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...
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 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 MoreButtery 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...
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:...
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