Curry Soup - Using Up Leftovers

This soup is a great way to use up bits and pieces of leftovers.  You can also add in rice noodles if you eat rice.  Original recipe is here.   FYI, curry paste is paleo.

1 Tbsp coconut oil
1/4 cup Thai curry paste (yellow, green or red)
4 cups chicken broth
1 can coconut milk (14 oz)

Add-ins:
-rice noodles (cook according to package and add in)
-leftover meat, chicken, or fish
-leftover veggies

Garnish:
-lemon slices and basil, if you have them

Heat coconut oil in large pot on medium heat.  Add curry paste.  Stir 1-2 minutes.  Add stock; whisk.  Turn heat to high and bring to boil.  Add coconut milk and Add-ins.  Reduce heat and simmer gently until warmed through.  Ladle into bowls and garnish if desired.

Burgers For a Crowd

In college, one of my favorite places to eat was Dirty Martin's Kum-Bak Hamburgers. (If you are in Austin, Texas, GO THERE).  There was an old diner-style counter with a man (Dirty Martin?) standing behind it flipping burgers on a hot griddle.  To this day, my favorite burger is a simple griddle-fried patty, bun or no bun. 

I've been trying to replicate Kum-Bak Burgers at home for 20 years, without success.  My burgers were always too dry, too done, too raw, or too plain.   In a pan they would never get done.  On the griddle they would be swimming in grease and steam before they browned.  Under the broiler they would ooze too much fat and flame up.

Then one day I was at a cooking demonstration where we learned a technique for making fish for a crowd.    Two steps: (1) brown the fish in a pan on both sides; (2) transfer the fish to a 200 degree oven to finish gently cooking until ready to serve.  Wait ... could I do this with burgers?   Yep.

Makes about 25 patties, 2 inches in diameter
Make a whole batch and freeze for lunches

3 lb ground beef (2 lb chuck, 1 lb leaner, like sirloin)

3 Tbsp worcestershire sauce

2 tsp salt
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 200.

Mix meat gently with hands until seasoning is mixed through.  Use an ice cream scoop (disher) to scoop out balls of meat onto wax paper.  Place another piece of wax paper on top and press until patties are about 1/4 inch thick.

Preheat pan over medium (to medium-high; depends on stove).  Lightly grease pan with coconut oil.   Flop 4-5 patties into pan (don't crowd the pan).  Let cook 2-3 minutes, or until lightly seared.  Flip and cook on other side for 2-3 minutes.

Transfer burgers to a foil-lined baking sheet in oven (the lipped kind - no grease rollover).   Repeat with next batch of 4-5 patties.  Continue to transfer browned patties to oven.  (If you are cooking all the patties at once, pour excess fat out of the pan every batch or two.) Let bake in oven until ready to serve.  I usually let mine hang out in the oven at least 30 minutes (last night I actually grabbed a shower while they cooked).  

If you want cheese on top, pop some cheese slices on there about 5 minutes before removing from the oven.

Serve as a Burger Bar (a la Fuddruckers).  Some of our favorite toppings:
-shredded lettuce
-sliced tomatoes
-sliced onions
-ketchup
-mustard
-mayonnaise
-sriracha hot sauce
-pickles (Bubbies)
-sauerkraut (Bubbies)
-pickled jalapenos

My favorite combo: lettuce + kraut + mayo + sriracha + burger on top!

BBQ Chicken

chicken breasts or thighs (bone in would work here too)
coconut oil
1 batch BBQ Sauce

Sprinkle salt on chicken breasts.  Heat pan.  Add 1 Tbsp oil; swirl to coat.  Brown chicken on both sides (you want it just golden, but chicken will still be raw on the inside).  Pour in bbq sauce.  Turn heat to low simmer and let cook for an hour.  Remove chicken; cool and shred.  Turn heat up to reduce sauce down.  When sauce has thickened, turn off heat and add shredded chicken back in; stir to coat.

We like the sauce so much I make an extra batch to keep in the fridge.

Serve with:
pineapple
baby carrots (raw or cooked)
broccoli

Mom's Brisket

I grew up eating this dish made by my mom.  We absolutely loved to smell it all day long while it was cooking!  You can marinate this overnight if you want.  I don't always plan that far ahead.

1 small brisket (3-4 pounds)

1 small bottle liquid smoke

garlic powder

onion powder

salt

Season both sides with salt and powders.  Place in a foil lined casserole dish.  Pour liquid smoke over.  Cover and seal with lots and lots of foil.  (You want this REALLY tight).  Bake all day at 225. 

(I usually put it on about 8:00am for dinner at 6:00pm).

Smoothies

My kids have 2 smoothies they like right now.

Straw-Bana

1 banana

2 cups frozen strawberries

water almost to cover berries

Layer in blender.  Run until smooth.

Nutty-Butter

2 bananas

1 cup milk (cow, almond, coconut, etc)

2 cups ice

1 Tbsp almond butter

1 Tbsp honey

Layer in blender.  Run until smooth.

Honey Nut Bars

1/2 cup cashews

1 cup pumpkin seeds

1 cup almonds

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup raisins

1/2 t salt

1 t cinnamon

3 oz honey

2 oz coconut oil

Process first three nuts in blender or food processor.  Add to rest.  Mix in honey and oil.  Line 9x13 casserole pan with parchment paper; dump in mixture and smooth out.  Bake 350 for 15-20 min.

Salami & Oranges

2 oz Boar's Head Dry Salami
1 (6 oz) orange

Cal: 314
Fat: 19g
Protein: 14g
Carb: 22g
55/20/25 % by cal