Prosciutto Wrapped Cod on a Chorizo Bean Bed

That’s a mouthful!!  And I’m not just talking about the title!! This is a meal all in itself, and it explodes with all kinds of flavors!!  Not gonna lie, it is a little intense, so if you aren’t a fan of big flavors I have a recommendation: either make just the cod, just the beans, or make both but keep them seperate. I am going to explain the recipe as the original presents it, but you can adjust it how ever it pleases you. :). 
So, here’s what you need:

  • 4 Fillets of Cod 
  • 8 Thin slices of Prosciutto
  • 3 Tbsp Grassfed Butter or Coconut Oil
  • 1/2 Small Red Onion (or a Small Shallot), Finely Chopped
  • 1 tsp Thyme 
  •  1 1 tsp Oregano
  • 1 Link Chorizo (4 oz)
  • 1 Can Cannellini Beans (15 oz)
  • 1/4 C Chicken Stock (preferably low sodium)
  • 4 Lemon Wedges
  • Salt and Pepper

And here’s how you do it:

  1. Season the cod with salt and pepper. Wrap each fillet in two pieces of prosciutto, offsetting the seams so they don’t come undone too easy. :).  Set them seam side down while you prepare to cook them. 
  2. Melt 2 Tbsp butter or oil in a large pan over medium high heat. Add Cod seam side down and cook until prosciutto gets crispy, 3-4 minutes. Flip and cook an additional 4 minutes or so, until the other side is crispy and the fish is cooked through. It should flake easily with a fork.  Set aside. 
  3. Add 1 Tbsp butter or oil back to the pan and melt over medium high heat. Add onions and cook until translucent. Stir in thyme and oregano and cook 30 seconds
  4. Crumble in your chorizo and cook until starting to brown. If your chorizo renders a large amount of grease, I would drain it off. (You will be able to tell from my pictures that I didn’t think of that in time for my own meal haha). Add beans and broth, and cook, scraping up any yummy bits. Let liquid reduce, about 3 minutes. 
  5. Place cod fillets on top, cover, and let everything get warm for about 1 minute. Top with lemon wedges and serve!

Peectures!!

  
Salt and pepper da feesh. 

  
Wrap da feesh. 

   
 

Cook da feesh. 

  
Yummy feesh!

  
Chorizo!! You need about 4 oz. 

  
Sauté dem onions

  
Add your chorizo

  
Chop it up and cook until starting to brown. 

  
Add the beans and broth. 

  
Cook until reduced. 

  
Yummy

   
 

Add the fish back on top and warm through

      

Add your lemon wedges and serve! Boom. 
 

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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?!

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

image

Ccoking the shrimp and veggies
image

Mixing it all together
image

Dang that looks good! Now see it all come together!

image

Awe yeah baby!

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

Sea Salt Dark Chocolate Oranges

So, even when you’re eating healthy, you need something to make you feel like you are getting a “treat.”  One thing I have learned about a healthy lifestyle is that your “treats” don’t have to be things that will make you feel like death.  Last time I was craving something rich and sweet, I used things laying around my house and created something BEAUTIFUL that I would eat as a treat even before I cared about health!  And health wise, it really isn’t all that bad!!

It all started with this, a Christmas present from my mother in law:

Photo (1)

Anyone who knows me well and loves me truly buys me Orange Dark Chocolate.  I tell you what, I went on a mission trip to Switzerland probably 4-5 years ago with some of my very favorite people, Christopher and Jennifer Hopper and my dear friend Abby.  While there, I discovered the beauty of Swiss chocolate.  And they had many different kinds with orange.  Some even with big chunks of orange rind in them.  Ohhhhhh it was heavenly.  And to this day, whenever one of them sees some form of Orange Chocolate, they bring it to me!!  And now my mother in law has joined in the tradition!!  So I had this beauty at my house.  Notice just HOW dark it is…and that it is 65% cacao instead of cocoa.  Yes, there is a difference, and cacao is supposed to be much better for ya.  🙂

So, back to my “I need a sweet treat” hankering.  I had this bar of chocolate.  But how could I take Orange Dark Chocolate to the next level?!  By melting it and dipping orange slices in it, of course!!  Still, it didn’t seem quite complete to me yet, and being a lover of salty over sweet…but especially salty WITH sweet (can I get a holla for Salted Caramel and Kettle Corn?!)…I got the idea to crack a little fresh Sea Salt over the chocolate before it set.

I’m glad I did.

Heaven.  Dear sweet Jesus, thank you for Orange and chocolate.  Hallelujah.  🙂

 

SO, here’s what you need:

  • 1 Orange, Peeled and as much white removed as possible
  • 1 Quality Chocolate Bar, Preferably Dark Chocolate…even better if organic, cacao…with orange!
  • Few cracks of Sea Salt

 

And here’s how you do it (SO SIMPLE!!)

  1. Break your chocolate up roughly into a microwave safe bowl.  Microwave in 15-30 second intervals, stirring between until just melted.
  2. Separate orange segments and dip half way into the warm chocolate.
  3. Lay out on a plate or wax paper and crack a small amount of Sea Salt onto chocolate portion.
  4. Eat.  Enjoy.  Sharing is optional!  😉

Welp, there you have it folks.  I hope you enjoy this not-so-cheat treat.  I didn’t feel guilty about it one bit, and I don’t think you should either!  I think you should try it, right now!!!  What is your favorite thing to dip in chocolate?!

Photo

 

Spaghetti Squash with Spaghetti Sauce – Kirkwood Style!

Now you may be wondering why I did not simply call this “Spaghetti Squash.” Or “Spaghetti with Squash.” Or something along those lines. There is a very specific reason.

You see, when you start eating healthy, or trying to eliminate things such as carbs or gluten…people will tell you about all these great substitutions…that you won’t be able to tell a difference, blah blah blah.  Here’s my take.  There are indeed tons of great substitutions.  I am passionate about discovering them.  However…you are going to be able to taste a difference, and that is okay.  Because when you change your diet, you aren’t trying to trick yourself, you are trying to change your life.  So trying new things is going to have to be part of your every day most likely.

Also…dear, sweet Mr. Rodgers.  The first time I made spaghetti squash I told him that it was supposed to be like noodles, so he expected noodles.  Because of that, he was disappointed when there were no noodles to be found, then declared that he “hates Spaghetti Squash.”  Unwilling to lose this amazing ingredient to cook with, I wisened up.  Instead of claiming to make pasta dishes with healthy noodles…I now claim to make squash dishes with yummy sauces.  So this is NOT Spaghetti Squash Spaghetti!  It is simply Spaghetti Squash with my mom’s Spaghetti Sauce on top.  And now, Mr. Rodgers is coming around to the wonderful squash, and all is well.  I seriously LOVED this recipe!  So without further ado…here it is!!

Here is what you need:

  • 1 Lg Spaghetti Squash, Baked, Microwaved, or cooked in a crock pot
  • 1 Green Bell Pepper, Diced
  • 1 Red Bell Pepper, Diced (Optional)
  • 1 Onion, Diced
  • 3-5 Cloves Garlic, Minced
  • 3-4 Stalks Celery, Diced
  • 1 lb Ground Beef
  • Salt and Pepper to taste
  • Italian Seasoning (and/or Oregano and Basil)
  • 2 Bay leaves
  • 1/4 C – 2 C Cheddar, Shredded (Originally my mom uses like 2 C, I was trying to make it more healthy so I cut it back to 1/4 C)
  • About 2 Cans Tomato Sauce (To preference…I like mine super thick and chunky…you can add more to stretch it if you desire)

And here is how you do it:

photo 3 (4)

First, get your squash cooking because it will most likely take a while.  If I remember right, mine baked for almost 2 hours!

photo 5 (3)

Now to start your sauce!  I would first get all of your ingredients together and prep your veggies.  (Normally I would have another color of pepper in there too but we were out of groceries haha!)

photo 4 (3)

Now brown your beef and drain, then set aside!

photo 1 (4)

Put butter or coconut oil in the bottom of a pan, add your veggies, and saute until tender.  Add beef, stir together, and cook another minute or so.

photo 2 (4)

Add in enough tomato paste to get it to your desired consistency.  Add seasonings to taste, stir in, and adjust.  Let simmer, even for hours, until ready.  The longer it simmers, the better it tastes.

photo 4 (5)

Remove squash from heat, and when cool enough to handle without burning yourself, cut in half.

photo 5 (5)

Scoop out seeds with a large spoon and discard.  Fluff out the noodles with a fork and scoop them out of the squash into your serving dish of choice (or just leave it in the half so it looks fancy!)

photo 1 (3)

Right before you serve, stir cheese into sauce.

photo 5 (4)

Pour sauce on top of squash, sprinkle some parm, and devour this wonderfully meaty, satisfying, low carb, healthy meal!!

Curry Carrot Soup

This was so much fun.  It was definitely an exciting recipe for me, because it was very much outside of my comfort zone.  Curry…and carrots…in a soup?!  But I am so glad I decided to try, Mr. Rodgers and I both loved it and it was a fun, creative way to have a veggie side to our Mediterranean Steak Roll Ups!

I found this recipe because I was going through my fridge and shelves, taking stock of what I have that I need to use up.  I found I still had tons of Miso, which was quite expensive so I wanted to make sure I used it to it’s full potential.  I also had curry powder, so I wanted to use that too!  Off to Google I went, to figure out what could be created with these two ingredients!

I stumbled upon misorecipes.com, and found this lovely idea that I ever so slightly adapted.  The creaminess was so comforting, the color was vibrant, the amount of heat was just perfect (just a tiny warmth on your tongue after you slurped it down!), and of course the flavor was lovely.  Mr. Rodgers is pretty crazy about curry.

So, let’s get down to business.  Here’s what you need:

  • 1 Tbsp Coconut Oil or Butter
  • 1 Onion, Diced
  • 3 Cloves Garlic, Minced
  • 4 Med-Lg Carrots, Sliced
  • 1/4 tsp Sea Salt
  • 2 1/2 C Water
  • 1 Can Coconut Milk
  • 2 tsp Curry Powder
  • 2 Tbsp Miso Paste
  • Pepper
  • Tiny Pinch of Cayenne Powder (Or to taste, depending on how much heat you like!)
  • 2 Tbsp Grated Carrot (Optional, I didn’t use this but it’s in the original)

 

And here’s how you do it!!

  1. Melt your coconut oil or butter in your soup pot.  Add your onion and cook about 3 minutes, until beginning to become translucent.  Add garlic and stir in, cooking for about 30 seconds.
  2. Add Carrots and salt and continue to saute for about 2 more minutes.
  3. Dump in the water and coconut milk and stir.  Bring to a boil, then reduce the heat.  Simmer for 20 minutes, until everything is tender.
  4. Add Pepper, Curry Powder, Miso, and Cayenne.  Simmer for a couple more minutes.
  5. CAREFULLY transfer soup (in batches, it should only be about half full.) to a blender and blend until creamy.  Pour into a large bowl until all is blended.
  6. Pour back into pot and cook until heated through.  If you want, stir in the grated carrot, or use it as a garnish.

 

And you’re done!!  Serve warm and enjoy!

Peectures:

photo 2

Chop all your veggies.  Melt your coconut oil or butter in your soup pot, and add the onions.  Cook about 3 minutes, until translucent.  Add garlic, stir, and cook about 30 seconds.  Add carrots and salt, stir, and cook about 2 more minutes.

photo 3

Pour in water and coconut milk and stir.  Bring to a boil, reduce heat, and simmer for 20 minutes.

photo 4

Add Pepper, Curry Powder, Miso, and Cayenne.  Simmer for a couple more minutes.

photo 2 (1)

Yummmmmm.

photo 4 (1)

Ladle into a pretty bowl or cup and serve!!  Here it is with our Mediterranean Stuffed Steak Rolls.

photo 2 (2)

Yummy.

photo 5 (1)

I hope you enjoy this!