
Cheese (I used Shredded sharp cheddar and Shredded Mozzarella)
Pepperoni
Or any other topping of your choice.

BBQ or oven

Clean and spray the grill with oil.  Set the BBQ to just about low.  With the lid closed it should not be more then 350 degrees F.  Once the grill is hot, throw the crusts face down on the grill (obviously with nothing on them!).  Let them grill until they have faint grill marks.  Take them off the grill, flip them over and put on your sauce, lay out the Basil leafs if using, cheddar cheese, pepperoni and any other topping you want at this point.  Do not use any raw toppings.  Any meat would have to be pre-cooked.  Throw on the mozzarella and place onto the grill.  Close the lid and wait about 8 minutes and quickly check.  You are looking for the cheese to melt and the rest of the crust to brown.  
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Where the burner temp was the entire time
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The crusts when they first went on the grill face down. The two in back are the full gluten version and in front the gluten free
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Off the grill and ready to be sauced, cheesed and put back on for the final grilling!
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Ready to close the lid for the final melting.
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Off the grill and looking beautiful
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My son's lunch. The Strawberry and Blueberry fruit dip in the middle (also for vegi's) can be found under "Sides"
I hope you enjoyed this recipe, if you did leave a comment.

Thank you for stopping by and remember, enjoy life.
It's the one you have.
Tammie
 
 
Just so you know this can be a lunch or a dinner.  I had it for lunch so it 's kind of stuck in my mind that way.  It being a Sunday and all, I wanted to eat something that was not a salad, sandwich or a chip.  you know how it is, you go all week eating the right thing and suddenly the weekend rolls around and the only thing you feel like doing is grabbing stuff out of the pantry.  Hell, you will even grab the stuff thats fallen to the bottom of the pantry if it means not cooking.  Admit it, you know you do.  No?  Ok maybe it's just me.

Anyway, I had made some noodles the night before and didn't want the left overs to go to waste.  Plus, I was out of the sauce that I had made for the noodles anyway.  On occasion with left over noodles I will just heat them up, butter them and throw in whatever cheese is in the fridge.  Not this day.  Since the pantry had been cleaned recently, by me of coarse, there was nothing floating around in the bottom.  Boo.  I found the spinach from the other night still in the fridge, mushrooms and a few other items and came up with the recipe below.  Gotta tell ya, it was damn good.
Recipe:

1-2 cups Cooked Noodles of your choice.  I use a GF brand that is not high in brown rice
1-2 green onions, rough chopped
1/4 cup Yellow Onion
1 TSP minced Garlic
1/2 cup fresh Sliced Mushrooms
1/2 stick butter
2 cups baby Spinach
1/4 cup grated Sheep Milk Cheese
1 1/2-2 TBSP Grated Parmesan Cheese
Salt and Pepper to taste
Throw some butter and garlic in the pan and the onions and sauté them until they are just translucent.  At this point you can throw in other vegi's if you like.  Maybe some grape tomatoes, I tossed in the mushrooms and sautéd till almost soft.  Make a circle in the middle of the pan.  Add more butter and put your noodles in the middle.  They are going to stick so using tongs quickly turn them over and over coating them with butter.  Now throw on the spinach, followed by the Sheep Milk Cheese and cover the pan.  All you are doing is wilting the spinach and melting the cheese.  Should only a few minutes.  Once the cheese is melted, move to a serving plate and sprinkle with the Parmesan cheese.  Done!!
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These were the noodles that I had cooked the night before. You can probably figure out the brand from the picture. I think they are the best out there!
I hope  you enjoyed this recipe.  If you did, please leave a comment!

Have a great day and remember, enjoy life.
It's the one you have.
Tammie
 
 
LUNNNNNCCCHHHHHHH!  I've been trying to be good and eat an early lunch and a healthy one.  It's not always easy especially now that I am home most days thumping away at my keyboard.  How easy is it just to grab snacks or just "stuff" and nosh while banging away at the keys?  Way to easy.  Then there are the days that I get so busy studying that I forget to eat altogether which makes me overeat at dinner.  Not good, not good at all.  
I have written myself a schedule that makes me stop at 11:30 (I get up at 5 am so this is close to the middle of my day) and prepare something for lunch.  Like dinner, it means that now I have to use my creative  skills again.  Eek.  Luckily I spoke with my sister the other day AND she invited me to pin on one of her boards, Beets are fabulous.  Now, I do believe that beets are fabulous and completely under rated. She inspired me so I picked up some of the cooked baby beets that you can now find in the produce section. Shrimp, walnuts, apples and a few other things including some sheep milk cheese.  Have you had this yet? No?  Oh you should.  It is not quite a hard cheese and not quite a soft cheese but very mild.  I love this cheese, I adore this cheese.  It's good over eggs or with mint jelly and just by itself.  Go ahead pick some up next time you are hankering for something different.  
Ok, here is the new recipe for today.  It's a great warm weather dinner too.
Recipe:

This is enough for one person, you just need to double or triple as you like:

2 Baby Beets, sliced into rounds
1/2 cup raw sliced mushrooms
1/4 walnuts
1/4-1/2 Apple cubed
Asparagus, handful but the tough ends cut off
Fresh dill
Sheep Milk Cheese, crumbled
Juice of one Lemon
Salt and Pepper to taste
1/4 lb cooked large shrimp, rinsed and patted dry
Ghee

You will need grill pan (or just a regular pan but I like the grill pan).
Before you slice the beets, dry them off as best you can.
Slice off the tough ends of the asparagus.
Get the pan hot, place the Ghee in the pan
Carefully put the beets and asparagus into the pan and cook about 5 minutes per side.
Remove to a plate
Plate all your ingredients and squeeze the lemon into a small bowl and add the diced up Dill, not much, maybe a 1/2 tsp.  You can also add mint.

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See the grill marks on the beet?! This pic was before I put the crumbled cheese on it. I started eating and forgot to take another picture. Oops.
This is such a simple and flavorful recipe plus it has lemon.   I hope you try and enjoy this one.

Remember, enjoy life.

It's the one you have,
Tammie
 
 
There are some days the only thing that I want for lunch is simple.  Ok, most days I want simple but don't always get it.  I like simple, it makes me happy and way less frustrated.  Today's lunch is just that, a simple salad.  There are some things that I keep in my pantry, my freezer and in my fridge at all times.  In the freezer is cooked chicken in single use bags, bags of nuts and bags of fresh frozen berries and cheese. That's right, I keep grated cheese in the freezer at all times.  I also keep cooked bacon in the freezer. Usually every other Sunday I bake up about 2 lbs of bacon and freeze it.  That way there is always cooked bacon. You can wrap it in a paper towel and zap it for 45 seconds and voila, bacon.  How do you bake it?  I take a cookie sheet and line it with aluminum foil, cut my bacon in half and then line it up with two rows.  I bake it at 375 degrees F for 15 minutes but check it sooner at 12 minutes depending on your oven.  The first batch usually takes about 16 to 17 minutes while the subsequent batches take about 14-15 minutes due to the cookie sheet staying hot.  Between batches I drain off the oil from the cookie sheet (never into the sink!). Once all is cooked and the bacon is at room temp, I place in freezer bags.  Simple.   In the fridge  are always lemons, lettuce, apples, a variety of vegi's and eggs.  These are a must in my house especially the lemons.  I adore the taste, the look and the smell of lemons.  It might be bordering on a lemon fetish but we'll pretend that it's not and move on.  In the pantry I also keep olive oil, walnut oil, coconut oil, sesame oil, gluten free soy sauce, red wine vinegar, balsamic vinegar and wine vinegar, sugar (white and brown), vanilla extract, and capers.  Why you ask?  I'm getting there just give me a second.  All of the things named can be used for quick and easy meals.  Hard boil some eggs and throw it over some leafy greens and you have a quick healthy lunch.  Thaw out some chicken and make chicken salad with apple and nuts, wrap in lettuce and another quick meal (lunch or dinner).  For breakfast you can make a quick omelet with the eggs and wilt some of the leafy greens with cheese and bacon. 

Your pantry should always have a few staples in it. Whether your just starting out or want a well stocked pantry.  Now, everyone has their own lists and you should develop yours.  I'm going to list the items that I keep in mine so that I can always throw something together.
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Fresh greens, hardboiled eggs, walnuts, apple, avocado and fresh squeezed lemon for dressing.
Lists: 

Pantry

Variety of Vinegars, these are great from making salad dressings
Oils, again for dressings and adding different flavors to foods during the cooking process 
Sugar, refined, turbinado, brown and dark
Salts, have a variety of salts, again these add different flavors to your foods
Pepper, fresh ground is the best
Olives, green and black--under rated food for snacks and added variety to your dishes
Tomato sauce
Tomato paste
Gluten free Flours--I keep mine now in a spare refrigerator but you can keep them on the shelf.  Word to the wise though, keep them tightly sealed especially Millet flour as it tends to get weevils.  I keep a 1-1 AP blend, buckwheat flour, oat flour, sweet rice flour
Regular Flour if you are not Gluten Free
Baking soda
Baking Powder
Corn Starch
Peanut Butter, Almond Butter, Nutella-really any of the nut butters that you like.  These should be in any pantry. Used for desserts, lunches and snacks
Chicken stock or bouillon--I keep both but if you are not going to use it a lot then get Bouillon.
Beef Bouillon--soup base or a sauce base
Capers-can be used in salads and sauces
Bamboo Shoots-jarred  not canned, used in stir fries and salads
Pasta--either Gluten Free or wheat and a variety 
Soy Sauce--Gluten Free (or not)
Syrup
Lemon Curd--can be used in desserts, dips and for breakfast on toast (GF)
Ghee-I use this quite a bit in stir fries and when cooking eggs
Dried Fruit--used for snacks, salads, stuffings and baking


Refrigerator:

Eggs
Milk-source of your choice, I keep cows and almond milk
Sriracha--I usually keep one in the fridge and one in the pantry.  Same with Soy Sauce
Minced Garlic--Sometimes you just don't have time to cut it up
Minced Ginger--Same as the garlic
BBQ Sauce--Who doesn't like BBQ Sauce and it can be used in the oven and not just out on the Q
Sour Cream--good in baking, mixing in sauces and on top of all kinds of things
Cream Cheese--another staple that is good in baking, as a snack and as a side dish
Gluten Free Tortillas--Sorry but I have to give a plug to the Mission GF Tortillas as they are so, so good
GF Corn Tortillas--These can replace bread in quite a few recipes
Apples--these keep for a long time in the crisper.  If they start to wrinkle, use them in a sauce or make apple sauce.  Fresh apples are good in salads, chicken salad, baked with pork chops or with fish.


Freezer:

Frozen Vegi's--buy the kind you like and keep them stocked.  Spinach, corn, peas, green beans, etc.  As long as they are the quick frozen kind they are still good for you.  Don't buy the kind with sauces or added salts or sugars.
Cooked Bacon-because who doesn't like bacon
Cooked chicken in individual servings
Nuts-keep a variety-walnuts, sunflower, pecans, almonds
Cooked Sticky Rice-wrapped in 1 cup servings
Grated Cheeses-Cheddar, Jack, Mozzarella
Frozen Fresh Berries--when ever I buy berries such as strawberries, blueberries, blackberries and raspberries, I take part of them and freeze for later
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Ghee is clarified butter. Not a necessary staple but great to have around. It has a higher smoking threshold than butter or most oils.
With most of these items in your kitchen, you can make soups, pasta dishes, quick lunches and easy breakfasts.  Any of the frozen vegetables can be used in stir fries or baked with any meat that you pick up. The bouillon can be your soup base, add chicken and vegetables, some fresh ground salt and pepper and garlic and wham you have a great soup.  You could thaw out the rice and add that to the soup as well.  Use the BBQ sauce on pork chops, throw them in the oven to bake while you saute some vegetables with the minced ginger.  Make some scrambled eggs and use the frozen fruit to make a compote to drizzle over or make a breakfast burrito with egg, cheese and bacon.  The uses are endless.
This doesn't mean that I don't keep other items in my kitchen but these are the ones that I have at all times. In the crisper are fresh vegetables and fruit, in the freezer will be steak, pork chops and chicken.  When I want fish I always buy it fresh.  All the recipes that I post will have at least one of the staples listed above if not several.

If you have any questions please do not hesitate to ask.  If you need a quick recipe, let me know!

Enjoy life,

It's the one you have.

Tammie
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Some items that I might buy on a weekly basis, celery, mushrooms, green onions and broccolini.