Wordless Wednesday: Promotion

May 22, 2013

Free Drinks and Free Money

May 16, 2013
Not exactly the running I should be doing ...
 Anyone want to have a coffee with me?

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Menu Plan Monday: I let my daughter pick

May 6, 2013
This is what the menu looks like when I ask for my daughter's input. Not bad on the days I have her. We're in the process of packing up for a move at the end of the month, so I'm trying to keep most meals to one skillet or so. Last week's menu bleeds into this week.

Monday: Asian Orange Chicken (I cheat and use Fresh and Easy Orange Peel Simmer Sauce and didn't bread the chicken (paleo friendlier) -- that makes this meal 30 minutes or less)
Tuesday: Skirt Steak with Arugula Salad - also 30 minutes or less
Wednesday: Leftovers for me
Thursday: Beef and Bean Chili Verde (she's finally getting tired of this one, but it's so quick and easy). Dessert of African Fruit Fool (adapted -- no papaya for me, no coconut for her, homemade whipped cream is the BEST)
Friday: More Chili Verde...
Saturday: Today is the day I planned to go to storage unit, clean crap out of it, load it with boxes that I won't need immediately. Perfect day to use the crock-pot and this recipe for Casablanca Chutney Chicken. Absolutely delish! And tastes better the next day. Serve over couscous (or not to keep it Paleo).
Sunday: It's Cinco de Mayo! Using one of the meals my father taught me -- Turkey (Chicken -- why can't I find turkey legs in the store anymore???!!!???) Mole with Spanish Rice

What are your favorite one pot meals?

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Disney Cruise Line Recipe: Grilled Tuna with Truffle-Infused Potato Risotto

I loved dining at Palo, but did not try this particular meal. Now I need to go buy some tuna steaks and substitute in some Paleo friendly risotto. Don't forget steamed veggies on the side. And for mom, some Moscato :)
Grilled Tuna

  •  4-6 tuna steaks
  • salt and pepper to taste
  • olive oil
  • lime juice
  1. Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
  2. Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
  3. Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Risotto (adapted from Cynthia Underground)

  • head cauliflower
  • 1/2 tablespoon olive oil (or truffle oil if you have it) to taste olive oil
  • 1/2 tablespoon (grass-fed) butter or coconut oil
  • 1/2 small onion (Diced)
  • cup chopped zucchini
  • 1/2 cup grated parmesan cheese
  •  garlic cloves (Chopped Fine)
  • 1/4 cup cream or 1/4 cup milk (Coconut cooking cream could also do for it not coconut milk though)
  • 1/4 cup chicken broth
  • 1/2 to taste fresh parsley (Garnish)
  • 1/2 to taste salt & pepper (To Taste)
  • Directions
    1. Make the Cauliflower “Rice”. Using a food processor grind the fresh cauliflower until it is rice size.
    2. Steam or Microwave for 5 Minutes.
    3. Use a strainer if necessary to press out any addition liquid. Set Aside.
    4. Saute the onion and garlic in the olive in a frying pan.
    5. Add zucchini cook for 3 minutes.
    6. Add “rice”, salt & pepper, cream and broth.
    7. Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
      Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. 
     Bon appetite!

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