the mullies: whole 30 approved

Sunday, February 4, 2018

Set the Table 2018 | Week 4

Baller[inas]:
1. Don't take themselves too seriously in the kitchen.
2. Keep balls as mascots on counters. His name is John y'all.
3. Cook like an athlete. Keep practicing, you'll get better n better baby.

Happy Super Bowl Sunday FUN DAY!!!!

Coconut Cream of Soffritto and Mushroom Soup

2 organic celery ribs diced
2 large organic carrots diced
1 yellow or red onion diced
1 tsp dried thyme
2 cloves black garlic (regular garlic is just fine too) minced
1 package antibiotic free bacon (bake at 375 degrees on a baking sheet over parchment paper for 20 minutes) place on a paper towel, let cool and rough chop (Totally optional - Make it meat free!)
8 oz package of cremini mushrooms sliced
2/3 cup white or balsamic vinegar (or white wine) - I eyeballed this...
1 can full fat organic coconut milk
1 can water
sea salt to taste (don't be shy - especially if you leave the bacon out)
freshly ground pepper
1 cup frozen peas (optional)

Cook the bacon. Drain most of the grease from the parchment paper into your small dutch oven/soup pot over medium/low heat. Add the diced celery, carrots and onion (soffritto). Season with sea salt, pepper and thyme. Cook low and slow, mixing everything up occasionally until the vege begins to caramelize. Add the minced garlic. Cook for another 10 minutes or so. Add the sliced mushrooms and season again with sea salt and pepper. Pour in the vinegar or wine. Cook low and slow, mixing everything up occasionally until mushrooms and completely cooked down and there is only a bit of liquid left. Pour in the can of coconut milk. Fill the empty can with water and add into the pot. Stir. Add the chopped bacon and frozen peas. Season to taste with sea salt. Option: You can also puree (with or without peas) before adding the bacon with an emersion blender; I would leave the bacon bits out and add them as a garnish.

Smashed in the Pan Potatoes

3lb bag of organic red potatoes
Ghee
Freshly ground black pepper
Smoked garlic seal salt (or sea salt + garlic powder)

Wash the potatoes and add them to a large stock pot. Fill with water, add a good palmful of salt to the water and bring to a boil (Leave the lid lightly vented over the pot). Boil until the potatoes are soft when you pierce them with a fork or knife. Drain. After the above bacon has been cooked (and the grease drained into the soup pot to cook up the soffritto), smash the potatoes (with the back of your hand or with a meat mallet - Tommy's idea) until they are a 1/2 in thick or less into the parchment paper. Generously sprinkle with garlic salt and pepper and drizzle with olive oil. Bake at 375 degrees for another 25 minutes or until they are nice and crispy on the top.

Tommy and I started our kitchen game night here:

Wholy Cow Good
(Yea yea, I know... I promise to put away my holiday plates soon...)

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Each #SettheTable2018 post features a delicious family table recipe to inspire your meal planning for the week. This year, I am kicking it off with Whole30 friendly recipes that will either be one of my own creations or a handy link to someone else's that has inspired me.
#CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin!
New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer!

Tommy figured out that he liked the soup better when you dip your finger in the the ketchup first and then eat a spoonful of soup. I was equally horrified and proud of his food creativity. He still isn't a fan of potatoes ("They're too smooooooshy inside Mom.").

I anticipated that both of the boys would be anti-soup,"It's too chunky Mom! And we hate mushrooms!" Mac is beginning to trust me more and he finished his entire bowl. I loved watching him eat the mushrooms with an eye brow raise. As for Tommy, I admit, I might have bribed him with a little shopping trip to get more cozy sweat pants (this kid loves his blankets).

Tommy ate his entire bowl. I guess I just had to wait until he was eight.

What else can a rhyming baller[ina] ask for!?

Set, sit, sip, savor, and stay longer love bugs (say that as fast as you can lolololololol).

It all starts at hOMe plate.

To the Mullies we go...

xoxoL

My Top 11 #SettheTable2018 Topics:

Tuesday, January 9, 2018

Set the Table 2018 | Week 1

Chicken and Sweet Potato Tray Bake with a Dijon Mustard Glaze

1-2 Organic Sweet Potatoes sliced thin
1 lb Organic Chicken thighs
1/2 red onion sliced thin into half moons
Dukkah seasoning (Learn more about this cool, versatile spice blend here. Found at Trader Joe's!)
1.5 tsp dried rosemary (or 1 tsp freshly minced rosemary)
extra virgin olive oil

Preheat oven to 350 degrees. In a 9x13 glass roasting pan, drizzle a few tablespoons of extra virgin olive oil to cover the bottom of the pan. Layer and alternate the sweet potato round and red onions and cover the bottom of the pan. Drizzle with olive oil and sprinkle with salt, pepper and dried rosemary. Cover with aluminum foil and bake for 30 min. Remove from oven and liberally season the chicken with dukkah seasoning, salt, pepper and a drizzle of olive oil on a plate. Remove the tin foil and place a wire cooling rack on top of the hot glass pan. Place the seasoned chicken thighs on top of the rack. Place everything stacked, back into the oven and bake for another 30-35 minutes or until the chicken is cooked through.

Christina's Dijon Mustard Glaze
1 Tbsp Ghee or Extra virgin olive oil
2 Tbsp Dijon mustard
1 Tbsp Whole grain mustard (or increase dijon to 3 Tbsp)
3 Tbsp White wine vinegar (or white wine if not following the Whole 30).
Sea salt to taste
1 Tbsp Freshly minced tarragon or parsley (decrease to 1-2 tsp if using dried herbs)

With about 15 min left in cooking time for the chicken, heat a small saucepan over medium low heat. Melt the butter. Add the mustard and white wine and whisk to combine. Season to taste with salt and pepper. Mix in the fresh herbs until well combined.

Take out the chicken and unstack the rack from the pan. Place the cooked chicken thighs directly on top of the potatoes and drizzle the glaze evenly over the top of the chickens. Or, each person can glaze up their own home plate.

IF you have any leftovers, make this salad for lunch or dinner the next day. Or pair it up with eggs done your way for breakfast.

A Super Sweet Potato n Chicken Salad
Organic mixed greens
Leftover roasted chicken (cubed or shredded) & sweet potatoes (However much you want)
1/2 Avocado (flesh diced or sliced)
Halved grape tomatoes
Fresh basil
sea salt and pepper
1/2 Lemon's juice
extra virgin olive oil

Layer greens on a plate. Squeeze the lemon over the top with a drizzle of olive oil, salt and pepper. Next layer the potatoes, chicken, avocado, tomatoes and basil.

Mmmmmmm.... Wholy cow this eatin's good.

********************************************************************************

Each #SettheTable2018 post features a delicious family table recipe to inspire your meal planning for the week. This year, I am kicking it off with Whole30 friendly recipes that will either be one of my own creations or a handy link to someone else's that has inspired me.
#CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin!
New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer!

It all starts at hOMe plate.

To the Mullies we go...

xoxoL

My Top 11 #SettheTable2018 Topics: