SWITCHING IT UP

     This whole grain reducing lifestyle thing can be challenging at times, but I find dinner time the easiest meal to plan for and make.  Eliminating grain options from my diet has actually made meal preparation simpler in a lot of ways.  For instance, dinner usually consists of either beef, lamb, chicken or fish which I generally broil, and either a salad or cooked vegetable, or both.  Pretty simple.  Good thing too because all the mental strength I have left is used up the rest of the day trying to think of snacks and foods to feed the kids and I.  We've been eating a lot more eggs, raw cheeses, apples, nuts, seeds, and vegetables.  My favorite go to snacks are apple segments dipped in almond butter, boiled eggs, apples and cheese, applesauce, frozen blueberries, and yogurt.  When we do indulge in grains it is usually some sourdough bread I recently made (I will share that recipe one day soon) either spread with almond butter, or my favourite, topped with camembert cheese and apple slices.  Speaking of which, I can't believe how much better the French camembert cheese made from unpasteurized milk that I bought from the boulangerie at the market tastes compared to the other French one I bought at the supermarket.  It is like night and day, and doesn't cost much more.  This week we've also been loving Carrot Raisin Manna Bread made from sprouted grains spread with almond butter.

     Anyway, so back to tonight's dinner.  I've noticed that when it comes to chicken, we usually eat wings, drumsticks and thighs, or whole chickens (can you tell we all like dark meat?) .  But this week, I picked up a couple of packs of organic skinless, boneless chicken thighs from the health food store and made them tonight in a wicked molasses and marmalade marinade. 

MOLASSES and MARMALADE MARINATED CHICKEN THIGHS

8 organic skinless, boneless chicken thighs

1/8 cup organic molasses

1-2 Tbsp organic tamari

2 Tbsp organic orange marmalade

2 Tbsp grated organic ginger root

a couple of squeezes organic fresh lemon juice

1 clove organic garlic, minced

freshly ground organic black pepper

Method:  Place the chicken in a large bowl.  Squeeze as much juice as you possibly can out of the grated ginger over top of the chicken.  Then add the rest of the ingredients.  Toss to coat each piece of chicken. Allow to marinate for at least 2 hours.  

     Preheat the oven to 375*.  Remove the chicken pieces from the marinade and place in a cast iron skillet.  Place in the oven and cook for about 20 minutes or until the chicken is cooked.

MASHED ROOT VEGETABLES

1 large organic carrot, chopped

1 large organic parsnip, chopped

1 medium organic rutabaga, chopped

1 large knob of organic salted butter

1/2 Tbsp umeboshi vinegar

fresh organic parsley, chopped

sea salt

Method:  Place the vegetables in a pot of salted water and bring to a boil on high heat.  Reduce heat to medium and boil the vegetables until fork tender.  Strain the water and then mash the vegetables with the butter and vinegar.  Stir in the parsley and serve.

BEEF BARLEY VEGETABLE SOUP

     I have a vivid memory of my mother taking me out for dinner in a restaurant as a child, and ordering me Beef Barley Soup.  It was so good!  This soup is my attempt at trying to re-create that awesome yumminess.  Although, I am pretty sure that one probably didn't include organic kale, cabbage and grass-fed beef.

BEEF BARLEY VEGETABLE SOUP

4 pounds meaty grass-fed or organic beef bones

2 Tbsp e.v olive oil or organic vegetable oil

4 organic onions, coarsely chopped

6 cups water

2 cups organic cabbage, chopped

3 stalks organic celery, chopped

4 organic kale leaves, stemmed and chopped

2 organic parsnips, chopped

4 organic carrots, chopped

3 pounds organic tomatoes, peeled and diced (or use canned tomatoes)

1 organic bay leaf

3/4 cup organic pearl barley

sea salt and pepper to taste

Method:  Heat the oil in a large soup pot over medium heat.  Brown the meat bones on all sides, then remove from pan.  Saute the onion in the oil until softened.  Add the water and stir, removing the brown bits from the bottom of the pan.  Be sure the water covers the meat.  Cover and bring to a boil, then reduce heat and simmer for 2 hours.

     Add the rest of the ingredients and cook another hour.  Season to taste with salt and pepper.

POT ROAST WITH GARLIC MASHED

Autumn is definitely here, the days are cooler and the kitchen is warming up.  Pot roast is the ultimate comfort food, especially when you serve it with mashed potatoes.  The great thing too is that you have to make this meal early because it takes 4 hours to cook in the oven.  That way you can cozy up with a book or finish little projects you have going on.  I took the time to finish sewing up the diapers I am making for the baby.  Sigh.....loving the season.

POT ROAST with Garlic Mashed Potatoes

2 Tbsp organic vegetable oil

1 5-6 pound organic and/or pasture raised beef chuck roast or any other cut suitable for pot roast

sea salt and pepper

1 cup organic beef or chicken stock

1 1/2 cups organic red wine

3 organic onions, cut into wedges

4 cloves organic garlic, chopped

2 organic bay leaves

3 sprigs fresh organic thyme

2 Tbsp organic tomato paste

2 pounds organic carrots, cut into chunks

1 organic parsnip, cut into chunks

2 celery stalks, chopped

Method:  Preheat oven to 350*.  Heat the oil over medium high heat.  Season the roast with sea salt and pepper.  Brown the meat on all sides and then add the stock, wine, herbs, onion, garlic and tomato paste. Bring to a simmer, cover and place in the oven and roast for 3 hours.  Then add the carrots, parsnip and celery.  Cook until the vegetables are tender, about 1 more hour.  Serve on garlic mashed potatoes.

GARLIC MASHED POTATOES

Just add chopped raw garlic to your mashed potatoes.....