Tag Archives: dinner

Buttery Parsnip and Sweet Potato Mash

4 Dec

It was an amazing day when I discovered that I could essentially turn any root vegetable into a “mash”. All these years mashed potatoes have stolen the show…but if you think about it….sweet potatoes, carrots, parsnips, beets. The possibilities are endless. Over the summer I made mashed beets with coconut butter. I don’t think I blogged about it, but it was good. It was the only way I could get my husband to eat beets.

I spent a considerable amount of time deciding whether to use lard or ghee in this mash. I decided the ghee would give it a nice buttery taste, reminiscent of mashed potatoes. OMGHEE!!!  Get it? So good. The leftovers are sitting in my fridge now taunting me!!! Replace your traditional mashed potatoes with this dish and you will never go back. Mashed potatoes are boring. Ick.

IMG_3752[1]

Parsnip and Sweet Potato Mash

3 medium parsnips, peeled and diced

1/2 cup cooked sweet potato (about half of one large?? mine were Thanksgiving leftovers so I don’t know how many I started with!)

1/2 tsp chopped fresh rosemary

1 small clove of garlic

1 tablespoon full fat canned coconut milk

1/2 tablespoon ghee

salt and pepper to taste

1. Prepare (peel and dice) sweet potatoes and parsnips and rosemary.

2. Fill a pot with your parsnips and water and put on the stove to boil. Bring to a boil and cook until fork tender (roughly 10 minutes). If you start with an uncooked sweet potato, I like this method to cook it.

IMG_3755[1]

3. Place everything in a food processor and blend it up. You may have to push down the sides to get everything mixed up a couple of times.

IMG_3754[1]

IMG_3753[1]

IMG_3746[1]

^^New can of coconut milk I now order of Vitacost. It’s BPA free and way cheaper than the $3 cans at the store.

Sooooo good! Can’t wait to eat those leftovers! This is a must make.

IMG_3751[1]

Dinner last night….beef roast, broccoli and mash! Omg.

What veggies do you like with your dinner?

Have you ever tried a different type of “mashed” vegetable?

Advertisements

WIAW: Easy Dinner Sides

30 Oct

Spooky Snacks and Healthy Halloween Treats

I know that I really only do sporadic WIAW posts…however sometimes I end up with a bunch of pictures of food on my phone that I feel the need to awkwardly take…so might as well do something with them! If you haven’t checked out Jen’s blog yet- go now!  I don’t really have a full day of food to share, but looking through my pictures got me thinking about easy dinner sides that I frequently make.

Generally for dinner, I have a central “meat” and unless it’s a stir fry or curry, 2-3 sides I make to go along with it. I have a semi-picky husband…who so far I’ve really had to train in order to eat some veggies…but there are still some that he won’t eat. So therefore I generally have to make three sides for a dinner: one crossover one we’ll both eat and then another one for me and him respectively (not the most convenient thing but I love to cook so I don’t mind). It’s generally white potatoes or boxed mac and cheese I make for him and another veggie for me I make. Other sides include:

Sautéed or roasted cabbage

IMG_3180[1]

Roasted broccoli

roasted broccoli

IMG_3398[1]

Roasted cauliflower with cocoa and chili powder

Green beans with onions and garlic

IMG_3298[1]

Mashed cauliflower

Carrot Fries **we have these weekly!

IMG_3462[1]

Sweet potato rounds (or fries)

IMG_3322[1]

IMG_3212[1]

Roasted or steamed Brussels sprouts

Really the possibilities are endless. I never understand why people say they don’t like vegetables….obviously they’re doing it wrong! It never occurred to me to put recipes up for any of these since a lot are pretty simple but I guess looking at them now I will. Let me know if you have any questions about any of the sides until then!

What are your go-to dinner sides?

What creative ways do you like to cook vegetables? I put cinnamon on everything!!

Asian Beef Stir Fry

28 Oct

Finally sitting down to blog about this awesome dinner I cooked up this past week!

I have been working on ways to eat all the ground meat we got creatively…you can only do so many meatloaves, burgers (my husband would disagree) and meatballs. Since we get our meat from a local farmer that does grass-fed beef, it can get quite pricey. That’s why basically all I can afford is the ground meat, sausage, and soup bones nobody else wants! So we end up with a lot of ground beef in our freezer and I have to come up with creative ways to serve it up. Poor me!

This is a variation on stir fry that I’ve played around with the ingredients for. This weeks combo was a winner.

Asian Beef Stir Fry Dinner

Paleo Asain Stir Fry

1 lb ground beef

2 large heads of broccoli, chopped

1-2 large carrots, shredded

1/2 can of diced pineapple

2 small heads of bac (pac?) choi, stems separated from leaves and chopped

1 large onion, sliced

2 cloves of garlic, minced

salt & pepper

1 tablespoon of coconut oil

1/4 cup of beef broth

Sauce/Spice:

1 cup of beef broth

1/4 cup of tamari (or soy sauce or coconut aminos)

1 tsp garlic powder

salt & pepper

2 tablespoons tahini

1 tbsp of minced ginger

asain

**Preheat oven to 375

1. Spray a large cookie sheet with cooking spray or coconut oil and place chopped broccoli on. Salt and pepper it and place it in the oven (You could cook this by boiling, or adding right in the stir fry, but I LOVE the taste of roasted broccoli)

2. While broccoli’s cooking, brown the ground beef in a large skillet then drain (if you’re using grass fed beef there’s no need to drain. I hardly had any fat and what was there I used to cook with. But I would drain if using conventional meat).

3. Place tablespoon of coconut oil in the empty pan and let melt. Then add the garlic and let it become fragrant (I usually burn it. Don’t do that).

4. Add the chopped onion and the chopped STEMS of the Pac choi. Let them cook for 4-5 minutes or until softened. While you’re doing this, start the sauce. Combine all ingredients of the sauce, bring to a boil, then simmer.

bacchoi

5. Add the pac choi leaves and add some beef broth in there to get it cooking down (You could just use water).

6. After the pac choi leaves are wilted, add in your sauce to the pan. Let simmer for 3-4 minutes.

7. Add back in your ground beef and then the grated carrots. At this time, check the broccoli. You want to roast it for a good 15- 20 minutes. Take out when done.

roasted broccoli

8. Let the whole mixture simmer for 5-8 minutes until everything becomes incorporated. Asain stir fry

9. Serve over the broccoli with pineapple on top. Drizzle with more tahini. Yum!

 

How do you get creative with ground beef?

How do you make inexpensive meat cuts yummy?

Homemade Chicken Wings 3 ways!

28 Sep

Last night I had a serious craving for wings….something about Friday night really makes me not feel like cooking. Last night I was driving home and was really tempted to convince my husband to go to our favorite local wing place (Randy’s Up the River) to grab some wings and Friday night beers. However I knew it would be much more economical to make it at home and just grab a six pack of beers. So this is precisely what I did!

When I went to the grocery store they didn’t have wings in the meat section, and I had to ask the deli if they had any….they seriously looked at me like I had 8 heads. Why? After getting over their initial puzzlement I left the store with a ziplock bag full of chicken wings. Lol.

I decided to make a variety of flavors. I went with

1. Honey Mustard

2. Traditional Buffalo

3. Smoky Spice blend from Practical Paleo.

I also tried to re-create the sweet potato fries that we had last time we went to Randy’s….last night I whipped up some carrot fries. Just as good!

I had 15 wings (an assortment of wings and legs). First, I rinsed them in the sink and patted them dry with paper towels. Then I melted about 2 tablespoons of coconut oil in a bowl and tossed the wings. I baked all of them plain except the ones that got the dry rub. In retrospect next time I might try putting the sauce on THEN baking them. I put them on a cookie sheet (sprayed) and I baked them at 400 degrees for about a half hour (Or until the internal temp reached 165).

IMG_3199[1]

Honey Mustard Sauce:

2 tablespoons of your favorite mustard

2 tablespoons raw honey

2 tablespoons water

1/2 of a garlic clove

salt and pepper

IMG_3193[2]

 

This local mustard we love made them a little spicy as well.

IMG_3194[1]

Buffalo Sauce:

IMG_3195[1]

1/2 hot sauce (I love Frank’s Red Hot)

2 tablespoons coconut oil

As mentioned, I baked them in the oven and then when they came out I tossed them with the sauces. Except for the smoky spice blend ones. Those I dry rubbed before they went in the oven, and they came out great! They were my favorite. Practical Paleo = My Bible.

Disgusting cookie sheet….sorry.

IMG_3197[1] 

Okay…so maybe they weren’t as good as Randy’s…..but it definitely satisfied the craving!

Wings where we live (in WNY) are really good since we are kind of close to Buffalo. I have yet to visit the “famous” Anchor Bar or Duff’s though.

What are your favorite type of chicken wings?

Have you ever tried to make them at home?

Butternut Squash and Chicken Curry over Coconut Cauliflower Rice

20 Aug

Did someone say squash!?!?!? Seriously way too excited for fall for that sole reason. Regardless of how long the title of this recipe was, it sure was tasty! To tell you the truth, I thought it up while laying in bed Sunday night until approximately 2 am not sleeping. What was I doing? Thinking about food, apparently. Something about knowing I was going into work the next day made me not be able to sleep. Never fails.

I love squaaaaash! I can’t wait to eat massive amounts of it when it’s in season. I’m also planning on blanching and freezing some so I can have it throughout the winter.

We’ve been having chicken for the last three nights because the other night I roasted another delicious pastured chicken from the farm. It seriously feeds us for up to 5 days. So worth it. This is what it looked like before:

IMG_2955[1]

Those veggies fried in the fat were to die for. It also makes for yummy leftovers, which I used in this recipe. It took about an hour to put the whole thing together.

Butternut Squash Chicken Curry over Coconut Cauliflower “Rice”

finished

Serves 2-4/ Prep time: 30 mins /Cook time: 20 mins

1 cup cooked, diced chicken breast (roughly one breast. you could add or take away as needed)

4 large carrots

1/2 of a medium butternut squash (I used the narrow, top part)

1 large onion

2 cloves garlic

1 can of coconut milk (full fat)

3/4 cup chicken or vegetable broth

1-4 tsp curry powder (I used 4 and it was VERY spicy)

1/2 tsp black pepper

1 tsp kosher salt

1/2 tsp rubbed sage

1/2 tsp cinnamon

1/4 tsp garlic powder

1/4 tsp onion powder

dash of cayenne

Cauliflower Rice

1/2 head of large cauliflower

2 tbsp full fat coconut shreds

1-2 tbsp full fat coconut milk

salt, pepper

I first prepped veggies. I peeled the butternut squash by cutting the round bottom off and peeling the top part.I sliced the onion. I peeled and cut the carrots into small, bite size pieces. I minced the two cloves of garlic. I cut the squash into 1 “ cubes. Then I put them on the stove in boiling water and cooked them for 5 minutes. You don’t want them too tender or they will fall apart.

butternut squash

Meanwhile, I cut off the head of cauliflower and rinsed it, then broke the florets into the food processor. If you’ve never made cauliflower ‘rice’ you need to try it! So simple, easy and delicious. (Or you could always use regular rice). After the cauliflower is “riced” I put it in a microwave safe bowl with all the other ingredients, cook for four minutes, stir, then cook for another four minutes. Done.

Set a deep sauté or sauce pan on the stove on medium heat and add some coconut oil or lard. When it’s ready add your garlic. Let them get fragrant and add carrots.

carrotsgarlic

Cook for 5-6 minutes, adding a tablespoon or two of your broth so the carrots get soft. Then add onions and a little more broth.

carrotsonions

Cook for another 4-5 minutes until everything is nice and soft. After your squash is par boiled, portion out about 1/2 cup and process it to a puree. Add the rest of the diced squash and COOKED, diced chicken to the pot along with the coconut milk and the rest of your broth. Add the pureed squash to the mix.

squash puree

The reason I thought I’d add this was because the pureed squash gives it a thicker sauce when finished. It’s optional, but it worked out well!

Now, add your spices! Feel free to experiment here and go up or down depending on your tastes.

Let it simmer for 15-20 minutes on low. When it’s done everything will have a deep brown and smoky smell.

done

Top coconut cauliflower rice with curry. Eat up!!

curry

‘Twas good !

Do you ever get recipe ideas while laying in bed?

What vegetables do you put in curries?

Paleo Shepard’s Pie (with purple sweet potatoes)

23 Jul

I know I am a terrible, terrible blogger! It’s been over a week!! Needless to say I have been pretty busy with my wedding planning and Ausitin and I are in the beginning stages of buying a house. Yeah we’re crazy….It’s been an interesting and eventful summer…..

Last week I figured the 90 degree temps called for one of the most filling and belly warming dinners out there…Shepard’s pie. Please don’t ask me why……I was already too far into it to quit….plus it’s delicious. I put a spin on the usual topping by using a purple sweet potato that I picked up at Tops. This single sweet potato was probably the single inspiration for me to make Shepard’s pie on a 90 degree day. I should reblog this recipe in December when people actually care.

Paleo Shepard’s Pie
filling:
1 lb grass fed ground beef
4-5 large carrots
4-5 stalks celery
1-2 cloves garlic
1/2 a large onion
1/4 cup coconut milk
1/4 cup chicken stock ( approx…I used about three frozen chicken stock ice cubes)
1 tablespoon coconut oil
1 tbsp coconut flour

Spices:
1/2 tsp Garlic powder
1/2 tsp Onion powder
Salt & pepper <<< use to your discretion!!

Topping-
2 cups cauliflower/ sweet potato purée (use purple sweet potato because it's awesome!!)

1. Preheat your oven to 375.
2. Chop your celery, carrots, onion and garlic.
3. Heat coconut oil in a large, deep sauté pan. When it's hot, throw your veggies in.
(Prepare sweet potato cauliflower purée!!! see other recipe)
4. Cook for 7-8 minutes until softened. Place your meat in the pan and begin to brown it with the veggies.
5. When the meat is browned, add coconut milk, chicken stock and spices. Bring to a boil then let simmer for 15 minutes.
6. Add coconut flour and let mixture thicken for another five minutes.
7. Spray a large casserole dish with olive oil spray. Place filling in the dish. Cover with potato mixture.
8. Bake for 45 minutes.

I was seriously sweating after making this…. Maybe you should wait a couple months….but it sure is delicious!!

20130723-193124.jpg

20130723-193148.jpg

20130723-193154.jpg

Paleo Shepard’s Pie (with purple sweet potatoes)

23 Jul

I know I am a terrible, terrible blogger! It’s been over a week!! Needless to say I have been pretty busy with my wedding planning and Ausitin and I are in the beginning stages of buying a house. Yeah we’re crazy….It’s been an interesting and eventful summer…..

Last week I figured the 90 degree temps called for one of the most filling and belly warming dinners out there…Shepard’s pie. Please don’t ask me why……I was already too far into it to quit….plus it’s delicious. I put a spin on the usual topping by using a purple sweet potato that I picked up at Tops. This single sweet potato was probably the single inspiration for me to make Shepard’s pie on a 90 degree day. I should reblog this recipe in December when people actually care.

Paleo Shepard’s Pie
filling:
1 lb grass fed ground beef
4-5 large carrots
4-5 stalks celery
1-2 cloves garlic
1/2 a large onion
1/4 cup coconut milk
1/4 cup chicken stock ( approx…I used about three frozen chicken stock ice cubes)
1 tablespoon coconut oil
1 tbsp coconut flour

Spices:
1/2 tsp Garlic powder
1/2 tsp Onion powder
Salt & pepper <<< use to your discretion!!

Topping-
2 cups cauliflower/ sweet potato purée (use purple sweet potato because it's awesome!!)

1. Preheat your oven to 375.
2. Chop your celery, carrots, onion and garlic.
3. Heat coconut oil in a large, deep sauté pan. When it's hot, throw your veggies in.
(Prepare sweet potato cauliflower purée!!! see other recipe)
4. Cook for 7-8 minutes until softened. Place your meat in the pan and begin to brown it with the veggies.
5. When the meat is browned, add coconut milk, chicken stock and spices. Bring to a boil then let simmer for 15 minutes.
6. Add coconut flour and let mixture thicken for another five minutes.
7. Spray a large casserole dish with olive oil spray. Place filling in the dish. Cover with potato mixture.
8. Bake for 45 minutes.

I was seriously sweating after making this…. Maybe you should wait a couple months….but it sure is delicious!!

20130723-193124.jpg

20130723-193148.jpg

20130723-193154.jpg

Pencils and Pancakes

learning about life one lesson at a time

The Domestic Man

Gluten-free & Paleo-friendly recipes, inspired by traditional & international cuisines. New recipes every Tuesday.

Thought Catalog

Thought Catalog is a digital youth culture magazine dedicated to your stories and ideas.

Otherwise Simple

Living, Laughing and Staying Healthy...simplified

Laur Runs

...to the finish line, the mall, and the table: Fitness, fashion, food, and fun!

Daily Cup of Kate

Enjoying Life One Sip at a Time

The Cave Woman Cafe

Going forwards by eating backwards

Clean Eating with a Dirty Mind

Culinary Adventures in Paleo Cooking

#PaleoThugLife

Recipes and rants in R-rated language

Strictly Paleo...ish!

It's just real food...

Reading Tea Leaves

Blogging about Tea, Teaching, and Rejuvination

The Cookie ChRUNicles

Running through life while balancing healthy eating and single motherhood

The PhD Experiment

Because at this point, my life is one big dissertation project

Brain, Body, Because

searching for balance.

Read, Run, Repeat

A tale of fitness, books, food, and life in between

The Balance Beam

Thoughts on a Myriad of Topics

Cooking for the Other Half

life, in and out of a new england kitchen