Pan Sauteed Apples, Pears, and coconut

I made this recipe mostly. Its a throw together really, more than a recipe. I cook the fruit just until it is hot, but not mushy at all. Everything still has to have "snap" for me to feel good about the nutritional content. Here is what I usually do....

Take sliced apples and pears
sprinkle them with cinnamon
sautee them in a pan with coconut oil (you can use another oil, I just like the health benefits of coconut)
sprinkle in some coconut flakes
drizzle with honey or agave

Sauteed Kale

This tasted a lot like cut grass, or leaves. We pretended to be brontosaurus and choked some down medicinally, but I don't think anyone will be asking for it. On the plus side, when we put it down the disposal, I think it really gave it a stiff cleaning.

Ingredients

• 1 1/2 pounds kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup water
• salt and pepper
• 2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

African Sweet Potatoe with Peanut Butter, Black Eye Peas and Black Bean soup

This was really good. The kids ate it and liked it, I ate it and liked it. At first I was a bit skeptical, the flavor mish mash I wasn't sure of. But it turned out almost creamy despite the fact that it had no cream, or milk. (here is where I launch into my "oh dairy, I hardly knew ye"). Anyways, I got the original recipe over at gluten free goddess. This site is saving my life daily. So far, none of the kids are complaining. The food looks enough like what we usually have, and they are getting a dessert every night.




1 tablespoon light olive oil or peanut oil
1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)
1/2 teaspoon cinnamon
1 medium red onion, peeled, diced
4 cloves garlic, minced
1 medium sweet potato or yam, peeled, diced
1 large yellow bell pepper, cored, seeded, diced
1 jalapeño or other hot chile pepper, seeded, diced fine
1 14-oz. can black-eyed peas, rinsed, drained
1 14-oz. can white beans, rinsed, drained
1 14-oz. can black beans, rinsed, drained
1 quart light broth
1/2 cup 100% natural peanut butter or Sunbutter melted in a half cup of boiled water
1/2 teaspoon crushed hot red pepper flakes, or more, to taste
2 tablespoons chopped fresh cilantro
Juice from 1 big juicy lime
2-3 teaspoons organic brown sugar or raw agave nectar, to taste
Sea salt and black pepper, to taste

For garnish:
Chopped fresh cilantro

Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.

Add the black-eyed peas, white and black beans, broth, peanut butter, red pepper flakes and cilantro.

Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.

Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

Serves 4 as a hearty meal.

Read more: http://glutenfreegoddess.blogspot.com/2006/02/african-bean-sweet-potato-soup.html#ixzz0ds0cG1hC

Honey Soy Broiled Salmon

Ingredients

• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon minced fresh ginger
• 1 pound center-cut salmon fillet, cut into 4 portions

Directions

Whisk soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds (if desired).