All Posts Tagged ‘rosemary

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Chorizo and Yam Soup with Rosemary Sea Salt Biscuits

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My local butcher shop sells the most amazing chorizo sausage. I pick up a pack each week and try to find something new to do with it because it is just so delicious and packed full of flavour! Tonight I used it to top my pureed soup and give it a kick. Mission accomplished.

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Chorizo and Yam Soup (with Kale Chips)

(My husband and I polished this off in one sitting with no leftovers. Double it if you are feeding more than two very hungry adults.)

Ingredients:

1 pack of chorizo sausage (about 5 links)

1 leek, chopped

1 orange bell pepper, chopped

4 cloves of garlic, peeled and smashed

4 yams, peeled and chopped

1 apple, chopped

1.5 tsp of ground sage

2 cups of beef bone broth

1 bunch of kale, washed and roughly torn

1-2 tbsp olive oil, divided

1 tbsp coconut oil

Sea salt and pepper, to taste

Directions:

1) Preheat your oven to 400 degrees.

2) Combine your chopped leek, pepper, garlic, yams, and apple in a large bowl. Toss with the olive oil, then sprinkle with the sage and a pinch of  sea salt and toss again.

3) Spread your mixture onto a lined baking sheet and roast in the oven for 30-40 minutes or until yams are soft.

4) About 15 minutes before your roasting time is up, toss your kale pieces in some olive oil and spread on a lined baking sheet in a single layer. Sprinkle with sea salt and pepper and throw in the oven for 15 minutes while your vegetables finish roasting.

5) While your vegetables are roasting, melt your coconut oil in a large frying pan over medium heat. Remove the casing from your chorizo sausage and crumble the sausage into your pan.

6) Fry the sausage until it’s cooked through and then transfer it to a serving dish.

7) When your vegetables and kale are finished roasting, remove both pans from the oven. Let the kale chips cool and then transfer to a serving dish.

8) When the vegetables have cooled, transfer them to a blender, add the beef bone broth, and puree until smooth. Pour into a large soup pot and simmer on the stove for 5-10 minutes. Alternatively, throw the roasted vegetables and bone broth into the soup pot and blend with an immersion blender until smooth.

9) Once the soup has been simmering for 5-10 minutes, ladle it into your bowls and top with kale chips and chorizo sausage. Enjoy!

Rosemary Sea Salt Biscuits

(Note: These biscuits are NOT Whole30 approved. No biscuits are!)

Ingredients:

4 large eggs, whites and yolks divided

1/2 cup coconut flour

1/4 tsp baking soda

1/2 tsp cream of tartar

3/4 tsp sea salt

1.5 tsp rosemary

4 tbsp cold grass fed butter

1 tsp raw honey (optional)

I really wanted to add some sharp raw cheese to these biscuits, but I don’t tolerate it well. If you are able to tolerate raw dairy, then I think it would be delicious in these biscuits.

Directions:

1) Preheat your oven to 400 degrees.

2) Separate your egg whites and yolks into two bowls. Beat your egg whites until they are foamy and begin to form soft peaks.

3) Add your honey to the egg yolks and mix to combine well.

3) Fold your yolks and honey into your egg whites and mix softly until combined.

4) Combine all your dry ingredients into a bowl and then cut your butter into the dry mixture, using a fork or pastry cutter until it is crumbled.

5) Gently combine your egg and honey mixture with your dry ingredients until mixed well. Wait a few minutes for the coconut flour to absorb the excess liquid.

6) Using a large spoon or ice cream scoop, scoop your biscuits onto a lined baking sheet, leaving an inch in-between. Depending on the size of your scoop, the recipe should yield about 6-8 biscuits.

7) Bake for approximately 20 minutes. Allow to cool and then slice and enjoy with grass fed butter on top.

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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.