As we’re pushing towards spring we still have a little winter and this Bacon and Shrimp chowder will warm you up from the inside out. It’s a pretty straightforward recipe full of nostalgic flavor! Bacon and Shrimp Chowder Serves/ Yield: 4 Prep Time: 15 […]
So simple. So lovely. These will give you all the warm feels. Perfect Garlic Herb Mashed Potatoes Serves/ Yield: 6-8 Prep Time: 10 minutes Cook/ Assembly Time: 15 minutes Total Time: 25 minutes Ingredients: 2 1/2 lbs. Potatoes, peeled & cut into 1” […]
Green Beans are a great way to introduce kids in the kitchen. While you don’t have to snap the green beans in half it does let kids help in preparing a meal. Children who help prepare meals are far more likely to eat them and to try new things!
On another note, the bacon will be easier to slice if you pop it in the freezer while you clean the green beans.
Green Beans with Bacon
Serves/ Yield: 4
Prep Time: 10 minutes
Total Time: 25 minutes
- 1/2 lb. green beans, end trimmed if desired
- 4 slices bacon, cut into small dice
- 1 Tbsp. ghee
- 2 scallions, discard white ends and finely chop the green parts
- Freshly ground pepper
Fill a large pan with just enough water to cover the beans once they are added. Bring to a boil. Add the beans, cover and cook over medium heat until barely tender, 5 min. Drain well in a colander and set aside.
Cook the bacon in the same pan over medium heat, stirring constantly, until crisp, 2-4 min. Drain on paper towels and pour off the drippings.
Melt the ghee in the same pan over medium heat. Add the onions and sauté gently just until soft, about 1 min. Add the beans and toss together. Stir in the bacon and toss to mix well. Season with salt & pepper. Serve hot or warm.
Everyone knows roasted sweet potatoes are awesome. But, what you didn’t know they were missing is cardamom. For reals. It’s awesome. Enjoy. You’re welcome. Roasted Cardamom Sweet Potatoes Serves/ Yield: 4 Prep Time: 10 minutes Cook/ Assembly Time: 35 minutes Total Time: 45 minutes […]
Nothing more awesome than saying zoooooodles!
Well, except maybe making them. Zoooooodles!
Zoodle Shoestring Nests, Baked or Fried
Serves/ Yield: 4-6
Prep Time: 5 minutes
Cook/ Assembly Time: 20 minutes
Total Time: 25 minutes
- 2 spiralized zucchini (zoodles)
- 1 egg, beaten
- 1/3 c. coconut flour
- 1/3 c. tapioca flour
- 1/3 c. arrowroot flour
- Salt and Pepper, to taste
To bake: Preheat oven to 350 degrees Fahrenheit. In a large ziplock bag or sealable container mix the flours and salt and pepper.
Toss the zoodles with a beaten egg. Add the zoodles to the flour container. Shake or mix or whatever needs to happen to coat the zoodles. Smush them around a bit if need be because anything “dry” will still be dry after they are baked.
Drop into small “nests” on a baking sheet and sprinkle with salt and pepper to taste. Bake for 20 minutes, until brown and crispy.
To fry: Heat 3-4 heaping spoonfuls of coconut oil over medium heat. When the oil sizzles when sprinkled with drops of water it is ready. Toss the zoodles with a beaten egg. Place in a zip-top bag full of the flour mixture and shake to coat. Fry 3-4 minutes per side. Sprinkle with salt as soon as they come out of the oil.
Beautiful regal purple Japanese eggplants appeared in our co-op veggie box this week They were long and slender and I crossed my fingers that they weren’t as seedy as regular eggplant. Weird, I know, but the hubs doesn’t like the traditional kind. So, blessed be, […]
June is a good time for pumpkin. It’s always a good time for Pumpkin,…Savory Spiced-Pumpkin Soufflés
Pumpkins before fall. What?! It’s always a good time for pumpkin. But, if you’re not feeling it just swing back by in October…you know like everybody else. I kid, I kid! This is a souffle for the Whole 30. It is not sweet. There is […]
I like potatoes, my kids like potatoes, we all like potatoes. Potatoes are versatile but they can still get a little boring. Hasselback potatoes are a way of mixing things up. Since they are potatoes they are quite forgiving by nature and taste so enjoy, even if you accidentally slice all the way through a few…
Prep time: 15 min
Cook time: 45 min
- 8—6 to 8 oz. baking potatoes (Yukons or Russets), rinsed and scrubbed
- 2-4 tablespoons Extra Virgin Olive Oil or Grass-fed Butter/ Ghee, melted
- 4 cloves of garlic, minced
- ½ teaspoon smoked paprika
- Coarse salt, to taste
- 2 teaspoons minced flat leaf Italian parsley, optional
- Fresh-grated Parmesan Cheese, optional garnish (skip for Whole30)
Preheat oven to 450° degrees F. Oil a large shallow baking dish or sheet.
If desired, cut a narrow (¼-inch) slice from the bottom of each potato; discard the slice (this helps the potato lie flat and not roll).
Use a sharp knife and slice each potato crosswise, making 1/8—1/4 inch parallel slices. Do not cut all the way through. Leave 1/4—1/2 inch of the bottom of the potato intact.
Put the sliced potatoes in a bowl of water and gently flex the potato fans open to help rid the potatoes of excess starch. Dry before baking.
Mix Oil or butter/ ghee, garlic, paprika, and salt.
Brush prepared potatoes with the mixture (making sure some gets in the potato cracks), sprinkle with Parmesan, if desired.
Place potatoes in the oiled baking dish; and bake 40—45 minutes. Bake until the outside of the potatoes are crispy and the flesh is soft.
Garnish with parsley or chives and Parmesan, if desired.