For Mother’s Day yesterday, Dan’s family along with a couple of other friends went to a fabulous French restaurant in NYC called La Sirene, where we indulged ourselves with appetizers such as, Escargots a la Bourguignone, Moules Marinieres, and Foie Gras au Torchon Recette Maison. For my entrée I had a wonderful creamy Gratin de Fruits de la Mer which is: Baked Seafood – Calamari, Mussels, Langoustines, Bay Scallops, Sole, Shrimp Over Mushroom Duxelles, Light Mornay Sauce, and Bread Crumbs au Gratin. For dessert, Choux Chantilly (Choux Puff Pastry stuffed with Home Made Light Vanilla Whipped Cream and Sugar) and Big Profiterolles. Continue reading
Does this look familiar to any of you? A kids deafening high pitch shrill can be quite scary and intimidating! Don’t worry. Don’t go hide under your bed. I have some ideas for you to feed this scary little two foot person standing before you that was so adorable only a couple of months ago all cuddly in their crib saying goo-goo-ga-ga. But now is this creature in your kitchen demanding food NOW. Not 30 minutes ago when you asked nicely if he/she wanted anything. No….NOW.
(FYI…I LOVE kids. And no, I don’t have kids, but I did get a “glimpse” of mothering when I was a Nanny for a couple of years for twin boys through their terrible two’s up until they were almost 4. And I simply loved the experience ). Continue reading
Coconut Chicken + Roasted Tomato Soup
Don’t shy away from this one boys just because of its color! Come on now, I know you all have worn a pink shirt at least once in your life!
The book Eat Fat, Lose Fat by Mary Enig and Sally Fallon….there, I gave you the direct link to Amazon so you can easily but it! No excuses, get it now….I’ll wait:) Anyway, it opened my world up to a whole new outlook on food and COCONUTS! We have been missing out let me tell you! I’m going to do a whole article on just the joys of Coconut Oil, Coconut Butter, Coconut Milk, Coconut Sugar, and Coconut Flour don’t you worry! But this was the first recipe I made straight from the book, I just added the chicken to make it more like a meal.
1 can whole coconut milk
2 Tblsp olive oil
2 cups of cubed chicken breasts
1 tsp sea salt/1 tsp pepper
4 cups chicken stock
28-ounce can Fire-Roasted chopped tomatoes(OR you can roast you own on the grill if your lucky enough to have one year round, or broil them in the oven for 5 min).
Kernels from 4 ears of corn (or 1 can of salt-free organic corn)
1/4 tsp cayenne pepper
1/2 teaspoon of fresh thyme
Sea salt and freshly ground pepper to taste
Heat the olive oil (or substitute 2 tbsp of Coconut oil instead) in a large pot on MED-HIGH, (cast iron is the best for this), and add diced up chicken, salt & pepper. Cook for 5 minutes until just a little pink in the middle.(It will cook more while making the soup).
Add the rest of the ingredients to the pot over MED-HEAT, bring to just a simmer and cook for 10 minutes. Season to taste, and sprinkle some more fresh thyme on top before serving.
*HINT* Using fresh, in-season ingredients is always best, but if you can’t, go for the canned. However, make sure it’s not packed full of salt and other additives.
(*If your Roasting or Broiling your own tomatoes, cook until it’s a tad burnt to give it that AWESOME charred taste! Same with the corn!)