i feel that this post needs to be redone.
1. the link in the original post doesn’t work any longer
2. if you follow the link’s recipe and then go back to mine, you may miss the tweaked steps that i feel make the recipe worthwhile…
so, here goes.
2 tbsp olive oil
2 tbsp butter — BUTTER. DON’T USE MARGARINE… that’s horrible
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 large red potatoes, diced, (not peeled, peeled, it’s up to you – i keep my skin on b/c nutrients baby…)
1 leek, diced (make sure you rinse this REALLY well, you don’t want dirt/sand throughout your entire dish)
1 bag frozen corn
2 cans cream corn (you could keep this out and just use 2 bags of frozen corn, but i feel that it makes the creaminess of the dish)
4 slices bacon
2 chicken breasts – cut into small chunks
2 plum tomatoes, seeded and cut into small chunks
1 cup half and half
5 cups veggie/chicken broth
3 tbsp flour
1/2 cup thinly slivered fresh basil leaves
1/4 tsp pepper
1/4 tsp salt
1/4 tsp smoked paprika
cook your bacon to desired crispness, set aside – do not drain pan
take your cut up leeks, onions and peppers and brown them in the bacon grease
set your veggies aside and throw your chicken into the oil…
while that’s cooking, crumble up your bacon
in a large pot, throw the onion and leeks in with the butter and olive oil. i know they are already cooked, but bear with me here…
allow the oil and butter to coat them and then throw the flour in and let cook for 3 – 5 minutes, stirring constantly
add the broth, chicken, bacon and potatoes, bring to a boil. reduce the heat to medium and cook, partially covered ((what is that?!?! i just put the lid on it and stirred it occasionally)) for 10 – 15 minutes until potatoes are tender. then add the corn, peppers, spices, and half and half. cook over low heat for about 10 minutes. throw in the tomatoes and basil and stir. let sit for about 3 minutes.
serve and enjoy! 🙂
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)
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…
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 🙂 🙂 🙂
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
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
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…
so, if you’re a wordpresser, you know that being “freshly pressed” is kind of a big deal…
or at least it used to be…
i thought they emailed you to let you know that they (or the general public) was choosing your post for a freshly pressed post ((So that you could clean it up maybe?? and make sure it was ready for the world to see it))
well — i was browsing around on freshly pressed, and didn’t really scroll too far down and lo and behold!!!
i saw that!!!
dude!!! wasn’t i supposed to get an email or something!?!?
so i went and checked my email and found nothing…
but – hey !! i finally was freshly pressed!! and it’s an amazingly delicious recipe — so make it. enjoy it, and yay me!!
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…
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?
(but, of course, I don’t have any of that either… ) SO I MADE SOME!!!
based off this recipe:
I did tweak it a bit.
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.
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.
I served with a salad that I made a lemon vinaigrette to top!!
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!! 🙂
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!!!
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!!!
^^^ 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
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!!
growing up – brussel sprouts were definitely on my list of most hated foods…
they were usually boiled or steamed (i think) and generally disgusting…
as you get older – things change, and you begin to explore different ways of cooking things…
brussel sprouts came back into light a few years ago… with all these sites saying — i know you hated them growing up by try them this way!!!
and so we did … a couple years ago… tried them roasted and then tried them grilled… no.
then i thought i would give them another try…
i found a few recipes and modified/combined them…
and …. it’s SO good!!! husband doesn’t like it so much — but i’m totally in love!!!
1 lb of brussel sprouts – bottoms cut off and cut in half
4 pieces of bacon
1/2 cup dried cranberries
2 tbsp maple syrup — REAL maple syrup none of that HFCS crap
enough garlic for your liking
salt to taste
(see super simple list!)
pan fry up your bacon and save most of the grease… you’ll know if you have too much… but don’t get rid of it all (I never said this was a healthy recipe)
set bacon aside to drain
throw in your cut up brussel sprouts and stir around a bit to coat them in that deliciously unhealthy grease… let it cook for about 10 minutes… maybe longer depending on how green your brussels are – (how hard they are)
throw in the cranberries and stir around some more
cut up your bacon and throw that in with the garlic and then pour in your maple syrup
taste it… you know you want to — add some salt if you like…
now… this tastes REALLLY good… it really does… but i was thinking ya know… it needs a little kick… something to sass it up a bit…
on my counter i happen to have a bottle of Bragg Organic Unfiltered Raw Apple Cider Vinegar…
it’s zingy… i thought it might give it the kick i was looking for
BEST DECISION EVER!!! i know it’s not listed in the ingredients — b/c the first time i made this – i didn’t use it… you could also probably throw in some balsamic vinegar or another flavored vinegar and have it taste just as good…
stir around and continue to let the flavors meld together and possibly even brown some of the brussels…
cook until desired doneness
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.
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)
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
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
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…
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
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
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
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 🙂