Monday, March 26, 2012

Mojitos

Spring is here!
Thank goodness most rum is gluten free! Check to be sure the rum you choose doesn't contain glutenous flavoring, then enjoy this summery drink on your back patio while enjoying the first flowers of Spring.



Mojitos
1 t. sugar (either powdered or granulated)
Juice from 1 lime (~2 ounces)
4 mint leaves
White Rum (2 ounces)
2 ounces club soda

Place the mint leaves into a long, tall glass, and squeeze the juice from a lime over it. Add the sugar, then gently smash the mint into the lime juice and sugar with a muddler (or the back of a fork or spoon). Add crushed ice, then add the rum and stir, and top off with the club soda.

Garnish with a mint sprig, and sip the flavor of summer.

Monday, March 19, 2012

Carrot Cumin Soup

This simple soup is delicious in winter or spring.

Carrot Cumin Soup
1 med. onion, chopped
2 T. olive oil or coconut butter
2 to 3 large carrots, sliced thin
1/4 t. ground cumin
1/2 t. salt
2 c. water
1/4 c pecans

Saute onion in the saucepan with butter, olive oil or coconut butter until translucent. Add carrots, cumin, salt, and combine. Add water and simmer (covered) for 30 minutes, or until the carrots are tender.

While the soup is cooking, heat a frying pan over medium-high heat, then toss pecan pieces until fragrant and toasted (don't over-brown).

Purée soup in food processor or blender until smooth.
Serve piping hot in bowls, topped with toasted pecans.

Serves two happy people.

Monday, March 12, 2012

Paleo Lasagna

This recipe has all the flavor of the previous classic lasagna recipe, but no grains or dairy.
Enjoy!



MEAT SAUCE:
2 lbs. ground beef, cooked and drained
2 cloves garlic
2 T. parsley flakes
2 T. basil
1 t. salt
4 cups diced tomatoes (2 cans)
4 - 6 oz. cans tomato paste
1 c. sliced mushrooms
4 c. chopped kale

4 medium zucchini, sliced into 1/8" thick slices
6 carrots, shredded
1 t. Italian seasoning
olive oil



Brown meat. Drain.

Add next 6 ingredients. Simmer uncovered 30 minutes. Stir occasionally.

Sauté zuccini strips in olive oil over medium-high heat until golden and tender. Set aside.

Saute' shredded carrots and Italian seasoning in olive oil over medium-high heat until tender. 

Layer two oiled 9x13 pans with 1/2 the zucchini, 1/2 carrot mixture, 1/2 the cashew cheese, 1/2 the meat mixture. Repeat.

Bake at 375 degrees for 30 minutes. Let stand 10-15 minutes before serving.

I make mine in four 8x8 aluminum pans and freeze three of them for later.

Monday, March 5, 2012

Mom’s Lasagna

Every big family gathering of my childhood included at least one lasagna meal. This recipe is the ultimate family comfort meal to me.

Mom’s Lasagna

MEAT SAUCE:
2 lbs. ground beef, cooked and drained
2 cloves garlic
2 T. parsley flakes
2 T. basil
1 t. salt
4 cups diced tomatoes (2 cans)
4 - 6 oz. cans tomato paste
1 c. sliced mushrooms (optional)
4 c. chopped kale (optional)

CHEESE MIX:
6 cups cottage cheese (cream style)
4 beaten eggs
1T. salt
1 t. pepper
1 c. grated parmesan
1/4 c. parsley flakes

20 oz. Tinkyada Brown Rice lasagne noodles
2 lbs. mozzarella cheese

Brown meat. Drain.

Add next 6 ingredients. Simmer uncovered 30 minutes. Stir occasionally. Cook noodles until al dente. Rinse and keep in cold water. Combine cottage cheese mixture.

Layer two oiled 9x13 pans with 1/2 the noodles, 1/2 cheese mixture, 1/2 the mozzarella cheese, 1/2 the meat mixture. Repeat.

Bake at 375 degrees for 30 minutes. Let stand 10-15 minutes before serving.

I make mine in four 8x8 aluminum pans and freeze three of them for later.