Coq au Vin (sans Vin)

While visiting my parents in Virginia, we were lucky to visit the local farmer’s market.  We found some great local produce as well as a few local farmers.  This chicken (and our turkey on its way for Thanksgiving) is from Moving Meadows Farm, and it was absolutely delicious.  I really am looking forward to the turkey later this month, as well as visiting them more often when we go to visit my parents.

Mushroom & Steak Wrap

While visiting my parents in Virginia and taking advantage of the farmer’s market in their town, we needed to do something for lunch.  My parents are supportive of our eating habits, but haven’t decided it’s time for them to take on the same dietary approach.  Growing up in the midwest, I can totally appreciate that after 50+ years of eating a certain way without any pressing health issues they aren’t convinced what we are doing is necessary or right for them.  They usually will eat what we make, and like it, so that’s one fewer meal full of grain and dairy.  We ended up with thinly cut NY strip, even though we were looking for sandwich steaks–the strip was on sale and they didn’t have the other.  Either way, this was a great lunch that was filling and finished in under 15 minutes.

Hearty Stovetop Chili

It may come as a surprise, but Heather and I are huge fans of chili.  Even in the peak of summer, it’s likely that we have plans to make chili, are making chili, or are eating leftover chili.  Our recipe has always relied on cooking up the meat, onions, and peppers in a skillet, transferring that to a crock pot with salsa and diced tomatoes, and then cooking it overnight or all day.  While this makes a great chili, we wanted to attempt something in one pot, and done in under an hour.  This worked out quite well, and I think this may be my preferred method of making chili.  We also experimented with a faux-corn bread, which is so close to being ready.  We will link to it as soon as it’s perfected.

Supreme Pizza Pasta

Supreme Pizza Pasta Recipe

After helping some family members chop up mushrooms, onions, and bell pepper for their lasagna preparation, Heather mentioned that her hands smelled like pizza.  As we, mostly I, used to spend a lot of late nights eating the better part of a supreme pizza and maybe also some wings, pizza is something that I hold near and dear to my heart and stomach.  Her statement made me realize most of the awesome things on pizza are meat and vegetables, not the other stuff!  With a little bit of ingenuity we were able to recreate the pizza taste without the grains or cheese.  This also inspired another recipe, but you’re all going to have to wait for that one.

Supreme Pizza Pasta Recipe
Ingredients
2 yellow squash (peeled into zoodles)
2 Spicy Cilantro Chicken Sausages (or another clean Italian style sausage), crumbled
14 oz container of pizza sauce
1 cup diced yellow onion
1 cup diced mushrooms
1 cup diced bell pepper
1/4 cup sliced black olives
4 crushed garlic cloves
1 tsp coconut oil
Method
 
Supreme Pizza Pasta Recipe
Heat onions and garlic in a medium heat pan with coconut oil until onions are translucent.
Supreme Pizza Pasta Recipe
Add in mushrooms, onions, and black pepper and mix thoroughly for 3-5 minutes.
Supreme Pizza Pasta Recipe
Add in ground sausage and zoodles and mix for 2 minutes.  Our sausage is precooked, so of course add time to cook through if sausage is raw.
Supreme Pizza Pasta Recipe
Add pizza sauce and stir until heated through.
Supreme Pizza Pasta Recipe
Serve and enjoy!  You can now satisfy that pizza hankering without feeling destroyed from the grains and dairy the next day.

Asparagus, Bacon and Broccoli Soup

Hearty and savory, we think you are going to love this stuff!

Brent aptly pointed out that it is very reminiscent of split-pea soup. But we agree, it’s so much better than that! It’s thick and rich… First, you taste that bold broccoli. Then, a hint of asparagus, quickly followed by a smokey, salty, bacon-y goodness. Last, but not least, a warmth from the red pepper flakes rounds out the flavors on your palate.

Warning: this recipe makes A LOT of soup. How much is A LOT? Four quarts. Or 16 cups. Or 3.78541 liters. Yea… it’s A LOT. We froze one quart immediately. I’m excited to have it on hand once the weather chills out a bit.