African Kale and Yam Soup

I decided to try a soup. The summer temperatures has not stabilized yet, so I feel like I needed something heart-warming and left over to freeze for another cold day. Often so, there are many Yam soups on Paleo blogs, so I felt I needed some kind of texture. Yams are a little sweet for my preference so I usually do not play around with Yams as a main dish that often.

We cheated when I made this meal, I tossed the items into the crock pot and headed out to Dragon Boat practice, expecting to be little wet and cold, the warm soup will help us warm up immediately once we got home.

Turns out, two of our friends had gotten new jobs, dropped the bombshell of a toast-dinner at a local brewery. We felt we had to go and support them for their hard search and finding a new career. We headed out to the brewery, I had to cheat by having a beer (though, I asked for a half-size and it was IPA). Unfortunately, living in one of Brewery Capitals, there are home-brewed beer everywhere. I realized that I could not always resort to wine or hard liquor when I'm socializing with Portlanders. I came to accept that beer will be always a flexible area for us, that we can drink every once in while (we used to like drinking beer often). I even fell to temptation when Juniper Rogue beer had been sold in a grocery store, it is my favorite and it is rarely sold in stores. I grabbed the 6 pack last month. And yes... I have been good. I have 3 bottles left which means that I only drank 3 bottles in the last month.

Anyway, Maks had ordered the full glass of Amber Ale beer, we decided to split a burger.

Upon arriving home, we were not hungry, but we grabbed a small bowl each of the soup. Spicy.

MEAT LOVER: Wow, what's that tangy taste?
GREENARIE: Definitely a Winter Soup.

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African Kale and Yam Soup
serves 4

1 small red onion, sliced thinly
1 cup water
2 cups vegetable or chicken broth
2 Yams, peeled and thickly diced
5 cups Kale, lightly chopped
1 teaspoon Cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon curry
1/4 teaspoon cinnamon
    
1: Add all ingredients to the crock pot and mix everything up. Turn on to LOW for 5-7 hours.

Thank you DailyMeal!

Rutabaga Egg Nests

Oh my god.

I discovered something so yummy, something that I will be playing with in the future.

RUTABAGA for breakfast!!!

They are excellent and RUMPS the standard Russet Potatoes for breakfast. They are more flavorful and provides that little tang. Love it.

MEAT EATER: um, it's good.
GREENARIE: keeper!

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Rutabaga Egg Nests
serves two

1 large rutabaga
1/2 yellow onion, sliced
1 clove garlic, minced
3-4 Tablespoon bacon fat (or other preferred fat)
2-3 eggs

1: chop your rutabaga, then process through food processor, or grate with a grater
2: place garlic and fat in skillet, over medium heat
3: mix rutabaga and onion in bowl, place in skillet, spread out in pan and press down. Sprinkle salt and pepper. Cook for 4-5 minutes, then flip over to other side.
4: when almost done cooking, spread out the rutabaga to make a open space in middle, crack an egg and slip in the middle of the rutabaga.
5: pour a little water into the pan, cover. Cook for two minutes until eggs are cooked. 
6: sprinkle with parsley and devour!

thank you PaleOMG

Skillet Green Bean

g'day bloggers.


This comes in as a great vegetarian side dish, as for me, I can eat it as a main dish, but could be accompanied as side dish for stronger meat eaters.

I prefer raw or softened green beans. This recipe calls for in-between, so I couldn't really grasp the tongue play. I would suggest to boil or steam it a little to give it a more cooked flavor.

MEAT LOVER: it's good.
GREENARIE: beans needs to be softened, but good overall.

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Skillet Green Beans
serves two (or three)

1/2 lbs green beans, trimmed
1 cup vegetable or chicken broth
1 onion, diced
2 cloves garlic, diced
1/2 teaspoon thyme
1/2 cup coconut or almond milk
1 tablespoon preferred thickener/cornstarch/flour/Arrowshoot

1: Mix thickener and 2 Tablespoons of water, set aside
2: Saute the garlic and onion in broth until onions are translucent
3: add in green beans (suggests previously softened), cook about 7 minutes
4: pour in thickener/water mixture, stir
5: off heat, allow the food to thicken, stir every few minutes
6: Nom
      
thank you happyherbivore 

Celery Soup

Holla there!!

It is difficult to find a vegetable crockpot that is paleo-friendly. For one, vegetarians/vegans LOVE potatoes, legumes, and pasta. Wow.

I discovered that we could play around with celery and make a soup out of it. I confess, it surprised me because I expected a boring celery soup, but this was tasteful!

MEAT LOVER: Yeah, it's good.
GREENARIE: Oh, I can do this.

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Celery Soup
serves 4

1 small onion, diced
2 whole celery stalks, diced
1 whole garlic cloves, minced
1 parsnip, skinned and diced
1 celery root, skinned and diced
1 shallot (or half of purple onion) minced
4 cups vegetable broth
1 teaspoon Paprika
1 teaspoon Basil
1 teaspoon Parsley
Salt and Pepper

1: Put everything in the pot, mixed, and put on HIGH for a hour then Low for 6-8 hours (see next step)
2: a hour (or two) before serving, puree half of the vegetables, pour back in pot and cover.
3: Let cool, serve! (or EAT)      

Komucha Roast

A lot of Crock pot roasts require marinating, and well, I do not have that much time and preparing to do. Most of them require some labor the day before tossing it into the pot.

I found this recipe and decided to try it because... one, I love Komucha and two, less cooking time.

MEAT LOVER: too dry.
GREENARIE: vegetables tastes funny, but meat is good.

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Komucha Roast
serves 4

3 lb Beef Roast, thickly cut
2 cups or one bottle of Komucha
3 carrots, diced
1 sweet potato, peeled and cubed 
5 cloves garlic, diced
1 teaspoon Oregano
1 teaspoon Marojam
Salt and Pepper
Olive Oil

1: Soak the roast in a ziplock bag with Komucha for 2 hours
2: Caramelize the onions in olive oil
3: Toss onions, potato, garlic in pot
4: Brown both sides of the cut roast, toss in pot
5: add spices, mix
6: HIGH for 1 hour, then Low for 6 hours   

Off-White-ish Won-Tons

Hello all!!

First of all, I never really ate Chinese or any kind of Asian food growing up. My dad made awful rice and whatmacallit dish. I automatically thought that all Asian food was that terrible. Until my friends took me to May-wa for a birthday celebration and I was awestruck because everything was meaty, so I decided to try vegetarian fried rice, and migosh, they put A LOT of cabbage, so it was dreamy.

Anyway, back to the point, the restaurant will offer egg drop soup as appetizer dish, similar to how Mexican restaurants always serve chips and salsa. At first, I was befuddled, but I went ahead, and fell in love with it. They make the best egg drop soup.

I slowly built up on my Chinese food palate. I worked up to Sweet and Sour Chicken, Broccoli and Tofu, etc. Respect.

I never ate won-tons before. Never. Dad would bake pork spring rolls, which was OK. I only liked the beansprouts and crust. Then I discovered Vegetarian spring rolls, which I fell in love with.

Back to the point, I never had won-tons before. All I knew was that they contained crab... which is a seafood. AAAAAAAHHHH! A big no-no.

I found this recipe on a vegetarian website and decided to make a go for it.

Unfortunately, I could not find a paleo-friendly spring-rolls, so we cheated by eating rice-based rolls.

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Vegetarian Won-Tons
serves 4, makes 16 won-tons

1/2 head cabbage, minced
1 carrot, minced
1/2 white onion, minced
1/4 red bell pepper, minced
1/4 cup broccoli minced
1/2 teaspoon basil
salt and pepper
spring roll wrappers
a cup of water 
oil for frying

1: toss all vegetables in skillet, cook until onions turn soft. Pour contents into a bowl to cool off.
2: get the oil hot and ready in the skillet
3: lay out a single layer of wrapper, sprinkle the cooled vegetables in a pile in middle. use water to "wrap" the wrapper
4: softly fry the won-ton until golden brown   

       

Double Chocolate Brownies

In high school, I had discovered double chocolate brownies, made my nutty modifications and stuck with it ever since. Since Paleo is a no-no with gluten, so I went ahead and made paleo-friendly brownies modified from my classic dessert.

My biggest temptation is chocolate. I love chocolate, and usually... well... yeah, I like chocolate.

MEAT LOVER: needs milk.
GREENARIE: almost just the same!

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Double Chocolate Brownies
serves 4

2 cups dark chocolate
1/2 cup ghee
1/3 cup honey
2 eggs
1/2 cup almond flour
1 Tbsp vanilla extract
dash of salt
1/2 cup sunflower kernals
1/2 cup walnuts, chopped
1/2 cup shredded zucchini
1/4 cup shredded coconut

1: preheat oven to 370*
2: melt ghee and 1 cup chocolate in saucepan over medium heat
3: put saucepan off heat, add honey and vanilla extract, stir until honey melts, combining into mixture
4: add eggs, flour, salt, and zucchini, mix well
5: mix in rest of chocolates, coconuts, and nuts
6: pour in well-greased square pan, bake for 25-30 minutes 

Lamb Stew

I did it.

I ate my first Lamb. I had done some research on trying a new meat, decided lamb was the next step because it is from a mammal and I could find it identical to cow. Sure enough, it's the tender kind of meat, similiar to beef. The Rogan Josh spice added an intriguing taste to the stew, I enjoyed it, although I did not feel the craving to eat meat that I only ate one serving.

MEAT LOVER: Few adjustments and it's great!
GREENARIE: Um? Its... OK?

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 Lamb Stew
serves 3 

1 lb cube-cut Lamb stew meat
2 small onions, chopped
2 carrots, chopped
5 cloves of garlic, minced
1/4 cup water chestnuts, diced
2 Tbsq coconut oil
1/2 cup coconut milk
1/2 cup water
1 Tablespoon Rogan Josh (Penzey) spices

1: heat oil in the skillet, fry the lamb on each side until brown, set aside in a square pan
2: toss in carrots, onion, and water chestnuts until onions start to soften
3: add garlic, cook for 2 minutes
4: toss meat back in the skillet, add spice and stir until well mixed
5: Add water and milk in skillet, stir 
6: pour the stuff into pan, cover with tin foil, and bake for a hour at 325*

Thank you nomnompaleo!

Balsamic Chicken and Sausage Sauce

Maks had emailed me this recipe and I decided, it's time I owe her a meaty meal.

After work, we zoomed out to our softball game. Maks had a difficult position, she has been pitching for years, relocated onto third base for the game. She had pulled many muscles that she did not know to exist at her attempts to catch a flying ball or grounders. As for me, I ended only doing bat, no field,  I ended up in the dugout waiting for my turn to bat, only went twice, both times I hit and was able to achieve first base, but never went to second since we kept filling in all three outs before I was able to move to the next base.

Maks had filled in her quota of exercise at the game, so she was thrilled to get a filling meal once we got home.

One thing we were surprised at: the sausages were soft. I grew up with fried sausages with onion and green bell peppers in a gourmet bun, or fried chopped sausages in a spaghetti. This was completely a new area for both of us.

MEAT LOVER: Delicious!
GREENARIE: Odd. It's something to play around with.

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Balsamic Chicken and Sausage 
serves 4

2-4 boneless chicken breasts
6 Italian Sausage links (sweet)
1 white onion, thinly sliced (not diced)
6 cloves garlic, chopped
4-6 tomatoes, chopped
1/2 cup water
1 cup chicken broth (or vegetable)
1/2 cup balsamic vinegar   
Olive Oil
(following spices will be repeated for another step)
1/2 tablespoon oregano
1/2 tablespoon basil
1 teaspoon parsley
1 teaspoon salt
ONE SPAGHETTI SQUASH: This is to be topped on spaghetti squash or pasta if you are still eating gluten.
     
1: Lay raw chicken on bottom of the slow cooker, drizzle with olive oil. Add first round of spices directly on top of chicken. DO NOT MIX
2: Layer the thin sliced onion and garlic next.
3: sprinkle the diced tomatoes, water, broth, and balsamic vinegar in the pot. DO NOT MIX. Sprinkle another batch of spices on top.
4: Cover, on Low for 7 hours or High for 5 hours.


Thank you PopularPaleo!

Baked Cabbage

 CABBAGE!!!

I slightly feel bad for Maks, she has been eating a lot of cabbage lately, especially loads of sauerkraut, when I made sauerkraut then added purple cabbage over it.. *evil cackle*

Although I can promise we will tone down on the cabbage consumption and focus on different yummy vegetables. I can divert for a little bit before I start on my cabbage craze. Instance: I went to get seconds and I sat down, saying "oh, I'm so full!" then Maks looked at me for a moment, saying "well, you got overexcited and got seconds before you realized you're full."

Yes. It's that bad.    

MEAT LOVER: "It was good"
GREENARIE: Nom nom, a keeper!!!

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Baked Cabbage
serves 4

1/4 cup Lard/bacon fat melted
1 large head of cabbage
1 red/purple onion, chopped
2 carrots, chopped
6 brussel sprouts, chopped
1/4 cup broth (chicken, bone, or beef)
2 Tbsq sunflower kernals
Salt, pepper, paprika

1: Preheat oven to 325* put lard/bacon fat in 13x9 pan in oven to melt the fat
2: slice cabbage in long slices, about 6-8 wedges 
3: bring out the pan, pour the fat into a small bowl
4: place cabbage in single layer, sprinkle other vegetables over
5: pour the melted bowl of lard over the veggies, as well the broth
6: sprinkle salt, pepper, and paprika
7: Bake with tin foil wrapped over the pan for a hour
8: flip the cabbages and bake again for another hour. If not browned, bake a little longer until edges are slightly brown.

ENJOY!!!

thank you nomnompaleo!

Chicken Tacos

Believe it or not, Maks had cooked dinner tonight! It made our tummies happy!

First of all, Maks has ideas on how to improve it by adding pine nuts to the chicken or whatnot. Personally, I think it's great because it applies to the styling of Mexican food. Although, I would recommend a large head of cabbage so you can roll the stuffing inside and eat it like a burrito-- more cabbage, the better! <--- says this Greenarie! Haha. Maks ate hers with full size of chicken while I asked for half size and loaded with cabbage, tomato, and avocados.

MEAT LOVER: Needs improvement, more spicy, flavors, something....
GREENARIE: NOM NOM, more veggies, the better!

 

Chicken Tacos

serves 4

2 Chicken Breasts, boiled then shredded

1 tsp salt

1 Tbsp cumin

1 1/2 Tbsp Onion powder

1 Tbsp Chili powder

1 medium Zucchini, shredded

1 egg

1 head of green cabbage

Toppings of your choice (avocado, tomatoes, salsa)

1: Mix in all ingredients except cabbage and topping

2: Form the mixture into small oval balls

3: bake on a sheet in 350* for 25-30 minutes

4: cut cabbage in half, put in boiling water, it will loosen, take out to cool

5: When ready, put the chicken patty in a layer of cabbage, add toppings if desired.

     

    

Meatballs

It is so beautiful outside!! Sun is blazing away the winter's cobwebs and the outdoors are beckoning me to spend hours and hours in the clarifying air.

Then comes the dragon boat practice on the river, getting soaked and hungry.

CROCKPOT!!

I made a little mix for the meat, it turned out great!

MEAT LOVER: it tastes great, it's good!
GREENARIE: I'm not sure if I'm starving, or I'm actually enjoying them?

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Meatballs
serves 3

1 lb ground beef or turkey
1 white onion, chopped
1 Tablespoon chopped red bell pepper
1/2 cup pine nuts
1/2 cup cashews
1/4 cup sunflower kernals
2 cups spinach
3-4 tomatoes, diced
1 Tablespoon Basil
1 Tablespoon Marjoram
2 eggs

1: blend eggs in blender for a full minute
2: add in nuts, onion, bell pepper, and spices. Blend until smooth or foamy.
3: in a medium bowl, break apart the meat, pour the mixture over and knead until well mixed.
4: let mixture stand, toss diced tomatoes in crockpot 
5: layer 1 cup of spinach over the tomatoes
6: make balls out of meat mixture, organize on top of spinach, providing narrow space in between walls of crockpot and each balls
7: drop rest of spinach over the balls
8: Close, turn on HI for a hour then LO for at least 4 hours.   

Breakfast Bake

This is basically simple, just grab whatever vegetables you have and mix it all together.

MEAT LOVER: This is good!
GREENARIE: Nom Nom! I can eat this all the time.

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Breakfast Bake
serves two

4 brussel sprouts, boiled, cut up in squares
1 Tablespoon Red Bell Pepper, diced
1/2 onion, chopped
1/4 cup Spinach, chopped
4 turkey sausages, cooked, chopped
4 eggs
1 Tablespoon Basil
1/2 Tablespoon Parsley
1 Tablespoon Bacon Fat or preferred fat/lard
1 Tablespoon preferred flour 

1: Put fat in square pan and put in oven, turn heat on at 410*
2: Throw all ingredients except eggs in skillet to warm and soften
3: Blend the eggs and flour in a blender for a full minute
4: Toss in vegetables and blend for a second
5: Pour the mixture in pan, bake for 15-20 minutes