The superbowl requires chili in a crockpot. It just does. We're traveling the globe a bit this week.
Sunday
This chili is not quite paleo--It has beans (which could be omitted) and a smoked ham hock, which is probably has nitrates in it. You could also leave out the ham hock, but you might not get the same smoky flavor.
Smoky Slow Cooker Chili (modified from Cooking Light)
1 lb ground pork
1 lb boneless pork shoulder, cut into 1/2 inch pieces
2 small chopped onions
1 chopped green bell pepper
3 minced garlic cloves
3 T tomato paste (about one small can)
1 c chicken stock
3 T chili powder
1 T cumin
2 t dried oregano
6 tomatillos, quartered
2 bay leaves
2 14 1/2 oz cans diced tomatoes
1 15 oz can no salt pinto or navy beans
1 7 3/4 oz can Mexican style tomato sauce (like El Paso)
1 smoked ham hock
salt and pepper to taste
diced green onions
Add a touch of butter to a hot skillet. Brown the ground pork, drain, add to slow cooker. Brown pork shoulder in batches, add to slow cooker. Add a touch more butter to the skillet. Add the onion and bell pepper. Saute for about 6 minutes, then add the garlic. Add the tomato paste, then the stock. Pour the mixture into the slow cooker. Add the rest of the ingredients, except the green onion, to the slow cooker and stir. Cook on high for 5 hours, remove the bay leaves and ham hock. You can shred the ham hock and put the meat back in if you want to take the time. Otherwise, just toss the ham hock (a big waste, though if you ask me)
Monday
Red Curry Chicken
1 lb chicken breast, cut into strips
1T red curry paste
2 green bell peppers, sliced
1/2 c sliced carrots
1/2 onion, sliced
1 can sliced bamboo shoots
1 14 oz can coconut milk, shaken
salt to taste
Add a touch of butter to a hot skillet. Add the chicken and saute. Add the veg, saute for a couple minutes, then add the curry paste. Saute for a couple more minutes. Then add the coconut milk and bring to a boil.
Tuesday
Veal Goulash with Mashed Parsnips (modified from Simply Recipes)
2 lbs veal cut into 1 1/2 inch cubes
1 1/2 c sliced onion
1 t minced garlic
1 t salt
1/2 t black pepper
1 c canned crushed tomatoes
1 c full fat sour cream
2 t paprika
2 t caraway seeds, chopped or crushed with a mortar and pestle
2 parsnips
1/4 c milk
Heat 4 T butter in a dutch oven on medium high heat. Pat cubed meat dry, season with salt, cook in batches just until the meat is barely brown. Add onions to veal, cook for 5 minutes, add the garlic. Add salt, pepper and tomatoes. Add enough water to just barely cover the meat, about 2 c or so. Increase heat, bring to a simmer, then lower the heat to maintain a simmer. Cook uncovered until meat is almost cooked through, about 30 minutes. Remove meat and set aside. Increase the heat to high and let the liquid boil until it is reduced by half. Lower the heat back to medium and put the meat back in the pan. Add sour cream and spices. Simmer uncovered for another 20 minutes.
While the liquid is reducing. Get a pot of water boiling. Add cubed parsnips and boil until tender. Add about 1/4 c sour cream and 1/4 c milk, salt and pepper. Using an immersion blender, puree to smooth.
Wednesday
Beef and Broccoli Stir Fry
1 1/2 lbs stir fry strips, or flank steak cut into strips
2 broccoli crowns, cut into florets
1/2 c tamari (wheat free soy sauce)
3 T cooking sherry
2 T honey
1 T minced ginger (pre minced or fresh)
1 t crushed red peppers
In a bowl, mix together tamari, sherry, honey and ginger. Add the beef to marinate for a minute or two. Add 2T butter to a hot wok (or skillet) and stir fry the broccoli for a couple minutes. Remove and set aside. Get wok hot again and add 1T butter. Brown the beef in batches. Return the beef and broccoli to the wok and add any reserved marinade if you think it looks dry--otherwise just throw out the marinade.
Thursday
Breakfast
4 chicken sausages
5 eggs
whatever veg you have left over from the week, chopped up
Brown the sausage in a skillet or grill. How to make the perfect scramble: in a bowl, whisk very vigorously for 1 minute, the eggs, 3T milk, 1t salt, pepper and 1/4 t cayenne. Set aside. Saute the veg until it reaches the desired doneness. Turn the heat down to medium low. Give the eggs a quick final whisk. Slowly pour into the skilet with the veg. Slowly stir the eggs by running a spatula across the skillet, pushing away from you, in the shape of an "x" so that the eggs run into the gap you make with the spatula. Once the eggs aren't runny anymore, keep stirring by folding the eggs over each other until all cooked.
Grocery List
1 lb ground pork
1 lb boneless pork shoulder
4 small onions
3 green bell peppers
garlic cloves
tomato paste chicken stock
6 tomatillos, quartered
2 14 1/2 oz cans diced tomatoes
1 15 oz can no salt pinto or navy beans
1 7 3/4 oz can Mexican style tomato sauce (like El Paso)
1 smoked ham hock
green onions
1 lb chicken breast
red curry paste
2 carrots
1 can sliced bamboo shoots
1 14 oz can coconut milk
2 lbs veal
canned crushed tomatoes
full fat sour cream
2 parsnips
milk
1 1/2 lbs stir fry strips, or flank steak
2 broccoli crowns
pre-minced or fresh ginger
4 chicken sausages
eggs
Sunday, February 5, 2012
Sunday, January 29, 2012
A Work in Progress
I have one recipe to post today, and I'll update with more. We spent the weekend in Naches, in the middle of nowhere, and had no cell or internet service. And, I'm exhausted. I tried to think of something super simple and fast to make for dinner tonight and came up with Lamb with Mushrooms and Onions--I'm not really sure what to call it. I got the idea of using stew meat in an entree as opposed to a stew from Primal Palate. It's a great idea for quickly preparing a meal. I love to add mushrooms and onions to everything I can for an extra veggie boost. I also had some sweet potatoes from the farm share and thought the light sweetness would pair well with the savory lamb. I think it turned out quite perfect.
1 lb lamb stew meat, trimmed of excess fat and lightly salted
6-7 mushrooms, sliced
1/2 sliced onion
1/4 c red wine
3T chicken stock, beef stock, veal stock, whatever you have on hand--water will work too
1/2 t dried sage
1/2 t dried thyme
2 sweet potatoes, peeled and cut into chunks
1/4 c sour cream or Greek yogurt
1/4 c whole milk
Start with the potatoes--get them boiling. Melt 1T of butter in a pan, add the mushrooms and onion and some salt. At this point, I started trimming my meat of fat. Then I patted it dry with paper towels and sprinkled some salt. I think doing the trimming once the veg are going works well for the timing of this meal. Then melt 1T of butter with 1T of olive oil in a dutch oven over medium high heat. Brown the lamb in batches--avoid crowding the meat because it will steam instead of brown. Put the browned meat in a bowl so that the juices will accumulate. Yum. Turn the heat down to medium. Add the wine and stock, scrape the brown bits from the bottom. Add the sage and thyme and about 1/2 t of salt. Let the liquid boil for about a minute until it gets a little thick. Return the lamb to the pot with all the juices and stir it up. At this point, your mushrooms and onions should be nice and brown. Throw those in the pot too. Mix. Inhale. Drain the potatoes and put them back in the pot. Add the sour cream, milk, salt and pepper. Using an immersion blender, puree to smooth. Spoon the lamb over a pile of potatoes. So good.
1 lb lamb stew meat, trimmed of excess fat and lightly salted
6-7 mushrooms, sliced
1/2 sliced onion
1/4 c red wine
3T chicken stock, beef stock, veal stock, whatever you have on hand--water will work too
1/2 t dried sage
1/2 t dried thyme
2 sweet potatoes, peeled and cut into chunks
1/4 c sour cream or Greek yogurt
1/4 c whole milk
Start with the potatoes--get them boiling. Melt 1T of butter in a pan, add the mushrooms and onion and some salt. At this point, I started trimming my meat of fat. Then I patted it dry with paper towels and sprinkled some salt. I think doing the trimming once the veg are going works well for the timing of this meal. Then melt 1T of butter with 1T of olive oil in a dutch oven over medium high heat. Brown the lamb in batches--avoid crowding the meat because it will steam instead of brown. Put the browned meat in a bowl so that the juices will accumulate. Yum. Turn the heat down to medium. Add the wine and stock, scrape the brown bits from the bottom. Add the sage and thyme and about 1/2 t of salt. Let the liquid boil for about a minute until it gets a little thick. Return the lamb to the pot with all the juices and stir it up. At this point, your mushrooms and onions should be nice and brown. Throw those in the pot too. Mix. Inhale. Drain the potatoes and put them back in the pot. Add the sour cream, milk, salt and pepper. Using an immersion blender, puree to smooth. Spoon the lamb over a pile of potatoes. So good.
Monday, January 23, 2012
Back to Basics
There have been some interesting articles posted in the Paleo blog community about what is "paleo", "primal", a mixture of both, or mixture of none. Here's the ultimate conclusion that I gleaned: do what works for you. The whole idea of "paleo" and "primal" is eliminating processed food, which includes modern grains, low fat dairy and sugar. Focus is also made on eliminating certain foods that cause insulin spikes, i.e. legumes, grains, low-fat dairy and, of course, sugar, and the accompanying dietary effects, i.e. belly fat. Grass-fed organic meat and organic produce are key. The rest seems to vary from source to source.
Certain people tolerate some full fat, raw and organic dairy. I'm one of them. People that aren't trying to lose weight can tolerate some starchy vegetables, primarily potatoes. Again, I'm one of those people. In fact, for some people that are very physically active, the argument has been made that some starch, like that found in potatoes and sweet potatoes, is essential to avoid losing lean muscle. I consider myself active and before I added some potatoes back in, thought I might be getting a little on the "scary-skinny" side, which is so not my goal. My goal is to get lean and healthy and have more energy.
I thought a refresher might be useful this week. For breakfast three days a week, I eat full-fat, organic Greek yogurt with cut-up fruit, usually an apple, which is very low on the glycemic index. I have not found raw yogurt in any form, but the bacteria found in yogurt is supposed to counteract the ill affects of processed dairy. Remember, processed and low fat dairy removes the healthy fat and bacteria to counteract the sugar in dairy. So, what's left is basically sugar water and a scary insulin spike. On occasion, I also add some raw goat or sheep cheese to certain meals (goat and sheep milk is easier on the digestive system than cow). Once I removed grains, the "vehicle" if you will for cheese was also pretty much eliminated. So, cheese is not a big part of my diet anymore. And my digestive system thanks me! The other breakfasts of the week revolve around eggs and whatever is in my fridge to add to them. During the work week, I get two scrambled eggs from the little deli in my office building--they make them just for me. I think you'll find that special requests are honored anywhere if you just ask.
My snacks are nuts, fruit or veg. Costco makes this awesome jalapeno and Greek yogurt dip that pairs perfectly with carrots and celery. My lunch is usually left overs from the night before. I also found a sandwich place by my office that carves their own meat for sandwiches--they'll usually cut me a couple slices and throw in a side of sauteed veg. Again, it's easy to get what you want by just asking for it.
Sometimes I don't feel like making dinner. AT ALL. I keep a stock of meat in my freezer and canned (or boxed!) tomatoes in my pantry. It is remarkable what can be done with just these two ingredients. With those two ingredients, I can add whatever vegetables and spices in a pot and an hour later, have a great meal. That's how the pulled pork and tomato stew came about.
I hope this helps and I encourage research, reading and trial and error to find the perfect combination. Paleo is not a "diet"; it is a lifestyle change. A conscious effort to take back the control over what is put in our bodies. You will lose weight and look and feel better; this is inevitable, but not the purpose. Processed food in all forms has an unbelievable amount of crap in it that is purposely hidden from consumers. Watch Food, Inc. if you don't believe me. The amount of ignorance that is encouraged by the few major corporations that manufacture most of our food is horrifying--this includes most supermarket meat, dairy and produce. Food does not have to come in a box or a bag to be "processed". There are a multitude of local farm delivery services, CSAs and grocery stores that focus on organic, local and sustainable food. It is essential to research and make your own conscious and informed decisions about what you buy and eat.
Can anyone be perfect in this goal? I don't think so. But, every little change makes a difference. And the proof is the pudding: your belly will thank you, your digestive tract will thank you, your skin will thank you, your brain will thank you--your body has the chance to operate on the fuel it was intended to use and the result is its way of saying thank you.
Certain people tolerate some full fat, raw and organic dairy. I'm one of them. People that aren't trying to lose weight can tolerate some starchy vegetables, primarily potatoes. Again, I'm one of those people. In fact, for some people that are very physically active, the argument has been made that some starch, like that found in potatoes and sweet potatoes, is essential to avoid losing lean muscle. I consider myself active and before I added some potatoes back in, thought I might be getting a little on the "scary-skinny" side, which is so not my goal. My goal is to get lean and healthy and have more energy.
I thought a refresher might be useful this week. For breakfast three days a week, I eat full-fat, organic Greek yogurt with cut-up fruit, usually an apple, which is very low on the glycemic index. I have not found raw yogurt in any form, but the bacteria found in yogurt is supposed to counteract the ill affects of processed dairy. Remember, processed and low fat dairy removes the healthy fat and bacteria to counteract the sugar in dairy. So, what's left is basically sugar water and a scary insulin spike. On occasion, I also add some raw goat or sheep cheese to certain meals (goat and sheep milk is easier on the digestive system than cow). Once I removed grains, the "vehicle" if you will for cheese was also pretty much eliminated. So, cheese is not a big part of my diet anymore. And my digestive system thanks me! The other breakfasts of the week revolve around eggs and whatever is in my fridge to add to them. During the work week, I get two scrambled eggs from the little deli in my office building--they make them just for me. I think you'll find that special requests are honored anywhere if you just ask.
My snacks are nuts, fruit or veg. Costco makes this awesome jalapeno and Greek yogurt dip that pairs perfectly with carrots and celery. My lunch is usually left overs from the night before. I also found a sandwich place by my office that carves their own meat for sandwiches--they'll usually cut me a couple slices and throw in a side of sauteed veg. Again, it's easy to get what you want by just asking for it.
Sometimes I don't feel like making dinner. AT ALL. I keep a stock of meat in my freezer and canned (or boxed!) tomatoes in my pantry. It is remarkable what can be done with just these two ingredients. With those two ingredients, I can add whatever vegetables and spices in a pot and an hour later, have a great meal. That's how the pulled pork and tomato stew came about.
I hope this helps and I encourage research, reading and trial and error to find the perfect combination. Paleo is not a "diet"; it is a lifestyle change. A conscious effort to take back the control over what is put in our bodies. You will lose weight and look and feel better; this is inevitable, but not the purpose. Processed food in all forms has an unbelievable amount of crap in it that is purposely hidden from consumers. Watch Food, Inc. if you don't believe me. The amount of ignorance that is encouraged by the few major corporations that manufacture most of our food is horrifying--this includes most supermarket meat, dairy and produce. Food does not have to come in a box or a bag to be "processed". There are a multitude of local farm delivery services, CSAs and grocery stores that focus on organic, local and sustainable food. It is essential to research and make your own conscious and informed decisions about what you buy and eat.
Can anyone be perfect in this goal? I don't think so. But, every little change makes a difference. And the proof is the pudding: your belly will thank you, your digestive tract will thank you, your skin will thank you, your brain will thank you--your body has the chance to operate on the fuel it was intended to use and the result is its way of saying thank you.
Sunday, January 15, 2012
Snow Week
It's snowing! Thank goodness the freezer and fridge are full. The cat is currently chattering at the snowflakes falling and crows that stand out on the wires outside the big picture window. I anticipate a cozy fire tonight...and something cooked low and slow in a pot..
Sunday
Tomato and pulled pork stew
1 lb pork steaks or country style pork ribs
1 cardboard container of diced tomatoes (like their canned counterpart, but in a cardboard container--apparently, they taste better and don't absorb the nastiness that lines cans)
2 large carrots, diced
2 celery stalks, diced
1 small sweet onion, diced
italian seasoning
salt/pepper
Season the pork with salt and pepper. Brown both sides in 2 T of butter in a dutch oven. set aside. Add the veg and saute until soft. Add the tomatoes, Italian seasoning, salt and pepper. Bring to a soft simmer. Add the pork and any accumulated juices. Turn the heat to low, cover, simmer for 3-4 hours.
Using tongs, take the pork out and shred--remove the fat and bone. Skim any accumulated fat that rose to the top of the cooking liquid. Add the pork back in. Keep heat on low until ready to serve.
Monday
Bangers and Mash (adapted from Paleo Comfortfoods)
4 brats
1T olive oil or butter
1 large onion
1 c mushrooms
1/2T almond flour
1/4 c chicken stock
splash of balsamic
1 head of cauliflower
1 c chicken stock
2 crushed garlic cloves
Sear brats in a dutch oven. Add enough water to cover sausage 3/4 the way and cook through. Water should be cooked off. Remove sausage to a plate and set aside. Add oil or butter, onions and mushrooms, scraping the brown bits. Cook until onions are slightly carmelized. Stir in almond flour and cook for 3-4 minutes. add stock and balsamic vinegar. Add brats back in.
While sausage is cooking, make the mashed cauliflower. Cut cauliflower into small pieces--using stems and florets. Place all ingredients in a saucepan and boil. After bringing to a boil, reduce to a simmer and cover. Cook for 20 minutes, add more stock if it reduces too much. Using a stick blender, blend until smooth. Add a touch of milk or cream if you like.
Tuesday
Salmon en Papillote
2 salmon filets
1 lemon, sliced
fresh dill sprigs
white wine
butter
sauted veg
Preheat oven to 400. Cut 2 parchment hearts, slice the lemon and cut the dill sprigs. Layer in one half the heart, two lemon slices, salmon, salt and pepper, dill sprigs, 1T butter broken up, two lemon slices. Add a splash of white wine to the parchment before curling the edges-starting at the round of the heart. Place the packets on a cookie sheet and bake for 20 minutes. While the salmon is cooking, saute whatever veg on hand.
Wednesday
Meatballs and Marinara
1 lb ground beef
1 lb ground turkey or pork
1 egg
Italian seasoning
1 jar sugar free marinara
1/2 diced onion
sliced mushrooms
1 diced green pepper
Preheat oven to 400. Mix the meat with about 1T Italian seasoning, 1t salt and pepper. Beat the egg and mix into the meat. Form 1 inch meat balls. Line a cookie sheet with foil, place a cookie cooling rack on top. Place the meatballs on the rack and into the oven for about 30 minutes until slightly browned. In the mean time, melt 1T butter in a saucepan and add the onion. Saute until translucent. Add the rest of the veg and saute for about 5-7 minutes until soft. Add the sauce, bring to a low boil. Turn the heat down and simmer until meatballs are done. Pour sauce over meatballs to serve.
Thursday
Roasted Chicken Breasts and Parsnip
2 bone in, skin on chicken breasts
2T Cajun seasoning
1 large or 2 medium parsnips
Heat oven to 400. Melt 1T of butter, add the seasoning. Cut the parsnip into 1 inch cubes. Spread the parsnips in a roasting pan. Using a pastry brush, spread half the spice mixture on the veg. Place the chicken on top, then brush the remaining spice mix onto the chicken. Bake for 40-50 minutes until chicken is cooked through. After half the cooking time, stir the veg a bit.
Grocery List
1 lb pork steaks or country style pork ribs
1 cardboard container of diced tomatoes
2 large carrots
2 celery stalks
3 small sweet onions
4 brats
1 head cauliflower
2 salmon filets
1 lemon
fresh dill
1 lb ground beef
1 lb ground turkey or pork
eggs
1 jar sugar free marinara
2 package sliced mushrooms
1 green pepper
2 chicken breasts
1 large or 2 medium parsnips
Sunday
Tomato and pulled pork stew
1 lb pork steaks or country style pork ribs
1 cardboard container of diced tomatoes (like their canned counterpart, but in a cardboard container--apparently, they taste better and don't absorb the nastiness that lines cans)
2 large carrots, diced
2 celery stalks, diced
1 small sweet onion, diced
italian seasoning
salt/pepper
Season the pork with salt and pepper. Brown both sides in 2 T of butter in a dutch oven. set aside. Add the veg and saute until soft. Add the tomatoes, Italian seasoning, salt and pepper. Bring to a soft simmer. Add the pork and any accumulated juices. Turn the heat to low, cover, simmer for 3-4 hours.
Using tongs, take the pork out and shred--remove the fat and bone. Skim any accumulated fat that rose to the top of the cooking liquid. Add the pork back in. Keep heat on low until ready to serve.
Monday
Bangers and Mash (adapted from Paleo Comfortfoods)
4 brats
1T olive oil or butter
1 large onion
1 c mushrooms
1/2T almond flour
1/4 c chicken stock
splash of balsamic
1 head of cauliflower
1 c chicken stock
2 crushed garlic cloves
Sear brats in a dutch oven. Add enough water to cover sausage 3/4 the way and cook through. Water should be cooked off. Remove sausage to a plate and set aside. Add oil or butter, onions and mushrooms, scraping the brown bits. Cook until onions are slightly carmelized. Stir in almond flour and cook for 3-4 minutes. add stock and balsamic vinegar. Add brats back in.
While sausage is cooking, make the mashed cauliflower. Cut cauliflower into small pieces--using stems and florets. Place all ingredients in a saucepan and boil. After bringing to a boil, reduce to a simmer and cover. Cook for 20 minutes, add more stock if it reduces too much. Using a stick blender, blend until smooth. Add a touch of milk or cream if you like.
Tuesday
Salmon en Papillote
2 salmon filets
1 lemon, sliced
fresh dill sprigs
white wine
butter
sauted veg
Preheat oven to 400. Cut 2 parchment hearts, slice the lemon and cut the dill sprigs. Layer in one half the heart, two lemon slices, salmon, salt and pepper, dill sprigs, 1T butter broken up, two lemon slices. Add a splash of white wine to the parchment before curling the edges-starting at the round of the heart. Place the packets on a cookie sheet and bake for 20 minutes. While the salmon is cooking, saute whatever veg on hand.
Wednesday
Meatballs and Marinara
1 lb ground beef
1 lb ground turkey or pork
1 egg
Italian seasoning
1 jar sugar free marinara
1/2 diced onion
sliced mushrooms
1 diced green pepper
Preheat oven to 400. Mix the meat with about 1T Italian seasoning, 1t salt and pepper. Beat the egg and mix into the meat. Form 1 inch meat balls. Line a cookie sheet with foil, place a cookie cooling rack on top. Place the meatballs on the rack and into the oven for about 30 minutes until slightly browned. In the mean time, melt 1T butter in a saucepan and add the onion. Saute until translucent. Add the rest of the veg and saute for about 5-7 minutes until soft. Add the sauce, bring to a low boil. Turn the heat down and simmer until meatballs are done. Pour sauce over meatballs to serve.
Thursday
Roasted Chicken Breasts and Parsnip
2 bone in, skin on chicken breasts
2T Cajun seasoning
1 large or 2 medium parsnips
Heat oven to 400. Melt 1T of butter, add the seasoning. Cut the parsnip into 1 inch cubes. Spread the parsnips in a roasting pan. Using a pastry brush, spread half the spice mixture on the veg. Place the chicken on top, then brush the remaining spice mix onto the chicken. Bake for 40-50 minutes until chicken is cooked through. After half the cooking time, stir the veg a bit.
Grocery List
1 lb pork steaks or country style pork ribs
1 cardboard container of diced tomatoes
2 large carrots
2 celery stalks
3 small sweet onions
4 brats
1 head cauliflower
2 salmon filets
1 lemon
fresh dill
1 lb ground beef
1 lb ground turkey or pork
eggs
1 jar sugar free marinara
2 package sliced mushrooms
1 green pepper
2 chicken breasts
1 large or 2 medium parsnips
Monday, January 9, 2012
Meat and Veg Week--a little late
update: now with photos! Look at my hash from the bonus of last week:
The photos are taken just using my I-Phone, but it gives sort of an idea. So, keep checking back! I'll try to remember to post the "pretty" dinners.
Tyler requested grilled meat and veg this week, so that is what he will get. But, I found these great olives at Met Market on Sunday and couldn't help but think of cod en papillote with olives and lemons...oh yum. And we have tons of greens that need sauteing, so not as much grilled veg, but grilled meat, I can do. And, this makes for a delightfully short grocery list!
Monday
Cod en Papillote with olives and lemon
2 cod filets
1 lemon, sliced
1/2 c pitted olives
butter
salt/pepper
maple glazed carrots
Cut the parchment hearts to use as the packets for the fish. Slice the lemon. Season the fish with salt and pepper. Arrange the packets as follows: two slices of lemon on the bottom, fish, two small pats of butter, two more slices of lemon. Arrange the olives around the fish, add a dash of white wine, roll up. Bake at 400 for 20 minutes.
Cut carrots to desired shape, saute in butter, salt and pepper until softened. Add equal parts maple syrup and water to a small bowl. Microwave for about 20 seconds to dissolve. Pour into carrots and cook until done.
Tuesday
Grilled brats and greens
4 brats
kale/collards/chard/whatever
lemon
butter
salt/pepper
wine
Get your grill hot, and add the brats. Cut or shred the greens into bite sized pieces. Melt 1T butter in a pan, add greens. Season with salt and pepper. Stir to wilt the greens. Add salt and pepper and about 1/4 c white wine. Stir to wilt more. Add the juice of 1/2 a lemon.
Wednesday
Simple Grilled Chicken and Zucchini
2 chicken breasts
zucchini
1/2 lemon
salt and pepper
generously season the chicken with salt and pepper. In a large ziploc, add zucchini that you've halved lengthwise, then quartered. To the ziploc, add olive oil, salt and pepper. On the grill, place the chicken and lay lemon slices on top. Remove the lemon before flipping, then place the lemon, or new slices, on top again. Add the zucchini to the grill. Should take about 20-30 minutes of total grill time depending on the thickness of the chicken.
Thursday
Grilled Cajun Chicken
2 chicken breasts
cajun seasoning
mushrooms and peppers
Rub the chicken generously with cajun seasoning. Skewer the mushrooms and pepper you cut into chunks. Rub the veg with olive oil, add salt and pepper. Add the chicken to the grill. Once flipped, add the veg. Again, 20-30 minutes total grill time.
Grocery List
2 cod filets
2 lemons
1/2 c pitted olives
carrots
4 brats
1 bunch of greens
4 chicken breasts
zucchini
mushrooms
2 bell peppers.
The photos are taken just using my I-Phone, but it gives sort of an idea. So, keep checking back! I'll try to remember to post the "pretty" dinners.
Tyler requested grilled meat and veg this week, so that is what he will get. But, I found these great olives at Met Market on Sunday and couldn't help but think of cod en papillote with olives and lemons...oh yum. And we have tons of greens that need sauteing, so not as much grilled veg, but grilled meat, I can do. And, this makes for a delightfully short grocery list!
Monday
Cod en Papillote with olives and lemon
2 cod filets
1 lemon, sliced
1/2 c pitted olives
butter
salt/pepper
maple glazed carrots
Cut the parchment hearts to use as the packets for the fish. Slice the lemon. Season the fish with salt and pepper. Arrange the packets as follows: two slices of lemon on the bottom, fish, two small pats of butter, two more slices of lemon. Arrange the olives around the fish, add a dash of white wine, roll up. Bake at 400 for 20 minutes.
Cut carrots to desired shape, saute in butter, salt and pepper until softened. Add equal parts maple syrup and water to a small bowl. Microwave for about 20 seconds to dissolve. Pour into carrots and cook until done.
Tuesday
Grilled brats and greens
4 brats
kale/collards/chard/whatever
lemon
butter
salt/pepper
wine
Get your grill hot, and add the brats. Cut or shred the greens into bite sized pieces. Melt 1T butter in a pan, add greens. Season with salt and pepper. Stir to wilt the greens. Add salt and pepper and about 1/4 c white wine. Stir to wilt more. Add the juice of 1/2 a lemon.
Wednesday
Simple Grilled Chicken and Zucchini
2 chicken breasts
zucchini
1/2 lemon
salt and pepper
generously season the chicken with salt and pepper. In a large ziploc, add zucchini that you've halved lengthwise, then quartered. To the ziploc, add olive oil, salt and pepper. On the grill, place the chicken and lay lemon slices on top. Remove the lemon before flipping, then place the lemon, or new slices, on top again. Add the zucchini to the grill. Should take about 20-30 minutes of total grill time depending on the thickness of the chicken.
Thursday
Grilled Cajun Chicken
2 chicken breasts
cajun seasoning
mushrooms and peppers
Rub the chicken generously with cajun seasoning. Skewer the mushrooms and pepper you cut into chunks. Rub the veg with olive oil, add salt and pepper. Add the chicken to the grill. Once flipped, add the veg. Again, 20-30 minutes total grill time.
Grocery List
2 cod filets
2 lemons
1/2 c pitted olives
carrots
4 brats
1 bunch of greens
4 chicken breasts
zucchini
mushrooms
2 bell peppers.
Monday, January 2, 2012
Who's With Me?
Bill and Haley have issued an invitation for a 21 day sugar detox. I'm in! Who's with me?
Tyler and I are having a bit of an extended weekend and will be off work tomorrow. I have a lovely meal plan this week that includes cioppino. I've never made it before, but snapper = good. shrimp = good. mussels and clams? not so much. But, I think I can adjust.
Monday
This ended up really good. I had a couple of pork steaks that are like country style ribs that I use to make pulled pork. For some reason, I really felt like slow cooking the pork in canned tomatoes. So, here's what I came up with.
Tomato and pulled pork stew
1 lb pork steaks or country style pork ribs
1 cardboard container of diced tomatoes (like their canned counterpart, but in a cardboard container--apparently, they taste better and don't absorb the nastiness that lines cans)
2 large carrots, diced
2 celery stalks, diced
1 small sweet onion, diced
italian seasoning
salt/pepper
Season the pork with salt and pepper. Brown both sides in 2 T of butter in a dutch oven. set aside. Add the veg and saute until soft. Add the tomatoes, Italian seasoning, salt and pepper. Bring to a soft simmer. Add the pork and any accumulated juices. Turn the heat to low, cover, simmer for 3-4 hours.
Using tongs, take the pork out and shred--remove the fat and bone. Skim any accumulated fat that rose to the top of the cooking liquid. Add the pork back in. Keep heat on low until ready to serve.
Tuesday
Modified Seafood Cioppino (modified from Cooking Light)
2c vertically sliced onion
4 cloves garlic, sliced
1 c dry white wine
1 c chicken or veg stock (reduced sodium!)
2 T fresh or 1T dried basil
2 T fresh or 1T dried oregano
1/2 t crushed red peppers
1 carrot, diced
1 celery stalk, diced
1 bay leaf
1 35 oz can whole tomatoes with basil, rinsed, drained and coarsely chopped
1 10 oz snapper cut into 1 inch cubes
12 clams--if you want, or 2 small lobster tails cut into pieces, which is what I will use
12 medium peeled, deveined shrimp
2 T chopped flat leaf parsley
1 T fresh lemon juice
Heat 1T olive oil in a dutch oven. Add onion, saute for 1 minute. Add garlic and reduce heat to medium. Cover and cook for 1 minute, stirring occasionally. Add wine through tomatoes, cover. Bring to a boil, reduce heat and simmer for 15 minutes uncovered. Season with salt and pepper.
In a separate skillet, heat 1 T olive oil over high heat. Add snapper, that has been seasoned with salt and pepper, and brown on both sides--about 90 seconds on each side. Add seafood to broth mixture. Cover and cook for about 4-5 minutes. Stir in parsley, lemon juice and salt and pepper.
Wednesday
Thai Coconut Chicken Soup (modified from Cooking Light)
2 pre-cooked chicken breasts, shredded
1 c sliced mushrooms
1/2 chopped bell pepper
4 t minced fresh ginger
4 garlic cloves, minced
1 can bamboo shoots, drained
1 3-inch stalk lemongrass, halved lengthwise
2 t sambal oelek or other chili paste
3 c low sodium chicken stock
1 1/4 c coconut milk
4 t fish sauce
1 T honey
Add 1 T butter to dutch oven. Add ingredients mushrooms through lemongrass. Cook for about 3 minutes, stirring occasionally. Add chile paste and stir. Add chicken stock, coconut milk, fish sauce and honey. Bring to a simmer then reduce to low heat. After simmering for 10 minutes, add chicken. You can top with crushed cashews, cilantro, limes, etc.
Thursday
Taco Casserole
I love casseroles, oh so very much. But, the absence of any kind of bread, tortillas, etc adds a challenge. But, I think there is a chance for some taco goodness. Again, it could be horrible, it could be great.
1 container, organic, gluten free cream of chicken or mushroom soup (it exists! I found it at Met Market)
1/4 c sour cream or plain Greek yogurt
3/4 c salsa
2 t chili powder
1 lb cooked ground beef or turkey (or shredded chicken)
1/2 c shredded goat cheddar
1 package of sliced mushrooms--cook these guys beforee mixing into the casserole or it could end up runny
can of chilis, drained
can of olives, drained
1 chopped tomato
chopped lettuce--or a lettuce wrap?
Mix everything except the tomatoe and lettuce together. Spread into a baking dish sprayed with cooking spray. Bake at 350 for about 30-40 minutes or until bubbly. Eat alone or in lettuce wraps. I think I'll sprinkle mine with tomatoes and eat as a salad?
Grocery List
1 lb pork steaks or country style pork ribs
1 cardboard container of diced tomatoes 2 large carrots, diced
3 celery stalks
2 small sweet onions
3 carrots
1 garlic bulb
dry white wine
chicken or veg stock (reduced sodium!)
1 35 oz can whole tomatoes with basil
1 10 oz snapper filet
12 clams--if you want, or 2 small lobster tails
12 medium shrimp
flat leaf parsley
1 lemon
2 pre-cooked chicken breasts
2 containers sliced mushrooms
1 bell pepper
1 knuckle fresh ginger
1 can bamboo shoots
1 3-inch stalk lemongrass
sambal oelek or other chili paste
1 can coconut milk
fish sauce
1 container, organic, gluten free cream of chicken or mushroom soup (it exists! I found it at Met Market)
sour cream or plain Greek yogurt
salsa
1 lb ground beef or turkey
goat cheddar
1 can of chilis
1 can of olives
1 tomato
1 head lettuce
BONUS
Friday night, I roasted two chicken breasts with parsnips and carrots that I dut into 1 inch chunks. I rubbed some cajun seasoning mixed with melted butter that my aunt made (I know, she made it!, the seasoning, not the butter) and painted it onto the chicken and veg. In the oven for an hour at 400, perfect, easy dinner. But, I had a lot of veg left over and just didn't have the heart to throw it away. Enter, breakfast. I made a hash: two breakfast sausage links, casings removed, and crumbled, brown in a hot pan. Add left over root veg that is diced small. Add 2 T maple syrup and cook until the veg is slightly browned. Set aside. Make a sunnyside up fried egg and place on top.
Here's the sunnyside up egg tutorial: melt 1 T butter in a pan over medium-low heat. I used my hash pan and just turned down the heat. Crack an egg into the pan, season with salt and pepper. Use a lid that is smaller than the pan cooking the egg so that you can cover just the egg. Leave it be for about 5 minutes then peek at it. You want the white that circles the yolk itself to cook white. If it's not quite white, put the lid back on. The heat needs to be low enough to slowly cook the white without cooking the yolk. Before eating the hash, break the yolk over the hash to make a truly decadent sauce. heaven.
Tyler and I are having a bit of an extended weekend and will be off work tomorrow. I have a lovely meal plan this week that includes cioppino. I've never made it before, but snapper = good. shrimp = good. mussels and clams? not so much. But, I think I can adjust.
Monday
This ended up really good. I had a couple of pork steaks that are like country style ribs that I use to make pulled pork. For some reason, I really felt like slow cooking the pork in canned tomatoes. So, here's what I came up with.
Tomato and pulled pork stew
1 lb pork steaks or country style pork ribs
1 cardboard container of diced tomatoes (like their canned counterpart, but in a cardboard container--apparently, they taste better and don't absorb the nastiness that lines cans)
2 large carrots, diced
2 celery stalks, diced
1 small sweet onion, diced
italian seasoning
salt/pepper
Season the pork with salt and pepper. Brown both sides in 2 T of butter in a dutch oven. set aside. Add the veg and saute until soft. Add the tomatoes, Italian seasoning, salt and pepper. Bring to a soft simmer. Add the pork and any accumulated juices. Turn the heat to low, cover, simmer for 3-4 hours.
Using tongs, take the pork out and shred--remove the fat and bone. Skim any accumulated fat that rose to the top of the cooking liquid. Add the pork back in. Keep heat on low until ready to serve.
Tuesday
Modified Seafood Cioppino (modified from Cooking Light)
2c vertically sliced onion
4 cloves garlic, sliced
1 c dry white wine
1 c chicken or veg stock (reduced sodium!)
2 T fresh or 1T dried basil
2 T fresh or 1T dried oregano
1/2 t crushed red peppers
1 carrot, diced
1 celery stalk, diced
1 bay leaf
1 35 oz can whole tomatoes with basil, rinsed, drained and coarsely chopped
1 10 oz snapper cut into 1 inch cubes
12 clams--if you want, or 2 small lobster tails cut into pieces, which is what I will use
12 medium peeled, deveined shrimp
2 T chopped flat leaf parsley
1 T fresh lemon juice
Heat 1T olive oil in a dutch oven. Add onion, saute for 1 minute. Add garlic and reduce heat to medium. Cover and cook for 1 minute, stirring occasionally. Add wine through tomatoes, cover. Bring to a boil, reduce heat and simmer for 15 minutes uncovered. Season with salt and pepper.
In a separate skillet, heat 1 T olive oil over high heat. Add snapper, that has been seasoned with salt and pepper, and brown on both sides--about 90 seconds on each side. Add seafood to broth mixture. Cover and cook for about 4-5 minutes. Stir in parsley, lemon juice and salt and pepper.
Wednesday
Thai Coconut Chicken Soup (modified from Cooking Light)
2 pre-cooked chicken breasts, shredded
1 c sliced mushrooms
1/2 chopped bell pepper
4 t minced fresh ginger
4 garlic cloves, minced
1 can bamboo shoots, drained
1 3-inch stalk lemongrass, halved lengthwise
2 t sambal oelek or other chili paste
3 c low sodium chicken stock
1 1/4 c coconut milk
4 t fish sauce
1 T honey
Add 1 T butter to dutch oven. Add ingredients mushrooms through lemongrass. Cook for about 3 minutes, stirring occasionally. Add chile paste and stir. Add chicken stock, coconut milk, fish sauce and honey. Bring to a simmer then reduce to low heat. After simmering for 10 minutes, add chicken. You can top with crushed cashews, cilantro, limes, etc.
Thursday
Taco Casserole
I love casseroles, oh so very much. But, the absence of any kind of bread, tortillas, etc adds a challenge. But, I think there is a chance for some taco goodness. Again, it could be horrible, it could be great.
1 container, organic, gluten free cream of chicken or mushroom soup (it exists! I found it at Met Market)
1/4 c sour cream or plain Greek yogurt
3/4 c salsa
2 t chili powder
1 lb cooked ground beef or turkey (or shredded chicken)
1/2 c shredded goat cheddar
1 package of sliced mushrooms--cook these guys beforee mixing into the casserole or it could end up runny
can of chilis, drained
can of olives, drained
1 chopped tomato
chopped lettuce--or a lettuce wrap?
Mix everything except the tomatoe and lettuce together. Spread into a baking dish sprayed with cooking spray. Bake at 350 for about 30-40 minutes or until bubbly. Eat alone or in lettuce wraps. I think I'll sprinkle mine with tomatoes and eat as a salad?
Grocery List
1 lb pork steaks or country style pork ribs
1 cardboard container of diced tomatoes 2 large carrots, diced
3 celery stalks
2 small sweet onions
3 carrots
1 garlic bulb
dry white wine
chicken or veg stock (reduced sodium!)
1 35 oz can whole tomatoes with basil
1 10 oz snapper filet
12 clams--if you want, or 2 small lobster tails
12 medium shrimp
flat leaf parsley
1 lemon
2 pre-cooked chicken breasts
2 containers sliced mushrooms
1 bell pepper
1 knuckle fresh ginger
1 can bamboo shoots
1 3-inch stalk lemongrass
sambal oelek or other chili paste
1 can coconut milk
fish sauce
1 container, organic, gluten free cream of chicken or mushroom soup (it exists! I found it at Met Market)
sour cream or plain Greek yogurt
salsa
1 lb ground beef or turkey
goat cheddar
1 can of chilis
1 can of olives
1 tomato
1 head lettuce
BONUS
Friday night, I roasted two chicken breasts with parsnips and carrots that I dut into 1 inch chunks. I rubbed some cajun seasoning mixed with melted butter that my aunt made (I know, she made it!, the seasoning, not the butter) and painted it onto the chicken and veg. In the oven for an hour at 400, perfect, easy dinner. But, I had a lot of veg left over and just didn't have the heart to throw it away. Enter, breakfast. I made a hash: two breakfast sausage links, casings removed, and crumbled, brown in a hot pan. Add left over root veg that is diced small. Add 2 T maple syrup and cook until the veg is slightly browned. Set aside. Make a sunnyside up fried egg and place on top.
Here's the sunnyside up egg tutorial: melt 1 T butter in a pan over medium-low heat. I used my hash pan and just turned down the heat. Crack an egg into the pan, season with salt and pepper. Use a lid that is smaller than the pan cooking the egg so that you can cover just the egg. Leave it be for about 5 minutes then peek at it. You want the white that circles the yolk itself to cook white. If it's not quite white, put the lid back on. The heat needs to be low enough to slowly cook the white without cooking the yolk. Before eating the hash, break the yolk over the hash to make a truly decadent sauce. heaven.
Sunday, December 18, 2011
Pre-Christmas Week
We're back to Full Circle delivery this week and I'm so glad. I love to be able to pick out what I'm making for dinner instead of getting a box full of veg that I may or may not like.
Monday
Greek Pork Chops
3 thick cut pork loin chops
1 cucumber
2 tomatoes
1 red onion
1 lemon
olive oil
oregano
greek yogurt
Marinate the chop (overnight preferrably) in the juice of one lemon, olive oil, salt and oregano. Dice the cucumber, tomatoes and red onion. MIx with salt, pepper, oregano and a touch of olive oil. Grill the chops, garnish with the salad and some greek yogurt.
Tuesday
Chicken with Mushrooms
3 chicken breasts (skin on, bone in)
1 package sliced creminis
1 onion, sliced
thyme
balsamic
In a dutch oven, heat 2T butter and 1T olive oil. Season the chicken with salt and pepper. Place the chicken skin side down into the oil to brown. Turn and brown the other side, remove into a glass pyrex. But into a 375 oven to finish cooking (appx. 15-20 minutes). In the same dutch oven, add the sliced onion and stir until translucent. Add the mushrooms and cook for about 5 minutes until the mushrooms are softened. Add the thyme and stir until fragrant. Add approximately 3T of balsamic and turn the heat down. Serve over cooked chicken.
Wednesday
Grilled brats and zucchini
4 brats
3 small zucchini
olive oil
salt and pepper
Slice the zucchini lengthwise into wedges. In a large ziploc, mix the oil oil, salt and pepper and zucchini. Grill the brats and zucchini.
Thursday
Grilled Filets
3 filet mignon (or other steaks)
3 baking potatoes
1 package cremini mushrooms
1 onion, sliced
bacon/sour cream/green onions
carrots
Set the meat out to bring to room temp. Season with salt and pepper. Prick the potatoes and put in a 350 oven to bake. Drink a glass of wine. Slice the carrots and onion. Make the sauted onions and mushrooms for the steak (see above for the balsamic mushrooms/onions). At the same time, add the carrots to 1T melted butter and satue for five minutes. Season with salt, pepper and dried thyme. In the microwave, heat 3T of maple syrup with 3T water, stir to dissolve. Add to carrots to create a glaze. While the carrots and mushrooms are cooking, add the steaks to a hot grill and cook to desired doneness.
Grocery List
3 thick cut pork loin chops
1 cucumber
2 tomatoes
1 red onion
1 lemon
3 chicken breasts (skin on, bone in)
2 packages sliced creminis
2 yellow onions
4 brats
3 zucchini
3 filet mignon (or other steaks)
3 baking potatoes
bacon/sour cream/green onions--topping for baked potates
3 carrots
Monday
Greek Pork Chops
3 thick cut pork loin chops
1 cucumber
2 tomatoes
1 red onion
1 lemon
olive oil
oregano
greek yogurt
Marinate the chop (overnight preferrably) in the juice of one lemon, olive oil, salt and oregano. Dice the cucumber, tomatoes and red onion. MIx with salt, pepper, oregano and a touch of olive oil. Grill the chops, garnish with the salad and some greek yogurt.
Tuesday
Chicken with Mushrooms
3 chicken breasts (skin on, bone in)
1 package sliced creminis
1 onion, sliced
thyme
balsamic
In a dutch oven, heat 2T butter and 1T olive oil. Season the chicken with salt and pepper. Place the chicken skin side down into the oil to brown. Turn and brown the other side, remove into a glass pyrex. But into a 375 oven to finish cooking (appx. 15-20 minutes). In the same dutch oven, add the sliced onion and stir until translucent. Add the mushrooms and cook for about 5 minutes until the mushrooms are softened. Add the thyme and stir until fragrant. Add approximately 3T of balsamic and turn the heat down. Serve over cooked chicken.
Wednesday
Grilled brats and zucchini
4 brats
3 small zucchini
olive oil
salt and pepper
Slice the zucchini lengthwise into wedges. In a large ziploc, mix the oil oil, salt and pepper and zucchini. Grill the brats and zucchini.
Thursday
Grilled Filets
3 filet mignon (or other steaks)
3 baking potatoes
1 package cremini mushrooms
1 onion, sliced
bacon/sour cream/green onions
carrots
Set the meat out to bring to room temp. Season with salt and pepper. Prick the potatoes and put in a 350 oven to bake. Drink a glass of wine. Slice the carrots and onion. Make the sauted onions and mushrooms for the steak (see above for the balsamic mushrooms/onions). At the same time, add the carrots to 1T melted butter and satue for five minutes. Season with salt, pepper and dried thyme. In the microwave, heat 3T of maple syrup with 3T water, stir to dissolve. Add to carrots to create a glaze. While the carrots and mushrooms are cooking, add the steaks to a hot grill and cook to desired doneness.
Grocery List
3 thick cut pork loin chops
1 cucumber
2 tomatoes
1 red onion
1 lemon
3 chicken breasts (skin on, bone in)
2 packages sliced creminis
2 yellow onions
4 brats
3 zucchini
3 filet mignon (or other steaks)
3 baking potatoes
bacon/sour cream/green onions--topping for baked potates
3 carrots
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