BBQ & veggies

 

This plate contains leftovers, heavy cream, Greek yogurt, butter, EVOO, herbs, bacon, garlic.....and oh yeah #veggies. I didn't want just plain ole leftovers sitting on a beautiful white plate so I spruced it up a bit with what I had in the frig. I found some recipes for bacon wrapped asparagus but they called for bigger size asparagus so I improvised and used the thin one and this is what happened....TADAH 

 

Preheat oven to 375 - 400 

 For the asparagus I started with 9 thin asparagus seasoned them with EVOO, pepper flakes, and Kosher salt. Then, wrapped them in 1/2 a slice of bacon secured them with a piece of toothpick

 

 

Using a foiled lined broiler set I baked the wraps for 12 minutes then turned over and switched the oven on Hi broil to get as much color to the bacon as possible without over cooking the asparagus (this part is done to your desired color)

 For the 'smashed red potatoes' I washed and cut 5 medium red potatoes, boiled them in salted water with 3 whole garlic gloves and 1/2 TBSP of fresh chopped rosemary. When tested for partial doneness pour the water off leaving about 2 TBSP of water return the pot to stove reduce heat, add yogurt 1 TBSP (then adjust accordingly), heavy cream 2 TBSP (then adjust accordingly), and 1/2 TBSP butter (then adjust accordingly), and salt to taste. Using a potato masher smash the potatoes but not too much and there you have

ENJOY!!!

Asparagus & egg anytime bake

 

 

  

Start'em off with a smile

Sliced bell peppers to set the eggs (eyes), sauteed mushrooms for the pupils and nose and sweet ruby red grapefruit for the lips

Veggies & Brown rice

Stir fried veggies in Ghee & coconut oil

 

I am so happy that I was introduced to the Paleo eating lifestyle. Last week I learned about 'GHEE" which is easily put 'clarified butter'. This process should separate the butter into three parts, 1) the golden oily part of the butter, 2) the white fatty part that forms at the top, 3) the brown grainy part that settle at the bottom. "Ghee is the oily portion that is FULL OF FAVOR.

For this veggie plate I used the last of my weekly staple veggies so I didn't have a measured amount, I used:

 

2 zucchini diagonally sliced in chunks

thin asparagus sliced

sweet mini peppers cut in halves

white onion quartered

fresh snipped green beans

3 garlic cloves

fresh shredded ginger

1 quarter of green & red cabbage shredded  ***(I purposely used the cabbage to absorb any remaining oils but the seasoning from the veggies fused in and they tasted good)

peppered EVOO

coconut oil

**Ghee - this can be homemade or store bought

 

1) brown the onions in EVOO on all sides but allowing them to remain crunchy, set aside 

 

2) brown the asparagus in tsp. of Ghee just until brown,

 

3) **if after cooking the asparagus leaves brown drippings simply wipe out with a dry napkin.

Use tsp. of coconut oil to brown the green beans then add a little water and grated garlic clove, cover with a lid and steam them until the water evaporate, but still crunchy, set aside   

 

4) Use 1 - 1 1/2 tsp. of Ghee to brown the zucchini on all side sprinkle with sea salt and fresh ground pepper, and set aside.

  

 

 5) add the pepper skin side down first and brown, then turn and allow to cook 2-3 minutes longer then add fresh grated ginger and sauté.

Return ALL the veggie to the skill and toss sprinkle with additional sea salt to taste.

 

 

 6) place the shredded cabbage mixed on a serving plate or bowl top it with the cooked veggies.

 

7) serve and ENJOY!!!