Wednesday, October 26, 2011

Chicken Ratatoulle

This meal was completely local!!! And was super delicious!!! 
The Ingredients:
1 small eggplant, cut into cubes
2 summer squash (I used one zucchini, one yellow squash), cut in cubes
4 tomatoes, diced
1 smaller green bell pepper
1 medium colored bell pepper
3 chicken breast
garlic powder
2 cups chicken broth
1 TBSP garlic, minced

The Directions:
In a soup pot, add Olive Oil and heat. Add all the vegetables and begin to cook. Add the Chicken broth and bring to boil. Add Chicken to the top of the vegetables. If the chicken is still showing add a little water until the chicken is covered. Add seasonings and continue to cook for 20 - 30 minutes on a low heat until the chicken is perfectly cook. 


Tuesday, October 25, 2011

Maple-Roasted Chicken with Sweet Potato

Monday, I was searching online for a recipe to use up some of the sweet potatoes, we have been getting in our food share. I stumbled across a Maple Roasted Chicken and Sweet Potato recipe and it looked amazing and super easy. I changed the original recipe but kept the basic idea.  
It was so delicious and so simple!

The Ingredients:
7 Chicken tenderloin (the original recipe called for bone in chicken)
2 sweet potatoes, peeled and chopped
2 TBSP Olive Oil
3 TBSP Maple Syrup
6 sprigs of thyme or died thyme

The Directions:
Preheat  oven to 400 degrees.
Add Chicken and sweet potatoes to baking dish. Mix all the seasonings together and then pour over chicken and sweet potatoes.
Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.


Monday, October 24, 2011

Apple Cinnamon Cookies

A delicious and healthy fall cookie! Since I am still suppose to be laying as much as possible it was important that I find a quick and easy cook recipe. These were perfect! Did not take much time at all and I was able to rest while they baked! 

I love these cookies because it has Almonds, Apples and Cranberries. I love these cookies because it did not have flour or any sweeteners. I love these cookies because I am already dreaming up my next batch with the addition to dates.
The Ingredients:
2 cups Almonds
1 cup banana chips (optional) 
2 cups Apples, peel on
1 cup unsweetened coconut 
1/4 cup cranberries
1 TBSP Cinnamon
2 tsp Vanilla
2 tsp melted coconut oil
3 eggs

The Directions:
Preheat your oven to 350 Degrees

  1. Combine all of your ingredients EXCEPT your eggs and cranberries in a food processor, pulse it until all the pieces are small but still a little chunky.  If your food processor is not large enough to accommodate everything just split it up.  I did the almonds first, then the apples.
  2. Combine that mixture with the eggs in a large mixing bowl and mix well. Add cranberries and mix again. 
  3. Using your hands, form the mixture into "patties" and place on a parchment paper lined cookie sheet.  The size of the "patties" are up to you, or you could make the into bars.  I made mine about 2 inches across and got about 15 cookies
  4. Bake until done, around 30 Minutes

Tuesday, October 18, 2011

Stir-fry with stew meat

Last week, I mentioned on Facebook, I received a LARGE thing of Bok Choy. I had no clue what to do with such a large Bok Choy. Since, I am required to lay as much as possible, I knew that I needed to use as much Bok Choy at one time. If I didn't use it all at one time, I would not get back to it before spoiling.

I made a delicious stir-fry with broccoli, carrots, celery, bok choy and stew meat. The meat was wonderfully seasoned and the vegetables were tender but not too overdone!

The Ingredients:
1 lb Stew Meat
5 - 10 carrots, chopped into pieces
2 stalks of celery, chopped
1 1/2 cup broccoli
3 cups Bok Choy, I chopped the whites and part of the  leaves.
1 1/2 - 2 tsp cinnamon
1 tsp garlic powder
1 TBSP Olive Oil
1 tsp nutmeg
1 tsp parsley

The Directions:
In a stir-fry pan brown meat in Olive Oil. After browing one side of the meat add seasonings. Once the meat is completely cooked add the vegetables. Add the top over the pan and steam the vegetables for 10 minutes.

It was so simple and so delicious!!!  This would be amazing with Cauliflower rice!

Friday, October 14, 2011

Butternut Squash and Sweet Potato Soup

Well friends, I am on modified bed rest. I am suppose to lay as much as I can or if I am up and playing with the boys, I also have to sit and relax. With that being said cooking is minimal. :( I think that is the hardest part for me. I enjoy cooking and baking so much this will be a huge challenge. 

I love fall!!! I love butternut squash!!! I just got a great big box of butternut squash/spaghetti squash from our CSA. I knew that this soup was something that I had to make and had to make quickly!!!! I love this soup and it is so easy and is very easy to do with just a few standing moments!!! :) 

I did use cream cheese in this soup but if you are doing dairy-free it would taste great with coconut milk or even almond milk. 
The Ingredients:
2 Butternut Squash
2 Sweet Potatoes
1 cup chicken broth
1 cup onion, chopped
1 block of cream cheese (if you are dairy-free add coconut milk)
1 - 2 tsp cinnamon
1 tsp red mild curry paste (in a jar)
1 apple, chopped into tiny pieces

The Directions:
Preheat oven to 400 degrees. Cut butternut squash in half and take out the seeds. Add 1 tsp of Olive Oil to each butternut squash. Add just a tiny sprinkle of sea salt. Put Butternut Squash in the oven for 10 - 15 minutes and then take out and flip to cut side down and cook for another 20 minutes or until the butternut squash peel is brown and soft. Take out and let cool.

In a pot add 1 TBSP Olive Oil (or Coconut Oil) and melt and add onions until they are just about clear. Once the squash is cooled scoop out the butternut squash and add to the onion. Add one block of cream cheese. Melt the cream cheese. Add chicken broth.

In the microwave cook the sweet potatoes. I have a button for potatoes! I am not sure how long they cooked! Don't forget to poke the sweet potatoes. Let cool and skin! Add apple pieces to microwave and cook for 30 seconds. Apples will soften and let cool.

Add the sweet potatoes to a mixer. I used my VitaMix. Pour butternut squash mixture over top and mix smooth! Pour back into soup pot and add cinnamon and red curry (in a jar). Mix well. Add apples and mix in!

Heat back up and serve!!!


Wednesday, October 12, 2011

Chicken Parmesan

I finally cooked a dinner!!! ha! I was feeling like I had some more energy so I decided to use that energy and put it towards dinner! I made Chicken Parmesan and it was De-Lish!!! The boys loved the chicken covered with Almond Meal and Shredded Coconut. 

  • The Ingredients:
  • 4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
  • 2 cups blanched almond flour
  • 2 TBSP Shredded Coconut
  • 2 eggs, whisked
  • 6 tablespoons coconut oil
  • 1 can Tomato Paste
  • 2 cups water
  • 1 teaspoon Herbes de Provence
  • 6 cloves garlic, sliced
  • 16 ounces mozzarella cheese (I didn't use any cheese)

The Directions:

  • Mix Almond Flour, Coconut and Herbes de Provence. 
  • Cut chicken breasts in half for thinner cutlets; pat dry. Dip cutlets in egg, let excess run off then coat with almond flour mixture. Melt coconut oil over medium heat; then sauté chicken cutlets until deep golden brown on both sides. Remove chicken and drain on paper towel.
  • For tomato sauce combine tomato paste, water, garlic in a pan (I added extra herbs to the sauce); simmer for 15 minutes. Place ½ cup tomato sauce on bottom of a 9x13 inch Pyrex baking dish. Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella, if you are doing dairy. We enjoyed ours without cheese!!!

  • Bake at 400° for 10-20 minutes.

I then saute spinach and topped the spinach with the chicken Parmesan! De-Lish!!!!

Make it Paleo has a simple Sauteed Spinach recipe in their new cookbook!!!! Check out my review, here!

Tuesday, October 11, 2011

Pumpkin Bread

It is FALL and I am loving it! The weather has been beautiful here in Indiana and I have started craving fall like foods! :)  First up - Pumpkin Bread!!!! I tried this recipe with honey but next time am going to try it with dates. I also think I might add more pumpkin. It did not have the pumpkin flavor that I was wanted but think that adding maybe a whole cup or whole can of pumpkin. 

The Ingredients:
3/4 cup pumpkin puree
1/2 cup coconut flour, sifted
1/2 cup coconut oil, melted
6 eggs
2 tsp vanilla
1/4 cup raw honey
2 tsp pumpkin spice
1/2 tsp baking powder
handful of walnuts
2 TBSP cocoa powder

The Directions:
1.  Preheat oven to 400 Degrees 
2.  Sift the coconut flour and spices together, then add baking powder 
3.  In a separate bowl, mix all remaining ingredients except walnuts until well blended 
4.  Add the sifted flour and spices to the pumpkin puree 
5.  Mix well and sprinkle with chopped walnuts 
6.  Bake for 20- 30 minutes or until done 


Make it Paleo is here!!!

I was so excited to have received my copy of Make it Paleo this weekend. I opened it right up and was amazed on what a beautiful cookbook it was! I really was not too shocked on how nice the cookbook was because the blog has amazing pictures and put together real nicely!

Bill and Hayley JOB WELL DONE!!!! This cookbook is beautiful and full of amazing recipes!!! 
I have a lot of cookbooks in my cupboard and this might be my favorite. Not because it is new but because EVER single recipe has a beautiful picture.  
 Hubby, who doesn't normal take interest in cookbooks but started to flip through this book and commented on the pictures and the recipes!!! I directed him to a few pages of recipes I really want to try and also to the recipes that we have already made.

 If you want to look more at the cookbook, head over the Make it Paleo to preview the book. Also, head over to Bill and Hayley's blog, The Food Lovers' Primal Palate.

You will not be disappointed!!! The have recipes for all occasions! Please go and order this cookbook. You will not be disappointed! I promise!!!

Thursday, October 6, 2011

Teriyaki Salmon

The Ingredients
  • 1/4 Cup Wheat free Tamari
  • 2 tablespoons white vinegar
  • 1 tablespoon honey
  • 2 teaspoons minced ginger
  • 1/2 teaspoon arrowroot powder
  • 1 pound salmon filet cut into 4 1-inch thick strips
  • Nonstick cooking spray

The Instructions
In the medium bowl, whisk together the Tamari, vinegar, honey, ginger, arrowroot powder and 3 tablespoons water.
Add the salmon and gently coat with mixture.
Cover and marinate in the refrigerator for 40 minutes, turning salmon once to coat.
Saving marinade, broil the salmon on high until brown and thoroughly cooked: about 8-10 minutes.
While salmon is cooking, heat marinade in a saucepan until boiling, stirring frequently. Boil until thick and serve with salmon.

Wednesday, October 5, 2011

Pulled Arm Roast

I am sorry for the lack of posts. I am 23 weeks and have been having some issues and have needed to cut down on my stress level. Therefore I have not been able to cook as much as I would like but I am working on cooking 3 times a week. I am hoping that everything is back to normal soon so that I can get back into the kitchen daily. 

The Ingredients:

3-4 lb arm roast (or chuck or butt or any kind of roast)
1 1/2 tsp dried oregano
2 tsp fresh minced rosemary or 1 tsp dried rosemary
3 cloves garlic, minced
1/2 tsp chili powder
pinch cinnamon
1 can onion soup (broth not creamed soup) or 1 bouillion cube dissolved in 1 c. water
1/4 c. water
The Directions:
Put the roast in a dutch oven.  Sprinkle the spices and garlic over the roast.  Mix soup, 1/4 c. water, and 1/4 c. red wine together and pour over the roast.  Flip the roast over a couple of times to mix in the spices.  Bring to a boil.  Cover and reduce heat to low.  Cook for 4 hours and taste the liquid.  Add a good grating of fresh pepper and if necessary, salt. 
Put the lid back on and cook another 4 hours.  Roast should be  soupy, very tender,  and falling apart.  Shred meat into the broth with two forks and serve on buns or over mashed cauliflower or cauliflower rice.
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