Thursday, July 26, 2012

clean

In trying to keep my house clean and staged for visitors it's almost impossible with 3 kids and 2 adults. but im succeeding but I will need a really restful vacation after all this is done! Making it look like no one lives there and that we live in magazine pages is gonna get old if this house doesn't sell quick !!

So in between all that i still cook but i cook in bulk so we can just use the kitchen once and then just use the microwave or the basics to heat up or chop up and eat.

this week's veggie basket was..cucumbers, basil, green onions, zuchinni, sage, beets and greens, kale, lettuce, eggplant.



i've been eating the cucumbers just peeled and whole in my lunches ... they are nice and fresh that way. The green onions have been used in salads. I'm gonna try doing something new with beets, and something else with eggplant, my man is not a fan of eggplant but i'll show him that it can be delicious (as Gordon Ramsay would say)

Monday, July 23, 2012

moving on out !

Been crazy busy, took a little vacation from work not to relax but to get my house ready to sell it as my man and I bought a house together ! :) Pretty exciting stuff.

I still have been cooking just didn't have time to post all my recipes ... but took pics anyway so I have lots of dishes to show you !

Week 3 of the organic veggie basket was fresh garlic, zuchinni, swiss chard, carrots, cucumbers, green beans, and lettuce :



I was stuck in traffic wondering what to make for diner (I often do this) and it came to me. chicken crusted in coconut, lime zest, cilantro with a green curry coconut sauce!


Coconut lime crusted chicken with green curry sauce

4 chicken breasts
1 cup of unsweetned shredded coconut
zest of 1 lime
Cilantro
2 tbsp green curry paste
1/4 cup of lime juice
1 can of coconut milk ( the creamy part)

Preheat the oven at 375 degrees. Mix coconut, lime zest and a bit of chopped cilantro in a flat bowl. In an other flat bowl put some lime juice. dip the chicken in the lime juice then coat with the coconut mixture and put on a greased cookie sheet and repeat with the 3 other chicken breasts. Bake for 14 minutes turning over after 7 min. (or until cooked, depends on the thickness of your chicken). While it's baking make the sauce. In a skillet heat the curry paste, once it becomes fragrant add the cocnut cream part of the can .. it's ok if you get a bit of the water just want the sauce to be thick without using thickening agents. Add some more chopped up cilnatro to the sauce. Remove chicken from the oven and pour a bit of sauce over top and serve !


Roasted vegetable soup

1 tbsp olive oil
4 baby beets
4 carrots peeled and chopped into big chunks
1 onion
garlic scapes
4 cups of water
2 tbsp tomatoe paste
salt and pepper
basil
3 bay leafs

Preheat oven to 400 degrees. making sure all veggies are cup up in similar sizes coat them in oil and salt and pepper and roast till the carrots and beets are soft about 45 minutes making sure to turn them over. Put all the veggies in a big soup pot and add water, salt and pepper to taste and bay leaves, chopped basil and tomatoe paste. Boil for a bit then remove from heat and put in a blender. Blend till smooth and serve !


Mexican chicken salad

1 pkg of ground chicken
1 tbsp of olive oil
1 fresh garlic clove
1 onion chopped
chilli powder, cumin
Mix of arugula and mizuna greens
1 bunch spring green onions
roasted red peppers
greek yogurt for the dressing.
1 avocado

Heat the oil in a large skillet. add garlic and onion, cook until fragrant and add the ground chicken and spices (spice to your liking). Meanwhile seperate the greens into two bowls, chop up the avocado, red peppers and green onions and split up between the bowls, add the meat to the bowls with a spoonful of greek yogurt. serve.

Monday, July 9, 2012

beet greens

So I have never cooked with beet greens but decided to experiment and came up with 2 very yummy dishes !



Honey Dijon sausage with beet greens

4 Paleo safe Bratwurst sausages sliced up
1 tbsp coconut oil
1tbsp dijon mustard
4 tbsp honey
1 bunch of green onions
1 bunch of beet greens

In a large skillet melt the coconut oil. Add sausage and sautee for a few minutes ( my sausage was pre-cooked) add onions sautee for another few minutes. Add dijon and honey stir to coat. Add beet greens and sautee till wilted only about 2 minutes. Serve ! this was delicious !

Chili basil omelet stuffed with onions, mushrooms, beet greens and cheese

6 eggs (3 per person)
2 tbsp of water
salt and pepper to taste
pinch of chili powder to taste
a few leaves of basil
6 beet green leaves
1 cup of sliced mushrooms
1 small sliced onion
1/2 cup of cheddar cheese

These instructions are for 1 omelet. Crack 3 eggs into a bowl, add chili powder, chopped basil, salt and pepper and 1 tbsp of water, beat until well blended.

Meanwhile sautee the onions, mushrooms and right in the end add beet greens sautee till wilted not to long. set aside in a bowl.

Cook the omelet, flipping it over when it's half way cooked add cheese and veggies and let warm up a bit and then put on a plate folding it over and serve with bacon !







Wednesday, July 4, 2012

Organic veggie basket week 2

So i'm back at the gym and back eating fully Paleo, stomach is good and hopefully everything will stay that way ... no more weird meds ! 


This week we got baby beets and greens, swiss chard, kohlrabi , green onions, and a few edible flowers.



Sauteed Swiss Chard with Bacon

Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 cloves garlic, smashed
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
Kosher salt

Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems, Add the Swiss chard leaves and saute until they are wilted. Season with salt.