Broccoli Chowder

This makes a surprisingly hearty lunch or dinner. Double the recipe if you want leftovers!

Broccoli Chowder Recipe, serves 4 as a side dish or 2 adults and 2 small kids as a main course
3 strips bacon, diced
2 Tbs butter
1 small onion, diced
2 large garlic cloves, smashed
½ tsp celery seed
2 Tbs tapioca starch (can use all-purpose flour)
2 cups low sodium chicken stock
2 cup milk
4 small red potatoes, cut into large dice
½ head broccoli, chopped into florets
1 yellow bell pepper, seeded and chopped
sea salt and cracked pepper
sliced avocado and crushed red pepper flakes for serving

Heat dutch oven over medium heat. When hot, add bacon and cook until crisp. Reduce heat to low, add butter, onion, garlic and celery seed. Cook until onion is softening. Add tapioca starch and stir. Add chicken stock and milk and bring to simmer. Add potatoes and cook 10 minutes. Add broccoli, bell pepper and salt and pepper to taste. Cook until potatoes and broccoli are tender, about 20 mins more. Serve with crushed red pepper flakes on top and a slice of avocado if desired.

Baked Penne with Fennel

Adapted from Food Network Magazine's Great Easy Meals, this is an ooey-gooey cheesy pasta bake that incorporates bacon and fennel. If you've never used fennel before, it's a little like a cross between celery and onion and has a slight licorice flavor. The licorice flavor totally disappears in this dish though, so don't think it will be weird. This is most definitely not low glycemic, so I don't recommend making this if you are on Phase 1 of the Live Well lifestyle program.

Baked Penne with Fennel, serves 6
sea salt
1 lb penne
EVOO for sauteeing and drizzling
1/2 lb bacon or pancetta, diced
1 med onion, diced
1 fennel bulb, trimmed and thinly sliced
28 oz can diced tomatoes
½ cup heavy cream
½ cup chopped fresh basil
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
1½ cups grated fontina cheese

Preheat oven to 450ºF and grease a 9x13" baking dish. Bring a large pot of salted water to a boil. Cook penne to just under al denté. Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until beginning to crisp. Add onion and fennel and cook until tender, about 5 mins, stirring occasionally. Pour tomatoes with their juices into skillet. Add ½ cup of the pasta water and bring to a simmer, scraping up any browned bits on the bottom of skillet. Stir in the cream and simmer gently for about 5 mins to meld flavors.

Add drained pasta to sauce and stir in the basil and ½ cup of the parmesan. Season to taste with sea salt. Toss well to combine. In a large bowl, combine remaining parmesan with the mozzarella and fontina.

Layer pasta mixture and then cheese mixture into prepared baking dish, alternating and ending with cheese. Drizzle lightly with EVOO. Bake uncovered about 15 mins or until browned and bubbly. Let rest about 5 mins before serving.

Ham, Egg & Spinach Breakfast Sandwich

Here is a super nutrient-packed breakfast to start your day off right! This is one of our versions of homemade "egg mcmuffins". I love to make these on weekend mornings. You can add some Tabasco for a kick if you are so inclined :)

Start with one half of a homemade English muffin, toasted (for good carbs and some fiber, see recipe below)
Top with a fried egg (preferably from a pastured chicken, leave the yolk somewhat gooey so it's extra messy and delicious. This is your good fat and protein)
Pile on sauteed spinach (to get your greens in! You could also opt for raw baby spinach)
Top it all off with hickory smoked ham (for an extra hit of protein and flavor)

Whole Wheat Sourdough English Muffin Recipe
The night before you make your muffins, mix together the following in a large glass bowl:
1/2 cup sourdough starter (at approx 100% hydration)*
1 cup milk or kefir or buttermilk
2 cups whole wheat flour (or spelt or another flour of your choice)
1 Tbs ground flax seeds
let mixture sit overnight, covered.

The next morning, add in:
1 Tbs honey or agave syrup
1 tsp sea salt
1 tsp baking soda
I find it easiest to mix with my Kitchen-Aid stand mixer with the dough hook.

Once the dough is thoroughly mixed, turn out onto a floured counter and flatten (stretch, roll, whatever works for you) until the dough is about 1/4" thick. Cut with 3" round cookie or biscuit cutter (or use a glass turned upside down, like I do). Place each muffin on a cookie sheet dusted generously with semolina flour (if you don't have semolina, you could use cornmeal, but the flavor of semolina is better in my opinion). Cover with a kitchen towel and let rest for about 15 mins. While resting, pre-heat flat griddle or cast iron skillet (I find my electric pancake maker set on medium works best for the cooking phase). Grease with butter or coconut oil or lard or some sort of healthy fat. Cook muffins about 5 mins on each side. They will puff up quite nicely as you cook them. Cool on a wire rack. When cool, split with a fork. After splitting, I like to freeze my muffins so they stay really fresh and are super easy to take out and pop in the toaster in the morning.

*If you don't have sourdough starter, you can still make these! Just omit the starter and use buttermilk, kefir or watered down yogurt for the liquid.

Week 52!

I hope everyone had a very merry Christmas and was able to spend some time reflecting on the amazing, miraculously true story that we celebrate in Christmas.

One whole year done!! Even though each week has not been a full meal plan, I feel pretty great about completing a whole year of blogging. Here is the last week of the year!

Moroccan Winter Squash Quinoa (from Epicurious.com)
Stew

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 2 teaspoons Hungarian sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• Pinch of saffron (I did not use this)
• 1 cup water
• 1 14.5 ounce can diced tomatoes, undrained
• 2 tablespoons fresh lemon juice
• 1 butternut squash (or similar), peeled and cubed
• 2 carrots, scrubbed well and sliced thick

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

Quinoa

• 1 cup quinoa
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped peeled carrot
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 2 cups water
• 1/2 cup chopped fresh cilantro, divided
• 2 teaspoons chopped fresh mint, divided

Rinse quinoa well in fine mesh colander or sieve and drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Sauté until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Stir half of cilantro and half of mint into stew. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. 

Braised Maple-Bourbon Pork with Beans (in the slow cooker, adapted from Williams-Sonoma), this makes enough for a crowd, 8-10 servings. Feel free to half the recipe if that is more appropriate for you :)

2 lb boneless pork shoulder, cut into 4 pieces

kosher salt and cracked pepper

1 Tbs grapeseed or olive oil

2 lb keilbasa (2 large links), each cut into 3 pieces

3 yellow onions, diced

2 stalks celery, diced

1 Tbs minced garlic

3 Tbs tomato paste

2 tsp chopped fresh thyme

1 bay leaf

1/4 cup bourbon

1 (14.5 oz) can diced tomatoes

1 1/2 lbs dried cannellini beans, soaked overnight and drained

1/4 cup maple syrup

3 cups chicken broth

4 oz bacon, diced

2 cups fresh bread crumbs

1 tsp chopped fresh sage

2 Tbs chopped fresh flat-leaf parsley

Season pork lightly with salt and pepper. Warm oil in dutch oven over med-high heat and brown pork. Transfer to slow cooker and in same dutch oven brown sausages. Transfer to slow cooker and cook onions and celery in same dutch oven over med heat. Add garlic, tomato paste, thyme and bay leaf. Cook one minute. Add bourbon and cook another min. Add all to slow cooker.

Into slow cooker, add tomatoes, beans, maple syrup and broth. Nestle pork into bean mixture and arrange sausages around pork. Cover and cook on high until beans are tender, upto 10 hours. Skim off fat and discard bay leaf. Season with salt and pepper. 

In large saute pan or cast iron skillet over med-high heat, cook bacon until crisp. Pour off all but 1 Tbs fat (reserve rendered bacon fat for another use) and add bread crumbs and sage to pan. Cook 4 mins, stirring. Stir in parsley and bacon. Sprinkle over pork mixture. If your slow cooker insert allows, you can finish the dish in a 400 F oven for about 5 mins.

Spice Roasted Chicken and Root Vegetables, serves 4
2 medium red onions, cut into wedges
2 lbs mixed root veggies of choice (carrots, parsnips, etc), cut into 3" pieces
2 Tbs EVOO
Kosher salt and cracked pepper
4 small chicken legs (thighs and drumsticks, so 8 total)
2 tsp paprika
1 tsp ground cinnamon

Heat oven to 425F. Toss veggies with oil and 1/4 tsp each salt and pepper on large sheet pan or baking sheet.

Season chicken with paprika, cinnamon, salt and pepper. Place chicken on sheet pan and roast about 30 mins, until veggies are tender and chicken is cooked through.

Peppermint Crunch Bark (adapted slightly from King Arthur Flour) Need to do something with those Christmas candy canes? Try this!

16 oz semi-sweet chocolate, chopped

1 tsp peppermint extract

12 oz white chocolate (with cocoa butter), chopped

1/4 to 1/2 cup crushed hard peppermint candy (or candy canes)

Melt dark chocolate over double boiler (I jut use a large glass bowl set over a pot with about an inch of simmering water in the bottom). Stir in the peppermint extract. Spread into an 8 x 12" oval/rectangle on parchment paper (should be about 1/8" thick). Allow to set but not harden completely (I ended up putting the parchment paper in the fridge for about 3-4 mins to set up better. Move it on the backside of a sheet pan).

Melt white chocolate in same manner (in a clean bowl). Mix with half of the crushed peppermint candy. Spread this over the dark chocolate and then sprinkle the rest of the peppermint candy on top, pressing in lightly with your fingers to adhere. Allow to cool until hardened (again I put in the fridge for this). Cut with large, sharp chef's knife into shards or chunks.

Week 48

I have to say I have no idea what happened to weeks 45 and 46. Forty-seven was last week and we were visiting family in California for the entire week, hence no posting here. Somehow I lost two weeks in the mix. But that's not too bad for blogging for a whole year, right?

And this week is an easy one for me: there are no original recipes in the line-up. But all these sound fabulous pretty much as they are!

Pork Roast (from Epicurious.com, I'm using a boneless pork tip roast instead of the fancy tied loin), served with roasted winter squash

Braised Short Ribs (from Smittenkitchen.com)

Coconut Flour Blueberry Muffins (from Cheeseslave.com)

Beef Stuffed Acorn Squash (From AllRecipes.com) with this Russian dressing (from Food.com, make half a batch)
This was really really good! The only thing I did differently from the recipe was to add one finely diced carrot and one finely diced celery stalk to the beef mixture.

Week 41

Cabbage Rolls from Week 9

Tuscan Cabbage and Beans (adapted from The All New Good Housekeeping Cookbook)
1 Tbs EVOO
2 small onions thinly sliced
2 garlic cloves, thinly sliced
2 lbs cabbage, cored and chopped
1 (14 oz) can diced tomatoes
1 cup water
3/4 tsp kosher or sea salt
several turns of the pepper mill
1 can (15 oz) white beans such as cannellini or great northern, rinsed and drained
1/3 cup chopped fresh parsley

Heat EVOO over med heat in 12" skillet. Add onions and cook until tender, about 5 mins. Add garlic and stir. Add cabbage, tomatoes with their juice, water, salt and pepper. Cover and cook until cabbage is tender, about 30 mins (stirring occasionally). Add white beans and most of parsley. Heat through. Transfer to serving bowls and sprinkle with remaining parsley. Can be a main dish or a side.

Buttery Goodness!

Butter Fried  Parsnips (adapted from All Recipes) to be served along side cabbage rolls (see above)

• 6 parsnips, peeled and thinly sliced lengthwise
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1/2 cup butter, melted

1. In a plastic bag combine flour, salt and pepper. Dip parsnips in melted butter (in shallow bowl) and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
2. Pour remaining butter into a large skillet and heat over medium-high. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until golden brown (about 20 mins) turning down heat as necessary to prevent flour coating from burning.

Sausage, White Bean and Spinach Soup (adapted from Woman's Day Magazine, Sept 2011)
1 Tbs EVOO
12 oz Italian sausage
4 cloves garlic, thinly sliced
1/2 cup dry white wine
32 oz low-sodium chicken stock
4 oz small pasta shapes (such as orzo or stars)
1 15oz can cannellini beans (or other white bean)
black pepper
10 oz fresh spinach, thick stems removed
Grated Parmesan and crushed red pepper flakes

Heat oil in large dutch oven or sauce pot over med heat. Add sausage and cook through. Transfer to plate with slotted spoon and slice 1/4" thick. Add garlic to pan and cook about a minute. Add wine and deglaze pot. Add broth and pasta and bring to boil. Reduce heat and simmer until pasta is al dente. Add beans, sausage and pepper to taste. Heat through. Remove from heat and add spinach. Serve topped with Parmesan and crushed red pepper flakes if desired.

Pork Green Chili (inspired but ultimately changed from a recipe at Denvergreenchili.com)

Sorry you mostly see chips here

2 lb pork, cut into bite-sized cubes
2-3 cloves garlic, minced
1/4 tsp pepper
1/4 cup all-purpose flour
oil for browning pork
3 cups finely diced green tomatoes
1 cup diced onion
1 cup diced green chilies (I used a combo of jalepeno, green bell pepper, and Big Jim peppers)
1 cup chicken or veggie stock
2 tsp cumin
1 tsp dried oregano
salt and pepper to taste

In med bowl, mix pork with garlic, pepper and flour so that pork is evenly coated with flour. Heat large skillet to medium-high and add oil (I used refined coconut oil). Add dredged pork and any remaining flour/salt/garlic at the bottom of the bowl. Brown evenly.

Meanwhile, place remaining ingredients in slow cooker. Stir to combine. Top with browned pork. Cover and cook on low about 8 hours or until nicely thickened and pork is tender. Serve with rice or tortillas or just eat out of a bowl with sour cream and cilantro.

Black Bean Chicken Enchiladas (from Week 20) made with leftover pulled pork instead of chicken

Week 36

Slow Cooker Pork and Black Bean Soup
see recipe from Week 7

Smoky Cheese Enchiladas (adapted from a recipe by Williams-Sonoma), serves 4-6
2 cups low-sodium chicken broth, heated to boiling
6 dried New Mexico chilies, seeded and torn into small pieces
2 Tbs grapeseed oil
1/2 onion, chopped
2 large cloves garlic, minced
28oz can whole tomatoes with juices
2 tsp chopped fresh oregano
1/2 tsp ground cumin
sea salt to taste
3 cups shredded white cheddar cheese
1 bunch green onions, white and light green parts, thinly sliced

1 tsp dried chipotle chili powder, or to taste
12 corn tortillas
8 oz queso fresco, crumbled

In glass bowl, combine hot broth and chilies and let stand until soft, about 10 mins. Drain and reserve broth.

Heat oil in skillet over med-high heat. Add onion and sweat about 2 mins. Add garlic and cook about one min. Transfer to blender. Add tomatoes and their juices, chilies, oregano and cumin and process until smooth. Return mix to the skillet and cook over med heat until bubbling, stirring. Stir in one cup of the reserved broth. Season to taste w/salt. Continue to cook, stirring occasionally, until reduced and thickened a bit, about 10 mins. Remove from heat, pour a thin layer of sauce in bottom of 8x12" baking dish and set aside.

In large bowl, combine cheddar, green onions and chipotle powder.

Heat tortillas one by one and fill with about 2 Tbs of cheddar mixture. Roll up and place, seam side down, in baking dish. Continue until all the tortillas are filled and in dish. Pour remaining enchilada sauce over the top to cover completely. Top with remaining cheddar mixture. Bake at 375 F until cheese melts and tortillas have absorbed sauce, about 25 mins. Top w/queso fresco and bake another 5 mins.


Broccoli Cheddar Soup, adapted from Women's Day magazine, serves 4
2 slices bread, cut into 1/2" pieces
2 Tbs EVOO
2 celery stalks, chopped
2 garlic cloves, minced
1 onion, chopped
1 med russet potato, cut into 1/2" pieces
1 bunch broccoli, stalks peeled and thinly sliced
kosher salt and pepper
1 cup milk
1/4 tsp fresh grated nutmeg
6 oz sharp cheddar, grated

Heat oven to 400F. Toss bread with 1 Tbs EVOO, place on rimmed baking sheet, and bake until golden and crisp, about 5-7 mins. Set aside.

Heat 1 Tbs EVOO in large saucepan over med heat. Add celery, garlic, onion, potato and broccoli stalks. Saute until just tender, 5-6 mins. Salt and pepper to taste.

Meanwhile, cut remaining broccoli into small florets. Add florets and 3 cups water to the veggies. Cover and bring to boil. Cook until broccoli is just tender, maybe one minute. Remove from heat and puree the veggie mixture by either putting in blender in batches or using an immersion blender. Add milk and nutmeg and simmer to heat through. Add cheese and stir until melted. Serve with croutons.

Pork with Lentils adapted from Women's Day magazine, serves 4.

1 cup dry lentils, rinsed
kosher salt and pepper
3 Tbs EVOO
1 1/4 lb pork tenderloin
2 Tbs red wine vinegar
2 tsp dijon mustard
1 celery stalk, finely chopped
1 med carrot, finely chopped
1/2 small red onion, chopped
1/2 cup walnuts, toasted
2 Tbs fresh tarragon, chopped

Heat oven to 400F. Bring 4 cups of water to a boil. Add lentils and 1 tsp salt and simmer, stirring occasionally, until tender, about 20 mins. Drain.

Meanwhile, heat 1 Tbs EVOO in ovenproof skillet over med-hi heat. Season pork a/salt and pepper and brown in skillet, about 8 mins, turning to brown all sides. Transfer skillet to oven and roast until desired doneness. Let rest 5 mins before slicing.

In large bowl, whisk together vinegar, mustard, 2 Tbs EVOO and 1/4 tsp salt and 1/4 tsp pepper. Add lentils, celery, carrot onion, walnuts and tarragon and toss to combine. Serve with sliced pork.

Week 26

Happy Independence Day! Wow, half way through the year already. I am somewhat amazed that I've been able to keep this up for so long. In celebration of 4th of July, I'm making a red white and blue trifle and also Jay scored a smoker at a garage sale a couple weeks back so we'll be smoking some pork butt this weekend, too.


Pulled Pork in the Smoker
Check this article from About.com on smoking a pork butt (I know it's called the butt but it's actually the shoulder). I'm just going to have Jay pretty much follow the recommendations there. We may do a rub and then stick it in the smoker but it's pretty much a set it and forget it kinda meal. To go with our pork, I'll probably make zucchini cornbread and Tuscan kale Caesar slaw.


Zucchini Cornbread (adapted from Bon Appetit)

1/2 cup (1 stick) unsalted butter
2 eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini, grated
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 tsp baking powder
3/4 tsp fine sea salt
1/2 tsp baking soda
3/4 cup cornmeal

Position rack in middle of oven and preheat to 350. Grease a 9x5x3" loaf pan. Melt butter in small saucepan over med heat. Cook until butter solids turn golden. Remove from heat, scrape into med bowl and let cool. Whisk in eggs and buttermilk. Stir in zucchini. Sift flours, sugar, baking powder, salt and baking soada into large bowl. Whisk in cornmeal. Add zucchini mixture. Fold just until blended. Transfer to prepared pan and smooth top. Bake until golden and toothpick inserted into center comes out clean, about one hour. Let cool in pan 10 mins, remove from pan and let cool completely on wire rack.

Tuscan Kale Caesar Slaw (from Bon Appetit, serves 4-6)
1/4 cup fresh lemon juice (about one big lemon's worth)
8 anchovy fillets, packed in oil, drained
1 garlic clove
1 tsp dijon mustard
3/4 cup EVOO
1/2 cup finely grated parmesan, divided
kosher salt and pepper
1 hard boiled egg, peeled
14 oz (1 large bunch) Tuscan (Lacinato) kale, center stalks removed, thinly sliced crosswise

Puree first 4 ingredients in blender or food processor until smooth. Gradually add in EVOO in a thin stream to make an emulsion. Transfer to bowl and stir in 1/4 cup parmesan. Season to taste w/salt and pepper. Cover and chill. Dressing can be make upto 2 days ahead. Toss kale with dressing in large bowl. Season to taste with salt and pepper. Press egg through coarse sieve or mesh strainer to top slaw. Sprinkle with remaining 1/4 cup parmesan.

Pesto Tilapia with Spinach
Costco has this frozen pesto Tilapia that I bought but have yet to try. I think we will pan-fry it up and serve with sauteed spinach with lemon.

Tuna-Stuffed Tomatoes (adapted from Women's Day magazine), serves 4
4 large tomatoes
2 5-oz cans tuna or chicken, drained
2 ribs celery, coarsely chopped
2 Tbs capers, drained
1 Tbs EVOO
1 Tbs red wine vinegar
1/3 cup fresh Italian parsley, coarsely chopped
1 avocado, chopped
kosher salt and pepper

Slice tops off of tomatoes. Using a paring knife, cut insides out, chop and put in medium bowl. Add remaining ingredients except avocado and salt and pepper. Mix to combine. Fold in avocado and season to taste w/salt and pepper. Spoon mixture into tomato shells.

Week 25

This week I've got a couple unconventional summer items - chili and pork soup. I know it's not really summery type food, but both used ingredients that I had on hand. I hope you can still enjoy something warm on a hot day :)

Orange Ginger Beef
1 lb beef (preferably grass-fed, I used ground beef but sliced steak is actually nicer)
1 med red onion, cut into 8 wedges
1 med orange or red bell pepper, cut into strips
1 orange, zest and juice
1 tsp minced gingerroot
1/2 tsp salt
about 6 oz sugar snap peas
1 med jicama, peeled and cut into strips
hot cooked rice or warm pitas for serving

Brown beef in skillet. When almost fully browned, add onion and bell pepper. Saute until beef is browned and onion is just sweating. Mix orange zest, juice, ginger and salt in small bowl and set aside. Spoon rice into wide bowl, top with beef mixture. Top that with a handful of jicama and a handful of snap peas. Pour sauce over. Or you can mix it all up in a bowl and spoon into pitas.

Sow Cooker Oriental Pork Soup, adapted from Betty Crocker's Slow Cooker Cookbook, serves about 4
1 lb pork, cut into cubes
2 large carrots, julienned
4 med green onions, thickly sliced
1-2 garlic cloves, minced
1/4 cup soy sauce
1 tsp minced gingerroot
1/8 tsp pepper
3 cups water
1 cup sliced mushrooms
1 cup bean sprouts
hot cooked rice for serving

Mix all ingredients except mushrooms and bean sprouts in slow cooker (4-6 qts). Cover and cook on low for about 6-7 hours, or until pork is cooked through. Stir in mushrooms, cover and cook just until heated through, about another 15 mins. Serve over hot cooked rice and top with bean sprouts.

Chimichurri Flank Steak, from Bon Appetit magazine
2 lbs flank steak
marinade:
1/2 cup red wine vinegar
1 tsp kosher salt plus more
3-4 garlic cloves, sliced
1 shallot, finely chopped
1 fresno chilie or jalepeno, finely chopped
2 cups minced fresh cilantro
1 cup minced flat leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup EVOO

Whisk all marinade ingredients together and reserve 1/2 cup for serving. Marinate flank steak in glass dish in fridge overnight. Remove meat, pat dry, and grill until desired doneness. Serve with reserved sauce over top and beet and carrot slaw, below.

Beet and Carrot Slaw
1/4 cup plain greek yogurt
1 tsp finely grated orange zest plus 3 Tbs fresh o.j.
1 Tbs fresh lemon juice
1 Tbs finely chopped fresh dill
5 2" diameter beets (preferably candy strip beets as they won't bleed into the dressing), peeled and julienned
1 med carrot, peeled and julienned
kosher salt and pepper

Whisk yogurt, orange zest, juices and dill in med bowl. Add beets and carrot and toss to combine. Season to taste w/salt and pepper.

Smoky Chili
1 lb ground beef, preferably grass-fed
1 onion, chopped
2 cloves garlic, minced
2 Tbs chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/8 to 1/4 tsp cayenne powder or to taste
1/4 tsp ground corriander
1/4 tsp ground cardamom
1/4 tsp ground turmeric
1 Tbs unsweetened cocoa powder
1 Tbs molasses
1 can beer (your choice on type)
2 cans beef broth
1 cup dried pinto beans, soaked overnight
1 cup dried kidney beans, soaked overnight
1 8-oz can tomato sauce
1 15-oz can diced tomatoes
1 Tbs balsamic vinegar

Brown beef, onions and garlic in dutch oven. Add spices and saute about 30 seconds. Add remaining ingredients except tomato sauce, diced tomatoes and balsamic vinegar. Bring to boil, reduce to simmer and cook until beans are tender, about 2 hours. Add tomatoes and vinegar at the end and heat through. Serve with your favorite chili fixins such as chopped onions, shredded cheese, sour cream and chopped fresh cilantro.

Week 16 - Easter!

I usually make lamb for Easter. This year I am not sure what cut I will use, as I need to check out what they have at Costco. I like their lamb because it's Australian. And delicious. So this year will be some sort of roasted lamb (with accompanying mint sauce) and probably homemade Easter bread, simple baked yams, and some sort of green vegetable. Simple, yet sometimes the simple things are actually the best.

Other recipes this week will be:


Slow Cooker New England Pot Roast (adapted from Betty Crocker's Slow Cooker Cookbook), serves 8
3 lbs boneless beef roast of some sort
2 turnips, peeled and cut into thick wedges
1 rutabaga, peeled and cut into thick wedges
3 cups baby cut carrots
1-2 large onions, cut into wedges
5 oz prepared horseradish
1 tsp salt
1/2 tsp pepper
1 cup water

Place veggies in bottom of 4 to 6 qt slow cooker. Place beef on veggies. Mix horseradish, salt and pepper and spread evenly over beef. Pour water into slow cooker, cover and cook on low 8-10 hours.

Chicken Cacciatore with Peppers and Broccoli (adapted from Low Glycemic Meals in Minutes), 4 servings
Cut broccoli into florets and steam just until tender-crisp.
Saute in large skillet:
EVOO
4 cloves garlic, minced
2 stalks celery, diced
1 large onion, chopped
1 red bell pepper, sliced
1/2 tsp dried oregano
1/2 tsp dried thyme
Add:
1 can diced tomatoes
Whisk together:
2 Tbs flour
1 1/2 cups milk
Add to ingredients in pan, stirring constantly until thickened
Add:
2 cups cooked cubed chicken
cooked broccoli (or you could serve the broccoli on the side if you don't want to mix it in)
1/2 tsp each of salt and pepper

Jenna's Summer Squash and Pasta (vegetarian)

Cook penne or similar pasta according to package directions. Mince some garlic, slice some onions, and slice some yellow and green summer squash. Saute onions in EVOO until almost tender. Add garlic and squash and saute until tender but not mushy. Toss with drained pasta, adding more EVOO if needed. Top w/parmesan cheese. You can also add cooked, sliced Italian sausage if desired.

Pork Green Chili (this recipe comes from my bunco group)
2 lbs pork steak (or chops) trimmed of fat and cubed
4 Tbs EVOO
2-3 cloves garlic, minced
1/3 cup flour
2 small cans diced green chilies
1-2 small can diced jalapenos
16 oz can diced tomatoes
3 cups chicken stock
2 tsp garlic salt
1 tsp onion salt
1 tsp oregano
salt and pepper to taste

In stockpot, saute pork in oil until browned. Add garlic and saute another minute. Add flour and stir another min. Mix in everything else and bring to boil. Reduce heat to low and simmer 30-45 mins. Serve with tortillas or chips and sour cream.

Week 7

Cold Sesame Noodle Salad (This may end up being a lunch - serves 4)
For the sauce, mix the following ingredients:
3 Tbs toasted sesame oil
3 Tbs soy sauce
1 Tbs grated ginger
1 large clove garlic, pressed
Sriracha sauce (or similar) to taste - I put about a 1/4 teaspoon

Toss the following in large bowl with the sauce:
8 oz soba noodles (if you can't find soba noodles in the Asian section, you could use whole-wheat spaghetti), cooked according to package, drained and rinsed in cold water
1 cucumber, quartered lengthwise and sliced
4 scallions (white and light green parts), sliced
2 med carrots, grated
1 cup fresh cilantro, chopped
1/2 cup peanuts, toasted and chopped

Waiting for their crusts

Chicken Pot Pie (This pie only has a top crust which keeps the glycemic index lower)
3 lbs bone-in chicken (parts or whole)
8 cups low sodium chicken broth or stock
3 Tbs olive oil
2 leeks (white and light green parts, sliced into 1/2 moons. After slicing, place in bowl of water and swish to remove dirt, then drain in colander)
1 cup coarsely chopped cauliflower 
4 med carrots, thickly sliced
kosher salt and pepper
1/4 cup flour
1/2 cup dry white wine
1 1/2 cups frozen peas
1 cup fresh flat leaf parsley, chopped
1 Tbs chopped fresh tarragon
 1 homemade pie crust

Topped and ready to bake

Place chicken in large pot and add enough broth to cover (add water if the broth doesn't cover). Bring to boil, reduce heat and simmer until chicken is cooked through, about 20 mins. Transfer to bowl and when cool, discard bones and shred meat. Reserve 2 1/2 cups broth and freeze the remaining broth for another use. Meanwhile, heat oven to 375 degrees F. Heat oil in large pot over med-high heat. Add leeks, cauliflower, carrots, and 1/2 tsp salt and cook about 10 mins, until veggies begin to soften. Stir in flour and cook 1 min. Gradually stir in wine and the 2 1/2 cups reserved chicken broth; bring to boil. Add peas, parsley, tarragon, chicken, 1/2 tsp salt and 1/4 tsp pepper. Transfer mix to 2 qt baking dish (9" round or 8" square). Place the pie crust on top and cut vents in the top of crust. Or, place filling into individual serving bowls and top with individual pie crusts. Place dish or bowls on rimmed baking sheet and bake until top is golden brown, about 35-40 mins. If needed, protect the edge of the crust from over-browning w/a pie shield. Let rest about 15 mins before serving.

Slow-Cooker BBQ Beef (Serves 6)
1 8-oz can tomato sauce
1/4 cup blackstrap molasses
2 Tbs cider vinegar
2 Tbs brown sugar OR succanat OR coconut sugar
1 Tbs chopped chipotles in adobo plus 2 tsp adobo sauce
2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp black pepper
2 red onions, sliced
2 cloves garlic, chopped
2 1/2 lb beef brisket
6 whole grain rolls for serving
coleslaw and pickles for serving (see below for coleslaw recipe)

In large slow cooker, combine all ingredients through pepper. Stir in onions and garlic. Cut beef crosswise into 3 pieces and add to slow cooker. Cover and cook on low about 8 hours or until meat easily pulls apart. Shred beef w/two forks and stir back into the cooking liquid. Serve on rolls and top w/coleslaw and pickles.

Coleslaw:
1/4 cup mayo
1/4 cup plain yogurt (I prefer full-fat)
1 Tbs agave nectar
1 tsp lemon juice
1/2 Tbs white vinegar
1/2 Tbs dijon mustard
1/4 tsp either celery seed OR caraway seeds
1/4 tsp salt
a few turns of the pepper mill
2 1/2 cups shredded cabbage (about 1/2 small head)
1 cup grated carrots

In large bowl mix everything through pepper. Add cabbage and carrots and stir well to combine. Chill well before serving (make this in the morning when you put your meat in the crock and you'll have homemade coleslaw to top your bbq beef sandwiches when you get home from work!)

Roasted Cipollini Onions and Tomatoes with White Beans (Vegetarian)
I'm getting some Cipollini onions in my produce box this week so I had to Google them to find out what they are. Sounds like they are delicious when roasted so I'm going to make this recipe I found from the Smitten Kitchen. It looks amazing!

Garlicky Shrimp and Spinach w/Ciabatta  (This fed 2 adults and 2 small children. If you want to feed 4 adults or bigger kids, I'd double. You will be able to use the loaf of ciabatta in both the cipollini recipe and this one.)
EVOO for sauteing + extra for drizzling
4 cloves garlic, thinly sliced
1 red chile, thinly sliced (you can seed this for less heat or use red pepper flakes)
kosher salt and pepper
1 lb raw medium shrimp, peeled and deveined (I use wild-caught shrimp b/c farmed shrimp is usually fed an unnatural diet)
1/3 cup dry white wine
1 bunch spinach, thick stems removed, washed and drained
4 thick slices ciabatta bread

Heat EVOO in large skillet and saute the garlic, chile and 1/4 tsp salt and a few turns of cracked pepper. Add shrimp and cook 1 min. Flip shrimp, add wine and bring to boil. Add spinach and cook, tossing, until just beginning to wilt, about 1 min. Toast your ciabatta bread, drizzle w/EVOO and top w/shrimp and spinach.

Salmon w/Pineapple Rice (serves 4)
1 cup brown rice
8 oz pineapple chunks, drained
1-2 jalapenos, seeded if desired and finely chopped
1/2 cup fresh cilantro, chopped
4 pre-marinated salmon fillets (I like the wild Alaskan marinated salmon from Costco)

Cook rice according to package, fluff w/fork and fold in the pineapple, jalapeno and cilantro. Meanwhile, cook salmon in skillet or on grill according to package and serve atop rice and serve with a side salad or grilled veggies of choice.


Slow Cooker Pork & Black Bean Soup (serves 6)
6 cups low sodium chicken broth
1 large red onion, chopped
4 cloves garlic, chopped
1 Tbs chopped chipotles in adobo sauce, plus 2 Tbs sauce
2 tsp ground cumin
1 lb dried black beans, sorted, rinsed, and soaked overnight
2 lb pork shoulder (you'll have to fish out the bones later or if you go w/boneless you only need 1 1/2 lbs)

Combine all ingredients in large (6 qt) slow cooker and cook on high about 8 hours or until beans are tender and pork pulls apart easily. Shred pork w/forks if needed, and use a potato masher or immersion blender to puree the soup to desired consistency (I like some beans still whole but a thick sauce). Season to taste w/salt and pepper and serve topped w/salsa, sour cream and chopped cilantro.

Week 2

Here's the meal plan for the week of January 9th:

Slow Cooker Cabbage and Pork Stew (adapted from Betty Crocker's Slow Cooker Cookbook), 6-8 servings

1 lb boneless pork (the original recipe called for country style ribs, but I'm just using chops)
4 med carrots, cut into 1/4" slices (2 cups)
2 celery stalks, chopped
1 med potato, peeled and cut into 1/2" pieces (I'm using 2 red potatoes and not peeling)
1 med onion, chopped
4 cups chopped cabbage (about 1 med head)
1/4 cup packed brown sugar
4 cups water
1 tsp crushed red pepper
1/2 tsp salt
1/2 tsp pepper
4 chicken bouillon cubes
1 can (28 oz) crushed tomatoes, undrained

Mix all ingredients in large slow cooker, cover and cook on low for 8-9 hours or until pork and veggies are tender.


Super-Fast Spinach, Pesto and Cheese Lasagna, 8 servings

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto

4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package

2 cups grated Fontina cheese

Preheat oven to 350°F. Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.

Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.

Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles, and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes for easier slicing and serving.


Slow Cooker Pho

We tried Pho at a Vietnamese restaurant once and did not care for it (likely because we tried it with authentic cow intestines or something). I'm going to give it a shot at home though, using this recipe from A Year of Slow Cooking. I'll probably serve mine w/cilantro, shredded cabbage, green chili rings, and lime wedges, since I'm using those ingredients for some of the other recipes this week. Traditionally I believe you should do bean sprouts, but I hate buying a whole bag of bean sprouts and then not using it all. Next time I will plan better and do a second meal that requires them :)


Stir Fried Pumpkin with Lamb (this comes from The Pumpkin Cookbook) 4-6 servings

2 garlic cloves
1/4" piece fresh ginger
1 tsp coriander seeds, toasted
1 Tbs grated lemon zest
3 Tbs lemon juice
1/2" piece green chili, seeded
1 lb lamb from leg, cut into thin strips

Process above ingredients except lamb to make a paste (in food processor or w/large mortar and pestle). Rub paste on lamb, cover and refrigerate 4-6 hrs.

2-3 Tbs EVOO
1 3/4 lb pumpkin, peeled, seeded and cut into 3/4" thick cubes
1 tsp coriander seeds
1/2" piece green chili, seeded
1/2 cup vegetable stock
2 Tbs chopped cilantro
S & P

Stir fry pumpkin, coriander seeds, and green chili in EVOO until browned. Add a little vegetable stock, cover and cook on low about 2 mins.

Heat a wok and add EVOO. Add lamb with marinade and stir fry over high heat 4-5 mins until browned. Add pumpkin mixture and stir fry until heated through, adding more stock if necessary. Stir in the cilantro, add S&P to taste.


Fajitas, about 4 servings, but you can easily add more chicken and peppers

Combine:
1 clove minced garlic
1 1/2 tsp seasoned salt
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1 Tbs olive oil
2 Tbs lime juice (fresh is best)
1 1/2 lbs sliced chicken

marinate in fridge a couple hours

Saute chicken with sliced bell peppers and onions and serve with warm tortillas, avocado, tomatoes, cilantro and salsa or pico de gallo.