Braised Balsamic Vegetables

Balsamic by far is my favorite vinegar.  The sweetness brings a level of flavor that you can't find with other vinegars.  It is also versatile, so the options are endless.  I love braised vegetables, and using balsamic to finish is perfect when accompanied by vegetables that absorb the flavor, not overpower it.

2 tbsp. olive oil
1 bunch bok choy, chopped into 1 inch pieces

1 large zucchini, sliced

1 bunch asparagus, chopped into 1 inch pieces

1/2 c. vegetable stock

2 tbsp. mushroom salt (you can buy at any specialty store.  My favorite is here.)

1/4 c. balsamic vinegar (Favorites)

In a large saute pan over medium heat, add the olive oil.  First put in the asparagus and cook a few minutes.  Then add zucchini, bok choy and stock.  Cook until liquid is reduce by half.  Add the vinegar, once again, reducing by 1/2.  Salt and pepper to taste.

Chorizo Meatballs w/Tomatillo Salsa, Avocabby slaw, Cilantro Lime Caulirice

You really can't go wrong with chipotle.  There is something about the spicy, earthy smoked jalapeno that adds such a nice flavor to things.  I was at Costco saw some Chorizo sausages, but the ingredients were a little less than desirable.  I mean seriously, why in the heck do you need wheat flour?  Ugh.  Anyway, I thought making my own wouldn't be too hard, so that is what I did.  And the tomatillo salsa went perfectly with it.  As did the slaw and caulirice!

Tomatillo Salsa

2 tbsp. olive oil

1/2 onion, diced

3 cloves garlic, whole

1 lb. tomatillos, husks removed and quartered

1/2 jalapeno, seeded and diced

Heat the oil in a large pan over medium heat.  Add the onions, cooking until translucent, about 3-5 minutes.  Add the garlic and jalapeño and cook for one minute.  Add the tomatillo, reduce heat to medium low, and cook about 15-20 minutes until they are soft and are breaking down.

Put everything in a food processor and process until slightly chunky.  Salt and pepper to taste.

Chorizo Meatballs

2 tbsp. avocado oil

1 lb. ground pork

1 tbsp. hot paprika

14/ c. minced onion

1/2 tbsp. salt

1 tsp. pepper

1/4 c. chopped chipotle in adobo

Mix the paprika, onion, salt, pepper and chipotle together. Add the pork and gently mix in the spices with the pork.  Form into meatballs.  Over medium in a large fry pan, heat the avocado oil.  Add the meatballs, cooking and turning every few minutes until they are done, about 8-12 minutes depending on the size.  Set aside and keep warm.

Avocabby Slaw

1 head cabbage, sliced thin

1/2 lime, juiced

1 avocado

1 tsp. cumin

1/2 tsp. ancho chile powder

Thinly slice the cabbage.  Add the lime juice and mix well.  Remove fruit from avocado and mash in a bowl and then add to cabbage.  Mix well, then add spices and salt and pepper to taste.

Cilantro Lime Caulirice

1/2 head cauliflower, rice in food processor

1/2 c. cilantro

zest of 1 lime

1/2 lime, juiced

salt and pepper to taste

Steam caulirice until tender, about 10 minutes.  In a large bowl, mix together cilantro, zest of lime, lime juice.  Add caulirice, mix well.  Salt and pepper to taste.

Toasted Coconut Pancakes w/Coconut Syrup

Since being on the sugar detox I have had to come up with new ways of enjoying pancakes.  My favorite syrup is buttermilk, but that won't do on this detox.  And since I have a new love for coconut butter, I thought I could make it into a syrup.  It was perfect...and I didn't even miss all of the sugar that is in real syrup.

Coconut Pancakes

3 eggs

1/3 c. toasted coconut

2 tbsp. coconut flour

1/2 tsp. salt

2 tbsp. coconut oil

3 tbsp. coconut milk

1/2 tsp. baking powder

Mix all of the dry ingredients together and then add the wet, whisking well.   Pour 1/4 c. batter onto pan  coated in coconut oil over medium-high heat.  Cook until edges are set and then turn.

Coconut Syrup

3 tbsp. coconut better

3 tbsp. coconut milk

1/2 tsp. almond extract

Heat all ingredients together over medium heat and whisk well.  Add more coconut milk if necessary to get the right consistency.

Top pancakes with syrup and toasted coconut!

Oven Roasted Brick Chicken w/Herb Jus

Believe it or not, roasting a chicken can be tricky.  Just like turkey.  You want it to be done, but moist, without any meat ending up dry.  And when something has bones, it can be a lot harder to tell if it is really done.  Cutting the back bone out of the chicken and laying in flat takes the guess work out of it.  Normally I do this on the grill, but my deck is still covered in snow so I can't get to my grill...yet.  (As we speak, our heat wave of 45 degrees is melting snow quickly...I can't wait to get back to my grill!)  So without the grill I decided to try it in the oven, and it worked just as well.

1 chicken, back bone cut out

1 tbsp. truffle oil

2 tsp. truffle salt

fresh ground pepper

Preheat the oven to 375 degrees.  Place chicken, breast side up and flat, on a sheet pan.  You won't need to tuck the wing tips because of the second sheet pan used as a cover.  Smooth the oil over the chicken, salt and generously pepper.   Place another sheet pan (coat olive oil on the side that will touch the chicken) over the top of the chicken, then put to bricks on the top of the sheet pan.  Place in oven and cook 35-50 minutes depending on the size of your chicken.  When the chicken has about 10 minutes left, check to see how brown it is.  At this point you can remove the pan to darken the bird, but it isn't necessary.

Herb Jus

2 c. chicken stock

1/4 c. fennel tops, minced

1/4 c. parsley

1/4 c. chives

1 tbsp. thyme

2 tbsp. ghee

salt and pepper to taste

Reduce the chicken stock by 1/2 in a small sauce pan over medium high heat.  Reduce heat to medium, add the herbs and ghee, whisking well.  Salt and pepper to taste and drizzle over chicken when you serve it.

Roast Chicken accompanied by fennel/butternut sauté and prosciutto wrapped asparagus.

Curried Beef

Curry.  I love curry.  My family isn't overly thrilled when I fix it, so it is rare in our house.  But I still manage to squeeze it on the menu a few times a year.  Really, I just don't understand how one can not enjoy it.  Obviously something is wrong them.

6 tbsp. coconut oil

1/2 onion, sliced

1 head broccoli, chopped

1/2 butternut, large dice

1 lb. beef, cut into thin strips, salt and pepper generously

2 tbsp. madras curry

1 c. coconut milk

salt and pepper

Heat 2 tbsp. oil in large saute pan over medium high heat.  Add the onion, cooking until translucent, above 3-5 minutes.  Add the squash, stirring to coat with the oil.  Add 1/2 c. water, reduce heat to medium and cover.  Cook about 10 minutes then add broccoli, adding another 1/4 c. water.  Cook about 5 minutes, and then remove from pan and set aside.

Add 1 tbsp. oil to pan over high heat.  Add 1/2 of the meat, searing quickly on both sides (maximum 4 minutes) then remove from pan.  Add another tbsp. oil, allow pan to get back to right temperature, and add remaining meat, searing and then removing it from the pan.

Add remaining 2 tbsp. oil to pan over medium heat.  Once it is melted, add the curry and whisk until the curry becomes fragrant and the curry starts to darken, 30 seconds-1 minute.  Add the coconut milk, whisking well and allow the mixture to start to thicken.  Add the veggies and the meat, coating well.  Cook on medium low an additional 5 minutes, stirring frequently.

Salt and pepper to taste.

Enjoy!

Salmon Cakes with Dill Lemon Vegetables

Who doesn't love crab cakes?  They are really a perfect combination of flavors, and paired with a Lemon Beurre Blanc you cannot go wrong.  However, tonight I needed to be quick and I just happened to have some canned salmon on hand.  And even though I didn't have time for the beurre blanc, the lemon sauce to go with the vegetables was perfect!

Salmon Cakes

2 cans salmon, drained  (wild caught)

2 eggs

1/2 c. almond flour

1 tbsp. dijon mustard

1/2 c. onion, fine dice

1/2 red bell, fine dice

1/4 c. minced parsley

2 tsp. salt

1 tsp. pepper

4 tbsp. coconut oil

Dill Lemon Vegetables

3 carrots, sliced diagonally

1 c. green beans, sliced diagonally

2 tbsp. coconut oil

1/2 tbsp. dill

1 tbsp. lemon juice

1 tsp. lemon zest

salt and pepper to taste

Preheat oil for vegetables in large saute pan over medium heat.  Add carrots and greens beans, stirring once in a while.  Cook about 12-14 minutes, then add lemon juice, dill, and lemon zest.  Cook an additional 3-5 minutes while waiting for cakes to finish.  Salt and pepper to taste.

Combine all of the ingredients for the salmon cakes until they are incorporated well.  Preheat medium pan over medium high heat with 2 tbsp. oil.  Form about 1/3 c. salmon mix into rounds and then place in pan.  Smash gently with the back of a spatula.  Cook until they are gold brown, about 3-5 minutes on each side.  Remove from pan, set on an oven proof plate and keep warm in an oven heated to 300 degrees.

Remove any little pieces that fall from the first batch, add the remaining 2 tbsp. coconut oil and repeat with forming and flattening the salmon cakes.

Serve with a splash of fresh lemon!

Buffalo Chicken and Broccoli

I was craving buffalo wings the other night...bad.  The kids were having pizza and I usually order a side of them because they are so good.  Luckily for me I had some Frank's Red Hot on hand.  With the broccoli added in I didn't even miss my usual blue cheese dressing accompaniment.

1 lb. chicken breast

1 bunch broccoli, sliced into small florets

3/4 c. Frank's Red Hot

1/4 c. coconut oil

Mix the oil and red hot together.  The mixture will coagulate, but that is okay.

Pound chicken breast so they are evenly thick.  Salt and pepper on each side.  Heat a grill pan over medium heat and coat lightly with coconut oil.  Add chicken breasts, cooking until done, about 8-10 minutes on each side.

While chicken is cooking, cut broccoli and place in a steamer.  Broccoli usually takes about 8 minutes, so put it in the steam to coincide with the chicken being finished.

Remove the broccoli and add to a large bowl.  Slice the chicken and then add it to the broccoli.  Put in all the sauce, and fold it gently.

Salt and pepper to taste again.

Great as a leftover too!