Dish that surprised me

This recipe came as a surprise to me… when I looked at the ingredients I was a bit iffy on whether It would be a hit or not. This dish, is amazing.

You get the richness and creamy comfort of a hearty pasta plate, without the use of gluten or dairy. It’s a great winter warmer, and comfort skillet on a cold night.

Try not to let the coconut milk throw you off, it marries well with the garlic and other flavors I really enjoyed it.

Creamy Bacon and Mushroom Skettie Squash
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Servings
4People
Creamy Bacon and Mushroom Skettie Squash
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Servings
4People
Ingredients
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Instructions
  1. In a Dutch oven or large skilllet, sauté bacon until crispy, remove the bacon from the sauté pan- leaving the fat.
  2. Add your mushrooms and onions and sauté until soft, if they start to dry out add a splash of stock.
  3. Once the onion is cooked, add garlic till fragrant, then add the remaining stock and coconut milk, simmer. (You can add a few sun dried tomatoes for more umami)
  4. Throw in your squash and stir until coated
  5. Serve with the crisp bacon as a topper
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My answer to What is your favorite dish to prepare?

So the big ask is “what is your favorite dish to prepare?”

Hands down curried meatballs…they are everyone’s favorite.

Gluten free and paleo, and packed again with immune boosting herbs and spices. This dish is also a heart warmer, meaning everything in it is supporting the cardiovascular system, from the curry all the way to the coconut milk. Also great for tummies with the basil and ginger.

I love it because it’s got the deep savory of the turkey mixed with the light spices and aromatics. My favorite way is to serve over toasted cauliflower rice, but any way will do.

I also like to add fresh spinach to the curry at the end, as well as cilantro but you can use any veggies you have on hand.

Curried Meatballs
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Gluten free and paleo, and packed again with immune boosting herbs and spices. This dish is also a heart warmer, meaning everything in it is supporting the cardiovascular system, from the curry all the way to the coconut milk
Servings
2people
Cook Time
40minutes
Servings
2people
Cook Time
40minutes
Curried Meatballs
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Votes: 0
Rating: 0
You:
Rate this recipe!
Gluten free and paleo, and packed again with immune boosting herbs and spices. This dish is also a heart warmer, meaning everything in it is supporting the cardiovascular system, from the curry all the way to the coconut milk
Servings
2people
Cook Time
40minutes
Servings
2people
Cook Time
40minutes
Ingredients
Servings: people
Units:
Instructions
  1. Begin by preheating your oven to 375.
  2. Mix together the ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the meat mixture...Finally, add the egg.
  3. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.
  4. While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. until onion is translucent. Add curry paste, than all of the coconut milk.
  5. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, and more to taste if needed.
  6. Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil.
Recipe Notes

Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice, top with fresh cilantro.

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First Grade Farewell

I am doing the “best I can”….but what the Hell does that mean?  Target just spit me out with bags of Minion Shirts and Minecraft socks in hopes that you may meet a friend with similar interests, packages of Pringles and Scooby Snacks because Lord knows that those Organical lunch boxes on the cover of Parenting magazine have become a distant dream; not only because you would not touch it with a ten foot pole…but because there is hardly enough time to get the hairs on your head (or mine) in order in the morning.

You are going to be blasted by the eight o’clock bed time that is coming your way in two days, you will not be happy that I am finally putting my Apps back on my phone that I have deleted to make room for your Star Wars everything,  I know the little area in the dining room I have arranged for your homework time is not going to blow your mind…but these little things are be done as my best effort to start you off right…to assuage my guilt that I cannot be there for every moment…to give you a sense of security as you grow into another year….you will hardly notice.

I hardly noticed how big my parents love was until I had you.  So with that truth in my mind and your back pocket, along with your Star Wars lunchbox, a new pair of shoes, the experience of one solid summer behind us, and a bright beautiful future ahead of us, and the fact that everything I do is because you are mine, I send you out…and that is the best I can do.

Dropping out of College to Begin what was My Culinary Career

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So somewhere between dropping out of college to begin what was unknown to me then as my Culinary Career that included early mornings working next to a man named Jose at a crazy café in Boulder where I met many of you ….gave you free coffee, drank microbrews before they were cool with on the rooftop. Hired you, fired you….became your best friend. And between when Cooper came along, I lived some lost time here. The parent’s of the woman who built this farm had perished in a plane accident, she took the insurance money; went to Nepal and studied sustainable living…came to Crested Butte, built a farm and taught us how to LIVE. The home was solar powered, and inside that there greenhouse was a wood fired hot tub that brought moisture to the biggest baddest veggies you will ever see. She had chickens, one day she suggested I stay our late (which was not a problem…still isn’t) because the neighbor was coming over to turn the chickens….into well….chicken meat. She said I might want be gone as it was sad to see Feathers and Clucky meet their demise…When I came home tired and tipsy after snowboarding my ginger behind off and rewarding myself afterward…the home smelled of every memory that your mother makes when she serves you the glistening bowl of goodness on a snowy day when you are sick at home. There pot was full of the deep greens and burnt oranges of the greenhouse, along with Clucky and Feathers cooked to perfection…it was the best soup I ever had. I am going to try to recreate it today, though I bought my bounty at the local Organic Superstore….I am going to put that memory and energy into the pot…bring some home for someone special, and hope to one day- create that very paradise for my own family.

 

No Butternut Squash Until August

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Back in Baby Cooper years I had a long haired hippie friend who would bring Big Bags of Bright Green Beans to our door….Cooper would pop them like popcorn…his chubby cheeks dripping with green juice….We would take trips to the Farmer’s Markets…Meek Mannered Real Deal Farmers who looked like the sun had made them wise would hand us frosty blueberries, sweaty tomatoes, fresh cool cheeses…Cooper seemed to endear himself well into the Organical Community.

Now I can hardly get him to touch anything that grows from the ground…I was thinking about those days today because Outside a finally open window at work I can hear Sea Gulls, I see a few teeny tiny tulip buds….and although I am still staring at a frozen lake-I am holding on to the hope that the winter that may have mimicked things of a more personal nature is about to crack open…and all this water that we were so mad at has no where to go but down….to build stronger roots, bring richer color, and taste to a summer I do not think any of us will take for granted. I am ready for it, I am signing off from setting of smoke alarms, I am ditching the Dutch Oven, I don’t want to see a Butternut Squash until August…So on this teaser of what’s to come….I am going out to Grill.