Kebab Koobideh

Ground beef is usually not this exciting for me! A friend of mine recently purchased a whole grass-fed, organic, pastured, unvaccinated cow. She took it to a butcher to be cut and vacuum sealed and then let a few of us come over and buy some of the cuts that didn’t fit in her 2 massive freezers. I knew cows were big, but it never really registered on my mind how many hundreds of pounds of meats and bones they convert into. The other thing that I had never thought about is how few rib eye steaks  come out of a whole cow. I went there with the intention of stocking my freezer with all of my favorite cuts, but soon realized that the cow only had one tongue (duh!), one liver, one tail, one heart… fortunately no one was fighting with me over those cuts, but the rib eye steaks were a different story.

I came back home with 4 rib eye steaks, some organ meats, some bones for bone broth, some stew meat and wealth of ground beef. I can only have so many lettuce wrapped burgers and picadillos before I get bored. I started experimenting with all sort of ground beef dishes, but they all taste so similar. This dish definitely brightened up my remaining 20 pounds of  ground beef.

Kebab Koodideh is a traditional Persian dish made by combining ground meat, onion, and spices, wrapping it around a flat skewer and grilling it. It works better if you use flat metal skewers, but since I didn’t have any I just used a regular wooden skewer and make the kebabs thicker, so that they don’t fall apart.

For other ground recipes try my bolognese sauce, meatza, chayote squash picadillo, cabbage unrolled or shepherd’s pie

Ingredients:

1 1/2 Pound ground beef , lamb, or chicken
1 Large onion
1/2 Tablespoon of lemon juice
2 teaspoons of  turmeric
1 Minced garlic clove
1 Egg
Salt to taste
1 Tablespoon of sumac (optional)

Preparation

• Grate the onion with a cheese grater, the smaller the better.  Remove any excess water before adding to the meat mixture.
• Mix all ingredients in a large bowl and refrigerate  for at least 2 hours, or overnight.
• Remove from the refrigerator.  While still cold, scoop a large handful of the meat mixture and roll into a ball.  Push a skewer through the ball and use your hands to shape the meat into a long rectangle.  You can use a finger to make evenly space indentations along the meat.
• Grill the kabobs on high heat or open flame about 4-6 minutes each side, on until desired wellness.
• Sprinkle with sumac spice before serving.

Kebab Koobideh

Recipe Type: Entree

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 6-8

Ingredients

• 1 1/2 Pound ground beef , lamb, or chicken
• 1 Large onion
• 1/2 Tablespoon of lemon juice
• 2 teaspoons of turmeric
• 1 Minced garlic clove
• 1 Egg
• Salt to taste
• 1 Tablespoon of sumac (optional)

Instructions

1. Grate the onion with a cheese grater, the smaller the better. Remove any excess water before adding to the meat mixture.
2. Mix all ingredients in a large bowl and refrigerate for at least 2 hours, or overnight.
3. Remove from the refrigerator. While still cold, scoop a large handful of the meat mixture and roll into a ball. Push a skewer through the ball and use your hands to shape the meat into a long rectangle. You can use a finger to make evenly space indentations along the meat.
4. Grill the kabobs on high heat or open flame about 4-6 minutes each side, on until desired wellness.
5. Sprinkle with sumac spice before serving.

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40 Paleo Broccoli Recipes

Broccoli is not only one of the most nutritious vegetables around, but it is also one of the easiest vegetables to find here in the United States and many other countries around the world.

Broccoli is a great source of vitamin C, vitamin K, folate and chromium. It is also an excellent source of dietary fiber, pantothenic acid, vitamin E, choline, manganese, phosphorus, vitamin B1, beta carotene, potassium, copper and many other nutrients (Click here for a more detail nutritional value). It is also know for its cancer fighting properties. Researchers believe a substance called isothiocyanate in the broccoli activates some  genes that fight cancer and switches off others that fuel tumors. (1)

I recently discovered that Costco sells large bags of organic frozen broccoli for great price, so I have been searching for new ideas on how to prepare it. Here is a small collection of assorted Paleo Broccoli Recipes.

Breakfast

Broccoli and Citrus Superfood Salad by Happy Health Nut
Broccoli Banana Muffins by The Paleo Mom
Broccoli Breakfast Bowl by Paleo Amore
Broccoli Frittata by Life Made Full
Broccoli Sausage and Egg Muffin by 4 Hour Ginger
Salmon and Broccoli Omelette by Hollywood Homestead
Savory Broccoli Pancakes by Canada Girl Eats Paleo
The Reverse Omelette by Real Food RN

Entrees

Asian Ground Beef, mushroom and Broccoli Lettuce Cups by Nom Nom Paleo
Asian Stir Fry by Elana’s Pantry
Bacon Beef Broccoli Fusion by Life Made Full
Better Than Take-Out Beef and Broccoli by Mark’s Daily Apple
Chicken and Broccoli Stir-Fry by Life Made Full
Chicken Broccoli Pie by Strictly Paleoish
Paleo Honey Chicken by Paleo Effect
Shrimp and Broccoli by Meatified

Salads

Baby Broccoli Salad by Hollywood Homestead
Bacon Broccoli Salad by Life Made Full
Bacon Grape and Broccoli Salad by Paleo Leap
Detox Salad by Real Food RN
Romanesco Salad by Hollywood Homestead
Salty Sweet Broccoli Salad by The Clothes Make The Girl

 Sides

Broccoli Breadsticks by Purely Twins
Broccoli Fritters by PaleOMG
Broccoli Tempura by Hollywood Homestead
Buttered Broccoli with Lemon by Real Food Whole Health
Caramelized Broccolini with Garlic Butter by Real Food Whole Health
Raw Broccoli Bars by The Healthy Family and Home
Roasted Pecan Broccoli by Slim Palate

Smoothies

Blueberry Broccoli Smoothie by Original Eating
Broccoli Banana Smoothie by Raw Food Recipes
Broccoli Grapefruit Detox by Incredible Smoothies
Broccoli Mango Smoothie by Really Healthy Foods
Watermelon Broccoli Smoothie by Original Eating

Soups

Broccoli Cheese Soup by Real Food Whole Health
Broccoli Cheese-Less Soup by The Paleo Homesteader
Broccoli Turmeric Soup by A Harmony Healing
Chicken Broccoli and Sweet Potato Soup by Meatified
Curried Cream of Broccoli by Nom Nom Paleo
Sun-dried Tomato Broccoli Soup by Civilized Caveman Cooking

 

Sources:

1. http://articles.mercola.com/sites/articles/archive/2008/07/22/how-broccoli-fights-cancer.aspx
2. http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=82

Larb

Larb is a minced meat salad regarded as the national dish of Laos. Here in The United States it is a common item in Thai restaurant menus. I used ground chicken to make this dish, but Larb can also be made with beef, duck, pork, fish or even mushrooms. It is seasoned with fish sauce fresh herbs and spices. Fish sauce is used in Thai dishes in place of salt in the same way as the chinese use soy sauce, so feel free to adjust the amount of fish sauce to your taste.

The original recipe calls for roasted ground rice, which  I omitted to keep it paleo-friendly.

For other asian-inspired dishes try my lettuce chicken wraps, Thai fried rice or sesame beef

 

 

Ingredients:
1 lb ground chicken
2 limes, juiced
4 tbsp of fish sauce 
1/3 medium red onion, sliced
1-2 sliced green onion
2 tbsp of fresh chopped cilantro
1 tbsp of fresh chopped mint leaves
Ground Thai chilies, red pepper flakes or cayenne pepper to taste.

Preparation:

• Marinate the chicken in 1/2 lime juice.
• Cook chicken making sure to break it down in little pieces (oil may not be necessary).
• Meanwhile in a large bowl combine de rest of the ingredients.
• Once the chicken if fully cooked add to the bowl and mix.
• Serve at room temperature, over shredded cabbage, lettuce, arugula of your favorite salad mix

Larb

Recipe Type: Salad

Cuisine: Thai Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 3

Ingredients

• 1 lb ground chicken
• 2 limes, juiced
• 4 tbsp of fish sauce
• 1/3 medium red onion, sliced
• 1-2 sliced green onion
• 2 tbsp of fresh chopped cilantro
• 1 tbsp of fresh chopped mint leaves
• Ground Thai chilies, red pepper flakes or cayenne pepper to taste.

Instructions

1. Marinate the chicken in 1/2 lime juice.
2. Cook chicken making sure to break it down in little pieces (oil may not be necessary).
3. Meanwhile in a large bowl combine de rest of the ingredients.
4. Once the chicken if fully cooked add to the bowl and mix.
5. Serve at room temperature over shredded cabbage, lettuce, arugula of your favorite salad mix

3.2.1753

 

Tomato Fennel Chicken

Three simple steps to a delicious chicken stew! I have gotten a few requests to make more “bachelor” friendly recipes. An every day, throw-it-all-in-a-pot-and-forget-about-it type of dish. I thought this Tomato Fennel Chicken meets these requirement.

Blogging has been a constant learning experience. I should have figured that out much sooner, that except for special occasions, people don’t really want to spend hours preparing complicated recipes. Most of what I cook on regular basis looks like this. I get some meat, chop some vegetables, add some spices and throw it all in a pot. I don’t ever really follow a recipe for stews because they are really hard to mess up.

This tomato fennel chicken can be made on a stove top or a slow cooker, you can use any cut of chicken or boneless chicken you like.

For other easy entrée recipes try my chayote beef stew, crock pot barbecue ribs, or sunchoke picadillo (you can replace sunchokes with kohlrabi, turnips, or rutabaga)

 

Ingredients:

1 medium onion cut in 8
2 tbsp of coconut oil, butter or tallow
2 lb. of chicken (I like free range legs)
1 lb. of chopped tomatoes
2  medium fennel bulbs, sliced
1/2 sliced red bell pepper
1/2 sliced green bell peppers
4 chopped garlic cloves
2 tsp of dried thyme
1 tsp of coriander
1 tsp of turmeric
Salt and pepper to taste

Preparation:

1. In a large sauce pot, brown the onions in the oil.
2. Add the rest of the ingredients.
3. Cover and cook over medium heat until chicken is cooked.

If using a slow cooker simply omit the oil, add all the ingredients to the pot and cook on low heat for 5 hours or high heat for 3 hours

Tomato Fennel Chicken

Recipe Type: entrée

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

• 1 medium onion cut in 8
• 2 tbsp of coconut oil, butter or tallow
• 2 lb. of chicken (I like free range legs)
• 1 lb. of chopped tomatoes
• 2 medium fennel bulbs, sliced
• 1/2 sliced red bell pepper
• 1/2 sliced green bell peppers
• 4 chopped garlic cloves
• 2 tsp of dried thyme
• 1 tsp of coriander
• 1 tsp of turmeric
• Salt and pepper to taste

Instructions

1. In a large sauce pot, brown the onions in the oil.
2. Add the rest of the ingredients.
3. Cover and cook over medium heat until chicken is cooked.

3.2.1753

 

Paleo Cashew Chicken

I know I have been slacking on my recipes lately, I have a long list of excuses, but without boring you with my life story, let’s just say that I have been overwhelmed. Starting today I am regrouping and refocusing on my blog. Let’s start this new page of my journey with an Asian inspired recipe: Paleo Cashew Chicken.

A few of you have been asking about my lack of blog posts, besides a few hiccups on the road, I have been holding onto some of my recipes for the book that I am planning on putting together. It is going to be a while before it comes out. I am working at a snail’s pace on it, trying to keep it as a fun project and not a stressful job for now.

To “paleolize” this recipe I replaced the traditional soy sauce with coconut aminos and made the chicken a little crispy using arrowroot powder, however it can be easily omitted. The type of meat and vegetables can be substituted for whatever you have at hand, it is the sauce and the cashews that make this recipe.

For other easy chicken recipes try my slow cooker roasted chicken, tomato chicken fajitas or Thai chicken wraps

Ingredients

1 lb of boneless chicken
¼ cup of arrowroot powder
1 tbsp of sesame oil
1-2 tbsp of coconut oil
2 cups of broccoli florets
1 medium onion
2 minced garlic cloves
1 medium bell pepper
2/3 cup of cashews
1 tbsp of coconut vinegar or apple cider vinegar
3 tbsp of coconut aminos
2-3 tbsp of raw honey
red pepper flakes, red jalapenos or Thai chilies taste (optional)
a pinch of salt
black pepper to taste

Preparation:
• Rinse and dry the chicken.
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
• In a large skillet or wok heat the sesame and coconut oil over high heat
• Pan fry the chicken until all sides are brown and the chicken is fully cooked
• Set the chicken aside
• Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
• Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
• Return the chicken to the skillet
• In a separate bowl combine the vinegar, honey and coconut aminos
• Pour over the cashew chicken and remove from heat

Paleo Cashew Chicken

Recipe Type: entrée

Cuisine: Asian

Author: Edible Harmony

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

• 1 lb of boneless chicken
• ¼ cup of arrowroot powder
• 1 tbsp of sesame oil
• 1-2 tbsp of coconut oil
• 2 cups of broccoli florets
• 1 medium onion
• 2 minced garlic cloves
• 1 medium bell pepper
• 2/3 cup of cashews
• 1 tbsp of coconut vinegar or apple cider vinegar
• 3 tbsp of coconut aminos
• 2-3 tbsp of raw honey
• red pepper flakes, red jalapenos or Thai chilies taste (optional)
• a pinch of salt
• black pepper to taste

Instructions

1. • Rinse and dry the chicken.
2. • In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
3. • In a large skillet or wok heat the sesame and coconut oil over high heat
4. • Pan fry the chicken until all sides are brown and the chicken is fully cooked
5. • Set the chicken aside
6. • Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
7. • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
8. • Return the chicken to the skillet
9. • In a separate bowl combine the vinegar, honey and coconut aminos
10. • Pour over the cashew chicken and remove from heat

3.2.1753

Paleo Chicken Tacos

It is possible to make Paleo Chicken Tacos without wrapping them in plain boring lettuce; these ones are wrapped in a jicama shell. The trick is to slice the jicama very thinly and soak it in warm water until flexible. I recommend using a mandolin slicer or an electric food slicer, but a large very sharp knife will work too

A few months ago, I wanted to have a small and casual gathering to celebrate my husband’s birthday. We had just returned from a vacation less than a week before, we were all jetlagged and adjusting back to our routine so I wanted to keep things simple. Before I knew it, the list of confirmed guests had tripled my estimated head count; my girls were cranky and clingy and with a schedule still 9 hours ahead. I wasn’t even going to attempt cooking for the event; instead I hired a taco stand. Easy enough! …The only problem was that a large number of my friends have now gone grain free as well. This jicama shells saved the quasi-paleo party, everyone loved them. Except the “taco guy”, I wish I knew what he was really thinking when I handed him 2 large bowl of swimming jicama slices and told him that a lot of people don’t eat corn and were going to use those instead. The puzzled look on his face was priceless so I kept my Mexican cauliflower “rice” a secret.

Besides making taco shells with them I use jicama to substitute croutons in my salads, cut them into sticks for dipping or just chop them and eat them with salt and lemon, they are a low in calories and a great source of vitamin C and fiber.

Ingredients:

1 jicama
1 lb. of diced boneless chicken
1 medium onion, sliced
1 red bell pepper
3 garlic cloves, minced
1-2 tbsp of lard, butter or coconut oil
1 tsp of cumin
1 tsp of chili powder
1 tsp of dry oregano
½ tsp of smoked paprika
Salt and pepper to taste
2 avocados
Cilantro to garnish

Preparation:

• Slice the jicama into very thin rounds, about the thickness of tortillas.
• Soak the jicama slices in warm/hot water for 30 minutes, or until flexible. Do not cook them.
• In a large skillet over medium/high heat, sauté the onions in the oil for 3-4 minutes.
• Add the chicken, garlic, bell pepper and spices and continue to cook until the chicken is well done.
• Dry the jicama rounds and top with the chicken, avocado slices and cilantro.

For similar recipes, try my lettuce chicken wraps or my grain-free wraps.

Paleo Chicken Tacos

Recipe Type: Appetizer

Cuisine: Mexican-Paleo

Author: Edible Harmony

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 4

Ingredients

• 1 jicama
• 1 lb. of diced boneless chicken
• 1 medium onion, sliced
• 1 red bell pepper
• 3 garlic cloves, minced
• 1-2 tbsp of lard, butter or coconut oil
• 1 tsp of cumin
• 1 tsp of chili powder
• 1 tsp of dry oregano
• ½ tsp of smoked paprika
• Salt and pepper to taste
• 2 avocados
• Cilantro to garnish

Instructions

1. Slice the jicama into very thin rounds, about the thickness of tortillas.
2. Soak the jicama slices in warm/hot water for 30 minutes, or until flexible. Do not cook them.
3. In a large skillet over medium/high heat, sauté the onions in the oil for 3-4 minutes.
4. Add the chicken, garlic, bell pepper and spices and continue to cook until the chicken is well done.
5. Dry the jicama rounds and top with the chicken, avocado slices and cilantro.

3.2.1215

Cauliflower Pizza Crust

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This grain-free cauliflower pizza crust is impressively delicious and a much healthier and lighter alternative to regular pizza crust. I am going to give you a “cheesy” version and a dairy-free version.

Since going grain-free, cauliflower has been on my grocery shopping list every single time. I use it to make paleo versions of rice, potato salad, mash potatoes, shepherd’s pie, and I am about to adventure to make savory muffins with it.

I first heard about this recipe over a year ago and I have made it several times, changing ingredients, ratios, and cooking methods and I feel I finally got it to be the way I wanted it. The secret is to remove as much water as possible from the cauliflower.

Ingredients:

1 medium head of cauliflower
1-2 eggs, beaten
1 cup of shredded mozzarella cheese *
1-2 tsp of garlic powder
1 tsp of dry oregano
Salt to taste

Preparation:

• Preheat oven to 400 degrees F
• Using a food processor or grater, cut the cauliflower into rice sized pieces. If using a food processor, work in small batches at the time.
• Put the cauliflower in a medium saucepan or Dutch oven, add ¼ cup of water and cook covered, over medium heat for about 5 minutes or until tender. Add more water if necessary.
• Drain and strain.
• Transfer the cauliflower to a nut milk bag, a kitchen towel or several layers of cheese cloth and squeeze as much water out as possible.
• Let cool off for 10 minutes and add the rest of the ingredient. Add one egg first and add the second egg only if the dough is too dry and not sticking together (Do not add the eggs while the cauliflower is still hot or it will cook them).
• Spread the dough over a greased cookie sheet or parchment paper into desired shape.
• Bake for 35-40 minutes.
• Remove from oven and add marinara sauce, cheese and your favorite pizza toppings. If you are using meats they need to be cooked beforehand.
• Return back to the oven for an additional 10 minutes or until the cheese is melted.

 

*For the dairy-free variation use one cup of almond flour and 1 tbsp of coconut oil or lard instead of the cheese and one extra egg, if the dough seems too runny add a little bit more almond flour. Bake for an additional 5 minutes before adding the toppings. For a dairy-free cheese spread you can use the one from the sweet plantain empanadas recipe.

Cauliflower Pizza Crust

Recipe Type: Paleo Appetizer

Author: Edible Harmony

Prep time: 15 mins

Cook time: 55 mins

Total time: 1 hour 10 mins

Serves: 4

Ingredients

• 1 medium head of cauliflower
• 1-2 eggs, beaten
• 1 cup of shredded mozzarella cheese
• 1-2 tsp of garlic powder
• 1 tsp of oregano
• Salt to taste

Instructions

1. Preheat oven to 400 degrees F
2. Using a food processor or grater, cut the cauliflower into rice sized pieces. If using a food processor, work in small batches at the time.
3. Put the cauliflower in a medium saucepan or Dutch oven, add ¼ cup of water and cook covered, over medium heat for about 5 minutes or until tender. Add more water if necessary.
4. Drain and strain.
5. Transfer the cauliflower to a nut milk bag, a kitchen towel or several layers of cheese cloth and squeeze as much water out as possible.
6. Let cool off for 10 minutes and add the rest of the ingredient. Add one egg first and add the second egg only if the dough is too dry and not sticking together (Do not add the eggs while the cauliflower is still hot or it will cook them).
7. Spread the dough over a greased cookie sheet or parchment paper into desired shape.
8. Bake for 35-40 minutes.
9. Remove from oven and add marinara sauce, cheese and your favorite pizza toppings. If you are using meats they need to be cooked beforehand.
10. Return back to the oven for an additional 10 minutes or until the cheese is melted.

Notes

*For the dairy-free variation use one cup of almond flour and 1 tbsp of coconut oil or lard instead of the cheese and one extra egg, if the dough seems too runny add a little bit more almond flour. Bake for an additional 5 minutes before adding the toppings. For a dairy-free cheese spread you can use the one from the sweet plantain empanadas recipe

3.1.09

 

Paleo Chicken Pot Pie

This paleo chicken pot pie can be made with leftover rotisserie chicken, Thanksgiving turkey, or fresh chicken. If you are using fresh chicken just make sure to cook it beforehand.  You can grill it, bake it, pan fry it or any other cooking method you can think of. I happened to make it with leftover Thanksgiving turkey.

Thanksgiving dinner was a total success. This year most of my relatives have gone Paleo and the rest seem to be “Paleo-curious”, so except for the cheese over sliced apples appetizer that I am addicted to, our dinner was 100% Paleo. We had the turkey with the sweet potato stuffing I posted last week, cranberry sauce, asparagus casserole, persimmon pudding, pumpkin spice cookies, pumpkin cranberry bread, cheese and apples and I even made a cashew “cheese” spread.

I have so many things to be thankful for this year. Besides the usual stuff: family, health, food, shelter, friends; this year I am also thankful for my new nephew, the birth of my two youngest babies ( 10 month Lucia and 7 month Edible Harmony), and the over  13,500 new friends that I have found through my new blogging journey. If you are reading this, I thank you for following my blog, sharing my recipes, subscribing to my e-mails, shopping through our affiliate programs, reviewing the recipes and engaging on Edible Harmony’s Facebook page. You make my blogging efforts  worth it!

Ingredients for the crust:

2 cups of almond flour
¾ cups of coconut flour
¼ cup + 1 tbsp of melted coconut oil or grass-fed butter
3 eggs
1 tsp of garlic powder
1-2 tbsp of full fat coconut milk
salt to taste

For the filling:
1 ½ cups of shredded or diced cooked chicken or turkey
1 tbsp of coconut oil or grass-fed butter
½ medium onion, chopped
3 celery stalks sliced
2 diced carrots
1 cup of sliced mushrooms
1 ½ cups of chicken or turkey broth
2 tsp of arrowroot powder
1 tbsp of coconut flour
1 tsp of dry thyme
2 tsp of dry parsley or 1 tbsp of fresh
½ tsp of celery seed powder
salt and pepper to taste

Sesame Paleo Noodles

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Spaghetti squash is so versatile.  I have used it to replace the noodles in Italian dishes, Asian foods, soups, salads and even desserts. These vegetarian Sesame Paleo Noodles will make you wonder why you ever ate regular pasta before.  It  is so light, flavorful and easy to make. For added protein you can also add chopped grilled chicken, beef, shrimp or mushrooms.

I haven’t posted a recipe in a few days. I have been so wrapped up with discussions on proposition 37. First trying to spread the word, then following the polls, and then recovering from the disappointment of it not passing.

Today I feel a little bit more optimistic, we lost one battle but not the war.  We created more awareness. Before this campaign most people didn’t know what a GMO was.  Now even those who voted no, deterred by the unfounded fear of food prices raising, know what a GMO is. It is also true that the bill wasn’t perfect, so  perhaps now they can re-write and improve it. I have hope that other states may pass it. I know it will be a long battle, but maybe as we start to hear more and more about this issue, some companies will start labeling their products as non-GMO. Time will tell but I sure hope I live to see the fall of Monsanto someday.

Ok! Enough bitterness… let’s eat!

Ingredients:

1 medium spaghetti squash (approx. 3 lbs)
3 green onions, sliced
1/3 cup of chopped cilantro
¼  to 1/3 cup of coconut aminos (soy sauce replacement)
2 tbsp of sesame seeds
1 tsp of garlic powder
1 tbsp of coconut oil
1 tbsp of sesame oil
Red pepper flakes to taste
salt and pepper to taste

Preparation:

• Cut the spaghetti squash in half, lengthwise
• Place both halves face down on baking dish and bake at around 380 F for 45 minutes or until the squash is soft
• Meanwhile spread the sesame seeds on a cookie tray and bake until they start to brown
• Using a fork separate the squash strings and scoop them out with a spoon
• In a large skillet, heat the sesame oil and the coconut oil
• Add the green onions , cook for a couple of seconds and mix in the spaghetti squash
• Add the rest of the ingredients and cook for a couple of minutes. Do not overcook it or your squash will get mushy

Jack-O-Lantern Chicken Stew (Slow Cooker)

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Yes, I ate my carved pumpkin! In my defense, we had carved it just the night before Halloween, kept it indoors on my kitchen counter and only took it out on Halloween night while we were giving out play dough to the trick-or-treaters, so I felt comfortable making this Jack-O-Lantern chicken stew, since there was no chance that rodents, mold, bugs or birds got to it.

I simply hate throwing away food, not only to be frugal but to pay respect to all the living things we eat. I try to consume all edible parts of animals and plants, including, organ meats, eggshells, peels, and some seeds; I make broths out of bones and reserve all animal fats for cooking. This is probably the reason why I don’t have a compost bin. I am a compost bin… not to be confused with a garbage disposal, because there is absolutely no garbage in my fridge. It seems to me that we often throw away some of the most nutritious parts of animals and plants.

My husband makes fun of this quirk; he blames it on me going though famine while growing up in a third world country. Luckily I had never gone hungry in my life, but this habit of mine probably started when I was a very picky eating child and my grandma would tell me stories about all the poor kids dying of hunger. Parents watch your words closely because what you say to your kids really shapes them…  Unless of course you have a 3 year old named Lilah, then everything you say goes in one ear and out the other or it is just an opportunity to start a battle.

Ingredients:

2 lbs of pumpkin cut into large cubes (it is easier to peel once it’s cooked, but I of course ate it with the peel).
1 lb of boneless chicken
3 strips of nitrate-free bacon (cut into  4)
1 onion, sliced
3-4 garlic cloves (minced)
¼ cup of fresh chopped sage, finely chopped
2 tsp of dry thyme
salt and pepper to taste
1-2 tbsp of coconut oil or cooking fat of preference (optional)

Preparation:

Optional step: In a large saucepan brown the onions, sage and chicken with the oil, over high heat.
Place all ingredients inside a slow cooker (Crockpot) and cook for 4 hours on high heat or 7 hours on low.