Local Spaghetti

Since becoming a New Yorker I've been embracing New York products and services because I believe in supporting our local economy.  I think it's natural to be proud of where one lives and what the area offers.  

Not too long ago I was messaging my cousin recommending my favorite gluten free pasta brands on Thrive Market.  As she was browsing the site she excitedly informed me that Thrive Market carries Rao's marinara sauce.  Rao's is one of the best Italian restaurants in New York and has been bottling their special sauce for years because it's that popular. 

So I decided to order some bottles of Rao's marinara sauce and give it a try in making spaghetti sauce.  I think the results were spectacular so every time I make spaghetti sauce I use Rao's.  I love the product and I love that it's from New York! Now I just need to make it into New York City and reserve a seat at one of Rao's restaurants.  

I like meat in my spaghetti sauce so I use either local, pasture raised sweet Italian sausage or local, grass fed ground beef from my CSA Greyrock Farm in Cazenovia.  They sell quality meats and it really makes a difference in taste.

I also add anchovies.  Anchovies are one of those important foods that is so overlooked.  People immediately think, "Yuck, I will never eat anchovies.  It's smelly and gross."  They have it all wrong -- anchovies are true brain food.  And if your children don't like anchovies, just don't tell them that you put it in their spaghetti sauce.  They will never know!

I recommend using as much local, organic produce as possible.  I am fortunate because my CSA carries a lot of the ingredients I use for my spaghetti sauce.  I also don't mind traveling to other local, organic farms for my vegetables.  

This spaghetti sauce is so flavorful and delicious, and like most sauces, its taste improves if aged a day or two.  If I can get the pickiest eaters that I know to eat it I think it's a winner!

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Special Spaghetti Sauce

Ingredients

1 bottle of Rao's marinara sauce 

2 to 3 garlic cloves minced

1/4 to 1/2 onion chopped well

3 to 4 anchovies

1 tbsp of freshly chopped  rosemary, sage, thyme

1/3 pound of sweat Italian sausage or ground beef (my meat is grass fed or pasture raised and local from Greyrock Farm), optional

1 to 2 cups filtered water

Himalayan pink sea salt

Flat parsley as garnish

Directions

In a large stainless steel pot, brown the sausage.  Add the onion and a dash or two of Himalayan pink sea salt to break up the cellulose fiber and saute for 2 minutes. Add the garlic. Saute for a minute.  Mash in the anchovies and mix in with the other ingredients.  Add the marinara sauce, the herbs, and the water.  Simmer for at least 30 minutes.  Stir occasionally.

Try this with a good organic pasta preferably made in Italy.  If you want to try gluten free pasta, try Jovial or Ancient Harvest brands.  

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“Since becoming a New Yorker I’ve been embracing New York products and services because I believe in supporting our local economy.”

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Mushroom And Beef Stroganoff

One of the neat things that my family and I did this summer was participate in the Open Farm Day event in Madison County in Central New York.  We spent a whole Saturday visiting three local farms in our area.  

My main interest for this event was to see the mushroom farm Fruit of the Fungi.  Since it's hard to find local, organic mushrooms the idea of touring this mushroom farm was such a unique opportunity I couldn't pass it up.  

If you've been following me for a while you know about my fascination with mushrooms.  Why mushrooms?  Mushrooms are medicinal.  There are certain ones that will help control blood sugar and even help ward off cancer.  Mushrooms are certainly one of Mother Nature's gifts to us.  

Fruit of the Fungi has been growing a number of certified organic mushrooms like shiitake, reishi, lion's mane, and king trumpet for ten years.  They also sell a wonderful variety of mushroom powders and dried mushrooms.  I love the versatility of the mushroom powders. I have been adding it in a lot of my dishes.  I've even used the powder as a gluten free breading for tuna cakes.

One of the perks that I got from visiting Fruit of the Fungi besides seeing how they grow their mushrooms was picking up some of their delicious mushroom recipes.  One of the recipes that I had to try right away was their stroganoff recipe.

This recipe is a winner!  You can make adjustments when needed or to one's preference.  This recipe can be prepared dairy free and gluten free.  Mushrooms really make this meal packing it with so much flavor.  I like using shiitake and cremini mushrooms.  I've tried other combinations but that's my personal preference.  The original recipe called for venison but I used grass fed sirloin steak instead.  I've also used grass fed tenderloin and that works great, too.  

I like to use local organic wheat pasta with this recipe.  For those in Central York New my favorite pasta at the moment is Flour City Pasta.  I like fettuccine for this recipe but any one will work really well.  If you would like to avoid wheat, you could use gluten free pasta, organic rice or mash potatoes.  For a gluten free pasta option I've also tried organic quinoa pasta shells by Ancient Harvest.  It's pretty good.  

Since coming across this recipe I've made it several times adding my own spin to it.  I think this is a recipe that really can't go wrong.  Even my four year old can't get enough of it.  Like I've mentioned I love the mushroom powder.  I believe that it helps thicken the sauce a bit.  If you don't use mushroom powder you could add a few tablespoons of pasta water until you like the consistency of the sauce.  Give this recipe a try and let me know what you think.  I love this recipe and I hope you and your loved ones do too!

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Mushroom and Beef Stroganoff

Ingredients

3 tbsp grass fed butter or ghee

1 tbsp extra virgin olive oil

1 onion, chopped very small

Freshly ground pepper

Himalayan pink sea salt

1/8 to 1/4 cup red wine or brandy

4 cups shiitake and cremini mushrooms (and/or mix with king trumpets and oysters)

1 lb grass fed sirloin steak, grass fed tenderloin, or venison, cut into thin strips

2 tsp garlic powder

1 tbsp mushroom powder

1 cup homemade beef or mushroom stock

1 cup organic crème fraiche or 3/4 cup organic sour cream (dairy free sour cream is available at health food stores if you're on a dairy free diet)

1 tsp brown mustard

3 or 4 sprigs flat parsley, chopped

Directions

Heat oil and butter in a cast iron pan and saute onions for about 5 minutes.  Add mushrooms and continue to cook until mushrooms are just tender.  Remove and set aside.  Add cut steak to the same pan and quickly fry for 3 to 5 minutes.  Add salt, pepper, garlic powder, and mushroom powder.  Add wine and continue cooking until alcohol burns off.  Scrape the bottom of the pan with a spatula to release all the brown bits, they will add flavor to the sauce.  Add the stock.  Put onions and mushrooms back into the pan and cook for about 3 minutes until everything is heated through and slightly bubbling.  Stir in crème fraiche and mustard well.  Add the parsley.  Serve with pasta, mash potatoes or rice.  Enjoy!

Central New York Favorites

Fruit of the Fungi  You can order their mushroom powders and dried mushrooms on their website.  I highly recommend.  They can also be purchased through Greyrock Farm's CSA program as well as the CNY Regional Market.

Flour City Pasta  I love the texture of this pasta and that it's local and handmade the old traditional Italian style.  I get mine at Greyrock Farm.  

MacDonald Farms Mom's Mustard  I never liked mustard before until I tried this brand.  It's so delicious.  It can also be found at Greyrock Farm.

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“Mushrooms are medicinal. There are certain ones that will help control blood sugar and even help ward off cancer. Mushrooms are certainly one of Mother Nature’s gifts to us.”

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Best Burgers

I got the best compliment not too long ago.  It was really sweet and it warmed my heart.  We had our very good friends over for dinner.  I decided to serve something delicious and kid-friendly because I knew that our friends' youngest is a picky eater.  

After dinner our friends' youngest came up to me and softly whispered, "That was my favorite dinner."  I was so surprised but very touched.

Just a couple of weeks ago my husband and I packed lunch for my parents who were returning back to Virginia.  They spent almost two wonderful weeks with us visiting and exploring our area in Central New York. 

Midway through their trip I got a call from my mom.  She said that they were about to board again and that my dad asked her, "Why do Elaine's burgers taste better than mine?"

So good old fashioned burgers it was but with a healthy twist!

What makes these burgers are the local, organic ingredients that I put in them.  Fresh and local is really best!    

It's important to find top quality, premium ground beef.  I get my ground beef from our CSA in Cazenovia, New York.  Greyrock Farm sells grass fed meats sourced from local farmers.  I've tasted grass fed meats from the grocery store and sincerely they cannot compare to the grass fed and pasture raised meats I buy from Greyrock Farm.

 Another important ingredient in making the best homemade burgers is to use pasture raised eggs.  Pasture raised eggs are not the same as organic eggs, cage free eggs, or vegetarian fed eggs.  Pasture raised eggs have incredibly deep orange colored yolks and have more vitamins than all the other eggs out there.  So look for pasture raised eggs at the grocery.  Better yet find a CSA or local farmer who raises chickens out in the open pastures.  Happy chickens will lay the healthiest, most nutrient dense eggs.

Herbs give this burger recipe nice flavor and added health benefits.  Many people overlook culinary herbs but they can actually help with certain ailments.  I love using a variety of herbs for this recipe.  You can get organic herbs in the grocery store but I especially like growing my own in my vintage herb planter.

So here you go!  Try my favorite healthy burger recipe.  It's perfect for summer cookouts or just whenever you're craving a delicious homemade burger.    

Best Burgers

Ingredients

1/8 to 1/4 cup organic onion, minced

1 pasture raised egg

1 lb local grass fed ground beef

1 tsp Himalayan pink sea salt or to taste

About 3 tbsp organic herbs like parsley, sage, thyme, rosemary, etc., chopped finely

Condiments like organic ketchup, local mustard, avocado oil mayo, organic lettuce, organic tomato, organic bun (wheat or gluten free)

Directions

Place all the ingredients except the condiments in a large mixing bowl and mix well.  Shape your burgers into 4 equally sized burgers.  Grill or pan fry your burgers.  Place on toasted hamburger buns and add condiments. Enjoy!

Central New York Local Favorite

MacDonald Farms Mom's Zesty Brown Mustard.  I've never really been a mustard fan until I tasted this brand.  If you live in Central New York you need to pick up this mustard.  It is so good in burgers and any kind of sandwich or recipe that calls for mustard.  Look for raw local mustard in your area!

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“What makes these burgers are the local, organic ingredients that I put in them.  Fresh and local is really best!”

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Mrs. Patmore Would Be Proud

Just a couple of weeks ago I found inspiration around the kitchen and whipped up something really good.  As I was serving it and my husband took his first bite, he looked at me and said, "Mrs. Patmore would be proud!"  

If you're a Downton Abbey fan you would understand where Martin is coming from.  He loved watching the wonderfully scripted TV show and was sad to see it go.  Mrs. Patmore certainly served some delicious looking meals for the Crawleys and their guests.  We miss her and the whole Downton Abbey cast of characters.

What makes this entree special is the sauce.  It's a lovely pistachio cream sauce that can be served with any white fish or vegetables.  I used the liquid portion of a can of coconut milk (I like Native Forest because it's BPA-free.)  I also added nutritional yeast which is a deactivated yeast seasoning full of lots of vitamin B and other minerals.    It's great for vegans, vegetarians, and anyone who avoids dairy but want that cheesy flavor.

This dish is a complete meal full of wonderful goodness.  It has protein, flavorful mushrooms, healthy dark leafy green vegetables, and good grain.  We eat a lot of mushrooms and dark leafy greens as they can help prevent and even fight cancer and other illnesses.  You can also substitute the millet grain for another healthy grain like quinoa and amaranth.  Find them in the organic section of your local grocery store or at any health store.  We hope you delight in this meal as we did!  May we all be inspired to cook like Mrs. Patmore and feed our loved ones with deliciously enticing, healthy food.

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Pan-Fried Haddock With Mushrooms and Pistachio Cream Sauce

Ingredients for the Pan-Fried Haddock

1 large garlic clove minced, about 1 tbsp

1 cup or more mushrooms any variety (shiitake, cremini, etc.)

2 organic green onions, sliced thinly

2 tbsp organic parsley chopped, divided

1 lb wild caught haddock fillets or any white fish

2 tbsp extra virgin olive oil (I prefer cold pressed and organic)

2 tbsp avocado oil (I prefer cold pressed and organic like Bella Vado)

2 tbsp goat butter (I like St. Helen's but if not available you could just sub more avocado oil)

1 or 2 bunches of dark leafy greens, chopped (collard greens, swiss chard, etc.)

Himalayan pink sea salt to taste

Freshly ground pepper to taste

1/4 cup chicken bone broth (preferably organic like Pacific Foods) or homemade

Directions

Add 2 tbsp extra virgin olive oil onto a cast iron pan to sauté half of the minced garlic for a minute or till fragrant.  Save the other half for later.  Add the mushroom and sauté for a few minutes to soften.  Remove from pan and set aside in a bowl.  Sauté the green onions till softened.  Set aside in a separate bowl.  Sauté the dark leafy greens till softened.  Set aside in a separate bowl.  Use the same cast iron to cook the haddock.  Set the oven on broil at 550 degrees and adjust the rack to the top.  Wash the haddock well, dry with a paper towel, then salt and pepper the fillets.  Add the avocado oil and goat butter in the pan and set between low and medium heat depending on your stove top.  Pan fry the fillets with the skin down for about 5 minutes or till crisp.  Sprinkle the sparsely on top of the fillets,  Place in the oven for about 2 minutes to broil the fish.  Turn off the oven and continue cooking on the stove top.  Add the chicken bone broth which should cover the pan and sizzle.  Add the mushrooms back into the pan, over the broth.  Cook for just a couple more minutes.

Ingredients for the Millet With Green Onions

1 cup millet

2 cups filtered water or more depending on how the grain cooks on your stove top

Pinch Himalayan pink sea salt

Directions

Use a pot with a lid and add all ingredients in.  Bring to a boil and then simmer and cover the pot for about 30 minutes.  Watch if it's your first time.  When done fluff up the millet with a fork and mix in half of the sautéed green onions.

Ingredients for the Pistachio Cream Sauce

1/3 cup raw pistachios (not roasted)

1 tbsp parsley chopped

1/2 tbsp minced garlic

1/2 tbsp nutritional yeast (I like Bragg's)

1/8 cup filtered water

1/8 cup rice milk

1/8 cup coconut milk (I used the liquid portion of Native Forest)

Pinch Himalayan pink sea salt

Pinch freshly ground pepper

Directions

First pan roast the pistachios on a cast iron pan for a couple of minutes.  Next add all ingredients into a high speed blender and puree or use dip setting.  

Nicely plate everything and enjoy!

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Favorite Brands

 Coconut Milk Nutritional Yeast Millet Quinoa Amaranth Avocado Oil Chicken Bone Broth

& 

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Chicken Divan

Welcome to my happy place!  If there was ever a dish that I wanted all the time as a child, chicken divan was it.  Chicken divan -- doesn't it sound so impressive?  If I could, I would have eaten it every single day.  Chicken divan was a dish that my dad prepared as a cook in the US Navy.  I was probably about ten years old the first time I ever tasted it.  I would ask my dad to make it on the weekends and he always acquiesced without pause or complaints.  

I remember one Thanksgiving my brother invited his close friends over.  My dad had prepared chicken divan so meticulously as always.  His friends called it "the bomb."  It was that good!  Even throughout my college days and young adulthood my dad would make it specially for me.  It's how we, father and daughter, bonded.

In time my taste buds grew tired of my favorite homemade dish.  I guess my appreciation for it faded and I just didn't ask for it anymore.  It's still very clear the day my dad asked if I wanted him to make it for me.  As I nonchalantly said "no" I watched my dad's face fall sad.  He looked down at the floor so disappointed and almost hurt.  I had no idea that my dad would be so crushed.

It wasn't until I became pregnant with my son Constantine that my appetite for chicken divan was reawakened.  My dad happily made my favorite dish again.  And just like before, I was brought back to my happy place.

Over the years my dad perfected the recipe to everyone's satisfaction.  What makes his recipe super delicious are the sherry and lemon juice ingredients.  Recently, I studied my dad's recipe and decided to make my very own clean version of chicken divan.  If my dad's version was "the bomb," my clean version is "the bomb lite."  I love this version and thankfully everyone in my household does too!  It's perfect with some hot organic white basmati or jasmine rice.

Happy birthday, dear dad, and thank you for inspiring my all time favorite!  We love you!

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Clean Chicken Divan

Ingredients

2 organic chicken breasts cooked and cut to bite size cubes (I like to buy Wegman's organic roasted chicken and cut out the breasts into bite size pieces)

12 oz bag of organic broccoli and cauliflower (Wegman's sells a 12 oz bag of frozen organic broccoli and cauliflower; if you use fresh broccoli and cauliflower, make sure to cook it first)

1 box of Pacific organic  cream of mushroom condensed soup (can be found in the Organic section of your local grocery)

1/2 cup of organic mayonnaise ( love using Primal Kitchen Avocado Oil Mayo)

1 tbsp sherry wine

1/2 tbsp lemon juice

Pink Himalayan sea salt to taste

Freshly ground pepper to taste

Nutritional yeast (optional but highly recommend; can be found in the organic section of your local grocery)

Good fat to coat your baking pan (duck fat, vegan butter, coconut oil, extra virgin olive oil, avocado oil, etc.)

Directions

Turn your oven to 350 degrees.  Next, coat your baking pan with a good fat.  I used duck fat.  Arrange the broccoli and cauliflower pieces beautifully onto the baking pan.  I like to add the broccoli florets around the edges first and then place the cauliflower florets in the middle.  The next layer is the chicken.  Scatter the chicken evenly.  Mix the rest of the ingredients except the nutritional yeast well in a large bowl.  Spread the mixture evenly on top of the chicken.  Place the baking pan in the oven for about 20 to 25 minutes.  Remove the pan and sprinkle nutritional yeast on top.  Broil on high for a few minutes until nicely browned on top.  Serve warm.  Enjoy!

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Duck Fat

Last week I took the liberty of browsing my local grocery store looking for some interesting items to add to my kitchen pantry.  As I was checking the organic meat section I came across duck fat.  The thought of duck brought back so many happy memories that I decided right away that I wanted to try it!

My favorite fats that I use for cooking are extra virgin olive oil, extra virgin coconut oil, and avocado oil (all cold pressed and organic).  But clean animal fats (fats from organic meats that have not been processed or have antibiotics) are also really healthy and good options.  

The duck fat that I bought reminded me of my favorite Asian restaurant in Northern Virginia -- Peking Gourmet Inn in Falls Church, Virginia.  I miss the food especially their specialty the duck!  The owners raise their ducks themselves and they cook the skin so crispy and tasty.  It is so delicious!

Though I was very excited to try the duck fat, I really had  no idea how I was going to use it.  Naturally I called my cooking coach, my dear mom, and in an instant she ran off a recipe for me to try.  

I'm calling this recipe the Golden Egg Surprise.  I think it's an ingenious and unique meal to put together for the New Year.  In addition, I'm adding a duck fat sauce to go with the recipe. You could use pretty much any spice you wish for the Golden Egg Surprise.  I used turmeric to sprinkle on the hard boiled egg inside the ground meat egg.  You see, you end up making an egg within an egg.  

It's a surprise because when you cut open the ground meat you will find the hard boiled egg inside.  And it's quite a lovely presentation.  I used organic baby spinach, living cress, and crunchy coconut chips to decorate my plate.  Use whatever you have on hand.  You could pan fry some noodles to get them crunchy and create a nest for your egg.  Really the sky's the limit with this dish!

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Golden Egg Surprise

Ingredients

1 lb of organic ground meat (turkey, chicken, lamb, or beef)

1 garlic clove minced

1 organic green onion thinly sliced

1 or 2 tbsp organic parsley chopped finely

Himalayan pink sea salt to taste

Freshly ground pepper to taste

Turmeric (optional)

Couple of dashes of thyme (or any spices of your choice)

Pinch of organic lemon zest and a squeeze of lemon juice

1 tbsp of gluten free flour of your choice (I used Bob's Red Mill All Purpose Baking Flour) plus more to coat the ground meat egg

2 eggs (pasture raised or organic)

2 or 3 tbsp of duck fat or any type of healthy fat

Directions

First make your hard boiled egg.  As you are cooking your egg, add the ground meat, garlic, green onion, parsley, salt, pepper, thyme, lemon zest and juice, and flour in a large bowl.  Combine your meat mixture well.  Once your egg is done and cooled off, gently peel off the shell.  Next, sprinkle turmeric all over the egg.  Flatten the meat mixture and place the egg on the middle of mixture.  Gently fold the meat mixture with your hands to cover the hard boiled egg.  Shape the meat mixture into an egg.  Quickly whisk your second egg in a large bowl.  Take a large plate and sprinkle a few tablespoons of flour onto it.  Turn on your oven to 350 degrees.  Add the duck fat onto your cast iron pan and turn on the heat between low and medium.  Gently coat your meat egg with the flour by rolling it around.  Then roll the meat egg around the whisked egg.  I used a spatula and a large spoon to carry my meat egg onto the cast iron.  Now brown your meat egg a few minutes on each side.  I even browned the two ends.  Using the spatula and large spoon will help.  Once your meat egg is browned all around place your pan into the oven for about 20 to 30 minutes until cooked.  

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Duck Fat Sauce

Ingredients

One egg yolk, 2 if you want your sauce richer

1/2 cup bone broth of your choice, warmed

Pinch of white pepper 

2 tbsp duck fat

1 tbsp arrowroot flour

Pinch of Himalayan pink sea salt or to taste

Fresh parsley chopped (optional)

Freshly squeezed lemon juice (optional)

Directions

Use a double boiler to cook the sauce to prevent the egg from curdling.  Add the egg yolk, pepper, duck fat, arrowroot and cook on low heat.  Slowly add the bone broth.  Keep whisking until your sauce is cooked about 10 to 15 minutes.  If the sauce is too thick, add 1 of 2 tablespoons of hot water.  Add the salt, parsley and lemon juice at the end.  Enjoy!

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“I’m calling this recipe the Golden Egg Surprise. I think it’s an ingenious and unique meal to put together for the New Year.”

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Adobo

In the last month I've been making adobo a lot.  In the past I really didn't crave it.  Adobo has never been one of my favorites,  but this recipe has rocked my world and it will rock yours!  Seriously.

This is a another great recipe from my mom and I thought that it would be a nice gift to share for Thanksgiving.  My dad has told my mom that this is the best adobo he has ever had.  Anyone who knows my dad well knows that he is a downright honest to goodness type of guy.  He doesn't pay a compliment unless he means it.

This adobo recipe came about one day when my mom was trying to use up things in the pantry.  As is so often the case with good cooks, she added an ingredient not typically found in adobo: pineapple juice.  Pineapple juice is simply magic in adobo.  It gives the adobo that special sweetness.      

Another special ingredient in my mom's adobo is saffron.  This enhances  the adobo and gives it an extraordinary flavor.  Just a couple of pinches does the trick.

Try serving this with a little sauerkraut, panfried brussels sprouts, and rice of course.  I really, really enjoy this dish and I promise you will too!

Happy Thanksgiving to all!  As I sit back and think about all the blessings and love that surround me and my family, I'm just awestruck.  Every good comes from the Lord.  He doesn't have to but He does so generously and abundantly.  

As everyone gathers with family and loved ones today, I pray for each one of you.  I pray that our Lord keep you and your families safe, healthy, and abundantly blessed!  Thanks be to God.

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Rock My World Adobo

Ingredients (I highly recommend using organic ingredients as it tastes better)

2 packs of 12 organic chicken wings and/or drumsticks (Or use 1 pack of wings and 1 pack of thighs)

5 garlic cloves pounded and smashed very well (I use the end of my knife handle)

3/4 cup organic pineapple juice (I use Lakewood Organic)

1/2 cup apple cider vinegar (I use Bragg's)

1/2 tsp pink Himalayan sea salt

2 cups organic chicken bone broth (homemade is best)

3 tbsp liquid aminos (I like Bragg's), tamari, or coconut aminos (I much prefer these options over conventional soy sauce as these are healthier)

3 or 4 bay leaves

10 peppercorns

About 1 tsp freshly ground pepper or to taste

2 pinches of saffron

Directions 

Brown the chicken in a cast iron pan.  Use paper towels to continuously wipe the fat off.  I normally use 3 large paper towels.  Keep turning the chicken and wiping the fat for several minutes.  Once the chicken is brown, push the chicken to the side and add the garlic.  Brown the garlic.  Add the bay leaves, peppercorn, and liquid amino.  Keep stirring.  Add the pineapple juice, apple cider vinegar, salt, and bone broth.  Simmer for about 30 to 40 minutes.  About 10 minutes into simmering add the saffron.  Stir from time to time.  The bones will separate from the meat.  Depending on how saucy you like your adobo, simmer until you have the amount of sauce that you prefer.        

Eat the adobo with organic rice and sauerkraut.  I like Lundberg's organic basmati or jasmine rice (we get organic rice because conventional rice has arsenic) and Eden's sauerkraut.  Also, try it with brussels sprouts.  Find the brussels sprouts recipe below.

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Panfried Brussels Sprouts

Ingredients

Two handfuls of brussels sprouts

Extra virgin olive oil to coat the pan

Pink Himalayan sea salt to taste

Freshly ground pepper to taste

About 2 tbsp fresh parsley chopped

Directions

Cut the brussels sprouts in half and cook between low and medium heat with some olive oil on a cast iron pan.  Sprinkle some salt, freshly ground pepper, and chopped parsley.  Add a touch of maple syrup or honey.  Use a toothpick to check if they are cooked.  The toothpick will go through.  Enjoy!

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“Adobo has never been one of my favorites, but this recipe has rocked my world and it will rock yours!”

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Chicken Steak

I'll have beef once in a blue moon but I really do try to avoid it because it's hard for me to digest.  I much prefer chicken, one of my favorite protein foods.  It's one of the foods that helps me keep my energy levels up as long as I balance it with lots of dark leafy greens and other healthy vegetables and fats.  Balance and moderation are key factors for me personally.

Recently I had some baked organic chicken with the skin on, half an avocado, and a lot of stir fried garlicky red cabbage, and I noticed instantaneously how good I felt.  It was an amazing feeling!  The avocado has good healthy fats and the red cabbage is full of glutathione which is probably the most important antioxidant. 

My mom's version of chicken steak is wonderful.  It's very healthy, clean, and easy to prepare.  If you cannot get coconut nectar, real maple syrup works well too.  I hope you like this as much as I do!

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Chicken Steak

Ingredients

3 small organic skinless chicken breasts thinly sliced

Juice of 5 calamansi or juice of 1/2 organic lemon

4 tbsp liquid aminos, tamari, or coconut aminos (use these options over regular soy sauce)

One large onion sliced into rings

1 tbsp coconut nectar or real maple syrup (I like this brand.)

1/4 cup extra virgin olive oil

Directions

Marinate the thinly sliced chicken breasts in calamansi juice, liquid aminos, and coconut nectar or maple syrup for at least 2 hours.  When ready to fry warm your cast iron pan set between low and medium.  Add the olive oil and fry the chicken until the liquid in the pan dries up.  Add the onions once the chicken is brown and continue to cook until the onions are translucent.  

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“I much prefer chicken, one of my favorite protein foods. It’s one of the foods that helps me keep my energy levels up as long as I balance it with lots of dark leafy greens and other healthy vegetables and fats.”

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Super Clean Beef Tapa

My mom reintroduced beef tapa to me this summer.  Let me just say that her tapa is really awesome that I have to call it Super Clean Beef Tapa.  It is out of this world deliciousness!  

My mom was a stay at home mom until my brother and I started school full time.  I remember that she would often prepare beef steak.  She would make it with rings of onion.  This dish is similar but much more addicting.

This beef tapa brought back some nice memories.  Her recipe is all about the marinade.  She likes to marinate her beef overnight with lots of garlic, ground pepper, and organic apple cider vinegar.  No sugar necessary.  The results are marvelous.  If you're a meat lover you will definitely get your craving for beef satiated.

My mom likes to serve the beef tapa with fried rice.  So she simply uses the same pan to make the fried rice to include all of that yummy flavor from the beef.  Instead of achara (sweet pickled green papaya) I prefer to serve it with organic sauerkraut.  I like Eden Organic Sauerkraut a lot.  This stuff makes this whole dish worth it all.  Sauerkraut is a probiotic which means it's one of the best things to keep your gut health in check.  For those who watch their salt intake, take a look at the sodium content.  You could always make your own sauerkraut if you cannot find a low sodium brand.

Always choose grass fed beef.  Organic grass fed beef is the best choice.  

Beef tapa is wonderful for breakfast, lunch, or dinner.  If you need a bit of sweetness in your meal, just add green peas to your fried rice.  It gives it just enough natural sweetness.  Violà!  

Here's the recipe for you to enjoy! Don't forget to use organic, local ingredients when possible.

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Super Clean Beef Tapa

Ingredients

Thinly sliced organic beef round (Get the largest size available if you want to make a lot!  Trust me, this tapa is so good that you will want more of it.)

4 large cloves garlic, crushed

Freshly ground pepper to taste

1/2 cup organic apple cider vinegar (I like Braggs brand.)

Extra virgin olive oil for frying

Directions

First, freeze the beef so that it's easy to slice thinly.  Once thinly sliced, marinate the beef overnight with the garlic, apple cider vinegar, and ground pepper.  When you are ready to fry your beef, warm the cast iron pan.  Add the olive oil.  Then preheat the oven to broil.  Start frying the beef on medium to high heat, depending on your stove top.   As you fry, keep turning the beef and cook until the liquid dissipates.  Put the pan in the oven to brown the beef for about 2 minutes.  Enjoy!  

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“If you’re a meat lover you will definitely get your craving for beef satiated.”

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Hot and Spicy

When my mom recently cooked her sotanghon soup, my mind immediate flooded with Vietnamese soup memories at Eden Center in Northern Virginia.  My most unforgettable memory was eating a sandwich that had the hottest peppers in it.  I had no idea because the store folks didn't advertise that the sandwich was hot.  I took one bite and my ever so sensitive tongue and taste buds were under fire!  I hurriedly ran and grabbed a cold bottle of water from the refrigerator but of course that did not help and my mouth continued to burn.  

My youngest godchild loves hot and spicy food.  God bless him always.  I'm sure he would have loved that hot, spicy sandwich.  His dad is so passionate about hot and spicy and has been talking a lot about its benefits.  Actually, the whole family has a love affair with hot and spicy.  Always, there is hot sauce in their company.  

I think that it's important to vary your diet from time to time.  For me fruits and vegetables with excellent fats, high quality and organic protein, and healthy carbs are necessary in my diet.  As you have read above I prefer not to eat hot and spicy but I think that I should add a little once in a while.  Well-renowned functional medicine doctors like Dr. Alejandro Junger and Dr. Mark Hyman advocate eating spicy foods as long as they do not cause acid reflux.  I have found that some of their recipes incorporate hot and spicy ingredients.  It's best to chew food slowly and listen to your body as your body will let you know what you can tolerate.  

My mom's chicken sotanghon is a very versatile dish that can be eaten any time of the year especially during the cold months.  It's getting cooler in the mornings up north so this is perfect right now.  You can also make it as hot and spicy if you like.

This soup is unique from other soups because of two main ingredients -- saffron and Red Boat fish sauce.  Saffron is used in many Spanish and Filipino dishes like Arroz Valenciana.  It's a very precious ingredient as it is not cheap but it makes this soup really awesome and wonderful.  So I would say get it if you are going to make this soup because  it is so worth it.  The other ingredient that I highly recommend is the fish sauce by Red Boat.  This is the only clean fish sauce that I've come across as other fish sauces have unwanted preservatives and other unnecessary additives.  Red Boat is the Cadillac of all fish sauces.

This recipe is just right as a whole meal in itself.  Be sure to use chicken bone broth to get all the best health benefits.  Making your own chicken bone broth is best.  You can simmer your organic chicken bones for at least eighteen hours in a pressure cooker or slow cooker with your choice of seasonings like onions, garlic and some spices.  This process will crush the bones and break open all the incredible nutrients.  Bone broth is healing food for many who suffer gut problems, flu and cold symptoms.

Warning!  If you end buying your bone broth, it is very important to read the list of ingredients on the package.  I prefer Pacific brand organic chicken bone broth.  Many times the horrible ingredient MSG is deceptively included in many packaged foods.  Several months ago I caught it in a brand of organic chicken broth; the ingredient listing included yeast extract.  Yeast extract is another word for MSG.  My son is highly sensitive to MSG and breaks out in hives so you can imagine my frustration when I learned this.  

Here is my mom's so good for you and warm soup recipe.  This one is a good one to share with the whole family.  Remember to use organic ingredients as much as possible.  Enjoy!

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Mom's Chicken Sotanghon With Saffron

Ingredients

3.75 oz bean thread noodle, soaked in filtered water till softened, then cut because the noodles are long (I used 1 package of Asian Gourmet Bean Thread Cellophane Noodles.)

4 or 5 medium garlic cloves, smashed and pounded

1 small carrot, julienned

2 small celery stalks, julienned

1 small onion, sliced

A bunch of leafy greens like Chinese broccoli, baby bokchoy, spinach, etc., optional

1 small organic skinless chicken breast, boiled on medium high for about 10 minutes or till chicken is no longer bloody; cooled and then shredded

1 pinch real saffron (I used Spanish saffron.)

4 cups chicken bone broth (I prefer Pacific brand chicken bone broth.)

1/4 tsp ginger, optional, more if you want your soup hot and spicy

Pink Himalayan salt to taste

Freshly ground pepper to taste

Red Boat fish sauce to taste

Directions

Saute garlic till brown.  Then add onions, ginger, chicken, carrots,  celery.  Saute for about 10 minutes.  Season with Himalayan salt, Red Boat fish sauce, freshly ground pepper, and saffron.  Add the chicken bone broth.  Let boil for 5 minutes then add the noodles and boil for another 10 minutes.  Add your greens last and cook for a couple more minutes till wilted.  

For a  spicy version, my godson's dad recommends adding green jalapeños, sriracha, red chili in vinegar, and/or red dried pepper.  

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Spicely Organic SaffronRed Boat Fish SaucePacific Organic Bone Broth ChickenBean Thread Noodles

“It’s best to chew food slowly and listen to your body as your body will let you know what you can tolerate. ”

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Soft Shelled Crabs

What can I say?  We are a seafood family.  I remember eating tons of seafood throughout my childhood in Virginia Beach.

My earliest memory of eating seafood was when I was about three or four.  My brother and I loved playing in the den.  One afternoon when it was lunch time my mom hand fed us crab.  She would feed me, then I'd go off to play.  Then she would feed my brother and he would run off to play.  She would alternate feeding us.  We just kept coming back for more crab.  I became an instant fan of crab that day.  The female crabs were my favorite because I loved eating the orange roe inside.  It was so good.

These days I eat more fish like steelhead, salmon, trout, cod, haddock, and halibut.  But from time to time when my mom and dad visit, we get treated to some delicious crab.  This time they brought soft shelled crabs from Virginia Beach.  Lately they have been shopping at Whole Foods but they also like a seafood place called the Dockside Restaurant and Marina on Shore Drive.  

My mom graciously shared her drunken soft shell crab recipe.  It's fantastic and it's perfect for Father's Day lunch or dinner.  Give it a try and treat your dad this weekend with a special meal like this one.

Mom's Drunken Soft Shelled Crab

Ingredients

4 soft shelled crabs (have the fishmonger remove the lungs and clean them for you)

1/2 cup organic extra virgin olive oil

1/2 cup beer

1 organic egg, beaten

1/2 cup organic milk (you could use almond milk or goat's milk if you have a dairy intolerance)

1/2 cup all purpose flour (we used gluten free all purpose flour)

Ground pepper to taste

Dash organic cumin

Dash organic paprika

Dash organic dried parsley

Directions

Heat your cast iron pan.  Give your crabs a bath in the beer for 5 minutes.  Place the crabs on a paper towel.  Next mix the rest of the ingredients together in a large bowl.  Place the crabs one by one into the bowl and roll them in the mixture.  Add the olive oil in the pan.  Once the pan sizzles with a tiny bit of water, place your crabs on the pan.  Cook each side for 3 minutes.  Cook until golden brown but don't overcook them.  Serve with a salad and or nice fresh organic veggies.  Enjoy!

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“We are a seafood family.”

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Simple Shrimp

My all time favorite shrimp dish growing up was shrimp with lobster sauce.  Since my mom worked long twelve hour days during the week, we ate dinner quite often at a Chinese restaurant called Hunan Garden in Virginia Beach. 

I could never get enough shrimp with lobster sauce.  It was the Chinese equivalent to my favorite Italian dish pasta carbonara.  Without fail, shrimp with lobster sauce was my go to comfort food even throughout my college days.  I was in love with the white creamy sauce.  My mom tried to sway my decision countless times but I just craved it all the time.  There was just something about the divine plump shrimp,  super yummy sauce, and hot rice that I cannot forget.  No other Chinese restaurant has been able to duplicate my all time favorite the way I remember it.

Over the years I developed an intolerance to shellfish.  What they say about eating in moderation has truth.  I can no longer have shellfish as much as I'd love to but I can certainly prepare it for my family and loved ones for them to enjoy.  Anyway, I have had my fill of delectable, scrumptious shrimp throughout my childhood and young adulthood.

I favor wild caught shrimp but you could pick up some farm raised shrimp too.  Recently, I've been serving a dish that I like to call simple shrimp.  It is all about simple high quality ingredients that can be put together in no time at all.  This is my mom's recipe.  She has passed it on to me and I happily pass it on to you.  Serve it with some nice hot noodles, rice, or a beautiful spring risotto with peas and asparagus.  Oh shrimp!  How I miss thee.

Simple Shrimp

Ingredients

A dozen shrimp, deveined and shelled

3 to 4 tbsp goat butter (I love St. Helen's goat butter.  It is so delicious I could eat it by itself!)

1 to 2 tbsp organic extra virgin olive oil, cold pressed

Handful of organic parsley, chopped

3 tbsp garlic minced

Directions

Heat a cast iron pan and add the goat butter and oil.  Allow the butter to melt, then add the shrimp, garlic, and parsley.  Cook the shrimp about two minutes on each side.  Best to serve warm but this can be eaten cold as well.  Don't forget to get all of the sauce off the pan.  It is so good!

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“What they say about eating in moderation has truth. ”

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The Perfect Pancit

Naturally I grew up eating lots of pancit and Coke.  Whether it was my mom's homemade pancit or store bought from a Filipino bakery, it was always delicious.  We had it for all sorts of occasions especially on birthdays because the tradition is to eat noodles on your birthday for a long life.

For my husband's birthday lunch I prepared clean spaghetti and meatballs from Dr. Junger's book "Clean Eats".  It's quickly become a family favorite, though I did feel a little bad that we did not have pancit.  The truth is I've never cooked pancit maybe because it's always been available to me.  It's strange to say but it's true.

Recently I've been cooking with soba noodles which remind me of the thin pancit noodles called sotanghon.  King Soba is my favorite brand because it is the most clean, organic, and healthy noodle available. You can use them in all sorts of noodle dishes like ramen and pad thai.  It's so versatile and delicious.  

Here I offer you my own pancit recipe that I call The Perfect Pancit.  Most pancit dishes are greasy and salty with possible additives.  My version is totally clean and organic so there are no bad ingredients in this recipe.  I love using avocado oil.  I find that food tastes really good when I cook with it.  I also use a clean fish sauce.  Buy organic and clean ingredients and you will feed your body the very best to maintain a healthy lifestyle.  Pair The Perfect Pancit with a nice glass of kombucha.  

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The Perfect Pancit

Ingredients

4 cups of filtered water

2 organic chicken breasts, fat trimmed off

1 tbsp onion powder

2 garlic cloves

1 bay leaf

1 tsp dried thyme

Pink Himalayan sea salt or gray Celtic salt to taste

1/4 onion, diced

5 or 6 garlic, finely minced

3 tbsp avocado oil or olive oil

1 tbsp anatto seeds soaked in filtered water for color ( hand squeeze the seeds to get the red color out)

1/2 cup organic chicken bone broth (Pacific brand is clean or make your own)

2 or 3 organic carrots, julienned

2 organic celery stalks, julienned

1 package of King Soba Thai noodles

1 tbsp fish sauce (Red Boat brand) or to taste

Freshly ground pepper to taste

Organic lemon wedges or calamansi

Organic green onions for garnish

Directions

In a large pot add the first 7 ingredients and bring to a boil.  Cover the pot then lower the heat to simmer it for 20 minutes.  Take the chicken out to let it cool on a cutting board and then slice the chicken into small bite size pieces.

Bring the water (used to cook the chicken) back to a boil.  Add the noodles and cook for 2 or 3 minutes.  Put the noodles in a colander and set aside.  You could drizzle some avocado oil or olive oil if you wanted to.

In a cast iron pan add the avocado oil and saute the garlic and onion for about 2 or 3 minutes.  Add the chicken and stir around.  Add 5 tbsp of anatto water and 1/2 cup of chicken broth.  Stir in the carrots and celery.  Add the noodles and continue to stir.  Add the fish sauce and freshly ground pepper.  Stir till well combined.  Serve warm with a squeeze of lemon and green onions.  Enjoy!

Please note:  my pancit recipe is not greasy or salty.  So if you're looking for that type of pancit, you will be disappointed with this recipe.  The idea is to provide clean, wholesome, healthy recipes so I use only the freshest produce possible and ingredients with no additives, preservatives, dyes, or anything artificial.  The products I recommend are among the healthiest and highest quality choices in the market.  

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 Himalayan Pink Salt Premium Avocado Oil Organic Chicken Bone Broth Organic Thai Rice Noodles Red Boat Fish Sauce

“Buy organic and clean ingredients and you will feed your body the very best to maintain a healthy lifestyle.”

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Picadillo (Ground Beef Soup)

If you're looking to lose some weight try eliminating nightshades.  I noticed that while doing the Clean program, I found my stomach decreased in size when I stopped eating nightshades.  Nightshades are not allowed in the diet during the Clean program.  When I reintroduced them back into my diet, the result was an expanded stomach and a feeling of bloating.

Some common nightshades are eggplants, tomatoes, potatoes (not sweet), and bell peppers so I don't eat these too much but when I need to add them in a meal I use very little.

Picadillo is a favorite Filipino dish that my mom would make for me since I can remember.  This is her recipe with a few tweaks in the quest to produce the healthiest Picadillo recipe.  We don't like ours too soupy but if you do feel free to add more water.  Also the annatto just adds color so if you don't have it or can't find it at your grocery the dish will still be yummy.  I also add an excellent ingredient that is wonderful for the gut.  It's called kudzu!  You can look for it at your local grocery or at any healthy store.  I get mine here at Amazon.  

This picadillo was a hit with the whole family!  I hope you try it.

Picadillo

Ingredients

3 tbsp extra virgin organic olive oil

1 lb organic grass fed ground beef

5 - 6 cloves smashed and minced garlic

1/2 of a small organic onion diced

1 small tomato seeded and chopped or 3 or 4 tbsp canned crushed tomato

1 - 2 tsp tamari

freshly ground pepper

1 - 2 tsp local raw honey

1 tbsp annatto seeds soaked in 1 - 2 cups of filtered water (to get the red color squeeze the seeds with your hands until you get the desired red color)

1 or 2 organic carrots cubed

1/3 cup organic red or green bell pepper

1 small potato (optional, I did not put potato in mine)

1 tsp fish sauce (Red Boat brand)

1 cup organic frozen green peas

1 tsp kudzu in 2 tsp of filtered water mixed well (if you want yours thicker, you can add more kudzu)

Directions

Use a covered pot and set it on medium heat.  Put 3 tbsp of olive oil in the pot and first brown the ground beef.  Add the garlic and stir in until fragrant about 30 seconds.  Add the onion and cook until translucent.  Add the tamari and ground pepper and mix. Add the honey and mix.  Add 1 cup of red liquid from the annatto seeds to the mixture and stir.  Add the carrots, bell pepper, tomato, and potato if you want potato.  Keep stirring.  Reduce the heat to a simmer.  Add the kudzu mixture to thicken the sauce.  Then add the fish sauce and mix.  Cover the pot and cook till the vegetables soften.  Add the peas and finish cooking.  Serve with brown or white organic rice.

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 CleanCheck Price Eden Kuzu RootCheck Price Organic Annatto SeedCheck Price Tamari Gluten Free Soy SauceCheck Price

“Picadillo is a favorite Filipino dish that my mom would make for me since I can remember.”

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A Childhood Favorite

When I was a kid I always looked forward to eating my after school snack.  My dad was a cook in the US Navy and he would often make simple foods that became family favorites.  One such family favorite was crab delight.

Crab delight sounds so gourmet but it is one of those foods that can be prepared and made ready super fast.  So when you just don't have the time and need to get a snack or dinner on the table, crab delight is a perfect choice.

My dad makes his crab delight with Thomas English muffins, canned crab meat, Philadelphia cream cheese, a little Worcestershire sauce, tomato, and Kraft singles cheese.  My mom adds a tad bit of hot sauce and lemon juice.  Since making changes to my diet I wanted to make a version that I could enjoy.  I think that I was able to put together a crab delight version that my mom and dad would be proud of.

Here's to good old childhood memories and fantastic delicious food.  I love being able to pass on these healthier family recipes to my son!

Crab Delight

Ingredients

4 or 5 Gluten free English muffins (I used Foods by George brand but any gluten free brand will do.)

8 oz jumbo lump wild caught crab meat (I used Handy brand)

4 oz fresh goat cheese classic chevre by Vermont Creamery (chèvre is a soft goat cheese similar to Philadelphia cream cheese)

A splash of tamari wheat free 

2 tbsp organic lemon juice or to taste

Organic tomato, sliced

Grated Pecorino Romano cheese (as much as you want) or a slice of organic cheddar cheese if you don't have a problem with dairy

Freshly ground black pepper to taste

Dried oregano to taste

Dried parsley to taste

Directions

Set your oven to broil.  Cut 4 or 5 English muffins in half and use the flat sides.  I used 5 muffins.  Place them on a baking sheet.  Mix the crab meat and chèvre cheese in a medium size bowl.  Don't over mix so to keep the big lumps of crab meat.  Add freshly ground pepper and lemon juice and mix some more.  Equally divide the mixture and place each part on top of each of the muffin halves.  Add some freshly ground pepper.  Top the mixture with a slice of tomato.  Add more freshly ground pepper, oregano, and parsley on top of the tomato.  Add a slice of cheddar cheese if you can tolerate dairy.  If you are dairy free, try some Pecorino Romano cheese.  Some people can digest it more easily.  Grate the Pecorino Romano cheese on top of each muffin.  Broil on high until the cheese bubbles and turns a light brown color.  Serve warm and try pairing it with a nice salad or soup!

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“I love being able to pass on these healthier family recipes to my son!”

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Trout Sour Soup (Fish Sinigang)

Sinigang

Trout sour soup

I'm happy to share my very first clean and healthy Filipino recipe, through the courtesy of my mom, my dad's favorite fish sour soup (sinigang).  This recipe uses rainbow trout since my dad loves trout.  If you are new to Filipino cooking, no worries.  This one is very simple and fast to prepare.  However, this one is not your typical sinigang.  We are adding a star ingredient that is super healthy and wonderful for the gut.  It's chickpea miso by South River Miso.  (I went to the website and had mine shipped to me.)  This miso is unique because it is soy-free and gluten-free.  It's a special brand but it's so worth getting it since it is a probiotic and it's versatile in many recipes.  Use it to make soups and casseroles.  Miso needs to be kept chilled in the refrigerator since it is fermented.  This is a delicious and healthy version of sinigang.  My family loves this recipe and I hope you'll enjoy it too!

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Rainbow Trout Sour Soup

Ingredients

1/4 organic onion chopped

1/2 organic tomato sliced

a small piece of ginger pounded

1 wedge of organic lemon

3 cups of filtered water

1 or 2 rainbow trout filets (you could also use wild caught salmon)

1 bunch of organic spinach

2 tbsp chickpea miso by South River Miso

pink Himalayan sea salt and freshly ground pepper to taste

Directions

Wash the fish and pat dry with a paper towel.  Add salt and pepper.  Add three cups of water, onion, ginger, and tomato to a large pot and bring to a boil.  When the water boils, put the fish on top and allow to boil for 3 minutes.  Add the lemon juice and spinach.  Cook for another 3 minutes or until the fish is cooked.  Gently stir and add salt and pepper if needed.  Turn off the heat.  Finally add the chickpea miso.  This gives it the sour taste instead of the tamarind.  (The miso should always be added last and added when the heat is turned off.)  Serve with brown rice or quinoa.

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“We are adding a star ingredient that is super healthy and wonderful for the gut. It’s chickpea miso by South River Miso.”

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Cream

Favorite penne recipe

Penne with chicken sausage, sage, and mushrooms

J'adore la creme.  For as long as I can remember I have adored creamy food.  Pasta alfredo, chicken divan, and pasta carbonara were among my favorites.  I could go to town with a whole slab of cheese back then.

 I still vividly remember the time my family and I visited Quebec City.  We were out and about exploring the city for a few hours and discovered a lovely Italian restaurant, Chez Guido, known for serving celebrities.  At first we were a bit intimidated but the proprietor and chef came out to greet us and made us feel welcome.  He sat us down at a comfortable table and handed us the menu.  I took one look and knew exactly what to order -- pasta carbonara!  It was superb.

Since I have learned that dairy has become a toxic trigger for me, I have avoided it for the most part, but not all dairy has a negative effect on me.  My body seems to be able to tolerate goat dairy products.  There's goat milk, goat butter, goat cheese, etc.  I love that I can enjoy certain dairy products again!    Many people find that goat and sheep dairy products are easier to digest than cow dairy.  Also, I find that Pecorino Romano cheese does not upset me for whatever reason.  It's trial and error, really.  Try a little here and there and see how your body reacts to the food.  

Here is a recipe that makes me very happy!  I just love the rich, creamy flavor of the sauce. It also smells really good.  Have it with a glass of wine and a side of sautéed garlic spinach and eat it slowly to savor it.  I used to add organic cow butter and Parmesan cheese to the recipe.  This new version is just as delicious.  My son also loves this recipe.  He had this for dinner last night and did a happy dance.  Good food makes everyone in this household happy.

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Penne with Chicken Sausage, Sage, and Mushrooms

Ingredients

1 cup of chicken bone broth (I like Pacific brand because it's clean or make your own with organic chicken)

3 tbsp organic extra virgin olive oil, divided

12 oz assorted fresh oyster, crimini, and shiitake mushrooms sliced into large pieces

Pink Himalayan salt and freshly ground black pepper

1 chicken sausage sliced (organic, natural, and nitrate-free)

5 or 6 tbsp goat butter (I used St. Helen's Farm goat butter from the U.K.)

3 tbsp chopped organic fresh sage

1 tbsp dried organic rosemary

1 lb penne (Tinkyada rice pasta  is a clean brand and gluten-free or Bella Terra is a whole wheat pasta made in Italy)

Up to 1 cup finely grated Pecorino Romano cheese divided

Organic basil as a garnish (optional)

Organic spinach (optional)

Directions

Heat 2 tablespoons of oil in a large cast iron pan.  Add the mushrooms, season with salt and pepper, and saute until soft, about 5 to 6 minutes.  Transfer the mushrooms to a plate.  Add the remaining 1 tablespoon of oil and sausage to the same pan.  Saute to brown the sausage.  Add the chicken broth, goat butter, and herbs.  Simmer until the sauce begins to thicken, about 3 minutes.  Add the mushrooms.  Season with salt and pepper.

Cook the pasta in a large pot of boiling salted water and stir occasionally until the pasta is tender but still firm.  Strain the pasta and add it to the pan.  Reserve the pasta water.

Add about 1/2 cup of cheese into the mushroom mixture.  Stir and add the pasta water by tablespoons if needed.  (I used 3 tablespoons.)  Cook until the pasta is al dente and the sauce thickens some more, about 5 minutes.  You could add a handful or two of baby spinach for more vegetables at this point and cook until it wilts.  Season with  more salt and pepper.  Transfer to a large bowl and sprinkle 1/2 cup of cheese on top.  Garnish with a little basil.

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Our Favorite Penne with Sausage, Sage, and Mushrooms Variation

Ingredients

1 cup of homemade bone stock or vegetable stock

4 organic extra virgin olive oil, divided

2 to 4 cups assorted mushrooms like shiitake, cremini, oyster, portobello, etc.

Sea salt and freshly ground pepper

1 or 2 organic sausages sliced, nitrate free (if making a vegetarian version use any type of squash)

5 or 6 tbsp ghee or grass-fed pasture raised butter

3 tbsp chopped fresh sage

1 tbsp chopped fresh rosemary

1/2 lb to 1 lb penne (I love Jovial penne at the moment but if you use wheat pasta make sure it's made in Italy to avoid GMOs)

2 or 3 leaves organic kale chopped

About 1 cup reserved pasta water

Chopped organic flat leaf parsley as garnish

Directions

Heat 3 tablespoons of oil in a large cast iron pan.  Add the mushrooms, season with salt and pepper, and saute until soft, about 5 or 6 minutes.  Transfer the mushrooms to a plate.  Add the remaining 1 tablespoon of oil and sausage to the same pan.  Salute to brown the sausage.  Add the stock, butter, and herbs.  Simmer until the sauce begins to thicken, about 3 minutes.  Add the mushrooms.  Season with salt and pepper.

Cook the pasta in a large pot of boiling salted water and stir occasionally until the pasta is tender but still firm.  Strain the pasta and add it to the pan.  Reserve the pasta water.

Stir and add the pasta water a little at a time.  Keep adding pasta water until you like the consistency.  Cook until the pasta is al dente and the sauce thickens some more, about 5 minutes.  Add the kale at this point and cook until it wilts.  Season with more salt and pepper.  Garnish with parsley.

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

“J’adore la creme.”

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