Instead of tuna, this salad calls for sardines and salmon. Like I've stated before, we eat very few foods that come from cans. However, the benefits of sardines and salmon make this recipe worth it every now and then.
What you need:
1 tin sardines, drained and finely chopped so the little spines aren't recognizable 😜
1 can wild caught salmon, drained
2 eggs (I boil mine for 6 to 8 minutes for a very runny yoke), chopped
2 stalks celery, finely chopped
1/4 to 1/2 onion, finely chopped
Homemade mayonnaise
Curry powder
Garlic powder
Sea salt and pepper
What you do:
Place the first five ingredients in a mixing bowl
Add mayonnaise to your liking
Season with curry powder, garlic powder, salt and pepper to your liking
Store in airtight container in refrigerator
Enjoy alone, on crackers, wrapped in a romaine lettuce leaf or coconut wrap or on a green salad!
Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts
Monday, June 18, 2018
Wednesday, April 1, 2015
Lemon Garlic Shrimp with Root Veggie Mash
One thing I like about cooking, versus baking, it that measurements are more suggestions than something to be followed to the t. With this recipe, I didn't measure anything. :-)
What you need:
For the shrimp:
1 pound Wild Red Argentinian Shrimp (from TJs)
Lots of butter
4-8 cloves finely chopped garlic
Zest of one lemon
Juice of two lemons
Several thin slices of lemon
Salt, pepper, basil and red pepper flakes to taste
For the veggie mash:
A variety of root vegetables
4-8 cloves garlic
1/2 cup bone broth
Lots of butter
Salt and pepper to taste
What you do:
Use carrot peeler to peel root vegetables, then cut into large chunks
Place in pan with whole garlic and broth
Heat on medium until veggies are tender when pierced with a fork (about 20 minutes)
Add LOTS of butter, salt and pepper
Blend in Vita-Mix until smooth
In shallow pan, melt LOTS of butter
Add thawed shrimp
After several minutes, turn shrimp and add garlic, salt, pepper and basil
Right before shrimp is finished cooking (and it cooks quickly...don't overcook) add red pepper flakes, lemon juice, zest and slices
In shallow individual dishes, scoop a mound of veggie mash and shrimp with the juices. Top with grated Parmesan cheese.
Enjoy!
What you need:
For the shrimp:
1 pound Wild Red Argentinian Shrimp (from TJs)
Lots of butter
4-8 cloves finely chopped garlic
Zest of one lemon
Juice of two lemons
Several thin slices of lemon
Salt, pepper, basil and red pepper flakes to taste
For the veggie mash:
A variety of root vegetables
4-8 cloves garlic
1/2 cup bone broth
Lots of butter
Salt and pepper to taste
What you do:
Use carrot peeler to peel root vegetables, then cut into large chunks
Place in pan with whole garlic and broth
Heat on medium until veggies are tender when pierced with a fork (about 20 minutes)
Add LOTS of butter, salt and pepper
Blend in Vita-Mix until smooth
In shallow pan, melt LOTS of butter
Add thawed shrimp
After several minutes, turn shrimp and add garlic, salt, pepper and basil
Right before shrimp is finished cooking (and it cooks quickly...don't overcook) add red pepper flakes, lemon juice, zest and slices
In shallow individual dishes, scoop a mound of veggie mash and shrimp with the juices. Top with grated Parmesan cheese.
Enjoy!
Saturday, November 15, 2014
Chili
We served this chili at Ali and David's wedding party dinner. I tried a variation with red, yellow and orange peppers. We liked it, but thought anyone who does not like peppers would not. So, then I tried it with lots of diced zucchini. The zucchini got a bit too mushy. So, my third attempt was this recipe. My family liked it, and I hope everyone else did!
What you need:
1/2 lb. bacon, cut into small pieces
2 lbs. ground beef
1 lb. spicy sausage, chopping into small pieces
1 large onion, diced
4-6 cloves garlic, minced
6-8 large carrots, diced
1 lb. mushrooms, chopped
1 28 oz. can diced tomatoes
1 28 oz. can fire roasted crushed tomatoes
1 7 oz. jar tomato paste
2 Tb. basil
2 Tb. chili powder
1 Tb. thyme
2 tsp. cumin
2 tsp. smoked paprika
1/8 cup raw cacao powder
1 Tb. salt
1 cup bone broth
Crushed red pepper flakes if desired
What you do:
Heat large, deep pan
Add bacon and onion
Cook until onion is soft
Add ground beef and sausage
Cook until almost browned
Add garlic and finish cooking
Transfer to crock pot
Add all other ingredients
Cook on low for 6 hours.
Serve with grated cheddar cheese, sour cream and avocado chunks.
Enjoy!
What you need:
1/2 lb. bacon, cut into small pieces
2 lbs. ground beef
1 lb. spicy sausage, chopping into small pieces
1 large onion, diced
4-6 cloves garlic, minced
6-8 large carrots, diced
1 lb. mushrooms, chopped
1 28 oz. can diced tomatoes
1 28 oz. can fire roasted crushed tomatoes
1 7 oz. jar tomato paste
2 Tb. basil
2 Tb. chili powder
1 Tb. thyme
2 tsp. cumin
2 tsp. smoked paprika
1/8 cup raw cacao powder
1 Tb. salt
1 cup bone broth
Crushed red pepper flakes if desired
What you do:
Heat large, deep pan
Add bacon and onion
Cook until onion is soft
Add ground beef and sausage
Cook until almost browned
Add garlic and finish cooking
Transfer to crock pot
Add all other ingredients
Cook on low for 6 hours.
Serve with grated cheddar cheese, sour cream and avocado chunks.
Enjoy!
Slow Cooked Pulled Pork
This recipe is from Nom Nom Paleo. Very few ingredients, easy to prepare and delicious! We serve this tasty meat over sauteed cabbage noodles and then use the left overs for tacos or quesadillas!
What you need:
5 pound pork butt roast (If my store doesn't have that, I just ask the butcher what cut of meat would work for pulled pork.)
4-5 sliced bacon
3 1/2 to 4 teaspoons Real Salt or Celtic Sea Salt (3/4 tsp. per pound of meat)
Garlic powder
What you do:
Place the bacon strips on the bottom of your slow cooker
Salt the pork on all sides
Sprinkle garlic powder on all sides and place on top of bacon
Cook in slow cooker on low for up to 24 hours
Remove meat from slow cooker, pull apart with two forks and add liquid from slow cooker to desired consistency
Serve over cabbage noodles with a BIG dollop of sour cream
Enjoy!
Cabbage noodles:
Cut large head of cabbage into quarters
Cut out core
Slice each quarter into thin, noodle-like pieces
Saute in LOTS of butter
Add salt, pepper, garlic powder
Enjoy alone or in place of grain-based noodles!
What you need:
5 pound pork butt roast (If my store doesn't have that, I just ask the butcher what cut of meat would work for pulled pork.)
4-5 sliced bacon
3 1/2 to 4 teaspoons Real Salt or Celtic Sea Salt (3/4 tsp. per pound of meat)
Garlic powder
What you do:
Place the bacon strips on the bottom of your slow cooker
Salt the pork on all sides
Sprinkle garlic powder on all sides and place on top of bacon
Cook in slow cooker on low for up to 24 hours
Remove meat from slow cooker, pull apart with two forks and add liquid from slow cooker to desired consistency
Serve over cabbage noodles with a BIG dollop of sour cream
Enjoy!
Cabbage noodles:
Cut large head of cabbage into quarters
Cut out core
Slice each quarter into thin, noodle-like pieces
Saute in LOTS of butter
Add salt, pepper, garlic powder
Enjoy alone or in place of grain-based noodles!
Sunday, February 23, 2014
Spicy Ground Beef
This recipe is similar to the spicy chicken, except it is cooked on the stove top and not the slow cooker. We use to put it over rice, but now we just eat it topped with cheese, salsa, sour cream, guacamole. Yum!
What you need:
2 pounds 100% grass fed beef
Ghee
1 large onion, diced
4 to 6 garlic cloves, minced
2 Tbs chili powder
1 Tbs ground cumin
1 Tbs dried red pepper flakes (I use more)
1 tsp dried oregano
1 Tbs sea salt
1/2 tsp black pepper
1/2 cup bone broth
What you do:
Heat ghee in skillet
Add onions and beef
Cook, breaking up the beef
When almost cooked through, add garlic
Cook until meat is browned
Add spices and broth
Cook on low for another few minutes
Scoop out into bowls, top with shredded cheddar cheese, homemade salsa, guacamole and sour cream
Enjoy!
What you need:
2 pounds 100% grass fed beef
Ghee
1 large onion, diced
4 to 6 garlic cloves, minced
2 Tbs chili powder
1 Tbs ground cumin
1 Tbs dried red pepper flakes (I use more)
1 tsp dried oregano
1 Tbs sea salt
1/2 tsp black pepper
1/2 cup bone broth
What you do:
Heat ghee in skillet
Add onions and beef
Cook, breaking up the beef
When almost cooked through, add garlic
Cook until meat is browned
Add spices and broth
Cook on low for another few minutes
Scoop out into bowls, top with shredded cheddar cheese, homemade salsa, guacamole and sour cream
Enjoy!
Sunday, January 5, 2014
Seafood Stew
This stew was developed because of some cod that had been in my freezer a little too long. It is best with all the toppings!
What you need:
2-4 Tbs. ghee
1 onion, chopped
4 carrots, diced
1 red pepper, diced
3-6 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. dried red pepper flakes
1/2 cup white wine
1 28 oz. can diced tomatoes
2 cups homemade broth
1/2 package frozen corn (only if organic, non GMO*)
1 tsp. sea salt
1-1 1/2 pounds wild cod, defrosted and cut in 1 inch pieces
1 12 ounce package Langostino Tails, defrosted and rinsed
Additional ingredients:
Grated Parmesan cheese, sour cream, cilantro, capers
Equipment:
Large stock pot
What to do:
Heat ghee in large skill or stock pot
Add onion, carrots, red pepper and sauté for approximately 5 minutes
Add garlic and sauté a few minutes more
Add oregano, basil, red pepper flakes, white wine and cook one minute more
Add tomatoes, broth, corn, salt and begin to simmer
Add cod and continue cooking about 4 more minutes
Top with grated Parmesan cheese, sour cream, chopped fresh cilantro and capers
*The health risks of consuming genetically modified organisms:
GMO Dangers, Institute for Responsible Technology website
What you need:
2-4 Tbs. ghee
1 onion, chopped
4 carrots, diced
1 red pepper, diced
3-6 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. dried red pepper flakes
1/2 cup white wine
1 28 oz. can diced tomatoes
2 cups homemade broth
1/2 package frozen corn (only if organic, non GMO*)
1 tsp. sea salt
1-1 1/2 pounds wild cod, defrosted and cut in 1 inch pieces
1 12 ounce package Langostino Tails, defrosted and rinsed
Additional ingredients:
Grated Parmesan cheese, sour cream, cilantro, capers
Equipment:
Large stock pot
What to do:
Heat ghee in large skill or stock pot
Add onion, carrots, red pepper and sauté for approximately 5 minutes
Add garlic and sauté a few minutes more
Add oregano, basil, red pepper flakes, white wine and cook one minute more
Add tomatoes, broth, corn, salt and begin to simmer
Add cod and continue cooking about 4 more minutes
Top with grated Parmesan cheese, sour cream, chopped fresh cilantro and capers
*The health risks of consuming genetically modified organisms:
GMO Dangers, Institute for Responsible Technology website
Spicy Shredded Chicken
We have been serving this dish in our home for years. Everything goes in the slow cooker in the morning, and it's ready by dinnertime! It is simple, satisfying and delicious!
What you need:
1 pound boneless, skinless chicken breast
1 pound boneless, skinless chicken thighs
2 Tbs. chili powder (more or less depending on how hot you like it)
1 Tbs. ground cumin
1 Tbs. dried hot pepper flakes (more or less according to taste)
1 tsp. dried oregano
1/2 Tbs. sea salt
1/2 tsp. black pepper
1 to 2 cups homemade bone broth
Additional ingredients:
Shredded raw sharp cheddar cheese
Diced avocados
Sour cream
Homemade salsa (recipe to come)
Equipment:
Slow cooker
What you do:
Place chicken in slow cooker
Add all spices
Add enough broth to almost cover chicken
Cook on slow for 6 to 8 hours
Shred with two forks
Scoop into bowls and top with grated cheese, salsa, avocado and/or sour cream
Enjoy!
What you need:
1 pound boneless, skinless chicken breast
1 pound boneless, skinless chicken thighs
2 Tbs. chili powder (more or less depending on how hot you like it)
1 Tbs. ground cumin
1 Tbs. dried hot pepper flakes (more or less according to taste)
1 tsp. dried oregano
1/2 Tbs. sea salt
1/2 tsp. black pepper
1 to 2 cups homemade bone broth
Additional ingredients:
Shredded raw sharp cheddar cheese
Diced avocados
Sour cream
Homemade salsa (recipe to come)
Equipment:
Slow cooker
What you do:
Place chicken in slow cooker
Add all spices
Add enough broth to almost cover chicken
Cook on slow for 6 to 8 hours
Shred with two forks
Scoop into bowls and top with grated cheese, salsa, avocado and/or sour cream
Enjoy!
Saturday, November 16, 2013
Spaghetti Sauce
We have been making this spaghetti sauce at our home for years. In the past I served this over pasta. Later we ate it over brown rice. Now, since we have removed gluten and almost all grains from our diet, I serve it over zucchini noodles, spaghetti squash or, my favorite, just alone!
What you need:
Ghee
1 chopped onion
Several cloves crushed garlic
2 pounds ground beef
3 28 oz. cans diced tomatoes
1 7 oz. jar tomato paste
3 Tbs. oregano
3 Tbs. basil
1-2 tsp. sea salt
1-3 Tbs. red pepper flakes
1 peeled carrot, cut in several pieces
Equipment:
Large stock pot
What you do:
Heat ghee in stock pot
Add onion and meat, using metal spatula to break up meat
Add garlic and cook until meat is no longer red, but do not overcook
Mix in canned tomatoes, tomato sauce, oregano, basil, salt, red pepper flakes
Add carrot and continue to heat
As soon as the sauce begins to boil, turn to low and cook about 30 minutes
Remove carrot and serve
This sauce is delicious with Parmesan cheese, olives and capers on top! I store the left over sauce in mason jars. What we will eat in a few days goes in the refrigerator, and the rest goes in the freezer.
Food for thought on canned foods:
Is Canned Food Safe to Eat?, by Mark Sisson
Note: I have tried this sauce with organic jarred diced tomatoes. Just not as good. Canned tomatoes are about the only canned foods we eat, and not too often. So there you have it!
What you need:
Ghee
1 chopped onion
Several cloves crushed garlic
2 pounds ground beef
3 28 oz. cans diced tomatoes
1 7 oz. jar tomato paste
3 Tbs. oregano
3 Tbs. basil
1-2 tsp. sea salt
1-3 Tbs. red pepper flakes
1 peeled carrot, cut in several pieces
Equipment:
Large stock pot
What you do:
Heat ghee in stock pot
Add onion and meat, using metal spatula to break up meat
Add garlic and cook until meat is no longer red, but do not overcook
Mix in canned tomatoes, tomato sauce, oregano, basil, salt, red pepper flakes
Add carrot and continue to heat
As soon as the sauce begins to boil, turn to low and cook about 30 minutes
Remove carrot and serve
This sauce is delicious with Parmesan cheese, olives and capers on top! I store the left over sauce in mason jars. What we will eat in a few days goes in the refrigerator, and the rest goes in the freezer.
Food for thought on canned foods:
Is Canned Food Safe to Eat?, by Mark Sisson
Note: I have tried this sauce with organic jarred diced tomatoes. Just not as good. Canned tomatoes are about the only canned foods we eat, and not too often. So there you have it!
Tuesday, November 12, 2013
Burgers
Burgers have been a weakness of mine for awhile. Maybe that has something to do with going without red meat for about twenty years of my life, and my body knew I was missing out on something delicious. Anyway, the burgers at restaurants always tasted better than those we grilled at home. That is, until...
Ali's Amazing Burgers
What you need:
1 lb. 100% grass fed ground beef
1 chopped onion
Ghee
1 egg
2 tsp. ground garlic
salt and pepper to taste
*makes 3 or 4 burgers
Equipment:
Grill
What you do:
Saute the chopped onion in ghee until soft
Mix onion into ground beef
Add egg, garlic, salt, pepper and mix well
Form into three or four patties
Grill, being careful to not overcook
On dinner plates, we place each burger over a bed of organic mixed greens and arugula and top with cheddar cheese, bacon, sauteed mushrooms and avocados. Add a large dollop of organic, fermented ketchup and enjoy!
Why choose 100% grass fed beef?
Grass-Fed Basics, by Jo Robinson
Health Benefits, from All Things Grass Fed
Pasture-Based Farming Enhances Animal Welfare, from Eat Wild
Ali's Amazing Burgers
What you need:
1 lb. 100% grass fed ground beef
1 chopped onion
Ghee
1 egg
2 tsp. ground garlic
salt and pepper to taste
*makes 3 or 4 burgers
Equipment:
Grill
What you do:
Saute the chopped onion in ghee until soft
Mix onion into ground beef
Add egg, garlic, salt, pepper and mix well
Form into three or four patties
Grill, being careful to not overcook
On dinner plates, we place each burger over a bed of organic mixed greens and arugula and top with cheddar cheese, bacon, sauteed mushrooms and avocados. Add a large dollop of organic, fermented ketchup and enjoy!
Why choose 100% grass fed beef?
Grass-Fed Basics, by Jo Robinson
Health Benefits, from All Things Grass Fed
Pasture-Based Farming Enhances Animal Welfare, from Eat Wild
Thursday, November 7, 2013
Roasted Chicken
About twice a week I roast a chicken (mostly for the bones for bone broth). I've tried several methods, but I keep coming back to the simplicity of this one.
What you need:
1 whole organic chicken
1/4 to 1/3 cup melted ghee (I melt mine in a stainless steel measuring cup)
Thyme
Garlic powder
Sea salt
Pepper
Equipment:
Large baking dish with lid
What you do:
Preheat oven to 300º
Remove anything that is inside chicken
Rinse chicken and pat dry with several paper towels
Place chicken in oven-proof pan (one that has a lid)
Use hands to coat chicken with melted ghee
Sprinkle entire chicken with thyme, garlic powder, salt and pepper
Place in oven, covered, for 2 hours
Remove lid, increase temperature to 350º and cook for additional 30 minutes
After chicken is cooked, drain off all of the liquid into glass jar. Once the liquid cools, put lid on and refrigerate for later.
Enjoy!
Remember to save all of the skin that was not eaten and the bones for making bone broth. Store bones and skin in freezer if not making broth immediately.
Benefits of using organic spices:
Why Consumers are Buying Organic Spices, by Mark Harris
Never Buy Meat, Potatoes or Herbs With This Label on it, by Joseph Mercola, DO
What you need:
1 whole organic chicken
1/4 to 1/3 cup melted ghee (I melt mine in a stainless steel measuring cup)
Thyme
Garlic powder
Sea salt
Pepper
Equipment:
Large baking dish with lid
What you do:
Preheat oven to 300º
Remove anything that is inside chicken
Rinse chicken and pat dry with several paper towels
Place chicken in oven-proof pan (one that has a lid)
Use hands to coat chicken with melted ghee
Sprinkle entire chicken with thyme, garlic powder, salt and pepper
Place in oven, covered, for 2 hours
Remove lid, increase temperature to 350º and cook for additional 30 minutes
After chicken is cooked, drain off all of the liquid into glass jar. Once the liquid cools, put lid on and refrigerate for later.
Enjoy!
Remember to save all of the skin that was not eaten and the bones for making bone broth. Store bones and skin in freezer if not making broth immediately.
Benefits of using organic spices:
Why Consumers are Buying Organic Spices, by Mark Harris
Never Buy Meat, Potatoes or Herbs With This Label on it, by Joseph Mercola, DO
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