Browsing whole foods, I passed by the fish counter and something shiny caught my eye. Taking a look, I was immediately excited…Fresh Sardines!! I grabbed all they had and merrily went on my way. I decided to grill them, in addition to broiling a grapefruit and some vegetables, and adding them to some tender baby kale.
Broiled Grapefruit and Vegetables
- Small carrots whole and peeled
- 2 small onions quarters
- 5-7 cloves garlic
- 1 grapefruit halved
- Cinnamon, pepper, salt, thyme, curry powder
- Broil in a foil lined pan at 400-425 for about 30-40 minutes
- Remove everything but the carrots, Fold up the sides of the foil, and return the carrots to the oven for another 15-20 minutes
- The cooked grapefruit should be super easy to peel. Once it ‘s cool enough to handle, basically turn it inside out
- Gently separate the sections
- Lemon Juice
- Marinate the sardines in lemon juice, basil, salt, and oregano
- Preheat your griddle, I used the George Foreman grill
- Grill for 4-6 minutes until meat is falling off the bone (This is totally going to depend on the size of the fish).
- After they were done I took the spines out of the big ones. The small ones I left the bones in and ate tails and all.
Finally, Place baby kale in a bowl and top with grapefruit, vegetables and fish. Drizzle with a generous amount of olive oil and serve! Super yummy and easy!
Yes, you read that right – pumpkin fish soup. It was kind of random, but I wanted to do something different with the fish I thawed, since I baked fish the night before. I was thinking of making a soup, and then somehow pumpkin got involved. It was actually a really nice pairing! Sometimes cooking after waking up from a two-hour nap is eventful I guess!
I used pollock for this, but you could probably use cod or a similar mild white fish.
- 4 shallots
- 2 tablespoons coconut oil
- 1 can organic pumpkin (not spiced)
- 1/2 can light coconut milk
- 1/2 cup broth (vegetable, chicken – your choice)
- 5 medium pollock filets
- 1 cupTrader Joes Fire Roasted Peppers and Onions
- 2 tablespoons lime juice
- Juice from 1/2 lemon
- Basil, thyme, salt, cinnamon, and a little coriander and mustard seed
In a pan, heat the coconut oil over medium-high heat. Add the shallots, and saute to caramelize. Then add the broth, pumpkin, lemon/lime juice, coconut milk, and spices, let simmer for a few minutes. Finally add the pollock or other fish, and turn the heat to medium. Let simmer until the fish is cooked through and flakey.
I was browsing the freezer section at a new Asian Grocery by my house, when I came across a bag of frog legs. It was about $5 for a lb (4 froggie backsides), so I scooped it up, excited to try a new low-cost protein source. I’ve had frog legs before, but too long ago to really remember. They do have a taste and texture somewhere in between fish and chicken though, it’s true. I decided to saute them with some spices and keep it simple.
- 2 Tablespoons Coconut Oil for Sauteing
- 1/2 – 1 lb of Frog Legs
- 1 Cup Kale (I Used Trader Joe’s Frozen, but Fresh is probably ideal)
- 1 Onion
- 4-5 Cloves Garlic
- a few tablespoons of Coconut Aminos
- Curry powder, Salt, Pepper, Paprika, Ginger Powder
In a pan, heat the coconut oil. Then saute the onions and garlic until caramelized. Add the coconut Aminos, spices, and frog legs and cover. After a few minutes, add the Kale, stir, and cover for another few minutes. Once the meat starts falling off the bone easily, remove the bones and stir. Continue to saute for a few more minutes and stir until the frog legs are cooked through.
Because you know…Pumpkin Everything! Seriously, what can’t you put pumpkin in? These were super easy, and just pumpkin enough to satisfy my craving for more festive flavor. Did I mention my love for winter squash? Anyway, I used a little leftover “Pumpkin Sauce” from another dinner this week, which I will post soon. Yes, I’m posting a recipe using one of the ingredients from it, before I post the….nevermind. The pumpkin sauce I made was as follows:
- 1 cup organic pumpkin
- 1/2 cup organic strained tomato
- 1/4 cup organic vegetable broth
- Sage, cinnamon, thyme, allspice
So anyway, I had some of that stuff in the fridge and used it for the meatballs. It added a bit more flavor and strength. If you don’t feel like making the sauce, just add a bit more pumpkin, and more spice.
•1/4 cup pumpkin sauce
•1/4 cup pumpkin
•1 lb grass-fed ground beef
•sage, salt, pepper, nutmeg, cinnamon
Then I formed medium-sized meatballs, and put them in a 9×9 glass pan that I lined with foil. As you can see, depending on the size, it should make about 9 medium meatballs.
Then I baked them at 425 for 10-15 minutes, drained any liquid from the pan, and cooked an additional 5-10 minutes. I just ate them plain, but you can put them over spaghetti squash, or use more of the “Pumpkin Sauce” on them.
- 2 lbs chicken breast, cut into large chunks
- 1 large apple
- 1 medium white onion
- 3+ cups kale
- 1 pint duck broth
- Salt, pepper, cinnamon, sage, a touch of ginger
Here is another easy breezy dinner for you folks. I love using apple in savory dishes, and kale is a great green to pair with it. The duck broth adds a bit of richness but you can substitute chicken broth if you don’t have it on hand. Place kale in a big pan with 1 tablespoon duck fat and some duck broth. When it wilts down add the chicken, apple, onion, and season. Then add the rest of the duck broth and simmer until everything is cooked through.
I don’t know why I’ve never used Portobello mushrooms as buns before. I’ve used them as burgers, and I’ve used them on the bottom of a burger, but I’ve never used two of them. This is a little messy, but it definitely allows you to pick up the burger and eat it with your hands! You can top this however you like, but I kept it simple, drizzling a little balsamic vinegar on the bottom “bun” and then topping the burger with slices of avocado and this great 2 Olive Roasted Garlic Salsa by Desert Pepper Trading Co.
The burger was a grass-fed beef pattie, with onions built-in. I seasoned it with thyme, oregano, salt, pepper, and a little nutmeg. You can season your burger however you like. This is a highly customizable food!
I love when extremely simple things end up being incredibly tasty. I have also decided I love allspice. I often use whole berries to flavor my dishes (lately anyway), and apparently after cooking for a while, they aren’t really hard and kind of lightly crumble when you bite them….hooray for not being afraid to break a tooth on a sneaky allspice berry! Really though, It’s a great spice, especially in the fall, and is almost a mixture of cinnamon, clove, and nutmeg…..but more subtle.
I had a rather large head of cabbage in my refrigerator, so I decided to use it with some ground beef I had just defrost. All the seasonings were relatively light, just a few shakes. It came out really nice, with a sweetness and a comfort factor.
- 4 oz vegetable broth
- 1 onion
- 1 lb grass-fed ground beef
- 1/3 head of cabbage, sliced
- 2 tablespoons duck fat
- Salt, pepper, allspice, cinnamon, paprika, sage, thyme
Start by heating duck fat or other cooking fat in a pan. Add the cabbage and cover. In a couple of minutes add the broth and onion. Season and cover until the cabbage cooks down. Add the ground beef. Cover and occasionally stir to break up beef.