Yummy In My Tummy

There is nothing better on a cold rainy evening than a warm, comfort-style food.  Of COURSE staying within the "real food" bounds! Tonight's recipe took some preparation on my part, as I decided to follow the advice of my good friend Claudia of Our Chafing Dish and make my own chicken stock.  Roaster chickens are only around $3.50 or so.  After slicing off the meat in accordance with the culinary expert, I placed the carcass in water with carrots, celery, onion, peppercorn, rosemary, and parsley.  I let it simmer for 4 plus hours and ended up with 6+ cups of stock.  One 32 oz box of chicken stock is easily $4 dollars or more.  What a money saver!  It does take time, but it's one of those things you can walk away from for a few hours to do other important things *cough coughFaceBookcough cough*

Chicken And Dumplings

Ingredients:
     For Broth and Chicken                                         For Dumplings
          2 Tbs olive oil                                                       1-1/2 cups flour (I used whole wheat)
          2 celery stalks, ends removed and  chopped          1 tsp baking powder
          4 carrots, peeled and sliced                                   1 egg
          1 medium onion, diced                                           1 tsp salt
          2 tsp salt                                                               1/2 cup milk (or water)
          1 tsp black pepper                                                 1 Tbs olive oil
          2 tsp ground cumin                                                 1 Tbs fresh thyme, finely chopped
          2 chicken boobs, 4 thighs, 4 legs (bone in with skin)* 
          4 cups chicken stock
          1 cup water if needed
          2 Tbs fresh parsley, chopped

MAKE AHEAD-BROTH AND CHICKEN

1. Heat olive oil in a large stock pot; add celery, carrots, and onion.  Cook for 5 minutes. Add salt, pepper and cumin. Stir.
2. Add chicken and stock; bring to a boil.  If stock is nto enough to cover chicken, add additional water.
3. Reduce heat, cover pot and let simmer for 30 minutes or until chicken is no longer pink inside.
4. Remove chicken and let stand until cool enough to handle.
5. Remove skin from chicken and tear meat away from bones; discard skin and bones.
*6. Divide chicken into two equal portions and refrigerate for use in this recipe and a later one. Store broth in refrigerator until dinner night.

DINNER NIGHT

1. Bring broth up to simmer.
2. In a large bowl, combine dumpling ingredients until doughy. Divide into 12 Tbs size pieces. Set aside.
3. Add one portion of prepared chicken to broth.
4. Return soup to a simmer. Drop the dumplings into simmering soup.  Dumplings will rise to the top.
5. Cover and simmer for 15 minutes.  Add fresh parsley.
6. Divide into bowls and serve immediately.  Serve with a plate of fresh tangerine wedges.
2. in a large bowl

FACEOMETER: 4 FORKS!

 

New layout

I've decided to try and rearrange how you find the recipes.  The layout I currently have is a pain to navigate and an even bigger pain to type up recipes.  I plan on using my "posts" to post the recipes and then listing the recipes alphabetically as a link to the original post under the "Recipes" tab.  Please bear with me (but please don't bare with me...that would be a little weird) while I undergo the reconstruction!  Thank you!

P.S. All the recipes I am behind on I will post here.  Again, I apologize!

Hiatus

It. Has. Been. A. Long. Week. *SIGH* I have a TON of catching up to do with recipes, I know.  I have to say, I don't like the format in which I am posting them though.  It's too ridiculous trying to find them all.  If anyone else is familiar enough with this particular blogging site, feel free to give me tips!

I made the "men" follow a recipe and make dinner tonight!  Granted, I did have to step in and help with the preparations, but all in all, the meal was YUMMY!  Kudos to my DurMen!

Easy Baked Salmon with Zucchini and Rice

Ingredients:

1-1/2 lbs fresh salmon fillets

2 medium zucchini, sliced down the middle lengthwise

Marinade:

2 Tbl olive oil

1 tsp lemon zest

1 lemon, juiced

1 Tbs chopped fresh parsley

1/2 tsp salt

1/2 tsp pepper

3 cups prepared brown rice (from previous recipe)

1. Preheat oven to 350 degrees

2. Place salmon skin side down on a foil-lined cookie sheet

3. Whisk together olive oil, lemon zest and juice, fresh parsley, salt and pepper.
Spread marinade over the salmon and zucchini

4. Bake for 10 minutes at 350 degrees. Then, turn the broiler on and broil for 3-5 minutes under direct heat.  Remove from oven.

5. Serve with 1/2-3/4 cups brown rice for each plate.

FACEOMETER: 4 forks!

Mom Says: VERY easy and quick!  A good for you meal!

Fliver

I have to be honest.  There has been something missing from recent recipes. FLAVOR!  I have been very disappointed in the lack of palate pleasing piquancy.  Am I asking too much that REAL food taste better than it's over-processed counterpart?  I'm still new to this creativity-in-the-kitchen thing so I'm a bit timid to experiment until I become better acquainted with a recipe.  Perhaps I have just hit a "dud" week.  I'm not quite ready to admit that I don't like something ;)  Here's to THIS week's recipes!

Beef Stroganoff with Veggie Sticks

Ingredients:

12 oz whole wheat fettuccine pasta (salt and olive oil for cooking)

1 Tbs olive oil

1/2 medium onion, sliced

1 pound cooked sirloin cut into thin 1" strips (from previous meal)

salt to taste

1/8 tsp cayenne pepper

2 Tbs butter

2 Tbs flour (I used whole wheat)

2-1/2 cups chicken or vegetable broth

1 tsp Dijon mustard

1/2 cup plain Greek yogurt, nonfat

8 oz button mushrooms, stems removed and sliced

sea salt and black pepper to taste

1 Tbs parsley, finely chopped

FOR VEGGIES STICKS

1 medium cucumber, peeled and cut into sticks

2 medium carrots, peeled and cut into sticks

1. Boil salty water for pasta. Cook pasta according to package, draining while they are still slightly firm.  Toss with a little olive oil to keep from sticking.
2. In a large skillet on high, heat olive oil.  Saute onion until translucent, about 4 minutes.  Add steak and heat through.  Stir in salt and cayenne pepper.  Transfer onions and steak to a bowl.
3. In same skillet, melt butter; add flour and cook for 1 minute until flour smell is gone.
4. Whisk in broth and bring to a boil; thicken 1-2 minutes.  Reduce heat.
5. Whisk in Dijon mustard and Greek yogurt, thickening 2 to 3 minutes.  Combine with mushrooms. Remove from heat. Salt and pepper to taste.

6. Arrange noodles on a large platter.  Top with meat/onion mix and then pour Stroganoff sauce over meat and noodles. Garnish with finely chopped parsley.

7. Serve with raw vegetables and individual servings of cucumber yogurt dip for a fun side.

FACEOMETER: 4 forks!

 Mom says: I was hoping for more flavor, but it WAS yummy! 

Baked Ricotta Zucchini

Ingredients:

     For Baked Ricotta Zucchini                                             For tomato side salad

          2 Tbs olive oil                                                                   2 tsp balsamic vinegar

          1 medium yellow onion, roughly chopped                     1/2 tsp Dijon mustard

          2 cloves garlic, minced                                                    2 Tbs olive oil

          8 zucchini, sliced into rounds                                          1/4 tsp salt

          3/4 tsp salt                                                                         1/4 tsp back pepper

          1 tsp dried oregano                                                            1/2 red onion

          1/2 tsp black pepper                                                          3 medium tomatoes, thinly sliced

          1 cup low fat ricotta cheese

1. preheat oven to 350.

2. Heat 1 Tbs of olive oil in a large saucepan over medium heat
3. Saute onions until softened, about 2-3 minutes
4. Add garlic and saute just until fragrant.
5. Add in zucchini and saute until lightly browned, 2-3 minutes

6. Season with salt, dried oregano, and black pepper.

7. Arrange zucchini in a square baking dish

8. Top evenly with ricotta and drizzle with remaining 1 TBS oil 

9. Bake for 15-20 minutes, until the ricotta has browned

For salad:

1. whisk vinegar and mustard until well incorporated.

2. while whisking, drizzle in olive oil.

3. Season with salt and black pepper.

4. Dress red onions and tomatoes with vinaigrette.

FACEOMETER: ...MEH...

 where was the flavor?!

Yes, Marshmallows ARE a Food Group!

Yes, I know, I have some catching up to do. Between sickos and sickos, I haven't had much time or strength (motivation, tomato/tomAHto) to post.  However, today I felt pretty good, and seeing how hot chocolate makes EVERYONE feel better, I decided to make homemade marshmallows that coincide with the Real Foods parameters.  YUUUUUMMY!  I will post the recipe as well as catch up on the meals!

Maple Syrup Marshmallows

 Ingredients:

3 Tbs gelatin
1/2 cup water
2 cups real maple syrup
1/4 tsp cream of tartar (optional but helps consistency)
1/4 tsp salt
1 Tbsp vanilla extract

*BECAUSE OF THE NATURE OF THIS RECIPE, I DID NOT HAVE THE OPPORTUNITY TO TAKE PICTURES OF THE PROCESS*

1. Combine the gelatin with the water and set aside
2. Heat the maple syrup (and cream of tartar) to 250 degrees.  If you do not have a candy thermometer,     this is the "hard crack" stage- when the syrup is dipped into ice water it will harden completely. *SYRUP BOILS OVER EASILY SO REMAIN CLOSE AND STIR OFTEN*
3. Once it reaches 250 remove from heat and slowly pour into the bowl with the gelatin.  This is where having a stand mixer is beneficial as you are supposed to be mixing it while you pour.  A hand mixer will work as well. 

4. Us a whisk attachment to the mixer and begin whipping.
5. Add in the salt and vanilla and continue to whip until light and fluffy, about 5-10 minutes.  It WILL expand some.
6. Pour into a buttered 9x13 pan and let set until completely cool.

7. Once cool, cut into squares.  To make this easier, you can butter the knife or run it under hot water occasionally to keep it from sticking.
8. A trick to consider (as these are very sticky), roll cut marshmallows in corn starch (some use powdered sugar, but as I'm off the "refined stuff" I chose the corn starch) and shake off excess. I had no trouble with stickage after that!  Another option is cocoa powder.

9. ENJOY!

short hiatus

Because of all the illness being passed around this house, I will most likely be late posting recipes.  Rest assured, I am sticking to the plan as much as possible.  Thanks!

Beef With Broccoli

Ingredients:

2 Tbs whole wheat flour, sifted

1 tsp sea salt

1 tsp black pepper

2 1/2 pounds beef sirloin steak (used for two recipes), fat removed, sliced against the grain no longer than 1 inch

3 Tbs grape seed oil (divided)

2 cloves garlic, minced

1 large head broccoli (enough to cut to 3 cups)

1 Tbs reduced sodium soy sauce and 1/2 cup chicken broth combined in one bowl, set aside

3 cups prepared brown rice*

1. In medium sized bowl, combine flour, salt and black pepper. Dust steak strips with flour mixture.
2. heat 2 Tbsp grape seed oil in a wok or non-stick skillet over medium high heat.  Once oil shimmers, add steak slices and stir fry for 2-3 minutes.  Brown the steak, but don't cook through.  remove steak from pan and set aside. Reserve 1/2 of steak for Beef Stroganoff meal.
3. Add the remaining Tbs oil and scrape the pan to release any flavorful bits.  Add garlic, making sure to stir around so as to avoid 

burning.  After 30 seconds, add broccoli and stir fry for 3-4 minutes.

4. Add the steak back to the pan and stir fry for a minute.

5. Add broth/soy sauce liquid. Stir fry for 1-2 minutes so as to coat the broccoli and beef with sauce.

6. Serve on platter over brown rice.  Spoon any extra liquid over meal once served.

RICE

Heat 2 Tbs oil and 3 cups brown rice in a saucepan over medium heat. Saute rice and 1/2 medium chopped onion for about 3 minutes until it starts to slightly brown.  Add 6 cups water or chicken broth and bring to a boil. Reduce to simmer, cover and let steam for 25 minutes before you even THINK about touching that lid.
1/2 of the rice will be used for the BAKED SALMON meal. 



 FACEOMETER: 4 forks

Mom says: Great easy meal when craving "Chinese" food!

There's Fungus Among Us

Anyone who knows me knows I HATE mushrooms.  HATE. Throughout my life, I have done the adult thing and "tried them one more time" as I know tastes change and develop.  Tonight was no different.  When I saw the recipe for tonight, I cringed.  BUT, knowing that my family is having to make sacrifices to eat better, I decided that this was MY sacrifice. 

Believe it or not, I approached this recipe with hope.  It had other ingredients I loved and, all mixed together, would surely become this miraculously amazing dish!  The mix even smelled delicious along with the toasting bread.  I got through half the sandwich before the horribly painful indigestion set in.

Anyone who knows me knows I HATE mushrooms. HATE.

Portobello Panini and Green Salad

Ingredients

                                                                                         for green salad

1 Tbs olive oil plus additional for brushing pans                           1 head green leaf lettuce

4 portobello mushroom caps, roughly chopped                            2 cups radishes, thinly sliced

1/4 tsp dried thyme                                                                   1/4 cups basic vinaigrette*

3/4 tsp salt

1/4 tsp black pepper

3/4 cup low fat ricotta cheese

1/2 Tbs Dijon mustard

4 whole wheat sandwich rolls, sliced in half**

Optional add-ins: 2 tomatoes, sliced, and/or 1/2 red onion sliced

1. Heat olive oil in a saucepan over medium heat
2. Saute chopped mushrooms until softened, about 2 minutes.
3. Season with dried thyme, salt, and black pepper.
4. Remove mushrooms from saucepan and transfer to mixing bowl.
5. Add ricotta cheese and dijon mustard; mix well to combine
6. Spread mixture inside each roll.

7. Brush a skillet or pan with olive oil and set over medium-low
      heat.
8. Place two sandwiches in the skillet.  Brush the bottom of another
    clean skillet or pan with olive oil and press it bottom-side down
    on top of the sandwiches.
9. Leave for 2-3 minutes to heat through.
10. Repeat with other two sandwiches.  Brush pans with oil again
       if needed.
11. Slice sandwiches in half, horizontally or diagonally.

*Basic Vinaigrette
     1 Tbs balsamic vinegar
     1/2 tsp Dijon mustard

     1/4 tsp sea salt
     1/8 tsp ground black pepper
     3 Tbs extra-virgin olive oil


FACEOMETER: 2 FORKS

 
 Mom says: Oh heck no!  But the salad was great!