Comfort Food Time!

We all know March and I don't get along.  This year she tried to win me over with a bout of ridiculously warm weather, but I wasn't fooled... I knew the dreariness would return, along with chilling rain and lack of sun.  Well, it's back, but at least March is almost done.  In the spirit of the month I thought it appropriate to share some comfort food I have been working on.  The dinner dish is stretching the limit of what it means to be primal because of the "pasta" I use, but hey, when in March, do what you must to survive!

For this first one, keep in mind that you always have the option of not using pasta if you want to keep truly primal.  The corn pasta is the best alternative we have found and it doesn't leave us feeling all gross. 

Pesto Chicken Cheesy Bake

• Eric-made pesto (see below)
• 1/2 lb Corn pasta (or none or whatever you want)
• 2 lbs chicken thighs, cubed
• 1/2 head of broccoli (6 oz)
• 4 large mushrooms, diced
• 1/3 cup grated parmesan cheese
• 1/4 cup mozzerella cheese
• Salt, pepper, onion and garlic powder to taste

Make the pesto first... Eric always does this in the food processor and I have trouble not eating it all before it makes it to the bake.

Eric's Pesto

• 2 packed cups fresh basil leaves
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese
• 1/3 cup pine nut
• 3 garlic cloves, minced
• Salt and pepper to taste

Put the basil, garlic and nuts in a food processor and pulse until everything is chopped.  Add the olive oil and parmesan and pulse again until smooth. Season to taste with salt and pepper and put aside.  Don't eat it, you will use it all!

Okay, now for the chicken bake part:

Put water on to boil, when ready add pasta and boil until al dente... want it still firm!  Strain and put aside.



Saute chicken with salt, pepper, etc.  When almost cooked through (about 7 mins) add 3/4 of the pesto, broccoli, and mushrooms.  Saute for another 2 minutes then remove from heat.







Mix contents of pan with pasta and the parmesan cheese in casserole dish.  Sprinkle mozzerella on top and drizzle in 1 tbsp of water. Bake at 375 covered for 20 minutes, then remove cover and let bake for another 5 minutes.  Once you take it out let it cool before you cut in!

*an R&E original

 


Now, when you have comfort dinner you must have comfort dessert.  This is a recipe my cousin sent me, swearing deliciousness.  I took one look and knew it was a winner, but of course had to alter (I have a problem, okay?)  These are almost a version of my primal granola but in a cookie... and SO GOOD you won't even miss the oatmeal!

"Oatmeal" Raisin Cookies

• 1/2 cup almond meal 
• 1/3 cup flax seed meal 
• 1 tbsp coconut flour 
• 1/4 cup chopped pecans 
• 1/4 cup chopped walnuts 
• 1/4 teaspoon salt 
• 1/4 teaspoon baking soda 
• 1/2 teaspoon vanilla extract  
• 1/2 teaspoon cinnamon  
• 1 large egg
• 1/2 cup raisins
• 1 mashed banana (or 1/4 cup honey)
• 1/4 cup chocolate chips(optional)

 

Add ingredients in a bowl, then stir all together until smooth.  Drop by heaping tablespoonfuls onto parchment paper (yes, you really need it).







Bake at 350 degrees for 15-20 minutes, then remove and eat with a glass of milk.

 *modified from www.marksdailyapple.com/

See you in April, as always, enjoy!

Breakfast Is My Favorite!

I have probably said it before and will definitely say it again... breakfast is SO GOOD.  I think one of the reasons I like it so much is because the work always feels so minimal compared to preparing dinner, and way more exciting than eating lunch.  Maybe that's why I am constantly trying to upgrade to the newest "best" breakfast recipe.

Eric laughs at me every time I get in the kitchen because I can never just follow a recipe.  I tried it once, the results were horribly bland.  Seriously, I rarely trust other's suggestions.  This may seem snobby, but I like my food, and none are more important to me than a quality breakfast muffin.  As you all know, I have definitely posted my share of muffin tin recipes, but can't stop trying new twists or ideas.  Hey, there is always room for banana or pumpkin or chocolate chip!  Maybe I have a problem, but you get to profit from it so no harm done.

So, in honor of breakfast, and my inability to simply leave a recipe alone, this post features two muffin recipes and a new twist on hash browns.  First up is a muffin originally from one of my new favorite recipe sites.  When I first made these following her recipe (yes, I did!), it was almost perfect.  It was very muffin-esque, but I wanted a smoother texture and stronger banana taste so I messed around until I found something that worked.  Of course I also add raisins while Eric prefers his with walnuts and chocolate chips.  Regardless, you don't even miss the flour!

Banana Bread Muffin

(for real) 

• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup almond flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 2 tbsp butter (melted)
• 1 tsp vanilla extract
• 1 ripe banana, mashed
• 1/8 cup coconut milk
• walnuts, raisins or choc chips (optional)

Combine all dry ingredients in a mixing bowl.  In a separate bowl mash your banana with all wet ingredients, then add to mixing bowl.  Stir everything together, then add any optional extras.  Place in a greased muffin tin and bake at 350 for 20-25 mins.  Knife should come out clean and top should be browned.  Butter or cream cheese is a great end addition!

Another fiddled with muffin recipe but this time from a friend and my only goal was to primalize.  This is a dense muffin that's quick to mix up, perfect for breakfast on the go, or a hearty snack.  Also very moist so be sure to cook it as long as you can!

Sweet Ginger Muffin

• 1 mashed banana
• 1/2 cup sweet potato puree
• 2 eggs
• 1/4 cup milk
• 2tbsp coconut flour
• 2tbsp arrowroot powder
• 1/3 cup shredded coconut
• 1tbsp agave syrup (optional)
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda

Mix all ingredients in a bowl, making sure there are no lumps.  Put in a greased muffin tin and bake at 375 for about 30 minutes.  Again, they are very moist so I leave them in until I think they might burn, but the choice is yours.

(Sorry there are no pictures, I always make them on a busy day because they are just that convenient!)

My cousin sent me this last breakfast joy after an excited phone call regarding her switch to primal eating.  Of course I couldn't just leave it alone, although I blame the fact that I had butternut squash and not sweet potato.  Regardless, the result was easy and so so good.

Butternut Parmesan Hash Browns

• 1 1/2 cups grated butternut (or sweet potato)
• 1/2 onion, chopped
• 1 egg, lightly beaten
• 1/4 tsp garlic powder
• 2 tbsp almond meal
• 1/2 tsp arrowroot powder (or flour)
• 2 tbsp grated parmesan cheese
• salt and pepper to taste

Grate the potatoes on the large side of box grater and season with salt. Let sit for 10-15 minutes, then squeeze by the handful to drain out the excess liquid.  Combine with the rest of the ingredients.  Form thin patties and heat a thin layer of olive oil in a large skillet over medium heat.

Carefully place in pan and let cook about 2-3 minutes a side.  Cook until crispy, then place on plate, add toppings, as always I recommend serving with eggs, bacon, and coffee.  Eat up and enjoy!