Too Old for Ramen

Quick Coconut and Chicken Rice. I love whipping up quick,...

Thu, 09 May 2013 22:27:25 -0500

Quick Coconut and Chicken Rice.

I love whipping up quick, nourishing meals in minutes. I think of it as “fast-slow food”. Warming and a tad exotic, tonight I made Quick Coconut and Chicken Rice with things I had already in my kitchen. This is just a simple dish but it has versatility to make it useful when you are in a pinch. You can substitute rice with roasted vegetables, just roast uniform pieces of vegetables in some coconut oil at 400 F for about 40 minutes. Or use zoodles as a base, slice zucchini very thin and sprinkle salt over it. Let it sit for a few hours, drain the water that has leached out and rinse very quickly. Saute or boil the zucchini until tender. If you don’t have coconut cream, use regular cream. If you are out of coconut, chop up some toasted almonds. Easy peasy. No tarragon? No biggie, use basil or even some ginger. You are not going to want to miss out on how the creamy, slightly sweet sauce pair with a few drops of spicy, garlicky sriracha sauce. I am ready to make this again very soon, I might even use turkey cutlets next time, or maybe even strips of venison. YUM!

I thought a remake of my oatmeal cookies was in order with stuff...

Thu, 02 May 2013 17:08:53 -0500

I thought a remake of my oatmeal cookies was in order with stuff I have around the house. The unrefined coconut oil gives the cookies a nice subtle hint of coconut but you can use the refined or even delicious butter if you prefer. If you don’t have sucanat or rapadura then substitute brown sugar or, better yet, honey. If you use the honey reduce it to 1 cup and 1/4 tsp of salt.

Mama Mondays — Kid Menus Suck

Mon, 29 Apr 2013 18:34:31 -0500

kissmeimcooking:

Kids Menu. Blecccch. The two most odious words in our food culture. As if kids need special food to eat. Babies? Yes, kind of, buts kids? Uumm…nope. Pretty sure they have teeth, jaws, and even higher nutritional needs than adults. So why is so much of our foodculture “dumbed down” and stuck on the Kids Menu?

I wholeheartedly support children eating from the regular menu! That is what the French do, and they know a thing or two about cooking.

Read More

Last week I created a “draw your breakfast” thread...

Mon, 29 Apr 2013 09:20:49 -0500

Last week I created a “draw your breakfast” thread on one of the forums I visit. These are the results. If you feel like drawing your breakfast you can email it to me at 2o4r@gmail.com.

Very soon, I will have this recipe perfected for dark chocolate...

Mon, 15 Apr 2013 21:34:58 -0500

Very soon, I will have this recipe perfected for dark chocolate energy bites. These are a batch that I sprinkled with a little sea salt. I intend on claiming that these are healthy. Also, chocolate may help you become good at math.

Happy National Grilled Cheese Day! The crusts are the best...

Fri, 12 Apr 2013 18:11:39 -0500

Happy National Grilled Cheese Day! The crusts are the best part. Perfect for dipping in hot Vegetable and Chicken Soup (Recipe to Come)!

Model Shown: Gooey Gruyere and Grass Fed Butter on Ezekiel Bread.

OKAY TUMBLR. IT'S TIME TO SETTLE THIS ONCE AND FOR ALL.

Tue, 09 Apr 2013 10:30:41 -0500

batmansymbol:

Reblog this if you pronounce “.gif” as “GIF.”

NOT JIF,

GIF.

And here is the link for the opposite.

WE SHALL SEE WHICH ONE PREVAILS.

I made wild duck spring rolls tonight, but you can use any...

Mon, 08 Apr 2013 22:59:30 -0500

I made wild duck spring rolls tonight, but you can use any leftover meat. Clean out the fridge and wrap it up in a little rice paper package. I used brown rice noodles, duck left over from boiling a duck frame for stock- moistened with a little sesame teriyaki sauce, a few dashes of sriracha and sauteed zucchini, sweet pepper, carrot, and leeks. I have also made spring rolls out of nothing but green bean casserole (mine doesn’t use cream of mushroom - it is divine) and rice paper with excellent results. Not really a recipe today, just a tip. Maybe I will inspire you! Enjoy~

OOPS!

Thu, 28 Mar 2013 16:50:39 -0500

(this was the only picture that I managed not to belete and it is terrible, it’s “coconut bass” and “unbeetable thousand island dip”)

I have been working on three delicious recipes to share with you guys, but I accidentally ALL the pictures from the shoot and now I don’t have any thing to put together a recipe vertical or even a one sheet recipe. SO MAD! That being said, I can probably cobble together something for you pretty soon. I will put it to y’all to see what I should reconstruct first:

I have a coconut fish/chicken recipe that is pretty healthy and is fun to make, I make it with unsweetened coconut.
I have a refreshing probiotic tonic made from beets and ginger that is the base for mocktails and cocktails sure to put a spring in your step.
Lastly, I have a creamy fermented dressing/dip that closely resembles thousand island dressing but packed full of nutrient dense ingredients and enzymes.

What do you guys want to see first?

Mushroom, Almond, and Ground Meat Cabbage Rolls So, what do you...

Mon, 18 Mar 2013 21:49:07 -0500

Mushroom, Almond, and Ground Meat Cabbage Rolls

So, what do you do with all those cabbages you caught at the St. Patrick’s Day Parade? Lucky you, cook ‘em up. This cabbage roll recipe is divine! It is grain free and perfect for a nice homey dinner. I love ground venison in this but certainly you may use any ground meat or combination you would like. The almonds add some crunch and the mushrooms make for a delightful earthiness. This whole dish will feed about 4-6 people and it is really incredible reheated in the oven the next day for lunch.

Certainly if you needed to, you could switch almonds for toasted sunflower seeds or skip them entirely. Enjoy.

Puffy Blood Orange and Coconut Breakfast Custard- With BACON...

Wed, 06 Mar 2013 16:25:30 -0600

Puffy Blood Orange and Coconut Breakfast Custard- With BACON BRITTLE!

Recipe found HERE

This custard highlights some of my favorite food, and it...

Wed, 06 Mar 2013 16:22:05 -0600

This custard highlights some of my favorite food, and it doesn’t have too much sugar in it. I felt good about feeding it to the baby too. The mini recipe within this recipe for chai syrup makes more than you need for the dish. You can let it cool and transfer it to a jar with a lid and store it in the fridge for a few weeks. It is GREAT on ice cream and to have on hand to make impromptu iced chai lattes.

I adapted a recipe for some crescent rolls, or...

Tue, 26 Feb 2013 08:25:00 -0600

I adapted a recipe for some crescent rolls, or “butterhorns”, made out of whole wheat flour, coconut oil, buttermilk, natural sugar cane syrup, sea salt and eggs. They turned out great! I am asking permission to use my adapted recipe on this blog from the person I got the recipe from, let’s hope she agrees to let me share it! I really think you are going to love this.

Butter-Fried Chicken Wings with Cajun Buffalo Sauce and Sugar...

Tue, 19 Feb 2013 22:32:53 -0600

Butter-Fried Chicken Wings with Cajun Buffalo Sauce and Sugar Cane Sriracha Sauce. Easy and Fun, made with love just for you.

My husband and I have the most perfect relationship, we are...

Tue, 19 Feb 2013 22:10:00 -0600

My husband and I have the most perfect relationship, we are really lucky. You see he is a drumette man and I am a lover of flats. It makes splitting an order of wings incredibly easy, no one is ever disappointed. I see it as being a contributing factor to having a marriage that works. When I make wings at home I usually make two batches, one for him and one for myself. This works well when it comes to saucing too, because he likes a pretty basic fiery hot wing and I want something spicy with a hint of sweetness. We both agree that blue cheese dressing makes for an excellent accompaniment.

This week I woke up with an intense craving for hot wings. I usually marinate and then bake the wings, but I needed some instant gratification and went another route. I fried the wings, naked in clarified butter and then whipped up two distinct sauces to toss in our drumettes and our flats. He got a very simple butter and hot sauce based off of his favorite, Louisisana Hot Brand Sauce. I cobbled together a sweet and spicy sauce made with Steen’s Sugar Cane syrup and Huy Fong (aka “Hot Cock”)Sriracha butter sauce that made my whole body tingle with delight and flavor.

You don’t need to coat the wings in anything before you fry them, just make sure they are very dry and the butter oil is hot. You must use clarified butter and not regular butter. It is easy to clarify yourself, and doesn’t really require any special equipment. If you use non-clarified butter it will burn. It is also important that you use unsalted butter. It works best for clarifying and your wings will be delicious.

Frying is easier when you have a candy thermometer; mine broke so I have to guess at the cooking temperature. I estimate that it is probably 350-375 degrees Fahrenheit. You may find that you will need to go over the recommended frying time of 8-10 minutes per side depending on how crowded your skillet is. I actually like mine “well done”, so I tend to let them linger in the oil a little longer so that they get nice and toasty brown surpassing the recommended golden. It is very important that the wings drain for a few minutes after they are fried. I toss the drumettes first in the “Cajun Buffalo Sauce”, I put the drums in a metal bowl pour the warm sauce over the lot, and toss like I was breading something. Once everything is nicely coated, I plate the drumettes and put the leftover sauce from the bottom of the bowl in a ramekin for additional dipping. In the same bowl, I repeat the process with the flats using the Sugar Cane Sriracha Sauce instead. I additionally serve the wings with chilled carrot and celery sticks and blue cheese dressing to help cool things off. Do you know how insanely good blue cheese dressing is when it is permeated with Sugar Cane Sriracha Sauce? You should, and it will blow your mind. Enjoy!

Dixie Seoul: What what. Giveaway details below the TL;DR.

Tue, 19 Feb 2013 20:37:00 -0600

Dixie Seoul: What what. Giveaway details below the TL;DR.:

dixieseoul:

I hit my 600 follower mark a few days ago, which was very exciting to me because I never did (still don’t) have high expectations for this blog. I know there are those on Tumblr with thousands and thousands of followers, and I know that 600 may not seem like a big number to a great deal of people,…

I love Dixie Seoul’s blog, she should have her OWN magazine! I don’t normally share stuff like this, but since I really enjoy the content on this blog I thought it was worth it. Also, I too, love Martha and know a GOOD THING when I see it.

INSIDE the Valentine’s Day Chicken Pot Pie. Happy VD...

Thu, 14 Feb 2013 21:25:52 -0600

INSIDE the Valentine’s Day Chicken Pot Pie. Happy VD everyone!

BE MINE! Chicken Pot Pie!

Thu, 14 Feb 2013 21:24:14 -0600

BE MINE! Chicken Pot Pie!

Best Basic Black Beans I am sorry I have not posted in a while,...

Mon, 11 Feb 2013 17:59:00 -0600

Best Basic Black Beans

I am sorry I have not posted in a while, but the new format tumblr has introduced is not my favorite at the moment. I wanted to give you something easy to do, versatile, and nutritious so I decided to develop an amazing recipe. This is what I came up with. You can divide up the beans and have them on hand in the freezer ready to go when you don’t have much time. Really easy staples like this are nice to have on hand so you don’t end up eating junk. Let me know what you make with them, I have included a sample recipe to take your new favorite black bean recipe for a spin. Hey! I MISSED YOU GUYS!

Best Basic Black Beans and the subsequent Black Bean and Brown...

Mon, 11 Feb 2013 17:56:00 -0600

Best Basic Black Beans and the subsequent Black Bean and Brown Rice Burrito See it in action HERE!