Chicken Pot Pie The Sequel

So my original pot pie was good. It had a yummy crust made of almond meal. Recently, my body has decided that it does NOT like nuts or nut flour of any kind. I tried to eat it - just a little nut flour -- and my body quickly reminded me by giving me a nice eczema flare so it was back to the drawing board for this lady. I came up with this recipe and its not only muuuuch better, but its easier than the original! How many sequels can say that they are better than the original?? Enjoy!

Pot Pie

Filling

3 slices of bacon, diced

1 onion, chopped

1 carrot, diced

1 stalk celery, diced

1 clove garlic, crushed

¼ C cut green beans

1 C chicken stock

1 14 oz can coconut milk

2 Tbsp arrowroot

1 Tbsp poultry seasoning

1 tsp salt

1/2 tsp pepper

2 C cooked chicken, chopped

Directions

In a medium sized pot, cook bacon until crispy.

Add onion, carrot, celery, and garlic cooking for 5 minutes making sure to scrape the bottom of the ban

Add chicken stock, coconut milk, poultry seasoning, salt, pepper green beans,  and chicken and bring to a boil

Reduce to a simmer then stir in arrowroot 1 tablespoon at a time until dissolved.

Continue to simmer until thickened

Pour into 8x12 baking dish

Dough

1 C Tapioca Flour

1/4 C coconut Flour

1/4 tsp baking soda

1/2 tsp cream of tartar

3 Tbsp butter (or coconut oil)

1/2 tsp salt

½ C Boiling water

Directions 

Sift all dry ingredients.

Add butter to dry ingredients mixing to form crumbles

Add hot water into dry ingredients

Form ball and press into flat rectangle

Place over pot pie ingredients and bake at 400 for 10 minutes

Stuffed Peppers

These peppers were so easy to make and a great idea when peppers are on sale or if your garden is overflowing with them! Serve these up with cabbage or other leafy green and you have a complete meal! They also freeze well!

Stuffed peppers
8 bell peppers
1 lb Italian sausage
1 lb grass-fed ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 C mushrooms, chopped
1 head of cauliflower, riced
2 Tbsp tomato paste
1 tsp sea salt
1/2 tsp pepper


Preheat oven to 350
Clean and remove the tops of the bell peppers, removing internal membrane
Brown sausage and beef in a large pan over medium heat adding salt and pepper then remove and set aside
In the same skillet add garlic, mushrooms and onions scraping up browned meat bits
Mix in cauliflower and sautee for about 3 minutes 
Add tomato paste and meat back in mixing well.
Stuff peppers with about 2-3 tablespoons of the meat mixture then place in 8x12 pan 
Cover loosely with foil and bake for 30 minutes.

Flourless Chocolate Mint Cake

Go. Bake this now!! This thing is like a super huge, deliciously moist, thin mint cookie. seriously. Nothing more need be said. 

Flourless Mint Chocolate cake

10 Tbsp butter

1 ½ tsp peppermint oil

12 oz 85% dark chocolate  (Like Green & Blacks)

6 eggs, room temperature

1/4 cup pure maple syrup 

Preheat oven to 350 degrees. Grease an 8- or 9-inch cake pan with butter.

In a double boiler, melt chocolate then add in butter until smooth.

Remove from heat then mix in peppermint oil

In a stand mixer, beat the eggs and syrup on high for 7-10 minutes, until light and fluffy

Turn the mixer to low and slowly add in the melted chocolate/mint/ butter mixture until all the chocolate is incorporated.
Fill a roasting pan or other pan with sides at least 2 inches high with about an inch of hot water. 

Pour into greased cake pan and place the cake pan into the water filled pan.

Bake for about 45 minutes, until the top begins to look “dull” but isn’t cracking. Remove from oven and cool.