Wednesday, November 17, 2010

Green Chili Chicken and "Rice" Soup

A friend that is recently entered the world of Paleo (and still going strong after 30 days strict!) suggested this recipe to me.  She found it on Everyday Paleo and I changed it a bit to add the "rice" - which ended up being a wonderful idea.  This soup has the perfect spice and the chicken and "rice" make it so filling!  Great for these cold days we have been having here in Colorado.  

Green Chili Chicken and "Rice" Soup
4 chicken breasts, cooked and chopped
2 c. shredded cauliflower
1 onion, diced
4 garlic cloves, minced
1 jalapeno, seeds removed and finely diced
4- 4 oz. cans diced green chili
6 c. chicken broth
2 T. bacon grease
2 t. ground cumin
1 T. dried oregano
1/4 t. cayenne pepper
Black pepper to taste
Fresh cilantro, chopped
Avocado, diced
In large soup pan, saute onion, garlic, jalapeno in bacon grease until onions are tender.  Add canned green chili, cauliflower, cumin, oregano, cayenne pepper, black pepper.  Stir together and add chicken broth.  Bring to boil, turn down to medium low and simmer for 20 minutes.  Add chicken and cook for another 5 minutes.  Serve with fresh cilantro and avocado.  

Wednesday, November 10, 2010

Pumpkin Pie

Thanksgiving is coming!  I decided to try making up my own recipe and realized I need more practice in the baked goods department.  :)  It turned out, though. Yay!  I was able to make it gluten-free and dairy-free and it tasted delicious.  I created the filling, but got the recipe for the crust from a cookbook.

So, with the crust I was more focused on making it gluten-free than making it "Paleo" - so feel free to try out a different crust if you like.  I recently was diagnosed with gluten sensitivity (which is just like having Celiac Disease) and was recommended this cookbook from "The G Free Diet" by Elisabeth Hasselbeck.  

Pumpkin Pie Crust
(from "Recipes for IBS" cookbook)
1/2 c. gluten-free oat flour
1/2 c. brown rice flour
1/4 t. sea salt
1/4 c. grapeseed oil
2 T. ice water
Heat oven to 400º.  Lightly flour 9" pie pan.  In medium bowl, mix oat flour, rice flour, salt.  Fold in oil, using fingers to mix.  Add water, 1 T. at a time using as little as necessary to hold the dough together without it becoming sticky.  Press dough into prepared pie pan.  Bake for 5 minutes and then add pie filling and continue to bake at 370º for 45 minutes-1 hour.
Pumpkin Pie Filling
2 c. pumpkin puree
3 T. honey
2 eggs
1/2 c. almond milk
1 t. pumpkin pie spice
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ground ginger
1/4 t. allspice
1/2 t. sea salt
Combine all ingredients.  Put into prepared pie crust and bake at 370º for 45 minutes-1 hour or until knife inserted into center comes out clean.  (You will notice several "knife inserts" into my pie - it took longer than I was expecting so I kept checking it.  Oops :))

Monday, November 8, 2010

Meat n Potatoes

Sorry for not posting for a whole month!  I took a month off of trying new recipes to just make ones we know and like.  :)  Now I am back to it!  I took a tour of my fridge and found some veggies that I needed to use up, paired them up with some meatballs and sausage and created a tasty casserole.  You will notice some dark purple chunks - those are purple potatoes!  They came in our veggie box - I had never had them before, yum!
Meat n Potatoes
3 small heads chopped broccoli
3 small purple potatoes, peeled and cubed
3 medium carrots, sliced
1 medium onion, chopped
1 pound Polish sausage, halved and cut into chunks
1/2 pound ground bison
1 1/2 cups beef broth
garlic powder and lemon pepper to taste

In large bowl combine veggies.  Sprinkle with desired amount of garlic powder and lemon pepper.  Grease 9x13 pan and place veggies inside.  Next add sausage chunks.  Shape bison into little meatballs.  Add to pan.  Pour broth over casserole.  Sprinkle a little more garlic powder and lemon pepper to make sure meat is seasoned.  Bake, uncovered, at 350º for 1 hour.