Tuesday, May 7, 2013

Green Soup

Green Soup

2 tablespoons oil
1 onion, chopped
1 green pepper, chopped (optional)
3 carrots, chopped
3 stalks celery, chopped
16 oz. green leafy vegetables of your choice (kale, spinach, Swiss chard or any combination of them)
4 cups chicken or vegetable broth
2 teaspoons Italian seasoning
Juice of 2 limes or 1 lemon

Heat oil in deep 4 to 6 quart pot.  Cook onion until it begins to caramelize.  Add carrot and celery and cook them until they begin to soften.  Add green vegetables and cook until they begin to wilt.  Add broth and cook until the carrots and stems of the greens are soft.  Add the seasoning.  Scoop 2 or 3 cups at a time to the blender and puree.  Add the lemon or lime juice to the puree and serve.

Thursday, May 2, 2013

Beef Tacos

Many of the pre-packaged taco seasonings contain gluten.  I make my own.


Brown ground beef, bison, or turkey
Midway through the process, add 1/2 diced onion and continue browning
When ground meat is nearly completely browned, add one or two cloves of garlic - either finely diced or pressed through a garlic press
Season with a generous sprinkling of salt, black pepper, and 1/2 to 1 teaspoon cumin.  Add a light dusting of dried oregano. Taste and add more seasonings as desired.

 ground chili powder,  cayenne pepper, or chipolte pepper may be added as desired (I don't usually use these because I avoid nightshades)

Serve on a corn or rice flour shell, sliced black olives, sliced avocado, salsa, diced lettuce, diced tomato, and a squeeze of lime.