Cilantro and Cumin Spiced Carrots
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Cilantro and Cumin Spiced Carrots

Are you enjoying the summer? I’ve been looking for more “sides” and found a nice paleo side dish that you can serve at any time but will work especially well during holidays.

The cumin and cilantro combination work superbly well.

Here are the ingredients you’ll be needing … (the olive oil is not shown)

Ingredients

Ingredients (olive oil not shown)

I didn’t use as many carrots as the recipe called for since I was only cooking for two. The carrots will be placed in 2 quarts of water and boiled until they are crisp tender.

Then you’ll be combining the rest of the ingredients to get a “sauce.”

Cilantro Dill Sauce

Cilantro Dill Sauce

This sauce will be poured over the prepared carrots and gently combined with them.

Easy, no?

Check out the recipe …

Ingredients

  • 2 Quarts of Water
  • 1 pound baby carrots, trimmed and halved lengthwise
  • 1 garlic clove, chopped
  • 1/2 cup fresh chopped cilantro
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 1 tablespoon olive oil
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

Directions

  1. Bring 2 quarts of water to a boil in a saucepan then add the carrots and cook for 3 minutes or until they are crisp tender. Drain when ready.
  2. Place the garlic in a food processor and pulse it 3 times or until it’s finely chopped.
  3. Add the cilantro to the food processor and pulse it 3 times also or until it’s combined with the garlic.
  4. Add the dill and the next four ingredients (through the salt) and pulse until all is combined.
  5. Spoon the dill mixture over the carrots and stir gently to combine it.
  6. Serve warm or at room temperature.

That’s it! Simple and simply delicious!

I served this salad as a side with steak and Roasted Eggplant with Herbs (will add the recipe at a later date).

Cilantro and Cumin Spiced Carrots

Cilantro and Cumin Spiced Carrots

I found this recipe in the Cooking Light , The New Way to Cook Light cookbook.

For more recipes, click here.

 

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Coming in the Clouds

Clouds

Clouds

On a cloudy day, while my husband was driving through the countryside, I looked up and saw dark clouds heading our way. In the midst of the clouds, a small hole appeared showing a bit of blue sky.

The scene reminded me of a hope I have in my heart ~ the day when Jesus returns. One of many Scriptures came to mind …

People will faint from terror, apprehensive of what is coming on the world, for the heavenly bodies will be shaken.  At that time they will see the Son of Man coming in a cloud with power and great glory. When these things begin to take place, stand up and lift up your heads, because your redemption is drawing near.” Luke 21:26-28

Indeed, we live in a world where talk of beheadings, Ebola, starvation, homelessness and the like flood the TV news.

But I have this hope. And one day I believe that I will see Jesus coming in a cloud just as He predicted. And yes, my head will be lifted high because I’ll finally be — GOING HOME!

 

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Celery, Fig, and Gorgonzola Salad with Steak and Mashed Sweet Potatoes
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Celery, Fig, and Gorgonzola Salad

Amazing! This Celery, Fig and Gorgonzola Salad is both paleo and delicious. It surprised me that a salad whose main ingredient is celery could be so good.

But, it was and it is and I’m thankful that I tried it. It does require overnight work as you’ll see …

First, here are the ingredients ~ Celery, Honey, Gorgonzola Cheese, Lemon and  Sun Maid Mission Figs. You’ll also need salt, pepper and olive oil.

Ingredients

Ingredients (Salt, Pepper and Olive Oil not shown)

You’ll need to prepare the celery the night before by getting a large bowl, adding ice and water to it, then the celery and putting it in the refrigerator overnight.

Soak celery overnight in ice water

Soak celery overnight in ice water

The following day, drain the celery and put it in a colander that is set over a larger bowl so it can drain. Then put this back in the refrigerator for approximately 2 hours.

Next you’ll be combing the gorgonzola, honey, olive oil and lemon juice in a large bowl. Then season this with salt and pepper.

Gorgonzola Mixture

Gorgonzola Mixture

The celery is then added to the gorgonzola mixture and tossed to combine everything together.

Ready to see the recipe?

Ingredients

  • bunch celery, trimmed and thinly sliced on the bias, about 3 inches in length
  • 1/2  pound Sun Maid Mission Figs
  • 1/2 pound Gorgonzola cheese, crumbled
  • 1 tablespoon Honey
  • 1 tablespoon extra virgen Olive Oil
  • Juice of 1/2 a Lemon
  • Salt and Pepper (to your taste)

Directions

  1. Clean your celery well then place it in a large bowl filled with water and enough ice to cover the celery.
  2. Put the bowl in the refrigerator and let the celery soak overnight.
  3. The next day, drain the celery in a colander and throw out the water.
  4. Leave the celery in the colander and place the colander over a large bowl then set this back in the refrigerator and allow it to drain for a couple hours.
  5. Combine the gorgonzola, honey, olive oil and the lemon juice in a large bowl then season this with salt and pepper.
  6. Slice the celery about 3 inches in length, cut on the bias, then add it to the gorgonzola mixture and toss to combine it all.

I halved the recipe and used regular gorgonzola instead of the picante cheese one that was recommended.

That’s it! It really is quite delicious ~

I served this salad with mashed sweet potatoes and a steak.

Celery, Fig, and Gorgonzola Salad with Steak and Mashed Sweet Potatoes

Celery, Fig, and Gorgonzola Salad with Steak and Mashed Sweet Potatoes

Enjoy!

For more recipes, click here.

Special thanks to Martha Stewart for this recipe.

 

 

 

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Antique Cars

I always find local small town fairs interesting, don’t you?  This summer we attended one in Shoreview, MN.

One of the “highlights” of this fair was an antique car show.

I have to say ~ I am not normally drawn to old cars but for some reason I became excited as I saw them driving onto the lot where we could go “check them out.”

So ~ you are in for a treat as I took many many pictures. Sit back, put your feet up, and enjoy the pictures.

1936 Ford Humpback

1936 Ford Humpback

1936 Ford Humpback

1936 Ford Humpback

The front of the Ford Humpback looks so distinguished.

1936 Ford Humpback

1936 Ford Humpback

Perhaps because of my Hispanic background, I like looking at the uniquely colored ones like this blue 1955 Chevy.

1955 Chevy 210

1955 Chevy 210

Can you imagine yourself riding in this 1927 Ford Roadster? Not much trunk space, but it would make for a nice romantic ride in the country with the bench style front seat.

1927 Ford Roadster

1927 Ford Roadster

1927 Ford Roadster

1927 Ford Roadster

1927 Ford Roadster

1927 Ford Roadster

The elongated type cars weren’t especially one of my favorites. The hood and trunk are large but the inside of the car doesn’t have much space.

1976 Monte Carlo

1976 Monte Carlo

1976 Monte Carlo

1976 Monte Carlo

Here’s an SS (Special Series) Chevy Cheville. (I learned what the SS meant from a friend ~ thanks Karl!)

1970 Chevy Chevelle

1970 Chevy Chevelle

Even the filter in this car is reddish looking.

1970 Chevy Chevelle Engine

1970 Chevy Chevelle Engine

Another friend of mine is a Buick collector. This is what he shared with me about the 1964 Buick Riviera: “the engines were “big”  like 425 cubic inches total piston displacement. But because they were V-8 rather than straight 8s they were not overly long.  A lot of the hood length was styling.  It could probably have been 12inches shorter without crowding.”  So, now you know.  (laughing)

1964 Buick Riviera

1964 Buick Riviera

 

1964 Buick Riviera Dashboard

1964 Buick Riviera Dashboard

My friend also told me that if I wanted to see the “ultimate 64 Riviera” to look up the 2014 Detroit Autorama Ridler award, J.F.Launier is the owner builder (he invested $600K in the car). And boy, is that a beauty!  Click here for the link.  

1964 Buick Riviera Trunk

1964 Buick Riviera Trunk

Here’s another “fun” looking car. Perhaps it’s the curves on the car (besides the color) that draw me to this car.

1957, Chevy BelAir

1957, Chevy BelAir

1957, Chevy BelAir, Dashboard, Blue

1957, Chevy BelAir, Dashboard, Blue

Even the inside is blue!

1957, Chevy BelAir, Seats

1957, Chevy BelAir, Seats

This 1923 Ford Model T reminded me of an Amish buggy. What do you think?

1923 Ford Model T

1923 Ford Model T

1923 Ford Model T

1923 Ford Model T

And here’s another Buick ~ the Wildcat. It reminded me of a Mustang ~ to which my friend Jim replied: “the WC is about 2.5 feet longer and weighs almost 2,000 pounds more, 425 cubic inch displacement with dual four barrel carburetors, four speed manual transmission and looks like about $30,000.”

1964 Buick Wildcat

1964 Buick Wildcat

1964, Buick Wildcat

1964, Buick Wildcat

Anyone like the color orange? This 1959 Chevy Bel Air is beauuuutiful.  They sure take care of these cars. Look how shiny it is!

1959, Chevy BelAir, Orange

1959, Chevy BelAir, Orange

1959, Chevy BelAir

1959, Chevy BelAir

Although there were many many more cars, these were the ones that caught my attention. Did you have a favorite?

 

 

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Spicy Grilled Drumsticks
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Spicy Grilled Drumsticks

What a beautiful day in Minnesota. We’ve been fortunate that this summer has been cooler than normal.

So ~ my husband has been doing a lot of grilling this summer. I come up with the recipes and he heads out to the grill to “cook” them.

We tend to have a lot of chicken thighs and breasts but one day I decided to venture out of the norm and get some drumsticks. This paleo Spicy Grilled Drumsticks recipe came out delicious! How did my brain manage to do that?

First I bought a pack drumsticks.

Drumsticks

Drumsticks

Then I gathered the ingredients that I wanted to use ~ just a few.

Ingredients

Ingredients

I also used about 1/4 cup of olive oil ~

Olive Oil

Olive Oil

In a small bowl, using a whisk, I mixed the ingredients with the olive oil.

Mix ingredients with olive oil

Mix ingredients with olive oil

In a separate bowl, after cleaning and drying off the drumsticks, I added them to a bowl then dumped the olive oil mixture on top. Next I mixed it all together.

Combine drumsticks with ingredients

Combine drumsticks with ingredients

Here they are prepared and ready to be grilled.

Prepared Drumsticks

Prepared Drumsticks

Ready to see the recipe?

Ingredients

  • 1 package drumsticks (6 or so)
  • 2 teaspoons Basil
  • 1 teaspoon Grey Poupon Mustard
  • 1 teaspoon pure Honey
  • 1/4 teaspoon Red Pepper Flakes (more if you like really spicy food)
  • 1/4 cup Olive Oil

Directions

  1. Clean and dry the drumsticks then place them in a medium sized bowl.
  2. In a small bowl, add the olive oil and the rest of the ingredients then whisk them together to combine them.
  3. Slowly pour the olive oil mixture over the drumsticks stirring frequently to combine it all. (You may not need to use all of the mixture depending on your taste.)
  4. Grill the drumsticks until they are cooked all the way through.

That’s it! Such an easy and tasty recipe.

I served this with a baked sweet potato and a cucumber/tomato salad.

Spicy Grilled Drumsticks

Spicy Grilled Drumsticks

Enjoy!

(For a list of additional paleo recipes, click here.)

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Prunes and Goat Cheese Stuffed Chicken with Caramelized Onions

The original recipe for this meal included figs instead of prunes and cream cheese but I left out the cream cheese and substituted the figs for the prunes since I was not able to find figs at the store ~ strange, no?

Let’s check out the ingredients first …

Ingredients

Ingredients (Olive Oil not shown)

Before I started preparing the chicken ingredients, I started the onions caramelizing. I love caramelized onions so I used two of them.

Add onions t skillet to caramelize

Add onions to skillet to caramelize

Next I prepared the filling ingredients …  Since I didn’t use the cream cheese from the original recipe I’m not sure if this should be smoother or not but it looked pretty smooth to me.

Prepare filling

Prepare filling

Using a wooden rolling pin (I didn’t have a mallet) I pounded the chicken as flat as I could get it. Then I spread the filling on top of the chicken. Be careful not to spread it too thick because you’ll be rolling the chicken up with it.

Pound Chicken Flat, Add Filling on Top

Pound Chicken Flat, Add Filling on Top

Then I rolled up the chicken. See the filling trying to ooze out? Instead of trying to find a small dish to put the chicken in so it wouldn’t move around, I decided to roll them in aluminum foil and bake them that way. That held the chicken with its filling quite nicely.

Roll Up the Chicken

Roll Up the Chicken

Here’s the chicken all rolled up and ready to go into the oven.

Roll Chicken in Aluminum Foil

Roll Chicken in Aluminum Foil

Let’s check on the onions, shall we? Pretty, pretty, pretty!

Caramelized Onions

Caramelized Onions

Alright then, ready to see the recipe?

Ingredients

  • 1 tablespoon Olive Oil
  • 2 medium yellow onions, cut in large slices
  • 2 tablespoons of butter, melted
  • 2 large chicken breasts, cleaned and pounded flat
  • 9 large dried prunes, minced
  • 3 ounces goat cheese, at room temperature
  • 1 teaspoon balsamic vinegar
  • Salt, to taste
  • Aluminum Foil

Directions

  1. Set your oven to 350º Fahrenheit.
  2. In a medium sized skillet set on medium heat, add the olive oil then the onions.
  3. Allow the onions to brown on one side then turn them over to the other side. Keep checking/turning them to make sure they don’t burn. You want them nicely browned and soft ~ caramelized.
  4. When the onions are ready, set them aside in a bowl. (The process can take up to 45 minutes although on a higher heat it can be done quicker.)
  5. In a small bowl, add the melted butter, prunes, goat cheese and the balsamic vinegar then mix it all together.
  6. Pound the chicken breasts as flat as you can get them with a wooden rolling pin (or anything else you have around).
  7. Spread the goat filling on top of the chicken then roll the chicken up.
  8. Cut a piece of aluminum foil that’s large enough to roll the chicken in then place your rolled up chicken in it and wrap it with the foil.
  9. Put the foil covered chicken in a glass casserole dish then set it in the oven to bake for approximately 30 minutes.
  10. Remove the chicken from the oven and make sure it’s thoroughly cooked.
  11. Add the caramelized onions on top of the cooked chicken and serve.

Hope you enjoy this paleo meal. I served mine with roasted squash and slices of cucumber and tomato.

Prune and Goat Cheese Stuffed Chicken with Caramelized Onions

Prune and Goat Cheese Stuffed Chicken with Caramelized Onions

Special thanks to Life As A Plate for the original recipe.

For more paleo recipes, click here.

 

 

 

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Mayo-less Egg Salad
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Mayo-less Egg Salad

This salad was easy and, although I had my doubts initially, quite tasteful.

I thought for sure I would miss the mayonnaise ingredient, but I didn’t.  And, I did nothing to make it paleo ~ made it just as the recipe said, well, pretty much.

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 6 hard boiled eggs
  • 4 scallions, sliced thin
  • Parsley, handful, minced
  • 6 green olives, pitted and minced
  • Salt and ground black pepper (to your taste)

Directions

  1. In a small bowl, whisk together a dressing with the olive oil, lemon juice and mustard then set this aside.
  2. In a larger bowl, mash the eggs with a potato masher, add the dressing, scallions, parsley and olives then mix everything together.
  3. Add the dressing slowly to the egg mixture to get the right consistency for yourself.
  4. Season with salt and pepper.

This recipe was delicious, however, it does not keep well overnight as it gets soggy so eat it immediately.  You won’t be sorry.

I served this with baked salmon and grilled yellow squash.

Mayo-less Egg Salad

Mayo-less Egg Salad

For more recipes, click here.

 

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Brussels Sprouts with Shallots and Dill
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Brussels Sprouts with Shallots and Dill

Sometimes I don’t feel like making a “new” entree so instead I find a new side dish that will complement the entree.

Today was such a day.

I found this recipe in a book called 1,000 Vegan Recipes which has quite a few excellent side dishes that are paleo.

The ingredients are quite simple ~

Ingredients for Brussels Sprouts with Shallots and Dill

Ingredients for Brussels Sprouts with Shallots and Dill

Looks simple enough, eh?

I only used half of the brussels sprouts in the bag since there’s only the two of us and I just needed a small side dish. I cut the tips off the ends of the brussels sprouts, sliced them lengthwise and then cleaned them. Then I steamed them for a bit.

Prepare the brussels sprouts

Prepare the brussels sprouts

After slicing the shallots, I softened them up in a little olive oil.

Saute the shallots

Saute the shallots

Then everything is thrown together (okay, okay, not literally thrown) to get a nice side dish.

Ready to see the recipe?

Ingredients

  • 1 pound Brussels Sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • 2-3 shallots, quartered lengthwise
  • Salt and Pepper
  • 1-2 teaspoons dried dill seeds

Directions

  1. Steam the Brussels Sprouts until they are just tender ~ about 7 minutes ~ the set them aside.
  2. In a large skillet, heat the oil over medium heat then add the shallots and cook until they are softened.
  3. Add the tender Brussels Sprouts and season with salt and pepper.
  4. Cook until the shallots and sprouts become lightly browned ~ 5 minutes or so.
  5. Add the dill seed, stir to combine then serve immediately.

I served this side dish with baked yams (Trader Joe’s calls them Sweet Potatoes but I know better) and the Slow Cooker Twenty Garlic Chicken. Delicious!

Brussels Sprouts with Shallots and Dill

Brussels Sprouts with Shallots and Dill

And just for you, here’s a Brussels Sprouts factoid: Brussels Sprouts may have originated in Brussels, Belgium and are quite popular in that area.

 

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