Recipe: Roasted Pepper Chili with Avocado & Cilantro

I’ve been looking forward to chili all week.  Since returning from Orlando, I can’t seem to get warm (I haven’t turned the heat on in the house yet – trying to save electricity) so soups, stews and chilis and lots of tea are quite appealing.

Earlier this week I listed my meal plan.  Monday’s spiced brisket with salad needs work and is not worth writing about.  Tuesday’s roast chicken with yams, parsnips, carrots and onion was great and I will be turning the remains into soup later this week.  But today’s chili was so delicious.  There are so many ways to make chili but this is one of my best versions.  And my first Paleo chili.  So here’s the recipe. Continue reading Recipe: Roasted Pepper Chili with Avocado & Cilantro

Recipe: Beef Stew with Root Vegetable Mash

When we arrived home to rainy weather, I started craving soup and cozy food.  I guess fall really is here.  I had some stewing beef and a few short ribs along with some root vegetables and this is what came out of the pot.  I kind of imagine cavemen eating something like this – a pot full of meat and bones with some vegetables and wild herbs thrown in.

Make the vegetable mash while the stew is simmering.

Beef Stew

  • coconut oil
  • 1 lb stewing beef
  • 0.5 lb beef short ribs (about 4)
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 1 large onion, chopped
  • 4 ribs celery, chopped
  • 4 c. beef broth (homemade or organic, low sodium) – less if you want it to be less soupy
  • 1 large parsnip, peeled and diced
  • 2 large carrots, peeled and diced
  • 1 lb button mushrooms (can also substitute dried porcini mushrooms for a richer flavour, just be sure to add more liquid if using dried).

Heat coconut oil in large pot over med-high heat.  Add meat to pot and season with salt and pepper.  Brown meat for about 15 minutes, until juices are reducing.  Add thyme and bay leaves – stir 1 minute.  Add onions and celery – stir 5 minutes.  Add broth, parsnips, carrots and mushrooms.  Bring to a boil. Reduce heat to simmer, cover and cook for about an hour.  Remove bay leaves. Season to taste and serve over vegetable mash or on its own.  Garnish with extra fresh thyme.

Root Vegetable Mash

  • 2 sweet potatoes (the yellow ones, not the orange kind), peeled and sliced
  • 2 parnips, peeled and sliced
  • 4 turnips, peeled and sliced (I used purple top turnips)
  • butter or coconut oil, to taste (about 2 tbsp)

Add all vegetables to pot, cover with water and bring to a boil.  Turn down to simmer until vegetables are soft.  Drain cooked vegetables, reserving a bit of water. Mash, adding butter and reserved water to thin to desired consistency.  Season with salt and pepper, if desired.

Note: I also thought about adding cauliflower to the mash.  It is very flexible – there are a lot of vegetable combinations you could do this with.  I liked the white colour as it reminded me of mashed potatoes but much better.  The sweet potatoes gave it a creamy texture.

And there it is: comfort food for a rainy day.

Back to the Kitchen, Post Vacation

We’ve just returned from sunny, warm Orlando, FL and are now immersed in the early stages of winter.  Which on the wet coast generally means cold rain, cloudy skies and snow topped mountains.  Today I saw the sun though, so the walk to school and subsequent pick up were rather nice but mittens are a must have now!

This wintery weather makes me want to stay home and bake.  I did attempt a baked Bosc pear upside down cake/cobbler but that recipe is not ready to be shared (thanks to my friends for being the testers).  However, I did make a really delicious beef soup/stew, and that is something I will share in the following post.

Also, on the drawing board, yam pancakes and country style pork ribs.

We get a lot of our meat from Hopcott Meats in Pitt Meadows, BC.  It is not 100% grass fed beef but it is hormone and antibiotic free, which in my books, is the next best thing.  I made a trip out there on Saturday and picked up a week’s worth of meat (and some local vegetables too).  For some reason, having all the food I need in the house for the week makes me really happy.  On the menu this week:

  • Monday: Spiced brisket with salad
  • Tuesday: Roast chicken and root vegetables
  • Wednesday: Roasted pepper chili
  • Thursday: Country style pork ribs with root vegetable mash
  • Friday: Chicken soup

With the exception of the chicken, these will be all new recipes for me so stay tuned for the results.