Turkey Bolognese

1 lb. Ground Turkey

1 small can tomato paste

1 small onion chopped fine

1 small carrot, chopped/diced very fine

3 cloves garlic chopped/minced

2 tablespoon olive oil

1 28 oz can crushed tomatoes

½ cup (4 oz.) red wine

3 ounces cream, milk or unsweetened coconut milk

1 tablespoon basil

1 tablespoon oregano

1 teaspoon dried parsley

1 teaspoon red pepper flakes

1 tablespoon sugar

Salt/pepper to taste

Heat olive oil.  Add onions, carrots and garlic.  Sautee’ for 5-7 minutes until the onions are clear (not browned).

Add the turkey and cook until browned/done.

Add the tomato paste and stir it in well to mix with the turkey/onion/carrot/garlic mixture.

Add the crushed tomatoes and red wine.  Stir.

Add the spices (basil/oregano/parsley/red pepper flakes/salt/pepper/sugar).  Stir.

Add the cream/milk/unsweetened coconut milk.  Stir.

Simmer for 30 minutes or until the onions/carrots are soft.   Add any additional spices as needed.

Serve over pasta with a big glass of red wine.

Darren’s Gluten & Cow-dairy Free Clam Chowder

6 cans of chopped clams (drain and reserve the juice)
2 8 ounce bottles of clam juice
2 small or 1 medium onion (finely chopped)
3 tbsp. olive oil
6 cups of diced potatoes
10 slices cooked bacon chopped up

1 can unsweetened coconut milk (I prefer Trader Joe's "Light" Unsweetened Coconut Milk)
1/2 can (7 oz) Unsweetened coconut cream (optional)
4-5 tablespoons gluten free flour mixed with a bit of water (for thickening) 

Salt/Pepper to taste

Cook the bacon, cut up and leave on the side for later.
Heat up the olive oil and cook the onions for several minutes until translucent (not browned).
Add the clam the juice from the bottle and the juice that was reserved from the cans.
Add the potatoes.
Simmer until the potatoes are fork tender, 15-20 minutes.
Add the clams, bacon, coconut milk, coconut cream (optional) and flour/water mixture.
Add salt/pepper to taste.
Simmer for 15-20 minutes.
Eat!