Redo Indian Summer Chili, by Diane

 

This snowstorm I decided I wanted a pot of chili, and I created this hybrid version of my decades-long fave Indian Summer Chili. It is more robust in the flavors, not as sweet, and honestly the best flavor combo of chili to come out of this kitchen in a long time! YUM.

Ingredients:

1lb ground beef

1 tbsp EVOO

1 medium sweet onion, diced

2 cloves garlic, minced

1.5 cups sweet rainbow peppers, chopped

1 15 oz can sweet corn, drained

1 15 oz can bean trio, drained (whole foods has this- pinto black and kidney bean mix)

1 15 oz can fire roasted diced tomatoes

2 15 oz cans tomato sauce

1/2 cup smoky bbq sauce

2 tbsp chili powder

1 tbsp ground cumin

2 tsp Tony Chacere's (or enough until salted and spicy- the GOAT)

2 tsp Balti seasoning

Directions:

1. In a large stock pot, brown the beef into crumbles, drain partway and set aside.

2. Use the remaining liquid from the beef, add EVOO, and brown onions until charred. Add garlic in the last minute and brown as well. 

3. Remove from pot and cook peppers in the liquid until soft, then add back the meat and onions.

4. Add remaining ingredients and let bubble, then simmer for at least one hour. Adjust seasoning to taste. The longer this cooks the better it is, and always better the next day!

Immunity Honey, by Diane

 

I saw this "recipe" from @holistically.anne.marie for immunity honey, which ferments if you make it right about now to have on hand for the winter months. Garlic and raw honey are both super boosting to the immune system, and are anti-viral and anti-bacterial. I got both ingredients from a local farmers market, as local honey is pollenated by bees in your area and therefore also helpful for allergies too. It's important for the honey to be raw for essential bacteria and other healthy nutrients, and organic so it is free of pesticides and chemicals.

Ingredients:

several heads of garlic (enough to fill your jar 3/4 way)

local organic raw honey

Directions:

1. Sterilize a jar and fill up 3/4 way with garlic that has been peeled and the rough ends cut off.

2. Cover cloves entirely with honey.

3. Store in a dark, cool and dry place for a few weeks. Make sure to burp this honey daily by unscrewing the lid and breaking the seal, and flip upside down each day to mix things up.

4. Bubbles will start to appear from the raw ingredients in the honey after a bit, this is normal, and the garlic will sink to the bottom. Placing the honey on a plate to catch overflow might be necessary at this point!

5. Take a spoonful of honey when you start to feel sick, or as prevention. You can also eat the garlic too!

Paccheri with Shrimp in a Tomato White Wine Sauce, by Cheryl

Oh paccheri, how I love you! This is my favorite pasta and I fell in love with it during my time in Naples. I also fell in love with their classic white wine tomato sauce. I can't ever seem to replicate it as well as they do, but this dish definitely brought me back. I loveee it. Yum!

Ingredients: 

1 package paccheri

1 8oz container of grape tomatoes

1 cup white wine

1 onion, chopped

A couple tbsp minced garlic

A couple handfuls of spinach

1 lb shrimp, seasoned

Salt

Olive oil

Directions:

1) Cook pasta according to directions.

2) Meanwhile, heat some olive oil over medium heat. Add the onions and cook until softened. Add the white wine, tomatoes, and garlic and simmer, mixing occasionally until sauce thickens. 

3) Cook shrimp in separate pan and then add to the sauce. 

4) Pour everything over the pasta. 

Tuscan Garlic Shrimp, by Cheryl

Another winner from Paleo Running Momma! This was fairly easy to make and was really good! I had mine over cauliflower rice and Jon had his over some roasted potatoes, both which were good options! Yum! 

Ingredients: 

1lb medium shrimp, deveined, peeled

sea salt and black pepper

2 tbsp ghee

1 small onion, chopped

6 cloves garlic, minced

1 tbsp tapioca flour

1/2 cup chicken broth

1 cup full fat coconut milk

1/2 tbsp mustard

1.5 tbsp nutritional yeast

1.4 tsp Italian seasoning blend

1/3 cup sun-dried tomatoes, roughly chopped

2 cups baby spinach

chopped parsley for garnish 

Directions:

1) Season shrimp with salt and pepper. Add ghee to medium high heat skillet and melt. Add shrimp in a single layer and cook for 2 minutes per side. Plate and set aside. 

2) Add the onion to the skillet and cook for 3 minutes, then add the garlic and cook for one minute. Whisk in the tapioca, then add the chicken broth and coconut milk, scraping the bottom of the skillet. Stir to combine, then add the mustard, nutritional yeast, and italian seasoning. Cook and stir over medium heat until it starts to thicken, then add salt and pepper for taste. 

3) Add sun-dried tomatoes and cook until softened, then add the spinach to wilt. Return the shrimp to the skillet and stir, then sprinkle all over with parsley. Serve over cauliflower rice or zoodles. 

Marinated Flank Steak, by Cheryl

Woah, it has been a hot minute since I've posted! This flank steak marinade is so so good! I got the recipe from my friend who made it for us when we went away for Labor Day weekend. It's super easy, quick to cook, and was gobbled up by the whole family. Yum! 

Ingredients:

1lb flank steak

1/3 cup olive oil

1/3 cup soy sauce

1/4 cup honey

2 tbsp red wine vinegar

1 tsp Montreal seasoning

2 cloves garlic, minced

Directions:

1) Mix all ingredients in a bowl. Pu flank steak in a ziplock bag. Pour contents of bowl into bag. Make sure all of it is covered. Place in fridge and marinate for at least 6 hours or preferably overnight. 

2) Take out steak at least 30 minutes before cooking. Cook on the grill for five minutes each side. Let rest five minutes. 

Balsamic Coffee Pot Roast, by Diane

This was super delicious, and fairly easy for how complex it tastes! The recipe came from a Whole30 blog, @thekitchenista, and it had a cool list of flavors: coffee, balsamic vinegar, orange peel, roasted garlic, and vanilla to name a few. This roast literally fell apart! It may have been a bit too tangy, so next time I might nix either the aminos or the vinegar, but it paired well with the recommended sweet potato mash.

Ingredients:

Kosher salt

2-3 lb chuck roast

2 tbsp coconut or avocado oil

1 large white onion, rough chopped

1 tsp smoked paprika

1/2 tsp ground black pepper

2 tbsp tomato paste

1/4 tsp crushed red pepper

1/4 cup balsamic vinegar

1/4 cup coconut aminos

1 cup strong brewed coffee

2 cups beef bone broth, plus more if needed

4 orange peel strips

2 bay leaves

1 whole head garlic, top sliced off

2 tsp vanilla

1/8 cup chopped dates

Directions:

1. Dry and salt the roast one day ahead, 1 tsp of salt per lb of meat. Refrigerate overnight.

2. Heat a large Dutch oven to medium high heat, add in the oil until just smoking. Dry the meat and sear until deeply browned and crusty on all sides. Remove and set aside. Set the oven to 275.

3. Keeping the oils in the pot, brown the onions, then add in paprika, pepper, crushed red pepper, and tomato paste. Cook one minute.

4. Add in remaining ingredients and scrape the bits off the bottom of the pan. 

5. Add the meat back into the pot, making sure liquid covers 3/4 of the meat. Add more broth if necessary to do this. Cook in the oven with the lid just cracked for 3-4 hours until internal temperature is 200 and the meat is fork tender but holds a slice. 

6. Remove the meat, set aside. Strain the sauce, saving the liquid, and add liquid back to the Dutch oven until it simmers. Add back the onions, and remove all the garlic and smash it into the sauce. 

7. Reduce to the desired consistency, then add meat back in. Serve over mashed sweet potatoes. 

Whole30 Chicken Cacciatore, by Cheryl

This was a solid recipe from Paleo Running Momma. I love chicken cacciatore and use my mom's recipe, but it's not exactly Whole30 compliant. This was a great option and it was so good! We had it over roasted spaghetti squash and it was very filling! Yum! 

Ingredients:

6 chicken thighs, bone in, skin on (I used boneless, skinless since that's what I had on hand)

Avocado oil

salt and pepper

1 onion, diced

4 cloves garlic, minced

2 large carrots, diced

8 oz mushrooms, sliced

1 red bell pepper, diced

1/3 cup chicken broth

28oz can diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

Kalamata olives, optional

Directions:

1) Season chicken generously with salt and pepper.

2) Heat the oil to medium-high heat in a large heavy skillet, cast iron preferred. Add the chicken and sear for a couple minutes each side. Remove and set aside. 

3) Lower heat to medium and cook onion for 1-2 minutes. Add in garlic and saute until fragrant. 

4) Add the peppers, carrots, and mushrooms and saute for 5 minutes. 

5) Pour in the crushed tomatoes, broth, and seasonings. Stir.

6) Add the chicken back into the skillet. Cover the tops of the chicken with the sauce.

7) Simmer uncovered for 5 minutes, then reduce heat to medium-low and simmer for 25-30 minutes until chicken is cooked through. Add in the olives if desired. Serve with spaghetti squash, zucchini noodles, cauliflower rice, or just have it plain! 

Melanzane A Funghetto (Eggplant cooked like mushrooms), by Cheryl

In Italy I took a cooking class with some friends. This recipe comes from the teacher who shared with us many different Neapolitan recipes. I love eggplant so I decided to whip up this yummy side dish... I'm surprised I never posted it before! Usually this dish is used as a vegetable side, but it's so versatile, you can make it for bruscetta or use it as a sauce for pasta! I made one change though - the Neapolitans love frying the eggplant in oil, which can lead to a greasy consistency if not done right, and can have a ton of hidden calories since eggplant absorbs oil like crazy. I baked my eggplant cubes with oil first and then continued on with the recipe. Yum!

Ingredients:

1 eggplant, cut into 1 inch cubes
salt
EVOO
1 clove garlic, minced
20ish cherry tomatoes, halved
1/2 cup water
1tbsp balsamic vinegar
fresh basil

Directions:

1) Place the cubes of eggplant in a strainer and sprinkle salt generously on top. Mix around. Place a place and something heavy on top in order in order to get out the bitter juices. Leave for at least an hour.

2) Preheat oven to 430. Rinse the eggplant and dry thoroughly.

3) Put the eggplant in an oven dish with a few tablespoons of olive oil and mix well. Roast for 30 minutes, stirring occasionally.

4) Meanwhile, add some olive oil to a pan over medium heat and add the garlic for a couple of minutes. Add the tomatoes and squash the tomatoes to release the juices. Cook for five minutes, stirring.

5) Add the eggplant, water, and balsamic vinegar. Cook for around 5 minutes. Cool before serving.

6) Garnish with fresh basil.

Garlic Spinach, by Diane

I whipped this up as a side dish for lunch and it was really good! All in all it was filling, full of healthy ingredients, and quick! I would definitely make this again.


Ingredients:

1 tbsp EVOO
2 cloves garlic, minced
1/4 cup coconut milk (or any other milk on hand)
1 tsp arrowroot powder
1 bag frozen chopped spinach
2 tsp each onion and garlic powder
Salt to taste


Directions:

1. Heat EVOO in a large saucepan, add in garlic and stir until golden brown.

2. Add in coconut milk and arrowroot, whisk until sauce thickens.

3. Add in frozen spinach and remaining seasonings and stir until the spinach is heated through. Adjust seasonings to taste.

Brazilian Fish Stew, by Cheryl

As of today I'm on Day 22 of Whole 30. The pros: I feel great! Definitely have more energy, digestion has been top notch, I'm not craving sweets all day, my clothes fit better, and I'm feeling leaner. The cons: Going out to eat is a major pain in the butt and I have total food boredom. This recipe saved me a few days ago when I wanted to throw the entire contents of my fridge outside. It's delicious, healthy, easy to make, and delicious (so good I said it twice). I can see this becoming a staple in our house during the colder months. One note: I found out during this whole 30 that coconut milk with guar gum (which is allowed on whole 30 only bc it's hard to find coconut milk without it) causes me to have a ton of bloating so I now use coconut milk without guar gum. Something I learned already that I can use after this is over! Also, I roasted some chopped sweet potatoes and added those in as well. Yum!

Ingredients (from here)

2 lbs firm white fish (I used cod)
3 cloves garlic, minced
4 tbsp lemon or lime juice (I used lime)
salt and pepper
olive oil
1 medium yellow onion, chopped
1/4 cup green onions, chopped
1/2 yellow pepper and 1/2 red pepper, seeded and chopped
2 cups chopped tomatoes
1 tbsp paprika
pinch of red pepper flakes
1 large bunch cilantro, chopped, with some set aside
1 14-ounce can coconut milk

Directions:

1) Coat the fish with the minced garlic and lime juice. Sprinkle generously with salt and pepper.

2) In a large Dutch oven coat the bottom with 2 tbsp of olive oil and heat on medium heat. Add the onion and cook until softened. Add the bell peppers, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. Cook for a few minutes.

3) Stir in the onion greens and tomatoes. Cook for five minutes uncovered. Stir in the cilantro.

4) Use a large spoon to remove half of the mixture. Spread the remaining veggies on the bottom of the pan to make a "bed". Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Add the rest of the mixture on top of the fish.

5) Pour the coconut milk over the fish and vegetables (I added another half a can).

6) Bring soup to a simmer, reduce the heat, cover, and simmer for 15 minutes. Taste and adjust seasonings. You'll likely need to add more salt. Garnish with cilantro.

Roasted Eggplant and Tomato Pasta, by Cheryl

Ugh, another night of what to make for dinner? I'm in a rut! Help me!!! Anyway, I had eggplant, tomatoes, and pasta so I put together this together. I used this recipe as a guide to help with some of the sauce making. The sauce came out really well and was tasty. I ended up adding a teaspoon of baking soda to take out the acidity of the tomatoes and it worked! This is a great meal to whip up when you have no idea what to make for dinner!

Ingredients:

1 eggplant, cut into 1 inch cubes
olive oil
2 ripe heirloom tomatoes, cut in half
2 garlic cloves
2 tbsp unsalted butter
pasta of choice.. something like farfalle or radiatore would be good

Directions:

1) Heat oven to 450. Toss eggplant with some olive oil and salt. Roast about 30 minutes.

2) Meanwhile, cook pasta until about 1 minute shy of al dente.

3) Grate tomatoes (until you get to the tomato skin) over a skillet using the large holes of box grater. Add garlic and 1 tbsp of olive oil and bring to a simmer. Simmer until pulp is reduced by half, then season with salt. This is where I added a teaspoon of baking soda and some cherry tomatoes to cut the acidity and add some chunk to it.

4) Add the butter and pasta and toss together. Bring to a simmer and cook until pasta is cooked through. Add eggplant.

5) Serve pasta with a little more olive oil and Parmesan cheese if using.

Simple Oven-Baked Sea Bass, by Cheryl

Holy moly was this good! Soooo flavorful and the fish was perfect. Jon actually said, "WOW, this is awesome!" I don't get that reaction too often, haha. This is so simple and quick to make. I bought a nice piece of fresh Chilean sea bass from our local butcher and it's flavor really came through with this recipe. On the side we had asparagus, Israeli couscous, and roasted tomatoes. The recipe is from here. Yum!

Ingredients:

1 lb sea bass
3 garlic cloves, crushed or minced
1 tablespoon olive oil
1 tablespoon Italian seasoning (I didn't use this and it was still fantastic)
2 teaspoons fresh coarse black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar or white wine (optional) I didn't use this.

Directions:

1) Preheat oven to 450.

2) In a small bowl, mix garlic, olive oil, salt, and pepper together.

3) Place fish is shallow glass or baking dish (I used a regular baking sheet)

4) Rub fish with oil mixture.

5) (Optional: Pour wine over fish).

6) Bake uncovered for 15 minutes; then sprinkle with Italian seasoning and continue to bake for another 5 minutes.

7) Drizzle pan juices over fish and garnish with lemon wedges.

Hearts of Palm Dip, by Diane

This was another dish for our mystery ingredient bookclub. This dip was very quick and easy to make, and the tang of the hearts of palm was a great flavor that no one could guess! It went great with crackers, and is a good alternative to hummus!

Recipe here.


Ingredients:

1 large garlic clove, minced
Salt and pepper
Two 14-ounce cans hearts of palm, drained and rinsed
1/4 cup extra-virgin olive oil
1/4 teaspoon finely grated lime zest




Directions:


Combine all ingredients in a food processor and blend until creamy.

Root Soup, by Diane

This soup is my go-to when I am feeling under the weather because is extremely nutritious, healthy, and is like a wonder drug. It consists of several root vegetables that are first sauteed in olive oil and some seasonings, and then added to a pot with other nutritious veggies and broth. Root vegetables contain powerful nutrients and vitamins, and can not only provide good nutrition when you are sick and not eating too much but can also speed healing. The result= one of the most amazing soups I've ever eaten. I admit I was a little wary of the taste given that the main ingredients are roots, but not only did I crave this soup every night after I made it but so did my family and friends and everyone else who happened to try it. Not only that, but it made me feel SO much better within two days. I've since made this soup for other people who are sick with colds or the flu, and they have had the same results. I should warn that this soup is somewhat expensive, particularly if you don't have all of the seasonings on hand, and that it takes a serious amount of time because of all of the vegetables you need to cut up (unless you buy the pre-chopped ones like I do, because who wants to do more work when they're sick?). But it's completely worth it, and is incredibly comforting- especially if you are feeling bad in the wintertime! Bonus points if you use homemade bone broth for healing properties!

Ingredients:

Vegetables: *I try to use fresh, organic, or homegrown ones when I can*

1 large sweet onion

1 package celery (save the inside small pieces with the leaves attached for later)

1 package carrots
3 cloves garlic
1 package pre-cut butternut squash (you can buy a whole one but it's tough to cut and you've got enough to cut already!!)
1 large rutabaga
3 large turnips
1 package parsnips
2 sweet potatoes
2 cups of mushrooms (I like to use the mixed pre-cut package from Whole Foods of shitake, oyster, and baby bella- anything but button mushrooms is better)
5 leaves rainbow chard, chopped (spinach is a good sub here too)
2 cups of dried lentils, presoaked for at least an hour
1 inch ginger, sliced thinly

Seasonings/Herbs/Spices:

You can modify these according to your taste, these are the ones I use. The main seasonings (about 1/2 tablespoon of each) are curry, turmeric, thyme, and sage/poultry seasoning. Other seasonings (only a sprinkle of each) are dill, fresh pepper, and rosemary. Additionally add in 2 small or 1 large bay leaf. You will also need EVOO. Salt to taste only at the end, I usually find I don't need any.

Broth:

For the broth, use one large box of vegetable broth and two large boxes of chicken broth (low sodium preferable). Or, about 12 cups of homemade bone broth (chicken preferably).

Directions:

1. Chop up all vegetables.

2. In a large soup pot, heat enough olive oil to cover the bottom fully on medium.

3. Add in the carrots, celery, onion, and garlic.

4. Sautee for five minutes stirring often, then add in the seasonings.

5. Continue to sauté for five more minutes, making sure to stir so they cook evenly.

6. Add in the remaining ingredients (including the insides of the celery) and bring to a boil.

7. Taste the soup and adjust the seasonings if necessary.

8. Reduce the heat to low, cover, and simmer, stirring occasionally. The longer you cook this soup, the better it tastes- but you can start eating it in about an hour! If the soup is too thin, you can use an immersion blender on a portion of it, or leave it as is (I like it as is!).