Gluten Free Cheese Crackers
1 C All Purpose Gluten Free Flour
1 ¾ C Extra Sharp Cheddar Cheese, shredded
4 T Cold Grass-fed butter, cut into pieces
2-3 T Cold Water
Coarse sea salt
Preheat oven to 350 degrees
In a food processor, combine flour, cheese, and butter
Combine well into a crumbly mixture
Add water until dough forms
Divide dough into two balls and refrigerate for 15-30 minutes
Form and flatten one ball into a brick
Roll until about ¼” thick, trying to keep in rectangular shape*
Transfer flattened dough to large cookie sheet
Using a knife or pizza cutter, lightly score dough into squares
Bake for 25 minutes or until crackers slightly bubble and turn golden on the edges
Once out of oven, re-trace your cuts, sprinkle with sea salt and allow to cool completely before breaking into squares
Repeat with other dough ball
Store in a mason jar in the refrigerator; these are good for about a week
*I like to use a Silpat to roll out...
GARLIC MASHED POTATOES
Who doesn’t love mashed potatoes? I like to flavor mine up a bit with some garlic but I also like to add some onion and chives. The flavor is still fairly mild so if there’s gravy, it still works. Check out this simple recipe that serves 8 people and only takes about 30 minutes to make.
5 pounds Yukon Gold potatoes
6 garlic cloves, minced finely
1/3 cup butter
1 1/2 cups cream
1 tsp salt
1/2 tsp black pepper
Minced onion, to taste
Chives, to taste
For dairy free option, you can replace the butter with Ghee and use 1-½ C of unflavored, unsweetened milk alternative. I have also used Kite Hill brand cream-style cheese instead of either butter and cream and instead thinned it out with a unflavored, unsweetened milk alternative.
Quarter the potatoes and put in large pot or dutch oven. Fill with water so that all the potatoes are covered. You can peel before slicing or leave the peels on for a heartier potato flavor.
GARDEN VEGETABLE SOUP
4 C (or more) homemade broth or chicken or vegetable broth
Water as needed
½ head of green cabbage, diced
3 stalks celery, diced
2 carrots, diced
1 zucchini, shredded or diced
½ med red onion, diced
2 t garlic
½ t basil
½ t oregano
¼ t freshly ground black pepper
Sea Salt, to taste
Heat butter or ghee in a large soup kettle. Add celery, onion, and carrots and saute until crisp tender. Add zucchini, garlic and cabbage. Stir for a couple minutes and add seasonings – basil, oregano, pepper, salt. Add broth and/or water to desired level. Bring to a boil and reduce to simmer for 3-4 hours. Add liquid as needed.
Serve with a protein meal to balance it out. Add salt and pepper to taste. Store remaining in quart jars or
2 # beef stew meat
3-4 yellow onions, sliced
1 (8 oz) package petite or button mushrooms
1/3 C gluten free all purpose flour
1-2 T coconut oil
1 C dry, red wine
1/2 t Thyme
1/2 t Marjoram
1 t Sea salt or pink Himalayan salt
2-4 C jasmine, basmati, or brown rice or quinoa, cooked
1) Heat large skillet and add coconut oil.
2) Add onions and cook until tender. Remove and set aside.
3) Add stew meat and turn to brown.
3) Sprinkle with flour, marjoram, thyme, black pepper, and salt.
4) Add 1 C of dry, red wine (I used some Malbec I just happened to have on hand ;-))
5) Combine ingredients well. Reduce heat and simmer for about 15 minutes.
6) Add back the onions and then the mushrooms, simmer 15 minutes longer or until mushrooms are the right doneness for you and meat is cooked through.
7) Serve with or over the rice or quinoa. I recommend a smaller portion - 1/4 C-1/2 C.
8) Yields 6-8 servings
Farmer’s Market Roasted Veggie Breakfast
1 # asparagus, thin, woody ends trimmed
½ C cherry or grape tomatoes, halved
1-1/2 T avocado oil
4 large eggs
2 T shaved Parmesan
1 T chopped chives
Preheat oven to 425ºF.
Toss asparagus and tomatoes with oil in a shallow baking dish.
Place vegetables in a single layer in baking dish.
Roast until asparagus is just tender and tomatoes have wilted, 10-12 minutes.
Crack eggs over asparagus mixture.
Return to oven and roast until egg whites are just set, about 6-8 minutes.
Top with cheese, sprinkle with chives and serve.
Offer crusty bread on the side, if desired.
This is an easy recipe my family enjoyed along with several other families during camping outings. The guys would cook huge batches outside in a couple pots and the kids thought it was fun to eat at the picnic table using newspapers as our plates. It’s very low maintenance and clean up couldn’t be easier! Here’s a single family-sized version that can be done on the stove top.
3 oz Old Bay Seasoning
2 tbsp. salt
1 ring Kielbasa or Turkey sausage, cut into 1” pieces
8 ears of corn on the cob, cut in half
4 handfuls of pea pods
2 lbs. unshelled uncooked shrimp
8 small, red potatoes, quartered
Optional side: French bread and butter
The amount of items above can easily be modified to your taste.
Cover the table with several layers of newspaper.
In large stock pot, fill it half way with water. Bring to a boil.
Add the old bay seasoning and salt and boil for 5 minutes.
Add kielbasa. Boil for 20 minutes.
DIY Sausage Seasoning Blend
1-1/2 t salt
3-1/2 t paprika
2/3 t garlic powder
1/3 t fennel seed
1 t ground black pepper
¼ t crushed red pepper
Blend all ingredients together. Store in airtight container. Can be made in bigger batches and stored in air tight container for later use. Use 1 recipe with 1 pound of ground turkey or beef.
2 heads broccoli, stems removed
1 head cauliflower, stems removed
2.5 C shredded carrots
½ C Sunflower Seeds
1 C currants, craisins, or other dried berry (I use a ½ C to keep sugar down)
½ C finely chopped fresh parsley
4-6 T fresh lemon juice, to taste
Salt & Pepper (about ½ t salt is what I’ve used); lots of pepper
Pure maple syrup, to drizzle before serving.
In a food processor (or by hand) process the broccoli until fine. Add into large bowl. Then process the cauliflower until fine and add to same bowl. Shred carrots and add. Then, stir in seeds, dried fruit and all the seasonings. Drizzle a bit of syrup on right before serving.
Keeps well in air tight container in the refrigerator for up to a week
Crock Pot Honey Sesame Pork Roast
Serves 6 people
3 pounds pork loin roast
1 T dried oregano
2 T dried basil
½ t black pepper, freshly ground
¾ t salt
2 T garlic, minced
½ C raw honey
2 T coconut oil, melted
1/2 C coconut aminos or Tamari
1/8 C toasted sesame seeds
Side suggestions: rice and steamed asparagus
1/3 to ½ C Honey
2 T Tamari or Coconut Aminos
2 T Water
¼ t Sesame Oil
1 T Apple Cider Vinegar
Red Pepper flakes, to taste
1 T Arrowroot
1 T water
1-1/2 # chicken breast (about 3 breasts), cut into 1 1/2” pieces
1 - 1 ½ C Gluten Free All Purpose Flour
1 t chili powder
1 t cumin
½ t Coriander
½ t onion powder
1 C (½ Pint) Buttermilk OR milk alternative and 1 T vinegar or lemon juice to equal 1 C (let sit 5 minutes)
Avocado Oil for frying, enough to cover the sauté pan to a depth that chicken pieces are submerged half way.
In saucepan over medium heat, add honey, Tamari, water, sesame oil, red pepper flakes and vinegar. Whisk together and bring to a boil.
In a separate bowl, stir together cornstarch and water. Set aside. Once sauce is boiling, add slowly the cornstarch and water mixture. Add water or cornstarch to modify your desired thickness of the sauce.
In a dish, mix the...