Oh! As always, if you are using any animal products [meat, eggs, etc.] please, please, please buy local, organic, pasture raised products. If this is not an option, simply forgo the meat because the alternative isn't meat at all [or eggs, or cheese, or any of the other animal derived products we enjoy today]. Instead they are chemicals and artificial colors, hormones, antibiotics and other bio-hazardous "material", disguised as meat, that are making our girls develop faster, bringing on menses much earlier than intended, causing bad-bacteria to strengthen which in turn creates more dangerous and deadly viruses, and bringing on a whole host of diseases, including cancer. And if you see eggs labeled as "vegan" or "vegetarian" put them back. Any pasture raised animal is bound to snatch up a critter or two meaning eggs under these labels have come from permanently cooped up chickens given grain or corn-based feed, which I'm sure is not what nature intended. These are serious issues that are so easily [and deliciously!] solved - consume less meat and, when you do indulge [because that's what it is my hunter-gatherer friends, an indulgence] make sure it is organic, pasture raised, and local!
[MEAL 5: DINNER OMELETTE WITH POTATOES]
FOR THE POTATOES
2 - 3 medium redskin potatoes, diced
1 tbsp. extra virgin olive oil
Real Salt sea salt, Italian seasoning, and granulated garlic [to taste]
In large cast iron skillet, heat oil. When warm, add potatoes and toss until lightly covered with oil [add more oil if necessary]. Cook on medium heat until potatoes are soft and lightly browned [stirring often to prevent sticking]. Remove from heat and toss with salt, seasoning, and garlic.
FOR THE OMELETTE
1/2 tsp. extra virgin olive oil
3 eggs, organic and pasture raised
1/8 c. non-dairy milk of choice
5 - 6 leafs of kale, chopped
2 sun dried tomatoes, chopped
2 fresh sage leaves, ripped into small pieces [or 1/2 tsp. dried]
1 tsp. dried parsley
pinch of Real Salt sea salt and garlic powder
Whisk eggs and non-dairy milk until yolks are well combined. Heat oil in small cast iron skillet. When oil is just heated, pour in egg / milk mixture. Toss veggies and herbs in bowl. When the bottom of the egg has cooked pour in veggie mix. Cook until the egg has just become solid and then gently fold egg over itself [two spatulas work well here] so it is folded in half with the veggies in the middle. Cook until bottom of egg has just browned lightly and flip. Repeat on other side.
[MEAL 4: ADULT GRILLED CHEESE WITH TOMATO BISQUE SOUP]
This sandwich is one of my husband's favorite meals. I make a whole loaf worth and freeze the ones he doesn't eat. Pair it with a soup and this makes a great "I don't know what the heck to make for dinner and don't feel like cooking" meal that is reminiscent of any bakery's [think Panera] soup and sandwich option...only better!
FOR THE SANDWICH
1 loaf of GF Bread of choice [if you make your own, slice and freeze the other loaf]
goat cheese [organic and local if possible] or non-dairy cheese of choice
roasted red pepper spread [I use my homemade, canned version but organic store bought will work here]
non-dairy butter spread [try Earth Balance Soy-Free] or Ghee
Butter one side of each piece of bread, in pairs of two. Spread red pepper spread on the non-buttered side of one of the slices in each pair. On the other piece [per each pair], spread the goat cheese or cheese of choice [also on the non-butter side]. Create sandwiches and set aside.
Heat a medium to large cast iron skillet until hot. Carefully place two sandwiches in the skillet and cook until golden brown. Flip and repeat.
FOR THE SOUP
[Again, I'm not sure where this recipe originated from so to the creator, I'm so sorry!]
In dutch oven or medium-sized soup pot saute the following until soft:
2 tbsp. ghee or non-dairy butter [see above for options] + 2 tbsp. olive oil
1 medium onion, chopped
1 stalk celery, chopped or sliced or 1 tsp. celery seed
2 carrots, chopped or sliced
4 cloves of garlic, minced
Add 5 tbsp. of GF All-Purpose flour* and saute another 3 minutes, stirring often.
Pour in 5 c. of chicken or vegetable broth and 1, 28-ounce can of whole tomatoes with juice [do not drain].
Bring to boil, stirring often.
Add 3 sprigs of chopped parsley, 3 sprigs of thyme [thick stems removed], and 1 bay leaf.
Simmer for 30 minutes.
Stir in 1 c. regular coconut milk, 1 1/2 tsp. salt and a dash of ground pepper.
Using blender or hand blender, puree soup until smooth and creamy.
Reheat in pot and serve.
*For a homemade GF All-Purpose Flour blend mix together 1/3 c. each brown rice or millet flour, tapioca flour or arrowroot powder, and potato starch. This makes 1 cup of flour.
[MEAL 3: BUTTERNUT SQUASH SOUP WITH TOASTED BREAD]
In this recipe I recommend cooking a couple squash and freezing an that goes unused so it will be ready for the next time.
FOR THE SOUP
1 whole butternut squash, cut in half and cored [remove seeds and strings]
1 can of regular coconut milk
1 15-ounce can Great Northern beans, drained [or 1 1/2 c. homemade]
1 medium onion, peeled and chopped
2 - 3 cloves garlic, minced
3 - 4 large baking potatoes, peeled and cubed
1 tsp. sage
1/2 tsp. ground rosemary
salt and pepper to taste
Preheat oven to 400 degrees. Place squash halves on a baking sheet, inside facing up. Bake for 40 minutes or until very soft. While this is baking, place potatoes in a medium saucepan and cover with water. Add a pinch of salt and bring to boil. Boil until potatoes are very soft.
Remove squash from oven and allow to cool until you are just able to handle them. While the squash is cooling, saute the onion in 1 tbsp. of extra virgin olive oil until soft and translucent. Add garlic and saute for another minute. Set aside.
Peel the skin away from the flesh and place in blender with cooked potatoes, sauteed onion and garlic, and all remaining ingredients. Blend [leaving a small gap in the blender to to release and built up steam] until very smooth and creamy. You may have to do this in batches.
Place soup in saucepan or dutch oven and bring to boil. Simmer on low heat for 15 minutes.
FOR THE TOAST
Butter one side of each piece of bread using ghee or non-dairy butter. Sprinkle with Real Salt sea salt and granulated garlic. Place in toaster oven [or standard oven] and toast until just crunchy on outside [for a standard oven, bake at 400 degrees 5 - 10 minutes].
In this recipe I recommend cooking a couple squash and freezing an that goes unused so it will be ready for the next time.
FOR THE SOUP
1 whole butternut squash, cut in half and cored [remove seeds and strings]
1 can of regular coconut milk
1 15-ounce can Great Northern beans, drained [or 1 1/2 c. homemade]
1 medium onion, peeled and chopped
2 - 3 cloves garlic, minced
3 - 4 large baking potatoes, peeled and cubed
1 tsp. sage
1/2 tsp. ground rosemary
salt and pepper to taste
Preheat oven to 400 degrees. Place squash halves on a baking sheet, inside facing up. Bake for 40 minutes or until very soft. While this is baking, place potatoes in a medium saucepan and cover with water. Add a pinch of salt and bring to boil. Boil until potatoes are very soft.
Remove squash from oven and allow to cool until you are just able to handle them. While the squash is cooling, saute the onion in 1 tbsp. of extra virgin olive oil until soft and translucent. Add garlic and saute for another minute. Set aside.
Peel the skin away from the flesh and place in blender with cooked potatoes, sauteed onion and garlic, and all remaining ingredients. Blend [leaving a small gap in the blender to to release and built up steam] until very smooth and creamy. You may have to do this in batches.
Place soup in saucepan or dutch oven and bring to boil. Simmer on low heat for 15 minutes.
FOR THE TOAST
Butter one side of each piece of bread using ghee or non-dairy butter. Sprinkle with Real Salt sea salt and granulated garlic. Place in toaster oven [or standard oven] and toast until just crunchy on outside [for a standard oven, bake at 400 degrees 5 - 10 minutes].
[MEAL 2: ROASTED ROOT VEGETABLES WITH QUINOA]
This roasted root vegetable recipe is from Simply in Season [p. 262] and is one of my absolute favorites, especially when I am overrun with root vegetables from my winter CSA share.
1 medium onion, sliced or chopped
4 - 5 garlic cloves, peeled but whole
6 - 8 cups of any winter vegetables [potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash / pumpkin], peeled and chopped into 1" slices or cubes
2 tbsp. extra virgin olive oil
1 -2 tbsp. dried herbs [rosemary, sage, and thyme are all great fall / early winter herbs that are divine here]
This roasted root vegetable recipe is from Simply in Season [p. 262] and is one of my absolute favorites, especially when I am overrun with root vegetables from my winter CSA share.
1 medium onion, sliced or chopped
4 - 5 garlic cloves, peeled but whole
6 - 8 cups of any winter vegetables [potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash / pumpkin], peeled and chopped into 1" slices or cubes
2 tbsp. extra virgin olive oil
1 -2 tbsp. dried herbs [rosemary, sage, and thyme are all great fall / early winter herbs that are divine here]
Preheat oven to 425 degrees. Toss all, except for onion and garlic, with oil and herbs. Place is glass baking dish and bake for 10 minutes. Add onion and garlic, mixing into vegetables. Bake for another 20 - 30 minutes, stirring occasionally, until vegetables are tender. Season with salt and pepper on a bed of cooked quinoa [cook according to package instructions].
[MEAL 1: CREAMY BROCCOLI SOUP WITH PUMPKIN FRIES]
I slightly adapted this soup recipe from the October 2011 Food Network Magazine [p. 108].
FOR THE SOUP
2 tbsp. extra virgin olive oil
1 medium onion, finely chopped
2 stalks of celery, chopped or 1 tsp. celery seed
2 c. chicken or vegetable broth
2 c. Great Norther Beans [if canned, drain]
1 lb. russet potatoes, peeled and chopped
1 lb. sweet potatoes, peeled and chopped
1 bay leaf
Real Salt sea salt and pepper, to taste
2 c. broccoli florets
Heat olive oil in a dutch oven or large saucepan. Saute onion and celery until soft. Add broth, beans, bay leaf, 2 c. water, both potatoes, and 1 tsp. salt and 1/4 tsp. pepper and bring to boil. Reduce heat to low and simmer until potatoes are very soft. Meanwhile, steam broccoli until just tender.
When the potatoes are tender, remove the bay leaf and place soup in blender [you may have to do this in batches]. Puree until smooth. Return to pot and stir in broccoli florets and any additional salt and pepper.
FOR THE FRIES
1 small pie pumpkin
1 - 2 tbsp. extra virgin olive oil
1 - 2 tbsp. Italian Seasoning
pinch cayenne pepper
2 tsp. ground paprika
Real Salt sea salt, to taste
Freshly ground pepper, to taste
Cut stem piece of pumpkin off and remove seeds and strings [save the seeds for toasted pumpkin seeds!]. Carefully cut the pumpkin into thin slices [or fries] and remove shell. Preheat oven to 375 degrees. Toss with oil and all seasonings in a glass or stainless steel bowl. Transfer to a parchment paper lined cookie sheet and lay out in a single layer. Bake for 20 - 30 minutes or until just soft. Broil on high until just browned. Flip and repeat broil until reverse sides are browned.
I slightly adapted this soup recipe from the October 2011 Food Network Magazine [p. 108].
FOR THE SOUP
2 tbsp. extra virgin olive oil
1 medium onion, finely chopped
2 stalks of celery, chopped or 1 tsp. celery seed
2 c. chicken or vegetable broth
2 c. Great Norther Beans [if canned, drain]
1 lb. russet potatoes, peeled and chopped
1 lb. sweet potatoes, peeled and chopped
1 bay leaf
Real Salt sea salt and pepper, to taste
2 c. broccoli florets
Heat olive oil in a dutch oven or large saucepan. Saute onion and celery until soft. Add broth, beans, bay leaf, 2 c. water, both potatoes, and 1 tsp. salt and 1/4 tsp. pepper and bring to boil. Reduce heat to low and simmer until potatoes are very soft. Meanwhile, steam broccoli until just tender.
When the potatoes are tender, remove the bay leaf and place soup in blender [you may have to do this in batches]. Puree until smooth. Return to pot and stir in broccoli florets and any additional salt and pepper.
FOR THE FRIES
1 small pie pumpkin
1 - 2 tbsp. extra virgin olive oil
1 - 2 tbsp. Italian Seasoning
pinch cayenne pepper
2 tsp. ground paprika
Real Salt sea salt, to taste
Freshly ground pepper, to taste
Cut stem piece of pumpkin off and remove seeds and strings [save the seeds for toasted pumpkin seeds!]. Carefully cut the pumpkin into thin slices [or fries] and remove shell. Preheat oven to 375 degrees. Toss with oil and all seasonings in a glass or stainless steel bowl. Transfer to a parchment paper lined cookie sheet and lay out in a single layer. Bake for 20 - 30 minutes or until just soft. Broil on high until just browned. Flip and repeat broil until reverse sides are browned.
1 comment:
oooo those pumpkin fries sound amazing!!
Post a Comment