Rosemary beef soup

For this soup I made my own beef stock from scratch and then made a delicious soup.

I'm going to just jot this one down. I might come back in the future and doctor it up.

I combined a beef soup bone with some pork bones from last week's boston butt in the crock pot with carrots, celery, onion, garlic, ginger, and bok choy leaves. It was pretty much whatever I had lying around that looked good. This combo simmered for over a day. Then I moved the solid pieces and only had stock.

I tossed in some diced onion, carrot, celery, garlic, and some stew meat, whole potatoes and whole mushrooms. Then I threw in a couple rosemary cuttings.

I let this simmer for an afternoon.

salt to taste, serve over brown rice, and enjoy.

I happened to have some roasted butternut squash pieces lying around and I tossed those in when I served it, too.  It was a great addition.

Roasted heirloom tomato and spinach frittata with Parmesan

Two frittatas in a row. I haven't been to the grocery store since I vowed to do more great breakfast, so this is what I can do that is healthy with what I have.

Ingredients
eggs (I used 5 but you can use more)
red, sturdy heirloom tomato, sliced
spinach
onion, chopped
garlic, chopped
cheddar, grated (optional)
Parmesan, grated
salt
pepper
fat: oil/butter/lard

Tools
cast iron pan
whisk
mixing bowl
stove top
broiler

1. saute chopped onions and garlic in pan
2. once the roots are coming along, gently add in heirloom tomato and allow to brown
3. toss in spinach
4. whisk eggs and cheddar together til well beaten
5. pour egg mix over veggies, stir in to mix everything
6. wait for bottom to cook
7. once bottom has cooked, put frittata under broiler
8. Wait for top to be brown, remove from broiler
9. salt, pepper, and Parmesan on top
10. eat. :P

Portobello mushroom and spinach frittata

I've decided to try to start getting up early and making awesome breakfasts. Today was the first day. It was really yummy and a great way to start the day.

Ingredients
6 eggs (I prefer pastured eggs because they have more nutrition and I love to imagine happy chickens running around a field all day eating bugs)
baby portobello mushrooms
spinach
onions
garlic
cheddar cheese
salt
pepper
butter/lard/oil (you choose)

Tools
cast iron pan
oven
spatula
sharp knife
bowl for whisking

1. Heat pan and melt fat (butter, lard, or oil) to coat surface of cast iron
2. saute onions and garlic until onions are soft
3. saute mushrooms til sweating, then throw in spinach
4. whisk eggs in a separate bowl
5. pour eggs over veggies, stir in with spatula til everything is all mixed in well
6. let the bottom cook
7. transfer the cast iron pan into the broiler.
8. cook until top is cooked well
9. remove from broiler
10. shred some cheese over the top and serve warm

Roasted Veggie Soup

My poor husband is sick with a cold and wanted something hearty and easy on the throat for dinner. I made roasted veggie soup and added some organic pierogies I bought today to give it a little something extra.

I don't think a full recipe is needed here, just the idea.

1. Have frozen homemade chicken stock in your freezer! Just do it. I did and I'm so glad. I thawed it out and had it ready to go.
2. Gather the veggies you have around the house. We had eggplant, carrots, heirloom tomatoes, brussel sprouts, and celery.  I put them all on a roasting pan, drizzled some EVOO, and roasted them.
3. Throw them in the stock, boil a bit, add salt to taste.

Then I threw in some potato, cheddar, onion pierogies for a fun treat!

It was so good and the roasted veggies added some depth to my stock. I didn't even season it other than salt and it was still great and very healthy!

Mr. Maze's Awesome Easy Chicken

Mr. Maze just made the best chicken ever and I was shocked at how easy it was.  It is tender, juicy, and flavorful! 

Ingredients:

One Whole Chicken

Carrot

Celery

Onion, quartered

Salt

Pepper

Tools:

Crockpot

1. Put the veggies in the crock pot

2. Put the chicken in the crock pot, breast down

3. Sprinkle salt and pepper over the chicken 

4. Cook on low overnight.  

5. FEAST like a viking!

Roasted Tomatillo Salsa

I used to do my produce shopping at a little place called 'Ken's'.  I made friends with the girl who worked there, Carmen, and she taught me how to make tomatillo salsa "like a Mexican".  I took her recipe and tweaked it to fit my own palate. :)

Ingredients
a handful of tomatillos, quartered
1 medium sized white onion, chopped
as many hot peppers as you like, chopped (you can use japonesas like Carmen, serranos like Noah, or jalapenos like me)
salt
pepper

Tools
Sharp knife
skillet (I use a cast iron)
food processor/blender


1. Put your quartered tomatillos into the skillet without any oil and let them cook
2. If you are using japonesas like Carmen you should roast them too but DON'T LET THEM BURN
3. When the tomatillos are soft and a little black throw them into your food processor with the onions and peppers.
4. Blend/processor to your desired consistency
5. Salt and pepper to taste

Salsa Fresa (Fresh Salsa)

This is so easy to make and literally one million times better than the canned stuff.

Ingredients (per person)
1 large tomato
1 small white onion, diced
1 jalapeno, diced
salt
pepper

Tools
a sharp knife
a food processor/blender

Steps
1. chop up the tomato into chunks
2. put the tomato chunks into the food processor/blender and process them until they are ALMOST the consistency you want
3. toss the diced onion and jalapeno into the food processor
4. pulse it a couple times until they are mixed (or more if you like it all soupy, really the amount you process from here should be based on how chunky or smooth you like your salsa)
5. add salt and pepper to taste