Tag Archives: recipe

Stir Fry Curry…in a hurry…my memory is blurry

My hubby loves curry and spicy stir fry. His birthday is today so I got the girls, came home, and started prepping while they drew homemade cards for Dad!

Here are the things I KNOW went in this dish…

2 medium red potatoes/large dice

3 carrots/peeled and sliced on the bias

1 crown of broccoli, cut into small florets

Half a red onion/cubed

Sliced green ‘tops’ of one bunch of bok choy

1 red pepper/large sliced and cubed

1 piece boneless sirloin steak (about a pound, sliced into 1 inch “cubes”)

3-4 large mushrooms/sliced

Seasoning (get ready because I am thinking out loud) – Sesame oil, coconut oil, fish sauce, coconut aminos, grated fresh ginger, granulated garlic, rice wine vinegar, tumeric, galangal, juice and zest of 1-2 lime, onion powder, orange juice….

Let’s be honest…I. Don’t. Measure.

I put all this stuff in a bowl (minus the oils) with the meat (until the meat was half submerged) to marinate for about 20-30 minutes while I prepped #alltheveggies.

Then I got out ‘ye olde trusty wok’ and added the oils and the potatoes. Cooked for about 10 minutes and added carrots and broccoli to cook for 10-15 minutes.

Added seasonings (pretty much until I could smell things and the seasonings could be seen) and then peppers and onion and cooked for another 5 minutes and then added bok choy and mushrooms.

Stirred and cooked down for another 5 minutes…all of this was on medium high.

Removed all that and put in meat…cooked that and added veggies back in and then half a can of full fat coconut milk and turned the heat up to high and cooked it down for about 3-5 minutes.

Let the liquid cook down and served!

The coconut milk makes it a little “creamy” and mild.

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Feeling Lazy? Grab some chicken and kale!

With a 5 year old and 3 year old, food prep is hard sometimes!

Like today, for example…two girls decided naps were not happening after an hour of &#%$ing around, tattling on each other, getting up to come tell me “something important”, etc.

So I got them both up and made them sit on kitchen chairs watching me prep for the week…slicing Brussels, marinating chicken thighs, making egg muffins…no music (much to the chagrin of me AND Alexa), no TV, no talking…you get it. Basically, NO FUN.

So…on a night when I am worn out, this recipe is so easy and delicious….

Take one bunch of kale, ribs removed and sliced..put that in a large saute pan on medium with about 2T avocado or XV olive oil, add S&P and cook down a bit…about 10 minutes and stirring every few minutes.

Then I took some frozen chicken tenders I had bought…about 6-7…and sliced them thin and added to the pan.

*I thawed by putting the bag in a bowl under some running water “restaurant style” and sliced while slightly frozen…you can always turn the heat down on the stove to accommodate.

Added about 2 T balsamic vinegar, 3 minced garlic cloves and a little more oil if needed.

Then threw sun dried tomatoes. I had taken one cup of dried ones and put them in about 2 cups water with some salt and microwaved for about 3 minutes to ‘plump’ them up.

Added and tossed, tasted, a little more S&P and some nutritional yeast and DONE!

*you can serve over some pasta if not eating #whole30 add pasta water to help with “sauce”.

Meatloaf….the Ultimate Comfort Food

Meatloaf. Is. The. Bomb.

It is like breakfast hash for me. Easy. Delicious. Basic but can be “fancy”. Reliable. One of my faves.

My mom made meatloaf A LOT. I don’t know if my dad just loved meatloaf or it was super affordable or it was easy with 3, then 4 kids…or all of the above (though I lean to #1).

I did a turkey meatloaf and added a bit of ground beef for flavor.

1 lb ground turkey

1/2 ground beef (I honestly thawed burgers, so I think at least 85/15 would be good)

1 egg

1/2 cup coconut flour

2-3 minced garlic cloves

S&P

3 shredded carrots…my mom ALWAYS added shredded carrots and I do it every time…

1 cup thawed frozen spinach, squeezed/drained

2 T dried minced onion…could use fresh chopped onion, about 1/4 cup

1 t lemon juice

Mix together and bake on 350° for 25-30 minutes.

I ate it the next day for lunch with cauliflower/potato mash and roasted broccoli (which IS my new jam)

#whole30 #clean #easy

Miso happy about this soup – even if it isn’t 100% paleo

I understand miso paste isn’t whole30 or paleo, but if you have done a round or two of whole30 (as I have), know what jacks your body up, and can handle and are down with some fermented soybean paste – this stuff MIGHT be your jam!

The fam went to Birmingham to see the sistah a few weekends ago to get some ‘cousin time’. To be perfectly clear, my main goal was to get “sistah/best friend/regroup/bitch a little/drink a little/eat yummy food/laugh” time….everyone else just came along!

We made LARB – which may actually be the favorite thing Princess Stupidhead and I make together (those of you over the age of about 40 will know this nickname as a Thirtysomething reference).

We did larb spring rolls – ground chicken, red onion, shredded carrot, all the yummy spices, and rice paper wrappers…..

For the kiddos, I thought I would try and make some homemade miso/udon bowls. My girls (ages 3 & 5) have had different things at Sushi when we go out, but hadn’t really had the ‘hearty’ soup with the noodles, meat, etc. Luckily, when you go to visit your ‘older cousins’, you idolize them and want to eat what they eat, sleep where they sleep, watch what they watch, etc.- so my kids LOVED their soup…minus some celery.

I have since made another batch and took it to Alexzandra’s teachers for lunch and it has become one of my new favorite things.

While I know it isn’t something I can eat on whole30, I think having it every once in a while is a nice change and since soy was something that my body didn’t react to with horror and vengeance, I can keep it (in moderation) as part of my #foodfreedom.

For my soup, I made veggie stock first, as I keep a bag of vegetable scraps in my freezer (carrot peels, onion remains, mushroom stems, broccoli stems, herb stems, garlic peels, celery stalk ends).

Then I strained it and used the stock to cook everything before I added the miso paste.

I chopped up about 3 carrots, sliced a bunch of mushrooms, and made some small meatballs with

1/2 lb ground chicken

1 T each ground ginger, ground garlic, squeeze lemongrass

Added a few dashes of coconut aminos, juice of 1/2 a lime, and a light sprinkle of coconut flour before I mixed and then made small balls I dropped into the boiling stock.

After all those items were cooked, added in udon noodles and cooked then cooled them off.

Then added a little water to the stock so my ratio was one cup liquid to 1 T miso paste.

Added all the cooked stuff in and sprinkled some sliced scallions on top.

Ready to enjoy!

Let’s start with a basic, easy whole30 recipe

As I have said before, I am eating about 90/10 whole30 right now. I am eating cheese occasionally, drinking some beer, a little wine, and some malt seltzers, and snacking here and there on tortilla chips….

However, I have kept my breakfast whole30 about 99% of the time by making stuff for the week, coconut milk in my coffee, and half an avocado most mornings.

I do this because I have come to realize how important breakfast is AND I feel so much better starting the day that way…and prepping this is super easy for both Wes and I to grab 2-3 in the AM, saving us money and getting us going.

I didn’t buy tons of stuff at Aldi today since the holidays and travel are coming, so I went with basics tonight.

I did buy a pack of prosciutto (for $2.99) and it is 6 pieces I cut in half to make 12 cups. Line that in a muffin tin. Mine is from Pampered Chef and is the bomb…also good for brownies (not whole30, but made for friends and my 3 and 5 year old). Preheat oven to 350°.

Next I cooked half a red onion, chopped; 4-5 sliced baby bella mushrooms; 10-12 quartered cherry tomatoes; 2 cups fresh spinach, chopped up in about 1 T avocado oil and added some S&P, granulated garlic, and dash of fish sauce or lemon juice for unami!

Mixed that with 9 eggs…I have found that 9 makes a good dozen muffins…if you want to make 2 dozen muffins, I would double my ingredients and add another 9 eggs (and buy another pack of prosciutto, of course).

You can also add other veggies (chopped peppers, chopped broccoli or cauliflower, sliced brussel sprouts, sun dried tomatoes…but this was what I had. Poured that into the muffin tin and put in the oven for about 30 minutes or so.

Bake, let cool, and store in a plastic container and then you can grab some in the AM and reheat for about 30 seconds in a microwave and get your day moving!

My blogging skills are truly lacking…

So I JUST wrote about how you have to blog AT LEAST every other day to actually ‘be’ a blogger and then I go and DON’T WRITE ANYTHING  for like a month!  WTH?

I am coming back into the picture with some yummy, delicious CURRY that I made tonight.

In my wok, I put about 2 T canola oil and some dry curry powder.  I cooked 3 cubed red potatoes in the microwave for 4 minutes, drained them, and then put them in the wok.  I added 3 thick sliced carrots and about 1 cup of stock (I used chicken).

Then I added 1 red pepper cut into large dice, 1 lemon squash cut into quarters, and half an onion in big dice.  Juice of half a lime, about 1 T fish sauce, granulated garlic (about 1/2 T), 2 tsp cumin, 1 T panang curry paste,

Let that cook down a bit, stirring every 3 minutes or so for about 15 minutes and then added sliced chicken breast.  (Pack of 3 boneless breasts….cut 2 in half longwise and then slice into thin ‘cubes’) Added chicken breast, stirred, and added about a ‘dash’ of Rooster Sauce and stirred some more.

 

 

 

 

 

After that, added one can coconut milk

and some chopped cilantro and Thai Basil (from our garden, natch) and then served it up.

YUM!

 
Lunch for tomorrow and a healthy meal for tonight!

MAKE IT!

Have I mentioned I love the Crock Pot?

A crock pot is a superb invention.  These things have been around since the 70’s (natch) and have been making life simple for all of us for 40+ years!

I took Dolores to the Buford Highway Farmer’s Market when she was here about 2 weeks ago.  While I heart YDFM, this other market has an ENTIRE European Section complete with deli and bakery AND they have Curry Ketchup for currywurst, which is a magical delight I ate my weight in in Germany.

So – the meat here is lots of specific cuts to Korean and Latino and Asian and European cuisines and they had stew beef which was gorgeous AND cheap – so I bought 2 packs to freeze.

Took the stew beef and cut it into about 1-2 inch cubes and coated them in plain flour, so there would be a ‘thickening agent’ in the crock pot, and put them in the pre-heated crock pot with about 1 T of olive oil and about 3-4 crushed garlic cloves.

 

 

 

 

Then I put in about 4 cups of chicken stock, 1 cup red wine, S&P, 4-5 thickly sliced peeled carrots, 4-5 large diced red potatoes potatoes (skin on), and 1 onion (chopped large), covered it and let that cook overnight (about 8 hours) on LOW.

 

 

 

 

 

When it was done in the AM (and it smelled SO GOOD to wake up to!) I stirred in about 1/2 cup of sour cream (you could also use plain yogurt), tasted it, added a bit more S&P and let it cool while I got ready for work and put it in the fridge for later for dinner.

 

 

 

 

 

For you vegetarians out there, you could just do the veggies and vegetable stock for about 2 hours on low and still add some yogurt or sour cream to have some good ‘stewed’ vegetables.

Seems odd to have stew in the summer, but I think ANYTHING made in the crock pot makes life easier and it just SO HAPPENED I didn’t get home until about 7:15 from work, so a dinner that was already prepared was super convenient!