tag:blogger.com,1999:blog-73698553945738787302023-11-16T09:43:41.931-06:00Peas 4 DinnerAngelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.comBlogger1021125tag:blogger.com,1999:blog-7369855394573878730.post-66875719084733694972014-03-10T13:12:00.001-05:002014-03-10T13:12:20.324-05:00Kale Salad & Chicken Cacciatore<a href="http://www.flickr.com/photos/28475584@N07/13064804795/" title="dinner030914 by PeaFour, on Flickr"><img alt="dinner030914" src="http://farm4.staticflickr.com/3450/13064804795_3814d84644_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
Chicken Cacciatore || Martha Stewart (cannot find the original recipe online)<br />
Creamy Polenta<br />
<a href="http://smittenkitchen.com/blog/2013/08/kale-salad-with-pecorino-and-walnuts/" target="_blank">Kale Salad</a> || Smitten Kitchen<br />
<br />
Believe it or not, even though I rarely update this site anymore, I do refer back to it quick often for meal ideas. And I couldn't forget to post a dish the entire family can't get enough of. The Chicken Cacciatore was delicious. But, what I need to tell you about is this salad! I've been making at least once a week for awhile now. I've brought it over to friend's houses and they've loved it. It is, quite simply, amazing. Seriously. Try it!Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-17695222905544868852013-12-05T20:16:00.000-06:002013-12-05T20:16:56.062-06:00Thai Red Curry and Beef Soup with Cucumber Salad<a href="http://www.flickr.com/photos/28475584@N07/11229932484/" title="dinner120513 by PeaFour, on Flickr"><img alt="dinner120513" height="300" src="http://farm6.staticflickr.com/5508/11229932484_43fc0e362a.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.realsimple.com/food-recipes/browse-all-recipes/thai-red-curry-beef-soup-00100000097566/index.html" target="_blank">Thai Red Curry and Beef Soup</a> || Real Simple<br />
<a href="http://allrecipes.com/recipe/asian-cucumber-salad/" target="_blank">Asian Cucumber Salad</a><br />
<br />
<i>Thai Red Curry and Beef Soup</i><br />
Ingredients ////<br />
8 ounces rice noodles<br />
1 pound sirloin steak, cut into 1-inch pieces<br />
1 sweet potato, peeled and cut into 1-inch pieces<br />
1 onion, sliced<br />
2 tablespoons canola oil<br />
4 cups low-sodium chicken broth<br />
1 15-ounce can coconut milk<br />
2 tablespoons red curry paste<br />
2 tablespoons Asian fish sauce<br />
1 tablespoon lime juice<br />
fresh basil leaves<br />
1 chili, sliced<br />
<br />
Directions////<br />
Cook the noodles according to the package directions.<br />
Meanwhile, brown the steak and sweet potato with the onion in the canola oil in a large pot over medium-high heat, 5 to 7 minutes.<br />
Add the chicken broth, coconut milk, red curry paste, and Asian fish sauce; simmer until the potato is tender, 8 to 10 minutes.<br />
Stir in the noodles and lime juice. Top with the basil and chili.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com1tag:blogger.com,1999:blog-7369855394573878730.post-21326661917798917802013-10-14T22:35:00.001-05:002013-10-14T22:35:21.584-05:00Sweet Potato Tortilla Soup<a href="http://www.flickr.com/photos/28475584@N07/10283825606/" title="dinner101313 by PeaFour, on Flickr"><img alt="dinner101313" src="http://farm6.staticflickr.com/5521/10283825606_6b0f16e9b9_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://camillestyles.com/tuesday-tastings/tuesday-tastings-sweet-potato-tortilla-soup/" target="_blank">Sweet Potato Tortilla Soup </a>|| Camille Styles<br />
<br />
Ingredients ////<br />
3 whole allspice<br />
1/2 teaspoon whole cumin seeds<br />
1/4 teaspoon black peppercorns<br />
1 medium onion, peeled and roughly chopped<br />
2 garlic cloves, peeled<br />
1 chipotle chile in adobo, plus 1 tablespoon of adobo sauce<br />
1 quart high-quality low sodium chicken broth (mine ended up more like a stew than a soup -- still delicious, but I'd maybe double this)<br />
kosher salt<br />
1 1/2 cups cooked chicken, cut into 1/2″ pieces<br />
1 large sweet potato, peeled and cut into 1/2-inch pieces<br />
6 corn tortillas<br />
extra-virgin olive oil<br />
1 can black beans, rinsed and drained<br />
1 cup corn kernels (thawed if frozen)<br />
2 ripe avocados, peeled, deseeded and cut into 1/2″ dice<br />
2 limes, cut into wedges<br />
1/2 cup finely chopped cilantro<br />
1/2 cup shredded cheddar<br />
<br />
Instructions ////<br />
<br />
In a small, dry skillet (not nonstick), toast allspice, cumin and peppercorns over medium heat, shaking occasionally, until fragrant (mine took about 3 minutes.)<br />
<br />
Add the toasted spices to a blender with onion, garlic, chipotles, adobo, 2 teaspoons salt and 1 cup chicken broth. Blend on high power until completely smooth.<br />
<br />
In a large pot, combine the purée, the rest of the broth and the diced sweet potato. Bring to a simmer, then cover and let simmer for 45 minutes until the sweet potato is tender.<br />
<br />
Preheat the oven to 400. Slice the tortillas into strips, then spread out on a foil-lined baking sheet. Toss with the tiniest bit of olive oil and a generous sprinkle of salt. Bake for 15 minutes, tossing occasionally, until golden brown and crispy. Set aside.<br />
<br />
Add chicken, black beans and corn to the pot, and let simmer for a couple minutes just to heat through. Check for seasoning and add more salt if necessary.<br />
<br />
Divide soup among bowls, and top with sliced avocado, lime wedges, chopped cilantro, diced avocado, a sprinkle of shredded cheddar and tortilla strips.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-66954688322929289322013-10-02T06:59:00.000-05:002013-10-02T06:59:26.471-05:00Pappa al Pomodoro<a href="http://www.flickr.com/photos/28475584@N07/10052678453/" title="dinner100113 by PeaFour, on Flickr"><img alt="dinner100113" height="300" src="http://farm4.staticflickr.com/3756/10052678453_e2df109994_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.talesofmeandthehusband.com/2012/04/pappa-al-pomodoro.html" target="_blank">Pappa al </a><a href="http://www.talesofmeandthehusband.com/2012/04/pappa-al-pomodoro.html" target="_blank">Pomodoro</a> || Tales of Me and the Husband via <a href="http://www.foodnetwork.com/recipes/ina-garten/pappa-al-pomidoro-recipe/index.html" target="_blank">Ina Garten</a><br />
Super Greens Salad with Pomegranate<br />
<br />
Ingredients ////<br />
1/2 cup good olive oil<br />
2 cups chopped yellow onion (2 onions)<br />
1 cup medium-diced carrots, unpeeled (3 carrots)<br />
1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)<br />
4 teaspoons minced garlic (4 cloves)<br />
3 cups (1-inch) diced ciabatta cubes, crusts removed<br />
2 (28-ounce) cans good Italian plum tomatoes (whoops, I only used 1 -- it was still great)<br />
4 cups chicken stock<br />
1/2 cup dry red wine<br />
1 cup chopped fresh basil leaves<br />
Kosher salt and freshly ground black pepper<br />
1/2 cup freshly grated Parmesan<br />
<br />
For the croutons:<br />
3 cups (1-inch) diced ciabatta cubes<br />
2 ounces thickly sliced pancetta, chopped (I used 4 oz.-- why not?)<br />
24 to 30 whole fresh basil leaves<br />
3 tablespoons good olive oil, plus more for serving<br />
Salt and pepper<br />
<br />
Directions ///<br />
Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.<br />
<br />
Meanwhile, preheat the oven to 375 degrees F.
For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-42786652869012812102013-09-30T21:33:00.000-05:002013-09-30T21:33:17.515-05:00Perfect Roasted Chicken<a href="http://www.flickr.com/photos/28475584@N07/10030642463/" title="dinner092913 by PeaFour, on Flickr"><img alt="dinner092913" src="http://farm4.staticflickr.com/3725/10030642463_1cf7b2aee7_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html" target="_blank">Ida Garden's Perfect Roasted Chicken</a> || Food Network<br />
Brussels Sprouts<br />
<a href="http://www.thewednesdaychef.com/the_wednesday_chef/2011/04/jane-lears-apple-crisp.html" target="_blank">Apple Crisp</a> || Wednesday Chef<br />
<br />
NOTE: My friend Ali posted this recipe, and I pretty much trust anything she recommends. This chicken was the best roasted chicken I've ever made.<br />
<br />
<i>Perfect Roasted Chicken</i><br />
Ingredients:<br />
1 (5 to 6 pound) roasting chicken<br />
Kosher salt<br />
Freshly ground black pepper<br />
1 large bunch fresh thyme, plus 20 sprigs<br />
1 lemon, halved<br />
1 head garlic, cut in half crosswise<br />
2 tablespoons (1/4 stick) butter, melted<br />
1 large yellow onion, thickly sliced<br />
4 carrots cut into 2-inch chunks<br />
1 bulb of fennel, tops removed, and cut into wedges<br />
Olive oil<br />
<br />
Directions:<br />
Preheat the oven to 425 degrees F.<br />
<br />
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.<br />
<br />
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-58478752420568514352013-09-25T14:51:00.000-05:002013-09-25T14:51:13.400-05:00Roasted Delicata Squash with Rosemary<a href="http://www.flickr.com/photos/28475584@N07/9938699853/" title="dinner092413 by PeaFour, on Flickr"><img alt="dinner092413" height="360" src="http://farm4.staticflickr.com/3791/9938699853_e9bc6ec453_o.jpg" width="480" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.usinger.com/deli/chicken-sausage/smoked-chicken-andouille-with-rice-and-beans.html" target="_blank">Chicken Andouille Sausage with Red Beans and Rice</a><br />
<a href="http://whiteonricecouple.com/recipes/roasted-delicata-squash/" target="_blank">Roasted Delicata Squash</a> || White on Rice CoupleAngelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-50543122686545180012013-09-25T14:45:00.002-05:002013-09-25T14:45:59.395-05:00Carrot Soup<a href="http://www.flickr.com/photos/28475584@N07/9938577195/" title="dinner092313 by PeaFour, on Flickr"><img alt="dinner092313" height="360" src="http://farm4.staticflickr.com/3798/9938577195_f6ec5806ab_o.jpg" width="480" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://bleubirdvintage.typepad.com/blog/2013/09/carrot-soup.html" target="_blank">Carrot Soup</a> || Bleubird Vintage <br />
Salad with Golden Beets & Goat Cheese<br />
<br />
NOTE: This soup is amazing. I cannot wait to make it again. For my paleo friends, just substitute full-fat coconut milk for the cream. I bet it's just as good.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-79695234849013656822013-09-22T16:30:00.002-05:002013-09-22T16:30:50.729-05:00Lyonnaise Salad<a href="http://www.flickr.com/photos/28475584@N07/9883118065/" title="dinner092113 by PeaFour, on Flickr"><img alt="dinner092113" height="300" src="http://farm8.staticflickr.com/7431/9883118065_3af5ff82aa_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
Salmon<br />
<a href="http://www.yumsugar.com/Egg-Bacon-Salad-Recipe-30500431" target="_blank">Lyonnaise Salad</a> || Yum Sugar<br />
<br />
Lyonnaise Salad<br />
Serves 2<br />
<br />
Ingredients ||<br />
1 tablespoon extra-virgin olive oil<br />
4 ounces thick-cut bacon, cut into 1/4-inch pieces<br />
1 tablespoon white vinegar<br />
1 tablespoon minced shallots<br />
1 1/2 tablespoons Champagne vinegar, or more to taste<br />
1/2 tablespoon Dijon mustard<br />
Salt, to taste<br />
2 large eggs<br />
1/4 pound (1 small head) frisée, rinsed thoroughly and torn into bite-size pieces<br />
Freshly cracked black pepper<br />
<br />
Directions ||<br />
<br />
Add the oil and bacon to a large nonreactive skillet and heat over medium heat, stirring occasionally, until the bacon has rendered its fat, taken on some color, and is just starting to crisp. Remove the lardons to a paper-towel-lined plate, leaving behind as much bacon fat as possible.<br />
<br />
Meanwhile, bring a large pot of water to a boil, then reduce the heat to a simmer. Add about 1 tablespoon white vinegar to the simmering water.
Add the minced shallots to the bacon fat and cook, stirring occasionally until softened; remove from the heat. Pour in the Champagne vinegar and mustard; whisk to emulsify. Season to taste with salt.<br />
<br />
Poach the eggs in the acidulated water. Carefully set the poached eggs aside on a small plate.
Reheat the dressing if necessary (it should be warm, but not hot), add the frisée and lardons, and toss with your hands until everything is evenly coated in the dressing.<br />
<br />
Divide the greens and lardons between two plates and top each plate with a poached egg. Season with a few cracks of black pepper and more salt, if necessary. Serve immediately.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-36458728132018635752013-09-19T20:31:00.001-05:002013-09-19T20:31:49.756-05:00Chevaps<a href="http://www.flickr.com/photos/28475584@N07/9828479275/" title="dinner091913 by PeaFour, on Flickr"><img alt="dinner091913" src="http://farm8.staticflickr.com/7357/9828479275_5007b5f3c9_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.theclothesmakethegirl.com/2013/08/14/cepvapcici/" target="_blank">Chevaps</a> || The Clothes Make the Girl<br />
Green BeansAngelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com2tag:blogger.com,1999:blog-7369855394573878730.post-21162276245396908222013-09-18T21:50:00.000-05:002013-09-19T20:32:05.878-05:00Slow Cooker Honey Garlic Chicken<a href="http://www.flickr.com/photos/28475584@N07/9811374866/" title="dinner091813 by PeaFour, on Flickr"><img alt="dinner091813" src="http://farm6.staticflickr.com/5330/9811374866_fb6acd5330_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.justataste.com/2013/09/slow-cooker-crock-pot-honey-garlic-chicken-recipe/" target="_blank">Slow Cooker Honey Garlic Chicken</a> || Just a Taste<br />
Shredded Brussels SproutsAngelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-41744107655332804162013-09-12T21:40:00.000-05:002013-09-19T20:32:29.742-05:00Lentil Soup<a href="http://www.flickr.com/photos/28475584@N07/9736086774/" title="dinner091213 by PeaFour, on Flickr"><img alt="dinner091213" src="http://farm8.staticflickr.com/7317/9736086774_940cac1439_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.jamieoliver.com/recipes/pork-recipes/store-cupboard-lentil-soup" target="_blank">Lentil Soup</a> || Jamie OliverAngelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-28887791514961768382013-09-11T07:55:00.003-05:002013-09-19T20:32:40.713-05:0014th Anniversary Menu<a href="http://www.flickr.com/photos/28475584@N07/9725114776/" title="dinner091013 by PeaFour, on Flickr"><img alt="dinner091013" src="http://farm4.staticflickr.com/3669/9725114776_1316f79a9f_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
Ribeye Steaks<br />
<a href="http://www.saveur.com/article/Recipes/Brussels-Sprouts-with-Chorizo">Brussels Sprouts with Chorizo</a> || Saveur<br />
Creamed SpinachAngelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-59811100935674034262013-08-28T22:34:00.000-05:002013-09-19T20:33:08.162-05:00Broccolini Salad<a href="http://www.flickr.com/photos/28475584@N07/9620425406/" title="dinner082813 by PeaFour, on Flickr"><img alt="dinner082813" src="http://farm3.staticflickr.com/2821/9620425406_b11edefb41_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.101cookbooks.com/archives/broccolini-salad-recipe.html">Broccolini Salad</a> || 101 Cookbooks<br />
Chicken Italian SausageAngelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-45383479645419421422013-08-14T22:39:00.001-05:002013-08-14T22:40:35.161-05:00Lobster Ravioli & Fig Salad<a href="http://www.flickr.com/photos/28475584@N07/9514860996/" title="dinner081413 by PeaFour, on Flickr"><img alt="dinner081413" src="http://farm3.staticflickr.com/2812/9514860996_e2b48c33a7_o.jpg" width="400" /></a><br />
<a href="http://www.flickr.com/photos/28475584@N07/9512071833/" title="dinner081413-2 by PeaFour, on Flickr"><img alt="dinner081413-2" src="http://farm3.staticflickr.com/2873/9512071833_194ca336d4_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
Lobster Ravioli from Trader Joe's with Pinenuts and Butter Sauce<br />
Fig, Prosciutto and Arugula Salad<br />
<br />
<i>Notes:</i><br />
Our friends Chris & Penny were in Italy this summer, and brought back this lovely balsamic vinegar straight from the source -- <a href="http://en.wikipedia.org/wiki/Modena" target="_blank">Modena</a>, that is. It was absolutely delicious drizzled over this salad.<br />
<br />
By the way, holy hiatus! To say I have been uninspired in the kitchen is quite the understatement. I don't think we ate one meal before 8:30 pm during the Spring thanks to a busy soccer and baseball schedule. Quick and easy was the name of the game. And this Summer has been incredible! Our house has been filled with guests, fun and of course food. Not enough time to think about documenting it, clearly, but too much food! After losing 15 pounds over the winter, I've gained 10 back over the past couple months -- I need to get back on track. Such a bummer. Honestly, I don't really worry about the numbers, but there comes a point when enough is enough. Bottom line though, it's not easy. This meal certainly didn't help the issue, but it sure was delicious.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-30152416424505328262013-04-15T15:29:00.003-05:002013-04-15T15:29:53.005-05:00Cinnamon Beef Stew with Orange Gremolata<a href="http://www.flickr.com/photos/28475584@N07/8652339453/" title="dinner041413 by PeaFour, on Flickr"><img alt="dinner041413" height="360" src="http://farm9.staticflickr.com/8385/8652339453_8821b56aff_o.jpg" width="480" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://rivernorthpaleo.blogspot.com/2012/04/cinnamon-beef-stew-with-orange.html">Cinnamon Beef Stew with Orange Gremolata</a> || <a href="http://www.amazon.com/Well-Fed-Paleo-Recipes-People/dp/061557226X" target="_blank">Well Fed</a><br />
Mashed CauliflowerAngelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-44171386308442996132013-03-25T23:11:00.000-05:002013-03-25T23:11:08.614-05:00Hamburgers & Roasted Sweet Potatoes with Red Onions and Pine Nuts<a href="http://www.flickr.com/photos/28475584@N07/8590671291/" title="dinner032513 by PeaFour, on Flickr"><img alt="dinner032513" height="267" src="http://farm9.staticflickr.com/8245/8590671291_4b58bc7550_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
Hamburgers with Avocado <br />
<a href="http://www.whatscookinggoodlooking.com/whats-cooking-good-looking/2012/10/22/roasted-sweet-potatoes-red-onions-pine-nuts-with-tahini.html">Roasted Sweet Potatoes with Red Onions and Pine Nuts</a> || What's Cooking Good Looking<br />
<br />
NOTE: I'm kind of obsessed with these potatoes. They are so delicious. Hamburgers were served without a bun.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-48093999117212769722013-02-20T14:05:00.003-06:002013-02-20T14:07:19.550-06:00Cauliflower Soup with Toasted Garlic<a href="http://www.flickr.com/photos/28475584@N07/8492211955/" title="dinner021813 by PeaFour, on Flickr"><img alt="dinner021813" height="320" src="http://farm9.staticflickr.com/8520/8492211955_a34eb4dd50_o.jpg" width="480" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.realsimple.com/food-recipes/browse-all-recipes/cauliflower-soup-00100000093679/index.html" target="_blank">Cauliflower Soup with Toasted Garlic</a> || Real Simple<br />
Salad with Beets, Hearts of Palm, Avocado and Pistachios<br />
<br />
NOTE: I make a lot of soups in the winter -- and Brian said this was maybe the best in a long time. He loved it. So did the kids. And it's super easy. In place of olive oil on drizzled on top, I used truffle oil. It kind of made the dish. Yum.<br />
<br />
<i>Cauliflower Soup with Toasted Garlic</i><br />
Serves 4| Hands-On Time: 15m| Total Time: 40m<br />
<br />
<u>Ingredients </u><br />
3 cloves garlic, sliced<br />
2 tablespoons olive oil<br />
1 small head cauliflower, chopped<br />
5 cups low-sodium chicken broth<br />
1 tablespoon thyme leaves<br />
kosher salt and black pepper<br />
<br />
<u>Directions</u><br />
Cook the garlic in the oil in a large pot over medium heat, stirring, until golden, 2 to 3 minutes; remove and reserve the garlic.
To the pot, add the cauliflower, chicken broth, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer until tender, 15 to 20 minutes.
Transfer the mixture to a blender and puree until smooth. Top with the garlic, a drizzle of olive oil, and additional thyme before serving.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-53241822083649443902013-02-06T21:59:00.000-06:002013-02-08T16:05:25.933-06:00Toasted Coconut Tilapia with Pomegranate Salsa<a href="http://www.flickr.com/photos/28475584@N07/8452617560/" title="dinner020613 by PeaFour, on Flickr"><img alt="dinner020613" height="267" src="http://farm9.staticflickr.com/8252/8452617560_64e8e857e1_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.howsweeteats.com/2013/01/toasted-coconut-tilapia-with-pomegranate-salsa/">Toasted Coconut Tilapia with Pomegranate Salsa</a> || <a href="http://www.howsweeteats.com/">How Sweet It Is</a><br />
Cilantro Cauliflower "Rice" || <a href="http://www.amazon.com/Practical-Paleo-Customized-Whole-Foods-Lifestyle/dp/1936608758">Practical Paleo</a><br />
<br />
NOTE: Guys, this was so darn good! I prepped everything earlier in the day (which didn't take long), and when we got home from taekwondo, I whipped up dinner. Even Brian (the post-dinner snacker -- he's lucky I don't get offended) was completely satisfied afterwards.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-38682456681161231432013-01-31T21:35:00.000-06:002013-02-08T16:05:17.557-06:00Stuffed Mushrooms & Roasted Beets<a href="http://www.flickr.com/photos/28475584@N07/8433601111/" title="dinner013113 by PeaFour, on Flickr"><img alt="dinner013113" height="267" src="http://farm9.staticflickr.com/8367/8433601111_b980589abb_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
Grandma Barbara's Stuffed Mushrooms || <a href="http://www.amazon.com/Practical-Paleo-Customized-Whole-Foods-Lifestyle/dp/1936608758" target="_blank">Practical Paleo</a><br />
Roasted Beets & Fennel || <a href="http://www.amazon.com/Practical-Paleo-Customized-Whole-Foods-Lifestyle/dp/1936608758" target="_blank">Practical Paleo</a><br />
Salad with Avocado and Pea Shoots<br />
<br />
<i>Grandma Barbara's Stuffed Mushrooms</i><br />
<br />
Ingredients<br />
12 mini portobello mushroom caps (or 4 large)<br />
1 tbsp. bacon fat (I used coconut oil)<br />
1/4 c. red bell pepper, minced<br />
1/4 c. small yellow onion, minced<br />
1 lb. Italian sausage (removed from casing - I used bulk turkey Italian sausage)<br />
2 cups spinach, finely chopped<br />
1 clove garlic, minced<br />
1 tsp. sea salt<br />
<br />
Directions:<br />
Preheat oven to 450 degrees.<br />
<br />
Place mushrooms cap-side down on a baking sheet and bake for around 10 minutes.<br />
<br />
While waiting on the mushrooms, prepare your stuffing. Heat the fat over medium in a large skillet. <br />
<br />
Add red pepper and onion and saute about 3 minutes.<br />
<br />
Add Italian sausage to the pan. Break the pork up with a spoon and cook until little pink remains.
Toss in spinach and garlic and combine well.
Spoon the mixture into each of the mushrooms caps and place them back in the oven for 15-20 minutes or until stuffing has browned on top.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-39626881074578391422013-01-30T21:42:00.001-06:002013-01-30T21:42:55.404-06:00Beef & Vegetable Stir Fry<a href="http://www.flickr.com/photos/28475584@N07/8431915860/" title="dinner013013 by PeaFour, on Flickr"><img alt="dinner013013" height="267" src="http://farm9.staticflickr.com/8475/8431915860_f8973f0064_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
Beef & Vegetable Stir Fry || <a href="http://www.amazon.com/Practical-Paleo-Customized-Whole-Foods-Lifestyle/dp/1936608758">Practical Paleo</a><br />
<br />
NOTE: The vegetables and meat can really be whatever you want. But the sauce is really delicious. 2 T coconut aminos, 2 T warm water, 1/4 t grated ginger, 2 garlic cloves (minced).Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-49112086194546245062013-01-29T21:27:00.000-06:002013-01-29T21:27:03.960-06:00Curried Sweet Potato Soup<a href="http://www.flickr.com/photos/28475584@N07/8429058288/" title="dinner012913 by PeaFour, on Flickr"><img alt="dinner012913" height="267" src="http://farm9.staticflickr.com/8213/8429058288_0d4e9e5e23_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://camillestyles.com/food-2/in-season-curried-sweet-potato-soup/" target="_blank">Curried Sweet Potato Soup</a> || Camille Styles<br />
Baby Kale Salad with Avocado and PistachiosAngelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-82040011557569297612013-01-28T20:03:00.000-06:002013-01-28T20:03:22.323-06:00Bacon Wrapped Chicken Thighs<a href="http://www.flickr.com/photos/28475584@N07/8424781147/" title="dinner012813 by PeaFour, on Flickr"><img alt="dinner012813" height="267" src="http://farm9.staticflickr.com/8222/8424781147_51d46c8b42_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://balancedbites.com/2012/01/easy-recipe-bacon-wrapped-smoky-chicken-thighs.html" target="_blank">Bacon Wrapped Chicken Thighs</a> || <a href="http://www.amazon.com/Practical-Paleo-Customized-Whole-Foods-Lifestyle/dp/1936608758" target="_blank">Practical Paleo</a><br />
<a href="http://balancedbites.com/2010/12/easy-recipe-sauteed-red-cabbage-with-apples.html" target="_blank">Sautéed Red Cabbage with Apples</a> || Practical Paleo<br />
Cucumbers<br />
<br />
<i>Bacon Wrapped Chicken Thighs</i><br />
Serves 2<br />
<br />
4 bone-in, skinless chicken thighs<br />
8 slices of bacon<br />
2 tsp Smoky Spice Blend or Savory Blend<br />
<br />
Preparation: Preheat oven to 375. Sprinkle the chicken thighs with 1 tsp of Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake for approximately 40 minutes.<br />
<br />
-------<br />
<br />
<i>Smoky Spice Blend:</i> 1 Tbsp chipotle powder, 1 Tbsp smoked paprika, 1 Tbsp onion powder, 1/2 Tbsp cinnamon, 1 Tbsp sea salt, 1/2 Tbsp black pepper<br />
<br />
<i>Savory Spice Blend: </i>2 Tbsp Rosemary Salt (I just used 1 T salt with a 1 T rosemary), 1 T garlic powder
1, T onion powder, 1/2 T paprika, 1 tsp black pepper<br />
<br class="Apple-interchange-newline" />-------<br />
<br />
<i>Sauteed Red Cabbage with Apple</i><br />
<br />
2 Tbsp lard/bacon fat, grass-fed butter or coconut oil<br />
1 onion, thinly sliced<br />
1 head of red cabbage, cored and thinly sliced<br />
1c Apple Cider Vinegar<br />
1 green apple, cut into matchstick sized pieces<br />
1 T. Rosemary Salt (1/2 T dried rosemary, 1/2 T salt)<br />
<br />
In a large enameled pot or pan, sautée the onion in the fat, then when they’re mostly cooked, add the cabbage until it begins to soften. Add the vinegar and seasonings. Allow the cabbage and onion mixture to cook down until everything is soft, then add the apples and allow them to cook in until soft. The total cooking time tends to be around 30-45 minutes to get the cabbage really soft. Add more vinegar or some water if the mixture gets too dry.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-58304165847302770772013-01-28T19:50:00.001-06:002013-01-28T19:50:51.976-06:00Spiced Lamb Meatballs with Fig Compote<a href="http://www.flickr.com/photos/28475584@N07/8425871404/" title="dinner012713 by PeaFour, on Flickr"><img alt="dinner012713" height="267" src="http://farm9.staticflickr.com/8364/8425871404_1304f316fb_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
Spiced Lamb Meatballs with Fig Compote || <a href="http://www.amazon.com/Practical-Paleo-Customized-Whole-Foods-Lifestyle/dp/1936608758" target="_blank">Practical Paleo</a><br />
Shaved Brussels Sprouts with Fennel<br />
<br />
<i>Spiced Lamb Meatballs with Fig Compote</i><br />
1 lb. ground lamb <br />
1 tsp. cumin<br />
1 tsp. onion powder<br />
1/2 tsp. garlic powder<br />
1/4 tsp. cinnamon<br />
1/4 tsp. allspice<br />
Sea salt & pepper<br />
1/2 cup balsamic vinegar<br />
1/2 cup water<br />
6-8 dried figs, sliced<br />
2 sprigs of fresh rosemary<br />
<br />
Instructions:<br />
1. Preheat the oven to 375 degrees<br />
2. Mix the meat and all spices together in a mixing bowl<br />
3. Form into 16 small meatballs and bake on a foil-lined sheet for 20-25 minutes until cooked through<br />
5. While baking, add vinegar, water, figs, and rosemary to your pan on the stove
6. Simmer until the compote reduces<br />
7. Serve the meatballs fresh out of the oven on top of the compoteAngelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-56764120751650825272013-01-23T21:59:00.000-06:002013-01-23T21:59:08.005-06:00Chicken & Baba Ganoush<a href="http://www.flickr.com/photos/28475584@N07/8409382121/" title="dinner012313 by PeaFour, on Flickr"><img alt="dinner012313" height="267" src="http://farm9.staticflickr.com/8090/8409382121_ee53d80509_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
<a href="http://www.theclothesmakethegirl.com/2009/06/09/the-best-chicken-you-will-ever-eat-ever/">"The Best Chicken You Will Ever Eat"</a> || <a href="http://www.amazon.com/Well-Fed-Paleo-Recipes-People/dp/061557226X/ref=sr_1_1?ie=UTF8&qid=1358999655&sr=8-1&keywords=well+fed">Well Fed</a><br />
Moroccan Dipping Sauce<br />
<a href="http://www.theclothesmakethegirl.com/2009/07/17/eat-your-vegetables-eggplant/" target="_blank">Baba Ganoush</a> || Well Fed<br />
Cucumbers<br />
<br />
NOTE: Ok, I may have a cold and it is limiting my taste and smell. However, this might just be the best baba ganoush I've ever had.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0tag:blogger.com,1999:blog-7369855394573878730.post-15724797438696577022013-01-21T19:50:00.003-06:002013-01-21T19:50:55.260-06:00Chicken Curry with Cashews<a href="http://www.flickr.com/photos/28475584@N07/8403192497/" title="dinner012113 by PeaFour, on Flickr"><img alt="dinner012113" height="267" src="http://farm9.staticflickr.com/8194/8403192497_05e33710e8_o.jpg" width="400" /></a><br />
<br />
<i>Menu:</i><br />
Chicken Curry with Cashews<br />
Topped with Shredded Coconut, Cilantro, Cashews<br />
<br />
<i>Chicken Curry with Cashews || Modified from <a href="http://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Cashews-231358">Epicurious</a></i><br />
1/4 cup ghee<br />
2 medium onions, finely chopped (2 cups)<br />
2 large garlic cloves, finely chopped<br />
1 tablespoon finely chopped peeled fresh ginger<br />
3 tablespoons curry powder<br />
2 teaspoons salt<br />
1 teaspoon ground cumin<br />
1/2 teaspoon cayenne<br />
2-1/2 lb boneless skinless chicken, cut into large pieces<br />
1 (14.5-ounce) can diced tomatoes<br />
1/4 cup chopped fresh cilantro<br />
3/4 cup cashews (1/4 pound)<br />
3/4 cup whole fat coconut milk<br />
<br />
Heat ghee in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.<br />
<br />
Just before serving:<br />
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.<br />
<br />
NOTE: We ate this alone, which is absolutely delicious. But you can serve over rice.Angelahttp://www.blogger.com/profile/06485215789253562169noreply@blogger.com0