Tip of the Day #7

Today's tip:

Waste not, want not.

Coffee is expensive.  Organic coffee is even more expensive.  So, it drives me crazy when there's coffee left in the pot.  I found a way to use that coffee.  I pour it into ice cube trays and freeze it.  When the tray is full of frozen coffee cubes, I put them in a bag in the freezer.  Then, on the days that I want iced coffee rather than hot, I use them in my coffee!

Doesn't that coconut milk look dreamy?

Baked Salmon with Asparagus & Roasted Beets

This is another recipe from The Paleo Recipe Book (Page 140).  I'll just go ahead and say that these e-books are worth the price.  It's $27 for 5 e-books.  The main recipe book has over 370 recipes in it and when you add the recipes from the dessert book and quick & simple book, you have about 400 recipes!  It also includes the meal plan and the herbs & spices guide.  When I first purchased it, I was a little intimidated by some of the ingredients, but I've been spending a lot of time in my kitchen lately and have become more confident and comfortable in there.  

It's really simple and I would have never guessed that these flavors would work so well together!  

For each serving, lay out a piece of aluminum foil (be generous with the size).  Then lay 4 asparagus springs with the white part cut off on each piece of foil.  Top with one diced beet (I actually used 1-1/2 beets per serving because that's what I had).  Next place your 4-6oz salmon filet on top of the beets (be sure to purchase wild caught salmon).  Top the filet with a tablespoon of cooking fat (I used clarified butter) and a teaspoon of chopped dill (I used fresh).

Next, fold the foil to make a packet and put foil packets on a baking sheet.  Place them in your preheated oven on 500 degrees.  The recipe said to cook them 10 minutes for each inch of thickness of fish and to keep checking them so that you don't overcook the fish.  Mine took 30 minutes.

This recipe was delicious!!!!  Husband, who doesn't even like salmon, ate it!  He said the beets made it taste better!

Homemade Chicken Soup

I've been making chicken vegetable soup every 2-3 weeks.  I am now confident that I have the right method nailed down.  First I have to have some stock and some bone broth on hand.

Stock

Whenever I make a whole chicken in the crockpot I always save the stock from it.  I typically pour it into jars and freeze it.  

Bone Broth

Anytime we eat chicken with bones in it, I save the bones (in a bag in the freezer).  This includes chicken wings.  I also save the necks when I make a whole chicken.  Here's how I make the bone broth:

Put bones & necks in the crockpot with one chopped carrot, one chopped celery stalk and one small onion (quartered).  Fill the crockpot with filtered water to cover the bones and veggies.  Add about a tablespoon of any kind of vinegar and leave it sit covered (but not turned on) for about an hour.  This helps draw the minerals out of the bones.  Then turn it on low and leave it for about 24 hours.  Turn it off and strain the bones & veggies out of it.  Then freeze it or use it or drink it!  

Bone broth is a healthy substance that can aide in digestion, increase immunity and has many other health benefits!

Making the Soup

You'll need:

bone broth

chicken stock

chicken thighs (bone in is best)

carrots

celery

onions

bell pepper

onion

any other veggies you have laying around (I like to use zucchini)

garlic

herbs & seasonings of your choice (I use oregano, basil, salt & pepper)

Take your stock out of the freezer and place it in the fridge (if you're using forethought, otherwise just set it out to let it start thawing while you get started).  The fat will have risen to the top.  Scrape it off and put it in your pot (on medium heat).  Have all of your vegetables chopped and ready.  Mince or chop the garlic (as much as you want) and saute it in the chicken fat for a minute to get it started.  Then add all of your chopped veggies and stir them to coat them in the fat.  Saute them while stirring frequently until they are aromatic and start to become tender.  Then pour the stock and the broth in the pot and add the chicken thighs and seasonings/herbs.  Cook for about 30 minutes until the chicken is cooked through.  Take the thighs out and pull the meat off the bones (or shred the meat up if you used boneless).  

Of course, you can reuse these bones for bone broth again later!  

Add the meat back to the soup.  Now is a good time to taste the soup and see if any salt or pepper needs to be added.  Turn it down and let it simmer with a lid on for 30-60 minutes.  I like to put it into jars with lids on to make it easy to carry to work for lunch.

Tip of the Day #6

Today's tip:

Find new ways to enjoy old favorites.  I'm not talking about SWYPO here.  I'm not talking about paleo-izing your pizza.  I mean, if you love coffee (and you aren't nixing caffeine as part of your Whole30), try new ways to make your coffee exciting.  Today, I made Pumpkin Spice Coconut Cream for my coffee.  I whipped up some of my  super thick (chilled) canned coconut milk with some cinnamon, nutmeg and pumpkin pie spice.  It's delicious!  Here's another great recipe for cappuccino!  Enjoy yourselves!  You may just find that you like this version of coffee better than the old cream & sugar version that you used to drink.  These are great alternatives to dairy and artificial sweeteners.

Tip of the Day #5

I'm sorry I haven't posted in a while.  I have a few recipes to share, but just no time for that right now.  Hopefully later this week!  So here's a tip:

Save all glass jars, large or small and everything in between.  I get my freeze dried dill and chives in these little 0.3oz jars:

Image credit: Lighthouse Foods
http://litehousefoods.stores.yahoo.net/freezdriedhe.html 

I've saved the jars because when I clarify one half pound of Kerry Gold pastured butter, it fits perfectly in this little jar.  I keep it next to the stove with the lid closed.  I also keep pickle jars, sun dried tomato jars, jam jars, salsa jars and their lids.  The salsa jars work great for portioning out my homemade chicken soup for lunches!  Also, when I open a can of coconut milk, I pour it into a glass jar with a lid and keep it in fridge to use in our coffee...etc.  When I make a batch of mayo or ranch... you guess it.  I keep it in a jar.  I recycle any plastic jars that I have, but the glass ones are great for reusing over and over!

Fajitas!

I tried this fajita recipe from Paleo Effect last night and all I can say is....


....................................................................................................... WOWSERS!

That's some good stuff!  The meat had so much flavor and was so tender.  The one thing I did differently was letting the seasonings sit on the steak overnight.  I put the adobo seasoning, salt, vinegar, pepper, lime juice, cumin & garlic on the meat and rubbed it in before work in the morning.  Then I wrapped the meat up in 2-3 layers of plastic wrap and threw it back in the fridge until after work.  I also left the mushrooms & cilantro out (personal preference).  I overcooked the veggies a little and under-cooked the meat a little, but the taste was PHENOMENAL!  I cooked the meat 5 minutes on each side, but my flank steak was a little thick in the middle, so next time I'll go about 7 minutes on each side.  The pieces were still a little pink in the middle.

I apologize for not taking any pictures.  I was hungry and it was Husband's birthday, so I was busy preparing dinner and dessert.  

Sweet Treats!

I made this amazing Caramelized Apples & Cinnamon recipe from Clean Eats in the Zoo for some friends this weekend.  It went along with our dinner of Grilled Pork Loin (Husband made this and I have no idea what he put on it other than the spicy brown mustard), french style green beans & sweet potato fries.  The apples were DELICIOUS!  Everyone raved about them and I went to the Farmers Market today to buy more!

I also made this delicious dessert.  It's really just leftover Butternut Squash (reheated) and Banana Ice Cream.  Again, delicious! 

This is my favorite thing to read today:
http://paleononpaleo.com/paleo-quotations-health-1/

This was my lunch today.  It's chicken salad wrapped in lettuce.  YUM!