Jane's Pink Soup

List of ingredients from teh fabulous Jane Gibbons Smith.

What you don't know her?  Bougie.

Beets
Onions
Carrots
Parsnips
Cauliflower
Butternut squash
Tons of roasted garlic (that's what she said)
Roast veggies.
Purée all with with broth (chicken or veg). 
Salt, pepper to taste.
Finish with some cream and Madeira

It is fabulous and so very pink!

Don't panic about amounts, just add 'em as you like 'em. I, for example, will not add cauliflower!  Remember that beets are necessary for Teh Pink Effect 

Thank you, Lambchop!

Oh, my goodness...

First, this spice blend is AH-MAZING. I plan on using it for many, many things!
Baharat Spice Blend

2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves

Grind the spices and store in a cool dry place.

Then one day, do this...

Ingredients

1lb ground meat (I like lamb, but I think cow would do as well) 

1 tablespoon baharat

1 tablespoon chopped cilantro (or mint and oregano) 

1-2 minced garlic clove

3 tablespoons lemon tahini or tzatziki dressing

lettuce (butter, romaine, or baby kale or similar) 

Lightly mix ground meat with baharat, garlic, and herb(s). Form into four patties and cook in hot oil (or on the grill).

Serve on greens, with a light drizzle of lemon tahini dressing or tzatziki (dairyfree version)

Nosh! 

OMIGAWD TOM YUM!

It's cold and flu season and our go-to cold hack is Hot and Sour Soup.  I decided it'd be nice to know how to cook it myself.

I mean what if the Thai Garden closes again?

Finding the galangal was a bit of a trick, but at worst you can buy the ingredients on-line.

The hack...

INGREDIENTS

1 fat glob of coconut oil
4 stalks lemongrass
2 yellow onion, sliced
6 cloves of garlic, minced
2 tablespoons galangal, peeled and sliced
1 big box of vegetable or chicken broth or stock
Thai red chili peppers to taste or a dab-to-taste of Thai chili paste
12 lime leaves
Mushrooms, sliced

Green beans
4 Roma tomatoes, diced

1/2 cup lime juice (+ 1-2 tablespoons, if needed)
4 tablespoons tamari
4 tablespoon coconut sugar
1 can coconut milk

DIRECTIONS

Deeply bruise lemongrass stalks. Cut off "bulb," and discard. Slice lemongrass stalks longways. Cut in half or thirds. Big enough to be able to find again in the soup and small enough to fit flat in your pan. 

Thinkly slice onions, mince garlic, slice galangal.  Set aside.

Sautee lemongrass in the coconut oil, it will start to smell amazing (about 5 minutes). Throw in onions, garlic and galangal. Cook until onions are just translucent. 

Add stock/broth, deglaze the pan. Toss in hot stuff and lime leaves.  Simmer for 20 - 30 minutes. FIsh out the lemongrass (or don't and just warn your guests). Add picos and mushrooms and whatever else. We're gonna try bell peppers, baby corn, bamboo shoots, water chestnuts, fresh tomatoes, and broccoli next time.

Add lime juice, tamari, coconut sugar and coconut milk. Stir to mix well. Taste soup, and adjust seasoning. Go easy, it'll blend. You're aiming for a nice balance of sweet, sour, and savory.

We added chicken cooked in coconut milk and ginger and tofu. 

So goooooood... 

Source recipe at Evergreen Kitchen

Meatloaf

Ingredients

2 lb. ground beef 
1 lb. ground pork sausage 
1 egg
1/2 an onion
3 gloves of garlic
2 cups mushrooms
1/4 cup alternative flour (coconut, almond, arrowroot powder) 
1 zucchini
1 tsp of thyme
1 tsp of salt
1 tsp pepper
1 tsp oregano
2 tsp coconut aminos
3 tsp parsley
1/2 cup ketchup (see recipe below)

Instructions

In food processor, pulverize garlic and mushrooms. Add onion and zucchini and stop when finely chopped (not totally pulverized).

In large bowl, mix parsley, oregano, salt, pepper, thyme, coconut aminos, egg, coconut flour, and ground beef. Add onion, zucchini, garlic, and mushrooms. Mix together, then add 1/2 cup of ketchup.

Original recipe

Catsup

3 dates, chopped
1 can tomato paste (6 oz)
1/4 tsp. dry mustard
2 tsp apple cider vinegar
1/4 cup water
1/4 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder

Pulverize in the food processor and use in your meatloaf! If you’re having a hard time fully pulverizing the dates, try letting them sit in the food processor with the tomato paste, as this can help the dates break down.

Zucchini Fritters

Ingredients

1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup arrowroot powder or almond flour
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil/avocado oil/coconut oil

Directions

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain zucchini completely.

In a large bowl, combine zucchini, arrowroot powder, garlic and egg; season with salt and pepper, to taste.

Heat olive oil in a large skillet over medium high heat.

Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes.

Flip and cook on the other side, about 1-2 minutes longer.

Serve immediately.

Original recipe and another tasty version

Butternut Squash and Kale Torte

Ingredients

1 tbsp. olive oil
½ small butternut squash (about 1 lb)
1 medium red onion
1 small bunch kale
Kosher salt and pepper
6 oz. proscuitto
1 plum tomato
¼ c. almond mozzarella-style cheese

Use a mandolin to thinly slice squash and onion.

Directions

Heat oven to 425°F.

Oil a 9-in. springform pan.

Arrange prosciutto in the bottom of the pan. In concentric circles, layer in one quarter the butternut squash, then onion, and top with one quarter the kale and another layer of prosciutto. Drizzle the layer with one quarter the oil and sprinkle with a pinch each of salt and pepper (⅛ tsp).

Build the other three layers.  Top with squash layer and sprinkle with cheese.

Cover with foil and place on baking sheet, bake for 20 minutes.

Remove foil and bake until veggies are tender and top is beginning to brown (roughly 10 minutes).

Spicy Beef Stew

Sauce

1 can diced tomatoes
2 tsp. ground ginger
2 tsp. ground cumin
½ tsp. ground cinnamon
1/2 tsp. salt

Beef coating

1/2 tsp. kosher salt
1/2 tsp. pepper
2 tsp. arrowroot powder

Stew

1 large onion, chopped
2 lb. beef chuck, cubed
½ medium butternut squash, cubed
1 cup carrots, sliced
2 cups mushrooms, halved
½ c. roughly chopped fresh cilantro or flat-leafed parsley

Directions

Use immersion blender or food processor to blend sauce mix. Add to 5- to 6-quart slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, and 1/2 teaspoon salt; stir in the onion.

Season the beef with 1/2 teaspoon each salt and pepper, then sprinkle with the arrowroot powder. Add the beef to the slow cooker and toss to coat.

Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7 to 8 hours on low or 4 to 5 hours on high.

Serve the stew and sprinkle with the cilantro or parsley.






Original recipe