Category Archives: Food

French Onion Soup

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French Onion Soup.. mmm, a classic, hearty fall soup. Dress it up with some protein or serve as is. Of course some toasted baguette and melted cheese would be amazing!

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Add some protein to make this an even heartier meal (shown here with grilled and sliced venison).

Ingredients

  • 8-10 onions
  • Butter or other fat
  • One quart of beef stock
  • Splash of sherry (optional)
  • Sprigs of fresh thyme
  • Garnish with gruyere or cheddar cheese (if not paleo)

Directions

  1. Melt butter in large soup pot
  2. Thinly slice the onions (using the slicer blade on a food processor works well!) and add to pot
  3. Let onions sauté over low-medium heat until they start to sweat
  4. Cover the pan with a lid and saute for about an hour, stirring every 10-15 minutes
  5. The onions will turn golden brown and while the bottom of the pan may be a dark caramel, make sure it doesn’t burn
  6. Add some sherry or stock if you are skipping the sherry and use this to deglaze the pan
  7. Add rest of stock and bring to a boil
  8. Let cool a bit and ladle soup into bowls, topping with cheese and some fresh thyme

dit-elle-Esther

Star Cookies

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Inspired by Elana’s Pantry, these Star (and Moon!) Cookies are a fun fall treat. I went to a Waldorf school a long time ago in a far away land.. and sun, moon and star cookies were an autumn tradition as part of the Moon Lantern Festival, which I’ll blog about another day. In the meantime, enjoy these high protein, not too sweet cookies.blog starcookies2

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Ingredients

  • 2 ½ cups blanched almond flour
  • small dash of sea salt
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ½ cup coconut oil, melted
  • 5 tablespoons agave nectar or honey
  • 1 Tbsp vanilla extract

Directions

  • In a large bowl, combine dry ingredients
  • In a smaller bowl, mix together coconut oil, agave and vanilla
  • Mix wet ingredients into dry, then chill dough in refrigerator for 1 hour (or overnight worked as well)
  • Roll out dough between 2 pieces of parchment paper until ¼ inch thick
  • Remove top piece of parchment paper and cut out cookies with a small star cutter
  • Using a metal spatula, place stars on a parchment lined baking sheet
  • Bake at 350° until lightly browned around the edges, 5-8 minutes
  • Cool completely prior to handling cookies

Super mom tip: these are great as a frozen treat and thaw quickly in room temperature for a few minutes! They are a nice high-protein/low-glycemic snack for little tummies.

dit-elle-Esther

Classic pumpkin pie

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So it wouldn’t be fall without pumpkin pie and I couldn’t wait till Thanksgiving to try out a gluten free (GF) version of this traditional pie! I made some minor tweaks to the classic Libby’s Pumpkin Pie recipe (the one on the back of the cans) and it turned out great! First, I substituted a gluten free (GF) crust and second, I used coconut palm sugar (1:1 ratio to regular white sugar) since that’s what I had in the house. The pie was a little darker in color, but it was EXCELLENT!

Blog pumpkinpie1 Blog pumpkinpie2

Ingredients

  • 3/4 cup sugar (I used coconut palm sugar – which has a lower glycemic index than regular sugar cane sugar)
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz) 100% pure pumpkin
  • 1 can (12 oz) evaporated milk
  • 1 unbaked 9″ deep-dish pie shell (I used a gluten free pie crust from Wholly Wholesome)

Directions

  • Mix sugar, salt, spices in a small bowl
  • Beat eggs in a large bowl and stir in pumpkin and sugar/spice mixture
  • Gradually stir in evaporated milk
  • Pour into pie shell
  • Bake in preheated 425* oven for 15 minutes. Reduce temperature to 350* and bake 40-50 minutes or until knife inserted near center comes out clean
  • Cool n wire rack for 2 hours.
  • Serve immediately or refrigerate
  • Top with whipped cream! 🙂

Super mom tip: Don’t keep that many spices stocked? Save a step and use 1 3/4 tsp pumpkin pie spice instead of the cinnamon/ginger/cloves.

dit-elle-Esther

Paleo BBQ pork in the crock pot

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BBQ pork is one of the few recipes that does very well in the crock pot. Pair with *polenta (or riced cauliflower for a paleo alternative) and some sautéed spinach or steamed broccoli.

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Ingredients

  • 2 pork loins
  • 1 onion, sliced in rings
  • 2 c ketchup (or contents of a 24 oz bottle) – HFCS/sugar free
  • 1/2 warm water
  • 1/4 c apple cider vinegar
  • 2 Tbsp coconut sugar or brown sugar (optional and omit if paleo)
  • 1 tsp Worcestershire sauce (optional)
  • 1 tsp Tabasco sauce (optional)
  • salt as needed

Directions: place meat into the stoneware with onion rings. Stir ketchup, warm water, vinegar, sugar, and sauces. Cover and cook on low for 8-10 hours, or until meat shreds easily with fork.

*Nothing says comfort food like polenta! Especially with parmesan cheese. So not paleo, but so yummy. Polenta is super easy to make. 1 cup polenta to 3-4 cups water, a dash of salt, bring to boil, constantly stirring, simmer for 20-30 minutes or so. At end whisk in some olive oil or butter and parmesan cheese. Serve hot.

Love BBQ pork and want more recipes to try? Lauren posted an awesome looking Pulled Pork Sandwiches recipe as well!

Super mom tip: You guessed it – BBQ pork freezes well. Polenta does NOT though! 🙂

dit-elle-Esther

Roasted Root Vegetables with Pesto

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The sweet flavor of carrots and parsnips balance out the bite of Brussels sprouts and turnips. Hot and roasted and tossed with pesto – yum!Blog pestoveggies-1

Ingredients

  • 2 cups carrots (cut in 1″ slices)
  • 2 cups parsnips (cut in 1″ slices)
  • 2 cups turnip slices, 1″ cubes
  • 2 cups trimmed and halved Brussels sprouts
  • 1 shallot, peeled and quartered
  • 1 onion, cut in 8 wedges
  • 1 Tbsp olive oil
  • Salt/pepper to taste
  • Pesto

Directions

  1. Oven to 425*
  2. Toss vegetables with olive oil
  3. Sprinkle w/salt and pepper, toss
  4. Bake @ 425* for 1 hour or until browned
  5. Toss vegetables with basil

Super mom tip: Make pesto in a big batch and freeze in 1/3-1/2 cup portions. Pull out and defrost in the fridge or microwave a day in advance for this type of recipe.

dit-elle-Esther

Paleo Chicken with Sauteed Apples and Onions

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I got this recipe from my Real Simple magazine back in 2008 (LOVE IT!), and you can check out the original recipe here.  It’s one of those go to recipes that is not only simple, but healthy and delicious.  Or as I like to call it…the trifecta 😉  I really haven’t messed with the recipe much, because it is so good as is.  My notes are in italics 🙂Blog Chicken Sauteed with Apples and Onions-1

Serves 4 Hands-On Time: 25m Total Time: 25m

Ingredients

  • 4 boneless, skinless chicken-breast halves
     (I frequently use 5 or 6 chicken breasts and then use 2 apples/a really big onion and use the same of everything else if I have more people to feed)
  • 1 tablespoon olive oil
  • 1 firm apple, such as Braeburn, cored, halved, and cut into 1/4-inch slices (original recipe calls for 1/2 inch slices, but I think those are too thick)
  • 1 cup apple juice
  • 1 large onion, thinly sliced
  • 1 garlic clove, minced (I cheat and use 1 tsp from the jar of crushed garlic :))
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 2 tablespoons Dijon mustard

Directions

  1. Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about 3/4 inch thick (Ok, I tried to use parchment paper and the chicken breasts went flying, so now I put them in a large zip lock for containment 🙂  And…I can never get them to 3/4 inch thick, so I’m happy with 1 inch.  I just cook it a little longer)
  2. Heat the oil in a large skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side (I do 4 minutes per side since my chicken breasts are usually bigger).  Add the apple slices, apple juice, onion, garlic, thyme, and salt. Cover and simmer 6 to 8 minutes or until the chicken is fork-tender.  Again, since my breasts are usually bigger, I don’t necessarily simmer.  I just cover and keep on medium heet for the 6-8 minutes.  Because they are cooking in liquid, the chicken breasts don’t get dried out.
  3. Remove the chicken, apple slices, and onion to a serving platter and keep warm.
  4. Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve

It’s Paleo if you stop right here, but I usually serve it with bread or quinoa to make it more filling.  Tonight I used quinoa, which I LOVE!  It’s so easy, good for you, and yummy.  I cook it in my rice cooker, but you can cook it in a sauce pan too.

Ingredients

  • 1 Cup quinoa
  • 2 Cups Water
  • 7-8 slices of apple diced
  • Tsp of garlic (or a clove minced if you have the time :))
  •  Few grinds of sea salt or sprinkle of regular salt
  • 1/4 C of diced onions
  • 1 Tblsp of olive oil

Directions

  1. Put all this into the rice cooker and hit cook-DONE!  Or….combine all in a sauce pan, bring water to boil for 5 min or so til most of the water evaporates.  Then let it simmer til it’s fluffy.

dit-elle-Lauren

Spinach-Artichoke Dip with Bacon

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This is a warm and toasty dip, perfect for fall and winter – it’s great for potlucks, football Sundays, or just good comfort food to snack on! 🙂Blog artichokedip1 Blog artichokedip2

Ingredients

  • 1/3 c mayonnaise
  • 2 garlic cloves, crushed
  • 2x 8oz. packages cream cheese, softened by letting sit at room temp for ~20 mins
  • 3/4 c grated parmesan cheese
  • 5 slices bacon, cooked and crumbled (tip: put slices flat between paper towel and microwave for ~1min per slice)
  • 1 or 2x 14 oz cans quartered artichoke hearts, drained and chopped
  • 1 10oz. package frozen chopped spinach, thawed, drained and squeezed dry

Directions

  • Oven to 350
  • Place mayo, garlic, cream cheese in a large bowl and beat with mixer till well blended and creamy (you can also do this in your food processor – which I’m a huge fan of for quick & easy blending)
  • Stir in parmesan cheese, bacon, artichoke hearts, and spinach
  • Spread mixture into an 11×7 inch baking dish coated with cooking spray
  • Sprinkle with remaining parmesan cheese
  • Bake at 350 for 25 minutes or until thoroughly heated, bubbly and starting to turn golden around the edges
  • Serve with carrot sticks

Super mom tip: This is another dish that freezes super well and can be reheated.

dit-elle-Esther

Healthy (er) Turkey Noodle Casserole | Not Paleo, but SO DELICIOUS!

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This is a recipe that was passed down from my Nana (modified a little over the years), and I have yet to meet anyone (besides a vegetarian) that doesn’t gobble it down and get seconds!!  It’s relatively healthy too!  It’s my “go to” recipe to bring to new mom’s or anyone else that is in need of a meal.  The boys always perk up when I tell them that’s what I’m making.  It NEVER disappoints 😉Blog Noodle Casserole-1Ingredients

  • Box of Rotini or Bowtie pasta (I’ve been using the Eating Right Veggie Pasta from Safeway-1/2 a serving of veggies!)
  • Container of ground turkey (not sure of oz since it varies) I’ve been doubling the meat lately for added protein since the boys can go through this entire pan otherwise).  If you double the meat, use a 15×10 pan.
  • Medium yellow onion
  • Jar of your favorite red pasta sauce
  • 8 oz of low fat Cream Cheese (non fat isn’t as good)
  • 1/2 C low fat Sour Cream (I’ve been using a 6oz container of plain Greek Yogurt)
  • 1 C low fat Cottage Cheese (I love the one that has Chive in it!)
  • 1/2 C Green onion chopped
  • 1/2 C Parmesan or mozzarella cheese (I always forget which one it is at the store, and they’re both good ;))
  • Italian Seasoning
  • Salt and pepper to taste
  • 2 TBL of Olive Oil
  • Salt and Pepper to taste

Directions

  • Preheat oven to 350
  • Start boiling your water for the pasta.
  • Put olive oil large a non stick pan.  Add onions and stir for about 2 min (or until they start to get soft).
  • Add ground turkey and sprinkle some Italian seasoning and a little salt and pepper.
  • Hopefully your water is boiling by now and add the pasta in.
  • Stir until turkey is browned and then add jar of pasta sauce
  • Once pasta is done, drain and put back in pot.  Add cream cheese, cottage cheese, sour cream/Greek yogurt, and chopped green onions.
  • Then in 9×13 pan (or 10×15 if you doubled the turkey) layer meat/sauce mixture with pasta/cheese mixture till both are done.  Sprinkle with parmesan and bake at 350 for 30 minutes (add 15 min if casserole was made ahead of time).Blog Noodle Casserole-2

Super Mom Tip

Double the recipe and freeze one later.  Just add 15 extra minutes to the thawed casserole.dit-elle-Lauren

Pumpkin Soup

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This is a hearty pumpkin soup, garnished with a bit of bacon and chives for added flavor! Curry and cumin give it some warmth and a subtle flavor but are not distinct enough to make this a ‘curry’ flavored dish.

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Ingredients

  • 1 little sugar pumpkin (about the size of a cantaloupe)
  • 3+ cups vegetable or chicken broth (more for a thinner soup, less for a chunky pumpkin stew)
  • 1/2 onion, chopped
  • 1 Tbsp butter, olive oil or other fat
  • 1/2 tsp curry
  • 1/2 tsp cumin
  • 1/2 cup heavy cream, milk or coconut milk
  • Salt & pepper to taste

Directions

  • Bake your pumpkin by slicing it in half, cleaning out the seeds, de-stemming and putting it cut-side down in a baking dish with some water, ~45mins on 350* (I did this a day or two in advance when I was baking other veggies). Peel and discard skin.
  • Sauté onions in butter or oil until translucent and soft
  • Add curry and cumin and sauté for another minute
  • Add pumpkin pulp, chicken broth and bring to a boil
  • Reduce heat and simmer for 10 mins
  • Remove from heat and use an inversion/hand blender directly in pot until soup is smooth
  • Stir in cream
  • Add salt & pepper as needed and garnish with crumbled bacon and chives

Paleo tip: For ‘true’ paleo, omit dairy items and instead use coconut fat and coconut milk.

Super mom tip: You guessed it – it’s ‘freezable’! 🙂

dit-elle-Esther

Cream of Mushroom Soup with Chestnuts

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I’ve been so busy making pumpkin dishes, I almost forgot that it is also MUSHROOM season! Yay, love, especially in soup! I’m not that adventurous when it comes to mushrooms in general. I’m mostly familiar with white mushrooms, the kind that come fresh in a package, or those canned button mushrooms. But mushrooms are clearly in season as the local grocery store has been featuring large bins and while I really have no idea what to do with them, I mustered up some courage, picked (well bagged) a pound of mushrooms and made some soup. The chestnuts add some texture in this soft, blended and flavorful soup. It was delish!Blog mushroomsoup1

Ingredients

  • 1 lbs or so of fresh mushrooms
  • 3 Tbsp minced shallots or onion
  • 1 garlic clove, minced
  • 2.5 cups chicken or vegetable broth
  • 2.5 cups water
  • 1/2 cup heavy cream or coconut milk (for paleo version)
  • 1 cup chestnuts (bottled or canned, liquid removed)
  • Springs of thyme
  • 2 or more slices applewood-smoked bacon, cooked and crumbled
  • 3 Tbsp sour cream
  • Olive oil
  • Dusting of pepper and salt to taste

Ingredients

  • Sauté mushrooms with a little olive oil for ~15 minutes or until soft
  • Add shallots, sauté for 1 minute
  • Remove 1/2 cup mushroom mixture and set aside
  • Add broth, water, chestnuts and thyme to pan and bring to a boil
  • Reduce heat and simmer for 45 minutes, stirring occasionally
  • Remove from heat and discard thyme
  • Use a hand blender/inversion blender until soup is liquefied
  • Stir in cream, sour cream, reserved mushroom mixture, salt and pepper to taste
  • Garnish individual bowls with crumbled bacon

Super mom tip: Mushroom or chicken broth + sliced white mushrooms or a can of mushrooms + milk/cream/coconut milk + whatever garnish you have on hand = toss together heat and serve. That’s the 5 minute version! 🙂

Blog mushroomsoup2dit-elle-Esther