All Posts Tagged ‘dinner

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Salmon and Lemon Pepper Zoodles

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This summer we’ve been enjoying so much wild salmon from the Community Supported Fishery that we are a part of. I’ve been experimenting with a bunch of different recipes (basically trying to find which one Charley will eat with the least amount of whining) and have found that this one that I have just barely adjusted from Practical Paleo by Diane Sanfilippo is simple, delicious, and great for repurposing leftovers the next day. I have a hunch that Charley might actually like it, although she would never admit it.

I happily eat leftovers every day as a way to save time in the kitchen. When you cook absolutely everything from scratch, leftovers are a necessity. With that in mind, i reheated this salmon from last night’s dinner and added some simple zucchini noodles and red pepper, and it only took about 15 minutes of my time. Enjoy!

Ingredients

For the salmon:

1 lemon, thinly sliced

1 lb wild salmon

1-2 tbsp of coconut oil

2 tbsp fresh chopped rosemary

Pinch of salt and pepper

For the zoodles:

1 large zucchini, spiralled into zoodles

5 baby bell peppers, chopped

2 tbsp Tessemae’s Lemon Chesapeake sauce

Directions

For the salmon:

1) Preheat your oven on the low broiler setting.

2) Place some tin foil on a baking sheet and grease with coconut oil.

3) Place the salmon skin side down on your baking sheet and sprinkle with salt and pepper.

4) Sprinkle the chopped rosemary on the salmon, and top the salmon with the lemon slices.

5) Broil on low for approximately 10-15 minutes, depending on the thickness of your salmon.

For the zoodles:

1) Heat a large pan over medium heat and add 2 tablespoons of Tessemae’s Lemon Pepper sauce.

2) Fry your peppers for a few minutes until they begin to soften.

3) Add your zoodles and combine with the peppers. Fry for 4-5 minutes, until they are softened to your liking.

4) Remove and place in a bowl or on a plate. Top with your leftover salmon.

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Tessemae’s sauces are Whole30 approved and a great addition to your kitchen. They make dishes like this super quick and easy! You can order them online or find them at Whole Foods.

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Balsamic Beef Stew

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I woke up to the sound of pouring rain this morning and immediately thought to myself that today is a good day for stew. A couple of hours later I got a text from my sister in law asking if I had any good stew recipes. Great minds think alike! There’s just something comforting about curling up with a bowl of hot stew while the rain comes down outside….

Ha! Who am I kidding? No mom ever gets to eat their stew while it’s still hot. I’m usually scarfing down my dinner as fast as I can while simultaneously doing the airplane move, trying to shovel food into my 1 year old’s mouth and chanting “You can do it!” to my 3 year old, desperately trying to convince her to eat her carrots. Bonus points if I can get the dirty dishes loaded before the 1 year old climbs out of his high chair and starts climbing right into the dishwasher. What is it with babies and dishwashers? Good thing he’s so cute!

IMG_9921Back to the stew. It takes some time, but the end result is completely worth it. Serve it with a side salad and enjoy!

Ingredients

1 lb stewing beef (grass fed and local if possible)

1 tbsp steak spice (sugar free)

1 tbsp coconut oil 

4 cups of yams, peeled and chopped into 1 inch chunks

2 cups of parsnips, peeled and chopped into 1 inch chunks

2 cups of carrot, peeled and chopped into 1 inch chunks

1 yellow onion, chopped

1 tbsp of fresh rosemary, chopped (dried will work just fine but fresh is always better!)

1 tbsp of fresh thyme leaves

2 cups beef bone broth (sugar free)

1/2 cup balsamic vinegar (sugar free)

Directions

1) Preheat your oven to 300 degrees fahrenheit.

2) Dry the stewing beef by blotting it with paper towel. Toss it in the steak spice to coat it evenly.

3) Heat a large saucepan over medium-high heat and melt the coconut oil in it. Working in batches if necessary, brown all sides of the beef in the pan. Don’t crowd the beef, give it lots of wriggle room to properly brown the sides. Remove the beef to a dutch oven or large, deep casserole dish with a lid. 

4) Pile the yams, carrots and parsnips on top of the beef.

5) Return to the same saucepan and add your onion, rosemary and thyme. Saute for a few minutes to soften. Add the bone broth and balsamic vinegar and bring to a boil, all the while scraping the bottom of the pan with a wooden spoon to get all the juicy beefy bits.

6) Pour the contents of the saucepan into your dutch oven or casserole dish, put the lid on, and place it in the oven for three hours, if you can wait that long. The delicious aroma will drive you crazy while you wait! Enjoy.

 

 

 

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Italian Sausage and Zoodles

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If you don’t have a vegetable spiralizer yet, you need to go get yourself one. Right now we are squeezing our little family into a basement suite and my kitchen is tiny, so I was thrilled when I found this little hand held one for $10 at Ross last week.

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However, someday when we are living in a bigger space with a bigger kitchen, I’m going to order this bad boy. But for right now I’m happy with my little one and it’s doing the job just fine. Look at these beautiful zoodles!

photo copy 2Zoodles are quick, easy, delicious, and a great substitute for pasta, which is what I used them for last night. This recipe makes enough for about 3 people. Enjoy!

Ingredients

5-6 large zucchini, spiralized into zoodles

1-2 tbsp olive oil

1 lb Italian sausage (pastured pork and sugar free)

1 red bell pepper, diced

1 carrot, diced

2 garlic scapes, diced

1/2 yellow onion, diced

1-2 tbsp fresh Italian parsley, chopped

1 jar of your favourite sugar free pasta sauce (I usually just blend fresh tomatoes with some Italian herbs rather than buying pasta sauce)

Directions

1) Heat a large pan over medium heat and pour approximately 1 tbsp of olive oil into it. Once heated, crumble the Italian sausage into the pan and add the bell pepper, carrot, onion and garlic scapes. Fry until the meat is cooked through and no longer pink.

2) Add the jar of pasta sauce and mix to combine. Lower the heat, put the lid on, and allow to simmer while you make your zoodles.

3) Heat another large pan over medium heat and pour approximately 1 tbsp of olive oil into it. Working in batches, fry your zoodles in the olive oil for 3-5 minutes or until softened.

4) Once all of your zoodles are softened, serve them with the sauce on top and sprinkled with fresh parsley. Enjoy!

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