Tag Archives: main dish

Delicious healthy fish chowder

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Fish chowder is one of those things that I LOVE. It’s totally a guilty pleasure, full of dairy and potatoes and fish and other deliciousness. If I see it on a menu, I feel almost compelled to order it, but the madness had to end. I set out to make a version I could enjoy and feel a little less guilty about.

This version… this version is delicious, creamy, and so guilt free it could be eaten every day with a clean conscious. It has a slight hit of heat, but certainly not enough to overpower the delicate flavor of the fish. Roasted garlic lends an earthy flavor without the overpowering flavor of onion, and by roasting the cauliflower it brings out some subtle nuttiness.

I forgot an ingredients picture (whoops!) but I DID get a new lens for the old camera for my birthday. (Thanks Dad!!!) There is still a learning curve, but I think the pictures have improved!

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Thai-esque chicken stew

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This recipe has a somewhat similar flavor profile to the Asian style chicken soup I made when this blog was fresh and new and shiny. However, it has quite a bit more kick, and is more of a stew than anything. In other words, it’s super stinkin’ tasty, and really filling and satisfying and soul warming. Just what the doctor ordered when feeling cruddy or in need of some comfort. Plus, it’s made in the slow cooker, so it’s mostly wicked easy.

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Chicken salad with curry mayo

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Okay, so this isn’t breaking any records for the most creative or unusual recipe, but it’s an awesome fallback, and wicked delicious. The curry mayo really adds something to this, and sprinkled with a few chopped almonds and some raisins, this is a incredibly tasty and after the mayo is made, easy lunch. I used baby romaine as the eating vessel, and it worked out perfectly!

The mayo really does make this, so I wouldn’t suggest skimping on this step. Browning the spices, and letting the oil steep really does make a huge difference. I used the phenomenal recipe at Nom Nom Paleo, only I used my stand mixer with the whisk attachment.

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Roasted red pepper stuffed flank steak

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Okay, so ignore the fact that the steak is a wee bit overcooked. Long story short, I have the worlds most sensitive smoke detectors. I cooked the steak, then turned the broiler on for a second in order to get a little more color on the meat. Turns out, that was a bad idea, and the smoke detectors decided to take offense to my cooking method, so I had to shut off the oven, then keep the steak in there, for fear the sprinklers would go off or something. Soooo, steak: overcooked. HOWEVER, it is still wicked delicious. Even overcooked, it was outrageously good. It’s stuffed with a red pepper pesto and some wilted spinach and caramelized onions. (I also served it on a bed of the red pepper pesto, holy crap that stuff is amazing.) Now, this is a little labor intensive, but totally worth all the work. There are a few steps.

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Chicken sate with wilted spinach

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Chicken sate with dipping sauce is one of my go to party dishes. People LOVE this stuff, and it’s almost always the first thing eaten whenever I have it as part of a spread. However, my old recipe had all manners of stuff that isn’t cool on paleo: soy sauce, brown sugar, and peanuts, to start. I miss this stuff, and was having a wicked craving. I decided to clean it up, and chow down. I also decided that since I was making it paleo friendly, I would add a big ol’ dose of green veggies, so this recipe is actually a bit of a twofer. The write up is divided into a couple different sections; day before serving and day of. (As a side note, if you make this for your Super Bowl party, and people will be singing your praises.)

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Stuffed cabbage rolls

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Stuffed cabbage rolls. I was craving something comforting and soul warming, and boy did this fit the bill. It’s delicious, and soul satisfying, with sausage flavors, and plenty of various veggies. There is a bit of crunch from the nuts, and a bit of sweet from the apricots. I had gotten most of the way there, but knew something was missing. I knew the stuffing, and the rolls, but I just couldn’t figure out what the last thing was. That is when my friend Jim stepped in and smacked me in the head with cooking it in tomato sauce. Well frikken DUH! It was absolutely the last little thing this needed. Oh MAN. This is JUST what the doctor ordered on a cold winters day.

This recipe is split into two parts. First, the filling, then the actual assembly of the rolls. It was just easier on my poor little pea brain to do it this way. First up, the filling!

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