Friday, October 31, 2014

Zuppa Toscana



Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yield 12 servings

Note: Though this says serves 12, my family of 6 enjoy this recipe so much can finish this off quite quickly.

INGREDIENTS

  • 8 slices bacon, diced 
  • (I used Trader Joe's nitrate/nitrite free)
  • 2 pound spicy Italian sausage, casing removed 
  • (I used Trader Joe's natural chicken sausages)
  • 2 tablespoon oil
  • 4 cloves garlic, minced
  • 2 onion, diced
  • 8 cups gluten free chicken broth or stock
  • 6 russet potatoes, peeled and thinly sliced
  • 6 cups kale
  • 3 cups heavy cream or dairy free alternative 
  • (I used Trader Joe's new coconut cream which doesn't taste like coconut)
  • Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in chicken broth and bring to a boil.
  • Add potatoes and cook until tender, about 10-20 minutes.
  • Stir in sausage and spinach until kale begins to wilt, about 1-2 minutes.
  • Stir in heavy cream until heated through, about 1 minute
  • Stir in bacon
  • Season with salt and pepper, to taste.


Friday, May 2, 2014

Fish Taco



pc: SCB


Ingredients
  • Corn Tortillas (I get Trader Joe's flat corn tortillas and then fry them in oil)

  • Fish
  • 1 pound fresh cod, bones and skins removed (I use frozen cod from Costco)
  • ¼ cup lime juice
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • Toppings
  • Shredded cabbage
  • Fresh cilantro
Instructions
  1. Slice fish into pieces about 4 inches long and about 1 inch wide.  Marinate the fish in the lime juice, salt, cumin and chili powder for 6-8 hours.
  2. Preheat your oven to 350 degrees.
  3. Remove the fish from the marinade. Place the fish pieces on a tray lined with parchment paper, then bake at 375 degrees for 5 minutes on each side. Turn on the broiler, and toast each side for a minute.
  4. Assemble each taco with a piece of fish, pico de gallo, avocado cream, cabbage, and cilantro. Serve with some fresh lime wedges.
  5. Enjoy!

Modified from the following Paleo Fish Taco recipe:




Avocado Crema Salsa
Ingredients
Dairy-Free Avocado Crema (makes about 1/2 cup)
1/2 cup raw cashews
3 cups water
1 small avocado
1 jalapeno, seeded for a mild flavor
1/8 cup lime juice
1/8 teaspoon cayenne pepper
1/2 teaspoon salt


Directions


Soak the raw cashews in boiling water for 30 minutes, or room temperature water for 6 hours.
Drain the cashews, but reserve their soaking water. Blend the cashews with 1/4 cup of the water until you have a smooth and thick cream. Add a tablespoon more water at a time if it is too thick after blending.

Puree 1 small avocado with 1/4 cup of the cashew cream, jalapeno, lime juice, cayenne pepper, and salt.


Pico de Gallo
(makes about 1 cup)
1 medium tomato, cut into chunks
1/4 medium red onion, cut into large chunks
1 tablespoon fresh cilantro
2 garlic cloves, peeled
1/2 jalapeno, seeded
1/2 teaspoon sea salt


Add all of the ingredients to a food processor and pulse a few times until everything is roughly chopped. Easy as that!

Original recipe found at:

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