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It’s Monday, and you love your life. Don’t deny it.

Well, if you are not feeling much love for your life at the moment than you should enter my giveaway if you have not yet done so. I know I would love my life if I won an awesome jar of coconut oil, but i’d hate my life if I missed the opportunity to do so. The giveaway ends tonight at 10pm! Time is running out people. Enter Here.

Just in case you don’t win, I have a little recipe to cheer you up. I know it is supposed to be “Meatless Monday” and all, but instead of going meatless I decided I would go beef-less. I went with 100% grassfed goat from Flying Mule Farms instead.

I ended up getting two of these little guys, trimming them up a bit ( removed as much of the silver skin as possible ) and making a curry/stew out of it. You are also welcome to use lamb, or beef in this dish but if you can get  your hands on some goat, I highly recommend it. I found the goat to be less gamey than lamb, and rather tender. This recipe is actually one that has been adapted from my Latin Cuisine class. I believe we used lamb but it comes from Trinidad where using goat would be more authentic. Believe it or not, goat is actually pretty popular in other countries and is a very sustainable meat, but for some reason us Americans prefer beef. Onto the recipe!

Curried Kid

Ingredients:

1 Tbs. Lime Juice

1 lime cut into wedges

1 Tbs. sea salt

1 1/2 pounds of boneless lamb or goat ( cut into 1 1/2 inch cubes )

2 Tbs. coconut oil

1 cup onion, diced

2 garlic cloves, minced

2 teaspoons of tamarind pulp ( usually found in the ethnic cuisine part of the store. Make sure to buy seedless or else you will have a fun time picking out the seeds by hand…unless your into that…) Never used tamarind pulp? Consult Dr. Google. Here.

1 cup green mango, peeled and diced about 1/2 inch cubes

1 Tbs. curry powder

1 jalepeno pepper, seeded, minced

1 cup tomatoes peeled, seeded OR since tomatoes are not quite in season or yet you can use one 14 oz. can of diced tomatoes.

1 Cup of chicken stock

1 cup of potatoes, peeled and diced ( optional if you don’t do potatoes or if you can sub white potatoes for sweet potatoes )

1 Cup Kohlrabi, peeled and diced ( you can find this at the farmers market, whole foods and even Raleys right now. )

1 Tbs. Fresh Thyme, chopped

1 tsp. fresh lime juice

Salt and pepper to taste

1 large spaghetti squash

Directions:

Preheat oven to 375 degrees F

First you are going to want to get your spaghetti squash baked so that you have it ready to serve with the stew.

Place your spaghetti squash face down on a sheet pan and bake until tender. ( usually around 30-40 minutes but keep an eye on it. )

1. Combine the 1 tablespoon of lime juice, lime quarters, sea salt, and meat with one cup of water. cover and allow to stand for 30 minutes. ( meanwhile prep the rest of your ingredients.

2. Drain your meat and pat dry. ( make sure to dry it off really well or else it won’t brown properly ).

Heat coconut oil over medium-high heat and brown the meat on all sides. Remove the meat.

3. Add onions; cook 3 to 4 minutes until golden brown. Add garlic, tamarind pulp, mango, curry powder, and jalapeno pepper. Cook, stirring for 3 to 4 minutes. Add tomatoes and cook 2 minutes. Return meat to the pan; cook 2 to 3 minutes to make sure that the meat is coated with the spice mixture. Add the stock.

4. Bring to a simmer, add kohlrabi, cover, and cook for 30 minutes.

5. Add potatoes, and cover and simmer 30 minutes or until meat and vegetables are tender. Stir in the fresh thyme, 1 teaspoon of lime juice and correct seasonings.

6. Serve hot over spaghetti squash.

Bon Appetite

 

 

Now that I am free from homework, I have no excuse but to get back to talking about real food. I will try to post as much as I can this week, but I will be headed to Washington D.C. next week. No guarantees on the blog posts! I’ll see what I can do however. For now, here is what I cooked for Father’s Day:

Chicken with roasted broccolini and a honey mustard sauce

Ingredients for the Marinade:
  • 4 garlic cloves
  • 1/4 cup grainy mustard
  • 3 tbsp honey
  • 1/4 cup Dijon mustard
  • 1/2 tbsp lemon pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice (2 lemons)
  • 1 1/4 cups good quality olive oil

For the Chicken:

  • 6-8 Chicken breasts or chicken thighs ( you can use less and just save some of the marinade )
  • Fresh thyme
  • Fresh oregano

Directions:

For the Marinade:

First pulse the garlic in a food processor. Add the grainy mustard, honey, Dijon, lemon pepper, salt and pepper. Pulse a few times to blend. Then add the lemon zest and fresh lemon juice. Keep the food processor running while you slowly add the oil. Do not over mix. The consistency should be thick but still pourable.

For the Chicken:

Coat the chicken with the marinade like this….

Then chop up your oregano and thyme and add it to the chicken/dressing mix. Let the chicken marinate in the fridge for about 4 hours.

Preheat your oven to 400 degrees.

Place the chicken on a sheet pan lined with parchment paper and bake for approximately 15-20 minutes..or until the internal temperature reaches 160 degrees. ( It will go up to 165 after it is removed from the oven. This is called carry over cooking ).

Viola! Chicken is done.

I will admit I got a little primal and had some dairy with dinner. I made a Tzatziki sauce to go with the chicken. If you do dairy here is the recipe, otherwise pretend this isn’t here. Avert your eyes. Now.

  • 3 tbsp onion (approx.)
  • 1 garlic clove
  • 3 tbsp fresh dill
  • 3 tbsp fresh mint
  • 1 cup cucumber
  • 2 cups Greek yogurt ( the full fat plain stuff )
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Directions:

roughly chop the onion, garlic and fresh herbs. Peel the cucumber, remove the seeds and roughly chop.

Purée the garlic and onions in a food processor. Add the cucumber and herbs and pulse just a few times. Strain the cucumber mixture.

Once strained, add the cucumber mixture to the yogurt and season with the salt and pepper. Mix together and serve.

And again, if dairy does not agree with you. PLEASE ignore this recipe. The chicken tastes just fine without the yogurt sauce.

For the broccoli I just tossed it in some melted coconut oil, salt, and pepper and put it in the oven for about 10 minutes or until it was tender. I served it with some remaining marinade ( Marinade that did not come in contact with the raw chicken! This is important peeps! Food safety first! )

I also served this with a large salad that is not pictured. It was just as simple spring mix salad with tomatoes, cucumber, red onion, kalamata olives, shaved carrots, and a red wine vinaigrette.

Dinner is served.

Happy Cooking!

 

Hi Folks,

Sorry I have been a bit MIA on the blog lately. The good news is that I am done with classes for the quarter which included baking numerous gluten bombs….

My eclairs are a hot mess.

I wanted to cover more of the surface of the tart but all that was left was one kiwi and some blueberry’s and blackberry’s.

These are photos of my final exam. We had to make eclairs and a fresh berry tart, which sounds easy but all of this stuff is from scratch. There are no pre-made pie crusts in culinary school. We had to make:

Pate A Choux ( the eclair dough )

Pastry cream ( a.k.a. Vanilla custard )

Creme Anglaise ( another type of vanilla custard but its more of a sauce consistency. )

The sweet tart dough for the tart…

We had 3 hours to finish, and luckily I finished without any problems. No curdled eggs ( this happens if you over-cook your custard or don’t temper your eggs properly ). No burnt or deformed pie crust, no collapsed eclairs, everything went as planned, and I passed my final exam! All that worry for nothing.

I will admit this class was fun, but it was a bit of an obstacle at times when I had to taste my food, or when friends wanted me to taste their food. Hopefully my stomach will have a good amount of time to recover. Now to get past the obstacles at home….

White, Wheat, Sourdough, and a stomach ache?

What is your biggest obstacle?

I was kind of a slacker yesterday. I think I had an adrenaline hangover from the midterm the day before. I didn’t even make it to CrossFit. I know, complete and total slacker. I did however, get some time in the kitchen.

Yea…

Lunch

Sauteed chicken breast, carrots (and purple carrots), and brussel sprouts with bacon

I usually blanch, or steam my veggies before I saute them. In this case I steamed the carrots and brussel sprouts so that I am pretty much just warming them up and adding a little color in my pan while I season them. I seasoned the brussel sprouts with salt, pepper, and some white wine. The carrots are seasoned with salt, pepper, and fresh dill.

Dinner

I don’t eat a lot of beef. Not because I think it is unhealthy, but because I only eat grass-fed beef and it is kind of pricey sometimes. Well, I picked up a little treat from the Farmers market…

Yep, Grass-fed goodness courtesy of Flying Mule Farm.

Fun Fact of the day: London Broil is not a cut of meat…it is actually just a cooking process. What you are really getting when something is labeled London Broil is usually top round roast. Oh, and they have no idea what a London broil is in London. Yep, Americans just love to make this stuff up. :)

Here is another fun fact: Dogs go crazy for grass-fed beef. I think there is something different in the way it smells when its cooking compared to corn-fed beef. That should say something right?

Good thing there is a glass door between me and this hungry pup..I hadn’t even started cooking it yet.

There was a huge watermelon taking up space in our fridge so for the purpose of creating some more storage space I decided to use it up by making a gazpacho…

Watermelon Gazpacho

Along with the watermelon I used 1/2 serrano pepper, 1 tomato, 1/4 cup red onion, olive oil, dill, and a mix of apple cider vinegar and balsamic vinegar. Red wine vinegar would of been ideal but I was out. I just blended the pepper, tomato, onion, dill, and watermelon up in the blender until smooth and then added the vinegar, salt pepper,  and oil, to taste. After it I seasoned it to my liking, I placed it in the fridge to chill for a bit and served it topped with more dill, coconut milk and olive oil.

For the london broil: I marinated it with a mixture of balsalmic vinegar, coconut aminos, garlic, olive oil, and italian herbs. I didn’t want to make a liar out of the name so I broiled it in the oven until it was medium-rare. I served it with a side of mashed sweet potatoes and asparagus. Yum :)

What is your favorite cut of beef?

I almost feel relaxed today…compared to yesterday at least. As you might have read yesterday, I had my written and practical midterm for my baking and pastry class. We had to make biscuits, spritz cookies, a pie, and soft yeast dinner rolls in only a whopping 3 hours….and for the results:

My pie is kind of a hot mess....

I passed! My biscuits are pretty sexy, as are my rolls and cookies…my pie on the other hand, well… its a bit of a hot mess. -1 point. The pie was supposed to be a double crusted apple pie, but the chef decided to go with a cranberry apple pie with a streusel topping instead. How pretty can streusel really get? Okay, its still pretty ugly but it tastes better than it looks. (or so I was told :p )

Onto the real food!

Breakfast

Sometimes you just need some good old bananas and eggs to start your day.

Yep, bananas and eggs. Had to start the day off right…

Lunch

Canned salmon, avocado, bell pepper, mango, salsa, and olives with red wine vinegar.

Quick and easy…

Dinner

Shredded chicken and salsa, sauteed cabbage, avocado and mango.

Thanks to my roommate ( ehem* my Mom…:p ) there was some left over shredded chicken breast upon my return home. ( just chicken and salsa cooked in a slow-cooker all day and then shredded ) I was more than happy to take the rest of the chicken and placed it on top of a bed of sauteed cabbage, mango, avocado, and top it with some more salsa. Definitely quick and easy.

Despite the days of quick and easy meals I am not always about the quick and easy. ( that’s what he said ). I respect my body by putting good food into it, but I also want to make sure that I respect the food. I enjoy taking my time in the kitchen. Sometimes time doesn’t always allow for it, but cooking is not always about shortcuts and convenience. When time does allow, don’t be afraid to take your time in the kitchen, put on some music, relax, smile, live in the moment, and enjoy it.

Happy Cooking!

Today is Day #26 and also the day of my practical and written midterm exam for my baking and pastry class. Yesterday I watched ( and helped clean ) the rest of my group struggle to finish their practical part of the test on time… so naturally, I am a bit worried. For the practical we have to make: Dinner rolls ( yeast bread ), biscuits, spritz cookies, and an apple pie. Wish me luck.

Breakfast

Chicken and apple sausage, scrambled eggs and sweet potatoes

Lunch

Smoked salmon salad with avocado, bell pepper, mango, and red wine vinaigrette

Dinner

Time to study!

 

Happy Tuesday!

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