Pear Pie

8" pie

1/8 c. sugar (I use less)

3 T. flour

1/8 tsp. nutmeg

1/4 tsp. cinnamon

dash salt

5 c. thinly sliced pears

1 T. butter

9" pie

1/4 c. sugar

1/4 c. flour

1/4 tsp. nutmeg

1/2 tsp. cinnamon

dash salt

6 cups thinly sliced pears

2 T. butter

10" pie

1/3 c. sugar

1/3 c. flour

1/2 tsp. nutmeg

1 tsp cinnamon

dash salt

8 cups thinly sliced pears

3 T. butter

Mix all ingredients together in a bowl except for the butter. Put the pears in an unbaked pie shell. Put small pieces of butter on top of the fruit. Place the top pie shell on the pie.
Wrap foil around the edges of the pie crust so it doesn't burn.
Bake at 375 degrees for 50-60 minutes.
Enjoy with a scoop of vanilla ice-cream or enjoy it plain. 

Bone Broth

Ingredients:

• 3-4 pounds of beef marrow bones and knuckle bones - organic if possible (you can also use leftover chicken bones or turkey bones from a whole bird.  Other useful additions are collagen-rich oxtail, and chicken feet are one of the richest sources of beneficial collagen, but hard to find)
• 1/2 c of organic apple cider vinegar (the vinegar helps extract minerals from the bones)
• 4 to 5 quarts of water
• 4 stalks of celery – rough chop
• 4 carrots – do not have to peel – rough chop
• 3 onions  – do not have to peel – rough chop
• Parsley
• Garlic
• Sea Salt to taste (at the end)
• Whole black peppercorns

Instructions:

• Add all the bones to a large stock pot
• Add water and vinegar to pot till bones are completely submerged.  Let sit for 1 hour to allow vinegar to start working on the bones.
• Add in carrot, onion and celery to pot.
• Bring pot to a boil and then turn down to a simmer.
• Once you are at a simmer you will want to skim any scum off the top of the pot (scum does not always form).
• You will want the mixture to simmer for at least 24 hours (long simmer time is essential for a good bone broth!), adding water as needed to cover the bones.
• During the last 30 minutes to an hour add in the parsley, garlic, handful of salt and whole black peppercorns.
• Once the broth is finished, let it cool then drain it, making sure that any vegetables or bone have been removed.
• Add sea salt to taste and drink both as is, or store in fridge for a week or in a freezer up to 6 months.

Enjoy the healing benefits of nutrient-dense bone broth!  Use your bone broth as a base for any soups or recipes that call for stock or broth.  Or just sip on it out of a mug!

• Vitally important variety of minerals in an easily absorbed form (Most people have mineral imbalances and deficiencies due to today’s processed food supply and degraded soils, so bone broth can help dramatically in this department)
• Collagen and other anti-aging, joint-healing nutrients, including glucosamine and chondroitin (yes, actually a MORE powerful source of glucosamine and chondroitin than most supplements)

Bone broth is also known to help HEAL your gut lining.  You probably have heard that excessive gluten intake can cause damage to the gut lining, and not just in people that are Celiac.  So if you want to heal years of gluten-damaged gut lining, bone broth will be your healing friend.

The science hasn’t caught up on this one yet, but many health experts believe bone broth can be helpful for some autoimmune problems.  Here’s why… You may know that many autoimmune problems start with problems in the gut, and Leaky Gut is one of the common causes of an autoimmune attack in the body due to foreign substances leaking out of the gut and into the blood stream.

Since bone broth has gut healing properties due to the natural collagen content and other nutrients, bone broth is known to “seal and heal” the gut lining, which over time, can possibly reduce or heal certain autoimmune problems.

Bone broth is also generally great for your immune system.  

Chicken, Sun Dried Tomato, and Creamy Parmesan Pasta

Ingredients:
1 1/2 pounds (700 grams) boneless and skinless chicken thighs or breast (If you use breasts, butterfly them.)
1 tsp. salt
3/4 tsp. black cracked pepper
1 1/2 tsp. paprika
1 1/2 tsp. onion powder
3 T. reserved sun dried tomato oil OR olive oil

Sauce:
2 T. minced garlic (about 6 cloves)
If desired add:
1/2 cup white wine (allow to reduce to half after adding the garlic

5 oz. 150 g. jarred sun dried tomato strips in oil drained (reserve 3 T. of oil for cooking) OR 5 oz. of packaged sun dried tomatoes

1 tsp. Dijon mustard
1 1/2 C. heavy or thickened cream (or evaporated milk)
3 C. spinach, Swiss chard or fresh mushrooms (or some of all)
1/2 cup fresh grated Parmesan cheese
If desired add:
2 tsp. Italian seasoning (after the parmesan cheese)


Instructions:
1.  Season chicken with salt, pepper, paprika and onion powder.
2.  Heat 2 T. of the reserved sun dried tomato oil OR olive oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes on each side, or until golden and cooked through. Transfer to a warm plate; set aside.
3.  Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavors. Mix the Dijon through all of the flavors.
4. Reduce heat to low-medium heat. (If you use mushrooms, add the mushrooms and cook until desired doneness.) Add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper if needed.
5.  Add in the spinach leaves and allow the spinach to wilt in the sauce, then add the parmesan cheese. Allow sauce to simmer for an additional minute until the cheese melts through the sauce.
6.  Add the chicken back into the pan. Serve over pasta, rice, or steamed vegetables.

Homemade Bottled Sugar-Free Salsa

Ingredients:

Coarse grind:
35-40 tomatoes
4 medium tart apples
4 green bell peppers
2 red bell peppers
6 cloves garlic
4 medium to large onions
5-7 chili peppers - Anaheim (do not core)
5-7 jalapeños (By using 4 large ones with all of the seeds, it is medium hot.)

Bring above ingredients to a soft boil in a large container.

Add:
1/4 cup unionized salt (I use Real Salt)
1 cup vinegar
2 T. chili powder
3 tsp. cumin
1 T. oregano

Simmer for 2 hours or until the desired thickness.
Pour in pint jars and process in boiling water bath 20 minutes.

Grilled Fish Tacos

Ingredients:
1 pound learn white fish fillets (halibut, mahi-mahi mahi-mahi, snapper, cod)
salt and freshly ground black pepper
2 T. oil (olive or avocado)
1 small lime, juiced
1 clove gallic, minced
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1/8 tsp. cayenne pepper
8 corn tortillas

Fish Taco Sauce:
1/2 cup sour cream
1/3 c. mayonaise
1 small lime, juiced
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. salt
1 tsp sriracha hot sauce, or to taste

Toppings:
pico de gallo
cotija cheese
shredded cabbage
fresh cilantro
avocado
lime wedges
red onion
hot sauce

Instructions

1. Season the fish with a little salt and pepper on both sides.
2. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne. 
3. Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes. 
4. Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.  
5. Add the corn tortillas to the grill and warm for about 15 seconds on each side.  
6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces. 
7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings. 
8. Serve with a side of Authentic Mexican rice.