Cold Weather Food - Stew, Meatloaf, Crockpot Chicken!

So, these have been in the works for about 2 months.  Yes.  I have been trying to post for two.months.  Work, toddlerhood, family, and friends have taken the front seat, which the way it should be... but now, I give you three delicious, and fairly easy, meals.  They are each from a different friend (thanks mom friends!), and therefore are minimally modified.

Easy Meatloaf (not dry!)

• 2 lbs ground beef or turkey
• 1 cup chopped onions
• 2 garlic cloves, minced
• 1/4 cup ketchup (plus optional 1/4 cup for topping)
• 1/4 cup chopped parsley (4 tbsp if dry)
• 1 tbsp coconut flour
• 1/4 cup almond meal or 1/4 cup gluten free breadcrumbs
• 2 tbsp grated Parmesan cheese
• 3/4 cup shredded cheddar cheese
• 2 tbsp dijon mustard
• 1 large egg, beaten
• 3/4 tsp dried oregano
• salt and pepper to taste

Heat a skillet over medium heat and saute the onions and garlic until lightly browned.  Let cool, then combine with remaining ingredients.  Shape into 6 equal sized loaves and place in a cooking pan.  If desired, spread some ketchup over the top of each (about 2 tbsp a loaf). Bake at 425 degrees for about 25 minutes.  Center should be moist but not pink.

We like to serve with broccoli or sauteed greens, and top with sriracha mayonnaise...

The Best Beef Stew - crock pot or stove

• 3 lbs boneless beef stew meat, cut into chunks
• 3 tbsp flour, or arrowroot powder
• 1 tsp salt, plus more, to taste
• 1 tsp freshly ground pepper, plus more, to taste
• 1 package of sliced mushrooms (optional)
• 2 medium carrots, chopped
• 1 sweet potato, peeled and cubed
• 1 potato, peeled and cubed (or 5 small red potatoes)
• 1 onion, diced
• 2 tbsp tomato paste
• 2 tbsp dijon
• 1 tbsp crushed rosemary
• 1 bay leaf
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 4 oz. thick-cut bacon, chopped (optional)

If adding bacon... In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.

In a plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Heat pan on medium, and add the bacon drippings or olive oil. Add half of the beef chunks and cook, turning once, until well browned. Transfer the beef to the slow cooker, or if doing all on stove top, set aside.

Add the veggies to the pan, with more oil, and let them brown for a few minutes, then also remove from pan and set aside. If in crock pot, now scatter the veggies on top of the meat.

Now, combine the broth, mustard, and tomato paste in the same pan. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. If doing all on stove top, add the wine and all other components back in, as well as rosemary and bay leaf, and cook on a low, simmering heat for 1-4 hours.

If in crock pot, pour the wine and contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.

Either way, it's delicious with some crusty, well buttered bread, or the primal friendly 90 second bread!

**minimally modified from http://www.williams-sonoma.com/recipe/beef-stew-with-bacon.html 


Super Easy Chicken Maribella

• 2 lbs chicken breast or thighs
• 5 small red potatoes, cubed with skin on
• 1 cup red wine vinegar
• 1 cup manzanilla green olives, with juice
• 1 1/2 cups prunes
• 1/2 cup olive oil
• 1 tbsp Italian seasoning 
• 1 bay leaf
• salt and pepper to taste

Place potatoes in the bottom of the crockpot, then add the chicken on top.  Next, pour all remaining ingredients over it all.  Place on low for 8 hours and enjoy!

 

Minimally Modified: Quick and Easy Apple Cinnamon Muffins

So, it's officially winter, which means cold.  It also means cozy days with tea, coffee, and preferrably muffins.  Here's a super easy recipe that takes almost no time and really delivers on deliciousness.  In fact, I am eating one now!

Apple Cinnamon Muffins 

(makes 6-8)

• 4 eggs
• 1 cup applesauce (I recommend homemade)
• ½ cup coconut flour
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1 tsp ground ginger 
• 1/2 cup chopped walnuts

Put all ingredients except nuts into a medium sized bowl and mix until no lumps.  Fold in walnuts.  Fill muffin tins at least 3/4 full.  Bake 15-20 minutes on 400 until starting to brown and not squishy when lightly touched on the top.  Let cool 2 minutes, drizzle with honey or butter or deliciousness of your choice and enjoy!

**minimally modified from http://wellnessmama.com

Fall Eats: Chai-der and Apple Fritters

First of all, no more apologies for lateness.  G is keeping us both busy, and is growing so fast.  I am finding less time, and more creative ways to cook, and as always have so many recipes to share and no time to do it.  Regardless, I will share when I can, and if you get antsy for more you can always ask :)

My favorite season is upon us, and with it comes a plethora of apples, preferrably picked from your favorite local orchard.  I am definitely not complaining, in fact, I find apples to be the best thing to have an over stock of.  You can make pie, crisp, applesauce, pancakes WITH applesauce, or just drink some warm apple cider... the list is endless.  So, in honor of fall, and the endless list of possibilities, I give you "chai-der" and apple fritters!

Chai-der

(super easy)

• 1 mug of cider
• chai tea of your choosing

Heat cider in pan or microwave.  Put in mug, let tea steep, drink... you will NOT be disappointed.  And for the more adventurous, you can steam the cider like milk would be in a latte and REALLY go crazy.  Also delicious but a little more work and clean up!

Apple Fritters

(makes 8ish)

• 1 cup grated ripe apples, juice squeezed out, firmly packed (3 small apples, skin removed)
• 1 apple, peeled and finely diced
• 1/4 cup juice from grated apples
• 2 tbsp coconut flour
• 4 eggs
• 2/3 cup almond flour
• 1/2 teaspoon ground cinnamon
• maple syrup or honey (optional topping or add to batter for sweeter flavor)
• butter or coconut oil (for frying)

Place the all ingredients but coconut flour in bowl and combine well using a fork.  Then sprinkle the coconut flour on top and fold in.  Heat coconut oil in a frying pan on medium-low heat and add 1/4 cup of the batter per fritter.  Load up that pan!

Cook for 4-5 minutes then flip over, squish out the sides, and cook through. Remove and repeat.

Top with maple syrup, honey, butter, almond butter... again the list is endless!

Enjoy :)

Freezer Meals Part Three: No More Delivery Please!

So, baby H has arrived, and with him a flurry of odd hours, visitors, and lots of guesswork.  6 weeks in and we are finally figuring this baby thing out.  We think. ;)

With baby H (we shall now call him G since he does have a name) also came a change to how we eat.  Gone are the days where we could cook together when Eric arrived home, then sit down to a Netflix evening with a warm meal.  Now G dictates when we eat... Once the initial wave of baby visitors and food deliveries wore off, Eric and I found ourselves with a 4 week old baby and not much time to cook.  So, after 2 weeks of Eric frantically grilling when he got home, then eating in shifts, or ordering delivery, we missed our old habits of healthy primal meals.  So, I decided it was time to take advantage of the weekends and make enough meals to last us the following week. This Sunday marked our first attempt, and an hour and a half later we had a baby that was still napping (!) and four meals that we'd prepared together.  They are now sitting in the freezer ready to be thrown in a crock pot and reheated.  Can I say how excited I am?!

Since G will wake up any minute, here they are, some more modified than others.  They make great non-freezer meals too, so don't be shy about using them as such!

Salisbury Beef and Noodles

• 2 pounds Ground Beef
• 1/4 cup Brown Mustard
• 1/4 cup Ketchup
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• ½ tsp garlic powder
• 2 tbsp butter
• 1 diced medium onion
• 1 diced red pepper
• 1 can beef broth
• 2 tbsp cornstarch or arrowroot powder, mix with a little broth to make paste
• 1 pound noodles cooked and drained

Brown meat until slightly pink, then drain grease and add 2 tbsp butter to meat.  When melted, add onion and pepper, and potato (if using).  After 3-4 minutes, add beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Allow them to simmer in for 10 minutes or until sauce is thick.  Either set aside to let cool and then freeze (this option you make the noodles when you reheat the dish), or serve meatballs over a platter of noodles.

Reheat instructions: Crock pot on low for 2-3 hours, until heated through

**modified from Pioneer Woman

Easy Chicken Chili

• 1 small onion, chopped
• 1 (15.5 oz) can black beans
• 1 (15.5 oz) can kidney beans
• 1 (8 oz) can tomato sauce
• 10 oz package frozen corn kernels
• 2 (10 oz) cans diced tomatoes w/chilies
• 1 packet taco seasoning or make your own
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 lb boneless skinless chicken breasts
• 4 oz can chopped green chili peppers, chopped

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in, cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

If freezing, I recommend mixing ingredients raw and then thawing and putting in crock pot when ready to use. But if it's something you plan to eat that day, just follow instructions above!

**minimally modified from Skinny Taste, only addition is an extra lb of chicken… if want fully primal cut out beans and corn and sub in kale!

Tomato Sauce with Spicy Sausage and Pasta

• half of a yellow onion, diced
• 4 carrots, diced
• ½ bag frozen peas
• ½ bunch kale, chopped
• 12 ounces spicy Italian sausage (casings removed - just the ground meat)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 1½ teaspoons salt
• ½ teaspoon black pepper
• ½ cup red wine
• 28 ounce can tomato sauce
• ¼ cup balsamic
• pasta of your choice, cooked and drained

Heat the oil in a skillet over medium high heat with the onion, kale, and carrots.  Saute for until the vegetables are soft.  Add the ground sausage, peas, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine to get the browned bits off the bottom of the pan.  Add the tomatoes and balsamic - simmer for 10-20 minutes while the pasta is cooking (if not freezing meal).  Freeze or add to pasta and enjoy!

Reheat instructions: Crockpot on low for 2-3 hours, until heated through

**modified from Pinch of Yum

Mediterranean Chicken

• 2 rotisserie chicken, cut into bite sized pieces, skin removed
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 large potato, diced
• ½ bag frozen peas
• 2 teaspoons dried oregano
• 28 oz can crushed tomatoes
• 15 oz can chickpeas, rinsed and drained
• 1 cup chicken broth
• 2 bay leaves
• salt and pepper to taste
• 1 tablespoon freshly squeezed lemon juice

Heat olive oil in a pot over medium heat. Add onion, garlic, and potato and cook until softened, about 5-8 minutes.  Pour in everything else except chicken and lemon juice. Bring to a boil and cook 5 minutes. Add chicken, lower heat and simmer, uncovered, for 10 minutes.  When sauce has thickened, add lemon juice, stir a few times, and remove from heat.  Serve with rice or couscous, or cool and freeze for later.

Reheat instructions: Crockpot on low for 2-3 hours, until heated through

** modified from the kitchn

That's it, enjoy!

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!

Minimally Modified #2: Thai Meatballs and Noodles

Thanks to a good friend who loves Pinterest even more than me, this recipe came into my life.  We were planning a romantic double date with our (at the time) boyfriends, and Sarah suggested this menu.  I immediately started drooling, which became even more pronounced when I TASTED the meal, and promptly went home and marked it as "must make primal".

Of course, this is minimally modified because I really only changed some measurements, not the basic recipes, and removed some of the soy sauce-age because it seemed to be a lot.  Anyways, if you want to use the originals they are here and here.

I recommend making this in two parts.  Prep the meat and throw it in the oven, combine the ingredients for the noodle sauce and dipping sauce, then deal with cooking the noodles with about 5-10 minutes left on the meatballs.  Oh, and DO NOT make this meal when you are short on time.  It is a soothing work of art and cannot be rushed.  Or because you will burn the oil and stink up your condo and yourself and traumatize the dog.  Either one.  Just a warning.  It IS worth it tho :)

Noodles and Sauce

Package of rice or soba noodles, boiled and strained

• 1 tbsp crushed red pepper
• 2 tbsp sesame oil
• 1/4 cup grapeseed

Optional for topping after cooking:

(I don't usually use)

• 1 shredded carrot
• 1/2 cup green onions

Meatballs

• 1/4 cup cashew or almond meal
• 2 lbs ground turkey (or beef)
• 1 egg
• 1 tbsp ginger, minced
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 clove garlic, minced
• 1/2 tsp salt
• 1 tbsp low sodium soy sauce
• 2 tsp sesame oil
• 1/4 cup chopped cilantro (optional)
• 3 scallions, chopped (optional)

Dipping sauce

• 3 tbsp low sodium soy sauce
• 2 tsp sesame oil
• 3 tbsp fresh lime juice
• 2 tbsp water
• 1 chopped fresh scallion (optional)

Preheat oven to 500 degrees. In a bowl put ground turkey and all other meatball ingredients.  Mix with your hands until combined well.  Shape 1/4 cup meat mixture into a ball or mini patty and transfer to a greased baking pan.  Repeat.  Bake until cooked through, about 15 minutes... watch carefully or they dry out!

For noodles, heat oil mixture in pan over low heat for no more than 2 minutes.  Again, watch carefully because it burns (I do this every time and have to start again).  Strain out pepper, save oil. Once cooled a bit, mix with 2 tbsp soy sauce, 1 tbsp of lime, and toss with cooked noodles and 3 cups chopped spinach.

For the dipping sauce mix together all ingredients.  Add scallions if desired.  Leave this on the side for hungry peoples to drizzle as you see fit... I usually have to make more because Eric steals it all.

That's it.  Dig in... oh, and of course, enjoy!

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!