Chicken Basil Pesto

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It’s time to sign up for the CSA again! Whenever I get that form in the mail, I always have a Christmas moment thinking about all the stuff I still have in the freezer! Then it’s a rush to use it all before I start getting my fresh produce again. Basil pesto is one of those things that you just have to do in the summer and freeze. Fresh basil is way too expensive in the store and you barely get any! However, you can’t keep up with it in the summer! So, I freeze mine into pesto ice cubes so that I can use one for a single dish over lunch or I can thaw out a few to make an entire dinner. I made a spaghetti squash and has leftover chicken from a whole chicken the other night. Top that with some pesto and it’s like you slaved away when really, it’s all basically leftovers! When I opened the container of pesto cubes I literally smelled summer. 2014 must’ve had some dynamite basil! I still have tomato sauce, blueberries, applesauce, several kinds of soup, and several herb blends in the freezer, too! I told you it felt like Christmas! That’s what happens with a chest freezer. All that deer meat covers up your summer bounty for a few months!
I will be doing my weekly recipes again corresponding to my basket of produce from the CSA. So, if you want to have healthy, cheap veggies and someone coaching you through how to use them, jump on the Rise Up Farms bandwagon. 22 weeks of local, organic, vibe ripened produce. What more could you ask for?! A half share is $310 which is $14/week.

CSA Week 18: Paleo Tacos!

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 Paleo Tacos

Ingredients:

  • 1 lb ground beef
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup cilantro, chopped

Taco seasoning: (from Mark’s Daily Apple)

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teasoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions:

Brown the beef in a pan.  If you are using grassfed beef, there shouldn’t be much fat in the pan.  Otherwise, you may want to drain off the excess before adding the spices.  Add the spices to the meat along with the chopped up veggies and cilantro. When your onions are translucent, it’s done!  Top with a big ole heaping of avocado.

I often double this and eat as leftovers for lunch because it is very forgiving when reheated over and over. ;)

Thai Curry Soup

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There aren’t too many people that venture into the world of Thai food when they cook at home.  However, there are a couple products you can find in the store that makes this feat super easy and well worth it.  This comes together in about 15 minutes total with prep and everything.  If you don’t like seafood too much, this is fool-proof, so no excuses not to try making it! You can choose whatever protein you like and certainly whatever veggies you prefer.

Paleo Thai Curry Soup

Ingredients:

  • 1 can full fat coconut milk
  • 2-4 cups of chicken or seafood stock (depending on what you want…less is more like stew and more is like soup)
  • 3 Tbsp red curry paste
  • 1/2 cup shitake mushrooms
  • 1/2 cup bean sprouts
  • 1/2 cup snow peas
  • 1 lb salmon, skin removed, cut into 1 inch pieces
  • 2 tsp fish sauce
  • 1 tbsp coconut sugar (optional)

Directions:

Put the coconut milk, stock, and curry paste, and coconut sugar into a pot and simmer for 5 minutes.  Add your veggies and simmer for another 3 minutes.  Add your salmon and fish sauce and cook until the salmon is cooked through.  This will only take a few minutes.  Serve over cauliflower rice or as is!

 

 

Paleo Crockpot Spaghetti

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I had one of my Body Transformation students suggest that I need to post crockpot recipes!  So, I listen to my peeps.  Here’s one that is so easy, you can’t mess it up. I did this in the morning so it was ready for my lunch!

Paleo Crockpot Spaghetti

Ingredients:

  • 1 spaghetti squash
  • 1 jar of spaghetti sauce ( I make my own during the summer, but you can buy one without offensive ingredients)
  • 1 lb meat (I used breakfast sausage links but you could use beef, pork, chicken, etc)

Instructions:

Cut the spaghetti squash through it’s belly and scoop out the seeds.  Place it face down in the crockpot and pour in your sauce and throw in your meat.  Put on high for 4 hours or low for 6 hours.  When done, pull out the spaghetti squash and use a fork to pull out the stands (they will just fall out like angel hair).  Top with sauce and garnish with a little parsley.  Green sprinkles make everything more pretty. ;)

Mashed Potatoes

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mashed potatoes

Ok.  Who needs a recipe for mashed potatoes?  Well, I think it’s worth listing what I do with my mashed potatoes because they are delicious!

First I quarter some Yukon Gold potatoes and throw them in a stock pot with the skin on.  Then I pour in some homemade chicken stock.  Make sure the tops of the potatoes are still sticking up out of the liquid or you will have way too much stock.  I let that boil until most all of the liquid is absorbed into the potatoes.  Then I mash them up with some grassfed butter until creamy.  Here you can add spices.  I usually salt and pepper.  However, one of my favorite things as a kid was mashed potatoes with French onion dip in them!  So I have also been known to add some powdered onion dip mix (from soup of success) and it gives the same flavor!

No one will miss the milk.  The stock gives them so much flavor!  Enjoy!

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).

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

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.

CSA Week 19: Roasted Butternut Squash Salad w/Apple Cider Vinaigrette

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butternut salad
Week 19 Bounty:

  • 1 bunch radishes (recipe from 2013)
  • 1 bunch kale
  • 1 bag salad mix
  • celery
  • 3 eggplants (I could have chosen bell peppers but I have tons of those in my own garden!)
  • 1 bunch swiss chard

Today’s recipe was a variation on Ina Garten’s recipe that was on tv while I was home for lunch the other day. I couldn’t resist the play with all the fall flavors!

Roasted Butternut Squash Salad with an Apple Cider Vinaigrette

Ingredients:

  • 1 butternut squash, peeled and seeded, cubed into 3/4 inch pieces
  • 1 Tbsp Maple syrup
  • Coconut oil or bacon grease
  • Chopped kale
  • 1/2 cup walnuts (toasting is optional)
  • 3 tbsp. dried cranberries (optional)
  • Vinaigrette:
  • 3/4 cup apple cider (or apple juice)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp minced shallots
  • 2 tsp Dijon mustard
  • olive oil
  • salt and pepper

Directions:

Preheat oven to 400F. Place your cubed butternut onto a sheet pan and toss with your maple syrup and oil. Roast for 15-20 minutes, turning once. (They will be fork tender when done). While the butternut squash is roasting, in a saucepan, bring the apple cider, vinegar, and shallots to a simmer over medium high heat. Let simmer for about 8 minutes until the liquid is reduced to about 1/4 cup. Take off the heat and whisk in the mustard and olive oil. Sprinkle in salt and pepper to taste. Get your kale and walnuts in a serving bowl, place your butternut squash over it and pour the vinaigrette over in whatever amount you appreciate for your salads. (I don’t like a ton of dressing, but this one was so good!)

*you could easily add a protein on the side or on top! Experiment!

CSA Week 18: Butternut Squash Lasagna

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butternut lasagna

Week 18 bounty:

  • 1 leek
  • 3 bell peppers
  • 4 habaneros
  • bag of potatoes
  • 1 bunch of kale
  • 1 bag of salad mix
  • 1 eggplant

Butternut Lasagna

  • 1 butternut squash, peeled (just use the neck), cut into slices
  • 1 lb seasoned sausage
  • 2 cups tomato sauce
  • parsley

Directions:

Preheat oven to 350.

Brown your meat in a skillet to get some caramelization on the meat (this is important so don’t stir too much! let it brown!). Then add tomato sauce to cover the bottom of a 9×13 baking dish. Lay out a layer of butternut squash sheets. Pour over more sauce and sprinkle meat over that layer. Keep repeating until you have used all your squash, meat and sauce. Put your dish in the over, covered for 30 minutes. Uncover and cook for another 10-15 minutes until squash is fork tender.