Vegan Spicy Yam Chili

Yeehaw!

That is how I feel about this Vegan Spicy Yam Chili!

So, I've been thinking about this change of season thing that occurs, and it's really very interesting. First of all, it has still been quite warm here in Philly (not complaining). Yet, I am still craving fall foods like mad. Pumpkins, Kabocha squash, Carnival squash, pomegranates, apples, cranberries, brussels sprouts... I even went to Jamaica recently where it was so hot that I thought my coconut oil would actually evaporate, and I was craving apples the entire time. My point is that, it must not just be the change in weather - that effect our state of being during the shift of seasons. Perhaps there are other forces at play like ecology, astrology, and even genotype.

On with this fall inspired and completely satisfying vegan dish (and feel free to make in non-vegan with some meat of your choice!) 

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Vegan Spicy Yam Chili

13.4 oz Organic no-salt added black beans (I use the 365® BPA-free boxed, if you used canned, make sure it's BPA-free like Eden®)
1/2 cup filtered water
1 zucchini, diced
1/2 bunch kale, chopped
2 handful bok choy, chopped
2 garlic cloves, minced
1 handful spinach
1 T fresh chive, minced
1/4 cup fresh cilantro, chopped (actually use your hands to pull the cilantro apart vs using a knife as it releases the oils better)
1 T EVOO
Heavy dash of: Cumin, Cayenne, Chili Powder and Pepper)

For the Yams (btw... there is a difference between yams and sweet potatoes)

1 large yam or 2 small yams, diced (skin-on)
1 T coconut oil
1/2 T Cinnamon

Method

Pre-heat the oven to 400º, dice your yams, toss in a large glass baking dish, and massage the coconut oil evenly on all pieces. Sprinkle the cinnamon overtop and roast at 400º for about 1 hour. Turn over pieces two times throughout for even roasting.

Meanwhile, boil the 1/2 cup water and add in the zucchini and boil for about 1 minute, then add the bok choy, boil another minute, and then add in the kale. Boil for about one more minute, and then turn down to a simmer - drain the majority of the water out and add in the EVOO. Proceed to add in the remaining chili ingredients (keep the water from the beans or add in 1/4 of filtered water), turn the heat up to medium and cover for about 5 minutes and then turn back down to a simmer until the yams are done.

Add in about 2 cups of the yams (yay you'll have some left over!)

Pour into bowls and top with avocado.

(Note: I recommend adding the avocado fresh to avoid oxidation)

Serves 4

I think when I make this again, I will add in some lime but I didn't have any limes (um why not?!? One should always have limes!)

Enjoy ;)

-AEB

Lentil, Butternut Squash & Kale Bake

I've recently become quite fond of the lentil. With 17 grams in one cup, these little legumes are an excellent source of protein as well as healthy, low-glycemic carbohydrates. Additionally, they contain a significant amount of healthy fiber, manganese, B-vitamins, folate and iron. A true superfood, IMHO.

Like other beans and legumes, you can either soak them or cook them or a combination of the two. For this recipe, I decided to cook them. 

On a side note, do you ever just fall in love with an artist all over again? I've been listening to Adele like it's the fist time hearing her this past week and each song undoubtedly moves me. She evokes so much passion...so many emotions... Lovely. 

Anyway, on with this hearty (vegan and vegetarian friendly) dish ;)

Lentil, Butternut Squash & Kale Bake

For the lentils

1 cup green lentils
3 cups water

Method:

In a medium saucepan, combine the lentils and water. Bring to a boil and simmer for about 40 minutes, stirring often. The legumes, when done should be soft throughout.

For the squash

1 small butternut squash, peeled and diced diced
1 tbls coconut oil (Extra Virgin/Unrefined)

Method:

Combine the diced butternut squash with the coconut oil and bake at 400° for about 30 minutes (tossing once halfway through).

For the bake:

3 handfuls of kale, chopped
1 scallion, minced
1 tomato, de-seeded and chopped
Heavy dash of garlic powder
1 tbls cumin powder
Dash of sea salt
4-6 fresh oregano leaves, torn into pieces
3/4 cup water (you'll be splitting this up 1/4 cup at time)
1 tbls coconut oil

Method:

Mix the garlic powder, cumin and sea salt with the 3/4 water. Stir well.

Combine the lentils with the butternut squash, pour 1/4 of the seasoned water over-top and bake another 10 minutes.

Add the tomato and scallion, pour another 1/4 cup of the seasoned water over-top and bake another 10 minutes. Reduce the heat to 350°.

Lastly, add in the kale, oregano, coconut oil and remaining water. Stir and bake for another 10 minutes.

lentil bake.jpeg

Enjoy ;)

-AEB

Moroccan Stew

While a true Moroccan Stew would likely call for lamb, chicken or beef, this dish was incredible with bison. You could use the meat of your preference or omit meat all together to make it vegan. 

Moroccan Stew

1 cup organic (white) basmati rice
1 lb ground grass-fed bison
1 garlic clove, minced
2 scallions, minced
1 zucchini, thinly chopped
Handful of kale, chopped
1/2 tomato, diced
1 butternut squash, chopped and steamed
2 carrots, chopped and steamed
2 parsnips, chopped and steamed
1/4 cup raisins
Dash of ground cumin
Dash of ground cardamom
Dash of ground clove
Dash of ground turmeric
Dash of ground pepper
1/2 cup water

Method:

Brown the bison in a large skillet, adding the garlic and scallions.

Meanwhile, steam the butternut squash, carrots and parsnips and prepare the white rice.

When the meat is nearly cooked, add in all the rest of your veggies and seasonings.

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When the veggies are cooked to your liking with the bison, combine with the steamed veggies, rice, raisins and water. Cook on medium for about 10 minutes, stirring often to allow the flavors to meld.

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I can't wait to make this again, so good. I was excited every night to eat leftovers. 

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Enjoy (with some Hibiscus Rose Sake... ;))

-AEB

Elk Veggie Bowl with Roasted Cauliflower

Sometimes I have such a difficult time coming up with titles. I toyed with the idea of calling it a variation of 'kitchen sink' because that's pretty much what I did. Had the elk burger, looked in my fridge and cabinets and decided to throw this concoction together.

It just so happened that it tasted quite delicious ;)

Elk Veggie Bowl with Roasted Cauliflower

For the Elk Veggie Bowl

1 lb ground elk
1/2 tsp ground sage
Dash of cayenne
Dash of cinnamon
Dash of cumin
Dash of ground garlic
Dash of ground pepper
1/4 yellow onion, diced
Handful of spinach
1 sweet potato, chopped

Method:

In large skillet, saute the onion in EVOO until it starts to turn translucent. Add the elk meat with the seasonings. While that is cooking, steam the sweet potato (about 15 minutes), in the last 3 minutes, add in the spinach to steam that as well). Add the sweet potato and spinach to the elk meat.

For the cauliflower: 

1 head cauliflower florets
Dash of ground pepper
Dash of sea salt
Dash of ground garlic 

Method:

While you are cooking the Elk Veggie Bowl, coat the florets with some EVOO and rub the seasonings on. Roast at 425° for 15 minutes, flip over with tongs and roast for about another 15 minutes or until you start to see a golden crisp.

Add the cauliflower to veggie bowl and consume ;)

elk bowl.jpeg

Serves ~ 2-4

When I eat red meat, I prefer game. Especially elk. Thank you to my gracious family for providing me with some fresh game meat.

Of course, this could be done vegetarian or with another meat as well. 

Enjoy ;)

Venison Sausage with Roasted Veggies

I am a huge fan of most wild game, especially venison. There is something to be said for knowing exactly where your food is coming from. I find great comfort in looking at a package of meat that I pull out of my freezer that has the cut and date hand-written on it, coming straight from my brother's house. And an immense of amount of gratitude toward my brother and his family.

I grew up around hunting and hunters and while I do not hunt my self, I have great respect for those that do. My brother feeds his family with the animals that he harvests. It is not a 'trophy' or a 'game.' Or even a 'sport.'

It is a way of life. 

Brother Jon, November '12

Brother Jon, November '12

Venison Sausage with Roasted Veggies

1 lbs elk/pork breakfast sausage
2 large handfuls of spinach  
1 large sweet potato, chopped into 1/2" cubes
1 small butternut squash, peeled & chopped into 1/2" cubes
1 apple, chopped into 1/2" cubes
~ 2 tbls EVOO

Method:

Roast the butternut squash, sweet potato & apple some EVOO, covered at 400° for about an hour. Flipping and tossing around a bit a few times throughout.

In a large skillet, brown the sausage and add in the spinach. The sausage will likely have enough seasoning to make this dish though you could add more (garlic, sage, pepper, cayenne etc).

Mix everything together and viola! This would be amazing with eggs too... 

venison sausage bowl.jpeg

Serves 2-3

Enjoy ;)

-AEB

Cranberry Orange Scones

It's a cranberry and orange week... if you missed it, here's the Cranberry Orange Bread post from earlier.

Cranberry Orange Scones

1 egg, organic/cage-free
1 tbls 100% pure maple syrup
1 tsp vanilla
1 1/2 cup almond meal (I ground my own)
1/2 cup brown rice flour
1 tbls baking powder
1 tbls orange juice/pulp + 1/4 tsp orange zest
1/2 cup dried cranberries
2 tbls grapeseed oil

Method:

In a large bowl, combine the egg, maple syrup and vanilla. In a smaller bowl sift together the almond meal, brown rice flour and baking powder. Add the dry ingredients to the wet and combine. It will be a bit crumbly.

Next, add in the orange juice/pulp and zest along with the cranberries and grapeseed oil. Mix well and a dough will begin to form.

Kneed the dough into a small circle (about 1/4" thick). Transfer the dough onto a parchment paper-lined baking sheet. Gently and slowly cut apart scone shapes in the dough, it is delicate to be careful :)

Wait to pull apart until after they have baked and cooled.

Bake on the parchment at 350° for about 10 minutes.

Yields ~ 6 scones

Cranberry Orange Scones.jpeg

I have really missed scones so these were a special treat.  If you are looking for grain-free version, I have a blueberry one here.

Enjoy ;)

-AEB

Cranberry Orange Bread

I pretty much just love bread. And I love my baked bread. I know, vain. But it's true. I may not always have a stellar turn out...but lately they have been pretty dang awesome.

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It seems that cranberries and oranges are in the front of every grocery store these days. In season, fresh and calling my name, I grabbed a bag of fresh cranberries and some Satsuma's and pondered a recipe.

Cranberry Orange Bread

1 banana, mashed
2 egg yolks (reserve the whites)
4 egg whites (use the yolks for another dish or discard)
1/2 tsp vanilla
1 1/2 cups almond meal (I ground my own)
1/2 cup brown rice flour
Pinch of sea salt
2 tbls grapeseed oil
1 tbls fresh orange juice/pulp + 1/4 tsp orange zest
1/2 cup fresh cranberries
1 tsp apple cider vinegar
1/4 tsp baking soda

Method:

In a small mixing bowl, whip the egg whites so that they begin to turn white but not frothy. Set aside.

In a large mixing bowl, thoroughly combine the banana, egg  yolk and vanilla. In another bowl sift together the almond meal, brown rice flour and sea salt. Add the dry ingredients in with the wet and mix well.

Add in the oil, orange juice/pulp and zest along with the cranberries. Next, add in the apple cider vinegar and baking soda. Give it a good stir and then fold in the egg whites. Keep mixing until a nice dough forms and all ingredients are incorporated.

Bake at 350° in a greased bread pan (I used grapeseed oil) for about 25 minutes uncovered and 10 minutes covered for a total of about 25 minutes.

cran bread 2.jpeg

Enjoy ;)

-AEB

Bailey Thanksgiving Feast 2012

While most of my family eats quite 'normal' (aka gluten, dairy, soy, corn) some of us like to complicate things and have allergies, intolerance, and sensitivities. To a lot of food. Mainly gluten and dairy but also yeast, soy, most nuts, seeds and some fruits. So it took  some planning to ensure that everyone could safely eat everything that was made without having to worry about getting sick. Aside from the expected post Thanksgiving feeling of never wanting to eat again...

Staying true to Thanksgiving, I am so very thankful for my family and their willingness to try new things and not just help make dishes that we too could eat but also eat and enjoy them too.

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I can confidently say that everyone enjoyed our gluten/dairy/yeast/soy free Thanksgiving meal. Even the kiddos ;)

Note: We did have one glutenous item for the gluten-eaters and that was

Mom's Reach-For-More Rolls

. They were referred to as 'The Gluten.' 

Bailey Thanksgiving Feast 2012

Meat

Baked Whole Turkey
Baked Ham

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maple sweet potatoes.jpeg

Spreads & Condiments

Compound 'Butter'  (for the turkey)
Cranberry Chutney

chutney.jpeg

Tip: Print and hang your recipes up with hangers for easy access :)

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Days of planning, hours of preparation and hours to make, about 30 minutes to eat...so worth it.

I hope you can enjoy some of these items throughout the year or for your next Thanksgiving ;)

Ashley & Family

Sarah's Oat Flour Pecan Pie

I cannot tell you how long it's been since I had pecan pie before this one. And it use to be my favorite kind of pie. Well, now I can have it again. And I am THANKFUL for that this Thanksgiving.

This is another one of my sister's Sarah's recipes. It took a couple of test runs but this one was perfect. 

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Sarah's Oat Flour Pecan Pie

For the crust

1 1/2 cups oat flour (you can grind your own) 
1 egg, organic/cage-free
1/4 cup Earth Balance Coconut Spread (softened) 
2 tbls organic cane sugar

Method

In large bowl, mix all ingredients together until a ball forms.  Press the dough evenly into 9” glass pie pan.  Form edges as desired.

Chill crust for about 1 hour before adding the filling.

Note: For recipes requiring baked crusts, bake at 350˚F for about 7-12 minutes until golden brown. If edges start to brown, carefully cover edge with aluminum foil or pie shield and allow the remainder of the crust to turn golden.

This one will be baked with the filling so don't bake the crust just yet.

For the filling

1/3 cup molasses
1/3 cup coconut oil (melted) 
1 cup honey
1/2 tsp sea salt
3 eggs, organic/cage-free
1 cup raw/unsalted pecan halves  

Method

Preheat oven 325˚F (high altitude, 350° otherwise)

Mix all ingredients, except pecans until well blended.  Pour mix into unbaked pie crust. Arrange pecans on top.

Cover entire pie loosely with aluminum foil and bake, covered, for 40 minutes.  Uncover pie and cook for an additional 10-15 minutes or until center is set.   

Allow to cool for 2 hours and refrigerate until ready to serve.

I am quite excited to have pecan pie back into my life :))) 

Enjoy! ;)  

-AEB

Sarah's Oat Flour Pumpkin Pie

Oat made it's way into many of the Thanksgiving dishes this year. If you have severe gluten sensitivities, make sure you are buying certified gluten free oats. I use Bob's Red Mill Whole Grain Rolled Oats.

This is my sister, Sarah's, recipe and she prepared as well. Thank you kindly Sarah :)

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(This photo was taken right out of the oven, the filling will go down and appear more flat once it has 'set')

Sarah's Oat Flour Pumpkin Pie

For the crust

1 1/2 cups oat flour (you can grind your own) 
1 egg, organic/cage-free
1/4 cup Earth Balance Coconut Spread (softened) 
2 tbls organic cane sugar

Method

In large bowl, mix all ingredients together until a ball forms.  Press the dough evenly into 9” glass pie pan.  Form edges as desired.

Chill crust for about 1 hour before adding the filling.

Note: For recipes requiring baked crusts, bake at 350˚F for about 7-12 minutes until golden brown. If edges start to brown, carefully cover edge with aluminum foil or pie shield and allow the remainder of the crust to turn golden.

This one will be baked with the filling so don't bake the crust just yet.

For the filling

1 can (15 oz) organic pumpkin puree
3/4 cup organic cane sugar
2 eggs, organic/cage-free  
3/4 cup coconut milk (full fat from the can) 
1/2 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp cinnamon   
1 1/2 tsp pumpkin pie spice 

Method

Preheat the oven to 375˚F (high altitude, 400° otherwise)

Combine all the ingredients by whisking them until well incorporated.  Add the filling to the unbaked pie crust.  Bake for 45-55 minutes.  Cover the crust with foil or a pie shield after about 30 minutes. 

Let cool before cutting.

Enjoy ;)

-AEB

Sarah's Brussels Sprouts & Onion Sauté

We felt like we needed another green with our Thanksgiving Feast this year so my sister, Sarah, made one of her specialties, Brussels Sprouts & Onion Saute.

It really is quite simple and one of my favorite dishes that she makes. Thanks Sarah ;)

Alas, I am missing photos of this one too ( I must have been getting hungry. Or lazy)...but I assure you, it was tasty. And added that extra 'green' we needed for our meal. 

Sarah's Brussels Sprouts & Onion Sauté 

1 lb Brussels Sprouts (fresh or semi-frozen)
1 onion, diced
2 tbls coconut oil
1 tsp garlic powder
1 tsp sea salt
1 tsp ground pepper

Method:

In a large sauté pan, heat coconut oil over medium-high heat.  Add diced onion to pan once heated.  You should hear it sizzle.  Slice Brussels sprouts and add to pan.  Stir frequently as to not burn the sprouts.  Cook about 10- 15 minutes or until the sprouts start to caramelize. Add salt, pepper, and garlic powder to taste.  

See? Easy. 

I think I'll be making this dish more or maybe even roasted. Brussels sprouts contain a ton of nutrients including several antioxidants and they contain just as much vitamin C as oranges  in serving with fewer calories. 

Enjoy ;)  

-AEB

Baked Ham

I've been writing the recipe blogs for our Thanksgiving Feast and I'm a bit tired. And this one is really simple. Like silly simple. It's ham. An 8lb bone-in ham.

Baked Ham

1 8lbs ham, nitrite/antibiotic/hormone free

Method:

Bake at 325° (high altitude, 350° otherwise) covered on the bottom rack for 2 hours (or 15 min for every pound).

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We decided to not glaze this ham as we had so many other items with our feast so, that's it ;)

Enjoy ;)

-AEB

Krista's Rice Flour Pumpkin Pie

We had no shortage of pies for our gluten, dairy, yeast and soy free Thanksgiving Feast. Seriously, this may have been the best Thanksgiving meal I've ever had.

Of course, my grandmother use to make up to 40 pies, yes 40, for our ever-growing family when I was kid...and at that time I was eating all things gluten and dairy, so, 'fully loaded' ...so... yeah.

Anyway, this is my sister's recipe and is simply divine. Thank you kindly Krista ;)

Krista's Rice Flour Pumpkin Pie

For the crust

1 1/2 cups brown rice flour
3 tbls cold water
3 tbls coconut oil
1 egg, organic cage-free
1 tbls honey

Method:

Mix all ingredients together until well combined, press into a pie dish and bake at 350° for 15 minutes.

Set aside.

For the filling

1 can (15oz) organic pumpkin puree
1/2 tsp nutmeg
1 tbls cinnamon
1 egg
1/4 cup Culinary Coconut Milk  (So Delicious)

Method:

In a medium size mixing bowl, mix all ingredients together until well combined.

Pour on top of the crust and bake at 350° for 50 minutes.

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This pie really hit the spot for me and wasn't very sweet which I loved, you could add honey or maple syrup to the filling or more honey to the crust. I recommend eating this with a slice of Sarah's Oat Flour Pecan Pie...

Enjoy ;)

-AEB

Baked Whole Turkey

What other time of the year than Thanksgiving do people bake a whole turkey? 

I'll get right on with this one. 

Baked Whole Turkey

1 large (our was 14 lbs)
Compound 'Butter' 
1 onion (quartered)
1 apple (quartered) 
3 bay leaves
1 cup organic apple cider

Method

Preheat oven to 325˚(we were at high altitude, 350° otherwise).  Place oven rack on lowest level in oven.

Remove the giblets from the main cavity and neck cavity.  Discard the liver (or save for feasting later if you so desire) and save the rest for gravy.  Pat the turkey dry with paper towels, place in roasting pan with the rack let sit at room temperature for 2 hours. Discard any liquid at the bottom of the roasting pan. Wash and dry the roasting pan and rack.   

Place the turkey back in the rack, breast side up.

Rub 1 tbls of the Compound 'Butter' in the main cavity.  Then place the onion, apple and bay leaves in the main cavity.  Rub the remaining 'butter' on the inside and outside of the turkey skin.  Secure the legs under the flap of the tail skin or tie them together.  Bend the wingtips back behind the turkey, securing any loose neck skin underneath the wingtips.  

Pour in the cider and cover with foil.  Roast for 1 hour.  Then remove the foil and roast another 2-3 hours.  If the top is beginning to brown a bit then leave the foil on. 

Baste every 30 minutes and rotate the turkey 90° each time to ensure even cooking time.  When the thickest part of the thigh reaches 165˚F, remove and drain the main cavity into the pan.  

Place on a cutting board and cover with foil for about 20 minutes (if it's going to be longer for the other food to be ready then cover with the foil and then a towel).   

Turkey 1.jpeg

Slice and serve!

Enjoy (with the rest of the Thanksgiving Feast;))

-AEB

Elk Sausage Cornbread Stuffing

Have I told you how much I love Thanksgiving? And stuffing?

Elk Sausage Cornbread Stuffing

1 batch oat cornbread
1 lb elk breakfast sausage
1/2 onion, diced
1 green apple, diced
4 oz mushrooms, chopped
Dash of sea salt
Dash of ground pepper
1 garlic clove, minced
1/4 cup raisins (brown, we used seedless) 
1/2 cup chicken broth (organic, yeast free)
1/4 cup water
Dash or sage 

Method:

Preheat oven to 325˚F (this was for high altitude, 350° otherwise).  Crumble the cornbread into ¾ inch pieces and place in a deep casserole dish.

Heat a large skillet on medium and then add the venison. Brown the venison so that it's still a bit pink on the inside and then add in the onion, apple, mushrooms, salt and pepper.  Cook until onions and apple start to become soft about 7 minutes, stirring occasionally.  Add in the garlic and raisins.  Cook until they too become soft, another 7 minutes, stirring occasionally.  Pour the broth over mixture and sprinkle in the sage, cook another 5 minutes, stirring frequently. Then place the stuffing mixture in the casserole dish and toss with the cornbread pieces pour the water over the mixture. 

Bake (above the turkey) covered for about 30 minutes and then uncovered for about 10 minutes to crisp.

elk sausage stuffing.jpeg

Yeah... I love stuffing. And elk breakfast sausage. A lot. 

Thanks brother Jon for providing the elk.

Enjoy ;) 

-AEB

Oat Cornbread

I love cornbread. 

Who doesn't? 

This was used for the Elk Sausage Cornbread Stuffing we had for Thanksgiving this year.

Oat Cornbread

1 cup gluten-free oat flour (you can grind your own)
3/4 cup gluten-free cornmeal
1/2  tsp sea salt
1.5 tsp baking powder
2 eggs, organic/cage-free
3 tbls sugar (organic cane)
3/4 cup coconut milk (from the can) 
1/4 cup water
1/4 tsp vanilla extract
1/4 cup grapeseed oil
1 tbls honey 

Method

Preheat the oven to 375˚F (High Altitude, 400° otherwise). Coat a glass baking dish (6x6) with coconut oil (or another oil) and place on top of the oven (not inside) while it preheats. 

Combine the dry ingredients in a large mixing bowl.  In a medium mixing bowl beat eggs well.  Add in the sugar and rest of the wet ingredients.  Slowly add wet ingredients to the dry ingredients.  Mix well until it looks like a batter.  

Pour batter into the greased glass baking dish for about 20 minutes.  Turn the oven off while leaving the bread in for about another 5 minutes. 

Remove and let cool. 

cornbread.jpeg

This one was used for  stuffing so we crumbled it into pieces...and did some taste-testing along the way... yum ;) 

Enjoy (with honey...or stuffing... or...;))

-AEB

Wholesome Chicken Soup

While I have been wanting to make some homemade chicken soup, this one was premeditated in preparation for recovering from surgery this week. 

Back in my gluten and dairy eating days, I made a fantastic homemade chicken dumpling soup (all from scratch). So, I climbed on my counter, dug through my cabinet for my old recipe book and found my chicken scratch (no pun intended) of a recipe. This was adapted from that.

Despite the multiple steps, this soup really is quite easy to make, though expect it to take about an hour to prepare. 

Homemade Wholesome Chicken Soup

1 large chicken breast (or 2 medium sized), diced
1 yellow onion, diced
3-4 tbls extra virgin olive oil
1 carrot, diced
1 celery stalk, diced (keep the leaves if it has some!)
2 cups chicken broth (organic/cage-free, yeast-free)
3 1/2 cups water
1 parsnip, peeled and chopped
1 red potato, peeled and chopped
2 zucchinis, peeled and chopped and/or shredded
Dash of ground pepper
Dash of garlic powder
Punch of sea salt

Method:

Steam the potato and parsnip for about 12 minutes or until tender. Set aside. (You can use this time to chop all your veggies and the chicken).

chicken soup 2.jpeg

In a large pot, heat two tablespoons of olive oil on low-medium heat. Add in the onion and saute until they are just about translucent. Pour a couple more tablespoons of olive oil in and add in the chicken, cook partially (still a bit pink in the middle) then add in the celery and carrots. Saute for about 5 minutes.

Mash the potato and parsnip together with 1/2 cup of water. Set aside.

Potato & parsnip mash

Potato & parsnip mash

Add the broth and water to the saute with the salt, pepper and garlic and bring to boil. Cover and simmer for about 12 minutes (stir occasionally).

Add in the zucchini and potato/parsnip mash. Give it a good stir and bring to a slow boil. Boil for about 5 more minutes.

And viola!

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Yields ~ 8 cups (2 quarts)

I will definitely be making this one again... Consider adding other spices such as sage, turmeric, cayenne pepper etc. Mmm... yum!

Enjoy (with some Plain & Simple Oat Bread... ;) )

-AEB

Baked Rosemary Chicken, Apples, and Fingerlings

This dish was dreamed up when I decided to cook my sister and her husband dinner on short notice. Hm... what to make that is relatively easy and relatively fast? And something that is staying true to 'fall' as it was Halloween night.

Baked Rosemary Chicken, Apples, and Fingerlings

For the chicken legs

3 chicken legs (organic, cage-free)
1.5 tbls extra virgin olive oil
Dash of ground pepper
Dash of garlic powder
Pinch of rosemary (you could use fresh, I used dried)

For the Apple Fingerling Bake

1.5 organic apples, (I used Honeycrisp), chopped
1 package/~ 2 cups mushrooms (I used Babybella), sliced
~10 fingerling potatoes, mixed variety, chopped
1-2 tbls extra virgin olive oil
Dash of rosemary
Pinch of sea salt
1/4 cup Chardonnay of your choice

Method:

These just so happened to both take the same amount of time in the oven, at the same temperature. Love it when that happens.

For the chicken legs

Slather each chicken leg with some of the olive oil oil and rub in the seasoning.

Bake at 400° covered for 35 minutes. At 35 minutes, uncover and bake for about another 18 minutes or until the chicken is done throughout.

For the Apple Fingerling Bake

Toss all of the items with olive oil, add in the rosemary and salt and pour the Chardonnay over-top.

Bake at 400° covered in a casserole dish for 35 minutes. At 35 minutes, uncover, drain about 3/4 of the liquid out and bake for about another 18 minutes (it will be done when the chicken is done).

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Serves ~ 3 (with some Apple Fingerling Bake leftover)

Enjoy (with some of that Chardonnay ;))

-AEB

Veggie Pumpkin Pie

This dish has so much awesomeness to it that I really had no idea what to call it.  I originally got the idea from Mesa de Vida but I made so many adjustments that the name 'Creamy Pumpkin Lasagna' really wasn't fitting, although it is creamy :)

So, instead of calling it 'Pure Awesomeness,' I decided on 'Veggie Pumpkin Pie.'

Veggie Pumpkin Pie

2 zucchinis, peeled and thinly sliced lengthwise
2 tbls unrefined coconut oil
1 medium yellow onion, diced
1 carrot, shredded
1 handful/package of mushrooms (I used baby-bella), thinly sliced
1/2 tsp ground sage
1 tsp garlic powder
Heavy dash of ground pepper
Pinch of thyme
Dash of sea salt
1 handful of kale, chopped
1 tbls arrowroot powder
1/2 chicken broth (organic, cage-free)
1/2 can pureed pumpkin (about 1 cup)
1/4 cup light coconut milk (from a can)
1 cup Macadamia Nut 'Cheese'

Method:

In a medium size pot, bowl the strips of zucchini for about 4 minutes, strain and set aside.

Heat the coconut oil on low-medium in a large skillet. Add in the onions, mushrooms, carrots, seasonings and saute until the veggies are tender (onions should be nearly translucent).

Add in the kale, chicken broth and arrowroot powder and saute until kale begins to soften. Bring to a slow simmer.

Next, add the pumpkin and coconut milk. Continue to simmer with a cover on for about 5 minutes.

Mix the cheese into the veggie concoction (alternatively, you can leave out and add in as layers in the pie dish).

To make the pie:

Place half of the zucchini noodles on the bottom of a pie dish. Top with half of the veggie concoction and top that with the rest of the zucchini noodles. Top off with the rest of the veggies and smooth out the mixture.

Bake at 375° for about 10 minutes or until the top begins to harden.

Serves ~ 4

veggie pie.jpeg

The pumpkin was extremely subtle and actually provided a 'creaminess' more than flavor; which went brilliantly with the macadamia nut.

Ingredients will be on my next shopping list, definitely a make-again. 

Enjoy ;)

-AEB

Acorn Squash and Broccoli Soup

This recipe was a direct result of buying entirely too many groceries for myself this past weekend. So, I am bound and determined to not let anything go to waste. But how am I going to use up and eat a massive amount of veggies? Hm... soup. 

This soup was lovely. I wasn't sure if the acorn squash and broccoli would actually go together but they do ;) 

Acorn Squash and Broccoli Soup

1 acorn squash
2 heads broccoli, chopped/stalks removed
1 leek, thinly sliced
1 sweet onion, diced
Large handful of spinach
2 tbls coconut oil
Dash of ground pepper
Heavy dash of garlic powder
Pinch of turmeric
Dash of cinnamon
2 1/2 cups vegetable stock (organic/non-GMO like Imagine)
1/2 cup light coconut milk (canned)

Method:

Cut the acorn squash in half lengthwise, remove the seeds and bake face-down at 400° for 45-60 min depending on the size of the squash. Once the squash is done, allow to cool a bit while you prepare the rest of the ingredients.

Steam the broccoli for about 12 minutes. Meanwhile, heat a pan on medium with the coconut oil and saute the leeks, onions and spinach with the spices. 

Remove the flesh of the acorn squash and add to large pot with the chicken stalk and coconut milk. Add in the saute and broccoli and bring to a boil. Cover, reduce the heat and simmer for about 10 minutes. 

Using a Kitchen Aid, blend the mixture together until it's your desired consistency (alternatively, you can use a food processor if you want it to be pureed).

Ah... and there we have it, lovely Acorn Squash and Broccoli Soup.

Serves 2-4 

acorn squash soup.jpeg

Enjoy ;)

-AEB