After looking at a bunch of recipes online, I did what I do best – I threw something together, and I’m very happy with my first try.
This recipe is AIP (autoimmune protocol) friendly. All ingredients are rough-chopped, taking into account that many people on the AIP diet, as I am, suffer from joint-related illnesses, making it hard to spend time finely dicing veggies. An added bonus is that this recipe is also kosher if you follow Jewish dietary laws.
This was made utilizing leftover chicken that had been smoked/grilled the previous evening. We have a Char-Broil Tru-Infrared Grill/Smoker/Roaster and it has literally changed the way we eat. We grill out practically every day, have become wood chip connoisseurs (hickory is the way to go if you’re curious), and are always experimenting with grilling. If it can be put on a grate, wrapped in foil, or put on a skewer, we’re going to grill it!
We are (prayerfully, hopefully, God-willing) closing on our house a month from tomorrow, which means it’s time to pack. It also means that I need to use up everything in my cupboards, fridge, and freezer, because even though we’re only moving 50.4 miles away, I’m not moving our food. Continue reading “Clean out the Cupboards Cabbage Soup”
We got invited to a 4th of July picnic this afternoon and our host is diabetic, so I scrambled to come up with something that is both yummy, pretty diabetic-friendly, and doesn’t require me to turn on the oven. (We’re having a heat wave here in the northwest and, without air conditioning, it’s about 89 degrees in the house.)
I love ambrosia salad and, with a few modifications, I made it relatively diabetic-friendly.
I’ve been a salmon addict ever since I first started coming to Seattle for training and would eat at restaurants where I would get perfectly seared salmon filets. I relished the flavors – wood/fire smoke, lemon, that crunchy bite from the caramelization – bursting on my tongue. It was worlds away from the canned salmon patties I ate while growing up back in Indiana. Now that I live here in the Pacific Northwest, where fresh fish is in abundance, I’ve become absolutely addicted to Steelhead Trout. (And no canned salmon will ever get within 20 feet of my lips again!)
This is one of my favorite recipes. Simple, delicious, and soooo good cold mornings! I’ve modified it from the original one I found to make it tastier and to serve a smaller family.
I made these today and was instantly whisked back to my childhood. I was full of memories of watching my mother make these for the holidays, the scent filling first the kitchen and then the whole house. The rich smell of the nutmeg was a signal to me that Santa was coming soon!
My grandmother, Lila, is one of those old school cooks. She’s from that generation where they made due with what they had and learned how to squeeze rich, flavorful foods out of every possible part of the garden haul. (Proof of this is the fact that the only reason I love cabbage is thanks to her. She’s found ways to make the lowly cabbage plant blossom into delicious dishes that has elevated the vegetable to my most favorite.) She’s also of the generation that never wrote a single recipe down. Her macaroni and cheese is incredible and the most-requested thing she makes and when I originally went to get the recipe from her, the response I got was, “Well, let me think about it for a minute. Get a pen.” So now, Mamaw’s recipe is written down. I make it whenever I can and, since I hosted Thanksgiving dinner here yesterday, I got to make it. I thought I’d share it here.