Beef Stroganoff

Beef Stroganoff
Whole30, Paleo, Keto

This dish brings back so many memories from childhood. My mom made the best beef stroganoff, and it was hands down one of my favorite meals when I was a kid. She always made it with wide egg noodles and it was so delicious. You could put mushrooms on just about anything and I would love it, and the buttery egg noodles that she made it with were so dang good!

It’s hard to believe that it’s probably been over 20 years since I have had Beef Stroganoff. Silly, right! Well, when I was pregnant, the smell of beef made me sick, so I didn’t eat it during that time. Shortly after having my son, I gave up beef all together and I didn’t eat beef for 22 years. It wasn’t until I started on my Whole30 journey in 2015 that I brought beef back into my diet.

So here we are, 3 years later, and I decided to try making a Whole30 version of this childhood favorite. The pressure was on too, because I was making this for friends and family (including my mom). Well, the feedback I got was overwhelming, everyone loved it! I served my Beef Stroganoff with roasted zucchini noodles, but as you can see from my pic, I had a few “extra” servings with mashed potatoes. They are both equally delicious! It brought back all the memories I was looking for and reminded me so much of my mom’s version. It was even better hearing how much my mom enjoyed it! We had a nice chat about our memories of this dish so many years ago which made it that much better.

I hope you give it a try and enjoy it just as much as my family did.

Tip: A big part of what makes this version so flavorful is the roasted mushrooms. That adds another level of flavor that you don’t want to miss. Make sure you get cremini or baby bella mushrooms too.

beef stroganoff
Beef Stroganoff
Whole30, Paleo, Keto
Recipe by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
2 8 ounce packages of cremini mushrooms, sliced
2 T extra virgin olive oil
½ t salt
2 pounds ground beef
2 t salt
2 t black pepper
2 t granulated garlic
1 t paprika
1 t smoked paprika
1 t onion powder
2 T arrowroot flour
1 C beef stock or mushroom stock
1 can full fat coconut milk

To garnish:
Flat leaf parsley, chopped (optional)
Chives, chopped (optional)

Directions:
1. Preheat oven to 425°
2. Line a baking sheet with parchment paper (for easy clean up).
3. Add sliced cremini mushrooms to baking sheet.
4. Drizzle olive oil over mushrooms and add salt.
5. Toss to coat.
6. Bake mushrooms for 15 minutes, or until the mushrooms have started to brown.

7. Heat a large skillet over medium high heat.
8. Add ground beef and break up with spatula. Cook for about 8 minutes until beef is almost cooked through.
9. To the ground beef, add roasted mushrooms and any liquid left on the pan, salt, pepper, granulated garlic, both paprikas, and onion powder. Stir to coat completely.
10. Next, add arrowroot flour and stir. This will help thicken the sauce.
11. Add beef stock and coconut milk and stir to combine.
12. When the sauce starts to boil, turn the heat down to low so it simmers.
13. Let simmer for about 10 minutes.
14. Then serve with your favorite side. My two favorite options are zucchini noodles and mashed potatoes.
15. Garnish with some chopped parsley or chives.

Whole30, Paleo, Keto, Gluten Free, Dairy Free, Grain Free

pinterest beef stroganoff

Roasted Pumpkin Soup

It’s kinda funny that I was never a pumpkin lover growing up. I never liked pumpkin pie and really never had it any other way.  Fast forward and I can’t get enough of fall and all things pumpkin.  This recipe works great with any pumpkin that is in season or butternut squash.  It’s so convenient to have pre-cut butternut squash available in most grocery stores which would cut down on a lot of the prep work for this recipe.  The key is really to use a good ghee, brown butter ghee if possible, when roasting your pumpkin and sauteeing your shallots.  It really adds so much flavor to this soup.

Ingredients:
2 ½ pounds of pumpkin or butternut squash, cubed
4 T brown butter ghee, melted
3 shallots, peeled and sliced
2 T brown butter ghee
2 C coconut milk
1 t salt
½ t white pepper
¼ t dried sage
¼ t ground nutmeg
Pepitas for garnish

Directions:
• Preheat the oven to 400 degrees
• Line a baking sheet with parchment paper.
• Add cubed pumpkin to the baking sheet and add melted ghee and salt. Toss to coat.
• Roast for 35-45 minutes or until pumpkin starts to brown and is fork tender.
• While pumpkin is cooling, sauté shallots in 2 T brown butter ghee in medium sized skillet over low heat. Let shallots cook until they are soft and start to caramelize.
• Place roasted pumpkin, shallots, coconut milk, salt, white pepper, sage, and nutmeg in blender. Puree until smooth. If you have a Vitamix, blend on high for 2-3 minutes until hot.
• If you do not have a Vitamix, place soup in a saucepan and cook over medium heat until warm.
• Serve with a drizzle of coconut milk or aged balsamic vinegar, pinch of nutmeg and pepitas.

Whole30, Paleo, Gluten Free, Dairy Freeroasted pumpkin soup2

Bruschetta Chicken

My family loves bruschetta so this Bruschetta Chicken is a no brainer and a crowd pleaser.  A couple of years ago, we had an abundance of cherry tomatoes growing in our yard and we made tomato everything.  Bruschetta on toast, bruschetta on fish, bruschetta on salad, bruschetta on eggs…you get the picture. I don’t think I’ve ever gotten tired of tomatoes, even eating them every day throughout the summer.

My love of tomatoes and fresh produce started as a child when I would go out to the garden with my grandparents to pick whatever was ripe that day. Of course, tomatoes are the best freshly picked on a warm summer day and this recipe reminds me of my childhood and picking fresh tomatoes with my Nonno.

Bruschetta Chicken
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
3 chicken breasts
Salt and pepper
2 T ghee or oil

1-pint grape tomatoes, quartered
1 shallot, minced
3 cloves garlic, minced
2 T basil, chopped
1 T balsamic vinegar
1 T EVOO
¼ t salt

Directions:
Preheat oven to 350 degrees.

Take the chicken breasts and cut them in half lengthwise. (Alternately, you can put the chicken breast between plastic wrap and pound it to a thickness of about ½ inch, then cut the chicken breast in half).
Sprinkle salt and pepper on both sides of each piece of chicken.

Next, in a medium sized bowl, add tomatoes, shallots, garlic, basil, balsamic vinegar, olive oil and salt.
Stir to combine and set bruschetta aside.

Heat a large skillet over medium high heat, add ghee or oil.
Once oil is hot, place the chicken in the skillet and cook for 2-3 minutes until nicely browned. Make sure the chicken isn’t overcrowded in the skillet. You may need to cook the chicken in 2 batches.
Flip the chicken and cook 1 more minute. (The chicken will not be cooked all the way through at this point).
Remove chicken from the pan and place on a baking sheet.

Spoon bruschetta on top of each chicken breast.
Place baking sheet in oven and cook for 10-15 minutes.

Remove sheet pan from the oven and serve.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Grain Free, Dairy Free, Soy Free

bruscetta chicken

Asparagus and Strawberry Salad with Creamy Vinaigrette Dressing

Strawberries and asparagus are beautiful right now and I pick both up almost weekly during this time of year. This is a refreshingly light salad that’s loaded with goodness.  I love the sweetness from the strawberries and the zestiness from the balsamic vinegar.  This salad is so versatile, feel free to add your favorite in season fruits and veggies.

**If you are a fan of adding cheese your salads, crumbled goat cheese, feta or gorgonzola would be an extra layer of deliciousness here.

Asparagus and Strawberry Salad
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
1 packages of mixed greens or spinach
1 bunch of asparagus, cut into 1 inch pieces
1 pint of strawberries, sliced
4 radishes, chopped (or 1/2 c chopped jicama)
½ C pecans or honey roasted almonds
Creamy White balsamic Vinaigrette, recipe below

Directions:

The first thing you want to do is blanch the asparagus.
Fill a large pot with water and bring to a boil over high heat.
Add 1 T salt to boiling water and stir.
Add the asparagus to the boiling water and cook for 2 minutes.
Remove asparagus from water with a slotted spoon and place in a large bowl with iced water to stop the cooking process.
After 1 minute, drain the asparagus and pat dry.

To make the salad place salad greens in a large bowl, add asparagus, sliced strawberries, chopped radishes, and pecans.

Top with the creamy vinaigrette.

Creamy White Balsamic Vinaigrette
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
½ C avocado oil or light olive oil
¼ C white balsamic vinegar
1 T honey (you can omit the  honey for Whole30 or substitute honey for real maple syrup or agave nectar for a Vegan version)
1 T Dijon mustard
1/8 t salt
1/8 t pepper

Immersion Blender Directions:
Place all ingredients in a mason jar or 2 cup measuring cup.
With the immersion blender at the bottom of the jar, turn on the blender and slowly move wand to emulsify the dressing.

Blender Directions:
Place all ingredients in the blender except the oil. Turn blender on low and start drizzling the oil into the blender slowly until the dressing emulsifies.

Paleo, Low Carb, Whole30 option, Vegan option, Gluten Free, Dairy Free, Soy Free, Grain Free

IMG_20180513_175006_265 (2)

Asparagus and Fennel Soup

It’s officially asparagus season. During asparagus season, I get at least one bunch every time I go to the farmers market. It is a short season, and this is one of the recipes I make every year. It only has a handful of ingredients and it is easy to make. The recipe is Whole30, Paleo, Keto, and Vegan. This soup is delicious all by itself, but, I like topping mine with bacon, crab, shrimp, or a poached egg for some extra protein.

Asparagus and Fennel Soup
Ingredients:
3 T olive oil
1 shallot, sliced
1 fennel bulb, sliced
1 bunch of asparagus, ends trimmed and chopped
½ t salt
2 C water
½ lemon, zested

Directions:
In a large skillet, heat olive oil over low heat. Add shallot, fennel, and salt. Cook for 15 minutes, stirring occasionally until fennel and shallot are tender.
Add water and increase to medium high heat. Bring to a boil.
Add asparagus and cook for 5 minutes.
Transfer all ingredients to blender. Add lemon zest and blend on high until creamy and smooth.

Whole30, Paleo, Keto, Low Carb, Vegetarian, Vegan, Dairy Free, Nut Free, Gluten Free

asparagus soup

Lemon Herb Chicken Kebabs

Chicken Kebabs are a family favorite. We use this recipe quite often during the grilling season.  I finally got around to writing down the recipe.  This is on our Easter menu so now is the perfect time to share it.  I prefer to marinate the chicken for 24 to 48 hours, but even after a few hours, this chicken is tender and delicious.  The nice thing about making this in advance, is that if you are having people over it is one less thing to do the day you are entertaining.  It also makes for an easy weeknight meal.

Lemon Herb Chicken Kebabs
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
• 2 pounds boneless skinless chicken breasts, cut into thin slices
• ½ C Olive Oil
• 1 lemon, juiced
• 1 t garlic powder
• 1 t sumac
• 1 t dried oregano
• 1 t ground black pepper
• ½ t salt
• ½ t dried thyme
• ½ t onion powder
Directions
1. In a small bowl, mix the olive oil, lemon juice, and the seasonings. Stir to combine.
2. In a shallow dish or Ziploc bag, place the chicken and marinade. Coat the chicken.
3. Cover dish or seal Ziploc bag and refrigerate for at least 6 hours, however, it is best if refrigerated for 24-48 hours.
4. When you are ready to cook the chicken, remove from the refrigerator.
5. Place chicken on skewers.
6. Heat grill pan or grill to medium high heat.
7. Cook 3-4 minutes per side until cooked through.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Nut Free, Gluten Free