Yummy Recipes - Puerto Rican Beef

I knew that cold weather was on the way, so I decided to make one of our favorite dishes, because it's warm, hearty and satisfying. I can't get enough of the saltiness of the olives mixed with the sweetness of the sweet potatoes. Thanks to Everyday Paleo for this recipe.

Puerto Rican Beef

1 lb grass fed ground beef (lamb works well, too, when you're ready to switch it up)
1 bunch kale, (stems cut away) chopped into small pieces
1 white onion, chopped
1/2 of a green and red bell pepper sliced*
1/2 cup pimento stuffed green olives
3 Tbsp olive oil
1/2 Tbsp ground cumin
1 tsp ground coriander
1/2 Tbsp turmeric powder
1 Tbsp dried oregano
Pinch of saffron threads (optional)**
Sea salt and black pepper to taste
3 sweet potatoes
1 ripe avocado

In a large skillet brown the ground beef. Add the bell peppers, onions and olive oil and saute until the onions and peppers are tender. Add all of the spices and mix well. Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes). Serve over mashed sweet potatoes and top with sliced avocado.

Enjoy!

*The original recipe calls for 1/2 of a yellow bell pepper, too, but they are usually too pricey for me. Occasionally, I'll come across a sale on red ones, but this recipe is still delicious if you just use green, in which case I would use 1 to 1 1/2 bell peppers.

**I have never used saffron in this recipe, because I don't have any saffron in my spice cabinet. And considering that it's the most expensive spice per ounce in the world, I don't think I'll be getting it any time soon! :)

Yummy Recipes - Turkey Italian Sausage & Kale Soup

On a dreary, rainy day a couple of weeks ago, I decided to make some homemade soup (I've been making soup more and more lately in hopes that I can force fall to arrive quicker). Again, this recipe comes from my favorite cooking blog For the Love of Cooking, with a slight alteration to make it paleo-friendly. It turned out really tasty, and I can't wait to make it again.

Turkey Italian Sausage & Kale Soup

2 tsp olive oil
4 turkey Italian sausage, removed from casings
1/2 sweet yellow onion, diced
3 carrots, sliced
Sea salt and ground pepper, to taste
2 cloves of garlic, minced
1 tsp fennel seed, crushed
1 tsp dried basil
3/4 tsp oregano
1 14.5 oz can of diced tomatoes
4 cups of chicken broth
4 cups of beef broth
1 cup of zucchini, julienned (original recipes calls for any type of pasta)
2 1/2 cups of kale, ribs cut away and chopped into small pieces

Heat the olive oil in a large skillet over medium heat. Add the turkey sausage removed from casings, onion and carrots to the pot. Season with spices and sea salt and pepper, to taste. Saute for 4-5 minutes or until the sausage is cooked and the onion and carrots are tender. Add the garlic and cook, stirring constantly, for 60 seconds. Add the tomatoes, chicken broth and beef broth. Cook for 30 minutes.

Add the zucchini and the kale. Cook the soup for an additional 10 minutes; taste and re-season if necessary. Enjoy!

Yummy Recipes - Moo Shu Pork

Lettuce leaves are a great alternative to taco shells for paleo-eaters! The stuffing possiblities are endless ...

Thanks to Pam over at For the Love of Cooking for this great recipe.

Moo Shu Pork

1 1/2 pound pork tenderloin, trimmed and cut into thin strips
3 Tbsp. hoisin sauce
3 Tbsp. rice vinegar
3 cloves garlic, minced
Sea salt and freshly cracked pepper, to taste
1 Tbsp. vegetable oil, more if needed (I used olive oil)
8 oz. mushrooms, sliced
8 oz. coleslaw mix (I used broccoli slaw)
3-4 green onions, sliced
Lettuce leaves
Sriracha sauce (optional)

Whisk the hoisin sauce, vinegar, minced garlic, sea salt and freshly cracked pepper, to taste. Add the pork and marinate for 10-30 minutes prior to cooking.

Heat 1/2 Tbsp. of olive oil in a skillet over high heat. Add the pork and marinade once the pan is hot along with 2-3 Tbsp. of water. Stir-fry until the pork is browned, about 3-4 minutes. Remove from pan and place on a plate then cover with a tin foil tent. Add the additional 1/2 Tbsp. olive oil to the pan then add the mushrooms once the pan is hot. Stir-fry the mushrooms until golden brown, about 2 minutes. Add the coleslaw mix, pork and half of the green onions; stir-fry for an additional 2 minutes. Taste and season with sea salt and freshly cracked pepper, if needed. Serve the stir-fry in the lettuce leaves and sprinkle the tops with the remaining green onions and sriracha sauce (optional - only if you like it spicy!). Enjoy!

Yummy Recipes - Chocolate Macaroons

When eating Paleo, dessert can be a real challenge. Occasionally we'll cheat (like on Sunday when I had two cupcakes at church). But at home when we're craving something sweet, we'll either have fruit drizzled with honey, or these guilt-free little treats. I couldn't find unsweetened coconut at my local grocery store, so for a while, I made these with sweetened coconut (not strictly Paleo because of the added sugar). On a recent trip to Central Market, I found the unsweetened kind in the bulk food section, so I loaded up. The textures of the two types of coconut are very different, therefore the finished products came out quite different, but both really good!

Chocolate Macaroons

3 large egg whites
1/3 cup honey
3 Tbsp. cocoa powder
3/4 cup chopped walnuts
1 1/2 cups shredded, unsweetened coconut
1/3 cup almond meal (ground, sweet almonds)

Preheat oven to 350*. Place egg whites in a bowl and beat using an electric beater or food processor until stiff peaks form.

Fold in honey, cocoa powder, walnuts, coconut and almond meal until just combined to minimize the handling of the batter.

Spoon 1-2 Tbsp. of mixture per macaroon onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until light brown in color. Cool before serving. Makes about 2 dozen. Enjoy!


Coconut Walnut Macaroons
Same recipe as above, except omit cocoa powder.

Yummy Recipes - Kale Chips

If you liked my roasted broccoli recipe (and wow, a lot of you did!), then you'll love these kale chips. This recipe comes from my sister-in-law, Tina. Her three boys beg for these. Like potato chips, you can't stop at just one. These are a low-calorie, nutritious snack. They are great for parties, and always spark conversation. Since we're currently not eating dairy, kale is a great source of calcium.

Kale Chips

1 bunch of organic kale (organic kale is only $.20 more where I shop)
1 Tbsp. olive oil
1 tsp. sea salt

Preheat oven to 350*. Line two large cookie sheets with parchment paper. Carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale leaves with a salad spinner or paper towels. Drizzle kale leaves with the olive oil (I like to put the leaves in a big bowl, and use my hands to make sure that the oil has coated every piece. 1 Tbsp. will not seem like enough, but it goes a long way. If you use too much, the chips will be mushy and not crispy.)

Spread kale onto cookie sheets in a single layer, making sure not to overlap (this is key), and sprinkle with the sea salt. Depending on the size of the bunch, I often have to bake them in two batches. (I used two cookie sheets for this first batch and one cookie sheet for the second batch.)

Bake until the edges are brown, but not burnt, 12-14 minutes. Serve immediately. Enjoy! (Notice how much they shrink up during cooking. This makes it very easy for two people to finish off an entire bunch of kale in one sitting. Now that's gulit-free snacking!)

Kent and Leyla betcha can't eat just one!

Yummy Recipes - Best Broccoli ... EVER

I handed hubby his dinner plate last week along with a disclaimer. I said, "I know the broccoli looks a little burnt, but trust me, it's really delicious." Luckily, hubby is an adventurous eater - there's not much he won't try. He took one bite, his eyes lit up, and he said, "WOW! This is the best broccoli ever." He then proceeded to finish his generous serving of broccoli before even moving on to his main meat course.

I started roasting vegetables about seven months ago when our beloved steamer broke. I used to steam veggies almost every night. I took this as a challenge to get more creative with preparing veggies and I was also being cheap and didn't want to buy a new steamer. So I turned to my favorite recipe blog, For the Love of Cooking, where Pam introduced me to veggie roasting. I roast almost all veggies now. I have adapted her roasted broccoli recipe (which was already delicious), and came up with this:

Roasted Broccoli

2 large bunches of broccoli
Olive oil
Sea salt and fresh cracked black pepper, to taste
Fresh garlic, minced
Lemon juice (optional)
Parmesan cheese (optional)

Preheat the oven to 425*. Line a baking sheet with foil. IF you wash your broccoli first, make sure that you dry it thoroughly. Not everyone thinks it's necessary to wash produce or even meats before cooking in a high temperature oven. In theory, that kind of heat should kill any harmful bacteria. But if it makes you nervous, just dry it obsessively.

Cut the broccoli into florets and place in a single layer on the lined baking sheet. Toss with olive oil, salt and pepper. Sorry, no exact measurements ... I just eyeball it. If I had to guesstimate, I'd say 4-5 Tbsp. olive oil and 1 tsp. each salt and pepper. Make sure the broccoli is coated with oil, but not dripping. Now add about 5 minced garlic cloves evenly.

Roast in the oven for about 25 minutes, until crisp-tender and some of the tips are browned. When done, remove from oven and squeeze a little lemon juice on top, and sprinkle with some parmesan cheese. Sometimes I skip the lemon and cheese, because I'm so anxious to dig in, and it still tastes so yummy.

Broccoli can often get squishy when you cook it. Not this broccoli. It develops an amazing brown crust in some spots. The key is roasting at a high temperature until it caramelizes.

I find myself craving this during the day. I want to throw each little floret in my mouth like popcorn, and just snack on them. If my mom had prepared broccoli this way when we were growing up, I guarantee that there wouldn't have been a struggle at the dinner table. In fact, I would have begged for more!

Try it. You won't be disappointed.

Yummy Recipes - Salad Dressing

I've been cooking up a storm this past week. Making up for lost time I guess. My sweet mom brought Kent and I many dinners during our mini-remodel so that we didn't have to take time out to cook and could just continue working. But after not cooking for so long, I felt like I had a lot of catching up to do. Last week I made: salsa, jalapeno bread, cinnamon rolls, banana pancakes, veggie quiche, oatmeal-peanut butter cookies and salad dressing, in addition to regular dinners. I've been really into making my own salad dressings lately. You just need to have a few staple ingredients on hand, and you can make a wide variety of dressings. Plus it's a great way to avoid preservatives and save money. Here are some of my favs:

Balsamic Vinaigrette
from cooks.com

1 cup olive oil
1/2 cup balsamic vinegar
3-5 gloves garlic
3 Tbsp Parmesan cheese
Sea salt and fresh cracked black pepper, to taste

Whisk together vinegar, garlic and grated cheese. Gradually add the olive oil. Salt and pepper to taste.


Lemon Garlic
from For the Love of Cooking

6 Tbsp olive oil
Juice of one lemon
1-2 garlic cloves, minced
2 tsp red wine vinegar
Sea salt and fresh cracked black pepper, to taste
1/4 tsp dried oregano

Whisk all ingredients together until thoroughly combined. Taste and re-season if needed. Toss the salad with the dressing and serve. Enjoy.


Fran's Simple Vinaigrette
from For the Love of Cooking

1/2 cup canola oil
3 Tbsp rice vinegar
1 Tbsp red wine vinegar
2 cloves garlic, minced
1 tsp sugar
Sea salt and fresh cracked black pepper, to taste (lots of pepper)

Combine all ingredients and mix thoroughly before tossing on your favorite salad. Enjoy.

Yummy Recipes - Bean and Bacon Soup

I made my husband's favorite soup last night before we went to see The Flaming Idiots for my birthday. I found this recipe on (surprise!) my favorite recipe blog, For the Love of Cooking.

Bean and Bacon Soup

4 strips of lean bacon (I used turkey bacon)
3 large carrots, chopped
2 stalks celery, chopped
1 small onion, chopped
4 cloves garlic, minced
Sea salt and freshly cracked pepper, to taste
1 bay leaf
3 15 1/2-ounce cans white beans, drained
4 cups chicken broth
2 tablespoons chopped fresh parsley

In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.

Over medium heat, add the carrot, celery and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.

Add 2 cans of beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.
Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly. Stir in the last can of beans, parsley and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy.

Yummy Recipes - Meatballs with Mushroom Sauce over Smashed Sweet Potatoes

This favorite recipe came from Shape magazine, January 2004. This meal tastes so scrumptious that you won't believe that you're eating only 411 calories per serving!

Meatballs with Mushroom Sauce over Smashed Sweet Potatoes

• 1 lb. sweet potatoes (2 large), peeled and cut into 2-inch chunks
• 4 tsp olive oil, divided
• 1/2 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 1 lb. extra-lean ground sirloin (90-95% lean)
• 1/2 cup diced onion
• 1/4 cup seasoned dry bread crumbs
• 2 egg whites
• 1 Tbsp chopped fresh parsley
• 1 cup sliced fresh wild mushrooms
• 1 tsp dried thyme
• 1 cup reduced-sodium beef broth
• 1 Tbsp cornstarch
• 1/4 cup sherry

To make the smashed potatoes, place sweet potatoes in a large saucepan and add enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until fork tender. Drain and transfer to a large bowl. Add 2 tsp of the olive oil, 1/4 tsp of the salt and 1/4 tsp of the pepper and smash together with a fork until mixture is lumpy.

Meanwhile, to make meatballs, combine remaining salt and pepper with next 5 ingredients in a large bowl. Form mixture into 16 2-inch meatballs. Heat remaining 2 tsp of the oil in a large non-stick skillet over medium heat. Add meatballs and sauté 5 minutes, until browned.

Add mushrooms and sauté 3 minutes, until tender and releasing juice. Add thyme and stir to coat. Add beef broth and simmer 3 minutes, until meatballs are cooked through.

Dissolve cornstarch in sherry and add to skillet. Simmer 1 minutes, until sauce thickens. Spoon smashed sweet potatoes onto individual plates and top with meatballs. Spoon mushroom sauce over top and serve. Enjoy!

Serves 4

Yummy Recipes - Homemade Granola

Cooking is one of my very favorite things to do. I wasn't interested in cooking at all until just a few years ago. Now I can't get enough of it. I like trying new recipes and anticipating how they will turn out. I like making people happy with food, namely my hubby. I like recipes that look fancy and complicated, but don't have a million ingredients. Some of my cooking rules are, "If the ingredient list is longer than the recipe instructions, I'm not making it!" and "If I don't know immediately where an ingredient is located in the grocery store, I'm not making that recipe!" Also, I prefer to have at least 75% of the ingredients already on hand. Simple. Fresh. Tasty. Healthy. OK, 95% of the recipes I make are healthy ... you gotta indulge sometimes!

Since I love it when friends share their favorite recipes with me, I've decided to start a reoccurring Yummy Recipes post to share with you. Plus, sometimes I really have to rack my brain for something interesting to post, and this will help to fill in the gaps!

My first Yummy Recipes post is a recipe that I found on my favorite recipe blog For the Love of Cooking. Pam always has delicious recipes with beautiful photographs, everything is well-organized and all the recipes are easy to medium difficulty level. I've made countless recipes off her blog, so I'll be giving her credit often! I make Homemade Granola almost every week. My hubby prefers it to the expensive Kashi cereal. We eat it with milk and also mixed in plain or vanilla yogurt.

Homemade Granola

• 4 cups oats
• 1/2 cup slivered almonds
• 1/2 cup walnuts, chopped
• 1 cup coconut, shredded
• 3 Tbsp brown sugar
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/3 cup canola oil
• 1/3 cup honey
• 1/3 cup apple juice
• 1/2 tsp vanilla
• 1/4 cup dried cranberries

Heat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper or spray with non-stick cooking spray.

In a large bowl, stir together the oats, nuts, coconut, brown sugar, cinnamon, nutmeg and salt. In another bowl, whisk together the oil, honey, apple juice and vanilla. Pour the liquid mixture over the oat mixture and stir with a wooden spoon until evenly coated. Spread granola onto the baking sheet. Place in the oven and bake, stirring every 10 minutes for 30 minutes, or until golden brown. Remove from oven and let cool completely. Add the cranberries and mix thoroughly.

Store granola in an airtight container for up to two weeks. Enjoy!