My favorite thing about the NFL post-season: Chili! This chili is fairly mild and is delicious served with corn chips. I used canned beans and tomatoes to save time, but if you had more time it would probably be even tastier if you diced your own tomatoes and cooked your own beans. Continue reading
nut free
Roasted Carrots and Parsnips
This tasty dish added fiber, beta carotene, vitamin C and festive color to our Thanksgiving table. Continue reading
Slow-Cooked Paleo Beef Stew
This rich stew gives you that warm, sticks-to-your-ribs feeling without potatoes or grains. Continue reading
Apple Onion Relish
This is a flavorful accompaniment to roasted pork or chicken. It would also make a nice addition to a salad or wrap sandwich (Lately I’ve been obsessed with Trader Joe’s Brown Rice Tortillas for making wraps). Continue reading
A Perfect Pot of Beans
I prepare these in bulk and then throw them into salads and sides or dress them up with sauce and veggies for a main course. They are a bit time consuming to prepare, but they taste so much better than canned. Continue reading
Belgian Waffles
These have a light, fluffy texture and are delicious with maple syrup, fresh berries and rice whipped “cream.” Its hard to tell them apart from the gluten, egg and dairy version. Continue reading
Split Pea Soup
Warm and filling for an autumn evening. Continue reading
Butternut Squash and Leek Risotto
For me, risotto is comfort food. I love how the rice starch gives risotto a creamy texture without the addition of butter, milk or cheese. I had some leftover roast chicken, so I added chicken to this recipe, but you could just as easily make it vegan by omitting the chicken and substituting vegetable broth for chicken broth. Continue reading
Sunday morning extra: Smoked Salmon on Corn Cakes
This simple combination makes a wonderful quick breakfast, or is a sophisticated addition to a gluten-, dairy- and egg-free brunch. Continue reading
The Resourceful Kitchen 