tickle me tartare

 

No cooking, baking or kitchen needed to enjoy this fresh for summer dish. Steak tartare is the perfect appetizer for dinner parties or as a date night dare on the back porch with a bottle of wine. Trey and I enjoyed this simple, yet sophisticated supper with toasted rosemary potato bread, onions from my garden and all topped with a farm-fresh egg. If you like your meat pink, then tickle me tartare.

Steak Tartare

1 lb. high quality beef, diced

1 Tbsp. grapeseed oil

2 Tbsps. parsley, minced

1 sweet bulb onion, minced

1 clove of garlic, minced

Taste of salt

Taste of pepper

1 farm-fresh egg, yolk only

1. Freeze meat for 10-20 minutes to make the meat easier to chop.

2. Combine all ingredients, except egg. Use both hands or a shaper to form the shape of a ball.

3. Finish with yolk of egg in the center. Enjoy with toasted bread or crackers.

*Optional: Add capers as garnish.

 

mama said there’ll be days like this

Some days all you want is chicken soup. Somehow the combination of shredded chicken and broth warms deep down in your soul. Instead of the traditional chicken soup with carrots and celery, I played to the advantage of my fridge stock and revamped my Mama’s Tortellini Soup recipe. With fresh spinach and my favorite Baby Bella portobello mushrooms, Mama said…Hey, don’t you worry.

Spinach and Portobello Mushroom Chicken Soup

1 1/2 c chicken, cooked and shredded

4 c chicken broth

2 c spinach, washed

1 c portobello mushrooms, sliced

1 sweet bulb onion, chopped

1 clove of garlic, minced

2 Tbsp. EVOO

2 tsp. kosher salt

2 tsp. black pepper

1. In a large pot, bring chicken broth to a simmer.

2. In a medium saucepan, sauté half of onions, garlic and a pinch of salt and pepper in EVOO. Once tender, add mushrooms. Sauté for 2-3 minutes.

3. Add mushrooms, chicken and remaining salt and pepper to broth. Simmer for 3-5 minutes before adding spinach and remaining onions and continue to simmer for 1-2 minutes.

*For leftovers, add fresh spinach to broth for better results.

 

i kale about you so much

Show some love to the one you are with by feeding them a healthy meal that fills them up without weighing them down. Look beyond red meat and wheat pasta and check out your local grocery store’s healthy living aisle with your favorite mealtime staples substituted with different ingredients that give you the same great taste, without the nutrient waste. My mom found a new brand of dried pasta made from sweet corn, squash and carrots to give you a #glutenfree and #paleo meal that the entire family will love. I love to make zucchini pasta, but Trey thinks the fresh vegetable texture is not comparable to real spaghetti. Now with this new dried paleo pasta in my cupboard, I can fold in ground turkey and garden, fresh kale to let everyone in my family know that #ikaleaboutthemsomuch and praise my delicious, paleo dish.

Dried Vegetable Pasta with Turkey and Kale

1 box of dried vegetable spaghetti

1 lb. ground turkey

1/c c kale, chopped

1 sweet bulb onion, diced

1 clove of garlic, minced

2 Tbsp. EVOO

1/2  c dairy-free French onion dip

Kosher salt to taste

Black pepper to taste

1. In a medium saucepan, sauté  onion and garlic in EVOO until tender. Brown turkey and season with salt and pepper.

2. In a large saucepan, bring water to a boil. Cook pasta until tender and drain. Set aside.

3. Combine onion dip and drained pasta in medium saucepan with ground turkey. Fold in kale.

 

 

cauliflower calling

Bread crumbs from my garden to my kitchen countertop.”

As my winter garden nears the autumn of its garden life span, I start to long for spring vegetables with new flavors. To get out of my over-veg funk I started researching new ways to cook old favorites. A little cauliflower calling shook up my dinner and my chicken cutlets too.

Cauliflower Breaded Chicken 

1 lb. chicken tenders

2 c cauliflower florets

1/4 c EVOO

1 egg

1/4 c buttermilk

1 clove of garlic, minced

Salt to taste

Pepper to taste

1. Preheat oven to 325 degrees. Using a food processor, minced cauliflower. Spread out on non-stick baking sheet for one hour, turning every 15 minutes. Put aside in medium bowl.

2. Turn oven up to 425 degrees. Beat egg and buttermilk together. Add minced garlic, salt and pepper.

3. Coat non-stick baking sheet with EVOO. Dredge chicken in egg mixture then cauliflower crumbs and place on baking sheet. Bake for 15-18 minutes or until chicken is cooked through.

Recipe modified from Mom Foodie.

daily detox

Refresh with a revamp of your regular routine by going Raw. I did about 6 weeks ago and it has been my #motivationalmorning breakfast on-the-go.  Based on my Instagram feed, no one chews their fruits and veggies anymore, but how do they get enough protein to last them until lunch?

“I’m sorry for the unkind words. I spoke out of hunger.” -someecards

Insert life changer: Raw Green Organics. Vegan, gluten free, dairy free, soy-free, non GMO and duh, of course organic flavors for a complete daily detox. I’m a little obsessed with the RawJuvenate Vegan Protein Powder, but it took a few pitchers on the blender to get it just right. Grab a straw and your Vitamix and say hello to the best little breakfast boost.

Gluten-Free & Paleo Banana & Berry Smoothie

1 banana, mashed

1/4 mixed berries, frozen or fresh

1/2 almond milk or coconut milk

1 Tbsp. agave nectar

2 Tbsp. RawJuvenate Vegan Protein Powder

Optional: 3-4 ice cubes if you use fresh berries

1. Combine all ingredients in a blender. Mix well. Drink immediately or refrigerate for up to a week.

broccoli blues

So maybe my broccoli isn’t really blue…but almost. Old sheets shield my raised bed as my best bet to get my winter garden through this frozen, rough patch. This past winter I have been pleasantly surprised at the resilience of my plants, especially the broccoli. With temperatures below freezing, florets continue to form to fill my fridge and table. To celebrate this hardy vegetable, I paired it with baby bella mushrooms and thin slices of lemon to really highlight the earthy flavors.

Sautéed Broccoli and Mushrooms

1 bunch of broccoli, chopped into florets

1 c baby bella mushrooms, sliced

2 Tbsp. EVOO

1 lemon, thinly sliced

1 sweet bulb onion, chopped

1 clove of garlic, minced

Salt to taste

Pepper to taste

1. Over medium-high heat, sauté onions and garlic until tender. Add broccoli, mushrooms, salt and pepper and continue to cook for 3-5 minutes.

2. Squeeze lemon slices over sautéed broccoli and mushrooms before dropping in pan to cook for an additional 1-3 minutes. Serve over quinoa or with a fish protein.

to plant a garden is to believe in tomorrow.” -audrey hepburn

go for the gold

Let the Sochi games begin. With winter weather below freezing, cheering on #TeamUSA during Friday’s Opening Ceremony felt like we had a front row seat to the Winter Olympic Games. Trey and I warmed up with Ruby by our side, a bottle of another Team’s wine and my stovetop burning as bright as the Olympic Flame. Go for the gold with our Sochi Squash Soup, Medal-Winning Corn Muffins and Double Axel Chocolate-Crème Fraîche cookies. With a team of ingredients this good, there is sure to be no #SochiFail in your kitchen.

Butternut Squash Soup

4 c butternut squash, peeled and cubed

6 c chicken stock

2 Tbsp. EVOO

1/4 c heavy cream

1 onion, chopped

1 clove of garlic, minced

3 Tbsp. unsalted butter

1 tsp. pepper

1 tsp. kosher salt

1/2 tsp.  cinnamon

1/4 tsp. cayenne pepper

1. In a large pot, saute onions and garlic in EVOO until tender. Add squash, stock, salt, pepper, cinnamon and cayenne pepper. Bring to a simmer and cook until squash is tender to mash with a fork around 20-25 minutes.

2. With a slotted spoon, remove squash and puree. Mix squash puree, butter and cream in soup. Add a garnish of basil or rosemary.

Gluten Free Rosemary Maple Corn Muffins

1 c gluten free cornmeal
1 cup spelt flour (or regular ap flour)
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 Tbsp finely chopped rosemary
3/4 c unsweetened almond milk
1/2 c maple syrup
1/2 c canola oil
1 tsp apple cider vinegar

1. Preheat oven to 350 degrees.

2. In a large bowl, whisk together all of the dry ingredients.

3. In a smaller bowl, whisk together the wet ingredients.

4. Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don’t overmix.

5. Fill muffin cups 3/4 of the way full, and bake 18-20 minutes.

6. Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack.

Recipe from Love and Lemons.

Chocolate-Crème Fraîche Cookies

Cookie Ingredients:

16 oz. bittersweet chocolate
¼ c coconut flour or all-purpose flour
1½ tsp baking powder
1 tsp kosher salt
1½ c brown sugar
½ c unsalted butter, room temperature
4 large eggs
2 tablespoons crème fraîche

Crème Fraîche Ingredients:

1 c heavy cream

2 Tbsp. greek, plain yogurt

1. Make crème fraîche 24 to 48 hours before. In a jar, combine cream and yogurt and let sit at room temperature.

2. Preheat oven to 350 degrees. Melt 8 oz. chocolate in double boiler over stovetop. Let cool.

3. Whisk flour, baking power and salt in small bowl. Using an electric mixer, beat brown sugar and butter. In a small bowl, beat eggs then gradually pour in brown sugar and butter mix. Add crème fraîche and melted chocolate. Mix in dry ingredients and remaining 8 oz. chocolate chips. Cover and chill dough for at least 1 hour.

4. On parchment-lined baking sheets, roll dough in tablespoon-sized amounts, 2″ a part. Cook for 18-22 minutes.

Cookie recipe modified from Bon Appetit. 

life’s like a box of flaxseed

Bake your beau a little banana bread love this St. Valentine’s Day. No time for breakfast in bed on a Friday morning, so pack a healthy, sweet treat for the morning drive to work. Flaxseed and agave nectar may not be the sexiest gift for Feb.14 but sometimes love is more than a box of chocolates.

Paleo Carrot Banana Bread with Flaxseed

1 Banana, mashed

1/2 c carrots, shredded

2 c coconut flour, sifted

3 Tbsp. flaxseed

2/3 c agave nectar (substitute for 1 c white sugar)

1 tsp. baking soda

2 eggs, slightly beaten

1/4 c EVOO

1/2 tsp. salt

1/4 tsp. cinnamon

1. Preheat oven to 350 degrees. Combine flour, salt, baking soda, flaxseed and cinnamon in large bowl. In separate bowl, whisk nectar, bananas, evoo and eggs. Mix with dry ingredients and fold in carrots.

2. Pour in greased loaf pan and bake for 45-55 minutes. Serve with fresh whipped butter or Melt Organic Butter.

sort of/kind of

Going for Paleo in 2014, but sometimes it is so hard to stay on track. You would think the seasonal Thin Mints or ease of cereal for dinner would be my downfall. Instead my grain and dairy free taste buds have been craving granola, a cup of yogurt and every flavor of beans. Not the Bertie Bott’s Flavours, but pinto beans, black beans, kidney beans and most of all, green beans. So as a splurge, Trey and I dined on pot roast, Bon Appetit Magazine’s roasted red radishes and green beans. Even though I missed the haricot verts, the red radishes stole the dinner. With a splash lemon and a bed of radish tops, this sort of/kind of paleo meal became our new favorite dish to celebrate the earthy, rustic flavors of winter.

Roasted Red Radishes

2 bunches of radishes

1 1/2 Tbsp. EVOO

Kosher Salt

2 Tbsp. (1/4 stick) unsalted butter

1 tsp fresh lemon juice

1. Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

2. Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

tex-mex mix up

Cold weather always makes me crave Tex-Mex. The power of queso and baked avocados always seems to warm me from the inside out. Since I decided to try the paleo-lifestyle for the next few weeks, I thought the best way to get my salsa fix would be to swap tortillas for lettuce. Use this recipe as an opportunity to mix up your Mexican rituals by using fresh mango, baby bella mushrooms, grilled pineapple or whatever else you can find in the fridge. A great dish to clean out the fridge or savor over a hot, summer night when only a light meal will do. Pair with an ice cold margarita and a good friend to send the winter blues into another season.

Paleo-Style Shrimp Tacos

4 Romaine lettuce leaves

1/2 lb. shrimp

1 avocado, sliced

1 garlic clove, minced

1 sweet bulb onion, chopped

3 Tbsp. Cilantro, chopped

1/4 c baby bella mushrooms, chopped

1/4 c roma tomatoes, diced

2 Tbsp. EVOO

Pinch of Salt

Pinch of Pepper

1. Over medium-high heat, sauté the garlic and onions in EVOO until tender with salt and pepper to taste. Add shrimp and cook until pink. Add mushrooms and tomatoes to finish.

2. Place shrimp and vegetables in single romaine leaf. Add avocado, cilantro and salt and pepper to taste. For a spicy kick, add salsa.