Monday, July 5, 2021
One of my favorite Indian dishes is saag paneer. I had an enormous bag of kale to use in smoothies and one evening recently we decided to make some curry and I thought kale could be a fun way to add some veggies to dinner. This year as we embark on the end of our forties we have both made a concerted effort to drastically alter our lifestyle. Full disclosure, I had been a regular consumer of alcohol most of my adult life and it simply wasn't serving me anymore. We both began rigorous fitness training during the pandemic as well as daily meditation and decided our days of freewheeling partying and drinking to alleviate stress, boredom, celebrate success, etc. needed to be put behind us. I've never felt better.
Tuesday, June 15, 2021
Well it’s been a minute! Whew, what a year. I tried hard to capture the positives of living in a pandemic and happily I managed to find many happy memories and was buoyed by my admiration for co workers, friends and families and their resilience. One of the greatest pluses was staying home and cooking! I relished in it and it strengthened my gratitude for those who work so hard to bring us the food that graces our table. Now that we are back in the full swing of work and life, we no longer have the luxury of spending hours preparing dinner while WFH. So this has been my favorite easy recipe for hectic weeknights.
2 pounds boneless skinless chicken cutlets
4 TBS cornstarch mixed with 2 tsp baking powder
5 cloves garlic, slightly smashed
2 TBS capers
2tbs avocado oil
1 Cup white wine
1 knob of good butter
Juice from one lemon and slices for garnish
Seasoning salt, onion powder, fresh pepper, red pepper flakes or Aleppo pepper. 2tsp olive oil
On a large bowl I mix a hearty sprinkling of seasoning with the olive oil then sprinkle both sides with the starch mix.
Heat avocado oil in a shallow pan on medium high until oil shimmers. Sauté the cutlets until golden on both sides- about 3 minutes each side.
Add butter, garlic, 1 cup of wine and 1tsp bullion, lemon juice and capers. Cover with a lid and cook in the oven at 300 for 30 minutes or to make it super tender, 225 for 1.5 hours. Grate some fresh lemon zest and and serve with your favorite side dish. A sprinkle of Parmesan is perfect. I love simply sautéed chopped veggies on the side.
Tuesday, July 14, 2020
Friday, May 29, 2020
Monday, August 19, 2019
Well it's been a minute since I've been on my little blog and I was missing it. So I thought I'd share my new favorite dessert! I recently enjoyed a vegan lunch at a tasty little place in Austin called Citizen Eatery and for dessert they suggested I try Avocado chocolate mousse for dessert. What the what?? Is that a thing? Why yes it is and I assure you it is DELICIOUS!!! I had my friends at the office try and they were as incredulous as I was that this was made from avocados.
My fabulous Belgian mother made the VERY best chocolate mousse I've ever had in the whole world, but it is rich and filled with sugar and decadent Belgian chocolate and eggs and while nothing will ever compare to her recipe (another great idea for future blog!) this was super easy, low carb and has a variety of things you can do to it to change up the profile. Here goes:
2 Ripe avocados flesh (unripe and it will have a green, vegetal undertone), so pick the ones that are starting to turn soft.
1 tsp vanilla extract
1/4 cup cocoa powder
1/4 cup dutch Cocoa powder
A few pinches of sea salt
4 Tbs Milk of choice (I like almond, hazelnut or coconut milk)
4 drops of liquid stevia (I use Trader Joes), you could use maple syrup too.
In a blender, puree all ingredients until smooth and creamy and spoon into ramekins and keep chilled until ready to serve.
Some other fun ideas: add a pinch of Cayenne, use cold brew coffee instead of milk or buttermilk for a nice little sour flavor punch. A little dollop of raspberry preserves in the blend is yummy too.
Top with whipped cream and berries (they even have a tasty coconut milk whipped cream at Whole Foods).
Here's to your health and happy taste buds!!
Sunday, July 15, 2018
We've made many a brisket on the Big Green Egg and this was hands down the most delicious and successful cook yet.
We simply slathered it in Whataburger mustard (our secret weapon- perfectly balanced acidity for grilling), then generously cracked fresh pepper and Himalayan salt all over. Let it come to room temp about an hour.
We used B & B hickory and brought the temp to 200 degrees. Indirectly cooked this 7 pounder for 11 hours. We sprayed it with Beef stock every hour. Then we wrapped in butcher paper, wrapped in a towel and placed in a cooler and let it rest two hours before slicing.
This truly tasted like MEAT BUTTER. I've never had such a tender and unctuous brisket in my life! Doesn't get much more Texan than that! Fresh corn on the cobb, my Drunken BBQ Baked Beans wrapped up the whole affair with a gluten free local blueberry pie and fresh whipped cream. Lawd have mercy make the tastiness stop!!!!!!!!
|This is the brisket from 2018-we did not trim it, so it was kind of fatty. You can learn trimming skills from Aaron Franklin on you tube.|
Saturday, October 28, 2017
When sick I always make a big batch of chicken broth in the pressure cooker with loads of fresh turmeric and ginger, but after living off that for days, we were craving comfort food. The best thing EVER is Instacart delivery from Whole Foods! I typically love shopping groceries, but since I was also working, simply had no energy to go shopping and then cook. Delivery saved the day!! This recipe freezes really well and while I served it with gluten free rotini ( a guilty treat after days of nothing but green tea and broth), the hubby liked it poured over a flaky biscuit.
3 split skinless chicken breasts, bone in.
1 tbs Lemon Pepper blend (We love Trader Joe's)
1 celery stalk
1 large carrot roughly chopped
3 cloves garlic
2 bay leaves
several sprigs fresh thyme or 2 tsp dried thyme
1 carton condensed cream of chicken soup (Pacific organic brand)
1 tbs onion powder
1 tsp garlic powder
1 tbs paprika
3 cups spring water
a "glug" of white wine
1 cup cream cheese
1/4 cup jalapeno jack cheese
In a heavy dutch oven, brown chicken in a little oil (we use avocado these days) after you've generously sprinkled the chicken with lemon pepper blend. Once the skin has a little golden color to it, set aside on a plate and add chopped onion, celery, carrot, a whole jalapeno split in half lengthwise (I'm trying to open up my sinuses people), and saute over medium heat until softened. About 5 minutes. Add the slightly smashed garlic cloves and cook until fragrant- about a minute. Do not over cook the garlic or it will burn and taste bitter. Add that glug of white wine (about 1/4 cup) and reduce another 30 seconds to cook off the alcohol.
Re-introduce the chicken, add two bay leaves, a few sprigs of thyme, the cream of chicken, spices and spring water. It will look like this:
Cover and place in a 215 degree oven for four hours or until the chicken is tender. Remove chicken and discard the bone. Remove thyme stems and bay leaf. Add cream cheese and with an immersion blender or in a blender, whip it all up until the sauce is smooth and creamy. Add the shredde jalapeno jack cheese and melt into the sauce. Pour over the chicken and pasta or biscuit or some roasted veggies such as zucchini, turnips and squash or even sauteed greens. We topped with crispy bacon, chives and parsley.
Spicy, creamy and comforting. Perfect after days of stress and sickness or just any time you want a little comfort, really.
Sunday, July 30, 2017
My favorite rub is Pineapple Dizzy Dust!! Get ya some ASAP!!!!!
1 pound pork belly- cut into 4 squares (I froze two for later use).
Pineapple Head Dizzy Dust
1 bottle gluten free sweet soy sauce or teriyaki sauce
2 cups rich chicken stock
2 tbs sesame seeds
2 cloves garlic- lightly crushed
1 small nob of ginger (about a tablespoons)- roughly sliced.
1 red onion sliced
Several pineapple chunks
I generously rubbed the pork with Dizzy dust and let it relax in the fridge over night.
The next day I slathered a half a bottle of SPF on myself, donned a big sun hat, opened up the umbrellas and lit up the Big Green Egg with hickory wood to 225 degrees. We like BG Brand charcoal.
With the the plate setter on indirect cook, we gently placed the bellies fat side up on the grate and smoked it for an hour and a half.
Then in an aluminum pan we added all the remaining ingredients and placed the bellies in the braising liquid, fat side up and raised the temp to 275 degrees and smoked them for 4.5 hours until tender and the fat was rendered on top and crispy. We basted it every 30 minutes with the pan sauce.
Sunday, February 26, 2017
Greetings!! Each week I make a batch of quinoa that I use to sprinkle on my salads as a garnish. I cook it in chicken stock with a garlic clove, freshly grated turmeric and ginger and make sure it's super al dente with a little crunch to it- about 13 minutes total cook time.
I've surprised myself by making another successful 365 days of rotation around the sun and now that I am officially middle aged, it's time to really get serious about being super diligent with my health and diet. It's an uphill battle! But this salad is a terrific way to start the day, enjoy for lunch or dinner with some fresh soup. Since I haven't logged on in ages, thought I'd add this to my recipe bank for future reference.
2 poached eggs
1.5 cups kale, rinsed, dried and "massaged" to soften it
3 tbs cooked quinoa
1 strip of crispy nitrate free bacon- torn
Your favorite vinaigrette
Sea salt and fresh cracked pepper
Balsamic glaze for drizzling
(options- sliced almonds, tangerine segments, avocado- skies the limit)
Lately on Sundays, along with making quinoa, I have been making homemade chicken stock in the pressure cooker and a batch of either pork or turkey bacon in the oven to keep on hand for quick breakfast or garnishes. I used to hate breakfast as I don't have an appetite in the morning- but I'm forcing myself to have a little bite of protein or something. I find a cup of hot stock or a nibble of breakfast salad has done wonders for my energy levels. That and Whole Foods Vitamin B shot- waaaay better for me than coffee! I feel really fortunate to be alive and well and enjoying life- both the ups and the downs (those make us more aware and teach us lessons on how we can be better people in this world- I have a lot more learning to do) Here's to health and happiness!!