A big pot of chili makes for some of the most useful leftovers anyone could ask for. I have to be careful not to eat beef chili leftovers for every meal. I poach eggs in chili for a big, fat, hearty lunch! This is an extra awesome way to enjoy chili using my Cornbread Waffle recipe. I make these waffles gluten-free but you can use regular flour as well. They have amazing texture and flavor and compliment chili like no cornbread I’ve ever tried! Not to mention you can freeze extra waffles and throw them in the toaster for last minute meals. Pretty great, no?
This chili is an easy, no-frills beauty. There’s a time and a place for fancy chilis, but for my go-to recipe I like to keep it simple. I like to incrementally add spices because I find that the spice level and flavor of my chili powder and cumin can vary GREATLY between varieties. This is especially true for chili powder. To give you an example, I used 3 teaspoons of my previous variety of chili powder in this recipe but the chili powder I have now I use 1/2-1 teaspoon. Big difference! You can always add more if you take it slow! In light of that, the recipe below lists the smallest amounts of spice I use for my most potent spices. Try it and add more based on your spices and tastes.
- 2 pounds ground beef
- 1 onion, chopped
- 1 teaspoon smashed garlic or 3 cloves minced garlic
- olive oil
- 4 can fire roasted tomatoes
- 3 red bell peppers, chopped
- 1 can black beans, drained and rinsed
- 1/2 teaspoon chili powder (add more incrementally to achieve desired level of heat)
- 3 teaspoon cumin (may also add more incrementally)
- 1 teaspoon smoked paprika
- few shakes onion powder (optional)
- few shakes garlic powder (optional)
- salt and pepper
- sour cream (optional)
- cheddar, shredded
- Cornbread Waffles, toasted if frozen
~ In a large pot, heat olive oil over medium heat and sauté onion and garlic until fragrant. Add beef, breaking the large chunks up with a spoon, and cook until browned.
~ Add the tomatoes, black beans and spices. Bring to a simmer and let cook for at least an hour but preferably longer. A long, slow simmer allows the flavors to meld and the meat to become more tender.
~ Top toasted cornbread waffles with a large spoonful of chili, cheddar and a dollop sour cream. Serve and ENJOY!!
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There can never be too many ways or variations to make eggs! In our house, they are the ultimate fast food. I poach them in leftover chili and soups and it makes every leftover dish richer and more nutritious. I actually don’t understand why there isn’t a restaurant dedicated to putting eggs on EVERYTHING! Seems like a no-brainer. If you know of such a restaurant please fill me in!
Anyway, on with the show! Eggs in Cocotte are delicately baked eggs in individual portions. Easy to make for a good amount of people (my in-laws will be eating these when they visit over the holidays) and super, fancy pants impressive. It’s a decadent, warming cool-weather breakfast (or lunch, or dinner!).
- 4 ounces prosciutto, chopped
- 1 shallot, chopped
- olive oil to sauté
- 9 large meaty mushrooms (shitake, portobella etc.), sliced thick
- pat of butter
- 1 Tablespoon cream (1 teaspoon per pot)
- few large sprigs fresh thyme, miced
- 2 sprigs fresh rosemary, minced
- 1/2 cup gruyere, grated
- 8 eggs
- sea salt and freshly ground pepper
- toast points for serving
~ Heat oil in a large skillet. Add shallots and sauté for about 3 minutes. Add chopped prosciutto and sauté another few minutes until crispy. Remove from pan and set aside.
~ Melt butter in skillet, then add mushrooms and sauté until tender. In the skillet, toss together the mushrooms, shallots, prosciutto and most of the rosemary and thyme (reserve some for garnishing).
~ Preheat oven to 375 degrees.
~ Butter or oil the small pots or ramekins. Spoon the mushroom mixture evenly into the bottom of each pot. Drizzle a teaspoon of cream into each pot and divide cheese among the dishes. Make 2 depressions in the mixture with the back of the spoon to cradle the eggs. Crack two eggs in each pot, sprinkle a bit of extra cheese on top of the eggs.
~ Get a pan big enough to fit the 4 pots and fill it with water so that the water goes half way up the sides of the pots. Either bring water to boil in the pan or, if using a glass baking dish you can let the dish heat in the oven and boil water in a hot pot to fill the baking dish.
~ Place the pots in the water bath and carefully place in oven. Bake for 13-16 minutes though I recommend checking on them at 10 minutes due to differences in oven temperatures.
~Once whites are set but yolks are still runny, remove from oven. Sprinkle with salt, pepper, thyme and rosemary. Serve with toast points.
MAN, OH, Maaaaaan are these a winner! I had lost my hand-scrawled, barely legible recipe for my flourless banana muffins and tried a few others I’d found online. It was…disappointing to say the least. I dug through every single recipe paper I had until I finally found the damn thing, and it was SO worth it!!! I’ve adapted my original recipe to be even more incredible. I prefer gluten-free recipes that don’t require an alternative flour as they rarely have much, if any, nutritional value (though, I’ll admit, sometimes you just want a damn baked good!). I pretty much keep these in stock at our house and make a double batch (24 mini and 12 regular muffins) whenever we start to run low. We eat these for breakfast more often than not!
Oh and I buried the lead! This recipe is whipped up quicker than quick in a high speed BLENDER!!! You’re welcome;)
Roasting the bananas is totally optional but quite delicious if you have 15 minutes to spare. You can customize this recipe with walnuts or pecans. I usually use my homemade almond butter but have also used the raw store bought variety that is only almonds and it works great too!
*makes ~ 12 regular or 24 mini muffins
- 1 1/4 cups old fashioned oats
- 3 medium ripe bananas (if desired, roast bananas in skin on baking sheet at 350 degrees for 15 minutes)
- 1/4 cup almond butter
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 cup chocolate chips or chunks
~ Preheat oven to 350 degrees and grease a muffin tin.
~ Combine all ingredients except chocolate in a high powered blender. Blend until smooth. If the batter is warm, let cool before stirring in the chocolate or it will melt. Stir in chocolate.
~ Pour into muffin tins filling each hole a little over 3/4 of the way full.
~ Bake at 350 degrees. Bake regular muffins for 15-16 minutes and mini muffins for 12-13 minutes. Baking times may vary depending on the amount of natural oil in your particular almond butter so keep an eye and don’t over-bake. They should be fluffy and very moist.
Yaaaaaaaay the holidays are here and these are a surprisingly delicious little holiday sparkle! They’re easy to make, packed with flavor and texture and great for garnishing cocktails, desserts or just eating right out of a bowl. My daughter loves the tart sweetness of these little cranberry beauties!
- 1 cup granulated sugar
- 1 cup water
- 2 cups fresh cranberries
- 2 sprigs rosemary
- 1 cup granulated sugar (to roll it all in)
~ In a saucepan over low heat, heat the water and 1 cup sugar until warm and sugar dissolves. Cool until you can put your finger in the liquid.
~ Wash and dy cranberries. Once liquid is cool enough not to cause the cranberries to burst but still warm, add cranberries and rosemary.
~ Cover and let cool to room temperature. Refrigerate and let soak overnight.
~ Strain berries and rosemary and reserve the rosemary infused syrup for holiday cocktails or desserts.
~ Blot cranberries and rosemary with a paper towel so that they sticky but not wet. Then work in batches rolling the berries and rosemary in the remaining sugar to coat. Place on parchment lined baking sheet and let dry until hardened. Eat and smile!!
~ Store at room temperature.
- 1 cup oat flour
- 1/2 cup ground hazelnuts or pecans
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 3-4 Tablespoons melted butter or liquid coconut oil
- 5 cups sliced bosc pears, ripe but a bit firm and unpeeled
- 1/2 cups pomegranate seeds plus more for garnish
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 4 Tablespoons pomegranate molasses (*recipe below)
- 1 Tablespoon butter
- Hazelnut Flourless Crust (recipe above) or regular pie crust of your choice.
- 4 cups pomegranate juice
- 1/2 cup sugar
- 1 Tablespoon lemon juice
~ Combine all ingredients in a saucepan over medium heat. Stir until sugar is completely dissolved. Simmer, stirring occasionally, until liquid has reduced to 1 cup (~ 75 minutes). It should be thick like warm molasses. Allow to cool for a while then transfer to jar to cool completely before refrigerating. Can be stored in refrigerator for 6 months or so.
OH MY GOSH you guys I just ate the best sandwich of my whole ding dang life after shooting this here beauty! Who loves waffles?! Who loves cornbread?! Eggs? Yup. Corn salsa? Maple syrup? I think you’re pickin’ up what I’m puttin’ down here. This cornbread waffle recipe is one of my most bangin’ recipes of all time. Pair it with the elements of this breakfast sandwich and there’s not a gourmet spot in town that can compete with this breakfast!
The waffles freeze beautifully too! I stack them up with a small square of parchment between each waffle and throw them in a freezer bag. A quick toast in the toaster and you can have an extra awesome breakfast any ol’ day of the week. I love it when tasty food is just on call, waiting in the wings to make a quick and incredible meal.
I make these with gluten-free flour and they turn out perfectly, but have no fear gluten-eaters of the world you can also use all purpose flour instead.
*makes 10 regular square waffles (not belgian)
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour, I use Bob’s Red Mill (you can also use regular all-purpose flour)
- 1/8 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup extra sharp cheddar cheese, shredded
- ~4 ears corn, kernels cut from cob (~1 1/2 cups) OR 1 can sweet corn patted dry
- olive oil, to sauté corn
- 1 jalapeño, seeded and diced
- 1/4 cup green onions, sliced
- 2 eggs, beaten
- 1/4 cup olive oil
- 1 cup whole milk
~ In a large skillet over medium heat, sauté the corn kernels in olive oil for a few minutes until just beginning to char slightly. Sprinkle corn with a little salt.
~ In a large bowl, mix the dry ingredient together thoroughly. Add cheddar, corn, jalapeño and green onions.
~ In another bowl, beat the eggs then whisk in oil and milk.
~ Pour wet mixture into the dry ingredients and stir until combined, taking care not to over mix the batter.
~ Scoop batter into a waffle iron. For my waffle iron, 1/3 heap cup batter cooks for 2 min 30 sec at level 3 1/2.
***Sandwich recipe below image…
CORNBREAD WAFFLE EGG SANDWICH
- 2 cornbread waffles, toasted if frozen
- 1 egg sunny side up
- 2 strips crispy bacon
- corn salsa
- high quality maple syrup
~Crispy Bacon: lay bacon on parchment lined baking sheet. 400 degrees for 15-20 minutes depending on the thickness of your bacon. Remove from oven and let cool on a paper towel lined plate.
~ Sunny Egg: heat enough olive oil in a skillet to slightly more than coat the bottom of the pan. Crack egg into oil. If the oil spits and pops turn the heat down. As the whites begin to cook, spoon the hot oil over the whites to help them set. Once the whites are set, spoon the hot oil over the yolk until it sets slightly. Remove egg from pan and set briefly on a paper towel before layering onto the waffle.
~ Layer bacon and egg on a waffle. Top with corn salsa. You can drizzle the syrup on now or after you add the top waffle if you don’t mind making this sandwich a fork-and-knife situation!
We’re not much into Turkey in my family. I understand the historical significance of turkey at the Thanksgiving table, but personally I find it pretty much “bleh”. That said, many people are left wanting without poultry at the Thanksgiving feast so we usually bake up a big fat ham and roast a large chicken for those die hard traditionalists. This is one of those chickens.
My old self, the one who had a bit more time, a bit more sleep, perhaps a bit more motivation, was big into vegetable chopping. I made meals where I’d easily spend an hour just chopping all the veggies often with no meat in sight. In truth, I found raw meat repulsive to all of my senses. Fast forward to when I grew the F up and started cutting the backbones out of chickens and making bone broths from gnarly knuckles, shins and feet. Oh how things have changed!!
While I still love my Brined Thyme Roast Chicken recipe, it requires more planning ahead to brine that bird than I can often muster these days. I spend so much time grabbing a toddler as she ceaselessly tests the laws of gravity! This spatchcock chicken is quick to prepare and leaves you with very little raw chicken-y mess, if ya know what I mean. Time to put on your big kid pants and cut out that backbone!
Crispy, golden, savory miso skin with no fuss and few dishes. What’s not to love?
HOW TO SPATCHCOCK (butterfly) A CHICKEN:
1- Place whole chicken breast side down. Using strong kitchen shears, cut alongside one side of the backbone. Rotate the bird to cut along the other side of the backbone. I freeze the backbone to use in bone broth later.
2- Spread the chicken rib cage open breast down and cut a deep notch in the sternum cartilage to allow it to open easily. Now flip the bird breast side up and it should lie flat and look like a… you guessed it, butterfly. Easy Peasy!
*Tip: I usually spatchcock the chicken in the same pan I am roasting it in, one less raw chicken-y thing to clean. Winner, winner chicken dinner!
- 1 whole chicken patted dry, approx. 5-5 1/2 lbs
- 3 Tablespoons butter, softened
- 3 Tablespoons white miso
- 1 teaspoon smashed garlic (~ 3 cloves)
- 1 Tablespoon dried thyme
- 1 pint brussel sprouts
- drizzle olive oil
- salt and pepper
~ Preheat oven to 400 degrees.
~ Smash together butter, miso and garlic. I salt the chicken in addition to the saltiness of the miso, but it may be a good idea to taste your mixture as miso can vary greatly and you may not want additional salt. Butter the pan you’ll be using with this mixture, then place chicken breast side up in pan and rub half of the butter mixture under the skin and the other half on top of the skin.
~ In a bowl, toss brussel sprouts with a drizzle of olive oil and scatter around the bird.
~ Sprinkle the chicken and brussel sprouts with thyme, salt and pepper.
~ Roast uncovered at 400 degrees for 1 hour 10 minutes or so for a chicken this size. Cook time will vary greatly depending on the size of your bird, so roast until a meat thermometer reads 165 degrees in the thickest part of the thigh or breast. Remove from oven and let rest for 10 minutes before carving.
~ Plate the veggies from the pan then bring the remaining juices to a simmer, scraping any little bits of deliciousness off the pan to deglaze it and removing any chunks of skin etc. Simmer for a couple of minutes and pour juices over carved meat.
I won’t go on and on about gut health yet again or ramble about the benefit of collagen and gelatin on the guts or skin and hair. There are many, many other blogs that can provide that info. Suffice it to say that collagen, in this case in the form of gelatin, is an incredible source of healing protein for your connective tissues, guts, skin, hair, bones, joints and even your hormones! Give it a try but, as with all things, start slow. Introducing gelatin into your diet can really get the wheels moving in your colon if you eat too much too fast! You get the picture;)
These pasture raised beef gelatin gummies have endless flavor possibilities. Once you get teh hang of the basics you can really let your imagination run wild! We really love the additional of homemade coconut milk to gummies. It add a wonderful silky body and rich flavor to any flavor combo! You can use any juice or milk (nut or animal) you like:)
These are some of my favorite recipes as a jumping off point! Have fun with it! I even give my kiddo her probiotic and elderberry syrup in gummy form. She looooves it!
1 cup coconut milk, divided (I use homemade)
3 Tablespoon gelatin (I use this brand)
2 Tablespoons honey
1 teaspoon ground vanilla
1/2 teaspoon cinnamon
**other flavor ideas
Orange Creamsicle: 1/2 cup OJ + 1/2 cup coconut milk
Coffee: steep coconut milk in coarse ground coffee. Strain.
Cocoa: + 1 Tablespoon cocoa powder
Berry: 1/2 cup pureed berries + 1/2 cup coconut milk
Elderberry: 1/2 cup elderberry syrup + 1/2 cup coconut milk
Probiotic: + 3 1/2 Tablespoons probiotic powder added AFTER whisking in hot liquid. A serving is 10 gummies
~ Gently heat 1/2 cup of coconut milk on the stove until it’s hot but not bubbling. Put remaining 1/2 cup room temp coconut milk in a spout bowl. Gradually whisk gelatin completely into unheated milk to temper the gelatin. Whisk hot milk it into gelatin mixture then whisk in honey, vanilla and cinnamon.
~ Quickly pour into silicone molds set on a baking sheet. Refrigerate to set. Pop out of molds and store in airtight container in fridge.
* This same recipe holds for any liquid you use. Temper gelatin in half of the liquid at room temp then blend gelatin with the remaining half of hot liquid. Easy Peasy!
I was recently asked if I like to cook. The person who asked me was relatively certain the answer was yes. I replied, “Not particularly, but I really LOVE to eat well”. That response surprised her. I guess a love for cooking and eating should go hand-in-hand. Meh, not so much. That said, I’m pretty enamored by the natural processes of real healthy food. Preparing foods in the same perfect ways our ancestors discovered for us. Culturing living foods, cooking down fresh foods to thicken and add richness and watching foods transform and be reborn into something altogether new and deliciously nutritious never ceases to amaze. I make a lot of things from scratch not because I love the physical process, I don’t find it cathartic to spend extra time on crazy busy days making coconut milk or yogurt from scratch. I do it because it’s better. It tastes better. It’s healthier, more nutritive and sometimes cheaper or the only way I can give my little girl grass-fed yogurt without added thickeners. I find ways to streamline the process and make it a normal part of my day (and my husband’s;). I don’t love the “doing” but, to me, it’s important and I do LOVE the eating. I also hope my daughter will learn and appreciate the value of real food, made the old ways. In a world where many children are appalled to learn that much of their food grows (or should grow!) out of the ground, I hope she finds value in the living nature of vibrant food. We’ll see, a mama can dream;)
Anyway, on the with the show! Making yogurt at home is flat out cool and pretty dang amazing. It’s the most delicious science experiment there is and it’s VERY simple. You are literally sleeping, yes SLEEPING, for most of the process. Can’t beat that! Use the freshest store bought plain yogurt you can find for your starter culture. I’ve only had 2 batches not culture and the starter came from the same tub of store bought yogurt. Wah-wahhh. Sometimes the live cultures in store bought yogurt die and, therefore, cannot culture your milk. Once you make your own yogurt, reserve a 1/4 cup from each batch to use as a starter for your next batch. Never buy yogurt again!
Lately, I’ve experimenting with making my yogurt in traditional earthenware pots. They are made of unglazed clay and the porosity of the pot pulls some water out of the yogurt which makes it thicker. They are a nightmare to clean though, good grief! You can also make the yogurt more of a greek style thickness by straining it in cheesecloth or a towel in a colander over a bowl. Set it this way in the fridge for a few hours or until it reaches the desired thickness. This separates the whey out of the yogurt but the whey has a lot of the probiotics so it’s a trade-off. I’ve found that letting the yogurt culture for 24 hours makes it insanely creamy and thicker. I’ve read cautions about culturing for too long saying that the yogurt becomes too tart. This has not been my experience at all! Give it a try and see for yourself.
Of course you can always make a fruit on the bottom yogurt with store bought yogurt if you’re not much for making your own.
The blueberry chia jam is just flat out yummy. Great on toast, PBJs and yogurt. Or on a spoon, it’s pretty great just on a spoon too;)
- 1/2 gallon of the freshest, best milk you can get – doesn’t have to be homogenized (I like grass-fed organic)
- 1/4 cup starter culture
~ In a large pot, gently heat the milk to at least 180 degrees, stirting regularly.
~ Remove from heat and let milk cool to about 110-115 degrees (do not add culture above 115). Whisk in starter culture.
~ Cover the pot (optional to wrap pot in a towel) and leave overnight in the oven with the light on.
~ In the morning or after ~ 24 hours, remove pot from oven. Leave at room temperature for an hour. If using an earthenware pot, put pot of yogurt in the fridge where it will continue to thicken. If using a regular pot, whisk yogurt and pour into jars or strain yogurt in the fridge for several hours before jarring and refrigerating.
BLUEBERRY CHIA JAM
- 3 cups (16 ounces) frozen blueberries
- zest of 1 lemon
- juice of 1 lemon (~1/4 cup)
- 3 Tablespoons honey
- 2 Tablespoons pure maple syrup
- 2 Tablespoons chia seeds
~ In a saucepan, bring blueberries, zest, lemon juice, honey and maple syrup to a simmer. Simmer and stir occasionally until blueberries thaw, then smash about half of the blueberries.
~ Bring to a boil, stir occasionally and reduce liquid by half. Remove from heat.
~ Whisk in chia seeds.
~ Cool and store in jars in the fridge. Leave overnight before eating to allow the chia to completely soften.