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Chicken Soup Recipe – Pressure Cooker Method

In Dinner, Great Left-Overs, Recipe, Techniques, Vegetables by Tom21 Comments

How to make easy chicken soup recipe in Fagor pressure cooker

Pressure Cooker Chicken Soup Recipe – Fast and Delicious!

Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) ALL IN ONE POT.

The pressure cooker has earned its place on the shelf with this recipe. You might be thinking, damn, I don’t have a pressure cooker. Take a quick scroll through this recipe any way and check out the result. See how stinking fast you can have awesome soup?! If you’ve still got some Christmas cash laying around, check out the Fagor Pressure Cooker.

“I could eat this everyday! I like to grate a bit of white sharp cheddar on it too.” – Tom’s Mom

This soup features two layers of flavor, the deep rich and savory flavor from the fresh chicken broth and then it’s brightened up at the end with a large handful of spinach and some lemon juice. The lemon is amazing because the acidity enhances the flavor similar to salt AND causes the broth to transform into a white opaque color. Whooaaa food chemistry…

Chicken soup recipe pressure cooker vegetables lemon sass 0620

Recipe Inspiration: The Pressured Cook

This recipe was adapted from Lorna Sass’ book on pressure cooking called “The Pressured Cook.”
She is a pressure cooker master and the book is chockful of tips for pressure cooker success. According to Lorna, this recipe has been adapted from the Scottish soup called “Cock-a-leekie” — and COCK-A-LEEKIE CURES ALL AILMENTS. So there you have it!

My initial hesitation with this recipe was the idea of boiled chicken meat. Seriously it freaked me out. Sounded like it might turn out like some gnarly cafeteria goo. To my utter amazement this was absolutely not the case! I pride myself with my chicken cooking abilities, so I promise you won’t be led astray with this one.

As you are working on this recipe, here are a few things to keep in mind for tender delicious pressure cooker chicken:

  • Get the water boiling prior to adding the chicken.
  • Set a timer and keep an eye on it once the chicken is in the pot and up to pressure, 15 minutes.
  • Use a quick release method to release the pressure and stop the cooking right after 15 minutes is up!

Ingredients

  • 2 tablespoon organic butter
  • 2 medium onion chopped
  • 3 lbs chicken thighs
  • 4 celery ribs, sliced
  • 4 carrots, sliced
  • 8 cups filtered water
  • 3-4 bay leaves
  • 1 teaspoon thyme leaves
  • 3 handfuls spinach (1 to 1 1/2 pounds)
  • 2 lemons, juiced (about 4 tablespoons)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Lemon Chicken Vegetable Soup with the Pressure Cooker Method

Wash (or peel) carrots and celery. Slice into 1-inch bite sized pieces.
How to make easy chicken soup recipe in Fagor pressure cooker

Remove skins from chicken thighs and trim any excess fat. If your local grocery store carries skinless thighs, they are often less expensive. Worth checking out…
How to make easy chicken soup recipe in Fagor pressure cooker

Chop onion roughly.
Chicken soup recipe pressure cooker vegetables lemon sass 0621

Set pressure cooker over medium heat and melt butter. Once warm, add onions and cook until soft. About 5 minutes.
Chicken soup recipe pressure cooker vegetables lemon sass 0625

Add the water, carrots, celery, bay leaves, and thyme. NO SALT yet, this will kill your meat texture!
Chicken soup recipe pressure cooker vegetables lemon sass 0629

Prepare your pressure cooker lid by giving the seal a quick rub with oil.
Chicken soup recipe pressure cooker vegetables lemon sass 0626

Increase heat to medium-high, and bring to a boil. Once boiling, gently add the chicken thighs and lock the lid in place. Set to high pressure (setting #2 on the Fagor or about 15 lbs) and once it starts whistling, reduce heat to medium-low maintaining a gentle hiss from the lid.
How to make easy chicken soup recipe in Fagor pressure cooker

Cook for 15 minutes once pressure is achieved.
How to make easy chicken soup recipe in Fagor pressure cooker

Use the quick-release method to stop the chicken cooking. This is done by taking the pressure cooker to the sink and running cold water over the outside. You will see the pressure releases fast!Once the safety indicator has fallen, i.e. pressure is released, return pan to the stovetop and open carefully. Tilt the lid away from your face because there will still be some really hot steam!
Chicken soup recipe pressure cooker vegetables lemon sass 0630

With a slotted spoon or tongs, remove the chicken thighs to a plate and allow to cool. Set pot over medium heat and return soup to a gentle simmer.
Chicken soup recipe pressure cooker vegetables lemon sass 0631

Once the chicken is cool enough to handle, strip the meat off of the bones and shred into bite sized pieces with your fingers. It will be super tender, so no need to break it up too much or you will not be able to find the pieces.
Chicken soup recipe pressure cooker vegetables lemon sass 0632

Add spinach to soup and cook for about 2 minutes. Return chicken to pot and cook very briefly, about 1-2 minutes at a gentle simmer. It’s plenty cooked already, we just want to warm it back up!
Chicken soup recipe pressure cooker vegetables lemon sass 0633

Kill the heat and add the lemon juice. Whoaaa chemistry… The soup will become a luxurious white opaque color. Adjust salt and pepper to taste.
Return chicken to pot and cook very briefly, about 1-2 minutes at a gentle simmer. It’s plenty cooked already, we just want to warm it back up!

Let’s eat!

Chicken soup recipe pressure cooker vegetables lemon sass 0635

Variations

  • Substitute black kale (lacinato) for spinach. Cook an additional minute or two. Any greens will work, even beet greens, etc.
  • Once chicken is cooked and removed, add noodles and cook as needed prior to re-adding chicken and spinach.
  • Add pearled barley to the pot along with the raw chicken. The barley will be done right along with the pressure cooked chicken.
5.0 from 3 reviews
Chicken Soup Recipe - Pressure Cooker Method
 
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Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) all in one pot.
Author:
Recipe type: Soup
Cuisine: Irish
Serves: 6
Ingredients
  • 2 tablespoon organic butter
  • 2 medium onion chopped
  • 3 lbs chicken thighs
  • 4 celery ribs, sliced
  • 4 carrots, sliced
  • 8 cups filtered water
  • 3-4 bay leaves
  • 1 teaspoon thyme leaves
  • 3 handfuls spinach (1 to 1½ pounds)
  • 2 lemons juice (about 4 tablespoons)
Instructions
  1. Wash (or peel) carrots and celery. Slice into 1-inch bite sized pieces.
  2. Remove skins from chicken thighs and trim any excess fat. If your local grocery store carries skinless thighs, they are often less expensive. Worth checking out…
  3. Chop onion roughly.
  4. Set pressure cooker over medium heat and melt butter. Once warm, add onions and cook until soft. About 5 minutes.
  5. Add the water, carrots, celery, bay leaves, and thyme. NO SALT yet, this will kill your meat texture!
  6. Prepare your pressure cooker lid by giving the seal a quick rub with oil.
  7. Increase heat to medium-high, and bring to a boil. Once boiling, gently add the chicken thighs and lock the lid in place. Set to high pressure (setting #2 on the Fagor or about 15 lbs) and once it starts whistling, reduce heat to medium-low maintaining a gentle hiss from the lid.
  8. Cook for 15 minutes once pressure is achieved.
  9. Use the quick-release method to stop the chicken cooking. This is done by taking the pressure cooker to the sink and running cold water over the outside. You will see the pressure releases fast!Once the safety indicator has fallen, i.e. pressure is released, return pan to the stovetop and open carefully. Tilt the lid away from your face because there will still be some really hot steam!
  10. With a slotted spoon or tongs, remove the chicken thighs to a plate and allow to cool. Set pot over medium heat and return soup to a gentle simmer.
  11. Once the chicken is cool enough to handle, strip the meat off of the bones and shred into bite sized pieces with your fingers. It will be super tender, so no need to break it up too much or you will not be able to find the pieces.
  12. Add spinach to soup and cook for about 2 minutes. Return chicken to pot and cook very briefly, about 1-2 minutes at a gentle simmer. It’s plenty cooked already, we just want to warm it back up!
  13. Kill the heat and add the lemon juice. Whoaaa chemistry… The soup will become a luxurious white opaque color. Adjust salt and pepper to taste.
  14. Let’s eat!
Variations
  1. Substitute black kale (lacinato) for spinach. Cook an additional minute or two. Any greens will work, even beet greens, etc.
  2. Once chicken is cooked and removed, add noodles and cook as needed prior to re-adding chicken and spinach.
  3. Add pearled barley to the pot along with the raw chicken. The barley will be done right along with the pressure cooked chicken.

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Asian Inspired Broccolini Recipe, Edamame, Coconut

In Adventure Eating, Dinner, Grain-Free, Paleo Friendly, Recipe, Vegan, Vegetables by Tom1 Comment

asian-food-recipe-plenty-more-broccolini-edamame-eat-with-tom_1347

Broccolini Recipe with Edamame, Coconut and Kaffir Lime Leaves

 

Fresh and light with tons of lime and coconut. Take a ride around the world with this tropical vegetable dish. The Kaffir Lime leaves give an amazing aroma of lime throughout the dish without citrusy bitterness. Finished with heaping handful of cilantro for an ultimate fresh taste.

Over the Christmas break, I was back at home perusing cookbooks and found “Plenty More” by the uber famous Yotam Ottolenghi. At first glance I was thoroughly impressed by the images, but felt the ingredients may be too obscure for most.  I still grabbed the book and loaded it up for some airplane reading on the way back from Missouri to the Chicago Arctic.

Recipe Inspiration – Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi (pg.62)

While squished into an airplane seat and thumbing through the book, I found myself quite excited about a number of Yotam’s recipes. They seem to have an un-abashed other world flair to them. Due to his British tongue, a number of ingredients that sound exotic turn out to be easily attainable. For example, “haricots verts” actually are just simple green beans…

Ok, so beans are haricots verts, but when do I find curry leaves, and fresh ones to be exact? Well I haven’t yet… But I did find fresh Kaffir Lime leaves at an asian grocery store for real cheap. So I tossed ’em in! Although I am sure it’s a very different flavor from the original recipe, the aroma and flavor infusion from the leaves is worth a quick trip to the market.

Another substitution I made for this recipe was young coconut meat for grated mature hard coconut. Until preparing this dish I had never hacked into a fresh coconut in the kitchen. Recalling my childhood, we might have had one that I smashed with a hammer in the driveway, but that’s about it. My girlfriend loves coconut water and has many fond memories of drinking them along the roadside in Singapore. She assured me, “just cut here and here and the top will come right off.”

broccolini recipe plenty more edamame green beans coconutI sort of believed her, but I still wore my cut resistant gloves. I dug up an old knife and began gently hacking away at the top point. It’s easy to cut through the white flesh, but then there is a woody center that does take a bit more whacking. Then suddenly the coconut water begins to leak out and whoohoo! Just like finding water in the dessert. Take a look down below for images of how-to break into the young coconut, it is definitely easier than I would have imagined. AND the coconut is totally worth it in this veggie dish for a hint of sweetness and richness.

This recipe was the my first foray into “Plenty More” and it actually turned out real tasty! Either every recipe in this book is pretty good, or I just got lucky. Regardless, I am motivated to translate more British English to discover the world according to Yotam.

Yotam Otteolenghi’s Plenty More Recipe Adaptation for Broccolini and Edamame Salad

Ingredients

  • 12 oz Broccolini
  • 1/2 lb trimmed green beans
  • 1 1/2 cups shelled frozen edamame (soy beans)
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 2 1/2 tsp mustard seeds
  • 1 handful Kaffir Lime leaves (10-15)
  • 3 bay leaves (optional)
  • 3 whole dried chilis
  • zest of one lime
  • juice of one lime
  • 1 cup cilantro (1/2 bunch)
  • 2/3 cup chopped young coconut meat (or grated coconut)

Rinse green beans and broccolini in fresh cold water. Set a large pot of water to boil.

Asian food recipe plenty more broccolini edamame eat with tom 1316

Trim the tips off green beans.
Asian food recipe plenty more broccolini edamame eat with tom 1315

Trim bottoms of broccolini.
Asian food recipe plenty more broccolini edamame eat with tom 1322

Dice Onions
Asian food recipe plenty more broccolini edamame eat with tom 1325

Roughly chop cilantro.
Asian food recipe plenty more broccolini edamame eat with tom 1324

Once water is boiling rapidly, add green beans and broccolini. Set a timer for only 3-4 minutes to blanch. Remove promptly to a colander with a large slotted spoon or tongs. Rinse under cold water to stop the cooking. Set aside in a large bowl.
Broccolini green beans plenty more recipe

Retain boiling water for edamame. Add edamame and set timer for 2 minutes. Then drain edamame in colander discarding the boiling water. Rinse under cold water. Add to large bowl with broccolini and edamame.
Asian Asian green bean recipe coconut broccolini edamame eat with tom

Put on cut-resistant gloves. With a large chef’s knife, gently whack the top portion, about 1.5 inches down from the tip. Use moderate force, to chip away at the white flesh until you hit the inner woody center. Work your way around the top making 5-6 cut areas. Once the core cracks, you are almost in, be careful to not lose all of the coconut water.
how to cut open young coconut

Remove top of coconut. Dump coconut water into a glass and enjoy.

Asian green bean recipe coconut broccolini edamame eat with tom

Use a spoon to remove the coconut meat. Roughly chop and set aside.

Asian food recipe plenty more broccolini edamame eat with tom 1321

In a large sauté pan, heat 2 tbsp of olive oil over medium heat. Add onions and cook until soft, about 5 minutes.
Asian green bean recipe coconut broccolini edamame eat with tom

Add the mustard seeds and continue cooking until they begin to pop, or about 2 minutes. The mustard seed will toast and begin to brown slightly.
Asian food recipe plenty more broccolini edamame eat with tom 1327

Add Kaffir Lime leaves, bay leaves, chiles and and lime zest. Continue cooking for 2 minutes.
Asian green bean recipe coconut broccolini edamame eat with tom

Add blanched veggies (green beans, broccolini, and edamame) to the sauté pan to combine. Cook very briefly, 1-2 minutes and remove from heat.
Asian food recipe plenty more broccolini edamame eat with tom 1330

Add coconut, cilantro and lime juice to finish. Stir gently to combine.
Asian green bean recipe coconut broccolini edamame eat with tom

Let’s Eat!

Asian green bean recipe coconut broccolini edamame eat with tom

Asian Inspired Broccolini Recipe, Edamame, Coconut
 
Print
Tangy, fresh and light with tons of lime and coconut. Take a ride around the world with this tropical vegetable dish. The Kaffir Lime leaves give an amazing aroma of lime throughout the dish without citrusy bitterness. Finished with heaping handful of cilantro for an ultimate fresh taste.
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 4
Ingredients
  • 12 oz Broccolini
  • ½ lb trimmed green beans
  • 1½ cups shelled frozen edamame (soy beans)
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 2½ tsp mustard seeds
  • 1 handful Kaffir Lime leaves (10-15)
  • 3 bay leaves (optional)
  • 3 whole dried chilis
  • zest of one lime
  • juice of one lime
  • 1 cup cilantro (1/2 bunch)
  • ⅔ cup chopped young coconut meat (or grated coconut)
Instructions
  1. Yotam Otteolenghi's Plenty More Recipe Adaptation for Broccolini and Edamame Salad
  2. Rinse green beans and broccolini in fresh cold water. Set a large pot of water to boil.
  3. Trim the tips off green beans.
  4. Trim bottoms of broccolini.
  5. Dice Onions
  6. Roughly chop cilantro.
  7. Once water is boiling rapidly, add green beans and broccolini. Set a timer for only 3-4 minutes to blanch. Remove promptly to a colander with a large slotted spoon or tongs. Rinse under cold water to stop the cooking. Set aside in a large bowl.
  8. Retain boiling water for edamame. Add edamame and set timer for 2 minutes. Then drain edamame in colander discarding the boiling water. Rinse under cold water. Add to large bowl with broccolini and edamame.
  9. Put on cut-resistant gloves. With a large chef's knife, gently whack the top portion, about 1.5 inches down from the tip. Use moderate force, to chip away at the white flesh until you hit the inner woody center. Work your way around the top making 5-6 cut areas. Once the core cracks, you are almost in, be careful to not lose all of the milk.
  10. Remove top of coconut. Dump milk into a glass and enjoy.
  11. Use a spoon to remove the coconut meat. Roughly chop and set aside.
  12. In a large sauté pan, heat 2 tbsp of olive oil over medium heat. Add onions and cook until soft, about 5 minutes.
  13. Add the mustard seeds and continue cooking until they begin to pop, or about 2 minutes. The mustard seed will toast and begin to brown slightly.
  14. Add Kaffir Lime leaves, bay leaves, chiles and and lime zest. Continue cooking for 2 minutes.
  15. Add blanched veggies (green beans, broccolini, and edamame) to the sauté pan to combine. Cook very briefly, 1-2 minutes and remove from heat.
  16. Add coconut, cilantro and lime juice to finish. Stir gently to combine and
  17. Let’s Eat!
 

 

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Quinoa, Black Beans, Cucumber and Avocado with Eggs Recipe

In Gluten-Free, Great Left-Overs, Lunch, Recipe, Side Dishes, Vegetables by Tom4 Comments

Quinoa Recipe Healthy Eating Ideas - Avocado Black Beans Cilantro Cucumbers Easy Lunch

Quinoa Recipe for a quick lunch or hearty side dish

This dish with Quinoa, Black Beans, Cucumber and Avocado with Eggs is light, but hearty enough to refuel your tanks and support your journey to greatness. The combination of the vinegar, limes and cilantro creates a wonderful freshness that reinvigorates your soul through your daily grind.You never know, a great idea might even hit you over the head after lunch when you are NOT a wandering zombie in an afternoon coma…

Lunch is often a “human maintenance” meal for me. This translates to: I need food that fuels me through the rest of the crazy day, without leaving me ravenous or sleepy an hour later. Since I love to eat, it also kills me to just grab some junk food and call it okay. So I have been on a quest to find a lunch “supplement” that is filling, enjoyable, and healthy.

This recipe evolved from a bean and quinoa salad dish that my mom regularly makes at home. From that inspiration, I added some avocado and eggs to make it a little more savory and substantial enough to call it a meal.  Without the eggs, it can also be a great side dish.

how to cook quinoa food blog recipe

I like to use organic dried black beans cooked via the pressure cooking method, but you can use canned ones. I recommend spending the additional nickel and grabbing the organic ones if available. The organic version will have fewer preservatives and I usually feel less “musical” after the meal. Even if the upgraded beans are a couple bucks, you are nowhere near the cost of a cheeseburger! Treat yourself!

This is a great meal to partially prepare ahead of time, especially the beans and quinoa. I like to make a large batch of beans and quinoa, and store them (separately) in left-over containers in my fridge. They last for about a week without getting funky. With these prepped, you can pull together all kinds of healthy meals on the quick (and cheap).

Quinoa Recipe with Eggs for Lunch

Ingredients

  • 1/2 cup quinoa
  • 1 1/2 cup water
  • 3 cucumbers
  • 2 cups cooked black beans (or 1-15 oz can)
  • 1/2 bunch cilantro
  • juice of 1 lime
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • pepper to taste
  • 2 eggs (per serving

1. Rinse quinoa thoroughly. Place quinoa and water into a saucepan over medium-high heat.Quinoa Recipe Healthy Eating Ideas - Avocado Black Beans Cilantro Cucumbers Easy Lunch

2. Bring to boil, cover and reduce to a simmer. Cook for about 20 minutes, stirring occasionally, or until the quinoa is soft and the water has been absorbed. The grain will have funny white rings that appear when finished.Quinoa Recipe Healthy Eating Ideas - Avocado Black Beans Cilantro Cucumbers Easy Lunch

3. Cook black beans via pressure cooking method or long slow, or “Open the Can”. Drain and rinse beans thoroughly. A good rinse will make for the most appealing salad.

For a timetable and detailed instructions on how to cook dried beans, check out this Eat with Tom Post.

Quinoa Recipe Healthy Eating Ideas - Avocado Black Beans Cilantro Cucumbers Easy Lunch

4. Peel the cucumbers and dice into 1/2 inch pieces.

peel cucumbers with kyocera ceramic peeler

5. Cut the avocado in half, remove the seed and cut in half again (fourths). Pull back the rigid skin from the point and remove. Cut into pieces similar to the cucumbers, about 1/2 inch. A rather firm avocado will produce the best results because it will hold together when mixing.

Love avocados?  Hop over and check out the Limey Avocado and Grape Tomato recipe.

Avocado Black Beans Cilantro

6. Rinse Cilantro and finely chop.

Wustof Knives - Chef knife techniques

7. Add beans, quinoa, cucumbers, avocados and cilantro to a large mixing bowl. Wait to stir…

Chop cucumbers - Simple Black bean and Quinoa recipe

8. Add red wine vinegar, oil, lime juice salt and pepper to vegetables.

Red wine vinegar - Lime juice for fresh flavor

9. Stir gently to combine.

Healthy eating on the cheap - Salad with an egg

10. Fry a few eggs for each portion. Two or three usually does the trick for me. A runny yolk will make for the most rich experience. Add eggs to each plate.
How to cook eggs with gooey center

Let’s Eat!

quinoa recipes easy at home method

 

Quinoa, Black Beans, Cucumber and Avocado with Eggs
 
Print
This dish with Quinoa, Black Beans, Cucumber and Avocado with Eggs is light, but hearty enough to refuel your tanks and support your journey to greatness.
Author:
Recipe type: Side Dish / Lunch
Cuisine: American
Serves: 4
Ingredients
  • ½ cup quinoa
  • 1½ cup water
  • 3 cucumbers
  • 2 cups cooked black beans (or 1-15 oz can)
  • ½ bunch cilantro
  • juice of 1 lime
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • pepper to taste
  • 2 eggs (per serving)
Instructions
  1. Rinse quinoa thoroughly. Place quinoa and water into a saucepan over medium-high heat.
  2. Bring to boil, cover and reduce to a simmer. Cook for about 20 minutes, stirring occasionally, or until the quinoa is soft and the water has been absorbed. The grain will have funny white rings that appear when finished.
  3. Cook black beans via pressure cooking method or long slow, or "Open the Can". Drain and rinse beans thoroughly. A good rinse will make for the most appealing salad.
  4. Peel the cucumbers and dice into ½ inch pieces.
  5. Cut the avocado in half, remove the seed and cut in half again (fourths). Pull back the rigid skin from the point and remove. Cut into pieces similar to the cucumbers, about ½ inch. A rather firm avocado will produce the best results because it will hold together when mixing.
  6. Rinse Cilantro and finely chop.
  7. Add beans, quinoa, cucumbers, avocados and cilantro to a large mixing bowl. Wait to stir...
  8. Add red wine vinegar, oil, lime juice salt and pepper to vegetables.
  9. Stir gently to combine.
  10. Fry a few eggs for each portion. Two or three usually does the trick for me. A runny yolk will make for the most rich experience. Add eggs to each plate.
  11. Let's Eat!
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Chorizo Recipe – How to Make Pork Sausage

In Breakfast, Dinner, Lunch, Paleo Friendly, Party Food, Recipe, Techniques by Tom2 Comments

How to make Chorizo Recipes

A wise man once said: “When life gives you big ole pork butts, make Chorizo sausage”

Here we turn our pork butt into Chorizo, a dynamic and delicious team player in the kitchen. This sausage brings a strong spicy and rich flavor to any dish. (Check out the Seafood Stew!) Chorizo can also stand on its own, I’ll even throw a link on the grill and top it with some ketchup. Shoot, Chorizo can even take the lead on your next conference call, really just a great team player…

When picking out your next piece of butt, choose a nice big one with plenty of marbling. Good fat content is paramount to a successful sausage. Or if your local grocery does not have whole butts, grab a large pack of pork steaks, it is the same meat.

All spices from our local shop The Spice House in Old Town

We shot this recipe when my parents were visiting and my Dad Jerry is the true sausage aficionado who got me started with this whole idea. I like to be a conscious eater, and sausage is terribly hard to find without NASTY chemicals. Soooo I am learning to make it at home without the monster toxins!  Additionally you know that the ingredients include good quality meat with the proper fat content (approximately 20% with a pork butt), compared to store-bought sausages that can go as high as 50% fat!

Making Sausage at home is a bit of a project, but it saves super well and you will love spicing up all kinds of dishes with a bit of sausage. Add a bit of chorizo to Kale and Eggs or a frittata to give it a uniquely Spanish taste.  Also you can simply poach these sausages in fry pan with a bit of water or pan fry to an internal temp of 165F for a quick lunch.

The Tools for Sausage Making

Kitchener Sausage Stuffer - Harbor Freight Meat Grinder ReviewYou need a few tools for this project, but seriously, you can afford these! The grinder is $50 and the stuffer is $100. Combined, about equal to the price of a pair of decent dress shoes. Of course you could get it done with the KitchenAid Grinder Meat Grinder attachment, but you likely won’t have as much fun. Believe me, I was bit skeptical on this investment, but I am diggin’ it now!

Electric Meat Grinder
Harbor Freight grinder is a great cheap grinder for the foodie. It is perfectly capable of grinding any meats without bones. It is a simple,  small and light enough to easily put away. It seems that this grinder will run for quite a while as long as you do not feed it rock solid frozen meat.

Although the grinder can stuff your casings it can be a real mess and take a long time to stuff and clean up. A true stuffer is a key tool for success.

Kitchener 5-Lb. Stainless Steel Sausage Stuffer
At $100, this is the least expensive route to a great sausage stuffing experience. The tool is finely manufactured and works great. The speed that you force the meat through the tube can be finely adjusted. The ability to control all that raw meat moving around your kitchen will go a long way toward enjoying your sausage making experience and keeping your food prep safe.

Chorizo Homemade Sausage Recipe and Stuffing Tutorial

Ingredients

  • 2 tablespoons salt
  • 1/2 cup vinegar
  • 2 1/2 tablespoons paprika
  • 1 tablespoon New Mexican chile
  • 1 tablespoon Ancho chili ground
  • 1 tablespoon Aleppo chili ground
  • 1/2 tablespoon oregano
  • One and a half tablespoon crushed garlic
  • 1/2 cup water
  • 5 pounds pork butt

1. De-bone the pork butt with a boning knife or very sharp paring knife. BE CAREFUL!

How to de-bone a pork butt - Eat with Tom Food Blog

2. Slice the resulting roasts into 1 to 1.5 inch slices. Chunk up these slices to end up with about 1 inch pieces. Don’t make them too big or they might not fit down the grinder chute.

How to make homemade sausage - Homesteading

3. Arrange the cut pieces in a single layer on a parchment lined cookie sheet. Put into freezer for 30-45 minutes. You are looking for a firm, but not rock hard freeze on the meat. This will give you the best grind and deliciously cut fat! If you get impatient and grind before it is nice and cold, the meat will get gooey…

4. Prepare the grinder with a fine blade and get a container ready to catch your beautiful ground meat.

Food Culture - Sausage Making - Artisan Skills

5. Remove the meat from the freezer and begin to grind immediately.

Food Culture - Sausage Making - Artisan Skills

6. Prepare the spice mixture. Add all spices, vinegar and water to a bowl and stir to combine.

Lets make sausage - Home made recipe

7. Add spice mixture to ground meat and knead it in. It’s going to be cold!! We used plastic gloves due to the intense color of the chorizo spices. Worth considering, but not absolutely necessary.

How to combine ground pork with chorizo spice - Cooking with Tom Schmidt

8. Knead until the sausage becomes rather sticky. The salt and vinegar cause a bit of a reaction in the meat to stiffen it up. The common test is to take some in the palm of your hand and if does not fall, you are good!

9. Cover and put Chorizo into the refrigerator until ready to freeze or stuff into casings.  Be careful to keep the meat cold to prevent any food borne illness issues!

Knead the seasonings into Chorizo - if sticky its done

Prepare Pork Casings

1. Remove 2 casings from the salt-water packed batch. Place into a plastic container of cold water and allow to soak for a few minutes.

2. Fill a second container with fresh water and set both in sink.

Chorizo Illustrated recipe - Mexican Eggs

3. Find the end of one casing. Turn on the faucet with a very slow stream of water. Allow some to enter the open end of the casing, about 1/2 cup or so, and turn off water. Ensure run-off (water missing the casing) does not flow into the containers. This will cause a knot!

5. Allow the rinsed casings to soak for about an hour prior to use.

4. Hold the casing in both hands to cradle the water in the middle. Seal the edges between your fingers and allow the water to wash back and forth a few times to clean out the casing. Continue by allowing the water to flow to the next section, and repeat the washing until the entire length has been rinsed. Let the clean side the casing fall into the fresh water container. Repeat so that interior of each casing is rinsed twice.

Rinse the salt off the pork casing to prepare for stuffing

Stuff the Sausage

1. Prepare the stuffing area. You will want a decent sized counter top that can get a little wet. Attach stuffer pressing base to countertop with hand clamps or A-clamps.

2. Remove canister from stuffer and attach the medium sized plastic stuffing tube. Pack canister with raw sausage meat by making softball sized balls of sausage and pressing them into the container. Smashing them in helps to extract the air, which can be a hassle later on.

Harbor Freight Meat Grinder - Equipment Review

3. Return the canister to the pressing base. Turn the pressing crank until the sausage appears at the edge of the stuffing tube.

4. Coat the stuffing tube with about 1 tablespoon of olive oil.

5. Load rinsed pork casings onto the stuffing tube. The best trick here is to catch about a tablespoon of water in the end of the casing that will go onto the tube. This will help to lubricate it while loading. Try to keep the casing from twisting while loading or you may end up with a knot! Be sure to keep the casing wet or it could stick to the tube.

Harbor Freight Meat Grinder - Equipment Review

6. Once the entire length of casing is loaded, begin the stuffing process by slowly turning the press. This is easiest done with two people: one to run the press and the second to guide the meat into the casing.

7. Gently pull the casing along with the meat allowing it fill the casing, but not too tight. Splash a bit of water on your work surface and the finished sausage will move around with ease. As the casing is filled, give the finished sausage a little spin to create a large spiral.

Harbor Freight Meat Grinder - Equipment Review

8. Depending on the length of your casings, you may need to re-load. No worries, we will be chopping them into links soon.

Chorizo sausage Spiral - Pork recipe

9. After all sausage has been packed into the casing, inspect for air pockets. Use a simple pin to release any bubbles.

Homemade Sausage Links for the Grill - Chicago Food Blog

10. Now we are ready to create links! Beginning at the end of the spiral, section off your link by gently pinching the preferred size. While holding the ends of the link in both hands, give it a quick spin clockwise for 3 revolutions.

11. Repeat with the second link, although spin it counter-clockwise (just the opposite of the previous one…) to section off. Feel free to cut the links with a sharp knife any time now.

Recipe for Chorizo Link Sausage

12. Repeat untill all links are formed. Trim links apart.

13. For storage: Arrange onto a parchment-lined cookie sheet so that the links are not touching. Return to the freezer for 1 hour. This pre-freeze creates individually frozen links that freeze well and do not stick to each other.

14. Pack pre-frozen links into gallon or quart sized bags depending on your needs.

Let’s Eat!

Mexican Chorizo Recipes - Pork Sausage Links grinding

 

Chorizo Recipe - How to Make Pork Sausage
 
Print
A wise man once said: "When life gives you big ole pork butts, make Chorizo sausage"
Author:
Recipe type: Sausage
Cuisine: Spanish
Serves: 20 links
Ingredients
  • 2 tablespoons salt
  • ½ cup vinegar
  • 2½ tablespoons paprika
  • 1 tablespoon New Mexican chile
  • 1 tablespoon Ancho chili ground
  • 1 tablespoon Aleppo chili ground
  • ½ tablespoon oregano
  • One and a half tablespoon crushed garlic
  • ½ cup water
  • 5 pounds pork butt
Instructions
Make the Chorizo
  1. De-bone the pork butt with a boning knife or very sharp paring knife. BE CAREFUL!
  2. Slice the resulting roasts into 1 to 1.5 inch slices. Chunk up these slices to end up with about 1 inch pieces. Don’t make them too big or they might not fit down the grinder chute.
  3. Arrange the cut pieces in a single layer on a parchment lined cookie sheet. Put into freezer for 30-45 minutes. You are looking for a firm, but not rock hard freeze on the meat. This will give you the best grind and deliciously cut fat! If you get impatient and grind before it is nice and cold, the meat will get gooey…
  4. Prepare the grinder with a fine blade and get a container ready to catch your beautiful ground meat.
  5. Remove the meat from the freezer and begin to grind immediately.
  6. Prepare the spice mixture. Add all spices, vinegar and water to a bowl and stir to combine.
  7. Add spice mixture to ground meat and knead it in. It’s going to be cold!! We used plastic gloves due to the intense color of the chorizo spices. Worth considering, but not absolutely necessary.
  8. Knead until the sausage becomes rather sticky. The salt and vinegar cause a bit of a reaction in the meat to stiffen it up. The common test is to take some in the palm of your hand and if does not fall, you are good!
  9. Cover and put Chorizo into the refrigerator until ready to freeze or stuff into casings. Be careful to keep the meat cold to prevent any foodborne illness issues!
Prepare Pork Casings
  1. Remove 2 casings from the salt-water packed batch. Place into a plastic container of cold water and allow to soak for a few minutes.
Fill a second container with fresh water and set both in sink.
  2. Find the end of one casing. Turn on the faucet with a very slow stream of water. Allow some to enter the open end of the casing, about ½ cup or so, and turn off water. Ensure run-off (water missing the casing) does not flow into the containers. This will cause a knot!
Hold the casing in both hands to cradle the water in the middle. Seal the edges between your fingers and allow the water to wash back and forth a few times to clean out the casing. Continue by allowing the water to flow to the next section, and repeat the washing until the entire length has been rinsed. Let the clean side the casing fall into the fresh water container. Repeat so that interior of each casing is rinsed twice.
Allow the rinsed casings to soak for about an hour prior to use.
Stuff the Sausage
  1. Prepare the stuffing area. You will want a decent sized counter top that can get a little wet. Attach stuffer pressing base to countertop with hand clamps or A-clamps.
  2. Remove canister from stuffer and attach the medium sized plastic stuffing tube. Pack canister with raw sausage meat by making softball sized balls of sausage and pressing them into the container. Smashing them in helps to extract the air, which can be a hassle later on.
  3. Return the canister to the pressing base. Turn the pressing crank until the sausage appears at the edge of the stuffing tube.
Coat the stuffing tube with about 1 tablespoon of olive oil. Load rinsed pork casings onto the stuffing tube. The best trick here is to catch about a tablespoon of water in the end of the casing that will go onto the tube. This will help to lubricate it while loading. Try to keep the casing from twisting while loading or you may end up with a knot! Be sure to keep the casing wet or it could stick to the tube.
Once the entire length of casing is loaded, begin the stuffing process by slowly turning the press. This is easiest done with two people: one to run the press and the second to guide the meat into the casing.
  4. Gently pull the casing along with the meat allowing it fill the casing, but not too tight. Splash a bit of water on your work surface and the finished sausage will move around with ease. As the casing is filled, give the finished sausage a little spin to create a large spiral.
  5. Depending on the length of your casings, you may need to re-load. No worries, we will be chopping them into links soon.
  6. After all sausage has been packed into the casing, inspect for air pockets. Use a simple pin to release any bubbles.
  7. Now we are ready to create links! Beginning at the end of the spiral, section off your link by gently pinching the preferred size. While holding the ends of the link in both hands, give it a quick spin clockwise for 3 revolutions.
  8. Repeat with the second link, although spin it counter-clockwise (just the opposite of the previous one…) to section off. Feel free to cut the links with a sharp knife any time now.
  9. Repeat until all links are formed. Trim links apart.
For storage
  1. Arrange onto a parchment-lined cookie sheet so that the links are not touching. Return to the freezer for 1 hour. This pre-freeze creates individually frozen links that freeze well and do not stick to each other.
Pack pre-frozen links into gallon or quart sized bags depending on your needs.
  2. Let’s Eat!
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Carrot Orange Beets Ginger and Turmeric Juice (COBGT Juice)

In Juice, Recipe, Vegan, Vegetables, Vegetarian by Tom1 Comment

beet juice recipes how to juice carrots

Beet Juice Recipe to Boost Your Nutrition Intake and Brighten Your Day!

Bold color and big nutrition. This juice is loaded with some richly colored roots, kicked up with ginger and turmeric and then smoothed out with some oranges. It turns out super red, but don’t let that fool you, it doesn’t taste as earthy (like dirt) as you might imagine a beet juice blend.

beet juice recipe cleanse ideas
With the eternal question of juicing or smoothing, I choose both. I have not gone down the juice cleanse road, although I have heard some amazing things from friends. I look to juicing to complement my diet by getting a concentrated dose of nutrients, QUICK. This allows me to get some of the goodness from greens, roots, and fruits that I likely would not have eaten raw.

When picking out the ingredients for this juice, I go the bulk root produce section. If you go with the less pretty, but organic versions (i.e. bulk beets) you can get this elixir done on a budget. Turmeric can be a little trickier to find, but seems to be at most of the Whole Foods in Chicago. If you cannot get your hands on it, just go for the ginger, it will still be a treat.

carrot juice recipe with orange beet ginger turmeric

Recipe Inspiration – Juice: Recipes for Juicing, Cleansing, and Living Well

Squeezing all of those whole foods into a smooth juice does come with a hit of sugar, so be prepared. I tend to do my best thinking and work when I am not spiked on sugar, so I like to enjoy my juice with meals to blunt the sugar rush. You will definitely still feel a jolt of nutrients and energy any way you enjoy this powerhouse blend.

Lynette Astaire, an interesting personality in the health, fitness and fashion scene, whom I met in Chicago, has been chronicling a 21 day fast on YouTube. It’s quite informative and entertaining, definitely worth checking out. Sooner or later, I will be pulling Lynnette in for a collaboration on Eat with Tom, stay tuned!

 

Juice recipe with beets, turmeric, and ginger

Ingredients

  • 3 carrots
  • 3 small to medium sized beets
  • 2 oranges
  • 2 inch piece of ginger
  • 3-4 small pieces of turmeric root

1. Wash all ingredients “no need to peel” with most juicers and cut into pieces small enough to go down the chute. Be careful with the turmeric, it looks like I stained my ceramic knife. SHUX.
Beet-Orange-Ginger-Turmeric-Carrot-Juice-Recipe-Eat_with_Tom_0207

2. Juice the carrots.
Beet-Orange-Ginger-Turmeric-Carrot-Juice-Recipe-Eat_with_Tom_0211

3. Juice the ginger and turmeric.
Beet-Orange-Ginger-Turmeric-Carrot-Juice-Recipe-Eat_with_Tom_0212

4. Juice the oranges and beet. I like to finish with the beets due to my auger style juicer. The fiber / juice ratio of the beets help to drive any stragglers on through.
Beet-Orange-Ginger-Turmeric-Carrot-Juice-Recipe-Eat_with_Tom_0214

6. Cap the jar, shake gently.
Beet-Orange-Ginger-Turmeric-Carrot-Juice-Recipe-Eat_with_Tom_0219

Let’s Drink!

Beet-Orange-Ginger-Turmeric-Carrot-Juice-Recipe-Eat_with_Tom_0216

 

Beet Juice Recipe w/ Carrots, Oranges, more!
 
Print
Prep time
Total time
 
Beet-Orange-Ginger-Turmeric-Carrot-Juice-Recipe-Eat_with_Tom_0213 Bold color and big nutrition. This juice is loaded with some richly colored roots, kicked up with ginger and turmeric and then smoothed out with some oranges. It turns out super red, but don’t let that fool you, it doesn’t taste as earthy (like dirt) as you might imagine a beet juice blend.
Author:
Recipe type: Juice
Cuisine: Juice
Serves: 32 ounces
Ingredients
  • 3 carrots
  • 3 small to medium sized beets
  • 2 oranges
  • 2 inch piece of ginger
  • 3-4 small pieces of turmeric root
Instructions
  1. Wash all ingredients "no need to peel" with most juicers and cut into pieces small enough to go down the chute. Be careful with the turmeric, it looks like I stained my ceramic knife. SHUX.
  2. Juice the carrots.
  3. Juice the ginger and turmeric.
  4. Juice the oranges and beet. I like to finish with the beets due to my auger style juicer. The fiber / juice ratio of the beets help to drive any stragglers on through.
  5. Cap the jar, shake gently.
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Summer Seafood Stew with Salmon and Mussels

In Dinner, Easy Impress, Great Left-Overs, Paleo Friendly, Recipe by Tom4 Comments

Tom Schmidt commercial photographer website

Seafood Stew Recipe with Salmon, Mussels, Fennel, and Chorizo

Bright, hearty and complex! This salmon and mussel seafood stew has a delightfully fresh tangy flavor and a deep savory finish. Although it is a warm stew, it is perfect on a summer evening with a glass of white wine.

This is one of our favorites for at home celebratory meals. Compared to some of the more simple (and cheaper…) dishes featured on Eat with Tom, this one is definitely worth the investment. Maybe a good idea for the next big night in with your sweetie…

Seafood Stew Recipe Salmon Mussels FennelFeel free to make this with whatever seafood is available in your area, this dish is versatile. I have made it with a variety of fish and seafood ingredients, but have landed on Coho salmon and mussels as my favorite. The Coho Salmon has a strong flavor that is perfect in the stew and tends to hold together nicely.

Recipe Inspiration – Feasting at Home (blog)

Don’t forget the lemons! The stew develops a wonderful depth of richness that is brightened up with the zestiness of the lemon juice.

Step-by-Step Summer Seafood Stew Recipe

Ingredients

  • 12 oz spicy pork chorizo
  • 1 lb Coho Alaskan Salmon
  • 1 lb mussels
  • 1 large fennel bulb (diced)
  • 1 large onion (diced)
  • 2 tablespoons tomato paste
  • 1 cup white wine
  • 3-4 tomatoes chopped
  • 4 cups chicken stock
  • 2 tablespoons fish sauce
  • ½ bunch parsley (chopped)
  • 1-2 lemons
  • 2 tablespoons olive oil
  • salt and pepper to taste

Prepare fennel by cutting off the fronds and bottom. Dice the fennel similar to how you would an onion. I ended up with the fennel pieces a bit large in this recipe, requiring a few extra minutes of cooking time. Fennel is more rigid than onions and will need a little longer to sauté. Set aside.
Bright flavor ideas for fennel in soup with seafood stew

Cut the onions in a rough dice to maintain a nice bite in the stew. A super small dice will just disappear after the simmer.
Professional Photo website - Tom Schmidt Chicago

Chop the tomatoes into ¾ in chunks. First cut out the core, turn on its side, and slice. Take all the slices, except for the “hat” and turn upside down. Now cut down to chop into pieces. Cut the “hat” separately into similar sized pieces. Repeat with all tomatoes.
how to Cut tomatoes for seafood stew

Chop the parsley and reserve for the final step.
Date night meal ideas - seafood stew with salmon and mussels

Prepare the salmon by first removing the skin and chopping into large chunks, approximately 1 in by 1 in. Store in the fridge while making the broth.

coho salmon for seafood stew recipe

Remove the chorizo from the casing by creating a slit down the side to open and chop loosely to break up.
Chicago food blog - eat with tom schmidt

Set a heavy bottom deep skillet or dutch oven (I used the cast iron Staub Wok here) over medium heat and add the olive oil. Add chorizo and brown gently for 3-5 minutes. Once the chorizo is browned, remove to a plate and reserve drippings in the pan.
Brown chorizo in staub wok pan

Add fennel to pan and sauté over medium heat for 5-7 minutes or until it begins to soften. Add the onions and sauté an additional 5 minutes. Both fennel and onions will have a slightly translucent appearance.
Staub cast iron wok recipes

Add the tomato paste and crank up the heat to medium high. We want to caramelize the paste to help build the amazing depth of flavor that makes this dish soooo wonderful. Stir frequently for 3-5 minutes or until the paste begins to brown.
Eat with Tom food blog for professional illustrated recipes

Add the wine to deglaze the pan and turn the heat down to medium. Allow to simmer until most of the liquid has evaporated.
deglaze pan with wine for seafood stew

Add the chopped tomatoes, browned chorizo, fish sauce and chicken stock. Simmer over medium heat for 5 minutes. Taste broth and adjust salt and pepper to taste. Depending on your stock and chorozio, you may need to add a lot or a little…
Cast iron pan from staub - Tallulah's Columbia Missouri

Add the mussels and salmon to the pan and cook for 2-3 minutes until the mussels open and fish begins to flake. This goes quick!
Food images by professional studio Tom Schmidt

Add the parsley and squeeze the juice of one lemon into the stew. I always like extra lemon and often add another ¼ to ½ of a lemon to my bowl. The lemon is crucial and adds an awesome brightness to the flavor of the stew.
salmon parsley tomatoes chorizo sausage

Let’s Eat!

Close up of salmon and mussels - Cooking with Tom

Summer Seafood Stew with Salmon and Mussels
 
Print
Prep time
Cook time
Total time
 
Bright, hearty and complex! This salmon and mussel seafood stew has a delightfully fresh tangy flavor and a deep savory finish. Although it is a warm stew, it is perfect on a summer evening with a glass of white wine.
Author:
Recipe type: Dinner
Cuisine: Seafood
Serves: 4
Ingredients
  • 12 oz spicy pork chorizo
  • 1 lb Coho Alaskan Salmon
  • 1 lb mussels
  • 1 large fennel bulb (diced)
  • 1 large onion (diced)
  • 2 tablespoons tomato paste
  • 1 cup white wine
  • 3-4 tomatoes chopped
  • 4 cups chicken stock
  • 2 tablespoons fish sauce
  • ½ bunch parsley (chopped)
  • 1-2 lemons
  • 2 tablespoons olive oil
  • salt and pepper to taste
Instructions
  1. Prepare fennel by cutting off the fronds and bottom. Dice the fennel similar to how you would an onion. I ended up with the fennel pieces a bit large in this recipe, requiring a few extra minutes of cooking time. Fennel is more rigid than onions and will need a little longer to sauté. Set aside.
  2. Cut the onions in a rough dice to maintain a nice bite in the stew. A super small dice will just disappear after the simmer.
  3. Chop the tomatoes into ¾ in chunks. First cut out the core, turn on its side, and slice. Take all the slices, except for the “hat” and turn upside down. Now cut down to chop into pieces. Cut the “hat” separately into similar sized pieces. Repeat with all tomatoes.
  4. Chop the parsley and reserve for the final step.
  5. Prepare the salmon by first removing the skin and chopping into large chunks, approximately 1 in by 1 in. Store in the fridge while making the broth.
  6. Remove the chorozo from the casing by creating a slit down the side to open and chop loosely to break up.
  7. Set a heavy bottom deep skillet or dutch oven (I used the cast iron Staub Wok here) over medium heat and add the olive oil. Add chorizo and brown gently for 3-5 minutes. Once the chorizo is browned, remove to a plate and reserve drippings in the pan.
  8. Add fennel to pan and sauté over medium heat for 5-7 minutes or until it begins to soften. Add the onions and sauté an additional 5 minutes. Both fennel and onions will have a slightly translucent appearance.
  9. Add the tomato paste and crank up the heat to medium high. We want to caramelize the paste to help build the amazing depth of flavor that makes this dish soooo wonderful. Stir frequently for 3-5 minutes or until the paste begins to brown.
  10. Add the wine to deglaze the pan and turn the heat down to medium. Allow to simmer until most of the liquid has evaporated.
  11. Add the chopped tomatoes, browned chorizo, fish sauce and chicken stock. Simmer over medium heat for 5 minutes. Taste broth and adjust salt and pepper to taste. Depending on your stock and chorozio, you may need to add a lot or a little…
  12. Add the mussels and salmon to the pan and cook for 2-3 minutes until the mussels open and fish begins to flake. This goes quick!
  13. Add the parsley and squeeze the juice of one lemon into the stew. I always like extra lemon and often add another ¼ to ½ of a lemon to my bowl. The lemon is crucial and adds an awesome brighteness to the flavor of the stew.
  14. Let’s Eat!
 

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Quick Weeknight Stir-Fry with Coconut Aminos

In Dinner, Paleo Friendly, Recipe by Morgan Paris2 Comments

**Guest Post from Morgan Paris Fitness**

This extremely simple chicken and vegetable Stir-Fry recipe will leave your taste-buds feeling like you slaved over the stove when in fact you threw together a package of organic chicken (make high quality meat a priority!) and some pre-cut frozen veggies in a pan and pushed “go.”

You know the nights you get home from your workday and you are just so pooped it feels like it may be easier to eat an entire bag of chips than take time to make a healthy dinner?  It’s not a pretty sight… I get whiny and draggy and I’m pretty sure my fiance (yes, we just got engaged this week, I am on cloud 9!) wants to stick me in the frying pan right along with the veggies.

My favorite part of this dish, besides the fact that it is healthy, is the sweet and salty flavors of  Coconut Aminos. You can buy this alternative to soy sauce online or at Whole Foods. Not only does this replace soy (for those who are sensitive or who follow a Paleo diet), this baby is jam packed with healthy amino acids which are the fundamental building blocks of our tissues.

I hope this recipe will become a staple in your yummy food repertoire for the nights you need to make something quick that will still fuel you in a healthy way!

Quick and Easy Chicken with Vegetables Stir Fry

Ingredients

  • 1 package organic chicken tenders
  • 1 package frozen California Medley veggies
  • 1 package frozen broccoli
  • 2 tablespoons coconut aminos
  • 4 tablespoons olive oil
  • Pink Himalayan sea salt
  • pepper

Warm a heavy bottomed skillet or wok (we’ve used the Staub Wok) over medium heat and add 2 tablespoons of olive oil, don’t allow to reach smoking point. Cut chicken breasts into bite sized chunks and add to warmed pan.
Chinese food recipe for chicken stir-fry

Cook over medium-high heat until pieces begin to brown on the edges. Remove from pan and set aside.
Illustrated recipe foodblog stir-fry chicken

Add 2 tablespoons of olive oil, 2 tablespoons of the coconut aminos and frozen veggies to pan. Stir gently and cook until veggies are soft.Chicken Stir Fry Coconut Aminos Broccoli Carrots Eat with Tom

Add chicken back to pan, combine with veggies and cook another 1-2 minutes. Add Coconut Aminos, Himalayan sea salt and pepper to taste.

Let’s Eat!

Coconut Aminos Broccoli Carrots Eat with Tom stir-fry recipe dinner

3.0 from 1 reviews
Quick Weeknight Stir-Fry with Coconut Aminos
 
Print
Prep time
Cook time
Total time
 
This extremely simple Stir-Fry recipe will leave your taste-buds feeling like you slaved over the stove when in fact you threw together a package of organic chicken (make high quality meat a priority!) and some pre-cut frozen veggies in a pan and pushed "go."
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 2
Ingredients
  • 1 package organic chicken tenders
  • 1 package frozen California Medley veggies
  • 1 package frozen broccoli
  • 2 tablespoons coconut aminos
  • 4 tablespoons olive oil
  • Pink Himalayan sea salt
  • pepper
Instructions
  1. Warm a heavy bottomed skillet or wok (we've used the Staub Wok) over medium heat and add 2 tablespoons of olive oil, don’t allow to reach smoking point. Cut chicken breasts into bite sized chunks and add to warmed pan.
  2. Cook over medium-high heat until pieces begin to brown on the edges. Remove from pan and set aside.
  3. Add 2 tablespoons of olive oil, 2 tablespoons of the coconut aminos and frozen veggies to pan. Stir gently and cook until veggies are soft.
  4. Add chicken back to pan, combine with veggies and cook another 1-2 minutes. Add Coconut Aminos, Himalayan sea salt and pepper to taste.
 

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Chickpea Pizza Refined – Plus Chicken Sausage / Magic Dust

In Dinner, Gluten-Free, Grain-Free, Great Left-Overs, Paleo Friendly, Recipe, Recipes Refined by Tom1 Comment

How to cook Gluten-Free pizza at home - Eat with Tom Chicago

Chickpea Flatbread Pizza Recipe – Gluten-Free

The original Chickpea Pizza with Eggs Recipe has become kinda small-time famous for some crazy reason.  Maybe it’s the eggs on top that get all the attention…   Personally, I dig this recipe so much that I make it nearly every week!  It then becomes lunch and snacks for the next few days.

As I continue to make it time and time again, I have worked out a few new additions that you are sure to love.

I have been integrating more high quality meats into my diet these days and I am feeling as strong as ever.  There is something about incorporating some delicious animal fats that tame my hunger and help me to think more clearly.

It would seem that I am evolving into a P-egan (Paleo-Vegan, borrowed from Dr. Mark Hyman) to get the building benefits of the Paleo diet and the cleansing benefits of lots of veggies.

For the Chickpea Pizza, the refinements include:

  • Spice up the CRUST:  Add 1 tablespoon Magic Dust to the chickpea crust batter
  • Chicken Sausage the Slice:  Add ½ pound of browned Italian Chicken Sausage to the pizza toppings
  • Simplified cooking instructions: “20-20-5”  20 minutes for the crust, add toppings, 20 minutes for the pizza with toppings, add eggs and cook for a final 5 mins for perfect yolks

    Pizza Recipe with Chickpea Crust

    Ingredients

    For the Crust

    • 1 ½ cups dry chickpeas (garbanzo beans) ground into flour
    • 1/2 teaspoon of salt
    • 2 1/2 cups water
    • 2-3 tablespoons olive oil
    • 1 tablespoon Magic Dust

    For the Toppings

    • 1 cup pizza sauce
    • 12 ounces fresh mozzarella
    • 2 handfuls spinach
    • 3 roma tomatoes, sliced thinly
    • 4 to 6 eggs
    • 1/2 pound italian chicken sausage (browned)
    • salt and pepper to taste

    See the original recipe for Step by Step Images: Chickpea Pizza with Eggs, Spinach and Tomatoes

    Read More
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Bacon Wrapped Dates – Bring a Hot “Date” to Your Next Party!

In Appetizer, Gluten-Free, Grain-Free, Paleo Friendly, Party Food, Recipe, Side Dishes by Morgan Paris1 Comment

Bacon wrapped dates recipe pictures how to make healthy party food

**Guest Post from Morgan Paris Fitness**

Do you love hearing people comment on how awesome the dish you brought to the party is? I know I do!  These delicious Bacon Wrapped Dates will delight your tastebuds with the rich sweetness from the dates contrasted by savory, salty bacon.

I’m exited to share this recipe with you because it’s kinda become my “thing.”  I always bring my ” Dates”   ;)   to parties and secretly I can’t wait to hear, “oh my gosh, these are so good! Who brought these?!”

Now that my secret is out …

Not only are these delicious, they are SO EASY to make! I recommend getting the Uncured Bacon from Trader Joe’s because it is nitrate and nitrite free. You can also pick up a package of their Fancy Medjool Dates there, too. It ends up being analmost perfect ratio (sometimes there are a few dates left over that you can use in another recipe).

eat-with-tom-sweet-potatoes_0677

But wait, there’s more! These are also pretty healthy! So they have a high sugar content, but the protein and fat in the bacon helps slow down the absorption of the sugar into your bloodstream allowing it to disperse and digest normally. Dr. Mercola shares these various health benefits:

  • First and foremost, dates are easily digested, allowing your body to make full use of their goodness.
  • Dates contain 6.4-11.5% of fiber which helps move waste through your colon and helps prevent LDL (bad) cholesterol absorption by binding with cancer-causing chemicals in your body.
  • Dates contain iron, potassium, B-vitamins, Vitamins A and K, copper, magnesium, manganese, niacin, pantothenic acid and riboflavin.
  • Together these factors help your body better metabolize carbohydrates, protein, and fats. Eating dates in moderation can contribute to many additional health benefits including stroke prevention, protecting against damage to cells from free radicals, as well as less chance of coronary heart disease and the development of colon, prostate, breast, endometrial, lung, and pancreatic cancers.

I hope you will feel good about serving this delicious and nutritious appetizer at your next social gathering!

Ingredients

  • 1 package fancy Medjool dates from Trader Joe’s
  • 1 package uncured bacon from Trader Joe’s (nitrate/nitrite-free)
Bacon Wrapped Dates - Bring a Hot "Date" to Your Next Party!
 
Print
Prep time
Cook time
Total time
 
Bacon Wrapped Dates will delight your tastebuds with a rich sweetness of the dates accented by a bit of salt from the bacon.
Author:
Recipe type: Appetizer
Serves: 6
Ingredients
  • 1 package fancy Medjool dates from Trader Joe's
  • 1 package uncured bacon from Trader Joe's (nitrate/nitrite-free)
Instructions
  1. Preheat oven to 350 degrees.
  2. Remove bacon from package and cut the bacon in half. Each piece will be the perfect length to wrap around the dates.
  3. Remove the pits from the dates by gently pulling apart the date to split nearly in half. Try not to break the date all the way into two pieces. Discard pits.
  4. Wrap each pitted date in the pieces of cut bacon and place on an aluminum foil lined baking sheet. Repeat until all dates are wrapped.
  5. Place in the oven for 25 minutes or until bacon becomes crisp.
  6. Let cool for 10 minutes before serving.
  7. Let's Eat!
 

 

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Sweet Potato and Hamburger Hash – Paleo Breakfast Ideas

In Breakfast, Easy Impress, Paleo Friendly, Recipe by Morgan Paris5 Comments

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Sweet Potatoes with Hamburger Breakfast Recipe

** Guest Post from Morgan Paris Fitness**

“What should I eat for breakfast?” AKA – the most common question I receive from clients who are just starting their Paleo journey.  This warm and savory dish with a hint of sweetness from the sweet potatoes makes for a great start to many of my days. With grains and dairy out of the question, most people are not sure what they will do without their standard breakfast of cereal with milk or yogurt.

And I don’t blame them! This is a common hurdle for people making the lifestyle change because most traditional breakfast foods don’t fit into the Paleo template. So I wanted to share this extremely versatile recipe for Sweet Potato Hash to help you see that breakfast can still be really yummy, even without ham, cheese and egg sandwiches. :)

One of the reasons I started making this recipe was the fact that I was eating according to the Paleo Autoimmune Protocol to help relieve some of my autoimmune symptoms. One of the foods to avoid in this diet is eggs. At first, that seemed to take away even more options for breakfast but I soon realized that it actually expanded my options – I could eat all sorts of things outside of the traditional breakfast choices! So thanks to the Autoimmune protocol, this delicious recipe was born.

And in fact, although the base of this recipe is the sweet potatoes and ground beef, you can add in as many different kinds of vegetables as you want (I use mushrooms and spinach most often) and experiment with the type of protein as well. I also love using ground turkey thigh and ground lamb. It’s fun to experiment with flavors and textures!

“Let’s Cook”, as Tom says!

Sweet Potatoes with Hamburger Recipe with Step by Step Images

Ingredients

  • 1 medium sized sweet potato
  • 8 ounces white mushrooms
  • 1 pound grass fed hamburger
  • 3 handfuls (or more) spinach
  • Salt and Pepper to taste

Sponsored By:

Tallulah’s in Columbia, Missouri

Breakfast Hash – Sweet Potatoes and Beef Burger

1. Place hamburger into a skillet over medium heat to lightly brown.  Once browned, remove hamburger onto a plate.
Browning hamburger to combine with sweet potatoes

2. Scrub sweet potatoes and clean any other veggies.  Slice sweet potatoes into 1/2 inch by 1 inch pieces.  Slice mushrooms into 1/2 inch slices.
Cook with Tom features healthy food ideas for breakfast - Paleo Recipes

3. Place sweet potatoes in warm skillet after removing the hamburger.  Don’t worry about cleaning the pan in between, the oil and drippings from the hamburger will provide a wonderful richness to the sweet potatoes.  Add about 1/4-1/2 cup of water to the pan and cover.  Cook over medium heat for 5-7 minutes or until the sweet potatoes begin to soften.  Remove the lid and continue cooking until the water evaporates and sweet potatoes begin to caramelize.
Eat with Tom brings new and interesting recipe ideas for a great life

4. Return the hamburger to the pan along with spinach and mushrooms.  Stir together and cook over medium heat until the spinach is wilted and mushrooms soften.  Feel free to add as much spinach as will fit in your pan, it will cook down dramatically.  You can never have enough green stuff!
Eat with Tom cooks paleo recipes for breakfast - Morgan Paris Fitness

Let’s Eat!


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Sweet Potato Hash - Guest Post from Morgan Paris Fitness
 
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Warm and savory dish with a hint of sweetness from the sweet potatoes makes for a great start to many of my days.
Author:
Recipe type: Breakfast
Cuisine: Paleo
Serves: 2
Ingredients
  • 1 medium sized sweet potato
  • 8 ounces white mushrooms
  • 1 pound grass fed hamburger
  • 3 handfuls (or more) spinach
  • Salt and Pepper to taste
Instructions
  1. Place hamburger into a skillet over medium heat to lightly brown. Once browned, remove hamburger onto a plate.
  2. Scrub sweet potatoes with a veggie brush. Slice sweet potatoes into ½ inch by 1 inch pieces. Slice mushrooms into ½ inch slices.
  3. Place sweet potatoes in warm skillet after removing the hamburger. Don't worry about cleaning the pan in between, the oil and drippings from the hamburger will provide a wonderful richness to the sweet potatoes. Add about ¼-1/2 cup of water to the pan and cover. Cook over medium heat for 5-7 minutes or until the sweet potatoes begin to soften. Remove the lid and continue cooking until the water evaporates and sweet potatoes begin to caramelize.
  4. Return the hamburger to the pan along with spinach and mushrooms. Stir together and cook over medium heat until the spinach is wilted and mushrooms soften. Feel free to add as much spinach as will fit in your pan, it will cook down dramatically. You can never have enough green stuff!
  5. Let's Eat!