I pulled out the veggies that were about to go bad in the fridge for a quick lunch:
1 yellow squash, chopped
5-6 baby bok choy, ends sliced off and the rest chopped, including the greens
1 pre-cooked sausage, chopped (this version happened to be a hickory-smoked version from Costco. Good, but ultimately not really worth the price, in my opionion)
Heat up some olive oil in a saute pan, add the squash and sausage as well as some salt and pepper. Saute for a few minutes until the squash is soft, then add in the bok choy. Saute for another 5 minutes or so until the greens are wilted.
Delicious and Easy!
Scooter
Friday, May 27, 2011
Monday, May 23, 2011
Beef Jerky, the wet marinade
I finally decided to try a wet marinade after the various dry rubs on the beef jerky.
FYI, this is not paleo.
The meat:
2.5 lbs. eye of round roast, sliced thin by the butcher
The marinade:
1 cup of whiskey
acouple Tablespoons of tamari sauce (or soy sauce if you are so inclined)
ground sea salt
ground pepper
garlic powder
Mix all the marinad ingredients together, combine with the meat in a plastic bag. Let it marinate overnight.
Then dehydrate. It's good. Definitely tastes like whiskey.
Scooter
Boring dehydrator details:
Took ~14 hours. One batch, filled all trays, including the bottom one.
FYI, this is not paleo.
The meat:
2.5 lbs. eye of round roast, sliced thin by the butcher
The marinade:
1 cup of whiskey
acouple Tablespoons of tamari sauce (or soy sauce if you are so inclined)
ground sea salt
ground pepper
garlic powder
Mix all the marinad ingredients together, combine with the meat in a plastic bag. Let it marinate overnight.
Then dehydrate. It's good. Definitely tastes like whiskey.
Scooter
Boring dehydrator details:
Took ~14 hours. One batch, filled all trays, including the bottom one.
Beef Bone Broth and then Onion Soup
I made the Bone Broth from Balanced Bites:
A package of frozen soup bones (didn't bother to de-frost), a splash of apple cider vinegar, a few grinds of sea salt, and a whole handful of smashed garlic cloves. Put in a crock-pot on low for 24 hours. Strain into a bowl, let it cool, and skim the fat layer off the top.
Later the next day:
Take some of the onions from the crockpot onions in Lemon Saffron Chicken, and some of the broth, heat up on the stove and let simmer for 20 minutes. It's a kind of French Onion Soup, without the cheese and bread. So, I guess that just makes it plain, old, delicious Onion Soup.
Scooter
A package of frozen soup bones (didn't bother to de-frost), a splash of apple cider vinegar, a few grinds of sea salt, and a whole handful of smashed garlic cloves. Put in a crock-pot on low for 24 hours. Strain into a bowl, let it cool, and skim the fat layer off the top.
Later the next day:
Take some of the onions from the crockpot onions in Lemon Saffron Chicken, and some of the broth, heat up on the stove and let simmer for 20 minutes. It's a kind of French Onion Soup, without the cheese and bread. So, I guess that just makes it plain, old, delicious Onion Soup.
Scooter
Friday, May 20, 2011
Boring Banana Breakdown
Boring Banana Dehydrating Record:
6 large bananas. Cut to ~1/4". Filled 3 trays. Dried for 30 hours, with racks towards the top. May have cut them a little too thick.
Boring, but one of the reasons we created the blog - to keep track.
6 large bananas. Cut to ~1/4". Filled 3 trays. Dried for 30 hours, with racks towards the top. May have cut them a little too thick.
Boring, but one of the reasons we created the blog - to keep track.
Thursday, May 19, 2011
Saffron Lemon Chicken
My awesome co-workers had given me a jar of saffron (super pricey spice), so we made a saffron lemon chicken with it, from Kalyn's Kitchen blog.
The night before:
I decided to try carmelizing a bunch of onions in the crock-pot overnight, and freezing what I didn't need for the recipe for later use.
Slice up ~4-5 lbs. Vidalia onions, put in the crockpot with a stick of butter. Cook on low overnight.
These smell divine. They don't have the same texture as pan-carmelized onions, but they are delicious. And I saved the "broth" to do as-yet-unknown things with. This was much easier than pan-carmelizing.
For 8 people:
Cut up 4 lbs. chicken breats into maybe 2 in. pieces. In a large pot that has a lid, heat up olive oil and a touch of butter. Cook the chicken pieces until just brown on both sides, but not necessarily fully cooked, and remove to a plate if you have to do it in batches.
Meanwhile, heat up 2 pints chicken stock with a couple pinches of saffron threads in it.
When all the chicken is done, put it all back in the pan, cover with however many onions you want, and pour the hot saffron-infused chicken stock over it all. Bring to a low boil, cover, and simmer at low heat for 45 minutes.
After 45 minutes, add 1 cup chopped parsley and the juice of 2 large lemons. Cover and simmer at low heat for another 15 minutes.
Enjoy.
This was really, really good. I still can't necessarily pinpoint the taste of saffron, but the whole dish had a floral and sweet essence to it. If you happen to have saffron, recommended. If you don't happen to have saffron, I think this would be delicious anyway.
Scooter
The night before:
I decided to try carmelizing a bunch of onions in the crock-pot overnight, and freezing what I didn't need for the recipe for later use.
Slice up ~4-5 lbs. Vidalia onions, put in the crockpot with a stick of butter. Cook on low overnight.
These smell divine. They don't have the same texture as pan-carmelized onions, but they are delicious. And I saved the "broth" to do as-yet-unknown things with. This was much easier than pan-carmelizing.
For 8 people:
Cut up 4 lbs. chicken breats into maybe 2 in. pieces. In a large pot that has a lid, heat up olive oil and a touch of butter. Cook the chicken pieces until just brown on both sides, but not necessarily fully cooked, and remove to a plate if you have to do it in batches.
Meanwhile, heat up 2 pints chicken stock with a couple pinches of saffron threads in it.
When all the chicken is done, put it all back in the pan, cover with however many onions you want, and pour the hot saffron-infused chicken stock over it all. Bring to a low boil, cover, and simmer at low heat for 45 minutes.
After 45 minutes, add 1 cup chopped parsley and the juice of 2 large lemons. Cover and simmer at low heat for another 15 minutes.
Enjoy.
This was really, really good. I still can't necessarily pinpoint the taste of saffron, but the whole dish had a floral and sweet essence to it. If you happen to have saffron, recommended. If you don't happen to have saffron, I think this would be delicious anyway.
Scooter
Wednesday, May 18, 2011
More Beef Jerky "Recipes"
Beef Jerky Rounds 3 and 4 involved an eye of round roast, cut to ~ 1/8" thick by the butcher. The eye of round roast seemed to have less visible fat than the rump roasts I had been using. They both spun for around 24 hours in the dehydrator, were probably on the over-dry side of the spectrum, and they were both dry rubs:
Curry:
Ground Sea Salt
Ground Pepper
Turmeric
Hot Madras Curry Powder
Other generic Curry Powder
This basically tastes like dry curry powder. Which is good, but it's not my favorite.
Chili Powder:
Ground Sea Salt
Ground Pepper
Garlic Powder
Chili Powder
I like this one better than the curry, the spice is just a little deeper. Although you have to watch out for pockets of intense chili powder clumping.
With both of these, I took an empty spice jar, filled it with whatever proportion of ea. spice, shook it all together, and used that to dispense the spice mix.
I think it is time to start experimenting with some wet marinades. A couple combos I am considering:
Pineapple juice and ginger
Whisky and .....well, whisky.
Scooter
Curry:
Ground Sea Salt
Ground Pepper
Turmeric
Hot Madras Curry Powder
Other generic Curry Powder
This basically tastes like dry curry powder. Which is good, but it's not my favorite.
Chili Powder:
Ground Sea Salt
Ground Pepper
Garlic Powder
Chili Powder
I like this one better than the curry, the spice is just a little deeper. Although you have to watch out for pockets of intense chili powder clumping.
With both of these, I took an empty spice jar, filled it with whatever proportion of ea. spice, shook it all together, and used that to dispense the spice mix.
I think it is time to start experimenting with some wet marinades. A couple combos I am considering:
Pineapple juice and ginger
Whisky and .....well, whisky.
Scooter
Saturday, May 14, 2011
Herbed Chicken
Got this little gem from CFSCC: Eat This!
I had a package of chicken pieces, which happened to be boneless. The original recipe calls for thighs with bone, I don't think it truly matters.
So, heat oven to 400 degrees. Put the rack on the top one or two places it could be. (You'll want the baking dish about 6-8 in. from the top.) Bake chicken, with some salt and pepper on top for 15 minutes.
Meanwhile:
Combine some dijon mustard and olive oil (equal parts) in a small bowl.
In another container that will have a lid that fits tightly:
Combine approximately:
1/2 cup almond flour
2 T of parsley
Several Tablespoons total of some combo of favorite spices. I went with a random Tuscan blend I have, thyme, basil, marjoram. Dash of cayenne. Put the lid on and shake it up to mix it.
After 15 minutes, pull the chicken out of the oven and change the oven from bake mode to broil mode. Coat the pieces on one side with first the olive oil mixture, then sprinkle the spice mixture on top. Try to cover the pieces, but don't make it too thick. Broil for 5 minutes on one side, pull the chicken out again, flip it over with tongs, and coat with the two mixtures. Broil that side for 5 minutes.
Delicious! Juicy, tender chicken. The "crust" got deliciously crispy in some places, but in others was too thick to get crispy, but was still yummy. Stamp of approval from TG and the Driver at work!
Scooter
I had a package of chicken pieces, which happened to be boneless. The original recipe calls for thighs with bone, I don't think it truly matters.
So, heat oven to 400 degrees. Put the rack on the top one or two places it could be. (You'll want the baking dish about 6-8 in. from the top.) Bake chicken, with some salt and pepper on top for 15 minutes.
Meanwhile:
Combine some dijon mustard and olive oil (equal parts) in a small bowl.
In another container that will have a lid that fits tightly:
Combine approximately:
1/2 cup almond flour
2 T of parsley
Several Tablespoons total of some combo of favorite spices. I went with a random Tuscan blend I have, thyme, basil, marjoram. Dash of cayenne. Put the lid on and shake it up to mix it.
After 15 minutes, pull the chicken out of the oven and change the oven from bake mode to broil mode. Coat the pieces on one side with first the olive oil mixture, then sprinkle the spice mixture on top. Try to cover the pieces, but don't make it too thick. Broil for 5 minutes on one side, pull the chicken out again, flip it over with tongs, and coat with the two mixtures. Broil that side for 5 minutes.
Delicious! Juicy, tender chicken. The "crust" got deliciously crispy in some places, but in others was too thick to get crispy, but was still yummy. Stamp of approval from TG and the Driver at work!
Scooter
Garlic Meatball Soup
This recipe was a conglomeration of what sounded good, the BEST Garlic Soup recipe EVER that I got out of Patricia Cornwell's Food to Die For (this stuff is magic if you are getting sick) and a combo of an Italian Wedding Soup that looked really good on CFSCC presents: Eat This blog.
Heat some olive oil in a soup pot.
Add the following as you get done chopping them:
Onion
Thumb size piece of ginger (completely unnecessary, but it was about to go bad so I thought I'd use it)
Somewhere between 10 and 30 cloves of garlic, depending on your preference, smashed with the side of a knife, peels removed. (You can smash with the peels on, and pick them out easily apres-smash.)
Bag of baby carrots. They don't need to be chopped too fine.
Saute all this for 10 minutes or so.
Add some italian spices
Approximately 6 cups of chicken broth and water
Bring to a boil, let simmer for 15-20 minutes.
Blend the soup, using an immersion blender.
Take 1 lb. ground beef, form it into small chunks with your hands, and add to the soup. Let it go on a low boil for about 15 minutes, then add some big handfuls of spinach. Simmer until wilted.
Sooooo good. If you like garlic. And all the other ingredients.
Heat some olive oil in a soup pot.
Add the following as you get done chopping them:
Onion
Thumb size piece of ginger (completely unnecessary, but it was about to go bad so I thought I'd use it)
Somewhere between 10 and 30 cloves of garlic, depending on your preference, smashed with the side of a knife, peels removed. (You can smash with the peels on, and pick them out easily apres-smash.)
Bag of baby carrots. They don't need to be chopped too fine.
Saute all this for 10 minutes or so.
Add some italian spices
Approximately 6 cups of chicken broth and water
Bring to a boil, let simmer for 15-20 minutes.
Blend the soup, using an immersion blender.
Take 1 lb. ground beef, form it into small chunks with your hands, and add to the soup. Let it go on a low boil for about 15 minutes, then add some big handfuls of spinach. Simmer until wilted.
Sooooo good. If you like garlic. And all the other ingredients.
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| Vampires beware! |
Wednesday, May 4, 2011
Garlic Beef Stew - Crockpot
This is another one out of Sarah Fragoso's Everyday Paleo.
Combine and stir together in a crockpot:
3 onions (sliced), 1-2 lbs stew meat, a head of garlic (chopped), some chicken broth, some ground salt and pepper, and a few shakes of marjoram.
Then halve a butternut squash, scoop out seeds, and place skin side up on top of everything else.
Cook on low for 8 hours.
Simple, good, easy but could use either more or less spices. (I suspect just salt and pepper would have been fine.) I'd never cooked a squash in the crockpot before, and it worked well. Next time I might also throw in a bag of baby carrots.
Scooter
Combine and stir together in a crockpot:
3 onions (sliced), 1-2 lbs stew meat, a head of garlic (chopped), some chicken broth, some ground salt and pepper, and a few shakes of marjoram.
Then halve a butternut squash, scoop out seeds, and place skin side up on top of everything else.
Cook on low for 8 hours.
Simple, good, easy but could use either more or less spices. (I suspect just salt and pepper would have been fine.) I'd never cooked a squash in the crockpot before, and it worked well. Next time I might also throw in a bag of baby carrots.
Scooter
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