Restaurant Style Chinese Pork Ribs

Whenever I'm stressed out, I always have the same temptations–I either am ready for pizza and wings, beer, or Chinese takeout.  In the case of the last one, I traditionally order General Tso's Chicken and boneless spare ribs.  

Coq au Vin (sans Vin)

While visiting my parents in Virginia, we were lucky to visit the local farmer's market.  We found some great local produce as well as a few local farmers.  This chicken (and our turkey on its way for Thanksgiving) is from Moving Meadows Farm, and it was absolutely delicious.  I really am looking forward to the turkey later this month, as well as visiting them more often when we go to visit my parents.  

Chipotle Chops

It's been a long week. Who am I kidding? It's been a long month... year, really. And yet, somehow, we're already through October! WTF?!?

A few nights ago, Brent and I were "this close" to throwing all sense and good judgement out the window and just ordering Chinese food. We were tired. We were hungry. And we had made grand plans to cook at least two meals to finish out our week but neither of us had any interest in cooking.

Almond Flour Crusted Rack of Lamb

We recently picked up a few racks of Australian lamb from Costco because it was on sale.  We wanted to take a stab at 'breading' the lamb to see what kind of result we would get.  This recipe is definitely one to add to the books.  The crust adds a nice flavor to the lamb without taking away from the juiciness and flavor of the meat.    

Crumbly Choco-Pumpkin "Cheesecake"

I swear it tastes better than it looks! ;)

Do you love chocolate? What about cheesecake? And pumpkin too? "YES, YES, YES!" should be your answer. ;) I know that's what I would say. Anyways, this is my humble attempt to combine some of Brent's and my favorite treats--chocolate, pumpkin, and cheesecake. 

Ingredients

1 cup almond flour

4 tsp honey

3/4 cup coconut butter

1 and 1/2 tsp fresh lime juice

1 and 1/2 tsp honey

1/4 cup 100% coco powder

1/2 cup coconut cream from can of coconut milk*

1/4 cup organic pumpkin

1/16 tsp freshly ground clove (or a few good shakes)

1/8 tsp nutmeg

1/8 tsp cinnamon

*Tip: Let the can chill in your fridge for a few hours before, then skim off the cream that rises and settles at the top.

Method

Start by blending the cup of almond flour and 4 tsp of honey in a Ninja or blender. Then, press into your dish round or pie pan using a spoon or your fingers to form a crust.

In a medium or large mixing bowl, blend the coconut butter, lime juice and 1 and 1/2 tsp of honey. This is the "cheesecake" base. Split the mixture, scooping about half of it into another medium or large mixing bowl.

Next, blend the coco powder and coconut cream with first half of "cheesecake" base in the large bowl.

Mix the organic pumpkin, clove, nutmeg and cinnamon in with the second half of "cheesecake" base.

Finally, layer the mixes over the crust, pressing each layer gently down with a spoon (or your fingers--who doesn't love to use their fingers?!) to form a solid surface. 

As you can see, I chose to have a layer of chocolate mixture, then a layer of the pumpkin mixture, and lastly a second layer of the chocolate mixture. 

Allow the whole thing to chill in your refrigerator for at least 5 minutes before serving.

I'll be the first to admit, it's a little dry; but Brent and I think the flavors are good. I'll be sure to keep tinkering with this recipe (and post successful updates) so that it's in prime condition for our Paleo Thanksgiving. This year, we're hosting both parents and some of my siblings--it's going to be a zoo! I'm hoping this dessert will tame the masses, that is, if the tryptophan from the turkey doesn't. :-p

Hearty Stovetop Chili

It may come as a surprise, but Heather and I are huge fans of chili.  Even in the peak of summer, it's likely that we have plans to make chili, are making chili, or are eating leftover chili.  Our recipe has always relied on cooking up the meat, onions, and peppers in a skillet, transferring that to a crock pot with salsa and diced tomatoes, and then cooking it overnight or all day.  While this makes a great chili, we wanted to attempt something in one pot, and done in under an hour.  This worked out quite well, and I think this may be my preferred method of making chili.  We also experimented with a faux-corn bread, which is so close to being ready.  We will link to it as soon as it's perfected.

Ingredients

2 lbs ground beef

2 chorizo chicken sausages

4 slices of bacon

1 and 3/4 cup bell pepper slices
1 onion, diced

8 cloves of garlic

1 14.5 oz can of diced tomatoes with green chills

1 16 oz jar of chipotle salsa

1 8-oz can of tomato paste

1 tsp cumin

1 tsp cayenne pepper

1 tsp chipotle pepper

1 tsp smoked paprika

Method

Place bacon and crushed garlic in dutch oven over medium heat until both bacon and garlic are fragrant (approximately 3-4 minutes).

Add in ground beef and stir frequently to brown on all sides.

Add in onion, jalapeño, bell pepper, and chorizo.  Mix in and simmer for 2-3 minutes.

Add in salsa, diced tomatoes with green chilis, and spices.  Simmer covered for 15 minutes.

Add in tomato paste, and mix thoroughly.  Simmer an additional 5 minutes uncovered.

Enjoy this fantastic chili.  It's got great flavor and is not an all-day endeavor.  Keep an eye out for when I have the faux-corn bread figured out because it's an amazing companion to this chili.  Right now it's just not quite there.  Soon.  

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Mushroom & Steak Wrap

While visiting my parents in Virginia and taking advantage of the farmer's market in their town, we needed to do something for lunch.  My parents are supportive of our eating habits, but haven't decided it's time for them to take on the same dietary approach.  Growing up in the midwest, I can totally appreciate that after 50+ years of eating a certain way without any glaring health issues they aren't convinced what we are doing is necessary or right for them.  They usually will eat what we make, and like it, so that's one fewer meal full of grain and dairy.  We ended up with thinly cut NY strip, even though we were looking for sandwich steaks–the strip was on sale and they didn't have the other.  Either way, this was a great lunch that was filling and finished in under 15 minutes.

Ingredients

1.5 lbs thinly sliced steak

1 avocado, sliced

2 C sliced mushrooms

Romaine lettuce leaves

1 tbsp olive oil

Method

Heat olive oil in your cast iron skillet on a medium-high heat and sear steaks (seasoned with salt and pepper) for 3-4 minutes per side.

Sauté mushrooms in the skillet while steak rests, about 5 minutes, stirring regularly.

Slice steak into thin strips, and place steak and mushroom, with sliced avocado, in a romaine lettuce leaf.  Enjoy!

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