Smoky Roasted Sweet Potato Wedges

sweet potato wedges 2These smoky roasted sweet potato wedges are a wonderful accompaniment to grilled chicken, fish, burgers, sausage, and more. They’re great for the remaining days of summer, yet versatile enough to eat all year long. The flavor is perfectly smoky with a pleasant dash of turmeric spice and garlic (and of course, salt!). I enjoyed these dipped in yellow mustard, but also thought they tasted fantastic on their own.

Meanwhile, I hope you were able to catch the eclipse this past Monday. In my neighborhood here in Portland, I got to witness it at 99.3%. It was phenomenal and bizarre to feel the temperature drop, see the light fade, and hear animals around me create a stir. It was powerful and I couldn’t help but be moved to tears!

Cheers and enjoy!

P.S. Catch me on KATU Afternoon Live tomorrow, August 25! I’ll be making my cashew butter and jelly bars!

wedges close up

Ingredients:

  • 1 large or 2 mid-size sweet potatoes, sliced into wedges with skin on (I used white sweet potatoes, but any variety will work)
  • 1 Tbsp avocado oil
  • 2 tsp smoked paprika
  • 1 tsp garlic granules or garlic powder
  • 1/2 tsp ground turmeric
  • Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl or rectangular dish, combine all the ingredients and toss well with tongs. Then, line in a single layer on the baking sheet.
  3. Bake in preheated oven for about 17.5 minutes. Flip and bake for another 17.5 minutes. (Note: if your oven runs hot, you may want to check the sweet potatoes a bit sooner).

Yields: 2-3 servings

 

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Simple Supper Friday: Curried Skirt Steak and Veggies

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Hi everyone! I’m very happy that it’s Friday, but I’m even happier that I have an entire day off tomorrow! Wahoo! I don’t have to be anywhere in the morning (since my client at CPC is out of town) and can have a leisurely start to my day. It’s a recovery day for me, but I’ll probably wake up and go for a walk first thing. A morning stroll in the cool air is so refreshing and invigorating. It’s a nice wake-up call, with no caffeine required!

I’m also hoping for some better sleep this weekend, as the past couple nights have been problematic for me, with lots of tossing n’ turning and frequent waking. We did have a full moon this week though, so that’s probably why. I kid you not, but literally every time there’s a full moon, I do not sleep well. I know this isn’t uncommon, but sometimes I wonder if I’m going to turn into a darn werewolf or something!

Other than that, I’m thinking Jesse and I will have a date night this weekend. I think we could both use it and we haven’t had a date night in a long time. Usually it just consists of dinner out, but it’s good enough for the both of us and kinda fun to wear normal clothes for a change too. We live in workout clothes!

Happy weekend! What are your plans?

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Curried Skirt Steak and Veggies

Ingredients:

  • 1/2 Tbsp grass-fed tallow or other fat of choice
  • 1/2 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 lb skirt steak, cut into thin strips
  • 2 tsp curry powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp coriander
  • Sea salt to taste
  • 1/4 cup homemade or good-quality chicken broth, plus more if needed
  • 1 cup halved cherry tomatoes
  • 2-3 large kale leaves, stemmed and chopped

Directions:

  1. Melt tallow in a large pan over medium heat. Add the onion and garlic, and saute for 1-2 minutes.
  2. Next add the skirt steak strips and season to taste with sea salt. Stir and continue to saute.
  3. After a 2-3 minutes, add the curry powder, smoked paprika, coriander and chicken broth. Stir and then add the cherry tomatoes. Continue to cook for another minute, and then add the kale leaves.
  4. After another minute or so, once the meat is cooked through and the kale is softened, remove from heat and serve. I recommend eating over buttery mashed cauliflower. It’s even good all on its own.

Yields: 2 servings

Simple Supper Friday: Chorizo Sauce with Mashed Cauliflower

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Happy Friday, everyone! For whatever reason, I feel a bit lost for words today, so won’t be saying too much. It’s just one of those days. I am definitely glad it’s the weekend though and am looking forward to having brunch with my dear friend, Laura, after work tomorrow. We’re going to Besaw’s — no surprise there. It’s only my favorite breakfast place that I’ve mentioned over and over again, right?

Meanwhile, if you like chorizo and spicy seasonings, this recipe will be right up your alley. It’s got a nice smoky kick that tastes divine with the buttery mashed cauliflower. It’s pretty much a match made in heaven.

Cheers!

For the spicy chorizo sauce:

  • 1 Tbsp grass-fed tallow
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 lb grass-fed ground beef
  • 2 fresh pork chorizo sausages, sliced
  • 1.5 tsp chili powder
  • 1/2 tsp chipotle powder (add more or less depending on spice preference)
  • 1/2 tsp smoked paprika
  • Sea salt and pepper to taste
  • 1.5 tsp apple cider vinegar (add more if sauce tastes too spicy for you)
  • 2 heirloom tomatoes, chopped
  • 1/4 cup chicken broth, preferably homemade
  • 1 cup green beans, cut into 2-inch pieces

Directions:

  1. Melt tallow in a large skillet over medium heat. Add the onion and garlic, and stir.
  2. After a minute or so, add the ground beef and chorizo. Break up the beef with a spatula and continue to cook.
  3. Once the meat is nearly done browning, add the chili and chipotle powder, smoked paprika, and sea salt and pepper. Cook for another minute and then add the apple cider vinegar, broth, tomatoes and green beans.
  4. Continue to cook for another 3-5 minutes or until green beans are tender. Serve atop of mashed buttered cauliflower (recipe below).

Yields: 4 servings

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For the mashed cauliflower:

  • 1 medium head cauliflower, chopped into florets
  • 3 Tbsp grass-fed butter (don’t skimp!)
  • Sea salt to taste

Directions:

  1. Place cauliflower in a pot with a steamer basket and cover with a lid. Bring to a boil and then reduce the heat to a simmer. Cook the cauliflower for about 10-11 minutes or until soft.
  2. Place the cooked cauliflower in the food processor with the butter and sea salt. Process for 20-30 seconds and then scrape down the sides with a spatula. Add more salt or butter if desired. Then, process again until smooth.

Spicy Curried Beef Stew

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Curry and slow cooker meals are among my favorites, and here’s yet another one I’ve added to my list. I don’t know what it is, but I can never seem to get enough. It doesn’t matter what time of year it is either — I’ll eat this on a hot summer day and be happy as a clam.

Meanwhile, keep a watch out on my blog for details about a giveaway, which is coming soon! It’s been a long time since I’ve done one, so I’m pretty excited about it! Plus, the prize is awesome…tasty too. I also have a guest post coming soon, so keep your eyes peeled for that as well.

Anyway, I’m keeping it short and sweet today, so that’s all I’ve got for you. As Jason Seib says, “Go forth and be awesome.” Happy Tuesday, folks!

Ingredients:

  • 1 Tbsp grass-fed beef tallow or other fat of choice
  • 1 yellow onion, cut into large pieces
  • 1 jalapeno pepper, seeded and chopped (leave more seeds if you want it spicier)
  • 3 cloves garlic, finely chopped
  • 1 lb grass-fed beef stew meat
  • 2 carrots, chopped into 1/2″ pieces
  • 1/2 large head green cabbage, chopped
  • 2 Tbsp curry powder
  • 1 tsp smoked paprika
  • Dash of cayenne pepper
  • 1 tsp sea salt or to taste
  • 1/4 cup chicken bone broth
  • 1-1/4 cup full-fat coconut milk

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Directions:

  1. Melt tallow in a large pan over medium heat. Add the onion, jalapeno and garlic. Stir to coat everything in the fat and saute a few minutes, until onions are soft.
  2. Once done, pour the onion mixture into the bottom of a slow cooker. Then, add the beef stew meat and chopped carrots on top.
  3. In a small bowl, mix together the curry, smoked paprika, cayenne and sea salt. Add to the slow cooker and toss with the meat and veggies, until well coated.
  4. Pour coconut milk and broth over top and stir. Place chopped cabbage on top of everything and then cover the slow cooker with the lid. Set on low for 6-7 hours or high for 4-5 hours.
  5. Halfway through, give everything a stir and then replace lid to finish cooking.

Yields: 3-4 servings

Simple Supper Friday: Meaty Ragu Sauce

 

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I finally have a Simple Supper Friday meal for you all! It’s been a couple Fridays since I last posted one, so it’s about time I jump back on the wagon. This is a nice, hearty and meaty Ragu sauce, which comes together in a timely manner, allowing you to have dinner on the table in no time. We ate ours atop of zucchini noodles, since zucchini is in season right now, but it would be wonderful over spaghetti squash in the fall and winter as well. The sauce is even delicious on its own — like a thick stew.

On another note, Jesse and I leave for our little San Francisco trip this Sunday! I’m more than excited and ready to leave Portland for a few days. It’s my first time to San Francisco and California for that matter (with the exception of the San Fran airport). I’ve been wanting to go since I was a little girl and am thrilled that it’s finally happening. I’ll definitely be recapping about it and will probably even share some photos while I’m there. Also, as I mentioned in Wednesday’s post, I’ll be sharing photos and details from my recent wedding sometime soon too, so stay tuned!

Ingredients:

  • 1/2 Tbsp grass-fed beef tallow or other fat of choice
  • 1 lb grass-fed ground beef
  • 2 fresh spicy Italian chicken sausages, sliced
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2/3 cup sliced crimini mushrooms
  • 1 18 oz jar tomato puree (I used Middle Earth Organics)
  • 2 Tbsp tomato paste
  • 2 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • Sea salt and pepper to taste
  • Dash of cayenne
  • 1/3 cup fresh oregano

Directions:

  1. Melt tallow in a large pan over medium heat. Add the onion and garlic and saute a couple minutes. Then, add the ground beef and sliced sausage. Break up ground beef with a spatula. Continue to cook for a few minutes. Then, add the mushrooms. Season to taste with sea salt and pepper.
  2. Once mushrooms have softened and beef is cooked through, add the tomato puree, tomato paste, basil, smoked paprika, cinnamon and cayenne. Add sea salt and pepper to taste. Stir well and bring to a simmer.
  3. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
  4. Once done, stir in fresh oregano.
  5. Serve atop of zucchini noodles.

Yields: 4-5 servings

Slow Cooked Pork Shoulder

Shredded pork shoulder and veggies, served atop of sauteed cabbage.

Some of you already know this by now, but I don’t care for pork. I’m just not fond of the taste, unless it’s bacon. You may recall though, that on New Year’s Eve, I ordered a shredded pork dish for dinner. I mainly ordered it because it was the least complicated thing for me to paleoize, but also thought I might like it since I love shredded meat, specifically chicken and beef. Well, I did like it … a lot! Since then, I’ve been thinking about trying out a shredded pork recipe myself. This past weekend, it finally happened.

It was a spur of the moment decision and completely unplanned. I really value moments like that. Anyway, I was in Food Front Co-op in NW Portland after work on Sunday, and spotted one small and lonely pork shoulder roast. At that moment, I decided it was time, and threw it in my basket. For the recipe, I flew by the seat of my pants and used what I had on hand.

The recipe turned out phenomenal. It tasted so good, that I didn’t want the last bite to come. To compensate, I very slowly savored every last morsel. I usually do well with eating slowly, but I especially did well this time.

If you’re not much of a pork person, like me, this recipe may surprise you. I can’t wait to make it again.

Ingredients:

  • 1.5 lb pork shoulder roast
  • 2 tsp grass-fed ghee
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp oregano
  • 1/2 tsp smoked paprika
  • Sea salt and pepper to taste
  • 1/2 cup chicken broth
  • 2 Tbsp fresh lime juice
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 stalks of celery, chopped
  • 4 large carrots, chopped into 1/2-inch pieces
  • 1/2 head cabbage, chopped (use more if serving more than 2 people)
  • Avocado slices, optional

Directions:

  1. Combine spices, sea salt and pepper, and coat all sides of the roast. If you have extra spice mixture leftover, set it aside. You will use it later. If you use it all, that’s fine too.
  2. Melt 1 tsp of ghee (or fat of choice) in a skillet over medium-high heat. Add pork shoulder, and brown a couple minutes on each side. Once all sides are browned, remove from pan and set aside.
  3. In the same pan, melt the remaining 1 tsp of ghee (add more if needed) over medium heat. Add the onion, celery and garlic and saute 4-5 minutes, until softened. Once done, pour the mixture into the slow cooker.
  4. Add carrots to the slow cooker and place the roast on top of the veggies. Add the chicken broth, lime juice and any remaining spice mixture.
  5. Place lid on slow cooker and cook on high for 6-7 hours or low for 8-10.
  6. Once done, turn the slow cooker off or to warm. Then, remove the pork roast and cut off the twine. Shred meat with two forks and add back to the slow cooker. Give everything a stir.
  7. In a pan over medium heat, melt a little fat of choice. Add the chopped cabbage and season with sea salt and pepper. Saute about 5 minutes, or until softened.
  8. Serve the shredded pork mixture over the cabbage and serve with avocado slices, if desired.

Yields: 3-4 servings

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Simple Supper Friday: Peppery Burgers

This week is my last week of freedom, and today marks the end. I start school on Monday and things are going to get chaotic! It’ll be good chaos though and I’m excited. I’m stoked (and a tad nervous) to go back to school after 4+ years of being out, and I’m excited to be pursuing one of my passions. Also, I’m excited to learn, especially because it’s something I’m genuinely interested in. For those who don’t know, I’m going back to school for fitness technology (exercise science). So, anyway, I’ll have school, teaching yoga and assisting with regular classes at Recreate,  freelance writing, making my date/nut treats at the food cart, and blogging. Speaking of blogging, I may have to rearrange my blogging schedule a bit because of school and all. Right now, I blog five days a week. I’m going to shoot for five whenever I can, but realistically, it may be more like 3 – 5 (maybe a M/W/F thing). So, if you start to see a reduction in posts, that’s why. You’ll have to learn to be okay with it!

Peppery burgers with creamy ketchup and sautéed zucchini

I tested out these burgers the other night and am more than pleased with the way they turned out. They came together in a flash and I was literally finishing up the recipe and taking photos just minutes before I had to be at the gym. Seriously, I started making them just 25 minutes before I had to be out the door on my bike. In other words, these come together really quickly and taste amazing, especially with the creamy ketchup. Just wait and see!

For the burgers:

  • 1 lb grass-fed ground beef
  • 1 anaheim pepper, seeded and finely chopped
  • 1 tsp grass-fed butter
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • Several grinds of fresh black pepper

For the sautéed zucchini:

  • 1 medium or 2 small zucchini, thinly sliced
  • 1/2 Tbsp fat of choice (butter, tallow, bacon fat, etc.)
  • Sea salt and pepper to taste

*Feel free to add in other veggies here, such as onion, mushrooms, tomatoes, etc. I didn’t have much on hand at the time, so I kept it simple and just stuck with the zucchini. 

For the creamy ketchup:

  • 1 ripe avocado
  • 6 oz can organic tomato paste
  • 2 tsp apple cider vinegar
  • 1/4 tsp raw honey
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Several grinds of fresh black pepper

Directions:

  1. In a skillet over medium heat, melt the butter and add the chopped anaheim pepper to the pan. Sauté for 3 – 5 minutes or until soft. Set aside.
  2. In a large bowl mix together the beef and all the spices with your hands. Then, add in the sautéed anaheim pepper and mix thoroughly. Form into four patties.
  3. Use the same skillet you sautéed the pepper in to cook the patties. If need be, add a touch more fat of your choice (butter, bacon fat, etc.). Cook for 4 – 5 minutes per side over medium heat. Alternatively, you can cook these on the grill. I recommend setting a timer, so you don’t get too distracted while making the veggies and ketchup.
  4. Grab another skillet and heat fat of choice over medium heat. Add zucchini slices, sea salt and pepper, and sauté until slightly browned and soft, about 5 – 7 minutes.
  5. Meanwhile, add all the ingredients for the creamy ketchup to the food processor, and blend until smooth.
  6. Serve burgers with a generous dollop  or two of ketchup, and top with the zucchini.

Yum!