Peaches & Cream

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-Simple Sweets-

Although we are definitely at the end of Peach Season, this is still a good one

  • Freshly made whipped cream (sweetened with coconut sugar)
  • Diced Peaches (season is almost over…but you can obviously substitute anything you want)

Lime Chicken & Avocado Soup

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I LOVE my old recipe of Chicken Tortilla Soup…BUT it’s full of things I don’t eat anymore, SO I am really excited that this taste delicious!!!  I usually make a double batch and freeze half of it.

Prep Time 15 min ~~ Cook Time 1.25 hrs

Difficulty 2/5

What you will need:

  • 2 Tbsp olive oil
  • 1 medium yellow onion
  • 4 stalks celery
  • 1 medium jalapeno
  • 4 cloves garlic
  • 1.5lb. chicken breast
  • 6 cups chicken broth
  • 1 (14.5 oz.) can diced tomatoes w/chilies
  • 1 tsp oregano
  • 1 Tbsp cumin
  • 2 medium lime
  • 1 bunch cilantro
  • 1 medium avocado 

How it’s done:

  1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
  2. Add the chicken breast, chicken broth, canned tomatoes with chilies, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
  3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
  4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl. (if you are OK with dairy, you can also add cheddar cheese & sour cream)

Inspiration From: http://www.budgetbytes.com

Butternut Squash Soup

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At the whisper of cooler weather..I jumped at the chance to make a Autumn Flavored Soup!  So simple and comforting.   No Dairy & is Primal/Paleo Friendly

Total Cook time: 1 hr   ( I allowed extra time for it to cool before I ran it through my Blendtec)

Difficulty:  2/5

What you will need:

  • 1 large Butternut Squash – peeled and chopped
  • 1 large yellow Onion, – chopped
  • 1 qt of Chicken Stock (Veg. stock would work too)
  • 1 teaspoon Salt
  • 1 teaspoon cinnamon (ground)
  • 1 teaspoon nutmeg
  • 2 Tbsp coconut oil
  • Pecans (optional)

How it’s done:

  1. In a large pot (I prefer a deep Canning Pot when I make soup) Add your coconut oil & sauté onions until translucent.
  2. Add Butternut squash, Stock, Cinnamon, Nutmeg, and Salt
  3. Bring the pot to a boil, allow squash to cook until it is fork tender
  4. Once tender, I set it aside to cool slightly…I waited about 30 min… Run it through a food processor, blender, or Immersion blender to puree ingredients until smooth.
  5. Serve!  Garnish with Cinnamon and pecans

Lime, Shrimp & Avocado Salad

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I think LIME and CILANTRO are some of my favorite flavors…add shrimp and we may have reached perfection!  I made this as a side, but it would be fantastic as a filler for lettuce cups.

Total Prep Time: 30 min (Shrimp cleaning/deveining & cooking takes the bulk of the time)

Difficulty: 1/5

What you will need:

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped* (Note: I always grill my shrimp over open flame…better flavor!)
  • 1.5 c of halved grape tomatoes
  • 2 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 3-4 Fresh lime juice
  • 1 tsp olive oil
  • 1c chopped cilantro (I may have added more)
  • salt and fresh pepper to taste

How it’s done:

  1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion
  3. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  4. Combine all the ingredients together,
  5. add cilantro and gently toss.
  6. Adjust salt and pepper to taste.

Recipe adapted from: http://www.skinnytaste.com

Mario Batali’s Zucchini-Ricotta Fritters

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Sometimes I get desperate for SOMETHING new, so this weekend we gave these a go!  I am really inconsistent when it comes to frying food, so they may not look as good as they should…but they tasted Great!  I topped these with a little Tzatziki, but anything with a little citrus would be good.

What you will need:

  • 2 medium zucchini (about 7 ounces each), coarsely shredded
  • 2 garlic cloves, very thinly sliced
  • 3 large scallions, very thinly sliced
  • 1/2 cup fresh sheep-milk ricotta cheese
  • 2 large eggs
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground pepper
  • 1/4 c COCONUT Flour (original recipe used 3/4 cup all-purpose flour )
  • Olive Oil, for frying
  • Lemon wedges, for serving

How it’s done:

  1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
  2. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Make Ahead: The fritters can be kept at room temperature for up to 2 hours and re-crisped in a 325° oven.

Nigel Slater’s Coq au Riesling

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Ok, guys…this was an AMAZING find!!  It would be fantastic on a cold Autumn night!

The original measurments were all in the metric system…so the conversions are rough.   It worked out fine for me…plus I am always adding and holding back things as I go.  Keep in mind, as you are cooking, you are Layering Flavor…make the dish your own!

What you will need:

  • 3 tbsp butter
  • splash of olive oil
  • 1 onion, finely chopped
  • 6 oz bacon/pancetta, I chopped mine fine before frying
  • 4 garlic cloves, I ran mine thru the garlic press
  • 10 chicken pieces on the bone (I used skin on thighs)
  • 10 oz portabellini mushrooms, sliced
  • 10-12 fl oz Riesling (I used a VERY dry riesling)
  • 1 cup cream
  • salt & pepper to taste
  • handful chopped parsley (coarse)

How it’s Done:

  1. Melt the butter and oil together in a large pan.
  2. Brown the chicken pieces all over and remove from the pan.
  3. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
  4. Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
  5. Season the chicken with salt and pepper and place in the pan, skin down.
  6. Allow to brown all over then add the mushrooms and allow to fry for 5 minutes.
  7. Add the onion and bacon mixture back to the pan.
  8. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15 minutes.
  9. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.
  10. Add the chopped parsley and season to taste.

Smokey Fish Tacos with Cilantro Lime Crema

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Recipe Credit: http://www.canyoustayfordinner.com

For the Cilantro Lime Crema:
½ cup sour cream
1 teaspoon grated lime zest
1 teaspoon lime juice
2 cloves garlic, minced
1/4 teaspoon smoked paprika
¼ teaspoon salt
2 tablespoons finely chopped cilantro

For the Fish:
¼ cup fresh lime juice
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon cayenne pepper
3 cloves garlic, minced
½ teaspoon salt
1 lb white fish (I’ve only used tilapia)
2 tablespoons coconut oil

Remaining Ingredients:
8 small sprouted corn tortillas (optional)
Pico del gallo
finely shredded red & green cabbage
finely chopped cilantro
guacamole

Stir all crema ingredients in a small bowl to combine. Cover and refrigerate until ready to serve.

Whisk lime juice, paprika, cumin, cayenne, garlic, and salt. Place fish in a shallow bowl and pour the lime spice sauce evenly over the top, flipping the fish to be sure all sides are coated. Let the fish marinate overnight (I do them at least 6 hrs for best flavor)

Heat a large skillet over medium-high heat. Add 2 tablespoons coconut oil and swirl to coat the pan. Place the fish and the sauce into the pan and allow to cook for 3 minutes undisturbed. Flip and cook an additional 3 minutes. Remove the pan from heat and without removing the fish from the pan, flake it with a fork.   You can also do these in foil packets ON the grill…for those summer nights when you want ALL heat outside!

Serve the fish in the corn tortillas OR on a bed of cabbage with salsa, cabbage, crema, guacamole, and fresh cilantro.

I have made very few changes to this …Fabulous recipe credit  goes to:  http://www.canyoustayfordinner.com/2012/04/21/smoky-fish-tacos-with-cilantro-lime-crema/

Chimichurri

ImageTHIS is a fantastic addition to any grilled red meat (beef, bison).  The cut pictured is a Grass Fed, Bone-in Beef Ribeye.

What you will need:

  • 1 large bunch of fresh parsley (remove stems as much as possible)
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

How it’s done:

I like a very coarse Chimichuri (maybe that’s wrong, but food is ALL about your own preferences)

  • Chop Parsley, garlic, & oregano fine with a knife
  • In a bowl stir together all of the ingredients and serve as pictured