Broccoli & Spinach Soup

Ready for some green goodness delicious soup??

I made a big batch last night so that I could have a big container in the fridge for the next few days.

What you will need;

4-5 cups of chicken broth (preferably home made)

1 big bunch fresh broccoli

1 pack (1 cup) of frozen spinach

1/3 cup fresh onion (or leek)

1/3 cup shredded sharp cheddar cheese or Parmesan (I used KerryGold Dubliner)

2 tbl spoons peanut butter (or almond butter) or Tahini.

2 t spoons butter

Salt & pepper to taste

Here we go;

In the butter cook your sliced onion until soft. I used some green onion and red onion for a combination of onion flavor.

Once soft, add in your chicken broth and bring to a boil. Once boiling, add your broccoli and cover.

When the broccoli gets soft, remove your pan from the burner and add in your pack of spinach. Stir and combine.

Next add your cheese and peanut butter ( or tahini).

Again combine and mix well. Now working in small batches, puree your soup in the blender or food processor. You can use your immersion blender also. Add salt and pepper to taste, reheat and serve.

I just didn’t have the attention span left to make a nice final “food” picture, as I was starving and wanted to dig in. If the soup is to thick for your taste, just add a bit of chicken broth while you are reheating. The amount of cheese is very small per serving, so if dairy is an issue for you, look at it more like a flavor enhancer. As to the peanut butter…I wanted to make this recipe simple for all and not everyone has tahini on the shelf. You can of course also use frozen broccoli or fresh spinach. I had fresh organic broccoli and frozen spinach so that’s what I used. Hit me up with as comment if you make this, because I think you will be very impressed with yourself (as will your other eaters at home) as to the delicious soup you just made.

“If you don’t change, reality in the end forces that change upon you.” SW

When I was a 14 year old kid, my grandpa, who I spent a lot of time with,  told me about this all the time. He would say (and I paraphrase), “we all know what the RIGHT thing to do really is…it’s part of who we are after all…do the right thing for yourself FIRST…from there it will flow into the world and help us all. IF you DON’T do the right thing for yourself…in the end, TIME will do it for you…and that’s when life gets real unpleasant. Don’t make “life” fix YOUR life, do it yourself, do the right thing and you will be rewarded with a very enjoyable life.

Anywho, thought I’d share that piece of grandpa wisdom 🙂

Be cheerful today and let people feel it from you.

Tatsoi & London Broil

Have you ever heard of Tatsoi?

I bought some of the above at the farmers market on Saturday. It’s a brother from another mother from the spinach family I think. Superbly delicious.

Per the wikipedia info, this little green guy can even grow underneath snow. It has a very nice flavor.

In a bowl, I mixed 1 teaspoon extra virgin olive oil, 1 teaspoon chipotle olive oil and 1 teaspoon fresh lemon juice. The chipotle olive oil has a bit of a kick to it. Salt to taste. Cut up some cucumber or tomato and drizzle your dressing on your washed tatsoi.

Now the plan was to grill my london broil and put some thin slices of meat on top of my little tatsoi salad…BUT, after taking a sampling bite of my refreshing little salad, I couldn’t resist and kept eating it while my london broil was doing it’s thing.

London broil is a method of cooking….NOT a cut of meat as many people seem to think. Technically, I make London Broil all the time, as I marinate lean pieces of steak and slice them thin against the grain. That’s what London Broil is. No one seems to really know where the name comes from. It’s not known in London, I can tell you that. This cut of meat used to be flank steak, but for some reason, cuts of meat in the market  labeled “london broil”, are usually top round steak. Top round is very lean.

I scored the meat (fancy term for making a few cuts in it. You can beat it with a meat mallet too) and marinated it in the following. 5 cloves of crushed garlic, 2 inches of crushed fresh ginger, 2 tblspoons olive oil, 1 tblspoon mustard and sea salt to taste.

You can make this easily under the broiler also. Get you broiler smoking hot and sear the steak on both sides, then lower the heat and let meat get to desired temp.

Watch this steak closely, over cook it just by a little, and you will end up with tasty shoe leather. Once done, let it rest for 10-15 minutes and slice VERY thin against the grain. The middle should have a nice pink color to it.

Cover with foil and let it rest. This is really important and not some little trivial restaurant trick or something. The resting allows all the juice pull back into the meat. If you have never done it, please try and you will amazed at the difference.

Nice and thin, if you have an electric knife, use that. It’s easy.

THIN 🙂

I sliced the whole thing, and it will be part of my lunches this week that I take to work.

As promised per my previous post, Broccoli and Spinach soup recipe coming up next.

I don’t know how well this picture will show, but wanted to share with you regardless as I’ve never seen this, EVER.

Have you ever seen a rainbow/ring around the sun? I’ve seen it in Arizona, Florida, New York State and France, but I have NEVER seen a ring around the moon.

The other night, my fiancee and I were outside and we saw this;

It was so cool and we felt like the universe was smiling down on us.

Speaking about my fiancee…

We have a cool arrangement….I cook, she cleans 🙂 We will try and get a little cooking video going for you next week perhaps.

Make it a great week, expect greatness, smile a lot and be nice.

Love & Worry

“You can not worry about someone and love them at the same time. Most people mistake the emotion of worry for the emotion of love. They think that worrying about somebody means that you love them.” A.

Do you understand this? Give it some thought. You see…if you worry, you are in a state of “fear”. If you are in a state of “fear” you can not be in a state of LOVE. It’s been written about a lot, but all emotions can be reduced down to two. Love and Fear. Which one will you choose today?

Broccoli and Spinach soup recipe coming up. Do you have some home-made chicken broth ready to go?

Venison Sausage & Paleo dropped like a bad habit

This is one of my favorite sausages to eat. It contains only venison (wild deer) and a bit of jalapeno and cheddar cheese. On the grill and sliced thin YUM!

Have you been catching all the paleo/primal blogs latest trend???? Seems like paleo is under some serious attack, I wonder why this is.

Are people not getting results? What results are they after? Do they miss the carbs? Have they not been eating any carbs for years now? Not eating enough carbs leads to trouble I think, eating carbs before you have “reset” yourself, and you’re shooting yourself in the foot.

Please remember that finding what works for YOU is a process and a lengthy one.

Do you still have weight to loose? Is it 60 pounds or 10 pounds? Do you use intermittent fasting? Is it working for you? IF doesn’t work if your Leptin resistant…

Give me some feedback, what’s been happening with you? Are you eating sprouted bread again? Are you giving up on paleo?

Remember, don’t over analyse this stuff PLEASE. It’s really all very simple. Real Food, not too much and move your body regularly. If you are overweight, and nothing is happening even though you’re vigilant, something is up. Go see a good MD.

Picadillo and making your own naughty food.

Picadillo is one of these universal dishes that adapts to the flavorings of the region. Considered to be Latin in flavor and origin, you will find varieties from Costa Rica, to the Philippines to Cuba and Mexico.  in the middle East they make something similar also. They just use lamb and different spices. But the basics of this dish are the same. Picadillo comes from the Spanish word “picar”, meaning to chop/mince. Garlic, onions, peppers, ground beef/pork, spices and tomato sauce.

I have said it before, if you are going to eat some “naughty” food…make it yourself. you get to control the ingredients and you will feel good after eating it and not running for the nearest toilet with a seat belt.

So I made a big batch on Sunday of Picadillo and decided to have make some home cooked naughty food. By the way. it’s great to have Picadillo in the fridge for the week, as it is so versatile. Put a few spoons full on a salad, fill an avocado with it, on top of some braised cabbage, or make some cabbage slaw and it. Endless options.

I really love cooking on Sundays. It’s my way of de stressing a bit. A good beer or a nice glass of wine, some good music and it all comes together. Nice early dinner around 5 or so, clean up, get ready for the week and get a good night sleep. It’s a nice way to conclude the weekend…especially if you had one like mine, being a taxi for the kids and running errands.

It was an unusually cold day here in Florida, so I wanted to make something that would be warm, filling and that the kids would enjoy too. That’s where the naughtiness comes in…let’s fry some food!

So I decided to make some potato croquettes. I had never made these…but perfect little project for the Sunday afternoon.

I boiled about 2 pounds of organic potatoes (peeled). When those were done, I drained them and mashed them with my potato masher. Set aside to cool. The batch of Picadillo as follows;. 1 pound grass fed ground beef and 1 pound grass fed ground pork. 8-10 cloves of garlic, 5 green onions, 1/2 a yellow pepper, 1/4 orange pepper, 1/4 of a small jalapeno and 20 small pitted olives. About 1 cup of tomato sauce. You can make it more “saucy” if you add more tomato sauce, but I don’t like mine like sauce, so I don’t use too much tomato sauce. I used a bit of butter to get the meat going. you can use spices of your choice.

 And voila, tough to keep in the pan when you’re already hungry.

And now for something I hadn’t made before, croquettes. (keep the picadillo on low heat and let the flavors and delicious smell waft through your kitchen and house.) Take 3 eggs and separate the yolk from the whites. Mix the yolks in with your potatoes. Whip your egg whites until you have a light top layer of foam. Prepare a bowl with potato flakes.

Dab some oil in your palms and form little potato balls…flatten them in your palm and pinch some meat out of the pan and put in the middle of the flattened potato ball….following me so far? Carefully close the potato pancake around the meat and seal. It seems complicated, but it’s really simple. Just work the potato around the meat.

Next dip the potato “roll” into the egg white and than roll it through the potato flakes. Easy tip, first make all the rolls/balls THEN do the dipping and rolling.

Next grab your cast iron pan and heat up your oil. (I used safflower oil)

About 3-4 minutes on each side.

These were really very very good. Maybe a bit of cheese inside would have completed the naughty-ness.

What do you like to make that’s naughty?

Fresh Salmon and Staying Home

My parents came over for dinner and most times they bring the groceries and I do the cooking.

It’s a good trade for me, as my dad loves fish, and the top notch fish monger he frequents is too pricey for my pocket book.

I was thrilled when he came over with the most amazing looking super fresh wild king salmon. I had a hard time being patient, as I just wanted to cut thin slices and eat it  raw with a bit of wasabi.

I had a small piece of cedar wood lying around in my pantry, so I soaked it in water and cooked the salmon on there. Slice some red onion real thin, 2 tbspoons of evoo, 2 tbspoons white wine, salt, pepper and a dash of onion powder. Combine in a bowl and gently coat the salmon with it. Drizzle a bit of the mixture underneath the salmon on the cedar plank also. Next just put it on direct heat on your grill for a few minutes so the wood gets nice and hot. Then remove from direct heat and close the lid. What I like to do when the salmon is almost ready is to put it back on the direct heat and let the edges of the wood catch fire. Watch it carefully and remove from the grill.

If you don’t have a grill, preheat your oven to 425 degrees. When at temperature, put your piece of wood in the oven for about 5-10 minutes and let it get hot. Remove with tongs and put your salmon on the wood and put it back in the oven. Keep a close eye on it, nothing worse than over cooked dry salmon.

I used another 2 tbspoons of evoo and a dash of sea salt and mixed it in a bowl. Thinly sliced some green onion (scallion) and added that to it. I you have chives, use them, I didn’t have any.

Even though fresh wild king salmon is so expensive…it’s still cheaper than going out to eat. At approximately $25-28 a pound these days, you would be paying $25-30 per person at a quality restaurant. (and you haven’t left a tip or drank anything yet)

So, instead of going out on a Saturday night, stay home. Set a nice table, put on your favorite music, make your own fresh salmon and a big salad perhaps and enjoy your home and super fresh ingredients.

Crockpot and a Beer

Prep time, 3 minutes.

Cooking time 8 hours, while you’re away at work.

In your crockpot, 1/4 of an onion sliced, 1 plum tomato quartered, 3 baby carrots or 1 regular carrot, 1 piece of bacon,

Add 1 grass fed beef shank

Add 1 bottle of lager beer of your choice , salt & pepper to taste. Cover with lid and set your crockpot on low/medium. Come home from work and eat.  Any questions? 🙂

Enjoy the weekend everyone!! Kiss your loved one(s), go for a walk, make love, take a nap, eat real good food, read, watch an old movie, hold hands…..you get the idea.