Garlic Rosemary Potato Medallions

We don't eat white potatoes very often. When we do, it is a treat! We were doing a lamb leg roast (recipe for that will come when we can perfect it, we always overcook it) and needed a fast side. These potatoes are salty, savory, buttery, delicious little bits of potato heaven. First bite made we want to crawl into these and live. We ate nearly the whole thing right then and there.

Garlic Rosemary Potato Medallions

Ingredients
5 medium potatoes, scrubbed and sliced 1/4 in thick
1/2 c butter, melted
3 tbsp garlic rosemary spice mixture (recipe below)

Preheat the oven to 375F. Layer the potatoes in rows in a glass pan (roughly 11x7), pouring butter and sprinkling spice mixture between each layer. Bake covered for 20 minutes. Uncover and bake until tender, another 10 - 15 minutes. Serve immediately.

Garlic Rosemary Powder
Combine 1 tbsp Celtic Sea Salt, 2 tbsp dried rosemary, and 2 tbsp dried minced garlic in a spice grinder/coffee grinder. Grind into a fine powder. Store in an air tight container.

Best Ever Broccoli Soup

We occasionally babysit the son of a friend. He is several years older than the Cave Toddler. As we were making dinner tonight we realized we had him tonight but didn't know if he would be here during dinner so we tried to add volume to the broccoli soup we planned on tonight. This recipe was the result. It is so inexpensive and easy and results in a decent volume of soup. It feels like velvet in my mouth. I love broccoli soup so much and this has, honestly, been the best recipe I have made this far.

Creamy Broccoli Soup

1 lb frozen broccoli florets
1 head cauliflower, roughly chopped
1 medium onion, chopped
4-5 tbsp melted butter
salt and pepper to taste
4-5 c chicken stock
1-2 oz cream cheese (optional)

Preheat oven to 350 degrees.

Toss broccoli and cauliflower in butter and salt and pepper. Roast for 20 minutes or until tender.

Puree with stock and cream cheese, if using. I like to heat a little more over the stove but it is ready to serve as is.

The cauliflower and cream cheese add a nice creaminess to it that I absolutely LOVE. It is almost like broccoli velvet in my mouth. I don't know. Just the best broccoli soup I have ever had. Give a shot, so easy, so yummy.

Paleo Porridge

Breakfast is definitely my favourite meal. I could eat it any time of any day. This one takes a little bit of time (but not effort) to prep, but it feeds both the toddler and me for several days! It is great for toddler spoon practice, too, because of how thick it is. Just be prepared for a mess!

Paleo "Porridge"

This recipe makes quite a bit. I find it easier to make a large amount all at once so I have a "grab-and-go" breakfast later on.

3-4 lbs assorted squash (acorn, hubbard, petite, etc)

3 tblsp butter

1/4-1/2 c maple syrup

1 1/2 tsp pure vanilla extract

8 slices bacon, diced

salt to taste

Preheat oven to 350F. Halve and seed the squash. Fill a roasting dish with water 1-2 inches deep then place the squash cut side down in the water in a single later. Roast in the oven for 25-35 minutes, until a fork can easily pierce the outside.

While the squashes are roasting, cook the bacon until crispy. Set aside the bacon and 2-4 tblsp of the bacon grease.

When the squash is cooked, scrape out the flesh into a food processor. Add the butter, maple syrup, vanilla, salt, and bacon grease. Puree until smooth. Top with bacon bits before serving. Can be eaten cold or hot.

Flourless Chocolate Mug Cake

I actually made a dessert recipe! It is crazy to me because I can follow a dessert recipe easy enough but making one myself? Yeah, no. This recipe can be whipped up in less than five minutes, including cook time! I know some in Paleo Land are against microwaves but that isn't us. I have become a little addicted to this recipe. Cave Dad works over nights so I find myself making a cake and watching TV before bed more than a couple nights a week. It is probably not good but better than the wheat and processed sugar filled cakes I have seen in the past.

Ingredients
1 egg
2 tbsp cocoa powder
2 tbsp raw honey (or maple syrup)
2 tbsp cooking fat (both butter and lard work well)
1/8 tsp gluten-free baking powder
1/8 tsp cinnamon
1/8 tsp salt
splash of pure vanilla extract

Get a mug. A large one works best. I think the one I use is a 16 oz mug. Whisk all ingredients together in the mug. Microwave on high for 1 minute 30 seconds to 2 minutes, until it is set all the way through and there isn't extra liquid in the bottom. It will be very hot when you take it out so let it cool for a bit before digging in.

Eat as is or top with raw cream or coconut milk ice cream or whatever your little heart desires. I have heard almond butter and chocolate go well together.