Tag Archives: comfort food

Simple Spicy Seafood Soup

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How’s that for alliteration! Anyway, I don’t eat a ton of shellfish, just because Mike is allergic, so I don’t buy it often. However, I picked up a mixed  seafood bag from BJ’s , and since there were tons of leftovers from the night before, I decided to bust it out. I had a can of Trader Joe’s Light Coconut Milk already open and in the fridge, so it just seemed like a good idea to make a simple soup. I’m really thrilled how it came out, it had good heat, and a nice complexity to the spice.

Ingredients:

  • 2 cups seafood mix (squid, muscles, shrimp, scallops)
  • 3/4 can coconut milk
  • 2 tbsp lemon juice
  • 1 cup water
  • 1 cup mushrooms
  • 2 bay leaves
  • Red pepper flakes
  • 1-2 tsp Tabasco
  • Cardamom, coriander, thyme, basil, sea salt, cumin
  • 2 cups baby kale leaves

Combine all ingredients, except the kale, in a sauce pan, and cook over medium high heat. The seafood mix should be cooked through when the shrimp are opaque. I’m not sure how to gauge the squid. Once the shrimp was done I kind of just assumed everything else was also good.

A minute or two before the end, before you take it off the heat, and the kale leaves and stir.


Paleo Chocolate Covered Banana Almond Bites

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My love affair with banana and almond butter as a combination, started a few weeks ago. Back then it was just a sliced up banana with a heaping spoonful of almond butter on top, it was simple and it was good! Then I came across this recipe. It was originally posted by Racing and Saving Mama on her Facebook.

“Slice Up bananas and spread a little peanut butter in between. Freeze for one hour, then dip in chocolate. Refrigerate for another 10-15 minutes and boom you have an awesome snack”

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Her’s are obviously prettier… But anyway

So of course I had to put my own spin on it. ALSO I made it Whole Life Challenge compliant! So go ahead and feel indulgent, because it’s totally ok.

Ingredients:

bananas, sliced
Almond Butter
2 tablespoons Coconut Oil
2 Tablespoons Coconut Butter
2 teaspoons Unsweetened Cocoa Powder.

Like she instructed above, I sliced the bananas. I used almond butter, since I generally don’t eat peanut butter (peanuts are legumes) but you can technically use either. I say almond butter all the way. Then I popped them in the freezer.

When it was almost time to take them out, I melted the coconut oil and coconut butter (which is like concentrated coconut cream, and has a lot of natural sweetness to counter the bitterness of the cocoa powder) over medium heat. I used a glass bowl suspended over water I was heating in a saucepan. Then I mixed in the cocoa powder until everything was combined.

I took the chocolate off the heat, and took the banana/almond butter sandwiches out of the freezer. Then, I dipped them nd rolled them around until they were covered. Into the refrigerator they went for 20 min.

They….were….so….good! They weren’t the prettiest things, certainly not as pretty as her’s in the picture, but they tasted like gold. Sweet, creamy, chocolate goodness, without all the guilt! Even Mike was surprised at how good they were…and the chocolate, I might just stick that combo into a mold and see what happens!

Next time I make them, I’m going to use parchment paper. I just put them in a Tupperware to harden, and they stuck to the bottom. This would have been fine, but the chocolate broke a little if I squeezed too hard to pull them off. They wer


Winter Crock Pot Bison and Root Vegetable Stew

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Here is an easy stew, perfect for a cold winter night. It’s not particularly thick, but chock full of tasty root vegetables, and chunks of bison. Bison is a great choice, and I love the Bison Stew Meat from US Wellness Meats. It’s nice and meaty, but doesn’t have a strong “beefy” flavor like beef sometimes does. You could easily substitute beef though.

Ingredients:

  • 1 rutabaga
  • 1 carrot
  • 1 onion
  • 1 turnip
  • 2 small parsnips
  • 2 cups water
  • 1 pint chicken stock
  • 1 lb bison stew meat
  • 2 portabella mushroom caps
  • Allspice, salt, pepper, rosemary, thyme, bay leaf

Chop all vegetables and add to the crock pot. Add the bison meat. Season and pour in the liquids. Cook on low for 10 hours.

 


Pineapple Veggie Cauliflower “Rice” (Reprise)

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This isn’t really a new recipe, I just made some additions to an older one. Click the picture to go to the original. Other than using purple cauliflower instead of the yellow, I followed the recipe exactly. This time, I made a much larger….and by much larger I mean two huge batches of it. I also added an egg, onion, and used a mixture of duck fat and coconut oil (Mostly because I’m running out of duck fat, and I want to use it when making Paleo Stuffing for Thanksgiving. ) I probably could have been a little more liberal on the spices, since I was making such a big batch…but yum.  This is one of my favorite things to make. It’s probably one of the best side dishes ever. This was my first time using a food processor to chop everything. My Ninja Kitchen System is amazing. It took me literally, less than a minute each to chop my carrots, onions, broccoli, and make the cauliflower rice. Do yourselves a favor, and get a food processor….seriously.

To add the egg, once you are done sauteing the veggies, and before you put the cauliflower in, use a spoon to push everything off to the side, so that there is a bare space in the pan. Put a little coconut oil.  Crack an egg there, and break the yolk. Cover, and when it starts to become almost cooked, stir it in with everything. It should easily break into egg chunks, like you find in the Chinese food fried rice.


Cauliflower Polenta

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Ok, so I’ve never had polenta, but I’ve had grits.. Like grits, it’s another grain based porridge or gruel. Traditionally polenta was made by boiling corn meal, and was a common peasant food. Today, It’s easily found in the supermarket, pre-cooked and packaged in a plastic tube. Even though it’s gluten-free, It’s still a grain based food, so it’s not a part of a primal diet. I’ve never had it, but I hear it’s somewhat creamy, and at least the tube version can be baked, fried, griddled, and used as a pasta substitute. Mine doesn’t have that versatility, but I’m totally ok with that! Mine is more like the traditional mush. I decided to use some of my awesome purple cauliflower to make a baked grain free and gluten-free mock polenta. It was really yummy, and a perfect side dish to serve my crock pot pulled chicken over.

Ingredients:

  • 1/2 head of Cauliflower (Steamed)
  • 1/2 onion
  • 6 cloves garlic
  • Salt, pepper, thyme, basil, oregano
  • 1/4 – 1/2 cup water
  • 1 egg

Steam the cauliflower and place in a large metal bowl. I had to do this in two batches. Slice and steam the onion and garlic, and add that to the bowl as well. Add the egg, water, and spices and mash with a fork. Then use a hand blender to get it to a creamy consistency. Pour the mixture into a 9×9 glass pan and use parchment paper or plastic wrap to press it down (I also lined the pan with aluminum foil for easier clean up, but that’s totally optional. Remove the plastic wrap/paper and bake at 400 degrees for 1 hour.

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Served with Crock Pot Balsamic and Mushroom Chicken (Click for Recipe)

Shown Served with Crock Pot Balsamic and Mushroom Chicken (Click for Recipe)


Sweet and Simple Beef and Cabbage

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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.

Ingredients:

  • 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.


German Inspired Crock Pot Eye of Round

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Weekend crock pot meals are great. The weekend is usually when I’m running around doing errands, getting ready for something social, and sometimes it gets a bit daunting to figure out dinner. This weekend, I had a beautiful eye of round roast that I thawed out, so I decided to make it in the crock pot. It was so big, I actually had to cut it in half to fit. I think normally you cook roasts in the oven to rare or medium rare, but since this is a slow cooked method, even though it’s not pink in the middle, it’s fork tender, and delicious. If i was going to be home all day, I might have thought about using the oven, but I just didn’t have the stay home time for that. The red cabbage and vinegar, gave it a bit of a german inspired flair, while still giving it good ol’ comfort food potential. Actually, the worst thing about this dish, is that it was gone too fast! With 3 lbs of meat between two people, I thought I’d get a few meals out of it. It barely made it to lunch the next day! Oh well…..I’m going to need a bigger crock pot.

Ingredients:
(The Spices are a rough estimate of amounts)

  • Beef eye of round roast [3 lbs]
  • 1 Red cabbage [small, cut into chunks]
  • 1 Onion [quartered]
  • 1 Apple [sliced]
  • 1 Sweet potato [cubed]
  • 1/8 cup Apple cider vinegar
  • 3 tablespoons Coconut aminos
  • 8-9 whole Allspice berries
  • 1 teaspoon Sea Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Paprika
  • 1 teaspoon Cinnamon
  • 2 teaspoons Mustard
  • 4 cloves Garlic [halved/roughly chopped]
  • 1 medjool date [chopped]

Cook on Low for 8 hours

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