In the Kitchen With Jennifer Delaney 

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Jennifer Delaney, a Burleson resident, and originally appeared in the Burleson October 2016 issue.

Taco Seasoning

  •  1 Tbsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1 1/2 tsp. ground cumin
  • 1/2 to 1 tsp. sea salt, or to taste 
  • 1 tsp. black pepper
  1.  In a small bowl, mix all ingredients and store in an airtight container. (Or you can mix it together in the container you are going to store it in; just give it a shake!)
  2. Add 2 to 3 Tbsp. of this mixture plus 1/2 to 3/4 cup of water to 1 lb. of cooked meat of your choice. Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.

 

Oven Roasted Cauliflower 

  • 3 Tbsp. olive oil
  • 1 head cauliflower, separated into florets
  • Taco Seasoning, to taste
  1. Toss cauliflower with oil.
  2. Sprinkle Taco Seasoning, evenly, over cauliflower.
  3. Bake at 425 F for 20 to 25 minutes, stirring halfway through cooking time.

 

Paleo Chocolate Chip Cookies

  • 1 cup almond flour
  • 4 tsp. baking soda
  • 8 tsp. salt
  • 2 Tbsp. coconut oil, melted
  • 2 Tbsp. honey or maple syrup
  • 2 tsp. vanilla
  • 4 cups chocolate chips
  • 2 cups almond slivers
  1. Combine all ingredients well. Drop quarter-size dollops 1 inch apart on a greased cookie sheet.
  2. Bake at 350 F for 10-12 minutes.

 

Butternut Squash Soup

  • 5 slices fresh ginger root
  • 1 1/2 cups butternut squash
  • 1 apple
  • 3 medium white sweet potatoes
  • 2 garlic cloves, whole
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 tsp. cinnamon
  • 4 cups yeast-free, gluten-free broth, vegetable or chicken
  • 3/4 cup full-fat coconut milk
  • 1/2 cup water
  • 2 Tbsp. lemon juice
  • Sea salt, to taste
  • Pepper, to taste
  1. Using a carrot peeler, peel ginger and then slice off 5 2-inch-long pieces.
  2. Cut squash into cubes about 1-inch square. Peel, core and chop the apple into bite-size chunks.
  3. Slowly bring first 10 ingredients to a simmer over medium heat.
  4. Use a stick blender to puree. Serve hot, garnishing with lemon juice, sea salt and pepper.

 

Pumpkin Oatmeal Breakfast Bake

  • 1 15-oz. can pumpkin
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp. pumpkin spice
  • 1/2 tsp. salt
  • 3/4 tsp. baking powder
  • 1/2 tsp. vanilla extract
  • 1 15-oz. can full-fat coconut milk
  • 2 1/2 cups dry, old-fashioned oats
  • 1 cup pecans, chopped
  1. Mix first 8 ingredients. Add oats and stir well.
  2. Pour into an 8×8-inch greased pan. Top with pecans.
  3. Cover with foil, and bake at 350 F for 30 minutes. Remove foil and bake an additional 15 minutes. Serve warm.