Beef · CrockPot · Lamb · Poultry · Recipes · Soup · Vegetarian

Two Years: My Top 20 Recipes!

Wow, I can’t believe it’s been TWO YEARS since I first created SlowCarbSnacktime. It’s been a long road learning how to eat properly and fuel my body, and there’s still a very long journey ahead, but it has been such an amazing and educational adventure so far and I’ve come up with so many healthy slow carb recipes along the way. There’s many more to come, but for now, I’m celebrating two years of SlowCarbSnacktime with my top 20 recipes.

All 20 of these recipes are grain, gluten, sugar, corn, potato, rice, and soy-free. Two recipes use some dairy, but I’ll make sure to note that in the list. I will also note paleo and whole30 compliant recipes (they are obviously all slow carb compliant). Items marked “vegetarian” are either vegetarian or can easily be made so by changing an ingredient such as swapping out chicken stock for vegetable stock.

  1. Amazeballs: Super Scallion Turkey Meatballs – paleo/whole30 – I used ground pork rinds instead of bread crumbs to give these meatballs the fluffiness they need without the carbs you don’t want.
  2. B^3: Butternut Bacon Bitespaleo/whole30 – It may take a few minutes to wrap these precious little pieces of squash in strips of bacon, but I promise it’s worth every second of your time.
    IMG_20140101_092322
  3. Butternut Squeek Soupvegetarian, paleo/whole30 – There are few things better than a hot butternut squash soup on a cold winter day… this soup with butternut squash plus leeks is one of them.
  4. Chicken Liver Mousse – dairy – Okay, I’m not going to lie, there’s a lot of butter in this recipe, but it is one of the easiest things to make for a classy dish to stun your guests without sacrificing protein. Also tastes great with eggs for breakfast, or by itself on a very large spoon…

    Beautifully set. Dig in!
    Beautifully set. Dig in!
  5. Decontamination: Ginger Chicken Souppaleo/whole30 – The perfect comeback to any cold, my chicken soup is infused with a ton of ginger to help combat the ickiest of feelings. A favorite of my dad’s to fight back against chronic sinus infections.
  6. Duck Duck Asparaguspaleo/whole30 – Crispy asparagus oven-roasted in duck fat. The way to my heart is through my stomach.
  7. Easy Peas-y: Split Pea Soup w/ Sausage – One of The Boyfriend’s favorites, I boil the sausage in chicken stock and then use that stock in the soup. So rich, so good.
    IMG_20131118_102852
  8. “Gazpacheaux” Gazpachovegetarian, paleo/whole30 – This cold tomato soup is a perfect snack to beat the summer heat or spoon into shot glasses for a classier kind of party.
  9. Hold the Sizzle: Fiery Chicken Fajitas – paleo/whole30 – This spicy little stir fry is a great option for a protein-packed dinner for two and tastes great with strips of beef too!
  10. Holy Crap! Garlic Soupvegetarian, paleo/whole30 – Over 20 cloves of garlic and a whole head of cauliflower into the pot for a super smooth, bright white soup.
  11. Kimchi Fried Cauli-Rice – paleo/whole30 – Cauliflower rice, kimchi, eggs, and bacon fat. What more could you want?
  12. Lamb Chop’s Play Along: One Baaaaad Burgerpaleo/whole30 – This ground lamb burger with fresh rosemary is so juicy, sticking it on a bun would just be a waste.
  13. Perfect ‘Stachio Guacvegetarian, paleo/whole30 – My copy cat version of the stunning guacamole at Jose Garces’ El Vez. Never pay $14 for guac again.
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  14. Red Lentils are Dal-iciousvegetarian – My take on a traditional Indian dal, prepared in a slow cooker using red lentils and a ton of fresh spinach. I crave this all the time and it’s a great dish entirely on its own, paired with a meaty protein, or even reheated in a pan with some eggs!
  15. Rosemary Bone Brothcrockpot, paleo/whole30 – This slow-cooked broth is made from beef soup/marrow bones and cooks on low for nearly two days to extract all the vitamin goodness from the bones. When it’s cold, it looks like jell-o, but warm it up for a mineral-packed cup of life. Seriously, I know how cheesy that sounds, just try it. It’s amazing.
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  16. Saturday Morning Shakshuka / Date Night Zoodlesvegetarian, paleo/whole30 – These two quick dishes pair great together for a meal so tasty, you won’t even realize there’s no meat!
  17. Sweet Hundos: Oven-Roasted Cherry Tomato Saucevegetarian, paleo/whole30 – This super easy tomato sauce is made with “Sweet 100’s” cherry tomatoes and is unlike any sauce I’ve tasted before. I just couldn’t get enough and ate half the jar with a spoon. Serve with just about anything.

    Mmm saucy!
    Mmm saucy!
  18. Top Secret Deviled Eggs / Devilish Egg Salad – My go-to potluck dish and an easy alternative for cravings at home.
  19. Tiny Viking Funerals – cheat day, dairy – Jalapenos stuffed with chorizo and cream cheese. A cheat day treat guaranteed to knock the socks off all your friends.
    20140209_1734100
  20. Whatsername Fish Tacos – Chickpea flour-crusted tilapia fillets and large lettuce leaves make for this delicate but delicious taco dinner. You won’t even miss the tortillas.
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Recipes · Soup

Turnip For What: Winter Mushroom Soup

Woo-hoo! The first semester of grad school is finally over. New recipes posted created by slowcarbsnacktime, 1/4 MHA. No but seriously, I finished the semester with straight As for the first time since sixth grade and I am feeling so relieved and ready to write.

If you follow me on instagram or facebook, you may have heard that our Whole30 adventures went exceedingly well. The Boyfriend and I each lost about 10 lbs and he is down nearly two inches on his waist! We just started a new lifting program so I didn’t expect to see much in the way of inches lost, but all my jiggly bits are definitely less jiggly. Bonus: a lot of my chronic stomach issues seem to have disappeared on Whole30 as well (I am guessing because of sneaky soy lecithin hidden everywhere that we weren’t so strict about before). For this reason, we’ve decided to give strict paleo a whirl and see how it stands up to slow carb. For the time being, I will do my best to create and share recipes compliant with all three – slow carb, paleo, and whole30 – but you should always make sure to check my ingredients anyway just to be safe.

One of my first winter break creations was this damn delicious mushroom soup that came together so quickly and paired great with The Boyfriend’s pan seared pork chops.

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For this recipe you will need:
1 large pot
Immersion blender
Vegetable peeler

Ingredients: 
1.5 lbs white button mushrooms, sliced
1 lg yellow onion, diced
1 turnip, peeled and coarsely chopped
1/2 can coconut milk (Thai Kitchen)
2 tsp white vinegar
2 qts (8 cups) chicken or beef stock

Seasoning:
2-3 tsp salt
1/2 tsp cracked black pepper
1/2 tsp celery salt
1 tbsp granulated garlic
1/2 tsp sage

Notes:

#1 – pretty much any mushroom will do, but I’ve been on a huge button mushroom kick lately and they’re also super cheap, so that’s what I used.

#2 – if possible, get the Thai Kitchen brand coconut milk (in the red can). For whatever reason, the milk is separated with solid cream at the top and the liquid at the bottom. I only added the cream and it was amazing. Mushrooms and onions already give off a ton of liquid and with two quarts of chicken stock, we didn’t need any more. Just adding the cream (all of it) made for a super creamy and rich soup, completely dairy free. A regular can of coconut milk will do just fine (in the can, not the carton), but I highly recommend that brand if you can swing it.

#3 – if you’ve seen some of my soup recipes in the past, you may have noticed I’m a big fan of blended soups. It’s a trick my step-grandma used to pull on us when we were kids to eat her (seriously delicious) healthy soups without picking out ingredients we didn’t like. It’s a trend that stuck and my go-to state for soups, but if you want a bit more chunk, just chop your mushrooms and turnip into small bite-sized pieces and ditch the Immersion blender.

#4 – I used chicken stock today because it’s all we had at home, but I suspect it would be even more delicious with beef broth. This soup (and most others on my blog) can also be made vegan in a pinch by subbing in vegetable broth.

Recipe:

Peel the turnip, removing ends, and chop into large chunks. Thoroughly wash all mushrooms with water. Seriously, they grow in poo, wash them well. Transfer mushrooms to a large bowl. Dice the onion and add it to the bowl of mushrooms.

Drizzle 1-2 tbsp of oil over the mushroom-onion mixture and toss gently to coat.

Melt 1 tbsp of ghee or olive oil in a large pot over medium-high heat. Add mushrooms and onion to pot and allow to gently fry, stirring occasionally (to ensure even browning) until reduced by half – about ten minutes. As I said above, mushrooms and onions hold a lot of water, so when you first add them to the pot it will take up a lot of space. As the mushrooms cook, they will give up a lot of this water and shrink down taking up half as much space in the pot as they did when raw. Add ~1 tbsp granulated garlic.

Add the chopped turnip to the pot and 1tsp of salt, mixing again to make sure everything got a little bit of time on the bottom of the pot to brown up. This caramelization packs a ton of flavor and will add some serious depth to your soup.

Add in two quarts of stock, mix again, and bring to a boil – stirring occasionally. Reduce heat and allow soup to simmer for 20-25 minutes before adding the coconut cream/milk. Remove from heat and let cream melt before blending the soup. Blend to desired consistency and return to low heat.

Add 1tsp salt, cracked pepper, and celery salt, and sage to taste and allow to simmer for another 10-15 minutes, until soup thickens.

Sometimes a few pieces miss the blender so if the soup isn’t smooth enough for you, now is the time to blend it again (remove the pot from the stove to do this).

Return pot to heat to help marry flavors. Adjust seasonings to taste and serve immediately. Finish with truffle salt or a swirl of coconut cream (optional).

Allow to cool completely before storing in the refrigerator. To reheat, add desired amount of cold soup to a small pot. Bring to a low boil on medium-high heat and serve.

CrockPot · Recipes · Vegetarian · Veggies + Side Dishes

Red Lentils are Dal-icious!

Dal. Daal? Dahl? However you spell it, the stuff is awesome. My first attempt was stove top with yellow split peas, and while it too was delicious, I’ve moved to a way easier and less-involved process: this time, I’m whipping out the crock pot!

Packed with protein and a pretty hue, I went with red lentils this time, but I think yellow split peas will work just fine (let me know if you try it out).

Ingredients: 
4 cups red lentils
2 medium yellow onions, diced
3 cloves garlic, minced (or Dorot cubes)
3 heaping tsp minced ginger (from a jar is fine)
6 cups (1.5 qt) chicken or vegetable stock
1/4 cup coconut oil
8 oz baby spinach

Seasoning: 
1 tbsp curry powder
2.5 tsp turmeric
2 tsp salt
1 tsp coriander
1 tsp mustard powder
1 tsp cayenne
1 tsp cumin
1/2 tsp celery salt

Appliances/Special Equipment: 
Slow Cooker/Crock Pot

Rinse lentils in a fine mesh strainer under cold water for two minutes. Drain, pick out any discolored pieces, and add to crock pot. Melt coconut oil in a non-stick pan on medium heat and mix with minced garlic and ginger. Add diced onion and sauté until fragrant, about 5 minutes, then add mixture to crock pot (the whole thing, just dump it in).

Add four cups of stock to the crock pot as well as all seasoning. Mix well. Set crock pot to high, cover, and allow to cook for two hours; mix every 20-30 minutes.

After two hours, add the remaining two cups of stock to your dal-in-progress. Set crock pot temp to low and continue cooking for an additional two hours; mix every 20-30 minutes.

Sort through spinach leaves, removing any wilted or chewed up pieces, and add as much as you like to your dal (in the crock pot). We usually use about half of the large plastic tubs (8 oz). Mix spinach into dal, cover with lid, and allow to cook for an additional 10 minutes or so, until the spinach has wilted.

Serve immediately; as is, with chorizo (pictured), fried eggs, or any number of other dishes.

Red Lentil Dal w/ Chorizo

Recommended Pairings:
Nice Rice! Cauliflower
Thai-ish Spicy Peanut Chicken
Chicken Satay-Kebab with Peanut Sauce
Coconut-Curried Chicken

Kid-Friendly · Pork · Recipes · Soup · Vegetarian

Easy Peas-y: Split Pea Soup w/ Sausage

*Moving to Oregon: 10 days*

The other day, I posted on my Facebook page that I probably wouldn’t be adding any recipes over the next few weeks as The Boyfriend and I start packing and relocating to our new home in Hillsboro, but this soup came out sooo tasty I just had to share!

Like most of my fall soup recipes, you’ll need an immersion blender, food processor, or regular blender.

IMG_20131118_102739

 

Ingredients: 
1 lb dried split peas
2 32-oz containers chicken stock
2 medium yellow onions, chopped
4 cloves garlic, chopped
1 lb grass-fed pork sausage
3 tbsp pasture butter

Seasoning: 
2 tsp salt
1 tsp red pepper flakes
1/2 tsp freshly cracked pepper

 

Place the sausage in a medium-sized stock pot and cover with chicken stock. Bring to a boil and allow to simmer for about 10 minutes. Remove sausage from pot and allow to cool (this will be added last). Reserve the chicken stock as this will later be added to the soup.

In a large stock pot, melt the butter on medium-high heat and add the chopped onions and garlic. Sautee for a few minutes, until onions and garlic begin to change color, then add salt, pepper, and red pepper flakes. Add the split peas and continue stirring for about 2 minutes. Add the reserved chicken stock from the sausage, the rest of that container, and the second quart of chicken stock. Bring soup to a boil, then let simmer for about 35 minutes, stirring occasionally.

If using an immersion blender, remove stock pot from heat and blend directly in the pot on high power. If using food processor or blender, blend in batches and add back to the pot. Slice the sausage into rings and add to the blended soup. Continue cooking on medium heat for about 20 minutes, stirring occasionally. Serve immediately.

IMG_20131118_102852

CrockPot · Kid-Friendly · Poultry · Recipes

Tinga-ish Chicken Tacos

It’s gross and rainy today, and all I want is a nice big bowl of tortilla soup. Clearly that’s not going to happen before cheat day, so I had to get creative.

Chicken Tinga is a Mexican dish of shredded chicken with a tomato/chipotle sauce, smoky and delicious that’ll warm you from the inside. Sounds perfect for a day like today, so I pulled out the crock pot, rummaged through the pantry, and came up with this tasty concoction.

Ingredients: 
3 whole boneless, skinless chicken breasts (6 pieces)
1 medium yellow onion, finely chopped
4-5 cloves garlic, coarsely chopped
1 jalapeño pepper, halved and thinly sliced
1 cayenne pepper, halved and thinly sliced
1/2 can chipotle peppers in adobo sauce
1 28 oz can San Marzano diced tomatoes
2 cups chicken or vegetable stock
1 head butterhead lettuce
desired taco topping e.g. Sexy Mayo, salsa, etc.

Seasoning: 
1 tsp red pepper flakes
1 tsp chipotle powder
1 tsp dried cilantro
1 tsp freshly cracked pepper
2 tsp Cocky Cajun Seasoning
2 tsp salt

chicken tinga (1)

In the crock of your slow cooker, combine the chopped onion, garlic, chipotle pepper, tomatoes, and fresh peppers (if you can’t find fresh cayenne, another jalapeño will do). Season veggies with the red pepper flakes, chipotle, cilantro, salt, pepper, and Cajun seasoning – I found that by adding the seasoning and spices before the chicken and stock, the seasoning . Add 2 cups of chicken stock to the crock.

Cut chicken breasts into quarters, removing any large chunks of fat, and add to the crock as well. Cook on high for 3.5-4 hours (or on low for 6-8 hours). Using two forks, shred the chicken in the crock pot. Remove desired with slotted spoon or tongs to another bowl, spooning a few tablespoons of liquid over the shredded chicken. Serve immediately with lettuce leaves as taco shells.

chicken tinga (2)

Kid-Friendly · Skills/Techniques · Soup · Veggies + Side Dishes

Werewolf Soup

A big bowl of this warm and creamy soup brings a little bit of heat and looks just like a full moon, perfect for a chilly night and all those “hangry” (angry-when-hungry) eaters in your house. While it takes a bit of time for the veggies to soften up, all you really need for this recipe is a big pot and an immersion blender, food processor, or blender

Ingredients: 
1 head cauliflower, coarsely chopped (greens removed)
1 parsnip, peeled and chopped
1 leek bulb, thinly sliced
1/2 yellow onion, chopped
1 shallot, finely chopped
4-5 cloves garlic, peeled and chopped
~ 6 cups chicken stock (Rachael Ray’s is my absolute favorite*)
3 tbsp clarified butter

Seasoning: 
~ 1.5 tbsp Kosher salt (or to taste)
1 tsp freshly cracked pepper
1 tsp red pepper flakes (optional)
fresh sage, for garnish (optional)

In a large stock pot, melt the clarified butter on medium heat. Add cauliflower, parsnip, leek, onion, shallot, and garlic and sauté until veggies begin to soften and caramelize (about 10 minutes). Add the chicken stock, salt, and pepper and simmer about 35 minutes or until vegetables are completely soft. Add red pepper flakes, adjust seasoning to taste, and remove soup from heat.

Using your blending tool of choice, purée the soup until uniform and smooth. Serve immediately, garnishing each bowl with a sage leaf.

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* Rachael Ray’s stocks are by far the best I’ve found. Real ingredients, no added sugar, and you can find it in almost any supermarket. I’ve linked to the chicken stock on Amazon, but I know you can get it for less at Pathmark or Walmart. (No I don’t make any money for telling you that.)

Kid-Friendly · Poultry · Recipes · Soup · Whole30

Decontamination: Chicken Ginger Soup

My dad always bugs me to come over and make this soup for him when he’s sick, which seems to be an awful lot… good thing this is super easy!

Ingredients:
1 medium-sized whole chicken (I recommend spending the extra $$ for a Kosher chicken when it comes to broth)
1 large onion, cut in half
2 celery stalks, scrubbed clean and chopped in half
2 carrots, peeled and cut into thirds
1 medium-sized ginger root, coarsely chopped, scrubbed clean but not peeled
3-5 garlic cloves
Bean sprouts (optional)

Seasoning:
10 whole black peppercorns
1 tbsp Kosher salt
Fresh parsley or cilantro

Fill a large heavy pot with the chicken, onion, celery, and carrot and about 1 tbsp. of salt. In a small spice bag, combine the ginger, garlic, and peppercorns and add to the pot. Fill with water, enough to cover the chicken, and bring to a boil over high heat. Lower the heat to medium-low, cover the pot (leaving the lid slightly ajar) and simmer the broth for approximately two hours.

Remove chicken from the broth and allow to cool slightly. In the meantime, remove and discard the vegetables and peppercorns from the broth (a slotted spoon is very helpful for this) – with the exception of the carrots, which I love love in chicken broth. When the chicken is cool enough to handle, shred or pull apart the meat and add back to the broth. Season with salt to taste.

Optional, but my favorite: Add bean sprouts to individual bowls immediately before serving and garnish soup with fresh parsley or cilantro leaves.