Tuesday, October 10, 2017
Sunday, October 8, 2017
Saturday, October 7, 2017
Thursday, October 5, 2017
Turned out pretty well.
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
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
FOR THE KALE
1 head kale destemmed and chopped
2 cloves garlic sliced
½ teaspoon salt
Pinch of red pepper flakes optional
1 tablespoon olive oil
FOR THE PASTA
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
Sauteed some onion with sausage. Steamed some collard greens, then chopped into small squares and mixed it in.
Roasted a spaghetti squash too.
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
Wednesday, September 20, 2017
Monday, September 18, 2017
Yum. Way less honey though.
Went crazy making that with chard, kale, roasted beets (zillions!).
Was all tasty.
Saturday, September 16, 2017
Sunday, September 10, 2017
Thursday, September 7, 2017
Sunday, September 3, 2017
Thursday, August 31, 2017
Made these suckers. Made the green chili sauce from Grant Farms action.
Also made some refried beans.
Sunday, August 27, 2017
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.
Tuesday, August 22, 2017
Sunday, August 20, 2017
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
Monday, July 31, 2017
Thursday, July 27, 2017
Wednesday, July 26, 2017
Tuesday, July 25, 2017
Monday, July 24, 2017
Thursday, July 20, 2017
Thursday, July 13, 2017
Made the kale squash thing, but used roasted potatoes and beets instead of squash.
Turned out quite good.
Wednesday, July 12, 2017
Saturday, July 8, 2017
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
Tuesday, July 4, 2017
Monday, July 3, 2017
Sunday, July 2, 2017
Friday, June 30, 2017
Thursday, June 29, 2017
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
Thursday, June 22, 2017
Sunday, June 18, 2017
Friday, June 16, 2017
Thursday, June 15, 2017
Thursday, June 8, 2017
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
Monday, June 5, 2017
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
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, May 26, 2017
Thursday, May 25, 2017
Tuesday, May 23, 2017
Sunday, May 21, 2017
Saturday, May 20, 2017
Thursday, May 18, 2017
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
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.
Optional add ins: bell peppers, celery, carrots.
Tuesday, May 16, 2017
Saturday, May 13, 2017
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.
Thursday, May 11, 2017
Tuesday, May 9, 2017
Sunday, May 7, 2017
Friday, May 5, 2017
Wednesday, May 3, 2017
Saturday, April 22, 2017
Wednesday, April 19, 2017
Sunday, April 16, 2017
Turned out really quite good.
Tuesday, April 11, 2017
Sunday, April 9, 2017
Thursday, April 6, 2017
Tuesday, April 4, 2017
Sunday, April 2, 2017
Monday, March 27, 2017
Friday, March 24, 2017
Saturday, March 18, 2017
Thursday, March 16, 2017
Definitely was not a 30 minute meal this time. But was pretty tasty.
Tuesday, March 14, 2017
Sunday, March 12, 2017
Wednesday, March 8, 2017
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
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
Sunday, February 26, 2017
Wednesday, February 22, 2017
Made it with quinoa again. Added more spices, but seemed a bit plain still.
Sunday, February 19, 2017
Yum. The rice wasn't quite cooked though. Also, make more gravy.
Friday, February 17, 2017
Served with chicken sausages.
Friday, February 10, 2017
Sunday, February 5, 2017
Thursday, February 2, 2017
Tuesday, January 31, 2017
Sunday, January 29, 2017
Sunday, January 22, 2017
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.
Wednesday, January 18, 2017
Tuesday, January 17, 2017
Sunday, January 15, 2017
Tuesday, January 10, 2017
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.