Primal Pizza

Taken from http://www.marksdailyapple.com/son-of-groks-primal-pizza-recipe/
and then adapted to our tastes :)

The recipe:
As you can see, this makes a large pizza. Feeds about 4 so plan accordingly! This recipe is high in dairy but for pizza, I will make the exception!

Ingredients:
Crust:
2 Cups Almond Meal/Flour  (we purchase ours from Honeyville Grains )
2 Eggs
2-3 Tsp Extra Virgin Olive Oil
1 Tsp salt

Instructions:

Crust:
1. Pre-heat oven to 350 degrees
2. Mix all ingredients in a large mixing bowl. This should give you a ball of “dough”. If your dough is too “mushy” (like mine was), continue to add almond flour until you get a good consistency.
3. Make a pizza sheet or baking tray non-stick. This is VERY important if you want your pizza slices to come off in one piece.
4.Using olive oil on your hands, press your dough on the sheet nice and even about 1/4 inch in the middle and 1/2 inch at the edges.
5. Take a fork and "dock" you pizza crust - poke holes in it - so that the dough doesn't come out with large 'bubbles or humps in it.
6. Put crust in the oven for 15 minutes. It should look slightly golden brown when you take it out.

Put it all together:

1. After crust comes out of the oven, spread sauce evenly over crust.
2. Add your cheese and toppings evenly on top of sauce.
3. Put back in the oven and bake at 350 degrees for approximately 10-15 more minutes. Cheese should be evenly melted.
4. Slice and enjoy!

Chicken Tortilla Soup

Taken from our friend Jen's cooking blog:

This is good soup. I had been looking for a LONG time for a restaurant quality tortilla soup. I would like to lie to you and say I was searching for something authentic, but I dont think it is authentic, I was looking for something that resembled the Boston Market, or Bennigans. It probably depends on what your expectations are, the versions I had come across were just missing "something". I tinkered, and this is what I came up with....


Ingredients

• 1 pound shredded, cooked chicken ( I used the leftovers of a rotissere)
  
• 1 (15 ounce) can diced tomatoes
• 1 15 oz can of tomatoe sauce
• 1/4 cup of salsa
  
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 4 cloves garlic, minced
• 2(14.5 ounce) can chicken broth
• 1 can beef broth
  
• 2 teaspoon cumin
• 2 teaspoon chili powder
• 1 tsp basil
• 1 tsp oregano
  
• 1 tsp cocoa
  
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 2 tsp olive oil

I dumped everything but the cilantro and corn into the crockpot for four hours. I added those during the last hour. To serve, throw in some crushed tortilla chips, sour cream and cheese or avacado.

H's Chili

Modified from a recipe : James Coney Island Chili


2 1/2 - 3 lbs ground beef (browned and well-drained)
28-32 oz beef broth
20-24 oz water
2 cans (14 oz) diced or whole tomatoes in tomato juice
1 1/2 Tbsp Paprika
4 Tbsp Chili Powder
2 tsp Garlic Powder
1 - 2 Tsp Onion Powder
3/4 Tsp Season Salt
1/2 Tsp Sea Salt
1/2 - 1 Tsp Cayenne Pepper
( spices can be adjusted for desired heat/taste )

If needed for thickening:

1 - 1 and 1/4 cups water
1/4 - 1/2 cup Arrowroot Powder/Flour (enough to make medium smooth sauce)



Preparation:
In stock pot, put well drained beef and add broth and water. Let simmer for 1 hour on medium heat.  While meat is simmering, take tomatoes and spices and put in blender. Puree well, mixing spices into tomatoes. After meat has been simmering for the hour, add in the tomato and spice mixture. Stir well, and let simmer for another 45-50 minutes on low heat, stirring from time to time.
If needed, slowly pour in enough of the thickening sauce to bring to desired consistency.

Great over hot dogs or served alone with your favorite accompaniments.

Nutritional Data