Almond Flavored Cheesecake

Crust:
  • 5 T organic butter, softened
  • 5 T xylitol
  • 1 cup organic Spelt flour
  • 1/4 t sea salt
  • 1/4 cup finely chopped pecans
Filling:
  • 12 oz. full-fat organic cottage cheese
  • Two 8-oz packages softened organic full-fat cream cheese
  • 3/4 cup xylitol or coconut sugar
  • 3 organic eggs
  • 1 t vanilla extract
  • 1 t almond extract
  • 1 cup kefir cheese or organic sour cream
  • 1 cup unsweetened Greek Yogurt
  • Fresh strawberries, blueberries or raspberries (optional)


DIRECTIONS:

Crust:
Cream the butter and the 5 tablespoons xylitol together until fluffy. Stir in the flour, salt, and pecans. Butter the bottom and sides of one large springform pan or two smaller onesl. Press about half of the crust dough on the bottoms of the pans and up the sides about 1 inch (or all of it in the larger size). Bake at 350 degrees for about 10 minutes or until light golden. Remove from oven and let cool completely.

Filling:
Cream the cottage cheese in a food processor or blender until smooth. Beat cream cheese and 3/4 cup xylitol together until fluffy and add the creamed cottage cheese and mix. Add the eggs, one at a time until just blended. Stir in the vanilla and almond extracts. Combine the kefir cheese or sour cream with the yoghurt and then gently fold into the cream cheese mixture.

For a flavored swirl, puree either strawberries, blueberries or raspberries. Pour half of the filling into the 2 pans. Add a few dollops of fruit on top of batter all the way around and in the middle. Top with remaining batter. Using a wide knife, draw it through the batter creating swirls for marbeling effect.

Bake:
I baked this at 300 degrees for 1-1/2 hours. When time is up, turn off oven and slightly prop oven door for an additional 30 minutes. Take out of oven and let it sit on the counter for an additional 30 minutes. Refrigerate for at least 8 hours or overnight.

Remove cheesecake from fridge and let it set to warm up a bit.  It will be easier to get out of the pan.  Carefully remove sides of pan. Run a flat and wide knife around the bottom of the pan all the way around, cutting away from you. Slide the cheesecake onto a serving platter or just slice and serve. Top with additional fruit when serving. I used frozen, thawed and crushed blueberries. Makes a pretty cheesecake.

You can also just make it plain without the fruit, if desired.

Rosemary Roasted Purple Potatoes

Ingredients:
  • 5-6 medium-sized purple or other small sized potatoes
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • 1-1/2 teaspoons dried rosemary, crushed
  • Kosher salt and freshly ground pepper to taste
Directions:

Preheat oven to 375 degrees.

Scrub potatoes well, dry and quarter.  Place potatoes in baking pan to form a single layer.

Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices.
Cover pan with foil and slide into oven.

Bake potatoes for 15 minutes.  Slide pan from oven and remove foil. Using a spatula, turn potatoes over.  Return pan to oven without foil and roast potatoes another 15 minutes.

Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately.

Parmesan Meatloaf {Gluten Free}

Ingredients:
  • 1 lb ground turkey
  • 1 lb ground beef
  • 2 eggs
  • 1/4 cup almond meal/flour
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-2 cloves garlic, finely minced
  • 1 small onion, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup marinara pasta sauce
  • 1/2 cup shredded Italian cheese blend
  • minced parsley for garnish
Directions:

Preheat the oven to 350 degrees.  Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground turkey and beef, eggs, almond meal, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for about 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Hot Cheesy Mushroom Dip

Ingredients:
  • 1 tablespoon butter
  • 1 medium onion (sliced)
  • 1 pound mushrooms (cleaned and sliced)
  • 1 clove garlic (chopped)
  • 1 teaspoon thyme (chopped)
  • salt and pepper to taste
  • 1/4 cup white wine (or broth)
  • 1 (4 ounce) package cream cheese (room temperature)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup mozzarella (grated)
  • 1/4 cup grated parmigiano reggiano (grated)
Directions:
Heat the oil and melt the butter in a pan.  Add the onion and cook until it starts to caramelize, about 20 minutes.
Add the mushrooms and saute until they start to caramelize, about 20 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Season with salt and pepper.
Add the wine, deglazed the pan and cook until it has evaporated.
Puree 1/2 of the mushrooms in a food processor.
Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.
Serve with chips or raw veggies.

Zucchini Parmesan Crisps

Ingredients:
  • Cooking spray
  • 2 medium zucchini (about 1 pound total,  sliced into 1/4-inch thick rounds)
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated Parmesan (3/4-ounce)
  • 1/4 cup plain dry bread crumbs
  • 1/8 teaspoon salt
  • Freshly ground black pepper

Preparation:

Preheat the oven to 450 degrees.  Coat a baking sheet with cooking spray.

In a medium bowl, toss the zucchini with the oil.  In a small bowl, combine the parmesan, bread crumbs, salt, and a few turns of pepper.  Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.  Great with Ranch dressing.  (for Anna)

 

 

Beet Greens Salad

Ingredients:
  • Greens from 2 bunches beets
  • 3T olive oil
  • 1 clove garlic, finely chopped
  • 2T lemon juice
  • 1/4 red onion, very thinly sliced
  • 1 ripe tomato, coarsely chopped
  • 1/4 c slivered almonds, toasted until golden
  • salt and pepper to taste
Preparation:

Rinse greens several times thoroughly.  Bring large pot salted water to boil.  Add greens and blanch 1 minute.  Drain and rinse with cold water.  With hands, squeeze out the excess liquid.  Chop greens coarsely.

In large skillet, heat 2T olive oil.  When hot, add the greens, garlic, salt and pepper.  Cook, stirring constantly for 2 minutes or until greens are tender but still bright colored.

Transfer to bowl.  In smaller bowl whisk lemon juice, salt, pepper and remaining 1T olive oil.  Pour over greens and toss well.  Add onion, tomato and almonds.  Toss.  Adjust seasonings to taste.

 

Spaghetti Squash Casserole

Ingredients:
  • 1 small spaghetti squash
  • 1/2 cup water
  • 1 pound grass fed beef or buffalo
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 clove garlic, minced
  • baby portabella mushrooms (optional)
  • 1 can (14.5 ounces) diced tomatoes with liquid ( I use Muir Glen roasted canned tomatoes)
  • 1/2 teaspoon fresh leaf oregano, chopped (may use dried)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 cups shredded Cheddar cheese (or combination of cheeses)
Preparation:

Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the squash is tender and easily pierced with a fork. (You can also cook the squash in the crock pot for 8-10 hours).  When cool enough to handle, scoop out squash, separating strands with a fork. Set aside.

In a large skillet, brown the beef and pour off grease;  add onion, red and green peppers and garlic and cook just until vegetables are tender.   Add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheese and cook for 5 minutes longer, or until cheese is melted.

Crustless Quiche Ramekins

  • Butter (for ramekins)
  • Coarse sea salt
  • 1 package (10-oz.) frozen broccoli florets, or fresh
  • 6 large eggs
  • 1/2 cup half-and-half
  • Ground pepper
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup shredded cheese (3 oz)

Preheat oven to 350 degrees.  Butter four 8-oz. ramekins; set aside.

Bring a medium pot of salted water to a boil.  Add broccoli and cook 1 minute.  Drain well in collander and blot dry with paper towels.  Transfer to cutting board.  Chop coarsely.  Divide broccoli and cheese evenly between ramekins.

In large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.

Place ramekins on a rimmed baking sheet.  Ladle egg mixture into ramekins, dividing evenly.  Bake until golden brown, 35-40 minutes.  Serve with a mixed green salad.

Brazilian Fish Soup (Moqueca)

Ingredients:

  • 1 small yellow onion, chopped, divided
  • 1 green onion (white and green parts), chopped, divided
  • 1 inch fresh ginger, peeled and minced, divided
  • 4 cloves garlic, minced, divided
  • 6 Tablespoons coconut (or olive) oil, divided
  • 4 Tablespoons chopped cilantro, divided
  • 1¼ pounds cod, cut into bite sized pieces (I buy wild-caught frozen cod at Sam’s)
  • 1-1/3 cups chopped organic bell peppers (red/orange/yellow)
  • 2 cups organic chicken stock or broth
  • 1 (14 ounce) can coconut milk
  • 2 Tablespoons organic tomato paste
  • 1 Tablespoon lemon juice
  • ⅓ cup canned or jarred hearts of palm, drained and sliced
  • 2 small Roma tomatoes, seeded, and diced
  • 2 Tablespoons fish sauce
  • 1 teaspoon freshly ground black pepper

Instructions:

In a shallow bowl, mix together half of the green onion, half of the yellow onion, half of the ginger, half the cilantro, half of the garlic, and 4 Tablespoons of oil. Add the chunks of fish and toss to coat. Cover with plastic wrap and place in the fridge for 3 hours.

Minutes prior to cooking, remove the fish from the fridge to let it come to room temperature. Preheat your oven to 350 degrees Fahrenheit. Lay out your fish on a large baking sheet and pour the lemon juice on top. Season with salt and pepper. Set aside.

Add the remaining 2 tablespoons of oil to a large Dutch oven set over medium heat. Add the remaining green and yellow onions to the pan along with the bell peppers. Cook, stirring occasionally, for 3 minutes until softened.

Add the remaining garlic and ginger to the pan and sauté for one minute. Pour in the chicken broth and let it come to a full boil. Add the coconut milk and tomato paste and return to a boil. Immediately lower the heat to medium-low or so and gently simmer the sauce while you prepare the fish.

Place your tray of fish in the oven and bake until the fish is almost but not quite cooked through, 8 to 12 minutes (depending on thickness).

Add the almost-cooked fish and cooking juices into the simmering broth. Cover the pan, reduce the heat to low, and simmer until the fish is soft and tender, 5 to 7 minutes.

Uncover the pan, add the hearts of palm and tomatoes, and cook, stirring occasionally, for 2 minutes.

Stir in the fish sauce and black pepper, then serve topped with the remaining fresh cilantro.

(This soup takes some time to make, but it’s delicious)

Organic Zuppa Toscana Soup

  • 1 lb Italian sausage (buy organic if possible)
  • Several small purple potatoes, sliced 1/4 inch, to make about 1-1/2 to 2 cups
  • 1 large onion, chopped
  • 4 slices of bacon, cooked and crumbled (no nitrates)
  • 2 large garlic cloves, minced
  • 1 cups organic swiss chard or kale, chopped in 1 inch pieces
  • 1 large carton organic chicken broth
  • Salt and pepper to taste
  • 1 cup water
  • 1 cup heavy cream (organic)
Directions:
Crumble uncooked sausage into small pieces and brown in ceramic skillet.  Add to crock pot, along with chicken broth and water.  Stir then place onions, potatoes and garlic in the pot.  Cook on high until potatoes are tender.  Add bacon pieces, salt and pepper to taste.  Cook for another 10 minutes or so.  Turn off crock pot and add kale/chard.  Put lid back on and let set until greens are wilted.  Add cream right before serving and stir.  Serve and enjoy
 

Recipes from the Holcombe family and beyond.