Nail polish is probably one of the most frustrating things. No seriously. I never wear it for several reasons. Mostly because I feel like it's a waste of time since it only lasts for a couple of days. I refuse to spend money putting fake nails on, because they just seem to get in the way anyway, or they break, and then I'm even more frustrated for having spent money on something that barely lasted 48 hours. (Side note: I'm not knocking those that get their nails done. My friend Lyndsey has BEAUTIFUL nails and I'm super jealous of how good they always look.) But even when I take an hour to file, buff, wash, and polish, it always seems that within a couple of days (if I'm lucky) the polish has chipped away. It's usually from washing the dishes and showering. Why? Why, water, must you ruin my nails?! And of course, once it chips, I don't have time to sit there and fix them. So now my nails start to look all gross, but I can't leave them alone. Oh no. What do I do? I begin to pick and scratch at them, and before I know it, half the polish is off each nail, making me look like a wild child with zero self-control. This goes on for several days, or until I have scratched off every last bit of polish, leaving me once again, with plain Jane nails. As I type this now, my entire left had has been scratched clean, while my right hand has three nails with partial polish. Oy vey. It's unfortunate, too, because I really liked the color I had on.
Ok, enough about nail polish. There are certainly more important things in the world than what I have going on with my nails. Like this amazing milk shake I discovered last night. I altered the recipe to be less sweet, because coming off of a sugar detox makes everything taste sweeter than what it used to. If you want to try out the original, head over to The Spunky Coconut's website. She's an amazing pioneer in the world of paleo and I just love all of her ideas. This is my spin on her Choco-Chia "Milkshake."
Paleo Chocolate Milkshake
Prep Time: 3-5 minutes
Total Time: 3-5 minutes
Serves: 1
Special Tools:
Coffee grinder
Blender
Ingredients:
1 cup of full-fat coconut milk (I used the milk from the can, not the carton)
2 tbsp of ground chia seeds
1 tbsp of unsweetened cocoa powder
1 tbsp of raw honey
4-5 drops of chocolate Stevia
6 cubes of ice
1/2-1 tbsp of raw cocoa nibs
Instructions:
1. Grind your chia seeds in a coffee grinder. Otherwise, the seeds will expand and create a lumpy shake.
2. Blend all of the ingredients together except the cocoa nibs. I would add one or two cubes of ice at a time while it blends to help break it up better, but that could just be my blender!
3. Pour into a cup or glass and garnish with the cocoa nibs. Enjoy!
Friday, May 2, 2014
Thursday, May 1, 2014
Spaghetti Squash "Spaghetti"
When I was little, we had Italian night probably once a week. My sister and I LOVED spaghetti. And I know my mom didn't mind cooking it because it was such an easy process. Brown the meat, heat a jar of sauce, and then boil some pasta. We ate it until we looked like we were carrying little Italian babies in our bellies (I say Italian because that's what we were eating. If it had been Chinese food, it would have been a Chinese baby. Get it?). Man did we love to eat! Fast forward to when my husband and I started dating and imagine my devastation when I found out he wasn't a huge spaghetti fan! Whhhaaattt?! NO! Who doesn't like spaghetti? Well, it turns out that he isn't a huge marinara fan because as a kid, his mom would make his plate of spaghetti and she would always put way to much for his liking. In those days, he didn't have a choice, except to eat it. Then it would give him heartburn from all of the acidity. Poor guy. I can sympathize with the association of heartburn and marinara sauce, but still, not having spaghetti in my life was just not an option. I set out to create my own version that was thick and hearty. I think this meat and veggie sauce is a great way to have your protein and veggies in one pot. I love adding all kinds of vegetables, but you could stick to just your favorites. The final transition I made with this meal was moving away from real pasta. I heard about spaghetti squash a few years ago. I didn't know it even existed, but there it was, beautiful, bright, and yellow next to all of the other squashes in the store. The first few times I made it, I boiled it in water, which is fine, but you'll end up with watery "noodles." Instead, I recommend baking it. It takes a little longer, but the payout is not having soupy "spaghetti" on your plate. Unless that's your preference. Then go for it! So here it is, Paleo spaghetti. Enjoy!
Spaghetti Squash "Spaghetti"
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 4-5
Special Tools:
1 foil lined baking sheet
1 large pot
Ingredients:
1 large spaghetti squash
1/2 tsp of garlic salt
1 lb of grass-fed ground beef
1 tbsp of bacon fat (or fat of your choice)
2 large garlic cloves, minced
1 tsp of sea salt, divided
1 and 1/2 tbsp of Italian seasoning, divided
1 tbsp of dried basil, divided
1 medium onion, diced
1 medium green bell pepper, diced
6 oz package of baby bella mushrooms
Other veggies I like to add: 1 large diced carrot, 1 chopped zucchini, 5-6 chopped asparagus stalks, and 1/2 a head of chopped broccoli
6 oz can of tomato paste
1 large tomato, diced
1 bay leaf
optional: up to 1/2 cup of beef broth
Instructions:
1. Cut the squash in half, sprinkle with the garlic salt, and bake at 425 for 25-30 minutes or until the outside gives. Let it cool, and then remove the seeds with a spoon.
2. While the squash is cooking, add the bacon fat to the pot over medium heat. Then add the garlic and saute until fragrant.
3. Add the beef and let it begin to brown. When you start to break it up, add the salt, and 1 tbsp of Italian seasonings + 1/2 tbsp of dried basil.
4. After the beef is cooked, scoop it out with a slotted spoon (leaving behind the fat) and then add whatever cut up veggies you want.
5. Once they’ve softened a little (about 5 minutes), add the can of tomato paste and stir. Season with the rest of the Italian seasoning, dried basil, and bay leaf.
6. Add the diced tomato. Mix well.
7. Then put the beef back in and stir. Let that simmer on low-medium heat for at least 20 minutes, but up to an hour. The longer it sits, the better the flavors will be. *If the sauce is too thick for your liking, you can add up to 1/2 cup of beef broth. My husband likes his thicker, so I usually don’t add any.
8. Shred the squash with a fork and divide among the plates.
9. Top with the meat and veggie sauce. Devour!
Spaghetti Squash "Spaghetti"
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 4-5
Special Tools:
1 foil lined baking sheet
1 large pot
Ingredients:
1 large spaghetti squash
1/2 tsp of garlic salt
1 lb of grass-fed ground beef
1 tbsp of bacon fat (or fat of your choice)
2 large garlic cloves, minced
1 tsp of sea salt, divided
1 and 1/2 tbsp of Italian seasoning, divided
1 tbsp of dried basil, divided
1 medium onion, diced
1 medium green bell pepper, diced
6 oz package of baby bella mushrooms
Other veggies I like to add: 1 large diced carrot, 1 chopped zucchini, 5-6 chopped asparagus stalks, and 1/2 a head of chopped broccoli
6 oz can of tomato paste
1 large tomato, diced
1 bay leaf
optional: up to 1/2 cup of beef broth
Instructions:
1. Cut the squash in half, sprinkle with the garlic salt, and bake at 425 for 25-30 minutes or until the outside gives. Let it cool, and then remove the seeds with a spoon.
2. While the squash is cooking, add the bacon fat to the pot over medium heat. Then add the garlic and saute until fragrant.
3. Add the beef and let it begin to brown. When you start to break it up, add the salt, and 1 tbsp of Italian seasonings + 1/2 tbsp of dried basil.
4. After the beef is cooked, scoop it out with a slotted spoon (leaving behind the fat) and then add whatever cut up veggies you want.
5. Once they’ve softened a little (about 5 minutes), add the can of tomato paste and stir. Season with the rest of the Italian seasoning, dried basil, and bay leaf.
6. Add the diced tomato. Mix well.
7. Then put the beef back in and stir. Let that simmer on low-medium heat for at least 20 minutes, but up to an hour. The longer it sits, the better the flavors will be. *If the sauce is too thick for your liking, you can add up to 1/2 cup of beef broth. My husband likes his thicker, so I usually don’t add any.
8. Shred the squash with a fork and divide among the plates.
9. Top with the meat and veggie sauce. Devour!
Paleo Ranch Pork Chops
I have a confession. I totally skipped my workout on Tuesday for the most amazing nap. If you know me, you know I've got a pretty strict daily routine and I haven't missed my 3:30 workout in...well, I can't remember the last time I missed it. Mostly because I have to train the 4:30 and 5:30 classes right after, so 3:30 really is my time to get my WOD in for the day. But my whirlwind weekend up in Atlanta caught up with me on Tuesday and I was literally nodding off at work! My head was pounding and I could barely stare at the computer screen to get any work done. So rather than suffer through a really tough hero WOD (Nukes), I scrambled home and took a much needed power nap. Yesterday, I felt a little drowsy in the afternoon, but I blame this depressing weather we're having. Grey skies ALL DAY! Don't get me wrong, I appreciate the rain, but it definitely effects my mood. Today is looking like more of the same, but I slept well last night, so I'm feeling more pep in my step!
Have you tried Trader Joe's bone-in french cut pork chops yet? If you haven't, you definitely should. They're really meaty, and I love how it cooks. It makes for a really pretty presentation. Last night I made a ranch seasoned dry rub for the chops that was absolutely delicious. I really think this is probably my favorite way to eat these pork chops now. Make sure you buy the fresh herbs. I think it makes all the difference. Plus it made my house smell wonderful!
Paleo Ranch Pork Chops
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Special Tools:
Large saute pan
small bowl
Ingredients:
4 bone-in 1-in thick pork chops
1 heaping tbsp of coconut oil
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tsp of sea salt
1 tsp ground pepper
Instructions:
1. Mix the seasonings in a small bowl
2. Melt the coconut oil in a large sauté pan over medium-high heat, about 2-3 minutes
3. Sprinkle the seasoning mixture liberally on one side of the chops, leaving a little bit for the other side.
4. When the oil is hot, add the chops to the pan and cook seasoned side down for about 6 minutes until a golden brown crust forms
5. Sprinkle the remaining seasoning mixture on the other side of the chops, flip the chops over, and then cook the other side for another 6 minutes.
6. I served mine with a sides salad and PaleOMG's Roasted Rosemary Apples and Sweet Potatoes
Have you tried Trader Joe's bone-in french cut pork chops yet? If you haven't, you definitely should. They're really meaty, and I love how it cooks. It makes for a really pretty presentation. Last night I made a ranch seasoned dry rub for the chops that was absolutely delicious. I really think this is probably my favorite way to eat these pork chops now. Make sure you buy the fresh herbs. I think it makes all the difference. Plus it made my house smell wonderful!
Paleo Ranch Pork Chops
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Special Tools:
Large saute pan
small bowl
Ingredients:
4 bone-in 1-in thick pork chops
1 heaping tbsp of coconut oil
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tsp of sea salt
1 tsp ground pepper
Instructions:
1. Mix the seasonings in a small bowl
2. Melt the coconut oil in a large sauté pan over medium-high heat, about 2-3 minutes
3. Sprinkle the seasoning mixture liberally on one side of the chops, leaving a little bit for the other side.
4. When the oil is hot, add the chops to the pan and cook seasoned side down for about 6 minutes until a golden brown crust forms
5. Sprinkle the remaining seasoning mixture on the other side of the chops, flip the chops over, and then cook the other side for another 6 minutes.
6. I served mine with a sides salad and PaleOMG's Roasted Rosemary Apples and Sweet Potatoes
Wednesday, April 16, 2014
Kale Chips
I just saw something really exciting on Facebook posted by Food, Inc. It's a new documentary being narrated by Katie Couric called Fed Up. It's an expose on the truth about sugar and America's obesity problem. It's opening May 9th and from the help of several big names, including former President Bill Clinton, they're going to build the argument that "the obesity crisis was brought on by greedy junk food companies, permissive federal legislation and subsidies, and a government that tells us the systemic weight gain is all our fault." Ahhh! I can't wait. I really hope this is an eye opener for many people, especially parents. Kids have no idea what they're being given and the havoc it can wreak on their bodies. When doctors and scientists can find similarities between sugar and cocaine in the brain, I mean, come on! Dare I say it's like ignorant child abuse. Well, it's time to get educated. May 9th. Be there!
In other news, I'm currently in the middle of my sugar detox. Today is Day 10. Yup. Right smack in the middle. I still want sweet things. But in truth, I know how short lived my satisfaction would be, so instead, I make things like delicious kale chips. Then I'm satiated and don't feel like a big sack of poo afterwards! Enjoy these kale chips. They are a great snack item for anyone needing something quick, or can even be served as a side item with a meal. And they don't make you feel like a big sack of poo...which is important. ;)
Kale Chips
Prep Time: 3 minutes
Cook Time: 10-12 minutes
Total Time: ~15 minutes
Special Tools:
Foil lined baking tray
Ingredients:
4 cups of chopped kale (I like Trader Joe's Organic Tuscan Kale)
2 tbsp of extra virgin olive oil
2 tbsp of ghee, melted
sprinkle of salt, garlic, and paprika (or your favorite seasonings)
Instructions:
1. Preheat the oven to 375 degrees.
2. Spread the kale out onto the foil.
3. Pour the oil and ghee onto the leaves and massage the oil and ghee over each leaf. *Don't skip this, it really makes a difference.
4. Sprinkle some salt, garlic, and paprika over the leaves.
5. Bake for 10-12 minutes, or until the leaves are almost all crispy.
6. Pour into a bowl or eat them right off the tray (that's what I did).
In other news, I'm currently in the middle of my sugar detox. Today is Day 10. Yup. Right smack in the middle. I still want sweet things. But in truth, I know how short lived my satisfaction would be, so instead, I make things like delicious kale chips. Then I'm satiated and don't feel like a big sack of poo afterwards! Enjoy these kale chips. They are a great snack item for anyone needing something quick, or can even be served as a side item with a meal. And they don't make you feel like a big sack of poo...which is important. ;)
Kale Chips
Prep Time: 3 minutes
Cook Time: 10-12 minutes
Total Time: ~15 minutes
Special Tools:
Foil lined baking tray
Ingredients:
4 cups of chopped kale (I like Trader Joe's Organic Tuscan Kale)
2 tbsp of extra virgin olive oil
2 tbsp of ghee, melted
sprinkle of salt, garlic, and paprika (or your favorite seasonings)
Instructions:
1. Preheat the oven to 375 degrees.
2. Spread the kale out onto the foil.
3. Pour the oil and ghee onto the leaves and massage the oil and ghee over each leaf. *Don't skip this, it really makes a difference.
4. Sprinkle some salt, garlic, and paprika over the leaves.
5. Bake for 10-12 minutes, or until the leaves are almost all crispy.
6. Pour into a bowl or eat them right off the tray (that's what I did).
Monday, April 14, 2014
Layered Chicken Nachos
In my days of not caring what I ate, one of my favorite things to order when I was with a group of people was chicken nachos from Miller's Ale House. We would order one for the table and share it easily among 6-8 people. If I went with a small group, say 4 or less, I wouldn't order it because I knew it was too much food. Then I would be bummed out because I didn't have it. Ah, if only I knew then what I know now about my horrible food choices. Isn't that what everyone says?
With my discovery of Trader Joe's Roasted Plantain Chips, however, now I can have this awesome snack whenever I want (in moderation, of course!), and customize it to include all my favorite toppings. This is also a perfect snack ideas for gatherings. I served it up as an appetizer last weekend to hold our friends over until dinner a couple hours later. This recipe has two cooking stages: the chicken in the crockpot and then a few minutes under the broiler. However, if you bought a precooked rotisserie chicken and shred the chicken yourself, that would omit the first 6-7 hours. I think the crockpot is better though, because I was able to give my chicken a Southwest flavor, which is what the Ale House chicken tastes like to me.
Layered Chicken Nachos
Prep Time: 15 minutes
Cook Time: 6 hours + 5 minutes
Total Time: 6 hours + 20 minutes
Serves: 6
Special Tools:
Slow cooker
Baking trays
Parchment paper
Medium saute pan
Ingredients:
3 chicken breasts
1 can organic no salt added diced tomatoes
1 tbsp of chili powder
1 tbsp of paprika
1 tbsp of cumin
1 tsp of kosher salt
1 tsp of garlic powder
1/4 tsp of cayenne pepper
1 and 1/2 cups of chicken broth or water
1 tbsp ghee
1/2 large yellow onion, diced
1/2 large green pepper, diced
6 cups of plantain chips (about one and a half bags)
1 and 1/2 cup of shredded goat milk gouda cheese
1/2 can of sliced black olives
1 ripe avocado, sliced
Trader Joe's Double Roasted Salsa
1 handful of chopped cilantro
Instructions:
1. Place the first 9 ingredients into a slow cooker and let it cook on low for about 6 hours.
2. Remove the lid and shred the chicken with two forks. If the liquid absorbs immediately into the chicken, add a little more. You want the chicken moist, but not swimming in liquid. Otherwise the chips will get soggy. Turn the slow cooker to your keep warm setting, if there is one.
3. Place your sauté pan over medium high heat for a minute and then add the ghee and allow it to melt.
4. Add your chopped onion and bell pepper and sauté until they are soft, about 6-8 minutes.
5. Turn your oven to a Low Broil.
6. Lay a piece of parchment paper down on a baking tray.
7. Spread 2 cups of chips (about 1/2 of a bag) onto the parchment paper.
8. Spread about 1/3 of the shredded chicken and tomatoes over the top.
9. Then add about 1/3 of the onion and peppers on top.
10. Sprinkle that with 1/2 cup of cheese.
11. Broil for about 4-5 minutes, or until the edges of the plantain chips begin to brown and the cheese is melted. *Watch carefully and do NOT leave the kitchen as broiling is the easiest and quickest way to burn your food!
12. Remove from the oven and onto a large plate or tray.
13. Top with black olives, avocado, salsa, and cilantro.
14. Repeat steps 6-13 two more times to use up all the ingredients.
With my discovery of Trader Joe's Roasted Plantain Chips, however, now I can have this awesome snack whenever I want (in moderation, of course!), and customize it to include all my favorite toppings. This is also a perfect snack ideas for gatherings. I served it up as an appetizer last weekend to hold our friends over until dinner a couple hours later. This recipe has two cooking stages: the chicken in the crockpot and then a few minutes under the broiler. However, if you bought a precooked rotisserie chicken and shred the chicken yourself, that would omit the first 6-7 hours. I think the crockpot is better though, because I was able to give my chicken a Southwest flavor, which is what the Ale House chicken tastes like to me.
Layered Chicken Nachos
Prep Time: 15 minutes
Cook Time: 6 hours + 5 minutes
Total Time: 6 hours + 20 minutes
Serves: 6
Special Tools:
Slow cooker
Baking trays
Parchment paper
Medium saute pan
Ingredients:
3 chicken breasts
1 can organic no salt added diced tomatoes
1 tbsp of chili powder
1 tbsp of paprika
1 tbsp of cumin
1 tsp of kosher salt
1 tsp of garlic powder
1/4 tsp of cayenne pepper
1 and 1/2 cups of chicken broth or water
1 tbsp ghee
1/2 large yellow onion, diced
1/2 large green pepper, diced
6 cups of plantain chips (about one and a half bags)
1 and 1/2 cup of shredded goat milk gouda cheese
1/2 can of sliced black olives
1 ripe avocado, sliced
Trader Joe's Double Roasted Salsa
1 handful of chopped cilantro
Instructions:
1. Place the first 9 ingredients into a slow cooker and let it cook on low for about 6 hours.
2. Remove the lid and shred the chicken with two forks. If the liquid absorbs immediately into the chicken, add a little more. You want the chicken moist, but not swimming in liquid. Otherwise the chips will get soggy. Turn the slow cooker to your keep warm setting, if there is one.
3. Place your sauté pan over medium high heat for a minute and then add the ghee and allow it to melt.
4. Add your chopped onion and bell pepper and sauté until they are soft, about 6-8 minutes.
5. Turn your oven to a Low Broil.
6. Lay a piece of parchment paper down on a baking tray.
7. Spread 2 cups of chips (about 1/2 of a bag) onto the parchment paper.
8. Spread about 1/3 of the shredded chicken and tomatoes over the top.
9. Then add about 1/3 of the onion and peppers on top.
10. Sprinkle that with 1/2 cup of cheese.
11. Broil for about 4-5 minutes, or until the edges of the plantain chips begin to brown and the cheese is melted. *Watch carefully and do NOT leave the kitchen as broiling is the easiest and quickest way to burn your food!
12. Remove from the oven and onto a large plate or tray.
13. Top with black olives, avocado, salsa, and cilantro.
14. Repeat steps 6-13 two more times to use up all the ingredients.
Friday, April 11, 2014
Brussels Sprout Chips
Like clockwork, day four of my sugar detox and the headache and moodiness have arrived. Its around lunchtime, so I should definitely stop and eat something. I feel the angry sugar withdraw monster trying to rear its ugly head. Someone told me yesterday that it's my body reacting to the "healing crisis" my body goes through by expelling toxins into different systems of my body. I guess that makes me feel a little bit better about it, but days like today really just sssuuuuuuucccckkk! Knowing it's my fault makes me even more frustrated. Why does sugar have to taste SO GOOD?! Enough complaining, suck it up, right? I'll be all the better for it down the road.
Moving on to these delicious little gems. Cooking dinner in the kitchen is something I really enjoy doing, but I find myself snacking while I cook, which is probably a poor decision on my part. The Roasted Plantain Chips from Trader Joe's are my weakness. They are part of what sparked my decision to detox again...those and the large bag of Brookside's Dark Chocolate Acai with Blueberry I crushed up in Chicago last month. It was heinous ..and glorious. Anyway, I have made all kinds of chips, plantain, sweet potato, kale, etc. and these are probably the easiest to make. They aren't all completely crispy, which I happen to like. The combination of the fat, salt, little bit of garlic and paprika...delish! Plus it gives me a reason to reuse the normally discarded leaves that fall off these baby cabbages anyway, and satisfy my need to snack without leaving me feeling guilty.
Note: If you are making brussels sprouts but aren't ready to use the leaves for making chips right away, you can store them in a resealable plastic bag for several days.
Brussels Sprout Chips
Prep Time: 5 minutes
Cook Time: 7-9 minutes
Total Time: about 12-14 minutes
Special Tools:
Foil lined baking sheet
Ingredients:
2 cups of brussels sprouts leaves
1 tbsp of extra virgin olive oil
1 tbsp of melted ghee
1/2 tsp of kosher salt
1/4 tsp of paprika
1/4 tsp of garlic powder
Instructions:
1. Preheat the oven to 375.
2. Lay your b. sprout leaves out on the foil lined baking sheet. Note: Discard any that are yellow or wilted.
3. Pour the oil and ghee all around. Rub each leaf to coat well.
4. Mix your seasonings in a small bowl and then sprinkle them over the leaves.
5. Bake in the oven for 7-9 minutes or until most of the leaves are brown and crispy.
6. Pour into a bowl and enjoy while cooking (or whenever you feel like snacking!)
Moving on to these delicious little gems. Cooking dinner in the kitchen is something I really enjoy doing, but I find myself snacking while I cook, which is probably a poor decision on my part. The Roasted Plantain Chips from Trader Joe's are my weakness. They are part of what sparked my decision to detox again...those and the large bag of Brookside's Dark Chocolate Acai with Blueberry I crushed up in Chicago last month. It was heinous ..and glorious. Anyway, I have made all kinds of chips, plantain, sweet potato, kale, etc. and these are probably the easiest to make. They aren't all completely crispy, which I happen to like. The combination of the fat, salt, little bit of garlic and paprika...delish! Plus it gives me a reason to reuse the normally discarded leaves that fall off these baby cabbages anyway, and satisfy my need to snack without leaving me feeling guilty.
Note: If you are making brussels sprouts but aren't ready to use the leaves for making chips right away, you can store them in a resealable plastic bag for several days.
Brussels Sprout Chips
Prep Time: 5 minutes
Cook Time: 7-9 minutes
Total Time: about 12-14 minutes
Special Tools:
Foil lined baking sheet
Ingredients:
2 cups of brussels sprouts leaves
1 tbsp of extra virgin olive oil
1 tbsp of melted ghee
1/2 tsp of kosher salt
1/4 tsp of paprika
1/4 tsp of garlic powder
Instructions:
1. Preheat the oven to 375.
2. Lay your b. sprout leaves out on the foil lined baking sheet. Note: Discard any that are yellow or wilted.
3. Pour the oil and ghee all around. Rub each leaf to coat well.
4. Mix your seasonings in a small bowl and then sprinkle them over the leaves.
5. Bake in the oven for 7-9 minutes or until most of the leaves are brown and crispy.
6. Pour into a bowl and enjoy while cooking (or whenever you feel like snacking!)
Thursday, April 10, 2014
Pan Seared Alaskan Cod and Sea Scallops with Kale and Carrots
Why does flying have to be so expensive?! I mean really, $500 to fly less than 1000 miles? I truly do not understand this. Being away from my family for so long stinks and airlines are not making it any easier to close the gap. Now if I drove to Jacksonville first, then the price drops by almost $150, but now I have the inconvenience of driving two and half hours, leaving my car unattended at an airport for a week, paying that fee, and then paying the cost of gas there and back. For that, I just pay the extra and fly out of my hometown. Alas, I continue my search, hoping that I can find something reasonable and won't make my stomach churn at the price. Any pilots out there want to log some hours and fly me up?
Let's move on to something that doesn't totally bum me out; dinner last night! I have to hand it to Trader Joe's, they really have some amazing products. This entire meal was concocted using items bought from their store. Whoever said they can't taste the difference between wild seafood and farm raised are crazy! Same with organic products. Trader Joe's has some of the best kale I've ever eaten. And it's only $0.30 more than the regular bags!
Pan Seared Alaskan Cod and Sea Scallops with Kale and Carrots
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 2
Special Tools:
2 medium or large saute pans
Ingredients:
4 strips of bacon, chopped
2 wild Alaskan cod filets, about 6 ounces each
1/2 lb of sea scallops (that was 6 large scallops for me)
5 oz of organic kale (I used half of this bag)
2 large carrots, cut into 3-4 sections and then quartered
1 clove of garlic, diced
1/4 cup of thinly sliced and diced red onion.
1/4 cup of chicken broth
1/4 cup of white cooking wine
1 tsp of apple cider vinegar
1/4 tsp of red pepper flakes
2-3 tbsp of ghee, divided
salt and pepper
1 tsp of dried parsley flakes
Instructions:
1. Place 1 saute pan over medium-high heat and add the chopped bacon. Allow it to crisp up, about 8-10 minutes. Remove from pan with a slotted spoon and allow grease to drain on a paper towel.
2. Transfer about 2-3 tbsp of rendered bacon fat from the sauté pan to the other sauté pan.
3. Add 1 tbsp of ghee to the first sauté pan and allow it to melt. Then add the carrots and sauté for 5-7 minutes until the carrots start to brown slightly. Add your garlic and onion and allow to cook until the onions are beginning to become translucent, about 2 minutes.
4. Meanwhile, rinse your fish and scallops in cold water and pat dry them. Sprinkle liberally with salt and pepper on one side. Add the parsley to the fish.
5. Add your kale to the pan with the carrots and sauté over medium high heat for about 2 minutes, turning constantly to coat each piece with the ghee and bacon fat.
6. Add the chicken broth, wine, apple cider vinegar, red pepper flakes, and salt and pepper to the kale and mix well. Cover and simmer for about 3-4 minutes, allowing the juices to evaporate. Then remove from heat and set aside.
7. In the second sauté pan, heat the transferred bacon fat and 1 tbsp of ghee on medium-high. When hot, add the cod and cook for about 2-3 minutes per side, depending on thickness. Set aside on a plate. If there is a lot of fat and ghee left in the pan, then don't worry about adding anymore. If not, add up to 1 tbsp.
8. Turn the heat up a little more and wait about 15-20 seconds for the ghee to begin to brown.
9. Add the scallops, seasoned side down, and sear for 3 minutes on each side or until they have a golden brown crust on both sides.
10. Place the kale and carrots down on a plate, lay the fish and scallops on top, and then sprinkle with the chopped crispy bacon.
Let's move on to something that doesn't totally bum me out; dinner last night! I have to hand it to Trader Joe's, they really have some amazing products. This entire meal was concocted using items bought from their store. Whoever said they can't taste the difference between wild seafood and farm raised are crazy! Same with organic products. Trader Joe's has some of the best kale I've ever eaten. And it's only $0.30 more than the regular bags!
Pan Seared Alaskan Cod and Sea Scallops with Kale and Carrots
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 2
Special Tools:
2 medium or large saute pans
Ingredients:
4 strips of bacon, chopped
2 wild Alaskan cod filets, about 6 ounces each
1/2 lb of sea scallops (that was 6 large scallops for me)
5 oz of organic kale (I used half of this bag)
2 large carrots, cut into 3-4 sections and then quartered
1 clove of garlic, diced
1/4 cup of thinly sliced and diced red onion.
1/4 cup of chicken broth
1/4 cup of white cooking wine
1 tsp of apple cider vinegar
1/4 tsp of red pepper flakes
2-3 tbsp of ghee, divided
salt and pepper
1 tsp of dried parsley flakes
Instructions:
1. Place 1 saute pan over medium-high heat and add the chopped bacon. Allow it to crisp up, about 8-10 minutes. Remove from pan with a slotted spoon and allow grease to drain on a paper towel.
2. Transfer about 2-3 tbsp of rendered bacon fat from the sauté pan to the other sauté pan.
3. Add 1 tbsp of ghee to the first sauté pan and allow it to melt. Then add the carrots and sauté for 5-7 minutes until the carrots start to brown slightly. Add your garlic and onion and allow to cook until the onions are beginning to become translucent, about 2 minutes.
4. Meanwhile, rinse your fish and scallops in cold water and pat dry them. Sprinkle liberally with salt and pepper on one side. Add the parsley to the fish.
5. Add your kale to the pan with the carrots and sauté over medium high heat for about 2 minutes, turning constantly to coat each piece with the ghee and bacon fat.
6. Add the chicken broth, wine, apple cider vinegar, red pepper flakes, and salt and pepper to the kale and mix well. Cover and simmer for about 3-4 minutes, allowing the juices to evaporate. Then remove from heat and set aside.
7. In the second sauté pan, heat the transferred bacon fat and 1 tbsp of ghee on medium-high. When hot, add the cod and cook for about 2-3 minutes per side, depending on thickness. Set aside on a plate. If there is a lot of fat and ghee left in the pan, then don't worry about adding anymore. If not, add up to 1 tbsp.
8. Turn the heat up a little more and wait about 15-20 seconds for the ghee to begin to brown.
9. Add the scallops, seasoned side down, and sear for 3 minutes on each side or until they have a golden brown crust on both sides.
10. Place the kale and carrots down on a plate, lay the fish and scallops on top, and then sprinkle with the chopped crispy bacon.
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