Category Archives: carrots

Beefy Soup

So many vegetables!

So many vegetables! I could just eat them raw.

I’ve been super lucky throughout my pregnancy. I’ve been very healthy through most of it. I’ve only had cravings for healthy food, mostly broccoli. I’ve been working on stocking up some pre made food for after I have my baby. I wanted to make something that would be great from before baby and recovery after baby. This soup is made with marrow bone broth and ox tail, along with a whole host of amazing vegetables. The extra iron and vitamins in the soup will really be beneficial for  any woman but especially the post labor woman in your life. After I made it I realized that I just and to have tomatoes! So I went back and added a few can of diced tomatoes, and some tomato paste. It really kicked up the heartiness of the soup. However, I don’t have any pictures of beefy soup 2.0 so just imagine how great it looks!

 

Beefy Soup

Bone Marrow Broth – go here for that recipe

7 ox tail pieces (give or take your own preferences)

1 medium onion diced

2 red bell peppers diced (about 2-2.5 cups for the next four ingredients)

1 small butternut squash diced

4-5 stalks of diced celery

4-5 carrots diced

a head of garlic chopped (yes a head, it’s recovery soup! garlic is good for that)

1.5 heads of kale ripped up.

1 tbsp black pepper

1 tsp hot peppers or cayenne (remember, recovery)

1 tsp parsley

1/2 tsp thyme

1/2 tsp smoky paprika

1/4 tsp majoram

1/4 tsp savory

(2-3 cans of diced tomatoes and 2 cans of tomato paste)

 

meat, meat, meat, yummy meat

Frist brown your meat in a very large stock pot. Everything will be going into this pot eventually so make sure it’s big. I like to brown the meat because it adds a lovely depth to the flavor. These ox tails had a thick side of fat, so I started with that side first to render some fat to cook them in. See? I’m smart. Brown all sides, and set aside.

this is where delicious starts

This is where the magic starts. The bottom of the pan will have all sorts of meat and fat stuck to it. By cooking the onions, the moisture will help loosen up that deliciousness, giving that depth I was talking about. Cook onions until they are starting to become translucent. Note they are not actually browning, that’s the good stuff stuck in the pan adhering now to the onions. Lucky onions.

so pretty

When your onions are soft, add the squash and the red peppers. Keep temperature at medium high and occasionally stir vegetables. Cook for about 4 minutes.

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Add in carrots and celery. Continue cooking for another 5 minutes.

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Add seasonings, meat, and broth. Look at all that dark rich goodness! Bring soup to a slow boil for about 15 minutes. Add in kale for last two minutes. You can also skip the boiling and cook on low for about an hour. When all the vegetables are soft and your meat is cooked through your soup is done. Now I said above that I decided this soup would be even better with tomatoes. I wish I thought of that first! Add about 2-3 cans of diced tomatoes and two cans of tomato paste when you add in your broth. It gives it a great rich color and really ups the flavor. But this soup was delicious just as it was, but even better with the tomatoes. I left the meat on the bones. It’s a preference thing. If you’d rather not have bones in your soup you can remove the meat after you boil it.

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beefy soup

This makes a ton of soup. I planned on that because I wanted to freeze a bunch for post baby meals. This is a great fall/winter soup that’s super hearty and would make a great gift for a friend in need of a bit of an immune boost.

 

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Chorizo Stuffed Pork Loin

Cassie, what’s with all the stuffed meat lately? Well, glad you asked. It’s delicious and fun! Meat inside of meat? It’s like Epic meal time up in here. Don’t follow this link at work, some of the language is bleeped by a bird.

After the success of the spinach-bacon-chicken I searched my fridge for new ingredients to stuff inside a pork loin I had laid out. I found some chorizo in the meat drawer, score! Now what kind of vegetables go well with Chorizo? Why orange ones! Don’t ask me why it works, it just does. I wanted the seasoning on the outside  to match the chorizo inside. Read along for another amazing meat in meat recipe:

Chorizo Stuffed Pork Loin

1 pork loin ~5.5 lbs

1 package of chorizo 10oz

3 carrots diced

1/2 yellow onion diced

4 cloves of garlic minced

1 sweet potato cut in chunks

1tsp chili powder

1 tsp salt

1/2 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic

1/8 tsp of cumin

1/8 tsp of ground oregano

In a frying pan cook the chorizo on medium heat. While that cooks dice your onion then add it to the chorizo. Dice your carrots and again add them to the pan. Cook this mixture for another 5 minutes.

While it cooks prep your sweet potatoes and cut your loin. I time my cooking by how long it takes me to slice up my veggies. If you feel the need to prep your veggies ahead of time, cook each for about 2 minutes before adding the next ingredient. Remove the mixture from the heat and let it cool down. When it is cool enough to handle, stuff inside your pork loin.

Fold meat back together.

Place loin inside of a ring of sweet potatoes (any one hear Johnny Cash right now?) In a well oiled baking dish. Mix all the spices together in a small bowl and sprinkle over top of loin and potatoes. Toss the potatoes a bit to coat with seasoning.

I baked the loin in the oven at 400 uncovered for 1.5 hours while I rocked Grace at the gym.

This was too hot and too long. The meat came out tough and dry. Next time I’ll cook it at a much lower temperature for a longer time. That’s usually my MO, but I wanted to try something different. If you are making this at home, and you should because the flavors are wonderful, make sure that the fat side is up. Bake it covered at 200 for at least 4 hours.  As always check internal temperature before eating. You could definitely make this in a crock pot or deep pot and let cook low and slow while you are at work. I will make this again but much slower.

The flavors were awesome and as I said before, orange vegetables go great with chorizo! Are you hungry why not try this out?


Paleo Meatloaf

T sent me a text message today that said “meat puck s= f—-ing amazing”. I think that is as good an endorsement as any for this recipe right here. I used a food processor to grind up all the veggies and mixed a few different kinds of meat to make meatloaf. The hands on time is quick and would be a great make ahead meal that you can just pop in the oven when you get home from work. I made one regular loaf and 12 muffin sized (or meat pucks if you prefer). This is a great recipe for those of you keeping paleo and it’s great for kids who don’t like their veggies because there is a bunch in here, but you can’t tell.

Paleo Meatloaf

3 lbs of 80/20 ground beef (this was on sale but get whatever fat content you prefer)

16 oz hot Italian sausage

16oz ground pork

3 bell peppers (I used red and yellow)

4 small full sized carrots (mine were kind of thin for a full sized carrot)

2 yellow onions

1 head of garlic

4 eggs

1 can of tomato paste

3 tsp oregano

2 tsp salt

2tsp black pepper

2 tsp garlic powder

2tsp onion powder

1 tsp smoked paprika

In a food processor throw all of your veggies and blend. Make sure to trim off stems, seeds, and the skins first. In a large bowl mix the blended veggies with your meats, eggs, paste, and your spices by hand.

Transfer the mixture to a greased loaf pan. This will be where the bulk of your meat goes. In a muffin pan place the remaining meat. Cook at 400 until cooked through. Times will vary because of the size of each. The muffins/pucks will take about an hour, the loaf about 2.

Because there is a lot of vegetables in this recipe make sure to bake on a cookie tray to catch the drippings. I also advise to cover it with tinfoil because it will burn easier.

Everything is better with guacamole!


Chicken Soup

There is something so satisfying about chicken soup. Warm, hearty, chockfull of vegetables, it just screams comfort and health. For the base of this soup I roasted a chicken on our new rotisserie toaster oven. I stripped the chicken and skin from the bones and simmered the bones in water to create a rich flavorful stock. This step will take your soup from good to amazing.

Stock

Roast one whole chicken until cooked.(I stuffed the skin with salt, pepper, garlic, and onion powder). Remove all the skin and meat from the bird. The skin was perfectly crunchy and delicious so I just ate it. But you can use it in your stock if you aren’t as addicted to crispy skin and I am. Place bones, fat, and skin in a large pot cover with water, I had about I gallon of water. Add 3 bay leaves and a pinch of saffron. Cook covered on low for at least 12 hours. Cool and strain. If you pour it in plastic containers then you can freeze it forever, or use it within 2 weeks in the fridge.

Chicken Soup

~one gallon chicken stock

1 whole chicken cut up and deboned

4 carrots diced

3 stalks of celery diced

2 red bell peppers diced

2 yellow onions diced

3 cloves of garlic minced

1 head of kale torn from stems

1 tbsp kosher of salt

2 tbsp red pepper flakes

1 tsp cumin

¼ tsp saffron

¼ tsp ground thyme (or 1tsp of regular thyme)

½ tsp oregano

3 eggs tempered

Sautee onions and carrots in olive oil on medium high heat for 5 minutes. Add remaining vegetables except kale and sauté for 3 minutes. Add seasoning and chicken. Stir and cook for 3 minutes.

Add stock and turn down heat to low. Cover and cook for 1.5 hours. Add kale. Whip your eggs in a separate bowl and slowly pour hot stock over the eggs while beating them. This is called tempering eggs.

It adds heft to your stock in a totally paleo way! If you just pour the eggs in your soup without tempering you will get scrambled eggs instead. While tasty, this is not something you want in your soup. Cook the soup on low for another half hour and then serve. This makes an enormous batch of soup.

You can freeze a bunch of it or serve it for a dinner party. It’s got enough heat from the red pepper and plenty of hearty goodness from the homemade stock to cure whatever ails you.


Curry Stuffed Squash

I don’t think I need to mention again my love of squash. So I’ll just move on forward with the pictures and recipe.

Curry Stuffed Squash

1 acorn squash halved

1 large chicken breast cubed

1 carrot diced

1/4 cup of pine nuts

1/4 cup of dried apricots

2 tbsp madras curry powder (any Indian style curry would be fine here)

Cut the squash in half and scrape all the seeds out. In a large mixing bowl add all the remaining ingredients.

Stir until evenly distributed. Stuff mixture into the hallows of the squash.

Bake covered at 400 for 1 hour, uncover and bake for another 20 minutes. Always check temperature on chicken by using a meat thermometer and testing the center of the stuffing. If it’s not yet to 180 keep going.

I made this meal the night before and only had to pop it in the oven when I got home from work. This would also be a great meal to freeze and save for a busy week.


Pot Roast

My local grocery store was running a special deal a few weeks ago. If you bought the enamel cast iron pot you got a roast, salsa, and tortillas for free! I’ve wanted an enamel cast iron for awhile. They are usually really expensive. This is a knock off of the Le Cruset so it was a lot cheaper. This is what I did with the free roast and the pot. I made a post roast. I didn’t write down the recipe because I was busy cleaning and dealing with washing machine repair men. But here are the photos and a general outline of what I did.

Seasoned the roast with garlic powder, kosher salt and fresh black pepper.

Browned the roast in a little fat.

Removed the meat and added two chopped red onions. Cooked them down till starting to get clear.

Added about a cup of dry red wine, a can of chicken stock, a few sprigs of fresh rosemary, pinch of thyme, a pinch of mace (spicier version of nutmeg) and the meat.

I cooked this in the oven at 300 for about 2 hours covered. Then added some carrots and yellow bell pepper. then returned it to the oven for another 2 hours but uncovered this time.

Then I made gravy from the juice of the roast and a flour butter roux.

Nothing is more classic than pot roast and gravy. So delicious.


Five Spice Carrot Muffins

I made these this weekend. I wanted to use some carrots and my new addiction to Chinese five spice. I tried one as a cookie but they are so moist that it was much better as a muffin. Everybody who had one loved them. The only objection was from a sweet kiddo that refused to even try them on the grounds that there are carrots in them. But the other two kids who had them loved them. I figure any time you can get kids to willingly eat vegetables is good. The “flour” is ground nuts, and the sweetener is a combo of honey and dates. Try these delicious muffins the next time you are craving some paleo treat.

Five Spice Carrot Muffins

4 shredded carrots

2 cups of almonds

2 cups of pecans

1 cup of soaked dates

1 cup of honey

5 eggs

1 cup of raisins

1 tbsp vanilla

1 tsp baking soda

1 tsp ginger

1tsp cinnamon

1 tsp Chinese Five Spice

1/2 tsp salt

In a food processor blend the nuts until it resembles flour. Add the dates and blend again. Place the mixture in a large mixing bowl.

Combine the rest of the ingredients in the bowl.

Bake at 350 for 40 minutes in a greased muffin pan.

Two out of three kids agree muffins are good.

Try to resist the urge to eat them until they cool down.