Sweet Potato Chowder

This great soup idea is from Growing Up Paleo. I'll be making this as written to see the yield, then adjusting measurements to make it the size I need.

Sweet Potato Chowder

2-3 large sweet potatoes

2 cups of cut up chicken

2 cans of chicken stock or broth

1/2 cup of coconut milk or heavy cream

1 small onion chopped

2 celery stalks chopped

2 jalapenos chopped

2 TBS butter or olive oil

Bake sweet potatoes at 350 till soft. Remove the skin and place sweet potato in a food processor or blender and puree. Add chicken broth during the puree process to help smooth it out. Saute onion and celery in the butter or olive oil until tender. Add pureed sweet potatoes, remaining chicken broth and bring to a slow boil. Add the 1/2 cup of coconut milk, jalapenos, chicken, and a little salt. Reduce to a simmer for about 10 minutes.

Lasagna Casserole

I found this at Food.com, like many of the other meals we love! I also baked a spaghetti squash and made a smaller serving on the side for the gluten-free members of our family. It was just as good (better, imo) as the pasta version!

Lasagna Casserole

• 1 lb ground beef, uncooked1 lb Italian sausage, hot or mild
• 1/4 cup onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (16 ounce) packages pasta shells, cooked
• 6 cups mozzarella cheese
  • 24 ounces cottage cheese
  • 2 eggs
  • 1/3 cup parmesan cheese
  • 2 tablespoons parsley
  • 2 quarts spaghetti sauce
    Cook beef and sausage with onion, salt and half of the pepper. Add spaghetti sauce and store together.In bowl, combine 3 cups mozzarella cheese, cottage cheese, beaten eggs, parmesan cheese, parsley, remaining pepper and cooked pasta.Divide pasta mixture into two greased 9x13's, top with meat sauce. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350 for 30 minutes or until hot.
    
    

Slow Carb Tomato Soup

I found this recipe on Slow Carb Foodie and adapted it to my tastes and needs. It's excellent!

Slow Carb Tomato Soup

1. 2 Tbs red palm or olive oil

1. 1 onion, peeled and chopped OR 1 tsp dried minced onion

1. 2 carrots, peeled and chopped

1. 1-3 cloves garlic, chopped

1. 1 15-ounce can chickpeas, drained and rinsed

1. 1 28-ounce can crushed tomatoes OR 1 quart home canned tomatoes

1. 3 cups homemade chicken or veggie stock

1. 1 bay leaf

1. 1/2-1 teaspoon red pepper flakes

1. 1 tsp salt

1. 1/2 tsp freshly ground black pepper

1. Put oil in a large soup pot over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 5 minutes.
2. Add the chickpeas, tomatoes, broth, bay leaf and red pepper flakes.
3. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
4. Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, you can puree the soup in a blender in batches, but be careful – it will be hot and messy!
5. Return the soup to a soup pot and keep warm over low heat. Add a splash or two or heavy cream if desired. Season with salt and pepper to taste. Serve immediately or this will keep for a few days in the fridge.

The Perfect Primal Pumpkin Pie

These recipes are from The Nutty Kitchen. I can't wait to try them for fall desserts.

The Perfect Primal Pumpkin Pie

Crust:

• 1/4 cup semi-melted butter, unsalted
• 2 tablespoons Coconut Oil, soft
• 1 cup coconut flour
• 3 eggs
• 1 tbsp honey
• pinch of salt
• 1/2 cup shredded coconut
• 1 tablespoon water

Add all ingredients together and blend well with a hand mixer, line a deep 9 inch pie pan equally thick throughout.

Filling:

• 1 can of pure pumpkin (29 oz)
• 3 “real” cage free eggs if you can get them (if they are really small, add a fourth)
• 1 cup coconut milk
• 1/4-1/2 cup local honey, to taste
• 1 tsp vanilla
• 1/2 tsp ground cloves
• 1/2 tsp cinnamon
• 1/2 tsp fresh ground nutmeg
• pinch of sea salt

Beat eggs, honey, vanilla until frothy, then add all the other ingredients and carefully blend until even and smooth. Fill pie pan with crust and bake on convection at 350 F for about 50 minutes. Check it to make sure that it’s not burning and ultimately check with a toothpick to see if anything sticks, if not it’s done.

Sage Rice

This simple side dish appears often on our table; my husband loves it!

Sage Rice

2 Tbsp butter
2 cups rice
1/2 Tbsp kosher salt
1 tsp black pepper
1 tsp rubbed sage
4 cups chicken broth

Melt butter over low heat. Add rice and saute 4-5 minutes. Add spices and chicken broth. Bring to a boil, then cover and simmer 20 minutes. Stir before serving.