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Your Healthista: New Year Egg Drop Soup with Pork

yourhealthista:

This is, hands down, my new favorite recipe. I’ve already made it three times and I’m not sick of it. That’s saying a lot because usually I have a hard time eating something more than two or three times in a row.

It’s an easy recipe, but one ingredient you really can’t skimp on is this one:

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Yes.  Soon!

Source: yourhealthista
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Paleo, of course.

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Recipe forthcoming.  First I must mourn the loss of my food processor bowl, a casualty of tonight’s dinner.

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Poached eggs over hash browns.  TURNIP HASH BROWNS, which are surprisingly delicious. No joke, ya’ll.  Best alternative browns yet.

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Frittata.  With bacon, onions, orange bell pepper, jalapeno, garlic, spinach, kale, rosemary, and thyme.  And lots of yummy.

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Dinner:  Cherry-balsamic glazed salmon, Sauteed dino kale with bacon and onion, boiled quail’s eggs.

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I’m really enjoying my CSA veggie share.  Every week I get veggies—often ones I’d forget to buy on my own—and have to figure out what to do with them before the next load arrives.  I was a little backlogged and had a butternut squash and an acorn squash to use. And even though we’ve had a delightfully warm weekend for November in Chicago (70 degrees!), it is technically fall.  And we’re expecting flurries tomorrow, so this leftover squash soup will be just the ticket.  This was very easy and—if I do say so myself—extremely delicious.

Ingredients:

1 butternut and 1 acorn squash, peeled and diced (3/4 - 1 inch pieces)

4 c. chicken stock

2 dried star anise… pods?

2 T. butter

2 c. coconut milk

1-2 T. curry powder

1-2 t. cinnamon

1 t. cumin

1 t. cardamom

1/5 t. garam masala

1/4 t. ground cloves

1/4 t. cayenne 

salt and pepper to taste

chopped parsley or cilantro for garnish

Preparation:

In a large pot, bring the chicken stock, with the squash, to a boil.  Reduce heat and simmer for 30 minutes.  Add star anise to pot for the duration of the simmer.  When squash is fork tender, remove anise and blend with immersion blender.  (Or transfer to blender, puree, and move back to pot.  Add butter, all spices, and coconut milk.  Stir.  Garnish with parsley or cilantro to serve.  Holy wintertime yumminess, Batman!

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Balsamic roasted root veggies (beets, turnips, carrots), plus celery and whole garlic cloves.  Crock pot barbecued spare ribs.  I do eat well.

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BREAKFAST!  AMAZING!  

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Skirt steak, marinated in mojo criollo, seared in a cast iron skillet, and topped with chimichurri, accompanied by lemon garlic sauteed rainbow chard.  Yum!

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(CSA) Potato pancakes with fresh dill, topped with mixed-herb pesto.  Not Paleo, but gluten-free!

(CSA) Brussel sprouts, sauteed in butter and rosemary, poached egg, mixed-herb pesto.  DEFINITELY Paleo and totally delicious.

I love CSA veggies!