Creamy Chicken Pasta Bake

From Kristi's Kitchen

Ingredients:

1/2 stick organic unsalted butter

1 c. soft whole wheat flour

1/2 tsp. sea salt

1/2 c. diced organic celery

1 tbsp. grated organic carrot

1/2 tsp. poultry seasoning

2 quarts homemade organic chicken stock (seasoned to taste with sea salt & garlic powder)

2 c. cooked, shredded organic chicken

3/4 tsp. sea salt (a bit more to taste if needed)

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. black pepper

1/8 tsp. cayenne

2 tsp. dried parsley

16 oz. brown rice spiral pasta, cooked until almost al dente (be sure to salt your pasta water)

3 -2" homemade biscuits (see Spelt Flour posts for recipe), crumbled in a food processor with 3 tbsp. organic butter

Directions:

-Preheat oven to 350 degrees

-Melt butter in stock pot

-Add veggies and cook until translucent

-Stir flour into butter and cook, stirring constantly until mixture is blonde in color

-Pour chicken stock into pot and stir until mixture begins to thicken

-Season with remaining seasonings and fold in shredded chicken

-Taste and adjust seasoning as needed

-Stir pasta into mixture and pour into a 13x9 casserole dish

-Top with biscuit crumble and a sprinkling of garlic powder, dried parsley and paprika

-Bake in preheated oven for 20 minutes, until crumble is crisp and golden

Serve with sauteed snow peas and Homemade Cranberry Relish(see below)

"Comfort Food" at it's finest...plate-licking good! Insert leftover turkey and here's what you do with your leftover holiday bird...I know that's a bit early but, file it away and use the chicken for supper tomorrow night! Everyone asked for more! Happy Eating!

Homemade Cranberry Relish

From Kristi's Kitchen

Ingredients:

1 c. fresh cranberries

1/3 c. filtered water

8 tbsp. coconut palm crystals

1/4 tsp. organic orange or lemon zest

1/16 tsp. ground cinnamon

Directions:

-Place in a small sauce pot

-Bring to a boil

-Simmer until fruit pops and cooks down slightly

Hershey "Perfect Chocolate Cake" Made MORE Perfect!

From Kristi's Kitchen

Ingredients:

2 c. coconut palm crystals
1-3/4 c. whole wheat pastry flour
3/4 c. cocoa powder

2 tsp. sea salt
1-1/2 tsp. aluminum-free baking powder
1-1/2 tsp. baking soda
2 organic eggs
1 c. organic half-n-half OR coconut milk
1/2 c. grapeseed oil (makes it really moist)
2 tsp. pure vanilla extract
1 c. boiling water


Directions:

-Heat oven to 350°F
-Grease and flour two 9-inch round baking pans
-Stir together crystals, flour, cocoa, baking powder, baking soda and salt in large bowl
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes
-Stir in boiling water (batter will be thin)
-Pour batter into prepared pans
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean
-Cool 10 minutes; remove from pans to wire racks
-Cool completely and frost

Also makes 14 jumbo sized cupcakes

The cupcakes pictured above were drizzled with organic white and dark chocolate...YUMMY!

Other Frosting options:

Cream Cheese Whipped Icing
Ingredients:
4 oz. organic cream cheese, softened
3 tbsp. organic butter, softened
2 tbsp. raw organic honey
¼ tsp. pure vanilla extract
1/8 tsp. sea salt
7 drops toffee flavored liquid stevia or a bit more palm crystals
1 tbsp. organic half-n-half
1 tbsp. coconut palm crystals and more for sprinkling as a garnish

Directions:
-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add honey, vanilla, coconut palm crystals, stevia and salt and continue whipping
-Incorporate half-n-half until fluffy consistency is achieved
-Fold in half of coconut and pecans, reserving the rest for garnish

Strawberry Cream Cheese Frosting
Ingredients:
4 oz. organic cream cheese, softened
4 tbsp. organic butter
2 tbsp. strawberry puree
1/8 tsp. pure vanilla extract
1/8 tsp. sea salt
1 tbsp. coconut nectar
20 drops strawberry flavored liquid stevia (to taste)
1 tbsp. organic half-n-half

Directions:
-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add nectar, vanilla, puree, stevia and salt and continue whipping
-Incorporate half-n-half until fluffy consistency is achieved

Strawberry Puree
Ingredients:
2 c. quartered organic strawberries
1/2 tsp. organic lemon zest
5 dates
1 1/2 tsp. filtered water

Directions:
-Process in food processor until smooth

Carrot Cake Cookies

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 ¼ c. blanched almond flour

¼ tsp. sea salt

¼ tsp. baking soda

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. cloves

1/4 tsp. allspice

5 dates

1 tbsp. coconut nectar

¼ c. organic butter

1 ½ tsp. pure vanilla extract

1 ½ tbsp. Plain flavored AMASAI or almond milk

½ tsp. organic lemon zest

¼ c. chopped walnuts

¼ c. grated organic carrots

2 tbsp. organic raisins

Directions:

-Preheat oven to 350 degrees

-Line 2 baking sheets with parchment paper and set aside

-Place first 9 ingredients into food process and process until fine

-Add next 4 ingredients and continue processing until dough forms

-Turn dough out into mixing bowl and fold in remaining 3 ingredients

-Scoop dough by teaspoonful onto lined baking sheet and press down into circle

-Bake in preheated oven for 10-12 minutes; until golden brown

-Cool for 30 minutes on baking sheet  before serving

Makes 25 cookies

Tomato Quiche

From Kristi's Kitchen

Crust Ingredients:

1 cup blanched almond flour

4 California dates

1/2 tsp. sea salt

1/4 tsp. ground sage

1/4 tsp. garlic powder

1/8 tsp ground pepper

2 tbsp. organic unsalted butter

Directions:

-Process flour, dates and seasonings in the food processor until fine

-Add butter and continue processing until a dough forms

-Pat dough into a 10" spring form pan

-Bake in 350 degree oven for 8-10 minutes; until golden

-Remove from oven and pour filling oven the top and bake

Filling Ingredients:

4 medium ripe tomatoes, chopped with seeds and juice (I used Kumato Brown Tomatoes)

3 pieces cooked nitrate-free turkey bacon, chopped

1/4 red onion julienned

1 garlic clove minced (about 1 tsp.)

1/2 sea salt

1/4 pepper

1/4 tsp. sage

1/8 tsp. cayenne

1 tsp. dried parsley

1 recipe homemade mayo (see recipe below)

2 organic egg plus 3 egg yokes leftover from making mayo, beaten

Directions:

-Combine all ingredients in a mixing bowl and set aside

ASSEMBLY DIRECTIONS:

-Pour filling over the top of baked crust

-Return to oven and bake for 30-35 minutes until slightly firm and springy

Makes 5 hearty portions

Homemade Mayo

From Kristi's Kitchen

Ingredients:

3 organic egg yokes

1/2 tsp. spicy brown mustard

1/4 tsp. sea salt

1/4 c. grapeseed oil

Directions:

-Using a hand mixer, beat yolk until light colored and fluffy

-Add in salt and mustard and incorporate with hand mixer

-With hand mixer running, slowly drizzle in oil and mix until thick and creamy

Makes about 1/2 cup

Coconut Strawberry Chocolate Mousse Pie

From Kristi's Kitchen

Mousse Ingredients:

14 oz.chilled coconut milk (overnight)

1/3 c. cocoa powder

3/4 c. ground dehydrated dates (also called "Date Sugar")

1/4 c. unsweetened coconut flakes

1/2 tsp. pure vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl and whip with a hand mixer until smooth and fluffy and set aside

Crust Ingredients:

1 1/2 c. blanched almond flour

1/2 tsp. sea salt

1/4 tsp. ground cinnamon

10 California dates

1/2 a stick of organic unsalted butter

1/2 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees

-Combine flour, salt, cinnamon and dates in food processor

-Process until fine

-Add in butter and vanilla

-Continue processing until dough forms

-Spread evenly in pie plate (9 inch)

-Bake in preheated oven for 10-12 minutes; until crust is golden

-Cool Completely and assemble

ASSEMBLY DIRECTIONS:

-Spread Mousse evenly into cooled pie crust

-Top with sliced organic/locally grown strawberries and a sprinkle of extra coconut flakes

-Chill until ready to serve

Makes 12 servings

Italian Beef & Veggie Soup

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

I recipe meatballs (see below)
2 tbsp. olive oil
1 qt. organic beef stock
6 oz. tomato paste
2 ½ c. frozen Italian green beans
3 small organic carrots, sliced
1 small rib organic celery, sliced
1 c. fresh kale, packed
1 ½ tsp. sea salt
¼ + 1/8 tsp. garlic powder
1/8 tsp. cayenne
1/8 tsp. celery seed
½ tsp. dried basil
1/8 tsp. onion powder

Directions:

-Make up meatballs, brown in olive oil and set aside
-Add veggies and seasonings to the pot and coat in remaining oil
-Incorporate the tomato paste and stir in the beef stock
-Return the meatballs to the pot
- Simmer for 20-25 minutes –until veggies are tender
This is perfect as a make ahead meal…serve with Homemade Naan Bread or a green salad

Meatballs

Ingredients:
½ lb. Beyond Organic Green fed beef
¼ c. coconut flour
2 organic eggs
1 tsp. sea salt
1/8 tsp. pepper
¼ tsp. onion powder
¼ tsp. garlic powder
¾ tsp. parsley flakes
Directions:
-Combine all ingredients in a mixing bowl until well incorporated
-Form into 1” balls and cook

Cherry Filled Donut Muffins

From Kristi's Kitchen

Ingredients:

3/4 c. date sugar, plus a bit more for dusting

2 1/4 c. fresh milled whole wheat pastry flour

1 tsp. aluminum-free baking powder

1 tsp. sea salt

6 tbsp. organic greek yogurt

2 organic eggs

1 tsp. pure vanilla extract

1 stick organic unsalted butter, melted and a bit more for greasing the 12 muffin tins

1 c. organic half-n-half or plain flavored Beyond Organic Amasai

12 tsp. cherry filling (see recipe below)

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Mix wet into dry

-Place 2 tbsp. of batter into greased muffin tins

-Top with 1 tsp. of cherry filling

-Add another tablespoon of batter to each tin -spreading it to cover jelly filling

-Bake in preheated oven for 15-20 minutes; until golden

-Cool in muffin tin for 5 minutes

-Loosen sides with a knife

-Remove and coat each donut muffin in extra date sugar

-Serve warm

Makes 6 servings

Cherry Filling:

Ingredients:

1 c. frozen dark cherries

2 1/2 tbsp. coconut nectar

1/4 c. filtered water

1 tsp. pure almond extract

1/8 tsp. sea salt

1/4 tsp. xanthan gum

Directions:

-Combine all ingredients in a sauce pot

-Over MED heat bring mixture to a boil

-Simmer until fruit breaks down and mixture thickens slightly- about 10 minutes ( I used a potato masher it give it a head start)

-Whisk in xanthan gum and continue simmering for 2-3 more minutes

* This filling doubles as an amazing jelly!

These turned out so moist and delicious -they are a bit denser than typical doughnuts but, oh so tasty...I used a square mini cake pan but, any regular size muffin tin will work.

Happy Eating!

Pepper Bread

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

2 c. fresh milled whole wheat or spelt flour

½ c. fresh milled barley flour

1 tsp. aluminum-free baking powder

1 tsp. baking soda

1 ½ tsp. sea salt

2 tsp. cracked black pepper

2 tbsp. coconut palm crystals

2 organic eggs, beaten

1 c. organic whole fat yogurt

1 c. grated Beyond Organic cheese

½ c. olive oil

¼ c. chopped green onion

¼ c. organic half-n-half or Beyond Organic plain flavored Amasai

1 tbsp. spicy brown mustard

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Stir wet into dry and mix until well combined

-Pour dough batter into oiled 9x5 loaf pan

-Bake in preheated oven for 45 minutes

-Cool for 10 minutes in the pan

-Turn out on cooling rack and cool completely

-Serve with organic butter or organic cream cheese and smear of natural all-fruit cherry spread

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

From Kristi's Kitchen

Ingredients:

2 large organic eggs

1/4 c. grapeseed oil

3/4 c. + 2 tbsp. Strawberry Puree (see below)

1/2 tsp. pure vanilla extract

3 tbsp. coconut nectar

2 1/2 c. almond flour

1/2 tsp. sea salt

1/2 tsp. baking soda

Directions:

-Line 36 mini muffin cups with paper liners

-Preheat oven to 350 degrees

-Combine dry & wet ingredients separately

-Mix wet ingredients into dry

-Using, 1 tbsp. measure, scoop into lined muffin tins

-Bake for 16-18 minutes until golden brown and springy to the touch

-Cool cupcakes in pan for 30 minutes -centers may sink a bit

Strawberry Puree:

2 c. quartered organic strawberries

1/2 tsp. organic lemon zest

5 dates

1 1/2 tsp. filtered water

-Process in food processor until smooth

Strawberry Cream Cheese Frosting

Ingredients:

4 oz. organic cream cheese, softened

4 tbsp. organic butter

2 tbsp. strawberry puree

1/8 tsp. pure vanilla extract

1/8 tsp. sea salt

1 tbsp. coconut nectar

20 drops strawberry flavored liquid stevia (to taste)

1 tbsp. organic half-n-half

Directions:

-Whip cream cheese and butter with hand mixer until smooth and creamy

-Add nectar, vanilla, puree, stevia and salt and continue whipping

-Incorporate half-n-half until fluffy consistency is achieved 

Southern Sausage Gravy

From Kristi's Kitchen

Ingredients:

1/2 lb ground turkey

1 tablespoon grapeseed oil

1 3/4 +1/8 teaspoon sea salt

1 teaspoons sage

1/2 teaspoon anise seeds

1/2 teaspoon thyme

1/4+ 1/8 teaspoon black pepper

1/2 teaspoon garlic powder

1/16 teaspoon ground cloves

1/16 teaspoon nutmeg

1/16 teaspoon allspice 

1/16 tsp. cayenne

28 oz. coconut milk

3/4 tsp. xanthan gum

Directions:

-Brown turkey in oil and seasonings

-Pour in coconut milk and bring to a boil

-Whisk in xanthan gum

-Return to a boil and simmer until thickened -about 5-10 minutes

A classic remade and completely gluten & dairy free...you will not believe how delicious! Perfect on homemade Spelt Biscuits (see spelt post) or a serving of quinoa.

Smokey Cauliflower Kale Stew

From Kristi’s Kitchen

Ingredients:

1 qt. organic seasoned chicken stock

16 oz. frozen cauliflower

2 c. packed fresh kale, de-stemmed

2 c. cooked shredded chicken (someone blessed us with a smoked chicken, thus the” Smokey” recipe title)

¾ tsp. organic Herbamare seasoning

1/8 tsp. cayenne

Pinch of nutmeg

Directions:

-Bring stock, cauliflower and kale to a boil and simmer until tender

-Process cauliflower and kale in food processor until smooth and return to cooking liquid

-Stir in chicken and seasoning

-Simmer for 10 more minutes and serve piping hot

* You can use seasoned organic shredded chicken –no smoke- but you will want to add a bit of garlic powder, black pepper and sea salt to balance the flavor (it’s all dependent on your pallet and the seasoning of your chicken stock). Always start with the smallest amount and work up to taste…

Corn Dog Muffins

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 recipe “Southern Style Cornbread” (see earlier post)

4 Beyond Organic Green Finished Hot Dogs, cut into 12 pieces

Directions:

-Preheat oven to 425 degrees

-Make up Cornbread

-Line 12 muffin tins with paper liners

-Fill ¾ full with batter

-Stand 1 piece of hot dog directly in the middle of each filled muffin tin

-Bake in preheated oven for 16-18 minutes; until golden on top

Garnish with your favorite mustard and ketchup

Slide a natural lemonade on the side and you have "Summer"!

You could even make these mini muffin style- the perfect small bite - just slice the hot dogs into smaller pieces and away you go!

I served these last week with "Crispy Zucchini" on the side and they were a big hit! 

Happy Eating!

Smashed Cauliflower Gratin

From Kristi’s Kitchen

Ingredients:

1 head cauliflower, chopped

24 oz. organic chicken stock seasoned with garlic powder and sea salt

2 tbsp. organic butter

1 ½ tbsp. organic half-n-half

1 tbsp. reserved cooking liquid (maybe a bit more as needed for desired smoothness)

1 ½ tsp. fresh finely chopped rosemary

6-9 “Not Ya Mama’s” Southern Cheese Straws, crumbled (see earlier post)

1 tbsp. organic butter for the crumble

1/3 c. grated organic parmesan cheese

Directions:

-Boil chopped cauliflower in seasoned chicken stock until liquid is almost gone

-Drain and reserved excess chicken stock

-Place cooked cauliflower in stand mixer with butter, half-n-half, cooking liquid and whip until desired smoothness adjusting liquid as needed

-Fold in rosemary and spread into small 2” deep casserole dish

-Combine the organic butter, parmesan and cheese straws

-Top cauliflower with crumble mixture

-Bake for 10 minutes or until golden in preheated 350 degree oven

Serves 4