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Sweet & Smoky Chili

1 lb ground meat – browned and seasoned with smoked paprika and chili powder
2 green peppers – diced (sauté if desired)
1 large onion diced (sauté if desired)
1 can fire roasted diced tomatoes
2 roma tomatoes, diced
1 small can tomato paste
2 cans dark red kidney beans or chili beans
½ cup barbecue sauce (hickory smoked)
½ cup brown sugar
1 tbsp minced garlic
1 tsp masala ((See link))
2 tsp chili powder
3 tsp cocoa powder
½ tsp cayenne powder
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
Optional:
1 tsp smoked chipotle pepper sauce
1 tbsp Worcestershire sauce

Mix together in crock pot and cook on low for 8 hours. Can cook on high for 3 hours also…
Serve with cheese & a dollop of sour cream

I vary this recipe almost every time I make it… the tandoori masala spice – while is only a small amount, adds an amazing depth and flavor. today I sautéed the onions with garlic… and I sautéed the green peppers, separately, though… one of them was just in olive oil.. the other was in olive oil and liquid smoke… I added the chipotle pepper sauce today and the Worcestershire sauce… it’s just SO good!!!!!!!! I can’t stop eating it!! and neither can people in my section!! it’s sweet and smoky, but not overly sweet… but you can definitely add whatever spices and stuff you want… like more cayenne, or peppers of the spicy sort…
try it out, and let me know your variations!! 🙂

Delicious Turkey and Kale Soup

so, the other night – as per usual when i cook… i was trying to figure out what to make…
sometimes i definitely have something in mind…
sometimes.. .((more often than not)) i don’t…
so we had just gone grocery shopping (which means i absolutely can’t go out to eat that night – right?? …sigh…)
i had some ground turkey that was ready to be used (read: not frozen like the chicken i forgot to lay out)
so i browsed some recipes and couldn’t really come up with anything worthy.. i had seen a turkey meatball and kale soup that looked interesting, but it took way to long to cook, so that was out of the question
(i use so a lot… hmmm)
anyways
i chopped up some onions and it ended up being a lot of onion (it was about half a large one) . . . and decided that was too much to throw in with some turkey,
ok… sweet potato — ok, chopped that up and threw it in with the onions that were browning up… (maybe a little olive oil also…)
and of course some garlic – because what meal is complete without garlic??
and i had the turkey going in another pan, i threw some mild smoked spanish paprika on it b/c why not!?
so, i had this stuff cooking… and i just couldn’t figure out what to do with it…
i have some fresh kale and i threw that in the potato and onion mixture…
and was just looking back and forth from pan to pan…
now what??
mix it together?
will that even be good?? or just a big old mess?
hmmm… look through the cabinets… and i have a can of coconut milk.. .
which reminds me, i need to get more… oops
threw that in with the potato mixture while the turkey continued to cook
decided that it was tooooo thick, so i filled the can that the milk was in with some chicken broth and added that to it
and then i threw my turkey in to the mix and seasoned with salt and pepper and a tablespoon of lime juice
AND THEN I DIED AND WENT TO HEAVEN BECAUSE IT WAS SO DAMN GOOD!!!!!!!!!!!!!!!!!!!
i don’t have pictures… sorry.
it was tooooo good, and there was hardly enough for us to eat at lunch the next day and it didn’t look as pretty after it had been refrigerated ((still tasted just as good though!!!))
so – it’s definitely something you have to try!!!
if you want it less fattening – i guess you could cut the coconut milk down and increase the chicken broth…
but i’m not sure it will taste as delicious 🙂 🙂 🙂

Ingredients:
1 lb ground turkey
1 tsp smoked paprika
1 large sweet potato – peeled and cubed
1/2 large onion – chopped finely
1 tbsp extra virgin olive oil
2 cups kale – chopped to preference
1 can coconut milk ( i don’t know how large this can is – probably 12-20 oz; i know that’s a large range, but i honestly am not sure, it is, however, the regular size can, not the little one)
the same amount of chicken broth as your coconut milk can
salt and pepper to taste

**Directions**
in a separate pan – cook your turkey and season with the paprika

in a different pan – heat olive oil on medium heat and throw in your onions, wait a few minutes and add potatoes and garlic
cook until potatoes are semi-firm
add kale
cook until wilted
add coconut milk
add chicken broth
stir together and let cook for about five minutes
add cooked (and drained if necessary) turkey
stir together and then add salt, pepper, and lime juice.
let simmer for 5 minutes to let the tastes meld together.

serve and enjoy
this will probably make 6 normal size servings . . . however, i’m not quite certain my serving sizes are normal…

Best Turkey Burgers!! Ever!!!

so, I knew tonight I wanted to make some turkey burgers…
I browsed around the internet looking for recipes, and found one that looked pretty delicious…
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1616175
but… if you know me at all – you know that no recipe is safe from my tweaking…
so here goes:
1 lb ground turkey
1 heaping cup of feta cheese (crumbled)
1 egg white
1/4 cup panko crumbs
1/4 cup chopped red onion
2 tbsp. greek seasoning. that I made. from another site, and of course tweaked… link to follow after this recipe.

mix it all together and make your patties and grill or cook in pan until temperature is 165
(that part is pretty straightforward and non-tweakable)

they. were. DELICIOUS.
omg I took a bite and was in food heaven.
so, the original recipe called for mint, oregano, and pepper… I don’t have any mint.
so I was like… hmmm… greek burgers?
greek seasoning…
(but, of course, I don’t have any of that either… ) SO I MADE SOME!!!
based off this recipe:
http://www.heandsheeatclean.com/2013/06/clean-eat-recipe-make-your-own-greek.html
I did tweak it a bit.

Ingredients:

1 Tbsp + 1 tsp Oregano
1/2 tsp Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
2 tsp Black Pepper
2 tsp Parsley
2 tsp Paprika
1 tsp Cinnamon
1 tsp Ground Nutmeg
1 tsp Thyme

really the only thing I changed was that I used Smoked paprika and added 1 tsp of grated lemon peel
and threw it in a spice grinder
pretty yum, and DEFINITELY made the flavor stand out in the turkey burgers

I topped them with some tzatziki style sauce…
but I don’t like cucumbers.
at. all.

so I mixed:
3/4 cup plain greek yogurt
1 tbsp. dried dill
1 tbsp. minced garlic
2 tbsp. lemon juice

mix well and serve on top the burgers.
I also put a tomato slice, some lettuce and some sliced white onion on the bun.
oh man.
amazing.
I served with a salad that I made a lemon vinaigrette to top!!
Lemon Vinaigrette
6 tbsp. extra virgin olive oil
6 tbsp. lemon juice
1 tsp oregano
1 tsp minced garlic
1/2 tsp ground black pepper

I put in a mason jar and shook well.
so light and delicious.
it was an amazing dinner that I wolfed down much too quickly to take a picture of the entire thing, but here’s the burgers that I had leftover!! 🙂
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Doenjang-jjigae – Fermented Soybean Paste Soup — MODIFIED… Deliciously

so a few weeks ago, we made this soup.
it was pretty good.
last night i decided to make it again — with some modifications…
you know how i like to modify things…
so . . . . that’s what i did…
IT WAS AMAZING!!!!
SO MUCH BETTER THAN BEFORE!!!
🙂
yum

Recipe:

Ingredients:
1 sweet potato – peeled and cut into 1/2 inch cubes
1 large chicken breast – cut into bite size pieces
1/2 onion – cut into 1/2 inch pieces
1 medium zucchini – cut into 1/2 inch cubes
1 cup snow peas ((these are the flat peas normally used in asian dishes…not to be confused with snap peas, which are delicious too… but i don’t know if they’d work here))
1 red chili pepper chopped
5 cloves garlic, minced ((roughly 4 1/2 tsp)
2 1/2 cups water
**
1 – 20 oz can pineapple chunks
5 tbsp soybean paste
1 green onion stalk – chopped
1/2 cup cashew pieces (dry roasted, not salted)
2 inch bundle of rice noodles… i know that’s not very specific, but honestly – i just grabbed a handful, i think it was 2 inches in diameter and then i broke them in half…
1/2 cup chicken broth – or water
**

combine first 8 ingredients in large pot.
make sure that the water only just covers the ingredients. (if it takes less than 2 1/2 cups that’s fine…)

bring to a boil (should take about 10-15 minutes), add in the soybean paste, green onion, pineapples, and cashews and stir well. cook for another 10-15 minutes… stir occasionally. . . and then add in the rice noodles and broth (or water)… the rice noodles don’t take too long to cook – so let it go for about another 10 minutes so the flavors mix together well

serve and ENJOY!!!

Doenjang-jjigae – Fermented Soybean Paste Soup

http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae

^^^ this is where i got my inspiration for dinner tonight…

actually … husband found it last night but it was after we had already eaten … he was just still hungry and he actually almost made it last night… but it was too late and he didn’t feel like cooking…

so we had it tonight.

except. of course. with modifications…

b/c — anchovies and shrimp are just not my thing… no way . .  . no how…

and while i’d be willing to try the tofu – we don’t have any in the house…

but – we do have soybean paste and we have to figure out how to use it … before it goes bad…

so here’s what we did –

1 large chicken breast – cut into small pieces (ours weighed in probably around 12 oz)
1 med/large potato – peeled and cut into 1/2 inch cubes
1 medium zucchini – cut into 1/2 inch pieces
1 red chili pepper – chopped
1/2 large onion – cut into 1/2 inch pieces
5 garlic cloves – minced or put through your garlic press
2 1/2 cups water
5 tbsp soybean paste
1 green onion stalk – sliced

 

Image

put all of the ingredients except the soybean paste & green onions into a large pot – make sure that the water only just covers the ingredients. (if it takes less than 2 1/2 cups that’s fine…)

bring to a boil (should take about 10-15 minutes), add in the soybean paste and stir well. cook for another 20-25 minutes… stir occasionally. . .  ((it might not take this long — ours didn’t and our chicken was cooked all the way through … keep in mind the bites were very small though))

stir in the chopped green onion and serve with rice ! 🙂

it was pretty good.. husband didn’t like the zucchini aspect — but then again – he never likes zucchini in the first place…

it was kind of mushy.. so next time we make it we were thinking about the following modifications –
it definitely would work with cashews… and we were thinking of adding carrots, snap peas, and possibly pineapple. . .

i’ll let you know how it goes next time!!  but until then — enjoy!!

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Spaghetti Squash with veggie sauce

Ingredients:
1 medium/large spaghetti squash
1 medium onion
1 small red pepper
1 cup fresh broccoli
½ cup fresh basil
½ cup whole black olives
1 can fire roasted tomatoes
2 tbsp. minced garlic
2 tbsp. butter
2 tbsp. flour
1 1/2 c almond milk
1 package shredded cheese – Sargento Italian 6 Cheese Mix
12 oz chicken – cut into small pieces
1 c fresh kale
1 tbsp. olive oil
salt, pepper to taste

preheat oven to 400*F
cut your spaghetti squash in half and scoop out the seeds.
take a jelly roll pan and line with foil, coat with olive oil, brush both halves of spaghetti squash with olive oil – inside and out
pop into the oven for 35 minutes
there are SEVERAL ways to get the squash to it’s ready point, I just choose this one… it works for me, and it doesn’t leave my veggie mushy inside… nothing worse than mushy spaghetti squash. . . totally ruins the dish.
anyways

 

Pull out your food processor – throw in the broccoli, onion, olives, basil and pepper and chop it up pretty fine
throw your butter in a pan and melt it — and after it is melted throw in your processed paste and garlic.
sauté that up until desired done-ness.
take your kale and toss that into your pan
cook a few minutes more, mainly until the kale is nice and steamed
throw in your flour… stir very well, let cook for another minute or so, lower heat and add your almond milk (or whatever milk you choose to use)
make sure to stir that very well also.
throw in your shredded cheese and stir it up while it’s melting… after it’s melted, add your can of fire roasted tomatoes and stir well…

add in the spices you wish – salt, pepper, this, that, the other… I added some crushed basil leaves (because I didn’t have any fresh)
set aside
cook your chicken to your choosing – I cut mine up and seasoned with a garlic herb seasoning

shred your spaghetti squash into a casserole dish, cover with the sauce, put some chicken on there, and then throw some fresh kale and  broccoli on top

bake at 400 for 10 minutes

Chicken Quesadilla Deliciousness

so, yesterday i decided i wanted to make some quesadillas…
i love my quesadillas.
yesterdays were nothing short of amazing
and i wish i had a picture of them…
but they went into our bellies much to quick to do that… oops… plus i didn’t think i’d blog about them, but hey
i’m bored. . . thus. blog.

let me preface this by saying that i didn’t use 1 lb of chicken… i used a single chicken breast… and i didn’t weigh it beforehand, but it was pretty large… and it was enough toppings for 4 super stuffed quesadillas with the soft taco tortilla shells that i had… i think from Mission
super. super stuffed… but soooooo good

and also — as per norm, i didn’t measure… kind of a visual measurement… throw in what you think you need

1 large chicken breast – cut into very small pieces
1 onion – diced
1 green pepper diced
2 tbsp minced garlic
taco seasoning
1 tsp coconut oil
pace chunky garden salsa
1 tsp sugar
4 tortilla shells (or more)
shredded cheese (i used cheddar)

preheat your oven to 400°F

heat your coconut oil and throw in the peppers, onion, and garlic
season with the taco seasoning and let saute some more.
sprinkle your sugar over that after a few minutes and cook to desired doneness

throw in the chicken

i’m sure you could set aside your onion mixture at this point, however, i just added my chicken to it and it was an amazing mix …

while it’s cooking pour in some salsa… and let the chicken finish up…

spread your tortillas on a baking sheet **make sure to nonstick spray or cover with foil**

fill and then cover with cheese

fold in half and bake for 20 minutes

serve with salsa and sour cream and enjoy heaven in your mouth 🙂

 

 

i served this with some jasmine rice that i made with chicken broth instead of water and then after it was done i added some chopped tomatoes & cilantro

and topped with cheese… cuz i love cheese…

Paleo Stuffed Peppers

So, I have a friend that I don’t get to see very often and she posted this week on facebook that she wanted stuffed peppers… I was just thinking that I should make some stuffed peppers this week, so I invited her over for dinner 🙂 yay! 2 birds, 1 stone.
I knew she was following the Paleo diet, but I didn’t think much of it…
until after I asked her…
I normally put rice or quinoa in my peppers…
Paleo says no.
I always put cheese in my peppers
Paleo says no…
I was beginning to doubt my decision…
but I searched on for recipes that seemed worthy.
I found lots…
ok… not lots. but I found a few recipes… they all just seemed so bland tho… with the exception of the one that said to throw some jalapenos in there.
meh . no.
I don’t much like the flavor of jalapenos…
but I combined about 5 different recipes… and it was good… but… honestly… it was still a little bland… something in the spice department that I need to fix…
but here goes —

6 bell peppers — I would love to say oh I went organic and to the farmers market and got these suckers, but … i’m cheap… I *did* go to the farmer’s market… but … they weren’t pretty and they were uber pricey
so I went to sams and got the 6 pack of peppers for $5 something…
*shrug* what can I say…
so… back to the recipe

6 bell peppers
1 head of cauliflower – riced (mine came out WAY more fine than riced, but I didn’t use the pulse b/c I thought it’d be easier to just turn it ON… it still worked — but, just so you know – future reference – use pulse on your food processor
1 lb ground chicken (this is the way I made it — you can use whatever ground meat you want)
1 medium onion diced
4 medium sized carrots diced
2 tbsp. garlic
1 can diced tomatoes (fire roasted)
6 large black olives
1 tbsp. coconut oil
salt
pepper
smoked paprika
cumin
thyme
tandoori masala seasoning

((please note – I did not measure these spices… I just added them in… sorry for the lack of clarity))

preheat oven to 375°F

bring a large pot of water to a rolling boil and throw your peppers in for a minute or so – just to get them a little soft…
if my husband wasn’t eating these – i’d have skipped this step, I like crunch to my peppers, he however does not… keep an eye on these and pull them out and drain and set aside
while that’s working – put your coconut oil in a pan, heat and throw in your onions, carrots, and garlic
sauté until desired done-ness…
pour sautéed veggies into a large bowl
set aside
take your ground meat and brown it up, when it is almost done, throw in the can of diced tomatoes — i’m sure you could use cut up tomatoes, but this is what I had on hand…
I threw the paprika, salt, pepper and cumin in at this point… just to season the meat – in the future – I will add it to the bowl… lesson learned
after this is sufficiently cooked, pour into the bowl with the veggies –
take your riced cauliflower and add to the bowl
I had my cauliflower standing in the food processor until I used it, so after I emptied it – I threw in my black olives to make chopping them easier… gave it a pulse or two, voila chopped black olives
mix together, throw in more spices (I added the tandoori masala and thyme, and some more salt and pepper at this point)
mix well, start stuffing your peppers

one of the sites that I looked at suggested putting your peppers into a muffin tin so they don’t fall over –

I did that

however, I would definitely recommend spraying or greasing your muffin tin first b/c whatever liquid that was in them – seeped out and was difficult to get off the pan…

bake for 45 minutes

Enjoy 🙂

I would in the future, along with figuring out the spice problem, most likely add bacon and raisins… (assuming raisins are paleo friendly)

my husband liked them in spite of himself (he complained a bit that there would be no rice or quinoa in it… stating that he hated cauliflower…) and my paleo friend liked them too 🙂

Paleo Stuffed Peppers

Paleo Stuffed Peppers

Chili ala T

I don’t have a picture of this… I haven’t made it in awhile.. however, I was searching and searching for it b/c I am going to make it in an hour or so for tonight 🙂
and i’m posting it b/c I almost couldn’t find the version that I wrote down…
now I can find it whenever I need it 🙂

I absolutely love this version of chili…

I created it the first time I ever made chili and someone asked for my recipe so I just guesstimated on the amounts and it works…

mmmm so good…

T’s Chili —

1/2 c bbq sauce

1/2 c brown sugar

1 green pepper, diced

1 onion, diced

2 roma tomatoes, diced

1 tbsp minced garlic

1 small can tomato paste

1/2 tsp garlic powder

1 lb ground meat (I use chicken or turkey) browned and drained

1 tsp tandoori masala (http://www.whitejasmine.com/tandoorimasala.html — I don’t know where else you might get this… and you can totally leave this spice out… but I LOVE THIS blend!! on TONS of stuff!!)

2 tsp chili powder

1/2 tsp cayenne pepper

2 tbsp. cocoa powder ((yeah.. chocolate. in chili. love it)

1 tsp salt

1 tsp pepper

2 cans chili beans ( I cheat and use Bush’s beans… one can medium, one can hot)

throw your ingredients into a crockpot on low for 8 hours and voila

deliciousness…

it’s sweet and smoky and spicy and mmm… so good!! 🙂

BBQ Chicken in the Crockpot

so . . . i needed something for dinner this evening that i could make quite easily since i worked at 7:30 . . . and i knew d had things planned for tonight… so i knew i wouldn’t have time to actually cook things…and i know it’s summer… kinda…barely… but… the crockpot — painless… and doesn’t heat up the kitchen like an oven does – altho it’s pretty damn cold in my apartment… ALL THE TIME…d keeps it at 72.. which sounds great right?!? but. no, sometimes it’s freeeeezing !!!!!!!!!!
so anyways..
chicken.
crockpot.
recipe.
hmmmm
bbq chicken?? yes!
but most of them called for beer… and right now i don’t have any except the one i’m saving to make beer bread… annnnd i was too lazy (honesty) to run to the store and get some…
besides if i got some, i’d want to drink it… and since i worked tonight i couldn’t.. .(insert sad face)
so i found a recipe that didn’t have any!
yay 🙂
but you know meeeeee, i gotta modify
so here goes:
original:
http://www.sunnysideupsd.com/2012/01/shredded-bbq-chicken/ 

Crockpot BBQ Chicken (shredded)
1/2 green pepper – diced
1 med onion – diced
1 6oz can tomato paste
4 tbsp (which is 2 oz) orange juice
2 tbsp worcestershire sauce
2 tbsp balsamic vinegar
3 cloves garlic – minced ((ummmm i definitely use the pre-minced garlic in the jar… so much easier — that’s 1 1/2 tbsp)
1 tbsp smoked paprika
2 tbsp honey
1/4 c brown sugar
3 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper
1 tsp chili powder
2 pounds boneless chicken breast (i’m sure you could use whatever your heart desires,,, but i don’t like dark meat…) 
mix all ingredients except chicken into your crockpot . . .
stir
add chicken and make sure it is covered…
put crock pot on low,cook for 5 hours… 
after your 5 hours are up – shred your chicken,  –how you do this is up to you… but awhile back when i got my kitchenaid my bestest told me that you could shred chicken with the paddle attachment… or dough attachment, i don’t know what it’s called… and i haven’t tried it until today…HOLY MOLY IT’S SO EASY AND QUICK!!! just throw your chicken in, turn it on (not super high speed) and watch it go — takes a total of maybe 30 seconds!!!
throw back into pot, stir.
serve how you wish…
in a sandwich…
over rice?
or… as i did – over baked sweet potatoes with a sprinkling of cheese on top
HOLY YUMMMM
husband DEVOURED it… seriously he was done with his before i had even finished plating mine… granted i still had to cut up my potato and such… but… he inhaled it… and loved it! 

BBQ Chicken over Baked Sweet Potato

BBQ Chicken over Baked Sweet Potato

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