Friday, February 22, 2013

Coconut Crab Soup

I made up a new soup recipe.  I was trying to use ingredients already in the fridge.  The result was delicious.  So good, in fact, Brad and Cooper both had two bowls!


1 tablespoon coconut oil
1 small red onion, chopped
1 large carrot, chopped
2 cans coconut milk
1 tablespoon coconut oil
1 tablespoon turmeric
sea salt to taste
pinch of oregano
1 can lump crab meat (we bought ours at Trader Joe's.  Use fresh, if you want)
a handful of sugar snap peas, roughly chopped (that was all we had on hand, use more, if you wish)

  • Heat coconut oil in a soup pan or dutch oven and add your onion. 
  • Sauté until soft and add your carrot. 
  • Cook together for a couple minutes and then add your coconut milk, coconut oil, and spices.  Add more or less milk depending on how much soup you want to make.
  • Cook through for about 20 minutes.  Coconut milk will start to thicken just a bit and the flavors will meld nice.
  • Fold in crab and snap peas and allow to cook through
  • Adjust seasonings to taste.

Wednesday, February 20, 2013

Sweet Potato Fries Over Wilted Kale

I totally made that title up.

We went to a friend's for dinner and I had offered to bring a veggie dish.  But when I looked in the fridge all we had was a bag of kale salad. 
Besides the obvious, what could I do with that?  I wasn't in the mood for a kale salad and didn't think the kids would eat it.

I also had one sweet potato.  So, I got creative and the result was delicious!

First, I washed, but did not peel, my sweet potato.  I cut it into "fries", tossed them in olive oil, and baked them at 400˚ for about 40 min. or until golden and crunchy.

Meanwhile, I sautéed in olive oil a large shallot and added my kale salad, garlic powder, and salt,  cooking until the kale was wilted but still a little crunchy.

When everything was done I put the kale in a pretty bowl, put the sweet potato fries on top, and served.  It was so easy and so yummy.

Tuesday, February 5, 2013

Pepperoni Pizza Casserole

Saturday we celebrated our beautiful friend Sierra's 16th birthday with a family potluck.  This dish is my new favorite potluck entreé.  It is DELICIOUS!  Here's my recipe adapted from Seasons with the Sewells and Tessa the Domestic Diva.
Photo: Tessa the Domestic Diva
  • 1 pound grass-fed ground beef
  • 1 pkg pepperoni (we like Applegate Farms w/ no nitrates and dairy free)
  • 1 small onion, chopped
  • 1 tablespoon garlic powder
  • sea salt, to taste
  • 1 teaspoon each oregano, basil, thyme
  • 4 cups roasted spaghetti squash noodles or cooked brown or white rice noodles
  • 2 cups favorite spaghetti sauce
  • 16 oz. mozzarella cheese
  1. Preheat oven to 350˚ F.
  2. In a large skillet over medium heat saute the ground beef and onion.
  3. As the ground meat cooks sprinkle in the seasonings. 
  4. In a greased 13X9 casserole dish add 1/2 C sauce, layer of noodles, layer of meat, 1 C sauce, layer of cheese, repeat.
  5. Top with the pepperoni and more cheese.
  6. Bake for 30 minutes or until golden and bubbly.