I Made Him Beef Stew & Then I Got Dumped Via Text Message

I feel confident in the kitchen. I feel at ease and I feel sure that I can produce something worthy of sharing with others--like the beef stew recipe I will share below. Other activities, however, create a tightness in my chest and a welling up of anxiety that makes me want to run for the the hills. Like conversation lessons with my Spanish tutor or going on a first date. But I am brave. So I do these things because I know that they will open doors for me professionally and personally.

I was dating this guy I met on Match.com. Yes, I'm on Match.com. Are you done judging? Moving on. So after a couple dates, I decided to make him Ina Garten's Beef Stew because he was from Ohio and I thought he'd like that kind of thing. I made it with filet instead of stew meat. Over the top I know. For some reason, I thought this guy was worth the $20/pound filet and the 2008 bottle of Cabernet that went into it. He ate two bowls of it, naturally. It was so damn good. Food is the way to every man's heart, right?

Fast forward 2 weeks- things are going well and he is planning on coming to meet your family the second weekend in December. It's Sunday and you are getting ready to meet him at a restaurant for a date and your wearing this awesome pair of jeans you just bought that hug your ass perfectly. Your phone buzzes and you're sure it's him letting you know he is on his way because he has never cancelled on you before and is incredibly reliable. You swipe open your text messages and you read "I don't think my life and work schedule are going to be conducive to a constructive dating life." And then this deep feeling of blankness washes over you.

Okay, I'm sick of writing in 2nd person like a mediocre Goosebumps novel. This happened to me people.

So, I'm sitting on my bed dumbfounded and all I can say back is... "I agree. Good luck with everything!" Wow. All the meditation I do really has paid off. Was it that simple? Did I not even care to know why I was dumped so abruptly?

I've been pondering this for the last few days. And the fact is, there could be a million reasons why he gave me the "please be seated" text. But in reality do any of them really matter? Do I really want an explanation from someone who doesn't even have the decency to tell me in person? Do I really want to show that I even give a damn? No, no, no. Then I remembered the wise words of the barefoot contessa, herself, "Never let 'em see you sweat." And I thought, yes, yes, yes.

Cooking is a sure thing. I know a bottle of good wine and filet is going to take beef stew to the next level. Dating, however, is a different story. The lines are blurred and taking your relationship to the next level is never guaranteed. I will make this beef stew again, but next time I will make sure it's for someone who really deserves it.

Click on the link below for the complete recipe:

Parker's Beef Stew


Enjoy!

Perfect Roast Chicken

My wonderful mother gave me a bright orange dutch oven as a housewarming present and I've been dying to use it. I've also been wanting to roast a whole chicken for a while but haven't due to the lack of a roasting pan. I put two and two together and thought, "Hello, roast the chicken in the dutch oven!" Genius.

If you don't have a dutch oven, you can use a deep baking pan, a cast iron skillet, or a roasting pan.

What you'll need:
Salt and pepper (season that puppy liberally!)
Butter (a thorough rub down all over the skin, 2-3 Tbsp) plus extra to grease the pan
1/2 lemon quartered (stuffed inside the cavity)
1/2 cubed butternut squash or other roasting veg (a nice bed for the chicken)
4 cloves garlic, minced
1 bay leaf

First, preheat the oven to 425

1. Grease pan with softened butter. I used my hands. Measurements don't matter here.
2. Peel and cube butternut squash and lay in pan to cover the bottom, season with salt and pepper (you must season every layer!)
3. Rinse the whole chicken in cold water and pat dry with a paper towel (this allows for crispier skin!)
4. Turn him legs up and sprinkle the cavity with salt and pepper. Stuff in the lemon, some of the garlic, and the bay leaf
5. Slather the skin with butter, the rest of the garlic, and salt and pepper.
6. Nuzzle him over the veg and pop him in the oven with the lid off for 1 hour and 15 minutes or until the juices run clear
7. Let him rest for at least 20 minutes before slicing into him

This recipe is fool proof. It's so easy and so much more economical than buying it already made. And let's not forget that there are no additives in my chicken! 

Enjoy. 

Summer Citrus Shrimp

I made these shrimp earlier this week and I am still eating them today. It's one of those recipes that get better and better each day as the shrimp really begin to soak up the marinade.

I adapted this recipe from the August 2012 Southern Living. I halved it and used fresh shrimp instead of precooked. I also used a little less chipotle in adobo because I didn't want the spice to be overwhelming.

This recipe is can be served alone as a shrimp cocktail, over greens as a salad, or it will work over rice or pasta! It is so refreshing and perfect for summertime!

You can check out the picture on my instagram: FLG07

Chipotle Shrimp

2 tbsp extra virgin olive oil
1/2 large red onion, thinly sliced
1/2 red bell pepper, sliced into strips
1/2 yellow bell pepper, sliced into strips
1 lb peeled and deveined shrimp, leave the tails on if serving as a cocktail
1/2 cup ketchup
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
2 tbsp orange zest
1/4 fresh orange juice
1-2 chipotle peppers in adobe sauce, chopped

Sautee shrimp in olive oil until cooked through. Let cool.

Cut onion and bell pepper into thin strips. Place in large bowl with shrimp. Whisk together ketchup and next 5 ingredients. Toss all the ingredients in the bowl, cover with plastic wrap, and chill. You can eat them right away but they are so much better after being marinated!

Enjoy!

Latin Spin on Cracker Greens

I always make an effort to eat my greens but it's not always easy. Kale can be bitter, tough, and fibrous so it's not always appetizing on its own.

Tonight I made kale that blew my mind. Here is the recipe:

1/4 Olive oil
3 T butter or ghee
1 package chorizo, cubed
1 bag kale greens
Salt and pepper

In a large sauté pan melt the butter and the olive oil together. Add the chopped chorizo and sauté until brown and crispy so all that flavor is infused in the oil. Add the kale greens a little at a time allowing them to soften. Season with salt and pepper. Stir well and serve.

So easy, so decadent!

Fan Favorites

I'm lucky to have really supportive friends and family who love to cook and eat my recipes. Since I've been eating Paleo, I've been trying to make my food equally as delicious and satisfying. Below are two of my favorite veggie sides that go well with any protein or by itself! And they've been tested by some of my toughest critics!

Butternut Squash Soup

2 packages frozen puréed butternut squash
1-1 1/2 cups unsweetened coconut milk (depending on how thick you want the soup)
1 tsp of curry powder (use this measurement as a starting point, you can add more if you like a more robust curry flavor)
1 tsp garlic powder
Salt and pepper to taste

You can also add a pinch of crushed red pepper flakes for a kick and a dash or two of Chinese 5 spice powder for a little warmth and natural sweetness.

In a large soup pot cover the frozen squash with coconut milk and let it meld together. Add your spices and stir until smooth.

Ginger Cabbage

1/2 head red cabbage, shredded or chopped
2 tbsp light olive oil
1 tsp fresh grated ginger
3 garlic cloves, minced
1 tsp garlic powder
Salt and pepper to taste

Sauté ingredients in a large pan over medium heat until the cabbage is tender.

Enjoy!

Rants and Recipes

If you read the last post, you know that I've been following the Whole30 program for a little over 2 weeks. Rather than tell you what I can't eat--I'm just not a glass-half-empty kind of girl-- I'm gonna tell you what I can and do eat:

I eat whole, natural foods. Meat, poultry, fish, eggs, fruits, veggies, nuts, seeds, and yummy fats from coconuts, avocados and clarified butter or ghee.

But Francesca, you're a foodie. How are you possibly restricting so many delicious foods? The majority of people who are aware of my eating changes have said slight variations of the same thing. Moderation is key, they say. (And I'm sure I've said myself countless times) Can't you just have a few bites of this decadent brownie with ice cream and caramel drizzle? The answer is YES. I can have anything I want. The catch is, I don't want it.

Let me reiterate (briefly): for a few years now, my health hasn't been optimal. I've had headaches, GI upset, anxiety, and weight gain. When I discovered the Paleo diet just over a month ago, I had nothing to loose and I was desperate to feel better. I'm not in perfect health yet, but the benefits I have gained so far are immeasurable. Those of you who read my previous post know.

That said, I love my new way of eating! It breaks all the traditional rules and challenges conventional wisdom and proves that the Standard American Diet is hurting us in the long run. It's my birthright to feel optimally healthy and I don't want to eat things that make me feel any less than that.

Part 2 of this post, all ranting aside, is two delicious recipes that have satisfied my craving for all things creamy and luscious: homemade mayo and green goddess dressing! So cheap to make and so unbelievably delicious.

3 Ingredient Mayo

-1 egg
-2 tbsp white wine vinegar (or any other acidic component you have, lemon juice works!)
-1 1/4 LIGHT olive oil. Not extra virgin.
*Season with salt and pepper

ALL ingredients must be at room temperature or the emulsification process won't work. Trust me, I learned the hard way.

In a blender crack the egg and add 2 tbsp of WWV along with 1/4 cup of the light olive oil. Blend until well mixed. Then, with the blender on, SLOWLY drizzle in the remaining cup of oil. Taste for seasoning.

The end product should be thick, creamy, with just a little bite from the acid.

It took me a few tries to get the consistency right so if at first you don't succeed...

Green Goddess Dressing:
-Juice and zest of one lime
-1 Hass avocado
-1/2 cup of light olive oil
-1/2 tsp garlic powder or 1 tbsp minced fresh garlic
-Salt and pepper to taste

Blend all ingredients into submission!

Enjoy

Xoxo

The Whooooole 9

I'm not skinny-driven or fad-driven or diet-driven but if you know me well, I am certainly health-driven. I read nutrtion books for fun (yes, I know, I am a nerd) and I try to be as healthy as I can while still enjoying delicious food. For the past year and a half however, I have suffered greatly from unbearable heartburn and GI distress that has caused me to put on weight and worse, feel like crap. Doctor after doctor told me everything was normal and that I simply needed to lose weight. Problem was that I was exercising and eating a healthly diet according to "convetional wisdom". But I still felt bloated, tired, depressed, etc. I'm just not the type to settle for feeling mediocre. I'm an overacheiver and I want to feel my best everyday. Is there something wrong with that?! (Haha.)

The truth is that my core beliefs lie in the fact that everything we put in our mouths has an affect on the way we feel physically and emotinoally. Sometimes I wonder why more people don't feel this way. I mean food is your main source of nutrition, energy, vitality and let us not forget pleasure, connection, and joy. So you can imagine my frustration when my exceptioanlly healthy, mostly vegetarian diet was failing me miserably.

Then something happened and a light bulb went off in my head. What if I can't tolerate the foods I eat in "healthy abundance": wheat, grains, gluten, dairy, soy, legumes, peanut butter!!! No, no, no, NO!!! Peanut butter?!?! But I love peanut butter!!! It's not a nut, by the way, but rather a legume. I needed to test this theory. After sharing this insight with a friend of mine equally interested in nutrtion,she told me to check out the Whole 30 program. A nutrition program based on a The Paleo Diet which I won't waste space explaining here. But the active link will lead you to a very funny blog about what it entails!

I am in my 3rd week of Whole 30 eating lots of meats, poultry, fish, eggs, nuts, seeds, and lots of yummy fats from coconuts and avocados and olives and I am simply amazed at the transformation I have experienced. I HAVE NO HEARTBURN!!! I'M NOT BLOATED!!! AND I'VE LOST ABOUT 15 POUNDS!!! It hasn't been an effortless transition (I've had dreams about bread and butter a time or two) but I feel satisfied and happy. I don't feel hungry or grumpy or irritable. I feel energetic and most importantly, I feel a huge weight (literally and metaphorcally) lifted off my chest. When you're constantly uncomfortable and nothing else has worked, finding something as simple as a non-evasive diet change is mind blowing and inspring.

So while my recipes won't be centered around beans and grains for a while, like my delicious bean relish below, I am still making yummy food. Like homemade lemon mayonaisse!!! I encourage anyone who knows they could feel and look better to check out this program and look into the Paleo Diet in general. It has been life changing for me and I trust it can affect many others equally as positive. I've written about how corporation driven agriculture has given meat a bad rap befor, (See my "MEATia" post in the archive) but now I am even more convinced of the money driven scam that drives consumers to eat an obscene amout of processed grain and sugar AND tell us fat is evil.

Love and bacon,
Francesca