Whew, that is a long title. However it is a long title due to my lack of blogging and I hope to fix that in the coming weeks. Maybe I will be able to post more consistently. (?)
I was coming down with a cold and I wanted a good soup. I decided to attempt a chicken soup from scratch using a whole chicken in the crockpot. I cannot find the recipe I originally used but I will do my best to type it out. This recipe turned out well.
Ingredients: ▪ 3 lb chicken ▪ salt ▪ pepper ▪ bay leaf ▪ bag of baby carrots ▪ large yellow onion (cut into quaters) ▪ 5 stalks of celery (cut in half)
Instructions: ▪ Place the vegetables in the bottom of the crockpot. ▪ Cover the chicken with salt and pepper. ▪ Place the chicken on top of the vegetables in the crockpot. ▪ Cover the vegetables and chicken with water until the crockpot is full and covers the chicken completely ▪ Cover the crockpot and cook on high for 5 hours or until the chicken has an internal temperature of 165°F. ▪ Remove the chicken and vegetables from the crockpot. Discard bay leaves. ▪ Cut the vegetables into bite size pieces and return to the crockpot with the broth. ▪ Cut / shred the chicken of the bones and place in the crockpot.
Roasted Cod with Potatoes
I have never attempted to cook fish in the oven but after this, I might have to do it more often. This would be a nice way to make fish for a group of people. This recipe is from my gym’s recipe book and is as follows:
Ingredients: ▪ 1.5 lbs potatoes, cut into wedges ▪ 3 tbsp coconut oil ▪ 2 tbsp butter ▪ 1 tsp salt ▪ 1/2 tsp fresh-ground black pepper ▪ 2 tsp dried thyme ▪ 1.5 lbs cod, about 1 inch thick
Instructions: ▪ Heat the oven to 450°F ▪ In a large roasting pan, toss potatoes with 3 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper then scatter the thyme sprigs or 1 1/2 teaspoons of the dried thyme on top. ▪ Roast potatoes for 10 minutes then stir and cooking 10 more mins. ▪ Meanwhile, coat fish with the 2 tablespoons butter and sprinkle the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme on the fish. ▪ Remove pan from oven and stir the potatoes then push them to one side and put the fish on the other side of the pan. ▪ Return the pan to the oven and roast the fish and potatoes until just done, about 10 minutes longer and serve.
Chicken Apple Cucumber Salad
This recipe turned out great and would make a nice light salad for the summer time. The recipe is also from my gym’s recipe book.
Ingredients: ▪ 2 tbsp coconut oil ▪ 4 portioned 4 oz chicken breasts ▪ 1 large apple cored, peeled, diced ▪ 2 cucumber, peeled and diced ▪ Salt to taste ▪ 1/2 cup feta or goat cheese ▪ 3 Tbs extra-virgin olive oil ▪ 2 tbsp fresh lemon juice ▪ Ground white pepper to taste ▪ 1 small red onion, peeled and finely diced ▪ 1/8 tsp of parsley, dill, and mint
Instructions: ▪ Place diced cucumber in a colander sprinkle with salt and set aside to drain at least 15 minutes shaking the colander from time to time. ▪ Put coconut oil in frying pan and heat for 20 seconds on medium. ▪ Pound chicken to 1/2 inch thick, salt and pepper then toss into pan and cook about 3 mins per side or until cooked through, set aside. ▪ Crumble the feta into a bowl and mash together with the olive oil, lemon juice, water, and pepper. ▪ Mix in the cucumbers, apples, onions, and herbs and salt to taste. ▪ Slice up chicken and serve.
Coconut Oil Chocolate
These chocolates were the talk of the office (not only because they were delicious but because I have an elephant ice cube tray 🙂 ) and incredibly easy to make. Needless to say these will become a staple in my freezer.
Ingredients: ▪ 1/2 cup coconut oil ▪ 6 tbsp unsweetened cocoa powder ▪ 2 tbsp maple syrup or honey ▪ 2 tsp vanilla ▪ dash of salt ▪ Optional: frozen fruit, sea salt, mint extract, coconut, anything goes!
Instructions: ▪ Mix all ingredients over low (except optional ones) for 2 minutes. ▪ Fill molds (an ice cube tray works or store-bought chocolate molds) ▪ Place and keep in the fridge or freezer, sets in about 15 minutes.
I decided to try home chef out and this and the steak with fines herbs are their recipes. I have to say that after traveling for 2 weeks it was nice to come home and not have to go grocery shopping right away and be able to have some delicious meals. This recipe turned out great!
Ingredients: ▪ 6 oz cremini mushrooms (quartered) ▪ 1 shallot (minced) ▪ 2 cloves of garlic (minced) ▪ 1 lemon (zested and halved) ▪ 2 boneless skinless chicken breasts ▪ 3 oz flour ▪ 2 fl. oz. white cooking wine ▪ 6 fl. oz. heavy whipping cream ▪ 1 oz. shaved parmesan ▪ 5 oz. angel hair pasta
Instructions: ▪ Rinse the chicken breasts and pat dry. ▪ Cover the chicken breasts with plastic wrap on a cutting board and gently pound with a meat lappet or small pan to a uniform thickness of 1/2″. ▪ Place flour in a medium bowl and season with 1/4 tsp salt and 1/4 tsp pepper. Dredge chicken in flour and shake off excess. ▪ Add chicken to a hot pan with olive oil and cook 5-6 min on one side or until browned. ▪ Flip and cook 4-5 min on second side or until chicken reaches 165°F internal temperature. Transfer chicken to a paper towel lined plate. ▪ Add 2 tsp oil to the pan and then add the mushrooms and cook for 1 minute. ▪ Add the shallots and garlic and cook for 30 sec. ▪ Add white cooking wine, juice of half the lemon and cook 1-2 minutes, or until the liquid is reduced by 80%. ▪ Add heavy cream, bring to a boil and reduce to a simmer. Cook for 5 minutes or until sauce is reduced by half. Remove from burner and stir in half the parmesan cheese. ▪ Add pasta to boiling water and cook for 3-5 minutes. While pasta cooks add 1 Tbsp of pasta water to the mushroom cream sauce if the sauce seems too thick. ▪ Drain the pasta in a colander. ▪ Add half the mushroom sauce to the pasta in a pot. ▪ Place the pasta on a plate, put the chicken on the pasta, and place sauce on the pasta and chicken. Garnish with the lemon zest, a squeeze of the other lemon half and the remaining parmesan cheese.
Steak with Fines Herbes Butter with Garlic, Potato, and Red Pepper Hash
We had a lot of the potato hash and would recommend making this for 3 people, or reducing the amount of potatoes. The hash was a little bland for my taste but a little of the the herbed butter was all it needed.
Ingredients: ▪ 0.9 oz. butter (softened) ▪ 3 oz kale (stemmed and coarsely chopped) ▪ 1 yellow onion (diced) ▪ 1 lemon ▪ 1 red pepper (diced) ▪ 14 oz sweet potato (diced) ▪ 1 russet potato (diced) ▪ 3 parsley springs (minced) ▪ 2 garlic cloves (minced) ▪ 2 thyme sprigs (minced) ▪ 5 chives (minced) ▪ 2 flat iron steaks
Instructions: ▪ Rinse the steaks and pat dry. ▪ Season both sized of the steaks with 1/2 tsp salt and 1/4 tsp pepper. ▪ Add 2 tsp oil to a pan with half the garlic to a hot pan and cook for 30 seconds. ▪ Add onions, red bell pepper, sweet potato, russet potato and 2 Tbsp water and stir to combine. Season with a pinch of salt and pepper and cover, and cook 15 minute, stirring occasionally until potatoes are fork tender. ▪ Uncover during the last 2-3 minutes to cook off excess moisture. Add kale and cook 3 more minutes until wilted. ▪ Season with a pinch of salt and pepper. ▪ While cooking the hash, heat 1 tsp in a pan. Add steaks to hot pan and cook 4-6 minutes per side. ▪ Remove steaks from pan once cooked and let rest for 5 minutes. ▪ Make the fines herbes butter by mixing the softened butter, parsley thyme, chives and garlic in a small bowl. Season with salt and pepper. ▪ Plate the potatoes hash on a plate with the steak next to the hash topped with a dollop of the fines herbes butter.
Roasted Pork Butt
Honestly, I needed something to eat all week, and I thought hey I like pork, why not try to cook a pork roast!
I followed this recipe here, kind of… I followed steps 1-7 (mostly). It smelled delicious and turned out well. It also reheated well all week. (Sorry I forgot to take an after cooking picture.)
Ingredients: ▪ 3 lb pork butt roast ▪ salt ▪ pepper ▪ penzy fox point seasoning
Instructions: ▪ Preheat the oven to 300°F. ▪ Season the roast all over with salt, pepper, and fox point seasoning. ▪ Put the roast in a large roasting pan, fat side up. ▪ Add about half an inch of water to the bottom of the roasting pan. ▪ Roast the pork for ~ 40 min per lb until it has an internal temperature of 180°F. ▪ Remove the roast and let it rest ~ 30 minutes.