This is based on the Greek classic, but without dairy or eggs. I like to serve it warm, but chilled is more traditional. Continue reading
Chicken Chili
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
Taco Salad
Before I changed my diet, I would often make tacos for a quick, easy weeknight dinner. I would throw a pack of seasoning mix into some meat/beans/veggies and call it an entree. Once I started reading labels, I realized commercial taco mix is full of unnecessary additives (lactose! maltodextrin! autolyzed yeast extract! MSG! soy! “natural flavors”!), so I decided to start making my own mix. I make the mix ahead so its ready to go when I need a quick meal. Continue reading
Beef Stroganoff
While it manages to capture a lot of the flavor, this dish is a little lighter and has more vegetables than its more traditional namesake (also, no dairy!). Continue reading
Chicken in the Oven with Potatoes and Artichokes
A warm, filling casserole for a chilly evening. Continue reading
Fennel, Mango and Pomegranate Salad
This salad is a colorful, flavorful alternative to the more expected greens-based salads. It has a light, fresh taste and a pleasant crisp texture. Continue reading
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
Vegetable Stock
I prefer to make my own stock. I use it in all kinds of recipes, so I make a big batch and then freeze it in 4-cup portions for making soup and 1-cup portions for flavoring in all kinds of recipes. Because its best if simmered over several hours, I’ll often throw it together on a weekend morning when I know I’ll be around for a good part of the day. If I want chicken stock, I’ll add a chicken carcass or maybe 2 pounds of chicken wings. Continue reading
Roasted Pumpkin with Wild Rice
Despite being a longtime fan of sweet pumpkin dishes such as pumpkin pie or pumpkin bread, this is the first savory pumpkin recipe I have created. I found pumpkin to be hearty and delicious in this context. Continue reading
The Resourceful Kitchen 