Archive | December, 2017

Cheesy Tuna Pasta

31 Dec

Cheesy Tuna Pasta (adapted from One Skillet Cheesy Tuna Pasta  at http://www.chelseasmessyapron.com)

  • 4 Tbs. butter
  • 2 c. milk
  • 1 c. water
  • 1/2 box (~6 oz.) spaghetti broken into pieces
  • 2 (5 oz.) cans tuna
  • 1/4 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 to 1 tsp. salt
  • 1/2 tsp. dry mustard (or 1/2 Tbs. liquid mustard)
  • 2 c. shredded cheese
  • 1 c. peas
  • 2 to 4 Tbs. pickles, minced
  • 1 tsp. dried parsley

In a large pot, over medium heat, add the butter, milk, water, spaghetti, tuna, paprika, garlic powder, salt, and mustard. Bring to a boil, then cover and turn heat to medium-low. Cook for 10-15 min. stirring every few minutes until thick. Add the cheese, peas, and parsley. Season to taste with salt, pepper, or hot sauce.

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Grain-free Biscuits

28 Dec

Grain-free Biscuits (adapted from recipe Paleo Biscuits at mynaturalfamily.com)

  • 1 c. almond flour
  • 1/3 c. coconut flour
  • 2/3 c. tapioca flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 5 Tbs. butter, cold and cut into chunks
  • 1/2 c. buttermilk (or 1/2 c. coconut milk + 1 tsp. lemon juice)
  • 2 eggs
  • 1/2 c. cheese, shredded or cut into chunks.

Whisk together the first six ingredients. Cut the butter into the flour. Whisk together the eggs and buttermilk in a separate bowl. Add the wet ingredients to the dry ingredients and stir until combined (do not overmix). Can mix in 1/2 c. shredded cheese.

Pan-fried Onion Dip

26 Dec

Pan-fried Onion Dip (adapted from “Pan-fried onion dip” by Ina Garten at foodnetwork.com)

  • 4 Tbs. unsalted butter
  • 4 Tbs. refined coconut oil
  • 2 yellow onions, sliced thin and chopped
  • 1/8 to 1/4 tsp. cayenne pepper
  • 1 tsp. kosher salt
  • 4 oz. cream cheese, at room temperature
  • 1/2 c. sour cream
  • 1/2 c. mayonnaise
  • 1/2 to 2 tsp. garlic powder
  • 1 to 2 tsp. beef bouillon (Better Than Bouillon)

Melt butter and oil over medium heat, add the onions, salt, and cayenne pepper and cook for ~10 minutes. Reduce the heat to medium-low heat, stir continuously, and cook for another 20 minutes or more (until onions are brown and caramelized). Set aside and allow to cool. Beat the cream cheese, sour cream, mayonnaise, garlic powder, and beef bouillon together until smooth. Add the cooled onions and mix well. Add additional seasonings (sea salt, garlic powder, beef bouillon, pepper, etc…) to taste. Serve at room temperature.

 

Honey balsamic dressing

15 Dec

Honey salad dressing

  • 1/4 c. avocado oil
  • 1/4 c. olive oil
  • 1 tsp. sea salt
  • pepper
  • 1/2 tsp. garlic powder
  • 2 Tbs. dijon mustard
  • 1/4 c. balsamic vinegar
  • 6 Tbs. honey

Shake in a glass jar or whisk together in bowl.

Gingersnap cookies

13 Dec

Gingersnap cookies (adapted from Gingersnap Cookies at http://www.primalpalate.com)

  • 1 c. almond flour
  • 1 c. tapioca starch
  • 2 tsp. Baking soda
  • ½ tsp. Sea salt
  • 2 tsp. Ginger powder
  • 1 tsp. Cinnamon
  • ¼ tsp. Ground allspice
  • ¼ tsp. Ground cardamom
  • ½ c. butter, softened
  • ½ c. coconut sugar
  • ¼ c. maple syrup
  • 1 Tbs. molasses
  • 1 tsp. vanilla extract
  • 1 egg 

    Blend the dry ingredients (first eight ingredients). Beat the butter, coconut sugar, maple syrup, and molasses together. Add vanilla and an egg. Gradually beat in the dry ingredients. Refrigerate for at least 30 min. Preheat the oven to 350 degrees Fahrenheit. Roll into little balls and bake for about 15 minutes on parchment paper (can roll in cane sugar beforehand).

Meat and Tomato Soup

11 Dec

Meat and Tomato Soup (adapted from Venison Italian Soup from allrecipes.com)

  • 1 lb. ground meat (used venison)
  • 1/2 onion, diced
  • 1 large carrot, diced
  • 2 celery, diced
  • 1 (15 oz) can beans (used kidney)
  • 1 c. green beans, cut into 1″ pieces
  • 1 zucchini/squash, diced
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 4 c. broth/water
  • 1 Tbs. beef Better Than Bouillon
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 bay leaf
  • 3/4 tsp. sea salt
  • 1 to 2 c. leftover pasta

In a large stovetop pressure cooker, brown the meat. Remove and set aside. Saute the onion, carrot, and celery for a few minutes. Then add the rest of the ingredients except the pasta. Cook at pressure for 6 min. Natural release for 5-10 minutes. Add the pasta while still hot. Optional – add cream to the broth.