Chickpea soup

Originally posted by me in GlutenFreeRecipes Facebook group on October 25, 2014

 

Used this recipe on bag as a starting point.

Modified it as follows

Doubled the soy and used the GF variety.
Used two tablespoons each of home made garlic paste and parsley paste
Added some ghost curry for a kick
Added 1 cup coconut milk for some extra creaminess
This soup came out awesome. A nice fall soup.

Guacamole with Chorizo Party Dip

So since I don't consume cows milk based cheeses, been looking for a replacement for queso dip with ground meat in it

Ingredients:

• 3 avocados
• 1 small red onion minced
• 1/2 cup chopped cilantro
• Key lime juice to flavor
• 1 lb ground beef
• 1/2 lb ground pork
• 3 tablespoons Chimayo Chorizo sausage Spice
• 1 -2 teaspoons mixed toasted onion and garlic powder
• Himalayan Sea Salt (or any Sea Salt) to taste
• 2 tablespoons coconut oil
• Tellicherry pepper salt (see the salt page)

Instructions for Guacamole:

• Clean out the Avocados, and mix with the minced red onion mixing thoroughly (I prefer my guacamole to be smooth).
• Fold in chopped cilantro.
• Key Lime juice and Tellicherry pepper salt to taste.

Instructions for Chorizo:

Skip these steps if you just want to Guacamole recipe.

• Heat up coconut oil.
• Once oil heated up add ground meat you should hear a good sizzle.
• Add spices and salt
• cook approximately 5 min mixing occasionally until meat starts caramelizing.
• Remove from heat.
• Let meat cool. 
• Layer the cooled meat and guacamole or fold the meat into the guacamole whichever works best for you and then eat with favorite chip or veggie.

Peruvian flavored Chicken Thighs with brussel sprouts

Originally posted by me in MyWholeFoodsLife Facebook group on February 6, 2015

Rocoto, coriander and basil paste encrusted chicken thighs with maple syrup and telichery black pepper roasted Brussel sprouts.
Aji rocoto, basil paste and coriander paste are all available at most Latin food stores.

Ingredients:

• 1/2 tablespoon each basil and coriander paste
• 2 tablespoons aji rocoto
• 3 tablespoons coconut milk
• Whole chicken thighs with skin and bones
• Bag of Brussel sprouts
• 2 tablespoons maple syrup
• Tellicherry black pepper salt (see salt page)

Instructions:

• Mix the basil and coriander paste, aji rocoto paste, and coconut milk together
• Marinate the chicken thighs in the resulting paste for an hour.
• Cook thighs in oven for 1 hour at 400.
• While chicken cooking:
• Clean Brussel sprouts and half them.
• With roughly 15 minutes left on the chicken:
• Heat up 1 tablespoon coconut oil in pan and drop in Brussel sprouts.
• Sprinkle lightly with tellicherry black pepper salt to taste
• Cook 5 minutes
• add in two tablespoons pure maple syrup
• cook on high for 2 minutes.  Continuously stirring.
• The Brussel sprouts should soak the syrup up completely. 

Chicharrones de chancho (Fried Pork)

Originally posted by me in MyWholeFoodsLife Facebook group on February 9, 2015

Ingredients:

• 2 lbs pork. Spare ribs and cheaper cuts with lots of fat better but can be a boneless pork roast

Instructions:

• Cut meat roughly and marinate in aji marisol, roasted granulated garlic and onion and salt for 4 hours.
• When ready to cook ready a hot pan with couple tablespoons coconut oil and 'fry' the pork until nice and crispy but not burnt.

For sides recommend:

• Lentils or split peas
• With coconut rice
• Sarsa (onions very finely sliced in lime juice with a little aji rocoto. )

Haddock and shrimp ceviche

Originally posted by me in MyWholeFoodsLife Facebook group on March 3, 2015

Ingredients:

• 10 limes juiced.  (Note bottled key lime juice is a simple substitute method for this)
• 1 red onion finely sliced
• 1 lb haddock diced
• 1/2 lb fresh shrimp de shelled and deveined and diced roughly if large shrimp.

 

Instructions: 

• Run boiling water over the cleaned shrimp. If you add octopus or squid do the same to them as well 
• Put all in casserole dish and let sit 4 hours 'cooking' the fish in line juice.
• Add pepper flakes to taste level just prior to eating. I personally use 2teaspoons of  Habanero, siracha, or ghost pepper purée I have premade.

 

Alternate seafood's that can be used or added:

• Any white firm fish is usually a good substitute (tilapia as example)
• ceviche mixto refers to using everything from mussels, octopus, squid, and other seafood.   I prefer the small octopus legs in mine, and squid cut up in fine ribbons.

Sides that are very Peruvian that you might see in restaurants:

• Cooked Sweet potato
• Fries
• Peruvian corn (Choclo -- boiled or fried hard to be like beer nuts)

Pea soup

Originally posted by me in MyWholeFoodsLife Facebook group on February 15, 2015

 

Ingredients:

• 2lbs worth of typically a Ham bone, but I got some pork neck bones from a local farmer.  Note skip this ingredient for a vegetarian friendly version.
• 1 bag of split peas  

Instructions for Broth if not making the soup as a vegetarian split pea soup:
Skip this section completely if going for vegetarian

• Slow and low boiled pig neck bones with Szechuan salt for 12 hours (see salt page). 
• Cooled off the broth to fridge overnight.
• Next day another 2-3 hours slow and low. Once the meat comes off bones take out meat and bones

Instructions for Soup:

• Choose favorite broth and bring to heat.  
• I use a pork based broth as that is what I prefer.  
• A good vegetable broth makes this soup great as well.
• slow and low boil the split peas and some fresh turmeric about 2 hours
• Once peas fall apart immersion blend the result. 
• Add minced meat from neck bones back in (Skip if vegetarian)
• Add a 16 oz container if coconut milk.
• Simmer to finish for 30 minutes. 

 This is a very cost conscious soup with 6 lbs worth of neck bones for 10$ was a great deal from local farmer. I'm only using 1/2 of the bones for this soup. The split peas were 1$ a bag.

Lettuce wrapped chicken with quick BBQ Rub

Originally posted by me in MyWholeFoodsLife Facebook group on Feb 26, 2015

 

If you have 5 minutes and a cheap coffee/spice grinder make your own BBQ Rub. I like making new blends all the time so as not to get bored with the flavors.

 

 Ingredients for BBQ Rub: 

• Grains of paradise
• Ancho
• Gaujillo
• Brown mustard
• Urfa
• Aji Amarillo
• Aleppo
• Honey powder
• Himalyan sea Salt
• For spicier mix add a touch of ghost or habanero to mix.

Ingredients for Meal:

• 5 diced small boneless/skinless chicken thighs
• Lettuce to be used as lettuce cups/wraps
• BBQ Rub for the chicken

Instructions:

• Using a Spice/Coffee Grinder mix up the seeds and berry's and other whole dried spices for 30 seconds or until powder
• Add powdered spices and pulse a couple times to mix thoroughly
• Coat the diced chicken with the rub.   Any leftover rub bottle for a future meal.
• Put a tablespoon of coconut oil and bring to heat
• Drop in the chicken into the oil should be sizzling and cook on high continuously moving the chicken around ensuring the chicken is browned on all sides.  This should be roughly 5 minutes at high heat.
• Deglaze pan for one minute with a splash of lime juice.
• Put in a bowl to add to wraps as a finger food as you go.

Recommended sides to cool down the spice:

• Homemade Gaucomole.
• Homemade Mayo

Simple Green Salad -- Nightshade Free

Originally posted by me in MyWholeFoodsLife Facebook group on March 3, 2015

Ingredients:

• 2 winter onions/scallions diced small
• 1 small green/Granny Smith apple diced small
• 2 small cucumbers diced small
• 3 kiwi diced small
• Light dusting of salt and pepper (to taste)
• Teaspoon of Lime juice

Instructions:

• 5-10 minutes of dicing.
• Mix everything in a bowl. 

Love this flavor combination for some reason. Since I can't have tomatoes and sweet peppers anymore this is a combination that gives that same tart and sweet, crispy and smooth textures of a salad with those more normal salad items.

Salad with Mustard crusted chicken thighs

Originally posted by me in MyWholeFoodsLife Facebook group on March 13, 2015

 

Ingredients:

• 2 boneless/skinless thighs diced roughly
• 1 green/Granny Smith apple
• 1/2 small/medium head lettuce
• 3 scallions/winter onions
• 1 teaspoon each yellow and hot oriental mustard seeds and birds of paradise seeds
• 4-5 pieces mace (Penzeys)
• 1 teaspoon each organic peruvian ginger and yellow curry

Instructions:

• With spice grinder mix the seeds and mace for 20 seconds or until powdered.
• Mix with ginger and curry then coat the diced chicken thighs
• Heat up metal pan with tablespoon or so coconut oil
• Once hot toss in the chicken and brown almost until chicharon (until the mustard based coating goes crispy but not blackened).
• Stir occasional to fry all sides
• While chicken cooking:
• Dice up the onions, apples, and lettuce and mix with a light coating of red wine vinegar and Avocado oil.
• Once chicken crispy remove from heat and cool then mix into salad and salt to taste and serve
• You can add a grated cheese for additional flavor. I use an aged sheep's milk cheese I like.

Green PB&J Smoothie Recipe

This is one of my favorite smoothies when I want a smoothie that just tastes great and that reminds you of the flavor of a favorite meal.

Originally posted by me in MyWholeFoodsLife Facebook group on March 31, 2015
Ingredients:

• Coconut milk
• Spinach
• Sun flour seed hearts
• Crystallized ginger
• Dried mulberry
• And teaspoon of almond butter
• Grapes fill up 3/4 of the cup.

Simple oriental chicken and bok Choy soup

Originally posted by me in MyWholeFoodsLife Facebook group on March 31, 2015

Ingredients:

• 4 chicken thighs deboned and de-skinned. Chop roughly
• Roughly 2 quarts stock (made from bones and skin of the thighs or supplemented from a stock made from a prior carcass.)
• Szechuan salt (see salt blends post)
• powdered Ginger (or use fresh)
• 2-3 bokchoy heads sliced lengthwise to thickness preferred. 

Creating the Stock:

• Place the bones and skin from the chicken thighs in roughly 3 cups water.
• You can add a fresh piece of ginger for this stock to provide that ginger flavor.  If you do skip adding powdered ginger later
• Low boil roughly an hour
• Filter liquid.

Instructions:

• Using a tablespoon coconut oil in a very hot pot brown up the chicken.
• Add the stock to de glaze the pot and the spices and bring back up to slow boil 5-10 minutes ensuring that if the chicken wasn't cook in the sear that it will be now.
• Add the bok Choy for 5-10 minutes at summer, just long enough to get some tenderness but not until they are mush.
• Serve with soy sauce to your taste. I use a splash and I use either GF tamari or soy.

Slow cooker Rabbit and potatoes

Originally posted by me in MyWholeFoodsLife Facebook group on April 5, 2015

 

Prep about 10 minutes

cook time 4-5 hours in a slow cooker.

Ingredients

• 1 approx 3 lb rabbit from local farmer...
• 4-5 med size potatoes

Seasoning:

Using a spice/coffee grinder to combine the following

• a good handful whole pieces of Rosemary
• coarse ground pink Himalayan sea salt
• small handful of telichery black pepper berries
• freeze dried shallot and onion pieces.
• Grind for 30 seconds
• add in a pinch or two of ground kaala jeera and sumac berries.
• Pulse grinder for a few seconds to mix.

(I get all my whole spices from either my garden, local farmers, or savory spice shop)

Instructions:

• Roughly chop potatoes 'stew' size.
• Place on bottom of slow cooker with 1 cup water.
• Sprinkle in seasoning.
• Rub seasoning on rabbit and place on top of potatoes in slow cooker.
• Cook on high for 1 hour, low for another 3-4. Rabbit should 'fall apart' when you try and take it out.
• Any leftover seasoning store in a jar for another meal

Quick Vegetable StirFry

Originally posted by me in the MyWholeFoodsLife Facebook group on June 7, 2015.

So got a bit of local caught seafood from farmers market this week and some great veggies for stir frys. I am so on a stirfry kick at this time.

Here's a simple stir fry for vegetarians as well as gluten free.

Ingredients:

 

• Two handfuls of Snow peas
• 3 small purple carrots (sub normal orange ones if you want, I love the heirloom breeds when I can get them)
• 4 scallions roughly diced greens and all
• Small package of mung bean sprouts
• 1/2 cup cooked rice

For sauce/flavor:

• 1/3 cup tamari soy sauce GF
• 1 teaspoon madras curry from savory spice shop
• 1/2 teaspoon each ginger, granulated garlic, four corners peppercorn and sea salt powder together.
• Hand blend sauce together in bowl

Instructions:

• Chop all veggies roughly except mung bean sprouts, I like mine roughly bite sized. Place in bowl.
• Bring 1 tablespoon coconut oil up to high heat.
• Dump in bowl of veggies let sauté for 1 min.
• Add sauce and keep mixing for 1 minute.
• Add cooked rice and turn down to low mix up everything for 2 minutes.
• Plate a sprinkle lightly with powdered Szechuan pepper salt
• This should make roughly two servings.

Simple duck soup

Came up with this recipe when a local farmer was selling duck at farmers market this paste weekend. So roughly 10 meals off a little less than $40 duck. 

Ingredients:

• 1 carcass from a 4lb duck, minus the breast and leg meat (went to other dishes)
• 6 stalks of celery
• 6 med size potatoes...
• 1/2 bag of tinkyada elbow pasta
• Salt and pepper to taste

Instructions:

• Boil duck and celery at low boil for about 2 hours until carcass falls apart.
• Take out carcass from broth and let cool.
• While waiting for the carcass to cool
• chop up the potatoes roughly and toss in the broth.
• Taste broth and add flavoring appropriately to your taste.
• Cook 5 minutes at low boil and add the tinkyada pasta 
• boil another 15 minutes per directions for the pasta.
• Strip any remaining meat off carcass, should be a little under a lb worth.
• Add the duck meat back in last 5 minutes.
• Made 5 complete servings and a sixth serving that is just broth to be used by another meal in future.

Egg Drop soup

Originally posted by me in GlutenFreeRecipes Facebook group on September 23, 2014

Had a want for egg drop soup and not trusting the local restaurants on GlutenFree preparations decide to make a simple home version.

Ingredients:

• 2 cups chicken broth (made from bones and carcass of chicken dinners)
• 4 chicken thighs skin and bones ...
• 4-6 cups water (enough to cover)
• 1 red onion
• 4 eggs
• GF soy sauce
• Toasted sesame oil
• 3 small Bok Choy

Instructions:

• Cut up the red onion to chunks and place in pot with the bones and skins from the chicken thighs and enough water to cover. Roiling boil for 1 hour.
• Filter out the thighs and onions leaving the broth and if needed add the extra broth from a previous chicken broth and bring back to boil for 10 min to reduce a little.
• While waiting for the broth to boil:
• Separate the yolks and whites of 4 eggs
• Mince the meat of the chicken.
• Add the add sesame oil, Bok Choy and minced chicken meat to the broth and reduce heat to low boil for 5 minutes.
• Add in the egg whites stirring softly 3 min.
• Add in yolks and stir softly another 2.
• Add soy sauce to taste and enjoy.

Pepperoni and cheddar cheese with naan style paleo pizza crust

Originally posted by me in GlutenFreeRecipes Facebook group on August 1, 2014

Prep time 5 min
Cook time 20 min

 

Ingredients:

• 1/2 cup almond or cashew meal
• 1/2 cup tapioca starch/flour
• 1 cup coconut milk
• 1/3 package of boarshead mini pepperoni
• 1/2 cube of smoked goat cheddar cheese

Crust Instructions:

• Mix the almond/cashew meal with tapioca starch/flour.
• Add spices to this mix if you want. I add toasted garlic and turmeric.
• Spice to taste.
• Add the coconut milk and mix until completely combined. This should result in a pancake like consistency. Add more tapioca starch or coconut milk in small quantities until a thick pancake mixture consistency.
• Pour onto a pizza stone and spread thin.  Note that I put a parchment paper down to reduce cleanup later.
• Place in oven. 400 for 15 min.
• Take out and if any bubbles formed pop them and flatten.

Pizza Instructions:

• Spread the shredded cheese and sliced pepperoni on the bread.
• Place back in oven for another 5-10 minutes at 425.
• Serve warm. The pepperoni is a little oily but this naan style crust was still pull apart awesome.

Steak and garlic mashed potatoes

Originally posted by me in GlutenFreeRecipes Facebook group on September 28, 2014

Simple meal proving not everything has to be complicated

 

Ingredients:

• 2 steaks
• 3 red potatoes
• 1/2 med size parsnip
• 4 med size shallots
• Balsamic vinegar
• Salt, pepper and garlic powder
• Butter
• Coconut milk
• Coconut oil

Instructions:

• Skin and rough chop the potatoes drop in pot of water
• Skin and finely chop parsnip and drop in with potatoes
• Cook at med heat for 15-20 until parsnips and potatoes are soft to fork.
• While potatoes cooking:
• Finely cut the shallots into ribbons.
• Put in pan with tablespoon coconut oil.
• Cook a med until starting to become clear.
• Add in balsamic to cover and continue cooking until balsamic reduces to thick glaze and remove from heat.
• The timing should have the potatoes coming off the stove while the balsamic is still reducing.
• Place steaks lightly salted and peppered onto pan on the burner you took potatoes off. Cook 3-5 minutes per side depending on thickness. I shoot for med-rare.
• While steak is cooking:
• Drain water from potatoes
• Mash with butter, salt, pepper, and garlic powder.
• Add a little coconut milk just enough to add some moisture to the mashed potatoes.
• Put steak on plate let sit for 5 minutes while you place the mashed potatoes on the plate and drizzle the balsamic glazed shallots over the potatoes.

Simple Rustic Chicken Heart Stew

Originally posted by me in GlutenFreeRecipes Facebook group on September 1, 2014

Ingredients:

• 1/2 lb chicken hearts
• 2 Yukon gold potatoes chopped into rough steak fries
• 1-2 shallots finely chopped...
• 2 tablespoons Cilantro/garlic paste ( if need recipe to make paste ask and I can post)

 

Instructions:

• Add shallots to hot oil in small pot.
• Sweat for 2 minutes
• Add washed hearts and cook about 5 minutes.
• Add paste and cook 2 minutes.
• Add potatoes
• Add enough water to cover all ingredients.
• Turn down heat to medium low and cook for 30 minutes stirring occasionally until potatoes fall apart easily

Simple tuna or Salmon salad

Originally posted by me in GlutenFreeRecipes Facebook group on May 26, 2014

Ingredients:

• 1 can/pouch of tuna/salmon drained unless in oil then use oil for dressing
• 1 small shallot diced finely
• 1 small pickling cucumber diced finely
• 1/2 stalk celery (I skip this because I don't like celery)
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions:

• Mix everything together roughly trying not to completely mash out the tuna.

Suggested sides and notes:

• Eat on bread or make a handful of pasta to make a small pasta salad.
• This is a quick lunch I make a couple times a week during summer months. It's light and no mayo to go bad it's safe to take out for picnic.

German potato salad

Originally posted by me in GlutenFreeRecipes Facebook group on May 26, 2014


Ingredients:

• 4 large baking potatoes
• 4 shallots (small to med size -- to taste)
• 2-3 tablespoons Apple cider vinegar
• 2-3 slices of bacon.  Completely optional if vegetarian. 
• Spices for flavor. My favorites are lemon pepper and salt. Alternately Hungarian sweet paprika, pepper and salt.

 
Instructions:

• Brown up the bacon until crispy.  Whatever your favorite method and put to side until cool on paper-towels.   Skip this step if vegetarian.
• Boil the potatoes in the skin for roughly an hour. Stick a fork in them and if it goes in without resistance they are done.
• Let the potatoes cool for 5-10 minutes
• Peel the potatoes when still warm don't worry if they crumble a little.
• Place peeled potatoes in a bowl and chop loosely.
• Add the apple cider vinegar, finely minced shallots, and spices to the potatoes.
• Pour a few tablespoons of boiling water over it all
• Mix quickly before the potatoes soak up all the liquid.

Notes:

• Serve warm or cold. For me tastes better if it's had an hour in the refrigerator to cool off and of course as leftovers.  
• This is typically a side to grilling for me, but could be a side to any meal.
• Recipe feeds about 10-15 servings as a side
• Since no Mayo this can be safe for a warm day of grilling.
• Depending on what part of Germany you come from mustard may be added for a different flavor profile.