Ranch Dressing

Ingredients 

 ½ Cup plain whole milk yoghurt 

3/4 cup buttermilk (we use home-made) 

3 tablespoons home-made mayo

1 ½ teaspoons real lemon juice

1 teaspoon of Dijon mustard

⅛ teaspoon finely minced onion 

¼ teaspoon freshly minced garlic

1 tablespoon freshly chopped fresh chives 

Salt to taste 

Instructions 

Mix ingredients together in a bowl with a fork and then whisk.

Party Salmon Dip

Adapted from Trim Healthy Mama

Ingredients 

Drain 2 cans wild caught salmon and empty contents into a bowl 

Add 2 eight oz. packages of cream cheese.

Add 3 Tbs. lemon juice ( or juice of one lemon)

1 tsp. cayenne 

Mix well with an electric mixer 

Finally, add one bunch of green onion and stir in with a fork

Asian Cabbage Salad

Ingredients 

2 1/2 cups finely shredded organic cabbage 

1 cup grated organic carrots

 ½ cup diced organic red/green ( red makes the salad extra beautiful) Combine and set aside.

Dressing:

2 tablespoons organic extra virgin olive oil 

2 tablespoons Rice vinegar (I used apple cider vinegar because that is what I had on hand)

2 teaspoons brown sugar (or one good squirt of honey)

1 tablespoon soy sauce (Tamari or Nama Shoyu)

 ½ teaspoon grated fresh ginger root (or ¼ teaspoon dried ginger root)

 Tabasco or pepper sauce (we use a ½  teaspoon of cayenne powder)

 Wisk together and pour over and toss well. Let sit 10 or 15 minutes before serving

 Optional 1 tablespoon toasted sesame seeds mixed in with dressing

Garlic and Lemon Cabbage salad


Ingredients
 

1 garlic clove 

2 tablespoons freshly squeezed lemon juice 

2 tablespoons extra-virgin olive oil 

2 heads cabbage cored and finely shredded 

Kosher salt (to taste) 

Instructions 

In a bowl, pound garlic to a purée. Stir in the lemon juice and olive oil.

 In a large bowl toss the cabbage with the dressing, season with salt and toss again serve right away or lightly chilled.

Sautéed Organic Collard Greens and Eggs

Need some low carb goodness?   Dark leafy greens and pastured eggs with organic raw cheese, garlic and onions.  YUM!  Organic collard greens and eggs are my new friend!

If you are making this one for yourself . . .go ahead and make a full batch and enjoy the savory leftovers throughout the week.

Sautéed Organic Collard Greens and Eggs

Ingredients

  • 2 cloves garlic pressed or minced
  • 1/4 medium onion finely diced
  • 3 bunches of collards stemmed and chopped
  • 1 teaspoon sea salt or to taste
  • 3 tablespoon of organic butter or ghee (might give coconut oil a try, too!)
  • 6 eggs
  • Freshly ground black pepper
  • Cayenne sprinkled or to taste
  • Cheese of your choice. We like raw cheddar in chunks.

Instructions

  1. Heat a large (12” or more), skillet over medium high heat.
  2. Sauté onion and garlic then add half the collard greens
  3. Add sea salt, pepper and cayenne
  4. Sauté until the greens wilt.
  5. Add the remaining collards and sauté until the collards are done but still a pretty green.
  6. Turn the heat back up and create 6 pockets in the greens for the eggs.
  7. Add ½ tablespoon of butter to each of the 6 pockets.
  8. Let melt.
  9. Crack an egg into each pocket.
  10. Cover and simmer until the white is cooked but the yolk is still runny.
  11. Sprinkle each egg with the chunked cheese and serve.

Ginger-Butternut Squash Soup

My favorite winter soup!  Butternut squash is a treat you will come to relish.  I don’t remember eating winter squash as a child and this particular soup is now my favorite during cooler months. 

Ginger-Butternut Squash Soup

Ingredients

  • 3 butternut squash (cook, deseeded, mashed)
  • 1/2 cup olive oil
  • 3 tsp of ground ginger
  • 8 cups vegetable stock or chicken stock 
  • 2 tsp sea salt
  • 1/8 tsp cayenne pepper 

Instructions

  1. After the butternut squash is prepared. .just put everything in a crockpot or stock pot … if you have a stick blender. .you might want to use that. .or if you need to, use your blender and put some squash and soup mixture in the blender and blend until everything is very creamy.

Potato Soup – Eight Simple Ingredients

Can’t tell you why, but this potato soup just DOES IT!  We are all crazy about it.  Creamy with no cream, warm and filling.  A fall/winter favorite!  No dairy and super easy ingredients!  My 2nd oldest son makes this for us frequently.  He’s a pro and when he gets that “potato soup” craving, we just leave it to him!

Potato Soup – Eight Simple Ingredients

Ingredients

  • 8-10 cups diced or shredded potatoes (I leave the skin on for extra fiber and minerals)
  • ½-1 onion diced
  • 2-4 TBL coconut oil or butter, your choice
  • enough water to cover potatoes
  • 1-2 Tablespoons sea salt (add more if needed)
  • 3-6 cloves garlic, pressed
  • 3-6 stalks celery, diced
  • 3-6 small sweet potatoes cut into medium size chunks (you will remove these later and blend them and then pour back into the soup) Or sub in Carrots. .. .(more seems to be better than less)

Instructions

  1. Put oil in a stock pot, then add onions, potato and water. Prepare the other veggies and add them as you go along. Cook on medium to low heat. Put celery and sweet potatoes on top.
  2. After veggies are all cut and in the pan, be sure you have enough water to cover all veggies. Continue to cook on low heat until everything is tender.
  3. Take sweet potatoes and most of the celery, along with some of the potatoes (3-4 cups worth) blend in a blender and then pour back into the soup.
  4. Hope you love it as much as we do!
  5. Use salt while cooking and then add more as you serve the soup.
  6. Enjoy!  This soup seems “cheesy” but doesn’t have dairy in it.

Santa Fe Soup

Santa Fe Soup is a crowd pleasing recipe.  This soup will last for a few days and is very hearty.  We eat this every year in Colorado because it’s THE perfect soup after a long day of skiing.

Ingredients

  • 3 C pinto beans dried (rinse & soak overnight then drain and rinse)  cook covered with water (lid on for nice soft beans) until tender (approximately 2-3 hours) In a hurry just use Ranch Style Beans (4 cans).
  • Add:       
  • 2 cans 28 oz diced tomatoes (sub fresh tomatoes 6 Cups)
  • 2 cans 10 oz Rotel (or your fresh salsa with green chilies 2 Cups)
  • 2 cans 14 oz whole kernel corn drained (sub fresh off the cobb corn 3 Cups)
  • 2 cans 10 oz Ministrone 
  • 1 large onion chopped
  • OR SUB THE MINESTRONE WITH:
  • 1 Cup each:  chopped  celery, carrots and potatoes
  • 1 Cup frozen or fresh English peas
  • 1 Cup shell macaroni (add dry)
  • Season with:  
  • 1 tsp garlic powder (or use fresh)
  • 1 tsp cumin, 1 tsp chili powder, 1 ½  tsp salt
  • Like it hot and spicy….add ½ to 1 tsp at a time and taste test.
  • For the meat lovers version add:
  • 2 lbs ground meat (beef, venison, or turkey) brown with onion then add to rest of ingredients.

Instructions

  1. Simmer on medium to low heat for 30-45 minutes until macaroni and fresh veggies are tender but not mushy.
  2. Garnish with sour cream, chips  and cheese if you like.
  3. This makes a lot so use your largest soup pot; it will be to the brim.  Leftovers keep well in Mason jars in the frig for 2-3 weeks.  You can freeze everything well except the macaroni, so leave out the macaroni if you are planning on making lots to freeze. You can always add cooked macaroni when ready to serve.

Chicken Soup – Homemade, Slow Cooked

Oh the goodness!  Nutritionally superior to any soup you can buy in a can.  Home cooks used to make whole bird chicken soup and glean all the goodness they could from the chicken.  Rich in gelatin and vitamins and minerals.  Chicken soup is good for you and easy to make enough for several meals.

Instructions

  1. Start with a large stainless steel pot and put 4 Tbl butter in the pan.  Warm the pan and add onions to saute’ them thoroughly.  
  2. Add spices like basil, bay leaf, onion and garlic to the water to flavor the chicken/broth.  
  3. Your house is going to smell EXCEPTIONALLY good at this point.  Press in garlic and begin adding water.  
  4. Put your WHOLE, rinsed chicken in the pot and add remaining water.  I usually eyeball this and fill it close to the top.  Heat up the pan and add all other ingredients.  (save back carrots if you want them firmer at the end)
  5. The only mistake you can make is heating the butter too hot and burning the onions or over filling your pan.  Go slow and easy and pretty soon, you will have a large pot filled with veggies and a whole chicken.  
  6. Cook your soup on medium/high heat  until you see a light boil and then turn down to simmer for several hours. (you can make this and allow it to simmer all night if you want. . .some say you will extract more nutrient that way!)
  7. 1 Hour before serving, take the entire bird out and let it cool.  Pull off all meat and put it back into your soup in tasty bite-sized pieces!  Add in carrots or other veggies and simmer 30 more minutes.
  8. Oftentimes, we will save the bones and leftover bits and create more broth so we have a base for other soups.  Simply put the leftover bird parts in a pan, add pure water and cook to your hearts content. . .several hours is fine.  Always add onion and garlic and you will have a delicious, nutritious base.
  9. Anytime we want our soup to go further, we cook quinoa or brown rice and serve that with the soup.
  10. This soup goes especially well with the Barley Bread (with Thyme added)

Enjoy!