Tomato Soup

I have made this tomato soup for several occasions, most recently Avery's first birthday luncheon, and always get requests for the recipe. It goes really well with my focaccia bread.

Adapted from The Nato's, serves 4 to 6

Ingredients

1/4 cup olive oil
2 stalks celery, diced
4 carrots, peeled and diced
2 onions, peeled and diced
4 cloves garlic, minced
1 teaspoon dried basil
2 bay leaves
Pinch chili flakes, optional
3.5 cups whole peeled or diced tomatoes (2 14 ounce cans)
2 cups chicken stock or vegetable stock
1 teaspoon sugar
2 tablespoons butter, optional
1 cup cream or coconut milk
Salt
Pepper
1/4 cup fresh basil, chopped
Parmesan cheese

Directions

In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic, dried basil, bay leaves, chill flakes, salt and pepper. Sauté until softened and caramelized, about 10 minutes. The longer the better!

Add the tomatoes (including the juice), chicken stock, sugar and butter, if using. Simmer over medium-low heat until the vegetables are tender, about 15 to 20 minutes. Again, the longer the better!

Remove the bay leaves. Blend with an immersion blender until smooth. Add the cream and basil. Simmer for 5 more minutes.

Serve hot with parmesan cheese to garnish.

♥  Amy

Thai Pumpkin Curry

I have begun to try to stock our freezer with healthy meals for after the baby arrives. My first round of meals made use of the nearly perfect pumpkin I bought for Halloween.

This curry is fantastic. A hearty, flavourful curry packed with vegetables. I made three batches of the recipe and ended up with seven meals. Unfortunately I did not get a photo of my own version before it got packaged up for the freezer.

Adapted from Pinch of Yum, serves 6

Ingredients

3 cloves garlic
2 tablespoons ginger, peeled and minced
1 tablespoon coconut oil or olive oil
1 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon crushed chilies
1 medium onion, chopped
6 cups pumpkin or squash, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 796 mL can diced tomatoes
1 400 mL can coconut milk
2 or 3 tablespoons red curry paste, adjust to taste
3 tablespoons peanut butter
1 tablespoon fish sauce, optional

Directions

In a large pot over medium heat, sauté the garlic and ginger in the oil for 2 to 3 minutes, until soft and fragrant.

Add the curry powder, chili powder, turmeric and crushed chilis. Saute for another minute.

Add the onion, pumpkin, carrot and celery. Toss in the spices. Saute for an additional couple minutes.

Add the tomatoes, coconut milk, curry paste, peanut butter and fish sauce. Stir to combine. Cover and simmer for approximately 15 minutes or until the pumpkin is tender.

Remove from heat and allow to stand for 10 minutes.

Garnish with chopped cilantro or basil is desired.

♥  Amy

Kale Salad with Warm Bacon Vinaigrette

I have been trying to branch out and find new recipes for the vegetables we get in our CSA basket so we are not eating sautéed kale and swiss chard every night of the week. This recipe is one of the better ones we have found. Plus since it is made with raw kale it will hold up for a day or two in the fridge. I love recipes that make good leftovers for lunches.

Adapted from Just A Taste, serves 4

Ingredients

2 pounds kale, washed and dried
1/3 cup toasted nuts, such as walnuts, pecans or pine nuts
6 slices bacon
2 tablespoons onion, finely minced
1 clove garlic, finely minced
 1/2 cup apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon dijon mustard
Salt
Pepper
Dried cranberries, optional
Blue cheese, crumbled, optional

Directions

Remove the stems of the kale. Roughly chop the leaves into bite size pieces. Place the kale in a large bowl and top with the toasted nuts.

Cook the bacon in a large pan over medium heat. Transfer the bacon to a paper towel-lined plate to cool. Reserve approximately 3 tablespoons of the bacon drippings in the pan.

Return the pan with the bacon drippings to stove. Add the onion and garlic, saute for about 1 minute, until soft. Whisk in the vinegar, mustard and brown sugar, make sure to scrape up any brown bits on the bottom of the pan.

Remove the vinaigrette from the heat and season with salt and pepper.

Chop up the bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing. Top with the cranberries and cheese, if desired. Serve immediately.

♥  Amy

Basic Marinara Sauce

Another recipe from our Friday Night Pasta Parties... I really need to get better at taking photos at these events!

This time we got adventurous and made ravioli so we needed a good basic marinara to compliment it. I was surprised how the little bit of balsamic vinegar in this recipe seemed to provide the sweetness that is needed to over come the acidity in the tomatoes. No more adding sugar to tomato sauce for me!

Adapted from Style Me Pretty, serves 6 to 8

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 28 ounce cans crushed tomatoes
Salt
Pepper
2 tablespoons balsamic vinegar

Directions

In a large saucepan over medium heat, sauté the onion and garlic in the oil until the onions are soft, about 5 to 8 minutes. Add the basil and oregano and sauté for another couple minutes until fragrant. Add the tomatoes. Season with salt and pepper. Bring to a gentle boil, reduce the heat to low and simmer for at least 20 minutes. Longer is better.

Finish the sauce by adding the balsamic vinegar and stirring to combine. Serve hot over fresh pasta.

♥  Amy

Southwestern Avocado Chili Lime Dressing

The other night I was trying to make a Southwestern Salad, when I realized our yogurt had gone bad. Unable to find a recipe for a southwestern style dressing without yogurt or sour cream or mayonnaise, I decided to throw what we did have, an avocado, into the blender and see what I could come up with.

The result was a light, tangy dressing that I will definitely be making again! As an added bonus, it is dairy-free and paleo-friendly!

Makes approximately 1 cup

Ingredients

1 avocado
Juice of 1 lime
1/2 tsp cumin
1/2 tsp chili powder
4 tablespoons olive oil
Salt
Pepper
Water, optional

Directions

Combine all of the ingredients in a blender. Blend until smooth. Add water as necessary to reach the desired consistency.

♥  Amy

Korean Barbecue Ribs

We are into the third week of the Whole30 - the end is in sight! It helps that the results are becoming noticeable - less bloating, more energy, less cravings.

This past Friday Dave picked up a package of pork ribs as a treat. Then I was tasked with finding us a substitute recipe that did not have brown sugar, honey or maple syrup like our typical rib sauce. I turned to my favorite paleo blogs (Nom Nom Paleo, PaleOMG ) for inspiration and then headed to the pantry to throw together a Korean barbecue style sauce.

The results was delicious!

 

This recipe could easily be used  as a marinate for chicken breast or thighs.

Serves 4

Ingredients

2 pounds pork or beef ribs
2 tablespoons sesame oil
1/2 teaspoon crushed chilies
1 teaspoon ground black pepper
1/2 cup coconut aminos (or soya sauce)
3 cloves garlic, minced
3 green onions, minced
2 teaspoons fresh ginger, ground
2 teaspoons fish sauce
1 teaspoon rice vinegar
1/4 cup cilantro, chopped

Directions

Stove Top or Grill Method

Fill a large pot with water and bring to a boil. Once boiling, add the ribs to the water. Reduce the heat and boil for 20 minutes or until the ribs are just cooked through.

Remove the ribs from the water and place onto a foil lined roast pan. Preheat the grill or broiler in the oven.

In a small bowl, combine the remaining ingredients. Pour the mixture over the ribs making sure to coat all sides evenly.

Grill or broil for 3 to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush with sauce and broil for another 3 to 4 minutes.

Serve warm with additional sauce for dipping.

 

Slow Cooker Method

In a small bowl, combine the marinade ingredients. Pour the mixture over the ribs making sure to coat all sides evenly.

 

Arrange the ribs in the slow cooker and pour the sauce over top. Cover and cook on low for 6 to 8 hours.

 

Remove the ribs from the slow cooker and place onto a foil lined roast pan. Preheat the broiler in the oven. Broil the ribs for 3 to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush with sauce and broil for another 3 to 4 minutes.

 

 

Serve warm with the remaining sauce.

♥  Amy

Homemade {Paleo} Mayonnaise

We are starting our second week of the Whole30 and the cravings have hit hard... grilled cheese sandwiches, mac and cheese... It doesn't help that David is sick, really sick.

We made up a batch of homemade mayonnaise and it certainly goes along way to perk up meals. A tiny dab, plain or flavoured with curry, makes vegetables a lot more appealing when you have been eating a lot of vegetables.

The batch seemed to be thickening nicely but then completely separated when I added the last little bit of oil. Not wanting to throw out good mayonnaise, I found instructions for saving homemade mayonnaise from Kelly the Kitchen Kop.

To thicken failed mayonnaise:

• Place two egg yolks a new bowl
• Place the bowl in warm water for a few minutes
• Once the eggs are warm, blend well
• Add a teaspoon of lemon juice and 1/2 teaspoon salt
• Slowly drip the failed mayonnaise into the yolks blending constantly
• Continue to slowly drip in the mayonnaise until it thickens and all of the mayonnaise has been added

You can find some good tips to prevent your mayonnaise from failing in the first place at Kelly the Kitchen Kop and The Clothes Make the Girl.

Adapted from Nom Nom Paleo, makes approximately 1 cup

Ingredients

1 egg yolk, at room temperature
1/4 teaspoon salt
1/4 teaspoon ground mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup olive oil, macadamia nut oil or avocado oil

Directions

Place the egg yolk, salt, mustard, vinegar and lemon in a large bowl. Whisk to combine, about 30 seconds. Whisking can be done by hand, using an immersion blender or using a food processor.

Add the oil slowly while whisking constantly. Continue whisking until the mayonnaise has emulsified and thickened.

♥  Amy

Paleo Osso Buco

We have made it to day 5 of our Whole30 challenge. My lifesavers so far: coffee with coconut milk, rooibos tea, coconut flakes and SeaSnax. Surprisingly, however, I have managed to significantly cut my caffeine consumption and am typically only having one cup of coffee a day as opposed to the two or three I would consume before Christmas.

My restaurant experience *almost* worked according to plan except the waitress forgot I had asked for no feta on the salad. Not wanting to make a fuss, I didn't send it back and simply picked off as much as I physically could. Now I understand why Whole30 is so adamant on absolutely no cheating... although it was not my slip up, the microscopic amount of cheese I consumed sent me into a mental tailspin and I was ready to throw in the towel. I managed to get my head back in the game and baked two dozen cupcakes for a co-workers going away party without so much as licking a spoon.

We are going to attempt the restaurant thing again tonight... this time it is both of us going out for tapas so I feel like we stand a good chance.

Serves 4

Ingredients

2 tablespoons olive oil or ghee
2 pounds veal shanks
Salt
Pepper
3 cloves garlic, minced
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 cup beef or veal stock
1 14 ounce can diced tomatoes
1 5.5 ounce can tomato paste

Directions

Preheat the oil in a large skillet over medium high heat. Season the veal with salt and pepper. Brown the veal on both sides.

Add the garlic, onion, carrot and celery to the pan. Saute until softened.

Add the stock, diced tomatoes and tomato paste. Stir to combine. Reduce heat and simmer until the veal is cooked through, 10 to 15 minutes depending on size.

Serve with oven roasted brussel sprouts or sweet potatoes.

♥  Amy

Paleo Fajitas

We are on our third day of the Whole30 challenge and so far so good... even with birthday cake and cinnamon buns at the office on Monday. However today I need to survive a work lunch at a pub... I have studied the menu online and have my plan set - a Mediterranean Salad with grilled chicken topped with oil and vinegar dressing. Fingers crossed it all goes according to plan!

Dave is also set for a big challenge as he is away on an overnight backcountry ski trip. He volunteered to be in charge of meals so that he can be in control of what he eats. It took a lot of work but we did manage to come up with a back country menu that fit the Whole9 criteria. For breakfast he packed eggs, homemade sausage and roasted sweet potatoes. Lunch will be hard boiled eggs, homemade beef jerky, canned smoked mussels and vegetables. Coconut chips, nuts and fruit were packed for snacks. For dinner, he brought the ingredients for fajitas. This worked especially well since one of his trip mates is vegetarian - it will allow everyone to customize their fajitas to their dietary restrictions.

Fajitas are an obvious paleo recipe - if you take away the tortillas, cheese and sour cream, you basically have plate of flavourful meat and vegetables. Plus anything you can top with guacamole is a winner in my books.

Serves 4

Ingredients

1 pound chicken, beef or pork, sliced into thin strips
1 tablespoon olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon cumin
Salt
Pepper

1 large sweet potato, cubed
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon olive oil

1 onion, sliced
2 bell peppers, sliced
1 portobello mushroom, sliced, optional

2 avocados
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
Hot sauce, to taste

Lime juice
Cilantro
Hot sauce

Directions

Combine in meat, olive oil, lemon juice, cumin, salt and pepper in a bowl. Toss to combine. Allow to marinate in the refrigerator for 1 hour or over night.

Preheat the over to 400 F. Combine the sweet potato, paprika, garlic powder, chili powder and olive oil in a bowl. Toss to coat the potatoes. Transfer to a pan and roast for 15 to 20 minutes or until soft.

In a skillet over medium high heat, saute the marinated meat. Once the meat is cooked through, add the onion, peppers and mushrooms. Saute until soft.

In the mean time, combine the avocados, lime juice, garlic powder, chili powder, cumin and hot sauce in a bowl. Mash with a fork until the avocados are creamy.

Serve the meat and vegetables over the sweet potatoes. Top with guacamole. Garnish with lime juice, cilantro and hot sauce if desired.

♥  Amy

Whole30 Challenge

As part of our New Years Resolutions, David and I have decided to do the Whole30 program. Based on the paleo diet and Whole9, the Whole30 is a 30 day eating program that challenges you to strip out all of the foods that may be negatively affecting your health in hopes that it will change the way you eat for the rest of your life. Sounds amazing right?

The concept of Whole30 is simple:

• Eat real food – meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds
• Do not consume added sugar of any kind, real or artificial
• Do not consume alcohol
• Do not eat grains
• Do not eat legumes
• Do not eat dairy
• Do not consume carrageenan, MSG or sulfites
• Do not eat white potatoes
• Do not paleo-ify dessert or junk food choices
• No cheating!

We gave ourselves a week of grace to ensure all of the leftover holiday goodies would be out of the house and are officially starting today. As we go along I will post updates, recipes and menus.

Wish us luck!

♥  Amy