Sausage Kale Soup (allergy free version of Zuppa Tascana)

10-12 red potatoes, sliced thin
1 large bunch Organic Kale (about 6-8 c. washed and torn)
1 onion, chopped
1 pound Mulay's Mild Italian loose (Not links) sausage
 (No antibiotics, no MSG, No hormones, No nitrates, no sugar, no soy)  or see note below*
1/2 t. red pepper flakes or more to taste
1/2 t. crushed oregano 
1/2 t. freshly ground pepper
1-2 t. sea salt, to taste
1 quart  home made chicken broth
2 cans Natural Value, organic coconut milk
 (only has organic coconut and water, no gums, no preservatives, BPA-free can lining)



Scrub and slice potatoes.  Then using a large soup pot boil potatoes in salted water until tender about 15 min.  Drain off starchy water then set side in a bowl for later.

While potatoes cook tare kale into bite size pieces discarding the tough center stem,  wash and let drain.

After potatoes are cooked.  In the large soup pot, brown sausage and then add chopped onion saute until tender.  Add red pepper flakes, oregano, fresh pepper and broth. At this point you may need to add a little water if the broth doesn't cover the potatoes.   Bring to boil and  then simmer for 30 min.  

Add the two cans of coconut milk and kale simmer 10-15 more min. until kale is tender crisp.

This make 6-8 servings.

* Note :organic ground pork instead of the sausage. Extra spices: 1 t. garlic powder, 1/2 t. pepper, 1/2 t. paprika, 1/2 t. cayenne pepper, 1/2 t. fennel, 1 T. parsley, 1/4 t. anise. (to replace spices that would have been in the sausage)

This recipe is adapted from:The Pioneer Woman Cooks.  http://thepioneerwoman.com/cooking/2011/10/sausage-potato-and-kale-soup/

Chicken Quinoa Enchilada Skillet

1 c. water
1/2 c. quinoa

1/2 red chopped pepper
1/2 green chopped pepper
1 c. chopped onion
1 T. olive oil
2 c. chopped cooked chicken
Muir Glen organic diced tomatoes,  fire roasted 14.5 oz can
1/2 c fresh cilantro, chopped
1 t. sea salt
1 1/2 t. cumin
1 1/2 t. chili powder
1/4 t. cayenne pepper
1 t. garlic powder
1/2 t. onion powder
1/2 t. black pepper
1/2 c. Dayia shredded mozzarella style non dairy cheese

To start cook quinoa and water for 15 min. in small sauce pan.

While quinoa cooks brown onion then add  peppers, chicken, cilantro,diced roasted tomatoes, salt, chili powder, cumin, garlic powder onion powder, black pepper heat thoroughly.  When quinoa is cooked add to chicken tomato spice mix.   Then added Dayia and cover on low heat just until cheese is melted.  Serve hot.  Makes 4 servings

Rhubarb/Strawberry Coconut Cream Pie. (This is not a custard or pudding pie. It is a pie made with coconut cream.)

• 
  
• 
  
• one  9-inch pie shell. (I use 1/2 the Featherlight vinegar pastry recipe below for one pie.)
• 1-1/2 cups chopped rhubarb
• 1 c. strawberries
• 1 c. organic cane sugar
• 2 Tablespoons Gluten-free flour
• 2 eggs
• 3/4 c. coconut cream (from the solid part from a can of   Natural Value Organic coconut milk)

method:

Roll pie crust and fit into 9-inch glass pie pan. Crimp the edges and refrigerate while you prep the filling. This rest period is important to the overall flakiness of the crust.

Preheat oven to 350°F.

Wash and chop rhubarb to measure 1-1/2 cups.  Mix together the sugar, eggs, gluten-free flour and coconut cream.  Place in the bottom of the crust lined pie pan and sprinkle strawberries on top.  Wrap edges of pie with foil to prevent over baking the crust.   Bake, rotating once or twice, for 25-35 minutes, removing foil last 10 min. or so.   The center will jiggle just slightly, but it will set up as the pie cools. Cool pie on a wire rack until room temperature, then refrigerate until chilled. Best enjoyed on the same day it is baked but good second day too. 

I think this would be good made with peaches for part of the strawberries also.

 Featherlight Vinegar Pastry

2 1/2 c. gluten-free flour mix

1 t. guar gum

1/2 t. sea salt

1 T. sugar

3/4 c. butter

1 T. rice vinegar

1 egg

4 T. ice water

plastic wrap for rolling out the crust.

 This makes a two crust shell so you can either cut in half or freeze the left over pie crust for another day.  

In bowl mix together dry ingredients for crust, cut in butter until coarse crumbs form.  In a small bowl beat the egg and water and vinegar together.  Stir wet ingredients into dry ingredients until dough forms.  Work a little to get a smooth texture.  Divide dough in half and work with half at a time.  Using a double wide, double long piece of plastic wrap, folded over the pie dough.   Roll out pie crust flipping and releasing the dough from the plastic wrap often.  Until you have the dough rolled out to the size you need for the pie plate.  When you have the correct size peel the plastic wrap from one side of the dough and carefully flip it over the pie plate releasing from the plastic wrap carefully.  Cut and crimp dough to pie plate.  

From The Gluten-free Gourmet Cooks Comfort Foods by Bette Hagman, page 264.  I use what ever Gluten-free flour mix I have on hand.  In place of shortening I use pastured butter, and guar gum in place of xanthan gum.  

The rhubarb cream recipe was adapted from the following sources:

http://www.simplebites.net/pie-party-rhubarb-raspberry-cream-pie-recipe/

http://mamasminutia.blogspot.com/2011/05/dream-incarnate.html

Coconut Rice Pudding

1/4 c. melted pastured butter
3 eggs (free range)
2 cans Natural Value Organic coconut milk
1 c. sugar
2 t. vanilla
1 t. cinnamon
3/4 t. nutmeg
1/2 t. sea salt
2 1/2 c. cooked rice
3/4 c. raisins
3/4 c. flaked coconut
3/4 c. chopped Almonds (optional)

Use butter to oil the bottom and sides of 9" X 13" baking dish.  In Large bowl combine eggs, milk, sugar, vanilla, nut meg, and cinnamon.  Stir in rice and raisins.  Pour into prepared baking dish.  Bake uncovered 30 min. at 325 degrees.  Sprinkle coconut and almonds and bake for an additional 10- 15 min until a baking thermometer reads 160 degrees when inserted or center is not liquid. Can be served warm with whipped coconut milk or not.  Good warm or cold. Refrigerate leftovers.

Other flavor options:  dried sweetened cranberries, or blue berries in place of raisins.

Adapted from a recipe in  Susan Aylworth's book Zucchini Pie,  page 88.

White Bean Soup

8 ounces nitrate free bacon, diced (Organic Prairie, hardwood smoked uncured bacon is the one I usually use.  I get it at Fred Meyer in the frozen health food section of the store.)

6-7 carrots, sliced
4 stalks celery, sliced
2 cloves garlic, minced
1 onion, diced
1 t. thyme leaves
2 14 oz. can White  kidney beans, drained and rinsed with water in a strainer.
1 14 oz. can Red kidney beans, drained and rinsed with water in a strainer.
2 T. pure tomato paste
1 liter homemade chicken stock or 2 Rapunzel vegetable bouillon with sea salt cubes and 1 liter water
salt and pepper to taste

Fry diced bacon until browned then add carrots, onion, garlic, and celery lightly saute for 5 min. on med heat. Add thyme.  Add drained beans, stock, and tomato paste.  Simmer for 45 min.


adapted from a recipe by http://www.maillardvillemanor.com/2012/02/white-bean-soup.html

See's fudge

4 1/2 c. sugar
1 can evaporated milk
3 packages milk chocolate chips (11.5 oz Guittard Brand)
1/2 lb.butter
1 bottle marshmallow cream (7 Oz.)
1 c. chopped almonds
2 c. glazed cherries, cut in half
1 t. vanilla

Preparation:
Chop almonds and cut cherries before starting the milk and sugar mixture.

Mix sugar with evaporated milk.  Boil 7-8 min. stirring often (roiling boil).  Use a extra big pan with a thick bottom to prevent boiling over and scorching.

Cream melted butter and marshmallow cream.  In separate bowl.  Mix well before adding hot milk/sugar mixture.  After chocolate has melted add almonds and cherries. with the vanilla.  Pour into buttered pan and let set up  (usually I let it set overnight) before cutting up.

Almond Butter Crescents

In mixer bowl add:
1 1/2 c. warm milk
2 c. butter softened
4 t. almond extract
4 T. almond paste
6 eggs
1 c. sugar
1 t. salt
8 c. flour
2 1/2 t. yeast

 Mix thoroughly.  The dough will be really sticky and you will need to use a little flour for kneading when you take it out of the mixer.  knead the dough lightly and roll into 4 circles.  brush with a mixture of melted butter and almond extract.

Mixture to brush on dough:
1 c. melted butter
2 t. almond extract

Cut each rolled out circle into 6-8  wedges as you would a pie.  Roll each piece from wide end to tip of triangle so that it forms a crescent.  Place on cornmeal-covered baking sheet, cover and let rise for approximately 1 hour.  Bake at 400 f for about 10-15 min, watching carefully to avoid burning.

I used to make these for special occasions and they were a favorite of both my daughters.  I had misplaced the recipe but stumbled upon it recently again.  This is posted especially for them.  : )