That soup. The one from Everyday Paleo website I said I was going to make? Here’s my version:
And it is delicious. I followed her recipe, but added two handfuls of fresh spinach, 2 carrots and about a tablespoon of onion.
Kitchens and I … definitely a love/hate thing. LOVE successful meals, hate the cleanup. HATE experiments that fail, hate the cleanup. LOVE that my husband cleans up as a thank you for all meals, successful or not … at least most of the time!
Full disclosure time: I’m getting a little tired of all the cooking that Paleo entails. I think I’ve hit a wall of sorts. I know I will pass through the wall and come out into the sunshine again, but let’s fact it. I’m heading into my least favorite months … winter … where lots of cooking is expected … and that doesn’t exactly excite me.
Except for soups. I LOVE soups. And I have a crock pot and a Vitamix. Haven’t made a Vitamix soup yet, but eager to give that a try. Should be quick, don’t you think?
But today, I found a recipe on the Everyday Paleo website I’m going to try. Crock pot, chicken, coconut milk and spices.
MyBrattyTasteBuds just gotta have some chocolate in their lives, and they are now very particular about it. They like it rich, creamy, salty, smooth, melt-in-your mouth delicious.
They helped the Brain create this treat to float islands of Cappuccino Coconut Bliss:
Hot Paleo Fudge Sauce
2 T. Enjoy Life mini-chocolate chips
dash sea salt
1/4 t. coconut oil
sprinkle of instant coffee (can omit)
dash of almond or coconut milk
Place all in a small microwavable bowl. Nuke for about 30 seconds. Stir well. Plop a few teaspoons of your favorite Paleo frozen dessert into this delectable soup and enjoy! No guilt allowed, by the way. It’s OK to lick that bowl clean.
I HATED Chemistry. Hated it in high school, barely squeaking by with a low C. Hated it when I tried it again in college. Dropped the course and never looked back.
Come to find out, cooking is basically chemistry. You have all these different elements with unique properties … you make mixtures out of them … you heat them up or cool them down … and hope they end up edible.
So, I have always pretty much hated cooking. Elements don’t mix quite right for me, or I put weird combinations together, or I heat too much or too long, or I don’t cool enough or at the right time, or I just end up with a big mess.
Thank goodness all my children are better cooks than I ever was. Probably figured with a little effort, they could surpass my efforts easily … and they were right!
HOWEVER … Thanks to my children and some wonderful Paleo cookbooks and blogs, I have been experimenting more and enjoying more success with chemistry … er, cooking.
So before I forget tonight’s success story, I need to record it!
Three C’s and a G Yam Browns
Makes 1 serving
1 T. coconut oil
1 T. grass-fed butter or ghee
1 small yam (the one with orange inside), grated
¼ tsp. coarse ground sea salt
¼ tsp. cinnamon
¼ tsp. coriander
¼ tsp. curry powder
¼ tsp. ginger
1 T. almond milk
Melt oils in a non-stick skillet. Add grated yam, salt and spices. Let brown on one side, then stir and flip to brown the other side. Add almond milk at the end and gently stir to blend.
MyBrattyTasteBuds would argue they have always been Foodies, because they would eat anything that tickled their little fancies. They would argue they have always loved food.
And they would have a point. But I’m going with a different definition of Foodie. I’m thinking of a person who likes to know where their food comes from before shoving it in the mouth. Who likes to know how it has been prepared before swallowing. Who enjoys the taste so much that smaller amounts satisfy the stomach. Who never feels guilty about eating.
And that would definitely NOT have been me during the reign of MyBrattyTasteBuds. Ninety-five percent of my meals and snacks were guilt-inducing. They were full of sugar and bad fats, or processed beyond recognition, or enormous.
In honor of this change of status, I finally bought this:
… And used it to make a delicious spice blend from the awesome book by Diane Sanfilippo, Practical Paleo:
… Which I used on a whole roasted chicken, again from Practical Paleo.
I feel very much in touch with ancestors of long, long ago who developed this tool to “process” food in new ways, adding enjoyment to what most likely was a pretty mundane existence. It has definitely spiced up MyBrattyTasteBuds’ lives.