Thursday, October 10, 2013

Creamy Tomato Soup

Photo: Primal Palate
As the weather turns colder I really want to have soup.  One of our favorites is Trader Joe's Roasted Bell Pepper and Tomato Soup.  Of course, we don't eat that anymore.  This recipe from Primal Palate is a good substitute.  If you want it more thick, use less broth.  

We also made the Yorkshire Puddings (well, my 11-year old son, Cooper, made them!).  However, we used rice flour instead of almond flour and they were just ok.  You gotta eat them hot, though, and definitely worth the try.

  • 1 Tbsp butter
  • 1 onion, chopped
  • 5 tomatoes, vine-ripened, quartered
  • 3 garlic cloves, smashed
  • 1/2 cup full fat coconut milk or raw whole milk
  • 6 oz tomato paste
  • salt and pepper, to taste
  • 2 tsp dried oregano
  • 4 cup bone broth 


  1. In a large soup pot heat the butter over medium heat.
  2. Add the onion to the pot and sauté for 2 minutes.
  3. Add the tomatoes to the pot and continue to sauté.
  4. Season the tomatoes with a little salt to help them release their liquid.
  5. Add garlic to the pot and continue to sauté until the tomatoes and onions are softened.
  6. Add milk to the pot and stir to combine the vegetables with the milk.
  7. Add tomato paste to the pot and stir until well mixed.
  8. Add salt, pepper, and oregano. Reduce heat to low.
  9. Add broth to the pot and stir to combine.
  10. Using an immersion blender, blend the soup until creamy.
  11. Allow the soup to simmer until serving.

Saturday, October 5, 2013

Cauliflower Crust Pizza

I tried making pizza last year with no success.  The secret?  You have to squeeze out the excess water from the cauliflower once it is cooked.  Be careful, it will be extremely hot.  I use oven mitts to protect my hands.  It may be smarter to make your cauliflower ahead of time so you have time to let it cool before you try squeezing out the water.  


  • I head cauliflower
  • 1 large egg
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • sea salt to taste
  • 1 cup tomato sauce, optional (Personally, I think this pizza is delicious without sauce)
  • 1 cup grated mozzarella cheese
  • toppings
  • fresh oregano or basil, to garnish


1.  Line a pizza stone or baking sheet with parchment paper.
2.  Pre-heat the oven to 425˚F.

3.  Process cauliflower a food processor until it resembles course crumbs.

4.  Microwave or steam the riced cauliflower until soft.
5.  Place riced cauliflower in a fine cloth and squeeze out the excess water.

6.  Place the riced cauliflower into a large mixing bowl and add the egg, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough.

7. Place the cauliflower "dough" onto the prepared pan and pat out into a large circle, bake for 15 to 20 minutes, or until golden brown and firm.

8. Remove from oven and top with sauce, toppings, and cheese.

9. Return to oven and bake for 10 minutes or until the cheese is bubbling and melted. Top with fresh oregano or basil leaves and serve.

Friday, October 4, 2013

Braised Short Ribs

So amazing!
Photo: Primal Palate
Here's my slight variation on Primal Palate's recipe.


  • 3 pieces bacon, crumbled, reserve grease
  • 1 1/2 Tbsp bacon fat
  • ¾ cup beef broth or bone broth
  • 8 cloves garlic, smashed
  • 2 3/4 lb beef short ribs, about 8 ribs
  • 1/2 tsp salt, to taste


1.    Cook bacon in a heavy skillet on medium heat until crispy.

2.    Remove bacon from skillet and set aside.

3.    Turn heat up to medium high and sear short ribs in the remaining bacon grease, about 1-2 minutes a side, adding more bacon grease as needed.

4.    Place the first four ribs in the bottom of the crockpot, season with salt and smoked paprika.

5.    Top with 4 garlic cloves and repeat with the remaining short ribs.

6.    Top all the ribs with the crumbled bacon and pour in the beef stock.

7.    Cover and cook in crockpot on low for 6-8 hours.

Thursday, October 3, 2013

Pumpkin Spice Donuts

My blogger friend at Write From The Farm inspired me to make donuts again.  Her recipe for bacon, butternut, pumpkin donuts looks awesome.  I will try it.  This time, though, I was working with limited time and wanted to make some donuts for the kids and my mom visiting from Texas.  Here's my variation on the recipe I found at Edible Harmony.

½ cup pumpkin puree
½ cup of pitted dates (about 10 dates)
6 eggs

1/3 cup of softened coconut oil
1 tsp of vanilla extract
2 tablespoon pumpkin pie spice
½ cup of coconut flour
½ teaspoon baking soda
5 tablespoons coconut milk or raw whole milk

Glaze: (optional)
2 tablespoons softened coconut oil
2 tablespoons softened butter
1 teaspoon pumpkin pie spice
2 tablespoons raw honey

• Preheat oven to 350 F.
• Using a food processor or blender, combine the pumpkin puree, dates, eggs, oil and spices until the dates are completely ground.
• Add the rest of the ingredients and run the food processor for a few more seconds
• Grease the donut pan and pour the batter into the molds
• Bake for about 25 minutes or until donuts are golden brown and a toothpick inserted in the middle comes out dry.
• Set on a cooling rack to cool then frost with the glaze.