Wednesday, December 30, 2015

Friday, December 25, 2015

The Proper Xmas Feast

Did it up Jamie Oliver style for christmas.  Beef, veg, yorkshire puddings.  The cut of beef wasn't quite as good as it should have been (was too tough) but tasted good.

Thursday, December 17, 2015

Vegetable Rogan Josh

Jamie oliver, pg 81.  Made the rogan josh paste from his recipes sans spicy things.  We did it with potatoes and cauliflower instead of lamb.  Turned out pretty well.  Simmered it for about 30 minutes, which wasn't quite enough but we got a bit rushed.

Wednesday, December 16, 2015

Grilled Cheese and Tomato Soup

What do you do when you're kinda sick and don't want to make other things?  Grilled cheese and tomato soup.  Similarly as last time, we halved the recipe which was just about enough for one night for the 2 of us (plus some for the kids).

The (halved) recipe is:

1/2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon dried herbs, such as thyme, oregano, rosemary or basil (or more)
1/4 teaspoon crushed red pepper (optional)
1 28-ounce cans crushed tomatoes
1/2 cup water
1 teaspoons sugar

Heat oil in a large saucepan over medium heat. Add garlic, herbs and crushed red pepper (if using); cook, stirring, until fragrant, about 30 seconds. Add tomatoes, water and sugar. Bring to a boil; reduce heat and simmer for 10 minutes.

Friday, December 11, 2015

Chicken Cacciatore Stoup

Turned out pretty well.  Again, taters needed more time than she said.

Tuesday, December 8, 2015

Sunday, December 6, 2015


Made this mostly the same way. Was think again.  Good though.

Saturday, December 5, 2015

Collard Potato tacos

Followed Ricks garlicky greens recipe (pg 161).  Used collard greens, potatoes, and one pouch of his tomatillo sauce. They were delicious.

Wednesday, December 2, 2015

Sloppy Tacos

Use worcestershire sauce this time, but not as much chili powder.  Did not add sugar again.  Added poblanos again.  Lime sour cream is delicious.

Used big cast iron to sautee and bake.  Turned out pretty well this time.  It wasn't as sloppy as I seem to remember from last time (which I think is good).

Sunday, November 29, 2015


Note to self:  use the big all-clad pot.  Doubled it again mostly, but over-kaled it a bit.  Still delicious.  With cornbread.

Friday, November 27, 2015

Chicken Barley Soup

Boiled a few whole chicken legs with carrot, onion, celery and parsley in water.  Shredded the chicken when cooked.

Chopped carrots, celery, green beans.  Added barley.  Simmered for a while.  Barley needed a bit more time the first night, but was delicious the second.

Thursday, November 26, 2015

Pumpkin Cheesecake

This deserves its own entry.


2 1/2 cups graham cracker crumbs or so
2/3 cup butter
1/4 cup granulated sugar

3 (8 ounce) packages cream cheese, room temperature.
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can 100% Pure Pumpkin
2/3 cup Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

1 (8 ounce) container sour cream
1/6 cup granulated sugar
1/2 teaspoon vanilla extract


PREHEAT oven to 350 degrees F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 2 pie pans.  Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight.
ENJOY while remembering your good friend Jordan.


Sooo..., we weren't going to do much, but we did.

Cornish Game Hens
Bought 3 pre-stuff hens at whole foods.  Put them on a vegetable trivet, coated the skin with oil, covered and baked at 375 for 45 minutes.  Uncovered and baked for another 30-45 or so.

The hens were good.  The stuffing (wild rice mix) was so-so.

Roasted Brussels Sprouts with Garlic

1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
 Salt and pepper to taste
1 tablespoon balsamic vinegar

Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.

Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Basically followed the recipe, although we may have doubled it.  And we didn't add as much balsamic vinegar.

Thyme-Roasted Sweet Potatoes

4 medium sweet potatoes, peeled and cut into 1-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Preheat oven to 425°F.

In large mixing bowl, combine all ingredients and toss.

Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish.

Place on top rack of oven and roast until tender and slightly browned, about 40 minutes.

The recipe above is about what we did (compared to the Epicurious version).  Pretty tasty and easy.

Wednesday, November 25, 2015

Red Sauce Pasta

Made it simple this time, just sausage.  And a real swanky salad.

Sunday, November 8, 2015

Pepperoni Pizza

By request of Julia. Who gobbled the pepperoni before we made it and then thought it was too spicy after it was cooked.

Friday, November 6, 2015

Tuesday, November 3, 2015

Beef with Sherried Mushroom Sauce

One pot, pg 88.  Turned out pretty well.  We used pearl barley instead of hulled barley (aka white rice vs brown rice) and mostly doubled it across the board.  Used pumpkin, acorn and delicata squash since that's what we had.  Lots of broccoli.  Mushrooms were a variety pack of fun.  Sliced the beef stir-fry style.

We baked it for about 48 minutes.  Maybe the barley could have been cooked more, but overall it turned out pretty well.

Friday, October 30, 2015

Red sauce pasta

Our good red sauce with broccoli, mushrooms, chard, red pepper, etc.  Caesar salad. Yum.

Monday, October 26, 2015

Summer Tomato Soup

Deborah, pg 216.  We didn't have enough shallots so we used some onion instead.  More or less followed the recipe.  We used juicy tomatoes so we had to re-simmer it for an hour or so after passing it through the food mill.

Turned out pretty tasty with some grilled cheese sandwiches.

Sunday, October 25, 2015

Brats with Kale and Squash

Made this again.  Roasted some beets separately.  Yum.  Served it with some brats.

Thursday, October 22, 2015

Shredded Chicken and Green Chili Tacls

Didn't have time for the crock pot this time. Sautéed the onions, added some poblanos, added the chicken chunks plus one jar green chili cause.  Simmered on low for an hour or so.  Added corn and zucchini and simmered for another half hour or so. Yum.

Sunday, October 18, 2015

Sausage pasta

Made the fresh pasta sauce from Deborah Madison (pg 66) and grill panned some sausage.  Sautéed a whole mess of veg, pasta, Caesar salad. Pretty tasty.

Tuesday, October 13, 2015

Baked salmon

Used broccoli this time as the veg. Turned out well.

Sunday, October 11, 2015

Roasted Veg Enchiladas

Made these again. Mostly doubled it and used a 9x13 pan to bake. They were missing something though. Perhaps under cheesed or over tortilla'd since I put an extra layer on top this time.

Friday, October 9, 2015

Aloo Gobi

More or less did it this way again. Cooked the rice separately though so as to stuff more veg into it.

Tuesday, October 6, 2015

Sausage with Kale and Squash

Made the squash kale thing again.  Waaaay over-kaled it though.  Cooked up some sausages to go with it.

Not too shabby.

Monday, October 5, 2015

Stuffed Peppers

More or less followed the recipe again.  Used buffalo and bok choy along with rando other veg in the fridge.  Turned out pretty well.

Saturday, October 3, 2015

Seared Scallops with Chorizo and Potatoes

Six years of marriage is iron apparently. So to celebrate we cooked in cast iron. Does that work? Totally.  Scallop = yum

This was basically delicious. Followed the recipe as is. Did mostly drain the chorizo. Yum.  What would we do without you Mr. Bayless?

Rick Bayless
Recipe by: Rick Bayless
Author of eight cookbooks and chef/owner of Frontera Grill, Toplobampo and Xoco in Chicago, Illinois.


(Serves 6 to 8 as a soft taco filling or tapa)
  • 1 pound red-skin boiling potatoes (about 4 medium), cut into 1/2-inch pieces
  • Salt
  • 1 pound scallops
  • 2 tablespoons vegetable or olive oil
  • Freshly ground black pepper
  • 12 ounces fresh Mexican chorizo sausage (about 1 1/2 cups), casings removed
  • 4 large green onions, roots and withered outer leaves trimmed off, cut into 1/2-inch pieces
  • Corn tortillas (optional)



  1. Half-fill a 4-quart saucepan with water, add 1 tablespoon of salt and bring to boil. Add potatoes and simmer over medium heat until tender, about 12 minutes. Drain.


  1. Pat scallops dry with paper towels. Heat a 12-inch skillet or griddle over medium-high heat. For best results, choose a skillet or griddle that is heavy and nonstick or a well-seasoned cast iron.
  2. Add oil and, when quite hot, add scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning occasionally, until golden, about 2 minutes total. With high heat the scallops will sear without overcooking.
  3. Scoop onto a wide plate.

To finish and serve:

  1. Place chorizo and green onions in skillet. Cook over medium heat, breaking up any clumps of chorizo, just until sausage has rendered its fat, 6 to 7 minutes.
  2. Add drained potatoes and continue cooking, occasionally scraping up any sticky bits, until potatoes begin to look crusty-brown, about 15 minutes.
  3. Meanwhile, cut the scallops into pieces that resemble the diced potatoes.
  4. When the potatoes are browned, add scallops. Mix everything together as the scallops heat for 1 minute or so.
  5. Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas.
Hint from the chef:
  • People are a little afraid of heat in their home kitchens so what they turn out doesn't have that rich caramelization on the outside that so many people love in restaurant cooking. Whether it's sautéing, grilling or searing on a griddle, it's all the same thing. It's about getting the temperature hot enough that the food will sear beautifully without overcooking.

Tuesday, September 29, 2015

Chicken Cacciatore

Whole30, pg 334.  Probably mostly doubled this.  Or one and a halfed it.  Served with roasted potatoes and egg noodles.  Turned out pretty delicously.

Monday, September 28, 2015

Turkey Tacos

Ground turkey, taco seasoning we made, beans, mushrooms.  Sauteed some peppers and onions separately.  Guac, salsa, yum.

Thursday, September 24, 2015

Glorious Mac and Cheese

Did it pretty much this same way.  Used about 4c macaroni and 4/3c water.  Could have used maybe a smidge more water.

Tuesday, September 22, 2015

Pulled Pork

Yum.  That's about all I can say.

Made some apple slaw to go with it.  Cabbage, carrots, apples, kale.  Mixed up some apple cider vinegard, olive oil and salt and pepper to top it.  Added some slivered almonds too.  Pretty tasty.

Sunday, September 20, 2015

Chicken Meatballs

Made these suckers again:

Doubled the meatballs again, and one-and-a-halved the sauce.  Turned out pretty good.  Spaghetti squash again.

Thursday, September 17, 2015


Whole 30, pg 276. We doubled this. Waaaaay too oniony, but otherwise was quite good.

Monday, September 14, 2015

Stir fry steak and veg

Whole 30, pg 340. More or less followed the recipe, but used steak instead of chicken.  Mushrooms, green beans, peppers, no carrots. Didn't really use a sauce since we eere pressed for time but used tamari. Was simple but good.

Sunday, September 13, 2015

Brats, Kebabs and Squash with Kale and Chard

Went a little crazy here.  Grilled some brats with mushroom, onion and tomato kebabs.  Plus some sweet potatoes.

Also made the butternut squash with kale and chard (whole30, pg 268).  We added some beets and kohlrabi as well since we had them, although they needed longer to bake.  The squash needed maybe 15 or so minutes.  Used lots and lots of greens.  Roughly doubled the seasonings for the greens.

Turned out pretty delicious.  The squash greens mix would be good with fried eggs or any number of things.

Thursday, September 10, 2015

Chili Shrimp with Lemon Cabbage Slaw

Made Jackie's shrimp recipe.  Something like:

Partially butterfly shrimp, and push them down a bit with tails up.  Add salt, pepper, oil, chili powder.  Bake for a while at a good temperature.

Clearly lacking details but they are delicious.

Made the green cabbage slaw with lemon oil from whole30 (pg 282) to go with it.  Used green and red cabbage, carrots.  More or less doubled the slaw.

Tuesday, September 8, 2015

Burgers with Grilled and Sauteed Veg

Made some standard burgers and grilled sweet potatoes, corn, eggplant and peppers.

Also made some sauteed veg with red pepper sauce (Whole 30, pg 264).  Broccoli, mushrooms, yellow squash.  We made the red pepper sauce with basil instead of parsley since we had some.

The sauce was quite good and worked well with the sauteed vegetables.

Monday, August 31, 2015

Beans and Rice with Veg

Not sure exactly what we did here, but rice and beans, broccoli, chilis, added some grilled veg.  Topped with green chili sauce and salsa.

I think it worked out well.

Sunday, August 30, 2015

Salmon Burgers

Grilled some salmon burgers with rando veg.  You know, delicious.

Thursday, August 27, 2015

Eggs in Purgatory

Added smoked paprika this time, as well as feta.  Waaaay over-cooked the eggs though.  Both times (since we did 4 eggs at a time).  It was better than last time, but still could have been better.

Monday, August 24, 2015

Asian Chicken Slaw

Doubled the slaw.  Also doubled the peanut butter, which was a bad idea.

Saturday, August 22, 2015

Steak Tacos

Made some rando tacos.  Fire-roasted corn on the cob, roasted poblanos, steak tacos.  Poured some green chili sauce on top.  Not too shabby for winging it.

Thursday, August 20, 2015

Pesto Pasta

Just in case Andrea's blog goes dark:

1 cup packed, snipped basil
1/2 cup snipped parsley
1/2 cup grated parmesan cheese
1/4 cup pine nuts or walnuts (optional) - we didn't bother with these this time
2 cloves garlic, quartered
1/4 teaspoon salt
1/3 cup olive oil

Blend the first 6 ingredients in a food processor until they form a thick paste.
Slowly add the oil, with the machine still on, until it becomes the consistency of butter.

The pesto can be refrigerated for up to a week or frozen for longer.

Tuesday, August 18, 2015

Sweet Potatoes and Greens

Now here's one I wish I'd added sooner.  Made something with sweet potatoes.  Maybe something like this:

Sunday, August 16, 2015

Carne Asada Tacos

You know, the usual carne asada tacos.  Probably made some guac.

Friday, August 14, 2015

Kale Caesar

I think someone forgot the "easy on the anchovies" part and went gangbusters on them.  It was a little different because of that, but still pretty good.

Friday, August 7, 2015

Tuesday, August 4, 2015

Peanut-Sesame Slaw with Soba Noodles

We basically double it, and sub more carrots and whatnot for the Brussels sprouts.  Do not, I repeat, do NOT double the peanut butter though.


4 ounces soba noodles
1 small purple or green cabbage, sliced into quarters and core removed
½ pound (about 12) Brussels sprouts, optional
4 carrots, peeled
1 bunch green onions, trimmed and sliced into thin rounds

Peanut-sesame dressing
½ cup peanut butter
3 tablespoons white wine vinegar or rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons reduced-sodium tamari or other soy sauce
2 tablespoons honey or agave nectar
1 tablespoon finely grated fresh ginger
2 garlic cloves, pressed or minced

Sprinkle of coarsely chopped peanuts
Handful of cilantro, coarsely torn
1 lime, sliced into wedges

- Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain and rinse with cold water before returning to pot.
- Prepare the vegetables: In a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk.
- Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth.
In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots, and chopped green onions.
- Pour dressing over the vegetables and toss to coat (you may or may not need all of the dressing). For best flavor, let the slaw marinate for 20 minutes before serving.
- Serve slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge.

Monday, August 3, 2015

Kale and Cannellini Beans

Deborah madison, pg 381.  Used half collard greens and half kale this time.  Turned out pretty well that way.

Thursday, July 30, 2015

Perfect Grilled Shrimp and Roast Veg

And they were pretty delicious.  Whole30, pg 158.  Did use garlic salt and garlic powder, and they were waaaaay to salty.  We used minced garlic last time and that was probably a better choice.

Also roasted some sweet potatoes, zucchini, kohlrabi, and tomatoes I think.

Tuesday, July 28, 2015

Buffalo Burgers

Grilled up some buffalo burgers in the normal way, plus some veg on the grill too.  And delicious corn!

Sunday, July 26, 2015

Park Picnic

I can totally blog this right?  Picnic in the park with the kids.  Baguette, chorizo, gouda, hommus and veg, olives, cerveza.  You know, the good stuff in life.

Saturday, July 25, 2015

Black Bean and Quinoa Enchilada Bake

Gosh, we finally make this again.  It's been, like, almost 6 months!  Also, hello baby Sydney!

Monday, July 20, 2015

Crock Pot Lentil Squash Curry

This was delicious.  A bit too spicy for the kids though.  And this particular site is pretty lame, so here is the recipe.  We used thighs.  And waaay too many sweet potatoes.

1.5 pounds chicken breasts or thighs, cut into bite-sized pieces
2 sweet potatoes or regular potatoes, peeled and cubed
1 large acorn squash, peeled and cubed
1 onion, finely chopped
4 cloves of garlic, roughly chopped
2 cups lentils, rinsed and excess water shaken out
1 24-ounce can crushed tomatoes
2 tablespoons curry powder
1 tablespoon honey
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
1 teaspoon turmeric
1 teaspoon dried herbs (basil, oregano, etc. - whatever you have on hand)
½ teaspoon ground cumin
½ teaspoon ground black pepper
5 scallions, thinly sliced (for garnish)

- Rub your crock pot with a little olive oil or butter, or spray with non-stick spray.
- Add in your cut up chicken, sweet potatoes, squash, onion and garlic, stir to combine,
- Then add in your rinsed lentils, crushed tomatoes, curry powder, honey, salt, chipotle chile powder, turmeric, dried herbs, cumin and pepper. Stir to combine.
- Set your (6 quart) crock pot on low for 6-8 hours or high for 4-5 hours.
- Serve with scallions as a garnish.

Sunday, July 19, 2015

Sunday, July 12, 2015

Sausage Pizza

Standard pizza dough recipe.  Italian sausage, sauteed mushrooms, red pepper and spinach.  Not too shabby.

Saturday, July 11, 2015

Beet Risotto with Greens

Beet Risotto, deborah madison pg 553.  Used turnip greens this time for the fun of it.

Wednesday, July 8, 2015

Baked Salmon

We've made this once before but it must not have made it in here.  This is pretty easy and good.  We used the big baking pan.

Recipe duplicated below:

Salmon fillets (I used 4 small)
Roasting Vegetables (green beans & halved cherry tomatoes. Asparagus or broccoli).
Olive Oil
Lemon, garlic & herb butter (you could make this yourself or purchase already infused)


Place the salmon skin filets side down (if there’s any skin) in the middle of the pan, put vegetables on each side of the salmon.
Drizzle olive oil over the vegetables and sprinkle with salt to taste.
Add approximately 1 tablespoon of a lemon, garlic, & herb butter on top of each salmon filet.
Bake at 400 degrees for approximately 20 minutes (or until salmon is cooked through).

Wednesday, July 1, 2015

Saag with Chickpeas

Made this sucker again.  Added chickpeas at the end.  Mustard and turnip greens I think.  Pretty good.

Sunday, June 28, 2015

Chicken Fajitas

Pretty standard grill book fajitas.  Used chicken this time.  That's probably all to report here.  Except yum.

Friday, June 26, 2015

No-fuss Salmon Cakes and Gay Marriage

Whole 30, pg 346.  Not too bad, but it would have been better maybe with fresh sweet taters or something.  Or fresh salmon instead of canned.

Also, gay marriage is legal now so that's pretty sweet.

Thursday, June 25, 2015

Cauliflower Rice with Kale Caesar and Chicken

I think this was the whole-30 cauliflower rice (pg 366).  Made a kale caesar with lemon to go with it.  And some rotisserie chicken.  Yum.  Yes, I said it.  Yum.

Sunday, June 21, 2015


Grilled up some t-bone steaks plus rando veg.  Pretty good, but we used those steaks we had in the freezer and they were waaay to thin.  Ah well.

Saturday, June 20, 2015

Chimichurri Kebabs

I think we did the chimichurri out of the whole 30 (pg 306), and then did some kebabs out of it.  Chicken probably, maybe some beef.  Zucchini, peppers, onions, mushrooms probably.  That sort of thing.

Thursday, June 18, 2015

Coconut-Curry Chicken with Cauliflower Rice

Made the chicken as per the whole 30's recipe (pg 230).  That was fairly delicious.

Did the coconut cauliflower rice again as per this post:

I think this was pretty delicious.

Monday, June 15, 2015

Turkey Burgers

Describing them as just "turkey burgers" doesn't sound pretentious enough, so how about "Paleo Jalapeno Turkey Burgers?"

Probably basically followed the recipe.  They were pretty good.

Friday, June 12, 2015

Stuffed Peppers

Whole 30, pg 222.  I think we more or less followed the recipe.  Probably added more kale and squash to the burger.  And maybe used turkey burger.

They were pretty good though.  I think it made a lot.  Probably because we have a problem with not adding extra veg...

Tuesday, June 9, 2015

Perfect Grilled Shrimp

And they were pretty delicious.  Whole30, pg 158.  Used minced garlic as we didn't have garlic salt or garlic powder.  Yum.

Sunday, June 7, 2015

Buffalo Chicken Casserole

Basically followed the recipe.  Turned out pretty well.

Preheat the oven to 400


Brussels sprouts
Head of cauliflower
1 lb chicken chopped
1 t Salt
1 t Pepper
5-6 T Hot sauce
1 T Paprika
2 T Garlic powder
1/3 cup Coconut oil melted
5-6 slices cooked bacon chopped

Place the coconut oil , hot sauce, spices, cauliflower, and Brussels sprouts in a pan mix together to coat and bake for 30 minutes stirring every 10 minutes

Meanwhile chop up your chicken and mushrooms and drizzle some hot sauce on them while the veggies cook

Once the veggies are done place the chicken and mushrooms on top and bake for 15 minutes stir things up to make sure all the chicken gets cooked and then finish it off 5 more minutes! Crumble the bacon on top.

Saturday, June 6, 2015


Grilled some burgers and veg at the Guxton's.

Friday, June 5, 2015

Baked Halibut

Sort of followed this recipe:

Put some asparagus down over the spinach and before the halibut.  And used halibut fillets instead of steaks.

  • 4 cups spinach, packed
  • 2 11oz halibut steaks, about an inch thick
  • Juice of half a lemon
  • Salt and pepper to taste
  • Sprinkle of smoked paprika
  • ½ lemon, sliced into 4
  • Half bunch of green onions, sliced
  • 1 red thai (birds eye) chili, deseeded, halved & sliced thinly
  • 1 cup cherry tomatoes, halved
  • 2 tbl coconut oil, divided
  1. Preheat oven to 400F. Lay out two large squares of foil and divide the spinach between the two equally, placing it in the middle of each square.
  2. On a chopping board, lay out the halibut steaks. There is a membrane running down the middle of each steak, along with a small bone that need to be removed. Run a small knife between the flesh and the membrane, separating each side of the steak away from both membrane and bone. Each steak should now be divided into two separate pieces of fish, so that you have four pieces in total.
  3. Lay two pieces of halibut on top of each pile of spinach. Squeeze the lemon juice over the fillets, season to taste with smoked paprika and top each one with a slice of lemon.
  4. Divide the sliced green onions, thai chili and cherry tomatoes equally between the two squares. Divide thecoconut oil so that each piece of fish is topped with about ½ tbl oil.
  5. Wrap the foil around the fish tightly & place both packages on a baking tray.
  6. Bake for approximately 15 minutes, until fish is cooked through and flakes easily.
  7. Remove the fish from the packages (as well as the skin from the fish if you want) and plate, spooning the juices over the fillets before serving.

Tuesday, June 2, 2015

Shepherd's Pie

Whole30, pg 350.  Doubled it, but otherwise mostly followed the recipe.  Sweet potatoes, carrots, celery, onion (didn't double the onion), ground beef.  Turned out pretty well.

Sunday, May 31, 2015

Chicken Vegetable Soup

Sauteed some onion, celery, carrots for a while.  Cut the chicken into big chunks and browned it.  Added 2 containers stock, brought to boil and simmered for 45 minutes or so.  Took out the chicken, shredded it and put it back in.

Good and simple.

Saturday, May 30, 2015

Thai Bay Scallop Curry with Coconut Cauliflower Rice

Basically doubled the recipe, which is reproduced below because that blog makes it hard.  We also made the coconut rice, which was pretty good.  It was waaay rich though.  Could cut back on the coconut milk next time (on the curry and rice maybe).

Thai Bay Scallop Curry
Prep time:  
Cook time:  
Total time:  
This Thai curry has a little heat, a lot of creaminess from a secret ingredient and tasty bay scallops. It's Paleo and Whole 30 compliant, too!
  1. FRY: Heat the coconut oil in a large pan and, once hot, add the red curry paste. Fry for a minute or two, until the paste is fragrant.
  2. SOFTEN: Add the onion and bell pepper to the pan: toss to coat and cook until the onions are translucent, about 5 minutes.
  3. SEASON: Add the lime juice, coconut aminosfish sauce and sesame oil. Add some extra salt to taste if you wish.
  4. SIMMER: Blend together the cooked sweet potato and the coconut milk in a food processor or blender. Stir the sweet potato & coconut milk mixture into the pan. Bring to a simmer and heat through.
  5. FINISH: Add the bay scallops and fresh spinach. Cook until the bay scallops are opaque and cooked through and the spinach is wilted.


Lime & Coconut Cauliflower Rice
Prep time:  
Cook time:  
Total time:  
This cauliflower rice is simmered with coconut milk & lime juice. It is a great grain free side dish to curry dishes & is Whole 30 & AIP compliant.
  • 1 tbl coconut oil
  • 1¼ lb cauliflower florets (4 packed cups once "riced")
  • 1 can full fat coconut milk
  • 1 cup shredded coconut
  • ¼ cup lime juice (about 2 limes)
  • 4 tsp lime zest (about 2 limes)
  • ½ cup fresh cilantro, minced
  1. PREP: Add the coconut oil to a large pan over low-medium heat. While it is warming up, use the S blade of your food processor to "rice" the cauliflower by pulsing the florets into rice-sized pieces. You will need to do this in at least 2 batches so that you don't get mush at the bottom of your bowl.
  2. FRY: Add the riced cauliflower to the pan and stir through to coat with the coconut oil. Cook for about 5 minutes to get rid of some the of the excess moisture in the cauliflower.
  3. SIMMER: Stir in both the coconut milk and shredded coconut. Add about three quarters of the lime juice. Bring to a simmer and turn the heat down slightly so that the pan doesn't come to a boil. Simmer until tender and the liquid has been absorbed, about 10 minutes.
  4. SEASON: Pour in the last of the lime juice, along with the lime zest and fresh cilantro. Season to taste with salt. Stir through and cook until the lime juice has been absorbed.

Tuesday, May 26, 2015

Chicken Meatballs

Whole30, pg 226.  Doubled the recipe and served with spaghetti squash and the tomato sauce (pg 324).  The meatballs were pretty good.  So was the sauce.

Sunday, May 24, 2015

Brats and Grilled Veg

Fired up the grill.  Brats, sweet potatoes, peppers, zucchini, you know, the usual grill veg.

Friday, May 22, 2015


Grill-panned some burgers.  Roasted some sweet potatoes and Brussels sprouts.  Pretty tasty.

Tuesday, May 19, 2015

"The Best Pulled Pork in a Crockpot"

Made this again.  Pretty delicious.

Made some slaw to go with it.

The slaw was pretty good.  We did not grill the chicken like they did.

  • 1 head green cabbage, shredded
  • 1 small purple cabbage, shredded
  • 2 cups carrots, shredded
  • 8 green onions, green part only, diced
  • 4-6 grilled organic chicken breasts, diced
  • 1 fresh pineapple, diced
  • 1 cup homemade mayo
  • ½ cup Bragg's apple cider vinegar
  • 3 tbsp coconut aminos
  • 2 tbsp Fiery Toasted Sesame Oil (or plain sesame oil)
  • ½ cup Toasted Sliced Almonds
  • ½ cup Toasted Sesame Seeds (optional for topping and crunch)
  1. Combine cabbages, carrots, pineapple, green onions, and chicken in a large bowl.
  2. Mix remaining ingredients to create the dressing and pour over slaw, tossing to coat.
  3. Top with toasted almonds and/or sesame seeds when serving.
  4. This is best made early in the day or even the day prior.
  5. Alternatively, omit the chicken and this slaw makes a great side to pulled pork!

Sunday, May 17, 2015

Chicken Broccoli Casserole

Pretty much followed the recipe.  Their site is pretty annoying in that it tries to prevent you from copying things.  Lame.


2 tablespoons coconut oil, divided
4 cups fresh broccoli florets
1 medium white onion, diced (use less onion to cut carbs, if desired)
Sea salt and pepper
8 oz. mushrooms sliced
3 cups cooked chicken, shredded
1 cup chicken bone broth
1 cup full fat coconut milk (organic heavy cream will also work)
2 eggs (pastured soy free are best)
1/2 teaspoon nutmeg

Cooking Directions: Broccoli Casserole

Preheat the oven to 350 degrees. Grease a casserole pan with half the coconut oil and set aside. Steam the broccoli until just barely cooked and set aside, uncovered. In a sauce pan melt the coconut oil, brown the onions and season with salt and pepper. Add the mushrooms, saute until cooked and move the pan off the heat. Transfer the broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing evenly. Mix the bone broth, coconut milk, eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish. Make sure the mixture is spread evenly and all the contents are covered. Place the casserole in the oven and cook for 35 to 40 minutes until done in the middle. Remove from the oven and let it cool for 5 to 10 minutes before serving.

Thursday, May 14, 2015

Breakfast Burritos

Made our pretty standard breakfast burritos.  Sweet potatoes, chorizo, chilies, beans, you know.

Tuesday, May 12, 2015

Salmon Burgers

Grill panned some salmon burgers.  Salad on the side.  Maybe some other veg?

Tuesday, April 28, 2015

Sonoran Fried Beans

Rick Bayless, pg 242.  Sonoran fried beans with chorizo and cheese.  Dang Gina!  These were delicious.  Refried beans with chorizo and cheese!  Dang!

Ended up getting three dinners out of this batch.  Made them with zucchini mushroom steak tacos, and then we did some sort of greens tacos I think.

The frijoles were very rich and delicious.

Sunday, April 26, 2015

Saturday, April 18, 2015

Cuban Black Beans

The site is really annoying, doing this infinite scrolling thing.  So, here is the full recipe duplicated below.  We made these in the crock pot.

Clean/rinse the beans very carefully several times they might contain little pebbles.
Once cleaned place the beans in the pot
Cut 1- Spanish Onion into quarters–place in the pot
Cut 1- Green Pepper remove seeds into quarters–place in the pot
1-Teaspoon of Ground Cumin–place in the pot
1-Teaspoon of Coarse Salt–place in the pot
1-Teaspoon of Black Pepper–place in the pot
1 1/2-Tablespoon of Olive Oil–place in the pot
4-Large Peeled Garlic Cloves – Use your paring knife and cut a slit into them–place in the pot
Add 3- Dried Bay Leaves

I like to use my hands, but spoons work as well, mix all together. The aroma is great! Fill the pot with water about 1 inch above the bean line, cover and soak overnight for at least 12 hours….

Check the bean water line- water has been absorbed, add more, at least 1-inch above the bean line. Bring to a high boil for about 5minutes, stir and reduce to low heat. Cook uncovered for about 2 1/2 hours.
Skim occasionally and stir–check the water line, never let it dry out, check bean tenderness. If you need to add more water it must be warm/hot.
After 2 1/2 hours the vegetables (onion, green pepper, cloves, etc. have basically dissolved to nothing). Discard the bay leaves and remove the vegetables with your tongs and transfer to a bowl. Next transfer into a food mill- if you leave a few vegetables behind in the pot it is fine. Add some liquid of the beans to your food mill with the vegetables and create a nice paste- add back to the pot….
Taste the bean tenderness most should have cracked and they should be tender not MUSH, not hard…Continue to cook on low heat…. Add your last 3-remaining bay leaves. Add some fresh cracked pepper – to taste. (Less is more, you can always add more)

Fry Pan is now needed
Finely dice/cube your remaining onion,green pepper(seeds removed) and garlic cloves – set aside
Add about 1/4 cup of olive oil to the fry pan low heat until FRAGRANT do not smoke it at all
Add the garlic, stir, do not let it brown
Add the onion, continue to stir until opaque and tender about 8-10 minutes
Add the green pepper cook until tender
Add pinch of salt to taste
Add pinch of black ground pepper
Add a teaspoon of apple cider vinegar (sometimes I use the cap of the bottle as the measurement)
Add the cumin – 1 teaspoon
Stir – mix well making sure all flavors are combined

Remove from heat and add all contents to the beans that are still cooking at low temp. Continue to cook your beans for about another 1 1/2 low heat – COVERED.

Your're basically done… The beans should be tender, the broth a bit thick…  Set aside serve and eat or store in the fridge–only in glass containers.

Tuesday, April 14, 2015

Pork Tenderloin with Roasted Veg

Baked a pork tenderloin with asparagus, broccoli, and green beans.  Probably at 375 or 350 for 20-30 minutes.

Monday, April 13, 2015

Fasty Salad

The usual.

Friday, April 10, 2015

Thai Chicken Salad

I really don't remember how we made this.  Probably followed the recipe.

Chicken marinade
1/2 C vegetable oil
2 Tb rice vinegar
1/4 C sugar or 2 Tb Truvia
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
dash of salt and pepper
4 boneless, skinless chicken breasts – about 2 1/2 pounds total

2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
1/2 bunch of cilantro, chopped
1 C salted peanuts

1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper

Peanut Sauce
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water

1.  In a ziplock bag, combine all the ingredients for the chicken marinade.  Mush it all around, then place it in the fridge for at least 4 hours to marinade.  Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes.  Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
2.  Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.  Combine all the dressing ingredients then pour over the salad.  Toss until the salad is evenly coated with the dressing.  Dish out the individual servings of the salad.
3.  Stir together the ingredients for the peanut sauce in a small bowl.  If the sauce is too thick to drizzle, add a bit more water.  Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

Tuesday, April 7, 2015

Potato Kale Asparagus Jalfrazie

Sauteed some diced sweet potatoes, threw in some asparagus near the end.  Blanched some kale, then chopped it fine.  Added some rando beans that we had (2 cans probably).  Added a jar of Jalfrazie paste.  Done and done.  Needed some naan to go with it, but otherwise was really tasty.

Monday, March 30, 2015

Brussels Sprouts and Steak Stir-Fry

Made it similarly to last time, with added broccoli, mushrooms and bell peppers.  Doubled the sauce this time, which was perhaps a bit too much.


3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
4 tablespoons vegetable oil, divided
1 pound brussels sprouts, halved
8 ounces flank or skirt steak, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced
2 tablespoons chopped peeled ginger
2 medium carrots, peeled, thinly sliced on a diagonal
1 Fresno chile or jalapeño, sliced into rings
Steamed rice (for serving)


Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

Thursday, March 26, 2015

Glorious Mac and Cheese

One pot, pt 176.  And what a glorious thing it was this time.  Whole wheat, broccoli, cauliflower, yum.

Saturday, March 21, 2015

Pepperoni Pizza

Pepperoni and roasted red peppers from Spinelli's.  Yum.  And the mozzarella too I suppose.

Breakfast Burritos

Ah the breakfast little burros.  Had some green chili left over from the chicken tacos that we used this time too.  Yum.  No chorizo though - thanks a lot Mo.

Tuesday, March 17, 2015

Warm Chorizo Salad

Something about this is just so satisfying.  Added extra vinegar and water in the mix, then added more when re-heating the next time we ate it.

Sunday, March 15, 2015

Roast Salmon and Broccoli

This was really good.  The vinaigrette was delicious.

1 bunch broccoli (about 1 1/2 lb.), cut into florets
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 6-oz. skinless salmon fillets
1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers

Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.

Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chile vinaigrette.

Saturday, March 14, 2015

Shredded Chicken and Green Chili Tacos

Standard crock pot chicken tacos.  Tasty.  Forgot poblanos this time.

Tuesday, March 10, 2015

Roasted Veggie Enchiladas

Made these again.  Mostly.

Here is the original recipe from that site:

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.