Herb Pesto

ingredients:

• 1 1/2 cups fresh herbs (any combo of the following: basil, cilantro, tarragon, parsley, mint, lemon balm, or whatever you want)
• 1/2 cup nuts (pine nuts, walnuts, almonds, cashews or sunflower seeds)
• 1/2 cup grated Parmesan or other hard cheese (or leave cheese out and add more nuts if needed for texture)
• 2 garlic cloves
• dash of lemon or lime juice
• 1/3 cup olive oil

directions:

• Combine in a food processor: herbs, nuts, cheese, garlic, and lemon or lime juice.
• Pulse till combined and add olive oil till blended. Use more olive oil if needed for desired consistency. 

Potato Crusted Pizza

recipe from: Wild Carrot Cooking Class

ingredients:

• 2 cups shredded potatoes
• 2 eggs beaten
• 1/4 cup sorghum or other gluten-free flour
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese
• 1 T pesto
• 1 T olive oil

directions:

• Preheat oven to 375 degrees
• Prepare a baking sheet with parchment paper (Be sure to use parchment!) Lightly oil the parchment paper.
• Mix all ingredients together in a bowl
• Spread mixture evenly over parchment paper to desired size. (If you have a pizza stone, you may want to spread the mixture to a size that will fit onto your pizza stone, so you can transfer it to your stone later.)
• Bake 20-40 minutes (depending on size and thickness). Remove from oven when the crust is dry and golden brown.
• Heat your pizza stone if you have one.
• Flip your crust over onto the heated pizza stone (if you do not have a stone, simply flip it over onto your baking sheet to help crisp up the other side of the crust)
• Top pizza, then bake 10-12 minutes till it looks good!

Pizza Topping Ideas:

• Pesto or Tomato Sauce w/ Roasted Veggies, fresh herbs and cheese
• Pesto w/ Prosciutto, fresh mozzarella and arugula
• Tomato sauce w/ bacon, cheese, onions and mushrooms
• Tomato sauce w/ feta cheese, Greek olives, and fresh or sauted spinach 

Goulash Soup (Austrian Beef Stew)

Recipe adapted from cooking class at JMKAC. 

My new favorite Beef Stew recipe! 

ingredients:

8 oz bacon, diced
1 onion, diced

1 cup celery, chopped
1 lb of beef, cubed (shoulder or stew meat work well)

1 clove garlic, crushed
1 t. caraway seeds
2 T paprika
1 T marjoram (if you don't have marjoram, use 1/2 t. basil and 1/2 t. oregano)

5 T flour (use gluten-free flour if desired)
3 cups beef or vegetable stock
1 cup red wine
2 cups potatoes, chopped
1 cup carrots, chopped

2 T fresh parsley, chopped
salt and pepper to taste
*add other root veggies, green beans or peas if desired

directions:
1.  Saute bacon, add onions and celery and cook till onions are translucent.
2.  Add beef and cook on medium till beef is browned, then add garlic along with other spices and cook for 2 minutes longer.
3.  Add flour and stir till everything is coated.
4.  Add potatoes, carrots and any other desired vegetables. Cook together for 5 minutes. 

4.  Add stock and wine and simmer together for 30 minutes or till vegetable are tender.
5.  Season with salt and pepper. Add parsley. 

Thanksgiving Quinoa

ingredients:

2 T olive oil or coconut oil
1 red or yellow onion, chopped
2 garlic cloves, minced
1/2 cup fresh cranberries
1 tsp chili powder
1 tsp curry powder
1 pound butternut squash, pumpkin or sweet potatoes, cubed
1 1/2 cups quinoa
1/2 cup pistachios, shelled
1/4 cup craisins
salt and pepper taste
1/8 t nutmeg

1.  Place diced squash on a baking sheet, drizzle with oil and roast at 400 degrees for about 30 minutes (till tender).
2.  Heat oil in a large saucepan over medium heat. Add onion. Cook till onions are tender. Add garlic,  fresh cranberries, chili powder and curry. Add quinoa, half of pistachios, salt, pepper and nutmeg. Stir together and cook for about 5 minutes. Add 3 cups water, stir, bring to boil, then reduce heat to low. Cook about 15-20 minutes till quinoa is fluffy and all moisture is absorbed. Add remaining pistachios and craisins. Garnish with fresh flat leave parsley if desired.

Favorite Pumpkin Pie

Ingredients:
1 pie crust (store bought or homemade)
2 cups pumpkin puree (fresh or canned)
12 oz can of coconut milk
2 eggs
1/4 tsp ground cloves
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
3/4 cup cane juice crystals or other sweetener

Mix all ingredients together. Pour into pie crust. (If you have extra filling pour into custard cups to bake).

Bake at 425 degrees for 15 minutes. Then turn oven down to 350 degrees and bake for an additional 40-50 minutes till a knife comes out clean when inserted in the middle.

Roasted Chickpeas

Delicious and easy snack!

ingredients:
1 can of chickpeas, drained or about 1 1/2 cups cooked chickpeas
1 T coconut oil, melted
salt and favorite seasoning

directions:
preheat oven to 400 degrees.
Place chickpeas on a baking sheet, dry chickpeas with a paper towel, napkin or cloth
Drizzle with oil, then bake for 30-40 minutes till crispy
Once crispy sprinkle with sea salt and desired seasoning (ie: curry, garlic salt, garam masala, cinnamon sugar, ect...)

Enjoy!

Polenta Cornbread

ingredients:
1 cup gluten-free flour blend (such as Bob's Red Mill)
1 cup polenta (corn grits or very coarse corn meal)
2 T cane juice crystals or sucanut
2 1/2 t baking powder 
1 t celtic sea salt
2 eggs
1 cup almond milk or water
1/4 cup coconut oil melted or room temperature

directions:
1. Mix dry ingredients. Then add wet ingredients and mix till batter is moistened.
2. Pour into greased 8-inch square or round pan.
3.  Bake at 400 degrees for 20-25 minutes till lightly browned and baked through.

Optional: add 1/2 cup shredded cheese, or 1/2 cup crumbled feta and 1 T fresh dill