Creamy Celeriac Soup

Long time no see.  After some much needed sunshine  I seem to be on the upswing.  Gotta love vitamin D.  For me it seems to be my wonder drug.

Carrying on a tradition I started last year, I picked up one vegetable that I have never eaten while shopping at Whole Foods this week.  I seem to gravitate towards the weird looking ones.  I've been meaning to try celeriac (celery root) for a long time now.  I keep hearing about it on the Paleo blogs as it can be eaten pureed as a substitute for mashed potatoes.

Source

I fell in love with it the moment I cut it open.  It smells like the garden just after a spring rain.  The inside is riddled with holes near the roots but the flesh becomes solid as it approaches the top.

This recipe is easy and the amounts are rough.  If you boil it too long (as I did) and it gets too thick just add some more liquid such as stock, milk and/or cream to thin it out to the desired consistency.

Ingredients
serves 2

1 small celeriac
2c Basic Chicken Stock
large pat pastured butter (Kerrigold is the most readily available)
1/4-1/2c heavy cream (pastured or raw)
Celtic sea salt
fresh ground pepper

1. Use a paring knife to peel the celeriac.  Dice into 1/2" cubes.  Rinse with water and drain.
2. Put in pot and cover with chicken stock.  Bring to boil.  Turn down and simmer for at least 20mins until the cubes are soft.
3. Remove from heat.  Either add to blender in batches being very careful with the hot liquid or use an immersion blender and puree it right in the pan.
4. Add pat of butter, pinch salt, pepper and cream.  Stir to mix thoroughly.  Taste and adjust seasoning.  Add more cream and/or milk to thin to desired consistency. Serve.

I've seen nutmeg and/or cinnamon used in some recipes.  I left it out here but I might use some nutmeg in the future when I'm feeling adventurous.

BTW, it tastes like celery and parsley combined.  Very good and a big hit with everyone in my family.

Warm Winter Salad

Although this has a long ingredient list and three steps to it, it is actually fairly simple to make.  It is a variation on Chicken and Wild Rice Salad from The Earth-Bound Cook by Myra Goodman (a great book on sustainable real food cooking).  I looked at the ingredient list and decided that this would be great as a warm salad particularly since clementines are now in season.  I've also included variations on the theme which I haven't tried out myself yet but I know would be quite tasty.  To make this dish pop there are a few ingredients you can't skimp on.  Buy the best olive oil and balsamic vinegar you can afford.  Use fresh parsley.

Ingredients
serves 3-4

rice:
1 1/2c Lundburg Wild Blend rice mix
3c filtered water


dressing:
1T olive oil
1T balsamic vinegar
1/2t dried thyme
pinch sea salt
pinch pepper
small clove garlic


poached chicken:
2/3-1lb pastured organic chicken breast
2-3 sage leaves
1 bay leaf
1 sprig thyme
1t peppercorns
1t sea salt
1T dried onion
1t dried celery flake or a stalk of celery cut to fit in pan

add ins and toppers:
4 clementines
1c pecans
2 stalks celery with leaves
handful of fresh parsley
1 or 2 shallots

1. First thing to do is get the rice cooking as this step will take the longest.  Add rice and water to rice cooker and let rip.
2. Next make the dressing so that the flavors can have time to blend.  It is easiest to mix this up in a small jar that has a lid.  Just add the olive oil, vinegar, dried thyme, pinch salt, pinch pepper to the jar.  Peel and press the garlic right into the jar.  If you don't own a garlic press then smear the garlic over a cutting board with a knife until it is a paste and then add.  Put the lid on the jar and shake.
3. Set the chicken to poach.  Put chicken in pan and cover with filtered water.  Add sage, bay, sprig thyme, salt, peppercorns and celery to water.  Bring to boil then reduce to simmer.  Cover and cook for ten minutes.
4. While everything is cooking peel and segment the clementines.  Break up the pecans into smaller pieces.  The easiest method is to place them in a ziplock baggie and mash them with a meat tenderizing hammer.  Mince fresh celery stalks and shallot and set aside.  Mince celery leaves and parsley leaves.
5. When chicken is cooked remove from poaching water and shred chicken into bite sized pieces.  Discard poaching water.   Cover and keep warm until rice is cooked.
6. Once the rice is done, mix with chicken in a big bowl.  Stir in celery and shallot.  Gently fold in clementine segments.
7. Plate up the warm salad and top with dressing, celery leaves and parsley.

Nut substitutions: almond, cashew, walnut, pistachio

Clementine substitutions: pineapple, apricot, Crasins, Mandarin oranges, figs

Rice substitutions: regular wild rice mix

Shallot substitution: scallions, red onion, vidalia onion

Creamy DF Butternut Squash Soup

I got sick again so suddenly I can't eat dairy.  It seems that I can only eat fruits,  Chicken Stock and Chicken Vegetable soup but I can only tolerate this for a few days straight.  I've now been sick for over a week.  Since I love squash and it is GAPS approved, I knew that it wouldn't bother my delicate tummy.

One of the things that comes up over and over again on WAP blogs is to eat lots of good fats.  I get most of my fats from dairy which is why I tend to add cheese or cream or sour cream to my soups.  Since this is suddenly no longer an option, I started wondering how I could add good fats back into my diet without using butter or milk products.  Hence, I tinkered with my favorite squash soup recipe (which I just discovered I never put up here on my site).  The result is a  dairy free high fat squash soup that is really tasty.

Ingredients
makes one large bowl or two small

1c Basic Chicken Stock
1-2c diced squash
1 leek leaf coarsely chopped
1T coconut oil
1T or more almond butter

1. Using a small 1 quart saucepan add enough squash to stock so that it is barely covered with liquid.  Depending how small you diced the squash this will vary.  I tend to cut mine up on the small 1/2" cube size.
2. Add the leek and bring the soup to a simmer.
3. Cover and cook about ten minutes until the squash is fork tender.
4. Use an immersion blender to puree vegetables.
5. Stir in coconut oil and almond butter until well blended.
6. Add salt and pepper to taste.  Add more almond butter if you like.

Variations:

• use other types of winter squash
• use cashew butter or sesame butter instead of almond

Chicken and Vegetable Soup

My hubby came down with a nasty cold so I decided that with all the lovely vegetables that I got from the farmer's market I should make a nice from scratch chicken soup.  I made the stock first, see my prior post, and then just cut up vegetables until I couldn't fit anything else in the pan.  Since the goal was to have lots of veg the quantities are loose and fast.  I was aiming for lots of different colors and lots of different varieties, making sure I had some root veg, leafy green veg and fungi in a balanced mix.  Just keep adding veg until the pot is full and then cover with broth.  You can make lots of substitutions but I can guarantee that this combination is absolutely fab!!  Best soup I've ever made!

Ingredients
serves 2-3

~1c cooked brown rice ( I used Lundberg's Jubilee mix)
~1c cooked chicken meat (this was left over from the broth production)
1/4c coarsely chopped red onion
1-2 cloves crushed garlic (or 1t minced from a jar)
1 stalk diced celery
1 carrot diced
1-2 fistfuls of butternut squash cut into 1/2" cubes
1-2 fistfuls of baby bok choy sliced into 1/4" strips
1 small red potato cut into 1/2" cubes
1-2 fistfuls of crimini mushrooms peeled and quartered
several cups of chicken broth
Celtic sea salt
pepper
thyme
marjoram
several sprigs fresh parley coarsely chopped

1. Cook rice while chopping the vegetables.  Let the rice fully cook before proceeding.
2. Put rice and chicken into 2 quart pot.
3. Cut up vegetables and keep adding until the pot is almost full (about 1" from rim)
4. Cover with chicken broth.  Add herbs and spices.  Stir.
5. Simmer until vegetables are are tender about 10-15 minutes.

Okay now for the substitution lists:

Root veg:  white potatoes, red potatoes, sweet potatoes, yams, carrots, parsnips, celery root (celeriac), turnips, jicama, beets (but they will color the stock and everything else: if you use red beets you will end up with pink soup)

Leafy green veg: cabbage, napa cabbage, bok choy, baby bok choy, kale, fennel (if you like the taste), spinach

Other veg: any type of squash, pumpkin, peas, corn, green beans, wax beans, okra, snow peas, cauliflower, eggplant

Fungi: white button mushrooms, crimini (baby bellas), portabellos, shitaki, porchini (buy dried and soak before adding to pot: you can add the soaking liquid but try to keep the grit out of the soup)

Onion: green onion, yellow onion, red onion, shallots, leeks

I try to stay away from cruciferous veg in soups because they can overpower the taste but feel free to add if you like: broccoli, brussel sprouts

Because I didn't soak the rice first this isn't totally WAP legal but if you leave the rice out game on.  Check the veg list in the GAPS book to see if this is GAPS legal and just make the appropriate substitutions.  Personally I'm not yet at that level of picky in my diet.  I might be in the future but I'm still struggling to get in enough broth and fermented foods.  Baby steps.  But in the meantime yummy soup!  

Tuna Salad

I just invented this one today.  The flavors complement each other so nicely I wanted to share.   This salad goes great with a glass of nice cold carrot juice.

Ingredients
serves 1

1 egg
several handfuls of spring mix salad greens
feta cheese crumbles
1/2 small tin tuna; oil or water packed; dolphin safe of course
dried dill weed
fresh ground pepper
Newman's Own Family Italian Dressing

1. Bring water to full boil then gently place egg in water so it won't crack.  I use a spoon to carefully lower it into the pot.
2. Boil egg for ten minutes exactly.  Use a timer.
3. Rinse egg under cold water for a bit then place it in a bowl of cool water while you make the rest of the salad.  You can make the egg ahead of time but I love having a slightly warm egg with my salad.
4. Cover plate with a generous portion of spring mix
5. sprinkle with feta cheese crumbles
6. Flake tuna and place in a pile on the middle of the greens.
7. Sprinkle generously with dill and fresh cracked pepper.
8. Sprinkle with dressing.
9. Remove egg from water bath and peel. 
10. Cut into four piece and arrange around the edge of the salad.

Summer Salad

I love salad.  I didn't used to but then I discovered Spring Mix which used to be called Mesclun Mix.  I love this stuff.  I've never been a fan of iceberg lettuce and now that I make my salads with other greens I adore them.  Here is a nice easy summer salad that required no chopping.  NONE!  How easy is that!?!

Ingredients
serves 1

2 handfuls of Spring Mix Organic salad out of a box/bag
Sprinkling of chopped walnuts
Sprinkling of Crasins
Sprinkling of organic goat cheese crumbles
Newman's Own Raspberry and Walnut Dressing
Fresh cracked pepper

Tuna Poached in Olive Oil

I was dubious about this one.  I found several recipes on the internet for this with most of them requiring an hour of poaching time.  From poaching salmon I thought this a bit odd so I came up with my own recipe and 20 minutes results in nicely cooked fish from a frozen slab with next to no prep time.  You don't even have to defrost the fish!

When I tasted it I was blown away.  This is really good!!  I'm not a huge tuna fan but this tastes wonderful.

If you like your tuna on the rare side, use sushi grade tuna and cook for 5 minutes per side.  If you cook it from frozen put it into the oil while the oil is still cold otherwise the oil will spray all over the place as the ice boils off.  Very dangerous!!  So put the frozen fish in the oil, put on the pan cover then heat.   Using a clear pan lid lets you keep an eye on what is going on inside the pan without having to lift the lid.

Ingredients
serves 1-4

1/2 - 1c good quality olive oil  (I used Spectrum Organic Mediterranean Olive Oil)
sprig of fresh rosemary or 1/2t dried
several sprigs of thyme or 1/4t dried
crushed clove of garlic
generous pinch salt & pepper
1-4 tuna steaks (I used albacore cut about 3/4" thick)

1. You'll need a heavy skillet with a lid for this.  Fill with about 1/2" of olive oil.
2. Add seasoning and fish.
3. Cover and heat on low so the oil just bubbles.  I used a clear lid so this was easy to monitor.  I started at a higher temp and as the oil heated up I kept turning it down so it stayed at a nice low simmer.
4. Cook for ten minutes on each side.
5. Use pan lid as a shield in case you drop the fish into the oil and splatter.  There is nothing worse than hot oil burns.   And yes, I did drop the cooked steak.  It fell apart as I was trying to get it out of the pan.

Serving suggestions:

• Serve hot with rice and garlic green beans or asparagus.
• Serve hot with a large spring mix salad with a light dressing.
• Tuna can be stored in the cooking oil and then served up flaked on top of salad.

Grilled Chicken

Since vinegars and tomatoes are now on my forbidden list, my favorite grilled dishes are now off limits.  Fortunately, Annie's Lemon and Chive Salad Dressing is on my edible list and I like it!

Ingredients
serves 1

1 chicken breast (I just separate mine from my family's food)
1T Annie's Lemon and Chive Dressing
1T olive oil

1. In a glass dish or ziplock baggie, mix dressing and oil well.
2. Add chicken and coat thoroughly.
3. Let sit for 10 mins or put in fridge until ready to grill.
4. Grill ~5 mins per side.  Adjust cooking time to grill temp and chicken thickness.

Serve with sides or on top of salad.  Tastes great cold the next day.

Broiled Shrimp

I had this for breakfast the other day.  My body needs high quality protein and without tofu as a substitute for the dairy I'd normally use I'm down to pure animal protein.  Anyway, this is a recipe for one person and can be used for any meal or served over salad.

Ingredients
serves 1

6 lg or colossal deveined defrosted uncooked shrimp
1T olive oil
salt
pepper
tarragon

1. Rinse and thoroughly dry shrimp with a paper towel.
2. Put shrimp, olive oil, pinch salt, pinch pepper and pinch tarragon in a sealable sandwich bag. 
3. Shake to evenly coat.
4. Lay out on rack over a tin foil lined pan (less mess) or on an oiled foil lined baking sheet.
5. Place near broiler (not too close or it will burn)
6. Cook 3 mins, flip over and cook another 3mins.

Variations:  garlic, lemon, marjoram, dill are also fine options.  Garlic burns easily so make sure you aren't too close to the heating element if you are using the real deal instead of garlic powder or garlic salt.

Note: I like using my toaster oven for this cuz I can watch them cook and make sure they aren't getting burned.  However, I found the cooking time to be a bit longer since I start it off cold.  It took between 5-10 and I didn't flip the shrimp because I used a rack instead of a sheet.  They were wonderful!!

Quesadilla

I actually have several versions of this recipe that range from super easy to a little on the fussy side but seriously yummy.  I'll start with the easy version and work my way up in difficulty. 

The chicken can always be cooked separately and stored in the fridge making the cooking day of a bit easier.  I wish I could remember the name of making chicken this way.  The traditional method is to quarter a fresh onion, and then throw in a couple of sticks of celery and a whole carrot maybe cut in two so it fits in the pot along with peppercorns and bay leaf and of course chicken.  Cover with water and boil until it falls apart.  The vegetables and spices are there to give the chicken some extra flavor and are disposed of when the chicken is done.  I believe it is a French thing but I learned it so long ago I don't remember.  Chicken made this way also makes excellent chicken salad so keep any leftovers for lunch the next day.

I've also heard of people buying a rotisserie chicken and shredding the meat off that.   I've never tried this myself since boiling chicken tenders is fairly simple and there are no bones or left overs to contend with. 

I've been very lax with amounts for the recipes because this is really a to taste recipe. 

Super Easy Version
Ingredients
makes 1

GF tortilla shell (rice or corn)
Olive oil
Perdue Short Cuts Carved Chicken Breast
Shredded Mexican cheese
Sour cream
Guacamole

1. Heat a skillet on stove
2. Moisten a paper towel with the olive oil and use to lightly grease the outside only of the tortilla shell.
3. Place greased side down in skillet
4. Put cheese on one half of shell (it is important to do this first since it will melt and keep things together when you go to flip the quesadilla over).  If you are using the small corn ones just cover the entire thing with cheese and then add a second tortilla after putting chicken on.
5. Put chicken on top
6. Fold shell in half and brown bottom or top with a second tortilla shell.
7. Flip over and brown top half.
8. Serve hot with sour cream and guacamole on the side

Healthy version
Ingredients
serves 2-3 people

~1 lb of  chicken tenders (raw)
celery flakes
dried onion
peppercorns
1 bay leaf
salt
1 carrot (optional)
garlic clove
Shredded Mexican cheese
GF tortilla shells (rice or corn)
Sour cream

1. Boil chicken with celery, onion peppercorns, bay leaf and garlic (these can be dried or fresh and the quantity isn't really important about 1-2t of each.  You can also throw a carrot in there if it is kicking around) until falling apart
2. Remove chicken making sure the onions and spices stay in the pot.  Shred chicken.  The chicken can now be stored in the fridge and you can make the quesadillas later, even the next day.
3. Heat dry skillet on stove.
4. Moisten a paper towel with the olive oil and use to lightly grease the outside only of the tortilla shell.
5. Place greased side down in skillet
6. Put cheese on one half of shell (it is important to do this first since it will melt and keep things together when you go to flip the quesadilla over)
7. Put chicken on top
8. Fold shell in half and brown bottom
9. Flip over and brown top half.
10. Serve hot with sour cream and guacamole on the side

Fancy Version
Ingredients
serves 4-6

1/2c white or brown rice
1c water
1/2 can black beans rinsed
1c frozen corn
1t cilantro
1/4c frozen diced onion
~1lb raw chicken tenders
dried onion flakes
celery flakes
peppercorns
1 bay leaf
1 carrot (optional)
olive oil
salt
Shredded Mexican cheese
sour cream
guacamole

1. Put rice, beans, water, onion, corn and cilantro in rice cooker.  Put on cover and cook.
2. While this is cooking make the chicken:
1. Boil chicken with celery, onion peppercorns, bay leaf and garlic (these can be dried or fresh and the quantity isn't really important about 1-2t of each.  You can also throw a carrot in there if it is kicking around) until falling apart
2. Remove chicken making sure the onions and spices stay in the pot.  Shred chicken.  The chicken can now be stored in the fridge and you can make the quesadillas later, even the next day.
3. When both the rice and chicken are done heat the dry skillet on the stove.
4. Moisten a paper towel with the olive oil and use to lightly grease the outside only of the tortilla shell.
5. Place greased side down in skillet
6. Put cheese on one half of shell (it is important to do this first since it will melt and keep things together when you go to flip the quesadilla over)
7. Put chicken on top
8. The rice mix can either be put into the quesadilla at this point or served on the side.
9. Fold shell in half and brown bottom or top with second tortilla shell
10. Flip over and brown top half.
11. Serve hot with sour cream and guacamole on the side

Of course if you want to make a vegetarian version increase the beans and leave out the chicken.

Icky Tummy Soup

I invented this one when I first became ill and couldn't tolerate food.  I did however crave ginger.  Apparently it aids in digestion.  Garlic is also quite good for you.

Because this is for someone who is ill try to find organic ingedients and use filtered water to keep the chemicals to a minimum.  For vegetables I used the presliced vegetable packs from Whole Foods that included napa cabbage, bean sprouts, snowpeas and peppers.  I carefully picked out all of the peppers since they are in the nightshade family and can cause digestion problems in sensitive people or even allergic reactions.  If you are making the vegetables from scratch use a mandoline to cut them paper thin.

Ingredients
serves 2

1c chicken or mushroom stock
1c filtered water
1-2c thinly sliced vegetables such as bok choy, napa cabbage or carrots
a handfull of bean sprouts
a handfull of snowpeas
1c cubed tofu or shredded cooked chicken or shredded cooked salmon
Rice stick noodles
dash of Tamari
1t minced ginger
1/4t minced garlic

Place everything except the noodles in the pot and heat to boiling.  Turn down to a simmer and cook for five minutes to cook the vegetables through.  Add the rice stick noodles and continue to simmer until noodles are soft.  This will only take a minute or so.  Serve hot.  Left overs can be stored in fridge for a day or two. 
Variations:

1. If using raw chicken or salmon cut them into bite sized pieces and cook in stock first with the tamari, ginger and garlic.  Then add vegetables and finally rice sticks.
2. If the person is haveing a very bad time with food omit the tofu or meat.
3. You can also sub in rice for the rice stick noodles.

Pizza Mod

An easy way to make a frozen pizza taste better.

Ingredients

a healthy pinch of oregano
garlic powder to taste
lots of shredded mozzarella
frozen cheese GF pizza ( I like Amy's)
Parmesan cheese

Take pizza out of wrapper.  While the oven is warming up sprinkle on the oregano making sure to crush it between your fingers.  Sprinkle on the garlic powder.  Top with cheese until you can't see the tomato sauce.  Sprinkle on some Parmesan cheese. You can add more toppings such as mushroom slices, thinly sliced onion (use a mandolin) or even pepperoni (yuck).  Bake according to directions.  You might have to add a few extra minutes to get the extra cheese to brown up.

Cream of Chicken Soup

This is a crockpot recipe.  It makes a nice thick soup.  Serve with salad and Cheesy Bread.

When I made this I used Health Valley potato leak soup and Pacific Natural Foods Cream of Chicken and free range stock.

Ingredients:
serves 4

1 can potato leak soup (condensed or regular)
1 can condensed cream of chicken soup
1-2c chicken stock
1/2c wild rice or any Lundburg rice mix
1/4c chopped onion (fresh or frozen)
1-2c frozen sliced carrots (or fresh)
1/4t poultry seasoning (sage works as a good substitute)
1/4-1/2t minced garlic (from the jar is easiest)
pinch of pepper
1-2lbs bone in chicken thighs (take skin off)

1. Grease crockpot
2. layer in rice, onion and carrot
3. Place skinned thighs on top.
4. In a mixing bowl combine both cans of soup and the stock.  If both soups are condensed use 2c broth.  If one is condensed then only use 1c stock.  If neither are condensed skip stock.
5. Mix in garlic, poultry seasoning and pepper.
6. Combine thoroughly and pour over chicken.
7. Cook on high for 4 hours or low for 8 hours.
8. Before serving remove chicken and shred meat into bite sized pieces.  Discard bones and put meat back in soup. 
9. Adjust seasoning.  I found it needed some extra salt and pepper.

GF BLT

This isn't what you think and it is totally yummy!

Ingredients
for 1 person

Several handfuls of coarsely chopped romaine lettuce
2-3 strips of precooked bacon (Oscar Mayer or Boars Head preferably thick cut)
GF croutons (GF Pantry has some nice ones)
Several handfuls of grape or cherry tomatoes
Your favorite Ranch dressing

Heat bacon according to package directions and then crumble.  Pile everything on a plate and eat!

BTW, according to the Boar's Head website all of their meats including the bacon is GF.  I can't find any information on the Oscar Mayer bacon.

Chicken Parmesan Sandwich

Although this takes a half hour to cook, it is under five minute assembly. Wicked fast yummy food!


Ingredients:
serves 1
1 Slice of mozzarella cheese
1 large Bell and Evans GF Chicken Tender
1 Against the Grain Rosemary Roll
1/4-1/2c
Newman's Own Marinara Sauce
Throw the chicken tender in the toaster oven for 25 minutes.  Don't use the microwave cuz the breading gets soggy.  Go sit down for 15 minutes.  Come back and defrost the rosemary roll in 30 second intervals, flipping over each time until the center is really hot.  I suggest cutting in half after the first heating while it is still partially frozen.  Heat the sauce in the microwave until you hear popping 30-60 minutes.  Stir sauce.  As soon as tender is done assemble sandwich and enjoy.  Fast and yummy!

Waldorf Sandwich

I just made this today. It was delicious. I've always loved Waldorf salad but I've never made the stuff at home. I've come up with a couple of short cuts. This is the no mixing version. I also used a mandolin slicer for the apple. It is much faster, easier and uses less energy than a regular knife. If you rinse it off right away there is also minimal cleanup.

A Mandoline Slicer by Oxo















Ingredients:
serves 1

1/4 apple I like Braeburn or Fuji but use your fav
6-8 green grapes
1T chopped walnuts (optional)
1/4 - 1/2c deli chicken salad ( I just used Willow Tree; it's not organic but it doesn't have any chemicals in it like the other deli salads)
GF tortilla wrap, bun or bread
Mayonnaise
1c of bagged spring lettuce mix

Mayo on the bread/wrap. Add lettuce. Layer on the chicken salad. Sprinkle on nuts. Cut gapes in half and press into salad. Slice apple with mandolin right onto sandwich. Break larger pieces in half if using a wrap. Roll up or add top piece of bread.

Variations on a theme:
You can also add raisins or crasins. Just sprinkle on before pressing the grapes in.

WARNING:
Just because the salad comes from the deli does NOT mean it is made there. Chain supermarkets order commercial ready made salad that comes in tubs and cartons and are loaded with all of the usual preservatives and chemicals. Always ask if the salads are made on the premises. You might be surprised to find out just how few delis make their own stuff.

Turkey Burgers

This is one of my couple's dinners. I do the prep work and husband runs the grill. These are easy to make and really tasty. For buns I like Glutino's English Muffins, Udi's Wheat Bread or Against the Grain Plain Rolls.

Use roughly a quarter pound of meat per person. If you mix in some thigh meat there is a bit more fat in the burgers and therefore a bit more juicy. However, they taste fine with all white meat.

As always try to find organic ingredients or at least all natural. The fewer chemicals in the food the better. I have also found these taste better if the meat has never been frozen. I find that freezing meat dries it out and makes it tougher once cooked.

Ingredients:
1/4lb per person ground turkey
Annie's Original BBQ sauce
cheddar or Swiss cheese slices 1 per burger
regular of gf buns

Dump about 1T of sauce per burger out on a plate. Slather on hands. Pick up the meat for the burger and start forming into a patty. Make it evenly thick with no gaps at the edges. Slather the outside with sauce. Grill until the center is no longer pink about 7 minutes per side. The juices will run clear when fully cooked. Add cheese slice. While burgers are cooking toast buns particularly if GF. Serve on buns with favorite organic condiments.

Not Your Kids' Mac & Cheese

This is something I've invented. Make all the substitutions you like. Mostly I use frozen vegetables and dried herbs in this one since I tend to only make it when I am in a rush or too tired to deal.

Ingredients:
Serves 1 or 2 depending how hungry you are you can stretch it to three if used as a side dish

1 box Annie's Rice Mac & Cheese
1-2 cups assorted frozen vegetables my preference is peas, carrots and corn mix
2t Mrs Dash original flavor
Fresh ground pepper
1T dried onion
pinches of herbs such as basil, marjoram, dill, parsley
2 slices cheddar or Swiss cheese
1/4c milk
2T butter

Bring a medium pan of water to full boil. Add vegetables and bring to second boil. Add pasta, herbs and spices and cook according to box directions.

While that is cooking take cheese packet and mix up in a microwave safe dish according to package directions with milk and butter. Stir thoroughly. Tear up cheese slices and add to cheese mix. Put in microwave for one minute. Take out, stir and put back in for another minute. Rinse and repeat until until cheese is fully melted and incorporated into the mixture.

When pasta is done, drain and stir in cheese mix.

I have used this as a side dish with Bell and Evans GF chicken nuggets. Yummy!