Creamy Coconut Butternut Pasta

For the love of all things in my dairy-free world, this sauce is a game changer!!! My oldest was at work while I was making and ate later when she got home from work, she was in love and had NO idea there was no cheese or dairy cream. This from my picky teenager. Such a winner. This sauce will be part of some future recipes but for now. Enjoy 

Ingredients:

Sauce:

• 1 Butternut squash
• 3 cups chicken broth or stock, divided
• 1 cup coconut milk, full fat
• 2 tbsp cassava flour
• 2 tbsp butter
• 1/2 onion, finely diced
• 4 garlic cloves
• Salt and pepper

Pasta:

• 1 package, GF, Whole Grain Pasta, Penne
• 1 pound Shrimp, deveined uncooked
• juice of 1/2 lemon
• Salt and pepper
• 1 tbsp butter
• 2 hand full of baby spinach

Putting together:

In a 2 quart pot add the peeled and chopped butternut squash and enough broth to just cover the squash, then boil. The time will vary a bit but it will be around 20ish minutes, till the squash is ultra soft. Once cooked add to blender, 1 tbsp butter, and coconut milk. Start with 1.2 tsp salt and pepper. Let this cool a bit before you blend or it will explode. 

In a small saucepan, heat on medium add butter and cook seasoned shrimp. This will take only a few minutes. Squeeze lemon over the shrimp just at the end of cooking. Reserve shrimp till sauce is ready to put together. 

Boil pasta based on instructions. If using rice pasta be sure to rice after cooking. 

Time to make the sauce. In a large sautee pan add 2 tbsp butter, melt. Add onions and garlic and cook on med-low till onions clear and soft. Sprinkle the cassava flour over mixture and whisk. Cook for a minute then slowly add broth, whisking, cooking until thickened. Then add the blended squash and heat to a simmer. To make the sauce smooth add back to the blender, puree and add back to the pan. If you like it with pieces of onion just leave as is! Put in the spinach, cook it down until wilted.  Lastly, you will add the shrimp to reheat. 

Once pasta is done it is time to put it all together. If I am feeding everyone at once I toss this all together in a large serving bowl. Serve with a salad or crusty bread!

Note: You can make the sauce and use any way you wish! It is wonderful as is, with zucchini noodles or even with chicken! Play with it!

Chicken Tortilla Soup

Ingredients:

• 1 pound chicken thighs

• 1 can 28 oz diced tomatoes

• 1 can black beans

• 1 can diced chiles

• 1-16 oz frozen corn

• 8 cups bone broth

• 1/2 onion, diced

• 1 red pepper, diced

• 2 garlic cloves, pressed

• 2 tbsp avocado oil

• 1 cup taco seasoning (MY RECIPE)

• 1 tsp cumin

• 1/2 tsp salt 

• cheeses, avocado, sour cream

Directions:

Add oil to the soup pot over medium heat. Once warmed up put in onions, peppers, garlic, and chicken. Sprinkle this mixture with about 1-2 tbsp of taco seasoning. Once the chicken is cooked add rest of ingredients and spices. Bring to a boil and simmer for 30 minutes. Serve with, Sour Cream, Guacamole, even shredded cheeses. 

Adaption for the crockpot. Cook the chicken as instructed on the stove then add all ingredients to the crockpot cook on low for 8-10 hrs. 

Veggie Loaded Chili

Getting vegetables into our kid's diet can be a bit of a challenge. Picking kids are the number one issues that parents struggle within the cooking arena. I get it, truly! Soups and sauces are a fantastic way to sneak in those greens. This Chili recipe is a hit with many kids, I do leave the beans out if making for really picky kids. One tip to get kids on board, load up the cheese and even tortilla chips to make it even more enticing. Remember that it can that it can take up to 7 times for a child to catch on to a food. Keep offering my friends. Don't give up! 

The Veggies!!!

This is where you get to play with your food! What are some of your favorite veggies? I like to choose veggies that can hold up to cooking and seasonal choices as well. This gives such an interesting flavor. Pumpkin, butternut squash, even greens can be added. Again if you have picky eaters, dice or chop finely. I do always have the trinity of cooking. Onions, peppers, and celery. These need to be sautee in fats to soften! I do a little sautee on all the veggies to give them a good coating of fats and seasonings! 

There are some cans and jugs used in chili unless you can your tomatoes. Gardening is not my gift, trust me I have tried! So canned organic tomatoes it is! I LOVE Trader Joe's garden patch veggie juice! No added junk and very flavorful! Add in my homemade taco seasoning and you have a winner! Time for the recipe!!

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Ingredients:

• 1 pound ground beef

• 1 onion, diced

• 4 garlic cloves, pressed

• 1 green pepper, diced

• 1 cup mushroom diced

• 1 cup celery, diced

• 2 cups carrots, chopped

• 2 cups fresh pumpkin, peeled and chopped

• 1 cup zucchini

• 1 sweet potato, peeled and chopped

• 2 cans 28 oz diced tomatoes

• 1 can kidney beans, rinsed

• 1 can navy beans, rinsed

• 64 oz tomato/veggie juice.

• 3/4-1 cup chili seasoning ( my recipe)

• 1 tbsp cinnamon

• shredded cheese and greek yogurt for toppings

Directions:

Heat large stock pot on medium high heat. Then add beef, onions and garlic, sprinkle with 2 tbsp chili seasoning. Cook till beef done. Then add in all veggies and cook for 5 minutes stirring frequently. Then add rest of seasoning, I start light and add more as needed. Veggie juice and beans then bring to a boil. Add a little water as needed to get to consistency you like.  I do try to use organic as much as possible. 

You can make in crock pot, you do need to cook beef onions and garlic as well as cooking the veggies a bit then add to crockpot on low for 8 hrs. 

 

Coconut Curry Cauliflower Soup

Oh, the beauty of curried anything!! The yellow from the turmeric is so bright and vibrant! For many years I have stayed away from that scary thing Curry. Not something I grew up eating at all, so like many I shy away from things I am unfamiliar with. As I have gained more confidence in the kitchen I decided to give this cuisine a try, Usually, I follow a curry recipe to the tee, but this time I just went with it and here is what I got!  A big ole bowl of creamy goodness. One to the steps!

Time to build the soup with a few basic ingredients that you will likely have in your pantry! We will be combining these first ingredients to roast for the base of the soup. Roasting the cauliflower gives it a unique flavor and add that bacon and bam! I love the garlic and I highly recommend fresh as often as possible. The jars of chopped garlic will work, but the flavor is just not quite the same.

I put the bacon, onions, garlic, and cauliflower together and coat with avocado oil, salt, and pepper. Toss together and lay out flat on a baking sheet. I personally love my stoneware from Pampered Chef. You will know it is ready when you have the golden look and a coloring has a little char on the edges. Once this is done then you will be adding all of this to a dutch oven pot

Now my favorite part! The building of the broth! 

Honey Mustard Chicken Bake

Ingredients:

•   1 cup avocado oil

•   1/3 cup white wine vinegar

•   2 garlic cloves, pressed

•   4 tablespoons German style grainy mustard

•   1 1/2-2 tablespoons raw honey

•  ½ teaspoon salt and pepper

•  ½ teaspoon salt

•  1 tablespoon rosemary, finely chopped

• 1 whole chicken cut up or 10 bone-in chicken thighs/legs/breasts

Directions

Put all the ingredients, except chicken and rosemary, into a wide mouth mason jar and mix with a hand stick blender.

Next is the Chicken! Use a whole chicken cut up or just legs, thighs etc. I HIGHLY recommend using skin and bone on chicken pieces.  Many benefits (both flavor and nutrition).

Marinade the chicken with the above dressing and add 2 tbsp chopped fresh Rosemary. Use a large ziplock and cover completely. Marinade for at least an hour to 12 hrs. Once the marinade is done, preheat oven at 350. Place chicken pieces in an oversized 9x13. Bake for about an hr. DONE!

Want crisper skin, turn the temp up at the end to 425 for 10 minutes. Enjoy!

Not your Ordinary Beef & Vegetable Soup

Ingredients:

• 2-3 Garlic cloves, pressed
• 1 tsp Thyme & Rosemary each
• 1 tsp Sea Salt
• 2/3 tsp Pepper
• 1 1/2 pound Grass-fed Beef
• 3 cups Bone Broth
• 3 cups Water

• 1 1/2 cup Butternut Squash, diced
• 1 1/2 cup Sweet Potato, diced
• 1 cup Carrots, diced
• 1 cup Mushrooms, diced
• 1 Leek, diced, soaked and rinse
• 2 hand fulls of Kale, chopped
• 2 hand fulls of Swiss Char
• 1 cup Zucchini, diced

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Directions:

Preheat a large dutch oven or pot. Add a tablespoon of butter, melt and add leeks and mushrooms. Once softened then add garlic. Cook over medium heat for 2-3 minutes. Add the hamburger and cook through. Next, add all the seasonings. Salt, Pepper, Thyme & Rosemary and mix well. 

Time to dump in the remaining ingredients. Squash, potatoes, rest of veggies EXCEPT the kale and zucchini, then broth & water. Bring all to a boil then simmer for 20ish minutes till squash and potato are tender. I add the kale & zucchini last and cook for about 10 minutes more. You can feel free to add more salt or pepper as needed. 

ENJOY!

Subsitutes: If you are not a kale fan swap it out for spinach or swiss chard. You can always add or take away veggies based on your likes. You can't get soup wrong! Play with it!

Flank Steak Tacos with Creamy Southwest Slaw

This was quite literary a throw it together a meal, a playing my food experiment with positive results! A huge hit with the family! So, of course, it is worthy of sharing with my followers. I hope you enjoy and please let me know your thoughts! I love hearing from YOU!

The MEAT: 

• 2-3 pounds Flank Steak
• 2 tbsp Homemade Taco Seasoning

Take out the steak 30 minutes before grilling. Rub the steak with 2 tbsp of the homemade taco seasoning. Once the grill is ready, cook steak for 5-6 minutes on each side for a medium-rare temperature. Here is a great article on determining meat temps without a thermometer.  Once cooked, let rest for 20 minutes to redistribute juices. When ready to slice be sure to use a sharp knife, and cut against the grain of the steak. Here is a FB Live that demos how to cut a flank steak. 

The Slaw:

• 3 cups Slaw, bagged or slice a variety of cabbage yourself
• 3 sliced Radishes
• 2 Green Onions, chopped
• 2 tsp of Honey
• 3 tbsp Full-Fat Yogurt (greek ok too)
• 1 tbsp Avocado Oil
• 1 tsp Sea Salt
• 1 tsp Pepper
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin Powder
• 2 dashes of Chipotle Powder

I used red & green cabbage and thinly slice with a mandolin, but can use bagged cabbage.  Use a large bowl and dump the slaw, onions, radishes into the bowl.  Just add the rest on top and then use tongs to mix together fully and refrigerate till ready to use. 

The Other STUFF:

• Guacamole
• Whole Grain Corn Tortillas
• GF option and my FAV: Siete Tortillas

Putting it together:

1. Here is the simple part! Time to heat the tortillas to just warm and pliable. I use my ceramic griddle for this but you can use a skillet as well. Now it is time to load it UP!
2. Lay 2-3 pieces of beef on a tortilla, then a dollop of guac and top with creamy slaw and you are ready to eat!! 

Simple Guacamole

Ingredients

• 2 avocados
• juice of 1 lime (2 tablespoons) 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cayenne
• 1⁄4 teaspoon onion powder
• 1 teaspoon garlic powder
• 1⁄4 teaspoon chili powder
• 2 tablespoons avocado oil
• 1 tablespoon fresh cilantro, chopped

Slice open avocados lengthwise, remove the pit. How?? Take a sharp knife and carefully hit the pit with the knife, twist and remove. Scoop out the avocado guts into a medium bowl then add rest of ingredients. Take back of a fork and smash altogether. I like it chunky but if you like thinner just smash it more. Want more heat? Add more cayenne. Serve with whole grain tortilla chip or a variety of vegetables.

This is just one of the awesome recipes in my 50 Family Favorites Cookbook!

Korean Meatballs

Ingredients:

• 1 pound ground beef
• 1 pound ground pork
• 4 green onions, chopped
• 1/2 cup ground oats (GF)
• 2 garlic cloves, minced
• 2 egg, lightly beaten
• 2 tsp toasted sesame oil
• 1Tbsp grated fresh ginger
• 1 tsp each of salt and freshly ground black pepper

Glaze:

• 1/4 cup hoisin sauce (my homemade version)
• 1/4 cup raw honey
• 2 Tbsp organic Tamari sauce (GF)
• 2 tsp Sriracha

Kimchi Cream Sauce:

• ¼ cup kimchi
• ½ cups full-fat yogurt

The Rest:

• Bagged Slaw Mix
• 1 Cup Brown Rice Cooked
• 1 Cup Quinoa Cooked
• 2 Zucchini, spiralized, cooked lightly. 

Putting it all together:

1. Preheat oven to 400°F. Line a baking tray with aluminum foil and lightly grease with cooking spray; set aside.
2. In a small blender or processor, pulse 1 cup whole oats to grind.
3. In a large bowl, add the beef, pork, green onions, ground oats, garlic, egg, sesame oil, ginger, salt, and pepper. Mix with your hands until fully combined. Form into 1-inch meatballs and place on baking tray. Bake for 20-25 minutes until cooked through.
4. To prepare the kimchi sour cream, combine the kimchi and yogurt in a food processor and pulse until smooth. Cover and refrigerate until ready to use.
5. In a small bowl, mix together the hoisin, honey, Tamari, and Sriracha. Add the cooked meatballs and toss until fully covered.
6. Divide rice into 6 equal bowls. Top with zucchini, slaw, and meatballs. Garnish with sesame seeds, green onions, and kimchi cream sauce.

Meatball Soup

This is truly one of my kids absolute favorite, every single time!! So much so that it made the cut for my cookbook Mom, Can I Take That for Lunch, 50 Family Favorites from our real food kitchen!  Super simple soup that is loaded with veggies. You can actually add rice, pasta or potato or just leave as a broth base. 

Diced up your Veggies, Onions, Celery ( tops too) and carrots! If you like a smaller dice go for it. I am more of a rustic soup gal so I do not worry about a perfect dice cut. This will be the base of the soup along with garlic

Add Garlic and Oil to pot cook for a minute. Then just add the bowl of veggies. Mix and cook for 3-5 minutes. 

Add this beautiful broth and water to the mix and bring to a boil. As this is working begin to make the meatballs. 

Add your meats, eggs, ground oats (gluten free option) or bread crumbs and spices. Mix until till combined. 

Roll up those meatballs and drop into the boiling broth. Once all the balls are in the soup, reduce the heat and cover. Cook for 20 minutes. If you choose to add a starch ( diced potato, rice or noodle) this is when you will add. 

After the meatballs are done, you will add a pound of baby spinach. I do this a little at a time so it can cook down to make room for the whole batch. Cook till wilted, about 8-10 minutes

And....You are ready to EAT!!

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Here is the Recipe: MeatBall Soup

The Meatballs:

•        1 LB ground beef

•        1/2 ground pork

•        1 cup oats (ground)

•        1 tsp garlic

•        1 tsp pepper

•        1 tsp salt

•        1/2 tsp nutmeg

•        1 egg

Soup:

•      3 C Carrots, Celery & Onion, finely diced

•      3 garlic cloves; pressed

•      6 C bone broth

•      2 C water

•      2 tsp Salt

•      1 tsp Pepper

•       bay leaf

•      1 lb spinach

Directions: In dutch oven or stock pot melt 2 tbsp butter & sauté carrots, celery, onion till translucent. Add pressed garlic for 3 minutes. Then add bone broth and water. Add bay leaf and seasonings. While this comes to a rolling boil begin making the meatballs.

Add all the meatball ingredients into large bowl & mix till combined. You will roll into 1 1/2 inch balls.  When broth begins boiling add meatballs. Once all the balls are in, cook for 15 min then add potatoes   (or you can add noodle/rice if so chose) & cook for another 10 minutes.

Then add the spinach, cook another 5 minutes till spinach is wilted. Then serve with love!

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Fish Tacos

Ingredients: 

The FISH:

• 2 pounds Mahi or sturdy white fish
• 2 tablespoons + homemade taco seasoning
• juice of one lime
• zest of one lime

The SAUCE:

• 1/2 cup full fat greek yogurt
• 1/2 cup real mayo
• 1/2 of lime juice
• 1/2 lime zest
• 1 tbsp + 1 tsp homemade taco seasoning

Extras:

• Avocado 
• Black Beans
• Cilantro
• Red Onion
• Fresh Tomato Diced
• packaged cabbage slaw
• Corn Tortillas (organic)

Directions:

1. Cut fish into 1-2 inch chunks. In large bowl add fish then the the taco seasoning, lime juice and lime zest. Toss and let sit for at least 30 minutes

2.  Heat a large pan, add tbsp avocado oil. Then add seasoned fish. Add an additional tbsp of seasoning and cook fish on a medium heat. You will know it is done when it is flaky and white. It will only take 5-10 minutes to cook.

3. Mix up the sauce by adding ingredients under sauce. Refrigerate until ready to eat. 

4. Assemble the extras to add onto the taco. Make sure you rinse the black beans well. Cut open the avocado, pit and dice. Chop cilantro, chop red onion, dice tomatoes. Open package of slaw and corn tortillas.  Warm the tortillas in oven on 300 or on a griddle. 

5. Once everything is ready, layout and build the tacos!! I put the fish on first, then sauce and toppings! 

Basic Brine Chicken!

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This is one of the easiest ways to prepare chicken. I know that at times white meat of the chicken can get a little dried out, but when you brine the bird you are left with moist and flavorful meat every time! Below is a basic recipe. If using the whole bird I do break it down into its eight pieces. You could easily use just thighs, legs or skin on breasts. Remember leave the bone and skin ON the bird. Tons of flavor and nutrition!

Basic Brine:

• 1/2 Sea Salt
• 1/2 Sugar
• 2 quarts water

Directions: In a large bowl dissolve the sugar & salt into the 2 quarts water. Once dissolved place pieces of chicken in the bowl and cover. Place in refrigerator for at least 2 hrs but not longer than 12. Once done in the brine solution remove, and pat dry. You can then grill or bake to prepare! 

Simple Roasted Whole Chicken

Ingredients:

• 1 Whole Chicken ( Organic or Pasture Raised if possible)
• 1 Lemon
• 1 Onion ( quartered)
• 2 Carrot Stalks
• 2 Celery Stalks
• 4 Garlic Cloves ( smashed & peeled)
• 2 tsp Fresh Rosemary, chopped
• 1 tsp Fresh Thyme, chopped
• 2 tsp Sea Salt
• 1 tsp Pepper

Directions:

Prep your whole chicken by making sure to remove the gizzards and heart if not removed already. Preheat oven to 350. In your roasting pan place the carrot and celery stalks on the bottom then place the chicken on top. Take the quartered onions and spread around the roasting pan. Take one of the quarters of the onion and put in the cavity of the bird. The garlic placed around the bird and in the cavity. Next up is to season this beautiful bird. rub the salt, pepper, rosemary and thyme all over the bird. Then cover the pan with the lid and place in preheated oven. Cook covered for about an hr. Once cooked let it sit for 10 minutes then carve up and serve. I also save all the juices, bones and carcass to make bone broth!! 

Veggie Loaded Meatloaf

Lets Get Started!!

Finely chopped up all my veggies!! Saute on medium low heat. Carrots, Peppers, Onions, Mushrooms in avocado oil till slightly tender!

These are going to replace the go to ketchup that I usually add! 

I made a simple sauce for the top of 1/2 Tomato Sauce, a little salt and 1 tbsp honey. Mix and spread before cooking. You can add more after as well

Finished product that I serve with Mashed Potatoes (half sweet & half white) and a leaf salad! Simple and nutritious. 

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Full Recipe:

Ingredients:

• 1 1/3 pound beef
• 1 C finely diced carrots
• 1 C finely diced peppers
• 1 C finely diced mushrooms
• 1 C finely diced onions
• 4 garlic cloves through the press
• 2 eggs
• 3/4 C ground oats
• 1/4 -1/2 C tomato sauce
• 1 tsp worcestershire sauce
• 1 tbsp mustard of choice
• 1 1/2 tsp sea salt
• 2 tsp pepper
• 1 tsp garlic powder

Directions:

Finely dice all the veggies. Preheat a skillet and add 1-2 tbsp of Avocado Oil. Keep on medium heat, add garlic then veggies. Cook till slightly tender. Then turn off the heat. Grind the oats in mini Cuisinart or buy oat flour.  In a separate large bowl add beef eggs, ground oats, 1/4 C of tomato sauce, worecstershire, mustard, seasonings, sauteed veggies.  Mix with hands till all combined. Add more tomato sauce if mixture is too dry. If too moist just add more oats. 

Make into a loaf shape and place in a loaf pan or ( my favorite ) Pampered Chef Deep Covered Baker. I have a simple sauce that I spread on top. It is 1/4 tomato sauce tbsp honey and a bit of salt, mix and spread on raw loaf. Bake on 350 for at least 60 minutes but can go to 90 minutes. 

Basic Teriyaki

Aug 12th, 2016

Basic Teriyaki Sauce:

• 2 tbsp grated fresh ginger root
• 6 cloves of garlic, pressed or mashed
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 2 tbsp raw honey
• 1 c. organic soy or GF tamari

Add grated ginger root, pressed garlic and all the rest of ingredients into a mixing bowl. Whisk together or use a handle emulsion blender to combine. Store in mason jar and refrigerate to use through the week. Use this sauce for marinade, stir fry, Asian noodle and more.  

Makes 2 Cups

Check out my live HOW TO video, all things Asian!

Asian Turkey Lettuce Cups

Ingredients:

• 1 pound ground turkey

• 2 c diced white mushrooms

• 1 c finely diced carrots

• 1 c finely diced bok choy

• 3 garlic cloves

• Cook all the above with 3 tbsp Coconut Oil

Sauce:

• 1/3 c tamari

• 1/8 c rice wine vinegar

• 1 tbsp sesame oil

• 2 tbsp peanut butter

• 1 tbsp sriracha sauce

• 2 tbsp honey

• 2 tsp fresh grated ginger

Mix with whisk or hand blender then add to meat mixture once it is cooked. Put in lettuce cups or on cooked whole grain brown rice. ENJOY! 

Perfectly Brine Pork

Perfectly Brine Pulled Pork

Ingredients: 

• 1 (4-7 pound) whole pork shoulder (bone-in with a layer of fat on the bottom)

DRY RUB

• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon salt
• 1 tablespoon ground pepper
• 1 tablespoon paprika
• 1/2 cup brown sugar

BRINE SOLUTION

• 1/2 cup salt
• 1/2 cup brown sugar
• 2 quarts cold water
• 2 bay leaves
• 3 tablespoons dry rub mix

Directions:

FOR THE DRY RUB

1. Mix well and store in an air tight container.

FOR THE BRINE SOLUTION

1. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

PORK SHOULDER PREPARATION

1. Place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 to a max of 24 hours. I use a Doubled up Ziplock
2. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
3. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!
4. ADDITIONAL COOK TECHNIQUE You can also make in the crockpot, I cook for at least 10 hrs on lowest setting. This is my preferred technique.