Spaghetti Squash Bolognese [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SPAGHETTI SQUASH BOLOGNESE

1 spaghetti squash
sea salt & black pepper to taste
2 Tblsp grass-fed butter
1 onion, finely diced
1 carrot, finely diced
1 stalk of celery, finely diced
1 clove garlic, minced
1/2 lb ground veal or beef
1/2 lb ground pork
4 slices bacon, chopped
1.2 cup full-fat coconut milk
3 ounces tomato paste
1.2 cup dry white wine (optional)
sea salt & black pepper to taste

• Preheat oven to 375 degrees F.
• Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a making sheet. Roast for 35-45 minutes -- until the flesh of the squash becomes translucent in color and the skin being to soften and easily separate from the "noodles" that make up the inside.
• Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
• While the squash bakes: In a large skillet over medium-high heat, melt the butter, and saute the onions, carrots and celery until the become translucent, Add the garlic and cook for an additional minute.
• add the ground ceal, pork and bacon and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine, and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out.
• Add sea salt and black pepper to taste before removing the sauce from the heat.
• serve over the roasted spaghetti squash.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Thanksgiving Stuffing Meatballs [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

THANKSGIVING STUFFING MEATBALLS

2 lb ground pork

2 Tblsp Spice blend [1/2 tsp sea salt, 1/2 Tblsp ground fennel seeds, 1/2 Tblsp ground sage, 1/2 Tblsp garlic powder, 1/2 Tblsp onion powder, 1/8 tsp white pepper, 1 tsp dried parsley]

2 tsp coconut oil

1/4 cup onion, finely chopped

1/4 cup celery, finely chopper

1/4 cup carrot, grated or shredded

1/4 cup walnuts, finely chopped

• Preheat oven to 425 degrees F.
• In a medium-sized mixing bowl, combine the pork and spice blends until the spices are well incorporated evenly throughout the meat.
• In a large skillet over medium heat, melt the oil. Place the onions, celery, and carrots in the pan, and saute until the onions and celery appear translucent. Add walnuts and cook for another 2 minutes.
• Set the onion mix aside to cool until you can touch it comfortably  Then, combine the mixture with the meat, and form the pork into 24 meatballs.
• Place the meatballs in an oven-safe dish or baking sheet and back approximately 25-35 minutes or until cooked all the way through.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Chicken Pot Pie

CHICKEN POT PIE

1 (17.3 oz) package frozen puff pastry sheets, thawed
Nonstick cooking spray
2 pounds skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, chopped (2 stalks)
1 cup carrots, chopped (2 medium)
1 cloves garlic, minced
2/3 cup all-purpose flour
1/2 cup half-and-half (or milk)
3 cups chicken broth
1 bay leaf
1/4 - 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup frozen baby or regular peas

• Preheat oven to 400 degrees F. 
• Roll out pastry sheets and cut according to dish or bowls used; set aside.
• Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken, cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.
• Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.
• Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.
• Makes 8 servings.

recipe directly from Better Homes and Gardens Special Interest Publications "Chicken Dinners" 2013

click on image to see "Chicken Pot Pie"
via a Pillsbury recipe

Slow-Cooker Creamy Chicken w/ Biscuits

SLOW-COOKER CREAMY CHICKEN w/ BISCUITS

6-7 medium carrots, cut into 1-in pieces
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup flour
1-1/2 lbs boneless, skinless chicken thighs (about 8)
1/2 tsp poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup chicken broth
6 biscuits, split [recipe below]
1 cup frozen peas
1/2 cup heavy cream

• In a 4 to 6-qt slow cooker, toss together the carrots, celery, onion and flour. Place the chicken on top and season with the poultry seasoning, 1 tsp salt and 1/4 tsp pepper. Add the wine and broth. Cover and cook until the chicken and veggies are tender, on low for 5 to 6 hours or on high for 2-1/2 to 3 hours.
• Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
• Ten minutes before serving, add the peas, cream and 1/2 tsp salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 minutes more.
• To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken minture and the remaining biscuit halves.

EASY DROP BISCUITS
2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
1 Tblsp baking powder
1 tsp kosher salt
1 cup whole milk

• Heat oven to 400 degrees F.
• In food processor, combine the flour, butter, baking powder and salt. Pulse until pea-size clumps form. Add the milk and pulse just until moistened.
• Drop 6 large mounds of the dough onto a baking sheet. Bake until golden, 18 to 20 minutes.

recipe directly from Real Simple "Easy, Delicious Home Cooking" magazine, Fall 2012/Winter 2013

TOMATO BASIL & PARMESAN SOUP

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery 
1 cup finely diced carrots 
1 cup finely diced onions 
1 tsp dried oregano or 1 T fresh oregano 
1 T dried basil or 1/4 cup fresh basil 
4 cups chicken broth 
½ bay leaf 
½ cup flour 
1 cup Parmesan cheese 
½ cup butter 
1-1/2 cups half and half, warmed
1 tsp salt 
¼ tsp black pepper 

•  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. 
• About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. 
• Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end). 
•  Cover and cook on LOW for another 30 minutes or so until ready to serve.

recipe directly from We pass the time of day to forget how time passes Jan 23rd, 2012

T&T: Natural Medicine: God's Pharmacy

It's been said that God first separated the saltwater from the fresh, made dry land, planted a garden, made animals and fish...All before making a human.  He made and provided what we'd need before we wereborn.  These are best & more powerful when eaten raw. We're such slow  learners...God left us a great clue as to what foods help what part of our body!

God's Pharmacy! 



 

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye..  And YES, science now shows carrots greatly enhance blood flow toand function of the eyes.

 

 

A Tomato has four chambers and is red. The heart has four chambers and is red.  All of there search shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

 



 

 Grapes hang in a cluster that has the shape of the heart.  Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

 

 



A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums.  Even the wrinkles or folds on the nut are just like theneo-cortex.  We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

 



 

 Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.


 

Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength.  Bones are 23% sodium and these foods are 23%sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak.  These foods replenish the skeletal needs of the body.

 

 Avocados, Eggplant and Pears target the health and function of the womb and cervix of the female -they look just like these organs.  Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers.  And how profound is this?  It takes exactly nine (9)months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

 

 Figs are full of seeds and hang in twos when they grow.  Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

 



 

 Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

 

 



 

 Olives assist the health and function of the ovaries

 

 

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

 

 Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells.  They even produce tears which wash the epithelial layers ofthe eyes.

Tuna in Celery Boats

My son insists on making tuna at least 3 times a week and he loves it when I put it in celery boats. He also gets to help me make the tuna, and I think thats why he likes it so much. =)

TUNA IN CELERY BOATS

2 cans Chunk-light Tuna in water
1/2 green apple (Granny Smith) diced really small
2 celery stalks, diced really small
2 teaspoons relish
1/4 cup mayonnaise
3 celery stalks, cleaned and cut in thirds
Club multi-grain crackers

Mix the first 5 ingredients together then spread into the celery stalks.

See? How easy was THAT! The trick is the green apples--it adds a crisp, sweet flavor!

I like eating the club multi-grain crackers with them, but in the picture those are Ritz crackers (I was out of Club). But any cracker will work!