Greens & Beans Soup

I wanted greens. I wanted meat. I wanted beans. I wanted soup. So here it is in one pot.

Ingredients
1 red bell pepper
1 large onion
2 cloves of garlic (or a HEAPING tablespoon of chopped garlic from the jar)
1 package of FLAVORFUL sausage (I used turkey andouille. MOST turkey smoked sausages like Ekrich etc. do NOT have enough flavor. I suggest and andouille or a chorizo)
2 tablespoons of oil (avocado, light olive oil or grapeseed)
2 cans of cannellini beans (white kidney beans)
2 bunches of greens or 1 bag of greens (I used mixed greens, but you can use just kale)
2 16 oz containers of chicken STOCK - not broth

Seasonings to taste
dried parsley
dried tarragon
dried marjoram
cumin
bay leaves
pink himalayan salt or sea salt
Fresh ground pepper

Equipment
large stockpot with a lid
large knife
2 cutting boards (I do not cut my meat & veggies on the same board)
long cooking spoon
ladle
tasting spoon

What to do

pepper, onions, garlic, andouille.... LOVE!

1. Cut the onions into 1 inch pieces. Remove the seeds from the pepper and cut into one inch pieces. Add both to the pot.
2. Finely chop the garlic and to the pot. (Or add the heaping tablespoon like I did)
3. Slice the sausage into 1/4 inch pieces.
4. Add 2 tablespoons of oil to the pot. And turn the temp on medium. Stir the veggies to get them evenly coated.
5. Once the veggies begin to  sizzle, add the sausage. Keep stirring. Cook until fragrant. (What does that mean? You can smell it & the sausage isn't cold. Don't burn the onions.)
6. Add the chicken stock, undrained beans, and greens. Stir. (dig DEEP in the pot & mix everything up reaslt goodt!)
7. Add herbs 1-2 teaspoons at a time. I used 4 whole bay leaves. Stir and then use your stirring spoon to add a little taste of the ingredients to your tasting spoon so you can decide what you want more of. Add at least 2 teaspoons of salt and pepper because this is a LOT of soup.
8. Place lid on and let cook for about 10 minutes when it starts bubbling or simmering, reduce heat and replace lid.
9. Let cook for at least 20 minutes more when the greens are tender.

before I put the lid on it

       10. Ladle one BIG spoonful of all of the things! to one BIG spoonful of the broth. Top with 

             ground pepper.

       11. EAT IT!

Seafood Stew

There's no way to get this wrong unless you have the stove up too high! Or leave the house for hours while cooking it!have fun with the ingredients and let it simmerrrrrrrrr!

Ingredients
1 medium onion (I used Vidalia because I like my stew sweet. do not use red onion, just trust me!)
1 large red pepper OR 3 small sweet peppers (guess which ones I used... I like it sweet)
2 cloves of garlic 
1 tablespoon oil (I suggest avocado, light olive oil, or grapeseed) OR grass-fed butter (TEAM KERRYGOLD!)
1 14.5 oz can of organic diced tomatoes
1 6 oz. can of organic tomato paste
16 oz. seafood stock (You can use chicken stock, if you have it)
2 cans of wild caught clams (I used Bumble Bee brand)
1 lb. FIRM, FRESH (not frozen) white fish (I used cod because it holds up well)
------------------------------
Here you can add whatever other 2 seafoods you like.
I used: 1 lb raw shrimp & SOME frozen bay scallops (I used a lot of them... almost the whole bag.... i like scallops)
If you are using cooked shrimp add it within the last 10 minutes so it doesn't overcook.

Optional Ingredient
2 handfuls of fresh spinach or kale

Seasonings to taste
fresh basil
fresh thyme (optional)
dried oregano
dried parsley
dried bay leaves
crushed red pepper flakes
pink himalayan salt or sea salt
a LIL BIT of white wine

Equipment
large non-stick pan with a top (I use a pan instead of a pot because in MY mind it heats more evenly *shrug* You can use a large saucepan if you don't have a pan with a top)
large knife
cutting board
spatula
large spoon
tasting spoon

What to Do

1. Chop onions into 1 inch strips and peppers into 1/2 inch pieces. Chop garlic finely. Chop at least 4 basil leaves.
2. Add 1 tbsp of oil to non-stick pan. Turn pan on medium heat. Add onions, peppers, garlic and fresh basil & thyme. 
   
3. Cook until onions are soft.
4. Add seafood stock, diced tomatoes, SPLASH of wine, and juice from both cans of clams. Add dried seasonings and a DASH or 2 of red pepper flakes depending on your spiciness level. STIR in tomato paste. 
   
   
   
5. Bring to a simmer. Cover & let simmer for 20-30 minutes.
6.  Cut fish in 1 inch pieces. Remove cover, add clams, fish, scallops, raw shrimp etc. and stir.
   
7. Lower heat, replace cover, and let cook for 20 minutes. Add salt IF necessary.
8. After 10 minutes if you are using cooked shrimp, spinach or kale add it & stir.
9. Remove cover, turn off heat, ladle into a bowl & serve with bread. I made paleo sandwich rolls because they remind me of cornbread. The recipe is here: http://lexiscleankitchen.com/2014/08/24/the-ultimate-paleo-sandwich-rolls/
10. EAT IT!

I forgot to put my watermark on my pics, so don't steal em!

Bolognese-y Sauce with Fresh Basil and Thyme over Zero Calorie Noodles

I have been slacking in my eating right & my cooking... But last night I wanted a really good tomato based sauce so I made one! Once again, no pics... cuz I was hungry!

Ingredients
1 lb, ground beef (80/20, you need that fat!)
1 package of sweet italian sausage (casings removed)
1 small package of baby bella mushrooms (sliced)
1 medium onion
1 red pepper
1 green pepper
1 28 oz can of diced tomatoes (I used Muir Glen)
2 cans of tomato paste
2 packages of zero calorie noodles (I used NO Oodle)
1 cap full of olive oil

Seasonings to taste
chopped garlic
fresh basil
fresh thyme
dried oregano (I didn't have it growing in my countertop herb garden)
granulated garlic
salt
pepper

Equipment
cutting board
knife
large sauce pot with lid
non-stick frying pan
colander

What to do:

1. Chop garlic possible. Remove thyme leaves from stalk. Take 8-10 basil leaves (or less... I loooove BASIL!), Roll together & chop in long, thin pieces( this is called chiffonade! now you fancy!). Chop onions and peppers into long strips. Remove sausage from casing and crumble.
2. Heat 1 cap full of oil on medium heat. Add onions and peppers to sauce pot, stirring occasionally.
3. Heat frying pan on medium high heat. Add crumbled ground beef and crumbled sausage.
4. Add granulated garlic to meat and lightly salt. Continue to stir until it is cooked through.
5. Add meat mixture to sauce pot and turn heat to medium low. 
6. Add tomatoes and tomato paste to pot and stir. Add basil, thyme and oregano and stir. Add sliced mushrooms and stir. 
7. Taste the sauce and add salt & pepper to your liking.
8. Turn heat to low and cover. Let simmer for 30 minutes, stirring occasionally.
9. To serve, remove noodles from package & rinse under hot water in colander. Place in plate or bowl and ladle the sauce over the noodles. Noodles will soften as they heat up.

SPRANKLE some REAL Parmesan on it & eat it up!