#and now got a pot of veggie soup slowly simmering away

[chronicillnesscaneffoffplease]

Meal prepped too close to the sun (shoulder nerve pain. In my good shoulder).

[dietauthority]

Una Sopa Del Dia De Ibiza

The truth that Vegetable was on hold a little bit, or a whole lot in fact, was not as a result of an absence of my interest, or perhaps motivation ... not at all! However primarily since we determined to relocate from Amsterdam to Ibiza with our 3 children, three horses, pet and a cat.

So, yeah, where do you begin narrating, when you intend to cover the past 10 months? At the start I presume. It merely took a bit longer compared to I expected, to obtain a hold on points once more, to mingle in, to locate my way, to learn the language, to discover the good shops for my particular ingredients, to cook, and so on. Not that it's been hard, never, just different. As well as you have to somehow find your rhythm again. Slowly yet surely we all discovered our method our brand-new life. Rather than the significant sensation of being on a long-term vacation, we gradually came to a more sensible regularity of work, college, and also fun at the exact same time. Life just altered substantially, however in a great way. Our choice to relocate to Spain, Ibiza, was due to that we always have loved the island which we additionally intended to give our kids the chance to grow up in a different country, to find out more languages, and to experience this experience. Prior to we couldn't any longer, in fact, since our oldest child was already 13 years of ages. However we additionally enjoy the temperature level, the extremely attractive atmosphere, to live primarily outdoors and also to take pleasure in the impressive nature.

Our children expanded up in a city, and although it had its charms, we believed it would certainly be time for a change. We located this outstanding finca (very old regular white Ibicenco house) in the north of the island, with a lot land around it, that we might easily have our equines in the yard, instead of in stables, miles away from our residence. We could possibly expand our own vegetables, something I have been aiming for several years, and also just what we are in fact doing right currently. And we could possibly appreciate life outside in the sun rather than within, on the Third floor of an apartment structure in the middle of a city. So indeed, the choice was easy, and not as well surprisingly, also for our children. (Certainly I have to state, that getting a swimming pool makes all choices easier! ) Although I sometimes miss my mama, my friends and family, they typically come and see us, as well as I likewise get back to Holland once in a while for photoshoots etc. Truthfully, I assume we could not have actually made a much better decision!

Our child of three (they visit college in Spain when 3 years old, hurray!!) goes to institution in the nearest little town. It takes us about an 8 minute drive with the mountains, to bring him there every early morning, and to choose him up once again at 2. (Happily our two eldest, that are both in senior high school now, are being got, and restored again by the public college bus!) Anyway, this is how it goes: we start working from concerning 09:30, when little Wolf remains in school. As well as we select him up once again at 2. Most of the moment my partner is already in the village since we have a little office there, because the net link at your home isn't something to celebrate. I go down, we fulfill at the neighborhood dining establishment and also eat a 'sopa del dia', the soup of the day. (Except on Tuesday, when there's fish in it, which I certainly don't such as). Anyway, my absolute fave is the chickpea soup with spinach and potatoes. A standard Spanish soup, which they call 'potage de vigilia'. After eating it numerous times I wished to try this at home, to obtain the ingredients right. Then I figured it would certainly just been as very easy to ask the cook, the mommy of a Spanish family that runs the restaurant for 3 10 years currently. As well as I guess, because of my interest every day after eating one of her fantastic soups, she agreed to tell. So below it comes, a family members key, and also among the best soups you'll ever eat!

PS: Please forgive me that the style, the kitchen area and also the atmosphere you were used to, when considering Veggie Significantly has actually changed. You'll now need to go for this outside kitchen, some hills as well as a great deal of sunlight!

INGREDIENTS FOR A BIG FAMILY POT

2 medium sized onions 1,5 tsp grounded curry 1 tsp grounded paprika 0,5 tsp grounded curcuma 0,5 tsp grounded cumin 1/ 3 cup of additional virgin olive oil + 4 tbsp. extra 3 eggs 2 zucchini's 2 large potatoes 3 large garlic cloves 300 gr spinach 800 gr pre-soaked chickpeas, pre-soaked or leaked 200 gr green beans/ haricots verts 3 vegetable stock tablets 1,5 L water 3 tsp salt freshly ground pepper

DIRECTIONS

First of all, I utilized pre-soaked chickpeas. I saturated them for a night, as well as the following day they were currently twice as big. You could likewise merely buy them in a container or can, merely. They only thing is that you don't have to cook them as long. If you do make use of pre- drenched chickpeas, I suggest cooking them for half an hour prior to including them to the soup.

Cut the onions in little pieces compared to, put three eggs to a boil, for about 10 minutes, up until they are hard. Put chilly water over them and establish aside.

Poor 4 tablespoon. of olive oil in a skillet, include 1,5 huge tsp of curry and 1 tsp of paprika powder to the skillet, add 0,5 huge tsp cumin as well as 0,5 big tsp of curcuma to the pot. Cut 3 garlic cloves and also add them as well.

Stir fry for concerning 7 minutes until the onions are soft on tool heat, yet beware the natural herbs will not shed. In that case you transform the warmth lower or as well as include a little extra olive oil.

Wash 150 to 200 gr green beans/ haricots vert, cut them in pieces of roughly 2 cm. Cut two zucchini's in dices of 1 centimeters as well as include them to the skillet.

Peel the potatoes as well as cut them in dices. Include all the veggies to the skillet.

Use concerning 800 gr chickpeas, add them. Use 1,5 L water and add 3 veggie stock cubes. I put all the veggies and also water in a bigger pot.

Cut 300 gr of spinach, include them to the container together with 3 tsp. of sea salt and freshly ground pepper.

Now comes the big key! Include 1/3 cup of additional virgin olive oil to the pot as well as bring everything to a boil. Simmer on low heat for about 1,5 hour.

Peel the three hard boiled eggs, cut them into tiny items and add them after 1,5 hr to the soup.

tThis is it! Maybe include a little additional salt or based pepper to taste as well as serve with some fresh bread.

[derrickappleus]

7 Best Instant Pot Recipes For Quick And Easy Dinners All Week!

Has the Instant Pot changed your life yet? It absolutely changed mine!  I didn’t think it was possible for one  kitchen appliance to make such a big impact into my life, and yet this one completely has. It’s a one-pot-wonder that sears, braises, steams, and simmers to perfection. Even better than all of that – it makes dinner quick and easy! If you’re new to Instant Pot cooking, you’ll find a lot of recipes out there. We think these are the best Instant Pot recipes so you can to get started making quick and easy weeknight dinners.

All of these recipes feature nutrient-dense, superfoods (like sweet potatoes) that normally take forever to cook in the oven. But, with the Instant Pot, that hour-long cook time for a sweet potato just turned into 15 minutes! This device is like a kitchen miracle worker. The best Instant Pot recipes turn your favorite foods into quick-cooking versions without sacrificing flavor.

Take the beef barbacoa bowls for example (which, you’ll read about in a minute). Normally, it would take hours of braising the beef on the stovetop for it to get tender and shreddable. Not only does that take a long time, but it also heats up your kitchen. On a hot summer day, that’s the last thing I need! Instead, the Instant Pot’s pressure cooking setting creates a steamy, extra-hot environment for the beef. You end up with perfectly shreddable beef in a fraction of the time.

The other cool thing about the best Instant Pot recipes? They take advantage of the Saute function. Using this setting, you can sear meat or cook down onions before you move into the pressure setting. As a result, you dirty one less dish than you would if you were using a slow cooker. You can also use the Saute function to simmer soups or melt cheese (like the final recipe on our list).

Okay, enough loving on the Instant Pot! Let’s dig right in and look at the 7 best Instant Pot recipes. These recipes will save you a ton of time in preparing weeknight meals. As a bonus, they’re delicious and healthy, too!

Best Instant Pot Recipes

1. Instant Pot Shrimp and Grits

Have a hankering for southern comfort? Get your fill without the guilt, while also ensuring you don’t spend countless hours in the kitchen. This recipe features protein-rich shrimp, low-fat cheddar, and a punch of fantastic flavor from fresh cilantro and smoked paprika.

The result of this comforting option to add to your best instant pot recipes for quick and easy dinners all week is a meal that the whole family will love, and one that may seem like you’ve been working hard to create, but requires so little hands-on work!

2. Instant Pot Beef Barbacoa

If you want some serious flavor, you’ve got to try this instant pot beef barbacoa using grass-fed beef shoulder. Popular in Mexican cooking, barbacoa is beef, lamb, or another meat that has been slowly cooked with seasonings, and is generally shredded to fill tacos, burritos, and more.

You can keep it healthy and clean by topping on your salad, or serving by itself with a side of veggies. Plus, the amount that the recipe makes ensures it’s a great leftover for other quick and easy dinners.

The rub includes a mouth watering mix of paprika, chili powder, garlic granules, onion powder, oregano, cumin, and cayenne. And the savory sauce is a combination of diced tomatoes, hot green chiles, onion, garlic cloves, apple cider vinegar, pure maple syrup or raw honey, cumin, and paprika. 

3. Instant Pot Korean Beef Tacos

Add this recipe to your instant pot recipes for quick and easy dinners if you’re craving Mexican and Korean all in one bite! Even if you didn’t know you wanted the combo, you’ll be glad you found this delicious dish, as it’s a unique take on your typical taco plate, and will introduce you to a whole new world of flavors.

The recipe features oh so tender, fall-apart, juicy meat that’s stuffed into super soft tortillas, and topped with kimchi (fermented cabbage), chopped cilantro, chopped peanuts, and spicy mayo.

The sensational beef can be utilized over and over. Top on your salad, add to your rice bowl, or grab a fork and indulge at your leisure!

4. Instant Pot Loaded Baked Sweet Potato

For hands-off sweet potatoes that are absolutely loaded with delicious flavor, make this instant pot loaded sweet potatoes recipe. You’ll get a sweet and nutty flavor that takes a typically unhealthy recipe and turns it into a clean eating superfood powerhouse.

The recipe is loaded with heart-healthy olive oil and walnuts, flavorful and nourishing spinach, and a sweet and satisfying addition of dried cranberries.

You can make a big batch and eat as a snack, or serve as a side with a quick and easy piece of grilled fish or chicken that makes for a perfect meal on super busy nights.

5. Instant Pot Steamed Artichokes

Eating artichokes is like eating lobster. Why you may ask? Because as incredibly buttery, savory, and delicious as they are, they both require so much work to eat! But you never shy away, because the taste in your mouth after all that work is just way too rewarding, right?

This great addition to add to your best instant pot recipes for quick and easy dinners is extremely easy to make, with a result that’s full of great flavor.

The recipe makes about a half dozen artichokes that can be eaten whenever you crave a wonderfully healthy superfood. To prep, you trim the fresh artichokes, then place the steamer basket in your instant pot, add some water, garlic, and a bay leaf, then rub some fresh lemon juice on the outside of the artichokes, and finally place your artichokes in a single layer in the steamer basket.

6. Instant Pot Corn on the Cob with Chipotle Sauce

Love corn on the cob? Then you’ll totally love this kicked up version.

The recipe takes your summer favorite to the next level by making a no-fuss, flavorful dish that will keep you away from standing over the hot grill or stove, and spending more time enjoying the sun, backyard pool, and friends.

All you need to make this recipe is tangy chipotle sauce, protein-packed Greek yogurt, chipotle peppers, lime juice, and cilantro.

Is your mouth watering yet?

7. Instant Pot Pasta with Sausage, Spinach, and Tomatoes

In the mood for Italian fare without the guilt or work? Then you just have to add this meal to your best instant pot recipes for quick and easy dinners.

Can you believe you can make a pasta dish completely in an instant pot? Featuring savory, succulent, and fresh sausage, spinach, and tomatoes, it’s a simple dish with ingredients that you probably already have in your kitchen. Talk about budget friendly! And besides, who needs a trip to the grocery story when you’re already short on time?

You’ll fill up with a cheesy, creamy meal that’s flavorful and surprisingly comes in at just 300 calories per serving. Now that’s something to celebrate.

These recipes will make you rethink what it means to eat well with little to no time on your hands. So, go ahead and let these best instant pot recipes inspire you to make quick and easy dinners all week!

Afraid you’ll miss our latest and greatest in clean eating recipes and workout challenges? Join us on Facebook and Pinterest, and subscribe to our newsletter.

Give us your thoughts on this post, and on the content you’d like to see in the future, in our comments section!

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The post 7 Best Instant Pot Recipes For Quick And Easy Dinners All Week! appeared first on Skinny Ms..

source https://skinnyms.com/best-instant-pot-recipes/ source https://skinnymscom.blogspot.com/2018/04/7-best-instant-pot-recipes-for-quick.html

[watsonrodriquezie]

10 Freezer-Friendly Meals (and a Giveaway)

Health is about action. If your resolution doesn’t transfer to your routine, it will be dead in the water. Now’s the time to think about what in your routine needs to change to accommodate new choices. Healthy eating, for one, can be simple, but it requires some forethought. Strategic preparation helps, too. In that spirit, we’ve got a practical guide you can apply right away to your Primal diet—not to mention this weekend’s shopping list. Enjoy, everyone.

Stocking your freezer with homemade food is a winning strategy for eating well, especially when life gets really busy. There’s no better feeling than knowing that dinner is already cooked and just needs to be reheated. The easiest way to fill your freezer with meals is to regularly double, or triple, recipes so you regularly have leftovers to freeze. Of course, some meals freeze better than others. Here’s a handy guide for freezing cooked food, plus 10 recipes you should definitely have in your freezer.

How to Freeze & Defrost Cooked Food Containers

Tupperware (or freezer-friendly Pyrex containers) and freezer bags are the most convenient containers for freezing food. Freezer bags are especially easy to label and space efficient. Fill a bag with food, smooth it out into an even layer and press out all the air (the less air in the bag, the less chance of freezer burn). Flat freezer bags filled with food stack up conveniently in the freezer.

Food Safety

Don’t put hot food in the freezer; always cool it completely first. As a general rule, frozen, cooked food will taste best if eaten within 3 months. If it helps, keep an inventory of frozen meals taped to your freezer door so you don’t forget what’s in there.

Portions

Consider freezing individual portions rather than freezing a big portion of food in one bag. This allows you to defrost a little bit at a time. This is an especially good idea if you want to use frozen meals for lunches, or if you’re not cooking for a big family.

Defrosting

The best and safest way to defrost frozen food is in the refrigerator overnight. Large cuts of cooked meat (like a roast) can take 48 hours to defrost. Defrosting in the refrigerator discourages bacteria (as opposed to defrosting at room temperature, which puts food in the bacteria “danger zone”). Defrosting in the refrigerator also helps maintain the texture of food, so it doesn’t get mushy or grainy.

When defrosting soup or other liquids, there’s also a faster option—immerse the plastic freezer bag filled with soup in cool water just long enough so you can break up the soup, then immediately dump in a pot and reheat.

Reheating

Once defrosted, most frozen meals can be reheated by simmering gently in a pot over medium-low heat. Often, it helps to add ¼ to ½ cup liquid to the pot, such as water, broth or coconut milk. For smaller portions, a microwave can be used, which is especially handy at work. Meals can also be reheated in the oven. Usually, reheating at 350 ºF/176 ºC with a lid or foil cover works well. Some cooked foods need extra seasoning after being reheated, and fresh herbs can help liven up leftovers.

Foods That Don’t Freeze Well

Cooked potatoes tend not to freeze well in any form, whether mashed, roasted, or in soups and stews. When reheated, cooked potatoes usually have a grainy or dry texture. (cooked sweet potatoes, however, usually freeze and reheat well.)

Frozen dairy products like milk, cream, sour cream and cheese tend to lose their smooth, creamy texture when reheated and can turn grainy and watery in recipes. Nut milks can also separate and become grainy when frozen. However, if reheated very gently over low heat and whisked vigorously, texture is less of a problem.

Coconut milk used in recipes generally reheats well, but again, do it over low heat.

Vinaigrettes, mayonnaise and mayonnaise-based sauces and salad dressings usually don’t freeze well.

10 Freezer-Friendly Meals Sausage and Eggs to Go

Let’s start with a long-time Primal favorite���. For breakfast, a healthy snack, or a quick lunch, you won’t find a recipe much better than these gems. Lots of flavor and a wallop of protein will keep you fully satisfied until you have time to sit down to a larger meal.

Freeze a bunch of these sausage and eggs on the go wrapped individually in foil and thrown into a freezer bag.

For the best texture when reheated, defrost overnight in the fridge first, then reheat briefly in the microwave.

Primal Pancakes

For breakfast on busy weekday mornings, pull a pancake out of the freezer and pop it in the microwave. No need to defrost first! Pancakes can also be wrapped in foil and reheated in the oven.

To freeze, stack pancakes with parchment paper in between so they don’t stick together, and put a bunch in a freezer bag. Hint: these work well for kids’ lunches. What child will turn down a “breakfast” meal after all?

Slow Cooked Pork

A great strategy for freezer-friendly meals is simply freezing portions of cooked meat. The meat can be defrosted and used to make a variety of different meals.

Shredded pork is a great example. Cook a whole pork shoulder, cool and shred it, then freeze in smaller portions. The defrosted pork can be used in salads, tacos, stir-fries, or as the main course with steamed veggies on the side. Korean short ribs also freeze well and can be turned into a quick meal.

Green Goddess Chicken Breasts

Cook a big sheet pan of Green Goddess chicken breasts, then shred the cooled meat and freeze.

Like shredded pork, shredded chicken can be stored in smaller portions and defrosted for a wide variety of quick meals (stir-fries, tacos, salads, soups and stews). Add additional Green Goddess for flavor if desired.

Chili & “Cornbread“

Any type of chili freezes well, but this lamb chili is especially delicious. For a complete meal (and delicious pairing), freeze a loaf of  Primal cornbread, too.

When freezing the cornbread, wrap tightly in plastic wrap or parchment paper, then put in a freezer bag.

Moroccan Meatball and Egg Tagine

All types of meatballs freeze well. Defrost overnight in the refrigerator, then pop meatballs into lunchboxes, or reheat meatballs for dinner in a sauce like this one.

For Moroccan Meatball and Egg Tagine, freeze the meatballs and sauce together, then reheat slowly on the stove with ¼ cup water. Don’t freeze the eggs and fresh herbs—add them once the sauce and meatballs are reheated.

Lamb and Prune Tagine

The complex flavors in this lamb and prune tagine are worth savoring over and over again, so make a double or triple batch to freeze.

Defrost overnight in the refrigerator then gently reheat on the stove or in the oven (350 ºF) with a lid. Add ¼ to ½ cup liquid as the tagine reheats.

Picadillo

Picadillo is home cooked comfort food, the type of easy weeknight meal that both kids and adults love. Traditionally served over rice and beans (and sometimes, plantains) Primal Picadillo can be served over cauliflower rice or simply heaped in a bowl with nothing else. It’s also pretty great next to eggs for breakfast.

Picadillo is an easy recipe to double or triple. It reheats quickly on the stove or in the microwave.

Brisket

Brisket often tastes better when it’s been cooked and then reheated, so don’t worry about freezing this big piece of meat. Transfer a cooked and completely cooled brisket to a plastic freezer bag. Be extra diligent about squeezing out all the air out—getting out the air is really important to avoid freezer burn.

To defrost, put the cooked brisket in the fridge two days before you want to serve, then reheat, covered, in a 300 ºF degree oven.  The meat will probably need additional salt before serving.

Beef Rendang

Fragrant and richly flavored beef Rendang requires two ingredients you might have to search for—galangal and kaffir lime leaves. This dish is well worth the effort, but you can make it doubly so by cooking a big batch so you can freeze an extra meal or two.

Reheat defrosted Rendang on the stove in a pot with an extra ½ cup coconut milk.

And Now for Today’s Giveaway…

Today to spur your healthy eating goals (not to mention kitchen inspiration), I’m giving away two sets of our Advanced Keto Kit. These are some of our most popular Primal Kitchen® products, and for pursuing a keto lifestyle, they’ll offer flavorful options that don’t undermine your eating objectives.

I’ll choose 2 random comments below as winners. Just tell me what recipes and cooking tips you’d like to see the Bees and I offer this year on Mark’s Daily Apple. Submit your comments by midnight tonight (1/4/18 PST).

Thanks for reading, everyone. Do you have further questions on freezing tips? Let us know!

[cristinajourdanqp]

10 Freezer-Friendly Meals (and a Giveaway)

Health is about action. If your resolution doesn’t transfer to your routine, it will be dead in the water. Now’s the time to think about what in your routine needs to change to accommodate new choices. Healthy eating, for one, can be simple, but it requires some forethought. Strategic preparation helps, too. In that spirit, we’ve got a practical guide you can apply right away to your Primal diet—not to mention this weekend’s shopping list. Enjoy, everyone.

Stocking your freezer with homemade food is a winning strategy for eating well, especially when life gets really busy. There’s no better feeling than knowing that dinner is already cooked and just needs to be reheated. The easiest way to fill your freezer with meals is to regularly double, or triple, recipes so you regularly have leftovers to freeze. Of course, some meals freeze better than others. Here’s a handy guide for freezing cooked food, plus 10 recipes you should definitely have in your freezer.

How to Freeze & Defrost Cooked Food Containers

Tupperware (or freezer-friendly Pyrex containers) and freezer bags are the most convenient containers for freezing food. Freezer bags are especially easy to label and space efficient. Fill a bag with food, smooth it out into an even layer and press out all the air (the less air in the bag, the less chance of freezer burn). Flat freezer bags filled with food stack up conveniently in the freezer.

Food Safety

Don’t put hot food in the freezer; always cool it completely first. As a general rule, frozen, cooked food will taste best if eaten within 3 months. If it helps, keep an inventory of frozen meals taped to your freezer door so you don’t forget what’s in there.

Portions

Consider freezing individual portions rather than freezing a big portion of food in one bag. This allows you to defrost a little bit at a time. This is an especially good idea if you want to use frozen meals for lunches, or if you’re not cooking for a big family.

Defrosting

The best and safest way to defrost frozen food is in the refrigerator overnight. Large cuts of cooked meat (like a roast) can take 48 hours to defrost. Defrosting in the refrigerator discourages bacteria (as opposed to defrosting at room temperature, which puts food in the bacteria “danger zone”). Defrosting in the refrigerator also helps maintain the texture of food, so it doesn’t get mushy or grainy.

When defrosting soup or other liquids, there’s also a faster option—immerse the plastic freezer bag filled with soup in cool water just long enough so you can break up the soup, then immediately dump in a pot and reheat.

Reheating

Once defrosted, most frozen meals can be reheated by simmering gently in a pot over medium-low heat. Often, it helps to add ¼ to ½ cup liquid to the pot, such as water, broth or coconut milk. For smaller portions, a microwave can be used, which is especially handy at work. Meals can also be reheated in the oven. Usually, reheating at 350 ºF/176 ºC with a lid or foil cover works well. Some cooked foods need extra seasoning after being reheated, and fresh herbs can help liven up leftovers.

Foods That Don’t Freeze Well

Cooked potatoes tend not to freeze well in any form, whether mashed, roasted, or in soups and stews. When reheated, cooked potatoes usually have a grainy or dry texture. (cooked sweet potatoes, however, usually freeze and reheat well.)

Frozen dairy products like milk, cream, sour cream and cheese tend to lose their smooth, creamy texture when reheated and can turn grainy and watery in recipes. Nut milks can also separate and become grainy when frozen. However, if reheated very gently over low heat and whisked vigorously, texture is less of a problem.

Coconut milk used in recipes generally reheats well, but again, do it over low heat.

Vinaigrettes, mayonnaise and mayonnaise-based sauces and salad dressings usually don’t freeze well.

10 Freezer-Friendly Meals Sausage and Eggs to Go

Let’s start with a long-time Primal favorite…. For breakfast, a healthy snack, or a quick lunch, you won’t find a recipe much better than these gems. Lots of flavor and a wallop of protein will keep you fully satisfied until you have time to sit down to a larger meal.

Freeze a bunch of these sausage and eggs on the go wrapped individually in foil and thrown into a freezer bag.

For the best texture when reheated, defrost overnight in the fridge first, then reheat briefly in the microwave.

Primal Pancakes

For breakfast on busy weekday mornings, pull a pancake out of the freezer and pop it in the microwave. No need to defrost first! Pancakes can also be wrapped in foil and reheated in the oven.

To freeze, stack pancakes with parchment paper in between so they don’t stick together, and put a bunch in a freezer bag. Hint: these work well for kids’ lunches. What child will turn down a “breakfast” meal after all?

Slow Cooked Pork

A great strategy for freezer-friendly meals is simply freezing portions of cooked meat. The meat can be defrosted and used to make a variety of different meals.

Shredded pork is a great example. Cook a whole pork shoulder, cool and shred it, then freeze in smaller portions. The defrosted pork can be used in salads, tacos, stir-fries, or as the main course with steamed veggies on the side. Korean short ribs also freeze well and can be turned into a quick meal.

Green Goddess Chicken Breasts

Cook a big sheet pan of Green Goddess chicken breasts, then shred the cooled meat and freeze.

Like shredded pork, shredded chicken can be stored in smaller portions and defrosted for a wide variety of quick meals (stir-fries, tacos, salads, soups and stews). Add additional Green Goddess for flavor if desired.

Chili & “Cornbread“

Any type of chili freezes well, but this lamb chili is especially delicious. For a complete meal (and delicious pairing), freeze a loaf of  Primal cornbread, too.

When freezing the cornbread, wrap tightly in plastic wrap or parchment paper, then put in a freezer bag.

Moroccan Meatball and Egg Tagine

All types of meatballs freeze well. Defrost overnight in the refrigerator, then pop meatballs into lunchboxes, or reheat meatballs for dinner in a sauce like this one.

For Moroccan Meatball and Egg Tagine, freeze the meatballs and sauce together, then reheat slowly on the stove with ¼ cup water. Don’t freeze the eggs and fresh herbs—add them once the sauce and meatballs are reheated.

Lamb and Prune Tagine

The complex flavors in this lamb and prune tagine are worth savoring over and over again, so make a double or triple batch to freeze.

Defrost overnight in the refrigerator then gently reheat on the stove or in the oven (350 ºF) with a lid. Add ¼ to ½ cup liquid as the tagine reheats.

Picadillo

Picadillo is home cooked comfort food, the type of easy weeknight meal that both kids and adults love. Traditionally served over rice and beans (and sometimes, plantains) Primal Picadillo can be served over cauliflower rice or simply heaped in a bowl with nothing else. It’s also pretty great next to eggs for breakfast.

Picadillo is an easy recipe to double or triple. It reheats quickly on the stove or in the microwave.

Brisket

Brisket often tastes better when it’s been cooked and then reheated, so don’t worry about freezing this big piece of meat. Transfer a cooked and completely cooled brisket to a plastic freezer bag. Be extra diligent about squeezing out all the air out—getting out the air is really important to avoid freezer burn.

To defrost, put the cooked brisket in the fridge two days before you want to serve, then reheat, covered, in a 300 ºF degree oven.  The meat will probably need additional salt before serving.

Beef Rendang

Fragrant and richly flavored beef Rendang requires two ingredients you might have to search for—galangal and kaffir lime leaves. This dish is well worth the effort, but you can make it doubly so by cooking a big batch so you can freeze an extra meal or two.

Reheat defrosted Rendang on the stove in a pot with an extra ½ cup coconut milk.

And Now for Today’s Giveaway…

Today to spur your healthy eating goals (not to mention kitchen inspiration), I’m giving away two sets of our Advanced Keto Kit. These are some of our most popular Primal Kitchen® products, and for pursuing a keto lifestyle, they’ll offer flavorful options that don’t undermine your eating objectives.

I’ll choose 2 random comments below as winners. Just tell me what recipes and cooking tips you’d like to see the Bees and I offer this year on Mark’s Daily Apple. Submit your comments by midnight tonight (1/4/18 PST).

Thanks for reading, everyone. Do you have further questions on freezing tips? Let us know!

[milenasanchezmk]

10 Freezer-Friendly Meals (and a Giveaway)

Health is about action. If your resolution doesn’t transfer to your routine, it will be dead in the water. Now’s the time to think about what in your routine needs to change to accommodate new choices. Healthy eating, for one, can be simple, but it requires some forethought. Strategic preparation helps, too. In that spirit, we’ve got a practical guide you can apply right away to your Primal diet—not to mention this weekend’s shopping list. Enjoy, everyone.

Stocking your freezer with homemade food is a winning strategy for eating well, especially when life gets really busy. There’s no better feeling than knowing that dinner is already cooked and just needs to be reheated. The easiest way to fill your freezer with meals is to regularly double, or triple, recipes so you regularly have leftovers to freeze. Of course, some meals freeze better than others. Here’s a handy guide for freezing cooked food, plus 10 recipes you should definitely have in your freezer.

How to Freeze & Defrost Cooked Food Containers

Tupperware (or freezer-friendly Pyrex containers) and freezer bags are the most convenient containers for freezing food. Freezer bags are especially easy to label and space efficient. Fill a bag with food, smooth it out into an even layer and press out all the air (the less air in the bag, the less chance of freezer burn). Flat freezer bags filled with food stack up conveniently in the freezer.

Food Safety

Don’t put hot food in the freezer; always cool it completely first. As a general rule, frozen, cooked food will taste best if eaten within 3 months. If it helps, keep an inventory of frozen meals taped to your freezer door so you don’t forget what’s in there.

Portions

Consider freezing individual portions rather than freezing a big portion of food in one bag. This allows you to defrost a little bit at a time. This is an especially good idea if you want to use frozen meals for lunches, or if you’re not cooking for a big family.

Defrosting

The best and safest way to defrost frozen food is in the refrigerator overnight. Large cuts of cooked meat (like a roast) can take 48 hours to defrost. Defrosting in the refrigerator discourages bacteria (as opposed to defrosting at room temperature, which puts food in the bacteria “danger zone”). Defrosting in the refrigerator also helps maintain the texture of food, so it doesn’t get mushy or grainy.

When defrosting soup or other liquids, there’s also a faster option—immerse the plastic freezer bag filled with soup in cool water just long enough so you can break up the soup, then immediately dump in a pot and reheat.

Reheating

Once defrosted, most frozen meals can be reheated by simmering gently in a pot over medium-low heat. Often, it helps to add ¼ to ½ cup liquid to the pot, such as water, broth or coconut milk. For smaller portions, a microwave can be used, which is especially handy at work. Meals can also be reheated in the oven. Usually, reheating at 350 ºF/176 ºC with a lid or foil cover works well. Some cooked foods need extra seasoning after being reheated, and fresh herbs can help liven up leftovers.

Foods That Don’t Freeze Well

Cooked potatoes tend not to freeze well in any form, whether mashed, roasted, or in soups and stews. When reheated, cooked potatoes usually have a grainy or dry texture. (cooked sweet potatoes, however, usually freeze and reheat well.)

Frozen dairy products like milk, cream, sour cream and cheese tend to lose their smooth, creamy texture when reheated and can turn grainy and watery in recipes. Nut milks can also separate and become grainy when frozen. However, if reheated very gently over low heat and whisked vigorously, texture is less of a problem.

Coconut milk used in recipes generally reheats well, but again, do it over low heat.

Vinaigrettes, mayonnaise and mayonnaise-based sauces and salad dressings usually don’t freeze well.

10 Freezer-Friendly Meals Sausage and Eggs to Go

Let’s start with a long-time Primal favorite…. For breakfast, a healthy snack, or a quick lunch, you won’t find a recipe much better than these gems. Lots of flavor and a wallop of protein will keep you fully satisfied until you have time to sit down to a larger meal.

Freeze a bunch of these sausage and eggs on the go wrapped individually in foil and thrown into a freezer bag.

For the best texture when reheated, defrost overnight in the fridge first, then reheat briefly in the microwave.

Primal Pancakes

For breakfast on busy weekday mornings, pull a pancake out of the freezer and pop it in the microwave. No need to defrost first! Pancakes can also be wrapped in foil and reheated in the oven.

To freeze, stack pancakes with parchment paper in between so they don’t stick together, and put a bunch in a freezer bag. Hint: these work well for kids’ lunches. What child will turn down a “breakfast” meal after all?

Slow Cooked Pork

A great strategy for freezer-friendly meals is simply freezing portions of cooked meat. The meat can be defrosted and used to make a variety of different meals.

Shredded pork is a great example. Cook a whole pork shoulder, cool and shred it, then freeze in smaller portions. The defrosted pork can be used in salads, tacos, stir-fries, or as the main course with steamed veggies on the side. Korean short ribs also freeze well and can be turned into a quick meal.

Green Goddess Chicken Breasts

Cook a big sheet pan of Green Goddess chicken breasts, then shred the cooled meat and freeze.

Like shredded pork, shredded chicken can be stored in smaller portions and defrosted for a wide variety of quick meals (stir-fries, tacos, salads, soups and stews). Add additional Green Goddess for flavor if desired.

Chili & “Cornbread“

Any type of chili freezes well, but this lamb chili is especially delicious. For a complete meal (and delicious pairing), freeze a loaf of  Primal cornbread, too.

When freezing the cornbread, wrap tightly in plastic wrap or parchment paper, then put in a freezer bag.

Moroccan Meatball and Egg Tagine

All types of meatballs freeze well. Defrost overnight in the refrigerator, then pop meatballs into lunchboxes, or reheat meatballs for dinner in a sauce like this one.

For Moroccan Meatball and Egg Tagine, freeze the meatballs and sauce together, then reheat slowly on the stove with ¼ cup water. Don’t freeze the eggs and fresh herbs—add them once the sauce and meatballs are reheated.

Lamb and Prune Tagine

The complex flavors in this lamb and prune tagine are worth savoring over and over again, so make a double or triple batch to freeze.

Defrost overnight in the refrigerator then gently reheat on the stove or in the oven (350 ºF) with a lid. Add ¼ to ½ cup liquid as the tagine reheats.

Picadillo

Picadillo is home cooked comfort food, the type of easy weeknight meal that both kids and adults love. Traditionally served over rice and beans (and sometimes, plantains) Primal Picadillo can be served over cauliflower rice or simply heaped in a bowl with nothing else. It’s also pretty great next to eggs for breakfast.

Picadillo is an easy recipe to double or triple. It reheats quickly on the stove or in the microwave.

Brisket

Brisket often tastes better when it’s been cooked and then reheated, so don’t worry about freezing this big piece of meat. Transfer a cooked and completely cooled brisket to a plastic freezer bag. Be extra diligent about squeezing out all the air out—getting out the air is really important to avoid freezer burn.

To defrost, put the cooked brisket in the fridge two days before you want to serve, then reheat, covered, in a 300 ºF degree oven.  The meat will probably need additional salt before serving.

Beef Rendang

Fragrant and richly flavored beef Rendang requires two ingredients you might have to search for—galangal and kaffir lime leaves. This dish is well worth the effort, but you can make it doubly so by cooking a big batch so you can freeze an extra meal or two.

Reheat defrosted Rendang on the stove in a pot with an extra ½ cup coconut milk.

And Now for Today’s Giveaway…

Today to spur your healthy eating goals (not to mention kitchen inspiration), I’m giving away two sets of our Advanced Keto Kit. These are some of our most popular Primal Kitchen® products, and for pursuing a keto lifestyle, they’ll offer flavorful options that don’t undermine your eating objectives.

I’ll choose 2 random comments below as winners. Just tell me what recipes and cooking tips you’d like to see the Bees and I offer this year on Mark’s Daily Apple. Submit your comments by midnight tonight (1/4/18 PST).

Thanks for reading, everyone. Do you have further questions on freezing tips? Let us know!

[cynthiamwashington]

10 Freezer-Friendly Meals (and a Giveaway)

Health is about action. If your resolution doesn’t transfer to your routine, it will be dead in the water. Now’s the time to think about what in your routine needs to change to accommodate new choices. Healthy eating, for one, can be simple, but it requires some forethought. Strategic preparation helps, too. In that spirit, we’ve got a practical guide you can apply right away to your Primal diet—not to mention this weekend’s shopping list. Enjoy, everyone.

Stocking your freezer with homemade food is a winning strategy for eating well, especially when life gets really busy. There’s no better feeling than knowing that dinner is already cooked and just needs to be reheated. The easiest way to fill your freezer with meals is to regularly double, or triple, recipes so you regularly have leftovers to freeze. Of course, some meals freeze better than others. Here’s a handy guide for freezing cooked food, plus 10 recipes you should definitely have in your freezer.

How to Freeze & Defrost Cooked Food

Containers

Tupperware (or freezer-friendly Pyrex containers) and freezer bags are the most convenient containers for freezing food. Freezer bags are especially easy to label and space efficient. Fill a bag with food, smooth it out into an even layer and press out all the air (the less air in the bag, the less chance of freezer burn). Flat freezer bags filled with food stack up conveniently in the freezer.

Food Safety

Don’t put hot food in the freezer; always cool it completely first. As a general rule, frozen, cooked food will taste best if eaten within 3 months. If it helps, keep an inventory of frozen meals taped to your freezer door so you don’t forget what’s in there.

Portions

Consider freezing individual portions rather than freezing a big portion of food in one bag. This allows you to defrost a little bit at a time. This is an especially good idea if you want to use frozen meals for lunches, or if you’re not cooking for a big family.

Defrosting

The best and safest way to defrost frozen food is in the refrigerator overnight. Large cuts of cooked meat (like a roast) can take 48 hours to defrost. Defrosting in the refrigerator discourages bacteria (as opposed to defrosting at room temperature, which puts food in the bacteria “danger zone”). Defrosting in the refrigerator also helps maintain the texture of food, so it doesn’t get mushy or grainy.

When defrosting soup or other liquids, there’s also a faster option—immerse the plastic freezer bag filled with soup in cool water just long enough so you can break up the soup, then immediately dump in a pot and reheat.

Reheating

Once defrosted, most frozen meals can be reheated by simmering gently in a pot over medium-low heat. Often, it helps to add ¼ to ½ cup liquid to the pot, such as water, broth or coconut milk. For smaller portions, a microwave can be used, which is especially handy at work. Meals can also be reheated in the oven. Usually, reheating at 350 ºF/176 ºC with a lid or foil cover works well. Some cooked foods need extra seasoning after being reheated, and fresh herbs can help liven up leftovers.

Foods That Don’t Freeze Well

Cooked potatoes tend not to freeze well in any form, whether mashed, roasted, or in soups and stews. When reheated, cooked potatoes usually have a grainy or dry texture. (cooked sweet potatoes, however, usually freeze and reheat well.)

Frozen dairy products like milk, cream, sour cream and cheese tend to lose their smooth, creamy texture when reheated and can turn grainy and watery in recipes. Nut milks can also separate and become grainy when frozen. However, if reheated very gently over low heat and whisked vigorously, texture is less of a problem.

Coconut milk used in recipes generally reheats well, but again, do it over low heat.

Vinaigrettes, mayonnaise and mayonnaise-based sauces and salad dressings usually don’t freeze well.

10 Freezer-Friendly Meals

Sausage and Eggs to Go

Let’s start with a long-time Primal favorite…. For breakfast, a healthy snack, or a quick lunch, you won’t find a recipe much better than these gems. Lots of flavor and a wallop of protein will keep you fully satisfied until you have time to sit down to a larger meal.

Freeze a bunch of these sausage and eggs on the go wrapped individually in foil and thrown into a freezer bag.

For the best texture when reheated, defrost overnight in the fridge first, then reheat briefly in the microwave.

Primal Pancakes

For breakfast on busy weekday mornings, pull a pancake out of the freezer and pop it in the microwave. No need to defrost first! Pancakes can also be wrapped in foil and reheated in the oven.

To freeze, stack pancakes with parchment paper in between so they don’t stick together, and put a bunch in a freezer bag. Hint: these work well for kids’ lunches. What child will turn down a “breakfast” meal after all?

Slow Cooked Pork

A great strategy for freezer-friendly meals is simply freezing portions of cooked meat. The meat can be defrosted and used to make a variety of different meals.

Shredded pork is a great example. Cook a whole pork shoulder, cool and shred it, then freeze in smaller portions. The defrosted pork can be used in salads, tacos, stir-fries, or as the main course with steamed veggies on the side. Korean short ribs also freeze well and can be turned into a quick meal.

Green Goddess Chicken Breasts

Cook a big sheet pan of Green Goddess chicken breasts, then shred the cooled meat and freeze.

Like shredded pork, shredded chicken can be stored in smaller portions and defrosted for a wide variety of quick meals (stir-fries, tacos, salads, soups and stews). Add additional Green Goddess for flavor if desired.

Chili & “Cornbread“

Any type of chili freezes well, but this lamb chili is especially delicious. For a complete meal (and delicious pairing), freeze a loaf of  Primal cornbread, too.

When freezing the cornbread, wrap tightly in plastic wrap or parchment paper, then put in a freezer bag.

Moroccan Meatball and Egg Tagine

All types of meatballs freeze well. Defrost overnight in the refrigerator, then pop meatballs into lunchboxes, or reheat meatballs for dinner in a sauce like this one.

For Moroccan Meatball and Egg Tagine, freeze the meatballs and sauce together, then reheat slowly on the stove with ¼ cup water. Don’t freeze the eggs and fresh herbs—add them once the sauce and meatballs are reheated.

Lamb and Prune Tagine

The complex flavors in this lamb and prune tagine are worth savoring over and over again, so make a double or triple batch to freeze.

Defrost overnight in the refrigerator then gently reheat on the stove or in the oven (350 ºF) with a lid. Add ¼ to ½ cup liquid as the tagine reheats.

Picadillo

Picadillo is home cooked comfort food, the type of easy weeknight meal that both kids and adults love. Traditionally served over rice and beans (and sometimes, plantains) Primal Picadillo can be served over cauliflower rice or simply heaped in a bowl with nothing else. It’s also pretty great next to eggs for breakfast.

Picadillo is an easy recipe to double or triple. It reheats quickly on the stove or in the microwave.

Brisket

Brisket often tastes better when it’s been cooked and then reheated, so don’t worry about freezing this big piece of meat. Transfer a cooked and completely cooled brisket to a plastic freezer bag. Be extra diligent about squeezing out all the air out—getting out the air is really important to avoid freezer burn.

To defrost, put the cooked brisket in the fridge two days before you want to serve, then reheat, covered, in a 300 ºF degree oven.  The meat will probably need additional salt before serving.

Beef Rendang

Fragrant and richly flavored beef Rendang requires two ingredients you might have to search for—galangal and kaffir lime leaves. This dish is well worth the effort, but you can make it doubly so by cooking a big batch so you can freeze an extra meal or two.

Reheat defrosted Rendang on the stove in a pot with an extra ½ cup coconut milk.

And Now for Today’s Giveaway…

Today to spur your healthy eating goals (not to mention kitchen inspiration), I’m giving away two sets of our Advanced Keto Kit. These are some of our most popular Primal Kitchen® products, and for pursuing a keto lifestyle, they’ll offer flavorful options that don’t undermine your eating objectives.

I’ll choose 2 random comments below as winners. Just tell me what recipes and cooking tips you’d like to see the Bees and I offer this year on Mark’s Daily Apple. Submit your comments by midnight tonight (1/4/18 PST).

Thanks for reading, everyone. Do you have further questions on freezing tips? Let us know!

(function($) { $("#df6ucD5").load("http://ift.tt/2CDdr4l" ); })( jQuery );

The post 10 Freezer-Friendly Meals (and a Giveaway) appeared first on Mark's Daily Apple.

Article source here:Marks’s Daily Apple

[unwritrecipes]

Old-Fashioned Cream of Chicken Soup

Though spring is only days away, the talk around my house is still SOUP (in all caps of course). Now, partly that's because we've been experiencing very unspringlike snowy, cold weather lately which makes the ingestion of hot liquids an absolute necessity and partly it's because most of us (with the exception of one finicky soul who refuses to bend to peer pressure) are all soup fanatics! So it's no great surprise that we all LOVED (there are those caps again) this Old-Fashioned Cream of Chicken Soup, loaded with tender white meat chicken, carrots and potatoes in a creamy, but not overly heavy broth. I guarantee that this will warm those snow shoveling bodies in no time at all!

The flavor of this soup is out of this world and part of that comes from a rather unique way of cooking the chicken. The chicken skin is removed and browned separately in the pot, long before the chicken is ever added. Once the fat from the skin has rendered, you throw out the skin but the depth and richness it leaves behind can't be beat, making the stock ever more flavorful. It feels like something a clever housewife from long ago would have done to maximize every part of her precious chicken. Whatever the impetus, let's just say this soup was a huge hit with my soup loving crew!

Every bite is full of chunks of potato, carrots and chicken. So comforting. So warming! Toss together a simple salad and add a piece of crusty bread and you've got yourself one fight-for-last-drop-in-the-pot kind of dinner!! And now, though I'm still happy that soup is "in", can we please, please get some warmer weather?!!

Old-Fashioned Cream of Chicken Soup

Makes 6 servings

Prep Time:  About 1 hour

Ingredients

1 1/2 pounds bone-in, skin-on chicken breasts

Salt and pepper for seasoning

1 tablespoon water

2 leeks, root ends and dark green parts removed and discarded

2 tablespoons unsalted butter

1/2 cup unbleached, all-purpose flour

1/3 cup dry sherry

8 cups chicken broth

3-4 Yukon Gold potatoes, peeled and cut into small chunks

4 large carrots, peeled and sliced into thin rounds

1 bay leaf

1/2 cup half and half (you can use fat-free--it'll just be less creamy)

The Recipe

1.  Remove the skin from the chicken and set aside but do not throw out. Season chicken with salt and pepper. Into a large pot or Dutch oven, place the removed chicken skin and the water. Turn the heat to medium-low and mostly cover the pot with the lid, letting the chicken skin render into fat and covering the bottom of the pot, about 7 minutes.

2.  Uncover the pot, turn the heat to medium and let the skin cook more until browned, about 3 minutes. Flip halfway through the process.

3. While the chicken skin is cooking in Step 1 & 2, cut the leeks in half lengthwise. Cut into thin half moons and place in a colander. Rinse well with cold water and set aside.

4.  Once Step 2 is completed, add the leeks and butter to the pot and cook for about 3 minutes, just until the leeks are softened. Use a wooden spoon to stir in the flour and cook, stirring constantly, for 1 minute. Stir in the sherry and cook until the liquid is evaporated, about 1-2 minutes. Slowly whisk in the broth and then add the chicken, potatoes, carrots and bay leaf. Turn up the heat and bring to a boil. Then lower to medium heat and let simmer for about 30 minutes, until the chicken is entirely cooked through (if the chicken breasts are very thick, you may need to cook this longer).

5.  Remove chicken and transfer to a plate. Let cool for 20 minutes. Meanwhile, allow the soup to simmer and skim off any foam or grease from the top if you can. When chicken is cool enough, shred into bite-sized pieces and throw out bones. Remove the chicken skin and bay leaf from the soup. Remove the soup from the heat and stir in the cooked chicken and the cream. Season with salt and pepper to taste and serve immediately. Be careful if you reheat this not to let it come to a boil or the cream might curdle.

Enjoy!

Note:  Recipe adapted from All-Time Best Soups by Cooks Illustrated. I toyed around a lot with ingredients and proportions here, leaving out the thyme and fresh chives and increasing the carrots and subbing in half and half for the heavy cream. Feel free to add different veggies or spices.