Servings: 8 people
2 pounds ground beef
3 tsp. taco seasoning
3 tsp. cumin
1 tsp. chili powder
1 tsp. seasoned salt
2 poblano peppers roasted, skinned, & chopped*
1 red onion diced
2 cloves fresh garlic minced or pressed
1 jalapeño chopped (keep seeds for extra spice, remove for a milder flavor)
1 red or orange bell pepper cut into thin slices
2 cups strained or diced tomatoes*
4 cups Kettle & Fire Bone Broth beef or chicken broth
1 cup cream cheese
Juice of 4 limes
Salt and pepper to taste
Crumbled cotija cheese
- Sauté ground beef on high heat in a large soup pot with taco seasoning, cumin, and seasoned salt, stirring to prevent anything from sticking, until brown.
- Roast the peppers while you’re cooking the meat, turning them occasionally to ensure all sides are totally blackened.
- Once the meat is mostly cooked through (about 5 minutes), remove from the pot, strain the juices into a separate bowl, and set the beef aside.
- Turn the heat down to medium, pour 2 tablespoons of the beef juices back into the pot, and add onions, garlic, bell pepper, and jalapeño.
- Sauté until softened (about 3 minutes).
- Add strained tomatoes and stir to incorporate.
- Clean the skin off of the peppers, loosely chop them (careful to remove seeds if you’re sensitive to spice), and add them to the pot.
- Add beef broth, the block of cream cheese, and lime juice, stirring to break up the cream cheese and allow it to totally melt into the soup.
- Taste and add additional salt or pepper if needed.
- Serve piping hot, each bowl topped with half of a cubed avocado, 2 tablespoons of cotija cheese, scallions, & cilantro.
1 tbsp. olive oil
½ yellow onion, diced
1 link linguica or chorizo sausage, approx. 5 oz., fully cooked and diced (optional)
1 medium potato, such as Yukon Gold or Red Bliss, diced
1 ¾ cup broth (chicken or vegetable)
8 oz. can pinto beans, drained and rinsed
2 cups kale, chopped coarse
PUTTING IT ALL TOGETHER
- Heat olive oil in a pot over medium heat. Add onion, linguica, and potato. Sauté until onion is translucent.
- Add broth and bring to a simmer. Add pinto beans, kale, and Mussels, including the liquid from the can. Simmer for approx. 10-15 minutes.
- Season with salt and pepper to taste. Serve hot.
1/4 cup evaporated cane juice crystals (Can use sugar as a substitute)
1 Tbsp. honey
1/4 Tsp. Kosher salt
1 1/4 cups unsweetened shredded coconut
2 Tablespoons gluten-free all-purpose flour
1 Tbsp. whole golden flax seeds
1/4 Tsp. vanilla extract
1/3 cup (2 ounces) Driscoll’s Blueberries
2 egg whites
- Preheat an oven to 350°F. Line a baking sheet with parchment paper.
- In a small, heavy-bottomed saucepan, combine the egg whites, evaporated cane juice crystals, honey, salt, coconut, flour, and flax seeds. Set the pan over medium-low heat and cook, stirring constantly, until the mixture becomes thick, about 2 to 3 minutes. Transfer the mixture to a medium bowl and stir in the vanilla. Let the mixture cool to room temperature.
- Using a small scoop, scoop 1 Tbs. balls onto the prepared baking sheet. Gently press 1 blueberry into each macaroon. Bake until light golden brown, 16 to 18 minutes.
Courtesy of www.eefieshomemade.com
1 pkg. Effie’s Cocoacakes
3 T. unsalted melted butter
1 1/2 c. unsweetened coconut milk (1 13.5 oz. can)
1 c. whole milk
1/2 c. sugar
3 T. cornstarch
3/4 t. kosher salt
4 lg. egg yolks
1 1/4 t. vanilla extract or vanilla bean paste
1 1/3 c. shredded unsweetened coconut
1 c. heavy cream
1 T. sugar
1/3 c. large-flake unsweetened coconut, toasted
- Pre-heat the oven to 350 degrees.
- Break the Cocoacakes into the bowl of a food processor and process until you have a fine crumb. Transfer to a bowl and add the melted butter to form a moistened meal. Press the Cocoacake crumbs into a 9-inch pie pan. Press the crumbs evenly along the sides and bottom of the pan, forming an even crust. Place the crust in the oven for 7 minutes to set. Let cool.
- Combine the coconut milk, milk, sugar, cornstarch and salt in a medium saucepan and whisk to combine. Cook over medium heat, stirring constantly, until bubbling and thick.
- Whisk together the egg yolks in a bowl and begin to add the hot milk mixture slowly and gradually. Keep whisking the eggs continuously as you slowly stream all the hot milk until fully incorporated. Return the mixture to the saucepan on medium heat. Whisk the custard mixture until noticeably thicker, about 3-4 minutes.
- Strain the custard through a fine sieve into a bowl. Stir in the vanilla extract or paste and the shredded coconut. Pour the filling into the pre-baked Cocoacake crust and smooth evenly. Cover with plastic and refrigerate for at least 4 hours.
- Whip the heavy cream on high in an electric mixer. Gradually add 1 T. sugar until smooth peaks are formed. Top the pie with whipped cream and sprinkle with the toasted coconut flakes.
1 cup Cosmic Crisp® apple, peeled, cored and diced + ¼ cup finely diced for garnish
2 tablespoons olive oil
1 onion thinly sliced
2 cloves garlic, minced
1 small jalapeño, seeded and thinly sliced
1.5 tablespoons peeled and grated fresh ginger
4 large carrots, peeled and sliced + ½ carrot peeled and sliced lengthwise (for garnish)
4 cups chicken or vegetable stock
1/3 cup apple juice
Salt and pepper
Lime Crème Fraîche
¼ cup crème fraîche
1 lime, zested and juiced
1 tablespoon of minced fresh cilantro plus more for garnish
Heat olive in a saucepan over medium heat, add onion, garlic and sauté for 2 minutes on low heat, do not let brown. Add all carrots, broth, apple, jalapeño, and ginger; bring to a boil. Cover and reduce heat, simmer until carrots are tender, about 20 minutes. Remove carrot halves, and dice finely for garnish. Puree soup in batches in a blender, return to pan. Add apple juice, salt, and pepper to taste.
Divide into bowls and top with finely diced carrot, apple, cilantro, and lime crème fraîche.