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.

Homemade Chicken Sausage

I found this at Lexie's Kitchen. She's got a great site....go over and check it out!

Homemade Chicken Sausage

12 ounces organic ground chicken
1 tablespoon grapeseed oil
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 teaspoon Cholula hot sauce
1/2 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground allspice

Combine all ingredients. Form into patties using wet hands and fry in oil until browned and cooked through.

Spices Apple Cider

This is an Allrecipes recipe.

Spiced Apple Cider

1/2 teaspoon whole allspice
1 teaspoon whole cloves (or less, this can be strong)
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider

Put spices in a coffee filter or cheesecloth and tie closed with a ribbon or kitchen twine. Combine all ingredients in crockpot. Cook on high till warm, then lower heat to warm.

Alternately, heat together on the stovetop rather than in a crockpot.

Tuna and Veggie Salad

I found this recipe at One Heart; One Mission, and, as usual, changed it a bit to fit our needs. It's an easy and tasty lunch.

Tuna and Veggie Salad

2 cans chunk light or chunk white tuna
1 zucchini
1 summer squash
2 tomatoes
2 carrots, grated
1/2 a yellow, red, or orange pepper
1/4 cup lemon juice
dried or fresh basil (mince if using fresh)
coconut oil or bacon drippings for sauteing

Dice veggies, heat fat in pan. Toss veggies in, except for the tomatoes, and saute until tender. Drain tuna and mix in with the veggies. Add tomato, cook just until heated through, then add lemon juice, stir to coat. Mix in basil. Salt and pepper if desired. Serve over salad or in a lettuce wrap.

You could substitute diced chicken or beef for the tuna, if you prefer.

This is from BlendTec.

Pumpkin Pleaser

1 C orange juice
1 C vanilla yogurt
1 C pumpkin puree
1 tsp pumpkin pie spice
1 1/2 bananas, 6 quarter pieces frozen
1 C ice cubes

Blend and enjoy.

For a Cranberry Orange Smoothie, substitute the pumpkin puree and pumpkin pie spice for 1 cup cranberries and 1 tsp vanilla extract.

Tomato Kombucha Salad Dressing

I found this at Cultures for Health.

Tomato Kombucha Salad Dressing

1/4 cup Tahini
6 tablespoons Olive Oil
6 tablespoons Water
1 tablespoons Sesame Seeds
1/2 teaspoon Sea Salt
2 cloves Garlic
1/4 cup Tamari
6 tablespoons Kombucha

Combine all ingredients except olive oil in a blender or food processor. Process until smooth. Slowly drizzle in the olive oil. Serve immediately.

GF Pumpkin Applesauce Cake

This recipe is perfect for healthier autumn desserts. It's from EatingRules.

GF Pumpkin Applesauce Cake

4 Eggs
2 cups Raw or Less-Processed Sugar
2 cups cooked/canned pure Pumpkin Puree
1 cup unsweetened, natural Applesauce
1/2 cup Extra Virgin Olive Oil
2 cups any Gluten-Free Flour Mix
1 tsp Sea Salt
1 tsp Baking Soda
2 tsp Baking Powder
2 tsp Cinnamon

Preheat oven to 350 degrees F. In a large bowl, beat eggs until fluffy. Blend in sugar, pumpkin, applesauce, and oil by hand or with a mixer on low just until combined. Do NOT overmix!Add all dry ingredients, one at a time, blending together. Pour batter into a large, greased bundt pan and bake for 1 hour. Check with a toothpick/knife to make sure it’s cooked through. If cake sticks to the utensil, bake 5 more minutes and test again. When done, cool, and enjoy!

Tips:
Freeze left-overs, wrapping in parchment paper before storing.
Do NOT try to make this cake in any regular pan. Because of its moisture level, it will only cook normally in a bundt pan.

Primal Cream of Vegetable Soup Master Recipe

I found this recipe at This Primal Life. It will make good make ahead lunches, if frozen.

Primal Cream of Vegetable Soup Master Recipe
Yield: 8 servings

3 lbs vegetables, chopped – mix and match, if you like, or stick to a single vegetable. Some ideas are: broccoli, cauliflower, asparagus, carrot, squash, peas, mushrooms, kohlrabi, turnips, beets.
1 onion (or 1/2 tsp onion powder)
2 tsp coconut or any other kind of oil
2-5 cloves of minced garlic
6 1/2 cups chicken broth
1 cup cream or coconut milk
salt, pepper, nutmeg to taste

Saute the onion with the oil in a large pot on medium-low heat for 10 minutes, covered, until softened. Add garlic and stir until fragrant. Add vegetables and broth, bring to a boil, reduce heat, cover, and cook 10 minutes more, until vegetables are tender. Puree with immersion blender until smooth. Add cream or coconut milk, salt, pepper, and nutmeg. Heat until warm but not boiling and serve. Alternatively, allow to cool, transfer to containers and freeze.

To reheat the soup, run hot water over the container to loosen the soup from the sides of the container. Heat the soup in a saucepan over medium-low heat until it becomes mostly liquid. Then increase the heat until hot, but not boiling.

Cher's Breakfast Casserole

This is a recipe from a facebook group. I'm looking forward to this! I love making things in the evening and cooking them in the morning for an easy beginning of the day.

Cher's Breakfast Casserole

1 lb ground sausage

3-4 cups shredded cheddar cheese

1 large pepper, green, red or yellow

1/2 lb of ham chopped

1/2 med white onion ( chopped )

6-8 slices of Crisp Bacon chopped

16 eggs

1 cups heavy whipping cream

Preheat oven to 350 degrees F.

Grease 13 x 9 x 2 inch pan or dish with bacon grease, olive oil or coconut oil.

1. Cook ground sausage until done ( drain ).

2. Layer shredded cheese evenly. Layer sausage atop the cheese.

3. Layer the green, red, or yellow chopped pepper next.

4. Layer the ham next.

5. Layer the chopped onion next.

6. Layer the chopped cooked - bacon next.

7. Beat 16 eggs with 1 quart of heavy whipping cream and pour over the top of

the onions.

Bake 350 degrees F. 55-60 min. Sides and top should be golden brown.

Take out set on wire rack. Serve warm.

This can be prepared the night before. Cover with foil and set in the

refrigerator. The next morning set in oven uncovered, set oven to 350 add 10 min to cooking

time. Serve warm.

Homemade Worcestershire Sauce

I found this on a facebook group's page. I haven't tried it yet, but it sure would fill a hole in my seasonings. Now I use coconut aminos to sub for Worcestershire and it works, but the taste isn't exactly the same.

Worcestershire Sauce

(1 inch) fresh Ginger, bruised

2 cloves Garlic, bruised, (not even necessary to peel, just toss them in)

6 teaspoon whole Cloves

4-3/4 cups Vinegar

1/4 teaspoon Cayenne pepper

1 teaspoon Salt

2 cups molasses

Optional: Use 2 Tablespoons of the oil off a can of Anchovies for flavor, but it’s not necessary, will taste just as good without.

Place all ingredients in a large saucepan; stir to combine. Cover and bring to a boil. Simmer for 20 minutes. Remove from heat and let stand overnight.

Next day; strain into bottles and seal tight. Store.

***Can be used straight away, but does improve with age.

Zucchini and Carrot Ribbons

Zucchini and Carrot Ribbons

2 carrots, washed but not peeled, ends removed
1 tablespoon butter
1 tablespoon minced garlic
2 medium-size zucchini, blossom and stem ends removed
Salt & pepper

Cut the carrots into ribbons, then in half. Heat the oil or butter in a large skillet until shimmery. Add the garlic and the carrots, stirring to coat with fat. Let cook, stirring often, while cutting the zucchini. Add the zucchini to the skillet, stirring to coat and to distribute the heat. Cook until soft (or al dente if you prefer). Season with salt and pepper. Serve hot.

Jackie Clay's Ham and Beans

This is from Jackie's column at Backwoods Home.
Jackie Clay's Ham and Beans
2 qts. dried navy or other smaller beans
1 lb. thickly sliced bacon or salt pork (or ham)
6 large onions, diced
1 1/2 cups brown sugar
4 tsp. salt
4 tsp. dry mustard
1 1/3 cups molasses
Sort beans, rinse, then cover with 6 quarts fresh water; let stand overnight in a cool place. Drain. Cover beans with 6 quarts water in large stockpot. Bring to boil; reduce heat. Cover and simmer until skins begin to crack. Drain, reserving liquid. Pour beans into turkey roaster or other very large baking dish. Add bacon,ham, and remaining ingredients and 8 cups reserved liquid. Ladle sauce over beans and bake, covered, at 350 degrees for about 3 hours. Add water or cooking liquid to keep wet enough; you don’t want them dry but watery. Pack hot beans and sauce into hot jars, leaving 1 inch of headspace. Process pints for 80 minutes and quarts for 95 minutes at 10 pounds pressure.

Lemon Spinach

I found this at A Veggie Venture. I plan on making it for a lunch for myself, with some cooked chicken sprinkled into the bowl. If I made it for a dinner side dish, I would double the recipe.

Lemon Spinach

1 pound fresh spinach
1 tablespoon unsalted butter
1 tablespoon olive oil
Grated zest of a lemon
Salt and pepper

Clean spinach well, drain but allow droplets to remain. Heat butter and oil over medium heat in a large, deep skillet with a cover. Add spinach in a big heap. Cover and let cook 3 minutes. Uncover and continue cooking, stirring occasionally until spinach wilts and water evaporates. Remove from heat. Add lemon zest. Season and serve.

Mexican Zucchini Oven Fries

Mexican Zucchini Oven Fries

4 medium zucchini, cut into 1/4-inch square 3-inch long sticks
Coconut oil or lard
2 tablespoon dried oregano
2 tablespoon ground cumin
4 teaspoons A&D seasoning (it's a local spice I get)
Chili sauce or mild taco sauce for dipping

Preheat oven to 500 degrees F. Arrange zucchini on non-stick cookie sheet. Lightly coat zucchini with coconut oil or lard. Combine spices and sprinkle over the zucchini "fries." Place in very hot oven and cook 15 to 18 minutes. Serve hot. Dip or top with spoonfuls of chili sauce or taco sauce.

Spicy Parmesan Green Beans and Kale

I adapted this recipe from Stuff I Make My Husband.

Spicy Parmesan Green Beans and Kale

1 quart home canned green beans, drained
1/4 cup chicken broth
1/2 teaspoon red pepper flakes, plus extra for sprinkling
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan, plus extra for sprinkling
1 tablespoon butter
Salt and pepper to taste

DIRECTIONS:
Heat broth, red pepper flakes, and the kale, toss in a large, heavy saute pan over medium-high heat and cook until kale is tender. Add the green beans, lemon juice, butter and the Parmesan cheese. Toss to coat, taste, and add butter, salt and pepper to taste. Serve with extra pepper flakes and Parmesan sprinkled on top.

Chili Con Carne

I can this very basic recipe in pints so we can have home-cooked chili for chili dogs quickly, without having leftovers. You could vary the meat, use fresh onion rather than dried or home canned tomatoes instead of purchased sauce.

Chili Con Carne

6 1/2 cup pinto beans, soaked overnight
7 1/4 cup water
2 Tbsp salt, divided
2 pounds ground beef
1 1/2 Tbsp dried minced onion
1 1/2 tsp black pepper
3 Tbsp chili powder
10 1/2 cups tomato sauce
Drain beans and rinse. Cover with fresh water and 1 heaping Tbsp of salt. Bring to a boil, cover and simmer for 30 minutes. When done, drain. Return to pot.

Meanwhile, cook ground beef and onion till done. Drain fat. Add beef, remaining salt, pepper, chili powder and tomatoes to the beans in pot. Simmer together for 5 minutes. Do not thicken.

Prepare jars, lids and rings.

Fill hot jars to 1" headspace. Process pints 75 minutes, quarts, 90 minutes. Yield is about 18 pints.