Grass Fed Beef Chili (bean free)
2 TBSP coconut oil 1 pound grass-fed ground beef 2 cloves garlic, minced or crushed 1 large onion, chopped 1 red bell pepper, chopped (about 3/4 cup) 2 TBSP chili powder 1 tsp dried oregano 1 tsp ground cumin 1 tsp hot sauce or 1/4 tsp chipotle pepper powder (optional) 1 (28 ounce) package crushed, chopped, or strained tomatoes 1/4 cup Worcestershire sauce Heat the coconut oil in a stock pot or large Dutch oven over medium heat & crumble in the ground beef. Add the onion, garlic, bell pepper, and cook stirring frequently until beef is evenly browned. Stir in the chili powder, oregano,...
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 MoreFiesta Beef Casserole
FOR MY VEGETARIAN FOLLOWERS: While my diet has been evolving, yours may not be! I don’t want to bore you with too many meaty recipes, but please be aware that I do have quite a bit of catching up to do to even out the vegetarian slant of this website (as it no longer accurately represents my current eating habits and nutritional philosophy). That said, I still have plenty of non-meat recipes to post, and will try to include them along side the meaty ones as much as possible (there will be one such, very delicious post directly following this one). From a nutritional standpoint, if...
Read MoreChocolate Peanut Butter Smoothie
3/4 cup milk of choice 1 TBSP natural peanut butter (or other nut/seed butter) 1 TBSP cacao (or cocoa) powder 1 banana Add ingredients to blender and blend. Yields about 12 oz. ______________________________________________________________________________________ SIDE NOTES: ~ Very simply. Very delicious. This is one of the first things we make when we get a gallon of fresh, raw milk from our local farm. ~ To turn this into more of a thick, dessert-style, milk shake, simply increase the milk to 1 cup and use frozen banana instead of fresh (slice banana & freeze on tray in a single layer...
Read MoreFettucine Alfredo
1 pound whole grain fettucine (we use brown rice fettucine) 6 TBSP butter or ghee 1 shallot, minced 1 cup whole milk or heavy cream 1 cup finely grated Parmigiano-Reggiano, divided 1/2 tsp pure salt 1/4 tsp freshly ground black pepper Fresh parsley or basil, for garnish (optional) Cook the fettucine in salted water until al dente. While noodles are cooking, melt the ghee or butter in a saucepan (large enough to eventually hold the pasta) over medium heat. Add shallots and saute just a few minutes until tender. Add milk, bring to a boil, and reduce to a simmer. Cook, stirring frequently...
Read More
Recent Comments