parker's split pea soup

ingredients:

1 cup chopped yellow onions

4 cloves garlic, minced

1/8 cup good olive oil

1/2 teaspoon dried oregano

1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups medium-diced carrots (3 to 4 carrots)

1 celery stalk

dash cayenne pepper

1/2 teaspoon ground mustard

1 pound dried split green peas

8 cups chicken stock or water

1/2 cup parsley

directions:

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, cayenne pepper, ground mustard, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, celery, split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Adapted from www.foodnetwork.com

banana carrot muffins

recipe: 

2 cups almond flour

2 tsp baking soda

1 tsp sea salt

1 Tbs cinnamon

1 cup dates, pitted

3 ripe bananas

3 organic eggs

1 tsp apple cider vinegar

1/4 cup coconut oil

1 ½ cups carrots, shredded

¾ cup walnuts, finely chopped

muffin paper liners

directions:

Preheat oven to 350℉.

In a small bowl, combine almond flour, baking soda, salt and cinnamon.

In a food processor, combine dates, bananas, eggs, vinegar and oil.

Transfer mixture to a large bowl and blend until completely combined.

Fold in carrots and walnuts.

Spoon mixture into paper lined muffin tins.

Bake at 350° for 25 minutes. 

Source: www.paleoplan.com

zesty breakfast meatloaf

recipe:

2 Tbsp coconut oil or ghee, plus more for greasing pan

1/2 medium yellow onion, peeled and finely diced

1 medium carrot, peeled and finely diced

1 celery stalk, peeled and finely sliced

1 tsp aleppo pepper

1/2 tsp dry thyme

1/4 tsp cayenne pepper

2 pinches nutmeg

1 tsp unrefined salt

1/2 tsp freshly cracked pepper

3/4 cup gluten-free rolled oatmeal, plus more for dusting pan

1/2 cup warm water

1 pound ground organically raised, nitrate-free pork sausage 

1 medium duck egg OR 1 large chicken egg (medium duck eggs are the size of large chicken eggs) OR 1 Tbsp ground flaxseed/chia seed whisked with 3 Tbsp water until gooey

optional: 4 Tbsp Kim's Magical Meatloaf Glaze (recipe below) or ketchup

1/2 cup water

directions:

Heat oven to 350º F and generously oil an 8" x 8" pan with coconut oil.  Sprinkle with oats; it won't be totally covered but try to get a decent dusting across the bottom and sides of the pan.

Place oats in a small bowl and pour water over them; let them soak while preparing other ingredients. 

Heat 2 Tbsp oil and add onion, celery, and carrot. Saute over medium heat until vegetables are soft, then add herbs, spices, salt, and pepper, and stir to coat vegetables. Saute for 1-2 more minutes and remove from heat.

Combine egg, ground meat, cooked veggies, and soaked oats in a bowl. You can use a spoon, but I just mush it all together with my hands. It works much, much better. Don't be a sissy. Get in there and touch that meat.

Transfer meatloaf mixture into prepared pan, and smooth top with your fingers or a silicon spatula. If using, brush surface with Kim's Magical Meatloaf Glaze. Then gently pour 1/2 cup of water over the top of the meatloaf (I'm serious). Place in oven uncovered and bake for 55 minutes or so. 

Let sit about 5-10 minutes before slicing. Serve hot or cold. I like it with a big heaping scoop of homemade sauerkraut!

Yield: 8" x 8" pan

Kim's Magical Meatloaf Glaze

2 Tbsp high quality no sugar added peach, nectarine, or apricot jam

optional but recommended: 1/8 tsp ground cayenne pepper

optional but recommended: 1/4 tsp ground chipotle pepper 

1 Tbsp South River azuki bean miso

1 Tbsp warm water

1/2 tsp apple cider vinegar

directions:

Whisk all ingredients together in a small bowl, and spread over meatloaf before baking. Easy!

Yield: 1/4 cup, the perfect amount for glazing an 8"x8" pan of meatloaf

Source: www.christensenka.squarespace.com

roasted squash, apple, and cipollini onion salad

recipe:

2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges

8 cipollini onions, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

1/2 medium butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (3 cups)

4 cups watercress

1 1/2 teaspoons sherry vinegar

1/4 cup chopped toasted walnuts

directions:

Preheat oven to 400 degrees. Toss apples with onions, 3/4 teaspoon oil, and 1/4 teaspoon salt; spread onto a rimmed baking sheet. Toss squash with 3/4 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread onto a separate rimmed baking sheet.

Roast apple-onion mixture, tossing halfway through, until apples are tender and lightly browned and onions are just starting to crisp, 25 to 30 minutes.

Meanwhile, roast squash, tossing halfway through, until tender and browned, 40 to 45 minutes.
Toss watercress with remaining 1 1/2 teaspoons oil and the vinegar; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Transfer salad to a serving platter, and top with apple-onion mixture, squash, and walnuts.

Serves 4

Source: www.wholeliving.com

french lentils with chard

recipe:

1 tablespoon extra virgin olive oil

1 onion, chopped

2 carrots, chopped

1 celery stalk, chopped

4 large garlic cloves, minced

1 pound lentils, preferably imported green lentils, washed and picked over (2 1/4 cups)

A bouquet garni made with 2 bay leaves, a Parmesan rind and a sprig or two each of thyme and parsley

Salt and freshly ground pepper

1 bunch Swiss chard (3/4 to 1 pound), stemmed, washed and coarsely chopped

Freshly grated Parmesan, crumbled goat cheese or feta for serving

1. Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.

2. Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.

Yield: Serves 4 to 6

Source: www.nytimes.com