Creamy Asparagus Soup with Crumbled Bacon

Sounds kinda crazy, right?!  I thought so too.  But you see, I LOVE ASPARAGUS!!!  So I just had to try!  And wouldn’t ya know…IT WAS FABULOUS!!  I’m so happy I discovered it!!!!!  
Also a plus, Mr. Rodgers loved it. Which could possibly be due to the fact that I put bacon on top. The way to every man’s heart, riiiiight?  ;). Haha, but honestly he aluded to the fact that it reminded him of his mom’s split pea soup that she made him growing up. It’s nice when something you make can bring a person comfort and good memories along with the pleasure of good taste and health!  If you need a fresh new way to get the family some veggies…please do yourself a favor and make this soup!
Here’s what you need:

  • 1 bunch asparagus (more if it is super fine)
  • 3 C Stock (Obviously vegetable works best but I never have that on hand…chicken works great as well!)
  • 1/4 C Grassfed Butter
  • 1 Onion, Chopped
  • 3 Tbsp Almond Flour
  • 1/4 tsp coriander
  • 1 Tbsp Lemon Juice
  • 2 C Almond Milk
  • Salt and Pepper
  • 4 Pieces Bacon (As natural as possible!)

And here’s how you do it:

  1. First, prep your asparagus. Pop off the tough ends, and cut what is left into inch long pieces. 
  2. Set a small pot of salted water to boil, you only need an inch or so. Take a handful (just a few, this is for a garnish) of the asparagus tips and boil them for 5-10 minutes, until just tender. Drain and set aside. 
  3. Put stock and the remaining asparagus in a soup pot. Bring to a boil, cover, and simmer for about 20 minutes. Asparagus should be soft. Drain, but KEEP THE STOCK. 
  4. While waiting for the asparagus to get soft, place your bacon in a pan and cook until crisp. Set aside. 
  5. Melt the butter in a soup pot and add the onion. Cook over low heat until soft. 
  6. Stir in the flour and cook for one minute. Slowly whisk in the stock you saved from boiling the asparagus. Bring to a boil. Simmer for 2-3 minutes, it should be thickening. 
  7. Stir in the cooked asparagus (not the tips for the garnish!), coriander, lemon juice, salt and pepper. Simmer for 10 minutes. 
  8. Using an immersion blender (or transfer to a food processor or blender), blend until very smooth and creamy. Stir in the milk and reserved tips and bring to a boil, simmering for a few minutes to heat through.  (The recipe says to stir in the milk, but last time I made it, I blended it in too!). Serve with crumbled bacon on top. Just how everything should be served, am I right?!

Peectures!!

  
Asparagus, washed and trimmed!

  
Boiling a few tips for a garnish (just a little something to bite into!)

  
Cooking the rest of the asparagus so it’s nice and soft…so we can make it creamy!

  
Sautéing the onions to bring out the flavor…

  
Stir in the almond flour, and whisk in the reserved stock. 

  
Add the cooked asparagus, seasonings, and lemon juice. Cook for about 10 minutes. 

  
Blend however you can. This is what I used to do, but now I have an immersion blender and it is AMAZING!  Don’t even have to take it out of the pot!  But whatever method you use, get it as smooth as possible!! (The recipe says to stir in the milk, but last time I made it, I blended it in too!)

   
 

Stir in the milk (or blend it in)…

  

Add your garnish tips…

  

Put it in a bowl and crumble bacon on top!

    

Hallelujah praise you Jesus, my favorite veggie just became a soup!! Can I get an amen?!

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Seared Pork Cabbage Salad with Wild Orange Essential Oil

Hey everybody!!  I hope this finds you all  happy, healthy, and whole!
Things are a little crazy around the Rodgers home, which means it has been a fight for health. Those busy days, when you’ve worked ungodly amounts in one day, and the blankets and Netflix are calling your name…  Those are our weakness around here, and there have been a lot of them lately!! So if you think of us, send some prayers our way…because we want to feel good!! And feeling good starts with good food!
Speaking of good food…I have returned to the archives. And look what I found!! I so wish I was better at pictures because these really don’t do it justice…but this salad was FABULOUS!  

  
Aweeee yeah baby. This salad had it all…satisfying, flavorful protein…crunchy veggies, and a creamy comfort from everyone’s favorite green thing…avocados! And the icing on the cake…(I feel like I should not be using that phrase…the dressing on the salad?  Let’s start using that one instead, health nerds!!)…cabbage is cheap, pork is cheap…this meal is cheap!!  Hallelujah healthy for your body and your budget!! So, you ready to find out how to make it for yourself?!

Note: the original calls for orange juice.  Mr. Rodgers doesn’t do orange juice, too much sugar!  So I substituted Wild Orange Essential Oil blended with Olive Oil. The flavor was fantastic, and it is much better for you!!  My preferred brand is DoTerra. :). If you have questions on oils, leave me a comment and I can hook you up with my mom, she is an oil genius 😉
Here’s what you need:

  • 1 lb Boneless Pork Loin
  • 3 Tbsp Cumin
  • 2 Tbsp Chili Powder
  • Salt and Pepper (about 1 Tbsp of each)
  • Pinch of Cinnamon (I added this for Mr. Rodgers, he LOVES it on meat)
  • 3-4 Tbsp preferred cooking oil, recipe calls for olive oil but I don’t like heating it, I believe I used Coconut Oil
  • 1 Two Pound head Green Cabbage, cored and thinly sliced
  • 1/2 C Lime Juice (4ish limes)
  • 1 Chile Pepper (I usually use Serrano) 
  • 1 Red Onion, thinly sliced
  • 2 Cloves Garlic, minced
  • 2 Ripe Avocadoes, peeled, pitted and chopped
  • 3-4 Drops Wild Orange Essential Oil 
  • 1/4 C Olive Oil
  • 1/4 C Red Wine Vinegar
  • 1 Tbsp Cilanro Paste
  • Sale and Pepper
  • Optional: Toasted seeds of some kind, ie pumpkin seeds

And here’s how you do it!

  1. Combine cumin, chili powder, cinnamon, salt and pepper. Rub it alllllll over that pork. 
  2. Heat your oil over medium high heat. Add the meat and cook 3-4 minutes per side so you have a nice sear, making sure it is done but not super done. 
  3. Remove from heat and let sit while you assemble your salad. 
  4. Whisk the orange oil into the olive oil so that it is combined and the flavor is infused. Feel free to taste and adjust depending on how strong you want the orange flavor. 
  5. Combine everything but the meat in a large bowl (including your orange oil mixture).  
  6. Slice your pork into thin slices and lay across the top of the salad. You are ready to enjoy!!

Peectures:

  
Seasoned and ready to sear!

  
Yum!! A little spice, a little texture!

  
All the salad ingredients in a bowl…

  
Tossed and coated…

  
Sliced…

  
Topped…

  
And ready to go!! Hope you enjoy guys!!

Creamy Beef Stroganoff with Mashed Cauliflower

Oh man. So as many of you know, I have been digging into my  emails, and finding pictures of some amazing meals from my past!  I was SO excited to see this one, it was SO good!  I was even more excited when I realized that I remembered where the recipe was from!! So I made the effort to get up off the couch where I was watching The Office and go all the way to the kitchen to find the cook book. And. It. Was. Gone. It is lost. I’m so sad 😦  However, on a happy note I took very thorough pictures of the process for this recipe, so together we can figure out how I made this super tasty, super comforting, and super clean Beef Stroganoff.  That is what the Archive Series is all about!

We are going to be wild and crazy today and do things out of order today. Let’s start with the pictures this time.

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So here is the basics of what we need!  Mushrooms, sliced. Onions and garlic, minced. And my favorite part. Steak, thinly sliced, salted and peppered.

Now at some point you will need to make mashed cauliflower, not only to have for the perfect side, but you will also need it for the sauce. You can find a recipe in my blog archives!  But a quick description is this: cut a head of cauliflower into florets, boil them for about 15 minutes. Drain, add lots of grassfed butter, salt, pepper, and a clove of garlic or two. Blend in a food processor or with an immersion blemder until smooth.

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Take your cast iron skillet. They’re my favorite. Melt butter in the pan, and brown your beef.

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Set aside the beef. In the same pan, melt more butter. Add the onion and stir, cooking till caramelized. Add the garlic and cook for an additional 30 seconds or so.

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Add the mushrooms and cook until tender.

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Add your steak back in. Use a little wine or broth to deglaze the pan.

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Add a couple large spoonfuls of mashed cauliflower, and a squeeze of dijon mustard. Stir into the whole pan to evenly distribute and create a creamy delicious sauce.

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See? Lookie there!  Yummy!

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This is making me hungryyyyyy.

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What do you guys think?!

Garlic Chickpea Soup

Welcome to post number two of the lost archives!  Today we have a lovely soup that works for any season.  In the fall or winter it could work for an entree, but in the summer it works for a nice side dish.  I always forget that soups make incredible sides!  A nice change up from salads and roasted veggies. 

You may remember me mentioning one of my favorite cook books titled “100 Best Fresh Soups.” Well this little beauty found its origins there! I love the fact that it has a hint of creaminess, but also that satisfying nature of chickpeas that you can sink your teeth into. Again, another grest reason it works for many seasons and occasions. You ready to jump on in?! Let’s do this!

So, here’s what you need:

• 1/2 C Grassfed Butter, or Coconut Oil (butter will taste better)
• 12 Cloves Garlic, minced
• 2 C Dry Chickpeas
• 10 1/2 C Water
• 1 tsp Cumin
• 1 tsp Coriander
• 2 Carrots, Very Finely Chopped
• 2 Onions, Very Finely Chopped
• Juice of 1 Lemon
• Fresh Cilantro, Chopped for Garnish

Note: you’ll want to read through the first few steps before you start because this soup does require a little planning ahead!

Here’s how you do it:

1) The night before you want to make your soup, put your dry chickpeas in a container covered with water so they can soak over night. You’ll want quite a few inches of water over the chickpeas, as they grow like craaaaaazy!

2) Heat half the butter over low heat in a large pot. Add the garlic and cook, stirring for about 2 minutes. Add your chickpeas with the water, cumin, and coriander. Bring to a boil, reduce to a simmer, and cook until chickpeas are tender; about 2 1/2 hours.

3) Heat the rest of your butter or oil over medium-low heat. Add your carrots, onions, and celery. Cook, stirring occasionally for about 20 minutes. If your chickpea mixture isn’t done boiling, then set it aside.

4) When everythimg is done simmering, stir the veggies into the chickpeas. Place about half of the soup in a blender, and blend until smooth. Return the blended mixture back into the pan and stir. Add half the lemon juice, salt, and pepper. Taste, and adjust! Garnish with some cilantro and enjoy.

Peectures:

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So. Much. Garlic. Yayyyy.

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See?! So much!

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Melt half the butter, add the garlic and cook about 2 minutes.
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Add the chickpeas, water, cumin, and coriander. Bring to a boil, reduce to a simmer, and boil for about 2 1/2 hours.
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Melt the rest of the butter, add the veggies, and simmer over medium-low heat for about 20 minutes.
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When both are done, stir the veggies into the chickpea mixture. Put half of it in a food proccessor and blend until smooth and creamy.
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Beautiful.
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Stir together with some lemon juice and salt and pepper. Taste and adjust.

Here is how we enjoyed it. I did it as a side dish to this yummy chicken. And we had a nice romantic candle lit dinner. Mr.Rodgers even put a youtube video of a crackling fire up on the computer. It was the best. Great ways to make the mundane special with your honey.
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Shrimp “Alfredo” Spaghetti Squash

Wow.  It’s been a crazy season!  Has it been like that for anyone else?  It definitely has been at the Rodgers household, and it sure doesn’t seem to be slowing down any time soon!  But that is okay…it is all good things :). However, it has taken a toll on my cooking time!  It was making me so sad because I kept thinking “I have nothing fun to share with my food blogger friends!” 

But then today, I was scrolling through my email and BAM!!!  Sitting there so innocently were a cluster of unopened emails from myself, all containing food pictures!  Beautiful sight to behold!  Now I cannot promise you that I will remember every recipe exactly, but there is some great inspiration there that is too appetizing not to share.  With that in mind I will do my best to tell you how you can make these recipes happen for yourself, some adjusting and creativity may be required.  But that is what cooking is all about, isnt it?!  So begins the lost archive series. 

First up?! Creamy Shrimp Spaghetti Squash! This was a fun one!

So here is the general idea of what you will need:

•2 Spaghetti Squash
•1 lb Shrimp, deveined and shelled
•1 C Diced Mixed Veggies (I was super lazy and just used a frozen medly)
•6 Cloves Garlic (at least,) minced
•4 C Chicken Broth
•1 C Unsweetened Original Almond Milk
•2-3 Tbsp Grassfed Butter
•2 Heads Cauliflower, cut into florets
•Salt and Pepper

And here is how you do it:

1) First order of business is cooking your squash, that takes the longest. You can cook it a number of ways, I usually cut them in half and roast them for about an hourat 375*

2) Bring your broth to a boil. Add the cauliflower and boil until nice and tender. I usually do about 15 minutes.

3) In the meantime, melt some butter in a skillet. Add your minced garlic and saute just for a minute or so to get a nice flavor out of it. Set it aside, it is for flavor in the sauce.

4) When the cauli is tender, transfer it to a food processor, in batches if necesssry. DON’T THROW OUT THE BROTH! Add the almond milk, salt, pepper, a pad of butter, the sauted garlic, and enough of the broth to bring it to the right consistency (1-2 cups). Blend until smooth amd creamy. Set aside.

5) Melt some butter in a large skillet. Add your shrimp and cook until just starting to color. Add your veggies and stir until heated through and the shrimp is completely opaque. Add your cauliflower sauce and stir it all together. Taste and adjust with spices as you see fit.

6) Spoon on top of a heaping pile of spaghetti squash, and enjoy. 🙂

Peectures!!!

Blending the sauce

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Ccoking the shrimp and veggies
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Mixing it all together
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Dang that looks good! Now see it all come together!

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Awe yeah baby!

What do you think?! What twist would you add to this archive recipe?!

Quinoa Brussles Bowl

Oh man. You know those nights where you have a hankerin’…but you just don’t know what for?!  Well I was having one of those. It was so intense in fact that I decided to dig through the fridge and cupboards and try desperately to throw something together to satiate the feeling. 

Well. Not to sound arrogant, but…NAILED IT!!  I made a big batch of this and ate it for days. Didn’t even share. Mr. Rodgers stays away from quinoa, so I had it all to myself.  No complaints here. This is my new favorite craving fixer!  It’s so tasty and satisfying. It made me so happy that I have to share my glee with you !  

So, here’s what you need:

  • 1 lb Brussels Sprouts, halved
  • 1 Can Chickpeas, drained
  • 1 C Dry Quinoa (I used red)
  • 2 Eggs
  • 2-3 Tbsp Bacon Grease
  • Salt, Pepper, Onion Powder, Garlic Powder, and Cayenne

And here’s how you do it!

  1. Preheat your oven to 350*!
  2. Place your sprouts and chickpeas in a bowl and drizzle with bacon grease. 
  3. Season generously with salt, pepper, onion powder, and garlic powder. Add just a pinch of cayenne and toss it all together so that everything is coated with bacony goodness and all spices. 
  4. Dump onto a foil lined pan and slide into your oven. Roast 25-40 minutes, until brussel and chickpeas are browned and crispy on the outside and tender on the inside. 
  5. While waiting on your roasted ingredients, cook your quinoa according to package instructions (probably simmer in 2 C water for about 12 minutes).
  6. When water has evaporated and quinoa is done, create a crater in the middle of your pot. Scramble your eggs in a bowl then dump into the “crater.”  Cook, scraping, so that you get scrambled eggs. When eggs are done, mix it into the quinoa so you have little bits throughout. 
  7. As soon as your brussels and chickpeas are done, add quinoa mixture and stir to evenly combine. Adjust seasoning as needed, and eat warm. Sooo comforting I hope you love it as much as I did! 

Peectures!



Place your Brussels and chickpeas in a bowl. Toss with bacon grease and spices (careful with the cayenne!). I put just a pinch and it was perfect!



Sorry for the horrid blurry picture, but I knew this step might be confusing so I had to put it in there anyway. Cook your quinoa. When the liquid is gone, create a hole in the middle and pour your eggs into it. Cook, scraping often to get little bits of scrambled egg. DONT MIX IN QUINOA UNTIL THE EGGS ARE FULLY COOKED!



Pull out sprouts and chickpeas when they are deeply browned and crispy on the outside; tender on the inside. 

See how your quinoa mixture should look?



Dump quinoa mixture on top of roasted mixture and stir together. 



Season if needed. But mostly…just enjoy. Ah yeah. So happy.