Eating Locally

1/4 of an Illinois raised pig

So this may seem a bit morbid, but I bought a 1/4 of a pig from a small family owned farm. The pig came butchered and wrapped. This is the first time I have ever done anything like this. Since beginning a low carb and high protein diet, I have been eating more meat than ever. I wanted to see if this would end up saving me money. I think it did. Next time I do this, I will know what to tell them I want. I was a little bit unsure about what cuts I wanted. I ended up getting lots of sausage, center cut pork chops, two pork shoulder roasts, spare ribs, and pork tenderloin. My bacon and ham have not come yet, as they require 30 days to cure. This is one way in which I am attempting to eat locally and support small businesses. Look into this option in your area. I don't why I didn't do this when I lived down south...tons of farm land there.

Pot Roast Deliciousness

Pot Roast with Crispy Smashed Potatoes

I have been sooo busy lately that my blogging has taken a back seat. This is not to say that I have not been cooking up a storm though. Here is a pot roast I made last night. I used to eat pot roast when I was a kid. It is not my favorite meal. When I make mine, I like to cook it so it slices not falls apart. This is super easy and required maybe 15 minutes of prep and three hours of cooking. Here is what I did last night.

Pot Roast with Crispy Smashed Potatoes (Serves 6)

3 pound beef chuck roast (ask what is the best for pot roast. Fat is key here)
1 onion chopped
2 ribs of celery sliced
1 handful of baby carrots halved
1/4 tomato paste
EVOO
1 tsp Italian seasoning or a bouquet garni (tied up herbs)
Salt and Pepper
2 cups of stock (veggie, beef or chicken)
1 cup of wine for deglazing (beer or coffee would be good too)
Bacon fat (optional)*

*I had a pan with some leftover bacon grease from breakfast. Why waste this delicious stuff? I heated up the bacon grease and poured it into my dutch oven. I used it to sear the roast. I also did not want to waste the fond (which is the brown bits on the bottom) so I poured 1 cup of some wine in the bacon skillet and picked up what browned bits I could with a fork or if using non-stick, a wooden spoon. Set aside for later.

Salt and Pepper your roast (liberally). Heat up your dutch oven like super hot. Sear the pot roast in the bacon grease about 5 minutes on each side. If you don't have bacon grease (which if you are southern, you should ALWAYS have), add several TBLS of olive oil to sear the pot roast in. Remove the pot roast and turn off your heat. Add in your tomato paste and stir around. There is fat in the pan and the tomato paste will sizzle. Just move it around and let it cook a little. At this point, you will deglaze with the wine that you poured into the skillet with the bacon grease drippings (if you don't have this, add 1 cup of wine directly into the dutch oven!). Turn your heat back on. Add your vegetables and saute briefly for several minutes. Season the veggies with herbs. Place your roast on top of the veggies. Pour in two cups of  stock and COVER. Cook at 300 for two hours. You want to braise your meat, which means slow cooking it in liquid. Don't cover your meat though. It should go half way up. You may need to nestle it down in the veggies. You can also put some of the veggies on top of the meat. Remember to cover it with a lid.

You will uncover the roast for the last hour of cooking. It is ready when it is fork tender. Three hours should do it for this size of roast. Remove the roast and cover. Set it aside and work on your potatoes and sauce. Save this sauce. You will be reducing it shortly.

Smashed Potatoes

During the last hour, put some red potatoes in the oven. They will take about one hour to cook at 300. Take them out of the oven when they are fork tender. Using a coffee cup, press down on the potato. Don't press too hard. You don't want to break them. Each potato should be cracked (not broken) so that the insides are seen, but that the potato is still intact. Salt and pepper them. Cook them in 2 tbls of oil either in a castiron skillet or on your griddle. You want to crisp them on the outside and have them creamy on the inside. Cook them on medium heat maybe 15-20 minutes after they are smashed. Flip them occasionally.


Sauce for Pot Roast 

While the potatoes are crisping up, begin working on your sauce. Once the meat is out of the pot, get out an immersion or stick blender and begin to blend the sauce. There are carrots, onions, and celery in that yummy sauce. Blend until smooth. Reduce by half (around 20 minutes). To reduce, just crank the heat and let it boil. The sauce should be thick and luxurious.

Serve with potatoes and some sort of veggies (asparagus or green beans would be good). Slice the meat and pour some sauce over it. It is divine!

Scallop Chowder

Scallop Chowder with Proscuitto

Chowder season is here! I love braises, stews, and chowders in the fall. Here is a chowder I made several months ago. It sort of took on a life of its own after awhile and was a great way to use leftover stuff. This is a no-flour chowder. It is soupier than other cream based chowders.


Scallop Chowder (serves 4)


You will need:

1 sweet potato cubed
1 baking potato cubed
1 leek (rinsed very very well) sliced
2 carrots chopped
1/2 cup of wine
2 cups of veggie stock
2 cups of clam juice (Cento is a good brand for this)
3 slices of bacon chopped
1 pound of bay scallops
1/2 cup of heavy cream
Salt/pepper
Proscuitto for garnish (this is optional. I just needed to use it before it went bad)
Chives or parsley for garnish would have been wonderful

So this requires two pots. The original recipe from Epicurious required three pots. That is ridiculous. I modified it and used two pots.

Do this recipe on medium heat:

1) Chop your bacon and saute it in a heavy bottomed dutch oven. Remove when cooked
2) While bacon is cooking, clean your leek. Cut the big green part off and the bottom off. Cut length wise and rinse with cold water. Make sure to rinse all of the sand that gets in there. Pull apart the layers and wash them out.
3) Chop your leek and carrot and saute in bacon fat. Add some EVOO if necessary. Salt and pepper every layer!
4) While the leek and carrot saute, peel and chop your potatoes
5) Deglaze the leek and carrot with wine. Let evaporate
6) Add in your potatoes. Begin to cook the potatoes
7) Add you clam juice and veggie stock. You will want to cook until potatoes are tender. The soup should be brought to a boil at this point and then turned down. Let it simmer for 15 minutes.
8) In the mean time, salt and pepper your scallops. Make sure they are dry so that they sear. Cook them on your griddle or in a big skillet with some EVOO. They are small and don't require that much cooking. You will add them in the soup later at the end.
9) When scallops are cooked and the potatoes are cooked, turn up the heat and let the soup thicken slightly
10) Turn down the heat and add the cream. At this point, get out your immersion blender and give it a good blend. This how I was able to make it semi thick without flour. Blend well.
11) Add in your scallops. Turn heat back on low and cook for 1-2 minutes.
12) You are done...

Serve this with a salad or bread if you eat bread. Garnish with leftover bacon (I added proscuitto AND bacon to mine). Taste for proper seasoning. Garnish with parsley or chive if you have that.

Enjoy!

Making Homemade Stock

Crockpot Stock

In an attempt to cook like a pro, I make my own stock. I talk about making it all the time. Here is an easy way to do it.

I keep chicken carcasses, beef/lamb/pork bones in the freezer in ziploc bags.  I also keep turnip, carrot, celery, asparagus, herbs, mushrooms stems, and onion tops/ends in the freezer. In the picture, you see frozen scallions, celery bottoms, frozen carrot chips, turnips, radishes, parsnips, asparagus and even the skins of onions. It is okay to include skins. When I am prepping, I push all the veggie waste to the side and put it in a baggie. I also freeze herbs before they go bad. All of the extra stuff is strained out anyway. Using your crockpot makes this simple. If you would like simply lamb or beef stock, start saving your bones. You would use the exact same method for beef stock. In addition, for vegetable stock, omit the bones. Cook the same way, but you would need to add some mushrooms to increase the beefiness of the stock.

Homemade Stock

1) Get your crockpot out (you will need a 6 quart)
2) Put several bones (I used beef bones from steaks) and a chicken carcass in the pot
3) Put frozen (or fresh if you don't have frozen) vegetables in there (onion, carrot, celery, garlic and thyme are a must). Add your other veggies too like root vegetables, herbs, and scallions.
4) Add a good bit of each: pepper, salt, and red pepper flakes
5) Cover with water
6) Cook all day. It will make a delicious broth after about 8 hours
7) Turn off crockpot
8) Get a large bowl and put a strainer on top of it
9) Carefully pour stock into the strainer
10) Press on the vegetables and carcasses in the strainer. This extracts big time flavor
11) Put the strained stock in freezer bags or tupperware or mason jars
12) Freeze what you don't want. Pull out the bags to thaw the night before you need them

This seriously makes the best soup! Add whatever you want in there. Before giving up gluten, I would make my husband a simple soup of homemade chicken broth, tomatoes, and frozen tortellini. Sprinkle with basil and parmesan cheese...presto, dinner is made.

Your food tastes better when using homemade stock. It can be eaten on its own too. In the paleo community, bone broth is quite popular. It is an amazing source of calcium. This method produces results that are far superior to stock in the box. It is like reusing already enjoyed food. You would be shocked at the amount of celery tips, asparagus tips, onion layers and the stalky part of herbs that get thrown away. This stock was from 100% recycled material! Delish and a money saver....

Tips for Busy Home Cooks

I work and commute every day. My commute is absolutely dreadful but I like a home-cooked meal at night when I finally get home. This means that I have to plan my meals ahead of time and prep throughout the week. For example, this morning, I chopped up two bell peppers, one onion and two stalks of celery. I pulled the ground beef out of the freezer. I put the vegetables in a baggie. Any extra 15 minutes I have, I am using them wisely.

Tips That Keep Meals on the Table

1) Plan your meals ahead of time. (During the week, I cook M, T, W, Th)
2) Go shopping for everything on the weekend
3) Freeze whatever meat you buy ahead of time. Thaw the day before. I learned this the hard way.
4) Keep a well-stocked cabinet and freezer: This will change your life!

Here are some examples: Keep canned tomatoes, tomato paste, pastas (for non paleo followers) beef/chicken stock, potatoes, onions, peppers, carrots, and celery (these keep well in the frig for a while). Frozen peas, corn, spinach are also helpful. Keep frozen chicken, ground meat, kielbasas, sausages, fish etc in the freezer. You can thaw these out the morning of and have a quick supper at night.

5) Brown meat the night before for the next morning (if using crockpot)
6) Learn what cooks fast for 15-20 minute suppers
7) Boneless skinless chicken thighs and fish are super easy quick night supper
8) I also keep frozen potatoes, mashed potatoes (for hubs), frozen squash etc for a quick side dish
9) Buy a cast iron griddle! I throw everything on there at once and dinner is ready as soon as the protein is cooked
10) Make casseroles ahead of time that the hubs can put in the oven before you are home
11) Rices of all different types are great for a quick side dish.
12) Stirfry your protein. Add in vegetables. It is quick. Pour some stock in there and cover for 5 minutes.
13) Ground beef is my friend. My hubs loves tacos. I can make the meat when I have time and reheat when I get home. Always keep taco shells on hand too.
14) Keep lots of spices to make anything you want during the week

This is about it folks. Make your life easier and makes it so you avoid ordering pizza.

Braised Lamb Shank

Red Wine Braised Lamb Shank

OMG. I made these lamb shanks the other night and they were superb. We both picked ours up and ate from the bone. Makes me feel very primal! This is a super easy method that is good for pot roast, short ribs, or any sort of lamb roast. I like shanks because they are affordable and super tender when cooked for hours.

Lamb Shanks (Serves two)

2 lamb shanks
1 onion chopped
2 carrots chopped
2 stalks of celery chopped
4 garlic cloves chopped
1/4 cup of tomato paste
1 cup of red wine
2 cups of chicken or beef stock
1 bundle of thyme, tied with butcher string
EVOO
salt/pepper

Salt and pepper your shanks. Pour some EVOO in the bottom of a heavy bottomed dutch oven. Sear the shanks until browned (maybe like 3-4 minutes per side). Once seared, remove the shanks from the pot and set aside. Add vegetables and saute. Season with salt and pepper. You want to brown them a bit. This imparts flavor. When browned, mix in tomato paste and move it around on the bottom on the hot pan. Cook the tomato paste slightly. Add your garlic in. Deglaze with wine. Stir and let it reduce by half. Then add you stock. Mix around and add back in your lamb shanks. Throw your thyme bundle in. COVER! Put it a 325 oven for 1.5 to 2  hours. Make sure to turn the shanks over after 45 minutes. They are ready when the meat is tender and has pulled away from the bone. When ready, remove and cover with foil. You are going to start reducing your yummy liquid. Taste your liquid for saltiness. Add more if necessary. Turn up the heat and reduce! Reduce that yummy liquid for a good bit, maybe 15 minutes. It should be super thick. Serve the shanks with mashed potatoes, sweet potatoes, mashed parsnips or rice. Polenta would be amazing too. Pour the sauce over the shank. Cork a bottle of vino tinto and you are good to go.

Enjoy!

A Rough Guide to Soups and Stews

Beef Stew with Butternut Squash

So, it is officially fall here in Chicago. I have been making soups already. They are sort of the perfect fall and winter meal. I like to use what I have in my fridge. The pot lasts through the week, which means leftovers for work. I wanted to discuss how I approach soups and stews. They are really easy actually once you have a method.

Truly you need like five things: meat, vegetables, olive oil or other fat, some sort of liquid (chicken stock, wine, water, tomato juice etc.), and seasonings (herbs, chili peppers, salt/pepper, garlic). Soups can use any sort of meat. I like to add vegetables, like onions, carrots, potatoes, butternut squash, tomatoes, celery, peas, greens, mushrooms, and peppers. Obviously, I don't add them at the same time...Canned stuff works well too, like beans, tomatoes, corn etc. Then you add liquid and cook for long periods of time.

For example, start with any protein, like chicken, beef, pork or even ground meat. Put oil in the pot and brown your meat. When browned, remove and set aside. Put whatever veggies you want in the pot the same pot. Add more fat if you need to. They need to saute too. Once vegetables are sauteed, remove them and set aside. Deglaze with some sort of liquid. Scrape up any bits on the bottom. Add your meat back in and season with salt and pepper. Add canned tomatoes and stock until the meat is covered. Cook on low for several hours. Remember that your vegetables will break down at some point. I sometimes like to add my vegetables later in the process (maybe after hour one). I hate soggy veggies. This is about it.

Time saving tip: buy a rotisserie chicken for the soup. Keep the carcass for stock.


Tip number 2: start soups with carrots, celery, onion and garlic. They are good with everything.


Tip 3: Keep a good spice drawer. Some of my faves: chili powder, paprika, cumin, ginger, fennel, italian herbs, onion powder, black pepper, curry 


Tip 4: Use stock for the liquids of your soups. Chicken stock is good in everything. 


Tip 5: Keep your bones. I like to add beef or lamb or pork bones into soups. I keep them in the freezer. They impart tons of flavor for your soups. Remove them before serving.

Soups are perfect for cheaper pieces of meat, like pork shoulder and beef stew, which you can buy in a roast and cut yourself. Ground beef, turkey and chicken also work well. Keep canned tomatoes and tomato paste on hand in your cabinet. Also rice and pasta work well here. I don't make those at my house, but you could add them if you want. Sometimes I will make my hubs some pasta and pour the soup over it. Here are some other ideas:

Pork shoulder soup with white beans, tomatilla salsa, onions, peppers, and garlic (chicken stock)
Beef stew with butternut squash (beef stock as the liquid)
Ground beef (or turkey) chili with beer, beans and tomatoes (use your tomato paste here)
Ground chicken soup with potatoes, carrots, and celery (cook pasta on the side)
Rotisserie chicken soup with beans and vegetables (chicken stock as liquid)
Beef stew with sweet potatoes, onions, and carrots
Pork shoulder soup with tomatoes, beans, and corn
Ground beef soup with canned tomatoes, corn, and green beans
Taco soup: ground beef, corn, beans, green chilis, tomatoes and chili powder
Posole: Pork shoulder soup with hominy and green salsa (garnish with cilantro)
Chicken noodle soup with mexican spices, like cumin, chili powder, and paprika
Split pea soup with ham
Curried chicken soup with chicken breast, vegetables, coconut milk and curry paste
Beef stew with mushrooms

Truly, the possibilities are endless...


Happy Soup Cooking!