Broccoli Flower Salad

My Broccolini came with flowers in my Urban Harvest box. At first I was shocked although before contacting them I turned to my trusted friend Google.  Apparently the flowers are edible and quite yummy.  Okay then, Broccoli flowers are on the menu!

This made 2 generous servings for Ronel and I.  Jared is too fussy to eat much of anything Lex is away at camp.  :)

  • 1 big bunch Broccoli or Broccolini, with or without flowers!
  • 1 sm Shallot, chopped
  • 1 Tbsp Dried Cranberries or Cherries
  • 2 Tbsp Toasted Pepitas
  • 2 slices bacon, cooked and chopped
  • 2 Tbsp Goat Cheese
  • 2 Tbsp Raw Milk
  • 1 Tbsp White Balsamic

Cut off stems, chop into 1 inch chunks, cook in steamer 30 seconds, then place in bowl.  Chop crowns into chunks, cook in steamer 1 min.  NOTE.  You’re not COOKING them, it’s the equivalent of just blanching them and bringing out their vibrant green color while keeping them crunchy.  Pour dressing on broccoli, toss.  Add remaining ingredients and devour.

21DSD, Day 4 + Chicken & Bacon with Shallot Crunch

I wasn’t tired today although I was hungry alot, so I ate more than usual since it seemed like every 2 hrs I had the nibblies!  For dinner I told Ronel I was making my version of a bunless chicken burger.  He took one bite and said ‘Oh Dayym, no chicken burger ever tasted this good!’

What I ate today:

  • 2 eggs & half an avocado
  • Mint Tea
  • a handful of macadamia while on the road
  • Lunch:  2 leftover beef ribs & a giant green salad topped with roasted veggies with balsamic dressing
  • Bengal tea with raw milk
  • a handful of pecans
  • 2 spoons of Coconut Oil/Butter
  • Dinner:  The meal below with a couple spoons of Spaghetti squash

Years ago I had a nanny who made great, simple Filipino food.  She was also painfully slow.  She’d start at 4pm and dinner of 2 very simple dishes with a side of raw or frozen veg would be ready 1-2hours later and there wouldn’t be a single dish washed.  She’d stand over the stove and watch it cook.  Maybe she found it soothing.  I found it painful, lol.

The way I like to be in the kitchen is go in for a while, get a whole heck of a lot done and run back out.  I always have 3-4things on the go at once.  Tonight I walked in at 4:30 and left at 6 and got a schwack of stuff done!

What I made/did in my 1.5hrs in the kitchen:

  • Steamed a spaghetti squash and then fried it in butter, salt and pepper (ready for tomorrow’s lunch)
  • Bagged up Yam Leather and Beef Jerky for the kids school lunches
  • Cooked a side of salmon for lunches tomorrow (cooked ‘just’ barely until done so it can be reheated tomorrow)
  • Cooked two yams for the boys and mashed with butter and salt
  • Made a double batch of Eggplant Gratinee – I expected it to be tonight’s side dish although we were stuffed after the main course
  • Fed the dogs
  • Washed all the dishes including the ones from breakfast
  • Made this dish:

Chicken & Bacon with Shallot Crunch – or ‘Oh Dayym’ Chicken

  • 4 chicken breasts – I used 2 as the free range ones are GINORMOUS
  • 8 slices bacon, cooked till crispy
  • 1 lg shallot, thinly sliced on a mandolin (or the Epicure slicer if you have it)
  • 2 cloves garlic, minced
  • 1/2 cup Paleo Mayo
  • a Tbsp of herbs (mine are top secret until Apr 16th — lots of things would be great)
  • 1 Tbsp tomato paste
  • 1 dill pickle, chopped
  • a couple handfuls of cheese
  • pickled jalapeno’s to taste

Cook your bacon in 12″ pan and set aside.   Fry Shallots and garlic in bacon fat until crispy and set aside.  Meanwhile, mix mayo, spice, tomato paste and dill pickle and let it sit for flavors to develop.  Cut chicken breasts through in 1/2 (so you have two thinner slices), season with salt and pepper.  Add chicken to frying pan and cook.  Once first side is cooked, flip over, and coat with sauce.  Top with shredded cheese , a few jalapenos and a slice of bacon.  Once your cheese is melted top your chicken piece with your crispy shallots.

 

SSS Spinach Salad

Salty, Spicy, Savory.  This salad has it all.  I had it for breakfast and since then had it again for lunch.  :)

  • 2 handfuls of spinach
  • Olive Oil
  • Epicure’s Salt and Pepper to taste
  • 2 eggs, cooked to your fav, mine is over easy
  • handful of chopped daikon
  • 2 slices bacon, cooked and chopped
  • 6-8 Pickled Jalapeno’s

Toss your spinach with olive oil and season with salt and pepper.  Add on cooked eggs and remaining ingredients.  Devour.

 

Bacon and Fried Banana

My kids said ‘that will be gross mom’ and then after one bite asked me to make more and they’ve asked every weekend since I first made this a month ago.  Serves 2.

Great for breakfast or dessert!

  • 8 slices Bacon
  • 2 barely ripe Bananas, halved
  • 2 Tbsp Almond Butter
  • 2 Tbsp Butter, melted
  • 1/2 tsp Epicure’s Vanilla
  • 1 Tbsp Maple Syrup

Fry Bacon until crispy, then lay banana in your bacon grease and fry until cooked through and a bit crispy.  Combine Almond Butter, Butter, Vanilla and Maple Syrup.  To serve  – 2 slices bacon, 1/2 a fried banana and drizzled with sauce.  Devour!

Creamed Cabbage with Bacon

I enjoyed a delicious 5 course meal at Mission Hill Winery and this was one of the recipes.  It was just as good when I made it at home!  So divine served with fish!  I served mine with Salmon.

  • 1 Tbsp Butter
  • 4 strips bacon, diced
  • 1/2 cup thinly sliced leeks (white and light green only)
  • 4 cups thinly sliced cabbage (I had none so used my bagged slaw mix)
  • 1 cup cream
  • 1/4 cup grated parmesan

Cook bacon in  butter until crispy.  Saute shallots and cabbage in the buttery bacon until nearly soft.  Add in cream and simmer until it reduces and thickens up.  Stir in parmesan and let stand a few minutes before serving.