Tag Archives: garlic

Salt Cod Kohlrabi and Onions

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This came about, when I came across a box of Salt Cod in Whole Foods. It brought back memories of the holidays, and the Baccala at Christmas time. I’m pretty sure that’s the only way I’ve had salt cod….Though actually, I think once I had some Portuguese preparation that one of my boyfriend’s students had made. This dish is probably more like that. I wanted to move away from the breaded and fried method, and try something a little different. Add to the equation a bunch of kohlrabi I wanted to experiment with, and here we are!

The thing with salt cod, is you have to remove a lot of the excess salt, and re-hydrate it. Most people soak it for 24+ hours and then do some sort of rinse thing. I followed the directions on the box, which didn’t mention any extended soaking period. It instructed to place in a bowl under running water for 15 minutes. Then to slowly heat it, but not to boil it. Once the water was simmering, it said to pour out and replace the water, and repeat as necessary until it wasn’t too salty to taste. I changed the water 3 times, tasting a small piece after 2. It was pretty salty, but I didn’t find it offensively salty, so I stopped there. I probably could have done the water thing another 2 times. This is totally up to taste, so soak it, and rinse it until you feel comfortable with it.

Ingredients:

  • 5 Kohlrabi, peeled and sliced
  • 1 white onion, quartered and sliced
  • 3 cloves garlic, chopped
  • 1 cup pineapple chunks
  • 1 lb salt cod
  • 10 allspice berries
  • 1 bay leaf
  • Black Pepper
  • Pinch of curry powder, nutmeg, thyme
  • 3 tablespoons coconut oil
  1. Heat the coconut oil in a pan, and add the vegetables, pineapple, and seasonings. Saute until the onions are translucent and soft and the Kohlrabi is tender.
  2. Add the Salt Cod, breaking it up into pieces into the pan. Stir, and heat for 2 or 3 minutes.
  3. Take off the heat and enjoy.

Sugar Plum Peppers and Giblets

I have a great recipe that I’m getting ready to post later this week, so check back. In the meantime, here ‘s another giblet recipe I whipped up. I was roasting two chickens last night, and decided to incorporate the giblets into a side dish. Considering it was a bit of an experiment, It came out really good. and better than I expected, with a nice tangy zing. That being said, after taking a few bites of peppers, and learning there were organs inside (“what’s this thing?…. And this thing?”), my boyfriend boycotted….his loss! This time, both chicken necks went to the dog, and she ate them without any hesitation. The mixture in the bags were perfect too, both including livers, with 1 gizzard, and even a kidney!

2 giblet bags (liver, gizzards, kidney)
4-5 sugar plums, sliced
3 small bell peppers
3 cloves garlic
2-3 tablespoons coconut aminos
2 tablespoons coconut oil

I got these beautiful peppers from the farm stand. I actually feel bad now that my organ creation caused the boyfriend to be put off and miss out eating these lovelies! I’ll have to hope they have more!

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Over medium heat, Sauté the coconut oil, peppers, and garlic in a pan. After 2 or 3 minutes, stirring occasionally, add the sugar plums. 20130814-094342.jpg

After 2 minutes, add the organ mixture and coconut aminos. Stir occasionally for another 2-5 minutes until everything is cooked through. It will get really saucy. (Please Excuse the fuzzy image…I was trying to take a picture through a bunch of steam ūüôā )

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Add a tablespoon of sesame oil after it comes off heat

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As a bonus to roasting chickens, I had two lovely carcasses to dispose of, so I threw them in the crock pot to make stock.

Chicken Stock

5 allspice berries
1 apple
1 large ginger root – peeled
2 stalks celery
2 roasted chicken carcasses
4 cloves garlic
Salt
Pepper

Since it’s a chicken stock, I’ll let it go on low for about 24 hours.

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A Simple Chicken and Zucchini dish, and Chicken Pineapple Kabobs

Here are two simple and tasty chicken dishes I made over the weekend. Since they were pretty easy, I didn’t really want to give either of them a WHOLE post but they were both definitely worth sharing (and making!)

Chicken And Zucchini

Chicken And Zucchini

First,¬†is just a light and simple dish I threw together on Friday night after¬† getting home from CrossFit. A pleasant and¬†sunny zucchini and chicken saute. My boyfriend loved it, and says that sometimes, the¬† best food, is really simple. I have to agree, as it let’s the light¬†flavors compliment each other. All I did was throw some duck fat in a pan with some largely chopped zucchini cubes and a little garlic. I Seasoned with salt, pepper, and oregano, and let it go for a minute or two. They where large chunks, so I wanted them to cook a little before throwing the chicken in. Once they started to get shiny, but were not yet fully¬†soft, I threw the chicken in. Lastly, I covered the pan, stirring occasionally, until everything¬†was cooked through. It probably would make a good lunch too.

Pineapple Chicken Kabobs with Sweet Potatos

Pineapple Chicken Kabobs with Sweet potatoes

We had my friend over Saturday night, and invited him to eat dinner with us. He is enthusiastic about great food, but doesn’t really cook, and wants to eat healthier.¬† We all went for a trip to Whole Foods, for ingredients, and I thought this was a nice time to show him that healthy food can taste good, and get the boys involved in the process! Yay kitchen helpers! Really though, It’s an easy dish, and I just appreciated¬†having people help chop things for a change. I hope he took away some ideas and inspirations with his belly full¬†of yummy food! originally I wanted to make it with salmon, but since they didn’t have salmon steaks and our friend wasn’t a huge fan of fish, we switched the plan to chicken.

The Kabobs are made up of pineapple chunks, chicken breast, whole garlic cloves, onion, and cherry sized tomatoes. The order wasn’t so important, though I tried to keep the chicken bookended by the pineapple. I lightly seasoned them with salt, pepper, and paprika, and baked them in a glass pan at 450 degrees, turning once, until the chicken was cooked through. This took about 20-30 minutes.¬†The skewers were also greased with coconut oil, and I put small dabs of coconut oil at various points along the length of¬†each skewer, mostly on the chicken parts.

For the sweet potatoes, I put some duck fat in a pan, and sautéed over medium heat with some onion, until the sweet potatoes were soft and starting to caramelized. They were seasoned during the cooking process with cinnamon, paprika, salt, cardamom, and ginger powder.

Dinner was a huge success, and our friend really enjoyed eating healthy, yummy, food.

Oh! Here is another bonus! We ALSO made roasted artichokes! Growing up, I used to always have them boiled, or steamed, and my friend mentioned in the store while we were shopping,¬†that he’s only had them boiled. Since finding this method,¬†it has been my favorite go-to method for cooking artichokes. it is so easy and flavorful! Here is the link, as I follow this recipe every time, and always get stellar results!

http://pinchmysalt.com/how-to-roast-whole-artichokes/


Chicken Paleoindaloo

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Ok, so the name needs a little work. Open to suggestions!

Fairly often, one of my flavor cravings is indian food. So I decided to make something with a bit of spice and indian flair, my way. It’s not a particular dish, but the heat build up reminds me of a clove heavy vindaloo, which is one of my favorite dishes. I like cloves, which is why I added more than normal, but not everyone does, so you may want to cut back a little if you’re not sure. The heat definitely builds on this one – so keep that in mind if you are sensitive to spicy food.

I didn’t measure anything – so any spices in bold, I used GENEROUS amounts of. I apologize in advance if some of the pictures aren’t as nice as usual…I usually don’t photograph the cooking process (because I’m busy focusing on cooking), and didn’t have special lights to set up over the kitchen while dodging tomato splatter ha!

Ingredients:

  • 1 lb Chicken Breast
  • 3 large shallots
  • 3 large cloves of garlic
  • 2 yams or sweet potatoes – peeled and cubed
  • 1 28 oz can Cento Brand crushed tomato
  • 1 can Trader Joe’s light coconut milk
  • 2-3 cups sliced okra
  • 2 stalks celery
  • 2-3 tablespoons unsweetened cocoa powder
  • 4 whole allspice and cloves – smashed
  • Cardamom
  • Red cayenne pepper
  • Ginger
  • Hungarian paprika
  • Coriander
  • Tumeric
  • Cumin
  • Cinnamon
  • Salt

Put all spices in a ziplock with chicken and rub around as a dry rub – let marinate for 1-2 hours

Cut up and cube 2 yams or sweet potatoes and chop 3 large cloves of garlic and 3 large shallots

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garlic and shallots

Heat 2 tablespoons duck fat.

DuckFat In Pan

Using a kitchen scissors cut the chicken I to cubes or chunks and cook for a minute or two before adding the garlic and onion. Then throw them in and stir.

Chicken

After a minute add the sweet potato and stir.

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After a few minutes add the canned crushed tomato (28oz Cento brand) and coconut milk (Trader Joe’s) and stir. Cover and simmer for 5 minutes, stirring once or twice

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Add more of the spices you used earlier and 2 bay leaves, cover and let simmer. After it starts simmering hard, turn the heat down to medium – add a little lime juice.

Chop and add 2 stalks of celery and 2 cups (or 5 handfuls) frozen sliced okra.

Cover and continue to simmer and occasionally stir for 20 or so minutes until it starts to thicken as the sweet potatoes soften.

Add 2 tablespoons unsweetened cocoa powder, stir, and turn off heat.


Sauteed Chicken Giblets!

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So I roasted a chicken for dinner tonight (two actually), nothing fancy. This time however, I didn’t throw away the bags of giblets. I used to, I didn’t quite know what to do with them, and I haven’t made gravy or chicken broth lately. I thought to myself “This is food” and asked myself why I would ever throw them away. I realized people around the world ate these things as delicacies, and people USED these things. I figured the primal thing to do, would be to embrace these innards! Don’t waste good nutritious food, that’s what it comes down to.

So the bag of giblets came with necks, and gizzards. One came with a liver as well. Gizzards are apparently a sort of seconds stomach….lovely. Both liver and gizzards are low in fat and high protein, but also high in cholesterol. They are a source of iron, zinc, and B12. The liver also is a source of Vitamin A.

As a side note, my dog i suspect is intolerant of chicken, based on past reactions to chicken based dog foods. I was curious if raw, good quality, chicken made any difference, so I gave her one of the raw necks. She thanked me.

I ate the rest of it. I washed everything, and trimmed the weird fat off the neck and gizzards. I cut the organ parts into small pieces. Heating some duck fat in a skillet, and some coconut aminos, I added the neck first. I chopped up a few cloves of garlic and a small shallot. I added them to the pan, as well as some ginger powder, salt, pepper, and the rest of the organs. I cooked until I thought everything looked done, only a few minutes, and until everything was sort of caramelized.

I’m a fan I have to say. The liver was soft and rich, and though¬† they were chewy, with an odd texture, the gizzards had a nice subtle flavor. The seasoning I used made me think of teriyaki, so if you are just trying this out, and aren’t very brave, it’s probably a good way to go. The neck was good, but it didn’t have much meat, so it was a little annoying. Definitely will do this with my gizzards from now on, otherwise I might save them for a stew.


ZukaBurger Casserole

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I wanted to make a¬†layered bake, that reminded me of a burger. It’s not a saucy layered bake, though you do get some juices from the vegetables and meat. The Sweet potato layers make up the top and bottom like buns , and you have tomato and onion as toppings. I threw some zucchini in as a green instead of lettuce. I was really happy how it came out, and the layers hold together pretty well, which is sometimes a problem with saucier bakes.

Ingredients:

1 lb grass-fed ground buffalo or beef
2 sweet potatoes [peeled and sliced]
1 large tomato [sliced]
1/2-1 onion [sliced, keeping the rings together]
3 cloves garlic [chopped]
1 zucchini [sliced]
1 yellow summer squash [sliced]

  • Grease a glass 9×9¬†pan with duck fat.¬†place a layer of sweet potato slices to¬†cover the bottom.
  • Season the ground beef¬†with a little salt, pepper,¬†oregano, and maybe a little chili powder, and press lightly¬†into the pan,¬†covering evenly¬†from edge to edge.¬†[season however you would¬†normally season burger meat]
  • Add the slices of onion on top of the beef, and sprinkle the chopped garlic around, Then place the tomato slices on top.
  • Cover with a layer of zucchini slices and finish off with another layer of sweet potatoes.
  • Rub top layer with duck fat and bake covered 300 degrees for 1 hour
    Increase heat to 400 degrees and bake an additional 30-60 min.

[optionally, you can probably start off at 400 degrees and cook for a shorter amount of time. I used the longer cook method because I wanted to leave it baking while I went to CrossFit. ]

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Picadillo Stuffed Peppers

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I decided to make some hearty stuffed peppers the other night, and while I was figuring out the ingredients I wanted to include, I realized I was getting very close to something like a Cuban Picadillo. I was first introduced to the wonderfully delicious flavors of that dish, during the Whole Life Challenge. One of my CrossFit friends made it for a BBQ and I was totally hooked. This isn’t exactly the same, but includes a lot of the same flavors, so it’s basically a variation. The recipe here will fill 6 peppers, so if you are making more or less, you can kinda gauge the amounts – but leftover filling is never a problem.

For the filling you will need:

  • 1/4 cup Raisins
  • 1 can Trader Joe’s pitted Green olives (They come whole, so you will have to slice them)
  • 1 lb grass-fed ground Beef
  • 1 container baby bella Mushrooms [chopped]
  • 1 Red Onion [chopped]
  • 4 cloves Garlic [chopped]
  • 1 12 oz can Tomato paste
  • 2 sprigs mint [ripped into small/medium pieces]
  • Cumin, cayenne, pepper, oregano

To prep, wash the peppers, cut off the tops and remove the seeds,. Then, you can arrange them in a glass pan. I used aluminum foil to stabilize them since there was extra room and I didn’t want them rolling around. Set aside.

PicadilloPeppers 112Next, chop all the vegetables and add to a bowl. Drain and slice the olives, throw in the raisins, and set aside.

In a skillet, over med-high heat, add two tablespoons duck fat (or tallow) and begin to brown the beef. Once it is about halfway there, add the vegetables and stir. Cover while you open the can of tomato paste. Stir the vegetables a little more, and let cook a minute. Add the tomato paste and continue to stir until its mostly combined. Cover and let cook a little longer. Add two sprigs mint (leaves ripped up) and a moderately medium/light amount of the other spices. Stir to mix in. It should be a sort of thick, yummy, paste like consistency.PicadilloPeppers 111

Spoon into the peppers and place into an oven preheated to 350 degrees. Bake 50-60 minutes until the peppers are tender and the filling has browned a little.

PicadilloPeppers 107I seriously think the best part of meals like this, and deliberately making a few extra, is the amount of leftovers I had. Lunch! Dinner!

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