tag:blogger.com,1999:blog-46706120708442203292024-02-02T07:23:40.709-08:00Organically PaleoCreating and adapting recipes that anyone will enjoy!Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-4670612070844220329.post-48635852931004770882014-08-07T09:43:00.000-07:002014-08-07T09:43:05.060-07:00Alaskan Rockfish.White Balsamic Herbed Butter Reduction.<div style="text-align: center;">
If you are in the Des Moines area, I hope you order meat from <a href="http://www.wallacefarms.com/">Wallace Farms</a>. I love having accessing to grass fed meats and quality seafood.</div>
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The last couple of orders I have selected some of the Wild Alaskan Rock Fish...and it is heavenly. It's mild and can be cooked a variety of ways...although I have yet to try a smoked version...hmmm.</div>
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Anyway, during my monthly trip to Williams Sonoma I discovered a new surprise as well. They now carry a <a href="http://www.williams-sonoma.com/products/white-balsamic-vinegar/?pkey=e%7Cwhite%2Bbalsamic%7C5%7Cbest%7C0%7C1%7C24%7C%7C3&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule">white balsamic vinegar</a> that honestly is one of the BEST I have ever had. And I can assure you, I have had a lot. I love the complexity of balsamic vinegars, the fruitiness, the tartness, all the while being smooth on the palate. A good balsamic is defined not by whether or not it can be dipped, but only if you can sip it like you would a good port or scotch. </div>
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I knew this would work perfectly with the rock fish, and that it did.</div>
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<i><u>Alaskan Rockfish. White Balsamic Herbed Butter Reduction</u></i></div>
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4 rockfish filets</div>
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2 tbsp. olive oil</div>
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3/4 c. white balsamic vinegar</div>
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1/2 c. mixed herbs (thyme, basil, chives, italian parsley, tarragon)</div>
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1/4 c. butter</div>
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salt and freshly ground pepper to taste</div>
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In a large saute pan, heat olive oil over medium heat. Generously salt and pepper rockfish filets and place in pan. Cook on each side about 5-7 minutes depending on thickness. The rockfish will be done when the filet JUST starts to pull apart.</div>
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Remove and cover to keep warm and set aside to finish the sauce. </div>
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Increase the heat to high, and add the vinegar and boil until it is reduced by half. Reduce the heat to medium again and then add the butter, whisking constantly. Strain the sauce to a container and then add back to the sauté pan. Add the herbs and salt and pepper to taste. </div>
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Serve over the fish.</div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com3tag:blogger.com,1999:blog-4670612070844220329.post-51257382087798715142014-05-20T08:10:00.002-07:002014-05-20T08:10:31.912-07:00Chicken.Spring Vegetables.<div style="text-align: center;">
It's that lovely time of year when we see an abundance of asparagus and morels at the Farmer's Market and that makes me happy! Really happy.</div>
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<u>{Chicken.Spring Vegetables}</u></div>
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3 tbsp. olive oil</div>
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1 large shallot, thinly sliced</div>
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1/2 lb. asparagus, sliced into 1" pieces</div>
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14 oz. artichoke hearts, quartered</div>
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1/2 lb. morels, sliced in half lengthwise</div>
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1/4 c. sun dried tomatoes</div>
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2 lb. chicken breast, cut into cubes</div>
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1 c. white wine</div>
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1/2 c. chicken stock</div>
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1/4 c. Kerrygold butter</div>
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1/4 c. minced chives</div>
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First, put sun dried tomatoes in a large enough bowl to hold them and the 1 c. wine. Add the wine and allow to macerate while you starting cooking.</div>
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Heat 1 tbsp. olive oil in large sauté pan over medium heat. Add the shallots and cook until they start to become fragrant, about 2 minutes.</div>
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Add the asparagus and continue to cook until the asparagus is crisp tender, about 5-7 minutes. </div>
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Add the artichoke hearts and morels, cooking and stirring for an additional 5 minutes. Set aside.</div>
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In a large fry pan heat remaining 2 tbsp. oil over medium. Add chicken and cook until the chicken is almost done. I used chicken pieces that are about a square inch and it take around 12-15 minutes. </div>
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While chicken is cooking, remove tomatoes from wine, reserving wine, and slice thinly.</div>
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When the chicken is almost finished, remove to pan with vegetables, and increase the heat to medium high and add the wine. Reduce by 1/2 and then add the chicken stock, reducing by half again. Whisk in butter until incorporated. </div>
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Return the vegetables to the pan and cook for an additional 3-5 minutes. </div>
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Salt and Pepper to taste and top with minced chives.</div>
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You'll fall in love with this dish. I promise. In fact, you may even wish you had bread to soak up any remaining sauce!</div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com3tag:blogger.com,1999:blog-4670612070844220329.post-59331953540423075802014-03-26T09:41:00.002-07:002014-03-26T09:42:02.767-07:00Perfectly Simple Salmon<div style="text-align: center;">
Sometimes salmon just needs to be done simply. </div>
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Easy flavors that enhance the flavor without over powering it.</div>
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Lemon and parsley will always make it happen. Always.</div>
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<i><u>Perfectly Simple Salmon</u></i></div>
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<i>1/2 salmon, cut lengthwise</i></div>
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<i>1 tbsp. salt</i></div>
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<i>1 tbsp. freshly cracked pepper</i></div>
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<i>1 large lemon, sliced into 1/4" thick rounds, zest removed first!</i></div>
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<i>1/2 c. italian parsley minced</i></div>
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<i>Preheat the oven to 325 degrees.</i></div>
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<i>Place the salmon filet on parchment paper skin side up on a sheet pan. Salt and pepper with 1/2 tbsp. of each. Place in oven and cook for 10 minutes.</i></div>
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<i>Remove from oven. Flip the filet, carefully. I suggest using two fish spatulas.</i></div>
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<i>Once the salmon is flesh side up, put remainder of salt and pepper evenly on the fish. Evenly sprinkle the parsley and zest on the fish and then place the lemon slices on. Bake for an additional 10-15 minutes depending on thickness of filet. The thickest part should feel slightly firm. Similar to the skin in between your thumb and first finger. However, I prefer my salmon medium, so you may want to cook it more if you don't.</i></div>
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<i>Remove from oven and allow to sit about 10 minutes.</i></div>
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<i>Slice and serve, squeezing cooked lemon over the top if you enjoy a little more lemon flavor!</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com1tag:blogger.com,1999:blog-4670612070844220329.post-52071065617901868442014-03-17T10:48:00.002-07:002014-03-17T10:48:38.088-07:00Roasted Broccoli with Dried Fruits<div style="text-align: center;">
I know it has been a while since my last recipe post, and for that I apologize. I have been cooking and creating, I just haven't had time to write about it because I have been very busy editing photos for Ginnie Coleman Photography, which is my other business!</div>
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I need to make sure I am at least posting one per week, so I promise I'll make more of an effort. </div>
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Last night I was craving broccoli, but I wanted a bit of sweetness to so this is what I came up with. The dried fruits I used for this were a perfect match! This is also my standard roasting recipe. You really can't beat roasted vegetables. What makes them extraordinary is finding different combinations to enjoy. Have fun and try something new today.</div>
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<i><u>Roasted Broccoli with Dried Fruits</u></i></div>
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<i>2 large heads broccoli</i></div>
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<i>4 tbsp. olive oil</i></div>
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<i>1/2 c. dried fruit mixture (figs, plums, and apricots), sliced into thin strips</i></div>
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<i>1/4 c. sliced almonds</i></div>
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<i>salt and pepper to taste</i></div>
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<i>Preheat an oven to 450 degrees. </i></div>
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<i>Slice the broccoli stem off so the broccoli head has about 2 inches of stem on each one. Then slice bigger florets in half or quarters lengthwise so they are all about the same size. Place on a sheet pan and drizzle the oil with the broccoli, and then mix to make sure the broccoli is evenly coated with the oil.</i></div>
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<i>Cook for 10 minutes. Turn the broccoli and then put back in the oven. Cook for an additional 6 minutes. If the broccoli isn't al dente at this point, cook until it is before you proceed with the next step. Add the dried fruits and almonds so they are evenly spaced, salt and pepper and return to the oven for another few minutes...just enough to heat the fruits. (They will hard to candy if you let it cook too long!)</i></div>
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<i>Enjoy!</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com1tag:blogger.com,1999:blog-4670612070844220329.post-48240734652729311452014-02-16T08:03:00.002-08:002014-02-16T08:03:51.109-08:00Spicy Garlicky Greens<div style="text-align: center;">
This side dish is a power meal in itself. Fresh greens with garlic and a little spice and you can't go wrong. Plus, you won't feel guilty one little bit when you eat the whole pan. Really.</div>
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<i><u>Spicy Garlicky Greens</u></i></div>
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<i>1 tbsp. ghee</i></div>
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<i>1 tbsp. olive oil</i></div>
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<i>24 cloves garlic</i></div>
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<i>2-4 tsp. red pepper flakes depending on desired spice level</i></div>
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<i>2 bunches kale, roughly chopped</i></div>
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<i>2 bunches swiss chard, roughly chopped</i></div>
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<i>In a large saute pan, melt ghee with the oil over medium heat. Add the garlic and cook until they are soft and golden brown. Watch, and stir often, closely so they don't burn. Remove the garlic and set aside to cool.</i></div>
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<i>Add the greens, stirring to coat well with the oil mixture. Add 1 c. water and cover. Stir every few minutes and cook until the water is gone and the greens are tender (not mush!)</i></div>
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<i>In a small bowl, press the garlic cloves, add the red pepper flakes, and 1/4 c. water. Mix well and then add to the greens, stirring well.</i></div>
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<i>Salt and pepper to taste.</i></div>
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<i>Enjoy!</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-43977934855679925572014-02-09T16:42:00.003-08:002014-02-09T16:42:37.005-08:00Bacon Butternut Squash Soup<div style="text-align: center;">
The other night I decided to adapt my regular <a href="http://organicallypaleo.blogspot.com/2013/01/butternut-squash-soup.html">butternut squash soup</a> a bit. I made more bacon than I needed (yeah, I am shocked too) so I decided that the smokey bacon would go perfect with the slightly sweet butternut I had sitting on my counter.</div>
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There really isn't any that bacon can't make better.</div>
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<i><u>Bacon Butternut Squash Soup</u></i></div>
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<i>1/4 c. plus 2 tbsp. ghee</i></div>
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<i>1/2 yellow onion, chopped</i></div>
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<i>1 butternut squash, peeled and cut into large cubes</i></div>
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<i>8 ounces bacon, cooked and minced in a food processor. (Set oil aside for use in this recipe.)</i></div>
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<i>6 c. vegetable stock</i></div>
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<i>1 tbsp. dried thyme</i></div>
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<i>salt and pepper to taste</i></div>
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<i>2 ounces smoked Gouda, shredded</i></div>
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<i>Preheat oven to 400 degrees. In a large sheet pan, place all of the squash and coat well with the bacon grease. Cook until the squash is tender, about 20-25 minutes. Remove and set aside.</i></div>
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<i>In a large dutch oven, heat 1/4 c. of the ghee over medium heat. Add the onion and cook until the onion starts to golden, about 5-7 minutes.</i></div>
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<i>Add the butternut squash to the onion and stir well. Add the vegetable stock, bring to a boil and then reduce heat. Simmer 20-30 minutes. </i></div>
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<i>About 15 minutes into simmering, add the thyme and stir well.</i></div>
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<i>After the soup has simmered, use an immersion blender and blend until the soup is smooth. You may need to add more stock to desired consistency.</i></div>
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<i>Salt and pepper to taste and add the remaining 2 tbsp. ghee, stirring until melted and incorporated.</i></div>
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<i>To serve, put the soup in a warmed bowl, add 2 tbsp. of cheese in the center, using a torch to melt and soften, and then add crumbled bacon.</i></div>
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<i>Enjoy!</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-75512576333114600152014-02-05T08:35:00.001-08:002014-02-05T08:35:59.633-08:00Maple Espresso Sausage<div style="text-align: center;">
I get why many of my friends enjoy coffee. I used to like it too. I haven't drank coffee in about 17 years, but I still use it in certain recipes.</div>
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<br /></div>
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Like chocolate. Coffee in chocolate, even if it is the smallest amount, makes the flavor of the cocoa bean stand out.</div>
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I even have an venison recipe that I will be sharing soon that has coffee.</div>
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The other morning on a whim I decided to adapt my breakfast sausage recipe. Um...delicious! Just hint of the coffee flavor and the sweetness of the maple was perfection. Really.</div>
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<i><u>Maple Espresso Sausage</u></i></div>
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<i><u><br /></u></i></div>
<div style="text-align: center;">
<i>1 tsp. espresso salt</i></div>
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<i>1 tsp. espresso powder</i></div>
<div style="text-align: center;">
<i>1/2 tsp. freshly ground pepper</i></div>
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<i>1/2 tsp. cardamom</i></div>
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<i>4 tbsp. maple syrup</i></div>
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<i>1 lb. ground pork</i></div>
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<i><br /></i></div>
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<i>Mix all of the ingredients together . Form into balls.</i></div>
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<i><br /></i></div>
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<i>In a fry pan, preheat over medium. Add four of the sausage balls and allow to cook for about 30 seconds to release some fat so they don't stick. Slightly flatten and then cook until deep golden brown, about 5-7 minutes depending on how big you make them. Turn, flatten again slightly, and then cook until done. </i></div>
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<i>Medium heat works best and this method will yield the perfectly cooked sausage patty!</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-56408587790259255102014-01-24T07:38:00.000-08:002014-01-24T07:38:51.039-08:00Pork Chops w/Fig Orange Sauce<div style="text-align: center;">
I really don't think there is any meat that goes quite as well with fruit as pork does. I happened to come across dried organic figs (with no added sugar or oil!) at the grocery store the other day and I knew they'd be perfect with orange over a thick cut juicy pork chop. I was right...</div>
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<i><u>Pork Chops with Fig/Orange Sauce</u></i></div>
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<i><u><br /></u></i></div>
<div style="text-align: center;">
<i>3 tbsp. coconut oil</i></div>
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<i>4 thick cut bone-in pork chops (1 inch), room temperature</i></div>
<div style="text-align: center;">
<i>1/2 c. onion, small dice</i></div>
<div style="text-align: center;">
<i>7 ounces dried figs</i></div>
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<i>1/2 c. fresh squeezed orange juice</i></div>
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<i>1 c. vegetable stock</i></div>
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<i>2 tbsp. kerrygold butter</i></div>
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<i><br /></i></div>
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<i>Preheat the oven to 350 degrees.</i></div>
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<i><br /></i></div>
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<i>Chop the figs into small pieces and put in a bowl with the orange juice. Allow the figs to macerate. Usually about 1 hour depending on how soft the figs are.</i></div>
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<i><br /></i></div>
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<i>In a large saute pan, heat the oil over high medium high heat. The point of this step is to sear each side of the chop. You don't want it to burn but you need it hot enough to produces a deep golden sear. </i></div>
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<i>Generously salt and pepper both sides of the pork and then add to the now almost scorching pan. Sear for 3 minutes per side and then immediately place each chop onto a rimmed sheet pan. Place in oven.</i></div>
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<i>Allow to cook for about 20 minutes or until the center is soft firm. The benefit to having your pork chop at room temperature before cooking will ensure even cooking through out the whole chop. Plus, if you know where you get your pork from, as you should, you don't need to worry about any bacterial issues. Promise.</i></div>
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<i>About 10 minutes into the cooking drain all but 1 tbsp. of remaining fat and oil in the sauté pan. Return pan to medium heat and the add the onions. Cook until translucent. Then add the figs, cooking an additional 3-5 minutes. Add the stock and allow it to reduce by 1/2. Then add the OJ and again allow it to reduce by 1/2. To finish the sauce, whisk in the kerrygold butter. When it starts to thicken, remove from heat and salt and pepper to taste. </i></div>
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<i>Enjoy!</i></div>
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<i>Oh! I served mine over a cabbage, kale and chive sauté. Perfection. </i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com1tag:blogger.com,1999:blog-4670612070844220329.post-42098858392756225672014-01-15T11:47:00.001-08:002014-01-15T11:47:27.545-08:00Hearty Beef Vegetable Stew<div style="text-align: center;">
I am not sure what is better...chicken noodle soup or beef stew. They both are the quintessential food, at least to me. </div>
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But if we are going to stay paleo, beef stew is going to have to be the winner. While I really make a killer chicken soup, there is something to be said about chicken noodle soup. It really doesn't compare.</div>
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This beef stew is a perfect combination of flavors. And I promise the wait is worth it!</div>
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<div style="text-align: center;">
<i><u>Hearty Beef Vegetable Stew</u></i></div>
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<i><u><br /></u></i></div>
<div style="text-align: center;">
<i>6 tbsp. coconut oil</i></div>
<div style="text-align: center;">
<i>1 c. onion, small dice</i></div>
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<i>1 c. carrot, small dice</i></div>
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<i>1 c. celery, small dice</i></div>
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<i>1 c. green beans, sliced into 1" pieces</i></div>
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<i>1 c. broccoli, small pieces</i></div>
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<i>8 ounces mushrooms, quartered</i></div>
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<i>2 zucchini, small dice</i></div>
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<i>1 tbsp. dried thyme, rosemary and parsley</i></div>
<div style="text-align: center;">
<i>5 1/2 c. beef stock</i></div>
<div style="text-align: center;">
<i>1 lb. flank steak, pounded well and cut into 1 inch cubes</i></div>
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<i>3 tbsp. arrowroot</i></div>
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<i>2 tbsp. ghee</i></div>
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<br /></div>
<div style="text-align: center;">
<i>Over medium heat, melt 2 tbsp. of the coconut oil and sauté the onion until dark golden brown, about 10 minutes. </i></div>
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<i>Add the green bean, carrot and celery. Cook until all of the vegetables start to soften, about 15 minutes.</i></div>
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<i>Add the broccoli, zucchini, mushroom, dried spices and 5 cups of the beef stock. Bring to a boil and then reduce heat to low. Simmer until all of the vegetables are soft.</i></div>
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<i><br /></i></div>
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<i>Allow to cool and then put in the refrigerator for at least 24 hours. This allows the flavor to develop.</i></div>
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<i><br /></i></div>
<div style="text-align: center;">
<i>When you are ready to finish the stew, heat the remaining coconut oil over medium high heat in a large sauté pan. Generously salt and pepper the flank and then sear evenly, about 3-5 minutes. After all pieces are done add them to the stew. </i></div>
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<i><br /></i></div>
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<i>Put the stew over medium heat and allow to cook for about 30 minutes. </i></div>
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<i><br /></i></div>
<div style="text-align: center;">
<i>In the cooled large sauté pan, add the remaining 1/2 c. stock. Whisk to incorporate beef drippings. Then add the arrowroot and whisk until combined. Slowly pour into stew and stir, allowing the stew to start to thicken. </i></div>
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<i><br /></i></div>
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<i>Add the ghee and stir until it is melted and mixed well. Salt and pepper to taste.</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com1tag:blogger.com,1999:blog-4670612070844220329.post-70543384821622250812014-01-07T08:55:00.002-08:002014-01-07T09:03:46.380-08:00Coconut Lemon Pepper Shrimp<div style="text-align: center;">
This month my challenge is the <a href="http://whole30.com/">Whole 30</a>. If you aren't familiar with it, it's very similar to paleo but with a little extra push on whole food. Meaning, no paleoified baked goods, no sweeteners (that are allowed on paleo) and no grassfed dairy. I started Monday and it will be fun coming up with recipes that are specifically Whole 30 but completely paleo too.</div>
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The first night I made an incredible beef stew, but since I just posted a soup I will wait a few days to get that recipe on the blog. Last night shrimp was on the menu. But not any shrimp, mind you. Insanely good coconut lemon pepper shrimp. So good that I didn't even miss the butter I would have used to finish the sauce for this dish.</div>
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<div style="text-align: center;">
<i><u>Coconut Lemon Pepper Shrimp</u></i></div>
<div style="text-align: center;">
<i><u><br /></u></i></div>
<div style="text-align: center;">
<i>1 lb. shrimp</i></div>
<div style="text-align: center;">
<i>zest of 3 lemons</i></div>
<div style="text-align: center;">
<i>juice of 1 lemon</i></div>
<div style="text-align: center;">
<i>1/2 tbsp. freshly ground pepper </i></div>
<div style="text-align: center;">
<i>1 tsp. salt</i></div>
<div style="text-align: center;">
<i>2 tbsp. coconut oil</i></div>
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<i>1 1/2 c. vegetable stock</i></div>
<div style="text-align: center;">
<i>juice of 1/2 lemon</i></div>
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<i>2 tbsp. coconut butter</i></div>
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<br /></div>
<div style="text-align: center;">
<i>Place the shrimp in a bowl with zest, juice of 1 lemon, pepper and salt. Stir until shrimp are evenly coated. Do not allow this mixture to sit too long as with traditional marinades or it will start to cook the shrimp. </i></div>
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<i><br /></i></div>
<div style="text-align: center;">
<i>In a large saute pan, heat the coconut oil over medium high heat. Add the shrimp and cook until pink and slightly firm, about 3-5 minutes until they look almost cooked through.</i></div>
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<i><br /></i></div>
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<i>Remove and set aside while you do the sauce.</i></div>
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<i><br /></i></div>
<div style="text-align: center;">
<i>Add the stock and remaining lemon juice and reduce by half. Then and the coconut butter and whisk until it blends and sauce starts to thicken, which will be pretty quick.</i></div>
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<i><br /></i></div>
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<i>Salt and pepper to taste. </i></div>
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<i>Return the shrimp back to the pan and heat for an additional minute, stirring to coat.</i></div>
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<i><br /></i></div>
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<i>Serve over caulirice.</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com1tag:blogger.com,1999:blog-4670612070844220329.post-30930969850810432022014-01-03T10:42:00.002-08:002014-01-03T10:42:52.281-08:00Turkey Vegetable Soup<div style="text-align: center;">
The holidays have finally passed and it seems like life is slowing down a bit. We have tried to stay busy over the break, but the cold, and I mean COLD weather outside makes it hard to want to go out and do anything! </div>
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<br /></div>
<div style="text-align: center;">
Anything but make soup that is. Over Thanksgiving I boiled down my turkey carcass for turkey stock and stored it in the freezer. I love having homemade stock. Store bought, even the "real" stocks aren't even comparable.</div>
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<br /></div>
<div style="text-align: center;">
I also had some turkey that I froze just to be used in soup. But there is a key to using meat already cooked in soups. It must be added last and not allowed to come to a boil. That makes meat chewy and tough. </div>
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<br /></div>
<div style="text-align: center;">
This soup is perfect for a blistery day and will warm you right up.</div>
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<div style="text-align: center;">
<i><u>Turkey Vegetable Soup</u></i></div>
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<i><u><br /></u></i></div>
<div style="text-align: center;">
2 tbsp. coconut oil</div>
<div style="text-align: center;">
1 c. onion, chopped small dice</div>
<div style="text-align: center;">
1 c. carrot, chopped small dice</div>
<div style="text-align: center;">
1 c. celery, chopped small dice</div>
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1 c. butternut squash, chopped small dice</div>
<div style="text-align: center;">
2 tbsp. dried thyme</div>
<div style="text-align: center;">
2 c. frozen peas (yes, I used sweet peas that I froze from my organic garden...sue me)</div>
<div style="text-align: center;">
6 garlic clove, sliced</div>
<div style="text-align: center;">
8 ounce mushrooms, sliced</div>
<div style="text-align: center;">
8 c. turkey stock</div>
<div style="text-align: center;">
2 c. shredded turkey breast</div>
<div style="text-align: center;">
salt and pepper to taste</div>
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<br /></div>
<div style="text-align: center;">
In a large dutch oven, heat oil over medium temperature. Add the onions, carrot and celery and cook until the onion turns translucent, about 5 minutes.</div>
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<br /></div>
<div style="text-align: center;">
Add the squash, mushrooms and thyme. Cook so the mushrooms release moisture and then it starts to reabsorb, about 10 minutes.</div>
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<br /></div>
<div style="text-align: center;">
Add the peas, garlic and stock. Stir well. Bring to a boil then reduce heat to medium low and cover almost all the way. When the vegetables are tender, add the turkey, salt and pepper to taste. Cook over medium until the turkey is warmed.</div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com1tag:blogger.com,1999:blog-4670612070844220329.post-62561279504621370432013-12-18T08:07:00.001-08:002013-12-18T08:39:00.422-08:00Balsamic Vegetable Compote<div style="text-align: center;">
It's been a while friends. I wish I had a really good excuse..oh wait, I do. I have been really, and fortunately so, busy with my photography business. I really am lucky that people want me to take their pictures. I love it. I love getting to know people and I love having the opportunity to capture special moments in their lives. Maybe you can tell by my food pictures as well. There really isn't anything that doesn't capture my eye. I believe beauty can be found in all things. So much so that I have a special project that I am starting in January. I'll share more later, but you really came here for food. And I promise, even though I have been busy editing, I have still had time to cook and have come up with some wonderful new recipes to post! Starting with this one...</div>
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I love warm mixtures of vegetables in the winter. Don't get me wrong, vegetables are good anytime of year, but there is something comforting about vegetables in winter. I don't know why that is, but I love that we have a great variety available now a days than we used to.</div>
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This compote, an idea I got from my fruit compote, would be perfect with almost anything. The night I made it I served it with salmon, and then had it the next day by its self. A delicious combination of flavors that you will love. Promise.</div>
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<i><u>Balsamic Vegetable Compote</u></i></div>
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<i>2 tbsp. olive oil</i></div>
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<i>1 c. onion, medium dice</i></div>
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<i>2 c. zucchini, medium dice</i></div>
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<i>2 c. eggplant, medium dice</i></div>
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<i>1 c. tomato, medium dice</i></div>
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<i>4 cloves garlic, whole</i></div>
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<i>1 tsp. thyme, rosemary, and oregano (dried-if you want to use fresh, that is perfectly fine but you will need to increase the quantities to 3 tsp. each and put them in at the very end!)</i></div>
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<i>2 tsp. mushroom salt</i></div>
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<i>1/4 c. excellent quality balsamic</i></div>
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<i>freshly ground pepper</i></div>
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<i><br /></i></div>
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<i>Heat the oil in a large sauté pan over medium heat. Add the garlic and cook until golden brown, about 3-5 minutes. Remove the cloves and set them aside to cool.</i></div>
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<i>Add the onion to the pan, cook until tender and translucent, 5-7 minutes. Add the zucchini and eggplant, stir to to coat. Cover and increase heat to medium high. Stir often and cook about 10 minutes or until vegetables start to soften and moisture from vegetables has been almost absorbed. </i></div>
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<i>While the vegetables are cooking, press the cooled garlic. Add the garlic, tomatoes, spices, salt and pepper. Cook for about 5 minutes and then add the balsamic and allow to reduce. Taste and adjust seasonings if needed. Finish with fresh thyme.</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-10712992856725182412013-11-22T08:28:00.001-08:002013-11-22T08:28:50.537-08:00Maple Bacon Scones<div style="text-align: center;">
The weather is changing...the bitter bite of winter is making its appearance. That means warms drinks start the day out. One morning I was going to make a Maple Bacon muffin but I decided to make a scone instead. First, you have to actually like scones, which for a lot of people, isn't so. But you can't go wrong when said scone can be lightly dipped in a chai. Now that, my friends, along with an extra side of bacon, is a perfect morning.</div>
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Anyway, I have a few friends who are my testers. The first one came by and gave them an A+. The second one was delivered three and texted me shortly thereafter to say all three were gone. And that is was the best bakery item I have ever made. Even better than my Samoa's and Cake Balls...WHAT? Anyway, there isn't much more to say when you get those kind of reviews. </div>
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Oh yeah there is. And that would this....this was my first experiment and I nailed it. Sometimes even I amaze myself. And the second, I just wanted to brag a bit, show you the picture and then tell you I'm not even posting the recipe. But you can buy them from me if you are in Des Moines! </div>
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Bam!</div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-11272269009242116232013-11-11T08:27:00.001-08:002013-11-11T08:27:22.530-08:00The Perfect Pulled Pork<div style="text-align: center;">
One thing I really, really enjoy is a good, and I mean GOOD pulled pork. There are so many options with a big 'ol pot of pulled pork. But I am also simplistic in that I want to enjoy the flavor of the pork or add sauces later. I am a master, and I kid you not, at ribs. Best ribs ever. Really. But I have always found pork roasts to be dry and hard to chew. I want it soft, tender and moist. </div>
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So this is what I did...and frankly, I nailed it. If you don't have a big smoker, and I don't, this is great because you can get the same result. </div>
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<i><u>The Perfect Pulled Pork</u></i></div>
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1 5-7 pound pork shoulder roast</div>
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3 tbsp. hickory salt (my favorite is from Williams Sonoma)</div>
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1 1/2 tbsp. freshly ground pepper</div>
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Make sure the pork roast is room temperature. This is key. It allows for even cooking and allows the fat to render slowly. </div>
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Preheat oven to 200 degrees.</div>
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Generously coat the pork shoulder with the salt and pepper and rub it evenly.</div>
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Place the pork in a stock pot large enough to hold it and put a lid on. Place the lid on and cook in it in the oven for 8 hours. Remove and allow to cool. </div>
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NOW...place the pork in the fridge for a day. Turn the pork roast one or twice during that time to allow juices/fat to redistribute into the pork.</div>
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A day later, preheat oven to 250 degrees. Put the pork back in the oven and cook an additional 4-6 hours depending on the size of your roast. You'll know it is done when it is falling off the bone.</div>
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I promise it will take every bit of restraint you have to not eat every little piece. Really. </div>
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And what do you do with the pork now?</div>
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Well, last night I tested a tamale recipe. Testers are trying them today, so we'll see!</div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-33410380328458849502013-10-23T10:28:00.001-07:002013-10-23T10:28:58.192-07:00Chicken and Greens Rolls<div class="separator" style="clear: both; text-align: center;">
One of the favorite things of my week is my delivery of Prudent Produce. I love getting a variety of organic produce delivered to my door. Plus, it challenges my menu for the week, forcing me to come up with new, creative ways to enjoy the produce I get!</div>
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That was the case for me last week...I had leeks, collard greens, and swiss chard to name a few. It's easy to cook the greens down and have them accompany a dish, but I wanted them to be the star. Add a little protein in the way of chicken and bacon, and, really, you couldn't go wrong!</div>
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So here is a new, unique way to eat your greens!</div>
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<i><u>Chicken & Greens Rolls</u></i></div>
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<i>6 slices bacon, cut into 1/2' pieces</i></div>
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<i>2 leeks, sliced into rounds</i></div>
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<i>1 bunch swiss chard, roughly chopped, cutting at the end of leaving and reserving stems (should you choose to. I use them when I make vegetable broth)</i></div>
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<i>1 bunch collard greens, roughly chopped, green removed from vein</i></div>
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<i>4 chicken breasts</i></div>
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<i>2 tbsp. olive oil</i></div>
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<i><u><br /></u></i></div>
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<i>Preheat oven to 350 degrees.</i></div>
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<i>In a large saute pan, cook bacon over medium heat. When it is golden brown, about 5-7 minutes, remove the bacon but not the grease, from the pan. Add leeks, and cook until they soften, about 5 minutes. Then add the remaining greens and reduce heat to low, stirring every few minutes, until the greens are cooked down and soft, about 15-20 minutes. </i></div>
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<i>While the greens are cooking, pound the chicken breasts so they are thin and evenly thick. Generously salt and pepper.</i></div>
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<i>When the greens are done, add back in the bacon and mix well. Scoop green mixture onto each chicken breast and spread evenly. Roll the chicken and then secure with toothpicks.</i></div>
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<i>In a large fry pan over medium high heat, add the olive oil and sear chicken until golden brown, about 2 minutes per side. </i></div>
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<i>Put pan in oven and bake between 15-25 minutes until the chicken is done. </i></div>
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<i>Allow to rest for a few minutes and then slice and serve. Drizzle with a splash of balsamic if you are so inclined!</i></div>
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<i>Bon Appetit!</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-36981532696474347772013-10-19T15:48:00.001-07:002013-10-20T09:33:04.853-07:00Honey Mustard Pork<div style="text-align: center;">
My last order of pork chops from a local pork producer were beautiful. They were thick cut and fatty, which makes them easy to bake without getting overdone. The best thing about pork is that it can be accompanied by a variety of sauces and still taste great. One such sauce is honey mustard. Especially honey mustard that is roasted on to create more of a crust, so to speak, on the outside of the pork chop. Give this recipe a try soon. You won't be disappointed. I promise.</div>
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<i><u>Honey Mustard Pork Chops</u></i></div>
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<i>4 center cut pork chops, 2" thick</i></div>
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<i>1/4 c. honey</i></div>
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<i>2 tbsp. Dijon mustard</i></div>
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<i>2 tbsp. olive oil</i></div>
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<i>salt and pepper to taste</i></div>
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<i><br /></i></div>
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<i>Heat oven to 400 degrees. When I cook pork, unless it is ground, I always have it at room temperature, especially a thick cut chop. This allows it to cook more evenly so you don't have edges that are done and centers that are not.</i></div>
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<i><br /></i></div>
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<i>In a bowl, combine honey, mustard and olive oil. Pat pork chops dry using a paper towel and then generously coat each side of the chop with honey mustard.</i></div>
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<i>Place a cooling rack inside of a sheet pan and then put the pork chops, spaced evenly, on the cooling rack.</i></div>
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<i>Place in the oven and cook for 15 minutes. Turn the pork and cook an additional 10-15 minutes until done. You can check with a thermometer if you are not sure. The temperature should read 145 degrees. I usually pull the pork out when the temperature is at 135-140, allow it rest for about 5-10 minutes, then check the temperature again. Allowing it to rest will finish the cooking and seal in the juices.</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-33224658907890132592013-10-14T06:50:00.000-07:002013-11-11T08:47:39.861-08:00Twice Baked Sweet Potato<div style="text-align: center;">
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How can you go wrong with a sweet potato? They are almost the perfect food. </div>
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Someone at the gym has an infatuation with some twice baked sweet potatoes in the ready to eat foods at our local grocery store and when he found out what the ingredients were he wasn't</div>
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too happy that he'd have to give up this "out of this world" sweet potato.</div>
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Of course I knew I needed to adapt it. He said I nailed it...and that it was even better. Can't beat that praise, especially when it's healthier!</div>
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<i><u>Brian's Twice Baked Sweet Potato</u></i></div>
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<i>1 lb. baked sweet potato flesh</i></div>
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<i>2 ounces raw honey</i></div>
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<i>6 oz. mascarpone, room temperature</i></div>
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<i>1/8 tsp. ground clove</i></div>
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<i>1/4 tsp. fresh ground nutmeg</i></div>
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<i>1/2 tsp. cinnamon</i></div>
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<i>pinch salt</i></div>
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<i>Preheat oven to 350 degrees.</i></div>
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<i>Mash sweet potato with a fork in a large bowl. Add the honey and mascarpone and mix with a hand mixer until well blended. Add the spices and then fold into mixture.</i></div>
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<i>Put the mixture in ramekins, sprinkle lightly with additional cinnamon, and bake for about 20 minutes. </i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-13773169217003346232013-10-08T05:05:00.001-07:002013-10-08T05:05:25.281-07:00Salmon Bites<div style="text-align: center;">
The other day I was taking some photos for a local CrossFitter friend who has developed a line of clothing call <a href="http://www.brofitboxapparel.com/main.sc">BroFit Box Apparel</a>. Even though they decided to target men, which is obvious by the name, they thought they better add a few ladies items as well. So a couple of ladies from my box came by one afternoon to do a few photos. </div>
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One of them happened to mention that they wouldn't be opposed to taste testing anything I had going on in the kitchen. Luckily for her I happened to know she loves brie so I whipped these little tasty treats together. </div>
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That morning I had roasted some of my grape tomatoes to have on hand for salads, sauces, eggs, etc. and I knew they would go perfect.</div>
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This is a quick and easy dish and is a perfect afternoon snack!</div>
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<i><u>Salmon Bites</u></i></div>
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<i>1 can wild caught salmon, drained</i></div>
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<i>1/2 round brie, room temperature</i></div>
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<i>salt and pepper</i></div>
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<i>splash of fresh lemon juice</i></div>
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<i>1 cucumber, peeled and then sliced in rounds about 1/2 " thick</i></div>
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<i>roasted grape tomatoes</i></div>
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<i><br /></i></div>
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<i>Put brie in a medium bowl. Smash up using a fork and then add in the salmon. Mix well, continuing to smash the mixture with a fork if necessary. Generously salt and pepper to taste and then add a splash of lemon.</i></div>
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<i>Place the brie mixture by tablespoon full onto each cucumber round and then top with one roasted grape tomato. Garnish with fresh ground pepper.</i></div>
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<i>Delicious!</i></div>
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And yes, she loved them!</div>
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*<span style="font-size: x-small;"><a href="http://organicallypaleo.blogspot.com/p/faq.html">Why I eat cheese, in moderation</a></span>*</div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-15597901483748615692013-10-02T13:14:00.001-07:002013-10-02T13:14:43.470-07:00Herb Pesto/Summer Vegetable Salad<div class="separator" style="clear: both; text-align: center;">
What do you do when you have a lot, and I mean, a lot of herbs? Make an herb pesto to go with a cold summer salad of course. This combination was perfect with the mild cucumber and sweet tomato. Yeah, I have an abundance of those too. Another subtle flavor in my summer herb pesto is lemon olive oil. It definitely is worth it, so seek one out. If you live in the Des Moines area, go visit <a href="http://allspiceonline.com/">AllSpice</a> and pick up a bottle of their Eureka Lemon Olive Oil.</div>
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<i><u>Herb Pesto</u></i></div>
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<i><u><br /></u></i></div>
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<i>4 cloves garlic, blanched</i></div>
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<i>4 c. mixed herbs (2 c. basil, 1/2 c. Italian parsley, 1/4 c. thyme, 1/4 c. oregano, 1/4 c. chive and 1/4 c. mint)</i></div>
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<i>1/4 c. lemon olive oil</i></div>
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<i>1/4 c. olive oil</i></div>
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<i>1/4 c. pine nuts</i></div>
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<i>salt and pepper to taste</i></div>
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<i><br /></i></div>
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<i>Put the garlic, herbs and pine nuts in a food processor. Pulse until the pine nuts are broken down to small crumb size, scraping down the bowl as needed.</i></div>
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<i>Mix the lemon olive oil and olive oil together and then slowly drizzle into processor while blade is moving. Continue to scrape down sides and mix until the pesto is creamy.</i></div>
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<i>Fold with your favorite summer vegetables.</i></div>
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<i>You can freeze this as well. Put in a jar and lightly cold with olive oil, leaving about 1/2" space at the top to allow for expanding in the freezer.</i></div>
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<i>Summer flavors all year around are a plus in my book!</i></div>
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<br />Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-50063309171626452712013-09-26T17:50:00.004-07:002013-09-26T17:50:57.589-07:00Grilled Veal Chop/Herb Butter<div class="separator" style="clear: both; text-align: center;">
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I enjoy veal. The flavor is so delicious and it's versatility, one you don't get with a mature cow, is quite a benefit. </div>
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One of my favorite dishes is a grilled veal chop with herb butter. This type of veal cut, like beef, should be at room temperature before you cook it. That way you can cook it perfectly medium rare, as it should be, in my personal opinion (law), be served.</div>
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<i><u>Grilled Veal Chop/Herb Butter</u></i></div>
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<i><u><br /></u></i></div>
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<i>4 veal chops, 1" thick</i></div>
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<i>1/2 c. butter, softened (not melted!)</i></div>
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<i>1/4 c. mixed herbs, minced</i></div>
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<i>salt and pepper</i></div>
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<i><br /></i></div>
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<i>Preheat a grill to high. Generously salt and pepper the veal chop on both sides. Place chop on grill and cook for 3 minutes. Turn the chop over and cook an additional 3 minutes. Rotate the chop, turn and cook for 3 minutes. Repeat. Total cooking time should be between 12-15 minutes for a perfect medium rare.</i></div>
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<i><br /></i></div>
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<i>Mix the butter with the herbs. Add 1 tsp. salt and 1/2 tsp. freshly ground pepper, mixing again.</i></div>
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<i>Top with one tablespoon scoop of the herb butter as soon as you remove it from the grill, allowing the veal chop to rest and the butter to melt.</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-43960213077003539552013-09-18T07:18:00.001-07:002013-09-18T07:18:24.340-07:00Sesame Seared Tuna<div class="separator" style="clear: both; text-align: center;">
I know I recently posted another tuna recipe, but they had some yellow fin the other day that looked pretty decent for Iowa (mind you, not the blood red you get when it comes fresh out of the ocean, but hey, beggars can't be choosey). Turns out, I am glad I got it. It was delicious. Fresh, mild and slightly sweet like yellowfin should be. Yellow fin, if fresh enough, doesn't need anything to make it taste better. Simplicity is best. The ONLY exception would be when it is used in a spicy tuna roll. I mean, really, you can't go wrong when you are adding mayo and sriracha, right?</div>
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Anyway, I need seared tuna with a sesame crust would be perfect. This is how I make mine.</div>
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<i><u>Sesame Seared Tuna</u></i></div>
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<i>1 tbsp. coconut aminos</i></div>
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<i>1 tsp. sesame oil</i></div>
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<i>1/4 c. sesame seeds</i></div>
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<i>salt</i></div>
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<i>2 yellow fin tuna steaks</i></div>
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<i><br /></i></div>
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<i>Preheat your grill to high. The temperature on my grill usually overs around 700 degrees.</i></div>
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<i><br /></i></div>
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<i>Whisk the aminos and oil together. Lightly dry the tuna steaks with a paper towel to remove any built up moisture. Brush one side with the amino and oil mixture and then coat with sesame seeds, pressing the seeds slightly with your hand. Lightly salt and then turn over and repeat on the other side. </i></div>
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<i><br /></i></div>
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<i>Place the tuna on the grill and sear 3-5 minutes. This all depends on the thickness of your tuna steak. About 1/8 of the edge all around should be cooked, leaving the majority of the steak rare. You can cook it more if you aren't used to a rare tuna, but I wouldn't cook it anymore than having the edges around 1/4. If you can't eat yellow fin rare, or medium rare at best, don't even waste your money buying it. Capiche?</i></div>
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<i><br /></i></div>
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<i>Dip in some coconut aminos if you choose. </i></div>
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<i>Sublimely delicious and foodgasmic this is.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8j3sUzqlKqdiZdzUC-OylL5puC9UYzV3cEBGK68qaRvODT3X6UVsd8uZjjrUVFNYoOhlhvPSTm3YBI9LLtibdTbqsYsAG_p8z7hMUjD2xU4w3MwO3_hNE5fQqcerYYaicSMKxpOvdtY/s1600/DSC_8981-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8j3sUzqlKqdiZdzUC-OylL5puC9UYzV3cEBGK68qaRvODT3X6UVsd8uZjjrUVFNYoOhlhvPSTm3YBI9LLtibdTbqsYsAG_p8z7hMUjD2xU4w3MwO3_hNE5fQqcerYYaicSMKxpOvdtY/s640/DSC_8981-1.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-24218630971124310302013-09-12T10:31:00.002-07:002013-09-12T10:31:45.588-07:00Sweet and Spicy Green Beans<div style="text-align: center;">
My green beans are slowly wilting. It has been too hot for them. Blast this September you would think it's July weather. I haven't even planted my late season greens for fear that they wouldn't even sprout or would die shortly thereafter. You know it's bad when you go to the tanning bed to get some vitamin D because it's too dang hot to lay in your hammock outside. This heat is ruining all of my fall plans thus far. </div>
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Anyway, I was craving something spicy to help clear up a little throat/sinus issue I was having and this is what I came up with. Said throat/sinus issue has also made me miss two WOD's this week. Now I'm just ticked. Yucky weather + no WOD + throat/sinus crap = effing PO'ed.</div>
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These made me feel a little better...so did some awesome super spicy Tom Yum from my favorite Thai restaurant...that stuff will cure anything!</div>
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<i><u>Sweet and Spicy Green Beans</u></i></div>
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<i><u><br /></u></i></div>
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<i>1 tbsp. coconut oil</i></div>
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<i>1 lb. green beans, ends removed</i></div>
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<i>1/4 c. water</i></div>
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<i>2 tbsp. raw honey</i></div>
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<i>1-4 tsp. sriracha, or to taste depending on your tolerance</i></div>
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<i>salt</i></div>
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<i>black sesame seeds</i></div>
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<i><br /></i></div>
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<i>Heat the oil in a large sauté pan over media heat. Add the green beans, stirring so they coat with the melted oil, and cook for about 3 minutes. Add the water and cover, cooking the beans until they are crisp tender, about 5-10 minutes depending on the size of your green beans. (Crisp tender means that they have turned a different color green and are tender on the bean but still slightly crisp). Add the honey and sriracha, stirring until the honey has melted. Reduce the heat to low and continue cooking and stirring intermittently until the honey and water have made a glaze, about an additional 3-7 minutes.</i></div>
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<i>Season with salt to taste and finish with black sesame seeds.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEaO_O4OFPqVdyJWsZ2uDvgc5y6LNgFqP2KWZOfihwskDEWo8fDRoMzzt8hY8jsdyMP1TvlCnqiog6aEEiu2AB1EANv-FRQOhS4ClxfG2UKE8URq5GKo72o81Brdi-y9NCq9QMKP43_E/s1600/DSC_8966-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEaO_O4OFPqVdyJWsZ2uDvgc5y6LNgFqP2KWZOfihwskDEWo8fDRoMzzt8hY8jsdyMP1TvlCnqiog6aEEiu2AB1EANv-FRQOhS4ClxfG2UKE8URq5GKo72o81Brdi-y9NCq9QMKP43_E/s640/DSC_8966-1.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com1tag:blogger.com,1999:blog-4670612070844220329.post-36448645910786091062013-09-09T07:45:00.001-07:002013-09-09T08:32:02.214-07:00Asparagus Salad<div style="text-align: center;">
Even though it is late in the season, there was some late asparagus available from the Iowa Food Co-op that I am a member of. I couldn't pass up on making my favorite cold asparagus salad for dinner one night. You could also add protein and make a complete meal if you wanted too. This is perfect for those super hot days in September. (Insert sarcastic tone).</div>
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<i><u>Asparagus Salad</u></i></div>
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<i>1 bunch asparagus, ends trimmed</i></div>
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<i>1/2 lb. grape tomatoes, sliced in half</i></div>
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<i>1/4 c. pine nuts</i></div>
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<i>zest of one lemon</i></div>
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<i>2-3 tbsp. fresh squeezed lemon juice</i></div>
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<i>1/4 c. good olive oil</i></div>
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<i>1 tbsp. Dijon mustard</i></div>
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<i>salt and pepper to taste</i></div>
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<i><br /></i></div>
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<i>Preheat a grill to around 400 degrees. Steam the asparagus so it is al dente. Quickly remove the asparagus and place in a grill basket with the tomatoes. Grill until the asparagus is tender and the tomatoes start to blister. Remove and allow to cool.</i></div>
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<i><br /></i></div>
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<i>Mix the lemon juice, olive oil and mustard with a whisk, adding additional lemon juice to taste. Then salt and pepper to taste.</i></div>
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<i> Place the asparagus, tomatoes, pine nuts and lemon zest in a large long bowl. Pour dressing over the top and using hands fold the mixture together so the dressing evenly coats the asparagus.</i></div>
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Anonymoushttp://www.blogger.com/profile/16568261591257393822noreply@blogger.com0tag:blogger.com,1999:blog-4670612070844220329.post-82828308783185985262013-09-06T05:30:00.001-07:002013-09-06T07:29:45.804-07:00NOT Paleo...<div style="text-align: center;">
This not even close to paleo, but it turned out so cute that I had to post it. A friend at the gym has the most darling little girl and I loved making this cake for her. They are a lot of work but so worth it when you see how excited someone is after they look at it for the first time!<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4670612070844220329.post-22514976578492816122013-09-03T12:16:00.002-07:002013-09-03T12:18:06.629-07:00Cauliflower Hummus<div style="text-align: center;">
Let's just start this post off by saying there are probably quite a few hummus recipes out there that more than likely mine will mirror one. But, knowing the basic components of hummus made it easy to just add ingredients and taste until I got it right. In this case, I substituted cauliflower to make it paleo friendly and it worked like a charm. It also got even better the next couple of days. Today is day four and I wanted to lick what was left in the bowl it was so good. Cauliflower really needs time for the flavors to really develop, so try making this a day or two ahead of time before serving it. Taste it again just before serving to make any last minute additions.</div>
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I promise, you won't even know there aren't chickpeas in there!</div>
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<i><u>Cauliflower Hummus</u></i></div>
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<i>One small head of cauliflower, core taken out and cut into quarters</i></div>
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<i>2 cloves garlic</i></div>
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<i>3 tbsp. olive oil</i></div>
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<i>1/4 c. plus 2-3 tbsp. tahini</i></div>
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<i>2 tsp. sweet paprika</i></div>
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<i>salt and pepper to taste</i></div>
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<i>In a saute pan with a lid, put in the cauliflower and garlic. Add enough water to come up 1/2 in. on the side of pan. I prefer to cook the cauliflower this way because it also helps soften the taste of the garlic. Cover and cook over medium until the cauliflower is soft.</i></div>
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<i>Drain the cauliflower and garlic and then add it to a food processor. Pulse to break the cauliflower down so it looks like rice. Add the tahini (starting with 1/4c. and then adding more to your preferred tastes) and oil, and pulse until the texture is smooth and mixed well. Add paprika, salt and pepper to taste.</i></div>
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<i>When I am really craving something hot, I add a little Sriracha to it. Wow! That's all I am saying.</i></div>
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