Favorite Recipes

Posted on by Sonya Dalrymple

Gabe, Isaac, and Jadyn,

As you start cooking for yourself, I wanted to make sure you had easy access to some of our favorite family recipes. I hope they remind you of special times together around the kitchen table or kitchen island. I’m so glad you have all discovered for yourselves the importance of healthy living. Stay away from processed foods and snacks, and eat whole, organic foods as much as you can. We love you so much and are so proud of you! We can’t wait to watch your lives unfold and raise and feed beautiful families of your own.

Breakfast

Soups

Dinner

Tortilla Espanola

INGREDIENTS

  • 8 large eggs
  • Kosher salt, to taste
  • 2 cups (475ml) extra-virgin olive oil (see note)
  • 1 1/2 pounds (700g) Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise
  • 3/4 pound (350g) yellow onions, thinly sliced
  • 1 cup aioli, for serving
  • (optional parsley & diced red pepper)

DIRECTIONS

  1. In a large bowl, beat eggs vigorously with a large pinch of salt and pepper until frothy. Set aside.
  2. Meanwhile, in a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil.
  3. Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined. Set aside for 5 minutes.
  4. Meanwhile, wipe out skillet. Add 3 tablespoons (45ml) reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla’s puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.
  5. Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert tortilla onto it. Add 1 more tablespoon (15ml) reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip tortilla 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
  6. Carefully slide tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 5 minutes before serving with aioli. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d’oeuvre–sized snack. It is just as good, if not better, at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Remaining frying oil can be used in other dishes; it has an excellent flavor thanks to the long cooking with potato and onion.

Baked Oatmeal

INGREDIENTS

  • 3 cups rolled oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 c cane sugar (or monk front sugar)
  • 1/2 c coconut oil or butter
  • 1 c milk or milk substitute
  • 2 eggs
  • 1 tsp vanilla
  • Optional: blueberries, strawberries, diced apple, cranberries, raspberries

DIRECTIONS

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  • Mix together oats, brown sugar, cinnamon, baking powder, and salt in a large bowl.
  • Beat in eggs, milk, melted butter, and vanilla extract. 
  • Spread into a 9×13-inch baking dish.
  • Bake in the preheated oven until top is golden, about 30-35 minutes.
  • Serve and enjoy! Optional to top with sliced peaches and milk.

Korean Beef Bowl

INGREDIENTS

  • 1/3 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red-pepper flakes, or more to taste
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 2 green onions, thinly sliced
  • Cooked rice, for serving

INSTRUCTIONS

  • In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
  • Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
  • Serve immediately with rice.

Bacon, Broccoli, Chicken Casserole

INGREDIENTS

2 chicken breasts cut into cubes
2 cups baby spinach
1 head broccoli, cut into florets
6 bacon slices, cooked and chopped
2 garlic cloves, minced
1 tsp. paprika
1 ½ cups coconut milk
¼ cup homemade mayonnaise
2 tbsp. fresh chives, minced
Cooking fat
Sea salt and freshly ground black pepper

PREPARATION

  1. Preheat your oven to 350 F.
  2. Season the chicken pieces to taste.
  3. Melt some cooking fat in a skillet over medium-high heat, and cook the chicken until cooked through about 5 to 6 minutes. Set aside.
  4. In a bowl, combine the coconut milk, mayonnaise, garlic, paprika, chives, and salt and pepper to taste.
  5. Whisk until well blended.
  6. In a large bowl, combine the chicken, bacon, broccoli, and spinach.
  7. Drizzle the sauce over the chicken mixture and mix gently until everything is well covered.
  8. Pour into a baking dish, and cook until everything is tender about 20 to 25 minutes.

Slow-Cooked Boeuf Bourguignon

Serves 6

  • 8 ounces thick-cut bacon (5-6 slices), diced
  • 2 1/2-3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes
  • 2 cups good red wine , divided (See Recipe Note)
  • 2 medium yellow onions, thinly sliced
  • 3 medium yellow carrots, diced
  • 3 whole stalks celery, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3-4 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup chicken or beef broth, plus more if necessary (See Recipe Note)
  • 1 pound white button mushrooms, sliced

To serve:

  • Chopped parsley, to garnish
  • Cooked gluten-free pasta or mashed potatoes
  • Crusty baguette

Warm a stainless steel or cast iron skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is golden and crispy. Remove the pan from heat and transfer the bacon to a plate lined with a paper towel to drain. Pour off all but a tablespoon of bacon fat from the pan.

Return the pan to medium-high to high heat. Pat the beef cubes dry and sprinkle them with salt and pepper. When the bacon fat is shimmering and you see a wisp or two of smoke, add a single layer of beef cubes to the pan to sear — do not crowd the pan; sear the meat in batches. Let the beef sear without moving until it releases easily from the pan and the underside is golden-brown, 1 to 3 minutes. Flip the pieces and sear on the other side. Again, let the meat sear without moving for 1 to 3 minutes until they release easily from the pan. (Read more here about How to Sear Meat Properly.)

Transfer the seared meat to your slow cooker or a clean bowl. Deglaze the pan with 1/4 cup of the wine. Scrape the dark glaze and any crispy bits from the bottom of the pan as the wine simmers. When the pan is clean, pour the wine over the seared meat.

Add 1 tablespoon of leftover bacon grease to the pan. Continue to sear the meat in batches, deglazing the pan between each batch.

Albondigas Soup Recipe

If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea. You can also vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn. My mother often puts a couple extra tablespoons of chopped fresh mint directly into the soup. Feel free to substitute ground turkey for the ground beef, we do it often.

INGREDIENTS

  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
  • 1/2 cup of tomato sauce
  • 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
  • 2 large carrots, peeled and sliced
  • 1/3 cup of raw white rice
  • 1 pound ground beef
  • 1/4 cup of chopped fresh mint leaves
  • 1/4 cup of chopped parsley
  • 1 raw egg
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • A dash of cayenne (optional)
  • 1 1/2 cup of frozen or fresh peas
  • 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
  • Salt and pepper
  • 1/2 cup chopped fresh cilantro

*If using prepared stock, be sure to use gluten-free stock if you are cooking gluten-free.

DIRECTIONS

1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.

3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.

Thai Chicken Coconut Soup

INGREDIENTS

  • 1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
  • 1 small Vidalia onion, chopped
  • 3 large carrots, chopped
  • 2 cups shredded chard or other greens
  • 1 bunch green onions, chopped
  • 1 lemon or lime, juiced
  • 1/2 cup cilantro, chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance — omit if autoimmune)
  • 1 can organic coconut milk
  • 1 quart chicken broth, preferably homemade
  • sea salt to taste
  • yellow curry

DIRECTIONS

  1. In a large stockpot, cook the chicken in a little coconut oil. Cook until the chicken starts to brown and is cooked through.
  2. Add the chopped Vidalia onion, carrots and garlic.
  3. Sauté for 4-5 minutes and then add the ginger and chicken broth.
  4. Bring the soup to a low boil and let it simmer for about 25 minutes, or until the carrots are tender.
  5. Add the chopped chard, cilantro, lemon juice, green onions and coconut milk.
  6. Continue cooking for about 10 more minutes.
  7. Check for salt and adjust accordingly. Now, you’re ready to serve.
  8. This recipe freezes well, so you can make an extra big batch and then store it for later!

30 Minute Thai Peanut Chicken Ramen

INGREDIENTS

  • 4 cups low sodium chicken broth
  • 1 can (14 ounce) coconut milk
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • 1/3 cup creamy peanut butter
  • 1/4 cup Thai red curry paste
  • 3/4 pound boneless, skinless chicken breasts
  • 8 ounces cremini mushrooms, sliced
  • 2 red bell peppers, chopped
  • 1 inch fresh ginger, grated
  • 1 clove garlic, minced or grated
  • 2-4 squares ramen noodles
  • juice of 1 lime
  • 3 cups fresh baby spinach
  • 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
  • chopped peanuts and toasted sesame oil, for serving

DIRECTIONS

Instant Pot

  1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
  2. Once done cooking, use the natural or quick release and release the steam.
  3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
  4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

Stove Top

  1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.
  2. Once done cooking, shred the chicken.
  3. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
  4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

Notes

*I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.

Lentil Soup with Sausage

INGREDIENTS

1/2 cup olive oil, divided
2 large links (about 8 ounces) of sweet Italian sausage [see Note]
1 medium onion, diced
2 celery ribs, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano cheese to finish

DIRECTIONS

On the stove: Heat 1/4 cup olive oil (enough to generously coat bottom of pot) in a large pot on medium to medium-high heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette

INGREDIENTS

  • Salmon
  • 1 pound skin on salmon
  • 3 tablespoon olive oil, divided
  • 1 teaspoon chile powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • zest of 2 limes
  • pinch of salt and pepper
  • 1 red pepper, sliced

SALAD

  • 8 cups spring greens mix, chopped
  • 1 small jalapeno, seeded + chopped
  • 1/3 cup cooked black beans, rinsed + drained
  • if using canned
  • 1-2 avocados, sliced
  • fresh cilantro, for topping
  • Simple Lime Vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons cilantro, chopped (or more to
  • your liking)
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste

INSTRUCTIONS
To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, and salt and
pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
In a large salad bowl add the lettuce, jalapeño and black beans. Drizzle with the
juice of half a lime (only do this if eating right away). Toss well and set aside.
In a small bowl combine the chili powder, smoked paprika, cumin, lime zest and a good
pinch of salt and pepper.

Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice
mixture over the salmon and gently rub it into the salmon.

Heat a medium size skillet over medium-highheat. Add a tablespoon of olive oil and once
hot, add the red pepper slices and a pinch of salt and pepper. Stir fry the peppers for 4-5
minutes. Remove the peppers from the pan.

Reduce the heat to medium and add another tablespoon of olive oil and add the salmon,
skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking
for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking
times will vary depending on the size of your salmon. Cut the salmon into 4-6 pieces or
chop into bites.

To assemble the salads, add the red peppersto the salad bowl and toss. Divide the salad
among plates or bowls. Top each bowl with a piece of salmon. Add a few slice of avocado
and drizzle with the dressing. Garnish with more cilantro.

Honey Garlic Salmon

INGREDIENTS

  • wild caught salmon fillets
  • Sea salt and freshly ground black pepper
  • smoked paprika 
  • ghee, avocado oil or olive oil
  • fresh garlic
  • water
  • raw honey
  • coconut aminos (or gluten free soy sauce)
  • freshly squeezed lemon juice

DIRECTIONS

Pat the salmon fillets dry with paper towels and season them all over with sea salt and black pepper.  Sprinkle the smoked paprika all over the tops of the fillets.  Heat your broiler to high heat (see below for a no-broil version).

Heat a large oven proof skillet over medium high heat and add the ghee.  Place the salmon skin side down and sear for about 3 minutes to cook halfway through.  

Meanwhile, in a small bowl, whisk together all the sauce ingredients until well combined.  Once the salmon is halfway done, pour the sauce into the skillet and spoon over the salmon.  Transfer the salmon to the oven to broil the tops for about 3-4 minutes, or until cooked through and caramelized.  Check often to make sure it’s not burning.  

Once done, spoon the sauce over the top of the salmon and garnish with parsley and lemon wedges as desired.  Serve hot over rice, sautéed cauliflower rice or with your favorite veggies.

Game Day Chili

INGREDIENTS

  • 1 lb lean ground beef
  • 1 onion, diced
  • 3 garlic cloves, crushed
  • 2 cans diced tomatoes (15oz)
  • 1 can light red kidney beans
  • 1 can dark red kidney beans
  • 28 oz chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1/2 cumin
  • 1/8 tsp cayenne powder
  • 1/8 tsp cinnamon
  • 1 oz dark chocolate 

DIRECTIONS

Brown the beef in a skillet over medium high heat. Remove it with a slotted spoon and set it aside, leaving some of the fat in the skillet. Saute the onion and garlic in the fat until soft (about 6 min). In a large stockpot, combine the browned beef, sauteed onion and garlic, beans, tomatoes, borth, spices and chocolate. Simmer on low heat for 1 hour. Makes 6 servings. 

Betsy’s Potatoes

  • Pile of Potatoes
  • Coconut Oil
  • Avocado Oil
  • Garlic
  • Lemon

Take a whole pile of potatoes as many as you want the more the better wash them and cut them in half and parboil them. That means boil them like you’re boiling mashed potatoes, but you don’t cook them all the way! You just get them to where they’re not even forktender.

Then you take them out of the pot and break them or cut them into bite-size pieces and put them on a big pan.

Toss them with coconut oil and salt.

Bake them for 20 minutes at 400.

Take them out and stir them around and flip them around and salt them again and then you bake them for another 20 minutes or so until they are getting a little bit crispy and brown.

Aioli Sauce: The most important part though is the aïoli sauce. Take a bunch of mayonnaise like a cup or a cup and a half. We always run out so again the more the better. Chop up a bunch of garlic I’d say for a cup of mayonnaise use like five or six cloves of garlic. And a nice bit of paprika maybe like a half teaspoon. You can add lemon zest or a little lemon juice if you have it.

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