Sunday, September 25, 2011

Egg White Tortillas

  • ~1 egg white per tortilla (this depends on your pour)
  • Fat of choice (I usually use lard)
Heat pan to medium/medium-high. Add spoonful of FOC to pan. Pour thin layer of egg whites into pan. Move pan in circular motion to get a nice even coating. Once you start to see bubbles, use a spatula to loosen the edges of the tortilla and flip once the bottom feels solid enough. Let the second side cook for another minute. Flip back to the first side if you'd like it fried more. Remove from pan. Repeat until you have enough tortillas.

Beef Tacos

  • 3 lbs ground meat
  • 4 peppers, chopped
  • 1 med onion, chopped (Do more, if you like onions. We only like onions in this recipe.)
  • Taco seasoning to taste
Taco Seasoning:
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
We make an enormous batch of the taco seasoning at a time (about 10x of the above) and just keep it in an airtight container.

Brown the meat on medium high for 5-7 min, stirring frequently. Drain meat; add taco seasoning. Stir for a few more minutes. Add peppers and onion, stir in with meat. Cover pan and reduce heat to medium-low; simmer for 10-15 min. Serve and enjoy. Try to save some for leftovers.

You can eat the meat by itself (we do when we're starving or lazy or out of time). You can also try making egg white tortillas.

Baked Chicken Wings


  • As many chicken wings as you need to eat (we usually make around 30-40); we prefer either drummettes only or buffalo style wings
  • Salt & Pepper
Cashew Butter Sauce - made to taste and desired consistency (aka, Jon doesn't measure things)
  • ~1/2 c cashew butter
  • ~1/3 c coconut aminos
  • ~1/3 c water
  • Tabasco to taste
Buffalo Sauce
I'll update the amounts if he ever decides to actually measure them.

Preheat oven to 375. Add salt and pepper on both sides of the wings and place in a foil-lined pan (pans, for us). If you have a convection oven, use it; it seems to help the wings get a little crispier. Bake wings for 20 min. If you're making plain wings, flip them and bake for another 20 min. If using a sauce, take the pan(s) out of the oven and baste the wings with sauce on the top side. Put back in oven for 10 min. Remove the wings and flip; baste the other side and put back in the oven for 10 min. Voila!

Sunday, August 7, 2011

Two Month Old Menu

So, things have been a bit busy for us lately, lots of traveling, bathroom remodeling, and commuting to DC. The last menu I started to post is from August, I think, and after losing a finished draft, I gave up on it for a bit. So here's that menu:
The pinchos morunos were pretty delicious, as I recall. We had extra Thai chicken soup, so we froze some, and have since used it up. Jon was a huge fan of the grilled green chicken, and we've made that again since the first time, and plan to make it next week as well. We still haven't managed to try the pork chops with mustard sauce, but I had some of it when Erin brought it in for lunch, and it was good. Beef tacos have become something we crave now, with or without tortillas. When we made them last week, we made 10x the original amount of the taco seasoning recipe, so that we just have it on hand for emergencies.

So, back to the past:
While we were waiting on paint to dry some afternoon last month, we also decided to try some new snacks:
The tortilla chips were just ok, they actually don't need all the spices if all you want is a salsa delivery vehicle. We've made the chicken wings on an almost weekly basis since then. They're pretty wonderful to have post-WOD, or while we're waiting for a long dinner to be ready. As I'm typing this, we have another batch in the oven (half cashew butter sauce, half easy buffalo sauce). We're having a serious cooking afternoon while I catch up on some football, so we've actually also made another batch of kale chips. These are also pretty wonderful, and the recipe is very accurate, in my experience so far. I would only add, make sure the kale is very dry, and don't overdo the oil. They'll come out soggy and undelicous. It's not fun.

In all of this cooking melee, we've also tried a little sweet stuff. I'm pretty much in love with Nom Nom Paleo and all the recipes she finds or creates; I'm pretty sure her blog has persuaded us to get a Sous Vide for Christmas. Last week we tried the Roasted Broccoli & Bacon; today it was Paleo Chocolate Chip Cookies from Primal Palate and Apple Cinnamon Cookies. We're also giving her Cauliflower Fried Rice a try tonight.

Jon really enjoyed the roasted broccoli. It had a pretty bitter taste to me, very similar to dark greens. I'm looking forward much more to the cauliflower tonight. The sweets were definitely a hit for us. After a few strict months of Paleo, the chocolate chip cookies are almost too sweet for me, but I absolutely adored the apple cinnamon cookies.

For the upcoming week, we're planning on the following meals:
These are things we've all made before, so hopefully the week won't be too rough, cooking-wise.

Thursday, July 14, 2011


Coconut Chicken Soup

8 boneless skinless chicken thighs, diced (about 2 lbs)
salt and pepper
1 Tbsp. coconut oil
8 oz mushrooms sliced
2 cups Swiss Chard sliced into ribbons
2 Tbsp. lemongrass
2 Tbsp. ginger, minced
1 can coconut milk
3 cups chicken broth
2 Tbsp. fish sauce
1 tsp chili garlic sauce
1 lime zested and juiced
1 bunch green onions sliced
1/4 cup basil chopped
1/4 cup cilantro, chopped
1) In large saucepan over medium-high heat, melt coconut oil. Add chicken pieces ad lightly sprinkle with salt and pepper. When pieces are halfway cooked, about 3 minutes, stir in mushrooms and chard. When mushrooms are no longer dry, add lemongrass and ginger, stirring until fragrant, about 1 minute. Pour in coconut milk, chicken broth, fish sauce, chili-garlic sauce, and lime zest. Reduce heat to medium-low and allow to simmer for 20 minutes.
2) Just before serving, stir in lime juice, green onions, basil and cilantro. Ladle into bowls. Serves 4

Curried Beef Stew With Coconut Milk
3lbs of beef for stew, cut into 1-2 inche pieces
5 tablespoons of coconut oil
2 medium onions, diced
3 cloves of garlic, minced
2 tablespoons of ginger, minced
2 teaspoons coriander
1 tablespoon cumin
1 teaspoon tumeric
1/2 tsp cardamom
1 tsp red pepper flakes
4 cups beef broth
1 cinnamon stick
1 can coconut milk
6 carrots peeled and diced
salt and pepper
3 tablespoons fresh cilantro
Preheat oven to 300 degrees. In a large dutch oven, heat 3 tablespoons of coconut oil and brown the beef chunks in small batches. Remove beef to a bowl and add the remaining coconut oil, onion garlic ginger and spices. Cook for approximately 10 minutes, then return the beef and add broth. Bring to a simmer then cover and place in oven for about three hours. Check periodically to ensure there is enough liquid. If it looks dry, add a little water to cover. After three hours, add the coconut milk and carrots. Replace cover and leave in oven for one more hour. Remove from heat and remove cinnamon stick. Salt and peppeper to taste and serve, garnish with cilantro.

Wednesday, June 22, 2011

Teriyaki Sauce

This recipe makes about 1 1/4 c of teriyaki sauce. You really don't have to be so stringent about mixing everything - it comes out fine when you mix it all together to begin with, as we found out last night.

  • 1/2 c sweet wine or rice wine
  • 3/4 c coconut aminos
  • 1 Tbsp + 1/4 tsp coconut vinegar
  • 3/4 tsp sesame oil
  • 1/4 c honey (optional)
  • 5 cloves garlic
  • 2 1/4 tsp fresh ginger, grated
  • dash red pepper flakes
  • black pepper to taste
Bring wine to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 min. Pour in coconut aminos, vinegar, sesame oil and honey. Season with garlic, ginger, pepper flakes and black pepper; simmer an additional 5 min.

Beef Satay with Cashew Butter Sauce

We re-worked this recipe to our liking from a Williams-Sonoma recipe. It's especially delicious with fresh green peppers, or at least it was last night :) We also make our own teriyaki sauce, but that's something everyone should make to their liking.

  • 2 lbs flank steak
  • 2/3 c teriyaki sauce
  • 1/2 tsp hot pepper sauce
  • 2 green or red sweet peppers
  • 6 Tbsp cashew butter
  • 6 Tbsp water
  • 1/2 tsp hot pepper sauce
  • 4 Tbsp teriyaki sauce
Cut steak diagonally across the grain in thin slices. For marinade, combine 2/3 c teriyaki sauce and 1/2 tsp hot pepper sauce. Cover and refrigerate for at least 30 min. Drain steak, reserving marinade. If grilling on skewers, alternate steak strips and peppers. Brush skewers with remaining marinade. For peanut sauce, combine 1/2 tsp hot pepper sauce, cashew butter, water and 4 Tbsp teriyaki sauce in a saucepan. Cook and stir over medium heat until heated through; keep warm.

Grill, saute with marinade, or broil steak and pepper mix until steak is cooked to your liking.