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...
Read MoreCarrot & Parsnip Hash
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)....
Read MoreGarlic Mashed Turnips
3 cups diced turnips 2 cloves garlic, roughly chopped 1/4 cup high quality cream, half & half, or whole milk 3 TBSPs melted butter, ghee, coconut oil, or olive oil pure salt & freshly ground, black pepper to taste Cook turnip cubes and garlic in boiling water for about 15 minutes, until soft. Drain well. Mash turnips with the cream, butter, salt & pepper. Enjoy! ________________________________________________________________________ SIDE NOTES: ~ Turnips are one of the veggies that turn up (pun intended) in our CSA box in spring and fall. This is a delicious way to cook...
Read MoreRoasted Parsnip & Pear Soup
2 pounds parsnips, peeled 2 pears, peeled and roughly chopped 1 small onion, peeled and roughly chopped 2 TBSPs coconut oil 1 tsp pure salt, divided 1/4 tsp freshly ground pepper 1 cup balsamic vinegar 2 cups broth (veggie, chicken, whatever you like) 2 1/2 cups whole milk Position rack in lower third of oven and preheat to 450. Roughly chop parsnips and toss with, pears, onion, oil, 1/2 tsp salt, and pepper in a roasting pan (9×11 pyrex works well). Roast, stirring approx every 10 mins, until very soft and starting to brown (about 40 mins). Meanwhile, boil vinegar in a small saucepan...
Read MoreCaribbean Roasted Root Veggies
DRESSING: 3 TBSP tamari/soy sauce 2 TBSP coconut oil 2 TBSP red wine vinegar 1 TBSP natural sugar 1 small onion, coarsely chopped 1/2 tsp dried thyme 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground black pepper 2 tsp grated fresh ginger 1 large garlic clove, minced or crushed Puree dressing ingredients in a blender. VEGETABLES: 12 cups (more or less) mixed root vegetables, chopped This time, I used a combination of rutabaga, beet, sweet potato, and carrot. Other good options are parsnip, turnip, white potato, or any type of winter squash. Preheat oven to 400. Peel and chop...
Read MoreGarlic Mashed Potatoes & Parsnips
1 & 1/2 lbs potatoes (such as red or yukon gold), peeled & cut into chunks 1 lb parsnips, peeled & cut into chunks 1 & 1/2 TBSP pure salt, plus additional to taste 1 head of garlic, cloves separated & peeled 1/2 stick of butter or 1/4 cup extra virgin olive oil freshly ground black pepper to taste Put the potatoes, parsnips & peeled, whole garlic cloves in a large saucepan with 6 cups of water. Bring to a boil & add the salt. Reduce the heat & simmer until the veggies mash easily when pressed against the side of the pan with a wooden spoon, about 15...
Read MoreTempeh & Veggie Stew
4 TBSP butter, ghee, or coconut oil 4 (3 to 4 inch) strips kombu seaweed, broken into 1 inch pieces 3 garlic cloves, chopped 1 TBSP peeled, minced fresh ginger 2 sprigs fresh rosemary or sage 2 (8 oz) packages soy tempeh, cut into 1-inch squares 4 TBSP tamari/soy sauce 1 TBSP pure maple syrup (or 6 drops of liquid stevia) 1 large onion, cut into 1/2 inch think slices 1 & 1/2 pounds winter squash, seeded & cut into 2-inch chunks 1 large or 2 medium parsnips, peeled & cut into 1/2 inch thick slices 2 large carrots, peeled & cut into 1/2 inch thick slices pure salt 2 tsps...
Read MoreSavory Mashed Root Vegetables
3 & 1/2 pounds assorted root vegetables (carrots, parsnips, turnips, rutabaga, sweet potato), peeled & coarsely chopped 4 garlic cloves 1 tsp pure salt 2 cups heavy cream (or whole milk) 1/2 cup (1 stick) butter 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves pure salt & freshly ground black pepper 1 bunch fresh chives, chopped (optional) extra virgin olive oil (optional) Place all the veggies & garlic in a large pot & fill with cool water (to cover veggies) & add 1 tsp salt. Bring to boil over medium heat & simmer covered for about 25 mins...
Read MoreCaribbean Carrot Soup
Verson 1: 2 tsps coconut oil (or oil of preference) 1 cup chopped onions 1 TBSP minced fresh ginger 2 tsps minced fresh jalapeno pepper 1 tsp ground cumin 3 cups veggie or chicken broth 2 cups water 3 cups sliced carrots 2 TBSP fresh cilantro leaves 1/4 tsp pure salt In a medium saucepan, heat the oil over medium heat. Add the onions, ginger & jalapeno. Cook, stirring until onions are transparent, about 2 mins. Stir in the cumin until absorbed. Add the broth & water, & bring to a boil. Stir in the carrots & return to a boil. Reduce heat & simmer, uncovered for about...
Read MoreBalsamic Roasted Beets
4 large beets, peeled & cut into chunks 2 TBSP melted butter, ghee, or coconut oil 1/2 tsp pure salt freshly ground black pepper balsamic vinegar (optional) Preheat oven to 400. Wash beets, cut them into chunks & place in large bowl. Add oil & toss to combine. Add salt & pepper & toss again. Spread out on baking sheet (9×13 pyrex works well) & bake for 40 mins (more or less, depending on what looks good to you). Drizzle with balsamic vinegar & serve. ______________________________________________________________________________________ SIDE NOTES: This...
Read MoreSpicy Sweet Potato Hash w/ Eggs
3 TBSP coconut oil (or oil of preference) 2 large sweet potatoes, peeled & cut into small dice (about 3 cups) 1 onion, chopped (between 1 and 1.5 cups) 1 garlic clove, minced 1 jalapeno pepper, minced (with seeds) (less if you like it milder) 4 eggs pure salt to taste freshly ground black pepper (optional) minced cilantro (optional) Preheat oven to 400. Heat oil in a large oven-proof skillet over medium heat. Add potatoes & onions & cook about 10 mins (or until potatoes are tender & cooked to your liking). Add garlic, jalapeno, a few shakes of salt, & cook just 1 to...
Read More
Recent Comments