Author Archives for Heather Schrader

Ginger Chicken with Broccoli

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Believe it or not, Brent and I have never eaten at P.F. Chang’s until Stacy invited us among others to join her in a re-creation party, P.F. Chang style. Of course we wanted to participate, but having no idea what the food was like (other than knowing it was asian-themed casual dining).

A few days after Stacy’s invite, we ordered take-out from P.F. Chang’s. Brent got the gluten-free thai basil sambal noodles with shimp (from the new “Inspired” menu–recreated here) and I got the gluten-free ginger chicken with broccoli. Before diving in, set aside a small container of each of our dinner items for taste-testing during our actual cooking experiment the next day. Continue reading

Supreme Quiche

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We used to order delivery pizza a couple times a month–it was either that or Chinese food–whenever we were over-stressed by work and grad school or simply just too tired and lazy after an excessively long day. It was easy. It was fast. It was tasty. But delivery doesn’t save you money and it definitely doesn’t help you stay healthy. So, we created the supreme pizza quiche after the pizza we used to order most often. It’s like eating pizza for breakfast, but a way healthier version. Who wouldn’t want that on occasion? YUMM. Continue reading

Creamy Carrot Ginger Soup

We don’t have soup often; but whenever we’re in the Yes Organic Market, I end up lingering in the soup aisle, almost drooling over the multitude of colorful boxes promising flavor-rich experiences in a bowl. Almost all of them have one thing or another that we generally avoid–soy by-products, canola oil, various preservatives and additives I can’t pronounce (let alone spell), etc.

Then, one day, I had one of those little “duh” moments when you realize something so obvious and simple you’re a little embarrassed to admit that you hadn’t thought of it before. I was going to make one of those soups. We had a ton of carrots from Costco in the fridge and I had been on a bit of a ginger kick, so I decided to try carrot-ginger soup. Continue reading

Cod Fritters

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One Saturday night, Brent and I watched episode after episode of Anthony Bourdain’s show, A Cook’s Tour. I was nearly asleep when episode 7 of season 1, “Cod Crazy,” began. Anthony was traveling in Portugal, where salted cod has a historical and cultural significance. I woke up at the word cod. It caught my attention because just that afternoon we had bought cod. We didn’t have the slightest idea of what to do with it. Continue reading

Spicy Curry Chicken Wings

Brent loves buffalo wings, and while I love his Zesty Buffalo Wings, I’ve always preferred wings with other flavors—sweet barbecue, teriyaki, honey barbecue, jerk, spicy barbecue… (Hi, my name is Heather and I have a problem: I love barbecue.) So, with all the big football games lately, I’ve been itching to experiment with the wings.

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Orange-Cranberry Bread

We had quite a few fresh cranberries leftover from Thanksgiving. I searched our cookbooks and the web for inspiration–trying my best to avoid the typical muffins, breads, and other sweets. I know, that sounds a little silly; but seriously, the holidays are so full of baked goodies, I wanted to make something different. Alas, my efforts to make craisins failed miserably, and the cranberry sauces and baked goods recipes abound.

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Potent Primal BBQ Sauce

If you haven’t discovered Stubb’s BBQ sauce, you are missing out. It’s the cleanest, tastiest stuff on the market. Yes–I did just say tastiest–and coming from a former Sweet Baby Ray’s-enthusiast, that’s A LOT.

However, Stubb’s is not Whole30 approved. In fact, we’ve not seen a Whole30-friendly BBQ sauce at any store, any time, any where. So, we make our own during Whole30 challenges, and this time, I think we made a good one. 🙂 Edit: Since this recipe, we’ve toyed around more with barbecue, and think this recipe is both easier to make and more delicious!
Why do we love this sauce so much? Well, it’s got bold tomato flavor, the natural sweetness of which is subtle but delightful. Then there’s the slightly smokey, lingering heat from the roasted jalapeño and spices. Finally, it has a great tangy bite from the garlic, mustard, and lime juice.
Warning: This sauce is not for the faint of heart. If you don’t like spice or heat, don’t bother reading the rest of this post. You’re wasting your time.

Just kidding! You could easily modify this to suit your tastes, whether you like more kick or less in your sauce. (Follow the recipe below, and then water it down a smidgen with chicken broth or amp up the heat with more spices once you’ve tasted it.)

Potent Primal BBQ Sauce

Ingredients
  • 6 Campari tomatoes, sliced in half and seeded
  • 2 Jalapeños, sliced in half and seeded
  • 3 Garlic cloves
  • 1 Tablespoon of bacon fat, melted
  • 1/4 Teaspoon sea salt
  • 1 Tablespoon coconut oil
  • 1 Shallot, minced
  • 1 Teaspoon organic spicy mustard
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon chipotle chili powder
  • 1 Teaspoon ground cumin
  • 1/2 Teaspoon sea salt
  • 1 Cup organic chicken broth
  • 1 and 1/2 limes, juiced
  • 1 6-oz can of tomato paste

Method

First, roast the tomatoes, garlic and jalapeños:

  • Pre-heat the oven to 450 degrees F.
  • Place the tomatoes, garlic and jalapeños in a baking dish or roasting pan (we used a shallow glass baking dish).
  • Drizzle the bacon fat over everything.
  • Sprinkle the 1/4 teaspoon of sea salt over everything.
  • Roast for approximately 15 minutes.

Set aside and allow it to cool. Then, move on to the rest of the recipe.

 

  • Heat coconut oil in a medium sauce pan over medium heat.
  • Press the roasted garlic and add to the sauce pan.
  • Immediately add the minced shallot. 
  • Sauté until shallot is soft and translucent.
  • Add the mustard, smoked paprika, chipotle chili powder, cumin and the 1/2 teaspoon salt.
  • Stir to blend in the spices.
  • Then, add the chicken broth, lime juice, and tomato paste.
 
 
Stir again (use a whisk if you have one!) until smooth.

  • Add roasted tomatoes and jalapeños, and stir.
  • Bring everything to a soft boil, then reduce it to a simmer and lightly cover it with a lid.
  • Simmer for about 25 minutes, stirring occasionally.
  • Remove from heat, and allow the mixture to cool.
Pour the mixture into a blender or food processor (we used our handy-dandy Ninja!), and blend until the whole mixture is smooth.

Wednesday for lunch, we slathered it on slow-cooked pork shoulder and served it on a bed of greens (baby spinach and spring mix, to be specific). It was delicious! Next week, we’re thinking about using it on ribs and/or chicken. We hope you enjoy it as much as we have!

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