The Adventures of Kitchen Girl

Maybe I am a little behind the times, but this is my new favorite recipe. Low carb, delicious and hardly any calories at all! What's not to like? And did I mention simple? These were fast and so easy to prepare... yet impressive because it's a little unusual and unexpected. Those kinds of dishes rock my world! I'm a single mom with 3 kids, so anything that is quick to the table, tasty, good for you and gets requests for second helpings is a winner in my book. Cast Iron Skillet Roasted Radishes Ingredients: 2 pounds fresh red radishes 1 Tablespoon olive oil 1 teaspoon dried thyme 1 teaspoon cracked black pepper sprinkle of sea salt Method: 1: Preheat oven to 425F. 2: Wash radishes well and trim ends and blemishes. Cut larger radishes half. 3: Toss radishes with olive oil, thyme and pepper in a cast iron skillet (a foil covered baking sheet would work too.) 4: Roast for 20-30 minutes until tender and slightly browned. 5: Sprinkle with a touch of sea

“Untuna” Salad Ingredients: 3 (15 oz each) cans of garbanzo beans. ½ to 1 cup finely chopped celery ½ to 1 cup finely chopped green onion ½ cup finely chopped water chestnuts 2-3 sheets Nori, crumbled into fine pieces 1 to 1½ cup Vegenaise® 2-3 Tablespoons sweet pickle relish Pinch red pepper flakes Fresh ground pepper Method: 1: Drain and rinse both the garbanzo beans and the water chestnuts. (do not combine) 2: In a food processor, pulse garbanzos until they are small chunks but not pureed. 3: Chop celery, green onion and water chestnuts very finely and set aside. 4: Crumble Nori sheets into fine pieces and set aside. 5: In a large bowl combine processed garbanzos and chopped vegetables. Combine well. 6: Mix in Vegenaise by ½ cup amounts until the salad reaches your preferred consistency. 7: Add sweet pickle relish, red pepper flakes, ground pepper and crushed Nori sheets and combine well. (start with 1 or 2 sheets an