30 December 2009
Thai Chicken Wraps
I made this last night and absolutely loved it. Rory did too. I will be adding this one to our repertoire.
29 December 2009
breakfast hash
1 small butternut squash, peeled, seeded and diced
1 lb ground beef
1/2 tbsp chili powder
1/2 tbsp Cajun seasoning
1 tsp cumin
1/2 tsp salt
2 cloves garlic, minced
1 small onion, diced
1/4 cup olive oil
1. In a skillet over medium heat, saute onions in olive oil for 2 minutes.
2. Add squash to onions. Cover and cook on low for 5 minutes, stirring occasionally.
3. While squash is cooking, cook beef, seasonings, and garlic in a separate pan.
4. Combine both together in one skillet and cook over medium to high heat for 2 minutes.
Serve with eggs and you will have one happy husband.
1 lb ground beef
1/2 tbsp chili powder
1/2 tbsp Cajun seasoning
1 tsp cumin
1/2 tsp salt
2 cloves garlic, minced
1 small onion, diced
1/4 cup olive oil
1. In a skillet over medium heat, saute onions in olive oil for 2 minutes.
2. Add squash to onions. Cover and cook on low for 5 minutes, stirring occasionally.
3. While squash is cooking, cook beef, seasonings, and garlic in a separate pan.
4. Combine both together in one skillet and cook over medium to high heat for 2 minutes.
Serve with eggs and you will have one happy husband.
23 December 2009
eggs-to-go
Super easy and convenient...
9 eggs
1/2 of a broccoli or 1/2 a bag frozen broccoli, steamed and chopped into small pieces
1/2 c shredded cheese (cheddar, mozzarella, parm, swiss, whatever your heart desires
2 tbsp olive oil
salt and pepper to taste
1. Line a muffin pan with aluminum cupcake liners.
2. Fill each cup 3/4 full with broccoli and 1/2-1 tbsp cheese.
3. Drizzle a small amount of oil over the mixture.
4. Whisk eggs and season with salt and pepper.
5. Pour into each cup until full.
6. Bake at 350 for ~20 minutes or until done.
The beautiful thing about these is that you can make a big batch and have breakfast to go for the next few days.
9 eggs
1/2 of a broccoli or 1/2 a bag frozen broccoli, steamed and chopped into small pieces
1/2 c shredded cheese (cheddar, mozzarella, parm, swiss, whatever your heart desires
2 tbsp olive oil
salt and pepper to taste
1. Line a muffin pan with aluminum cupcake liners.
2. Fill each cup 3/4 full with broccoli and 1/2-1 tbsp cheese.
3. Drizzle a small amount of oil over the mixture.
4. Whisk eggs and season with salt and pepper.
5. Pour into each cup until full.
6. Bake at 350 for ~20 minutes or until done.
The beautiful thing about these is that you can make a big batch and have breakfast to go for the next few days.
21 December 2009
sausage stuffed squash
1lb sausage
1/2 onion, diced
1/2 small package mushrooms, diced
1 stalk celery, diced
1 clove garlic, minced
seasonings of choice (try rosemary and thyme or cajun)
salt and pepper to taste
2 squash, cut in half and seeded
1. Combine meet, veggies and seasonings and mix well.
2. Fill squash with meat mixture and drizzle with olive oil.
3. Cover with foil and bake at 375 for 1 hour.
My first attempt was good, but I didn't cover it so the squash didn't get all the way done. I used delicata squash (my latest favorite) and needless to say, my husband loved it.
1/2 onion, diced
1/2 small package mushrooms, diced
1 stalk celery, diced
1 clove garlic, minced
seasonings of choice (try rosemary and thyme or cajun)
salt and pepper to taste
2 squash, cut in half and seeded
1. Combine meet, veggies and seasonings and mix well.
2. Fill squash with meat mixture and drizzle with olive oil.
3. Cover with foil and bake at 375 for 1 hour.
My first attempt was good, but I didn't cover it so the squash didn't get all the way done. I used delicata squash (my latest favorite) and needless to say, my husband loved it.
mmm...biscotti
http://www.elanaspantry.com/cranberry-chocolate-biscotti/
I simply love Elana's Pantry and am equally in love with her cookbook "The Gluten-Free Almond Flour Cookbook."
When I make the above, I always leave out the fruit. Those that know me know that fruit and chocolate DO NOT go together. Sorry for all of those that are fans!
On a side note, I sent my brother a wonderful package for Christmas of biscotti and almond flour ginger snap cookies. I'll post that recipe as soon as I remember how I made them! :)
I simply love Elana's Pantry and am equally in love with her cookbook "The Gluten-Free Almond Flour Cookbook."
When I make the above, I always leave out the fruit. Those that know me know that fruit and chocolate DO NOT go together. Sorry for all of those that are fans!
On a side note, I sent my brother a wonderful package for Christmas of biscotti and almond flour ginger snap cookies. I'll post that recipe as soon as I remember how I made them! :)
13 December 2009
Beef Tenderloin with Creamy Fennel Sauce
Beef Tenderloin
1 TBSP olive oil
1 clove garlic, minced
1 tsp fennel seeds
1/2 cup cream
1/4 c shredded romano cheese
salt to taste
Season beef as desired (I used a little seasoned salt) and roast for 1hr at 325. (varies depending on size of tenderloin).
In a skillet, heat olive oil over medium heat. Add garlic and fennel and saute until garlic begins to cook. Add cream and as soon as it starts to simmer, turn heat down to low. Allow to simmer for 15min to allow flavors to blend. Stir in cheese and season with salt.
To serve, ladel a generous spoonful of sauce over a serving of beef.
Now that the weather has turned cold I was in the mood for something that tasted like 'winter' food. After peering through my cupboards I decided that I had to make something with fennel seeds. The unique flavor can stand by itself or it can meld beautifully with a few other flavors. I served this with a side of roasted delicata squash and my winter meal was complete.
1 TBSP olive oil
1 clove garlic, minced
1 tsp fennel seeds
1/2 cup cream
1/4 c shredded romano cheese
salt to taste
Season beef as desired (I used a little seasoned salt) and roast for 1hr at 325. (varies depending on size of tenderloin).
In a skillet, heat olive oil over medium heat. Add garlic and fennel and saute until garlic begins to cook. Add cream and as soon as it starts to simmer, turn heat down to low. Allow to simmer for 15min to allow flavors to blend. Stir in cheese and season with salt.
To serve, ladel a generous spoonful of sauce over a serving of beef.
Now that the weather has turned cold I was in the mood for something that tasted like 'winter' food. After peering through my cupboards I decided that I had to make something with fennel seeds. The unique flavor can stand by itself or it can meld beautifully with a few other flavors. I served this with a side of roasted delicata squash and my winter meal was complete.
09 December 2009
Almond Milk
1. Soak 1.5 cups of raw almonds in water for 24 hours
2. Rinse until water runs clear
3. Blend with 3 cups of water for 60 seconds
4. Strain with a fine mesh strainer or cheesecloth. Discard solids and store milk in refrigerator.
I've only recently started making almond milk and I've been thoroughly enjoying the results. I've been playing around with creating an almond milk chai and I'm almost happy with the spice combination. There's nothing quite like a toasty drink to go with the chilly weather. Rory and I enjoyed two steaming cups of this while decorating our Christmas tree. I'll post that soon once I've settled on a good combination of spices.
2. Rinse until water runs clear
3. Blend with 3 cups of water for 60 seconds
4. Strain with a fine mesh strainer or cheesecloth. Discard solids and store milk in refrigerator.
I've only recently started making almond milk and I've been thoroughly enjoying the results. I've been playing around with creating an almond milk chai and I'm almost happy with the spice combination. There's nothing quite like a toasty drink to go with the chilly weather. Rory and I enjoyed two steaming cups of this while decorating our Christmas tree. I'll post that soon once I've settled on a good combination of spices.
07 December 2009
Post #1!
Recently I was having a conversation with someone and the idea came up to start a food blog in regards to the food I prepare for my husband. Although it was just a joke at first, I've been thinking about it ever since. So why not?
In the future you will see posts about recipes (some original, some not), favorite foods, latest obsessions, and how I manage to keep my husband's stomach full of amazing paleo foods! For the most part we follow a paleo-esque diet that is constantly evolving based on our ever expanding knowledge of food.
Happy eating!
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