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!