Sunday, January 17, 2016

The Most Amazing Pork Carnitas

Holy crap. I just made the most amazing pork carnitas and you’re welcome in advance. Man! You know how sometimes you make something and it either takes a lot of effort, or takes a long time to cook, and when it’s finally done, you’re disappointed? Well, this is not one of those times. Sure, this takes some time to cook, and a little bit of effort, but the end result will knock your socks off. Promise.

I’ve been thinking about making a pork focused recipe for a while, but I just haven’t been able to pull the trigger. My Great Uncle Dick makes quite possibly THE BEST pork roast ever, but that will have to wait until post challenge because it features Worcestershire sauce which is a no-no at the moment. Stupid sugar. Plus, he marinades his roast for days and ain’t nobody got time for that… or at least I didn’t have the foresight to buy and marinade the pork 3 days ago.

I didn’t want to make traditional pulled pork because that typically involves a BBQ sauce, which is a tomato based item and I’m trying to avoid tomatoes as much as I can due to them causing me some “GI distress”... You’ll see later in the recipe that I ended up using some salsa so this becomes a moot point, but I digress.

I’ve been on a bit of a mexican kick lately so I started googling around for pork inspired mexican dishes and stumbled upon a few carnitas recipes that sounded promising. As with most of the things I cook for the first time, I usually check out a bunch of recipes and pull inspiration from there, subbing out non-paleo items for something on the approved list, removing things I don’t like (go home, cilantro). One of the recipes I saw calls for a 12 oz can of beer. I obviously didn't use that, but maybe I'll play around with using a cider in the future! 

Behold, the best (or maybe just the only) pork carnitas I’ve tasted!

What you’ll need

  • 3 lbs pork butt, trimmed of fat and cut into two inch cubes
  • 1 whole onion, halved
  • 5 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • ¼ teaspoon cinnamon (yes, I thought this would be weird, but trust me. You want this)
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon chipotle hot sauce
  • juice of 2 limes
  • juice of 1 orange
  • 1 cup beef broth
  • 1 cup chicken broth
  • 2 tablespoons salsa

What you’ll do
  1. Trim the pork of as much fat as you can and cut into 2 inch cubes
  2. Place the meat in the crock pot and add the garlic and all the spices, mixing everything around with your hands to get the meat covered
  3. Add the onion
  4. Add the lime juice, orange juice, beef and chicken broth, hot sauce and salsa
  5. Cover and cook on high for 6 hours, or until the pork is tender enough to break apart with a fork
  6. Once the pork is done, remove it from the crock pot and shred the meat with two forks
  7. Discard the onions and pour the sauce into a sauce pan. SImmer on high heat until the sauce reduces and is almost syrupy
  8. Once reduced, add the meat to the sauce pan and give it a good swirl to make sure all the meat is bathing in the delicious sauce
  9. Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat and sauce mixture on the baking sheet and space out so it forms a single layer. Broil for 5-10 minutes or until you get browned edges on the pork. Then flip with a spatula and broil for another 5-10 minutes until that side is browned
  10. Taste and freak out over how good it is
  11. Or, whip up some cauliflower tortillas and server over that with a fresh squeeze of lime juice

    This picture sucks, let's be honest. So you should probably make this yourself so you can see how beautiful it is, in person. Ready, go!

Saturday, November 28, 2015

[Insert quote about changing and growing, or something like that...]

Ah I can’t believe it has been 3 weeks since I’ve written a post. So terribly lazy and inconsiderate of me. I do apologize. And I'm sorry that there is no recipe with this post. I am the worst, I know. There is a reason, however. Everyone around me is busy buying houses, getting hitched and making babies. I have to admit that I’ve been feeling a little bit left out and that my life was starting to feel a little bit boring. I decided it was time to go and shake things up a bit.

So I got a new job. (!!!)

Now, to some, this really might not be that big of a deal. I mean, you can’t exactly put together a registry and throw yourself a “new job shower”, which seems to be the measure of “things that are a big deal” these days. But this is truly a Very Big Deal for me. I am a creature of habit and find comfort in predictability and familiarity. A new job throws all of that out the window. New job, new responsibilities and expectations, new process, new clients, new boss, new people….

A note on the people, because I think this one is the hardest for me. You see the people you work with more than anyone else in your life. More than your friends, your significant other, your family, your dog. These people become your people, or at least hopefully they do, since you’re spending so much time with them. I’ve been with most of my work people for almost 5 years. That’s a lot of time spent with people that all of a sudden, with a job change, you won’t be seeing anymore. Sure maybe you’ll get together every once in awhile and stay connected via the interwebs, but it won’t be the same, no matter what you tell yourself. These are the people that knew when you got a haircut, noticed when you lost a little weight, commented on your shirt, or knew that you had been crying the night before. These are the people you spent time in the trenches with, rolled up your sleeves and fought battles side by side with, set off the building security alarm with because you were working too late, shared cider, and beer and wine and champs with.

I love my work people and the absolute worst part about deciding to leave my job was knowing that that decision lead to me also leaving my people. I cried when I got the new job offer because I knew I was going to accept it and what that meant. I cried every day leading up to me giving my notice, and just about every day after giving notice up to, and through, my last day. It has been 8 days since my last day, and every single dream I have had since has had a work person show up in it. I’m kind of a mess.

Don’t get me wrong, I’m excited about the new job. The timing for making the change is right for where I am in my life and in my career, and where I want to go next.  It is necessary. Isn’t there some quote about the only way you can grow is if you change? Yeah, well, that. I need to grow, so I need to change.

But here I am mostly worried about who I’m going to sit with at lunch, and if I’m going to find my new people there… Guess we’ll find out Monday!

Saturday, November 7, 2015

Lemon Artichoke Chicken

I have to admit, I'm a bit behind here. Lots going on in my world the last few weeks, and finding some down time to write up a witty and informative post for you all has been hard to come by. But alas, I must please the people!

The other thing I have to admit is that I almost never measure anything when cooking. Which is part of the reason I wanted to start this blog, as it will force me to actually measure and record the things I make, thus cataloging my "legacy" in the form of recipes. It is also the reason why I am, hands down, the worst baker you will ever find. I have had many epic fails in baking, and most of them can be attributed to me just plain not following directions.

Segway right into my third confession in as many paragraphs: I've made the below recipe so many times so the other day when I made it I didn't actually measure anything so a lot of this is going to be made up after the fact and if you hate it I'm sorry. Phew! Glad I got that off my chest. In all seriousness, even though I didn't measure when I made this the other night, the below quantities will probably get you about 95% of the way there. Then you can adjust based on your personal preferences and tastes! Yeah, let's say that. I didn’t want to give you precise measurements because I want you to be able to customize this dish for you! That works.

Anyway, I love this dish. It's quick enough to be able to make on a weeknight, but impressive enough to be served at a dinner party. I love the brightness of the lemons and capers paired with the buttery sauce from the ghee and chicken stock. It's a great combo for any night of the week.


Lemon Artichoke Chicken  
What you'll need

3 chicken breast halves
2 tablespoons ghee (or butter)
1/4 cup rice flour (optional)
Pinch of sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

1/2 jar of marinated artichoke hearts (I use Trader Joe's, but any will do)
3/4 cup chicken broth or stock
1/4 cup of lemon juice (use fresh!)
1 tablespoon capers

What you'll do

In a large pan, heat the ghee on medium heat.

While waiting for the ghee to get hot, prep the chicken! Start by filleting the chicken so you have nice thin pieces. I do this by placing my left hand on top of the chicken, placing the tip of my knife in the center of the chicken and then push through to the other side. From there, slowly move the knife away from your center cut out to the edge of the chicken. Then turn your knife around and place back at your center cut, again moving the knife away from the center and towards the edge. Man, that was hard to explain! How about a few pics?

 On a plate, mix the rice flour, salt, pepper and garlic powder. If you don’t want to use rice flour, you can certainly skip this step. It just helps get a good crisp on the chicken, as well as help thicken the sauce. If you do skip the flour, simply season the chicken with the spices once the chicken pieces are in the skillet. Take your chicken pieces and individually coat them in the flour and spice mixture.

Once the ghee is hot, place the chicken pieces into the pan. You'll want to let these cook undisturbed so that you get a nice brown crust on them. Once you see one side crusting up nicely, flip to the other side to finish cooking. To check if your chicken is done, I very highly recommend an instant thermometer. Steve bought me a Thermapen and it has changed my cooking! No more cutting into meats and losing all that precious juice! 

Once chicken is done, remove from pan. Add in the artichoke hearts and cook for 3-4 minutes, scraping the bottom of the pan to get up the chicken remnants. I also like to add a splash of the marinade from the jar of artichoke hearts at this point. Next add in the chicken broth and lemon juice and bring to slow boil. Once you've reached a slow boil, turn the heat down and let the sauce simmer and reduce for 5-10 minutes. I like to taste the sauce at this point to see if it has the right balance of lemon. Once reduced, add the capers and the chicken back to the pan. Let the chicken simmer for 2-3 minutes, basting the chicken with the sauce.

Remove the chicken and plate, spooning the sauce and artichokes over the chicken. Serve with your favorite side. I served this over store bought butternut squash "pappardelle" which to be honest, I was not impressed with. I wish I had made my own but I was being lazy. This would be great over zucchini noodles, white rice or rice pasta, or alongside of broccoli or asparagus. It's very versatile! 

Tuesday, October 27, 2015

Coming clean...

I have a confession to make, and it's not going to be pretty. I've been feeling like shit for, oh, way too long. Probably about a year, or two. And when I say feeling like shit, I mean physically, mentally, emotionally, the works. 2015 has been pretty rough, to be honest. And as much as I try to be "in the moment", I am looking forward to this year being behind me. So without getting too "Livejournalish", let me tell you a little bit about what has been going on. Maybe my story and experiences will help you, or someone you know. And that will somehow make it all worthwhile, right?

Sometime in 2011
First, a little back story. In 2011, I was the unhealthiest I have ever been. I was the heaviest, biggest, un-fittest version of Corey you can imagine. I have pictures to prove it. See? Pretty bad. I was in an unhealthy relationship, eating take-out multiple nights a week, drinking a lot of red wine, and very infrequently and very half halfheartedly working out. It was an extremely toxic situation. And one day, what I then thought to be a catastrophic event (read: breakup) occurred. What I didn't know was that that catastrophic event would be a turning point in my life. Possibly one of the most important "two roads diverged in a yellow wood" moments. One that would lead me down a path that along the way brought me to CrossFit and thus tuned me into the "paleo" approach to eating.

Fast forward 4+ years and this version of Corey eats pretty clean, rarely gets takeout, is in a much better place mentally, and is fit, for the most part. I hit a high point in June of 2013 where, in the middle of a workout, I thought about taking off my shirt and working out in my sports bra. I remember it clearly - it was stupid hot, we were doing some awful workout with burpees and I thought, "hey, I bet I would be less hot if I took my shirt off. It's completely soaked through and weighing me down anyway." I feel like this is my measurement of ultimate fitness - if I almost take my shirt off in a workout. Well, I didn't, but that was pretty much the last time I can recall feeling that confident in my body.

Since then, it has been a slow and slippery slide back to a not so great place for me. It really is amazing how everything is intertwined, isn't it? When so many things feel like they are out of control - work, relationships, eating, body image, fitness, health - it's hard to tell where one crappy emotion starts and the other one finishes. Maybe once or twice (or more than that, but who's counting), work stress has caused me to buy cheese puffs, which causes my stomach to freak out, which leads to a bad workout and an annoyed boyfriend because all I do is complain about how much my stomach hurts. It also leads to tighter pants, which means "surplus jeans" need to be purchased, which puts a huge dent in the ego, which leads to, you guessed it "cheese puffs", because if I already had to go out and buy "surplus jeans" I might as well make good use of them. Ugh.

You might look at that scenario and say "hey get rid of the work stress! That looks to be the first domino to fall that caused this chain of events". And maybe you're right. But then maybe something else might become the new cheese-puff-inducing stress event. The fact of the matter is, there will always be stress. And there will always be cheese puffs (yes!). But if I can break the link between the stress and the puffs, well, then now we're getting somewhere.

I once read that for some people, food can literally be as addicting as drugs. I truly believe I'm addicted to carbohydrates. And cheese. And if they are combined then forget it, I'm a goner. I've struggled with this for a long, long time. Turning my every day diet around and following a more  paleo approach has helped, but when I cheat, it's on a box of Cheddar Crackers from CVS. So random, but literally the best cheese cracker there is.

Six paragraphs in and I'm struggling to make my point. The point is really two fold. The first part pretty easy and obvious: I need to get "back on the wagon" of clean eating because I generally feel better. The first two weeks are brutal but once you get past that, it's smooth sailing. And I really do enjoy trying to figure out ways to make clean food interesting and delicious. Because let's face it, no one wants to eat grilled chicken and broccoli every day. And boring is my biggest enemy when it comes to food.

The second point is a little less clear, and is still in progress. I've suspected for a long time that I've had food allergies. Gluten was the obvious offender. Every time I ate it, I had significant GI "disruptions". Every damn time. But I continued to lie to myself and order gluten free at a restaurant and tell the server it was just a "preference". Sure, I prefer not having to run to the ladies room 30 minutes after eating a plate of pasta... And I continued to very consciously cheat with gluten items, a la the box of CVS Cheddar crackers. Knowing full well how that was going to make me feel. Which, in hindsight, was really dumb because I think it has done quite a bit of damage.

Dairy, oh sweet dairy was the next culprit to start exhibiting bad behavior. Much less consistently at first, but after a while there was an obvious correlation there as well.

Now you would think being an educated 32 year old woman, I would just not eat those things. But I'm stubborn (I'm Italian, a Leo and a middle child... give me a break). So I kept eating them, and kept putting my body through things I shouldn't have, all for the love of cheese.

I finally came to my senses and sought out professional help. Turns out along with gluten and dairy, eggs, tomatoes and potatoes (not sweet potatoes, thankfully) have been causing me issues. So the plan is to avoid those guys for 4 weeks, let my gut heal, and re-evaluate. The thinking is that I probably did a lot of damage over the last several years, and have created a not-so-friendly environment in my gut. So I may not actually have allergies or sensitives to all these things. But we'll see.

The thing is, for the first time in years, I now have a plan. A plan that someone else, a professional, has validated and is going to coach me through. Sure, people out there might not agree with the approach, or might not believe in food sensitives or allergies, or think that the gluten card is overplayed. But, to be honest, I really don't care. This is what I need to do, for me, to get physically healthy, and to get back to that 2013 Corey that almost took her shirt off in a workout.

Thanks for listening.

For comparison purposes... 2011 vs. 2015.

Sunday, October 25, 2015

Creamy Almond Milk

So I'm currently on a four week personal challenge of sorts (more on that in another post, soon). I'm avoiding gluten and dairy, which were no-brainers for me. But also, surprisingly, tomato, potato and eggs. Lots of challenges with this combination when trying to cook delicious, un-boring food.

I think the most insulting to me though is the no dairy. I eat dairy in two forms: cream in my coffee, and cheese. Glorious, glorious cheese. I have the cream daily, and the cheese not daily, but frequently enough. Because, it's cheese. And cheese is delicious. Period.

But as it turns out, dairy is causing me some "distress". And we'll leave it at that. So out it goes for four weeks. The clock is ticking…

That being said, I absolutely loathe black coffee. And I need coffee in the morning to wake up. So now I'm in a peculiar situation. Almond milk is the natural alternative. But store bought almond milk is gross. I have tried so many brands. A lot of them have nasty ingredients in them, like carrageenan, lecithin, and other questionable things. Shouldn’t it just be almonds and water? I mean, why is it so hard? So without any suitable store-bought alternatives, I'm left to my own devices.

Let's go milk some nuts!

What you'll need
2 cups of raw almonds
2+ cups of filtered water
1/8 teaspoon vanilla (optional)
1/4 teaspoon cinnamon  (optional)

Other things you'll need
Nut milk bag: I have this one from Amazon
Air tight glass jar to store the milk in
Air tight container (I used a Pyrex) to soak the nuts in over night

What you'll do
Measure 2 cups of raw almonds and 2 cups of filtered water. Place into air tight container and let sit overnight, or for at least 12 hours.

After their soak, pour the almond and water mixture into a colander and rinse the almonds well with fresh water. 

Add the almonds to your blender, and fill with fresh filtered water, so that the water is about 1/2 to 1 inch over the almonds. I personally like my almond milk to be thicker. The less water you add at this stage, the thicker your final product will be. Blend until the mixture is a pulpy white.

Here's the fun/annoying part. Now you're going to milk nuts! Yes, that sounds crazy. But that's what's about to happen. After you do this a few times, you will probably figure out your own system, but I'll walk you through my process. I take a glass measuring cup and put the nut milk bag inside of it. I then put about a cup of the mixture from the blender into the bag. Then squeeze out the milk from the bag into the glass measuring cup, starting from the top of the bag, working your way down to the bottom. Once you're satisfied that you've gotten as much liquid as possible out of the bag, pour the milk into your storage container. And BONUS! Instead of throwing the remaining almond pulp out, dump it on a baking sheet.  We'll come back to what you can do with that in a few. 

Repeat this process until you have milked all of your almonds.

At this point, you will have a delicious bottle of fresh, creamy almond milk. And you can high-five yourself because honestly, it is a bit of work, and I usually make a complete mess.

If you want to really kick it up and notch, now is when you can add the cinnamon and vanilla to elevate your milk to "nectar of the gods" status. That might be overkill, but, you should give it a try and make that call for yourself.

NOW, let's get back to that almond pulp! You should have dumped all that leftover pulp onto a cookie sheet, if you followed directions.

Preheat your oven to 200 degrees.

Spread the pulp evenly onto the cookie sheet, breaking up any large clumps.

Cook until the pulp feels dry, and no longer moist. This can take anywhere from 30 minutes to an hour plus, just depends on your oven. Honestly last time I did it I lost track of time and have no idea how long it took. I just ended up checking in on it every once in a while until I thought it was done.

Once it's cooled, you can put it in your food processor to make it fine, or keep it as is. Up to you. But now you have fresh, homemade almond flour to use in your favorite recipes! So really, this recipes is a two-for-one-er. You're welcome.


Tuesday, October 20, 2015

Nut Free Apple Cinnamon Muffins

Everyone is freaking out about apples these days. Well, that is of course if they aren't freaking out about pumpkin spice. Maybe they're freaking out about both. Hey, go big or go home I guess right?

I'll admit, I too have some seasonal affinity for apples. Once those Honeycrisp show up at Whole Foods I'm all over them. I eat an apple every single day, around 4pm, with Justin's Almond Butter. When I'm being naughty, it's Justin's Honey Almond Butter... that stuff is incredible. I mean, so incredible that I may or may not be known to eat it straight from the jar... with a knife... after I've finished my apple... It's bad. But oh so good. There is some sugar in it though so when I'm being strict (which is when exactly?), I switch to regular.

Anyway, I've been trying to figure out a more consistent breakfast routine for the work week. I am weird about breakfast. Alright fine, I'm weird about a lot of things but let's just tackle breakfast right now, okay? I can't eat when I first wake up - it makes me feel nauseous. And I can't eat eggs unless I've been awake for at least two hours. I've tried to figure it out and I just can't. I just don't have an appetite in the morning. So when I find something that works, I stick with it.

I am currently obsessed with Applegate Farms Chicken and Maple Breakfast Sausages. I fire up 3 of those in the morning. But I need a carb. And since I'm already eating an apple later in the day, I need to be a little creative here so I don't get bored. Boredom is dangerous. The last two Sunday prep days, I have made some kind of muffin,  I made carrot and pumpkin muffins two weeks ago, banana chocolate chip muffins last Sunday, and Apple Cinnamon muffins this past Sunday, to keep the trend going. These little muffins seem to be exactly the right amount of food I need in the morning to keep me full until lunch.

For these muffins, I adapted a PaleOMG recipe that I've made before, with a few modifications for my preferences. I'll pop one of these into the toaster this morning and eat alongside my sausages. Knowing an apple cinnamon muffin is waiting for you makes going into work a little bit better.... right? RIGHT?

Apple Cinnamon Muffins
Original recipe by Juli Bauer, PaleOMG

What you'll need
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon cinnamon
  • pinch of salt
  • 2 apples, cored and chopped
  • 3/4 cup applesauce (Make sure no added sugar hear. apple sauce can be sneaky!)
  • 3 eggs, whisked
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 tablespoons Kerrygold butter, melted

What you'll do
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together coconut flour, tapioca flour, baking soda, cinnamon.
  3. In another bowl, combine the eggs, applesauce, vanilla, lemon juice and butter
  4. Add the wet ingredients to the dry ingredients and mix to combine.
  5. Add the apples and mix.
  6. Spoon mixture into muffin tin. I prefer to use parchment muffin tin liners but I ran out, so I greased the pan with coconut oil.
  7. Bake for 30 minutes.
  8. Let cool for 2 minutes before removing from muffin tin.
  9. Cut open and smother in Kerrygold and enjoy!
I add an additional apple to the original recipe because why not? If you're going to have an apple muffin, you want the apple to be prominent right? The additional apple makes the muffins a little less traditional, with a bit of a "fluffier" texture. I also cut down on the original amount of coconut sugar. I might even try to make these again without it. It just seems like there is enough sweetness from the apple, applesauce, vanilla and cinnamon.


Monday, October 12, 2015

Corey's Famous Sausage Soup Recipe

 With the winter quickly approaching, as much as I was depressed about the end of summer grilling season, I am equally excited about the winter cooking season and the re-introduction of soups back into my life. Soups are one of my favorite comfort dishes.  Full of hearty meats and veggies and bursting with comforting flavors, soups are little pots of culinary wonder.

I've been thinking about making this soup since August, that is how much in love with it I am. The ingredients are fairly basic, and the prep and assembly straightforward. But the results are nothing near that. Every time I make this soup, it is dipped in to for "a sample bowl" before it is even done simmering, that's how aromatic and enticing this recipe is.

I started playing around with this recipe several years ago during my first foray into grain-free eating. The inspiration for this soup is Bertucci's Sausage Soup. If you haven't had it, you should. It is pretty remarkable. However, it is loaded with sodium and also, they make theirs with (gasp!) rice. So when I first started cutting out grains, and needed a soup, I thought this would be a good place to start. Nix the rice, up the veggies, and bam! You've got yourself a go-to paleo/grain-free/gluten-free soup to get you through the winter.

So without further ado, I give you my Famous Sausage Soup.

What you'll need:
1 cup of chopped onion
1 cup of chopped carrots
1 cup of chopped celery
6 sweet Italian sausage (I prefer pork but chicken has worked as well)
1 large can of San Marzano diced tomatoes
4 cups of chicken broth
4 cups of beef broth
1 teaspoon of ground thyme
1 teaspoon of garlic powder
1/2 teaspoon of coarse ground pepper
Pinch of sea salt
2 bay leaves

A word on quality: Go for the good stuff here (and always, in general). No Johnsonville pre-packaged stuff. Hit up Whole Foods or Tilly's for the highest quality produce and meats. Whole Foods has their own in house sausage meisters - no I'm not kidding. I've made this soup with both pork and chicken sausage. My preference is for the pork, as it has just a bit more depth in flavor than chicken. But if your diet requires more lean protein than not, go for the chicken. You can also spice it up with spicy Italian sausage!

As I sit here to type this, I realize that I've never actually written a recipe before. I've written emails and texts to friends, but I've never actually taken the time to write intelligible, step by step directions for how to cook something. So this could be interesting… here goes!

1. Heat up some olive oil in a large soup pot
    2. Chop up your onions, carrot and celery.

    Two things to note here. First, did you know that this veggie combo is called "mirepoix"? There, you learned something today, if nothing else! Secondly, if you don't have a Slap Chop, or a similar device, I highly recommend getting one. I'm serious. These things are amazing. I have the Pampered Chef version, and I can't imagine not having it in my life. Such a time saver! Check it out

    Anyway…. Chop up your veggies and put them into the pot. This is going to be a long recipe at this rate…

    3. Add the sausages once the veggies are soft and the onions are translucent. 

    You'll want to remove them from their casing. There is no glamorous way to do this (or say this really). Just squeeze the sausage out of the casing. Yup, there you have it.
    4. Add your thyme, garlic powder, pepper and salt
    5. Cook the sausage until it is no longer pink , breaking it up as it cooks so that it is crumbled
    6. Add the can of San Marzano diced tomatoes. Bring the mixture to a boil.
    7. Add the chicken and beef broth, and the bay leaves. Bring to a boil.
    8. Once boiling, reduce the heat to a simmer and simmer for at least one hour. If you notice you're losing too much liquid, cover the pot.

    I tend to simmer my soup for long periods of time. I love how it makes my house smell, and I usually am doing 800 other things so leaving it on the stove to cook until I'm ready to eat works well for me. This soup is also exponentially more delicious the next day, once all the flavors have had a chance to meld together over night. Note that the next day, there will likely be a layer of semi-hard oil on the top of the soup. You can very easily skim this off and throw away.

    I serve this soup with paleo naan, another recipe I'll post eventually. It's great with some fresh grated Parmesan cheese if you allow cheese in your diet/can tolerate dairy.

    I hope you enjoy this fall classic!