Hey everyone! Hope you all had as good a weekend as I did. Just a totally relaxing weekend with the family, and I really needed it! So, what did I do? Well, I started off Saturday morning with a trip to the Green Market downtown to buy some Inglewood Farms organic produce and eggs for the weekend. I got it home, washed it, bagged it, and settled it all into my Veggie Refrigerator Drawer.
Next I did a few housekeeping chores for the kitchen. I was running low on my balsamic vinegar glaze, so I bought two 3 dollar bottles of balsamic vinegar at the grocery, and I simmered it until it was reduced by around 1/2 or more. This makes a thick and rich glaze that is amazing with almost anything. Sure, you can spend tons more on very old balsamic, and I do have some of it, but that is only for special occasions. This stuff is cheap, yummy, and perfect for every day. Next, I put a heap of almonds into the food processor and let them go for 10 minutes. At the end I add a little roasted almond oil, and there ya have it…almond butter!
Saturday night I cooked up my kid’s favorite…Flat Iron Steak! They sell them individually pre-vacuum sealed at Kroger, and I find the flavor just about the best of any steak you can get anywhere. Like I said, the kids love it. Funny enough, they will ONLY eat it medium rare! I always cook it that way, and they won’t accept it any other way. Fine by me! I added another batch of the the Health-Bent.com Roasted Acorn Squash drizzled with a little of my newly made balsamic glaze, and a side of Inglewood Farms Chinese Spinach sautéed in bacon grease…YUM!
I woke up this morning craving something a little different…a cheat maybe? So, I whipped up some Paleo Coconut Pancakes. I’m not ready to say I perfected the recipe yet, so I’ll keep working on it and post it when ready. Pancakes themselves are perfect, just need to work on the spice combination! For a topping all I had was a relatively bruised honey crisp apple. I chopped it up and sautéed it in ghee till crisp, and then added a little cinnamon and agave to finish it off. Added a couple of pieces of bacon, drizzled a little melted raw honey on the pancakes, and that’s all she wrote. Lets just say…we’ll eat these again!
We decided to take the kids on a hike today out at Valentine Lake, so before we left, I collected the cornish hens I put to defrost a few days ago and seasoned them. I my spice grinder I put three dried shitake mushrooms, a tablespoon of sage, and a tablespoon of salt. I whizzed it up and liberally applied it to the birds. At the bottom of my slow cooker I put a chopped up onion, a few carrots, some left over acorn squash from the other night, and three garlic cloves. I put the birds on top, put a third of a cup of chicken broth in the cooker, and set it for 8 hours on low.
When we got back this afternoon, I took the hens out and put them on a rack to cool. With my immersion blender I made an amazing gravy out of the juices and veggies in the bottom of the slow cooker. Just had to add a touch of salt to finish it off.
For my sides, I sauteed up some cubed King Trumpet Mushrooms in olive oil, and roasted some asparagus in the oven at 400 F for around 20 minutes. Just toss them in olive oil, salt, and pepper and pop them in. I usually add some kind of vinegarette to top my asparagus because Kourt just loves them that way, and tonights did NOT disappoint! Whole grain mustard, White Balsamic Vinegar, salt, pepper, and olive oil. All I can say is…Kourt and I were fighting to lick the left overs out of the bowl! Finally, I plated everything up. We have the adult plate, and the kid’s plate! All were happy…