Shepard’s Pie

SHEPARD’S PIE

With the winter solstice upon us, I’m always very thoughtful this time of year.  I feel a bit more inward and reflective about my year, my life, what I’m ready to let go of and what I’m ready for more of.  I also tend towards more warming and comforting dishes and this is a regular go to in our house.  My kids and husband ask for this recipe regularly and there are rarely any leftovers ever, ha!  I also love to utilize this recipe when I want to make something in advance that the family can easily heat up if I’m not home.  This is also always a staple that we take on our ski trip every single year as it really hits the spot after a long day on the slopes.  I swear there is something about this dish that gives you a big hug or whispers “I love you.”  I mean at least it feels that way to me lol.   I also gave a vegan alternative to adapt this recipe.  I have not tested the vegan adaptation but I’m sure it would be absolutely delicious.  There are really two recipes here as well as the top layer is my garlic mashed potato recipe which is another dish we use regularly and is so versatile.  It can be used in a myriad of ways and is so yummy.  The garlic trick really takes the potatoes to a whole other level.

My hope is that this recipe might just soften your winter just a bit,  give you some warmth, gratitude and bring your family together in a special way.  I really believe winter is a time of nourishment for the soul.  It is a time where nature sort of huddles, sleeps a bit or takes a nap as it gathers and replenishes itself for spring.  I feel like that is something we should be mindful of in our own lives as we were meant to mirror nature.  We are nature and it can guide us so cheers to inward replenishing!  Wishing everyone a safe and happy holiday and a beautiful winter solstice!

EQUIPMENT

Saute pan

Medium to large stock pot with lid

Electric beater

Blender

Wooden spoon

Measuring cups

Measuring spoons

Large casserole dish

INGREDIENTS

2 tbs extra virgin olive oil

1 onion peeled and minced

1 lb ground turkey, beef or lamb or 4 cups of cooked lentils 

1/4 cup Worcestershire   

2 cans of sweet organic corn

4-5 large potatoes peeled and cut into pieces

Pinch of sea salt 

4 cloves of garlic peeled 

2 tbs butter or vegan butter 

Pinch of sea salt 

Freshly ground black pepper

1 cup buttermilk or non dairy milk such as unsweetened almond milk if making vegan 

METHOD

Preheat oven to 350 

For Ground Meat Layer or Cooked Lentils:

Take a large skillet and add olive oil then set your stove top to medium heat.  Once hot add onion and sauté for 8 minutes till onion becomes translucent.  Now add ground meat and sauté for 8 minutes till almost fully cook then add Worcestershire and cook another 5 minutes, then set aside.  If using lentils, add cooked lentils along with Worcestershire and sauté for 5 minutes.  Add the ground meat or lentils to a large casserole dish then set aside briefly.  

For Corn Layer:

Now take one of the cans of corn and place in your blender and turn to high till the corn is fully blended.  Now use a spatula and add one of the whole kernel cans of corn evenly over the ground meat or lentils.  Then, using your spatula again spread the corn that you creamed in your blender over as the next layer.  Set aside briefly.  

For Potato Layer:

Take a medium/large stock pot and add cold water and a pinch of sea salt.  Then add potatoes and garlic and place the lid on the pot then turn the stove top to high heat.  Once the water boils reduce slightly and cook 30 minutes till potatoes are tender.  Drain the water from the pot leaving the potatoes and garlic, then add the butter, sea salt, black pepper and buttermilk.  Beat with a high speed electric beater till the potatoes are whipped smoothly.  Now use a spatula and add the final layer of the garlic mashed potatoes by evenly spreading the potatoes over the corn layer.  

Bake at 350 for 35-40 minutes till bubbly and golden brown.  We like to serve ours with a splash of extra Worcestershire sauce and a big salad.  Enjoy!!!

 

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

 

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Local Chicken with Kalamata Olives, Roasted Red Peppers in a White Wine and Lemon Sauce

LOCAL CHICKEN WITH KALAMATA OLIVES, ROASTED RED PEPPERS IN A WHITE WINE & LEMON SAUCE 

This has grown into a favorite in our house and is now on regular rotation.  My kids absolutely flip over this especially over pasta with a touch of Parmesan.  This was a huge hit with my hubby too as he gave this a huge thumbs up.  I personally love it as it is super versatile as it can be served over pasta, over rice or on its own and can be adjusted to each person as you serve it.  It also can be adapted to be vegetarian by simply omitting the chicken and kept completely dairy free by omitting the butter and just adding an extra tablespoon of olive oil.  I will tell you the sauce alone is lick the pan worthy lol.  The most fabulous part is that this is a one pan dish that takes under 30 minutes to make which means little clean up. Yes!!  This is the most important part as we are all looking for yummy family dinners that don’t require a lot of time in the kitchen which means more time hopefully for gathering and connecting around the table.  I know personally as a busy momma of two beautiful babes, chef and business woman this is important.  My goal is to always help others find this.

EQUIPMENT:

Large Sauté Pan

Wooden Spoon

Measuring Cup

Measuring Spoons

INGREDIENTS:

1 tbs extra virgin olive oil (or 2tbs if you want it to be dairy free, simply omit the 1 tbs of butter)

1 tbs grass fed cultured butter

3 sprigs fresh thyme (1 tbs of dried thyme can be used is fresh is not available)  

3 cloves fresh garlic peeled and minced 

3 boneless skinless organic chicken breasts sliced 

3 tbs fresh parsley washed and minced 

Pinch of sea salt

Freshly ground black pepper

1 cup white wine

Juice of one lemon

1 cup roasted red peppers sliced (the red peppers from the jar in their juice)

1 cup kalamata olives

METHOD:

Take a large sauté pan and place the heat on your stove top to medium heat, then add butter and olive oil.  Once the butter begins to melt add fresh thyme.  Sauté for 1 minute to infuse the oil, then add garlic and continue to sauté for another 3 minutes.  Add sliced chicken, fresh parsley, sea salt and pepper.  Sauté 8 minutes till the chicken is mostly cooked then add white wine, lemon juice, sliced roasted red pepper and olives.  Bring the heat to high then once it begins to boil, immediately reduce to low and simmer for another 10 minutes till chicken is fully cooked and all the flavors come together.  This can be served on it’s own with a big salad or over pasta or rice with a sprinkle of Parmesan.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Gluten Free Dark Chocolate Zucchini Muffins

Gluten Free Dark Chocolate Zuchini Muffins

It is that time of year where summer is beginning to come to an end and kiddos are going back to school. It is bittersweet indeed and I don’t know about you but I’m not quite sure where the summer actually went!  Ours literally flew by and I’ve already been in the mode of school supply shopping, new sneakers, etc. and all the good stuff that comes along with back to school.  I have to say I actually always love this time of year because it is like a reset that almost feels like a new year.  Fresh start, new teachers and time to get back into routines of earlier bed times, meal planning and the daily rituals that make us feel balanced.  I find this time of year it is important to have some solid recipes that help with this transition and in my opinion, this is one of them.

This recipe is so easy, quick and makes wonderful meal prep for the week.  I especially love one in the afternoon with a good cup of tea but more importantly it is an amazing opportunity to use up all that glorious produce!  Nature is in full bloom right now and there is more than ample zucchini to go around and to be honest its hard to know what to do with all of it.  All you garden growers know what I’m taking about!  We can only make so many zucchini boats, soups, zucchini noodles and by now I’m sure you’ve already persuaded as many friends as possible to take some please!  I love zuchini don’t get me wrong and it has a myriad of uses but one of my favorites is this delcious dark Chocolate zucchini muffin recipe.  It is a great excuse to to eat chocolate and hey get your veggies too!  The recipe is very easy to follow and is really delcious and moist.  I hope you enjoy it as much as our family does!

Equipment

One large bowl

One medium bowl

Measuring spoons and cups

A one dozen muffin tin

Ingredients

3 eggs

3 tbs extra virgin olive oil

2 tbs unrefined coconut oil, melted

1 tsp real vanilla extract

1/2 cup real maple syrup

1 cup buttermilk or unsweetened non dairy milk such as almond or hemp

2 cups zucchini, washed then shredded (press excess water out with a towel)

2 cups gluten free baking flour, I used Pamelas  http://www.pamelasproducts.com

Chef’s Note * If using alternative flour, please add 1 tsp of baking powder

1 tsp Ceylon cinnamon

3/4 cup unsweetened cocoa powder

1 tsp sea salt

2 tbs Dark Chocolate Chips

Method

Preheat your oven to 375

Take a large bowl and crack all three eggs into the bowl, then add olive oil, melted coconut oil, vanilla extract, maple syrup and buttermilk.  Use a fork or spatula to fully combine then add shredded zucchini.  Fold the zucchini in till fully combined, then set mixture aside briefly.  

In a small bowl, combine the dry ingredients of the gluten free flour, cinnamon, unsweetened cocoa and sea salt.  Use a fork to combine the dry ingredients then add them to the wet zucchini mixture. Use a fork or spatula to fully combine the dry ingredients in.  Now add the chocolate chips and fold them through the batter.  Take a one dozen muffin tin and line with parchment paper muffin liners or grease the tin.  Use a large spoon to add the batter to the muffin tin.  Bake at 375 for approx 30-35 minutes.  Yields approx 1 dozen.

Enjoy and if you loved this recipe please share it and tag me @chef_emery #empowerful on facebook and instagram!

Oxoxoxo

-Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins 

Up here in Maine, we wait all year for the bounty of local maine blueberry season.  We literally freeze them by the boat loads to stock up for winter so we can enjoy these delicious berries all season long.  If your not familiar with these special berries, they are incredibly small and delicate yet so sweet and flavorful.  My daughter especially likes to eat them in the morning on their own.  I personally love them in smoothies, tarts, breads, salads and you guessed it muffins!

This muffin recipe is so quick, easy and will not disappoint!  The sunflower seeds add this extra fabulous crunch and they are bursting with blueberry flavor.  I particularly love them as a snack on the go or for breakfast and they are next level toasted in your toaster oven with a touch of cultured grass fed butter https://www.organicvalley.coop

or smear of almond or cashew butter https://onceagainnutbutter.com

Serves 4-6 ( Makes 1 dozen muffins)

Equipment:

A One Dozen Muffin Tin

Two Large Mixing Bowl

One Small Mixing Bowl

Measuring Cups

Measuring Spoons

A Wooden Spoon or Fork for Mixing

The Method:

3 eggs

3 tbs extra virgin olive oil

Pinch of sea salt

1 tsp vanilla extract @simpleorganicfoods

3 tbs unsweetened coconut yogurt @so_delicious http://sodeliciousdairyfree.com

1/2 cup real maple syrup

2 cups gluten free oats (I love qia by @naturespathorganic ) https://www.naturespath.com/en-us/

1 tsp Ceylon cinnamon

1 tsp baking powder

1 cup cornmeal #nongmo

2 cups wild Maine blueberries

1/2 cup raw shelled sunflower seeds (optional)

1 tbs coconut oil for greasing muffin tin

Take a large bowl and add eggs, olive oil, sea salt, vanilla extract, coconut yogurt, and maple syrup. Whisk well then set aside briefly. Take a small bowl and add oatmeal, cinnamon, baking powder, cornmeal and toss well with a fork then add to wet mixture combining well.  Now add blueberries and sunflower seeds (if using). Grease a one dozen muffin tin and add batter. Bake at 350 for 35-40 minutes till golden brown. Remove and cool. Serve with cultured butter, nut butter or simply on its own.  I love to cut one in half and reheat in my toaster oven for a grilled effect!

Tag your recipes #chefemery and for more great recipes like this, order my new cookbook “Empowerful” available now at Amazon and Amazon books.

Order here:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

Enjoy from my kitchen to yours!!  Please follow me on instagram at chef_emery and if you loved this recipe please share it on facebook and instagram.

oxoxo

Chef Emery