Tuesday, November 15, 2016

Lamb Chili

I need to take a picture. But trust me. This recipe is worth copying. If you need a change up from your typical chili recipe, you're in for a huge HUGE treat. This uses lamb instead of ground beef (except I like it super meaty, so I add ground beef along with the lamb). It uses spices such as turmeric, ground ginger, and cinnamon! Wow! I got this recipe from Mark's Daily apple. I double it to freeze leftovers!

  • 1 ½ pounds ground lamb (680 g)
  • 1 1/2  lb ground beef
  • 1 tablespoon extra virgin olive oil (15 ml)
  • 1 white or yellow onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 red bell peppers, finely chopped
  • 1 teaspoon cumin (5 ml)
  • ½ teaspoon turmeric (2.5 ml)
  • ¼ teaspoon ground ginger (a pinch)
  • ¼ teaspoon cinnamon (a pinch)
  • 1 teaspoon kosher salt, plus more to taste (5 ml)
  • 1 14.5 ounce can diced tomato (425 g)
  • 1 cup water (240 ml)
  • 2 tablespoons harissa, or more or less to taste (15 ml)
  • Chopped cilantro, for garnish
Warm the olive oil over medium-high heat then add the onion, garlic and red pepper. Saute until onion is soft, about 5 minutes.
Add cumin, turmeric, ground ginger and cinnamon. Cook 1 minute, stirring the spices into the onions. Add ground meat and season with salt.
Break up the ground meat as it cooks. When it is almost cooked through and barely pink, add the can of diced tomato, water and harissa.
Simmer gently, with a lid just barely cracked, for 1 hour. Stir occasionally.
Top with cilantro and serve, with harissa on the side.

Pumpkin Sage Soup

This is THE soup of the season. I am beyond thrilled to add this to my recipe repertoire. You may think, pumpkin soup? Does it taste like uncooked pumpkin pie? Ha, no. It is rich and savory and fills my soul. I mean just look at that picture. Incredible. This will be a forever soup in my family. Thank you to Hip Foodie Mom. I found her on Instagram and she's my new internet BFF.


  • 2 small onions, peeled and diced
  • 2 medium carrots, peeled and sliced
  • 2 ribs of celery, halved and sliced
  • 2 cloves of garlic, peeled
  • 1 Granny Smith apple, peeled and diced
  • 2 medium to large sized Idaho russet potatoes, peeled and diced
  • 1 tablespoon fresh sage, minced
  • ¼ cup brown sugar
  • 1 to 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 2 15-ounce cans 100% pure canned pumpkin
  • 1 32-ounce carton vegetable stock
  • 1 cup heavy cream
  • cooked crispy bacon, crumbled
  • gouda cheese, freshly grated
  • cooked crispy sage leaves for garnish
  1. Preheat oven to 400°. Combine the onions, carrots, celery, garlic, apples, potatoes, sage and brown sugar in a large bowl. Drizzle on the extra virgin olive oil, and season with salt and pepper and mix thoroughly. Place into a roasting pan and roast in oven for about 30 minutes, or until tender.
  2. After the vegetables are finished, using a large pot over medium-high heat, combine the roasted vegetable mixture, canned pumpkin and vegetable stock. Season with salt and pepper and simmer for about 15 to 20 minutes.
  3. Using a hand blender or immersion blender, blend the soup until smooth or your desired consistency. Add the heavy cream, taste and adjust any seasoning as needed. Serve warm with the gouda cheese, bacon and crispy sage as a garnish.

**Note: Something I thought of. If you want to freeze portions of this, do not add the heavy cream. I gifted a portion to Eric's grandparents and thought, it would've been nice to just offer a frozen portion so they could eat it whenever they wanted. I could've just put instructions as to how much cream to add. 

Easy Chicken Parmesan

This recipe is a perfect weekday meal! Best part is that now I am a mother trying to balance my time between caring for baby and cooking, this one is totally mom approved.  This recipe can be tweaked as needed depending on how many mouths you're feeding or how much leftover you want. Expect one to one and one half chicken breast cutlets per person.

2 chicken breasts, cut in half
1/2 C bread crumbs
1/2 C parmesan cheese
2 T butter
1 T olive oil
Marinara sauce
Mozzarella cheese, sliced into rounds
cooking spray

1. Preheat oven to 450 degrees. Spray a large baking dish with cooking spray.
2. Prepare two bowls for dipping the chicken. Add the bread crumbs and cheese to one bowl. Add the butter and olive oil to the other.
3. Brush butter mix onto the chicken and then dip chicken into the bread crumbs.  Place chicken into the cooking dish.
4. Spray cooking spray onto the top of each chicken. Cook chicken for 20 minutes. Turn the chicken and cook for 5 to 6 minutes more.
5. Meanwhile in a skillet, heat up your marinara sauce (we love Rao's for quick & store bought) for about 3 minutes. Once chicken is finished, place into the sauce and put cheese on top of each chicken cutlet. Cover with a lit until cheese is melted. Serve.

Thursday, March 24, 2016

I'm really happy about this recipe. While it is supposed to be oven baked chowder, it really isn't because I forgot to add the last ingredient at the end... heavy cream or coconut milk! The end result is... oven baked salmon stew, I guess. This had the perfect balance of sweetness from the carrots and parsnips that will surprise your taste buds!  This recipe is taken from the primal blueprint meal plan. 

1 1/2 lbs fish, about 1 inch thick, skin removed 
1/2 t  kosher salt
1/2 t paprika
2 parsnips, thinly sliced or cut into 1 inch cubes
3 carrots, thinly sliced
1 small onion, finely chopped
2 T olive oil
2 C chicken broth
1/2 C water
1 T unsalted butter, cut in small chunks
1 bay leaf

1. Preheat oven to 375.
2. Season fish with kosher salt and paprika. Set aside.
3. In an 8x11 baking dish, toss parsnips, carrots, celery and onion with olive oil. Spread evenly in dish.
4. Bring chicken broth and water to a boil in a saucepan on the stove. Pour over the vegetables.  
5. Evenly sprinkle the butter on top. Add the bay leaf.
6. Cover the baking dish tightly worry foil and bake 30 minutes.  7. Add the fish and bakeep again another 30 minutes with foil covering dish.