Pepper Steak back to top
Ingredients:

• 4 small beef tenderloin steaks, cut at least 1-inch thick, or 2 rib eye or T-bone steaks
• 1 tablespoon dried green peppercorns, crushed
• Juice of one lemon
• 1 teaspoon cold-pressed olive oil
• 2 tablespoons butter
• 4 shallots or 1 bunch green onions, finely chopped
• ½ cup red wine
• 2 cups beef stock
• ½ cup shredded zucchini or 1 tablespoon gelatin (optional)
• Sea salt and pepper to taste

Instructions:
Crush the peppercorns and mix them with lemon juice.  Rub into the steaks and marinate for several hours.  Brush a cast-iron skillet with olive oil.  Pat the steaks dry, leaving as much pepper adhering to the steaks as possible.  Heat the pan and cook steaks in two batches over medium-high heat about 5 minutes to a side or until medium rare.  Transfer to a heated platter and keep warm in the oven while making sauce. Pour out any grease from the pan.  Add butter and gently sauté the shallots or green onions.  Add wine and bring to a rapid boil.  Add stock and optional gelatin or zucchini and skim.  Boil rapidly, until sauce is reduced to about 2/3 cup.  Season to taste.  Transfer steaks to individual plates and spoon sauce over each.  Serves 4.

 
Turkey Sausage with Peppers and Onions back to top
Ingredients:

• 2 large yellow or sweet onions, thinly sliced
• 4 green or red bell peppers, julienned
• 1/4 cup cold pressed olive oil
• 12 hot turkey sausages (or your favorite antibiotic, preservative and sweetener free sausage, i.e.: Trader Joe's Italian Sausage)

In a large saute pan over medium heat, cook the onions and peppers in olive oil, stirring frequently until the peppers are soft and the onions are caramelized, about 30 minutes.  Cook the sausages on a grill or brown them in a skillet and serve them atop a heaping mound of peppers and onions.  Serves 6.

 
Broccoli and Olive Frittata back to top
Ingredients:

• 1 medium yellow bell pepper
• 1 medium red bell pepper
• 2 broccoli crowns, cut into bite-size pieces
• ½ cup pitted olives, halved
• 6 organic eggs, softly beaten
• ½ cup milk or rice milk
• 2 tablespoons chopped fresh sweet basil or 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Sea salt and black pepper to taste
• ¼ cup cashews, almonds or pecans, ground fine for garnish

Quarter and seed peppers, then broil them for 5 - 10 minutes or until lightly charred.  Place in a closed brown paper bag, and let cool for 5 minutes.  Peel and thinly slice.  (If you don't mind the peel, leave it on and just slice the roasted peppers into thin slices.)

Heat oven to 400 degrees.
Grease a 9-inch round pan.  Place broccoli, peppers, and olives in the pan, making sure to arrange them evenly.  Beat remaining ingredients together in a small bowl and pour over vegetables.
Bake for 35-40 minutes or until the center has set.  Broil for the last two minutes to brown the top.  Cool, slice into wedges, and serve warm or cold garnished with ground nuts.

Substitution:  Try using any combination of vegetables you like.  You can also top with raw parmesan cheese if you don't have a dairy sensitivity.  Serves 4.


 
Barbecue Kafta back to top
Ingredients:

• 1 pound ground lamb
• 1 pound ground turkey
• 1 onion, grated or finely minced
• 2/3 cup finely chopped parsley
• ¼-½ teaspoon cayenne
• ½ teaspoon allspice
• ¼-½ teaspoon black pepper
• Metal or wooden skewers

Instructions:
Mix all ingredients together well. Take a small amount of the mixture and press firmly around the length of a skewer.  Repeat this process until all of the mixture is gone. Bake or grill the skewers until browned.  Serve over rice or steamed vegetables.
Substitution:  You could use all lamb, but adding turkey reduces the richness of the lamb.  Serves 6.

 
Zucchini Pancakes back to top
Ingredients:

• 1 large zucchini, grated
• 3 organic free range eggs
• 3 tablespoons fresh parsley, chopped
• ¾ teaspoons sea salt
• ½ teaspoon white pepper
• 2 tablespoons butter
• ¼ cup basic tomato sauce (see recipe)
• 2 tablespoons fresh parmesan, grated

Instructions:
Preheat broiler. In a bowl, combine zucchini, eggs, parsley, salt and pepper. In 2 small skillets, melt 1 tablespoon of butter each over medium heat. Put half of zucchini mixture in each skillet. Reduce heat. Gently cook, shaking pan occasionally. Pancake should be loose in the center but set around the edges (about 3 minutes). Transfer pancakes to an ungreased cookie sheet with uncooked sides facing up. Place under broiler. Cook until firm in center (about 2 minutes).  Slice each pancake into 4 wedges and center or serving plates. Top with warmed tomato sauce.  Serve immediately.

 
Blackened Salmon back to top
Ingredients:

• 1-2 fillets wild salmon (approximately 12 ounces total)
• 1 tablespoon garlic powder
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried basil
• 2 teaspoons thyme
• 1-2 teaspoons cayenne pepper
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil (for cooking)

Instructions:
Mix seasonings together and spread onto a flat plate.  Invert the salmon into the seasoning, then flip over, making sure to coat all areas. Heat olive oil in a skillet over medium-high heat.  Before the oil begins to smoke, place salmon flesh-side down in the pan.  Turn the salmon after about 3 minutes.  Continue cooking until flesh is still a little rare in the middle when tested with a small knife, about 2-3 more minutes.  Serve over fresh spring greens.  Serves 3.
Substitutions:  Use this basic blackening season for fish, chicken, or turkey.

 
All-Day Beef Stew back to top
Ingredients:

• 3 pounds stew beef, cut into 1-inch pieces
• 1 cup red wine
• 3-4 cups beef stock
• 4 tomatoes, peeled, seeded and chopped or 1 can tomatoes
• 4 tablespoons tomato paste
• 6 whole cloves
• ½ teaspoon black peppercorns
• Several sprigs fresh thyme, tied together
• 2 cloves garlic, peeled and crushed
• 2-3 small pieces orange peel
• 8 small red potatoes
• 1 pound carrots, peeled and cut into sticks
• Sea salt and pepper to taste

Instructions:
Marinate meat in red wine overnight.  Place all ingredients except for potatoes and carrots in a flameproof casserole dish and cook gently in a 250 degree oven for about 12 hours.  (You may also use a crock pot set at medium temperature.)  Add carrots and potatoes during the last hour.  Season to taste.  Serves 6-8.

 
Slow Cook Spicy Beef Stew back to top
Ingredients:

• 3 pounds beef, cut into 1-inch cubes
• Juice of 2 lemons
• 4 tomatoes, peeled, seeded and chopped or 1 can tomatoes
• 2 tablespoons tomato paste
• 2 medium onions, chopped
• 3 cups beef stock
• ¼ teaspoon ground coriander
• 2 cloves garlic, peeled and chopped
• ½ teaspoon dried green peppercorns, crushed
• ½ teaspoon ground allspice
• 2 teaspoons chili powder
• ¼ teaspoon cayenne pepper
• Sea salt to taste

Instructions:
Marinate beef overnight in lemon juice.  Place all ingredients except salt in a flameproof casserole or crock pot and cook gently in a 250 degree oven for about 12 hours.  (You may also use a crock pot set at medium temperature.)  Season to taste.  Serves 6-8.

 
Turkey Meatloaf back to top
Ingredients:

• 1 pound ground organic turkey
• ¼ cup chicken or vegetable broth
• 1 organic egg
• ½ cup onion, finely chopped
• ½ cup grated carrot
• ½ cup parsley or cilantro, minced
• ¼ cup finely chopped celery
• ½-1 ½ teaspoon onion powder
• ½-1 ½ teaspoons garlic powder
• ½-1 ½ teaspoons dried oregano
• ½-1 ½ teaspoons dried sage
• ½ teaspoon sea salt
• ¼-½ teaspoon pepper

Instructions:
Preheat oven to 350 degrees
Mix all ingredients in a bowl, making sure to blend well.  (I use my hands because that's the most effective way to get everything well blended, so dive in and have fun.)
Pat mixture into a greased 9 x 5-inch loaf pan.
Bake for 1 hour.  Drain juices and serve by the slice.  Serves 4.

 
Santa Cruz Organic African Peanut Stew back to top
Ingredients:

• 3 - 4 pounds chicken pieces
• Sea Salt, to taste
• Pepper, to taste
• 3 tablespoons certified organic coconut oil
• 1 large onion, chopped
• 1 cup of organic peanut butter
• 1 -  14.5 ounce can tomatoes, crushed
• 1 cup water, spring or filtered
• 1 cup carrots, chopped
• 1 cup potatoes or rutabagas, chopped
• 1 - 14.5 can garbanzo beans, drained
• ½ teaspoon thyme
• Rice, cooked (optional)

Instructions:
Season chicken pieces with salt and pepper.  Heat oil in a pan.  Working batches, brown chicken pieces and transfer to a bowl.  Add onions to pan and cook until brown and soft; about 5 minutes.  Combine peanut butter and tomatoes with 1 cup of warm water in a medium bowl.  Add mixture to onions, scraping up any browned bits.  Return chicken to pan; add carrots, potatoes, garbanzo beans and thyme.  Reduce heat to medium low, cover and simmer.  Stir occasionally until chicken is tender, about 1 hour.  Serve over cooked rice. Serves 5 - 6.

 
Red Snapper Mexican Style back to top
Ingredients:

• 4 red snapper fillets
• 2 tablespoons fresh lime juice
• 3 tablespoons extra virgin cold-pressed olive oil
• 1 medium onion, thinly sliced
• 2 ripe tomatoes, *peeled, seeded and chopped
• 1 bunch cilantro, chopped
• 1 teaspoon fresh chile pepper, diced
• 2 cloves garlic, peeled and mashed
• Pinch cinnamon
• Sea salt to taste

Instructions:
Rub fish filets with lime juice, cover and refrigerate for several hours. Dry the filets with paper towels.  In a cast iron skillet, sauté the filets briefly in olive oil on both sides.  Transfer to an oiled glass baking dish.  Add more olive oil to the skillet.  Saute the onion until soft.  Add remaining ingredients and simmer for about 30 minutes or more until most of the liquid is absorbed.  Season to taste with sea salt.  Strew the sauce over fish and bake at 350 degrees until tender, about 25 minutes.
*To peel tomatoes and other thin-skinned fruits, bring a pan of filtered water to a boil.  Using a slotted spoon, dip tomatoes in, one at a time, for about 5 seconds each.  The skin should peel off easily.  To seed tomatoes, cut in half at the equator, hold tomato half in the palm of your hand and gently squeeze out seeds.

 
Chicken-Pistachio Salad back to top
Ingredients:
(Salad)

• ½ cup shelled pistachio nuts, finely ground
• ¾ teaspoon sea salt
• ½ teaspoon = 1 pinch black pepper, freshly ground
• 4 chicken breast halves, boneless and skinless
• 2 tablespoons extra virgin cold-pressed olive oil
• ½ cup diced sweet white onion
• 1 head romaine lettuce

(Dressing)

• 1 teaspoon sweet white onion, grated
• 1 large ripe avocado, pitted and peeled
• 3 tablespoons extra virgin cold-pressed olive oil
• 3 tablespoons fresh lime juice
• 1 tablespoon water

Instructions:
Preheat the oven to 375 degrees.  Mix the nuts in a pie plate with ½ teaspoon salt and ½ teaspoon pepper.  Press the chicken into the nuts.  Heat 1 tablespoon of the oil in a skillet and cook the coated breasts, 2 minutes per side.  Place the breast in a baking dish and bake for 15 minutes or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Heat the remaining tablespoon of oil in a skillet over medium-high heat.  Add the diced onion, ¼ teaspoon salt, and a pinch of pepper.  Cook until the onion is browned. Line 4 serving plates with lettuce.  Slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate.  Serve with the dressing. To make dressing:  Puree the onion, avocado, oil, lime juice, and water in a blender.  Pour over chicken breasts.

 
Dilled Shrimp Salad
with Herb-Dill Dressing back to top
Ingredients:
(Shrimp)

• 1 cup dry white wine
• 1 teaspoon mustard seeds
• ¼ teaspoon red pepper flakes
• 2 bay leaves
• 1 lemon, sliced
• 1½ pounds large shrimp, peeled and de-veined

(Herb-Dill Dressing)

• 3 tablespoons extra virgin cold-pressed olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons filtered or spring water
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh dill, chopped
• 1 teaspoon garlic, peeled and finely chopped
• 1 teaspoon Dijon mustard
• ½ medium onion, sliced
• 1 large head romaine lettuce
• 4 ripe tomatoes, cut into wedges
• 6 fresh mushrooms, sliced
• Fresh dill sprigs (optional)

Instructions:
Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan.  Add water to fill the pan two-thirds full.  Bring to a boil over high heat.  Add the shrimp, and cook for 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center.  Drain and cool.  Discard the bay leaves. To make the dressing:  In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion.  Shake well. Place the shrimp in a large bowl and add the dressing.  Toss well, cover, and refrigerate until well-chilled. Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices.  Garnish with dill sprigs (optional).  Serves 4.

 
Savory Chicken Saute back to top
Ingredients:

• 2 tablespoons extra virgin cold-pressed olive oil
• 4 chicken breast halves, boneless and skinless
• 1 large onion, sliced
• 2 cloves garlic, peeled and minced
• 1 tablespoon fresh rosemary leaves, chopped
• ½ cup chicken broth
• Sea salt to taste
• Black pepper, freshly ground, to taste

Instructions:
Heat the oil in a large skillet over medium heat.  Saute the chicken breasts in the oil for 4 minutes, then turn them over and add the onion.  Cover and cook for 3 minutes longer, stirring occasionally.  Add the garlic, rosemary, and chicken broth.  Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally.  Season with salt and pepper to taste.  Serves 4.

 
Marinated Flank Steak back to top
Ingredients:

• 1 small red onion, quartered
• 1/3 cup balsamic vinegar
• ¼ cup capers, drained
• 2 tablespoons fresh oregano, chopped
• 3 cloves garlic, peeled and minced
• 1½ pounds flank steak
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper, coarsely ground

Instructions:
Sliver one-quarter of the onion and set aside.  Chop the rest of the onion.  Mix it in a bowl with the vinegar, capers, oregano, and garlic.  Combine ¼ cup of this mixture with the slivered onions and set aside.
Sprinkle both sides of the steak with the salt and pepper; prick well with a fork.  In a large zip-top food storage bag, combine the steak with the remaining onion mixture.  Marinate for 1 hour or overnight.
Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4" from the heat source.  Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan.  Discard the marinade.  Grill or broil for 4-5 minutes per side for medium-rare.  Let stand for 5 minutes before slicing. Place the meat on a platter and pour the reserved onion mixture over the steak. Serves 6.

 
Egg Crepes or Lasagna Noodles back to top
Ingredients:

• 10 organic eggs
• ½ cup heavy cream
• ½ teaspoon sea salt

Instructions:
Combine ingredients and mix very well with a mixer.
Grease a frying pan or skillet.
Pour mixture ¼ cup at a time onto pan.
Cook on medium low heat for a few minutes or until slightly golden, turning once. Let cool in fridge.

Use a pizza cutter or sharp knife to cut them into a lasagna
noodle shape. You can use these the same way you would use
lasagna noodles, and it's great!

 
Marinated London Broil back to top
Ingredients:

• 2 tablespoons extra virgin cold-pressed olive oil
• ½ cup dry red wine
• 3 cloves garlic, peeled and minced
• 3 tablespoons fresh parsley, minced
• 1 tablespoon fresh oregano, chopped
• 1½ teaspoons black pepper, freshly ground
• 1½ pounds sirloin, top round, or eye round London broil

Instructions:
In a small mixing bowl, whisk together the oil, wine, garlic, parsley, oregano, bay leaf, and pepper.  Place the steak in a deep bowl and pour on the marinade.  Turn once to coat both sides, cover, and refrigerate for at least 4 hours, preferably overnight. When ready to serve, preheat the broiler or prepare a charcoal grill.  Discard the marinade and bay leaf.  Broil the meat for about 5 minutes on each side or until a thermometer inserted in the center registers 145 degrees (for medium-rare). Cut the meat into thin, diagonal slices across the grain.  Serve warm or cold.  Serves 8.

 
Zucchini & Chicken Salad back to top
Ingredients:

•  ¼ cup cold-pressed olive oil
• ¼ cup fresh lemon juice
• Sea salt & pepper to taste
• 1¼ pounds zucchini, thinly sliced
• 1 pound boneless chicken breast
• 8 ounces leaf lettuce, chopped
• ½ red onion, thinly sliced
• ¾ cup pecans, chopped
•  ¼ cup raw parmesan cheese, grated

Instructions:
In a large bowl, whisk together olive oil, lemon juice, sea salt and pepper. Add zucchini; toss to coat. Season chicken with salt and pepper and grill or sauté until cooked thoroughly. Cool and slice into strips. Toss chicken with zucchini mixture. Then add spinach, onion, pecans and cheese. Mix everything together.  Serves 4.

 
Almond Chicken back to top
Ingredients:

• ½ cup almond meal (found at Trader Joe's)
• 2 chicken breasts, cooked and cubed
• 4 tablespoons balsamic vinegar
• 2½ tablespoons butter
• ½ teaspoon sea salt
• 1 teaspoon ground pepper
• 3 garlic cloves, crushed
• 3 tablespoons fresh basil, chopped

Instructions:
Heat medium saucepan on medium heat. Melt butter in bottom of pan. Stir all ingredients together in a bowl and then toss into pan. Stir as it cooks for about 10 minutes. Grill some asparagus & red peppers to serve with it.  Serves 2.

 
Pot Roast with Chiles back to top
Ingredients:

• 3 pounds rump roast, chuck roast or other cut suitable for pot roast
• 1-2 cups red wine
• 2 tablespoons butter
• 2 tablespoons extra virgin cold-pressed olive oil
• 2 cups beef stock
• 2 ounces dried red chiles (hot or mild)
• 8 cloves garlic, peeled and chopped
• 3 tablespoons red wine vinegar
• 2 tablespoons tomato paste
• ¼ teaspoon cinnamon
• ½ teaspoon dried green peppercorns, crushed
• ½ teaspoon dried oregano
• Several sprigs fresh thyme, tied together
• Sea salt and pepper to taste

Instructions:
Marinate meat in red wine for several hours or overnight.  Remove from wine and dry off well with paper towels.  In a heavy, flameproof casserole, brown the meat on all sides in butter and olive oil.  Transfer meat to a plate and pour out browning fat. Remove stems and seeds from chiles.  (Use rubber gloves for this.)  Add all ingredients (except salt and pepper) to the casserole, bring to a boil, skim and return the roast to the pot.  Bake in a 300 degree oven for several hours or until meat is tender. Remove roast to a heated platter and keep warm in the oven.  Run the sauce through a food mill or food processor.  Return sauce to the casserole and reheat.  If it is too thin, boil down for a bit; if too thick, add a little water.  Season to taste.  To serve, slice the beef and ladle sauce over each slice.  Serves 6-8.

 
Moussaka back to top
(Eggplant and Lamb Casserole)
Ingredients:

• 8-10 large eggplants
• 1 cup extra virgin cold-pressed olive oil
• 4 pounds ground lamb
• 3 medium onions, minced
• 8 ripe tomatoes, peeled, seeded and coarsely chopped or 2 cans tomatoes, drained
• and coarsely chopped
• 1 cup beef or lamb stock
• 1 teaspoon cinnamon
• Sea salt and pepper to taste
• 2 cups raw cheddar or parmesan cheese, grated

Instructions:
You will need a rectangular pan that is at least 2 inches deep - a stainless steel baking pan will do nicely.  Do not make the mistake of skimping on the eggplant - that is what gives this dish its distinctive character.  Cut ends off eggplants and peel.  Cut into 3/8 - inch lengthwise slices.  Salt and set aside, covered with a towel, for about 1 hour.  Rinse slices well, dry off, and place on cookie sheets brushed with olive oil.  Generously brush top sides with olive oil and grill under broiler until lightly browned.  Meanwhile, cook the lamb in a large pan until crumbly.  Add onions, peeled tomatoes, stock, and cinnamon.  Season to taste with sea salt and pepper.  Bring to boil, skim and simmer, uncovered, until most of the liquid has evaporated.  Oil the baking pan.  Arrange a layer of eggplant on the bottom, then a thin layer of the meat.  Repeat for at least two more layers to give at least three layers of eggplant - but four is better.  Sprinkle cheese on top.  Bake at 350 degrees for 1 hour.  Serves 12-18.  Substitution:  You could replace the ground lamb with ground beef.

 
Cuban Rub for Pork Chops or Chicken back to top
Ingredients:

• 2 tablespoons lime peel, grated
• 1 tablespoon black pepper
• 1 tablespoon cumin
• 2 tablespoons cold-pressed olive oil
• ½ teaspoon sea salt
• 1 clove garlic, finely minced

Instructions:
Mix all ingredients and rub on boneless pork chops or chicken breast. Grill or broil until completely cooked.

 
Spaghetti Noodles vs. Shredded Zucchini back to top
Ingredients:

• 5-6 whole raw zucchinis
• ½ cup kalamata olives, sliced
• 3 tablespoons cold pressed olive oil or butter
• 3 tablespoons basil, freshly chopped
• 1-2 teaspoons sea salt
• 1 teaspoon pepper
• 2 teaspoons garlic powder

Instructions:
Simply take whole and raw zucchini and grate it on a cheese
grater. Heat a frying pan or skillet to
medium-high heat. Pour 3 tablespoons of cold-pressed olive
oil (or butter) in the pan along with the shredded zucchini
and spices. Stir while it cooks. Let cook for 15 minutes until
zucchini is tender. When zucchini is done, pour on marinara
sauce and olives.  Serves 2.
For a healthier marinara sauce, sweeten with Stevia instead of sugar. Stevia is very strong, so carefully add until it tastes right. (A little Stevia goes a long way).

 
Bean Pancakes back to top
Ingredients:

• 1 cup soaked, cooked and well drained white beans
• 1 small onion
• 1 organic egg
• 1/8 teaspoon baking soda
• Sea salt to taste
• Organic sugar free yoghurt as needed

Instructions:
A food processor, blender or electric mixer may be used.  If using a blender, place egg in blender first so that blades can turn easily.  Place all ingredients in bowl or blender and blend until batter is smooth. If batter is not a consistency which can be poured easily (as for pancakes), add yogurt, a teaspoon at a time, and blend in well.  Using a well-buttered frying pan, pour batter as you would pancake batter. Using medium heat, turn pancakes after about 8 - 10 minutes.  Cook an additional 8 minutes on other side. The above ingredients make 4 medium-sized pancakes.

Do not use beans that have not been drained well as batter will be too watery.
A large batch of beans can be prepared in advance and can be frozen in suitable sized containers.

 
Almond Flour Bread back to top
This bread resembles a moist whole wheat bread.  It slices nicely, can be toasted and can be used for grilled sandwiches.
Ingredients:

• 2 ½ cups blanched, ground almonds (almond flour)
• ¼ - 1/3 cup melted butter
• 1 cup *dry curd cottage cheese (press down as you measure)
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• 3 organic eggs

Instructions:
Preheat oven to 350 degrees. Place eggs, melted butter, dry curd cottage cheese, baking soda, and salt in food processor using metal blade.  Process until the mixture is thick and resembles butter in texture. Add almond flour and process until mixed thoroughly.  If the stiffness of the mixture stops the processor, remove the dough with wet hands and knead by hand until almond flour is thoroughly mixed into other ingredients. Grease a loaf pan (about 4" x 8") generously with butter and coat bottom with ground almond flour. Using wet hands, shape dough into a loaf shape and press into greased pan. Bake at 350 - 375 degrees for about 1 hour until lightly browned on top.  There will be a crack on the top of the loaf.  Check by inserting a metal kitchen knife; it will come out clean when bread is done.  Remove from oven and run a metal spatula around the sides of the pan pressing gently against the loaf to loosen it at the corners and bottom of pan. Remove bread by inverting the pan onto a cake rack.  Allow to cool thoroughly before you cut it.  Don't cut it while it is piping hot.  It needs to firm up its texture.

Variation:  Add 1 tablespoon caraway seeds with the flour and you will get bread that resembles rye bread.
*If you are unable to find the dry cottage cheese, use one cup of the drained homemade cream cheese recipe.

 
Chicken Royale back to top
Ingredients:

• 2 pounds chicken breasts or thighs
• 1 cup sliced or diced carrots
• 1 cup fresh cauliflower pieces
• 1 whole tomato, diced
• 2 whole green onions, including stems, sliced
• 4 cloves fresh garlic
• 1 tablespoon cold pressed olive oil or organic coconut oil
• ½ teaspoon paprika
• Sea salt to taste

Instructions:
Wash and drain chicken parts.
Heat oil, add garlic and green onions and sauté for 2 minutes.
Add chicken and cook for 5 minutes.
Add paprika and tomato, cover and cook for 10 minutes on medium heat.
Add cauliflower, carrots, and salt and cook for another five minutes.

 
Chicken Croquettes back to top
Turkey or cooked ham may be substituted for chicken.
Ingredients:

• 2 cups cooked, boneless, trimmed chicken
• 2-3 tablespoons almond flour
• 1 organic egg
• 1 small onion, quartered
• 2-3 tablespoons butter for frying
• Season to taste with sea salt, pepper, herbs, etc.
• 1 tablespoon chopped parsley (optional)
• Sprigs of parsley and lemon wedges for garnish

Instructions:
This recipe may be made in a food processor using the metal blade.
If a processor is not used, finely chop chicken and onion before mixing with other ingredients.
Using the food processor:
Place cubed chicken, onion, egg, and chopped parsley into processor bowl.
Blend until smooth. Add about half of the almond flour, seasonings, and blend for a few more seconds.
Using your hands to shape the croquettes, determine if mixture is stiff enough, add additional almond flour, a tablespoon at a time, until mixture can be handled easily. Shape mixture into pancake forms keeping them about 3 ½" in diameter for easy turning. Fry in butter over medium heat until golden brown and turn. Serve hot, garnished with parsley sprigs and lemon wedges.

 
White Bean Poultry Stuffing back to top
(For a large bird)
Ingredients:

• 2 cups dried white beans (navy beans)
• 1 cup chopped onion
• ½ cup chopped celery
• 1 teaspoon ground sage
• 1 teaspoon ground thyme
• Chopped parsley (optional)
• Sea salt and pepper to taste

Instructions:
Soak beans overnight and throw away the water.
Cover with fresh water (do not salt before cooking or beans will be tough) and cook until tender.  Drain.
Mix chopped onion, celery, and herbs with beans and mash with a potato masher.
Season to taste with sea salt and pepper.
Fill cavity of turkey or chicken with bean mixture and roast.

 
Fish Casserole back to top
Ingredients:

• 1 pound fresh halibut, flounder, sole, shrimp, lobster or crabmeat.
• ½ pound cheddar cheese, grated
• 1 cup organic unsweetened yoghurt
• 1 teaspoon dry mustard powder
• 1 tablespoon parsley, chopped
• 1 tablespoon lemon juice

Instructions:
Poach fresh fish for a few minutes until cooked through.
Cool poached fish, and using fork, break into bite-size pieces.
Mix remaining ingredients thoroughly and add to fish.
Bake in ovenware at 375 degrees until brown on top.  This should take about 30-40 minutes.
This recipe may also be used as an appetizer.  Bake as instructed and serve in small portions.

 
Zucchini Noodles back to top
Ingredients:

• 6-8 medium zucchini
• (or 1-2 medium zucchini per person)

Instructions:
Peel zucchinis and remove stem tops. Using the vegetable peeler, scrape strips off the entire length of each zucchini. For easier peeling, insert a metal shish kebob skewer down the center, and hold onto the skewer while scraping the "noodles" from the zucchini. Keep peeling until the entire zucchini is in shreds.  Or, if zucchini seeds are a problem, stop when you reach the seeds. Pile the zucchini "noodles" on a buttered baking sheet and cook in a preheated 215 degree oven for about 25 minutes.  The objective of the low temperature is to cook the zucchini while evaporating as much of the excess water as possible. Serve topped with plain butter and a little sea salt, or with any of your favorite sauces.

 
Vegetable Meatloaf back to top
Ingredients:

• 1 ½ pounds ground beef
• 1 organic egg
• 1 medium fresh tomato
• 1 medium onion, cut in pieces
• Sprig of parsley
• 1 stalk of celery, cut in pieces
• ½ green pepper, cut in small pieces
• 1 carrot, cut in pieces
• Sea salt, to taste
• Ground black pepper, to taste

Instructions:
Place tomato into blender first.  Push down on tomato to release juices so that blender blades will turn easily.
Add egg and blend for a few seconds.
Add remaining vegetables and blend until fairly smooth.
Empty blender contents into bowl and mix well with ground beef..
Season to taste with salt and pepper.
Form mixture into a loaf and place in a shallow pan.
Spread top with homemade ketchup (see recipe) or sugar free ketchup.
Bake at 350 degrees for about 1 hour.

 
Cheese Bread back to top
Ingredients:

• 2 ½ cups ground blanched almonds (or other allowable nut flour)
• ¼ cup butter, softened
• 1 cup bland cheese (brick colby, or mild cheddar), cut into very small pieces
• 1 teaspoon baking soda
• 1/8 teaspoon sea salt
• 3 organic eggs, beaten

Instructions:
Mix butter, nut flour, and cheese in bowl.
Add eggs, baking soda, and salt.
Preheat oven to 350 degrees.
Pour into a well buttered loaf pan (approx. 4 x 8) and bake until golden brown on top.
Variation:  This bread can be sliced and dipped in beaten egg and fried in butter.

 
Doug's Sister-In-Law's Chicken Recipe
of Simplicity in Ultimate Delight back to top
Ingredients:

• 2 pounds chicken breasts or legs and thighs
• 1 pound carrots, cut in 1 ½ - 2" chunks
• 1 pound cauliflower, cut in 1 ½ - 2" chunks
• 1 ½ teaspoons coriander, ground
• ¾ teaspoon cumin, ground
• ¾ teaspoon Sea Salt
• ½ teaspoon black pepper, fresh ground
• 1 tablespoon lemon juice

Instructions:
Preheat oven to 475 degrees. In an 11" x  15" baking pan, mix the carrots, cauliflower,  coriander, cumin, salt and pepper.  Arrange these ingredients around the sides of pan. Place the chicken in the center with the remaining seasoning. Bake 40-45 minutes, stirring once. When done, remove chicken to a separate dish.  Add the lemon juice to the vegetables, stir and serve. Variation:  I (Doug) have substituted other types of vegetables with good results and changed up the seasonings as well (e.g. curry is good).

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