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 MoreMustard Rosemary Garlic Paste
2 TBSP coconut oil, melted 2 TBSP Dijon mustard 4 tsps dried rosemary 2 tsps pure salt 2 tsps black pepper Blend in small food processor until thoroughly combined. _______________________________________________________________________ SIDE NOTES: ~ Adapted from The Grassfed Gourmet. Great on lamb — chops, ribs, or leg. ~ Covers about 8 chops, so scale up or down as needed....
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 MoreCarrot & Raisin Salad
2 TBSP lemon juice 1 TBSP extra virgin olive oil 2 TBSP chopped fresh mint leaves 1 TBSP minced fresh chives pure salt to taste 1 lb carrots (about 4 large), peeled & shredded 1/4 cup raisins (or a 1 oz box) In a salad bowl, whisk together the lemon juice, oil, mint, chives, and salt to taste. Add the carrots & raisins & toss well. __________________________________________________________________________________ SIDE NOTES: ~ I’m a big fan of carrot salads, and this is a good one! It’s very easy to throw together, especially if you shoot the carrots through a...
Read MoreEasy Spinach Artichoke Dip
1 14-oz can quartered artichokes packed in water, rinsed and drained 1 cup packed spinach leaves (fresh or frozen) 6 oz cream cheese 1/3 cup freshly grated parmesan cheese 1/4 cup mayo 1/4 cup sour cream 1 TBSP lemon juice 1 tsp crushed red pepper flakes (optional) 1/4 tsp pure salt 1/4 tsp garlic powder Combine everything in an oven proof baking dish. Bake at 375 for 30 mins — give or take — until it’s bubbly and looks good! ________________________________________________________________________________ SIDE NOTES: ~ We munched on this with pieces of warm, sour dough bread while...
Read MoreMexican 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...
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 More2-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...
Read MoreRoast 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!...
Read MoreFresh 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....
Read MoreButternut 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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