Seriously, this soup is almost embarrassing it's so easy! And to think we pay money for cans of soup that taste nothing like homemade soup and this soup has 4 ingredients in it, (well 5 if you count the oil) ONLY four.
Have you looked at the ingredients on a soup label? I like to use what I have on hand, if you don't have the leeks use a whole onion diced. Do you have shredded cabbage from a bag, use it up. If you have leftover rice or chicken from a previous dinner, throw in a hand full to the pot if you want. I threw a sprig of thyme from my garden and a bay leaf. Just remove them before serving.
2 Leeks, the white parts only. Slice them thin and rinse with cold water to get all of the sneaky little dirt that's hiding in the rolls of the leeks
1/2 a head of thinly shredded cabbage. (You can use more, cabbage shrinks and well, it's really good for you so fill the pot with it
6 whole carrots cut into "coins"
2 quarts chicken or veggie stock
2 tablespoons olive oil or your preferred sauteing fat
Clean and slice the leeks into thin slices. In a dutch oven or soup pot heat the oil on medium heat adding the leeks and sauteing until golden. Add the shredded cabbage and carrot coins. At this point I opened a can of Costco chicken breast and added the juices from the can to the pot with the veggie stock. If using the chicken add it before serving so it warms through. I just like the simplicity of this soup. Fast, clean and simple flavors.
Stir, taste and adjust the seasoning. I like to buy the LeGout brand chicken base. It's free of MSG and is a great flavor enhancer. I let my soup simmer on low uncovered for about 1 hour, but it could have been ready to eat in under 30 minutes.
I maybe used a teaspoon of it to "boost" the flavor. The fried chili paste is what makes us sweat! You only need a little bit. I Mean, YOU ONLY NEED A LITTLE BIT. Like, start with a toothpick full. Awe, I love the heat it adds and it chases away your sickness.
Love pizza but don't want the extra calories or carbs for the crust? We've been making these pizzas for some time now. I buy the mondo pack of tortillas at Costco that last forever because of the quantity of them AND the far-out pull date.
Tortillas are so versatile and can be used at breakfast, lunch or dinner. This pizza is from the other night. I used leftover grilled chicken from our dinner the night before. Be creative, use what you have on hand and make an inexpensive meal for you or a crowd.
Pesto Chicken Tortilla Pizza
1 large tortilla, your favorite brand will do
¼ cup pesto sauce (Costco again has a great one that lasts in the fridge, or freeze in smaller portions)
⅓ Cup shredded/crumbled cheese (mozzarella, cheddar, goat, feta)
Rotisserie chicken sliced or oven roasted chicken breast.
Sliced red onion
Red pepper flakes
Freshly grated Parmesan
Preheat the oven to 475 degrees Fahrenheit.
Place the tortilla in a cast iron pan or pizza pan oiled with EVOO and sprinkled with fine cornmeal. Spread sauce evenly across the tortilla, leaving ½ inch around the edges. Sprinkle with cheese and toppings.
Bake for 12-14 minutes, until the cheese is golden and bubbling and the edges of the tortilla are lightly browned. Slice and serve.
Yes, everything about this breakfast is going against what the average Dr. or personal trainer or dietitian or... would have you eat.
However this egg dish is something I grew up eating, often late at night when my dad got home from working on the railroad. I can still remember him clanking pans in the kitchen late at night with the smells of his cooking wafting up to my bedroom. I'd wander down and find myself bellied up to the table eating his late night meals.
I've been making these for my kids since they were little. We call them creamed eggs or heart attack on a plate.
Either way they are amazing especially with a piece of hot buttered toast dredged through the pan.
In a medium high skillet, melt a little bacon fat or butter or both, fry your fresh farm eggs and salt & pepper to your liking.
After about 1 minute add about 1/4 cup heavy cream (I know it sounds bad on so many levels) and bacon crumbles. Put a lid on the pan and simmer until desired doneness for your yolk. You can flip the egg if you like the yolk a little more firm.
Because it's already bad for you, you might as well eat it out of the pan like I do.
Cod in the cast iron? No problem.
Simple. Delicious. Healthy.
Cast Iron Cod with Caramelized Onions
4 Cod fillets
Salt and Pepper
1 large onion sliced
Cast iron pan
Preheat oven to 400 degrees.
Season Cod fillets with salt, pepper and Cajun seasoning. Set aside until ready to blacken. Slice onions for sauteing. Preheat cast iron skillet over medium high heat adding about 2 tablespoons olive oil. Add the onions and season with a little salt and pepper sauteing onions until nice and caramelized. When onions are golden to just the way you like them remove them from cast iron and set aside in a bowl.
Bring cast iron back up to Medium high heat, adding 2-3 tablespoons of oil to coat the bottom of the pan. Add the pieces of fish. Do not disturb, let them fry for about 3-4 minutes on the first side, flipping to the other side for about 2 minutes. the fish should be nice and crusty. At this point add the caramelized onions back to the cast iron smothering the cod fillets with the onions. Place the cast iron in the preheated 400 degrees oven for about 5 minutes or until fish is no longer opaque. I served this with a wild rice and roasted brussel spouts. the sauce that is left in the pan is great spooned over the rice.
That's it. Super simple. So easy your kid can make it.
Tropical Meatballs with Thai Peanut Sauce
1 bottle ELKI Thai Peanut Dipping Sauce
1 1/2 cups unsweetened shredded coconut
1 teaspoon kosher salt and pepper
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned or fresh crushed pineapple packed in its own juice
2 tablespoons sweet soy sauce
2 tablespoons Elki Thai Peanut Sauce
1 1/2 teaspoons fresh grated ginger
3 cloves garlic, minced
3-4 scallions or chives, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground turkey
1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper and lightly oil.
2. Heat a large non-stick skillet over medium-high heat adding the coconut. Toast the coconut, stirring often with a wooden spoon until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool.
3. Drain the cup of canned pineapple in a sieve placed over a bowl to catch the juice. With a wooden spoon press the pineapple against the sieve to extract the excess moisture. Juice can be saved for a later use.
4. To the ground turkey, add the crushed pineapple, salt and pepper, 1 teaspoon cayenne, soy sauce, Elki Thai Peanut Sauce, ginger, garlic, scallions, jalapeño, and eggs. Mix with a wooden spoon until combined.
5. Roll a generous tablespoon of seasoned turkey to make a meatball, roll the meatball in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms.
Line the meatballs on the prepared baking sheet, about 1/2 inch apart. Bake meatballs at 375 for 25 minutes or until internal temp is 165 degrees. Sprinkle with fresh cilantro and serve with ELKI Thai Peanut Sauce.