Archive for October, 2013

Halloween Sour Cherry Candy (Paleo)

I was a major chocoholic when I was little (still am by the way). But I did not like any candy that was sour, fruity, or gummy. Fortunately, I have a friend who hates chocolate but is obsessed with everything sour, fruity, and gummy. After every Halloween, both of us would haul a huge bag of the candy we disliked on the bus to trade. It was a Win-win.

I’ve come to realize that I don’t hate everything sour though. I think it was just the extreme ingredients in the candy. I blame candy for the reason why I never liked or tried grapes and cherries. The artificial flavors taste nothing like the real thing (obviously)!

They just taste… nasty.

I was surprised when I first tasted dried sour cherries and actually liked them. So, I wanted to make my own sour “candy” this year with ingredients that I could enjoy 🙂

Halloween Sour Cherry Candy (Paleo)

Halloween Sour Cherry Candy (Paleo) 

Ingredients:  

2/3 cup organic dried sour red cherries, packed

1/4 cup raw almonds

1/4 tsp vanilla extract

1/8 tsp salt

1 tbsp water

Directions:  

Combine dried cherries, almonds, vanilla extract and salt in a food processor. Pulse until almonds break into small pieces. Add in water and blend until a ball forms (be patient!). Form into small balls. Store in the fridge.

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Paleo Pumpkin Sauce over Black Bean Pasta

I think I will always be a kid at heart. No matter how old I get, I will always love Halloween.

And it was never about the candy (well, almost never), I just love the decorations, costumes, parties, movies, and just the overall feeling in the air (plus, my birthday is a few days before!)

Every time before trick or treating, we went over my aunt’s house who is the best at making creatively holiday-themed food. It just made Halloween all that more better.  Unfortunately, my decoration skills suck. Still, I try.

Anyway, the pasta is a dark purple color, which is kinda Halloween-ish, right? And then I got the orange in there with the pumpkin sauce.

Yes? No?

Oh well. It’s the thought that counts. And the taste compensates for it anyway.

Especially the sauce. Oh goodness, I’m in love with it.

Just a note though- it is thick. So add more coconut milk if you want to thin it out. I actually just starting eating the sauce cause it’s like a meal in itself 🙂

In other news, this is a special post today. Why? It’s my 100th recipe I’m posting. Whoo!

Since I made it to the 100th, I’m thinking about making some minor changes, like having a page with all the recipes so everybody doesn’t have to go searching throughout the whole blog.

Any suggestions? Or any types of recipes or specific recipes you guys want me to post? Feedback would be very much appreciated. So please let me know!

Paleo Pumpkin Sauce over Black Bean Pasta

Paleo Pumpkin Sauce over Black Bean Pasta 

Ingredients: 

7oz of Explore Asian Gluten Free Organic Black Bean Spaghetti

1 tbsp organic ghee

1 small onion, chopped

4 garlic cloves, minced

1 tbsp dried thyme

1 tsp cinnamon

1 tsp curry powder

1/2 tsp crushed red pepper

1 15oz can organic pumpkin

1/2 cup full-fat canned coconut milk (add more for a thinner consistency)

1 and 1/2 tbsp apple cider vinegar

1/2 tsp salt

pepper

Directions: 

Cook black bean pasta according to packet instructions and set aside. In a pot, melt ghee over low heat. Add in onion and sauté until translucent, about 8 minutes. Add in garlic and continue cooking for 2 minutes. Add in crushed red pepper, thyme, cinnamon, and curry powder. Sauté for another 2 minutes. Add and mix in pumpkin and canned coconut milk. Stir in apple cider vinegar and salt. Add more salt and pepper to taste. Let cook on low heat, stirring occasionally, for 15 more minutes before serving over pasta.

Tuscan White Bean Soup

Recently, I’ve learned a new “secret” to making any soup taste that more good.

And what is it you may ask?

Cheese rinds!

The crust to hard cheeses that we throw out?

Yes, that.

Odd, I know. But it works! Just drop it in the pot and remove before serving. Make sure you pick a cheese flavor you like! And just a warning: strong tasting cheese = a more distinct taste in the soup. I’m not saying don’t do it, just be aware. The size of the rind also makes a difference. Use whatever size you want, just know that larger = more flavor.

Oh, and tip: cheese rinds can be stored in the freezer. That way, you don’t have to run out to the store every time you simply need a rind 🙂

Tuscan White Bean Soup

Tuscan White Bean Soup 

Ingredients:

1 tbsp olive oil

1 onion, chopped

6 garlic cloves, minced

4 cups chicken broth

2 cups water

2 cans of cannellini beans, rinsed and drained

1/4 cup red wine

1/2 tbsp dried thyme

1/2 tsp dried rosemary

1/4 tsp dried oregano

2×2 inch (or similar dimensions) goat cheese rind (feel free to play around with your favorite cheeses!)

1 cup carrots, chopped

1/4 cup celery, chopped

1/2 tsp crushed red pepper flakes

salt and pepper, to taste

4 cups fresh spinach

Directions: 

In a pot, heat oil over medium-low heat. Sauté onions and garlic for 5 minutes. Add in broth, water, cannellini beans, wine, thyme, rosemary, oregano and cheese rind. Bring to boil. Reduce to a simmer and add in carrots and celery. Place lid on top of pot, leaving it slightly ajar. Let simmer for 30 minutes. Remove rind (if not completely dissolved). Add in salt, pepper, red pepper flakes and spinach a little at a time and cook until wilted.

 Tuscan White Bean Soup

Carrot Fries

I’ve been loving me some roasted veggies lately. Who knew what a little oil, salt, and pepper could do? So crisp and yummy and simple.

Why didn’t I roast earlier? And the smell it emits… it’s just an added bonus.

So, I tried roasting with baby carrots (yes, I took the lazy way).

Instead of a crisp finish though,I got nice, tender carrots. And normally I don’t like soft carrots. But roasting just makes it tastes so good that, who cares? Actually, the softness reminded me of french fries. Thus, I hereby deem these carrot fries 🙂

Carrot Fries Carrot Fries

Ingredients:

1 lb bag of organic baby carrots

1 tbsp olive oil or  coconut oil, melted

1 tsp garlic powder

salt and pepper, to taste

parsley

Directions:

Preheat the oven to 425 degrees. In a bowl, toss all the ingredients together. Lay out on a baking pan lined with foil and place in the oven for 28 minutes. Quickly stir carrots halfway through. Before serving, sprinkle with parsley.