Easy Peasy (15 minute) Enchilada Sauce

Easy Peasy Enchilada Sauce {gluten-free, low-carb, sugar-free}

Easy Peasy Enchilada Sauce {gluten-free, low-carb, sugar-free}

OMG…this is so easy, and delicious! I modified this recipe to make it low carb and gluten free. I’m so glad I did. I have made this and used it in a couple different iterations, mostly enchilada bakes and casseroles and it works perfectly.

6 oz tomato paste
¼ cup olive oil
1 ½ cups water
¼ cup chili powder
½ tsp cumin
½ tsp onion powder
½ tsp garlic powder
½ tsp kosher salt

Mix the tomato paste and olive oil in a small saucepan over medium-high heat. Add the water and stir to combine. Add all the spices. Bring to a simmer and cook for approximately 15 minutes, stirring occasionally, or until thickened slightly.

(Use ½ for enchilada casserole pie, save remainder in fridge for approximately 2 weeks, or in the freezer for up to 3 months.)

Fresh Radish & Carrot Salsa {paleo, lowcarb, gluten-free}

Radish & Carrot Salsa
Radish & Carrot Salsa

Fresh Radish & Carrot Salsa {paleo, low carb, easy and delicious}

Yum. So, I picked up some radishes at the Farm last week, because it was the first week that they were offered and they looked so pink and pretty, with their lovely greens still attached, I figured I could do something with them, and something I have done! This salsa is absolutely delicious and comes together in a snap.  It’s pretty much spring in a bowl!

I think we’ll probably pair it with some grilled chicken breast this evening, as I think it will be even better once it hangs out in the fridge for a few hours, to let all the flavors mix and mingle. It would be delicious on tortilla chips, or even served fresh with some creamy avocado…hmmm, lunch tomorrow, I think?

1 1/4 cups radishes, cleaned, greens removed and diced into 1/2 inch cubes (about 1 lb) – save the greens, recipe coming.
1/2 cup diced sweet (or red) onion
1/2 cup shaved and then chopped carrot (1 medium sized carrot. I used my peeler to shave and then my knife to chop the ribbons into bite size pieces)
1/2 cup diced red bell pepper
2 Tbsp jalapeño green hot sauce*
1/4 cup chopped fresh chives
1 tsp salt
1/2 tsp black pepper
1/2 large lemon – juiced (about 2 Tbsp)

Mix everything in a medium sized bowl. Taste. Eat.

*My jalapeno green hot sauce is from Green Mountain Girls Farm, in Northfield, VT. If you have access to them, you should try it, if not. I’m sure any good quality green hot sauce would work, just add slowly and taste so that it doesn’t get too spicy!

Couldn’t be easier, right?

Smoked Gouda Cheese Sauce

Roasted Cauliflower with Smoked Gouda Cheese Sauce | Cook Well. Eat Better. Live Happily

Roasted Orange Cauliflower with Smoked Gouda Cheese Sauce

Oh holy night….make this and then put it on everything. Meat, veggies, bread (if you eat that). I considered eating it by the spoonful and then settled for scooping another spoonful onto my cauliflower and licking the spoon. I felt better about myself that way.

It’s kind of a cross between an alfredo and a macaroni and cheese sauce, nice and thick with awesome texture. Seriously, you will not be disappointed! (In the photo, it’s on some awesome roasted orange cauliflower…yes, it was orange when I bought it, it’s not bad lighting. Promise!)

1/2 cup butter
5 oz cream cheese
1 cup heavy cream
5-6 ounces of smoked gouda (not exact because I ate about 3 chunks while I was cooking)
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp smoked paprika
1 tsp parsley
1 tsp garlic powder

Melt the butter and cream cheese in the heavy cream over medium-low heat. Stir frequently, you’ll cry if it scorches! Add the shredded gouda and the spices, stirring until it’s all smooth and melty. Try not to eat the entire recipe.

Hard Cranberry Sauce (with apple)

Hard Cranberry Sauce (with apple)

2.5 bags of fresh/frozen cranberries

2 large granny smith apples (can sub pears)
1 bottle (12 oz) hard cider – wood chuck, etc
1 Tbsp cinnamon
1 tsp nutmeg
100 drops cinnamon stevia / 1 c. granular splenda (or sugar or brown sugar if you aren’t worried about carbs)
1 Tbsp fresh grated ginger
Optional: Juice of one orange or lime

Wash cranberries.  Peel and dice apples ( I use a peeler/corer…) Put everything in a big pot (I use a 6.5 qt dutch oven). Heat over medium until it simmers, stirring every 10 minutes or so. Allow to simmer for approximately 1 hour, or until all the cranberries pop and the sauce thickens. 

Make approximately 8 cups of sauce. Freezes beautifully. Perfect as a sauce, a jam or jelly, or a pie filling! MMMMMMM….