Tag Archives: primal diet

SLURP IT UP

It’s Soup Season!  My latest Delivered Dish of the Week menus feature soups nearly every week. The great thing about soups — and all my autumn & winter dishes in general — is that you can freeze them in small containers to enjoy later. Furthermore, ziploc bags of soup, frozen flat, can be stored vertically to save freezer space.

You can order online right here for any weeks you wish.  Easy peasy.  If you’ve never ordered before, do please read the full description of Delivered Dish of the Week service first.

MENUS FOR DDOW OCT 27 – DEC 1ST

Week of Oct 27th

Beautiful Beet Soup (my photo)

Beautiful Beet Soup (my photo)

Blood Red Beet & Lentil Soup w/ Ginger
Vegan GF, soy-free, no added sugars. A satisfying fiber-rich soup for Halloween, to counteract any candy.  Very popular with beet-lovers plus a natural source of iron.

Fried Brown Rice w/ Shredded Cabbage & Carrots flavored with Coriander, Mustard & Fennel Seeds.
Vegan GF, soy-free, no added sugars. One of a hundred easy variations on fried rice.  I add stronger spices here to spark up organic brown rice. A great way to use up left-over rice, too. Sauteed cabbage w/ fennel seed is a lovely, mild side dish by itself and, so easy to make at home –– try it.

Week of Nov 3rd
Squash Soup w/ Red Chile & Mint
Vegan GF, Paleo, soy-free, no added sugars. Spicy red chile & cooling fresh mint adds a nice twist on a classic autumnal soup. Dollop with queso fresco or yogurt to dress it up.

Butternut Squash Soup w/ Red Chile & Mint (Splendidtable.com)

Butternut Squash Soup w/ Red Chile & Mint (Splendidtable.com)

Beans & Greens Tamale Casserole w/ Tomatillo Sauce
Vegan GF, soy-free, no added sugars; contains corn. Clients voted this an all-time favorite!  I always add chopped dark greens to beans for added nutrition and fiber. The mild tangy sauce disguises the taste of greens, too, if you have fussy eaters. It comes in a mini-loaf foil pan.

Week of Nov 10th
Minestrone w/ Rice Pasta
Vegan GF, soy-free, no added sugars, Paleo option. Rice elbow noodles, kidney beans, green beans and other veg in a light tomato broth. I like Tinkyada brand rice pasta. You can request no pasta & no beans for Paleo diets.

 Roast Ratatouille w/ Lentils
Vegan GF, soy-free, no added sugars, Paleo option. I adore ratatouille. Period. Especially when made of garden-sourced veg. I roasted & froze this in Sept for a wonderful infusion of summer days gone by. And it’s incredibly versatile: plop it on mashed pots for shepherd’s pie, spread on pizza, fill burritos, add to pasta sauce, et al.  You can request no-beans for Paleo version.

Week of Nov 17th

Ripe, medium ripe and green plaintains (web photo). Called the pasta of the Caribbean.

Ripe, medium ripe and green plaintains (web photo). Called the pasta of the Caribbean.

Caribbean Coconut Curry
Vegan GF, Paleo, soy-free, no added sugars. From Isa Moskowitz’s Appetite for Reduction cookbook and featuring naturally sweet steamed plantains. Mildly spiced. Really yummy.

 Quinoa Pilaf w/ Spinach & Cilantro
Vegan GF, soy-free, no added sugars. A nice green pilaf that complements the curry.

 Week of Nov 24th: Impress your guests! Terrific with turkey.
Polenta w/ Sage
GF, soy-free, no added sugars; contains corn and dairy unless you request no dairy. Smooth polenta makes a great gluten-free side. For a stuffing substitute, brush slices w/ olive oil and broil til crispy on top, then chunk it up. Yes, it’s fab with turkey & gravy on top.

Wilted Kale & Roasted Beet Salad in Tahini Dressing
Vegan GF, soy-free, no added sugars, Paleo. Two super foods in one dish to complement (and dare I say, counteract) starchy holiday meals. Creamy tahini softens raw kale’s texture while sweet roast beets balance its flavor. Sprinkle seeds or nuts on top, and/or go more even gourmet w/ dollops of goat cheese.

Week of Dec 1st
Smoky Split Pea Soup
Vegan GF, soy-free, no added sugars. I always add chopped collard greens and puree the whole thing to hide it. Sometimes I add nori seaweed as well for extra umami (savoriness); it melts away. Smoked paprika provides that “ham” flavor.

Puerto Rican Rice
Vegan GF, soy-free, no added sugars. Another easy variation on rice w/ green bell peppers, sweet peas , tomatoes and some tumeric for color. However, it won’t be exactly the national dish of Puerto Rico as I’m omitting the grandule verde (pigeon peas) and using brown basmati instead of white.

Church Basement Ladies Beware

Sorry,  no beige food on Dec’s menu — or ever — and the flavors are amped up, so beware, church basement ladies (CBLs), beware!  Get thee hence! Image of me holding a wreath of garlic, warding off plaid-aproned zombies clutching cans of cream of mushroom soup…. (Pls note I myself am a “church lady” so I am not castigating CBLs universally.)
And, if they would try them, I think even Lutherans would like the modesty of the mild, nutty black-eyed pea (legume) that was featured last week. But naturally I added  sauteed fresh turnip greens and a heckuva lot of garlic. You can use frozen turnip (or any) greens too, but it won’t have the slightly crisp texture as sauteed.

"Cuban" Pork Pot Roast (green olives, sweet peppers, carrots). Incredible sauce.

I’m having fun coming up with super-flavorful “Paleo” meat dishes, like the Cuban Pork Pot Roast pictured below, the Oxtail Soup and the Coq au Vin from previous weeks. Slow-cooked meats are such a comfort, and the broths / sauces produced are life-giving. You must use meat with bones for the stock to be flavorful and nutritious; and the meat will be more tender as well.
I am likely going to serve this Pork Roast for an upcoming family celebration that I am catering after Xmas. The client likes Mexican flavors. Ideas include: Roast Sweet Potatoes w/ lime, Cilantro Rice, Cuke Jicama & Fennel Salad, Mini-Tamales, Corn Quinoa Casserole w/ Queso Blanco.
Notice this menu is gluten-free! 
More news and menus will be posted soon!