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Portuguese Kale Soup

Portuguese Kale Soup

Kale may seem like a trendy food your kids might never eat, but Portuguese Kale Soup is… not. It’s a traditional staple along New England’s south coast. Massachusetts and Rhode Island have the highest concentrations of people with ancestry from Portugal than any other states in the US. These are regions where Portuguese first landed ashore possibly as early as 1511. From the late 1800s into the 1960s, waves of Portuguese immigrants were literally the backbone of coastal New England’s economic booms in whaling, fishing, textiles, and farming. Cape Cod, Buzzards Bay, and Rhode Island are home turf for me, and this means Portuguese Kale Soup has always been on the menu rotation at my house.

Land-locked as a Colorado resident since 2005, this also means if I want Portuguese Kale Soup, I have to make it – nobody here serves it. And it means nobody here makes a good linguica, the spicy smoky Portuguese sausage essential to this recipe (not too many Portuguese bakeries or Portuguese family sausage operations around Boulder!). I improvise with a serviceable hot Italian sausage from Natural Grocers, a market chain with strict policies for no GMO products, organic wherever possible for everything in the store, and organic-only produce. Other than getting a good rustic and spicy sausage in the mix, recipes vary with whether or not to include red kidney beans (a pared down version called Caldo Verde excludes them) or tomatoes – both of which I call keepers.

We serve this with a hearty gluten free bread from Kim and Jakes Bakery, which, luckily for me, is a small family business right in my neighborhood. The peasant bread from this gluten free facility is perfect with this soup.

Portuguese Kale Soup
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A full meal soup perfect for cold blustery days. Makes about 3 quarts of soup. The longer this soup simmers the better it will taste, but you can enjoy it as soon as the vegetables are cooked soft. In any case, don't simmer longer than two hours.
Servings Prep Time
3 Quarts 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
3 Quarts 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Portuguese Kale Soup
Print Recipe
A full meal soup perfect for cold blustery days. Makes about 3 quarts of soup. The longer this soup simmers the better it will taste, but you can enjoy it as soon as the vegetables are cooked soft. In any case, don't simmer longer than two hours.
Servings Prep Time
3 Quarts 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
3 Quarts 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Servings: Quarts
Instructions
  1. In a large pot, heat olive oil to medium with 1-2 Tablespoons of chicken fat or chicken broth. Add minced garlic and chopped onion. Sauté about 2 minutes, til they become soft but not browned.
  2. Next add carrots and potatoes. Cover with remaining chicken broth. If you have homemade chicken broth with some of the fat in it, this is ideal. If not use boxed organic chicken broth such as Kirkland brand (Costco) or Imagine brand. Bring to simmer on medium heat, and cover.
  3. While the vegetables are simmering, prepare your sausage. Place links in a skillet with a little olive oil, water, or extra broth to prevent sticking. Cover and cook on medium high heat til cooked through, and browned on all sides (turn as needed after 2-3 minutes per side). Set aside to cool enough to handle them.
  4. Add canned tomatoes, tomato soup, parsley, and kale. Stir well to mix everything. Cut the sausage into small chunks once they are cool enough to handle, and stir those in also. Cover and simmer gently for 30-45 minutes, stirring occasionally to mix.
  5. If you are including kidney beans, stir these in long enough to heat through, ahead of serving.
  6. Once all veggies are soft and beans are heated through, enjoy with crusty GF bread.
Recipe Notes

You can use tomato paste in lieu of Imagine Organic Tomato Basil soup: Mix 2 Tablespoons paste with 1.5 cups water and add to the soup.

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Super Easy Ratatouille

Super Easy Ratatouille

Ratatouille seems exotic, but it’s easy to make, especially with this stackable-ingredient recipe. Don’t overlook this simple skillet version of ratatouille for chilly nights. Organic veggies will be worth the flavor boosts they give, so spring for those – they’ll make this dish much tastier. Kids who like pizza and the flavors of Italian herbs can enjoy this over their favorite pasta. Add a side of authentic hot Italian sausage to make it a hefty meal. Go grain free by serving with Paleo rolls like these made from quick mixes by Chebe. This reheats well and is even more yummy with time.

Super Easy Ratatouille
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Warming and delicious, savory goodness. Use a big skillet and stack ingredients in the order listed below. If you have it, a cast iron skillet is a great choice for even-heat simmer, and it will add iron for kids needing that boost - the acidity of the tomato pulls iron into the food. Peeling the eggplant is optional.
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Super Easy Ratatouille
Print Recipe
Warming and delicious, savory goodness. Use a big skillet and stack ingredients in the order listed below. If you have it, a cast iron skillet is a great choice for even-heat simmer, and it will add iron for kids needing that boost - the acidity of the tomato pulls iron into the food. Peeling the eggplant is optional.
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Servings: servings
Instructions
  1. If you prefer, peel the eggplant before slicing it. This is optional.
  2. Heat 3 Tablespoons of the olive oil in a large skillet. Add garlic and soften over medium heat for one minute.
  3. Layer in the vegetables in the order listed, leaving them to lie flat. Between each layer, sprinkle salt, oregano, and black pepper. Drizzle remaining olive oil (1 Tablespoon) on the top. Don't stir it. Leave it stacked just as you laid it all in
  4. Cover the pan and cook over low heat for 30 minutes.
  5. Uncover the pan and let 10 minutes longer to reduce liquid.
  6. Gently turn and tumble the veggies, and serve with crusty bread of your choice, over pasta, or on its own for a lighter meal.
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Mushroom Quiche, Gluten AND Dairy Free

Mushroom Quiche, Gluten AND Dairy Free

Quiche is so yummy, and so off limits for so many kids in my practice – until this gluten and dairy free mushroom quiche option worked out perfectly! I combed many sites for a way to do this that met my criteria for no dairy or gluten, and, tasted really good. I ended up with this amalgam of my own that worked really well.

You will need a gluten free pie crust for starters. You can buy these in the frozen section of most supermarkets now, but I don’t love those, and I don’t mind making my own. I use Bellas’ Gluten Free All Purpose Baking Mix for this, and it’s a snap. I have made my own for years but like this product and recipe better for pie crusts. I’ve even cut the back of the box out and tucked it into my recipe binder in my kitchen so I can grab this recipe fast, any time…

 

So, either buy or make a GF crust, bake it for ten minutes while you assemble the quiche ingredients, and let it cool. When your filling is ready, the crust will be too.

Mushroom Quiche, Gluten AND Dairy Free
Print Recipe
No compromise here. Classic quiche taste and texture that will satisfy even the most hardened cheese lovers.
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Mushroom Quiche, Gluten AND Dairy Free
Print Recipe
No compromise here. Classic quiche taste and texture that will satisfy even the most hardened cheese lovers.
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Ingredients
Servings: pieces
Instructions
  1. Prepare your pie crust per package instructions if you've bought a mix (See product and image above). Whether you'e made your own crust or purchased one, once it's ready, place it in a 400 degree oven and bake for ten minutes. Once it is done, set it aside, but keep your oven ready: Reduce heat to 375.
  2. Slice mushrooms into thin segments and chop onion fine. Heat a skillet to medium and add the ghee (or olive oil, coconut oil, or vegan spread of your choice). Sauté the onions first, for about two minutes, to just soften. Then add mushrooms and reduce heat to low. Sauté until mushrooms are lightly but not completely cooked, about 3 minutes; remove from heat before they spill a lot of water into the skillet. If they do, drain it off before placing in your pie crust later.
  3. Whisk together the eggs, coconut milk, almond milk and spices until frothy and evenly blended.
  4. Spread the cooked vegetables evenly in the pie crust. Pour the egg mixture over all. Lay tomato slices gently on top of the egg and vegetable filling in a ring pattern, around the outer edges of the mixture, working your way in toward center of the quiche. If desired, add cheese substitute shreds and sprinkle on top. You may also use any grated cheese your family tolerates here if desired, like Manchego (sheep cheese) or hard goat milk cheddar.
  5. Place the quiche on a baking sheet to prevent spillage and drips in your oven. Bake at 375 for 45 - 50 minutes or until the top has puffed up and browned, and the quiche is set when given a gentle shake. Let it rest for 10 minutes before serving. The top will settle when cooled.
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Smoked Paprika Chicken

Smoked Paprika Chicken

So simple. How did I overlook this combination my whole life? This is an easy dish that I love simmered on stove top in an iron skillet. I used this smoked paprika from Savory Spice Shop, but there are hotter varieties if you like heat! You can also find an organic smoked paprika here. I use boneless thighs because they are more tender and flavorful to me than breasts, but either can work. And if you are lucky enough to have some of your own chicken fat on hand rendered from broth that you made, that works well as a fat in your skillet instead of olive oil and ghee. To try this on the grill, blend the melted fats, liquid ingredients, cooked onion, and spices and marinate chicken pieces for two hours; grill on medium heat for 6-8 minutes per side.

 

Smoked Paprika Chicken
Print Recipe
Subtle smoke flavor makes this a really pleasing variation on chicken, even for picky little palates.
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Smoked Paprika Chicken
Print Recipe
Subtle smoke flavor makes this a really pleasing variation on chicken, even for picky little palates.
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Instructions
  1. Combine the GF flour blend and spices.
  2. Dredge chicken pieces in the flour and spice mixture.
  3. Melt ghee/butter with olive oil and/or chicken fat in the skillet on medium heat. Add the onion and cook for two minutes.
  4. Turn heat to medium high and add the dredged thighs. Sear/brown them lightly on each side - about two minutes per side. Once browned lightly, remove them to a plate off to the side.
  5. Deglaze the skillet with the chicken broth, GF Tamari, and GF Worcestershire sauce.
  6. Add the thighs back in, reduce heat to low-medium, and simmer for 20 minutes.
  7. Serve and enjoy! Delicious with roasted or mashed Jersey sweet potato and parsnip - plus a greens mixture of arugula, scallion, butter lettuce and sprouted pumpkin seeds.
Recipe Notes

This recipe makes four large servings or six smaller servings.

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Spicy Chick Pea Curry

Spicy Chick Pea Curry

Lovingly known as “train wreck” in my house, this one skillet curry can have heat or be more mild, depending on your kids’ palates. I’ve written it here as moderately hot. The ground beef makes it more savory and nutritious, but it is also delicious if the meat is omitted, making for a nice vegetarian option.

Spicy Chick Pea Curry
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A warming and delicious red curry that is delicious over rice, gluten free rotini or penne, or hearty enough on its own. Adjust the heat by adding more spice, hotter curry powder, or hot pepper if that's your thing.
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Spicy Chick Pea Curry
Print Recipe
A warming and delicious red curry that is delicious over rice, gluten free rotini or penne, or hearty enough on its own. Adjust the heat by adding more spice, hotter curry powder, or hot pepper if that's your thing.
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Instructions
  1. Heat olive oil to medium in a large skillet. Iron works well for this recipe and will boost iron in the food.
  2. Add minced garlic and chopped onion, heating gently until clear. Do not brown or burn. Then add chopped pepper and continue to saute over medium heat.
  3. Blend the dry spices in a small dish or bowl, except for salt and pepper. Add to skillet. Stir to coat onions, garlic, and peppers thoroughly. Simmer covered for 2 minutes, stir occasionally.
  4. Next add the ground beef. Stir to blend well with the vegetables and herbs. Cook on medium heat til beef is browned.
  5. Add canned tomatoes, tomato sauce, curry paste, salt, and pepper. Stir to blend well. Cover and let simmer x 15 minutes, stirring occasionally.
  6. Reduce heat to low. Add drained chick peas and stir to warm and blend. Adjust spices as you like. Cover and simmer another five minutes.
  7. Ladle over (gluten free) penne pasta, rotini, spirals, zucchini zoodles, or with GF focaccia bread (such as Chebe brand focaccia mix). Sprinkle on chopped cilantro for garnish if desired.
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