OhYaGood

Whole Food Lover + Recipe Hacker

Chicken Soup

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chicken_soup_loI worked at a public relations firm years ago that used to do recipe testing for Kitchen Aid. It was an admin job and I frequently sifted through recipes that made it through loads of testing and were winners for their cookbooks. It’s really where my obsession with cooking and recipes began. The chicken noodle soup was the first recipe I tried that came from working there. I still have the 8 1/2 x 11 white paper printout that is three hole punched and lives in a black binder. Nerd.

This recipe is similar but excludes the noodles and uses a whole chicken so the broth is good and fatty. Perfect for a chilly day or when your entire family is sick, like mine. Why hasn’t anyone came up with a homemade chicken soup delivery service. Seriously. When I’m sick, THIS is what I want.

Chicken Soup
 
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Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 1 whole chicken 4-5 lb
  • 4 carrots, diced
  • 2 celery sticks, diced
  • 1 leek, light green sliced cross wise
  • 1 onion, diced
  • 2 tsp or 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp lemon juice
  • 1 Tablespoon salt (more or less depending on your preference)
  • fresh cracked pepper
  • 6 cups water
Instructions
  1. Place all ingredients into a slow cooker and cook for 6 hours on low OR into a pressure cooker and set the manual setting to 15 minutes

 

Roasted Roots

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roasted_roots_loYou say potato, I say rutabaga. I like rutabagas. I just tried cooking them for the first time this week and I'm a fan. It's reminds me of a turnip, except better flavor. I added them to my chicken vegetable soup earlier this week (YUM!), then I just roasted them with their sweeter cousin, the carrot. I think this recipe turned out great and it's very versatile. The addition of onions is key because they get this lovely charred flavor. The crudo at Burch Steakhouse here in Minneapolis is served with a charred onion reduction and it's been stuck in my brain ever since. This recipe could be a great side dish to bring to the holiday gatherings.
Roasted Roots
 
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Recipe type: Vegetable
Cuisine: American
Serves: 4-5
Ingredients
  • 1 large rutabaga, diced about 1-inch square
  • 5 medium-sized carrots, diced similar size to the rutabaga
  • ¼ red onion, roughly sliced
  • 2 Tablespoons oil (I used avocado)
  • 1 teaspoon dried thyme
  • salt and pepper
Instructions
  1. Preheat oven to 400°
  2. Toss vegetables in oil and herbs
  3. Roast for 45 minutes or until browned edges, stirring at the halfway point

Kale Beet Salad

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kale_beet_salad_loGeez. The holidays aren’t even upon us and I’m already throwing kale onto the site. I can’t apologize. This recipe was pretty much by accident and turned out delicious so I must share it. I’ve been wanting to post a kale recipe but I’ve ESPECIALLY been wanting to make a recipe with toasted walnuts because they are the BEST complement to any salad.

Now since I can’t add two recipes with my software, below is the hemp dressing I whipped up that paired well:
HEMP VINAIGRETTE
3 Tablespoons apple cider vinegar
4 Tablespoons olive or avocado oil
1 teaspoon maple syrup (omit for Whole30)
1 teaspoon hemp seeds

Kale Beet Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 4-6
Ingredients
  • 3-4 beets, cooked, peeled and quartered (I used the packaged kind all ready to go)
  • ½ bunch (or about 6 leaves) of dino kale, stems removed and roughly chopped
  • 2 slices of red onion, quartered
  • ½ cup of dried apple slices, cut up
  • ½ cup of toasted walnuts, chopped, (to toast place on a baking sheet into the 400° oven for 5 minutes or slightly darkened)
Instructions
  1. Toss all the ingredients together
  2. Drizzle with the dressing and toss again with your hands, paying special attention to coat the kale

 

Tomato Pumpkin Soup

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tomato_pumpkin_soup_lo

October. You are so good to me. Our anniversary and my birthday all in one little cozy month. Naturally, my favorite month. I’m a sucker for the weather, Halloween celebrations and of course, the food. Pumpkin, squash, stews and soups make me so happy this time of year.

Once the temps drastically dropped last week, I took to the kitchen to explore a soup that’s been so hard to recreate since going dairy-free. The all-mighty classic, tomato. I’ve tried, unsuccessfully in the past to get the richness and flavor or creamy tomato soup but adding coconut milk just didn’t cut it for me. I searched my pantry for an alternative. A-ha! Canned pumpkin. An obvious choice after picking up an entire crate at Costco to add some depth and sweetness. Plus, there’s a little booze to give it that extra umph. If you’re wanting a boost of protein, I added andouille sausage to a batch.

Tomato Pumpkin Soup
 
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Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 1 Tablespoon avocado or olive oil
  • 2 garlic cloves, finely diced
  • 1 large stalk of celery, diced or ½ cup
  • 1 large carrot, diced or ½ cup
  • 1 medium onion, diced
  • 1 can diced fire roasted tomatoes (I used Muir Glen)
  • 1 can pumpkin puree (I used organic)
  • ½ cup light coconut milk
  • 2 teaspoons bourbon (optional)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 pinch of cayenne pepper
  • 1½ Tablespoon maple syrup
  • 2 teaspoons lemon juice
Instructions
  1. Coat a dutch oven or large pot with oil
  2. Cook garlic, celery, carrots and onion over medium heat for about 10 minutes
  3. Add tomatoes, pumpkin, coconut milk, bourbon, spices, syrup and lemon juice and bring to a boil
  4. Bring the temperature to medium-low and let simmer for 10 minutes
  5. Use an immersion blender to puree to your preference or blend in batches carefully

Roasted Potatoes

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roasted_potatoes_loWelp. School has begun. We've all maintained our sanity and I'm LOVING my free time. By free I mean, it's chock full of the things I've been wanting to get done. House stuff like cleaning and organizing, appointments like the dentist (Yipeee!) and of course blogging. I have a long list of recipes I want to tackle so bare with me in the next few months. They might not feel very seasonal but whatever. I'm sure you'll still dig what I come up with. So, If you've been to my house in the last, oh, 6 months or I've made you dinner, you've probably gotten a taste of my roasted potatoes. I call them mine because I never read a recipe to make them, I just starting doing them and adding stuff and wah-la! I love how easy they are and how they go over so well with guests, even the wee young ones. The huge bonus, leftovers with eggs in the morning or whenever really. I've done this same recipe without the lemon zest on sweet potatoes and it turns out just as good. They go with just about everything too!
Roasted Potatoes
 
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Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 3 lbs of yukon gold or red pototoes, diced
  • ⅛ cup avocado oil (or olive oil)
  • 1½ teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh thyme or parsley (I prefer lemon thyme), 2 teaspoons if you're using dried herbs
  • 1 teaspoon lemon zest
  • optional: 3 teaspoons garlic, minced (about 2 cloves)
Instructions
  1. Preheat oven to 400°F
  2. Dice potatoes to 1 inch squares or smaller and make sure they dry after washing them
  3. Toss the potatoes with the remaining ingredients in a bowl
  4. Spread the potatoes onto a cookie sheet making sure they are spread out evenly
  5. Roast in the oven for about 45 mins, stirring once to brown evenly

Breakfast Cookies

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Breakfast_CookiesSummer is not over in my book. It’s not until the air is crisp and you smell that smell. Ya know, that fall smell. So I’ll just be over here in my little denial cave and continue to fill my blog with “summer-like” recipes. After all, I’ve taken MOST of the summer off from posting. Seeerrry ’bout that!

I made these AMAZING cookies this past weekend while a friend was visiting and between us, my two girls and my husband they disappeared in a matter of hours. The recipe makes TWO dozen! Get it. You have to make these. They aren’t just for breakfast either. They are just healthy enough that you certainly CAN have them for breakfast and still feel good about that decision. What other cookie has 3g of protein per serving?

Breakfast Cookies
 
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Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • ¾ cup oatmeal (rolled or old fashioned)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ¾ cup maple syrup
  • ½ cup avocado oil
  • 2 teaspoons ground flax seed
  • ½ cup chopped walnuts
  • ½ cup raisins
Instructions
  1. Preheat oven to 350°F
  2. Mix together with a fork the flour, oatmeal, baking soda and salt in large bowl
  3. Add the vanilla, syrup, oil and flax seed and stir till pasty
  4. Add the walnuts and raisins until combined
  5. Drop a spoonful onto a baking sheet with about an ½ inch of space to spread
  6. Bake for 10-11 minutes

 

Grilled Marinated Chicken Thighs

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grilledmarinatedchickenthighsHey! I’m back! I guess you could say I took a little summer vacation from posting. Believe it or not, I’ve still been cooking a ton, I just haven’t had the time to sit down and do any blogging. Something had to give. Grilling has continued to be my go-to while it’s been so nice out but I’m starting to get that urge to turn my oven on, roast, slow-cook and heat up the house. I’m kind of over the corn on the cob and watermelon.

However, these bad boys are delicious! Just in the last year I’ve made a switch to eating more thighs than breast meat because of their flavor and tenderness. Plus, throwing them on the grill is super quick and easy. They are super juicy and that bit of carmelization is so good with the asian flavors. Paired with a crisp broccoli salad. Yum!

Grilled Marinated Chicken Thighs
 
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Recipe type: Main Dish
Cuisine: Asian
Serves: 4
Ingredients
  • 2 lbs of chicken thighs
  • 3 Tablespoons olive or avocado oil
  • ¼ cup lime juice
  • ¼ cup rice vinegar
  • 2 teaspoons lime zest
  • 2 teaspoons fish sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
Instructions
  1. Combine all ingredients except the chicken to make the marinade
  2. Place chicken and marinade in a resealable bag and coat.
  3. Refrigerate for at least a half hour.
  4. Grill chicken on medium-high heat for about 15 minutes, turning once or until the chicken registers at 165°F
  5. To cook indoors, broil in the oven for about 8 minutes a side

 

Watermelon Salad

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watermelon_salad

It’s summer in full swing which means loads of fresh produce with little effort, right?! That’s been my motto anyways. I feel way more like a prep cook just slicing and dicing. I also have a wedding I’m bridesmaiding in a matter of days so all baking and sweet dishes are going to have to wait till after. Let’s just say I’ve been scheming an ice cream dessert for quite a while I hope to attack. Oh and that breakfast cookie I teased everyone with on instagram.

Watermelon has been so incredible these last few weeks and my family has already eaten three whole ones. The girls devour it. I’m an overachiever myself. This salad has made it especially wonderful. It’s a play on an appetizer a friend of mine introduced me to years ago that included buffalo mozzarella. That would also make a great addition to the salad if you can eat cheese. That or feta or ricotta salata.

Watermelon Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • 1 cup cubed watermelon
  • 1 cup halved tomatoes, cherry or grape
  • ¾ cup diced seedless cucumber
  • small bunch of mint, finely diced
  • small bunch of basil, finely diced
  • (optional) balsamic vinegar
  • (optional) honey
Instructions
  1. Prep first 5 ingredients and mix into a bowl
  2. Whisk balsamic and honey together or use a already prepared glaze to drizzle over the salad

 

Chocolate Cherry Smoothie

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ChocolateCherrySmoothieI'm in the midst of garage sale set-up. Holy Hannah is it a ton of work!! And man it's bittersweet seeing all of the old baby clothes and gear getting another home. It makes this Mom an emotional mess. So that led me to this amazing recipe. -----Chocolate. In a jar. Yes, it's so satisfying and a wonderful mid-day snack when you need a big boost OR a tear-catcher. Whatever the reason, I'll have you know it's also good for your body. Packed with lots of good fats, protein and flavor, making it almost feel like a treat.
Chocolate Cherry Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2
Ingredients
  • 1 banana
  • 1 avocado
  • ½ cup frozen cherries
  • 2 cups fresh spinach
  • 2½ cups almond, coconut or hemp milk
  • 2 T cocoa
  • 1 T almond butter
  • 1 T hemp seeds
  • optional ¼ cup POM juice
Instructions
  1. Blend all ingredients together

Pot Roast

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Pot_RoastIt’s been a wild few weeks. Lots of celebrating and little time for blogging. Not a bad thing I’d say. Just happy to see people are still enjoying my past recipes.

This pot roast was inspired from my client after talking about roast beef on a cold, rainy day. Well, it’s still cold and rainy so I just had to take a stab at it. It’s takes a little time up front or in the morning but SO worth the effort once it’s dinner time. I seriously said in my head when walking into our yummy smelling house, “Awww. Honey, I’m home” Cheesy as ever but that smell just made my night. I served the roast with some crispy home fries which was a perfect addition alongside the jus.

Pot Roast
 
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Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • 2-3 lb beef chuck roast (marbling is good)
  • 1 Tablespoon of oil, I used olive
  • 1 medium onion, quartered
  • 3-4 carrots, sliced
  • 2 cloves garlic, peeled
  • 1 can diced tomatoes (28oz Muir Glen, fire roasted was what I used)
  • 2 cups broth, I used vegetable
  • ½ cup dry red wine, I used malbec
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Trader Joes 21 season salute, (herbs de provence could work)
Instructions
  1. Dry the roast with a paper towel or two.
  2. Salt and pepper pretty generously.
  3. Heat oil over medium/high heat.
  4. Sear the meat, about 5 minutes per side. Don't forget the sides too.
  5. Set aside the meat to a plate and add the onions to the pan. Cook until golden.
  6. Add to the slow cooker.
  7. Add the carrots to the pan and cook for about 2 minutes. Add to the slow cooker
  8. Add the garlic cloves, tomatoes, broth, wine, vinegar and seasoning to the cooker. Stir gently.
  9. Add the meat and cover. Cook on low for seven hours. Add mushrooms and cook another hour.
  10. Serve with crispy home fries or potato of choice.