This is one of our favorite recipes for Fall and Winter! My recipe is based on a very processed version from one of my hubby’s coworkers when we lived in Dallas, but I’ve made it nutritious and even tastier with “real” food ingredients!
Marinade: 1 cup water Juice and zest of 1 lime 2 teaspoons Celtic sea salt 1 teaspoon apple cider vinegar 1 tablespoon raw honey 1 clove garlic, crushed ½ teaspoon paprika 1 teaspoon onion powder 1 teaspoon cumin ½ teaspoon chili powder 1 large onion, chopped 1 large bell pepper, chopped 1 pound beef, cubed 3 cups frozen corn 3 cups kidney beans, cooked 1 jar diced or crushed tomatoes ½ cup tomato sauce or beer 1 teaspoon chili powder
Marinade the meat for at least one hour. Cook the meat and marinade and set aside. In a large saucepan or dutch […]
We get a half a pig from a local farm once of twice a year, so we’ve been learning a lot about how to cook pork (and how NOT to cook it!). A few weeks ago we discovered how amazingly tender and juicy brined pork-chops are. I’ve never been crazy about pork-chops because they get so dry and tough by the time they are cooked, but not when you brine them! So, we’ve got a big, beautiful pork shoulder roast in the freezer that we’re going to try brining, too! I’ll up-date this post after we’ve tried it.
(Update: I’m altering the recipe a little bit, but this was DELICIOUS!! I’m upping the garlic and lowering the salt…)
Pork Shoulder Roast
6 to 8 pound pork roast (shoulder or butt)
¾ cup sugar (or other sweetener, like honey, or rapadura) 1 cup pickling salt 2 quarts of water […]
I used to make an enchilada casserole in the oven, but I was inspired by several other recipes to try my recipe in the crockpot. SOOOO much easier and moister! This recipe is extremely versatile, like the crockpot lasagna. You can change up the type of meat and cheese, add more veggies, use whole beans instead of the refried beans… be creative, and enjoy!
1 ½ lb ground beef 1 large onion, chopped 4 cloves garlic, minced 32 ounces homemade or all-natural enchilada sauce or salsa (we like tomatillo salsa!) 1 cup crème fraiche (or real sour cream: ingredients should say “cream, culture”) 1 ½ cups refried beans (homemade, if possible!) 2-3 cups shredded cheddar (buy good quality and shred it yourself) One dozen homemade tortillas or all-natural from the store
Brown the meat, drain and set aside. Saute the onions and garlic in butter until soft, […]
I know, it’s not on my menu for the week, but I decided to throw in a bonus recipe! To be honest, I don’t expect any of my meal plans to contain chicken until after the baby is born. For what ever reason, I just can’t stand to be in the same room as chicken this pregnancy. My brother just asked me to send him this recipe, so I thought I’d take the opportunity to share it with you. It tastes just like the chicken tikka masala that we ate at a tandoori restaurant when we lived in England.
Chicken Tikka Masala
1 cup plain yogurt 1 Tablespoon lemon juice 2 teaspoons cumin 1 teaspoon cinnamon 1 teaspoon cayenne 1 teaspoon pepper 1 Tablespoon fresh ginger, minced 1 teaspoon Celtic sea salt 3 chicken breasts, cubed
Mix all of the above and refrigerate for one hour, drain and then […]
I have no idea where I originally found this recipe, so the credit goes to some mysterious chef out there. This stew is thick and filling, but it also has a wonderful “fresh” taste from the bell peppers. I always use red, orange or yellow, since they are sweet. Green ones tend to be a little bitter, and this recipe would intensify that.
Beef and Bell Pepper Stew
1 ½ lb beef ¾ t salt ½ t pepper 1 ½ T flour 4 T olive oil, tallow or lard 4 cloves of garlic, sliced 3 red bell peppers, diced 1 onion, diced 2 T dried thyme 2 bay leaves 1 C dry red wine 3 C beef stock 2 C tomato sauce 2 T fresh parsley, optional
Toss beef with salt, pepper and flour to coat. Heat fat in a dutch oven and brown meat. Transfer to a […]
Pulled Pork Sandwiches
Pork roast (any size) 1 T garlic powder 1 T dried mustard 1 T brown sugar 2 T paprika 3 T Celtic sea salt Barbeque sauce (read the ingredients list and choose a healthy one!)
The night before, mix the spices together in a small bowl. Rub the spice mix onto the roast (you can store for later any that you don’t need, if you are careful not to contaminate the rub mix). Cover and refrigerate for at least one hour, but overnight is best. In the morning, put the roast in the crockpot on low or wait until noon and use an enameled dutch oven over low heat. When you’re ready to eat, shred the pork and add as much bbq sauce as you like. Serve with rolls or buns. We like a few slices of sharp cheddar cheese and sliced red onions, […]