Veggie Quiche

12 Apr

Veggie Quiche (makes two quiches; adapted from “Transformed Spinach Mushroom Quiche” at allrecipes.com)

  • 8 eggs
  • 1 1/2 c. milk (or 1/2 c. heavy cream and 1 c. milk)
  • 2 Tbs. fresh parsley, chopped
  • 2 tsp. garlic, minced
  • 1 tsp. sea salt
  • 1/4 tsp. nutmeg
  • freshly ground black pepper
  • 1 c. fresh greens (e.g. chard, spinach), chopped
  • 4 oz. fresh mushroom, sliced
  • 1/4 c. onion, minced
  • 2 Tbs. sun-dried tomatoes, minced
  • 1 oz. feta cheese, small crumbles
  • 2/3 c. shredded cheese

Preheat the oven to 400 degrees Farenheit. Precook two pie crusts (see recipe for almond flour pie crust). In a medium-sized bowl, whisk together the eggs, milk, parsley, garlic, salt, nutmeg, and pepper. In a separate bowl, toss together the greens, mushroom, onion, tomatoes, and feta. Spread half of the veggie mix over each pie crust. Sprinkle half of the shredded cheese on top of each veggie mix. Gently pour half of the egg mix on top of each layer of cheese. Bake at 400 degrees Farenheit for ~45 min. or at 415 degrees F for ~30 min. Let sit 10 min.

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Almond flour pie crust

24 Feb

Almond Flour Pie Crust (from Lea Valle. Holy Grail Status: The Perfect Paleo Pie Crust. http://www.foodrepublic.com/recipes/holy-grail-status-perfect-paleo-pie-crust-recipe/)

  • 1 c. almond flour
  • 1/2 c. arrowroot starch flour
  • 1/2 c. coconut flour
  • 1/2 tsp. sea salt
  • 1/2 c. (1 stick) butter, cold and cut into chunks
  • 1 egg
  • 1 egg white plus 1 tsp. water (optional)

Combine and stir the flours and sea salt in a large bowl. Dump into a food processor (or use a dough blender) and process with the butter until uniform crumbs form. Add the egg and process again until a dough sticks together. Take out of processor, make a dough ball, wrap it in plastic and put in the fridge for 20 min. Roll out the dough between two pieces of wax or parchment paper until ~1/4 inch thin. Bake at 400 degrees Fahrenheit 15-20 min. (fully baked) or 10-12 min. (partially baked).

Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese Soup at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Spicy and Crisp Gingerbread Cookies

22 Dec

Spicy and Crisp Gingerbread Cookies (adapted from Extra-Spicy Gingersnaps at http://www.foodnetwork.com)

  • 2 1/2 c. einkorn flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 to 1/2 tsp. nutmeg
  • 1/2 tsp. sea salt
  • 1/4 to 1/2 tsp. spicy paprika or cayenne
  • 8 Tbs. (1 stick) unsalted butter, cut into tiny pieces
  • 1/2 c. coconut sugar
  • 1/2 c. unrefined dried whole cane sugar
  • 1/4 c. honey
  • 1/4 c. molasses
  • 2 egg whites

Preheat the oven to 350 degrees F. Whisk together the dry ingredients (first 8 ingredients). In the Assistent mixer, cream the butter and sugars until smooth using the cake batter whisks. Add in the egg whites one at a time. Gradually add the dry ingredients into the mixer with the wet ingredients. Once batter is uniformly mixed, you can refrigerate the batter for one hour to firm it up or spoon out 1 inch balls onto parchment paper on cookie sheets. The cookies spread out and get much larger, so give them lots of space.

Diced sweet potatoes and spices

22 Dec

Diced sweet potatoes and spices

  • 4 large sweet potatoes, diced into 1/2 inch pieces
  • 2 Tbs. coconut oil, melted
  • 1/2 tsp. garlic powder
  • 1 tsp. sea salt
  • 1/4 to 1/2 tsp. ground ginger
  • 1/4 tsp. spicy paprika or cayenne
  • 1/4 tsp. nutmeg

Preheat oven to 350 degrees F (375 degrees F if in hurry). Toss the sweet potato dices with the spices and oil. Line a cookie sheet with parchment paper and spread potatoes out in thin layer. Bake for one hour. Be careful not to burn.

Green lentil soup

15 Nov

Green lentil soup (adapted from joanne-eatswellwithothers.com)

  • 1 Tbs. coconut oil
  • 1 onion, sliced thin and chopped
  • ~1 tsp. fresh thyme
  • 1 1/2 tsp. turmeric
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • pinch of nutmeg
  • 1 c. diced tomatoes, drained
  • 6 c. chicken or vegetable broth
  • 1 1/2 c. dry french green lentils or 3 c. presoaked lentils
  • 1 1/4 c. coconut milk
  • large handful chopped greens
  • 1 tsp. sea salt

Saute the onion in the coconut oil ~5 min. Add the tomatoes, thyme, turmeric, cardamom, cinnamon, cloves, and nutmeg. Cook for another minute. Add the broth and lentils. Bring to a boil, then turn heat down, cover, and simmer. When lentils are soft (~25 min later), add the greens, coconut milk, and salt to taste. Heat until warmed through.

Good with tortilla chips on top. 

Venison Liver and Onions

28 Oct

Venison Liver and Onions

  • Butter and lard
  • Fresh venison liver, rinsed
  • 1 to 4 onions, cut in half and sliced
  • 5 stalks celery, cut into 3″ long pieces (optional)
  • 1 c. flour (used einkorn)
  • 1 to 2 tsp. sea salt
  • 1 to 2 tsp. paprika
  • 1 to 2 tsp. garlic powder
  • 1 to 2 tsp. beef base (used better than bouillon)
  • ~1/2 c. water

Slice the venison liver into thin strips (can remove skin before hand if you want less chewy pieces, but not necessary). Place in medium sized bowl and cover with buttermilk. Set in refrigerator for at least one hour.

Saute the onions and celery in 2 Tbs. butter until soft (about 10 min) in a large deep pan. Remove and set aside.

Place the liver strips in a colander and drain. Whisk together the flour, salt, paprika, and garlic powder. Coat the strips with the flour mix (can use gallon bag to shake, can dip, etc…). Heat 2 Tbs. butter and 1 Tbs. lard in the large pan over medium high heat. Cook the liver strips, stirring occasionally. When the flours sticks to the bottom of the pan a bunch, add water and beef base. Add the cooked onions and celery. Cook until liver is cooked through (15 min. should do it).