Posts Tagged ‘onion’

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Vegetable and Buffalo Soup

January 28, 2013

Hello readers,

This is my first cooking post in while, but since we have been attempting to convert to paleo, I have had a hard time finding something to blog about foodwise.  Let’s be honest: Paleo is really hard to do.  We love to eat, and in general we eat pretty well.  Paleo cuts out dairy, grains, legumes, sugar, etc.  Those are a few of my favorite things!  We have decided to start off by converting our dinners to paleo and then move into lunches and dinners.  I have attempted to cut down or remove completely oats, dairy, sugar, etc.  I know there are friends of ours out there who have mastered paleo; you impress me.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

David and I headed to the store and decided we wanted to make a soup for this cold weather.  It would go a long way and be easy to make while I went to work on a weekend.  We collected a load of vegetables and decided on buffalo stew meat as our big protein.  We were both very excited to try this very lean red meat in a meal.  I am going to give the ingredients below, but without measurements because frankly I didn’t measure anything!  Add as much or as little as you’d like.  Substitute veggies.  Change the seasoning!  Make it your own.

Ingredients
-Baby Carrots
-2 small Zucchini
-1 Onion
-1 Green Bell pepper
-2 cans of Diced Tomatoes
-Kale
-Fresh garlic
-Black Pepper
-Salt
-Parsley
-2 lbs Buffalo Stew Meat
-Chicken Stock

Directions:
These are ridiculously easy.  I used a slow cooker.  Chop up all the veggies to your liking of size.  We did small cuts of everything so everything could fit on the spoon at once for a hearty bite.  Once chopped, put everything into your crock pot.  Add raw meat and seasonings.  Fill with chicken stock till covered.  I added the Kale with only about 30 minutes left to cook. Cook on high for 5 or 6 hours.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

We were both very pleased with how it turned out.  I normally make a beef stew so this was different with buffalo and as a soup.  David would add a can of rotel tomatoes if he made it, but I might add a bit more garlic or pre-cook the meat after sautéing the onions, peppers and garlic to help infuse the flavors more.

I hope you try this recipe sometime and let me know what you think!

Happy cooking!
-Amanda

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Jambalaya

March 1, 2012

Having roots from Louisiana, Jambalaya is one of my favorite things to eat.  Growing up my mom made it a lot and luckily, my husband’s father did too!  Before we were married, David made us his father’s recipe and it was delicious!  At that point, I knew David was a keeper.  I was also impressed David made something from scratch!

I recently needed something to bring to share with my class so I decided to make the jambalaya and they were very happy with the end product.

Recipe courtesy of Gary, my wonderful father-in-law.  🙂

Ingredients:
-1 lb. chicken thighs-1 lb. sauage slice 1/4 inch
-1/2 lb. cubed ( you can fine ham packaged w/ cubed ham )
-1 large onion chopped
-1 bellpepper chopped
-2 cups rice-1 can rotel
-2 rounded tsp. cajun season-1/2 tsp. thyme( ground )
-1 rounded tsp. garlic
-1 can chicken broth

Procedure:
Cut chicken up and saute in 3 tbs. oil until white. Remove from pot and add 1tbs. oil. Add onion and bellpepper and saute till soft. Stir often. When soft add sauage , ham  and chicken. Cook 2-3 min.  Add your rice and stir 2-3 min.
—Prior to doing this last couple of steps measure your rotel and chicken broth plus water to atotal of 4 cups liquid.Add to pot and bring to boil. While waiting for the boil add cajun season, thyme , and garlic. When it starts boiling, cover and reduce heat to a low simmer for 20 min. Uncover and stir occasionally. Cover and simmer for 20 min more. Check an see if all the liquid  has been absorbed.

This last image is actually from when David made it last time, but I can tell you mine was just as delicious and I can’t wait to make it again.  It tastes so yummy!

Happy cooking!
-Amanda

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Chicken Tortilla Soup

September 26, 2011

I made this soup recently and it was my first go at it.  David claims I made this before without chicken, but it was definitely not this recipe.  I ran across a recipe that claimed to be the best chicken tortilla soup they had ever had so I figured it should be pretty good, so I tried it!  It turned out really good so I am here to share the recipe with you.  I took a few more pictures as I made this so let’s hope they turned out.

Ingredients:

  • 8 boneless skinless chicken breasts (the original recipe called for 3- I like meat!) 
  • 2 tablespoons olive oil, divided
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 medium onion, diced
  • 1 red bell pepper, diced (seeds and ribs removed)
  • 1 green bell pepper, diced (seeds and ribs removed)
  • 4 cloves garlic, diced
  • 4 tablespoons tomato paste (I put a whole small can)
  • 32 ounces low sodium chicken broth
  • 3 cups hot water
  • Corn (frozen or fresh)
  • 1 (10 oz) can Rotel tomatoes and green chiles
  • 2 (15 oz) cans black beans, drained and rinsed
  • 3 tablespoons cornmeal
  • either corn tortillas cut into strips or chips
  • Any garnishes: cheese, sour cream, avocado, tomato, red onion, cilantro
Directions:
Preheat oven to 375 degrees.  Mix together the spice mix: cumin, chili power, garlic powder, salt and cayenne.  Spray a baking sheet with cooking spray.  Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts and place them onto the baking sheet.  Sprinkle a teaspoon or two of the spice mix on both sides of the chicken breast (reserve the rest of the spice mix for later).  Bake chicken for 20-25 minutes, or until chicken is done . Shred chicken by pulling them apart using two forks (I cut it with a knife) and set aside until ready to use.
While the chicken is cooking, heat the remaining one tablespoon of olive oil in a large pot over medium high heat.  Add the chopped onions, red pepper, and green pepper.  Allow to cook for 3-5 minutes, or until veggies have begun to soften.  Add in the grated garlic and stir for another minute or two.
Next, stir in the remaining spice mix and then add the shredded chicken and stirl until combined.  Stir in the tomato paste and then add the rotel, chicken broth, water, corn, and black beans.  Bring to a boil (stirring often) and then reduce heat to a simmer and allow to simmer for 10-15 minutes.
Mix the cornmeal with a splash of water and pour into the soup.  Allow soup to continue to simmer for an additional 15-30 minutes.  Taste to check seasonings, adding more salt or cayenne if needed.  Turn off heat and add tortilla strips if you chose to.  Ladel up and serve hot!  Don’t forget to add your favorite toppings and chips!  I like a crunch!
It was really yummy!  I hope you enjoy!
Let me know what you would do differently.  I don’t make this often or eat it that often in restaurants. I’d love advice!
The original recipe was found at: http://www.mylifeasamrs.com/2011/08/chicken-tortilla-soup-2.html
Happy Eating!
-Amanda
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Panko Crusted Salmon

April 25, 2011

 I made this meal last week for my husband and I.  I was so happy to see how easy it was to prepare, and how delicious it was to eat!  I told my husband he better not get used to eating such fancy meals!  Here are the recipes below:

Panko Crusted Salmon

Ingredients:
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Curry Mustard
Directions:
Preheat the oven to 425˚ F.  In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  Transfer the salmon to a greased pan and press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
Cook for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.

Asparagus with Tomatoes and Feta

Ingredients:
1 bunch asparagus
1 tbsp. olive oil
1 shallot, finely minced
2-3 vine ripened tomatoes, seeded and diced
3 oz. crumbled feta cheese
Salt and pepper

Directions:
In a large skillet, lay the asparagus in a single layer (or as close to a single layer as you can get).  Add water just until the asparagus is covered.  Heat over medium-high heat until the water boils.  Reduce the heat and let simmer until the asparagus is tender.  Meanwhile, heat the olive oil in a medium skillet or saucepan over medium-high heat.  Sauté the shallot until tender, 3-4 minutes.  Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly.  Once the asparagus is tender, remove from the heat and drain.  Remove the shallot-tomato mixture from the heat, stir in the feta, and season with salt and pepper to taste.  Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture.  Serve immediately.

I also made roasted potatoes, onion and garlic and added focaccia bread on the side. 

How did it go?

The meal was so easy to make, but took some time in my small kitchen.  I did adapt the salmon by substituting the dijon mustard for curry mustard my husband had just bought.  The curry mustard added a nice flavor to the salmon.  My salmon also did not have skin, so I only seared it in the hot pan for 2 minutes.

The asparagus was delicious topped with tomatoes, shallots and feta!  I was going to grill the asparagus but we were out of propane, so instead I followed this recipe exactly.  Next time I will grill the asparagus in foil with a little bit of olive oil drizzled over it.

I can’t wait to try both of these again!

Both recipes were found on: http://annies-eats.net/2011/04/13/panko-crusted-salmon/

Enjoy!

Melissa