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Thursday, November 1, 2012
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Although this isn't a stew, on a cold night, with a warm cup of tea- this hits the spot!
Fall Fruit Crumble
chopped apples ( about 2-3)
chopped pear ( 2-3)
blueberries frozen or fresh
strawberries frozen or fresh
add a little bit of water and honey to the fruit mix, in another bowl add liquified coconut oil 1/4c to about 1/2 c of powdered almond flour, mix to an oatmeal consistency, add honey then pour or scoop over the fruit and put in the oven at about 350 for 15-25 minutes.. eat warm YUM!
Here is a link to my Pecan Apple Flying Saucers which may be served hot or cold:
http://realfoodforager.com/recipe-pecan-apple-flying-saucers-gf/
I love these pumpkin muffins and have adapted them to be egg free.. Here is the original: http://zscupoftea.com/2010/09/08/pumpkin-muffins-cookies-cake-scd-gfcf/
Here is the recipe based on my restrictions:
3/ 4 C cashew butter
1 C pumpkin purée
1 banana
2 Tablespoon honey
1 tsp baking soda
1/4 tsp cinnamon
1 tsp vanilla extract
It was very tasty!
Asparagus Soup
Chop 1/2 yellow onion and add it to a stockpot with 1 tbsp. butter. Saute 2 minutes and remove.
Add 2 cups of chicken broth and heat on medium. Add the bad end of the asparagus and boil 5 minutes. Remove ends and discard.
Chop the rest of the asparagus in 1 inch cuts and add to the broth. Add in the onions and salt and pepper.
Reduce heat to low and simmer for 20 minutes. Add 1/4 bunch of cilanto with stems removed for 1 minute.
Remove from heat and puree with a hand mixer until smooth. Add a dollap of sour cream and serve!
yummy goodness and easy to make!
Banana cake!
5 bananas
5 eggs
vanilla (I didn't measure..maybe 1/2 tsp?)
honey (again ? maybe 1/4 cup?)
(optional)
heaping tbsp coconut oil, melted but not at all hot
Whip everything together.
Grease an 8 x 8 glass baking dish with coconut oil, cut parchment paper to fit inside the bottom of the dish, smooth it over the oil and oil the paper pour the batter in.
Bake at 325 for an hour until done or knife comes out clean. Let it cool and then slide a knife around the edges to release the sides from the dish and turn it over a cooling rack and the cake will come right out and you can peel the paper off easily.
Lentil soup
1 bag of lentils soaked overnight
1/2 onion
2 teaspoons salt
1 chopped carrot
1/2 bunch cilantro
1/2 zucchini chopped
1-1/2 teaspoons Garam Masala
5 cups water
Place all items in pot, and cook till lentils are soft
Delicious!!!
You can find garam masala where they sell Indian
Spices!!!!
Some good ol savory chicken soup with grassfed chicken, organic carrots, celery, onion, garlic and fresh parsley!
From anita
Easiest Cauliflower Soup Ever (courtesy of Paul Bertolli and Food 52 Genius Recipes)
This has become my "go to" comfort recipe.
serves 8
3 T olive oil
1 medium onion
1 head very fresh cauliflower broken into florets
salt/pepper to taste
5 1/2 c. water divided
*warm oil and sweat onion low heat for 15 min.
*add cauliflower and 1/2 c. water. Raise heat at bit, cover pot and stew for 15 to 20 min til tender. Add 4.5 c. boiling water, bring to low simmer and cook uncovered for 20 min.
Puree until smooth, let stand for 20 min. Thin with remaining water if desired. salt and pepper to taste.
Serve hot, drizzle with good olive oil.
On a cold winter's evening, my family loves my recipe for lentil soup.
2 cups dried organic lentils
(soak for 8 hours, rinse and drain, bring to simmer, rinse and drain)
1/2 pound chopped (no sugar added) bacon or pork bones
4 chopped carrots
3 stalks of chopped celery
1 medium chopped onion
2 cloves of garlic
2 cans of SCD legal tomato juice
1 tbl Sea Salt
1/2 tbl Pepper
1 tbl of Oregano
1 tbl of Parsley
Saute bacon or pork bones with carrots, celery and onion and garlic till vegetables are tender and onion is transparent.
Add tomato juice, prepared lentils, salt, pepper, oregano and parley.
Simmer for three hours or until lentils are tender.
Enjoy!
Thanks for this opportunity! Gina
we love most any soup. lately we've been eating slow baked chicken (with oil, honey, salt, and pepper on the skin), carrots, celery, onions on the bottom. then i scoop it all into some homemade broth for soup the next day. we also love fruit cobblers (especially apple and cherry). thanks for the giveaway!
Spiced Pumpkin Soup
2 Tbsp. Olive oil
1 apple, peeled and chopped
1 carrot, peeled and chopped
Salt
1/2 tsp. Ground Ginger
1/4 tsp. Ground cumin
1/4 tsp. Ground coriander
1 quart chicken broth
3/4 cup coconut milk
2 cups pureed pumpkin
1 Tbsp. butter
Pinch cayenne pepper
In 5-quart saucepan, heat oil on medium. Add apple, carrot, and 1/2 teaspoon of salt. Cook 10 to 15 minutes or until vegetables are tender, stirring often. Stir in spices, cooking one minute.
Whisk broth, coconut milk, and pumpkin into pot. Heat to simmering on high. Reduce heat. Simmer 20 minutes or until slightly reduced, stirring often.
Add cayenne pepper, butter, and 1/8 tsp. salt. Working in batches, blend soup until smooth. Return to pot. Heat on medium-low until hot. Enjoy!
I love a hot bowl of tomato soup with a grilled cheese "sandwich" to go with it - yummy!
For the Tomato Soup:
Ingredients:
1 qt home-canned tomatoes OR two pounds fresh, cored and peeled
1 cup rich yoghurt
1 tsp dried basil leaves, ground in your palms
1 tsp salt
1/8 tsp fresh ground pepper
2 Tbsp honey
Directions:
1. Combine all ingredients in blender and blend well.
2. Place in heavy-bottomed saucepan.
3. Bring to a boil then down to a simmer for 10 minutes. If you are starting from whole raw tomatoes, you may have to simmer a little longer.
4. Stir occasionally to prevent burning.
For sandwich bread (Souffle bread):
Ingredients:
9 egg whites
pinch salt
6 egg yolks
2/3 cup Dried Curd Cottage Cheese or SCD yogurt cream cheese
2 Tbsp water
Preheat oven to 300 degrees
Beat egg whites with salt until stiff
In food processor mix remaining ingredients until well blended.
Fold into stiff egg whites
Line a large cookie sheet with parchment paper
Spread Batter evenely over parchment paper and Bake for 30 minutes
Remove from oven and carefully flip bread over and bake another 10 minutes.
Let cool and cut into squares.
(This recipe comes from Jodi Bage and Jenny Lass in one of their Grain Free cookbooks).
Find your favorite SCD legal cheese, slice it up, put it in between two slices of bread and butter the outsides and grill that sucker up for a great grilled cheese sandwich adaptation!
Put cooked and diced farm fresh chicken in crock pot with homemade broth. Add carrots (cut in 1" pieces), onions, chopped kale, salt and garlic to taste. Cook until veggies are done to your liking. Yummy and so good for you!
Savory Carrot "Muffins"
2 cups cooked carrots
3 eggs
Cinnamon to taste
Pinch ground Cardamom
Pinch fresh ground ginger
Pink Himalayan Sea Salt
Coconut Butter
Combine ingredients up through ginger in food processor, and distribute in a greased, mini muffin pan (I use coconut oil spray). Sprinkle bit of salt over each muffin. Bake at 30 degrees for about 30-40 minutes until edges brown and slightly pull away from the sides.
Once cooled, spread pat of coconut butter on top (it's like frosting, but legal!).
You can also sub out the carrot and use cooked squash or pumpkin. While I can't do honey, if you want a sweeter version, you can add honey to this, esp if you are working with squash or pumpkin.
Not the highest in calories, but I eat them as a snack a lot.
Chicken soup of course!
Make with whole natural chicken, sweet onions, carrots, bay leaves. After 2 hours debone chicken, add fresh spinach, fresh or frozen peas.
Season with turmeric, cumin, paprika, salt and pepper.
Leave in frig overnight to take out all fat if desired. ( Save fat for dog's comfort kibble. )
Make Curry Crackers from Raman Prasads. Recipes for SCD, which I make as biscuits to serve with soup.
Our favorite! I know there are a lot of ingredients, but it is so worth it!
Country Italian Soup
1 lb. ground turkey or beef
1 large onion, coarsely chopped
2 celery ribs, sliced
2 cloves garlic, minced
5 cups water
1 can (14.5 oz) diced tomatoes
2 medium carrots, sliced
2 tsp Italian Seasoning
2 tsp. salt
1 tsp ea. basil and thyme
1/2 tsp ea. oregano and pepper
1/4 tsp cayenne pepper
1 bay leaf
2 med. zucchini, sliced
Brown meat with onion, celery and carrots till meat is done; drain. Add remaining ingredients, except zucchini. Bring to boil. Reduce heat; cover and simmer 15 min. Stir in zucchini; simmer 10 more minutes. Discard bay leaf and serve.
Makes 10 servings.
HHMMMM.... I'm not one for measuring, but when done right these are a warm gooey treat for a chilly day (almost like raw cookie dough to me)YUM!!
My Pecan butter blueberry pancakes
Apx 1 cup pecan butter
Apx a little less than 1/4 cup (more will make them like real pancakes) of All Whites (spoke with company, no letter but I have tolerated for years and I'm super sensitive)
then pour in honey and vanilla to taste
guessing I use at least 2 tbsp vanilla and 1/4 cup honey?
add as many blueberries as you wish.
Sorry but like I said I don't measure a lot of times.
Cook in pan with coconut oil, slowly- just like pancakes, but leave them lightly cooked and a lil gooey inside. ENJOY!!
This is my recipe for Crockpot Pork Stew.
1 tbs. coconut oil
1 1/2 cups onion, chopped
4 poblano or green bell peppers, seeded and chopped
4 jalapenos, seeded and chopped
1 tbs. coconut oil
3 lbs. pork butt or loin
2 cups SCD broth (chicken, beef, or vegetable)
2 lbs. tomatillos, husked and rinsed
1 cup chopped cilantro
Heat the coconut oil in a pan and saute the onion and peppers until tender, but not brown. Place the vegatables in the bottom of the crockpot. Set crockpot on high (6 hours).
Add second tbs. of coconut oil to pan and brown the pork butt on all sides, then place the pork on top of the vegetables in the crockpot and add the broth.
Slice the tomatillos in half and puree them in a blender or food processor. Add to crockpot. Cover crockpot and cook for 6 hours. Serve garnished with cilantro.
I eat mine over mashed winter squash or spaghetti squash.
What can beat chicken soup or broth on a cold rainy (snowy) day!
Here's a 2 in 1 receipe, so as to have various options: soup or broth.
1 small chicken (with or without skin - depends on preference or needs) or, bones left over from a previous roasted one
1 whole big leek (I use almost all of it)
1 whole big onion
3 cloves of garlic
1 Slice of lemon (include rind)
1 bay leaf
salt & ground black pepper to taste
Place all together in a big pot and fill with water. Bring to boil (skim what you can) and simmer 4 hours. I make mine in a pressure cooker of course much less time.
YOu can remove the veggies at early stages or purre them and return to soup when more advanced. Or cut them up into pieces and put back into the soup also.
Chicken - take meat off bones and return to soup or set aside.
This will give you the option of a broth or soup.
Got some in my fridge now, want a cup!
Here's a great beef stew recipe that is great on cold nights:
Ingredients
3 pounds stew beef
2 lemons (use juice)
2 cups beef stock
2 onions, chopped
1 1/2 teaspoon ground cumin
1 cup chopped green chilies (hot or mild)
2 cloves minced garlic
2 teaspoon oregano
1 tablespoon vinegar
1 tablespoon honey (optional)
Instructions
1. Marinate beef in lemon juice.
2. Place all ingredients in an oven proof casserole dish (or slow cooker) and bake at 250F for about 12 hours.
Here's a dangerous recipe for the most normal pancakes I've been able to create. Although, these are honestly better than any "normal" pancake. Try to pace yourself because I can eat every single one in a day!
Pancakes
1 cup dry curd cottage cheese (that's half a pack)
6 eggs
3 tbsp butter
1/3 cup honey
1 tsp vanilla extract
dash of cinnamon
Pour small puddles in a pan and make pancakes!
Serve with honey.
SCD Dairy-Free Creamy Mushroom Soup
By: Elizabeth Roberts
Makes: 8-10 Servings
Ingredients:
5 Tbs tea seed oil or olive oil
1 large yellow onion, medium dice
1 shallot, diced
2 cloves garlic, minced
1 lb. mushrooms – oyster, shiitake, cremini – large chop
1 head white cauliflower, trimmed, cut into medium chunks – reserve 1 cup florets, set aside
8-10 cups vegetable stock
2 Tbs fresh marjoram, chopped
2 Tbs fresh oregano, chopped
2 1/4 tsp sea salt
1 lemon, juiced
Directions:
1. Preheat oven to 400 degrees F.
2. In a stock pot, heat 2 Tbs. oil over medium heat. Add onion, shallot and a pinch of salt, saute 5-7 minutes until onion is softened and translucent.
3. Add garlic and mushrooms, stir to combine, saute 5 minutes – if needed, add a touch more oil.
4. Add cauliflower chunks, stock, marjoram, oregano, and 2 tsp. sea salt. Stir to combine, cover, and simmer 1 hour.
5. Take 1 cup of reserved cauliflower and break or cut into small “crouton” sized pieces. In a small bowl, drizzle “croutons” with 2 Tbs. oil and 1/4 tsp. sea salt. Stir to coat all pieces with oil, then transfer to a baking sheet and arrange in an even layer. Roast 20 minutes, stir, roast another 20 minutes or until crisp and browned.
6. Strain soup liquid into a large bowl. Reserve cauliflower/onion/mushroom mixture.
7. To a blender, add half the cauliflower/onion/mushroom mixture and 8 cups of cooking liquid. Cover and blend 2-3 minutes until smooth. If too thick, add more stock 1/2 cup at a time until soup is creamy and velvety in texture. If too thin, add more of the vegetables, blend.
8. Pour soup back into stock pot. Add lemon juice. Taste and adjust flavors.
9. Warm soup through and serve immediately. Top each bowl with a spoonful of the cauliflower “croutons.”
My favorite is Chicken Tikka Masala. We use the recipe from www.cooksillustrated.com but don't drain off the juices from browning the chicken, keep them and add it to the sauce plus extra ginger (fresh). There is very little that needs to be changed for this recipe. It so satisfying.
My son loves the glazed pound cake from the Grain Free Gourmet. They like to use orange or peppermint flavoring in the glaze sometimes. He also likes stir-fried vegetables with well browned onions, mushrooms, broccoli, carrots, chicken broth, and ginger.
Cauliflower Mashed Potatoes!!
1 large head cauliflower
2-4 garlic cloves garlic
Salt
1-2 tablespoons butter
black pepper to taste
Steam Cauliflower, then blend everything in food processor. If you don't like the strength of the raw garlic, you can bake it in advance, or steam it with the cauliflower.
OOOOO How EXCITING! Im a Digestive Wellness "snob". I ONLY get my nut flours from D.W. and I tell EVERYONE!
I am in the process of writing a cook book. Here is a SUPER yummy comforting soup recipe:
3 cups white beans (properly prepared. Soaked 18-24 hours, boiled/cooked for 1-1/2 hours until tender)
1 lb organic sausage (if casing is on, just take it off and roll sausage into little balls
ALL Organic:
1 small onion-diced
4 garlic cloves-diced
1 cup celery chopped
1 cup of carrots chopped
2 cans organic tomatoes
8 cups of homemade chicken broth
1 Bay Leaf
Celtic Sea Salt and Pepper to taste
Cook in Crock Pot for 6-8 hours.
This is SO delicious! Serve with Digestive Almond Flour rolls :) ENJOY!
Jeni Clark~
Chicken Pot Pie!
I thought I would never eat it again once on SCD but thankfully other bloggers out there are trying new things and sharing. Thank you Comfy Belly!!!
Here's the link:
http://comfybelly.com/2009/09/chicken-pot-pie/#.UJRm1MXA9IE
I love "cheater" baked apples. Put sliced apples in a ziploc freezer bag with honey and cinnamon. Leave a little bit of the bag unzipped to let the steam escape. Microwave for 1 minute and a half or so. So great on a cold night!
Zucchini Parmigiana
Chop 2 zucchini (or yellow squash)
1/2 onion
1 green pepper
2-4 cloves garlic.
Grate 1/2 cup Monterey jack cheese.
Mix 1 cup tomato sauce with
1 t. salt
1/2 t. pepper
1 t. oregano
Butter baking pan.
Saute' vegetables in 2-3 T. butter;
add spices. In baking dish, layer
vegetables, tomato sauce, and cheese, then 2 T. Parmesan cheese. Bake at 375 degrees for about 15-20 minutes.
Although this isn't a soup, it is very satisfying on a cool evening.
You might enjoy it with your favorite SCD bread. Thank you to all for sharing your delicious recipes. Patricia
Brisket slow cooked in a tightly closed pan with sautéed onion, carrot & a can of tomatoes. (300-325* for 2-3 hrs) (check for liquid--no more than 1/2 way up the meat)
Served with baked squash w butter & cinnamon,
and if you're wild, also Braised Red Cabbage & Apple
1head shredded red cabbage, sautéed small onion, medium to large apple cut in matchsticks. 2T apple cider vinegar, 3T honey. Salt & pepper to taste.
I'm in heaven!
SCD Cholent (bean/meat stew)
Vary amounts and measurements depending on quantity required and personal taste.
In a slow cooker:
Half cup each of three different beans (pre soak dried beans the night before and then boil in water for a couple hours til almost soft); I use lima, navy and kidney beans. If making for more people, use one cup of each of the beans.
1/2-1 cup of brown lentils, soak them first for a couple of hours
2-3 short ribs (flanken), use more if desired, often depends on their size
2-3 peeled carrots
1-2 onions (I learned from a chef friend of the family that you leave the onion peels on for more flavor but just rinse them well before you put them in) OR chop up the onion(s)
3 to 8 cloves peeled garlic
1-2 bay leafs
1 tablespoon dry oregano
1 or 2 teaspoon ground cumin
1/2-1 teaspoon dry thyme
1/2-1 teaspoon paprika
Optional: 3-6 tablespoons wheat free tamari if SCD-wise you can handle it
Optional: 1/2 - 1 cup of boiled down tomato juice to make tomato sauce/paste or home made ketchup
Optional: 1-2 teaspoon Aleppo pepper or a little less if cayenne pepper or red pepper flakes, depending on your taste (I love some heat!)
Optional: 1/8 teaspoon ground clove
If you didn't use tamari, add about 1-3 tablespoons of salt, if you use tamari then probably just 1 teaspoon, can always add more salt later so don't over salt
1/2 teaspoon ground black pepper
Add water til all ingredients are covered
Put your slow cooker on high for a couple hours and then leave overnight on low for at least 10 hours, the longer the better
Skim off the fat from the surface that comes from the shortribs, discard the onions and garlic or peel/ leave in depending on your taste, fish out the bay leaves.
If it isn't flavourful enough, you can always add more of the spices above, especially salt, or any other spices that you'd like, either before or after it's cooked, we often add more of a "kick" after it's cooked.
Sooo yummy on a cold winter day -- enjoy!!!!
This is our favorite Garlic Soup recipe. Healthy comfort food... it doesn't get any better!
2 small onions, chopped
3 garlic cloves, minced (we like even more!)
1/2 cup butter
6 Tbs. nut flour (we usually use almond)
6 cups chicken broth (homemade)
Salt and Pepper to taste
Saute onion and garlic in butter 2-3 minutes. Stir in flour until blended. Gradually add broth and bring to a boil. Cook and stir 2-3minutes. Cook uncovered 15 minutes.
We like to add things like chicken, bacon, and whatever sounds good. Family favorite!
Chicken "taco" stew:
In crock pot, place:
2 pkgs boneless chicken thighs
4-6 cups prepared (soaked and cooked) black beans
1 medium onion, chopped
1-2 cloves garlic, chopped
2-3 cups SCD legal salsa OR chopped fresh tomatoes with "taco" spices added to taste (cumin, coriander, dried chiles, salt, etc.)
Stir. Cook on high about 2-4 hours or on low 6-8 hours. Pull apart the chicken pieces that are still large. Serve in bowls topped with homemade/SCD legal sour cream, avocado, grated cheese, green onions, or any other toppings you would like on a taco. You won't miss the corn tortilla!
This Recipe is from grain free gourmet: Rainbow stew
2 lbs. stew meat
5 large carrots peel and sliced
1L. red onion chopped
3 tomatoes chopped
1 small can tomato juice
4 garlic cloves
1/2 butternut squash peeled and cubed
2 zuchinis coarsely chopped
2 tsp. salt
1/4 tsp pepper
1/2 tsp thyme.
Put all ing . in a pot. Add enough water to cover. bring to a boil, and then let simmer for 2 hrs...... This is really my favorite stew recipe I make it all the time!
Chicken and garlic sauce chinese dish
Sautee onions with garlic clove then add sliced carots.
Make sure the onions are fully sauteed and has a garliccy smell and taste
Add frozen brocoli
Add raw sliced chicken cutlet
Lastlly prepare 1 cup of heated water with 1/4 cup of honey black pepper and garlic powder to taste
When the chicken cutlet is ready pour this cup on top and enjoy garlic chiken and brocolli
One of my favorites
The chicken and brocoli chinese dish was dkahan's in case it wins
thanks and laila tov
This was my favorite soup before I starting SCD 6 months ago, so I tweaked the recipe to make it SCD-friendly. We’ve had it several times and I don’t even miss the corn, beans, or rice. Mexican spices are warming to the tummy!
“Chicken Tortilla Soup”
2 T. fat of choice (lard, butter, ghee, olive oil)
1 large white onion, diced
2 large red/green bell peppers, diced
1 small jalepeno pepper, deseeded and minced
4 c. finely diced zucchini
2 c. cauliflower “rice” (lightly steamed and pulsed in processor)
2 – 28oz cans organic diced tomatoes
2 tsp. Fresh garlic, minced
2 T. dried cilantro
6-8 c. chicken bone broth, homemade
3 tsp. Cumin powder
½ jar of Pace brand medium heat salsa (their ingredient list is safe! Hooray!), or 1 c. homemade salsa
3-4 c. cooked chicken meat, chunked or pulled
In large stock pot, brown the onion, bell pepper, and zucchini in the oil/fat over medium-high heat for 5-7 minutes til lightly browned and softened. Pour in the stock and scrape the bottom of the pot. Add cauli rice, tomatoes, garlic, cilantro, cumin, salsa, jalepeno, and chicken. Simmer lightly for 20 minutes. Soup is also wonderful slow-cooked.
Instead of garnishing with corn chips and sour cream, we use a dollop of thick homemade yogurt, grated extra sharp cheddar cheese, and a crumble of homemade croutons --any SCD almond-flour bread that’s been cubed and dried in the oven. They will soften in the soup. (You can also make homemade “nacho chips” to go along with this soup if you have the time, they are fantastic!! ...I use the exact recipe from Turtle Soup, so I can’t claim that recipe as my own.)
Here's the best comfort food I can think of on a cold winter night: Split Pea Soup. It's so easy to make and a complete meal. Best - it freezes well.
1/2 pound yellow split peas
1/2 pound green split peas, soaked and rinsed according to SCD guidelines
2 onions, chopped
4 cloves garlic, chopped
2 large zucchini, chopped
3 stalks celery, sliced thin
5 carrots, sliced thin
2 parsley root, chopped
2-3 bay leaves
couple of meat bones
1 strip flanken/short ribs
Fill an 8 quart pot halfway with water, add the split peas, and turn on stove. Start preparing the vegetables and add them to the pot as they are ready. Add the meat last, and simmer for 3-4 hours on low. Add salt and pepper to taste at this point. (Not before otherwise the peas may not soften.) When ready, soup may seem too liquidy, but will thicken while sitting, or when refrigerated overnight. When reheating, you may need to add more water. Serve with pieces of meat in each bowl.
Tip: After boiling for one hour, add 1-2 teaspoons of baking soda to the pot. This will make the split peas "melt" or disintigrate, and the soup will be very creamy. Watch the soup as you add the baking soda, and keep mixing, as it will cause the soup to bubble up for a few minutes and boil over if covered.
Optional: during last 10 minutes of cooking (or while reheating), add a sliced SCD hot dog to the pot. Delicious!
Talk about a warm, hot, tasty dinner on a cold, winter night...this one is a dinner winner. Even for the picky eaters!
"Spaghetti" and Sauce
1 lb. ground beef (lean)
1 large can tomato juice (48 fluid ounces)
3-4 fresh tomatoes, if available
1 large onion
1-2 cloves garlic (optional)
1 bay leaf
1/2-1 teaspoon oregano
1 tablespoon olive oil
salt and pepper to taste
1 spaghetti squash
Chop onion and garlic and brown in oil in a heavy skillet.
Remove onion, set aside, and brown meat in the same pan.
Transfer meat and onion to large pot and add tomato juice, bay leaf, oregano and seasonings.
Simmer to desired thickness; this may take 1 hour or longer. In the meantime steam the spaghetti squash over the stove or bake in the oven.
My children love meatloaf w/carrots:
1 lb ground beef
1 egg
About 1/2 cup grated carrots
Mix all ingredients together. Bake in a 350 oven for about 45 min to an hour.
I serve it with pureed butternut squash. Yum!
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