Savory recipes

Savory recipes

Tara’s Quiche!


Oh my goodness, we had a treat this week! 

It has an almond crust, which you could certainly play around with and see what texture suits you. I think this would be good made with a gluten-free blend, with whole wheat or a combination of whole wheat and white flours.

The crust is seasoned with fresh garlic and fresh herbs (or dried if you don’t have fresh on hand), and moistened with olive oil and a little water. I used a small skillet and a small casserole dish (because I wanted my friend to try it!) and so I made two small and thin pies instead of putting the whole recipe in one dish, as you can see Tara did in the picture of her pie below. Both were moist and tasty, so make them either way.

Roasting the sweet peppers makes a big difference in their flavor, and it is easy to do. Simply, seed them and cut them in half; put them on a cookie sheet and drizzle them with a little olive oil, turn them skin-side-up, then put them in a 400° oven and roast until the skins are crispy and brown. Then remove the peelings (which is the most labor intensive part of this dish), and slice or dice them. (Tara diced hers but reserved a few strips for the top which was a beautiful touch!)

So for the details.

I started the peppers roasting and buttered the skillet and casserole dish I was using. Then, made the crust which is:
2 cups un-blanched almond meal (I had and used blanched and it was good too)
3 garlic cloves, minced
1 Tablespoon Italian seasoning or 2 Tablespoons fresh, chopped herbs (I used fresh basil and oregano)
1/2 teaspoon Real salt
1/4 teaspoon freshly ground pepper (I love using a peppercorn blend!)
1/3 cup olive oil
1 Tablespoon and 1 teaspoon water

Combine your almond meal (or flour substitute) with seasonings. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

Press the dough into your greased skillet or pan until it is even on the bottom and up the sides a ways. Bake the crust at 400° for 18-20 minutes, until it is golden and firm.

Followed by the filling:
2 huge red peppers, roasted and skinned and sliced or diced
2 medium zucchini grated
6 large eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2/3 cup freshly grated Parmesan cheese (Tara’s note: “I grated the Parmesan with the same grater I used for the zucchini. Quite large for Parmesan, but I like it better for quiche so you get little pockets of cheese.” I had pre-grated cheese and it worked well too.)

When the crust is baked, pour in the egg mixture and bake (still in your 400° oven) for 30 minutes, or until the center is firm to the touch.

The flavor is so rich and delightful! I hope you have some fun with this and that your family will enjoy the fruit of your labors.

Happy harvest!


We will have more tasty ideas from T. when she returns in the fall. Inshallah!
Until then, we’ll miss you!






Tinfoil Dinner {Crock-pot Style}


Make a meat mixture of:

1 pound of hamburger

1/3 cup oatmeal or breadcrumbs

handful of green onions

2 eggs

1/4 tsp dry mustard

salt and pepper

Press into the bottom of the pot. 

Then add layers of veggies:

-onions and mushrooms

-carrots and potatoes

-green pepper, fresh parsley and oregano {or whatever fresh herbs you like}

-salt and pepper.

Cover and set on low. Mine took six hours and the veggies are moist and tender.

You could serve this with warm bread and sliced tomatoes.

{I think that this would also be good with squash finely chopped or grated as the last layer.}

Happy meal-time! Your efforts make a big difference in your family’s world. 

Be well!


Sweet Potato Soup


The short hand version of this recipe is to start with chicken bone broth, homemade if possible; heat up 3-4 Tbs coconut oil and sauté a diced sweet potato, purple onion, regular potatoes, carrots, yellow sweet pepper until tender; add them to the broth and season with Real salt and fresh basil.

This is a very homey, nourishing, salty and sweet dish. It would be good with rice and or a can of coconut milk if you’d like creamy soup.

Add a loaf of good bread, some greens and a light dressing and you’ve got a lovely meal.

The details: {if you’re a recipe-following type of girl}

2 quarts chicken broth (I pulled mine from the freezer)

3 small carrots, peeled and sliced

1/2 yellow pepper, diced

3 small red potatoes, diced

1 sweet potato, peeled and diced

1/2 purple onion, diced

3-4 Tbs coconut oil

1-1 1/2 Tbs Real salt

1 bunch fresh basil, chopped

Sauté vegetables in coconut oil until tender. Add the broth and basil and simmer for 20-30 minutes.  Add coconut milk if you’d like it creamy!


Food for Thought


Well, food for lunch!

This is a slice of Tillamook Swiss cheese, leftover, shredded herbed chicken from a crockpot meal, easy guacamole, sliced tomatoes and fresh basil on a slice

of toasted homemade bread.


For the guacamole, simply mash a ripe avocado in a bowl with a fork and sprinkle with granulated garlic and salt.

I broke the basil into small pieces and ate it on the sandwich. Pure heaven.

Sometimes it’s just fun to be able to see new combinations of things isn’t it? If you’re like me, it’s easy to get stuck in a pattern of only being able to think of the same old things to eat.

Happy harvest season coming up!

I wish you health and happiness today and always.



New Bread!


I have a new recipe I’ve been working on, and I think it is pretty darn.

Want to try it?

I use a bread machine on the dough cycle.  It takes 1 1/2 hours and then all I have to do is slightly knead the dough on a floured surface, shape it into two loaves, put it into greased pans, let it rise for 30-50 minutes, (until the top of the dough is about 2-3″ above the pan) and bake it in a 350° oven for 35 minutes. You can also slash the tops with a sharp knife (about 1/4″ deep) after rising and before baking if you want a nice look. The cut also helps to keep the sides from splitting as it rises in the heat of the oven.

You could surely use a bread mixer or do this by hand, kneading at resting the dough a couple of times at about 30 minute intervals. Bread machines are cheap and you can find them used for next to nothing!  I guess that people don’t use them much because baking the bread in the machine is never pretty and the texture is lacking. But I think it’s worth having one just to use the dough cycle.  I use it several times a week!

2 cups room temp water

1 heaping Tbs Real salt

1/3 cup coconut oil

1/4-1/3 cup raw honey

2 1/2 cups freshly ground wheat flour

3 cups quality white flour

1 heaping Tbs dry yeast

When you’re making variations, remember you need:

liquid (about 1 cup : 3 cups flour)

savor (salt)

fat (olive oil, coconut oil, butter)

sweet (honey, maple syrup, agave)

leaven (yeast)

flour (you can use many different kinds of grains! Chef Brad suggests 1/3 grain + 2/3 gluten type flour)

If you have each of those components, you can make it sweeter or change up the ratio of grains/flours, or add in seeds or herbs, etc.

One thing that is really helpful to have on hand is granulated vitamin C (ascorbic acid). When you use the heavier flours, add 1/2 tsp vitamin C and it will lighten the texture!

Is there anything more delightful than to step into your home and smell fresh bread?

Love ya!