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Crockpot Baked Potato Soup

This week we need several prep ahead meals…which  usually means crockpot meals. By the third one I wanted to try something new. I decided to make potato soup. I’ve never made any kind of potato soup before. I checked A Year of Slow Cooking to see if Stephanie had a good one. I went with the first recipe I found for baked potato soup. It was super easy to make and tasted really good. I didn’t eat it for dinner since I can’t eat potatoes, but I did taste it…made me wish I could 🙂  Justin and Rebecca both really enjoyed it. I only made a half recipe. It still made quite a bit. I modified it slightly to our tastes/with what I had on hand. I also made a quick batch of homemade cream cheese to use in it instead of store bought. If you don’t have any cream cheese or want it to be dairy free this would be just fine without it. Or you could substitute sour cream. I served the soup with crumbled bacon and shredded cheese.

Crockpot Baked Potato Soup

2 lbs. potatoes, peeled and cut into chunks
1 small onion, roughly chopped
2 cups broth or water (if using water add extra seasoning)
sea salt and garlic powder to taste
1 cup homemade cream cheese (or 8 oz. pkg. of cream cheese)

Toppings: crumbled bacon, shredded cheese, sour cream, olives, chives

Place potatoes, onion, broth and seasoning in crockpot. Cook on low 8+ hours or on high 4+ hours (until potatoes are tender…cooking longer won’t hurt anything). Mash or blend potatoes to desired consistency (I made it smooth with my immersion blender).

Add cream cheese. Stir. Cook on high about 30 minutes.

Pour into bowls and add toppings.

Roasted Cauliflower Au Gratin

I don’t often make Rachael Ray recipes. In my opinion most of them have too many ingredients, require too many steps and generate too many dirty dishes. The food may be good, but it’s just not my style of cooking. I did, however, make one of her recipes for dinner last night – roasted cauliflower au gratin.  I saw her make it on her show recently and it looked so good! And it was. I think I could have eaten the whole thing myself 😛  The whole family enjoyed it. I served it as our main dish. It would make a great side dish. Or you could add bacon, chicken or ham to make it a more complete main dish. As always it did require some work and some clean up. But I prepped it in the morning and got the kitchen cleaned up. So when it was time for dinner all I had to do was pop it in the toaster oven. No time in the kitchen and no mess to clean up after dinner. Perfect for a summer-like winter day 🙂  This is definitely a keeper recipe! I didn’t follow the recipe exactly. I only used 1 head of cauliflower. I also used a combo of milk, kefir and chicken broth for the cream sauce and didn’t make a full batch since I was using less cauliflower. I’ll post the original recipe with my mods in ().

 

Roasted Cauliflower Au Gratin

2 large heads cauliflower
3 Tbsp. EVOO
Salt

For the Topping:
2 Tbsp. EVOO
3 Tbsp. butter
1 garlic clove, grated (I used about 2 tsp. minced garlic)
Zest of 1 lemon (I didn’t add this)
2 Tbsp. parsley, chopped (I used 1 Tbsp. dried parsley)
1 cup breadcrumbs (I used a combo of whole wheat bread crumbs and crushed pretzels)

For the Sauce:
2 Tbsp. butter
4 Tbsp. flour
2 cups milk (I used a combo of milk, kefir and chicken broth)
Salt and black pepper
Freshly grated nutmeg

1 cup ricotta cheese

Preheat oven to 400°F. Chop cauliflower into medium to large bite-size florets. Toss cauliflower with EVOO and salt. Roast on a baking sheet until just barely tender but slightly crispy, about 15 minutes.
*I roasted my cauliflower the way I always do – lots of EVOO and salt. I roast it for more like 40 minutes.

For the topping, in a large skillet over medium heat, add EVOO and butter. When butter melts, add the garlic, lemon zest and parsley, and cook for 1-2 minutes or until fragrant. Add breadcrumbs and toast until golden. Transfer to a bowl and reserve.
Meanwhile, make the sauce: Melt butter in a saucepot over medium heat. Stir in the flour and cook a few minutes, stirring constantly, until it starts to smell slightly nutty. Stir in milk, salt, pepper and nutmeg, and bring to a simmer. Remove from heat and reserve
Mix the cauliflower and sauce in a casserole dish, then dollop with ricotta.
*At this point I covered it and stuck it in the fridge. If you are baking it immediately:

 Bake 15 minutes at 375, until golden brown. Finish it with a sprinkling of the breadcrumb mixture and a squeeze of lemon juice over top.

If you are baking it later:
Bake, covered, at 350 for about 35 minutes. Remove cover. Top with breadcrumbs. Bake another 10 minutes.

Soaked Graham Crackers

I’ve been making a lot of soaked baked goods lately. Through my recent experimenting I know that I handle them a lot better than unsoaked. One of my favorite foods is graham crackers. I used to live on them…the boughten, processed kind :\  But I haven’t been able to eat them in a long time, even my homemade grahams.

I have made them with sprouted flour in the past. That works ok, but the texture isn’t great. So I decided to experiment and see if I could make a soaked version. I used the graham cracker recipe I always use as a base and then added/adjusted ingredients.

I was quite impressed with the outcome! Crispy and sweet. A perfect treat for me…and my family. Rebecca had one with almond butter for breakfast yesterday 🙂  I made a small batch since I was experimenting. And next time I’ll try to get them a little thinner I think. But overall a great first attempt! I’m so excited to have soaked graham crackers. Now I just have to keep myself from eating them all in one day 😛

This post is linked to Fat Tuesday at Real Food Forager, Real Food Wednesdays and Fight Back Friday.

Soaked Whole Wheat Graham Crackers

2 cups organic whole wheat flour, all purpose flour or a combination of the two

1 cup yogurt, kefir or buttermilk
1/2 cup melted butter or coconut oil (I sometimes use half of each)

1/2 – 2/3 cup rapadura or cane sugar (adjust to your taste)
1/2 tsp. baking soda (optional)
1/2 tsp. salt
1/4 tsp. cinnamon (optional)
6Tbsp. honey (you can substitute molasses for some of the honey for a stronger “graham” flavor)
1 tsp. vanilla

Mix flour, yogurt and butter/oil in a glass bowl. Cover and let sit 7-24 hours.

Heat oven to 350. Add remaining ingredients to flour mixture. Stir until well combined. The dough should be quite moist and sticky.

Split dough into 2 equal parts. Put 1/2 of dough on a parchment paper or silpat lined baking sheet. Spread with a spoon until you have a fairly even layer covering the baking sheet. It will be a bit lumpy, not smooth. Repeat with 2nd half of dough on another pan.

Bake for about 10 minutes. Remove from oven and cut into squares (with pizza cutter). If the dough sticks to the pizza cutter bake them another 5 minutes and try again. After cutting them into squares, return the pans to the oven and bake another 5 minutes.

Remove the crackers from the oven. Transfer them to a dehydrator tray (you can keep them on the parchment until they are dry enough to handle without breaking) and dry them for 2-6 hours (until they are crispy/dry). Let cool. Store in an airtight container. You can also freeze them for long term storage.

Hot Fudge Pudding Cake

 

Hot Fudge Pudding Cake - Homemade Dutch Apple PieFor Valentine’s Day yesterday my daughter and I baked a cake for my husband. It is a cake he grew up eating (I got the recipe from my MIL). It sure does taste good!

It’s like a combination of cake, fudge and pudding all in one. Top it with whipped cream or ice cream and you’ve got quite a treat. It is very easy to make too. This is a great cake option for anyone that can’t eat eggs.Hot Fudge Pudding Cake | Homemade Dutch Apple Pie 2

Hot Fudge Pudding Cake
A cake filled with fudge and pudding
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Ingredients
  1. 1 cup flour (whole wheat, all purpose or a combination of gluten free flours)
  2. 3/4 cup cane sugar
  3. 3 Tbsp. cocoa powder
  4. 2 1/4 tsp. baking powder
  5. 1/4 tsp. salt
  6. 9 Tbsp. milk or coconut milk
  7. 3 Tbsp. coconut oil or butter, melted
  8. 1/3 cup chopped nuts (optional)
  9. 1 cup brown cane sugar
  10. 3 Tbsp. cocoa powder
  11. 2 cups hot water
Instructions
  1. Heat oven to 350 degrees.
  2. Mix the flour, sugar, cocoa, baking powder and salt.
  3. Blend in milk and oil.
  4. Stir in nuts.
  5. Pour into an ungreased 1 1/2 qt. casserole.
  6. Mix the brown sugar and cocoa. Sprinkle over batter.
  7. Pour hot water on batter (don't stir).
  8. Bake 30 minutes.
  9. Serve warm.
Just Take A Bite https://justtakeabite.com/

Rustic Chicken Stew

For Sunday dinner this week I made rustic chicken stew. It’s not a new recipe to me, but I haven’t made it in a long time. I used to make it all the time, when I was first learning how to cook and how to use my crockpot. It’s from a cookbook called The Ultimate Slow Cooker Cookbook. It’s a super easy chunky chicken stew. I like that it doesn’t require much chopping since it’s supposed to be “rustic.” The recipe calls for cut up blsl chicken. I just tossed in a couple chicken legs since that’s what I had on hand. Then we took whatever meat off the bone we wanted for our individual bowls. I’m not sure why I haven’t made this for so long. It’s so easy and so good. I’ll have to put it back on the menu more often. I’ve never added the mushrooms since Justin doesn’t like them. But I’m sure it would be very good (I LOVE mushrooms). This can easily be made GAPS legal by omitting the potatoes.

This post is lined to Fat Tuesday at Real Food Forager.

Rustic Chicken Stew

2 lbs. chicken – breasts, thighs, etc – on or off the bone, whole or cut up
3 medium onions, quartered
2 carrots cut into 1″ thick slices
2 potatoes cut into 1″ cubes
4 cups chicken broth
1 tsp. celery seed
1 tsp. dried thyme
1/2 tsp. pepper
8 ounces mushrooms, halved
1 cup frozen corn
1 cup frozen peas
salt and garlic powder to taste

Combine all ingredients in the crockpot. Cook on high 4 to 9 hours or low 7 to 12 hours. If you like your peas and corn less well done you can wait and add them in the last 15-30 minutes of cooking.

Apple Raisin Cake

Yesterday Rebecca and I made a simple “cake” for our baking project. The recipe is from my Vitamix cookbook. In the book it is called a bread. But it is baked in an 8″ pan and is a lot more like cake to me. The end product is very good. It’s quite moist from all of the dried fruit. Not too sweet (I do think you could decrease the honey a bit and be just fine, though). And I like the simplicity of being able to mix it all in the blender. That being said…it was not so simple when I actually made it. I followed the directions…and could not get the batter to mix at all. I was constantly scraping, trying to stir things, etc. I ended up adding extra water and starting and stopping at least 10 times. It turned into quite a mess 😛  If I make this again I think I’ll add more liquid right from the start. And possibly have an extra blending step before I add the dried fruit. I did not have lemon, so I just skipped that. And I skipped the orange peel.

Apple Raisin Cake

1 cup whole wheat flour (preferably freshly ground…3/4 cups wheat berries ground in the dry blender)
1/4 cup uncooked rolled oats
1 medium apple, quartered, seeded
1 thin slice lemon, peeled, seeded
2 Tbsp. water (I probably used about 1/3 cup)
1 thin slice orange with peel
1/2 cup honey (I’ll probably use 1/3 cup next time)
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. baking soda
1/4 tsp. allspice
1 cup raisins, dates or other dried fruit (I used a combo of raisins, dates and dried cranberries)

Heat oven to 350. Grease an 8″ baking pan.

Place flour adn oats into blender. Blend on  high 1 minute.

Add the rest of the ingredients in the order listed. Blend for 30 seconds, or until mixture is smooth and batter-like. (Next time I will do this in two steps…all of the ingredients except the dried fruit, blend, then add fruit and blend again). Pour into baking pan.

Bake for 25-30 minutes.

Baked Spinach (grain free, egg free, nut free, GAPS-legal)

I made quite a spread for our Christmas brunch this week. But I did take one item off the menu because I just didn’t have time to prepare it. So I made it for dinner last night – baked spinach. I found the recipe on Breakfast and Brunch Recipes. It is super easy. I really liked it. I think I ate half the pan last night 😛  Justin thought it would be better as a dip than as a side dish, but still thought it was good. This can be GAPS legal if you use homemade raw sour cream. It’s a great way to get more veggies in your diet. As expected Rebecca didn’t eat much…too stringy. But she did really like the flavor. Preparing this was even easier for me last night. I had a bunch of leftover ranch veggie dip (just a mix of sour cream and homemade ranch mix). So I just mixed that into the spinach instead of sour cream and separate seasoning. For cheese I used a mix of parmesan, sharp cheddar and mont. jack. I only made a half recipe.

This post is linked to Fat Tuesday at Real Food Forager.

Baked Spinach

3 packages, frozen, chopped spinach (10-ounce package size)
2 cups sour cream
1 package dried onion soup mix (I used homemade ranch dressing mix)
1/4 cup Parmesan cheese, or more (I used more than this. Any kind of cheese will work)

Take the spinach out of the freezer the night before. When it has been thawed, place it between layers of paper towels and squeeze the water out of it until dry.

Mix together the spinach, sour cream and soup mix. Add the grated Parmesan cheese and stir until well combined.

Grease a 9″ x 9″ square baking dish. Press the spinach mixture flat with a spoon or spatula.

Bake for 45 minutes at 350 degrees.

Serves 6.

Crockpot Pork and Beans (grain free, dairy free, nut free, egg free, GAPS-legal)

For lunch yesterday we had another new recipe for pork and beans from Cheeseslave. This is a very easy crockpot meal. And it is so good!! All three of us loved it. Although Abram wasn’t too happy about me eating so many beans. He’s not a happy camper right now. I guess I won’t be eating this again for a while. Aside from that it’s a great recipe. I didn’t follow the directions completely. I simplified it a bit and made less. For meat I used cut up bacon and cut pieces of leftover pork chops. I’ll post it the way I made it. This is a great, healthy recipe for baked beans. You could use just the bacon or probably even leave the meat out. I love that you use broth to add extra nutrition. I also stirred some coconut oil into my dish for more healthy fat. This would be great served with corn bread or over rice. You could even add in other vegetables for a more complete meal.

Crockpot Pork and Beans

2 cups dried navy beans
1/2 small onion, diced
1 Tbsp. butter
1 Tbsp. coconut oil
2 cups chicken broth or stock
meat – ham hock, diced bacon, cut up pork, grass-fed hot dogs (whatever you have on hand)
1/4 cup ketchup (I used homemade fermented ketchup…GAPS legal)
2 Tbsp. mustard
2 Tbsp. apple cider vinegar
1/3 cup total sweetener (honey, maple syrup, molasses…any combo…I used honey…GAPS-legal)
sea salt to taste

Soak beans in water and whey for 7-24 hours. Drain. Rinse. Cook beans in water for about 30 minutes, until just starting to soften (skim foam from water when it comes to a boil). Drain.

Add butter, coconut oil and onion to crockpot. Turn to high. Let fat melt. Add beans and remaining ingredients (except hot dogs). Cook on high 6-10 hours. Add more stock if it gets too dry. Add sliced hot dogs (if using) about an hour before serving. Remove ham hock if using.

Bacon Wrapped Dates (grain free, nut free, dairy free, egg free, GAPS-legal)

If you are a fan of sweet and salty foods you’ll love bacon wrapped dates! Add in some cheese for the perfect appetizer or snack.

I remember when I first tried a date about six years ago. I was blown away by the taste. It’s like a perfect little dessert. No need to bake or add sugar. Bonus that dates have minerals for a little nutritional boost.

How to Use Dates

But you can go a step beyond simply eating dates. Stuff them with cheese and wrap them with bacon. A quick run through the oven and you have an amazing snack or appetizer.

Bacon wrapped dates are so easy to make. And SO delicious. Salty and sweet together.

You can eat these fresh from the oven or right out of the fridge. I prepped these a couple hours before dinner and then just put them in the oven later. Very handy.

Allergy Friendly Stuffed Dates

If you can’t do dairy just skip the cheese or replace it with sunbutter. My kids love to snack on dates filled with sunbutter.

You can also add chopped dates to granola or try this sweet and salty snack mix. When you bake dates they taste even sweeter! My kids think they are candy.

Bacon wrapped dates make the perfect appetizer for any holiday or big game day. And they really couldn’t be any easier. Your kids can help make them too (check out the Kids Cook Real Food eCourse if you want to teach your kids to cook).

How do you like to eat dates?

Prepped Dates
 
Baked Dates

Bacon Wrapped Dates

Ingredients:

  • Nitrate-free bacon
  • Dates, organic if possible
  • Any type of cheese, cubed (optional)

Instructions:

  1. Preheat the oven to 350F.
  2. Cut the bacon slices in half.
  3. Pit the dates and cut them in half. Stuff with cheese if desired.
  4. Wrap each date with a half a slice of bacon. Use toothpicks if necessary. Set on a baking dish.
  5. Bake for 15-20 minutes, or until the bacon gets crispy and the cheese is melted. Remove the dates from the oven and transfer them serving dish.
  6. You can store the unused dates in the refrigerator. They are even good cold!

Salted Caramel Dip (grain free, dairy free, egg free, GAPS-legal)

One of the moms at my MOPS table posted a link for a caramel dip from My New Roots on FB recently. It looked super easy and sounded good. Plus it’s sugar free and GAPS legal!! Last week I finally got around to buying dates so I could try it. I made it yesterday morning. It was very easy to make. And it’s good!! Honestly I like it better plain than using it for an apple dip. Although I did really enjoy it last night as a dip for dried apple chips. It’s a great way to get your sugar fix without actually eating sugar. I’m glad I tried this. It’s a healthy, delicious treat. Plus I discovered that I love dates!! And they are great natural sweeteners. I will be using dates more often for sure. I even reserved the soaking liquid and have been using it to sweeten smoothies and drinks.

Unfortunately Rebecca doesn’t like it. I think it’s a texture issue with her. I’m guessing if I made it a bit thicker (increased the ratio of nuts to dates) she’d like it. Maybe I’ll try that next time.

This is a great treat for breakfast, a snack or a dessert.

This post is linked to Fat Tuesday at Real Food Forager.

Salted Caramel Dip
Makes 2 cups

2 cups pitted Medjool dates
¼ cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower) (I used some whole crispy almonds and some natural crunchy peanut butter…I used more than 1/4 cup)
4 tsp. fresh lemon juice
½ tsp. sea salt (or more to taste)
1 vanilla bean, seeds scraped (I used a little splash of homemade vanilla)
soaking water as needed

1. Soak dates for at least 4 hours in water.
2. Drain dates, reserving the soak water**.
3. Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water).
4. Store in an airtight glass container in the fridge for up to a week.

**Reserve remaining soaking water to use as a simple syrup/sweetener.