I had a package of broccoli slaw that I’d frozen and turned to mush, so I could no longer use it in raw salads like I normally do. So I went in search of a recipe for broccoli casserole, and came across this yummy one. It calls for homemade cheese sauce (as opposed to the … Read more
These tasty little meatballs have a wonderful, slightly toothy texture because of the quinoa. Seasoned as is, they’re mildly spicy with a lingering flavor of shallot and garlic – as any good meatball should! 1/2 c quinoa 1 lb ground pork 1/2 c diced shallot 4 garlic cloves 2 large eggs 1/2 t pepper 1/2 … Read more
This dish is a great way to add variety to your vegetable options. Any combination of vegetables will do, just keep in mind the different cooking times. It uses a bunch of less-common ingredients, in order to avoid milk and wheat, which are highly acidifying. Feel free to substitute for the more common ingredients you … Read more
These tasty little nuggets are pretty easy to make, and versatile – although the recipe calls for spaghetti squash, they worked just fine with acorn squash. It’s definitely important to squeeze as much moisture as possible out of the vegetables; and thinner fritters cook more easily than thick ones. The sriracha mayo makes the dish! … Read more
With our Minnesota roots, “real” wild rice is a family favorite. We get ours from the Ojibwe tribe, who grows it in Leech Lake. 1 c wild rice 2 – 3 T butter 1/4 c chopped onion 1/4 c chopped carrot (1 small) 1/4 c chopped celery (1 rib) 1/2 c chopped mushrooms (4-5 medium) … Read more
This is a variation of my Black Bean Soup recipe. The seasonings are a bit more pungent, making it a nice side dish for any Mexican meal. 2 cans black beans (w their juice) 1 bay leaf 1 green pepper, chopped half an onion 2 cloves garlic 3 T coconut oil – this is important, … Read more
I’ve recently discovered the deliciousness of quiche. But since I’ve also recently gone gluten-free, I can’t eat the crust part. This is a yummy rich decadent recipe that makes me forget to feel sorry for myself for not getting to eat any crust! 6 eggs 2-1/2 c half & half (I told you this thing … Read more
This dish isn’t as sickly-sweet as some sweet potato casseroles, because the sweetness comes from the apples rather than mounds of brown sugar or marshmallows. For a fancier, casserole-style sweet potato dish try this one. 3 lbs sweet potatoes, baked 3 T unsalted butter 2 T heavy cream (optional) 1/2 c applesauce (optional) 1 t … Read more
The difference between a really great roasted squash and a so-so one is the seasonings. This is a combo I think tastes great! It’s savory, with a hint of garlic and rosemary. A touch of brown sugar and of course butter round it out. Slice an acorn squash in half and scoop out the seeds. … Read more
I don’t know about you, but my mother’s idea of a “vegetable” growing up was either beans, peas or corn – usually from the freezer. It wasn’t until I was in my mid 30’s that a wholistic health care practitioner introduce me to the idea of mixing vegetables. And at first I was dubious – … Read more