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As a pregnant lady, getting a good balance of omega 3 fatty acids is extra important for me. One awesome way to get those omega 3’s is to eat fish, especially salmon! You may have heard the idea that fish consumption should be limited during pregnancy because of the danger mercury poses to the growing fetus, which is a valid concern. Unfortunately, people have been throwing the baby out with the bath water, so to speak, by throwing out fish because of mercury fears. Small fish and fish that are harvested at younger ages do not collect the mercury levels that larger and older fish do, including swordfish, king mackerel, tilefish, and shark. Eating plenty of wild Alaskan salmon, sardines, arctic char, trout, and albacore tuna will supply you with a lot of omega 3’s and help your baby build it’s brain!

With that in mind, I made a salmon ceasar salad the other day with made-from-scratch ceasar dressing that was excellent. I took the main ingredients for the ceasar dressing from this recipe, but made the following changes:

1. I halved the recipe, but didn’t halve the garlic or parmesan (I think I added extra parmesan actually).
2. I put all of the ingredients into my food processor, turned it on, and drizzled the olive oil into that instead of whisking.

It turned out just like restaurant ceasar dressing! I added it to chopped romaine hearts and diced roma tomatoes, tossed a bit, then topped with poached salmon and more parmesan.

Cook your salmon however you’d like. I simply put it in a pan on the stove, drizzled it with balsamic vinegar and olive oil and topped with salt and cracked pepper, put about 1/3 cup water in the pan, turned the stove on high and covered with a lid until the water boiled. Then, I turned the heat down to medium, turned the salmon over once, and it was done in a matter of about 8 minutes! Easy. The end of summer is very near, so try to enjoy a few more salads before it turns into soup weather!

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Yet another pregnancy craving I was having last week involved putting chili on, well, anything. And everything. I settled for putting it on top of roasted cauliflower because, let’s face it, roasted vegetables are amazing! I felt like making a simpler chili than usual, so I opted for grass-fed ground beef instead of chuck roast. I called it “rainbow chili” because I used three colors of bell peppers, and it turned out really pretty! See:

Before you start the chili, preheat your oven to 350 degrees farenheit and cut a full head of cauliflower into small-ish pieces.

Rainbow Chili:

2 pounds grass-fed ground beef
2 tablespoons cooking fat – I used bacon grease, but butter or tallow would work too
2 cups beef stock
3 bell peppers – I used green, red, and yellow
1 medium yellow onion
1 jalapeno – with seeds and ribs if you want spicy, ribs and seeds removed if you want to tone it down
4-5 large roma tomatoes
4-5 cloves of garlic
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon smokey paprika
1 tablespoon balsamic vinegar
Salt & Pepper to taste

1. Dice all of the vegetables and mince the garlic.
2. Heat the cooking fat in a large stock pot and brown the meat. Season it with a bit of salt & pepper.
3. Take the meat out (leave the fat in the stock pot) and set it aside.
4. Sautee all of the vegetables except for the tomatoes until the onions are translucent (about 10 minutes). Add in the tomatoes at the end, then add the beef back in.
5. Add in the beef stock and the spices, bring it to a boil, then lower the heat and simmer for as long as you have. 20 minutes is fine, but you could leave it for an hour if you’ve got time to let the spices meld.

For the cauliflower you’ll need:

1 large head cauliflower
olive oil
Salt & Pepper
shredded cheese of your choice (pepperjack is nice, monterey jack or cheddar would also work)

While the chili is simmering, spread the cauliflower onto a baking sheet, and drizzle with olive oil. Sprinkle with salt & pepper, and roast for 20 minutes. Stir/turn the cauliflower after 20 minutes, and cook for 20 minutes more.

Once your chili is ready, put the cauliflower in your bowl, and sprinkle some cheese on the cauliflower like this:

Put the chili on top of the cauliflower, then top with sour cream if you’d like. If you want to keep this recipe dairy free, it’s just as easy to leave off the cheese and sour cream though! I enjoyed this for dinner, but I actually liked it even better the next day for lunch. The spices really come together overnight! I can’t wait for the weather to turn a little chillier (get it, like chili…) so I can eat more yummy fall foods!