Thai Flavored Butternut Rice with Chicken & Naan

2 packages of precut butternut squash (2 lbs)

2 T olive oil

1 jalapeno pepper, seeded & minced

1 t grated ginger

1 lb skinless, boneless chicken cut into bite sized strips

1 T red curry paste

1.5 t fish sauce

160 ml can of thai coconut milk (3/4 cups)

Zest of 1 lime

Pinch of salt

Garnish with cilantro leaves & lime wedges

Place squash in food processor using chop not puree.  My food processor is small to med size so I did this in 2 batches.  (I try to sneak in as much veg as I can in every dish)  

Heat 1 T olive oil in a large skillet over med high heat.  
Add jalapeno & ginger and cook 1 minute until fragrant.  
Add chicken and cook 7 t 10 mins until chicken no longer pink.  
Stir in curry paste and fish sauce and cook for 30 seconds more.  
Once heated and combined, remove chicken from the pan and keep warm.    
OR cover and wait until dinner to prepare.

Add remaining oil to the pan.  Place the butternut squash rice in the pan and spread evenly and pat down in the pan.  Cook for 4 mins without stirring.   
Turn / flip squash in portions and repeat for the other side until tender and slightly golden brown.   Note brown bits add flavor!    
(Stop here if making ahead)

Stir in coconut milk, lime zest and a pinch of salt. 
Top with chicken pieces and serve with cilantro leaves, lime wedges and of course warm naan!

Rainbow Trout, Smashed Potatoes & Pan Fried Bacon & Brussels Sprout Slaw

2 T melted ghee (or butter)

Minced garlic

1 lb baby potatoes  (we could easily have eaten more!)

2 or 3 T olive oil

2 lbs brussels sprouts, trimmed

3 leeks (or 2 big ones, I just buy as grouped in my local grocery store)

5 or 6 pieces of bacon

2 T Apple cider vinegar

Start by placing a pot of water to boil

Start working with the brussels sprouts

Trim, slice in half and then thinly sliced each half and place in a bowl

Cut leeks in half, wash and thinly slice and add to the sprouts.

Heat a frying pan and cook bacon until crisp

Remove from pan and drain on paper towels.

Has your water started to boil as yet?  

Add baby potatoes to the boiling water.  

We are going to parboil for 15 – 20 mins.   

Turn your oven on to 425 degrees

Add the spuds & leeks to the bacon drippings and cook over medium heat

Stirring occasionally, until vegetables are tender.  Approx. 10 mins.

Add the vinegar and bacon (cut into bits) and toss to combine.

Transfer to a bowl and let stand to cool.  

Note:  You can cover and chill in fridge for up to 3 days but I promise they will not last that long

Now onto the Rainbow Trout

Place on a aluminum covered baking pan. Fold up foil along the fish forming a bowl of sorts.   Drizzle melted ghee (or butter) over filet and sprinkle minced garlic – 3 or 4 cloves

I then wrap this with a larger piece of foil so that trout is covered completely.

Check your potatoes… you do not want to overcook them.

In a small bowl, combine 2 or 3 T olive oil & 1 t minced garlic (I used freeze dried pieces)

Drain the cooked potatoes and place them on a baking sheet lined with foil.  Smash each potato with a potato masher and place like cookies on your sheet.  Brush or spoon oil mixture onto each potato and place in oven for 30 to 35 mins.   

Mark the time…. 

In 15 minutes, add the trout to the oven to cook along side the potatoes for 15 to 20 mins (depending on the size of your fillet but will not burn as being steamed in its own juices – delish)

Enjoy, this is so good in every way!  

Beef & Squash Collard Green Enchiladas

8 large collard green leaves, stemmed

1 portion of Ground Beef base (see recipe below)

1 portion of Ancho – spiced Roasted Butternut Squash (see recipe below)

½ t ground cumin

½ t ground coriander

1 16 oz can of tomato sauce

1.5 t chili powder

1 – 2 t hot chili sauce (Franks)

½ cup of cashew cream (see recipe below)

Fresh parsley leaves

Preheat to 400 F

Fill a large pot with water and bring to a boil.  Fill a large bowl with ice water.   Working with 4 collard green leaves at a time, blanch the leaves, drain and pat dry.  

In a medium bowl, combine the ground beef mixture, butternut squash, cumin and coriander.  Divide the beef filling among the collard leaves.  Roll up and arrange rolls in 9 x 13 in baking dish seam side down.  

In a medium bowl, combine the tomato sauce, chili powder and hot sauce.  Pour mixture over the rolls.  Cover with aluminum foil and bake for 30 mins until bubbling 

Drizzle with cashew sauce and sprinkle with parsley before serving

Ground Beef Base

3 lbs ground beef

2 red, yellow and/or green bell peppers, seeded and chopped

2 large onions, chopped

4 garlic cloves, minced

2 t dried oregano

2 t salt

1 t black pepper

In a very large skillet, cook the ground beef over medium heat, stirring and breaking up with a wooden spoon until browned  Add the bell peppers, onions, garlic, oregano, salt and pepper.  
Cook, stirring occasionally, until onions have softened, about 5 minutes.

Divide the beef mixture into three equal parts (about 3 cups each).  
Place 2 portions in separate containers and freeze for up to 6 months. 

Ancho spiced Butternut Squash

2 cups butternut squash, cut into bite sized pieces

1  T olive oil

1 t ground ancho chili peppers

¼ t garlic powder

¼ t salt

Toss all the ingredients together & roast in 400 degree oven for 30 – 40 mins

Cashew Cream

1 cup of raw cashews, soaked overnight in 1.5 cup of water

¾ cup water (or more for a thinner consistency)

1.    Soak cashews for 2 hours or overnight

2.    Drain and rinse the soaked cashews

3.    Place drained cashews in blender with fresh water and blend no high speed for 2 mins

      Will keep 1 week refrigerated

Recipe Source:  Whole30  cookbook, Melissa Hartwig

Bacon & Broccoli Soup

What do to with a head of broccoli? 

 Make soup - waste not want not as my mama would say

1 package of sugar free bacon

4-5 cups of broccoli, chopped

1 medium onion, chopped

3 -5 garlic cloves, crushed

3 cups chicken broth

3 T arrowroot flour 

1 cup full fat coconut milk

3 T nutritional  yeast (instead of parmesan cheese)

½ T spicy mustard

1 T chicken or greek seasoning

salt and pepper to taste

Cook bacon as you  normally would  keeping 2 T of  the fat aside

Heat bacon fat in a pot over medium high heat.  Add onion and cook until translucent.  Then add garlic and cook one min more.

Add broth and whisk in arrowroot flour brining mixture to a boil. 

Once thickened, add the coconut milk, broccoli, nutritional yeast or cheese, mustard and seasoning.  Cover and simmer for 10 mins or until broccoli is soft.

Puree using either an immersion or stand up blender.  

Cut up 8 pieces of bacon into tiny pieces and add to soup.  Return to pot and simmer for 5 to 10 mins more to combine flavours.

Garnish  with bacon bits and chives

Recipe Source: 

https://www.paleorunningmomma.com/broccoli-soup-bacon-paleo-whole30/

Cauliflower topped Shepherd’s Pie

TOPPING

• 1 lb cauliflower, cut into small florets 
• 1 small celery root, peeled and chopped 
• 6 cloves garlic, unpeeled 
• 3 tbsp avocado or extra-virgin olive oil, divided 
• ¼ tsp each sea salt and ground black pepper + additional to taste 
• 3 tbsp chopped fresh flat-leaf parsley 
• 4–6 tbsp plain unsweetened almond milk

FILLING

• 3 tbsp avocado or extra-virgin olive oil, divided 
• 1 yellow onion, diced 
• 2 large carrots, diced 
• 2 large stalks celery, diced 
• 1 tsp sea salt, divided 
• 3 cloves garlic, minced 1 tsp dried rosemary 1½ lb ground lamb or beef 
• ½ tsp ground black pepper 
• 2 tbsp cassava flour 
• 2 tbsp unsalted tomato paste 
• 1 cup low-sodium beef broth

Preparation

Make topping: Preheat oven to 425ºF. Line 2 large baking sheets with parchment. Toss cauliflower, celery root and garlic cloves with 1 tbsp oil, salt and pepper. Spread on sheets and roast until vegetables are very tender, about 30 minutes, stirring halfway. Set aside to cool slightly. 

Squeeze garlic out of peels and place in a food processor along with roasted vegetables, parsley and 2 tbsp oil. Purée until smooth, adding milk, 1 tbsp at a time, if needed to thin. Season with additional salt and pepper. 

Reduce oven temperature to 375ºF. Place a large sheet of foil or a baking sheet on bottom rack of oven. 

Make filling: In a large cast- iron skillet on medium, heat 1 tbsp oil. Add onion, carrots, celery and ¼ tsp salt and cook, stirring occasionally, until vegetables are tender, about 6 minutes. Add minced garlic and rosemary and sauté until fragrant, 1 minute. Transfer mixture to a large bowl. 

Add 1 tbsp oil and lamb to skillet; season with remaining ¾ tsp salt and black pepper. Cook, stirring, until meat is cooked through and most of liquid has absorbed, 8 to 10 minutes. Sprinkle with flour and stir until coated. Add tomato paste, broth and reserved vegetables. Bring to boil; stir, reduce heat to low and simmer for 1 to 2 minutes, until thickened. 

Spoon topping over filling in skillet and carefully spread using a small offset spatula. Drizzle with remaining 1 tbsp oil. Bake on center rack until topping is golden and filling bubbles around edges, 20 to 25 minutes. Let stand for 10 minutes before serving. (Alternatively, you can make these in individual portions. Spoon filling and topping into 6 8-oz ramekins and bake at 425ºF for 10 to 15 minutes.) Note: Potato or Sweet Potato mash works well as a topper too

Recipe Source:  https://www.cleaneatingmag.com/recipes/cauliflower-topped-shepherds-pie-recipe