One of those days

Guess what I’m having!

I forgot to set my alarm, so I got a late start to my day. Normally this isn’t that big of a deal when Namon is out of town, but today I was planning to make a crockpot meal to celebrate his return.

I love the crockpot because usually it is very easy.

This meal was not. At least, not when you are fighting the clock because it needs six hours to cook and today was a long workout day!

Eccentric Lower, and Ab Ripper X3. 

I didn’t even shower, I just started to prep in my workout clothes!

I made a HUGE mess in the kitchen! It is pretty much covered in grease, I will have to mop, and I made a ton of dishes. I even broke a tablespoon while trying to get my honey out of the jar. This had better be the best meal ever.

We all have those days, guys! All of us! I’m gonna do my best to shake this off, clean my kitchen, and turn this day around.

If the meal turns out I will glad share my video (I look so over everything in the video, but hey!) and post the recipe.

Good luck out there! I’m gonna shower!

Making Your Own Chicken Stock

No photos for this one, but before Namon made that lovely risotto from a few posts ago, he made his own chicken stock.

Making your own stock doesn’t have to be difficult, it  just takes a little time.  Namon will show you how to carve a chicken, and then how to use what’s left to make a very rich and delicious stock that you can use in your soups, or risotto.

I promise that I will also post the risotto video so you can make your own risotto bianco!

Becca’s Not-Quite-Jambalaya Jambalaya

IMG_6251

Namon had to work late, so I wanted to help out by having dinner ready for him and he returned home.  I basically typed in “chicken, tomatoes, zucchini” into AllRecipes and got a lot of things I just couldn’t make, and one thing I could make IF I substituted… a lot.

Here is my healthy “Not-Quite-Jambalaya Jambalaya”!

For starters, click here for the original healthy jambalaya recipe.

I didn’t have the right kind of sausage, the shrimp, or the green peppers.

What I had, was hot sausage, spicy hungarian peppers, and hope. Here is the video to see what I did and how it turned out. Sorry for wearing jammies, it was a Sunday! Also, sorry for scolding the cat! She was clawing up the rug!

This recipe was Namon approved, even if it wasn’t “Cooking with Namon”! 🙂 I’m just happy he liked it!

Let me know what you think, if you made it, and how to improve upon it!

Happy Sunday, everyone!

Umbrian Chicken

IMG_6226

Tonight, Namon was amazing and made three videos for me. He has to go out of town soon, so he wanted to make sure I had a few more videos to post while he is gone.  He also made a bunch of Umbrian Chicken for me to have as leftovers. 😀  I am spoiled.  Here is a photo of the recipe he used to make this:

IMG_6236

Complete with Namon notes! This can be found originally from this website: New York Times Cooking: Umbrian Chicken

Namon never sticks to a recipe fully.  But thank you New York Times for posting such awesome recipes for free. Y’all rock!

Okay, so here is the video of Namon making this dish:

We LOVE this dish! It is amazing!

I will post the video for the risotto tomorrow, and the chicken stock recipe I’ll post on Monday!

Happy Saturday night, y’all!

Chicken and Mushrooms!

IMG_6202

And we are back!

Sorry no post yesterday. It’s been kind of a busy week, and so we did a meal that I had already blogged about because it was easy. Steak with Leeks.  It is VERY good, and very quick.  Anyway, today we have a Chicken and Mushrooms dish served over gluten free pasta! This too is a pretty easy dish to make.  In fact, here is the video:

So, let me see if I can remember everything.

You will need:

2 Chicken thighs (or breasts, but the dark meat stays juicy)

mushrooms

Fresh Thyme

Fresh Oregano

Chicken stock

Dry red wine ( optional, you can use more stock)

Olive oil

Salt and Pepper

Noodles (with or without gluten)

You see the steps in the video!  This one is really all Namon. I have NO clue what he does. Tomorrow will be chicken too, and one of my favorites!  I hope you enjoyed the video, and let us know if you try the recipe, what you think, and how you would improve upon it!

Happy Friday!  I’m off to watch Riverdale (or as I call it, Dark Archie) while Namon plays Battlefield One with friends! 🙂

 

12 Minute Chicken Stir Fry

IMG_6071

As promised, Namon’s quick chicken stir fry!

We actually really like this one.  We may make it a regular thing.  In the following video, I make a lot of witty (ha, yeah right) commentary. 🙂 I can’t help it, I’m a smart@$$.  I’m very lucky Namon suffers my jokes. Just a warning, I DO say… S… H… I.. T… Sorry! I’m horrible when I’m not checking myself. Like, way worse than this.  Just know, the word is in the video.

Click here to see Namon prepare and cook this meal.

Okay, once you watch the video, and hear my LOVELY puns, this is the recipe Namon made up himself and then followed.

You will need (Ingredients) :

1 -2 chicken breasts

½ large zucchini sliced

2 cloves garlic minced

Green onions minced

Assorted mushrooms sliced

¼ cup chicken stock

Salt

Cayenne pepper

Instructions:

In a hot pan, add rice oil.  Add garlic and zucchini.  Season with salt and cayenne pepper.  Cook until beginning to tender.  Add green onion.  Continue to cook until green onion begins to soften.  Remove contents of pan to a dish.

Add some more oil, add the chicken.  Season with salt and cayenne pepper.  Cook until you can no longer see pink.  Add mushrooms.  Once mushrooms begin to soften, add chicken stock.  Continue to cook until mushrooms are cooked through and sauce thickens.

Add vegetables pack into pan.  Heat and combine.

Serve.

Again, this was wonderful!  We will be eating this more! 🙂

Thank you for watching!  We really appreciate everyone who has followed us.  Give us your feedback. How did the recipe go for you? How did you improve upon it? Let us learn from you by commenting in the comments section below.

Happy Saturday, reader!

Six Eggs Shy of a Frittata 

The beacons are lit!!!

We need more sun on these pasty bodies!

This morning was a tough one! We had MMX and Ab Ripper X3! I was drenched in sweat by the end! 

I love MMX! I feel like Black Widow, punching out the bad guys! 

Granted I look more like a skinny English teacher who thinks she looks like Black Widow, but who cares! I’m in my own living room and if Namon judges he never tells me! 😉

Perks of the weekend workout, Namon makes breakfast. 

Today he wanted to attempt a frittata. He asked, “So, it’s like scrambled eggs without being scrambled right?”

“Sure,” I said, with a LOT more confidence than I actually had. (I never had a frittata much less made one) “I think you scramble the eggs in a bowl and pour it over things in a pan?”

“Like an omelette but not folded?”

“You got it!” I assured him, and then ran away to put the living room back together.

What resulted was kind of like a tasty egg pizza? It was really thin, with zucchini, onion, spinach, tomato and four eggs. (Hence thin!)

We looked up frittata recipes afterward and discovered he was six eggs shy. 

Six eggs shy of a frittata is now our new band name, if I ever gain musical talent.

It was tasty though!

Happy Saturday, everyone!

Green Bean Zucchini Salad with Panfries Tilapia 

No video tonight, but Namon typed out what he did so I could share the recipe.

This was a very fresh, summer salad! It was absolutely delicious and hit the spot on a warm (not really hot, too north) summer day.

You will need:

1-2 zucchinis

½ lemon

Fresh raw green beans

1 chili pepper

Fresh mint

Olive oil

Salt

Pepper

Instructions –

Use a peeler (or mandolin) and slice your zucchini. Place in large bowl.

Trim the ends of your green beans and cut into chunks, about 1 inch.

In a small bowl, zest half a lemon and add lemon juice. 

Add about double that amount in olive oil to the small bowl

In another small bowl, take about 5 or 6 mint leaves, add a pinch of salt, about a tablespoon of the dressing you just made, and muddle.

Add the dressing and the muddle to the large bowl. Add more mint leaves. Mix. Serve.

For the Tilapia:

Take tilapia fillets, put Cajun seasoning on them.
Put in hot pan with rice bran oil.

Cook about 2 minutes per side.
Serve.
Haha, he is very military in his writing, you can see!

Everything was very good! ❤️

Here is the Cajun spice we used:

Namon Cooks Steak and Leeks with Mushrooms

steak and leek

Hello, and welcome to the first edition of Cooking with Namon.

🙂

My love has many talents, but one talent I love to highlight is his ability to cook. I am constantly posting lovely meals on my Facebook and Instagram, so we thought it was about time to make a video and share his cooking “secrets”.  Tonight he was working with what we had in the fridge. This is a VERY easily meal to cook. If you are an experienced cook, this post will probably be very familiar for you.  However, if you are newish, like me, and you want inspiration and encouragement, this post is for you.

Namon will be cooking Steak with Leeks and Mushrooms.

We split this into two videos. Preparation, and Cooking.

For this meal you will need:

One large leek – cut into strips and then cut in half

1 or 2 small sirloin steaks – cubed

Crimini mushrooms (baby portobello) – cut or chopped (you will see in the video)

Garlic – minced (NOT featured! You can buy it minced)

Rice Bran Oil – about a tablespoon-ish, you can substitute olive oil

Sesame Oil – a tablespoon-ish

Rice Vinegar – a tablespoon-ish

Salt and Pepper

Sesame Seeds – optional, they just make it look pretty.

Here is Namon’s Prep video, just click here and follow the Youtube link.

Okay, did you watch? He gives some good tips, so it is good to watch! 🙂 Also, we are wine drinkers. I know, I know, this is a health blog.  We stopped all alcohol for our first 21 days of our fitness journey, and then we added red wine back. YOUR journey is yours.

Okay, so now that everything is prepped, Namon turned on the burner and started heating the pan.  You have to heat the pan BEFORE you add the oil. You don’t want to burn your oil.  Get the pan warm and THEN add the oil.  Okay, I’m posting the Cooking video, and then I’ll write out what he did.

Click here to see Namon cook everything up!

Okay, so here is a text version of what Namon did.

He added Rice Bran Oil to the heated pan.  We use rice bran oil because it has a high burn temperature (which means it won’t spit as much and it takes a lot of heat to burn it).

Then, he added the leeks and stirred them about.

He then added the sesame oil (mostly for flavor).

Next he added the minced garlic.  He minced them himself, but he forgot to mince them until after I stopped filming. Sorry!

Next came the mushrooms!

Now here is where Namon wants to make a correction. IF he had it to do OVER, he would have removed the veggies and placed them in a different bowl.  In the video he added the meat (which to me is okay too), but he likes a crispier meat and the veggies wouldn’t have been able to handle that.

Anyway!

Next, he pushed aside the veggies and added the meat.  We like our meat medium rare. This doesn’t take too long, especially when your meat is cubed.  He pushed the meat down to touch the pan.

When everything was close to done he added the rice vinegar. This adds a good flavor to everything!  It really brings that punch to an otherwise rather bland meal.

When it was all done he transferred everything to a plate and sprinkled it with the sesame seeds.

This was a delicious meal!  I enjoyed it, and it was a simple and healthy dinner.

Okay, so this was maybe an awkward first attempt, but we tried! 🙂 I will continue posting videos of the things Namon cooks for me.  Eating healthy at home doesn’t have to be complicated.  Hopefully, it inspires you to try something new.

Let me know if you try this, or ways to make this better! Happy Friday, guys!