Hashi Pasta Delight

This recipe is almost accidental... it started out as a simple pasta dish (gluten-free) and quickly morphed  into this scrumptious concoction that complimented our main dish perfectly!  The original recipe was a little bland but I really wanted some pasta tonight so I thought I'd try it.  My husband was grilling the meat; he also grilled some zucchini and pineapple chunks.  So when it all got to the table, it ended up in one delicious pile on our plates -- and the Hashi Pasta Delight was born!!

It's actually a pretty simple dish.  Cook the pasta and blend up the sauce.  You can grill the zucchini and pineapple or saute them on the stove; my husband just happened to be grilling tonight.  Here's the recipe:

Ingredients: 

1 package of gluten-free pasta
1 medium avocado, pitted
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon basil
1 tablespoon lemon peel
1 large zucchini, sliced lengthwise
1/2 can pineapple chunks, drained
Cinnamon

Zucchini and Pineapple Directions:
1. Slice zucchini and rub with olive oil and cinnamon; place on grill or saute pan.
2. Drain pineapple chunks and sprinkle with cinnamon; place on grill or saute pan.
3. Cook zucchini and pineapple until tender.  Cut both into small bites.

Pasta and Sauce Directions:
4. Cook the pasta using the instructions on the package.  I use the Andean Dream Quinoa Pasta -- it's the best gluten-free pasta that we've found.
5. Cut the avocado in half and scoop out the flesh; place in a food processor.  Add the lemon juice, olive oil, salt, basil and lemon peel.  Blend until smooth.
6. Place a serving of pasta on a dish.  Cover pasta with 2 tablespoons of sauce.  Sprinkle with lemon peel to taste.

7. Mix the zucchini and pineapple with pasta and sauce mixture.  Enjoy!!!

"The Lord has made the heavens His throne; from there He rules over everything."
Psalm 103:19

Best Meatloaf Ever

My husband and I both love meatloaf.  I guess it's the generation we grew up in... it just seems like an old family favorite.  Our mom's both used eggs and bread crumbs to bind it together.  But being gluten-free poses a little binding issue...  have you ever tried to make a meatloaf without bread? It just doesn't turn out as pretty, does it?!  Well, after trialing several different ingredients as a bread substitute, I think my husband has figured it out (he is a genius). He used two eggs and some protein powder that we use in our smoothies.  It worked awesome! 

But before you try the recipe, I need to share his real secret ingredient with you!  If you want the tastiest meatloaf ever, serve some Pork Chops & Carrots and save some of the leftover stock for this recipe.  Substitute the marinara sauce with that leftover stock. I'm telling you -- it's the best meatloaf I've ever tasted!!!  

Ingredients:  

1 pound ground beef

½ pound ground pork

2 eggs

1 tablespoon protein powder

1 carrot, diced

¼ cup oatmeal

¼ cup marinara sauce

Dash of salt & pepper 

1 tablespoon Italian seasoning

1/8 teaspoon cayenne pepper

Catsup

Combine all of the ingredients and pat into a loaf mold; set in a meatloaf pan.  Top it with as much catsup as you like.  Cook at 350* for about 45 minutes or until thoroughly cooked.

That is what the Scriptures mean when they say, "No eye has seen, no ear has heard, and no mind has imagined what God has prepared for those who love him."
1 Corinthians 2:9

Hashimoto's Kitchen Coconut Bar

Need an easy fix for a sweet tooth?  I've got an idea for you and it doesn't even involve cooking! My husband created a delicious little snack bar that's quick and easy to throw together (he let me name it).  Now, honestly I'm not a big fan of coconut so I was a little hesitant to try it. But after I tasted it the first time, I ate a whole one and the rest of his! They're awesome... try it and see.

Ingredients:
3 cups coconut, shredded large flakes
1/8 cup maple syrup
1 tablespoon gelatin
4-5 medjool dates
1 tablespoon chia seeds
4-5 squares dark chocolate bar
2 tablespoon coconut oil
1 tablespoon coconut butter
salt, pinch



Keep in mind that all of the ingredients that we used were fresh and organic; I'm certain that it will make a huge difference in quality and taste.  My husband highly recommends that you use the large coconut flakes as opposed to shredded or small flake products.  The gelatin is pure protein; you can add it if you have it on hand. Make sure you include the coconut oil though... it binds the ingredients together.

The directions are super simple!!  Place all ingredients into a food processor and mix.  It takes ~ one minute to blend them together.  Grease your mini loaf pan with coconut oil. Fill each mini loaf about half full and place them in the refrigerator for about 2 hours. Makes 4 bars.

"To live differently, we must think differently.  We must not seek to be like the world but to use our bodies in God's service."
Romans 12:1

Sweet Potato Fries

Yes, you can have french fries!!!  I'm so excited about this recipe!  I love the idea that we can make these with dinner and I get to eat them, too! If you love a baked sweet potato with butter and cinnamon, you'll love these fries.  I actually prefer these over regular french fries because of the added sweetness.

Before I tell you the recipe, I want to share the secret behind slicing the potato into these perfect little french fries.  It's called a PrepWorks Jumbo Potato Cutter.  I bought it on Amazon for $17.39.  When you first use it, you'll think you're going to break it when you push down the handle; soften the potatoes up in the microwave for 2-3 minutes and they'll slice perfectly!  I watched a video on youtube before I bought it so if you're a little leary, there are plenty of videos out there for your review.

Here are the ingredients:

3-5 small sweet potatoes, peeled and sliced

2 tablespoons Extra Virgin Olive Oil

1 teaspoon cinnamon

1/2 - 1 teaspoon sea salt

1/2 teaspoon crushed red pepper or cayenne pepper

Peel the potatoes and cook in the microwave for 2-3 minutes -- just enough to soften them enough so they slice well.  Place them on a baking sheet.  Pour a small amount of olive oil in your hands and toss the potato slices until all of the potatoes are covered with oil.  Place them on a baking sheet.  Sprinkle with the cinnamon and salt; if you like them spicy, sprinkle pepper of choice and toss them again.  Make sure the fries are spread out so that there is only one layer of fries. Cook them in a preheated oven at 450*F for 20 minutes; flip the fries over and bake them another 15-20 minutes.

Want to grill your fries?  Here's a link for the BBQ Pit Boys grilling them outside on a charcoal grill.

"Do not be afraid little flock, for it is your Father's good pleasure to give you the kingdom."

Luke 12:32

Zucchini Pizza Boats

Tonight, we tried out a recipe from a blogger named Jo called "Stuffed Zucchini."  I actually found the recipe on Pinterest through a friend's board.  If you're accustomed to a light dinner, this is a perfect meal -- and it's quick and easy.  In fact, we can't wait to throw them on the grill when it warms up outside!  The flavor reminds me a little of a healthy pizza snack.  I modified Jo's recipe a bit to keep it Hashi friendly (note that Jo's picture includes cheese; my recipe is dairy-free).

Ingredients:
3 large zucchini, sliced in half lengthwise
1/4 - 1/2 pound ground beef
1/4 cup spaghetti sauce
2 small tomatoes, chopped
Italian seasoning
sea salt
pepper



Directions:
1. Preheat the oven to 375* (or grill).
2. In a skillet, cook the meat until it's no longer pink.  Blend in the seasonings and spaghetti sauce; cook for 5 more minutes over medium heat.
3. Wash and cut the zucchini lengthwise.  Using a spoon, scoop out the flesh.
4. Fill each zucchini half with the meat mixture.  Top with tomatoes.  Mushrooms and/or onions might be delicious additional toppings if you like them.
5. Bake for 15-20 minutes. 

Jo's blog is called:  Blog Her/Life Well Said.  It's filled with information -- check it out!

"How good and pleasant it is when God's people live together in unity!"
Psalms 133:1

Pork Chops & Carrots

My husband is an awesome cook -- and my greatest advocate!  He's become a pro at cooking tasty, delicious meals without inflammatory ingredients.  Tonight, he cooked the most tender pork chops I've ever had.  Here's his recipe:

Ingredients
4-6 pork chops, thick
1/4 cup sea salt
1-2 tablespoons Italian seasoning
broth (chicken)
6 ounce can of tomato paste
6 pearl onions
4-5 carrots, chopped

Night Before Dinner Preparation

Brine the Chops
4-6 pork chops, thick
1/4 cup of sea salt
4 cups of water

Brine the pork chops overnight by placing them in a bowl with sea salt and water; keep them refrigerated.

Dinner Preparation

Searing the Chops
My husband loves his cast iron skillet!  He seared the chops in the skillet on the stove for about 3 minutes on each side.  [Searing is 100% about building flavor; when meat hits a scorching hot pan, it immediately begins caramelizing].

Crock Pot
After the chops are seared, put them in a large crock pot.  Pour enough broth over them to cover completely; stir in Italian seasoning.  Add a 6 ounce can of tomato paste to the liquid. Add carrots and pearl onions (he seared the vegetables in the skillet also). Cook on low for about 6 hours or until done.  The research that he's done on cooking moist, tender meals in the crock pot has shown that lifting the lid during the cooking process decreases moistness... so don't peek!

"Everyone was amazed and gave praise to God.  They were filled with awe and said, "We have seen remarkable things today."
Luke 5:26