Cilantro Lime Rice
1 cup dry rice 1 & 1/2 cups water 1 TBSP butter 1/2 tsp pure salt 1/4 – 1/2 cup (to taste) chopped cilantro 2 TBSPs fresh lime juice 1 tsp lime zest Add rice, water, butter and salt to a small pot, bring to a boil, reduce to a simmer, and cook (according to package directions). Mix cilantro, lime juice and lime zest into cooked rice until well combined. _____________________________________________________________________ SIDE NOTES: ~ If eating dairy free, simply use coconut oil instead of butter. ~ Season with additional salt at the table if needed. ~ This rice is great as a...
Read MoreMustard Rosemary Lamb Chops
2 TBSP coconut oil, melted 2 TBSP Dijon mustard 2 cloves garlic, crushed 4 tsps dried rosemary 1 tsp pure salt 2 tsps black pepper 8 lamb loin or rib chops Blend first six ingredients (AKA mustard-rosemary-garlic-paste) in a small food processor. Generously rub paste into chops (both sides) and let sit at room temperature for 1 hour. Broil under broiler for 5 mins on each side or pan fry stove top for a similar time period. _____________________________________________________________________ SIDE NOTES: ~ I tend to do this stove top and after cooking, cover the pan and let sit for an...
Read MoreItalian Egg Drop Soup
1 cup (dry) rice, cooked (or 12-16 oz small shaped pasta, cooked) 2 TBSP butter 4 cloves garlic, crushed 8 cups chicken-broth 1/2 tsp crushed red pepper 1/2 tsp pure salt freshly ground pepper to taste 5 – 6 oz kale, stems removed, roughly chopped, and washed (or spinach) 4 eggs, lightly beaten w/ salt & pepper Parmesan Reggiano to taste Cook rice or pasta according to package directions. Melt butter in stock pot and add crushed garlic (saute for about 2 mins). Add the broth, crushed red pepper, salt, pepper, greens, and simmer over medium-low heat, covered, until greens are...
Read MoreFool Proof Roast Beef
One boneless chuck-eye or eye-round roast Garlic-Herb-Rub or salt and pepper to taste Preheat the oven to 500 degrees for 20 minutes to get the walls of the oven hot (will hold the heat longer). Place roast in a roasting pan and rub the lean side generously with garlic-herb-rub (or simply season with salt and pepper. Turn the roast fatty side up and season that side as well. Leave the roast fat side up (as the fat melts, it bastes the roast). Place the roast (uncovered) in the preheated oven and reduce the temperature to 475 degrees (do not add water to the roasting pan). Roast for seven...
Read MoreHalibut w/ Lemon Herb Butter
2 halibut fillets, about 6 to 8 ounces each 4 TBSP butter 2 large garlic cloves, crushed or finely minced 2 TBSP lemon juice 1/2 teaspoon dried leaf basil 1 tsp dried parsley (or 1/2 TBSP fresh) pure salt and freshly ground pepper lemon slices (optional) fresh parsley leaves (optional) Set broiler to high. Place halibut fillets (skin side down if with skin) on buttered, broiler safe pan. In a small saucepan, combine butter, garlic, lemon juice, and herbs. Heat over low heat until butter is melted and garlic is softened, about 2 minutes. Use roughly 1/2 of the butter mixture to spoon over...
Read MoreCoconut Curry Lamb Stew
1 lamb shoulder roast, square-cut or rolled; or 1/2 leg of lamb roast, or 2 lbs lamb stew meat pure salt and freshly ground black pepper to taste 3 TBSP coconut oil 2 medium onions, thinly sliced 2 tsp turmeric 3 medium boiling potatoes, peeled and roughly chopped 2 large carrots, cut into rounds 2 cans unsweetened coconut milk 1 & 1/2 cups water 4 TBSP red curry paste 4 TBSP tamari 5 TBSP natural sugar or 30 drops liquid stevia 4 oz kale, roughly chopped (optional) Preheat oven to 300 degrees. Bring the lamb to room temp (let sit out about an hour) and cut into stew chunks. Heat the...
Read MorePotatoes & Eggs
2 lbs potatoes butter, ghee, or coconut oil pure salt and freshly ground pepper to taste 1 onion 4 – 6 pastured eggs Preheat oven to 400 degrees. Peel potatoes, chop into bite-size chunks, and transfer to a bowl. Melt a generous amount of ghee (or butter / coconut oil) over low heat, pour over potato chunks, and toss well to coat. Spread potatoes in a single layer on a parchment paper covered baking sheet. Sprinkle with salt and pepper to taste. Bake until done to your liking (45 mins to 1 hour). When potatoes are almost done, begin to heat some coconut oil in a saute pan. Chop the...
Read MoreRoasted Chicken Parts
chicken parts (legs, breasts, thighs, wings) coconut oil, ghee, or butter chicken-herb-rub Preheat the oven to 400 degrees. Melt ghee in a large, oven-proof, saute pan over medium heat and coat the chicken parts. Sprinkle generously with chicken herb rub on both sides. Brown both sides of the chicken (about 5 minutes per side). Then transfer to the oven and roast 30 mins* or until cooked through. *If it takes you a little longer to brown the chicken stove top, reduce the roasting time by a few minutes to avoid overcooking....
Read MoreBison Burgers
1 small egg 1 tsp dijon mustard 1 tsp worcestershire sauce 1/4 tsp black pepper 1/8 tsp pure salt 3 TBSP freshly grated parmesan cheese 1 lb pastured ground bison Lightly beat the egg in a large bowl. Add everything else and use your hands to combine well. Form into four patties. Pan grill several minutes on each side until done to your liking. _________________________________________________________________________________ SIDE NOTES: ~ I’ve tried a few variations of bison burgers. This is the one we tend to gravitate toward & like the best. ~ Simply omit the cheese if you...
Read MoreLamb & Pineapple Kabobs
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:...
Read MoreSausage, Peppers, & 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...
Read MoreChicken Parmesan
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...
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