CSA Week 22! My Trusty Chili Recipe

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chili

Week 22 Bounty: (The Season comes to an end….)

  • 5 leeks
  • 1 bunch thyme
  • bag of sweet potatoes
  • bag of salad mix
  • bag of Swiss Chard
  • 1 bunch of kale

Paleo Chili

  • 2-3 slices uncooked bacon, chopped (use pastured from Hopeful Farms!)
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2lbs ground meat (make it grassfed…I’ve used everything from beef to turkey)
  • 2 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 1/2-2 cups broth or water (I always use homemade chicken stock)
  • 1 14.5 oz can chopped tomatoes w/liquid (I get to use those I froze from the CSA this year!)
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp apple cider vinegar (I use Bragg’s)
  • 1-2 carrots, diced (I often sub bell pepper)
  • Optional: some chopped jalapeno if you like it spicy!

Instructions:

In a dutch oven (or large saucepan), cook bacon over medium-low heat until brown and some fat has rendered.  (This is where I add the jalapeno if I’m using it)

Add chopped onion to the pan and stir into bacon until the onion is semi-translucent.  Then add the garlic, and cook for a few more minutes.

Add ground meat and cook until browned. (If you use grassfed or lean meat, you should be golden, but if you use conventional meat, you may have to drain some fat here)

Add spices, broth, tomatoes, and carrots/peppers and stir well.  Cover and simmer over low heat for one hour.  I put that in bold because while the recipe is simple, give yourself time…don’t start it when you are starving!  Stir about every 20 min to keep it from sticking.

Add vinegar and cocoa powder and stir well.  Simmer uncovered for another 20 min.  Add salt and pepper to taste.

I often top this chili with fresh avocado, or jalapenos that I have pickled from my summer harvest, or homemade cream fraiche for those enjoying raw, grassfed dairy, or fresh cilantro in the summer.  Possibilities are endless.

One good thing about this recipe, besides how amazing it tastes, is that it makes a ton (leftovers, check).  If you have a big family, double it!  Also, it is a one pot wonder, so less dishes (easy clean up, check).

CSA Week 21: Meatless Monday

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IMG_0040

I just got back from a trip, and like most people, I had nothing in the fridge to just heat up!  So, I wanted to show you guys what my impromptu lunch looks like when there are no leftovers and I haven’t been to the store.  It’s not Monday…but it is for me!

Sautéed bell pepper (from my garden), sweet potato (from the CSA), chives and parsley (from my herb bed), and 2 fried eggs (from the office) on top!  Easy peasy.  Done in 10 minutes.

CSA Week 21 Bounty:

  • bag of braising greens
  • bag of salad mix
  • bunch of carrots
  • 1 bunch of Swiss Chard
  • 3 delicata squash

I have one more week to go!  Bittersweet moment when the CSA comes to an end.  However, they are having  a harvest party November 8th if anyone is interested in meeting the farmer and joining the fun!

 

Apple Cider Cocktail

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apple cider and gin

You know what makes gatherings feel extra special?  Special food and drink to share!  I’m always posting food, but occasionally I like to throw a drink in there, too.  I have a confession.  I am a drink snob.  Wine is always a go-to out; however, when it comes to mixed drinks, it’s really hard to find any without sugary mixers.  Yuck.  So, when there is a good cocktail on the menu, I have to try it.  Recently I went to Rocky River Tap in Granger…JUST FOR THE COCKTAIL!  I was secretly hoping for Pumpkin Cheesecake to be on the menu too, but no such luck.  So, Apple Cider and Bourbon cocktail it was!  It was good, warming, spicy, and reminded me of fall.  My guess is that the cider they used was pasteurized because all of them at the store are, but it was worth the flavor inspiration!

I have apples to spare.  So, I made my own cider by juicing 3 apples or so for 2 drinks.  It was fresh, crisp, and perfect for some gin.  I’ve been on a gin kick.  Nothing heightens flavors like lemon either.  So, instead of bitters, I added lemon rind to the glass.  My new favorite fall drink.  You could make a big batch ahead of time and serve at a party, too!

Apple Cider Cocktail

  • 3 parts apple cider
  • 1 part gin
  • twist of lemon rind

Confessions of a Flip Phone Owner

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flip phone

I’m officially having a funeral for the flip phone that has been by my side for the past 7 years!  Do you know how many friends have gotten puppies in that 7 years?!  Flipping through the photos is like going through an old photo album!

I’ve always boycotted technology.  Period.  I have never been on facebook (until recently to get you guys recipes and good info!).  I boycotted CD players.  I still had my pager when everyone else was talking away.  I never liked the idea of being hooked up to my email 24/7.  Whatever happened to the good ole days when you could be “off the grid?!”  People are so obsessed with what’s going on in cyber space and feeling like they might miss out on something that they forget to enjoy the moments happening right in front of them.

Well, you pretty much have to have a phone in case of emergency because pay phones don’t exist anymore and even if they did, I wouldn’t know anyone’s number!  So, when my beloved flip phone finally stopped charging because the charger had to be in just the right spot, I decided it was time.  It has no visible letters left on the buttons, the battery cover comes off constantly, the charging dock cover fell off years ago, the camera lens decided it couldn’t stay glued anymore, and now it’s quite the balancing act (upside down and propped up to be exact) in order for it to charge.  This sounds ridiculous but this phone has been with me for 7 years!  It has been with me longer than my youngest dog.  It was with me before I could put Dr. before my name.  It has been with me for the “birth” of at least 4 friends’ puppies.  I never took any baby pics, but when friend’s moved away, I definitely got real baby pictures on this phone when they came into the world, too.  I am not sure anyone can remember what I looked like WITHOUT this phone!  I will get tons of comments when my new phone makes its public entrance, but believe me when I say that you shouldn’t be surprised if this one lasts me another 7 years. ;)  In some ways, it’s like my old worn out sweater than you just never wanna give up.

 

Paleo Pumpkin Bars (Lurong approved)

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I pulled these bad boys out of the archives! Don’t forget that it’s pumpkin time, too!

The number one thing I love about fall is pumpkin everything!  I was playing around in the kitchen the other day and decided to wing a pumpkin bar attempt.  Most baking in the paleo sphere is done with almond flour and I’ve told you guys that I am trying to do most of my baking with coconut flour instead.  I bought the cookbook Primal Cravings for that very reason.  All of their baking is done without almond flour.  I think I’ve made their brownie recipe like 100 time in the past month because it is amazing!!!!  However, I have been refraining from posting or talking about it because Lurong folks can’t have chocolate. ;(  So, I thought to myself how great the recipe would be as a pumpkin bar!  The recipe was born….and as long you don’t eat the entire pan at once and switch out butter for coconut oil, it is Lurong approved. ;)   You guys don’t have much longer!

Paleo Pumpkin bars:

Ingredients:

  • 2 Tbsp tapioca flour
  • 3 Tbsp coconut flour
  • 1 stick grassfed butter (or 1/2 cup coconut oil)
  • 1/2 cup coconut sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of cardamom
  • pinch of cloves
  • (you could use already formed pumpkin pie spice if you have it on hand)
  • pecans for garnish

Directions:

Preheat oven to 350F.

Melt the sugar and butter together to combine. Add the vanilla and salt.  Whisk in the eggs.  Add all the dry ingredients.  Pour into a greased 8×8 pan and cook for about 25-30 minutes until set up and not jiggling anymore.  Let cool before cutting and serving.  I often like a texture difference, so I cut them into 2-bite squares and plop a pecan on top!

Paleo Apple Cinnamon Pancakes

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apple cinnamon pancakes
Another apple recipe!  I know.  When you have a lot of them, you start to get innovative!  Apple everything!

My favorite apple recipes include:

Paleo Apple Crisp

Waldorf Tuna Salad

Butternut Squash Soup

Apple Cider Cocktail (that recipe is coming!  soon!!!)

Apple Cider Vinaigrette (you can use this for salad or as a ham marinade!)

…and now Apple Cinnamon Pancakes!

Paleo Apple Cinnamon Pancakes

Ingredients:

  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 cup apple cider
  • splash of apple cider vinegar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp vanilla
  • 1 Tbsp cinnamon
  • 4 eggs
  • 1/4 cup chopped apples (or apple scraps from juicing them for the cider)
  • Optional: sprinkle crumbled pecans on top before flipping. MMMMM.

Directions:

Put all the dry ingredients in a mixing bowl and combine. Add in the eggs and begin to make a paste-like dough. Add the vanilla. Add the apple cider vinegar and the cider. Mix until well incorporated. Cook 2-3 minutes on each side in coconut oil over medium/high heat.

CSA Week 20: Ratatouille

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ratatouille
That’s right! Still picking up produce into the later parts of October! I literally haven’t gotten produce from the grocery store since May! Between my garden, the CSA, the Blueberry Ranch, and Earth First Farms, I have all the fruit and veggies I can handle. I have 20lbs of vacuum sealed organic blueberries in the freezer, containers of frozen applesauce, batches of frozen basil pesto, and tomato sauce that should last me through the winter. This saves money, tastes exactly the way I want it to, and makes eating healthy convenient! Normally, I am drowning in zucchini and have a healthy stash of zucchini bread in the freezer, too; however, I didn’t grow any this year and didn’t get much from the CSA either. You never know what you’re gonna get!

CSA Week 20 bounty:

  • 4 leeks
  • bag of salad
  • bag of sweet potatoes
  • 1 bunch Swiss chard
  • 1 bunch of broccoli

Ratatouille

Ingredients:

  • 1/4 cup oil of choice (I used bacon grease)
  • 3 onions, chopped
  • 3 cloves garlic, minced
  • 1 big eggplant or 2 small, chopped
  • 1 green pepper
  • 1 red pepper
  • 2 cups tomato sauce
  • fresh parsley
  • salt and pepper

Directions:

Heat oil in a pan over medium high heat. When hot, add the onions and garlic and sautee until slightly carmelized. Add in the eggplant and cook for another 5 minutes. Add the bell peppers and cook for another 5 minutes. Add the tomato sauce and parsley and salt and pepper and cook for another 5 minutes. Serve alongside whatever protein you choose!
I topped mine with ground pork seasoned with Italian seasoning that I browned in another pan while cooking the ratatouille.

Dessert via Campfire: Paleo Elvis Banana Boats

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banana boats2
Campfires and smores go together. They do. However, trying to eat healthy means thinking twice about those graham crackers, marshmallows, and milk chocolate! I have taken the time to make homemade smores before with great success! However, I don’t know a single mom that has time to make homemade marshmallows and graham crackers before a camping trip. So, bring on the other options! I don’t know where this recipes originated but it is genius. Now let me take out all the bad ingredients and do it up right! Campfire banana boats!

Roasted Banana Boats

Ingredients:

  • bananas
  • aluminum foil
  • dark chocolate chips
  • nut butter (sunbutter is like peanut butter and that’s why these are “Elvis”)
  • ingredient ideas: chopped nuts, dried cranberries, almond butter, cashew butter, real butter!, homemade marshmallow fluff, coconut butter…)

Peel back a strip of banana peel from the concave side but keep it in tact. Make a slit lengthwise down the banana and pull apart slightly. Dollop in nut butter and top with chocolate chips. Gently push together and put back the strip of peel you opened. Wrap in aluminum foil, throw on the fire, and wait 8-10 minutes. Take off the fire and open the banana. Eat up!

Guess Who’s Back?! and Homemade Laundry Detergent

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I had a nutrition patient decide to take my advice and start making her own laundry detergent! Yay! It’s so cheap, and I literally make mine every 6 months or so. I’m blogging the recipe again for anyone that needs a refresher!

 Homemade Laundry Detergent

  • 2 bars of Felps Naptha ($1 each) (grated)
  • 6 cups Borax ($5)
  • 4 cups baking soda (a few bucks)
  •  cups washing soda ($3.50)

Mix all these things together and store in a bin!  2Tbsp per load.  Boom. Less than $15 for months of natural laundry soap. ;)

This is Shelley’s liquid soap instructions!  Thanks Shelley!

Homemade Liquid Soap

Large stock pot

Ingredients:

  •  2 cups of washing Soda
  •  2 Cups of Borax
  •  1/4 cup Dr. Bronners Liquid Castille Soap
  •  15-20 drops essential oil. (I use my lavender or eucalyptus)

Fill pot about 2/3 full of hot water, put on med. heat. Pour Borax and W.Sod in and stir. Add 1/4 cup of Bronners and the essential oil. Stir. Before it comes to a boil, remove from stove and empty into 5 gallon bucket. Fill stock pot again with hot water and pour into bucket. (It should make close to the 5 gallons, but really depends on the size of your pot.) I use my canning pot.

I have also been told that you can buy bronners liquid soap in peppermint, almond etc… I am not sure about that though.

It is also best to put some white vinegar into the fabric softener slot, this works really well and you don’t need fabric softener sheets..

Paleo Apple Crisp

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It’s apple time! I made this a long time ago and continue to make it “as is” because it’s so good!!

It’s time to go apple U-Pick!  Make sure they are organic because apples are part of the dirty dozen, meaning they are heavily sprayed with chemicals. ;(  I like the u-pick location: Earth First Farms!

Paleo Apple Crisp:

  • 4-5 apples, peeled, cored, and sliced
  • juice of half a lemon
  • 2 Tbsp coconut sugar
  • 1 Tbsp cinnamon
  • 1 Tbsp arrowroot powder

Topping:

  • half stick of butter (or 1/4 cup coconut oil)
  • pinch of salt
  • 2 Tbsp coconut sugar
  • 1 Tbsp of apple pie or pumpkin pie spice
  • 1 1/2 cups almond flour

Directions:

Mix the filling ingredients together until coated and put in an 8×8 or 9×13 depending on how thick you want it.  Crumble the topping ingredients together and cover the filling.  Bake at 350 degrees for about 20-25 minutes.  Turn the oven to  broil and brown the topping  for about 3 minutes!

Lurong: 1/4 of the entire thing would be your sugar allotment for the day.