Hooray! We are entering the Back-to-Back Party-Hardy-and-Outgrow-Your-Britches Season!
I don’t really have a sweet-tooth. Desserts are rarely on my mind. however, I DO love entertaining and making loads of special treats!
Last year I discovered this yummy umami caramel recipe that absolutely tantalized my tastebuds and set my imagination on fire! And, it was EASY!!! No special equipment or wacky ingredients!
This year I decided to adjust the recipe to lower the carbs and remove the refined sugar. I utilized the tips shared by SugarFreeMom to make a wiz-bang successful mashup!
EASY Low-Carb Vegan Miso Caramel
2 cans coconut milk
1 Tbs stevia powder (about 10 packets)
2 Tbs miso (use gluten or soy free, as needed)
1 Tbs molasses
1 Tbs maple syrup
1 Tbs arrowroot powder
In a medium saucepan, whisk coconut milk, arrowroot, molasses and maple syrup until combined.
Simmer on medium heat, stirring occasionally, until liquid reduces by half (approximately 30 minutes).
Add the stevia and miso and stir until dissolved.
Allow to cool completely before storing in a sealed container in the fridge.
Drizzle it over baked sweet potatoes.
Use as a Fruit Dip.
Enjoy as a Coffee Enhancer.
Build a guilt-free ‘Nana Cream Sunday.
…The opportunities go on and on and on!
Last year we hosted a “Holiday Nightmare Party” complete with gruesome/inappropriate costumes and treats! As a JOKE I decided to make devilled eggs look like “white walker” eyes from G.o.T. (snow zombies are Christmas-y, right?). I dyed canned jalapenos with a brilliantly blue, fruity kiddy drink. I poured a bit of the spicy blue “fruit” juice into the yolks to give them a blue tinge.
I fully expected them to remain untouched on the tray, but much to my surprise:
Huge. Stupid. Hit.
I realize this unintentional recipe is pretty much the antithesis of what MilitantFoodie is about, but I decided to create a new-and-improved version in honor of my Standard American Diet Honey Bunny’s Birthday! Yay!
Nick’s Birthday Blueballz
1 cup canned/jar jalapenos
2 cans quail egg in brine
2-3 cups fruity blue artificially flavored kiddy drink (non-carbonated)
½ tsp sea salt
1 quart mason jar
Simmer jalapenos and salt in the Blue Drank for 10-20 minutes. Jalapenos should absorb some of the blue color. Remove from heat and allow blue to cool.
Drain brine from canned quail-eggs (you could hard-boil raw quail eggs and peel them yourself if you are really into doing everything from scratch, but you are about to season them with artificial fruit drink, so it seems like unnecessary work.)
Once the blue liquid and jalapenos have cooled, fill a quart mason jar with the eggs and the blue jalapenos, leaving about 1 inch from the top. Pour in the blue liquid and make sure all the eggs are covered. Secure with lid and store in the refrigerator. Give the jar a gentle shake every day so the blue can evenly permeate the eggs.
Eggs will be nice and spicy blue flavored in 2-3 days. I’m unsure how long they will last in the fridge… They are loaded with artificial everything, so they may be the perfect road food during the zombie apocalypse!
-Cut them in half and place a sliver of blue jalapeno over the exposed yolk.
-Stab a jalapeno and an egg with a decorative toothpick to dress up a dirty gin martini.
-Eat them directly from the jar while having a Game of Thrones marathon.
-Leave the eggs floating loosely in a dirty gin martini, and stab them with a little plastic sword while having a Game of Thrones marathon!
Nutritional value and sugars were not nearly as dismal as I had predicted… Calculations factor in all the ingredients, although most people would not drink the juice.
*Cauliflower Remix Recipes provided by guest blogger, Chervyn Lee
Cherv’s Cauliflower and Mushroom Casserole
Hey guys! So to tell you the truth; I am the farthest thing from a vegetarian but I love veggies! My boyfriend, not so much… So we’ve been trying to implement “one complete vegetarian meal a week” policy. Don’t get me wrong, we’ll do a lot of veggie sides, but I’m still slowly easing him into a bigger variety of vegetables (and yes, I know vegetarians eat more than just veggies!).
One of my favorite vegetables to play around with is cauliflower. It’s so versatile in what you use it to make, but also can be used in quick recipes when you’re in a rush. This recipe is easy and the ingredients aren’t out of the ordinary. These are things that you’ll find laying in your pantry that you use for other meals, which makes it especially appealing to me. I find it particularly filling, and it’s not bad for you, I promise!
3 cups raw cauliflower (You can just buy florets only if you want)
5 mushrooms caps, chopped
1 cup milk (I used whole milk, which makes the cheese sauce a bit creamier than 2%)
½ cup of mozzarella
1 tbsp of onion powder
1 tbsp of garlic powder
2 tbsp of French’s French Fried Onion
After washing the cauliflower, place the cauliflower in a pot and add about an inch of water. Bring it to a boil, cover and reduce heat to medium. Leave it in for 5 minutes.
Unless your oven is the devil and takes a long time to heat up, this would be the time to preheat it at 350˚F.
While the cauliflower is being boiled, wash and chop the 5 mushrooms caps into whatever size pieces you’d prefer.
Mix together the milk and egg, then add in the onion powder, garlic powder, mushrooms followed by the mozzarella.
When the cauliflower is done, place it in a round pan (I used an old aluminum pan that’s about 7 inches in diameter) and pour the milk and cheese mixture over it.
Lastly, top it with the 2 tbsps of French’s French Fried Onion on top and it’s ready to go in the oven. I originally had mine in the oven for 20 minutes but when I took it out, it was still a Saucy Bitch so I put it back in for another 5-10 minutes. My recommendation would be to place the dish in the oven for about 25 minutes and then check it. If it’s still a bit runny, put it back in for another five minutes until you get the consistency you want.
And voila! The nutritional information! *Btw, if you are nervous about the cholesterol information, you can always forgo the egg and use more cheese. (I prefer the egg as it solidifies it a bit more.)
*this recipe makes two servings, OR serves one and enough leftovers for one serving of the REMIX version (below).
Part Deux! The Remix!
Cauliflower and Pepper Cheese Spread
½ cup “Cherv’s Cauliflower and Mushroom Casserole”
1 tbsp olive oil
½ bell pepper, chopped (I used half yellow, half orange. But you can change it up!)
1 clove garlic, minced
2 slices of bread (Or lettuce if you’re feeling carb conscious. 1 large leaf of lettuce only contains .6 grams of carbohydrates)
Preheat the oven to 350˚ (You can omit this step if you’re using lettuce as a base)
In a skillet, heat up 1 tbsp of olive oil on medium heat. When ready, add the bell pepper in and sauté for about three minutes. Add in the garlic and cook for another minute.
When the peppers and garlic have a nice gold tone to it, add in the ½ cup of the leftover Cauliflower and Mushroom Casserole. After a minute, start breaking apart the cauliflower with your spatula. The cheese from the previous recipe will help all the ingredients start mushing together to get you a cheese spread consistency.
This will take about two to three minutes. Remove from stove and apply the cheese spread to the bread. At this point, place the sandwich in the oven for 3-5 minutes on a greased pan, flipping once. Take the sandwich out, cut them into little bit size pieces, and you’re all set for a nice grilled cheese remix.
Note: If you are using lettuce, leave the spread in the pan for an additional 3-5 minutes.
** I only ate half of the sandwich and was totally full. However, I really hate it when recipes only allot for one piece of bread or half a sandwich!