Paleo West African Pork Stew

The cookbook I'm currently spending a week in is The Whole Hog Cookbook by Libbie Summers.  Of course, as timing goes, a photo of the mistreatment of little piggies is making the Facebook rounds.  Just before I began typing this post, I checked my Facebook page and saw a posting of poor piggies.  Apparently they were being prepared to be shipped, in China.  That little piggie was going to market, but not in a good way.  Sad.

Paleo Dinner: Spicy Meaty Chili

It's a rainy, chilly day in Southern California.  This is a perfect day for a big pot of spicy chili to warm the bones.

Rainy Day Paleo Spicy Chili

Ingredients

2 lbs ground beef

3 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

3 carrots, peeled and sliced

1-28 oz. can whole tomatoes with juice, slightly chop tomatoes with kitchen shears before adding

2- 14.5 oz. can diced tomatoes

1- 14.5 oz. can diced tomatoes with jalapenos and chile peppers

1/2 cup water

2 tablespoons chili powder

2 teaspoons Emeril's Baby Bam (see recipe following)

1 teaspoon salt

2 teaspoons ground cumin

1/4 teaspoon ground black pepper

Brown ground beef.  Drain off fat.  Add garlic, onion, green pepper, and onion. Cook for a few minutes until vegetables are slightly softened.  Add tomatoes and seasonings.    Stir well and allow to simmer for about 30 minutes.  Stir occasionally so tomatoes don't stick to bottom of pan.  Enjoy!

Hearty!  Meaty!  Paleo!  Yum!

Baby Bam

from Emeril Lagasse

Ingredients
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper (optional)

Combine and place in airtight container.

Perfect Autumn Beef Stew

Serve with Cheesy Biscuits

Living in Southern California has caused me to really appreciate minor temperature and weather fluctuations.  On a normal day we may have variations of sun, morning clouds followed by sun, or... sun.

In the fall, when temperatures take a little dip, Southern Californians  immediately switch into seasonal mode and make the most of the autumn day.  People will be found in jeans, sweaters, UGGS, and North Face outerwear.  Being a Pacific Northwesterner, when I first witnessed this display, I used to chuckle, but now I too have adapted.  On those chilly, cozy fall days, I light a couple candles, put on my stay-at-home sweats (they're like Hammer pants made of fleece), and pull out the crock-pot and create the coziest comfort food I can think of.

We had a couple of those days last week so I was busy crockin' it up.  My hub loves it when I make something that's really beefy and potato-ish.  He's such a meat and potatoes kind of guy.  If I were to make meat and potatoes every night for the rest of his life, I don't think he'd complain, but I couldn't handle it...so it's not going to happen.

I like this recipe because it's not a heavy gravy-type beef stew, it's like like beefy vegetable soup, but it will thicken.  I also think this stew is almost better as leftovers after the flavors have had time to meld together.  If you like a thicker stew just use one can of stewed tomatoes, but I add two to stretch the meal a bit.

Beef Stew with Mushrooms & Vegetables

Ingredients

3-4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 tablespoon Better Than Bouillon- Beef (I love this stuff!!  Thanks to my aunt for introducing me to it).
1 tablespoon Worcestershire sauce
1 lg. clove garlic, minced
2 bay leaves
1 teaspoon paprika
8 oz. mushrooms, cleaned and sliced
1 lb. carrots, peeled and sliced
3 stalks celery, sliced
4 cups potatoes, peeled and diced
2 small onions, diced
2- 15 oz. cans stewed tomatoes (if you want a thicker stew, only use one)

Put beef in crock pot/slow cooker.  Mix flour, salt and pepper together and sprinkle over meat;  stir to make sure flour mixture coats meat.  Add remaining ingredients, mix well.

Cover and cook on low for 6-7 hours.  Stir occasionally.  Remove and discard bay leaf.

Serve with Cheesy Biscuits...recipe to follow.

Homemade Beef Broth & Vietnamese Beef Noodle Soup: Pho

Beef Noodle Soup- Pho

I've gone a little crazy for Vietnamese and Thai food in the last couple weeks.  The cravings started when my mom was visiting and wanted to take us out for Vietnamese.  The kids had pho and my mom and I had noodle salad.  The flavors of mint, Thai basil, cilantro and rice noodles continued to linger on my mind long after the lunch. Fortunately, we are blessed with a family of adventurous eaters so they'd welcome an Asian cooking spree.

After that lunch outing, I went home and chose a couple recipes from one of my favorite Thai cookbooks and a Pho recipe from another favorite cookbook, wrote up a shopping list and headed to our local Vietnamese/Asian grocery.

Shopping in an Asian grocery store can be a bit intimidating, but it can also be a great learning experience.  When you're on the search for food you've never heard of packaged with labels you can't read, it can get a bit frustrating and overwhelming, but be open to asking questions.  I've learned so much asking fellow shoppers or grocery employees questions.  There was one Asian grocery I frequented and every time I went to check out the sweet employee would ask me what I was making.  She'd then look at my basket and remind me of ingredients I was missing.  Love that help.  I've also learned so much by asking Vietnamese friends how to prepare their favorites.  They offer me tips I haven't found in books- tips that actually work!  I'm always searching for a cultural education in food preparation.

The first menu item on my list was Vietnamese Beef Noodle Soup, also known as Pho, pronounced "fuh."

Beef Noodle Soup
(Recipe from Extending the Table...A World Community Cookbook)

Combine in a large saucepan:
3 quarts water
1/2-1 1/2 pounds beef or beef soup bones
2-4 beef bouillon cubes
1 onion, cut in half
1 teaspoon salt

Beef Soup Bones

Huge pot ready for soup. 

I double most recipes to have extras for lunches in the week.

Cover and simmer 2-3 hours until broth is flavorful.  Skim residue so broth is as clear as possible.  I skim the broth a few times and then finally strain it to ensure it is as clear as possible.

Skimming off the residue...this is the residue.

Broth cooking

I will often strain the broth to get it as clear as possible.

The broth is ready for next step.

The soup bones and onion are removed from the broth.  These look great for a dog.  Too bad we don't have one.

1 hour before serving the soup, add:

4 whole anise stars

Continue to simmer.



Anise stars- beautiful!

 While broth is simmering, prepare separate bowls with the following:

Cilantro, chopped
Thai basil (Thai basil is different from regular basil.  It has a purplish stem).
Green onion, thinly sliced
Beef tenderloin, thinly sliced (Our Asian market will slice beef thinly.  If you don't have this luxury, partially freeze beef and then slice)
Tripe, optional.  Many people don't like tripe, but I was raised on it, so we add it.  My hub doesn't like it, so he doesn't add it to his soup.  Boil the tripe to cook.
Thin rice noodles  I buy fresh or semi-fresh noodles, but if you purchase dry noodles, place noodles in a saucepan of boiling water and cook until soft, about 3 minutes.  Do not overcook- they will start to fall apart.  Rinse in cold water and drain thoroughly in strainer.

Tripe cooking- If it's not your thing, don't add it.

This is a very large bag of rice noodles.  I'll also make Pad Thai with it.

Just before serving add:
1 tablespoon sugar
2-3 tablespoons fish sauce
salt to taste

Broth should be a bit saltier than you might normally prefer, because rice noodles are bland.  To serve, place portions of rice noodles, cilantro-onion-herb mixture, and raw beef  slices in large soup bowls.  Cover with very hot broth.  The hot broth will cook the meat in the bowls.

Have another plate of bean sprouts, mint leaves, hot chili pepper slices, and lemon/lime slices for people to add as desired.  We also serve with Hoisin Sauce and Sriracha Hot Sauce.

The beef purchased at the Asian store is VERY thin, so it cooks in the broth.  If your meat is thicker, you can add it to the broth and allow to cook prior to placing in bowl.

Beef, Tripe & Noodle

Covered with broth and herbs

So good!  Enjoy!

Chicken & Rice Soup



As promised, here's a blog on our homemade chicken & rice soup.  I make this almost every time we have a roasted chicken in the house.

I grew up in family that didn't let much go to waste.  Perhaps that is why I cringe when I see people throw away bones with meat still left on them.  I think, "There's a whole meal to be created there!"

As I mentioned in an earlier post, you can roast your own chicken at home or use a Costco rotisserie chicken.  If you're using the Costco (or similar rotisserie chicken) don't throw away the carcass or any of that yummy juice in the bottom of the container.  The juice at the bottom and the skin add delicious flavor.

The carcass

Place the carcass in a large soup pot and add water.  Bring to a boil then lower to a simmer.  Simmer for hours, adding water if necessary.

After hours of cooking your chicken stock is ready for the next process.  Why is homemade chicken stock, or bone broth, important? 

According to Sally Fallon, author of Broth is Beautiful, "Stock contains minerals in a form the body can absorb easily- not just calcium and magnesium, phosphorus, silicon, sulphur and trace minerals.  It contains the broken down material from cartilage and tendons- stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and join pain." 

She continues with fish broth, "Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances."

And to think we throw away all this nutrition!

Simmering Away.

After your chicken carcass has cooled, remove meat from the bones.  Discard bones and skin.  If there is excess floaties on the top you don't care for, just skim that off.  Add chicken meat back to pot. 

At this point, if you want only chicken broth, chicken meat and rice, you can add 1/2-1 cup of rice depending on how much broth you made.  If necessary, add salt and some pepper to taste.  Before the rice, I usually add chopped onion, carrot, celery, and peas to the pot.  Cook for about a 1/2 hour.  Then I add the rice.  I've been using brown rice, and it turns out great.  Cover pot and let rice cook.  This is such a simple clean soup, I usually don't add many seasonings.  The kids love the simpleness of it.

I once made this soup when we were hosting 5 Ugandan girls at our house.  I bought two Costco chickens and just put them directly in my biggest soup pot.  It's a BIG pot.  I cooked the chickens and then just added rice to the broth.  It was a very meaty rice soup.  The girls were crazy for it!  One little girl, after she went for her fourth serving said to me, "Mom, this soup is not good...OPPOSITE!"  She was a cutie!  She loved it.  Who knew a little body could hold so much soup?

Here are some photos of our precious five!

The Ugandan Girls and our Girly- All Girls!

Helping in the kitchen.

Fun times!

Precious Children

After the vegetables have cooked, the soup is ready to be served.

Enjoy!  Your joints could quite possibly thank you!

Embracing the Slow-Cooker: Texican Chili

In the action-packed life of homeschool mom, activities coordinator, sports enthusiast, and taxi driver sometimes the role of chef gets moved to the back burner.  Many days we're doing easy, quick dinners like grilled meats, salads, and roasted vegetables.  These are great healthy meal options, but it's also great to mix it up.

I'm a lover of soups, stews and chili.  I have friends who joke that when they come over we're always having soup.  We don't have soups that often, but when I'm in the mood for them, we may have them every night for a week or so.

I think the soup bug hit me a couple weeks ago so I pulled out the slow cooker.  I've been on the hunt to find healthful recipes that are also flavorful.  Recently we had Texican Chili.  I've made some alterations to this Fix-It and Forget-It meal.  Our family likes a chunky, hearty chili and this one fit the bill.

Texican Chili

Ingredients

8 slices bacon, diced
2 1/2- 3 lbs. beef stewing meat, cubed
2- 28-oz. can stewed tomatoes
15- oz. can tomato sauce
16-oz. can kidney beans, rinsed and drained (I used two 16-oz. cans)
2 cups sliced carrots
1 medium onion, chopped
1 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon ground cumin
1/2-1 teaspoon kosher salt (to taste)
1/4 teaspoon black pepper

1.  Cook bacon in skillet until crisp.  Drain on paper towels.

embracing the bacon

2.  Brown beef in bacon drippings in skillet.

3.  Combine all ingredients in slow cooker.

Mounds of meat and vegetables

4.  Cover and cook on low 6-8 hours or until meat is tender.  Stir occasionally.

Beautifully Chunky!

Yum!

Paleo Dinner- Mexican Meatball Soup

A dear friend gave me a new cookbook for my birthday.  It's Everyday Paleo by Sarah Fragoso.  It's a great collection of paleo recipes.  Sometimes when you think of cutting certain foods out of your diet/meal planning you're left with a sense of "What's left for me to eat?"  It can be like hitting a wall in food preparation.  Following a paleo food plan isn't hard, just different.  It takes preparation, planning and regular shopping trips for fresh vegetables and meats.

My sweet friend and I at Disneyland last year on my birthday

This week we made a soup inspired by Sarah Fragoso's Albondigas Soup found on page 160 of her book.  I made a few changes based on what I thought our kids would like and what I had on hand.

Mexican Meatball Soup

Meatballs:
2 pounds ground beef
2 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon black pepper
1 teaspoon sea salt
1 egg

Meat and seasonings

Add egg to meat and seasonings and mix well.  I just use my hands to mix it up.  Set aside.

Soup:
2 tablespoons minced onion
3 cloves garlic, minced
4 tablespoons extra virgin olive oil
5 carrots, chopped
4 cups cabbage, shredded
2 1/2 cups fresh tomatoes (not canned), diced
6 cups chicken broth
4 cups water
1 tablespoon cumin
1 tablespoon dried oregano
2 teaspoons sea salt

In a large soup pot saute garlic and onion in olive oil.

Add carrots, cabbage, tomatoes, chicken broth, water, cumin, oregano, and sea salt.  Mix and bring to a boil.

Vegetables in soup pot. 



Soup mixture


Using your hands, form the meat into small meatballs and gently drop into the boiling soup.  Reduce heat to medium low and simmer 20-25 minutes, stirring occasionally, but be careful not to break up the meatballs.

Top with salsa, avocado, or sour cream (if you're not going paleo).  Add additional salt if necessary.

Mexican Meatball Soup

Enjoy!

One more pic of us in our Mickey's