Biscuits, Pie, Hot Chocolate, and Stew

I've reintroduced most of the foods I've eliminated since beginning my AIP diet in late August--all except grains and sugar. So here are a few recipes that have helped along the way, and turned out really well.

I was tired of the cassava flour wraps I'd been making for breakfast tortillas, so I decided to find a good gluten-free biscuit. I tried a few recipes that were not great. I couldn't get the batter to rise. Hockey puck breakfast sandwiches aren't my favorite. And then I found this recipe. They rose, and they taste delicious! I cut the biscuit in half, toast it, and make avocado toast for breakfast. You could also add some fruit and make them into scones.

For Christmas, I tried round-two of a gluten, dairy, and sugar free Pumpkin Pie. This time, i used a variation on the biscuit batter for the crust, and I decided to use homemade apple sauce instead of stevia as the sweetener. It turned out so well! Not as sweet as traditional pumpkin pie, but still really good. I topped it with my homemade apple-cranberry sauce.

One day after a cold walk, I got home and really wanted hot chocolate. So this recipe was born.

And lastly is my newest soup/stew--full of vegetables, a good portion of protein, and no grains! Enjoy!

Gluten-Free Biscuits, or whatever you want to call them...
Inspired by https://www.paleorunningmomma.com/best-paleo-hamburger-buns-one-bowl-easy/

2 1/4 cups blanched Almond Flour (I used Trader Joe's)
1 1/2 cups Tapioca Starch (I used Bob’s Red Mill)
1/2 cup Flax meal (ground flax seed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Sea Salt
1/4 cup melted Butter (can also use avocado oil or melted coconut oil)
2/3 cup warm Water (if you use melted butter or oil, no need to heat water)
1 Tbsp Apple Cider Vinegar
2 eggs, whisked

Preheat oven to 350° F and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour, tapioca, flax meal, baking powder and baking soda and salt.

In a small microwave safe bowl, melt butter or coconut oil.

Combine the butter/oil, water, and vinegar.

Make a well in the dry ingredients and pour this mixture into the well, then stir. Add the eggs one at a time until well combined and a thick batter/sticky dough forms.

Using a large scoop or spoon scoop the batter in about 1/4-1/3 cup scoops onto the prepared baking sheet about 2” apart to make 8 biscuits. You might need two baking sheets for all the buns.

Bake in the preheated oven for 17-20 minutes or until set and light golden brown. Remove from the oven and allow the buns to cool almost to room temperature before carefully slicing. If not serving right away, you can store them for up to a week in the refrigerator. Reheat in a toaster.

I wanted uniform-sized biscuits, so I used the lid of a large mason jar as a baking ring.


Pumpkin Pie (gluten, dairy, and sugar free)
Inspired by https://www.sugarfreemom.com/recipes/low-carb-sugar-free-pumpkin-pie/

4 Eggs
1/2 cup full fat Coconut Milk
1 large Apple, cooked down into Apple Sauce
12-14 oz Pumpkin Puree
1 tsp Vanilla
2+ tsp Pumpkin Pie Spice (Cinnamon, Allspice, Nutmeg, Cloves, Ginger)

For the crust, I modified the above Gluten free bun recipe, removing the baking soda and powder.

1.    Preheat oven to 350° F.
2.    Prepare your pie crust, bake until firm, and let cool while you make the filling.
3.    Cut a large apple into small pieces and boil with a small amount of water until it resembles apple sauce.
4.    Pour apple sauce into a measuring cup, then add pumpkin puree until it reaches 15 oz.
5.    Mix all ingredients together in a large bowl and stir until well combined.
6.    Pour filling into pie crust.
7.    Wrap the bottom of the pie in tin foil, folding over the edges of the crust so it is less likely to burn.
8.    Bake 40-50 minutes or until set.
9.    Cool 30 minutes then refrigerate or eat!

Top with some homemade sugar-free cranberry sauce:

Cranberries
Apple
Water
Cinnamon
Cloves

Hot Chocolate (sugar and dairy free)

Coconut Milk
Almond Milk
Cocoa Powder (to taste)
Cinnamon
Vanilla
Liquid Stevia (not much)

Heat milk in a medium saucepan (NOTE: if let to boil, this mixture will foam up over the pan, so a larger pan is better).
Once warm, add the cocoa powder.
Stir with a whisk. Taste, and add more cocoa if desired
Add cinnamon, vanilla, and stevia.








Hearty Italian Stew

Olive oil
Onions
Green Bell Pepper
Sweet Potatoes
Butternut Squash
Chicken
Canned diced Tomatoes
Green Beans
Tuscan Kale
Italian spices (Oregano, Basil, Sage, Thyme)
Salt
Pepper
Paprika
Red Wine Vinegar
Umami spice from Trader Joes
Chicken Bone Broth

You can cook this a few different ways. I’ve been using my Instant Pot a lot for cooking chicken and butternut squash, so I’ll tell it that way, though it does create more steps.

In an Instant Pot, pressure cook chicken legs, peeled and cubed butternut squash, and bone broth.

When done, remove chicken to de-bone once it’s cooled.

Using an immersion blender, blend butternut squash and bone broth. Set aside.

Peel and cube one large sweet potato or two medium. Roast on a baking pan until browned and tender. Set aside.

In a large soup pot, sauté onions, green peppers, and garlic in olive oil. Once tender and beginning to brown, add green beans, diced tomatoes, sweet potatoes, squash + bone broth, and spices. Bring to a boil and then reduce to a simmer.

De-bone the chicken and add as much as is desired.

Add chopped kale, umami spice, red wine vinegar, and more broth if needed. Continue to simmer for a while.




 

The Unexpected Joys of Mushroom Soup and Tahini Pesto

It's been a really long time since I posted any recipes. Here are two I made this summer, which were awesome enough to remind me that I have a recipe blog! The first is a non-intentional vegan recipe--Tahini Pesto Pasta Salad. All the nutty, creamy flavor of regular pesto, but with tahini instead of nuts and cheese! It was an unexpected delight. And the second recipe is my first try (!) at making Mushroom Soup. I, of course, can't make a simple soup, so I added a little more protein, and some kale. I made it in the blazing warmth of August, but this soup would be great for a cold autumn evening.

 

Tahini Pesto Pasta Salad

For the Tahini Pesto:

8 Tbsp. Tahini

2 Tbsp. minced Garlic

1½ cups Basil leaves

½ cup Parsley leaves

½ teaspoon Salt

Ground Black Pepper

1-2 Tbsp. Lemon juice, to taste

1 tsp. White Sugar

Olive Oil, as needed

¼ cup Water (more as needed)

For the pasta salad:

1 box/bag of shaped Pasta of your choice

1 heaping cup cherry or grape Tomatoes, halved or quartered

2 medium Zucchini s, cut into ¼-inch thick chunks

1/2-1 Red Onion, sliced (to taste)

1 Red Bell Pepper, sliced

1 cup Green Peas, fresh or frozen and thawed

1 can Garbanzo Beans

Instructions:

1. Make Pesto: Combine tahini, garlic, basil, parsley, salt, pepper, lemon juice, and sugar to a food processor or magic bullet. Pulse until everything is well blended, adding more water as needed.
2. Bring a large pot of water to boil and cook pasta according to package instructions. Then drain water.
3. Return pasta to the large pot and stir in tahini pesto. Add more olive oil as needed.
4. In a large frying pan, sauté onions, red bell peppers, and zuccini.
5. Combine pasta, sautéed vegetables, garganzo beans, and  sliced tomatoes. 
6. Serve warm or cold

Wild Rice, Mushroom, Chicken and Kale Soup

1 cup wild rice

Water

5 Tbsp. Butter, room temperature, divided

2 Tbsp. Olive Oil

2 boxes of Mushrooms of your choice (Crimini, mini Portabello, etc.), chopped

1 Leek, sliced

1 clove Garlic, minced

1 teaspoon Tomato Paste

2 tablespoons unbleached all-purpose flour

4 cups low-sodium Chicken Broth

1 cup dry White Wine

3 tablespoons chopped Parsley

1 teaspoon ground Black Pepper

Paprika

¼ teaspoon Salt

½ cup Heavy Cream

1 Tbsp. Soy Sauce

Chicken, cubed

Onions, minced

Kale, chopped

Instructions:

1. In a medium pan, cook wild rice according to package’s instructions.
2. In a medium skillet, sauté onions and chicken until tender. In the last minute, add kale. Set aside.
3. In a large soup pot, melt butter with the olive oil. Add mushrooms, minced garlic, sliced leek and tomato paste. Cook for about 10 minutes, stirring occasionally.
4. Sprinkle the flour over the cooking vegetables and stir constantly, until the flour starts to stick to the bottom of the pot. Add the wine and broth. Bring to a boil, then lower heat and simmer for 15 minutes.
5. Add salt, ground black pepper, paprika, parsley, cooked rice, and chicken/onion/kale mixture, cream, and soy sauce, and cook until heated through.

Eight Soups & Stews

It's been a long time since I shared any recipes, but I can assure you, I have not been idle. Each Sunday night I make a large pot of soup to eat all week for lunch. Not all of these are unique, in fact, many share the same ingredients, but they each carry their own set of flavors. So here these eight soup/stew recipes! Five are original creations, two are inspired from Pinterest-found blogs, and one is a guest recipe from a friend. Enjoy!

Potato, Pea, and Meatball Stew

Olive Oil

Garlic

Onions, diced

Potatoes, cubed

Peas

Mushrooms, sliced

Can of diced Tomatoes

Kale, finely chopped

1 carton of Turkey Broth

1 Tbsp. Lemon Juice

Oregano

Paprika

Chili Powder

Tumeric

Salt

Pepper

Meat Balls:

Ground Turkey

Ground Beef

Bread Crumbs

2 Eggs

Salt

Pepper

BBQ sauce

Mustard

Make meatballs. Roll into inch-sized balls. Place evenly on a parchment paper lined baking sheet. Bake at 350 degrees until meat balls are browned.

Saute onions, potatoes, peas, mushrooms. When onions are translucent, add tomatoes, kale, and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender. Add cooked meat balls, lemon juice and spices. Simmer for 15-20 minutes.

Mexican Meatball Soup with Butternut Squash

(Inspired by The Organic Kitchen)

Olive Oil

1 Onion, diced

Garlic

1/2 cup chopped Carrot

1 cup Butternut Squash, diced

1 cup Cabbage, thinly sliced

1 cup diced tomatoes

2 Tablespoons Fresh cilantro

Juice of 1 Lime

1 tablespoon tomato paste

1 carton of Chicken stock

Meatball spice blend:

Ground Beef

Ground Pork

1 Egg

2 tsp. Oregano

3/4 tsp. Cumin

1 tsp. Chili Powder

1/4 tsp. Coriander

Salt

Pepper

In a bowl, beat the egg with the spices. Add the beef and pork and season generously with salt and pepper. Using wet hands, mix until well combined, then form the mixture into 1-inch balls. Set aside.

In a pot over medium-high heat, saute onion, carrot,  squash, and garlic in olive oil. Season with salt and pepper and cook, stirring occasionally, until the vegetables start to soften, 6 to 8 minutes. Add tomato paste, stirring to coat the vegetables. Add the diced tomatoes, cabbage, cilantro, chicken stock, lime juice, and spices. Bring to a boil, drop in meat balls, boil for 2-3 minutes, then reduce to a simmer, and cook for about 15-20 minutes.

Crockpot Cider Roast with Browned Sage Butter Mashed Potatoes 

(Inspired by the Half-Baked Harvest)

Olive oil

Beef roast

Salt

Pepper

1 Tbsp Brown Sugar

1 Onion thinly sliced

1/2 cup Carrots, diced

1/2 cup Celery, diced

4 cloves Garlic, minced  

8 oz cremini Mushrooms, sliced

2 cups Apple Cider

1 Tbsp. fresh chopped thyme

2 tart Apples, chopped

Brown Butter Mashed Potatoes:
6-7 medium white Potatoes, peeled and quartered
4 garlic Cloves, peeled and minced

Salt

1/2 cup Heavy Cream

1 cup shredded sharp Cheddar Cheese

8 Tbsp. (1 stick) Butter, browned

1 Tbsp. ground Sage

Sprinkle beef with salt and pepper. In a large skillet, sear the meat on all sides. In that same pot, quickly saute onions, carrots and celery.

Arrange the vegetables on the bottom of your crockpot and sprinkle the brown sugar over them. Add the seared meat, garlic, mushrooms, apple cider and thyme.

Cover the crockpot and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apple slices. Once the roast is done cooking and easily fall apart, skim off any fat from the top of the crockpot.

In a large pot of water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

Drain the potatoes, return the potatoes to the pot and mash. Then add the cream, cheddar cheese, salt, and garlic.

In a skillet or small sauce pot, melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes.

Chicken and Tomato Stew

This soup doesn’t really have a name. But it was intended to be a very quickly-made, delicious soup. Success on both parts.

Olive Oil

1 Onion, diced

Green Pepper, diced

Garlic

2 medium Sweet Potatoes, cubed

1 cup diced Tomatoes

Mushrooms

Kale

3 medium boneless Chicken thighs

1 tablespoon tomato paste

1 cup of Water

1 packet of Turkey Gravy

Lemon Juice

Salt

Pepper

Paprika

Italian Spices

In a medium pot, boil chicken until tender. Set aside to cool, and then cut into small pieces.

In a pot over medium-high heat, saute onion, green peppers, sweet potatoes, and garlic in olive oil. Cook until slightly browned. Add mushrooms, kale, chicken, tomatoes, tomato paste, and broth. Sprinkle in lemon juice and spices. Bring to a boil, then reduce to a simmer, and cook 15-20 minutes.

Shabbat Taco Soup

Olive Oil

1 Onion, diced

Green Pepper, diced

Garlic

2 medium Sweet Potatoes, cubed

1 can of Black Beans

2 cups of Water

1 packet of Chicken Gravy

Paprika

Cumin

Salt

Pepper

Oregano

Salsa:

1 large can of Peeled Whole Tomatoes

1/2 Onion

1/2 Green Pepper

Cilantro

2 Tbsp. Garlic

1 Tbsp. Honey

Salt

Pepper

Hot Pepper

Mango, diced

Cilantro, diced

Place onion, green pepper and cilantro in a food processor. Pulse until vegetables are chopped. Add can of tomatoes, honey, and spices. Pulse again until the desired consistency is reached. Set aside.

In a large pot, saute onion, green peppers, sweet potatoes, and garlic in olive oil. Add black beans and spices. Combine a small amount of water and gravy in a small bowl. Once well combined, add to pot, along with as much water as you need. Bring to a boil, then reduce to a simmer, and cook 15-20 minutes. Serve with salsa, and a garnish of cilantro and mango.

Italian Vegetable and Chicken Soup with Acini de Pepe Pasta

Olive Oil

1 Onion, diced

Red Pepper, diced

Garlic

Chicken

Mushrooms

Kale, de-stemmed and thinly sliced

1 can of diced Tomatoes

1/2 cup Acini de Pepe Pasta

2 medium Sweet Potatoes, cubed

1 carton of Chicken Broth

Lemon Juice

Red Wine Vinegar

Paprika

Salt

Pepper

Oregano

Basil

Sage

In a large pot, saute onion, red pepper, garlic, chicken, and mushrooms in olive oil. 

Roast cubed sweet potatoes on a greased pan, at 350 degrees, until tender. Add sweet potatoes, kale, diced tomatoes, broth, and pasta. Bring to a boil, then reduce to a simmer, Add lemon juice, red wine vinegar, and spices. Cook 15-20 minutes.

Curry Zuppa Toscana (Tuscany Soup)

Olive Oil

Garlic

1 medium Onion, diced

1 Bell Pepper, any color

1 large Zucchini, diced

3 large White of Yellow Potatoes, cut into small cubes

2 cups Kale, diced

1 can fire roasted diced Tomatoes

1 lb. Italian Sausage

1/2 or 3/4 carton Chicken Broth

1 can full fat Coconut Milk

Fresh Cilantro, chopped

Curry Powder – to taste

Chili Powder

Black Pepper

Salt

2 Tsp. Lemon Juice

In a large soup pot, saute onions, bell peppers, zucchini and garlic in olive oil. Add potatoes, kale, diced tomatoes, chicken broth, and coconut milk. Bring to a boil. Drop in inch-sized pieces of sausage. Reduce heat and simmer until potatoes are tender. Add coconut milk, spices and herbs, and lemon juice. Continue to cook for about 15 more minutes.

Cream of Mushroom Soup

(guest recipe by Jonathan Morgan)

Chicken Legs

Water

Garlic

Celery, diced

Apple Cider Vinegar

Salt

Sugar

Flour

Olive Oil

Onion, diced

Mushrooms, sliced

Jalapeno, chopped

Potatoes, cubed

Sour Cream

Salt

Pepper

In a large pot, boil chicken with garlic and celery. Add apple cider vinegar, salt and sugar. Once the chicken is really tender, remove the bones and skin, and break apart meat with a fork.

In a medium skillet, saute onions, mushrooms, and a jalapeno with oil. Pour into broth mixture. Add potatoes. Cook until the potatoes are soft, then pour in the sour cream. Skim the oil off the top, and combine with flour in a medium bowl. Once well combine, add back to the pot. Add salt and pepper. Stir well, and simmer until soup thickens.