Category Archives: Vegetable

German Gumbo – Eintopf

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

10 Carrots, Thickly SlicedGerman Gumbo

2 Onions, Diced

1 Bell Pepper, Diced

2 Celery Stalks, Diced

2 Cups Mushrooms, Sliced

1 Cup Okra, Sliced (optional)

2 Cups Small Broccoli Florets

4 Cups Water

3 Cups Chicken Broth

2 Pounds Organic, Ground PorkGerman Gumbo

4 Cloves Garlic, Crushed

Olive Oil

1.5 Tablespoons Garlic Salt

1 Tablespoon Pepper

2 Teaspoons Paprika

Cayenne Pepper (to taste)

1 Tablespoon McCormick Perfect Pinch Original Seasoning

Brown Rice, Pre-Cooked (optional)

Vegetable Base

In a large pot, combine water and broth with carrots, onions, bell pepper, celery, mushrooms, okra (optional), broccoli, and 1 clove of crushed garlic on high heat.  Bring to boil, then reduce heat and simmer, stirring occasionally, until vegetables are soft.  Season with 1 tablespoon garlic salt, 1/2 tablespoon pepper, 1 teaspoon paprika, 1/2 tablespoon Perfect Pinch Original seasoning.

Pork

Generously coat a large pan with olive oil.  Turn heat to medium, add 3 cloves of crushed garlic.  Stir frequently for approximately 5 minutes.  Add ground pork to pan, increase heat to medium-high, and cook until lightly browned.  Generously season with remaining seasonings.

Alternate:  Replace pork mixture with Organic Andouille Sausage or Bratwurst.

Eintopf

Add pork mixture to vegetable base, simmer on low heat for approximately 15 minutes.

Season as Desired.

Serve Hot over Rice (optional).

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Fried Cabbage

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Cabbage, Chopped – 1″ CubesCabbage

Light Olive Oil

2 Tablespoons Water/Chicken Broth

Garlic Salt

In a large pot, loosely separate cabbage cubes over Medium heat.  Immediately add water and drizzle olive oil liberally.  Sprinkle garlic salt to taste.  Cover pot and cook, stirring occasionally for approximately 25 minutes, or until cabbage becomes wilted and lightly browned.

Serve Warm.


Sweet Potato Medallions & Caramelized Onions

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

6 Small Sweet Potatoes, Thinly Sliced

1 Large Onion, DicedSweet Potato Medallions

Light Olive Oil

Preheat oven to 400°.  Lightly coat large baking pan with olive oil.  Distribute potatoes and onions evenly. Place in oven for 30 minutes, or until potatoes are soft and slightly golden.

Serve Warm.


Frittata

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE

7 Eggs, BeatenFrittata

1 Onion, Diced

1 Red/Orange Bell Pepper, Diced

5 Asparagus Stalks, Chopped

1 Tomato, Diced

2 Small Potatoes,
Halved & Thinly Sliced

Olive Oil

Garlic Salt

Pepper

Optional Vegetables:

Celery
Spinach
Broccoli
Mushrooms
Olives
Zucchini
Shallots

Coat large skillet with olive oil.  Cook onion, bell pepper, asparagus, and potatoes on medium-high heat until lightly browned.  Season vegetables with garlic salt and pepper to taste.  Reduce heat to medium-low, pour eggs over vegetable mixture, add tomatoes, cover and cook for approximately 15 minutes, or until eggs are fully cooked and fluffy.

Serve Warm.

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Candied Butternut

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Large Butternut SquashCandied Butternut

2 Teaspoons Cinnamon

Light Olive Oil

10 Pecan Halves, Crushed (optional)

1 Tablespoon Honey (optional)

Preheat oven to 350°.  Slice squash into 2″ disks, and remove seeds.  Lightly coat baking dish with olive oil, and place squash in dish.  Generously sprinkle cinnamon on both sides of squash.  Drizzle honey over squash (optional).  Bake for 60 minutes, or until soft.  Allow to cool slightly, top with pecans (optional).  Scoop squash out of skin to eat.

Alternate: Remove skin from baked squash and mash.  Top with pecans and sprinkled cinnamon.

Serve Warm.

 

 


Thai Stir Fry

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Pound Fresh ShrimpThai Stir Fry

1 Cup Mushrooms, Sliced

1 Cup Snap Peas

1 Cup Carrotts, Shredded

1 Cup Cabbage, Shredded

2 Cups Broccoli Florets

1 Box Thin Rice Noodles

2 Cups Organic Chicken Broth

1 Lemon, juice

4-5 Cloves (Toes) Garlic, Minced

Salt & Pepper / Soy Sauce (optional)

Generously coat large pan with olive oil, add garlic and lemon juice, saute on medium heat for approximately 5 minutes.  Add vegetables and chicken broth, cook until vegetables are nearly soft, stirring occasionally.  Add shrimp to vegetable mixture and cook until shrimp are pink and firm.  Season with salt and pepper as desired, substitute soy sauce (optional).

Bring large pot of water to boil, add rice noodles, remove from heat, salt, and allow to soak for 8-10 minutes.  Drain noodles, place in large serving bowl, and stir in vegetables and shrimp.

Serve hot.

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Fiesta Spinach Salad

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

4 Skinless Chicken Breast, Thinly SlicedFiest Spinach Salad

2 Onions, Sliced

1 Red Bell Pepper, Sliced

1 Yellow Bell Pepper, Sliced

1 Zucchini, Cubed

1/2 Cup Olives

Fresh Spinach

Non-GMO Blue Corn Chips

1 Cup Salsa

4 Shallots, Diced

Olive Oil

1 Lemon, Juice

Garlic Salt

Mrs. Dash Extra Spicy Seasoning

Coat large skillet with olive oil, turn heat to medium-high, and cook thinly-sliced chicken strips for approximately 10 minutes, occasionally stirring.  Add garlic salt, spicy seasoning (to taste), and lemon juice while cooking.

In a separate skillet, turn heat to medium-high, coat with olive oil, and add sliced onions and bell peppers.  Season with garlic salt, spicy seasoning (to taste).  Cook for approximately 15 minutes, stir occasionally.  Turn heat to medium-low, and cook until onions are caramelized.

Steam or oven-grill cubed zucchini with spicy seasoning and olive oil.

In an individual serving dish, layer spinach, chicken strips, onions & peppers, diced shallots, zucchini, olives, and add salsa for dressing.  Garnish with corn chips.

Optional Dairy Toppings: Sour Cream & Cheese (featured  below).


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