Happy to Color Outside the Lines!

Posts tagged ‘organic’

Orange and Cream Smoothies

Everytime my kids see that oranges are available for order in our CSA list, they immediately ask for homemade orange and cream smoothies.

orange

 

There are kind of like those orange smoothies you can get in the mall, but made with real food ingredients.

They are also very simple to make, which I always appreciate.

Start with 1.5 cups of cream. Yes, cream. It’s full fat, yes. Not scary, especially if you are using raw cream.

Blend  with 4 pasture raised egg yolks (super important that they are NOT store bought!) until the cream begins to thicken, about 30 seconds to a minute.

Next, add a couple handfuls of ice and a dash of vanilla,  1/4 cup real maple syrup and one cup of milk (another raw if possible moment) and blend until creamy, about 1-2 minutes.

Combine this mixture with equal parts of freshly juiced oranges (4-5 oranges) and serve over ice. Serves at least six. 🙂

This week my CSA has 10 pounds of naval oranges that are “a little on the ugly side” for $8.00.  Perfect for juicing…or blending with full fat locally raised raw dairy products until you have created a blissful beverage.

Either way. 😉

 

Lemon-y Garlicky Kale

The kale coming out of the ground right now is so mild and delicious. I cannot possibly get enough of it! I keep pairing it with everything on the dinner table. I think my family is growing tired of it, but I,  clearly, am not. I am endlessly grateful for living in an area with such incredible farmers who put out such fantastic produce. It’s a real gift to have access to it.

I made some herbed fried chicken the other night with lebanese coriander potatoes and a galicky, lemon-y kale that was to die for.

SOOO easy too. Really doesn’t get better than this.

Ingredients:

1 bundle kale, stems removed, leaves torn into 2 inch pieces, rinsed and dried.

1 tbsp minced garlic

1/4 cup water

2 tbsp oil (I used sunflower)

2 tbsp fresh lemon juice

salt to taste

Preparation:

Heat oil in skillet

Add garlic and heat briefly…you dont want it to burn!

Add kale, and quickly toss to coat.

Before garlic begins to brown too much, add water, toss, and turn heat down to med-low, braising for about 5 minutes, or until kale is tender.

Once kale is the tenderness you like, remove from pan, shaking off any excess liquid.

Sprinkle with salt and drizzle with the lemon juice.

Toss to coat, serve.

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This was SOO good with the lebanese potatoes I made…they were perfection when combined!

I’m loving the leafy greens of the current season. So good for you, so delicious, and so gratifying to support my favorite local farmer in the process!

 

Lebanese Coriander (Cilantro) Potatoes

I love potatoes. I love middle eastern food. I love to make things that are different and unexpected, yet oddly familiar and comforting. Therefore, I love this recipe.

I also love how easy it is. Furthermore, its a great way to use cilantro (or coriander) which is so prevelant in our area right now. 🙂

I got some awesome cilantro in my CSA box this past week, and I’m always looking for new ways to use it. I usually put it over tacos, mexican soups, in salads or in salsas. I wanted something different this time.

Enter Lebanese coriander potatoes. 🙂

This recipe was so great because I am also totally into all things lemon right now. I love all the citrus in the winter, and made sure to get a few lemons from my fave farm too.

The ingredient list is very simple:

3-4 pounds potatoes, cubed

2 TBSP minced or crushed garlic (I like to use Trader Joe’s already pulverized variety, but you can use whatever you want.)

4 TBSP fresh lemon juice

Your favorite cooking oil (I use high oleic sunflower.)

1/2 cup fresh chopped cilantro

The process is pretty simple too:

Combine the garlic, lemon and cilantro in a large bowl.

Fry the cubed potatoes until tender and golden brown.

fried potaotes

 

Drain, add to large bowl.

Toss to coat. Season as desired with your favorite salt (I used himalayan pink salt.)

Serve at room temperature.

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I served these with some pan fried herbed chicken, and sauteed lemon/garlic kale.

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So super yummy and a pretty awesome way to use local, organic produce. Can’t go wrong with that!

 

 

“Cold Buster” Smoothies

In all honesty, I am not sure these would help you bust a cold, but my 13 year old son swears it does. He’s the only kid that didn’t catch the cold that took down his mom and sisters, so maybe he’s on to something drinking these.

It’s also a pretty delicious  way to enjoy the gorgeous oranges in my CSA box.

oranges

Pretty simple stuff.

Blend:

four oranges, peeled

1 cup whole, raw milk

1/4 cup real maple syrup

1 cup raw cream (he has also used vanilla yogurt and loves it)

4 raw *pastured* egg yolks (like, from a farm…not a factory)

2 tsp vanilla

1-2 cups ice

Blend until creamy and frothy. Serves two to three.

Vitamin C, natural probiotics from the raw milk, protein from the eggs and just enough sweetness to make you feel like you’re getting away with something.

Sounds good to me, cold or not.

Creative with Kale

I celebrated my 15th anniversary with my husband at the end of December. Total Michael Jackson “And nobody thought this would last” moment. Ha!

We clearly didn’t think about the future when we got married at Christmas time. At all. No thought of future kids, expenses, and how we were totally giving up the chance of ever celebrating our future 15th anniversary due to all of our future money being tied up in presents for our future 3 kids.

So, I make a nice dinner.

I get a CSA box every week and I cannot believe the inspiration it gives me. There is just something about the colors and vibrancy that makes me want to create something amazing.

csa1

I was planning on a nice country dinner complete with collard greens until I realized we had eaten them all two nights before.

I totally HAD to find something good for us because the rest of the dinner was chicken fried steak, fried potato slices (with a butter and parmesan garlic sauce) and cornbread with honey butter.

Hey, the honey was local and raw. There is some redemption there, right?

The dinner needed greens and kale did the trick.

Here’s what I did:

Wash and pat dry (or salad spin) your kale

Chop into large pieces.

Saute 2 minced cloves of garlic in a pan with 2-3 TBSP olive oil

Add kale, and stir until coated.

kale1

Add 1/3 cup bone broth (I had homemade beef bone  broth…use whatever stock/broth you have)

Simmer for a few minutes until wilted and tender.

Season with salt

Drizzle with about 1 TBSP of red wine vinegar and serve.

So.Good.

And let’s be real…the rest of our carb-fest was too.

anniversary dinner

Kale isn’t just for chips and smoothies, ya’ll. Have some fun and make something new!

Chicken Soup…(and gluten free biscuits!)

I made a pretty killer soup the other night using some pretty awesome and simple ingredients.

I love a one-pot dish!

I wanted chicken and dumplings, but my family doesn’t love the texture of dumplings. I compromised by making a gluten-free biscuit, and pouring a thickened soup over the top of it.

The result? Down-home country goodness. YUM.

So easy, and frugal too! I served four with one chicken breast, which by itself is pretty darn impressive. 🙂

Ingredients:

1 large boneless, skinless chicken breast

1 box organic low-sodium chicken broth (or 4 cups homemade if you have it!)

1/2 of a yellow onion

3 carrots, sliced (From my CSA box!)

3 minced garlic cloves (Yep, CSA.)

1/2 cup sliced organic celery

2 tbsp. butter

2 tbsp. olive oil (Bari is amazing.)

1 tsp dried thyme (CSA box again!)

1 tsp turmeric (the color it gives is amazing…plus, its super good for you.)

2 tsp salt (I used pink Himalayan)

1 tsp black pepper

1-2 tbsp. Pamela’s Gluten Free Artisan All Purpose Flour

Fresh parsley for garnishing (Can you guess where it comes from?)

Pretty simple process:

Heat butter and and olive oil. Slice chicken into bite-sized pieces, and sautee.

Once cooked, remove from pot, and set aside.

Add onion to pan and sautee until translucent

Add carrots, celery and garlic and cook for just a couple of minutes until it starts to sort of “come together”.

Add stock, herbs and spices, stir to combine then add chicken back. Put a lid on it, simmer for about 30-45 minutes. Now is the time to prepare your biscuits (Recipe below!)

To thicken, Remove about a cup of the broth, and combine that broth with your gluten free flour. Now, whisk that back into the big pot. Continue whisking until it is all combined so as not to produce lumps.

My basic biscuits are as follows. For this particular recipe, they are super yummy with thyme and garlic powder mixed into the dough:

2 cups Pamela’s Artisan Gluten Free All Purpose Flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 stick butter, chopped

1 cup raw, plain kefir

In food processor, pulse dry ingredients. Next, add butter and pulse until butter is the size of peas. Add kefir, and pulse 3-4 times until dough *just* comes together.

Remove from bowl, and fold over itself 3-4 times. Pat into a round disk, about an inch thick. Cut into desired size with biscuit cutter (or even a drinking glass).

Bake at 450* on parchment paper for about 12 minutes or until golden brown.

Pour your soup over a biscuit and garnish with fresh parsley (Which I totally forgot to do…I was a little excited to eat.)  YUMMM.

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Perfect cold weather meal. So yummy and heart warming…and nobody complaining about dumpling texture. 😉

Enjoy!

 

 

 

 

Cranberry Salsa

It’s that time of year again! The holiday season is upon us. This means turkey, pumpkin pie, Christmas songs, overly decorated stores, extra calories, and that all too familiar frantic holiday pace.

It’s also time for my favorite dip in the world.

Cranberry Salsa over cream cheese.

OMG SO GOOD.

Mmmm Cranberries.

cranberries

It’s simple. Take the following ingredients:

1 (12-ounce bag) or 3 cups fresh cranberries,  rinsed and drained

1/4 cup minced green onions

3 Serrano chilies, cored, seeded and minced

1/2 cup coconut sugar (Yes, it looks like a lot, but you need it with those cranberries!!)

1/4 cup fresh cilantro,  minced

2 tablespoons finely-grated fresh ginger or 2 tsp dried

2 tablespoons fresh-squeezed lemon juice

2 (8-ounce) packages organic cream cheese

Cranberries and/or cilantro sprigs for garnish

It’s so easy to make. Pop all ingredients (minus cream cheese and garnish items) into your food processor, and pulse until everything is combined and slightly chunky. Pour over cream cheese. Garnish as desired, and serve with your favorite crackers.

The colors are perfect for the holidays and the flavor? OMG…you will be addicted.

I picked up some cranberries at Sprouts last week and when I placed my CSA order this week, I discovered that green onion, cilantro, and serrano chilies were all available.

It’s a sign.

Yes, it’s a dip, but I seriously serve this as dinner from time to time. My family loves me for it.

And they should! Cranberries are #1 when it comes to antioxidant power. They are so good for you! So is just about everything else in this recipe.

No mommy guilt here.

I’ll save that for the chocolate that never makes it to their stockings.

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