One of my favorite things to eat for lunch these days is a big ol’ salad. In my humble opinion, raw veggies are not all that tasty (or satisfying). Here’s what I like to add to kick my salads up a notch, in terms both of flavor and nutrition.Read More
This recipe for Hamburger Soup came from a good friend of mine.
Picture a young newlywed, literally scribbling down a recipe as fast as possible in a grocery store while learning about cuts of meat and such from an older married friend. Of course, she tweaked it a bit to fit her own needs and to meet Real Food standards.
Don’t you just love recipes that evolve like that?
Seasoned Taco Meat
- I always double or triple this recipe, in order to have leftovers.
- It freezes well, too.
- This taco meat is great for using up leftover veggies or frozen shredded zucchini from our garden. The possibilities are endless!
- It’s not a particularly labor-intensive recipe, but it does require a bit of time to simmer.
- I like to eat it on salad greens like a taco salad, but my boys prefer to eat it with tortilla chips (see below). And stay tuned for an awesome paleo tortilla recipe coming soon…
This is one of our favorite ways to eat salmon! So simple and tasty. The leftovers are perfect for adding to a salad.Read More
Cashew Crusted Mahi Mahi
(or Moffee-Moffee, as our resident two-year-old calls it)
This is one of our all-time favorites! It’s a big hit with every member of our Yankee Homestead family. And it’s gluten/dairy/sugar/egg/corn/soy/etc-free, to boot!
- 2 lbs fresh, wild-caught mahi mahi, cut into four 8oz . portions
- 1 cup chopped cashews (I use crispy cashews)
- 1/4 cup starch (I use BRM potato starch)
- 1/4 teaspoon cayenne pepper
- 1/4 cup coconut milk (I use Native Forest)
- salt & pepper (I use Redmond’s Real Salt)
- 1/4 cup shredded coconut
Marinated Steak Bites are a new favorite amongst the menfolk here at the Yankee Homestead. Older Brother refers to it as “that steak cooked in lard.” Mr. Native Texan calls it “perfect.”
And to think, just a few years ago I was still refusing to eat red meat, let alone buy it or cook it for my family. I’ve come a long way!
Whole Chicken in the Crockpot is one of my go-to recipes for simple, real food meals. With only the chicken plus four additional ingredients, I could probably make it in my sleep!
Measurements are listed for reference, but I’m way past the point of bothering with them for this recipe.
Just spread chopped onions on the bottom of the crockpot and add the chicken. Pour red wine and balsamic vinegar, in that order, over the chicken. Sprinkle generously with seasoning. I use this awesome Homemade Herbamare, a simple blend of herbs and unrefined sea salt. Put the lid on the crockpot, set the knob to low, and get ready for a delicious dinner.
Note: fresh herbs can be substituted for the Homemade Herbamare. Sprigs of fresh rosemary are my favorite! Simply arrange them beneath, around, and inside the chicken.
Be sure to save all the bones and skins for making Homemade Chicken Broth! In fact, I often cook two chickens at once, in two separate crockpots. This saves me time by providing plenty of meat for later use, and plenty of bones and skins for making broth.
7 Best Ways to Use up Leftover Chicken
- Chicken Noodle Soup
- Chicken Tortilla Soup
- White Chicken Chili
- On top of a salad
- Thai Pizza
- BBQ Chicken Pizza
- Coconut Chicken Salad
- Quinoa Chicken Veggie Stir Fry
While the chicken cooks, whip up a few simple veggie sides…
- Roasted Veggies
- Mashed Cauliflower Faux-tatoes
- Sauteed Green Beans with Bacon
- Green Beans Almondine with OJ
- Sauteed Red Peppers
- Sauteed Spinach with Bacon
- 1 whole chicken (pastured is best)
- ½ onion, chopped (frozen chopped onions are a time saver)
- ¼ cup red wine
- ¼ cup balsamic vinegar
- Homemade Herbamare, to taste (or fresh herbs)
- Place onions in the bottom of the crockpot.
- Place chicken on top, breast-side down.
- Pour red wine over chicken.
- Pour balsamic vinegar over chicken.
- Sprinkle Homemade Herbamare liberally inside and all over chicken, including on the underside.
- Cook on all day (6-8 hours) on low.
- Remove chicken and debone, if desired. See below.
- Serve the meat with the strained cooking liquid, then use the leftovers for an endless array of possibilities!
- Be sure to save the bones and skin, etc. to make Homemade Chicken Broth!
--Don your favorite apron, or prepare to ruin your shirt. (Or am I the only one who requires this step?)
--After turning off the crockpot and removing the lid, it's helpful to wait for at least 30 minutes or more. (The chicken will be smokin' HOT!)
--Lay an old towel on a flat surface and place a large cutting board on top. Make sure your towel is larger than the cutting board, to catch the greasy juices.
--Carefully remove chicken and place on cutting board. Again, it's best to wait at least 30 minutes, to allow the chicken to cool a bit. Pry it apart a bit, to help it cool faster.
--Get your bowls ready: one for the meat, one for bones and scraps.
--Use your fingers to remove all meat.
--Save the bones and all scraps (skin, innards, onions, etc) for making Homemade Chicken Broth. I usually strain the cooking liquid to serve with the chicken, placing the bones and scraps back into the crockpot right away and covering with water to start a batch of Homemade Chicken Broth.
Tips for Deboning:
- Don your favorite apron, or prepare to ruin your shirt. 🙂 (Or am I the only one who requires this step?)
- After turning off the crockpot and removing the lid, it’s helpful to wait for at least 30 minutes or more. (The chicken will be smokin’ HOT!)
- Lay an old towel on a flat surface and place a large cutting board on top. Make sure your towel is larger than the cutting board, to catch the greasy juices.
- Carefully remove chicken and place on cutting board. Again, it’s best to wait at least 30 minutes, to allow the chicken to cool a bit. Pry it apart a bit, to help it cool faster.
- Get your bowls ready: one for the meat, one for bones and scraps.
- Use your fingers to remove all meat.
- Save the bones and all scraps (skin, innards, onions, etc) for making Homemade Chicken Broth. I usually strain the cooking liquid and serve it with the chicken, placing the bones and scraps back into the crockpot right away and covering with water to start a batch of Homemade Chicken Broth.
This recipe comes from Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats by Sally Fallon & Mary Enig. I highly recommend this book! It’s got lots of great recipes, as well as tons of info on coconut products (oil, milk, cream, shredded, etc) and how they contribute to a healthy diet, weight management and more.
This Healthy Hamburger Helper recipe came from The Nourishing Cook, a blog based on the recipes from Sally Fallon’s Nourishing Traditions cookbook. I tweaked the recipe a bit, but you can see the original recipe here.
I usually double or triple this recipe, to have lots of leftovers. This requires using two pans at the same time, and it lengthens the cooking time a bit.
The coconut flour is an essential part, so don’t skip it! It adds sweetness.
Salt is key, too, so add some to taste, at the end.
I use spinach, and didn’t think the boys would like it, but they do! It’s hardly noticeable and adds great nutrition. I usually use the bags of prewashed spinach, but I’ve used frozen chopped spinach before, too. And I don’t ever measure the spinach! Just keep tossing it in until it looks about right, remembering that it shrinks considerably.
Raspberry Basil Chicken is a new favorite at our house, a big hit with all three of my boys. Just the other night, Mr. Native Texan suggested that I serve the sauce at every meal, so he can pour it over everything he eats.
I’ll take that as a compliment!