Soup - Veggies, Beef, Coconut Milk

This soup was inspired by:
The ingredients in the fridge.
A hot pot restaurant in California that you cooked thinly-sliced meat in a pot of hot soup in front of you.
Thinly sliced beef I had taken out of my freezer.
A soup recipe from a friend of TG.

Saute in oil (and add as completed during the chopping process):
a couple onions
a hunk of ginger
a small handful of peeled garlic
a big couple handfuls of carrots
a small sweet potato, peeled and diced
a couple stalks of celery
a red bell pepper

After it has sauteed for a bit (5 min. after adding the bell pepper), add some amount of broth, covering the veggies by about two inches.  (I used the Better-Than-Bouillon beef stuff.  Might not be strictly paleo, but it is gluten-free.)  Bring to a boil, then cover and simmer for 10 minutes.

Bring it back to a boil - add the thinly sliced beef pieces.  Reduce heat, cover, simmer for 10 minutes.

Add a can of coconut milk, wait 'til warmed through, serve.

All in all, more delicious than I thought it would be considering the lack of spices in there.  I recommend it.  I also recommend cutting the thin slices of beef into even smaller pieces, or in lieu of that, using a spork to eat the soup - the beef pieces were a little difficult to get onto the spoon and into the mouth.

Scooter

Coconut Flour Waffles

These were pretty delicious, and basically taken from The Food Lovers Primal Palate.  Their book is awesome, by the way.

1/4 cup coconut flour
4 eggs
splash of milk (their recipe called for 1 T coconut milk, I didn't feel like opening a can for so little, so I just used some raw cows milk that I happen to be trying right now.)
little bit of baking soda
more than a little bit of cinnamon

Whisk it all together, cook on the waffle iron.

They were really, really good, more like regular waffles than the banana-almond flour combo.  (Which is also good, in it's own way.)

Recommended!
Scoot

Rosemary Baked Chicken

After some boring and failing adventures in the kitchen, this one turned out mostly right:

(If you're using frozen chicken, make sure that it is all the way defrosted before you try to use it.)

Brush some olive oil (I used a tuscan herb blend) onto four chicken breasts.  Sprinkle with salt and pepper.  Add 2 T chopped fresh rosemary.  Add a whole handful of smashed garlic cloves.

Bake at 375 for 40 minutes.

Yay, back at it!

Easy Delicious Applesauce

Gather apples from Grandma's yard.
Cut a variety of them up.
Put them in a crockpot with some water and some roasted saigon cinnamon.
Cook on low overnight.
Puree with an immersion blender.

Yes!

Mustard Pot Roast

Take a couple pound beef roast of something.  Mine might have been chuck.

Smear it with dijon mustard, crack salt and pepper on top.

Toss it in the crockpot with a couple cubes frozen chicken stock (or 1 cup not frozen cubes), a couple quarted onions, and a few handfuls of carrots.

Cook on low for 8 hours.

Yum

Scooter

Chicken Chile Soup

Based on the Chicken Chili Soup at Everyday Paleo.

Saute a couple of onions and some garlic in olive oil infused with cilantro and onion.
Add a couple cups of diced carrots.
After a little while
Add 4 cans green chiles (diced)
Some cumin, black pepper
Some chicken broth and water
Bring to a boil, simmer until the carrots are tender-ish
Add a rotisserie chicken, shredded
Cook for a little while longer.

Eat.

Chili (Epically scaled up)

Cooking chili for ~30 peeps:

10 lbs. ground beef, browned
7-8 onions, sauteed with garlic in chipotle olive oil
6 ish bell peppers
Thing of celery
4 ish sweet potatoes, cubed and par boiled
3 ish medium zucchinis
Unknown but many cans of diced or stewed tomatoes.

Used roaster oven from work to simmer the chili, it was filled to the brim.

Looks like around 16 ish quarts of chili, with around 5-6 quarts left over from 25-26 people eating, with plenty of other food/sides.

Oh yeah.

Scooter