Garlic Rosemary Potato Medallions

We don't eat white potatoes very often. When we do, it is a treat! We were doing a lamb leg roast (recipe for that will come when we can perfect it, we always overcook it) and needed a fast side. These potatoes are salty, savory, buttery, delicious little bits of potato heaven. First bite made we want to crawl into these and live. We ate nearly the whole thing right then and there.

Garlic Rosemary Potato Medallions

Ingredients
5 medium potatoes, scrubbed and sliced 1/4 in thick
1/2 c butter, melted
3 tbsp garlic rosemary spice mixture (recipe below)

Preheat the oven to 375F. Layer the potatoes in rows in a glass pan (roughly 11x7), pouring butter and sprinkling spice mixture between each layer. Bake covered for 20 minutes. Uncover and bake until tender, another 10 - 15 minutes. Serve immediately.

Garlic Rosemary Powder
Combine 1 tbsp Celtic Sea Salt, 2 tbsp dried rosemary, and 2 tbsp dried minced garlic in a spice grinder/coffee grinder. Grind into a fine powder. Store in an air tight container.

Chicken Take-Out Fake-Out (WINTER IS OVER! sort of)

I got so excited this past week. We took the Cave Toddler to the park a few days in a row, went on walks, wore shorts and short sleeve shirts! It was incredible. Then it snowed yesterday. I reverted back to winter hibernation, oops. At least this gives me hope that it will be getting warmer and it will be soon. Warmer weather brings gardens and fresh produce which also means lots and lots of new recipes. Winter sucks all my inspiration but summer? Summer and I are good friends when it comes to cooking.

On one of the first warm days, I had an intense stir fry craving. This recipe was the result. The sauce didn't thicken as much as I wanted originally but the flavor, oh man, that flavor was amazing. If you eat white rice then this can be served over it. If you are totally grain free, serve it over cauli "rice."


Sweet and Spicy Chicken Stir-Fry

Ingredients
2 2/3 c chicken stock, divided
1/3 c Sweet chili sauce
Juice from 2 oranges
1 tsp garlic powder
Sriracha to taste
1 lb chicken, cooked and shredded (I used home canned)
2 tbsp cooking fat
4-5 c assorted veggies (I personally used green beans, onions, broccoli, and sliced carrots)

Combine 2 c chicken stock and juice from the oranges in a small sauce pan, simmer to reduce by about 2/3. You want maybe 1/2 - 3/4 c left.

While the stock is reducing, melt the butter in a large cast iron skillet. If using onions, add them diced first to saute until translucent. Add in remaining veggies and saute until softened but not cooked all the way. Add the chicken and garlic powder, stir to combine.

When the sauce is reduced sufficiently, add the 2/3 c chicken stock and sweet chili sauce and simmer to make sure everything combines well. Pour over chicken and veggie mixture. Add sriracha to desired spice level and simmer as low as it can go until the veggies are tender, you don't want to lose too much liquid. Serve over rice or cauli "rice."

Intro To Me?

So as I am sure ya'll have noticed I have no idea what the hell I am doing. I am blogging recipes and pretending I know what is going on. It is great!

I figured I would do a minor introduction, sort of outline what we eat and why and state my goal for this little blog. Thing.

Hi. I'm the Cave Mom. I am a young mom with a passion for health and cooking. The Cave Toddler was born in July of 2012, going on 18 months old now. She is quite a handful. I have been fortunate so far that she hasn't been picky. I like to think it is the variety of foods we have offered her since day one.

Cave Mom and Cave Dad met in a cooking program, so we both have fun creating recipes and figuring out easy ways to get delicious and healthy foods on the table in record time.

We mostly follow the primal type lifestyle and diet, which can get tricky with an active toddler and a tight budget. (Difference between paleo and primal.) We try to focus on gluten-/wheat-free, no legumes, and no artificial sugars. We have raw grass-fed milk, cheese, and butter in the house as well as occasional rice. Beans as well, if things are getting tight. Commercial dairy and gluten are the main two things we try to avoid because they react poorly with my body and the Cave Toddler's body. The only sugars we try to use are pure grade B maple syrup, raw local honey, and, on rare occasions, coconut sugar. Anything else makes my blood sugar go wonky. Cave Dad is having issues giving up soda but we have been working on that. Ya'll should have seen Cave Toddler after snagging an open can of Mt. Dew Cave Dad left out! Not my favourite night.

The main goal is family friendly nutrient dense foods on the table as fast as possible and tasting as amazing as possible. We try to keep things simple but occasionally get a little crazy. I think it stems from the cooking background we share. Ooops.

I have had this for a few months now but need to get in the habit of updating more often. I have since made the decision to display ads and get an Amazon associates account. I don't expect to make a living off this stuff but it would be nice to someday make it grow. Don't hate me for the ads. The days I do update this is taking time from my already busy schedules and, while I enjoy doing this, a little incentive never hurts anyone. Thought I would warn you ahead of time =]

I will issue another warning. There is a VERY good chance I will swear profusely. I tend to speak like a sailor in every day life and it might bleed into here. We will see.

I appreciate all those who have supported me thus far and furthered my love and passion for food and health.

Happy eating!

Best Ever Broccoli Soup

We occasionally babysit the son of a friend. He is several years older than the Cave Toddler. As we were making dinner tonight we realized we had him tonight but didn't know if he would be here during dinner so we tried to add volume to the broccoli soup we planned on tonight. This recipe was the result. It is so inexpensive and easy and results in a decent volume of soup. It feels like velvet in my mouth. I love broccoli soup so much and this has, honestly, been the best recipe I have made this far.

Creamy Broccoli Soup

1 lb frozen broccoli florets
1 head cauliflower, roughly chopped
1 medium onion, chopped
4-5 tbsp melted butter
salt and pepper to taste
4-5 c chicken stock
1-2 oz cream cheese (optional)

Preheat oven to 350 degrees.

Toss broccoli and cauliflower in butter and salt and pepper. Roast for 20 minutes or until tender.

Puree with stock and cream cheese, if using. I like to heat a little more over the stove but it is ready to serve as is.

The cauliflower and cream cheese add a nice creaminess to it that I absolutely LOVE. It is almost like broccoli velvet in my mouth. I don't know. Just the best broccoli soup I have ever had. Give a shot, so easy, so yummy.

Garlic Pulled Pork

Garlic Pulled Pork (A favourite of Cave Dad)

Pork shoulder (about 4 lbs)

1/2 tsp cumin

1 tbsp garlic powder

6 garlic cloves, peeled

Juice of 1 lime

1 onion, sliced

1 bay leaf

salt and pepper to taste

Mix cumin, garlic powder, lime juice, and salt/pepper to taste in a small bowl. Place sliced onion in the bottom of the crock pot then put the shoulder on top of it. Rub spice mixture all over the pork. Score the pork in six places and insert the garlic cloves. Top with bay leaf and cook on low for 10-12 hours, until it pulls apart easily with a fork. Serve with juices.

We like to do this over night then pop it in the fridge in the morning so it is cool enough to pull with my hands. We also like to puree the juices with the cooked onions and garlic cloves to make a gravy of sorts.

Pair with chopped lettuce, tomatoes, and diced green bell peppers to make a garlic pork salad.

Meal in a Meatloaf

Meal in a Meatloaf

1 lb ground beef

1 lb ground pork sausage

1 onion, chopped

1-2 carrots, finely chopped or grated

1 parsnip, grated

Small head/bunch broccoli, chopped small

1/2 green pepper, chopped

1 medium tomato, chopped

1/2 tsp. Salt

1/4 tsp. Pepper

1 egg

1 garlic clove, minced

Preheat oven to 350 degrees. Mix all ingredients together, pat in two loaf pans. Bake at 350 degrees for 50-60 minutes or until cooked through. (Meat thermometer should read 165 degrees or higher.)

Chicken Soup - The Ultimate Comfort Food

Chicken Soup

2 tblsp cooking fat

2 cloves garlic

1 onion

1-1 1/2 quart chicken stock/broth

2 c celery (about 4 stalks)

2 c carrots (about 3-4 carrots)

A few shakes of dried parsley (optional)

1-2 lbs chicken meat, cooked and shredded (sometimes we just chop and cook it)

1/2 tsp salt

1/2 tsp black pepper

Heat a large pot of medium head and add in the cooking fat. When hot, stir in garlic and onions and saute. When onions are slightly translucent add the stock, celery, carrots, parsley, and chicken. Sprinkle salt and pepper and give one good stir. Bring to a boil then reduce heat and let simmer for 1 hour stirring occasionally.