Kumquaty It

let food be thy medicine

Bone Broth Meatball Soup March 15, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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meatball soup

Soup is a great, easy, cheap filling meal that gets veggie in your picky family (or picky self)

Kumquaty Meatball soup

Meatball:
1 1/2 lb ground beef
1/2 tsp ginger powder
1 tsp italian spice mix
1 tsp sea salt

Soup:
2 quarts bone broth
3 carrots sliced
1/2 bag frozen peas
1/2 bag frozen green beans
2 packages beef boullion (i need to figure out how to make this myself)
1 cup homemade tomatoe sauce
4 garlic cloves sliced

Combine meatball ingredients and roll into small balls. Brown on med heat and set aside. Bring bone broth to a boil and add all soup ingredients bring to a simmer. Add meatballs and cook at a simmer for 40 mins until flavors are combined and meatballs are cooked all the way through.

 

Kumquaty Low Carb Veggieful Lasagna (grain free) February 5, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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veggieful lasagna

This recipe is not hard but does require quite a few steps, but it is SO worth it. This was probably the tasty, most comforting meal I have made in awhile. And I didn’t miss the pasta AT ALL. Wow this was good. The only warning I have is you may need a knife to eat it unlike a regular lasgana…but that is a pretty low grade warning 🙂

Tomato Sauce:
6 oz tomato paste
26 oz chopped tomatoes
26 oz strained tomatoes
1/4 cup garlic roasted olive oil
1 tsp basil
1/2 tsp red chili flakes

Heat Up olive oil in sauce pan. Add basil and red pepper flakes stir for 10 seconds. Add tomato paste and let melt. Add tomatoes. Cover and cook on low for as long as you have time for just make sure it doesn’t reduce too much (minimum 30 minutes).

Cheese Sauce:
24 oz whole milk cottage cheese
1 cup parmesan cheese shredded
1 tsp garlic powder
fresh cracked black pepper

Add above ingredients to food processor and process til smooth

Filling:
6 italian sausages browned and broken up into small pieces (I prefer to cook it out of the casing)
1 large eggplant sliced thin lengthwise, salted
2 zucchini sliced thin lengthwise
8 oz mushroom sliced
16oz soft whole milk mozzarella sliced thin

Topping:
1 cup parmesan
6oz shredded mozzarella

To prepare the lasagna:
Preheat oven to 375 degrees.
In a very large casserole dish:

1) place a layer of 1/2 eggplant
2) cover with 1/3 tomato sauce
3) layer of 1/2 zucchini
4) layer of 1/2 cheese sauce
5) layer of 1/2 the sausage
6) layer of all the mushrooms
7) layer of other half of sausage
8) 1/3 tomato sauce
9) layer of sliced mozzarella
10) layer of remainder eggplant
11) layer of remainder cheese sauce
12) layer of remainder zucchini
13) layer of remainder of tomato sauce
14) cover with sprinkling of parmesan cheese

Bake for 60 minutes. It is probably a good idea to do put the cassorole onto a sheet pan…just in case of spillage

posted at Food Renegade