Thai Coconut Chicken Soup...it's Paleo!

I LOVE Thai Food.  And this soup is one of the easiest and most Thai-tasting Thai dishes I make.  As always, I didn't really measure, so I'll do the best I can to re-create.  I also had a very busy-bodied-won't-stop-talking-leave-mommy-ALONE SO I CAN FINISH DINNER...sorry, it was just one of those moments.  He was the perfect child ALL DAY, until it was time for me to cook.  Then ALL he wanted was to help but this was one of those times when the help of a four year old was more burden than anything else, I needed to get dinner on the table.  And fast!  (I know I know, I will look back at this when he's fourteen and wants nothing to do with me or my cooking and wish I could turn back the clock...anyways...) My point is if I can whip this up in the time I did with the distractions I had, anyone can!
So here's the "recipe"...

• 1 quart chicken broth (homemade is best, for tonight I used Kirkland Organic Chicken Stock)
• 1–2 red Thai (or jalapeno) peppers, seeded and finely chopped (plus slices for garnish) ***totally optional, I don't use them.
• 3 cloves garlic, chopped
• 1 tablespoon grated ginger
• zest of one lime
• juice of one lime
• 3-4 tablespoons Thai fish sauce
• 1 container shiitake mushrooms, sliced (approx. 2 cups)
• 1 pound(ish) package boneless, skinless chicken thighs cut into bite-sized pieces
• 1 can coconut milk
• 1 handful of watercress or fresh spinach
• 1-2 scallions, chopped *optional, I had some that needed using
• 2 tablespoon chopped cilantro (plus sprigs for garnish)

Combine broth, coconut milk, pepper if using, garlic, ginger, lime zest and fish sauce in a medium saucepan or soup pot.  Bring to a simmer and add chicken, stirring, until chicken is cooked...about 3 minutes.  Add mushrooms and cook about 2-3 more minutes.  Stir in scallions and watercress/spinach until it begins to wilt, about 1 minute. Add cilantro.  Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.  For non-Paleo eating you could have this over some rice or rice noodles but if you are watching your weight or have blood sugar issues, I would not recommend this.  Also, if the lemongrass at my store wasn't moldy I would've added that to the recipe too. 

So EASY and SOOOOO DELICIOUS!!!
(there is just no reason NOT to make it!)

Magic snack

So I like my son to think he eats somewhat normal...but really, I know he already knows that he doesn't.  Regardless, I like to make him "normal" looking treats.  These are not as sweet as they look, but (to me and my family) they taste delicious.  Give them a try if you are looking for something special while still trying to maintain a Paleo/Primal-esque lifestyle.  I didn't use a microwave like the recipe suggested (come on, you know me!)  And I put 55% dark chocolate chips on half the batch AFTER they came out of the oven.  Half Paleo, half mostly Paleo.  Enjoy!

Time to make the doughnuts...

My son recently caught a glimpse of a box of Dunkin Donuts, and his eyes were drawn to the chocolate cake doughnut.  Not the frosted, not the glazed and not the ones with sprinkles (which surprised me) but as most of you know I do not give my son gluten or sugar (or or or...) SO there was my challenge.  Create a chocolate cake-like doughnut using only approved ingredients for our household.  I went to the store and bought a doughnut pan which was almost as exciting to my son as the doughnuts themselves.  I found this recipe and made a few changes.  No ginger, lemon peel or orange flower water.  Instead I added raw cacao powder (about 2 tsp, add more if you actually want them to taste like chocolate) and I added a splash of vanilla extract.  Instead of honey, I used real maple syrup.  They were delicious, although not very chocolate-y, my son didn't notice.  For the second batch I decided to make cinnamon doughnuts (which I liked much better.)  I used no cacao powder this time, still the maple syrup instead of honey and I added 2 full tsp of cinnamon and 1/2 tsp of vanilla.  I enjoyed mine drizzled with a little maple syrup but they didn't even need it.  Not only do they taste delicious but they make a healthy breakfast, snack or anytime treat.  Happy baking!

Potatoes, potatoes and more (you guessed it) POTATOES!

So our wonderful farm share over at Singing Frog Farm has loaded us up with potatoes galore.  After a quick trip out of town I came home to see the potaotes were still there, in the pantry, no eyes, but waiting for creativity and consumption.  For my first trick I used an old standby recipe of mine...see here...this time using lamb, vermouth and chicken stock since there was no red wine in the house (crazy, I know!) and sans the celery since we had none.  Tomorrow night I plan to make a giant batch of German potato salad (recipe suggestions welcome, so far I found this one.)  It's a favorite of my brother whom I will be visiting this week so I plan to make plenty to share.  If that won't take care of the bushel load, I will probably just give the rest away or trade them for eggs (anyone?)
We generally don't eat too many potatoes (or many starches for that matter) but we always love to use everything our CSA provides, plus they are delicious...and certainly a whole food.  If you are diabetic, pre-diabetic or trying to lose weight- simply limit your consumption of white potatoes/starches in general.  A good guideline is to limit yourself to one serving or less per day, and make that serving what fits into the palm of your hand (cup your hand, there...that's your serving, no piling too high!)  Also, remember to have your potatoes with plenty of good fat and some protein too.  Happy end-of-summer eating!  As sad as I will be saying goodbye to hot and sunny, long Summer days (and perfect tomatoes) I look forward to my most favorite season for cooking- the Fall.

flank steak with slow, easy (and always worth it) brussel sprouts

you will need...
1-2lb flank steak (grass-fed if available)
lard (from pastured pigs, available at local farms/farm markets...not the grocery store kind)

2 lbs brussel sprouts, washed, ends cut off and halved
2 portabella mushroom caps, chopped into 1" pieces (you could also used pre-sliced or baby bellas)
1 medium onion (I prefer Vidalia), thinly sliced
4-5 pieces of prosciutto, chopped into 1" pieces
6 T of grass-fed unsalted butter, divided into 4 pieces (we use Trickling Springs or Kerry Gold which is widely available)
2 garlic cloves, minced
1/2 c. pine nuts, toasted
1 garlic clove, minced
1 c. red wine (a light red wine such as a Pinot Noir is best)
a nice chunk of parmesan for serving
course sea salt for garnish

salt and pepper the steak
pre-heat oven to 350 degrees
heat 1-2 T of butter in a large frying pan, caramelize the onion (add a pinch of salt or a grind or two)
melt 2 T of butter in a dutch oven or other large oven proof pot
add chopped brussel sprouts and caramelized onion to pot and stir
place pot in oven
melt 1 T butter in the same pan that you used for the onions, add garlic, heat until fragrant (1-2 min)
add mushrooms and a pinch of salt (or two) and sauté until softened (about 7 minutes)
add garlic/mushroom mixture to brussel sprouts and return to oven until brussel sprouts are just about fork tender (approx. 15-20 minutes)
mix in chopped prosciutto and return to oven for 5 more minutes.
meanwhile, heat 1 T butter in pan, add garlic and sauté for 1-2 minutes
add wine and reduce by half

heat lard in a cast iron skillet on high, when it's smokin' hot add steak, cook 3-5 minutes on each side

pour red wine reduction into finished brussel sprouts, toss
add pine nuts, toss
serve with parmesan shavings
slice steak across the grain, serve slices with a sprinkle of course sea salt

took some time to make this one...but SOOOOOOO worth it.
Now eat up, and don't forget to enjoy a glass of that wine you opened with it!

Goodbye A1...A1 beta casein that is, not the steak sauce.

I hit the lottery- my cow share officially begins tomorrow!!!  Ruth Ann (she's a heritage breed Golden Guernsey cow) had her baby (Buttercup, I love that name for a baby cow) a few weeks ago and now I get to pick up a jar (glass, yay!) of fresh A2 casein milk each week.  I love that my son and I can (and will) say hi to Ruth Ann and Buttercup each week and tour the farm whenever we want.  To me this is a dream come true.  I love knowing exactly where my food comes from, who grows it and cares for it and especially what my food is eating (cows eat grass...not grains and definitely not SOY or ground up animal parts!)  If you suffer from sinus issues, allergies, skin rashes, asthma and a host of other related issues, your dairy might be the culprit.  (just Google A2 casein milk) I gave it up for a while, but boy did I miss yogurt, cheese, butter and ice cream.  We have been buying fresh, lightly pasteurized local milk awaiting our turn on the long list.  Because I noticed some skin and digestive issues with my son when we introduced dairy at age two, I have really limited his consumption to goat yogurt and grass-fed butter.  So I really do feel like we hit the lottery.  I plan to make cheese, yogurt and in warmer months some ice cream from our fresh milk.  Stay tuned....

Mmmm...mushrooms

SO what will you be serving along side of your grilled steak or burger this summer?  How about one of nature's high antioxident, immune boosting, belly satisfying foods.  Mushrooms!  For years I avoided them like the plague but in my adulthood I have come to love these yummy fungi.  They fill you up and are loaded with good nutrition.  They make a great side or topping for a meat dish or for those who are vegetarian, they provide a savory meat-like, sink your teeth into substitute.


Here is a basic recipe for a mushroom saute, play with the measurements based on how much you need to serve.


Ingredients:
- EVOO and grass-fed butter
- assorted mushrooms
- some white wine or substitute a tablespoon of white wine vinegar diluted in a little water
- minced garlic to taste
- 1-2 tablespoons chopped parsley, optional
- sea salt and pepper to taste

 Add some butter and a little olive oil to a large skillet and heat over medium-high heat. Once the oil is hot, add the mushrooms and a pinch of salt. Cook for 10-15 minutes or until tender.  Add the wine or substitute and let it cook off for about 1 minute. Turn down the heat and add garlic and cook for one minute. Garnish with parsley, remove from heat and serve.