We eat a lot of chicken but for some reason I don’t think to roast or bake it very often. I don’t know why because roasting adds so much flavor. The root vegetables included sweet potato, rutabaga, carrots, parsnips, and onions. I subbed new red potatoes for the parsnips. There was supposed to be pancetta in the mix but I used W30 compliant bacon. These are all tossed with EVOO , rosemary, garlic and lemon zest.
The chicken is rubbed with the EVOO mixture before roasting. This was tasty. The chicken was moist and tender. The veggies were perfect. A great way to cook the chicken. The recipe is from The Whole 30 Cookbook. (Pg 160).
is there anything easier then one-pan meal? I don’t think so. This one was easy and tasty. The broccoli and potatoes are tossed with onions and garlic in EVOO.
Instead of ground beef I used a beef/venison mix. The recipe calls for Italian seasoning, onions, almond flour, and egg. It also called for pancetta but I didn’t have any. Since it is a one pan meal there is only one bowl and one pan to clean up.
Easy Peasy!!
The meatballs were delicious and I love roasted potatoes. The broccoli…not so much. I used some homemade marinara and added extra chopped fresh basil and Italian seasoning
Kayte and I cooked “together ” for this one. Her post is HERE!
The recipe is from Melissa Hartwig’s Fast and Easy Cookbook
One of the foods I learned to love as a child was lamb. It is a common food in England and we ate them quite a lot. Here in the states they are more of a luxury in the South than elsewhere. For that reason I don’t eat them much. In fact I’ve not had a good lambchop in many many years.
Kayte and I have shied away from the lamb recipes because they are hard to find here in Podunk USA. When a friend mentioned she was buying chops at SAMS I thought I would try some and make some of the W30 lamb dishes. This is the first one.
These chops are grilled and served with fingerling potatoes and arugula pesto. I changed mine up a bit. I used red potatoes and basil pesto. I’m not a fan of arugula and thought I might not like pesto made with it. I followed the recipe for the potatoes (very tasty) and the chops using an indoor grill pan rather than the grill. I was a little disappointed in the chops. They were rather tasteless. It wasn’t the recipe. It was the chops. American lamb rather than New Zealand. Just not the same.
When I reheated one for lunch I added more seasoning and it tasted better. The pesto adds a very good flavor, though.
The recipe is from The Whole 30 Cookbook. (pg. 54)
Kayte made them earlier in the week and they quite enjoyed them.
Unexpectedly I was alone for supper and had one pork chop in a package so I decided to make a quick and easy pork chop supper.
The chops are brushed with a mixture of whole grain mustard, fresh rosemary, garlic, and s/p. The same sauce is used to toss the potatoes and onions. Brown the pork chop. Brown the veggies and then pop them together into the oven.
I had to make a couple of subs simply because I didn’t have what I thought I had in the pantry. I used russet rather than red potatoes and yellow onions rather than red as the recipe called for. I also had some sweet potato left over from this dish so I threw that in too. Everything else I had.
This is definitely a keeper. Easy and tasty. (Although I might up the spices a little next time.)
Kayte will be making this Thursday night so we will link up.
The recipe is from Melissa Urban’s Whole 30 Fast and Easy. (pg 105)
This recipe doesn’t come from one of the W30 cookbooks. The Whole 30 Blog had several marinades listed. Kate and I decided to do the Italian and the Tandoori. First we did the Italian. I included potatoes and mushrooms. I wish I had included some onions, too. While not very pretty it was very delicious .
The marinade included white wine vinegar but there was none in the pantry so I used white wine instead. It added a little sweetness to the chicken. I cooked part of mine in my air fryer, and the other part in the oven. The taste was the same as was the time. You can find all the marinades HERE.
if you want tacos and you are on Whole 30 you cannot have the taco shells. But you can have the filling and that’s just as good as far as I’m concerned. This recipe called for Flavors of the taco, but none of the grains that you find in the taco shells. We made the feeling with ground beef, I use ground, venison and beef, along with onions and garlic, hot sauce, and a little apple cider vinegar. The taco mix was made with the usual ingredients so you had everything you wanted but the shell. We baked the potatoes, then cut them in half and scooped out the meat. We then mix the potato with the meat and taco mix and put it back in the potato shells. It was delicious.
The recipe also called for cauliflower crumbles, flavored with tomatoes, hot sauce, cumin, garlic, and cayenne pepper. But we decided not to add the cauliflower and just mixed in those flavors with the meat and potato mix. Perfect.
Kayte and I are on W30 again. And cooking from the two cookbooks that we share. The recipe I chose – Balsamic Beef – is from Hartwig’s Fast and Easy. it is a slow cooker recipe and easy to put together. But since I have an instant pot it is even easier. Since I can brown in the pot I only used it instead of two pots. Caramelizing the beef was easy. I browned the potatoes, (I left out the parsnips) onions, and garlic with the beef and then added in the rest of the ingredients to the pot – Balsamic vinegar and Italian seasoning.
I am not a big fan of Balsamic vinegar but it worked with his recipe. It added a deeper quality of flavor. The stew was even better a couple of days later after the flavors had had a chance to blend more.
The coldest days we have had are coming up this week. Lows will be in the upper 20s this week and that is chilly for Central Louisiana. And it is perfect weather for comfort foods – like Ellie’s Hearty Beef Stew.
It is chock full of beef, potatoes, carrots, peas and flavor. I did make a few changes. I used venison instead of beef and left out the rutabaga. Not a fan.
¼ c all-purpose flour ¼ tsp paprika 1 lb lean stew beef (round or chuck shoulder) venison, cut into cubes 3 Tbsp olive oil 1 med onion, chopped 1 sm rutabaga or turnip (10 oz), peeled and cubed 1 lg carrot, chopped 1 lg russet potato (12 oz), cubed 2 Tbsp tomato paste 1 1/2 c dry red wine 21/2 c reduced-sodium beef broth 1 pkg (10 oz) frozen green peas
Mix flour, paprika, and ¼ tsp each salt and pepper. Coat meat well.
In a large pot (or Instapot) heat 2 Tbsp of the oil in large over medium-high heat. Brown meat.
Add onion and cook over medium heat, stirring occasionally, until golden but not browned, about 10 minutes. Add carrot, and potato and cook until vegetables begin to soften.
Add tomato paste and cook 1 minute longer. Add wine, and boil for 3 minutes. Add broth and return to a boil. Reduce heat to medium-low and simmer covered until meat is tender, about 90 minutes. Add peas and cook 5 minutes longer
The original recipe can be found in Ellie’s Comfort Food Fix (pg 136) or here.
Ellie’s stew is filling, flavorful, and comforting on a cold night. You should try it!
See what Kayte, Peggy, and Gaye had in their kitchens this Thursday.
When Gaye suggested Mash-ups for this week’s theme I was thinking fancy. Two or three different foods to make one – like a cookie baked inside a cookie or a pie within a cake. I was wrong. Her idea was for, simply, for mashed food. Like potatoes, or sweet potatoes, or turnips or something. Easy Peasy!
How about Ellie’s herbed mashed potatoes?
Like most people we eat mashed potatoes. Usually loaded with milk and butter. These aren’t loadedwith those but they are loaded with flavor.
Tarragon and chives along with the salt and pepper give the flavor. There is SOME milk and butter but not a lot. Not like usually.
And since I am following the Whole30 program I’m not supposed to have dairy at all. So I subbed in coconut milk and clarified butter. Just right. There is no coconut flavor with the coconut milk so it just adds moisture. Good!
The recipe is from Ellie’s So Easy (page 174). I also found it HERE.
One last recipe from my cookbook choice for Cookbook Countdown for February – Eat to Beat High Blood Pressure.
If you have read my past posts you know how much I love Asian and Indian cuisine. I guess they are my favorites over all. Sure, I like Italian and American and Mexican but the flavors of the “Orient” just draw me in.
You also know I am on the Whole 30 Program so finding recipes that are compliant are not easy. But many are easy to adapt. Like this Veggie dish.
Lots of wonderful spices mixed and sauteed with some fresh okra and potatoes. Tumeric, coriander, cumin, cilantro. All blended together to soak into the potatoes and come out with lots of flavor. {I have to say the flavors weren’t as strong as I would have liked but it was still good.} And it was fairly easy. 16 minutes of prep and 40 minutes of cooking.
To make this compliant I left out the raisins and used coconut oil rather than canola or sunflower. Everything else was good to go.
Tea and Scones 