Blog

Lamb & Pineapple Kabobs

Posted by on Jun 30, 2013 in Entrees, Lamb, Recipes | Comments Off on Lamb & Pineapple Kabobs

Lamb & Pineapple Kabobs

lambpineapplekebobs

For the Kabobs:
1 & 1/2 lbs boneless lamb (shoulder or sirloin chops, or leg of lamb)
2 cans pineapple cubes

For the Marinade:
1 cup plain yogurt
3 garlic cloves crushed or minced
1/4 cup melted coconut oil
1/2 tsp pure salt
1 tsp ground black pepper
1 tsp red pepper flakes

8 – 24 hours in advance:

  • Cut the lamb into bite sized cubes and place in an 8 x 8 glass pyrex (or similar sized bowl).
  • Whisk all marinade ingredients together and pour over the lamb, tossing until well combined.
  • Cover and marinate in the refrigerator for 8 hours or overnight.

When you’re ready to cook:

  • Preheat oven to 400 degrees.
  • Thread the meat and pineapple onto skewers and lay them on a parchment covered cookie sheet.
  • Bake 30 – 40 minutes (until done to your liking) turning the kabobs once halfway through.

Serves 4.

_________________________________________________________________________

SIDE NOTES:

~  You can serve these kabobs with a dollop of plain yogurt on the side for dipping if you’d like (we liked).

~  Of course, you can add any number of vegetables to the kabobs as well — cherry tomatoes, zucchini, onions, bell pepper, mushrooms, (etc) which would eliminate the need for a side dish.

~  I did have a 4th kabob, but omitted it for the photo because it was all meat, as I ran out of pineapple and it didn’t look as pretty (I thought the one can I had on hand would be enough).

We were all enamored by these kabobs — extremely delish and very easy to make.  Hope you enjoy them too!

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Vegan, Grain Free, Raw

If eating dairy free, use a non-dairy yogurt.

Storing Greens for Ease

Posted by on Jun 13, 2013 in Greens, Kitchen Tips, Photo Slide Show, Recipes, Vegetables | Comments Off on Storing Greens for Ease

Storing Greens for Ease

turnipgreens

I’m not always in the mood (or don’t always have the time) to wash, stem, and chop greens on the fly.  For busy days, a home cooked dinner can only happen if I have a few things on hand that I can grab and just toss into a pan.

When I came home from the farmer’s market last week with 2 beautiful bunches of fresh kale and 2 bunches of beets (w/ greens attached), this is what I did to make life easy for the rest of the week….

______________________________________________________________________________

I removed the stems (simply lay each leaf down with the stem facing right & the leaves facing left to do this with one easy slice).

kale1

Then I used my hands to roughly tear up the leaves and tossed them into a large, over-the-sink-colander.  After rinsing the leaves thoroughly in cool water, I spun them in a salad spinner to remove most of the water (you can also gently pat them down with a clean towel or paper towels).

kale2

I then lined a gallon sized storage bag with paper towels (use 2 paper towels – still attached to each other).

kale3

And then, of course, I placed the leaves in the bag for easy use throughout the week.

kale4

1 large bunch of kale will yield roughly two 6 oz bags of greens, so including my beet greens, I ended up with 5 bags of greens — stemmed, chopped, washed, dried, and ready to go.

______________________________________________________________________________

A few ways I’ve recently used my “just toss ’em in a pan” greens…..

roastedpotatoes&greens

Sausage, Peppers, & Eggs

Posted by on May 30, 2013 in Breakfast, Eggs, Entrees, Lamb, Recipes | Comments Off on Sausage, Peppers, & Eggs

Sausage, Peppers, & Eggs

sausagepeppers&eggs

2 TBSP butter, ghee, or coconut oil
approx 12 oz high quality lamb sausage, removed from casing
1 medium onion, thinly sliced
1 bell pepper, diced
pure salt and pepper to taste
6 pastured eggs
freshly grated parmesan cheese (optional)

  • Heat the butter or oil in a large skillet over medium heat.
  • Add the sausage, and using a wooden spoon, break it apart in the pan as it cooks until it’s browned (about 4 minutes).
  • Add the onion, bell pepper, salt and freshly ground black pepper to taste.
  • Stir to combine, then cover the pan until the vegetables are softened, about 10 mins.
  • Beat eggs in a separate bowl and sprinkle in a little salt and pepper.
  • When vegetables are soft, pour the eggs into the skillet and scramble for a few minutes until cooked through.
  • Serve immediately with some cheese over the top if desired.

Serves 3.

_________________________________________________________________________

 SIDE NOTES

~  We had this for dinner last night, but of course, it can be breakfast, brunch, or lunch just as easily.

Enjoy!

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating dairy free, use coconut oil instead of butter and omit the parmesan cheese.

sausagepepperseggs

 

Chicken Parmesan

Posted by on May 17, 2013 in Chicken, Entrees, Pasta Side dishes, Recipes | 1 comment

Chicken Parmesan

chickenparm7

2 lbs boneless, skinless, pastured, chicken breast
1 large egg, lightly beaten
2 cups freshly grated parmesan cheese
1 TBSP dried basil
1 TBSP dried oregano
1 TBSP dried parsley
pure salt and freshly ground pepper to taste
2 cups (give or take) marinara sauce
fresh mozzarella cheese to taste

  • Preheat oven to 375 degrees.
  • Lightly coat a 9 x 13 baking dish with butter
  • Shred the parmesan cheese (a food processor is convenient for this).
  • Combine the parm with the dried herbs in a shallow bowl.
  • Beat the egg in a separate shallow bowl.
  • Dip each piece of chicken into the egg, then into the parmesan mixture until well coated.
  • Add the chicken pieces to the buttered baking pan, sprinkle with salt & freshly ground black pepper, and cook for roughly 25 minutes (give or take, depending on the thickness of your chicken).
  • Remove from oven (but keep the heat on), dollop sauce over each piece of chicken, add a layer of mozzarella cheese, and a bit more sauce over the top.
  • Return to oven and bake for an additional 5 – 8 minutes – until the cheese is melted.

Enjoy!

__________________________________________________________________________

SIDE NOTES:

~   This is a delicious and simple way to prepare chicken.  I almost always have a few mason jars of marinara sauce in the freezer which makes it even easier.

~  For the best flavor, I recommend picking up a hunk of what’s considered the king of parmesan cheese:  parmigiano-reggiano (deli section).  It’s in a class of its own.

~  This time, I used 2 lbs of chicken strips (instead of breasts) because that’s what I happened to have in the freezer.  I thought it would be a little annoying to prepare this way (with such small strips), but it was actually easier and faster.  Instead of dipping in one chicken breast at a time, I put the entire 2 lbs of chicken into the bowl with the egg, and used my hands to combine well.  Then I transferred it all directly to the cheese mixture, and used a large spoon to toss until all the chicken was coated with cheese.  Then I simply dumped it all into my buttered baking dish.

chickenparm1

chickenparm2

chickenparm3

chickenparm4

chickenparm5

chickenparm6

Easy Baked Shrimp

Posted by on Apr 15, 2013 in Entrees, Fish, Recipes | Comments Off on Easy Baked Shrimp

Easy Baked Shrimp

1 pound shrimp, peeled & de-veined
1/2 cup butter, melted
1/2 tsp pure salt
2 TBSP lemon juice
1/4 cup Parmesan cheese (optional)

  • Preheat oven to 325.
  • Place shrimp in 9 x 13 baking dish.
  • Combine melted butter, salt, and lemon juice and pour over shrimp, tossing to coat.
  • Sprinkle cheese over the top.
  • Bake for approximately 25 minutes.

________________________________________________________________________________

SIDE NOTES:

~  This is a very simply and tasty way to prepare shrimp.

~  Shown above with garlic-mashed-turnips and turnip greens which are delicious, simply sautéed with butter, garlic, salt & pepper.

 For those avoiding certain foods, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating dairy free, omit the cheese.

Beef Stir-Fry

Posted by on Mar 26, 2013 in Beef, Entrees, Photo Slide Show, Recipes | Comments Off on Beef Stir-Fry

Beef Stir-Fry

beef-stirfry

1/4 cup tamari/soy sauce
1 pound grass-fed minute steak or stew meat, sliced into bite sized chunks
1 – 2 TBSP coconut oil
3 – 5 cups assorted, seasonal, vegetables, chopped if necessary (our favorites for this type of dish are carrots, onions, bamboo shoots, zucchini, peppers)
1 – 2 cups beef broth (optional)

  • Marinate the steak in half the tamari (2 TBSP) for 15 mins.
  • Prep the veggies while the steak is marinating.
  • Heat oil in pan, then brown marinated steak on all sides.
  • Remove steak from pan and set aside.
  • Add vegetables to the pan (onions/carrots first, then softer veggies) and stir fry (may need to add more oil) until done to your liking.
  • Add meat and remaining tamari to pan, tossing to coat.
  • Add 1 – 2 cups beef broth (if using), and cook until heated through.

Divide into bowls and enjoy.

__________________________________________________________________________________________________

Pictured above with carrots, zucchini, bamboo shoots, onions, and sugar snap peas. Pictured below swapping the peas for red bell pepper, omitting the onion, and making it broth-y.

__________________________________________________________________________________________________

SIDE NOTES:

~  This is one of my son’s favorite meals, and it’s so simple to prepare — not much to it!

~  You have the option of making this a juicy dish if you use broth.  I this case, you can either add the broth at the end (as I described above), or alternately, after you remove the meat from the pan, add the broth and heat, then add the veggies and cook them in the hot broth instead of stir-frying them.  I usually do it a little differently each time.  Just do what’s easiest or what appeals to you most.

~  If you’re in a rush and don’t have the extra 15 minutes to marinate the steak, you can skip that step and simply add all the tamari to the pan at once.

beefstirfry

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating gluten free, be sure to use a gluten free tamari.

Simple Stovetop Chicken Breast

Posted by on Mar 14, 2013 in Chicken, Entrees, Recipes | Comments Off on Simple Stovetop Chicken Breast

Simple Stovetop Chicken Breast

1 tsp pure salt
1 tsp black pepper
1/2 tsp dried rosemary
1/4 tsp crushed red pepper
1 – 2 TBSP coconut oil
2 – 4 garlic cloves, chopped
2 lbs boneless chicken breasts

  • Combine the salt, pepper, rosemary, and crushed red pepper in an empty spice shaker.
  • Heat oil in pan over medium heat.
  • Add chopped garlic to pan and cook for a minute or 2 – just until beginning to color.
  • Remove garlic from pan with a slotted spoon and set aside.
  • Add chicken to pan, sprinkle with spice mixture, and immediately flip chicken so the spiced side is facing down.
  • Sprinkle the second side with the remaining spice mixture.
  • Cook chicken for about 15 mins total, flipping half way through.
  • Serve with cooked garlic over the top

_____________________________________________________________________

SIDE NOTES:

~  As the name implies, this is a very simple way to get a delicious dinner on the table quickly.  Add a simple side dish or two and you’re all set.

~  The cook time will vary slightly depending on the thickness of chicken.

~  Enjoy!

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

Carrot & Parsnip Hash

Posted by on Feb 27, 2013 in Recipes, Root Vegetables, Vegetables | Comments Off on Carrot & Parsnip Hash

Carrot & Parsnip Hash

carrots&parsnips

2 TBSP coconut oil
1 pound carrots, washed & shredded
1 pound parsnips, washed & shredded
pure salt & freshly ground black pepper
2 TBSP butter
1 TBSP chopped fresh rosemary (or 1 tsp dried)
1 & 1/2 TBSP honey

  • Heat coconut oil in a large skillet over medium heat.
  • Add shredded carrots and parsnips and sprinkle with salt and pepper.
  • Saute about 12 minutes, until vegetables are beginning to brown slightly.
  • Add butter, rosemary, and honey, tossing until heated through and vegetables are glazed (just a few minutes longer).

___________________________________________________________________________________

SIDE NOTES:

~  This has become a favorite side dish for us.  If you have a large food processor with a shredding blade, the prep work is extra easy.  Alternately, you can simply chop the vegetables into rounds which I’ve done before (we like the shredded version better).  The few times I diced the vegetables into rounds, I added the carrots first, as they take a little longer to cook than the parsnips (if shredding, you can add them both at the same time).

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating dairy free, omit the butter and use extra coconut oil.  If eating sugar free, omit the honey (can add extra sweetness with stevia if desired).

carrotsparsnips

Adapted from epicurious.com

Garlic Herb Steaks in Bourbon Pan Sauce

Posted by on Feb 12, 2013 in Beef, Entrees, Recipes | 1 comment

Garlic Herb Steaks in Bourbon Pan Sauce

For The Steaks:

2 grass-fed steaks, approx 1 inch thick (T-bone, porterhouse, top blade, filet mignon, NY strip, rib eye)
3 TBSP garlic-herb-rub (see below)
2 TBSP coconut oil
2 TBSP butter or ghee
1/2 cup bourbon

Garlic-Herb-Rub:

2 TBSPs dried oregano
1 TBSP dried thyme
1 TBSP dried rosemary
2 & 1/4 tsps pure salt (or 1 & 1/2 TBSP coarse salt)
2 tsps garlic powder
2 tsps ground black pepper
1 tsp ground fennel

  • Combine the garlic-herb rub ingredients, and generously coat both sides of each steak (use your fingers and press firmly) (store extra seasoning mix in a sealed container for future use).
  • Set the steaks aside for about an hour and bring to room temperature.
  • Heat the oil and butter in a skillet over medium heat.
  • Once the oil is hot (begins to splatter lightly), add the steaks.
  • Cook for about 5 – 6 mins per side for medium-rare, or until they achieve the desired level of doneness (the internal temp should be between 120 and 130 degrees).
  • Remove the steaks from the pan and let rest.
  • Turn heat to low, add the bourbon, and simmer 2 mins longer, stirring constantly and scraping up any browned bits.
  • Set the steaks on plates, top with the bourbon pan sauce and serve.

__________________________________________________________________________________________________

SIDE NOTES:

~  So far, I’ve made this with T-bone, porterhouse, and rib eye.  It is absolutely delicious.  I have failed a few times, trying to cook steaks under the broiler.  For me, this stove-top method (adapted from “The Grass Fed Gourmet”) is much easier, and to be honest – produces some of the best steaks I’ve ever had.  I know many people use an outdoor grill for steak, but flames & meat aren’t a good combination.

~  It’s important to let the steak come to room temp (have it sit out for about an hour) before you begin to cook, otherwise, you’ll have to cook it longer and it may become tough.

For those avoiding certain foods, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Vegan, Grain Free, Raw

If eating dairy free, omit the butter and use extra coconut oil.  Some people with gluten sensitivity do not react to alcoholic beverages made from glutenous grains (such as bourbon) – others do.  If eating strictly gluten free, simply omit the bourbon.  The steak by itself – covered in the garlic herb rub – is plenty tasty on its own, though the bourbon sauce really does add a special “WOW” if you can tolerate it

Garlic-Herb Rub

Posted by on Feb 12, 2013 in Condiments, etc..., Recipes, Seasonings | Comments Off on Garlic-Herb Rub

Garlic-Herb Rub

2 TBSP dried oregano
1 TBSP dried thyme
1 TBSP dried rosemary
2 & 1/4 tsp pure salt (or 1 & 1/2 TBSP coarse salt)
2 tsps freshly ground black pepper
2 tsps garlic powder
1 tsp ground fennel

  • Mix.

__________________________________________________________________________________________________

SIDE NOTES:

~  This herb rub will work on pork, lamb, veal, venison, goat, or beef.

~  You can make a double or triple batch to keep on hand for a quick, convenient meat seasoning.

~  Adapted from “The Grassfed Gourmet”.