Tried this recipe recently and it was AMAZING!!! I actually thought it tasted better left over - much more flavorful! It's total comfort food!
Enjoy!
Kirsten
CHICKEN CACCIATORE
4 tablespoons olive oil
1 pound chicken legs (bone-in, skin-on)
1/2 pound chicken thighs (boneless)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 onion, minced
1/2 red bell pepper, finely diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon capers, drained
1 14.5 ounce can diced tomatoes
1 cup chicken broth
1 tablespoon fresh basil leaves, rough chopped
1) In a large skillet with high edges, heat 2 tablespoons of the olive oil over medium-high heat, swirling to coat the bottom of the pan.
2) Season the chicken with the salt and pepper and place in the pan. Sear the chicken until golden brown, about 3 minutes on each side. Remove the chicken from the pan and set aside.
3) With the same pan still on medium-high heat, add the remaining 2 tablespoons of olive oil, onions and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent.
4) Add the mushrooms and continue to cook, stirring for 2 minutes.
5) Add the garlic and stir until aromatic, about 1 minute. Add the capers and diced tomatoes.
6) Return the chicken to the pan and cover everything with the chicken broth. Reduce the heat to medium and bring everything to a simmer. Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160F, about 30 minutes.
7) Garnish with the chopped basil and serve.
NOTES:
~You could definitely serve this over rice and it would soak up all of the sauce and be delicious!
~It looks nice putting the whole chicken pieces in the dish for serving, but it's a little hard to eat. I recommend taking the meat off the bones and serving it in the sauce that way.
~I used all chicken legs, because that's what I had on hand. Any chicken would be fine, but do use some with skin and bone, that really adds lots of flavor to the dish!
Thursday, May 19, 2016
Thursday, February 11, 2016
Cauliflower Mash
You HAVE to try this!! If you can't have white potatoes, or are just looking for a healthy substitute, you won't be disappointed with this recipe! It really could stand in for mashed potatoes, I promise, it's true! Try it!! I think I like it better than mashed potatoes, because of the hint of sweetness. I hope you like it as much as I do!
Enjoy!
Kirsten
CAULIFLOWER MASH
1 head cauliflower, cut into florets (about 4 cups)
2 cloves garlic, minced
1/2 cup coconut cream
2 tablespoons ghee
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1 tablespoon minced fresh parsley
1) Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes.
2) Drain the cauliflower and transfer to a food processor (or use an immersion blender). Add the coconut cream, ghee, salt and pepper and pulse until the cauliflower begins to turn smooth in consistency. Add the chicken broth, one tablespoon at a time, pulsing to mix, until the desired consistency is achieved.
3) Add the parsley and continue blending until completely smooth. Serve warm.
Enjoy!
Kirsten
CAULIFLOWER MASH
1 head cauliflower, cut into florets (about 4 cups)
2 cloves garlic, minced
1/2 cup coconut cream
2 tablespoons ghee
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1 tablespoon minced fresh parsley
1) Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes.
2) Drain the cauliflower and transfer to a food processor (or use an immersion blender). Add the coconut cream, ghee, salt and pepper and pulse until the cauliflower begins to turn smooth in consistency. Add the chicken broth, one tablespoon at a time, pulsing to mix, until the desired consistency is achieved.
3) Add the parsley and continue blending until completely smooth. Serve warm.
Pork Chops with Spiced Applesauce
I grew up in the 70's when pork chops and applesauce was all the rage! Of course, my mother used to buy Mott's Applesauce, probably sweetened with sugar. Nowadays, you can buy Mott's with no added sugar, and that's a plus, but I recommend buying some apples and making your own, it's so easy and so delicious! This is a savory applesauce, with onions, and it pairs perfectly with perfectly seasoned bone-in chops!
Enjoy!
Kirsten
PORK CHOPS WITH SPICED APPLESAUCE
1 teaspoon salt
1 teaspoon black pepper
4 bone-in pork chops (about 2 pounds total)
3 tablespoons coconut oil, divided
1 onion, sliced
2 apples, peeled, cored and diced
1/2 cup apple cider
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1 pinch nutmeg
2 generous handfuls frisee
1) Preheat the oven to 350F.
2) Mix the salt and pepper in a small bowl and use to season both sides of the pork chops.
3) Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat. When the fat is hot, add the pork chops and sear until you see a golden brown crust, 2 to 3 minutes. Turn and sear the other side for 2 minutes.
4) Transfer the pork chops to a baking dish and roast in the oven until the internal temperature reaches 140F, 10 to 15 minutes, depending on thickness.
5) While the pork is roasting, combine the remaining 1 tablespoon coconut oil and the onion in the same skillet. Cook over medium heat until the onion is translucent, 2 to 3 minutes. Add the apple, apple cider, ginger, allspice and nutmeg. Cook (while scraping all the tasty bits off the bottom with a wooden spoon), until the apples soften, about 5 minutes.
6) Transfer the applesauce to a food processor or blender (or use an immersion blender) and blend until smooth.
7) Place the frisee on plates. Top with the pork and serve with the applesauce.
NOTES:
~If you can't find frisee, you can use arugula, baby kale or baby spinach.
Enjoy!
Kirsten
PORK CHOPS WITH SPICED APPLESAUCE
1 teaspoon salt
1 teaspoon black pepper
4 bone-in pork chops (about 2 pounds total)
3 tablespoons coconut oil, divided
1 onion, sliced
2 apples, peeled, cored and diced
1/2 cup apple cider
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1 pinch nutmeg
2 generous handfuls frisee
1) Preheat the oven to 350F.
2) Mix the salt and pepper in a small bowl and use to season both sides of the pork chops.
3) Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat. When the fat is hot, add the pork chops and sear until you see a golden brown crust, 2 to 3 minutes. Turn and sear the other side for 2 minutes.
4) Transfer the pork chops to a baking dish and roast in the oven until the internal temperature reaches 140F, 10 to 15 minutes, depending on thickness.
5) While the pork is roasting, combine the remaining 1 tablespoon coconut oil and the onion in the same skillet. Cook over medium heat until the onion is translucent, 2 to 3 minutes. Add the apple, apple cider, ginger, allspice and nutmeg. Cook (while scraping all the tasty bits off the bottom with a wooden spoon), until the apples soften, about 5 minutes.
6) Transfer the applesauce to a food processor or blender (or use an immersion blender) and blend until smooth.
7) Place the frisee on plates. Top with the pork and serve with the applesauce.
NOTES:
~If you can't find frisee, you can use arugula, baby kale or baby spinach.
Baby Back Ribs
This was my first attempt at ribs and all I can say is "Oh My!" They were absolutely delicious, fall off the bone, juicy, tender, YUMMY!
Enjoy!
Kirsten
BABY BACK RIBS
2 tablespoons dried oregano
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon paprika
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds baby back ribs
1 cup chicken broth or water
2 cups BBQ sauce
1) Make a rub by mixing all of the spices in a small bowl. Set the ribs flesh-side up on a large piece of foil and coat evenly with the rub. Marinate in the refrigerator for 3 to 24 hours (the longer the better).
2) Preheat the oven to 300F.
3) Place the ribs in a casserole or glass baking dish. Pour the chicken broth or water into the dish and cover with foil. Bake for 1 hour, or until the meat pulls back from the rib bones.
4) Preheat a grill to medium heat (350F). Place the ribs directly over the heat and grill until nicely charred, 6 to 8 minutes on each side. If you don't have a grill, increase the oven temp to 475F and cook the ribs for 10 minutes on each side.
5) Remove the ribs from the grill or oven and immediately baste generously with the BBQ sauce. Serve with the remaining sauce.
NOTES:
~Use your favorite BBQ sauce! My favorite is from Trader Joe's and it has no MSG or other ingredients that I cannot pronounce!
~While you should cook ribs to 180 to 190F, a meat thermometer is not much help here. It is very hard to get an accurate reading because the bones get in the way of measuring the temperature. A few ways to test whether your ribs are done: Pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow and be close to breaking. You can also poke a toothpick into the meat between the bones. When it slides in with little or no resistance (like with baked goods) your ribs are ready.
Enjoy!
Kirsten
BABY BACK RIBS
2 tablespoons dried oregano
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon paprika
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds baby back ribs
1 cup chicken broth or water
2 cups BBQ sauce
1) Make a rub by mixing all of the spices in a small bowl. Set the ribs flesh-side up on a large piece of foil and coat evenly with the rub. Marinate in the refrigerator for 3 to 24 hours (the longer the better).
2) Preheat the oven to 300F.
3) Place the ribs in a casserole or glass baking dish. Pour the chicken broth or water into the dish and cover with foil. Bake for 1 hour, or until the meat pulls back from the rib bones.
4) Preheat a grill to medium heat (350F). Place the ribs directly over the heat and grill until nicely charred, 6 to 8 minutes on each side. If you don't have a grill, increase the oven temp to 475F and cook the ribs for 10 minutes on each side.
5) Remove the ribs from the grill or oven and immediately baste generously with the BBQ sauce. Serve with the remaining sauce.
NOTES:
~Use your favorite BBQ sauce! My favorite is from Trader Joe's and it has no MSG or other ingredients that I cannot pronounce!
~While you should cook ribs to 180 to 190F, a meat thermometer is not much help here. It is very hard to get an accurate reading because the bones get in the way of measuring the temperature. A few ways to test whether your ribs are done: Pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow and be close to breaking. You can also poke a toothpick into the meat between the bones. When it slides in with little or no resistance (like with baked goods) your ribs are ready.
Pulled Pork Carnitas
Don't knock pork butt (also called pork shoulder) until you've tried it!! It's not actually a pig's butt, don't worry! I'll tell you what it is! It's DELICIOUS!! Juicy, tender and delicious! This dish has come of my favorite flavor combos!
Enjoy!
Kirsten
PULLED PORK CARNITAS
1 1/2 tablespoons salt
1 teaspoon black pepper
2 pounds pork butt
2 tablespoons coconut oil
1/2 medium onion, roughly chopped
3 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 cup sliced (1/2-inch pieces) green onions
Juice of 1/2 lime
1) Preheat the oven to 350F.
2) Mix 1 tablespoon of the salt and all of the pepper in a bowl. Use to season the pork butt evenly.
3) In a heavy pot or Dutch oven over medium heat, melt the cooking fat, swirling to coat the bottom of the pan. When the fat is hot, add the pork and brown all sides, 3 to 4 minutes per side. Remove the pork from the pot and set aside.
4) In the same pot, reduce the heat to medium-low, add the onion, and cook, stirring until translucent, 4 to 5 minutes. Add the garlic and cook, stirring vigorously to prevent burning, until aromatic, about 1 minute. Add 1 cup of water, the chili powder and cinnamon. Increase the heat to medium high, return the pork to the pot and bring to a boil.
5) Cover the pot with a lid or tightly wrapped foil. Transfer to the oven and bake for 2 1/2 hours, turning the meat after each hour. The pork should be fork-tender when done.
6) Transfer the pork to a bowl and shred with a fork or two, discarding any excess fat. Incorporate the cooking liquid from the pot, then add the green onions and lime juice. Season with the remaining 1/2 tablespoon salt.
NOTES:
~Pork butt is also known as Boston butt, Boston shoulder and pork shoulder roast.
~Make your evening easier by letting your slow cooker do the cooking! Just complete the recipe through the fourth step (just before transferring the pot to the oven). At that point, just put everything into the slow cooker and set on low for 8-10 hours.
Enjoy!
Kirsten
PULLED PORK CARNITAS
1 1/2 tablespoons salt
1 teaspoon black pepper
2 pounds pork butt
2 tablespoons coconut oil
1/2 medium onion, roughly chopped
3 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 cup sliced (1/2-inch pieces) green onions
Juice of 1/2 lime
1) Preheat the oven to 350F.
2) Mix 1 tablespoon of the salt and all of the pepper in a bowl. Use to season the pork butt evenly.
3) In a heavy pot or Dutch oven over medium heat, melt the cooking fat, swirling to coat the bottom of the pan. When the fat is hot, add the pork and brown all sides, 3 to 4 minutes per side. Remove the pork from the pot and set aside.
4) In the same pot, reduce the heat to medium-low, add the onion, and cook, stirring until translucent, 4 to 5 minutes. Add the garlic and cook, stirring vigorously to prevent burning, until aromatic, about 1 minute. Add 1 cup of water, the chili powder and cinnamon. Increase the heat to medium high, return the pork to the pot and bring to a boil.
5) Cover the pot with a lid or tightly wrapped foil. Transfer to the oven and bake for 2 1/2 hours, turning the meat after each hour. The pork should be fork-tender when done.
6) Transfer the pork to a bowl and shred with a fork or two, discarding any excess fat. Incorporate the cooking liquid from the pot, then add the green onions and lime juice. Season with the remaining 1/2 tablespoon salt.
NOTES:
~Pork butt is also known as Boston butt, Boston shoulder and pork shoulder roast.
~Make your evening easier by letting your slow cooker do the cooking! Just complete the recipe through the fourth step (just before transferring the pot to the oven). At that point, just put everything into the slow cooker and set on low for 8-10 hours.
Sweet Potato Mash with Caramelized Onions
I just love this flavor combination! Serve it next to the Banger Sausage Patties and you've got one healthy and delicious meal!
Enjoy!
Kirsten
SWEET POTATO MASH WITH CARAMELIZED ONIONS
4 medium sweet potatoes, peeled and cut into large dice
5 tablespoons Ghee, divided
1/2 cup full-fat coconut milk
3 onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1) Bring 4 cups of water to a boil in a medium pot over medium-high heat.
2) Cook the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot.
3) Add 2 tablespoons of the ghee and the coconut milk. Using a potato masher, immersion blender or large kitchen fork, mash and mix the sweet potatoes with the ghee and the coconut milk. Cover the pot to keep warm and set aside.
4) While the potatoes are cooking, heat 3 tablespoons of the ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onions and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step-the browner the color, the more concentrated the flavor will be.)
5) Transfer the mashed sweet potatoes to a bowl or serving dish and top with the caramelized onions. Season with salt and pepper and stir to combine.
NOTES:
~Ghee is clarified butter. You could use butter if you don't have Ghee, but if you are dairy free - then try Ghee! It still has the butter flavor, but without the dairy!
~Caramelizing the onion adds so much flavor, but it takes care and patience. First, don't slice the onions too thin or they'll dry out too much while cooking. Aim for slices about 1/8 inch thick. Make sure you use a large enough pan - crowd your onions and they'll steam instead of caramelize. Finally, don't rush the process! Onions should be soft in texture and a rich brown color before you pull them off the stove!
~Serve alongside Banger Sausage Patties for a healthy and delicious dinner - or breakfast!
Enjoy!
Kirsten
SWEET POTATO MASH WITH CARAMELIZED ONIONS
4 medium sweet potatoes, peeled and cut into large dice
5 tablespoons Ghee, divided
1/2 cup full-fat coconut milk
3 onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1) Bring 4 cups of water to a boil in a medium pot over medium-high heat.
2) Cook the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot.
3) Add 2 tablespoons of the ghee and the coconut milk. Using a potato masher, immersion blender or large kitchen fork, mash and mix the sweet potatoes with the ghee and the coconut milk. Cover the pot to keep warm and set aside.
4) While the potatoes are cooking, heat 3 tablespoons of the ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onions and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step-the browner the color, the more concentrated the flavor will be.)
5) Transfer the mashed sweet potatoes to a bowl or serving dish and top with the caramelized onions. Season with salt and pepper and stir to combine.
NOTES:
~Ghee is clarified butter. You could use butter if you don't have Ghee, but if you are dairy free - then try Ghee! It still has the butter flavor, but without the dairy!
~Caramelizing the onion adds so much flavor, but it takes care and patience. First, don't slice the onions too thin or they'll dry out too much while cooking. Aim for slices about 1/8 inch thick. Make sure you use a large enough pan - crowd your onions and they'll steam instead of caramelize. Finally, don't rush the process! Onions should be soft in texture and a rich brown color before you pull them off the stove!
~Serve alongside Banger Sausage Patties for a healthy and delicious dinner - or breakfast!
Banger Sausage Patties
These sausage patties are amazing! So easy to make your own sausage at home! No casings to worry about, just lots of flavor! These are great paired with the Sweet Potato Mash with Caramelized Onions!
Enjoy!
Kirsten
BANGER SAUSAGE PATTIES
1 pound ground pork
1/4 teaspoon ground sage
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1/8 teaspoon black pepper
Grated zest of 1 lemon
1) Preheat the oven to 350F and line a baking sheet with parchment paper.
2) In a large mixing bowl, mix all of the ingredients until well combined.
3) Form into 8 equal patties and place on the parchment paper lined baking sheet.
4) Bake the sausage patties in the oven for 12 to 15 minutes, until the internal temperature reaches 145F, and no pink remains in the middle of the patty.
NOTES:
~I find that it does take a little longer than 15 minutes for the pork to cook through.
Enjoy!
Kirsten
BANGER SAUSAGE PATTIES
1 pound ground pork
1/4 teaspoon ground sage
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1/8 teaspoon black pepper
Grated zest of 1 lemon
1) Preheat the oven to 350F and line a baking sheet with parchment paper.
2) In a large mixing bowl, mix all of the ingredients until well combined.
3) Form into 8 equal patties and place on the parchment paper lined baking sheet.
4) Bake the sausage patties in the oven for 12 to 15 minutes, until the internal temperature reaches 145F, and no pink remains in the middle of the patty.
NOTES:
~I find that it does take a little longer than 15 minutes for the pork to cook through.
Grilled Coconut-Curry Chicken
If you like curry, you'll love this dish! It's super flavorful with a spicy finish!
Enjoy!
Kirsten
GRILLED COCONUT-CURRY CHICKEN
3 tablespoons coconut oil
1/2 onion, finely diced
2 cloves garlic, minced
1 tablespoon yellow curry powder
1 cup canned crushed tomatoes
1/2 cup coconut cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds bone-in, skin-on, split chicken breasts (2 pieces)
1 lime, quartered
1) Melt the coconut oil in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring until translucent, 2 to 3 minutes.
2) Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15-20 seconds, taking care that the garlic and curry powder don't burn.
3) Add the tomatoes and simmer until thickened, about 5 minutes.
4) Transfer the contents of the pan to a food processor or blender (or use an immersion blender) and puree until smooth.
5) Pour into a mixing bowl and let cool. Mix in the coconut cream, salt and pepper.
6) Place the chicken in a shallow bowl. Pour a little of the sauce over the chicken and brush it on each side.
7) Preheat a grill to high heat (500F)
8) Remove the chicken from the curry sauce and discard the sauce left in the bowl. Add the chicken, breast side down, to the grill, and sear until golden brown, about 2 minutes. (When meat is properly seared, it will pull off the grates very easily, so don't rush this step.)
9) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness.
10) Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce.
NOTES:
~ If you don't have a grill, you can bake the chicken in the oven. Turn the oven to broil (or 500F) and place the raw chicken in a baking dish. Sera the chicken in the oven for 5 minutes. Reduce the oven temp to 350F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temp reaches 160F.
~ You can buy coconut cream in a can, near the canned coconut milk, but if you can't find it, you can buy the full-fat coconut milk. The coconut cream is the thick stuff that is at the top of the can when you open it!
Enjoy!
Kirsten
GRILLED COCONUT-CURRY CHICKEN
3 tablespoons coconut oil
1/2 onion, finely diced
2 cloves garlic, minced
1 tablespoon yellow curry powder
1 cup canned crushed tomatoes
1/2 cup coconut cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds bone-in, skin-on, split chicken breasts (2 pieces)
1 lime, quartered
1) Melt the coconut oil in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring until translucent, 2 to 3 minutes.
2) Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15-20 seconds, taking care that the garlic and curry powder don't burn.
3) Add the tomatoes and simmer until thickened, about 5 minutes.
4) Transfer the contents of the pan to a food processor or blender (or use an immersion blender) and puree until smooth.
5) Pour into a mixing bowl and let cool. Mix in the coconut cream, salt and pepper.
6) Place the chicken in a shallow bowl. Pour a little of the sauce over the chicken and brush it on each side.
7) Preheat a grill to high heat (500F)
8) Remove the chicken from the curry sauce and discard the sauce left in the bowl. Add the chicken, breast side down, to the grill, and sear until golden brown, about 2 minutes. (When meat is properly seared, it will pull off the grates very easily, so don't rush this step.)
9) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness.
10) Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce.
NOTES:
~ If you don't have a grill, you can bake the chicken in the oven. Turn the oven to broil (or 500F) and place the raw chicken in a baking dish. Sera the chicken in the oven for 5 minutes. Reduce the oven temp to 350F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temp reaches 160F.
~ You can buy coconut cream in a can, near the canned coconut milk, but if you can't find it, you can buy the full-fat coconut milk. The coconut cream is the thick stuff that is at the top of the can when you open it!
Braised Beef Brisket
If you've never made brisket before, you're in for a treat! It's super juicy and tender! It's fatty too, but that is what makes it taste so good!
Enjoy!
Kirsten
BRAISED BEEF BRISKET
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds beef brisket, trimmed
3 tablespoons olive oil, ghee or coconut oil
1/2 medium onion, peeled and quartered
4 cloves garlic, peeled
2 sprigs fresh thyme
5 cups been bone broth or water
1) Preheat the oven to 350F.
2) Mix the salt and pepper in a small bowl and use to season the brisket evenly on both sides.
3) In a Dutch oven or deep flameproof roasting pan, melt the cooking fat over medium-high heat, coating the bottom of the pan. When the fat is hot, add the brisket and sear until golden brown, about 2 minutes on each side. Remove the brisket from the pan.
4) Reduce the heat to medium under the same pan and add the onion. Cook, scraping the bottom of the pan with a wooden spoon to prevent burning, until the onion is softened, 2 to 3 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the thyme, broth or water and brisket, increase the heat to medium-high, and bring to a boil.
5) Cover the pot, transfer to the oven and bake, turning the meat after each hour, for 3 1/2 to 4 hours, until the brisket is fork tender.
6) Transfer the brisket to a bowl and shred or slice thin, discarding the excess fat. Discard the thyme stems.
7) Ladle the cooking liquid, onions and garlic from the pan into a food processor or blender. Blend the sauce completely. Place the pan back on the stove top, return the sauce to the pan and bring to a simmer over medium-high heat. Simmer until the sauce coats the back of a wooden spoon, about 5 minutes.
8) Serve the brisket warm with the sauce.
NOTES:
~Slow Cooker method: Do steps 2 and 3 first! Then add all ingredients to the slow cooker, covering with broth or water just to the top of the meat (it may not require the full 5 cups). Cover and cook on low for 8-9 hours.
Enjoy!
Kirsten
BRAISED BEEF BRISKET
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds beef brisket, trimmed
3 tablespoons olive oil, ghee or coconut oil
1/2 medium onion, peeled and quartered
4 cloves garlic, peeled
2 sprigs fresh thyme
5 cups been bone broth or water
1) Preheat the oven to 350F.
2) Mix the salt and pepper in a small bowl and use to season the brisket evenly on both sides.
3) In a Dutch oven or deep flameproof roasting pan, melt the cooking fat over medium-high heat, coating the bottom of the pan. When the fat is hot, add the brisket and sear until golden brown, about 2 minutes on each side. Remove the brisket from the pan.
4) Reduce the heat to medium under the same pan and add the onion. Cook, scraping the bottom of the pan with a wooden spoon to prevent burning, until the onion is softened, 2 to 3 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the thyme, broth or water and brisket, increase the heat to medium-high, and bring to a boil.
5) Cover the pot, transfer to the oven and bake, turning the meat after each hour, for 3 1/2 to 4 hours, until the brisket is fork tender.
6) Transfer the brisket to a bowl and shred or slice thin, discarding the excess fat. Discard the thyme stems.
7) Ladle the cooking liquid, onions and garlic from the pan into a food processor or blender. Blend the sauce completely. Place the pan back on the stove top, return the sauce to the pan and bring to a simmer over medium-high heat. Simmer until the sauce coats the back of a wooden spoon, about 5 minutes.
8) Serve the brisket warm with the sauce.
NOTES:
~Slow Cooker method: Do steps 2 and 3 first! Then add all ingredients to the slow cooker, covering with broth or water just to the top of the meat (it may not require the full 5 cups). Cover and cook on low for 8-9 hours.
Basic Mayonnaise
I never realized how easy it is to make your own mayo! I love this recipe! It's easy and delicious! I feel good feeding it to my family, knowing there are only 5 ingredients in it and they are all natural!
Enjoy!
Kirsten
BASIC MAYONNAISE
1 1/4 cups light olive oil
1 large egg, room temperature
1/2 teaspoon mustard powder
1/2 teaspoon salt
Juice of 1/2 lemon, room temperature
1) Place 1/4 cup of the oil, the egg, mustard powder and salt in a blender, food processor or mixing bowl. Mix thoroughly.
2) While the food processor or blender is running (or while mixing in a bowl with an immersion blender), slowly drizzle in the remaining 1 cup of oil.
3) After all of the oil has been added and the mixture has emulsified, add the lemon juice, blending on low or stirring to incorporate.
NOTES:
~The key to this emulsion is making sure all of your ingredients are at room temperature! Leave your egg out on the counter for an hour, or let it sit in a bowl of hot water for 5 minutes before mixing.
~Keep one lemon on the counter at all times for the express purpose of making mayo!
~The slower you add your oil, the thicker and creamier your emulsion will be.
Enjoy!
Kirsten
BASIC MAYONNAISE
1 1/4 cups light olive oil
1 large egg, room temperature
1/2 teaspoon mustard powder
1/2 teaspoon salt
Juice of 1/2 lemon, room temperature
1) Place 1/4 cup of the oil, the egg, mustard powder and salt in a blender, food processor or mixing bowl. Mix thoroughly.
2) While the food processor or blender is running (or while mixing in a bowl with an immersion blender), slowly drizzle in the remaining 1 cup of oil.
3) After all of the oil has been added and the mixture has emulsified, add the lemon juice, blending on low or stirring to incorporate.
NOTES:
~The key to this emulsion is making sure all of your ingredients are at room temperature! Leave your egg out on the counter for an hour, or let it sit in a bowl of hot water for 5 minutes before mixing.
~Keep one lemon on the counter at all times for the express purpose of making mayo!
~The slower you add your oil, the thicker and creamier your emulsion will be.
Chili Lime Pork Medallions
Tried this recipe the other night and it was AMAZING! I love the flavors; lime, cilantro, chipotle and chili powder, so delicious!
Enjoy!
Kirsten
CHILI LIME PORK MEDALLIONS
2-3 pounds pork tenderloin, sliced into 3/4-inch thick medallions
Sauce:
3 tablespoons lime juice
Zest of 1 lime
1/4 cup olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar
1 small shallot, minced
2 cloves garlic, minced
1/4 cup packed fresh cilantro
3/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coconut oil
Sea salt & pepper to taste
1) Season the pork medallions with salt and pepper on both sides.
2) In a food processor, blender or using an immersion blender, puree the sauce ingredients until blended and smooth.
3) In a large pan or an electric skillet set to medium heat, heat the coconut oil. Place the pork in the skillet and cook for 1-2 minutes or until it has browned on one side. Turn the pork over and cook for another 1-2 minutes until the other side has browned.
4) Pour the sauce into the skillet and cook, stirring occasionally, until the pork is cooked through, about 4 minutes.
5) Serve the pork with the sauce spooned over the top.
Enjoy!
Kirsten
CHILI LIME PORK MEDALLIONS
2-3 pounds pork tenderloin, sliced into 3/4-inch thick medallions
Sauce:
3 tablespoons lime juice
Zest of 1 lime
1/4 cup olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar
1 small shallot, minced
2 cloves garlic, minced
1/4 cup packed fresh cilantro
3/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coconut oil
Sea salt & pepper to taste
1) Season the pork medallions with salt and pepper on both sides.
2) In a food processor, blender or using an immersion blender, puree the sauce ingredients until blended and smooth.
3) In a large pan or an electric skillet set to medium heat, heat the coconut oil. Place the pork in the skillet and cook for 1-2 minutes or until it has browned on one side. Turn the pork over and cook for another 1-2 minutes until the other side has browned.
4) Pour the sauce into the skillet and cook, stirring occasionally, until the pork is cooked through, about 4 minutes.
5) Serve the pork with the sauce spooned over the top.
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