Moroccan Chicken Casserole


1 head cauliflower
2-3 pounds of chicken
2 tablespoons butter
1 onion, finely chopped
2 tablespoons ginger root, finely chopped or grated
2 garlic cloves, finely chopped
3 carrots, peeled and sliced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 tsp cayenne (optional)
1 red pepper, cut into thin strips
28-ounce can of diced tomatoes (do not drain)
1/2 cup minced parsley or cilantro
2 tsp salt
1 lemon


Preheat oven to 375 degrees F.

The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.

Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.

Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well.

Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.

Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.

Garnish with more fresh parsley or cilantro before serving.

Sausage and Zucchini Soup


5 links sausage (I used Farmer's Sausage)
1 small onion
1 clove garlic
4 cups zucchini, diced
4 cups chicken broth
1 can diced tomatoes
2 tsp oregano
2 tsp basil
salt and pepper to taste
Grated Parmesan cheese for topping soup (optional)
Brown sausage links in oil in until browned. Cut in slices and place sausage back in frying pan and brown both sides of slices. 
Combine chicken stock, tomatoes, oregano, and basil in medium stock pot and simmer. Add browned sausage. Put onions in pan you used to brown sausage and saute 3-4 minutes, then add minced garlic and cook 1-2 minutes more. Add to soup. Simmer 30 minutes. 
Cut ends off zucchini and cut lengthwise into fourths, then slice (If the zucchini is very young/small, you can just slice it into medallions). Add zucchini to soup and simmer 15 minutes. Taste soup for flavor and add 1-2 cups of water if needed. 
Serve soup with fresh grated Parmesan cheese if desired.

NOTE: I've used frozen, grated zucchini with any liquids produced during thawing.

Coconut Flour Pancakes


2 eggs
1/2 tsp oil
1/4 tsp vanilla
1/8 tsp cinnamon (optional)
1/8 tsp baking soda
1/2 tsp honey (or maple syrup)
1 Tbsp coconut flour
fresh or frozen blueberries (optional)


 In a bowl, add all the wet ingredients and whisk together until well blended.

Add the dry ingredients to the wet mixture, and whisk mixture again until well blended and frothy – this will get them even fluffier!

Add additional oil or butter to a frying pan on medium to low heat and let warm for a few minutes.

Next, pour the batter into small circles in the frying pan without letting the edges of each circle touch. Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 to 5 minutes.
Wait until there are several bubbles appearing on top of the pancake circles and the edges are cooked, and then flip each pancake to cook the other side. This will not take long, so watch them carefully, and then move the pancakes onto another plate. Continue this until all the batter is gone.


Cabbage Roll Casserole


2 tsp olive oil, divided
1 pound lean ground beef
1 large onion, chopped fine
1 Tbsp finely minced garlic
1/2 tsp dried thyme
1 tsp paprika
salt and fresh ground black pepper to taste
1/2 head green cabbage, coarsely chopped
1 can (14.5 oz.) diced tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked brown rice
2 cups mozzarella cheese


Preheat oven to 350 degrees F. 
Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
Spray casserole dish with non-stick spray and add half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer-friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

This recipe is also linked to...

Food on Friday: Stews and Casseroles