Sunday, December 31, 2017

Shrimp Bacon Corn Tacos

Dang these were good.  These were in the new taqueria book.  Chopped up some bacon and fried it til crisp.  Drained off most of the grease and then cooked the (frozen, defrosted) corn for a few minutes.  Cut large shrimp into pieces, cooked, then added the  corn and shrimp back in.  Topped with feta, cilantro, scallions, plus a serrano lime sour cream sauce.

Monday, December 25, 2017

Green Chili

Made some green chili and black beans to go with some tamales for christmas.  Yum!

Sunday, December 24, 2017

Fish Tacos

Standard recipe with rock fish. Turned out pretty well.

Thursday, December 21, 2017

Chicken Mushroom Pasta

Sauteed some mushrooms, added a bunch of garlic and a lot of the shredded chicken.  Small bag of sauce.  Not too shabby.

Tuesday, December 19, 2017

Chicken Caesar Salad

Made a crock pot whole chicken. Did a simple Caesar salad. Not too bad. Should have made the dressing.

Goodbye grant farms. Sad that you couldn't make it. Will we get our 2018 season money back?

Friday, December 15, 2017

Acorn Squash with Kale and Sausage

Turned out pretty well.  Used German sausage instead of Italian. Which was still pretty good but not quite as good.

Friday, December 8, 2017

Red Curry Chicken

One pot, pg 136. Mushrooms, broccoli, carrots, chickpeas which we didn't have, spinach which we didn't have. Chicken obv.

Was pretty good.

Monday, December 4, 2017

Southwestern quinoa

One pot, pt 109. This was meh.

Wednesday, November 29, 2017

Chicken Cacciatore

Made a standard crock pot chicken, but added beets to the pot for fun and profit.

Made the chicken cacciatore from whole30.  Did some roasted potatoes with it too.  Lots of mushrooms.

Monday, November 27, 2017

Fasty Tacos

No beans this time. Which was still just as good.

Friday, November 24, 2017

Chili con Carne

Jamie Oliver's standard. Pretty good.

Monday, November 20, 2017

Beef Stir-fry

Made this again. Added regular broccoli, mushrooms, snap peas. Water chestnuts.


Saturday, November 18, 2017

Carne Tacos

Yum.  Made a spicy roasted tomatillo salsa to go with them.

Monday, November 13, 2017

Asparagus Frittata

Caramelized some onions, then sauteed some asparagus and then zucchini.  Turned out pretty well.  Needed some fontina cheese or something though.

Sunday, November 12, 2017

Shrimp Stir-fry

Rando shrimp stir-fry.  Bok choy, mushrooms, carrots, etc.  Not bad, but some shrimp were not good at all.

We then used the veggies (sans shrimp) to make a veggie fried rice.

Friday, November 10, 2017

Barbacoa Tacos

Crock pot awesomeness. Some recipe from against all grain. But grain we had. Mmm grain.

Glorious Mac and Cheese

Yum. Single recipe only which was Soo tiny!

Tuesday, November 7, 2017

Vegan caesar

Vegan Caesar salad thingy. Toasted chickpeas for croutons. Kale and romaine. Rachel has the recipe somewhere.

Veggie stir-fry

Leeks, carrots, peppers, scallions, bok choy. Ginger and garlic. Not too bad, except I sliced the leeks weird.

Friday, October 27, 2017

Quinoa black bean enchilada bake

The usual. Didn't bake it this time though.

Turkey marinara

Put a bag if sauce and a package of ground turkey in the crock pot for a few hours. Broke up big chunks. Served with spaghetti squash and noodles.

Was ok. Not very saucy though.

Tuesday, October 24, 2017

Beef Tacos

Browned onion and ground beef. Added black beans. Made a roasted tomato sauce.

Not too bad, but needed some more salsa.

Wednesday, October 18, 2017

Curried Vegetables and Chicken

Sort of made this one up.  Diced and browned potatoes, removed from pan.  Sauteed zucchini and mushrooms with turmeric.  Added garlic.  Loads of chard to wilt down.  Add the potatoes back in and the rest of our crock pot chicken.  Added a jar of Trader Joe's curry sauce.

Turned out pretty well.  Made a gigantic pan-load.

Sunday, October 15, 2017

Baba Ghanoush

This is a Grant Farms recipe.  Turned out pretty go so want to document it here.  Sort of this recipe, but slightly different.


3-5 small eggplant
1 small onion, sliced
1 large clove garlic (just one???)
2 Tbsp tahini
Juice of a lemon
salt to taste.


Slice eggplant, coat with olive oil and salt and pepper.  Place on single layer on baking sheet.  Roast under broiler until lightly browned, flip, roast.  Remove from pan and peel skin.

Brown onion.

Add all ingredients to food processor and process until smooth.

Kale with Shiitake Mushrooms and Chickpeas

We sort of made this.  Except we didn't have chickpeas or onion.  And I put in loads of sliced garlic.  And probably extra kale.

1 tbs. coconut oil
1/2 of a red onion (about 2 oz.), diced
2 cloves of garlic, chopped
1 tsp. turmeric
1 tsp. cumin
1/4 tsp. cayenne
1/2 inch piece of ginger, grated or minced
1 yellow or orange bell pepper, diced
10 shiitake mushroom caps, sliced thinly
1 1/4 cup cooked chickpeas
1 head kale, sliced into 1 cm ribbons
Salt and black pepper to taste

Heat enough oil to cover the bottom of a pan over medium low heat.

Add the onion and garlic and cook for 1 minute before adding the spices. Let cook an additional minute before adding ginger, bell pepper, shitake mushrooms, and chickpeas. Cook for another 2 minutes, or until the mushroom get glossy and the peppers start to get soft.

Add in the kale and cover, for 1 minute. It will start to shrink and turn bright green. You may have to add in batches, as it starts off with a lot of volume, but quickly shrinks down. Stir the kale, and cover an additional 2 minutes or so, until all of it is uniformly bright green and soft. Remove from heat, add salt and pepper to taste.

Roasted Red Pepper Spaghetti Squash with Chicken

1 large squash Spaghetti Squash
2 Chicken Breast
2 tbs olive oil
To taste Salt and Pepper
For the pesto
2 roasted red peppers
2 tbs of sun dried tomatoes
1/4 cup pine nuts
6 Basil Leaves
3 Garlic Cloves
1/3 cup Olive Oil
1 tbs Balsamic vinegar

Preheat oven to 350 (note: we upped it to 375 or 400 I think).

Slice squash in half lengthwise and discard seeds.  Drizzle inside of squash with 1 tbs of olive oil and sprinkle with salt and pepper.  Place cut side face down on parchment paper and bake for 40 minutes.

While the squash bakes, brush chicken with the other tablespoon of oil, salt and pepper, and grill.  We used a crock pot chicken.

Let the squash cool and chicken rest while making the sauce.

In a food processor, add all sauce ingredients and run until smooth.  Shred squash with a fork and scrape into a mixing bowl.  Toss sauce with pasta until evenly coated.

Top with fresh basil.

Saturday, October 14, 2017

Green Chili Tacos

We made a batch of poblano green chili.  Served it with crock pot refried beans and potato greens taco filling.

Mmmm green chili.

Tuesday, October 10, 2017

Potato Leek Soup

Mei's potato leek soup. Tasty.

Sunday, October 8, 2017

Saturday, October 7, 2017

Potato greens tacos

Went a bit crazy. Made some roasted tomatilo sauce a la Rick Bayless. Parboiled some potatoes. Caramelized some sliced onions then added the taters to brown up. Wilted chard in the pan. Made some chorizo on the side for someone's crazy protien requirements. And made tortillas too. Dang.

Thursday, October 5, 2017

Crock pot chili

Whole30 compliant.

Turned out pretty well.

Roasted potatoes with sage and garlic

Nytimes recipe for this. I used beets too which wasn't great since the beets needed longer to cook. Parboil, then toss with flour and roast. Add garlic and sage and butter.

Served with steaks and corn and something else.

Friday, September 29, 2017

Tumeric Chicken Soup

Made a standard crock pot chicken, and turned it into chicken soup.


1 pound of organic, free-range chicken breasts
6 cups of chicken bone broth, divided
1 heaping TB of unrefined coconut or avocado oil
1/2 of a medium sweet yellow onion, diced
3 to 4 cloves of garlic, minced
1-inch piece of fresh ginger, grated
4 whole carrots, peeled and sliced
4 stalks of celery, chopped
1 medium head of green cabbage, shredded
1 medium zucchini, chopped
1 TB dried thyme
1 TB dried oregano
1 TB dried parsley
1/2 TB ground turmeric
1/2 to 1 tsp fine sea salt, or to taste
the juice from one small lemon


1. Cook chicken breasts and four cups of the chicken bone broth in the Instant Pot using this method, or your preferred method.  Remove the chicken breasts from the broth.  Set aside to cool, shred, then store in the fridge if you are not making the soup right away.  Reserve the remaining bone broth for the soup.  You can also use shredded chicken from a whole chicken.

2. In a large soup pot or dutch oven, heat oil over medium-high heat.  Once hot, lower the heat to medium and add onion, garlic, and ginger.  Cook for approximately five to six minutes, or until softened.

3. Add carrots, celery, and cabbage.  Stir and cook for an additional six to eight minutes.

4. Stir in zucchini, remaining two cups of bone broth, and the four cups of bone broth used to cook the chicken.  You may need to strain the broth used to cook the chicken.

5. Raise the heat to medium-high and bring to a boil.  Once boiling, lower the heat to medium-low, cover, and simmer for 20 minutes.

6. Add spices, lemon juice, and shredded cooked chicken, cover, and continue simmering for an additional 20 to 30 minutes.  The longer it simmers, the better it tastes!

Per usual, please serve this soup with plantain chips or sweet potato chips.  Crackers = not a necessity. The addition of diced avocado is also super fab, if I do say so myself.

Wednesday, September 27, 2017

Red Lentil Pasta with Greens

Made some red lentil pasta with our pasta sauce.  Put kale in it, and sauteed some tilapia on the side.


1 head kale destemmed and chopped
2 cloves garlic sliced
½ teaspoon salt
Pinch of red pepper flakes optional
1 tablespoon olive oil

1 (23 oz) jar tomato sauce + 2 cups water
10 oz lentil pasta
1/4 cup cheese - we used parmesan (omit to make this recipe vegan)


Cook the kale: Heat 1 tablespoon olive oil, and the red pepper flakes over in a high-sided skillet over medium heat. Once the oil is hot, add the kale, garlic, and salt and saute until the kale is tender. Remove the kale from the skillet and set aside.

Cook the pasta: Add the tomato sauce and water to the skillet and bring to a simmer. Add the pasta and cook for the time recommended on the package, or until the pasta is al dente, stirring frequently to ensure the pasta cooks evenly. Stir the cooked kale into the sauce to warm and take the skillet off the heat.

Assemble and serve: Sprinkle cheese over the top, if using, and serve.

Sunday, September 24, 2017

Sausage and Greens Pasta

Made a big batch of sauce using frozen tomatoes from last year.  Turned out pretty well, as usual.

Sauteed some onion with sausage.  Steamed some collard greens, then chopped into small squares and mixed it in.

Roasted a spaghetti squash too.

Pretty good.


Heat oven to 375.

Dice half an onion with bell peppers. We added Anaheim and poblano too. Sautee in large pan over medium low until soft and yummy. Salt and pepper.

Add 4 or so cloves sliced garlic and cook a couple minutes.

Add 1 tsp each cumin and paprika and cook a minute or so.

Add 28 oz chopped tomatoes plus juice. In this case I did probably 6 or 8 fresh tomatoes. Cook for 10 minutes.

Transfer to 9x13 pan. Crack 6 eggs on top. Bake 15 minutes or so until eggs are mostly set. Top with feta and cilantro, serve with pita or crusty bread.

This was similar to the eggs in purgatory thing, but better.

Thursday, September 21, 2017

Thai Turkey Not-Wraps

Rachel found this recipe.  Turkey, peppers, mushrooms.  Hopefully she adds the link...

Wednesday, September 20, 2017

Indian Spiced Vegetables

Pretty good this time.

Monday, September 18, 2017

Saturday, September 16, 2017

Barbacoa Tacos

Found some random post I guess.  Crock pot.  Some sort of cow.  Turned out pretty good.

Sunday, September 10, 2017

Tomatillo Chicken Tacos

Sort of Rick Bayless, pg 146. Did a crock pot whole chicken - cut up onion, rubbed chicken with paprika, garlic, onion, stuff - and some diced fried potatoes, zucchini and corn. Forgot the greens.

Thursday, September 7, 2017

Beef Stir Fry

Sirloin, broccoli, lots of mushrooms, green beans, onion. Garlic salt and ginger powder. Brown rice. Turned out pretty well.

Turkey Taco Salad

Ground turkey, potatoes, beans. Couple things of Rick Bayless taco sauce. Fresh poblano pico over crispy romaine.

Sunday, September 3, 2017


Grilled up some burgers with super spicy poblano peppers.

Thursday, August 31, 2017

Sunday, August 27, 2017

Aloo Saag Paneer

Went a little crazy here.

Made the paneer recipe out of the joy. Used lime juice and vinegar. Fried it a bit too long.

Long-sauteed cubed potatoes and onion strips with a tablespoon each of cumin and mustard seeds.

Made Saag sort of like dance of the spices. Used chard and mustard greens.

Things were perhaps a bit heavy on the cumin. Otherwise turned out pretty well.

Also boiled some corn on the cob. Because why not.

Saturday, August 26, 2017

Fasty Tacos

Yum. Exceptionally good this time.

Tuesday, August 22, 2017

Baked Salmon with Green Shiitake

Baked some salmon with some kind of rub on it.  Lime juice and other things as well.  Roasted some shiitake mushrooms with green beans and garlic?  Maybe some sesame oil and soy in there too.  Turned out pretty good.

Sunday, August 20, 2017

Slaw with Brats

Made a simple version of this slaw.  No soba noodles.  Grilled up some brats to go with it.

Pretty poor showing in the blog this August.  Well, unfortunate things going on after all...

Saturday, August 5, 2017

Brats with roasted garlic cauliflower

Roasted some cauliflower in the oven. Added shiitake mushrooms and sesame oil. Sauteed chard and beet greens. Mixed in a couple heads of roasted garlic. Yum.

Corn. Brats.

Monday, July 31, 2017

Pork Tacos

We did a mix of the carnitas and the crock pot pork tacos.  They were tasty.  Welcome back Steven and Laura!

Thursday, July 27, 2017

Lentil Pasta with Kale

Sauteed some kale and garlic before we left for camping.  At camp we used 2 packs of lentil pasta, 2 jars of pasta sauce, 3 cups of water and risotto-style cooked it.  In that we didn't have any water to pour off later.  Turned out pretty good.

Wednesday, July 26, 2017

Burgers and Veg

Burgers on the grill with a random assortment of veggies.

Monday, July 24, 2017

Chimichurri Steak Salad

Made some chimichurri.  Grilled some steak, onions, zucchini, tomatoes.  Served over salad.  Quite good.

Thursday, July 20, 2017

Sausage Veg Pasta

Cooked some sausage with zucchini, mushrooms, bok choy, maybe some other veg?  Served over pasta.  Roasted potatoes the next day.

Thursday, July 13, 2017

Kale, Potatoes, beets

Made the kale squash thing, but used roasted potatoes and beets instead of squash.

Turned out quite good.

Wednesday, July 12, 2017

Steak and Veg

Grilled some Brussels, corn and sweet potatoes.  And a steak.  Things got a bit over-cooked this time unfortunately.

Saturday, July 8, 2017

Chorizo Calabacitas with Frijoles Mexicanos

For the beans, cooked a pound and a half of pinto beans.  Drained them.  Added lots of garlic, jalapeño, cilantro, cumin, chili powder, diced tomato and cooked for a while afterwords. Had to add some water back in.

For the calabacitas, sautéed over high heat in batches zucchini with cumin, chili powder and oregano. Removed from pan, then cooked chorizo and onion.  Added garlic, then corn, zucchini and chilis.  Seasoned probably.

Friday, July 7, 2017

Cauliflower Fried Rice

Mushrooms, eggs, other veg. Not sure really.

Tuesday, July 4, 2017

Southwest Quinoa Salad

Quinoa, beans, other southwesty things.  Carrots, red pepper, corn, cilantro, lime.

Monday, July 3, 2017

Sesame Tofu with Broccoli

Deborah Madison. Pg 604. Tofu, steamed broccoli, sesame oil and seeds. Pretty tasty.

Sunday, July 2, 2017

German Sausage, Artichokes ans Corn

Somewhat random collection of things, but then we had random things. All of this was from the CSA.

Friday, June 30, 2017

Burgers and Veg

Grilled up some burgers and veg.  Sweet potato, pepper, asparagus.

Thursday, June 29, 2017

Kale and Cannellini Beans

Big hit with the kids.  So long as you call it dino plant and tell them they're going to grow horns and turn into a dinosaur if they keep eating it.  But Julia says it doesn't work if you eat it with rice, so that's a good thing.

Tuesday, June 27, 2017

Fasty Salad with Chicken

The usual, plus some grill-panned chicken. Go fasty!

Friday, June 23, 2017

Thursday, June 22, 2017


Sweet potato veg frittata. Baked it. Not sure what else was in it to be honest.

Sunday, June 18, 2017

Salmon Burgers and Veg

Grilled up some salmon burgers.  Asparagus, sweet potato, other veg TBD.

Friday, June 16, 2017

Turkey Tacos

Ground turkey, beans, seasonings with a bit of water.  Chilis, salsa, avocado.  Pretty tasty.

Thursday, June 15, 2017

Potato Kale Tacos

Garlicy potato and kale tacos.  Pretty tasty.

Thursday, June 8, 2017

Moroccan Chickpea Salad

Editor's note: 1 1/2 cups cooked chickpeas is equivalent to 1 15-ounce can. If making the salad ahead of time, reserve the pistachios and add them before serving to preserve their crunch.


4 cups grated carrots
1 1/2 cups cooked chickpeas, rinsed and drained
7 medjool dates, pitted and chopped
4 scallions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon freshly-grated nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 cup shelled roasted pistachios, coarsely chopped
1/2-3/4 cup crumbled feta cheese


Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl.

In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.

Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.

Serve or cover and chill in the refrigerator for up to 3 days.

Tuesday, June 6, 2017


Whose idea was it to make chili in the summer?  Seriously.  But we brought it to pagosa so that worked mostly.

Monday, June 5, 2017

Crock Pot Chicken Curry

This was pretty good.  We should make it again.


1 medium – onion
2 medium – carrot
2 clove – garlic
1 medium – bell pepper, green
1 medium – bell pepper, red
1 pound – chicken breast
1/4 cup – tomato paste, canned
1 cup – coconut milk
1 teaspoon – salt
1/8 teaspoon – black pepper, ground
3 teaspoon – curry powder
3 teaspoon – garam masala spice

Serve With:

1 cup – brown rice, raw
2 medium – mango


Peel and chop onion and carrots. Mince garlic, chop bell peppers, and cut chicken into cubes.

Add onion and carrots to the bottom of your slow cooker; add in garlic and peppers, then place chicken on top.

In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala.

Pour sauce over chicken and veggies, place lid on slow cooker, and cook on high for 3 -4 hours (or on low for 5-6 hours) until veggies are tender and chicken is no longer pink.

About 1/2 hour before serving, cook rice according to the package directions.
Serve curry over brown rice with mango slices on the side.

To cook perfect brown rice, try using a pressure cooker! Also, frozen mango will work just as well if fresh is no longer in season.

If you want to add more spice you can do a couple of things:

Add more curry powder
Chop a few jalapenos with the seeds and add to the veggie mix.

This recipe as is not spicy, which is perfect for most kids.  Even my almost 1 year old loved it.

Friday, June 2, 2017


Marczyk brats and other veg.  Pretty tasty.

Tuesday, May 30, 2017

Thursday, May 25, 2017

Steak Stir Fry

Carrots, broccoli, mushrooms, steak, bell pepper, garlic.  Was pretty decent with sriracha.

Tuesday, May 23, 2017

Chicken cacciatore

Baked potatoes this time. Rotisserie chicken. Pretty good.

Sunday, May 21, 2017

Tilapia with carrots and green beans

roasted some carrots and green beans. Pan fried tilapia. Salad. Tasty.

Saturday, May 20, 2017

Mushroom Potato Greens Tacos

Sautéed some potatoes. Added onion strips and mushrooms. Slices of garlic. Chard. Served with some good tomatillo salsa and crock pot refried beans. Pretty tasty.

Thursday, May 18, 2017

Stuffed Cabbage Casserole

1 Lb . Package Ground Turkey
2 Tablespoons Olive Oil
1/2 White Onion - chopped
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Dried Thyme
1/4 teaspoon Ground Pepper
1/2 teaspoon Sea Salt
14 ounce Can Diced Tomatoes low sodium
1/2 Head Small Green Cabbage - chopped
1½ Cups Water
1 Cup Quick Cook Rice or Rice Blend I used 10 minute cook rice & grain medley
1 Cup Shredded Cheddar Jack Cheese
Chopped Parsley
Salt/Pepper To Taste

In large dutch oven over medium high heat, brown turkey with olive oil and onions.
Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir.
Add diced tomatoes, water and rice to pot. Bring to a boil.
Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste.
Top with cheese and cover 1-2 minutes to melt.
Remove from heat and sprinkle with fresh chopped parsley.

Recipe Notes

Optional add ins: bell peppers, celery, carrots.

Tuesday, May 16, 2017

Chicken Fajitas

Got some chicken fajita action from Marczyk's.  Pretty good.  Served it with some roasted potatoes because why not.

Saturday, May 13, 2017

Chimichurri Kebabs

Made a simple chimichurri sauce:

3 to 4 cups parsley - as much as I could cram in the food processor.
1 whole head of garlic - perhaps a bit too much?
1/4 c red wine vinegar
1/2 t red pepper flakes
1 t salt
3/4 c olive oil

Process everything but the oil until smooth, then add the oil in a steady stream.

Made some kebabs to put this on.  Steak, mushrooms, zucchini, onion, tomatoes.

Pretty delicious.

Thursday, May 11, 2017

Chorizo Bean Tacos

Little random here, but diced some onion and garlic and sauteed with chorizo.  Added a can o refried beans in with it (too many beans to be mixed in).  Tasted pretty good though.

Tuesday, May 9, 2017

Sunday, May 7, 2017

Turkey Tacos

Shallot, chilis, ground turkey. One pouch of Rick Bayless awesome. Turned out well. Could have used two pouches but was still good.

Friday, May 5, 2017

Carne Tacos

Marczyk meat. In taco form. Plus margs. Yum.

Wednesday, May 3, 2017

Kale squash tilapia

made the kale squash almond thing. Fried some tilapia. Pretty good.

Sunday, April 30, 2017

Wednesday, April 19, 2017

Sausage and Veg

Don't remember exactly.  But I think there were some roasted potatoes, broccoli, zucchini, other things.  Sausages to go with.

Sunday, April 16, 2017

Rainbow Trout with Roast Veg

Got a couple nice looking rainbow trout from a friend of a friend.  Roasted some broccoli, zucchini and potatoes with some chipotle powder (yum), had some good fresh bread.  Put a couple slices of lemon in the cavity of the fish plus some tarragon.  Little bit of oil.  Baked at 400 for 25 minutes about.

Turned out really quite good.

Tuesday, April 11, 2017

Sausage Pasta

Red sauce, sausage, maybe some veg.  Yum.

Sunday, April 9, 2017

Salmon and veg

Slow-cooked some salmon.  Simple prep with lemon. Took a half hour or so. Roasted some random veg. Potatoes, Brussels sprouts, broccoli maybe. Turned out pretty well.

Tuesday, April 4, 2017

Whole30 Chili

Made the chili out of whole30.  Put potatoes, mushrooms, peppers, ground beef, etc.  Pretty good, but was a little plain.

Monday, March 27, 2017

Pulled pork


Roast veg and sausage

Roasted some beets, Brussels sprouts and sweet potatoes. Added sausages.

Friday, March 24, 2017

Burgers and Taters

 Made some burgers in the grill pan. Sorta made Parmesan potatoes to go with. Salad.

Saturday, March 18, 2017

Mushroom Pepper Pizza

Standard pizza recipe.  Used mushrooms and peppers this time.

Thursday, March 16, 2017

Indian Spiced Vegetables

Definitely was not a 30 minute meal this time.  But was pretty tasty.

Tuesday, March 14, 2017

Ground Beef Tacos

Ground beef, diced zucchini and mushrooms.  Rick Bayless sauce.  Yum.  A little salty though.

Sunday, March 12, 2017

Chicken Noodle Soup

Sauteed some onions and carrots.  Put a couple chicken breasts in the pot, along with stock.  Simmered for a while, then shredded the chicken.  Cooked some egg noodles on the side.  Should have left them separate but mixed them together

Wednesday, March 8, 2017

Pulled Tandoori Chicken

This was easy considering that we had shredded chicken already made.  But it wasn't super delicious.  We made some coconut cauliflower rice to go with it.  And regular rice.

For the pulled chicken
1 kilogram chicken breasts, fat trimmed and cut into palm sized portions (just over 2 lbs)
4 cups chicken stock
1/2 onion, chopped finely
2 cloves garlic, minced
Pinch sea salt

For the tandoori sauce
1/2 cup full fat coconut milk (can sub for yogurt)
1 tsp sea salt
1 tsp smoked paprika
1 tsp cayenne pepper (optional but highly recommended)
1 tsp cumin
1 tsp turmeric
1 tsp black pepper

To cook the chicken
Fill a large pot with chicken stock and add the garlic and onion and bring to the boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool.
Once cooled, place chicken back into the pot and using two forks, shred the chicken finely.

To make Tandoori Sauce
Combine all the spices into a small bowl and add the coconut milk (or Greek yogurt) and mix until fully incorporated. Adjust spices to suit taste (I love a really spicy sauce so go overboard with the cayenne pepper and smoked paprika)

Monday, March 6, 2017

Vietnamese Shredded Chicken Salad

Servings: 2-3 main dish salads, 4 side salads


For the Salad
2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken
4 cups shredded napa cabbage
4 scallions, thinly sliced
1 cup grated or matchstick carrots
1 red bell pepper, sliced into bite-sized pieces
1/2 cup roughly chopped fresh mint
1/2 cup roughly chopped fresh cilantro
1/2 cup chopped peanuts

For the Dressing
1/4 cup fresh lime juice, from about 3 limes
2 teaspoons Sriracha sauce
3 cloves garlic, minced
2 tablespoons sugar
3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
3 tablespoons vegetable oil

In a large salad bowl, combine all of the salad ingredients except for the peanuts.

In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved.

Right before serving, toss the dressing with the salad.

Transfer to a serving bowl and garnish with the peanuts. Serve cold.

Tuesday, February 28, 2017

Shrimp stir fry

Kind of made this one up. Shrimp, sugar snap peas, mushrooms, red pepper, carrots, garlic, tamari.

Made some herb citrus vinaigrette from whole30 that was quite good on it. Used cilantro because that's what we had.

This turned out tasty.

Wednesday, February 22, 2017

Argentinian Beef with Quinoa

Made it with quinoa again.  Added more spices, but seemed a bit plain still.

Sunday, February 19, 2017

Vegetable Biryani

Yum.  The rice wasn't quite cooked though.  Also, make more gravy.

Friday, February 17, 2017

Tacos Adobada

Yum.  Got some adovada from the carniceria near the Dalton's office.  Plus some very spicy salsa.

Kale squash with sausage

Served with chicken sausages.

Friday, February 10, 2017

Sunday, February 5, 2017

Fasty Tacos

Standard tacos.  Filled them out with some tilapia the next day or so.

Tuesday, January 31, 2017


For the standard big batch:

2c oats
2c wheat flour
2c white flour
1/3c sugar
1t salt
2t baking soda
4t baking powder

4 eggs
2c milk
2c water
1t vanilla

3-4 bananas

Sunday, January 29, 2017

Chicken Korma

Made Jamie Oliver's chicken korma recipe.  Pretty much as he said, with the addition of some roasted pumpkin (trying to hide it in delicious sauce, which almost worked).  Made the korma paste.

Saturday, January 28, 2017

Sunday, January 22, 2017

Brats and Root Vegetables

Someone went to town on the crock pot root vegetables.  Beets, turnips, rutabagas, kohlrabi.  The big crock pot full of peeled and chunked veg took about 5 or 6 hours on high.  Lined the crock pot with foil.

Then we chopped them up and put them in a spinach arugula salad with feta and pepitas.  Apple cider vinegar. 

Pan fried some brats to go with it all.

Saturday, January 21, 2017

Fasty Tacos


Wednesday, January 18, 2017

Cauliflower Chicken Curry

Probably loosely based on whole30, pg 230.  Cauliflower, broccoli, other veg?  Wok-fried the chicken probably.  Dunno.  Was pretty tasty though.

Tuesday, January 17, 2017

Egg Bake

Potatoes, tomatoes, leeks, kale, mushrooms, peppers, a jillion eggs. Parmesan. Pretty good.

Sunday, January 15, 2017

Beef Tacos

Sauteed some onion, added some diced cauliflower after a bit. Package of burger. Pouch of frontera sauce. Fresh tortillas, avocado, yum.

Tuesday, January 10, 2017


Cauliflower, kale, mushrooms, butternut squash. 2.5 times the recipe this time

Sunday, January 8, 2017


With black bread. 1.5'd the recipe again. The potatoes we ready way before the beets. Do that different next time.

Tasty though.

Thursday, January 5, 2017

Bangers and Mash

got some bangers from gb fish and chips. Pan fried them. Made some mashed sweet taters with caramelized onions and coconut milk from whole30. Yum.

Monday, January 2, 2017

Turkey Pasta

Ground turkey, red sauce pasta, spaghetti squash, mushrooms. Turned out pretty well.

Sunday, January 1, 2017