Kohlrabi Pasta

 This is a new recipe that is so good that John wanted it 2 nights in a row..it is gluten free and counts towards your vegetables. It also cooks in 1 pan.  This recipe makes 2 servings. It takes just 3 ingredients. If you go to Trader Joe’s or a grocery store that have the ingredients prepared for you there is virtually no prep time required. 

Kohlrabi is also know as a German Turnip despite the fact that is not a root vegetable. It belongs to the Brassica or mustard family  and is related to cabbage, broccoli and cauliflower making it a cruciferous vegetable. It is also a good source of vitamin C.  It is also low in calories, and sodium. It even provides 2 grams of protein per cup of raw kohlrabi. 

So here we go. You will need:

10 ounces of clean and grated kohlrabi 

10 ounces of white mushrooms, cleaned and sliced.

2 tablespoons of olive oil

Optional: Yo Mama’s Pasta Sauce. This is our preferred brand.  It is sugar free and tastes great. 

Microwave the kohlrabi for 4 minutes.  Sauté the mushrooms in a large skillet with 2 tablespoons of olive oil. Add the freshly microwaved kohlrabi to the mushrooms. Sauté until the mushrooms are well cooked.  Serve immediately   You may add pasta sauce on top, but be sure to warm it up first. 

You may also top it with the protein of your choice. 

Serves 2. 

Please be aware that these are my personal favorites. I have not been paid to promote any of the above products. We always keep a jar or 2 of Yo Mama’s pasta sauce in the pantry, it is a household favorite.

A Recipe Hack

 Yesterday’s dinner was an adventure in making.  I have not had corn bread for a couple of years now. I have just needed a piece for a while now. I just love the taste and convenience of Trader Joe’s Cornbread Mix, The mix as prepared by box directions has 14 grams of fat and 40 grams of carbohydrates. That would wreck havoc with my body. So I needed to think about a redo.

As per the box the recipe calls for 1 egg, 1/2 cup of oil and 3/4 cup of milk.  As you can see a whole lot of fat. 

So here is where yesterdays hack took a weird turn. I found my bottle of vegetable oil in the cabinet.  It still had 5 months to the Best Buy sell date. I opened it up and it had gone rancid. Great I had already opened the box and cracked the egg. What was next? To find a different oil of course.  I had some olive oil, now I know in some countries they use olive oil in cakes. Cornbread is more like cake than bread, so I thought why not give it a try. The absolute worst thing that could happen is that the experiment would be tossed. 

So here is my change to make it lower in fat. 1 egg, 1/4 cup of Olive Oil, 1 cup of water. The egg has 5 grams of fat. The olive oil has 54 grams of fat. For a total of 59 grams of fat divided into 9 servings brings the fat content down to a more manageable 6.5 grams of fat per serving. Compare that to 14 grams of fat if you prepare it by the package directions.  It is still higher than I like to go but it is definitely more manageable.

I followed the package mixing and baking directions.  I cooked it for 40 minutes. This is the time it took for the toothpick came out clean. I did notice that it did not brown on top the same way as when following the package directions. I then let it rest for 5 minutes before cutting. 

The corn bread was lighter and more cake like. It was still on the sweet side. It did not need additional Margarine. I knew that I had made a good hack when John went back for a second piece of cornbread. John never goes back for more cornbread. John usually just eats 1 piece of the 9 and leaves the rest of the pan for me. This is why I don’t make it very often. John also made sure to wrap the cornbread up so he could have more with dinner tonight.   

Try it and let me know what you think about it.