Monthly Archives: February 2013

A Free Book and A Fabulous Sweet Potato! What more could you want?

Hooray!  My publisher, Rainstorm Press, has been kind enough to allow me to offer my novel, A Discriminating Death, for free Kindle download for the next 2 days!  If you have ever wondered what I get up to when I am not cooking, now is your chance to find out!  Grab your copy now!

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http://www.amazon.com/A-Discriminating-Death-ebook/dp/B007SDCP5K/ref=tmm_kin_title_0?ie=UTF8&qid=1361361928&sr=1-1

Now that you have the book, check out this wonderful sweet potato recipe.  Remember those accordion potatoes back in the 80’s?  I saw a Cooks Country episode on PBS this weekend and they made a beautiful fanned potato out of a russet potato.  I wondered if I could do it with a sweet potato, and it turns out I could!  It is painfully simple, but there are a couple of secrets to getting them just right. (Apparently there is a secret to changing the alignment of the photos on wordpress too, but I just can’t figure that one out!)

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Ingredients:

– Sweet potatoes

-Melted butter

-Salt

-Other seasonings optional.  I used salt and butter because it was what I had on hand, but I bet some fresh rosemary, some roasted walnuts, or some bacon on top would be wonderful.

Instructions:

– Wash the potatoes really well – you are going to be eating the skins

-Place potatoes on cutting board with the flattest side down.  Use a couple of chopsticks or skewers on either side of the potato for a cutting guide.

-Slice the potato down to the chopsticks – almost all the way through.  Make even slices along the length of the potato – mine were about 1/4 of an inch apart.

-Very important!  Rinse the potato in cold water – try to get some water between the slices to remove excess starch and allow the potato to fan open beautifully.

-Place the potatoes on a microwavable plate and cook for about five to six minutes to soften.

-Place potatoes on a baking pan (cover it with aluminum foil first to decrease clean up time) and put in a 400 degree oven.  Bake 30 to 45 minutes or until the potato is soft on the inside, crunchy on the top, and caramelized on the bottom.

-Enjoy!  : )

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Chicken Tortilla-less Soup

 

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This was pretty darn good if I do have to say so myself.  It tastes great the day you make it and it freezes really well for later. Try it and see what you think!    

 

Here is where I found the recipe.  This site has some really nice meals.

http://paleocomfortfoods.com/recipes/its-almost-summer-that-means-soup-right/

  

Ingredients:

–         3 pounds of chicken breasts

–         3 TBSP oil of your choice

–         2 – 3 TSP fajita or taco seasonings

–         1 large onion, diced

–         6 cloves of garlic, minced

–         1-2 poblano peppers, diced

–         8 cups chicken stock

–         1 28-oz can of fire roasted tomatoes

–         Juice of 2 limes

–         1 cup cilantro, chopped (I left that out – a little cilantro goes a long way for me)

–         Avocado and fresh cilantro for dressing if you choose!

 

Instructions:

–         Preheat your oven to 375 degrees.  Place chicken breasts in a large baking pan and our one TBSP of oil over them, coating well.  Sprinkle your fajita seasoning over the chicken and place in the oven.  Bake for about 20 to 45 minutes until cooked through.  Shred the chicken with two forks, or just chop it up into small pieces.

–         Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 TBSP oil.  Add the onions and cook until translucent – about 4-6 minutes.

–         Add the garlic and peppers and sauté for about 1-2 minutes, until fragrent.

–         Pour in the chicken stock and fire roasted tomatoes and bring to a boil.

–         Add chicken, cilantro, and lime juice.  Taste it to see what you need to add more of (I added quite a bit more fajita seasoning, but we like it spicy at my house.)

–         Serve with fresh avocado and cilantro! 

–         Enjoy!


Carrot Pineapple Salad from Purely Primal

Purely Primal is one of the food blogs I read regularly.  It is extra good because it is co-hosted by Coach Karen from Crossfit Fort Vancouver, and  also because it has an excellent layout, is very searchable, and has a handy shopping list and printable recipes.

So, when I saw this post, I immediately decided to make this recipe.  I had forgotten that Ellen had posted a carrot salad recipe already on this site!  But I still decided to post this recipe review, because this carrot salad was really, really yummy.  I made it for company and had to give the recipe out on the spot.

This recipe makes a lot of salad, but the leftovers were great.  Here is the recipe from Purely Primal.  Enjoy!

  • 1 lb carrots, shredded
  • 1 can (20 oz) crushed pineapple, strained (separated)
  • 1/2 cup homemade mayo
  • 1-1/2 cups raisins
  • 1-1/2 cups chopped nuts
  • 1-1/2 cups shredded, unsweetened coconut

Peel and shred the carrots (a food processor with shredding disk is very helpful for this) and place in a large mixing bowl.  Chop the nuts and toss them in as well. Add in the raisins, mayo, pineapple, and coconut.  Stir everything very well to fully combine and coat, then add in pineapple juice a little at a time to adjust the sweetness and the creaminess of the dressing.  You can store this sealed in the fridge up to about a week.

Notes:  I used hazelnuts and almonds for the nuts, shredded the carrots in the food processor, and used the mayo recipe from The Clothes Make the Girl.  I served it with the garlic lime chicken which Susan posted a few weeks ago.

Carrot Salad Carrot Salad 2