Chili Cheese Quiche

• 1 cup of Winter Vegetable Chili 
• 4 organic eggs 
• Organic preferably local cheddar cheese

Whisk eggs in a bowl

Add Chili

Whisk 

Grease cupcake/muffin pan with either organic butter or olive oil

Pour almost to the top of each round

Bake at 350 for 15 minutes or until middle has a fluffy texture

Grate cheddar cheese on top

Enjoy!

My Dream Thanksgiving Feast

Unfortunately, I will not be cooking this year for Thanksgiving 

but if I were here would be my recipe choices:

The Perfect Turkey

Mashed Potato Casserole with Collards and Kale
Dr. Weil's Umami Sauce (My equivalent to gravy)
Lacto-Fermented Cranberry Relish
Green Bean Casserole
Sweet Potato Casserole (Grain Free, Paleo, Primal)
Coconut Pumpkin Pie, Grain Free


The Perfect Turkey

Ingredients

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Avocado oil, Refined

Directions

Click here to see how it's done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with avocado oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Very Slighty Altered Alton Brown Recipe

Mashed Potato Casserole with Collards and Kale

About 3 cups chopped collard greens, not tightly packed
1 cup chopped kale
2 and a half pounds or so of potatoes, peeled or not
1/2 cup or a bit more plain yogurt (or sour cream)
2-3 TBSP sunflower oil
1/4 cup or more hot water as needed for mashed texture
3 medium to large onions, sliced thin
2 TBSP olive oil2 cups grated cheddar or other type of cheese

1.  Chop up the potatoes and set to boil until soft.
2. Slice onions and saute in sunflower oil until caramelized.
3. While potatoes and onions cook, chop collard greens, kale and cheese.
4. Mash potatoes with yogurt, olive oil, and hot water as needed.
5. Fold onions into mashed potatoes.
6. Mix in with collards and kale (and/or any other veggie) and top with 1/2 the grated cheese.
7. Lightly grease a shallow baking dish and spread with the potatoes.
8. Top with the rest of the grated cheese.

Bake for 30 minutes at 375 degrees in a pre-heated oven.

Modified Recipe & Blog

Dr. Weil's Umami Sauce (My equivalent to gravy)

Ingredients

1/4 cup apple cider vinegar 3 tablespoons tamari 1 cup nutritional yeast flakes 8 garlic cloves, mashed 1/2 cup extra-virgin olive oil Salt (optional)

Instructions

Put the vinegar, tamari, yeast flakes, and garlic in a blender or food processor and blend until well combined. Remove the feed tube and, with the machine running, slowly drizzle in the olive oil. Blend well until the mixture becomes thickand emulsified, like mayonnaise. Adjust the seasoning with salt as needed. Pour the mixture into a lidded jar and refrigerate for up to 2 weeks. Bring the sauce to room temperature and shake well before using. More information on Dr.Weil's Umami Sauce Recipe Lacto-Fermented Cranberry Relish adapted from Oceans of Joy 1/2 cup raw cranberries 1 small organic orange, roughly chopped 1/4 cup sunflower seeds (or seed or nut of choice) 1/4 cup white sugar, brown sugar or sweetener of choice (not honey, as honey is anti-microbial) 1/2 teaspoon cinnamon 1 tablespoon grated fresh ginger root 1 teaspoon fresh lemon juice 1/4 cup dried diced fruit (optional–but dates or raisins are delicious!) 1 teaspoon sea salt or 1 tablespoon whey (recipe is dairy-free without the use of whey. Whey promotes good bacteria during the fermentation process) 1 additional teaspoon sea salt In a food processor, combine all ingredients except additional teaspoon of sea salt. Process until a rough consistency is acquired. Put mixture into clean and sterilized quart-sized mason jar. Sprinkle additional teaspoon of sea salt onto top of ferment. Cover with lid and allow to ferment for two days in a dark cupboard. Transfer to refrigerator. Before serving, remove the top layer of salt. Enjoy and let the eating begin! Essential Omnivore Blog Green Bean Casserole Adapted from Cooks Illustrated Serves 8-10 For the Onions: 1 red onion, thinly sliced 2 tablespoons coconut oil Celtic sea salt and freshly cracked pepper For the Beans: 2 pounds green beans, trimmed and halved For the Soup: 3 tablespoons unsalted butter 1 pound button mushrooms, cleaned and sliced 3 tablespoons whole wheat flour (substitute with 2 tablespoons arrowroot for a grain free/gluten free option) 1 1/2 cups chicken stock 1 1/2 cups heavy cream Instructions: Preheat oven to 425°F and adjust rack to middle position. In a large bowl, toss together red onion and coconut oil and season generously with salt and pepper. Spread onions out on a large baking sheet and roast for 20 minutes. Stir onions and put back in oven for another 15 minutes or until onions loose most of their moisture and begin to brown. Remove from oven and set aside. Reduce heat in oven to 375°F. Fill a large pot with water and bring to a boil. Add the green beans to the water and boil for 6 minutes.  Drain and rinse with cold water to stop the cooking process. Set aside. Melt butter over medium heat in a large skillet. When foaming subsides add the mushrooms and season generously with salt and pepper. Saute until mushrooms have released their moisture and the edges begin to turn golden brown, about 10 minutes. Add the flour and stir constantly until incorporated, about 1 minute.  Gradually add the chicken stock and then the cream, whisking constantly to avoid lumping. Reduce heat and simmer until sauce thickens, 5-6 minutes. Toss together mushroom mixture and green beans and then pour into a 13×9 baking dish. Top with red onions and bake until bubbling, about 20-25 minutes. Deliciously Organic Blog Sweet Potato Casserole (Grain Free, Paleo, Primal) Bake the sweet potatoes at 400ºF for 45 minutes, until soft. Then remove the skins before using in this recipe. Serves 8 For the Potatoes 3 cups baked sweet potatoes (about 5 large potatoes) 1/4 cup honey 2 large eggs, beaten 1/2 cup unsalted butter, melted 1/2 cup coconut milk (or heavy cream) 1 1/2 teaspoons vanilla extract 1/4 teaspoon Celtic sea salt For the Topping: 1 cup almond flour 2 tablespoons coconut flour 2 tablespoons honey 1/8 teaspoon Celtic sea salt 4 tablespoons butter, melted 1 cup chopped pecans Directions: Preheat oven to 350ºF and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish. Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown. Deliciously Organic Blog Coconut Pumpkin Pie, Grain Free Ingredients for Pie Crust: 12 dates, halved or quartered 1 cup crispy almonds 1 1/2 cup coconut flakes, fine 2 T coconut butter pinch of salt Ingredients for Filling: 2 cups pumpkin puree, I made my own from scratch but canned should work too. 3/4 cup honey or maple syrup 3/4 cup coconut cream, refrigerate coconut milk overnight and use the cream that rises to the top 2 large eggs 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp salt pinch ground cloves, really just a pinch as this is strong stuff Procedure: 1)  Pre-heat the oven to 350 degrees. 2)  In a food processor chop the dates, almonds, coconut flakes, and coconut butter together until ground fine.  Press the mixture into a glass or ceramic pie dish.  (You may have a little leftover.  I did.) 3)  In a separate mixing bowl, add all the filling ingredients and blend together using the whisking attachment of your blender.  (Or you can whisk by hand).  4)  Pour the pumpkin filling into the pie pan with the crust. 5)  Bake for 35-50 minutes.  If you have a convection oven it takes much less time.  Just keep watching it towards the end so the crust doesn’t burn.  It’s done when the middle of the pie is set up and firm.  6)  Cool and top with whipped coconut cream.  Yum! Real Food Freaks Blog

Cranberry Orange Bran Muffins

After juicing some oranges I used the pulp to make these wonderful muffins!

2 cups oat bran
1/2 cup sugar
2 1/2 cups organic white wheat flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1/3 cup fresh squeezed orange juice  (approximately)
1 2/3 cups milk (approximately)1/2 cup orange pulp
1 teaspoon vanilla
2 eggs, beaten
3/4 cup dried cranberries


Directions:

1.Combine dry ingredients in a large bowl.


2.In a separate bowl, squeeze orange juice from orange(s) and combine with enough low-fat milk to make 2 cups total. Add zest from orange(s). Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix well by hand. Stir in cranberries.


3.Divide between muffin tins, and bake at 350°F for 18-20 minutes.

Original Recipe

Spaghetti Squash and Chard Gratin

Any veggie that is a part of the brassica family is full of antioxidants and phytonutrients like chlorophyl to help ward off disease!

Ingredients:
1 spaghetti squash (cut in half lengthwise and scooped clean)
1 tablespoon sunflower oil
1 onion (diced)
2 cloves garlic (chopped)
1 bunch chard (rinsed and cut into 1 inch thick slices)
4 green onions (chopped)
1 egg (lightly beaten)
1/2 cup sour cream
1/2 cup cottage cheese
1/2 cup parmigiano reggiano (grated)
salt and pepper to taste
1/4 cup parmigiano reggiano (grated)

Directions:
1. Roast the spaghetti squash halves in a preheated 400F oven until tender, about 1 hour.
2. Scoop the strands out of the skin.
3. While the squash is cooking heat the oil in a pan.
4. Add the onion and saute until tender, about 3-5 minutes.
5. Add the garlic and saute until fragrant, about a minute.
6. Add the chard and saute until it has wilted, just a few minutes.
7. Mix the squash, chard, green onions, egg, sour cream, cottage cheese, parmigiano reggiano, salt and pepper and pour it into a baking dish.
8. Top with the parmigiano reggiano.
9. Bake in a preheated 400F oven until it is bubbling on the sides and golden brown on top, about 30-40 minutes.

Closet Cooking Recipe

Chocolate Chia Seed Pudding

Antioxidant rich chia and chocolate super food!

Ingredients:

1 1/2 cups of coconut milk
4 tablespoons of maple syrup or honey
2 tablespoons of cocoa powder
1 tablespoon of vanilla extract
1/3 cup of chia seeds

Directions:
Whisk coconut milk, honey, cocoa powder, and vanilla extract until smooth.Stir in chia seeds.Let sit at room tempuratue for 2 hours. Serve.

If you'd like to make this dish in advance, cover tightly and chill in the refrigerator.

Cinnamon and Fruit Chia Pudding

Cashew Cream:

• 2 cups cashews, soaked overnight in the refrigerator
• 2 cups water, filtered

1. Drain and rinse cashews.

2. Combine with filtered water in blender (I used a high speed blender) and blend until smooth.

3. Refrigerate

Pudding

• 1 3/4 cups cashew cream
• 1/2 cup chia seeds
• 1/2 cup agave
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 cup strawberries, sliced
• 1 cup blueberries

1. Mix together cashew cream, chia seeds, agave, vanilla and cinnamon. Set aside.

2. Slice strawberries.

3. When chia pudding has thickened up (about 5-10 minutes) stir in sliced strawberries and blueberries.

4. Keep refrigerated.

Makes 4 servings.

Cinnamon and Fruit Chia Pudding Recipe

Winter Vegetable Chili

Think you can't get enough protein from vegetables? Think Again:

2 tablespoon olive oil

1 tablespoon of sunflower oil

1/2 medium onion, chopped

2 bay leaves

1 tablespoons dried oregano

1 tablespoon salt

1 green bell peppers, chopped

2 jalapeno peppers, chopped

1 dried ancho chili pepper

3 cloves garlic, chopped

2 cans of chunked tomatoes or chunk and peel tomatoes

1 can of tomato sauce

2 tablespoons chili powder

1 tablespoon ground black pepper

1 (15 ounce) can kidney beans, drained

A bundle of asparagus

a bundle of kale, chopped finely

Directions

1. Heat the sunflower oil in a large pot over medium heat. Cook and stir until onion is tender, then mix in the okra, green bell peppers, jalapeno peppers, garlic, and asparagus. Reduce heat to low, cover pot, and simmer 5 minutes until vegetables are soft. Pour ingredients into pot.
2. Mix the tomatoes and tomato sauce into the pot. Season chili with chili powder, ancho chili, oregano, bay leaves, salt and pepper. Stir in the kidney beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Let cool before serving, while cooling add in olive oil.

Why sunflower oil?

Because most conventional oils become carcinogenic after a certain heating point. You also ruin the nutrients in the oils that help things like out nervous system! 

Infograph Thanks to Green Tidings on Facebook!

Portobello Mushroom Quinoa

1 cup of quinoa
1 and 1/2 cups of vegetable stock
2 tablespoons of coconut oil
2 cloves of garlic (or less if you’re not a big garlic lover)
1/2 a purple onion
1 bunch of asparagus
1/2 pint of portobello mushrooms
1 to 1/2 cup of peas
1 tsp of finely chopped mint or basil
Paprika, salt and pepper to taste

What to do:

1. Cook the quinoa according to instructions.
2. Steam the peas for 2 minutes if frozen; once chilled combine with 1tsp of mint or basil.
3. Chop all the veggies into 1-2″ pieces (roughly all the same size). Cube the tofu.
4. Warm the coconut oil on high. Add the tofu and sprinkle with paprika.
5. Brown the tofu on all sides (2-3 minutes per side).
6. Begin to add in the mixed veggies and stir around with the tofu and coconut oil. Cook for 4-5 minutes, or until the onion begins to get a little golden around the edges.
7. Mix in the garlic, warming until fragrant and a little browned (1-2 minutes).
8. Add in the peas and stir until everything is combined and warmed.
9. Dish up! 1/2 cup quinoa piled with as much of the veggie mix as you like!

Asparagus & Veggies over Quinoa

Why Quinoa?

Pesto Spaghetti Squash

Cooking the spaghetti squash

You will need:
• 1 spaghetti squash.
• Large sharp knife.
• Baking pan.
• Oven.
• Kitchen fork.

Prick the spaghetti squash all over with a knife so it will not burst while baking.
• Place whole squash in a shallow baking pan.
• Bake in preheated 375 F oven for 1 hour.

When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.

 Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.

Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.

How to Cook Spaghetti Squash

Add Pesto

2 cups packed fresh basil leaves

• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

Pesto Recipe 

Sometimes I put this over some baby spinach! Voila! 

Pesto Spaghetti Squash!