Recipes

Mexican Hot Chocolate

Posted by on Dec 16, 2013 in Recipes, Snacks and Light Meals, Sweets | Comments Off on Mexican Hot Chocolate

Mexican Hot Chocolate

1/4 cup plus 2 TBSP cold water 2 TBSP natural sugar 4 tsps cocoa or cacao powder 1/4 tsp cinnamon 1/8 tsp ground cloves 1/8 tsp nutmeg pinch of pure salt 1 & 1/2 cups milk 1/2 cup cream 1/4 tsp pure vanilla extract Combine the first 7 ingredients (up to and including the salt) in a small saucepan over medium-low heat, whisking occasionally until everything is dissolved (3 – 5 minutes). Add the milk , raise the heat to medium, and whisk frequently until very hot, but not boiling (about 10 mins). Add the vanilla and cream, continuing to whisk until heated through (about another 5...

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Fool Proof Roast Beef

Posted by on Dec 7, 2013 in Beef, Entrees, Recipes | Comments Off on Fool Proof Roast Beef

Fool 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...

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2-Ingredient Roast Beef Pan Sauce

Posted by on Dec 7, 2013 in Condiments, etc..., Recipes, Sauces, Gravys | Comments Off on 2-Ingredient Roast Beef Pan Sauce

2-Ingredient Roast Beef Pan Sauce

1/3 cup red wine 1 cup beef broth After removing your roast from the pan, (or while it’s being carved), set the roasting pan over medium-high heat. Add red wine, scraping pan bottom with wooden spoon to loosen brown bits. Simmer until wine reduces to a glaze — about 2 minutes. Add broth and simmer until sauce reduces and thickens slightly — 1 to 2 minutes longer. Cut roast into thin slices, adding meat juices to pan juices. Serve immediately with juices passed separately. So simple, so quick, so delicious! The sauce is from Cook’s Illustrated September  1996 edition, and came...

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Roast Beef Sandwich Spread

Posted by on Dec 7, 2013 in Condiments, etc..., Recipes, Spreads | Comments Off on Roast Beef Sandwich Spread

2 TBSP high quality mayo 1/2 TBSP Worcestershire sauce 1 tsp mustard Mix _________________________________________________________________________ SIDE NOTES: The kids are happy when I make roast beef on a Sunday night.  That means left over roast beef sandwiches for lunch all week long!  And they really like this easy spread I made up on the fly at some point.  I’ve been using it for roast beef sandwiches ever since. Hope you enjoy!...

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Fresh Cranberry Pecan Sauce

Posted by on Nov 28, 2013 in Condiments, etc..., Photo Slide Show, Recipes, Sauces, Gravys | Comments Off on Fresh Cranberry Pecan Sauce

Fresh Cranberry Pecan Sauce

1/2 cup pecan halves (optional) 1/2 cup Madeira (or other sweet dessert wine such as Marsala) 3/4 cup maple syrup (or 1/2 cup if you prefer tart) 1 tsp ground cinnamon 12 oz (3 cups) cranberries, fresh or frozen Pinch of pure salt Preheat oven to 300. Spread the pecans on a baking sheet and toast for 8 – 10 mins, or until fragrant. Remove from oven, let cool for a few minutes, and roughly chop by hand (see notes). In a medium saucepan, combine the wine, maple syrup, cinnamon, cranberries, and salt. Cover and bring to a boil, watching carefully to make sure it does not boil over....

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Butternut Squash Bacon Soup

Posted by on Nov 13, 2013 in Recipes, Soups, Vegetables, Winter Squash | Comments Off on Butternut Squash Bacon Soup

Butternut Squash Bacon Soup

1 large butternut squash, peeled and cut into large chunks 3 large carrots, peeled and cut into chunks 1 – 2 TBSPS coconut oil, melted 1/2 pounds (give or take) raw bacon, chopped 1 small onion, chopped 1 small apple, chopped 2 cups chicken broth 1 cup whole milk 1 tsp pure salt 1 tsp cinnamon 1/2 tsp nutmeg Preheat oven to 350. Add the coconut oil to your roasting pan and set it in the oven for a few minutes while it’s heating up (to melt the oil). Add the squash and carrots to the roasting pan and toss to coat with oil. Return to oven and roast uncovered for 35 minutes (or...

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Halibut w/ Lemon Herb Butter

Posted by on Oct 27, 2013 in Entrees, Fish, Photo Slide Show, Recipes | 2 comments

Halibut 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...

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Coconut Curry Lamb Stew

Posted by on Oct 14, 2013 in Entrees, Greens, Lamb, Photo Slide Show, Recipes, Root Vegetables, Stews, Chilis, Curries, Vegetables | Comments Off on Coconut Curry Lamb Stew

Coconut 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 oil...

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Potatoes & Eggs

Posted by on Sep 17, 2013 in Breakfast, Egg based, Eggs, Entrees, Potatoes, Recipes, Vegetables | Comments Off on Potatoes & Eggs

Potatoes & 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...

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Roasted Chicken Parts

Posted by on Aug 15, 2013 in Chicken, Entrees, Recipes | Comments Off on Roasted Chicken Parts

Roasted 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....

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Ice Cream Milkshake

Posted by on Jul 27, 2013 in Breakfast, Photo Slide Show, Recipes, Smoothies & Shakes, Snacks and Light Meals, Sweets | Comments Off on Ice Cream Milkshake

Ice Cream Milkshake

1 cup whole milk 1/2 cup high quality ice cream Fill blender up to the 1 cup line with milk. Add 1/2 cup ice cream (scoop it in until the liquid rises to 1 & 1/2 cups). Blend and enjoy! Serves 1. Optional add-ins: 1 or 2 egg yolks or 1 whole egg 1/2 of a banana (and/or other fruit of choice) 1 TBSP coconut oil, melted 1 or 2 TBSP high quality protein powder ________________________________________________________________________ SIDE NOTES: ~  This is a nice cool treat for summer — especially the exceptionally hot summer we’ve been having here in Upstate NY! ~  Pictured above with...

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Buttery Rice w/ Greens

Posted by on Jul 18, 2013 in Grains (non breakfast), Greens, Recipes, Rice, Vegetables | Comments Off on Buttery Rice w/ Greens

Buttery Rice w/ Greens

For the Rice: 1 cup dry basmati rice (or your favorite / whatever you have on hand) 1 & 1/2 cups water (or appropriate amount depending on type of rice used) 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt Combine rice, water, ghee and salt in a small pot and bring to a boil. Stir once to dislodge any rice stuck to the bottom of the pot. Reduce heat to low and cook for the appropriate amount of time depending on the type of rice used. For the Greens: 1 TBSP butter, ghee, or coconut oil 2 – 4 garlic cloves, roughly chopped 6 oz greens washed and roughly chopped pure salt and...

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