Chimichurri Steak Recipe

Want a fun new recipe to spice up steak night? We love this one because it can be used as a sauch for leaner meats or on potatoes. I personally love it and {warning this sounds crazy} I dip popcorn in it the next day as a snack.

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Chimichurri Sauce – (Makes about 1 cup of sauce)

What you need:

  • 2 tablespoons of Fresh Oregano
  • 1 tablespoon of Crush Red Pepper
  • 3 teaspoons of Red Wine Vineger
  • 1/2 of Olive Oil
  • 1 Cup of Parsley
  • 4 Cloves of Garlic

Process:

  • This one is VERY simple. Simply put all the ingrediance into a food processor (We use a Vitamix) and pulse. You don’t want the consinsency to be too liquidy, so try to pulse it until you its smooth, but not liquid.

Steak

What you need:

  • A Flank, Skirt or Flat Iron Steak works best for Chimicurri

Process:

  • Simply Pan sear or Grill the meat. Since you will be putting Chimicurri sauce on it, no need to get fancy with the seasoning. Just Salt and Pepper, thats all you will need. Anything more, and it will be too much.
  • I set the pan to medium-high heat with a splash of olive oil in the pan
  • Since these are thin peices of meat, just a few mimutes on each side. No need to finish in the oven or anything like that.
  • Remember to let the meat rest for about 10 minutes under aluminum foil. This lets the fats find its way back into the meat, and not all over your plate after cutting into it.

When Steak is complete, slice the steak into thin slices and pour chimichurri over the meat. Then viola, you have a fantastic dinner.

We like to pair this with oven roasted potatos and veggies. This night we chose broccolini.

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Homemade Chicken [noodle] Soup

I put the noodle in brackets because we do not use noodles. To clarify, Preston prefers rice and although I LOVE egg noodles (how my Mom would make it) he convinced me that wild rice is healthier and does not get soggy if you freeze it. Therefor, we do not use noodles. Regardless, the saying is true that homemade chicken soup is a cure all. I used to assume it was due to the water and salt content in the soup that it rehydrates you and gives you electrolytes. It wasn’t until I started searching the Paleo Diet and Whole 30 that I realized the bone broth from the chicken has so many nutrients in it and the fresh parsley and onion helps to detoxify your body.

We also have a couple of servings of this soup on hand because it is healthy, easy, and honestly very cheap to make. We make a large portion that we then put into 6-8 individual size glass containers. The glass containers are key because we then freeze them and pop one in the microwave for a quick and easy meal. They say that plastic containers can leach toxins if put into extreme temperatures = freezing and microwave. Literally, I have gone months eating this for lunch before if I didn’t want to pack a lunch and knew I wouldn’t have time to buy lunch at work. I was explaining this process to my sister about how easy and healthy it is and she was baffled at how I was able to transport soup without making a mess. This is why freezing it is so key because even if you have a long commute, it is not able to fully dethaw. I then put it in the refrigerator at the office so it is not an ice cube when I microwave it at lunch.

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Chicken Soup Recipe:

What you will need:

  • 4 Carrotts
    • Slice them in about 1/2 inch slices (and give the ends to your dog, Jilly is a carrot addict)
    • We buy “rainbow” or heirloom carrots because they are different colors to brighten the dishes up
  • 4 Ribs of Celery
    • Simply break off four ribs of celery from the stock and slice them into 1/2 in slices
  • 1 Onion
    • Dice the onion (do not give this to your dog, onions and garlic are bad for them)
  • 5 sprigs of Fresh Thyme or about 2 Tablespoons of Dried Thyme
  • 2 Bay Leaves
  • 1/2 of Fresh Parsley
  • 1 Tablespoon Butter or Ghee (if you are Paleo)
    • Coat the bottom of a large stock pot (we use this one below) with melted butter
      • Copper is a good heat conductor so it gets hot very quickly, yet cools off just as quick once removed from the heat source (aka no more burning the bottom of soups!)
  • 1 Whole Fryer Chicken (about 5-6 pound)
  • 1/2 Cup of Rice

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Process:

  • Place the chopped carrots, celery and onions in the soup pot and let them saute until the onions get soft, but not carmelized. At this point, add the thyme and bay leaves. Let simmer for about a minute or two.
  • Pour 16 oz of Chicken Broth to the soup (they sell them at Costco so we always have several on hand)
    • For true bone broth you could add water, but we like the rich flavor chicken broth provides
    • Note: we buy unsalted so we can salt to taste once the whole soup is ready
  • Add the whole raw chicken to the broth and let boil. Ensure all parts of the chicken are submerged
    • My sister always thought I was taking about the rotisserie chickens they sell precooked…
  • Once chicken is completed white pull it out and place on a cutting board to let it cool. BE CAREFUL chicken is going to be very hot
  • Once chicken has cooled off (10-15 minutes) pull off the meat from the bones and place it in a bowl. Once chicken is stripped, you can put the meat back into the pot
  • Add 1/2 cups of Rice. We use ancient grain rice because it stays crunchy even after you freeze the soup
  • Season soup with salt. Soup takes a lot more salt that we would like to admit, but considering how many portions it makes, I can understand. Salt to your own taste, but don’t be surprised with how much you use
  • Add a handful of finally chopped fresh Parsley to the soup
  • Turn off the heat to the soup and let it cool. Once soup is at room temperature you can portion it out into containers like these Pyrex glass ones to freeze.shopping