Fresh and Jazzy Creamy Dill Horseradish Sauce

This goes incredibly well with any kind of a beef roast or steak or filet...

Creamy Paleo, Dairy-free, Dill Horseradish Sauce

Special kudos to Kat at the Caught Somewhere in Thyme blog for this one - I needed something for my holiday dinners while plowing through my most recent Whole30.  My non-W30 guests went crazy with it too - glad I made a lot!  Since it takes a bit of lead time, recommend making enough for multiple meals (the amounts below should cover a few meals for two) ... it saves well for a while in a Tupperware in the back of the fridge.

1/2 C. full fat coconut milk
6-7 T. fresh horseradish, peeled and grated fine
2 t. dill (dried is fine)
1/2 t. dry mustard
juice of 1 lemon
1 t. salt
1/4 t. finely ground black pepper

Combine all ingredients in a small Tupperware - mix well.  You can serve it immediately, but it benefits from sitting for 4-8 hours in the fridge. 

Butternut Squash Soup with Roasted Red Pepper Puree

I've been making this for years, and MAN is it yummy!!  Cooked up a fresh batch just this past week, delighted to discover that it's Whole30 compliant.  YAY!!

Inspirational Source:  Either Bon Appétit or Gourmet Magazine but for sure it was the 11/03 issue!!  Somehow my notes got mucked up over the past 12 years.

Ingredients:

2 tablespoons olive oil

2 large onions, chopped … I like the sweet onions, but this is optional
4 garlic cloves, minced or coarsely chopped
2½ pound butternut or acorn squash, peeled, seeded, cut into 1-inch pieces … or simply a 2 lb. package of pre-peeled and cut up squash - keep it simple friends!!
5½ cups vegetable or chicken broth (I use 3 cans + water to make 6 C. total or a 32 oz. carton plus 1½ C. of water)
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel

Instructions:

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and the broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Puree soup with an immersion blender or in batches in a regular blender until smooth. Return puree to pot. Add the thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper.

Ladle soup into bowls. 

 Now this is usually where I stop and start diving in ... I haven't bothered to make the roasted red pepper puree since the first time.  It was good, but not really worth all the extra effort for a day to day quick meal!!  However if you’re doing this for a special dinner … continue reading!

Swirl 1 tablespoon Roasted Red Pepper Puree (optional) into soup in each bowl.

This can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.  Makes 6 first-course servings (approx. 10 C. total).

Per serving (including red pepper puree): calories, 200; total fat, 8g; saturated fat, 1g; cholesterol, 0; fiber, 8g

Roasted Red Pepper Puree

1 cup coarsely chopped drained roasted red peppers from jar (or roast your own on the grill)

1 tablespoon extra-virgin olive oil
2 garlic  cloves, chopped
1/4 teaspoon dried crushed red pepper

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)  Makes about 3/4 cup.

Per tablespoon: calories, 15; total fat, 1g; saturated fat, 0; cholesterol, 0; fiber, 0

Keen-Waah ... Heck Yeah!! (Quinoa with Garlic, Pine Nuts, and Raisins)

This one comes straight from Food Network's Ellie Krieger.  I have made this both with the red and the yellow quinoa ... I think the yellow's probably a little tastier but they're both awesome.   I've always used the black raisins, though the goldens will probably do just fine too.  Don't skimp on the fresh parsley - it truly makes quite a fresh statement.

Regardless - how can you go wrong with these adorable curlicues?  Quinoa is a grain that's considered a pseudocereal that is also a complete protein (A source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals.).  While not Whole30 compliant, it's still a great vegan dish if you're into that.  No animals harmed in this one - unless you go with the chicken broth.  Which is yummy.

Quinoa with Garlic, Pine Nuts, and Raisins

Without further ado, here's Ellie's Quinoa with Garlic, Pine Nuts, and Raisins ... pretty much unadulterated!

Ingredients
1 cup quinoa, rinsed well
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
1/4 cup raisins
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Directions

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g