Archive | April, 2014

Syrup for strawberry shortcake

29 Apr

Syrup for strawberry shortcake

  • 1/2 c. rapadura
  • 1/2 c. water
  • 1/2 c. black cherry juice

Bring the sugar and water to a boil, stirring until sugar dissolves.  Remove from heat and allow to cool.  Keep in airtight container in the fridge for up to 1 month.

Can combine 2 Tbs. with the berries before putting on the cake and also pour into holes made in the cake.


Zucchini, salmon, and egg pancakes

29 Apr

Zucchini, salmon, and egg pancakes (adapted from Practical Paleo)

  • 2 to 4 Tbs. green onions, minced
  • olive oil
  • 6 eggs
  • 2 Tbs. coconut flour
  • 1 to 2 tsp. dried dill
  • 1/2 tsp. sea salt
  • 2 c. zucchini, shredded and drained
  • 6 oz. can of wild salmon
  • refined coconut oil

Cook the green onions in olive oil for a few minutes over low heat.  Allow to cool.

Beat the eggs with the coconut flour, dill, and salt.  Mix in the shredded zucchini and salmon.  Cook the pancakes over med-low heat, using refined coconut oil to fry.


Pinto bean stew

16 Apr

Pinto bean stew

  • 4 oz. bacon
  • additional lard (optional)
  • 1/2 c. onion, chopped
  • 1 celery stalk, sliced thin
  • 3 carrots, peeled and sliced into 1/2-inch chunks
  • 1/2 tsp. sea salt
  • 1/3 c. fresh oregano, chopped
  • 2 tsp. freshly ground cumin seed
  • 1/2 to 1 c. chicken broth
  • 4 c. pinto beans
  • 1/2 to 1 c. frozen corn
  • 1/2 to 1 c. okra, sliced
  • 1 c. diced tomatoes
  • additional veggies (zucchini, potatoes, etc…) (optional)

Cook the bacon on med.-low heat for ~8 min.  Add additional lard if wanted.  Add the onion, celery, and carrots with the sea salt and saute for 5 to 10 min.  Add other veggies if wanted, then cook for 5 to 10 min. more.  Add the broth, herbs, pinto beans, corn, okra, and tomatoes.  Cook over low heat until warmed throughout.

Cream of asparagus soup

16 Apr

Cream of asparagus soup (adapted from Moosewood Cookbook)

  • 1 1/2 to 2 lbs. fresh asparagus, tough ends snapped off
  • 2 c. onion, chopped
  • 1 to 2 Tbs. butter and/or lard
  • 1 tsp. sea salt
  • 2 c. water and/or chicken broth
  • 2 tsp. dried dill
  • 1 tsp. dried tarragon
  • 3 tsp. arrowroot starch
  • 2 c. milk and/or heavy cream

Cut off the asparagus tips and set aside.  Cut the remaining stalks into one-inch pieces.  Saute the asparagus stalks and onion in the butter  and sea salt over med.-low heat for ~10 min.  Add the broth/water and herbs.  Bring to a boil and turn heat down low.  Puree with an immersion blender.  Mix the arrowroot powder with a little of the milk/cream.  Add the rest of the milk/cream to the soup, let warm up for ~5 to 10 min., then add the arrowroot starch to the soup.  Let thicken over low heat.