Get Your Fish! Tuna Melt Patties

It's been a productive month!  Whenever spring finally hits I get a wonderful burst of energy that translates to reorganizing the entire house (sorry Eric), and cooking new meals.  Here's the latest.

In an effort to get some fish protein into the ever growing (and all consuming) little bug, I modified this recipe.  I'll be honest, I had very low expectations for the recipe, but it far surpassed them.  It's primal, and delicious!  Very much like a tuna melt, minus the bread.  And leftovers are delicious too.

Tuna Melt Patties

• 2 tbsp coconut flour
• 1 piece toasted and crumbled bread (optional)
• 1/2 cup shredded cheddar cheese
• 2 cans tuna (5 oz each), drained
• 2 eggs, beaten
• 2 tsp dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 2 teaspoon fresh lemon juice
• salt and pepper to taste

In a bowl, add both cans of tuna and use a fork to break it up.  Add remaining ingredients mix well.  Heat pan with olive oil in it.  The more oil the more "fried" they will be.  I just use a drizzle.  While pan is heating, make patties from the tuna mixture to the size of your liking.  Fry in pan carefully (hot oil is hot and hurts)  until golden brown, then flip, flatten, and let cook on other side.

Serve with a side of avocado, a salad, or just eat on the go.

Enjoy!

April's Crazy. Here's An Easy Meal: Chicken or Beef Enchiladas

It's April and things are crazy over here.  From 70 degrees and lounging in the park to below freezing and fighting off snow, this month sure is off to a great start.  Enter my latest obsession on the mexican dish front... enchiladas!  It's definitely a comfort food and has a lot of dairy in it, but I think it's perfect for this up and down weather.

In my opinion this is a quick and easy meal... but some might argue that since it requires stove top cooking it's not necessarily "quick".  Regardless, it takes less than 30 minutes to put this together and it is DELICIOUS.  I suggest you use rotisserie chicken since it will retain moisture better OR cook your ground beef in the crock pot.  But you are your own person... do what you will :)

Chicken or Beef Enchiladas

• 2 lbs cooked chicken (from rotisserie) or pre-cooked ground beef
• 1 tbsp. olive oil
• 1 onion
• 1 red pepper
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 cups salsa of your choice
• 2 cloves minced garlic
• 1 tsp cumin
• 1 tsp lime juice
• 1/4 cup broth or water
• corn tortillas (or flour)
• salt and pepper to taste

Heat olive oil in a large skillet over medium heat. Add the cumin, garlic, onion, pepper, and season with salt and pepper.  Cook until tender, 5 to 6 minutes, then stir in 1/4 cup water (or broth) and sour cream. Remove from heat and fold in the meat, lime juice, 1/2 cup salsa, and 1/2 cup of the cheese.

Spread 1/2 cup of the salsa in a baking dish. Place cooked beef or chicken mixture in the tortillas (fill to your desired fullness), roll, and place "seam down" in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, about 15 minutes at 350°F.

Let cool a few minutes, then dig in.  We like ours with sour cream and guacamole.  And as always, enjoy!

(sorry, we ate it too fast for a final picture)

Freezer Meals Part One: Minimally Modified and Ready to Bake

Yes. It's been a few months. But I have been busy battling blizzards, eating constantly, and growing a baby, so I figure it's okay Anyways, 'm going to get right to the point... being only weeks from a potential baby arrival is a little intimidating. There's so much to wonder about, worry over, and prepare. And, since you all know how much I love food (and how scary I get when i don't have it), I decided the safest thing for everyone was to prep some meals beforehand for easy cooking once this kid decides to make an appearance.

So, I went to my parents in WMass over April vacation and my mom helped me make four meals (8 lbs of meat total). Below are the groceries for those meals, which are split between this post and the next. It was surprisingly easy, took maybe 90 minutes total with my mom and I working together. The idea is that everything can either get reheated, or thrown in a crock pot or oven to cook while I worry about other things.

I also plan on making the rest of the more "snack like" or easy to prep items this weekend, since they will not keep as long as the main meals. Anyways, you get the idea. This first post is all recipes I pretty much pulled right from Pinterest, and therefore are minimally modified, but delicious (yes, I tested them all before I made them for the main event). So, here they are. Make them now, or prep them for later... it's like a choose your own adventure!

#1 - Blueberry Lemon Protein Scones

• 1 cup blanched almond flour
• ½ cup protein powder (I use unflavored Sunwarrior)
• 3 tablespoons coconut flour
• 1 egg
• ½ cup milk
• 1 tbsp honey (2 if like really sweet)
• 2 tablespoons grapeseed oil (melted coconut oil or butter will work too)
• 1 teaspoon baking soda
• 1 tsp lemon zest
• ½ cup blueberries OR raspberries OR chocolate chips
• ¼ teaspoon sea salt (optional sprinkle on top)

Preheat the oven to 350 degrees.  Mix dry ingredients. Add wet ingredients. Mix until a loose dough forms. Gently fold in raspberries and lemon zest.  Using hands, get some dough and press it down with your hands to form scone (size to your preference).  Place on lined baking sheet.  Repeat with remaining dough.  OR you can put this mixture into muffin tins. less sticky mess, but also don't look like scones. Either way, Bake for 20-25 minutes until golden brown. Allow them to cool down slightly prior to eating.

For freezing, based on original recipe:
Double this recipe and freeze unbaked and shaped scones on a parchment lined sheet. Once frozen, I transfer them to a zip bag and freeze up to 3 months. To bake, remove from freezer while oven preheats and add 2-3 minutes to baking time.

That's the "snack" that needs to be baked. Below are the "raw meals" that I prepped and stored in ziploc bags to throw in crock pot or oven. The first two are from this site.

#2 - Chicken Fajitas

• 2 lbs chicken breast
• 1 bell pepper, diced
• 1 can green chili peppers, diced
• 1 onion, diced
• 1/2 cup chicken broth
• 1 taco seasoning packet
• 1 tsp chili powder
• 1/2 tsp paprika
• 1 tsp salt

Mix all ingredients in the freezer bag, and squeeze out all air before sealing. Lay flat in the freezer and once frozen you will have an easy shape to stuff anywhere. Remember, write directions on bag, or if you are eating now, just follow below:

1. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours. **equally delicious when baked in the oven for 35-40 minutes
2. When it’s cooked, remove and shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.

#3 - Salsa Chicken

• 2lbs chicken breast
• 1 15 oz. can of black beans, rinsed and drained
• 1 pound bag frozen corn
• 1 can diced tomatoes with chilis
• 1 jar salsa
• 1 packet of taco seasoning

Mix all ingredients in the freezer bag, and squeeze out all air before sealing. Lay flat in the freezer and once frozen you will have an easy shape to stuff anywhere. Remember, write directions on bag, or if you are eating now, just follow below:

1. When it’s time to cook it, thaw and cook on low 8 hours. **equally delicious when baked in the oven for 35-40 minutes
2. When it’s cooked, remove and shred the meat and add it back to the pepper mixture and serve on rice with your favorite toppings.

Lastly, I will also be marinating 2 lbs of meat in our favorite marinade and storing this as well for easy defrosting and grilling. Kind of self-explanatory, but I wanted you to know it's another easy option for a prepped meal that is ready to go and doesn't involve many brain cells.

Whew! That's the first installment. Part two will follow shortly... enjoy!

Soup Time, Meat Included

So, after a holiday hiatus, and with the cold weather seemingly here to stay for a bit, I thought it would be a nice time to share some of my favorite soups with you... besides the other comfort food I have already posted of course.  These are fairly easy recipes, and both of these are easy to make vegetarian as well, but of course I love my protein so I added it in.  I recommend eating with some primal bread or biscuits for dunking, because no meal is complete without some buttery deliciousness.

Oh, and lease note, there are no finished product pictures, mostly because I am too focused on eating to remember to take one.  I promise you they are both amazing though!
Here they are...

Stuffed "Baked Potato" Soup

**makes enough to serve four and have plenty of leftovers**

• 4 cups (32 oz) chicken stock
• 4 cups water added to stock (with 1 tbsp onion powder, 1 tbsp garlic powder, salt/pepper to taste, 1 bay leaf in it)
• 3 cups russet potatoes, cubed
• 6 slices bacon, cooked crispy and diced
• 2 lbs ground ground beef or sausage
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 cups kale, chopped
• 1 cup heavy whipping cream OR coconut milk
• 1 cup shredded cheddar cheese (optional, or as topping)

Cook the bacon in oven at 425 until crispy. Set aside the grease.  In a pan, cook the meat, drain, and set aside.  Cook onion, kale ribs, and garlic in bacon grease until slightly tender.

In stock pot, stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.  Then add all other ingredients except beef, cream, and bacon (and cheese if adding) and let simmer for another 10-20 minutes.  It can really stay on super low heat for an hour or two if you want.

Then, 5 minutes before serving, add heavy whipping cream (or coconut milk) and cheddar.  Use bacon and beef as a "topping" to taste.

*minimally modified from http://steaknpotatoeskindagurl.blogspot.co.uk/

Cheddar Broccoli Soup

(beef optional)

• 1 large Spanish onion, diced
• 5 cloves garlic, chopped
• 2 medium potatoes, peeled and diced
• 4 cups chicken (or veggie) broth
• 2 cups water
• 16 oz package broccoli florets
• 2 lbs ground beef, browned and drained
• 1 cup milk
• 8 oz shredded cheddar cheese
• 2 ½ teaspoons kosher salt, more to taste
• 2 tablespoons unsalted butter
• ½ teaspoons black pepper, more for finishing
• ¼ teaspoon red pepper flakes
• olive oil, as needed
• 1 ½ tablespoons fresh lemon juice (optional)
• parmesan cheese topping (optional)

In a l heat to medium-low. Add butter and 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes.

In large soup pot, add potatoes to broth. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. When potatoes are soft, stir in broccoli, onion, garlic, meat and then add milk (can add flour as thickener if desired). Cook 5 minutes or until slightly thick, stirring constantly.  Reduce heat to low, add cheese, stirring until cheese melts. Optional: Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

If desired, stir in lemon juice (highly recommend). Finish with grated Parmesan, a drizzle of olive oil, black pepper and sea salt.


That's all, enjoy!

Too Hot to Cook? Chicken Tacos Easy!

Everyone might assume that since it's summer and I have this abundance of time on my hands that Eric comes home to a meal each night that took hours of preparation.  I mean, what else am I doing with my time, right?!  Wrong.

It's been hot.  Like really really hot.  As in AC is on but I am still laying under this fan sweating hot.  Why do I want to be standing in a kitchen perspiring when I can be reading on the roof, battling pirates on Xbox, or avoiding my long list of summer projects?  However, since Eric IS at work, and I do feel slightly obligated to cook SOMETHING since I am sitting around all day, I like to get creative.  But with as minimal sweating as possible.

I think I've said before that we like tacos.  Okay, I couldn't find a post where I said it directly, so that must just be my old lady brain replaying conversations as things I've written down.  But we do.  We like tacos, or less specifically, mexican food.  A.lot.  As in hey, let's have tacos every night.  Shrimp, chicken, pork, beef... that's 4 days of deliciousness right there.  Heck, our wedding was a smorgasbord of everything you'd find at a mexican restaurant.  Who needs fancy cuts of meat when you can make your own enchiladas?  Plus I find tacos are easy to make, and who can beat an easy meal that tastes incredible?

Anyways, this is another easy recipe that only requires you to sweat for as long as it takes you to flip and season the other side of the chicken breast.  I love this meal because it makes tacos (duh), but also makes a quality meal that is healthy and filling while being quick.  It's the type of thing you can prep in about 5 minutes, throw in the oven, do your workout/cleaning/reading/pirate beating, and still have a lovely meal ready for whenever hunger strikes.  Plus it's applicable year round.  Think winter when you ALSO don't want to cook because it's too cold to move (I swear, I do enjoy cooking sometimes).

I think you get it.  So here's what you do...

Oven Mexican Chicken

• 2 lbs thawed chicken breast or thigh
• olive oil
• garlic powder
• cajun seasoning
• cumin
• chili powder
• salt and pepper

Place chicken on a baking sheet.  Drizzle olive oil onto chicken.  Sprinkle spices on top, enough to coat one side of chicken. Rub into meat. Cook at 350 for 15 minutes, then flip, sprinkle/rub again.  Put back in oven for another 10 minutes at 350 plus another five on high broil.

Note:  If you are extra lazy and your chicken is still frozen you can still do this... just do 25/20/5 instead!

Check to make sure the inside is not pink, but still moist, and remove from oven.  Let sit for about 5 minutes, then slice and eat with your choice of sauteed veggies and topping. Pile it all on to corn tortillas, or lettuce wraps.  And of course I recommend the below guacamole by Eric.

Eric's Guacamole

(large mortar and pestle recommended)

• 2 ripe avocados
• 1/3 small yellow onion (minced)
• 1 clove minced garlic (crushed)
• 1 tsp sea salt
• 1 1/2 tsp lime juice
• pepper to taste

Note:  We do not use hot sauce or tomatoes or cilantro.  That's Eric's fault, he hates them.  And mine too, because I can't handle spicyness.  If you wanted to add those I wouldn't judge...

Second note: I strongly recommend investing in a large mortar and pestle and an avocado masher to make your guacamole... it's worth the weight.

First add the salt, onion, and garlic to the mortar, or a bowl.  Mash this with the pestle or a spoon if in a bowl to release the juices and until salt is a powder (It's hard to do in a bowl, see?  This is why I told you to get a mortar).  Remove the avocados from their skin.  If you don't know how YouTube it or something, it's not hard if you use a spoon.

Use mash the avocado, until a consistency you like.  Then add salt/pepper/lime juice.  Mix gently.  Taste.  Add anything you think is missing.  Then put in a bowl and get ready to eat with your tacos.  Or chips.  Or just off the spoon.

Mmmmmm, enjoy!

**these have been R&E originals

Leftover Mashed Potatoes? Mashed Potato Benedict!

A very quick post, but I just had to share.

If you ever have leftover mashed potatoes and are feeling like spicing them up, add some garlic powder, salt, and pepper, and make them into patties about the size of your palm.

Then fry them up, saute some spinach, and on top of it all some over easy eggs with melted cheese over it all.  Hot sauce of your choice, maybe some pancakes, and voila, breakfast, lunch, or dinner... quick, easy, delicious!

*an R&E original

A Quick Meal: Lazy Cheesey Taco Dip

It's midwinter and I am sick of cooking creative meals.  Of course that means we could order delivery, but when my conscious gets the better of me that means I still have to cook.  Now, any day (or every day) of the week Eric and I have no problem eating tacos.  In fact there have been several weeks we had chicken tacos, then beef, then pork... then leftovers!  Why not?  Add a little guacamole and you've got a feast.  Plus it's easy.

But the recipe I want to share with you is even lazier than tacos.  That's right.  Lazier.  I mean, some days you just can't make your own individual tacos.  Having to physically layer the meat, then cheese, then all those toppings, FOUR TIMES?  Blech, I am tired just thinking about it.  No, some days you just need to take some chips, and dip.  Enter lazy taco dip... it's easier than prepping all those pesky shells, and equally delicious.  AND it's healthy!  We are fans.

Okay, let's do this.

Lazy Cheesey Taco Dip

• 2 lbs ground beef
• 1 pepper, diced
• 1/2 onion or 1 bunch scallions, diced
• 1 packet taco seasoning
• 1 cup of spinach (per taco bowl)
• Your choice of cheese (American or cheddar is my favorite)
• Hot sauce of your preference
• Salt and pepper to taste
• Tortilla chips for dipping
• Other taco dipping condiments

Step One: Make taco meat.  I saute the pepper and onion for a few minutes, then add the meat and brown it.  Add contents of the seasoning packet when there's a bit of pink left.

Step Two: Put a cup of spinach in the bottom of a bowl, add meat on top (you choose how much you want), layer cheese on top (not too much).

Step Three: Microwave for 1 minute, mix everything in bowl together, grab your chips and dipping paraphernalia (I recommend guacamole and sour cream), and you're done!  If you are against microwaves go ahead, layer it in a pyrex and heat it in the stove.  But then it's not quick, just easy.

Remember to add some hot sauce if you want, and as always, enjoy!


*this has been an R&E original

It's Time: Minimally Modified Primal Pizzas

Yes, I've been gone for another three months.  I blame the whole getting married thing.  Oh, yeah, I got married!  But that's a story for another time.

THIS post contains recipes for the much requested primal pizza crusts I make.  No, they will not be fluffy or bread-like.  Yes, they will fulfill their role as a crust and hold your favorite toppings and even allow careful dipping into ranch dressing.  It will also leave you feeling much less bloated and gross AND lets you use all that eggplant, zucchini, or summer squash you have stockpiling from your crop-share.  Read your mind, didn't I?  So, since I have been MIA for so long I am going to get right to the point.  In order from our favorite to least (based on taste, ease of making, and crust abilities), here they are!

Ready?!  I am! 

Zucchini or Eggplant Crust

• 1 lb (2-3 cups) grated zucchini/eggplant
• 1/3 cup parm cheese
• 1/2 cup almond meal
• 1-2 tbsp coconut flour (for moisture)
• 1 egg

Step one: take your grated veggie, salt it, and wrap it in some paper towels.  Repeat this twice over the course of a few hours for best results.  Not necessary, but makes the crust crispier.  The examples below are all of eggplant, but zucchini follows the same rules.

 When ready to make pizza, preheat oven 450 degrees.  Combine all ingredients.  Add a light sprinkle of coconut flour if still super moist.

Lay parchment paper on a pre-oiled baking sheet.  Oil parchment paper as well.  using your hands, a fork, or spatula, carefully spread the ball of "dough" slowly outward, making it thin (no thicker than 1 cm).

When it looks similar to the picture above (this one is zucchini), put it in the oven for 15 minutes.  I should look like the below picture.  If not, put it back in until it does.

Then remove pan, flip crust, and 5ut it back in for another 5 minutes or until it looks like the below picture..

Take crust out, add toppings (pre cook any non-cured meat), cook at 350 until cheese is melted, and eat!

 

Before we go any further;

topping suggestions for ALL pizzas:

Pepperoni, chicken sausage, sauteed kale/peppers/onions, broccoli, bacon (!), mushrooms, pesto, garlic, mozzarella cheese, meatballs, buffalo chicken, buffalo chicken meatballs... the list could go on.

This next one is from this website, modified minimally.  Try as we might this one always ends slightly floppy.

Flax Seed Pizza Crust

• 1/2 cup flax meal
• 1/2 cup almond meal
• 1/2 cup finely grated parmesan cheese
• 2 eggs

Mix the flax meal and parmesan cheese in a medium bowl.  Add the eggs and stir until a dough is formed.  It will be sticky, like really really obnoxiously sticky.  Let it sit for about 5 minutes or so until it's easier to work with. Wet your hands with water to help keep the dough from sticking to them and press onto parchment papered cookie sheet about 1/3 inch thick in a circle.

You should get about a 10 inch circular crust out of it... if it's a lot smaller than that you are making it too thick.  Bake crust at 350 for 8 minutes, or until top is lightly browned.  Remove an add toppings.  For this one I made buffalo chicken meatballs and spinach!  Bake for another 15 minutes at 350.  Remove when cheese is melty and delicious (sorry, no picture of that part!).

Okay, this one has been in my files for a while, but for the life of me I cannot find any notes besides:

1) I made it and added a few modifications

2) It was the least favorite

3) The original recipe comes from The Almond Flour Cookbook by Elana Amsterdam.

Then I tried to find the original and couldn't.  Good story, I know.  Anyways, try it for yourself, perhaps you will have better luck!

Almond Flour Pizza Crust

• 1 1/2 cups almond meal
• 1 egg
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp baking soda 

Mix ingredients well, using your hands to form a ball.  Again, it will be sticky.  Place the ball between two sheets of parchment paper and pat it out into a crust shape.  Place on a well sprayed pizza stone OR parchment lined baking pan.  Bake at 350 for 15-20 minutes until lightly brown.

As with the others when it's ready remove, add toppings, and wait for melting goodness.

These isn't it, but still.  Yum.  Oh, and enjoy!