BEST RIBS EVER

INGREDIENTS

• 4 pounds pork baby back ribs

SPICE RUB:

(Gonna be honest, I didn’t measure out any of these so I just went by smell and feel. In my opinion, you can never have enough garlic or paprika.)

• 1 1/2 Tablespoons paprika
• 2 teaspoons salt
• 2 teaspoons red chili powder
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoons onion powder
• 1/2 teaspoon dried Italian seasoning
• a shake of dried rosemary

INSTRUCTIONS

• Preheat oven to 205C or 400 F, line a baking sheet with sides with parchment paper, aluminum or silicone baking sheet. Set aside.
• Rinse and dry ribs then cut into 6 pieces.
• In a medium bowl, whisk together spice rub ingredients. Rub both sides of the ribs with the spice rub then place ribs on prepared baking sheet. Bake ribs for 30 minutes, flipping halfway through to sear meat.
• Add ribs to the slow cooker, followed by ribs. Sprinkle more spices (which ever you fancy) and pour juice from the oven tray over the ribs.
• For softer juicier ribs- Cover and cook on HIGH for 4-5 hours or until ribs are fall off the bone tender. Rotate ribs once during cooking so they cook evenly.
• For softer with a crisp ribs (our fave)- Cover and cook on HIGH for 3.5 hours until ribs tender. Remove ribs from slow cooker and place back on original baking sheet. Place back in the oven for 15minutes to crisp up the top layer

Before baking

After final oven crisp

Curried Cauliflower Steaks

Cauli-Steaks:

• 4 cauliflower steaks cut from the centre of a large cauliflower (400 g/ 14.1 oz)
• 2 tsp medium curry powder blend
• 4 tbsp extra virgin olive oil or melted ghee (60 ml/ 2 fl oz)
• 1 tbsp grated ginger (6 g/ 0.2 oz)
• ¹/₄ tsp paprika

  

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• ¹/₂ tsp sea salt, or to taste
• ¹/₄ tsp cracked black pepper
• 2 heaped tbsp chopped hazelnuts (20 g/ 0.7 oz)
• 2 heaped tbsp chopped macadamia nuts (20 g/ 0.7 oz)

To serve:

• 4 tbsp sour cream (48 g/ 1.7 oz)
• 1 tbsp chopped parsley
• Optional: fresh leafy greens of choice (arugula, spinach, watercress, lamb lettuce, etc.)

Instructions

1. Preheat the oven to 190 °C/ 375 °F (fan assisted.) Remove the leaves from the cauliflower. Slice the cauliflower slightly off centre down the middle and slice into 3 steaks. Be careful when cutting as the florets are fragile.
2. Transfer to a baking tray lined with greaseproof paper.
3. Mix the curry powder, paprika, olive oil, ginger, salt and pepper in a small bowl.
4. Cover the cauliflower steaks with the marinade using a silicone brush or spoon.
5. Bake in the oven for about 40 minutes, or until golden and slightly crisp.
6. After about 30 minutes, place the nuts on a baking tray and roast in the oven for 4-6 minutes until golden. Remove from the oven and allow to cool.
7. Place the curried cauliflower steaks on a plate and serve with sour cream, toasted nuts and fresh parsley.Tastes best when served fresh but can be stored in the fridge for 3 days.

Green Chili Soup

oh my god this was soo good- I dont have a picture but trust me its good.

INGREDIENTS

• 2 Chicken bouillion cubes + 3 cups of water
• 24 oz boneless chicken breasts or (ground chicken or turkey)
• 2 cans of green enchilada sauce
• 1 bottle 16.7ozLa Costeña Green Mexican Salsa
• 3 jalapeno peppers
• 5 Pardon peppers
• 1 large green pepper or 1 large anaheim pepper
• 1 can of sliced poblano chili
• 1/2 small onion
• 2 tbsp of ground cumin
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 2 Tbs cream cheese (cut up into a few pieces)
• salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
• optional garnish: cilantro, tortilla chips, chopped tomatoes, shredded cheese, avocado, sour cream or greek yogurt
• optional: pinto beans

Slow Cooker (raw chicken breast) Instructions:

1. In your slow cooker, mix together the broth + water, can of poblano chili, bottle of salsa, water, chili powder, garlic powder, onion powder and cumin.
2. Dice onion and brown, add to crockpot.
3. Fry the padron and jalepeno peppers whole in light oil. Dice the green pepper and throw into the same pan.
4. As the pardron peppers turn soft take out and dice lengthwise- add to crockpot.
5. Add diced green pepper to crock pot once it gets a little bit soft in the fryin pan.
6. Dice the fried jalepenos to whatever size you want and add to crockpot.
7. Once cooked place on paper towel to remove any excess water or oils. Add to the crock pot.
8. Add the chicken breasts to the crock pot and cook on low for 7 hours.
9. At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker.
10. Add the cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
11. Top with your favorite garnishes and serve.

Slow Cooker (ground meat) Instructions:

1. In your slow cooker, mix together the broth + water, can of poblano chili, bottle of salsa, water, chili powder, garlic powder, onion powder and cumin.
2. Dice onion and brown, add to crockpot.
3. Cook the ground meat, season with a little cumin, garlic powder, and onion powder.
4. While cooking the meat fry the padron and jalepeno peppers whole in light oil. Dice the green pepper and throw into the same pan.
5. As the pardron peppers turn soft take out and dice lengthwise- add to crockpot.
6. Add diced green pepper to crock pot once it gets a little bit soft in the fryin pan.
7. Dice the fried jalepenos to whatever size you want and add to crockpot.
8. Once cooked place on paper towel to remove any excess water or oils. Add to the crock pot.
9. Cook for 3hrs on low.
10. Add the cream cheese to the soup mixture, stir and replace the lid. Cook for another 15 minutes and stir the soup, making sure to get the cream cheese mixed in.
11. Top with your favorite garnishes and serve.

Healthy-ish Coleslaw

This is so simple I feel stupid even writing it down but meh. Will be nice to serve with wings on Friday.

Ingredients

• 4 pieces of thick bacon (optional)
• 1/3 cup plain yogurt/ kwark/ greek yogurt
• 2 Tbs mayonnaise
• 1 tbsp dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon pepper to taste
• Chipotle & paprika to taste
• 1/2 cup cheddar cheese
• 16 oz coleslaw mix
• 3 heaped tablespoons green onions (chopped)

 

Instructions

• Add bacon to a pan and cook until browned and crispy. Remove from pan and let cool.
• Add mayo, mustard, salt, pepper, and apple cider vinegar to a small bowl- mix well until smooth.
• Add cabbage slaw mix, cheddar cheese, and green onion. Toss until well coated. Sprinkle with extra cheddar cheese, bacon, and green onion if desired.

PARMESAN CAULIFLOWER FRITTERS

INGREDIENTS

• 1 Medium cauliflower
• 1 small egg
• 1/2 cup Parmesan cheese
• 1 tsp Garlic Powder
• 1/2 tsp paprika
• 1 tbsp Arrowroot powder or 1 tbsp along flour for a thickener
• Salt to taste
• Kwark or Greek yogurt for dip

 

INSTRUCTIONS

1. Break Cauliflower into small florets. Clean and make cauliflower rice ( Detailed steps to make perfect cauliflower rice mentioned belowin the post).
2. In a big mixing bowl, add cauliflower rice, beaten egg, parmesan cheese, salt, paprika, garlic powder and arrowroot powder.
3. Mix everything well.
4. Take a heaping tablespoon of the mixture. Make patties using both the palms.
5. Lightly grease a pan and place the patties, leaving little space between each.
6. Cook on meduim heat for 7-8 minutes or till it looks crisp and golden in color. Flip and cook the other side till crisp and golden brown in color.
7. Serve warm with a cooling dip.

• Let the fritters cook on one side undisturbed before flipping.
• You can also add some chopped fresh green onion to the mixture.

TIPS FOR MAKING THE FRITTERS EXTRA CRISP

Before you make anything with Cauliflower rice, this extra step will make sure the end result is not soggy or watery.

1. Clean cauliflower floret and put in a colander to drain any extra liquid.
2. Make Cauliflower rice in a food processor or using any other convenient method.
3. Put Cauliflower rice in a microwave-safe bowl and sprinkle a little salt.
4. Microwave on high for 5 minutes.
5. Let it cool.
6.  Put rice in a kitchen towel and squeeze extra liquid.
7. After this step, you can either use it right away or put in Zip-lock bag, freeze it.

Low Carb Enchilada Cabbage Rolls

Really really good! The first time we did it I made the chicken in the crock pot first and then shredded it after it was cooked, added the green chili sauce and other spices. So tasty.

A few days later I made it again but used ground chicken (turkey would have been preferred) and made almost a chili lasagna using the leftover cabbage leaves. Even Elliot loved it.

 

Ingredients

• 1/2 large head of cabbage 
• 1.5 tablespoons olive oil
• 1/2 cup finely diced white onion, about 1/4 large white onion
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 1/2 pounds boneless skinless chicken breasts, diced into small bite sized pieces (or pre-cooked shredded chicken)
• 1 4-ounce can diced green chiles
• 1 1/4 cup shredded mozzarella cheese
• 1 batch red enchilada sauce 
• optional toppings: chopped cilantro, diced tomatoes, avocados

Instructions

To prepare the cabbage rolls

1. Fill a large pot with hot water and bring to a boil over medium-high heat. While water is coming to a boil, remove 10-12 whole cabbage leaves from a raw head of cabbage and rinse under cold water. Place 1-2 cabbage leaves in the boiling water and blanch for 1 minute. Remove from boiling water and transfer to a large bowl full of ice water. Remove from ice water after 30 seconds or when cool enough to handle. Continue until all the cabbage leaves have been blanched.

To prepare the chicken filling

1. Preheat oven to 375 degrees F. In large saute pan, heat olive oil over medium-high heat. Add diced onions and saute for 3 minutes, stirring occasionally.

2. Add diced chicken, green chiles, onion powder, garlic powder, ancho chili powder, cumin and salt. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.

To assemble the enchiladas

1. Lay out the blanched cabbage leaves and spread some of the chicken mixture in the middle. Top with 2 tablespoons of cheese, roll them up, fold in the edges and place seam down in a large baking dish. Repeat with the remaining ingredients.

2. Pour the enchilada sauce on top of the enchiladas and bake uncovered for 25 minutes. Garnish with cilantro, diced tomatoes and avocados if desired. Remove from oven and serve immediately.

If you are using pre-cooked shredded chicken, simply saute the onion and green chiles in olive oil with all the spices for 10 minutes, remove from heat and stir in the chicken.

 

Coconut Chili Chicken Curry

Note to self… stop copy and pasting and start cooking!

INGREDIENTS

• 4 skinless boneless chicken breasts, about 1 1/2 pounds
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon coconut oil
• 1/2 cup red onion it came out to 1/2 onion for me, chopped
• 1 whole red chili chopped optional
• 1 cup organic chicken stock*
• 2 tablespoons lime juice about 1 large lime
• 1 tablespoon chopped cilantro
• 1/2 teaspoon red chili flakes
• 1/2 cup full fat coconut milk from a can or coconut cream
• 1 teaspoon turmeric powder (optional)
• 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water (optional)
• Cauliflower rice (to serve over)

INSTRUCTIONS

1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.

2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn’t need to be fully cooked yet because you’ll be returning it to the heat shortly.

3. Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you’re using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and the turmeric and bring to simmer again for another 5 minutes. Add the starch and water at this time if you’re using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.

4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
5. Serve with rice or cauliflower rice with the sauce spooned over the top.
6. Add an extra sprinkling of cilantro & chillies and enjoy!

Cabbage Lasagna

Now that I know I can get ground turkey in Amsterdam, can’t wait to try this when it gets cooler out. You can also add all sorts of other veggies in there to bulk it up without the guilt. I like cutting thin strips of zucchini and eggplant. 

INGREDIENTS

• 1 large head cabbage, leaves separated
• 2 tbsp. extra-virgin olive oil, plus more for baking dish
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 lb. ground turkey, chicken, or beef
• 1 (28-oz.) can crushed tomatoes (check the sugar!)
• 1 tbsp. balsamic vinegar
• 1/4 c. torn basil leaves
• Kosher salt
• Freshly ground black pepper
• 3 c. ricotta
• 2 eggs, beaten
• 1/4 c. grated Parmesan, plus more for serving
• 2 c. shredded mozzarella

DIRECTIONS

1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil.
2. In a medium bowl, combine ricotta, eggs, and Parmesan.
3. Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more.
4. Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.

Spiced Pumpkin Soup

Okay, maybe it’s a bit too soon to get excited about fall soups but this weekends chill snap has me dreaming of pumpkin. I found a couple recipes and mixed them together and added pureed cauliflower to give it a bit more creaminess without the added fat and carbs. Plus it gave me an excuse to buy an immersion blender.

P.S. This makes a lot of soup which is good for freezing!

The Preparation

• 1 ½ cups chicken broth
• 3 cups water
• 1 cup pumpkin puree
• 1/2 head of cauliflower, broken into florets
• 3 tablespoons butter
• ¼ medium onion, chopped
• 2 cloves roasted garlic, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon freshly minced ginger
• 1/4 teaspoon cinnamon
• ¼ teaspoon coriander
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves (optional)
• 1 large bay leaf
• ½ cup  whipping cream or coconut milk
• 4 slices cooked thick bacon

The Execution

1. Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. 
2. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source- Broil the cauliflower until browned, 20 to 30 minutes.
3. Meanwhile, heat butter in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic, ginger and roasted cauliflower. Pour in the water & chicken broth, season with salt and black pepper, and simmer for about 15 minutes. 
4. Add pumpkin- Stir in well.
5. Bring to boil, then turn to low and allow to simmer for 10 minutes. After 10min or until veggies are tender, use immersion blender to puree everything smooth.
6. Let simmer for an additional 20 minutes. In the mean time, cook 4 slices of bacon.
7. Once the soup is done, add heavy cream/ coconutmilk.
8. Crumble bacon over the top and optionally add chopped parsley and 2 tbsp. sour cream.

Chicken Madeira

Ingredients

• 1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4″ thickness
• 1 lb asparagus blanched
• 3/4 tsp sea salt, divided and black pepper to taste
• 3 Tbsp Unsalted Butter divided
• 2 Tbsp Olive Oil divided
• 16 oz button mushrooms thickly sliced
• 1 small or 1/2 medium yellow onion finely diced
• 2 large garlic cloves minced
• 2 Tbsp fresh parsley finely chopped, plus to garnish
• 1 cups  dry white wine
• 1 1/2 cups low sodium beef stock or broth
• 1/2 cup Whipping Cream heavy or regular
• 1 cup mozzarella cheese shredded

Instructions

1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.

3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.

4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it’s original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.