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

"No Potato" Salad

Everyday Paleo “No Potato” Salad

2 heads of cauliflower

1 dozen eggs, hard-boiled and diced

1/2 a medium sized red onion, finely diced

6-8 celery stalks, finely diced

A lot of dill pickles, diced

About 1 1/2 cups of my Paleo Mayo with 2 tablespoons of dried dill and 1 teaspoon of crushed garlic added.

About 1 teaspoon of yellow mustard

Black pepper to taste

Cut the cauliflower into large florets.  I used my pressure cooker to cook the cauliflower by placing the florets in the cooker, filling the cooker with about 4 inches of water, locking the lid, bringing to pressure and cooking for about 2 1/2 minutes.  Remove from heat immediately and run the cooker under cold water to quickly bring down the pressure.  Remove the lid and pour the cauliflower through a strainer and rinse with cold water to stop the cooking process.  You want the cauliflower to be soft but not mushy!  If you do not have a pressure cooker, steam the cauliflower around 7-10 minutes, cooking until tender but not mushy.  Rinse the steamed cauliflower under cold water to stop the cooking process.  Drain the cauliflower well and pat dry with paper towels.  Crumble the cauliflower into a large mixing bowl, add all of the remaining ingredients including the mayo, mustard, and pepper and mix well.  Either eat right away or let chill for a couple of hours before serving.  This salad was HUGE and could serve at least 15 people so cut the ingredients in half unless you are feeding a crowd or want a lot of leftovers.

As always, Enjoy!!

Adapted from www.everydaypaleo.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