Pesto Soup

Beef Broth with Pesto, Red Potatoes, Carrots, Swiss Chard, Bok Choy, and Dill.

Soup ingredients-

Farmers Market:

Red Potatoes - 4 cubed
Dill - about 1tbs chopped
Garlic - 1clove smashed
Swiss Chard - about 2 cups of torn leaves (stems removed)
Baby Bok Choy - 1 chopped
Pesto - 2-3tbs depending on your
preference
Beef Broth - about 3 cups

Costco:
Organic Carrot - 1large or 2medium peeled and diced

Salt to taste

Bring all ingredients, except greens, to a simmer for 15min. Then add greens and cook for 5 more minutes. Tallah! Tasty soup! Enjoy with some bread.



Broth made with ingredients (grass fed beef neck bones, onions, and celery) from Farmers Market and organic carrots from Costco, water, salt and pepper. I put it all in a crock pot overnight for amazing broth in the morning.

Pesto made with ingredients (purple basil, and garlic) from Farmers Market and organic olive oil, raw organic almonds, and Parmesan cheese from the co-op that I made a few days ago.

Curried Cabbage, Fennel, and Kale

Farmers Market:
Cabbage
Fennel
Kale
Garlic
Lemon

Co-Op:
Olive Oil
Organic Coconut Oil
Organic Coconut Manna
Raw Wild Flower Honey
Curry Powder
Tumeric Powder
Brown Rice

Grocery:
Kosher Salt

Recipe coming soon

Farmers Market March 7

Bok Choy, Celery, Cabbage, Red Leaf Lettuce, Swiss Chard, Green Pepper, Kale, Tomatoes, Radishes, Garlic, Eggs, and Fuji Apples

I'm going to make some beef stock this week and eats lots of salad ;)

Maybe make a soup with the Bok Choy, some Kale chips, a red potato, cabbage and dill salad, and finally maybe a southwest quiche too!

Yum, I can't wait :)

Kohlrabi and Cabbage Stir Fry with Red Wheat Berries and Sesame Tofu

Farmers Market:
Kohlrabi
Cabbage
Onion
Lime

Co-Op:
Organic Olive Oil
Wheat Germ
Sesame Seeds
Red Pepper Flakes

Safeway(chain grocery):
Organic Garlic
Organic Firm Tofu
Ginger Powder
Soy Sauce

The Church of Jesus Christ of Latter Day Saints Food Storage:
Whole Red Wheat



Recipe coming soon to a blog near you.

Wilted Greens Salad

Wilted Spinach and Kale salad with Butternut Squash, toasted Almonds, and Parmesan Cheese; Topped with a Lemon Honey vinaigrette. I added a couple mini slices of buttered homemade 9grain bread to complete that tasty dinner.

Farmers market finds:
Spinach (3cups, stems removed and leaves chopped or torn to bite size)
Kale (2cups flat Kale, but curly would work too, stems removed and chopped or torn to bite size)
Lemon (juice from 1/2 lemon, about 1 1/2tbs)
Raw Desert Flower Honey (1-2tbs, any honey should work here, but the floral flavor worked really good with the lemon :)

Local co-op:
Local Parmesan Cheese (1/4 cup grated)
Raw Organic Almonds (3/4 cup toasted and roughly chopped)
Organic Olive Oil (5tbs for dressing, plus 2tbs for sautéing and wilting)

Safeway (local chain grocery):
Organic Garlic (2 cloves minced)
Spicy Brown Mustard (2tsp)

Gift from a friend:
Butternut Squash (1 1/2 cups or 1/2 of a small squash cubed)


Make dressing and pre heat oven to 425 degrees first:
Whisk together 5tbs olive oil, garlic, lemon, honey, and mustard, set aside.

Prep squash and greens (**and almonds if your toasting them now)

Roast squash for 10min, turn and cook additional 10min in pre heated oven after getting a little oil (1tbs) and seasoning (salt and pepper to taste) on squash.

A trick: When I don't want to heat my house up I cheat with "roasting" veggies by microwaving them with nothing on them until they're almost done. I then put them in a sauté pan with a little oil and seasoning to get that tasty flavor from browning. Hehe.

**you can toast almonds on the stove or in the oven. I like roasting them whole (it gives me more error room). Keep an eye on them on medium high heat or 350 degrees in oven until color darkens and you can smell them. Once toasted, let them cool a bit before coarsely chopping.

Almost to the last step: heat remaining 1tbs oil in sauté pan/skillet on high. Add spinach and kale, cook for 1-2minutes until bright green and slightly wilted.

Let all ingredients cool slightly, about 5minutes, before combining.

Finally: combine all of that whole veggie goodness coating it with the dressing. Once dressed you can add the parmesan to the whole salad or sprinkle it onto each serving and enjoy!



Recipe adapted from Bon Appetite

Weekly Meal Plan February 28-March 7

Snags:

Cabbage, Kale, Spinach
Roma & Cherry Tomatoes, Kohlrabi, Fennel, Dill, Beef neck bones, and Apples.

Meal plan and recipes coming soon ;)

Super Tasty Carrot "Cake" Muffins

So these little tasty things are like an amazing carrot spice cake WITHOUT the oil and refined sugars. Let the recipe commence for 24 medium/large cupcake size muffins (you can easily spread out the batter and get 30-32 regular size muffins or get a ton of mini ones, just make sure you remember to cut down the baking time if you go mini) This recipe invention comes with thanks to this great recipe I found on muffintinmania.com. I tweeked it according to what ingredients I had on hand and changed it up only a bit. I think the spices they used were perfect so don't change something that's good, eh? :)

Dry Ingredients:

2 1/2 cups fine wheat flour
1/2 cup flax seed flour (take flax seeds and grind them up in a processor or blender until it turns to flour)
1/2 cup multi grain mix (see this recipe for how to make it)
1tsp ground ginger
1tsp ground nutmeg
1tsp ground cinnamon
2tsp baking powder
1 1/2 tsp baking soda
1/2 cup shredded coconut (I used sweetened because it's what I had :)
1/4 cup chopped almonds

Wet Ingredients:

1 cup vanilla yogurt
1 cup honey
1 tsp vanilla
2 eggs
1 small zuchinni finely shredded (about 1/2 cup)
4 large carrots finely shredded (about 3 1/2 cups)

Mix the dry ingredients in a large bowl. Wisk together the wet ingredients, except shredded carrots, and then mix together with dry ingredients. The batter will not be a runny batter, it will be thick. Once the wet ingredients are almost all incorporated in with the dry, fold in the shredded carrots until you get a batter that looks thick, gooey, and full of carrots :) I'll post a pic of what the batter should look like in the next day or two. I'm having techinical difficulties for the moment and will try to rememdy them soon.

Now scoop batter into pre greased (or paper lined) cupcake pans filling each slot 3/4 to full (the finished muffins seem to hold the dome shape that the batter was in before being cooked, I don't know what would happen in you leveled them off ???). Bake in pre heated 350 degree oven for 15-18 minutes or until toothpick comes out clean.

Cool on a wire rack and enjoy their fluffy spicy carroty goodness!