Chicken curry and roasted reds

  
So lazy Sunday continues. I made a quick chicken curry, with a bit of the chicken from lunch and some red onion and a yellow bell pepper I added some fire roasted tomatoes, curry and tonight I didn’t even make the sauce. This is Tika masala sauce (Hyvee brand.. Very fancy) I cut up some baby reds and seasoned them with all purpose seasoning and extra light olive oil for about 40 minutes at 350 

And meanwhile Jax is keeping busy.. 

  

Lazy Sunday Lunch/and last nights supper

  

Jax gave me a cold this week. He’s already bounced back but I’m still a little run down. So we’ve been eating what’s easy. Today Rob had the day off so he grilled all the chicken in our fridge, and a steak for himself. We’ll eat some of the chicken today and have some easy protein for later in the week. When I have to buy groceries in a hurry I buy easy meats we can use in a variety of ways. While he was grilling I diced some bell pepper, cuccumber, green onion, red onion, tomato, and the last of the strawberries I found in the fridge. We threw together quick salads and it was a great. 

Last night we had brisket. I found it on sale at our butcher shop. Cooked it in the crockpot with some seasoning and about a cup of coffee 

 I cooked some new new potatoes and beans on the side. Canned beans are another “not paleo” food we eat on occasion. It was really nice to have an easy supper at the end of a busy week. We tend to be pretty repetitive salads in the summer soups in the winter. How do you stay out of a food rut? 

Pantry soup

   

Hope everyone is doing well out there! We’ve been keeping busy this summer and today was no exception. Summer isn’t really soup season.. But I had lots to do around the house and errands to run and it’s just so easy, this morning during J’s nap I took an inventory of what was left in the pantry (odd assortment, bc its grocery shopping day) so I diced up some green onions, a red onion a couple bell peppers, and 4 or 5 potatoes (not pictured) I tossed all my veg in a soup pot and set it aside while J and I ran our errands. 

Later when we got home I browned up some ground beef and added it to my veg mix with a couple cans of tomatoes, some chicken broth, and fajita sauce (easy flavor, you need something with some punch bc potatoes make it kind of bland) brought the whole thing to a boil for about 20 minutes and then let it simmer until Rob got home.

After letting simmer I added a splash of vinegar from a jar of banana peppers, it needed just a bit of acid to balance it. 

We eat soup all year round bc it cleans out the pantry. This is an easy base recipe but you could sub in or out almost any ingredients. Ah the magic of a stew pot. Enjoy!  

 

Lunch at home.

Today I had a Doctors apointment, which meant no napping after Jax had his early morning feeding. I had lots to do around the house, and then by the time I got home it was well past my lunch time. 

This was lunch today.



 I felt like I was starving bc I only had a bit of fruit and coffee at breakfast.

Turkey and lettuce wraps, some quick o’brian potatoes topped with fresh salsa and (not pictured) a cup of fresh pineapple. 

I’m still not quite over this cold and I’ve been reading about the benefits of pineapple for a sore throat. I love food as medicine. 

Anyway, nothing fancy but today was busy, and this took about 10 minutes to make. Don’t let a busy schedule keep you from feeding your body. 

Roasted cauliflower

So this is a super easy way to add veg to a dinner, just chop the flourerts off of one head of cauliflower toss them in a gallon size bag shake them up with a little bit of olive oil and the spice if your choice, these have red pepper cumin and red curry, then dump onto a cookie sheet in a single layer roast at 400 degrees for 20 minutres. 

Enjoy! 

Chopped Salad 

So I’ve never been a big salad eater. I always find myself foraging through lettuce to look for the “good stuff” enter the chopped salad. (Spoiler it’s all good stuff!) 

I knew heading back to work and trying to resist all the tasty breakroom treats would be a challenge, so I wanted to pack really good lunches. I’m also breastfeeding so I want to pack as many nutrients into each meal as possible. But, I have an 8 week old baby so I do not have a lot of food prep time. 

Chopped salad has been a real winner. 

Today during Jackson’s nap (30 min) I was able to clean my kitchen and chop enough veg for 8 lunch size tubs of this salad.

 (Plus enough veggies for tacos that will be dinner tonight!👇)



Boom grab and go veg for lunch.

 I usually dress them with olive oil and vinegar the morning I take them to work, sometimes I add hard boiled eggs or deli meat depending on how much protien I’m wanting. 

Today’s mix included:

1 cuccumber

1/2 a large zucchini

1 green bell pepper

1 red bell pepper

1 bunch of green onions

1 box cherry tomatoes

1 handful of cilantro

Salt and pepper

Dice it all small and toss it. The key to making it last all week is by limiting the amount if water heavy veg and not adding dressing until the day of. Red onion is great in this too but can get a little intense after a few days. 



Sauceless curried chicken and veg

Usually if I make chicken curry, I make it in the morning and toss everything in the crock but not all mornings go as planned. So tonight I made a very quick and easy substitute. This is a perfect weeknight meal bc it takes about 20 minutes.

1 lb of chicken
1 squash
1 zucchini
1/2 one red onion
Curry
Cinnamon
Salt
Coconut oil

In a large saucepan heat coconut oil over medium heat, add the chicken and cook until the outer edges turn white, then add the veg and season liberally. Cook until veg is fork tender. Very simple, no heavy sauce but still hearty enough to fill up a hungry hubby.

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Paleo meatloaf

I have to apologize for the lack of pictures but it was just too tasty we gobbled it down before I thought to take pictures. I’ll share my recipe, but I need advice, without bread crumbs, there is nothing to absorb the juices, how do get this to “loaf”? Don’t get me wrong it tasted amazing. But it wasn’t something we could slice, it was more like a delicious meat pile. At any rate no ego here please share your tips for me I you have a secret to Paleo meatloaf this girl wants to know!

*Preheat oven to 450

In a large bowl mix
1 lb grass fed beef
1 diced green pepper
1 diced red onion
1 handful of diced baby Bella mushrooms
1 cup of cauliflower (I put mine in a food processor until it is the texture of rice)
2 raw eggs (for binding purposes)
1 large can of gluten free marinara sauce *reserve a little to top the loaf with

Mix all together and then form into a loaf pan and then pop in the oven for 45 minutes. After 45 I top it with the last of the marinara and let it go 15 more.
-I’ve also used pepper jelly, or pineapple preserves to top it with. Sweet goes great with the savory. Think outside the box. (Which means step away from the ketchup bottle)

Please leave a comment of you have tips to improve my recipe 🙂

Maple Bourbon Sweet Potato Bisque

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So when we get in a recipe rut I usually turn to Pinterest for inspiration. Usually I find something that sounds incredible and tweak it so it fits into our lifestyle but every now and then you find a recipe that sounds perfect with little to no tweaking necessary. So thanks “How Sweet it is” for posting this Bourbon Sweet Potato Bisque:

http://www.howsweeteats.com/2013/02/bourbon-sweet-potato-bisque-with-brown-butter-cinnamon-sugar-croutons/

I’ve been dying to try it since I pinned it and imagine it will not disappoint. Here is my version, with a few minor tweaks:

20130930-135710.jpgNeeded:
3 large sweet potatoes peeled and cubed
1/2 one large red onion diced
1 cup of coconut milk
3 cups of veggie broth
1 tsp minced garlic
2 tiny shot bottles of maple bourbon
2 tbsp olive oil
2 tbsp of butter
Crushed red pepper, S&P, curry, cinnamon
Walnuts to garnish

So start by adding all the fat to a large soup pot once the butter melts down add onions and garlic, cook over med high heat for a few minutes then add the bourbon, sweet potatoes, coconut milk and veggie broth, pot a lid on that and let it come to a boil

20130930-135953.jpg (I cooked mine for about 20 minutes) then turn off the heat and check that the potatoes are fork tender if they are then it’s time to blend. I used my emersion blender to break down the potatoes. (Protip: make sure the blender is submerged completely otherwise you’ll be wall papering your kitchen with molten lava soup particles. Don’t ask me how I know, and just ignore that soup in my hair) I garnished it with cinnamon and walnuts.
So I knew the potatoes were gonna take some time to cook through and even though I love potato soup in any form, it’s always kind of a one note dish. I wanted something else on the side. So I decided on Brussels sprouts.

Most of us hated them as kids. I think this is bc they are shaped like tiny brains. And tasted exactly how I think tiny brains would taste. But a few years ago my brother brought some to a family dinner, tiny brains cooked it butter. I didn’t want to try them. I didn’t want to like them. But it kind of changed my mind on this super nutrient dense food. Turns out butter really does make everything better!

So today I made Cranberry Bacon Brussels.
Here’s what you need:
Brussels Sprouts, stemmed and halved (roughly a pound?)
2 stripes of bacon cooked and diced up small
1/2 red onion
Few handfuls of Cranberries fresh or dried (I used dried)
Few handfuls of Walnuts
2 tablespoons of butter

-sorry I’m bad with measurements, I’m am eye baller. But you can’t really go wrong here just toss in what sounds good. First melt the butter then add the onions, and Brussel, and bacon.

20130930-140912.jpgLet that cook for about ten minutes over med heat then add the berries and walnuts.

20130930-141055.jpgI then cooked it covered for a few minutes more just to make sure they would be tender all the way through, then I gave it a shake of salt and pepper and called it done.

20130930-141255.jpgWe will defiantly have left overs bc this makes for two very filling dishes. But I’m actually pretty stoked to have this sweet potato bisque with my coffee in the morning 🙂

Roasted red pepper soup in acorn squash

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Especially in the fall Sundays are for football in our house. So I knew we were going to have a lazy day around the house and I’m so ready for all things fall, so for lunch today I made roasted red pepper soup in acorn squash, along with some famous Sandwell cider. The cider is a Sandwell tradition that Rob and I have been making for years, but the other recipes were first attempts. But total, total wins. Unfortunately we’ve already eaten every bite so there will be no leftovers for a yummy lunch tomorrow 😦

So if you want to get your fall on, here are some recipes to kick it off:

Sandwell cider:
1 large container of cranberry-apple juice
1 single serving bottle of orange juice
4 tablespoons of aspen mulling cider spices
Combine all into a crockpot and simmer, if you want a spiked version sometimes we add spiced rum 🙂

Roasted acorn squash:
Preheat oven to 375.
Then cut acorn squash in half, remove seeds and cut stems off so they will sit flat

20130929-175918.jpgThen sprinkle them with cinnamon, curry, sea salt, and pepper. Spray a baking dish with olive oil and spray the squash as well then place squash cut side down on the dish and bake until fork tender (about an hour, but longer won’t hurt, I forgot about mine and left it in the oven for about an hour and a half, whoops!)

20130929-180056.jpgRoasted red pepper soup:
I bought 4 bell peppers of assorted colors (based on what was on sale) half of one red onion, I cut them up but I didn’t worry about getting them too small bc I knew they were going in the food processor. I plopped my sloppily cut veg into a small baking dish and drizzled a tiny bit of olive oil over it and seasoned it the same as the squash, cinnamon, curry, S&P then I put that in the oven next to the squash. (And then carried on living my life and totally forgot about it…)

Until the smell reminded me something delicious was in the oven.
When I got back to the kitchen the squash was cooked perfectly fork tender, and so were the peppers. Here’s what they looked like out of the oven:

20130929-180405.jpgTo turn the roasted peppers into soup I put them in the food processor for a minute to purée it. (I do not own a fancy expensive food processor. The one I own came from Hyvee, from the same aisle I buy Saran Wrap. It cost $12.)

After I puréed it I poured it in a bowl and added two cans of tomato sauce about 4 tablespoons of vegetable stock and some garlic salt, stirred it together and heated it through. Then I poured it in the squash and we ate every bite before it ever had a chance to cool off. This is for sure going to be made again soon, and it was so easy and such a success that I’m already excited to try these components in other dishes. Hope you enjoy it as much as we did!