Sensational Tuna Salad
Look what my children surprised me with for lunch today! It was absolutely SENSATIONAL! I think they are ready to use our summer vegetables and couldn’t pass up this colorful, scrumptious combination!
Inspired by: Family original!
[/recipe-notes] [recipe-ingredients] – 2 cans of Tuna
– 1-2 Apples – diced
– 5-6 Sweet Peppers – diced
– 3 Stalks of Celery – diced
– 1/2 can of Olives – chopped
– 1/8 cup of Onion – chopped
– Olive oil or other oil to taste
– optional: Sesame seeds, sunflower seeds, cranberries
[/recipe-ingredients] [recipe-directions] 1. Rinse and chop vegetables and mix all ingredients in a bowl. Serve with lettuce for a great lunch during hot summer months!
[/recipe-directions] [/recipe]
Spectacular Kohlrabi & Beef Vegetable Medley Quiche
The weather has turned brisk which calls for warm delicious snacks. We had some kohlrabi that I needed to do something with so a quick search on pinterest and thus the inspiration for our afternoon snack!
Inspired by: Flavor and Savour
[/recipe-notes] [recipe-ingredients] – 2 Small Kohlrabi – grated
– 1 cup grated Carrot
– 1 small Leek
– 1 cup Baby Spinach leaves(before chopping)
– 13 Eggs
– 1/2 lb ground Beef (I used grass-fed)
– 1 1/2 tsp Salt (I most often use “Real Salt”)
– optional garnish: Avocado slices
[/recipe-ingredients] [recipe-directions] 1. Pre-heat oven to 375
2. Rinse and grate Kohlrabi, add 1 tsp of salt – mix well and sit aside while preparing the rest of the ingredients.
3. Brown the Ground Beef on medium low with 1/2 tsp Salt while preparing the rest. Remember to check for being fully cooked while preparing the other ingredients.
4. Crack eggs and mix well in large mixing bowl
5. Peel and grate Carrots – add to eggs.
6. Rinse and chop Leek – add to egg mixture.
7. Chop the Baby Spinach and add to the egg mixture.
8. Finish cooking the ground meat, if it is not done yet and then set aside in a small bowl to cool off a little before adding to the eggs.
9. With a cheese cloth or by another method – squeeze out as much water from the Kohlrabi as you can before adding it to the mixture. Then add to egg mixture
10. Add the Beef to the egg mixture.
11. Mix all of the ingredients together well. Be sure to stir from the bottom as the eggs will sink to the bottom of the mixture.
12. Spoon mixture into 3 individual large ramekins.(again making sure to get at least one spoonful from the bottom of the bowl. Place remainder into a quiche or small pie pan. Place ramekins on a baking sheet, optional for pie plate, and place in oven for about 45 minutes.
13.TIPS: Keep some ground beef cooked in your freezer in 1/2 to 1 lb packages, when you are in the need for a quick meal you can pull them out and make a casserole or simple quiche. When preparing leeks make one slice long ways and that will allow you to rinse any dirt that may get down in the lower layers, this also makes it easier to chop them by laying them on the flat side.
[/recipe-directions] [/recipe]
Ch-ch-chili, celeriac style
[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text]
Cold weather necessitates making some hearty, warming chili!!! We have been loving the celeraic so much I thought I would attempt a different twist – well according to the kiddos it turned out to be SENSATIONAL!!! (I have to agree with them 🙂
[recipe title=”Ch-ch-chili, Celeraic Style” servings=”3-4″ time=”1 1/2 – 2 hrs” difficulty=”easy” image=”” description=”Hearty, satisfying heart warming chili!”]
[/recipe-notes] [recipe-ingredients] – 1 lb ground meat(I used grass-fed beef)
– 1 medium Celeriac (chopped/cubed)
– 3 stalks of Celery
– 1 large can of Chilis
– 1/2 c. chopped Onion
– 1 tsp. Paprika
– 3 cloves Garlic, mashed and diced
– 1 tsp. Salt
– 1 tsp. Chili Powder
– 1 tsp. Cayenne Powder
– 1 TB Butter or olive oil
– 4 C. Water
– 1 C. Beef Broth [/recipe-ingredients] [recipe-directions] 1. Peel and chop Celeriac – saute in butter(or oil) in large pot while preparing the rest of veggies.
2. Rinse and chop Celery, dice up onion – add to the Celeriac, saute for about 3-4 more minutes
3. Peel and mash, dice Garlic. Empty veggie contents into a bowl and set aside while preparing the meat. Add Garlic, spices and salt with Meat to the pot and cook until the meat is done.
4. Add veggies back to the pot with the meat. Stir well then add water and broth – cook for approx 90 minutes. Then ENJOY!
5. TIPS: This can be made with a variety of ground meat. [/recipe-directions] [/recipe] [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]
Super easy grain-free banana pancakes
[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text]
There is nothing like a warm breakfast that is filled with scrumptious flavors!!!
![” description=”Super yummy grain-free, flourless banana pancakes”]](https://thefunctionalperspective.files.wordpress.com/2016/11/super-easy-banana-pancakes-post.png){kind=link}
[/recipe-notes] [recipe-ingredients] – 1 Egg
– 2 Bananas
– pinch of Salt (optional)
– Butter or Oil to grease pan
[/recipe-ingredients] [recipe-directions] 1. Peel and mash Bananas
2. add Egg & stir well
3. Grease hot griddle or skillet and Pour small amount onto hot griddle (medium heat, not too hot) or into a hot skillet
4. Cook approximately 3-4 minutes on each side (varies depending on skillet temperature)
5. Serve warm!
6. TIPS: You don’t want the heat too high or they get done on the outside too fast. They seem to cook better on medium to medium-low heat. I sprinkle just a touch of salt on pancakes after finished cooking. Also- they can be difficult to flip, highly recommend a very thin metal spatula for flipping. And when you grease your skillet or griddle use a cold oil, such as butter straight out of the refrigerator or cold coconut oil from refrigerator. [/recipe-directions] [/recipe] [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]
Celeriac Surprise Soup
We really enjoyed the Celeriac Creamy (or Not) soup that I made last week and decided to try our hand at another celeriac combination! So, I looked in our refrigerator to see what I could throw together and thus I present:
[recipe title=”Celeriac Surprise Soup” servings=”4-6″ time=”2hr 30mins” difficulty=”easy” image=” description=”Tasty combination of celeriac, leeks, asparagus and mushrooms.”]
[recipe-notes]
Credit: The Functional Perspective
[/recipe-notes]
[recipe-ingredients]
– 1 Celeriac Root
– 10-12 stalks of Asparagus
– 1 small Leek
– 5 ounces Shiitake Mushrooms
– 1 tsp salt (I use Himalayan or Real Salt)
– 1 TB Coconut Oil or Grass-fed Butter
– 1 TB of Olive Oil
– 6 cups Water
– Optional: 1-2 cups homemade beef or chicken broth (I used some beef broth, a little over a cup)
– Optional garnishes: Spoonful of Chilled Coconut Milk, Roasted Pumpkin Seeds, Parsley or other Herbs
[/recipe-ingredients]
[recipe-directions]
1. Rinse, peel and chop Celeriac
2. Melt oils, on medium heat, in large stock pot and add Celeriac
3. While Celeriac is sauteing rinse and chop Leek, Asparagus and mushrooms. Occasionally stirring Celeriac.
4. Add Leeks, Asparagus and Mushrooms. Saute and stir about 3-4 minutes.
5. Add water and bring to a boil. Then cover and turn down to a low boil/simmer for about 2 hours
6. After almost two hours add optional broth and simmer another 10 minutes
7. Garnish with spoonful of coconut milk, parsley, pumpkin seeds or other favorite garnishes!
8. TIPS – I will often add a cup or two of beef or chicken broth during the remaining 10 min – especially the broth that is saved from a roast.
[/recipe-directions]
[/recipe]
‘Pearfectly’ Steamed Cinnamon Pears
[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text]
Yet one more delicious item from my Azure Standard order… We have two cases and my darling husband came up with this recipe!
[/recipe-notes] [recipe-ingredients] – 4 small pears
– freshly ground Ceylon cinnamon
[/recipe-ingredients] [recipe-directions] 1. Rinse and peel pears(can leave peel on if preferred)
2. Steam pears for about 10 minutes
3. Sprinkle with Cinnamon
4. Enjoy!
[/recipe-directions] [/recipe] [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]
Easy Peasy Skillet Salmon w/ Lemon & Butter Sauce
Today was a very busy day! Which is one of the reasons I love this dish so much. It is super easy, no prep needed and provides us a way to get in those much needed omega-3s!
[/recipe-notes] [recipe-ingredients] – 4 Salmon portions – fresh or thawed if previously frozen
– 2 TB +1 tsp Cold Grass-fed butter
– 1/2 Lemon
– Salt & Pepper – to taste
– Dill(Optional garnish) [/recipe-ingredients] [recipe-directions] 1. Pre-heat skillet on medium heat
2. Once skillet is hot spread 1 TB of butter around bottom of skillet to lightly coat skillet, it may take less than the 1 TB depending on size of pan.
3. Place Salmon in skillet with skin side down (or if no skin the darker side where the skin was)
4. Cook for about 5 minutes then add in about 1 tsp of butter before flipping. If using salt sprinkle salt on top of salmon just prior to flipping this first time. As you flip spread some of the newly melted butter so it will be under the flipped salmon.
5. IF your salmon has skin, you can remove the skin at this point with a fork or two, peeling it off with edge of fork.
6. Squeeze a bit of Lemon over the salmon while it is cooking. Let it cook for 3-5 minutes and check for any pink in the middle. If there is pink you can continue to cook or flip one more time.
7. Once the salmon flakes and finished cooking remove from skillet and place on plates.
8. In same skillet melt the remaining butter, once butter is melted squeeze most of the 1/2 lemon. As you squeeze allow the juice to drizzle around the pan. It should sizzle. Let it sizzle for about 30 seconds then drizzle the lemon butter on the salmon.
9. Garnish with pepper and/or dill as desired.
10. TIPS: I only use stainless or cast iron pans. To keep foods from sticking I will heat up my pans before adding any oil. When I do add oil I make sure the oil is cold. Cold butter or cold coconut oil seems to work best at keeping things from sticking.
[/recipe-directions] [/recipe]
Scrumptious Leek & Spinach Stew
If you saw my post yesterday we made a fabulous leek dish which proved to be a hit with the family! I had a few more leeks and decided to see what I could come up with in the soup department… So with a few modifications I present Leek & Spinach Stew
![” description=”Flavor packed soup that warms the tummy and satisfies the taste buds.”]](https://thefunctionalperspective.files.wordpress.com/2016/11/scrumptious-leek-spinach-stew.jpg){kind=link}
[/recipe-notes] [recipe-ingredients] – 3 Large Leeks
– 3-4 cups Baby Spinach
– 3 Cloves Garlic
– 1 tsp salt (I use Pink Himalayan or Real Salt)
– 3-4 cups Broth (I used homemade beef 3 cups plus 1-2 cups of water)
– 1 TB Coconut Oil or Grass-fed Butter
– 2 TB of Olive Oil
– Optional garnishes: Parsley, Yogurt spice blend(Parsley, Oregano, Marjoram and Salt) [/recipe-ingredients] [recipe-directions] 1. Rinse and slice Leeks
2. Melt Butter & Oil in stock pot, add in Leeks.
3. Lightly saute while chopping up Spinach and Garlic
4. Add Spinach, Garlic and Salt – continue to saute about 3-4 min
5. Add broth, bring to boil then simmer for approximately 30-40 minutes
6. Serve as is or garish individual servings with spices of choice or plain yogurt with spices.
7. TIPS – I purchase big containers of fresh baby spinach and put the container directly in the freezer. The spinach freezes without sticking together and is very easy to crumble when I am ready to use it.
[/recipe-directions] [/recipe]
Leek & Spinach Egg Bake
This week has been filled with a variety of foods. Leeks were one more of the exciting foods which arrived in my recent AzureStandard order. And, once again, my search for a recipe began. I came across this one at The Tasting Table which fit the bill for something unique to make. As usual I made a few changes and the results were delicious!
![” description=”A tasty combination of fall flavors.”]](https://thefunctionalperspective.files.wordpress.com/2016/11/fall-kale-soup.png){kind=link}
[/recipe-notes] [recipe-ingredients] – 3 Leeks
– 5-6 cups Baby Spinach
– 2 Cloves Garlic
– 1 small Kale leaf
– ¼ cup Coconut Milk
– 3 Eggs
– 1/2 tsp salt (I use Himilayan or Real Salt)
– 1 TB Coconut Oil or Grass-fed Butter
– 2 TB of Olive Oil
– Parsley (Optional garnish) [/recipe-ingredients] [recipe-directions] 1. Pre-heat oven to 375
2. Rinse and slice Leeks
3. Melt Butter & Oil in stock pot, add in Leeks.
4. Lightly saute while chopping up Spinach, Garlic, Kale and Salt
5. Add Spinach & Garlic, continue to saute about 3-4 min
6. Add Coconut Milk and stir for 1 minute.
7. Spoon mixture into individual large ramekins. Place filled ramekins on a baking sheet. Make a small indentation in the center for egg. Be careful to not break the yolk when cracking the egg.
9. Place in oven and bake for approximately 15 minutes – until the egg whites are done and egg yolk still soft.
10. Garnish with parsley, or other favorite herbs and enjoy!
9. TIPS – I purchase big containers of fresh baby spinach and put the container directly in the freezer. The spinach freezes without sticking together and is very easy to crumble when I am ready to use it.
10. I will often add a cup or two of beef or chicken broth during the remaining 10
[/recipe-directions] [/recipe]
Creamy or… Not??
This week I got my AzureStandard order which included celeriac. This is the first time I have ever had this vegetable and wasn’t quite sure what to do with it. My search on pinterest led me to this recipe at JamieOliver.com. I tweaked and made some modifications because, well… I like to do things my way LOL!
The result was a soup with so much flavor I am not sure how to describe it other than I couldn’t stop eating the first bowl when I went to take pictures! The original recipe calls for blending the soup to make a creamy soup, which I tried(it was fabulous) but it looks sooooo delicious as is that I just had to taste it – well its just as amazing. It’s a toss up and can really go either way! So here goes:
[/recipe-notes] [recipe-ingredients] – 1 -2 Stalks of Celery (chopped)
– 1 large onion (chopped)
– 1 Celeriac Root (chopped)
– 2 Cups of Apples (chopped)
– 3-4 Cups of ‘soup stock’ I used beef
– 2 TB of oil (I used organic grass-fed butter, can use olive oil or coconut oil or oil of choice)
– 1 tsp Fresh Rosemary chopped
– 1 tsp Dried Thyme (crushed)
– 1/2 tsp Homemade Poultry seasoning blend (sage, rosemary, thyme and marjoram)
– Parsley – garnish
[/recipe-ingredients] [recipe-directions] 1. Rinse and chop Celery
2. Peel and chop Onions and Celeriac
3. Heat up oil in stock pot and add Celeriac, stir for 3-4
4. Then add Onions, Celery, Apples and Herbs – stir another 2-3 minutes
5. Add soup stock, bring to a boil then reduce to a simmer for about 30 minutes
6. At this point the soup is ready! You serve it with some parsley OR go to next step to make it ‘creamy’
7. Fill blender about half way with the soup, make sure lid is secure and turn blender on low speed until it reaches your desired consistency. Pour in bowl and repeat with remaining soup as needed. Garnish this ‘creamy’ soup with parsley or other fresh herbs and ENJOY!!!
8. As for salt – I did NOT add any salt to this soup, I am not sure if my stock had salt or not but the soup was VERY flavorful and did not need any. This is my very first time using celeriac so not sure about the saltiness of it?? Anyway… You may need to add salt
[/recipe-directions] [/recipe]
Interesting how this totally fits today’s daily prompt “OR“