Beets: You can use the whole thing!

Ingredients

• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)

Directions

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Braised Escarole with Garlic and Lemon

Escarole shows up regularly in the weekly produce delivery. Here is an easy braising recipe that can me made ahead of time and eaten cold in a pinch. 

Ingredients

• 1 head escarole, about 1 pound
• 1/4 cup extra-virgin olive oil
• 1 tablespoon unsalted butter
• 4 garlic cloves, sliced
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 1/2 lemon, cut in thin slices
• 2 cups water or chicken broth
• Kosher salt and freshly ground black pepper

Directions

Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.

Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.

Roast Trout with Sautéed Apples and Basil

 

Roast Trout with Sautéed Apples and Basil

(serves 2)

1 small apple

1 tablespoon butter or ghee

2 fillets trout

salt and pepper

1 small handful basil

Preheat your oven to 400F. Heat a medium sized frying pan to medium heat. Chop the apple into thin slices. Melt the butter in the skillet and add the apple to the pan along with a few grinds of fresh pepper. Fry on both sides until softened.

Remove the skin from the trout and pat dry with a paper towel. Sprinkle both sides with salt and pepper. Push the apples to the side of the pan and place the trout in the pan. Give the trout a little jiggle to avoid it sticking, and arrange the apples around it. Transfer the pan to the oven.

Cooking time will really vary depending on thickness, so check it often. A good rule of thumb is that a 1" fillet will take slightly less than ten minutes on average. Once the trout is almost cooked, cut the basil into thin strands and toss with the apples and over the trout. Place back in the oven for one minute or until fully cooked. Serve hot.

Fudgesicles! (finally!)

* 2 T cocoa powder
 * 1/2 cup canned coconut milk
 * 2 small, very-ripe bananas (200g)
 * scant 1/16 tsp salt 
* 1/2 tsp pure vanilla extract 
* optional: feel free to add Sunflower butter


 Combine all items in a blender. Pour into popsicle molds and freeze.

Cauliflower, let me count the ways...

If you're one of the many folks whom partake in our weekly produce delivery, you'll see that cauliflower is a staple in your order. This recipe is a tangy, piquant variation of roasted cauliflower. 

Yield: Serves 4

INGREDIENTS 1 head garlic ¼ cup plus 1 tablespoon extra-virgin olive oil, divided 2½ teaspoons salt, divided Freshly ground black pepper 4 strips bacon (preferably double-smoked) 1 large head cauliflower, quartered ¼ cup fresh lime juice ¼ cup fish sauce 1 tablespoon salted capers, rinsed and coarsely chopped 1 teaspoon finely chopped flat-leaf parsley 2 teaspoons finely chopped red Fresno chile (about 1 small chile)

DIRECTIONS

1. Preheat the oven to 350°. Roast the garlic: Cutting crosswise, slice off the top third of the garlic head and drizzle with 1 tablespoon of the olive oil. Season with ½ teaspoon of the salt and pepper and wrap loosely in aluminum foil. Place in the oven and bake until golden-brown and tender, about 45 minutes. Remove the garlic from the oven, set aside to cool slightly, then squeeze the garlic head over a small bowl to release the roasted cloves. 2. Roast the cauliflower: In a large, ovenproof skillet or cast-iron pan set over medium heat, add the bacon and cook, flipping each piece once, until both sides are browned and crisp, about 8 minutes total. Transfer the bacon to a paper-towel-lined plate and set aside for another use. Add the cauliflower quarters cut-side down to the bacon fat in the pan. Place the pan in the oven and cook until browned and a paring knife easily slides into the center of a wedge, about 50 minutes (if roasting a smaller head of cauliflower, it will take less time to roast). 3. Make the vinaigrette: In a medium bowl, whisk together the lime juice and the remaining 2 teaspoons of the salt until the salt dissolves. Whisk in the roasted garlic and fish sauce. Whisking constantly, drizzle in the remaining ¼ cup of the olive oil. Stir in the capers, parsley and chiles 4. To serve, place the cauliflower quarters on a platter and pour the vinaigrette over the top.

Sweet Potato Spaghetti!

Ingredients:

2 Tbsp of fat (coconut oi, butterl or meat fat)
1 medium yellow onion, diced
3 stalks celery, diced
3 garlic cloves, minced
2 lbs. ground venison
1 large or two medium (2-3 cups) sweet potatoes, shredded (use a cheese grater or food processor)
2 tsp oregano
2 tsp salt
1/2 tsp pepper
1 1/2 C tomato sauce (any sauce you like. There is an organic marinera sauce with mushrooms from Trader Joe's that I like. It's the only one they have that doesn't contain additives or dairy.)

Instructions:

1. Melt the lard in a large skillet over medium-high heat
2. Add the onions and celery and saute for 5 minutes
3. Add the garlic and ground venison and cook until browned
4. Add sweet potatoes, seasoning, and sauce, reduce heat to medium and cover
5. Simmer for 15-20 minutes until the potatoes are tender

(Recipe borrowed from paleoparents.com)

Pad Thai from "Well Fed"

 A couple months back, I had the pleasure of having this exact recipe prepared for me by our resident "Sunshine" CF bad-ass, C-Rose. I was so impressed with it's flavors that I felt I needed to share it with you all. Thank you, Well Fed by Melissa Jouwan for providing this delicious recipe. 

1 cup cooked spaghetti squash
1/2 cup snap peas, slivered
1/4 onion, sliced thin
grilled chicken thigh or breast, diced (whatever amount you usually eat)
1 egg, scrambled with 1 t coconut aminos
coconut oil



SAUCE:
1/4 cup coconut milk
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)
dash ground cayenne pepper (optional)




Prepare the Sauce first:

1. Place the last 8 ingredients in the bowl of a food processor and whirl until well blended. If you do not have a food processor,  you can mix by hand with a whisk.

2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. If you are whisking by hand it will have a nice, less smooth, rustic consistency.

Set aside.

3. Heat some coconut oil in a pan over medium-high heat; I use about 1 teaspoon. Sauté the onion and snap peas until crisp-tender. Not too long! Then set aside.

4. Heat a little more coconut oil in the pan. Pour in the egg and let it spread out into pancake. Cook until the egg is set and beginning to brown, then flip to lightly brown the other side. Cut the egg into strips and set aside.

5. Heat a little more coconut oil in the pan. Add the spaghetti squash, snap peas/onions, egg, and chicken. Stir fry ’til heated through.

6. Add sauce and stir fry until everything is well-blended and hot.

 That's our C-Rose!

Simple Roasted Chicken Breasts!

A couple weeks ago I bought some bone in (skin still attached) chicken breasts from Whole Foods because they were on sale. I thought to myself, I'm going to find a really fancy recipe for these. Well, weeks later, I still couldn't find a recipe that tickled my fancy. I consulted a fellow foodie at work about it and she said to me... "just keep it simple. Season it just a little and then let the chicken be delicious." So, that's exactly what I did. The skin on the outside turned out crispy and flavorful while the meat itself was juicy and tender. I've never cooked chicken so juicy ever in my life. I was pleasantly surprised. Here is how I did it...

Steps:

1. Rinse chicken breasts, pat dry with a paper towel and lay in a pyrex or baking pan as seen above dish. I had 4 large chicken breasts and those fit in a 13x9 pyrex dish.
2. Slice a couple cloves of garlic and slip those suckers under the skin. I had about 3/4 a clove for every chicken breast.
3. Let the garlic chill in under the skin for about 24 hours.
4. Rub some butter on the skin so it gets nice and crispy when you cook it.
5. Sprinkle the chicken breasts with salt, onion powder, black pepper, paprika and then a little more sea salt.
6. Bake at 375 degrees for 1 hour or so.
7. I had to turn the chicken breast over at about 45 minutes so the skin could get wet in it's own delicious juices. This helps the skin to get crispy. Don't leave them turned over. Just a quick flip
8. Enjoy!

Coconut Bars!

I made these for Super Bowl Sunday. They were delicious and one of the easiest desserts I have ever made. Coconut is amazing, read below to see why...

Health benefits of coconut:

• Naturally gluten free
• Full of heart healthy fats that lower LDL cholesterol
• Anti-bacterial, anti-viral, anti-parasitic
• Reduces inflammation and promotes healthy absorption of nutrients
• High in minerals such as iron, phosphorus and zinc

 Coconut Bars

• 3 eggs
• 1 cup coconut milk
• ⅓ cup coconut oil
• ⅓ cup maple syrup
• 1 tablespoon vanilla extract
• ⅛ teaspoon coconut palm sugar (super optional, next time I won't even use this)
• ½ cup blanched almond flour
• 1 tablespoon coconut flour
• 1 ½ cups unsweetened shredded coconut
• ¼ teaspoon celtic sea salt

1. Mix eggs, coconut milk, oil, maple syrup, vanilla and palm sugar with a blender or spoon.
2. Mix in almond flour, coconut flour, shredded coconut and salt
3. Transfer ingredients into an 8x8 inch Pyrex baking dish
4. Bake at 350° for 30 minutes
5. Cool for ½ hour, then place in refrigerator and serve when chilled

Makes 16 bars
24 bars

Creamy Chicken Tomato Soup

4 frozen skinless boneless chicken breast
2 teaspoons garlic salt
2 tablespoons Italian Seasoning
1 tablespoon dried basil
1 clove garlic
1 can of coconut milk (full fat)
1 can diced tomatoes and juice
1 cup of chicken broth (I used homemade chicken broth but you can use store bought)
Sea Salt and pepper to taste

Put all the above ingredients into the crock-pot, cook for 9 hours on high. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Served: 6 (with left over’s for lunch the next day)

Recipe borrowed from everydaypaleo.com.

Thor probably ate THORAN, so you should too!

We have been so lucky to be receiving green beans and kale in our weekly produce order. Today I opened my inbox this morning to find this amazing recipe for Thoran, a native dish of Kerala, a state in southern India. It can in be made with any vegetable really; I've seen carrot Thoran, Spinach Thoran and even banana flower Thoran. Try combination of vegetables to keep it colorful and fun. 

[There is a great Indian market inside Samosa House on Washington Blvd; here you can probably source dried curry leaves and tumeric powder. I have a field day exploring all the fun and exotic spices]

Green Bean Thoran

INGREDIENTS 2 tablespoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 8 to 10 fresh curry leaves (optional. Bay Leaves may be substituted) 1 pound green beans, thinly sliced on the bias  and/or 2 bunch Kale, trimmed from stem and washed 2 carrots, peeled and diced small ½ teaspoon turmeric powder 1 teaspoon salt ½ cup frozen grated coconut, available at Indian markets (or substitute finely grated dried unsweetened coconut soaked at room temperature in ¼ cup water until the water is absorbed) 3 garlic cloves 1 serrano chile 1. In a large skillet set over medium heat, warm the coconut oil. When the oil is hot, add the mustard seeds. When the mustard seeds pop, after about 2 minutes, add the cumin seeds and curry leaves and cook for 1 minute. Add the beans, carrots, turmeric powder and salt and cook, stirring frequently, until the beans and carrots are tender, 5 to 7 minutes. 2. With a mortar and pestle or in a blender, crush the coconut, garlic and serrano chile until well combined. Add the coconut mixture to the beans and carrots and stir to mix well. Cook for 1 minute and remove from the heat. Serve immediately.

Bites and Truffles!

Um... delicious. Here are 3 different recipes, all compliments of Primal Palate. I couldn't decide which one to post so I figured I'd supply all 3 and you could choose your own destiny. Two of them don't have any added sugar, which is awesome if you are currently doing a sugar detox or a "Whole 30" challenge. I've already tested out the peppermint ones and they were AMAZING. Nom, nom, nom... enough said.

 Chocolate Almond Coconut Truffles

 

Ingredients:

 

3/4 cup of homemade or store-bought almond butter
1/3 cup shredded unsweetened coconut
1/2 tablespoon unsweetened cocoa powder
1 teaspoon pure vanilla extract

 

Combine all ingredients in a small mixing bowl.
Stir mixture until all ingredients are equally blended together. Form mixture into small balls and place on a parchment lined cookie sheet. Place in the freezer for 10-15 minutes. Enjoy.




Cinnamon Coconut Butter Truffles

Ingredients:


1/4 cup coconut butter, melted
1 teaspoon pure vanilla extract
A pinch or two of salt
1 teaspoon ground cinnamon

 

In a small mixing bowl combine coconut butter, vanilla extract, and salt. Stir with a spoon until all are combined. Sprinkle the ground cinnamon on top of the coconut butter mixture and stir until it is fully combined into the mixture. Place mixture into the fridge for 10-15 minutes to harden the coconut enough to roll into balls. Form coconut butter mixture into 4 equal balls and place on a small dish. Freeze for 10 minutes and enjoy.                                                                             

  

Chocolate and Peppermint Swirl Truffles

Ingredients:


1/4 cup coconut butter, melted
1/4 teaspoon peppermint oil
1 teaspoon pure vanilla extract
A pinch or two of salt
1/4 teaspoon unsweetened cocoa powder

In a small mixing bowl combine coconut butter, peppermint oil, vanilla extract, and salt. Stir with a spoon until all are combined. Sprinkle the unsweetened cocoa powder on top of the coconut butter mixture and stir gently. You want the cocoa powder to blend, but not completely so it has a "swirl" look to it through the coconut butter. Place mixture into the fridge for 10-15 minutes to harden the coconut enough to roll into balls. Form coconut butter mixture into 4 equal balls and place on a small dish. Freeze for 10 minutes and enjoy.

Holy (guacamole) Eggs, courtesy of the Primal Women

Holy (guacamole) Eggs

The deviled egg's worst nightmare!!!

Ingredients:

A dozen eggs

1 ½ large avocados

¼ c. cilantro- chopped

¼ c. onion- chopped

handful of cherry tomatoes (I used 6 from our garden)- chopped

2 tbsp. olive oil

2 tsp. minced garlic

1 squirt of lemon juice

dash of red pepper flakes

dash of salt

Directions:

1. Hardboil your eggs by placing them in a sauce pan full of cold water and bringing the water to a rolling boil.

2.Remove the pan from heat and allow them to sit for 15 minutes.

3.Move to an ice bath for another 15 minutes. This will make them easier to peel.

(Eggs that are a week+ old tend to peel easier but fresh will work too. )

4. Peel eggs.

5. Gently slice eggs in ½ placing the white on a plate and the yolk in a bowl.

6. Mix the avocado with the egg yolks and olive oil until creamy.

7. Fold in all other ingredients except the salt.

8. Spoon ping-pong ball sized dollops into the egg whites.

9. sprinkle salt over the top.

ENJOY! They didn’t even last 5 minutes in my house.

Thanks Katie and all the ladies at Primal Women in the Kitchen 

Kitchen Basics: Searing a Steak

Email myself, Assassin, if you have cooking questions: Lauren@sweetassassin.com

Roasted Brussels Sprouts and Grapes

1 bag of brussels sprouts (about 3 cups) chopped in half or quartered

2 cups of red grapes

2 Tablespoons fresh sage

Olive oil, enough to coat everything

Sea salt and pepper

Preheat oven to 450. Toss everything together on a large cookie sheet. Roast in oven for 25 - 35 minutes until tender and caramelized.

Enjoy!

I added some sunflower seeds to the dish too and it was delicious! I think any nut would be a great addition.

Recipe borrowed from SweetCheekshq.com which was inspired by Whole Living magazine.