Carrot Ginger Soup

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Ingredients:

3 tbsp unsalted butter or coconut oil
1 1/2 pounds carrots (6-7 large carrots), sliced
2 cups chopped white or yellow onion
Salt
2 teaspoons minced ginger
2 cups chicken stock
2 cups water
3 large strips of zest from an orange

1. Heat up the butter or coconut oil in a large soup pot.
2. Add the chopped carrots and onion to the pot and cook over medium heat for 5-10 minutes. Don't allow the carrots or onion to brown.
3. Add in the remaining ingredients (ginger, orange zest, water, and stock). The orange zest will be pulled out prior to puréeing so make sure they are in large, easy to identify strips rather than small pieces.
4. Bring to a boil then simmer for 10 minutes.
5. Remove orange zest strips.
6. Purée the mixture with an immersion blender. Or divide into 3-4 batches and blend in a regular blender.
7. I garnished my soup with a touch of olive oil and some freshly ground salt and pepper.
8. Enjoy!

Tomato Soup

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1 (28-ounce) can chopped tomatoes
1 cup extra virgin olive oil
Salt and freshly ground black pepper
2 stalks celery, diced
2 small carrots, diced
1 yellow onion, diced
4 cloves garlic, minced
2 cups chicken broth
1 bay leaf
2 tablespoons unsalted butter or coconut oil
1/4 cup chopped fresh basil leaves

Directions:

1. Preheat oven to 450 degrees F.
2. Strain the chopped canned tomatoes, but keep the juices. Spread the tomatoes onto a baking sheet, season with salt and pepper, and drizzle with 1/4 cup of the olive oil.
3. Cook for about 15 minutes. Be careful to check frequently so they don't burn. 
4. At the same time, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, and cook until softened, about 10 minutes. 
5. Add the roasted tomatoes, sautéed vegetables, saved tomato juices, chicken broth, bay leaf and butter to a large pot. Simmer about 15 to 20 minutes.
6. Add the basil and puree with a hand held immersion blender until smooth. Check for carrots and celery that might not have been pureed. 
7. Enjoy!

Chunky Chili

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Ingredients:

7 dehydrated chili peppers (3 Chipotle, 2 Pasilla and 2 Guajillo peppers)

2-3 lbs cubed beef bottom round

1/2 pound bacon

3-5 cloves of garlic

1/4 cup tomato paste

4-5 tomatoes that have been blanched, with skins removed, and diced, or a 28 oz can of diced tomatoes

1 fresh poblano pepper

1 fresh jalapeño pepper 

1-2oz 80% chocolate

2 cinnamon sticks

1 yellow onion, chopped

For the beef seasoning:

1 cup olive oil

pinch of salt

freshly ground pepper 

1 tbsp cumin

1 tbsp fresh oregano chopped

1 tsp chile powder

Makes about 8 servings. Requires just over seven hours to make (6 hours to rehydrate chili peppers, 30 min prep and 1 hour to simmer).

1. Remove stem and seeds from the 7 dried chili peppers. 
2. Rehydrate the chili peppers. To rehydrate, add the chili peppers with water in a large covered pot and allow them to simmer at a low temperature for four hours and soak for another two hours in the water.
3. Season the beef with the olive oil, salt, pepper, cumin, fresh oregano, and chile powder.
4. Roast the fresh poblano and jalapeño peppers over open flame (1-3 each) until skin is fully blackened. Set aside to cool.
5. In deep skillet, cook bacon until crispy then transfer it to the pot with the rehydrated chilis.
6. Do not discard the bacon fat. Heat the skillet with the bacon fat to high and add beef to skillet and sear. 
7. Cook <2 minutes, beef will not be fully cooked. Set beef aside, and discard most of remaining fat from skillet, leaving enough to sauté.
8. Reduce heat to medium. Add a chopped yellow onion to skillet and sauté until a few onion pieces begin to brown. 
9. Peel skin from roasted peppers, discard stems and seeds, and dice peppers. 
10. Dice the garlic and add peppers and garlic to skillet. Continue to sauté until garlic becomes soft, not brown. 
11. Add about 1/4 cup of tomato paste and stir just until paste begins to brown on bottom of skillet. 
12. Add 4-5 tomatoes that have been blanched, skins removed, and diced, or 28oz can of diced tomatoes. 
13. Return meat to skillet, turn temperature to simmer.
14. Purée rehydrated chiles. Add water if mixture is pasty. Add puréed chile liquid to skillet running first through a strainer to prevent any non-processed chile skin from entering into the skillet.
15. To skillet, Add the dark chocolate and 2 cinnamon sticks.
16.  Allow to simmer uncovered, stirring occasionally for at least 1 hour.
17. If the chili becomes too dry/thick add water 1/2-1 cup at a time.
18.  When ready to serve, remove cinnamon stick and garnish with red onion (and cheddar too, if desired).
19.  Enjoy!

Leftovers will keep for at least a week.

Paleo Candy Corn - It can be done! And only takes 20 minutes!

I am starting a Paleo-friendly snack company and I think I know what ingredients are healthy and important to Paleo fans like you  -- BUT I need YOUR feedback to be sure I'm headed in the right direction!! Please take my survey to support a Paleo entrepreneur trying to make it easier to buy truly nutritious and delicious products.

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Ingredients:

1/2 cup arrowroot powder
1 tbsp creamed coconut oil (slightly softened), I use this brand
2-2.5 tbsp maple syrup
Natural food dye in yellow and red (good example)

Instructions:

1. Add the arrowroot powder, creamed coconut oil and 1.5 tbsp of the maple syrup into a food processor.
2. Puree until is starts to get lumpy. If it does not get lumpy add more maple syrup, but do not exceed 2.5 tbsp.
3. Divide the dough into three balls. It should have a play-doh like consistency.
4. Add food dye to two of the balls, mashing with a spoon or squeezing with your hands to mix. Add 2-3 drops of yellow dye to one ball and 1 drop of red/ 2 drops of yellow to the other ball.
5. Roll balls into long strips about the same length. Push the strips together and press down slightly.
6. Freeze for about 5 minutes.
7. Cut the strips into small wedge shapes. Enjoy!