Recipe Fail: Cauliflower Gnocchi

I had scoured Pinterest for a cauliflower-only recipe for gnocchi and couldn’t find any that were only cauliflower, or looked relatively easy, and only using ingredients I already had. So I made my own. I paired this with the meal I call CHamPP, Creamy Ham Pasta and Peas. It’s one of the kids’ favorites, it’s easy for me, everyone is happy. Except now for the diabetic. So I was REALLY hoping for something easy to go with it. I made it one night and he went crazy for it. I tried making it again and it was an Official Disaster. It completely broke down in the water so I served the poor guy basically cauliflower soup. I am determined it to try again, it was so good and easy, but I have a feeling it will take quite a few more attempts. The first time contained:

cauliflower, cooked/steamed in the microwave, cooled, wrapped and wrung in a towel.

an egg, maybe two?

a Tablespoon or so coconut flour. I was really hoping it would help it bind but was afraid if I added more, it would add an undesirable flavor.

a Tablespoon or so of all purpose flour. Yes I know, terrible but necessary.

Parmesan cheese

Garlic powder

The second time I made it:

I did not wring out the cauliflower, and I think that’s where the biggest mistake was. The less water the better, or else I’m thinking I have to add more flour of some kind and I don’t want to add too much.

I didn’t chill the gnocchi before cooking. I’m still not sure this made a difference but I did that the first time and they kept their shape.

Actually, for that matter, do I even need to boil them? Maybe i could just cook them in the sauce? The first time I made it, I simply added some butter and half and half (yea I know) to the pan after browning the gnocchi a touch. If it’s mostly cauliflower, maybe the flour, if I add any at all, would cook enough through the browning and sauce? Hmmmm, I may be on to something.

Definitely worth a do-over!

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Recipe: Zucchini Lasagna

This dish was one of the first things I made the hubs after finding out he was diabetic, and he. freaking. loved. it. And he’d never been a fan of zucchini in the first place (he would claim it tasted “metallic.” *insert eye roll here*) The first time I made this was the best; unfortunately, I didn’t write anything down so now I wing it every time. I guarantee you will not miss the pasta in this. It is so hearty and filling!

This recipe serves 2 hungry adults, or 2 adults and 1 kid, or 2 adults and enough for lunch the next day

Zucchini Lasagna*

You will need all this. Or most of it. Whatever.

You will need all this. Or most of it. Whatever.

*This recipe is still under construction/not perfect, so cook at your own risk! Or just use it as inspiration to experiment for yourself!

2 medium zucchini

2-3 slices cheese, anything light colored and melty, I use havarti because it’s what I have

2 handfuls frozen spinach

1/3 lb ground turkey, or ground beef, or whatever you have. I had no time to thaw the ground turkey so I just used a couple slices turkey lunch meat.

Spaghetti Sauce (watch for sugar content!)

Parmesan cheese

Heat oven to 350 degrees. Maybe 375. Line a 8×8 pan with foil and lightly oil if you want to make your life easier.

Handy dandy slicer thing.

Handy dandy slicer thing.

Peel zucchini, trim off the ends, cut in half. slice maybe 1/4 inch thick, or use a handy dandy slicer thing if you have one. I have one.

Spread a light layer of sauce on the bottom, just enough to act as a glue to keep the zucchini slices in place.

Layer zucchini, then spinach, meat, cheese, then sauce. Repeat. I also flip the next layer of zucchini so they go the other way. I don’t think it makes a difference, to be honest with you.

Top with any extra cheese and extra parmesan.

Bake for 20-30 minutes or so. I just keep checking by how easy a knife comes out of it, if it sticks a bit then the zucchini isn’t cooked all the way through. If you let it sit for a bit after it comes out, some of the excess liquid will get absorbed.

Note: It comes out watery. I’m sure if i blanched the zucchini a bit beforehand, or thawed and drained the spinach before too, it would help, but keep in mind while I’m cooking this I’m making something for the kids, so quite honestly i don’t care.

Edit: I added chopped cauliflower too. Even better if you are browning the meat first, add to that pan so it takes on that deliciousness as well. About a handful of florets or so. Anything left over gets chopped even finer and added to the kids’ sauce.

Family Rating:

Girl: “No.”

Boy: “Mmmm! Good! Pasta?”

Diabetic: “Dude I’m so FULL! Are you sure there’s no pasta in there?”

Recipe: Banana Coconut Pancakes

Mmmm, pancakes. I’ve never been able to make a perfectly fluffy batch of pancakes, so I’ve resorted to making pancake muffins for the kids. They love them and no more flipping for me! So naturally I had to make things harder on myself and create a low carb delicious pancake for the diabetic. Disclaimer: These are a bitch to flip. I find that if I make them smaller, and spray the spatula, it helps in the flipping. And you have to do a wiggling jiggling thing up the side of the pan. But still expect at least one to flop instead of flip.

This will make enough for either one hungry husband or one mom and one kid.

Banana Coconut Pancakes

IMAG0450

You will need all this stuff. Coffee is just for sanity.

1 banana

2 eggs

1/2 cap vanilla extract

1 Tablespoon almond flour/meal

1 T shredded coconut

1 T coconut flour (lightly packed, like you would for brown sugar)

nonstick cooking spray or a light oil for the pan


In a medium bowl mash the banana until it’s nice and smooth.

Add eggs, whisk until fully combined.

Add vanilla extract, stir.

Yes, I'm using a hand mixer beater thing instead of a whisk. My whisk was dirty. Don't judge me.

Yes, I’m using a hand mixer beater thing instead of a whisk. My whisk was dirty. Don’t judge me.

Add almond flour, coconut, and coconut flour. Stir until smooth.

*I like to add the shredded coconut to make the coconut flavor more obvious. Coconut flour definitely has a distinct flavor to it. Luckily we love us some coconut, so I add the shredded coconut to make it bolder.

Heat your best non-stick pan to a medium low, maybe lower than you would regular pancakes. Spray generously or oil well.

Pour in your batter, 1/4 cup or less. Don’t crowd the pan, because you’ll need room to flip. The smaller the better.

Cook until, like regular pancakes, the edges start to dry, and bubbles start to pop.

My pan wasn't being nice and these are darker than I would like, but still tasted good.

My pan wasn’t being nice and these are darker than I would like, but still tasted good.

Serve with fresh fruit, agave nectar, whatever you want. We happened to have whippred cream (it was low in sugar!) the first time we tried this and it was faaaaaaantastic.

Family rating:

the girl: “But I don’t like coconut, Mommy.”

the boy: “Mmmm! Good! More?”

the diabetic: “Hon, these are great. If I ordered these in a restaurant I would not be disappointed. These don’t even taste healthy. Those were good babe.”

I don’t think he liked them.