Herbed Up Pork Roast-Paleo and Whole 30

Herbed Up Pork Roast-Paleo and Whole 30

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Now that you are pledging to eat healthier after your New Year’s detox, try this amazing recipe.  Whether you are doing a Whole30 or just looking to try a new roast, this is gooooooood!

This is my favorite way to roast a pork tenderloin.  The potatoes are crispy and the marinade is delicious.  I’ve also used this same recipe with a roast chicken and it is just as good.  Not as great with beef roast, however.

Ingredients

Pork tenderloin roast 2-5 lbs.

1 cup white wine or white/champagne vinegar

3 sprigs each of the herbs: parsley, sage, rosemary and thyme

5 cloves of garlic, this is not too much

1/4 cup olive, avocado or ghee

8-10 small red or white potatoes

salt and pepper to taste

Instructions

Preheat the oven at 400 degrees F.

Spray a 9×12 roasting pan with non stick spray.

Slice potatoes in half and place flat side down, covering the entire roasting pan. DO NOT SKIP THIS STEP! This seriously makes the recipe different from all other roast dinners.

Wash and pat dry the roast and place on top of the potato bed.

In a blender add the wine, oil, herbs, garlic, a dash of salt and pepper.  Blend on high for about 30 seconds.

Pour the marinade over the roast and potatoes.  Let stand for 30 minutes (sometimes I put it straight in the oven and it turns out fine)

Sprinkle the roast with salt and pepper before putting it in the oven.

Roast until the internal temperature reaches 145, this is about 40 minutes depending on your oven.

Happy Thanksgiving

Happy Thanksgiving

vodkacran

There is one way to ensure losing weight.  Remove carbs and alcohol from your daily intake.  On Thanksgiving, I don’t follow this rule, but I do try to keep the sugar out of my cocktail and in my pie.

My go-to drink on special occasions is a vodka tonic with a small slice of fruit.  Lime, orange, lemon, blueberries, and during the holidays I throw in some frozen cranberries.  This is, of course, when I have forgotten to stock the fridge with prosecco.  Also not a diet drink.

Here is a fun guide for diet drinks.  Have a safe and happy holiday.

Turkey White Bean Chili

Turkey White Bean Chili

Perfect for turkey leftovers!

Turkey White Bean Chili

  • Rinse and drain beans before you begin
  • 4 teaspoons olive oil
  • 2 pounds shredded or diced cooked turkey
  • 1 teaspoon salt
  • 1 clove garlic, crushed with a press
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • Two 15 to 19-ounce cans white kidney beans (cannellini), rinsed and drained, I will often do a can of black beans and a can of white beans just for fun
  • One 16-ounces of your favorite salsa, if you don’t like your salsa, you won’t like your soup
  • One 14 to 28 ounces chicken broth or stock, depending on how thick you like it
  • 2 tablespoons fresh cilantro leaves, for garnish, optional
  • 1 avocado for garnish, optional

Add 2 teaspoons oil with the garlic and onions to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes. Stir in the cumin, oregano, cinnamon and cayenne pepper, and cook 1 minute. Add the beans, salsa, broth and leftover turkey, and bring to a boil. Reduce the heat to low, cover and let the chili simmer for 15 minutes. To serve, garnish with cilantro.

Karina’s Birthday Soup-Chicken White Bean Chili

Karina’s Birthday Soup-Chicken White Bean Chili

Don’t tell her I posted this… Today is Karina’s 18th birthday and this is her favorite soup.  Also don’t tell her this is part of the 4 Hour Body diet.  This soup is SOUP-er quick and easy!  This feels less like a chili to me and more like a soup with beans.

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Original recipe is from the Cooking Channel website found here.

Chicken White Bean Chili

  • Rinse and drain beans before you begin
  • 4 teaspoons olive oil
  • 2 pounds ground chicken
  • 1 teaspoon salt
  • 1 clove garlic, crushed with a press
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • Two 15 to 19-ounce cans white kidney beans (cannellini), rinsed and drained, I will often do a can of black beans and a can of white beans just for fun
  • One 16-ounces of your favorite salsa, if you don’t like your salsa, you won’t like your soup
  • One 14 to 28 ounces chicken broth or stock, depending on how thick you like it
  • 2 tablespoons fresh cilantro leaves, for garnish, optional
  • 1 avocado for garnish, optional

In a large pot, heat 1 teaspoon oil on medium-high until very hot. Sprinkle the chicken with 1 teaspoon salt. Add the chicken to the Dutch oven in two batches, and cook until the chicken is no longer pink, stirring occasionally, about 6 minutes per batch, and adding 1 teaspoon more oil for the second batch. With a slotted spoon, transfer the chicken to a medium bowl once it is done.

After all the chicken is cooked, add the remaining 2 teaspoons oil with the garlic and onions to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes. Stir in the cumin, oregano, cinnamon and cayenne pepper, and cook 1 minute. Add the beans, salsa, broth and browned chicken, and bring to a boil. Reduce the heat to low, cover and let the chili simmer for 15 minutes. To serve, garnish with cilantro.

Creamy Brussels and Wine

Creamy Brussels and Wine

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I love this.  This is the veggie dish that is on our table for Thanksgiving, Christmas, Easter and the selected birthday.  Creamy and different with a hit of Marsala wine.  This one also takes a little time but it is worth every minute of preparation.  Feel free to split the preparation into two days.  Clean and chop the brussels and prosciutto the day before to make it easier.

Brussels Sprouts with Marsala wine, Prosciutto, Parmesan (Non-Paleo)

3 tablespoons butter
2 cloves garlic, minced
3 ounces thinly sliced prosciutto, cut into slivers
1 1/2 pound Brussels sprouts, trimmed and halved
2 tablespoons flour
1 1/2 cup light cream (half and half)
3 tablespoons Marsala wine
3/4 teaspoon grated nutmeg
salt and freshly ground pepper, to taste
3/4 cup grated Parmesan cheese, divided

Instructions

Preheat oven to 350 degrees F.

Melt butter in large skillet over medium-high heat. Add garlic and prosciutto and cook for 2 minutes, tossing. Add Brussels sprouts and continue to cook for 5 minutes.

Stir in flour and toss to coat sprouts.

Gradually stir in cream and Marsala. Slowly alternating between the two to incorporate. Reduce heat to a simmer, cover and let simmer until sprouts are tender, about 12-15 minutes.

Remove from heat.

Add nutmeg and season to taste with salt and pepper. Stir in 1/4 cup only of the divided parmesan cheese just until cheese is melted.
Transfer mixture to an oval baking dish and top with remaining 1/4 cup Parmesan. Bake until bubbly and top is slightly browned, about 20 minutes. Serve hot.

Sage, Sausage, Apple Stuffing

Sage, Sausage, Apple Stuffing

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Sage, Sausage and Apple Stuffing (Non-Paleo)

This recipe is directly from the Food Network website.  I added some herbs to kick up the flavor.  Sometimes, during the winter, I make this for dinner just for fun.

Ingredients

16 -ounce bag stuffing cubes

6 tablespoons unsalted butter, plus more for greasing the pan and topping

1 pound fresh sage sausage, casing removed (I use plain pork sausage and add a teaspoon of sage while it is cooking)

1 medium onion, chopped

2 cooking apples, such as Granny Smith, peeled, cored, and chopped

1 to 2 ribs celery with leaves, chopped

1 clove minced garlic

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon kosher salt

1 teaspoon course black pepper

a dash of fresh nutmeg

3 cups chicken broth, homemade or low-sodium canned

1/4 cup chopped fresh flat-leaf parsley

1/2 cup walnut pieces, optional (I don’t use them)

2 eggs, beaten

Instructions

Preheat oven to 325 degrees F.

Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it’s dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the garlic, broth and all spices and bring to a boil for another 5 minutes.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the nuts if using, and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

Turkey Gravy-non-paleo

Turkey Gravy-non-paleo

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This is how we roux it!  I started with an old Bobby Flay recipe and then tried Ina Garten’s  homemade gravy.  I blended the two, threw in some additions and came up with this recipe.  Ina Garten’s technique of sautéing the onions in butter until the onions are soft is what makes this gravy amazing.  It really sets it apart from the standard quickie that Granny did right before serving the turkey.  This one takes time and it is worth it.

Homemade Gravy (Non-Paleo)

First Step:

Boil two turkey wings in 2-1/2 cups stock or broth, simmer to cook the juices out 1-2 hours.  I often throw in some celery ribs with leaves, whole garlic cloves in the skin, thyme, parsley and sage leaves from the garden and some black pepper. No salt.  After two hours, strain and return liquid to low heat.

Step Two:

In a large pot simmer 1/4 pound (1 stick) unsalted butter and 1-1/2 cups diced onions (usually 2 med-large).  Cook until the onions are completely cooked and soft, usually around 15-20 minutes.  Do not skip this step. This important step with real butter or ghee will give the gravy an amazing flavor.

Step Three: The Roux

I consider this the most important skill in the kitchen.  Equal parts flour to butter. Sprinkle the flour in to the pan with onions, whisk to incorporate, then add 1 teaspoon thyme, 1 teaspoon sea salt and 1/2 teaspoon black pepper.  Cook 2-3 minutes on a soft boil.  Slowly add 2 cups of the hot strained chicken stock that you made in step 1.  Cook uncovered for 4-5 minutes until it begins to thicken.  Add 1 tablespoon white wine and 1 tablespoon heavy cream.  Season to taste.

Ingredients List

2 Turkey Wings from your local butcher counter

2-4 cups stock depending on your desired thickness

1/4 pound (1 stick) unsalted butter

1-1/2 cups chopped yellow onion (about 2 medium onions)

1/4 cup plain white flour

1 teaspoon thyme (or sage or parsley)

1 teaspoon sea salt or kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon white wine

1 tablespoon heavy cream