10 Minute Dinner: Shrimp and Garlic Pasta

Rob is a big fan of shrimp. He once ate an entire bag of cocktail shrimp by himself (and groaned for the rest of the night about it). I love them too, and shrimp are a fast easy way to pack in the nutrition. 4 ounces of shrimp contain 23.7 grams of protein. They are also high in selenium, magnesium, Vitamins B12 and B3, choline, iron, phosphorus, omega 3 fatty acids, zinc and copper. So eat as many as you like 🙂 We like this dish heavy on the shrimp, and light on the pasta, but you can adjust according to your tastes.

Shrimp & Garlic Pasta

1/2 pkg fettucine style brown rice noodles (or other pasta of choice)

3-4 Tbsp raw grass-fed butter

2-4 cloves of garlic, crushed (I’m a freak and put 5 in)

1 bag (16 oz) frozen cocktail shrimp (with tails removed)

1 tsp homemade Italian Seasoning (sometimes I’m too lazy and just throw in some parsley for color)

Pour shrimp into a large bowl and fill with cold water, to thaw. Boil water and cook pasta. Drain pasta and stir in garlic and butter and spices. Drain shrimp thoroughly and mix into pasta. Eat and enjoy.

Great with a green salad with homemade salad dressing or just in a pretty bowl with a large side of raw milk 🙂

Sometimes you need dinner in 10 minutes. Lately I have been trying to work out more often, so I need quick meals a few times a week. It’s either the trusty crock pot, a grilled hunk of meat and a salad, or this yummy pasta dish. If you are eliminating grains, I have made this with spaghetti squash and it is very good. This is the simple, basic version of this recipe to save time. You could add any vegetable or spice combination that you wish to change it up.

Orange and Ginger Carrots

I recently purchased a juicer. Anyone with a juicer knows that you have A LOT of carrots around the house all of a sudden. I decided to actually cook and eat these carrots, rather than squeeze the life out of them and throw the pulp out to the chickens.

Orange and Ginger Carrots

1 lbs carrots

2 Tbsp butter

1 Tbsp fresh grated ginger

1/3 cup orange juice

Salt & Pepper to taste

dry basil, dill or mint to garnish (very pretty, but optional)

Oh ginger, you ugly little root

Combine all ingredients in a saucepan. Bring to a boil. Turn down to low and cover tightly with a lid. Simmer for 15-20 minutes, or until tender. Remove the lid and boil off any remaining liquid.

Garnish and serve hot (with butter if you’re smart).

Sweet and Spicy Glazed Tuna Steaks

Sweet and Spicy Glazed Tuna Steaks

3 cloves garlic, minced

1 Tbsp ginger, minced

1/4 cup homemade teriyaki sauce

1/4 cup toasted sesame oil OR olive oil

1/2 tsp red pepper flakes

1/2 tsp sea salt

freshly ground black pepper

2 wild-caught tuna steaks 1 1/2″ thick

Place Tuna steaks in a shallow baking dish or cast iron skillet. Mix all remaining ingredients and pour over the tuna. I usually reserve about 2 Tbsp of the sauce, and pour it on right before serving, or save it for dipping.

Bake uncovered at 400 degrees. 10 minutes for rare. 20 minutes for medium. 30 minutes for well done. We usually do about 17 ourselves….

The flavor of the sauce really penetrates the meat, so there is no marinating required. You could marinate it if you like, but I never have felt the need. This goes very well with a fresh green salad or steamed vegetables.

The Worlds Best Chimichangas

I am having a blast trying out all of my favorite Mexican recipes on Rob and seeing how they compare to what his mother and grandmother used to make when he was a kid. He says that this is the best Chimi he has ever eaten. I have to agree! It has the perfect crunchy outside, the hot spicy filling. It freezes and reheats very well in the toaster oven. Next time I’m making a huge batch. We can’t get enough!

The Worlds Best Chimichangas!

1/2 lb bacon, cooked and broken into pieces (save the grease!)

Extra bacon grease or lard for frying

1 lb ground beef (or venison, elk, moose, bison, etc)

1/2 onion, diced

2 tomatoes, chopped

1 can chopped green chilies

1 tsp sea salt

1 1/2 tsp oregano

1-2 tsp chili powder (depending on how hot you like it)

2 Tbsp cilantro-fresh

12 large homemade tortillas, warmed

  • In skillet fry bacon and break into pieces. Pour bacon grease into a bowl and set aside.
  • Add bacon pieces back to the pan. Add onion, and ground beef and brown
  • Add green chilies, salt, oregano, chili powder, cilantro and tomatoes.
  • Simmer 4-5 minutes to let flavors meld. NOW is the time to taste. I love that part!
  • Lay out warm tortillas and spread 1/2 cup meat mixture into each tortilla. Fold envelope style
  • Wipe out your skillet. Add bacon grease and lard to equal 1/2 inch. YES half an inch of grease!
  • Heat to medium high and fry each Chimichanga seem side down. Turn and fry the other side.
  • They will turn a beautiful golden brown when they are done.
  • Drain on paper towels to crisp up.
  • Serve with cheese, sour cream, salsa, tomatoes, olives,  lettuce etc.

I don’t make these very often. But when I do Rob and I usually eat them for breakfast, lunch and dinner until they are all gone. So, so, soooooo good!

Something about the salty, smokey bacon flavor mixed with the sweetness of the tomato, mixed with the hot chili powder and the creamy cheese and sour cream. The crunch of the fried shell…the hot spicy meat. Yum! I’m getting hungry 🙂

P.S Don’t you dare try to cheat and use some oil other than good ole bacon grease. It just won’t be the same, trust me.

Besides bacon grease and lard are very high in Vitamin D, are composed of 51% mono-unsaturated fat, have a high smoke point, help the body absorb nutrients (especially calcium) and have a neutral effect on blood cholesterol. So there. 🙂

P.P.S If you have a deep fat fryer, you can use that instead of a skillet. Pour out all that nasty canola oil and fill it with freshly rendered lard or beef tallow from a pasture-raised grass-fed animal. You can fry your Chimicangas in there and they will be even better!

This recipe will be featured on Whole Food Wednesdays, Made Famous By,  Real Food Wednesdays,  Food Renegade, Living Life Intentionally, Lunchbox Love, and Foodie Friday

Salmon and Noodle Casserole (with homemade egg noodles)

Yesterday I posted a recipe for homemade egg noodles. This is the recipe I made with those noodles. I would guess the whole meal, including noodle making, took 35 minutes to throw together, plus another 30 minutes in the oven. It turned out creamy and delicious. Exactly like I wanted it to taste, I love that!

Real Food Salmon Noodle Casserole

1 batch of homemade egg noodles

1 large can (14 oz) wild-caught salmon with skin and bones (fresh salmon or tuna would also work)

1 small onion, diced

2 cloves garlic, minced

2 Tbsp flour + 2 Tbsp butter

1 1/2 cups raw milk

1 cup sour cream or thick homemade yogurt

1 cup shredded cheese of choice (I used raw smoked cheddar)

salt & pepper to taste

2 tsp dry parsley flakes to garnish

Place fresh noodles in boiling water for 12 minutes (or until tender). Drain and pour into 13 x 9 casserole dish.

In a heavy skillet brown onion and garlic. Push them over to the side of the pan. On the other side of the pan, melt 2 Tbsp butter. Stir the 2 Tbsp of flour into the butter to form a paste. Whisk in the milk and incorporate the onion mixture. Let this boil, stirring constantly until thick. Stir in sour cream and drained salmon. Add salt and pepper. Now is the time to taste it and make sure it’s perfect.

Pour this mixture into the casserole dish. Stir it up to mix in the noodles.

Sprinkle with grated cheese. Sprinkle with parsley.

Bake in 350 degree oven for 30 minutes.

I haven’t tried it, but I imagine this would freeze well. We didn’t have any left over, so I couldn’t test out this theory 🙂 This is a great use for left over fish that didn’t get eaten the day before. It is also a great recipe for people who don’t really love fish, because you hardly notice it’s in there. We use canned salmon with the bones for lots of extra calcium and minerals. The bones and skin soften while cooking and you won’t notice them at all.

Homemade Egg Noodles

I was really surprised at how easy this was. Robs chickens are producing 18-20 eggs a day, so this gives us a great excuse to eat some pasta! I made one small batch to start, just enough for dinner. But it would be just as simple to make a huge batch and let them dry out for long-term storage. I used sprouted whole wheat flour and they turned out perfect.

Homemade Egg Noodles

2 large free range eggs

1 egg yolk

1 cup of flour

1 cup of flour for kneading

1/2 tsp sea salt

In a bowl mix eggs, 1 cup of flour and salt. It will be very sticky.

  • Generously flour the counter top and your hands. Knead in the remaining cup of flour.
  • The dough should now be dry enough to handle.

  • Roll dough out very thin. Cut into strips. Keeping in mind that the noodles double when cooked. I cut mine 1/2 inch wide and they turned out very thick.

Now you can either place them in boiling water for 12 minutes (or until tender) or you can lay them on a drying rack to dehydrate. Once they are completely dry (overnight) place in an airtight container. You can also roll them up and store them in the fridge, but they don’t last as long that way.

Real Food Taco Salad

I am not a huge salad fan, I must admit. If I do eat a salad it had better have some meat and cheese in it, or I’ll pass. This is probably a side effect of my low-fat vegetarian days in which I gagged down salad after salad with 1.3 drops of low-fat dressing in an effort to be ‘healthy’. I’ve come a long way baby!

This is easy to throw together in a hurry, and is full of nourishing fats, probiotics, minerals, enzymes and fiber. I start this recipe by cutting up any stale tortillas that are left over from the week, cutting them in triangles and frying in coconut oil or beef tallow.  Homemade tortilla chips are the bomb.

Taco Salad

2 cups tortilla chips

1 lb ground beef or venison

1 cow liver

2-3 Tbsp homemade taco seasoning

1 cup raw cheddar cheese, shredded (Colby or pepper jack cheese is also good)

1 small head of organic lettuce (I like the crispness of iceberg for this salad)

1/2 cup homemade yogurt or sour cream

2 tomatoes, diced OR 1 cup salsa

Your choice of toppings: green onions, hot peppers, salsa verde, black beans, guacamole etc.

Cut liver into small pieces, or purĂ©e in food processor. Brown beef and liver. Stir in taco seasoning. While beef is cooking shred the cheese and cut up your vegetables. Assemble your salad and enjoy. This is also good the next day as a cold lunch salad. And trust me, you won’t taste the liver, your kids won’t even know it’s in there 🙂 Serve with a tall glass of raw milk and enjoy.

P.S Make sure your liver is from a happy grass-fed cow

Ground Venison Stroganoff

I am very lucky to be madly in love with a hunter. I love Rob almost as much as I love beef. The price of a high quality hunk of grass-fed beef makes me love the fact that he knows how to go out and kill meat and bring it home even more. This year I have a freezer full of venison to use up, which is going to save us more than $500. I’m guessing many people think they don’t like venison, because they have never had it properly prepared. The trick to deer meat is not to cook it too long or it dries out and toughens up. It is also best to cook some of the tougher cuts of venison in liquid (hello crock pot). If you absolutely can’t stand the taste, try soaking venison in milk overnight, to remove the metallic or ‘gamey’ taste. The next morning rinse under cold water and cook as you normally would. I personally love venison, and use it for any recipe that calls for beef.

Ground Venison Stroganoff

1 lb ground venison (or hamburger)

1/2 cup onion, chopped

2 cloves garlic, minced

1 tsp sea salt

1/4 tsp pepper

1/4 tsp paprika

1 lb fresh mushrooms

1 cup homemade stock

1/2 cup whole milk or cream

1 cup sour cream

1 tbsp parsley

1 lb egg noodles (or rice)

Brown meat, onion and garlic. Add salt, pepper, paprika & mushrooms. Cook until vegetables are tender.

Add milk and stock and simmer. Cover with a lid and turn on low to tenderize the meat for 5 minutes or so. Turn off heat and stir in sour cream and parsley. Taste and add more salt & pepper as desired. Serve over cooked noodles or rice. It’s also great over mashed potatoes.

I make a double batch and freeze the leftovers for lunches during the week. It reheats very well.

P.S This is another great recipe in which to hide certain very healthy organ meats. Like liver 🙂

See also:

Venison Backstrap with Coffee Spice Rub

Stuffed Green Peppers in the Crock Pot

Real Food Meatloaf

Meatloaf isn't popular because it isn't photogenic

Maybe I’m one of the last people on earth who like meatloaf. Maybe meatloaf has fallen out of favor. Maybe meatloaf is the leper of the modern kitchen. I don’t care. I eat it anyway 🙂  This recipe is fast, and involves no special ingredients. It is excellent with fresh green beans and potatoes au gratin.

Simple Meatloaf

2 lb grass-fed ground beef (i used venison)

2 tsp garlic salt

2 tsp onion powder

1/2 cup old-fashioned rolled oats

2 free range eggs

If you would like to make this extra nourishing, this is an excellent meal in which to hide certain ingredients. Such as liver, heart or kidneys. I grind up 1/2 of one cow liver in the food processor and mix it right in with the rest. You never even know it’s there.

Mix all ingredients. Bake in a 350 degree oven for 1 hour.

Now we need to figure out a way to make meatloaf more beautiful, so it will be more popular. Maybe meatloaf pans should be heart-shaped. It also has such a boring, utilitarian name. MEAT. LOAF. It should be something french and fancy like boeuf soufflè supreme. Or perhaps  it could be a spicy and spanish dish called La TortĂŁ Carne (I think that means beef cake, but spanish class was a very, very long time ago). Any other ideas? We really need to help meatloaf out, he’s getting a bad name.




Spiced Ribs

Spiced Ribs

3 lbs pork loin back ribs

1 Tbsp chili powder

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1/2 tsp salt

1/4 tsp cayenne

1/4 tsp pepper

Combine spices and rub into the meat. Place bone side down in roasting pan. Bake at 350 degrees with lid for 1 1/4 hours. This spice rub is good on just about any cut of beef. Rob likes it during the summer when he’s manning the BBQ grill.

See also:

Coffee Spice Rub

Italian Seasoning Mix

Taco Seasoning Mix

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