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Sep
09

Beef Daube Provencal (Beef Stew)

Ingredients:

2 teaspoons olive oil

12 garlic cloves, crushed

1 two-pound boneless chuck roast, trimmed and cut into cubes

1 1/2 teaspoons sea salt, divided

1/2 teaspoons freshly ground black pepper, divided

1 cup red wine

2 cups chopped carrot

1 1/2 cups chopped onion

1/2 cup beef broth

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

Dash of ground cloves

1 (14.5-ounce) can diced tomatoes, undrained

1 bay leaf

Optional 3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)

Optional chopped fresh thyme

Directions:

Heat oven to 300 degrees.

Heat olive oil in a small dutch oven over low heat.  Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally.  Remove garlic with a slotted spoon; set aside.  Incrase heat to medium-high.  Add beef to pan.  Sprinkle beef with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.  Cook 5minutes, browning on all sides.  Remove beef from pan.  Deglaze pan with red wine (add wine and bring to a boil, scraping pan to loosen browned bits).  Add garlic, beef, remaining 1 teaspoon sea salt, remaining 1/4 teaspoon pepper, carrot and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake at 300 degrees for 2 1/2 hours or until beef is tender.  Discard bay leaf and serve over noodles (or brown rice or your choice of starch).  Garnish with chopped fresh thyme, if desired.

Yields 6 servings

Notes:

To make this in a crock pot (slow cooker), prepare through step 2.  Place beef mixture in an electric slow cooker.  Cover and cook on high for 5 hours.

Author: Cooking Light Magazine, September 2007

Category: Recipes, Soups & Stews  Leave a Comment
Aug
11

Meatloaf Muffins

Ingredients:

1 lb ground beef

1/2 cup soft bread crumbs (I like Silver Hills Bakery sprouted breads)

1/2 teaspoon Italian seasoning (Herbs de Provence is good too)

1/8 cup ketchup

3/4 cup zucchini – shredded

1 egg – slightly beaten

Sea salt and pepper to taste

Directions:

Heat oven to 400 degrees.  In a large bowl, combine all ingredients except ketchup.  Grease muffin tins (I like to use Nutiva organic virgin coconut oil because it’s healthier and adds a wonderful flavor) and scoop about 1/3 cup into each muffin cup.  Blob a little ketchup on top of each muffin before putting them in the oven.

Bake for 20 minutes or until centers are cooked to your preference.

Notes:

Use any spices you have in the kitchen or are in the mood for.  The last batch I made, I used Herbs de Provence and garlic powder.  Mmmm! 

Author: SavingDinner.com

Category: Meat, Recipes  2 Comments
Jan
22

Coconut Curry Chicken

Ingredients:

1 tablespoon curry powder
1 teaspoon sea salt
1 cup desiccated, unsweetened coconut (or shredded works fine)
1/2 cup fresh squeezed orange juice
1/4 cup butter
1/4 cup virgin, cold-pressed, coconut oil
6 chicken thighs
1 egg (if baking)
1 cup sourdough breadcrumbs (if baking)

Directions:
If Baking:
Preheat oven to 350.

Mix together breadcrums, curry powder, salt and coconut on a large plate. Pour orange juice into a small boal and beat egg in another small bowl. Dip chicken thighs in orange juice, then in beaten egg, then in bread crumb mixture. Place prepared thighs in a buttered Pyrex pan just large enough to hold them. Melt butter and coconut oil together in a small saucepan over medium heat and the pour over chicken. Bake for 1 hour or until chicken is cooked through and nicely browned.

If Cooking in a Skillet (the way I did it):

Omit the egg and breadcrumbs. Heat the coconut oil and butter together over medium heat in a skillet until melted. Add orange juice (I used the juice of one orange), coconut, sea salt, curry powder and then add the chicken (cutlets, thighs, breasts, whatever suits your fancy). Turn a few times to fully coat chicken and then cook covered until done. I turned mine a few times during cooking so they would brown a bit on both sides.

Notes:
Todd would like me to mention that there wasn’t enough sauce. In his opinion, I should have doubled the sauce… So in that case, you would use the juice of two whole oranges, 1/2 cup butter, 1/2 cup coconut oil, 2 tablespoons curry and 2 teaspoons sea salt.

For the record, I think the original recipe has plenty of sauce and was quite filling already. ;)

Author: Nourishing Traditions Book

Category: Meat, Recipes  Leave a Comment
Dec
06

Rapadura Peanut Butter Cookies

Ingredients:

3/4 cup Maranatha – Organic, Creamy Peanut Butter (no-stir kind)
8 oz stick organic, unsalted, softened butter
1 cup Rapadura
1 large organic, free-range, hormone-free egg
1 1/2 tsp pure vanilla extract
1 1/4 cup organic, whole wheat, unbleached, pastry flour (NOT enriched)
1/2 tsp sea salt
1 tsp baking soda

Directions:
In a medium bowl combine, peanut butter, butter, Rapadura and vanilla. Add egg and mix thoroughly. Combine flour, salt and baking soda. Add dry mixture into wet mixture and stir together. (Note: this dough will be crumbly) Preheat oven to 375°. Scoop 2 tsp of dough and gently shape into a disk. Place on a cookie sheet, leaving a minimum of one inch between each cookie. Bake for 7-9 minutes until very pale golden brown. This will produce a light cookie that holds togther perfectly. Longer baking times will produce a darker and much more crumbly cookie because of the high peanut butter content. Allow cookies to cool for 10 minutes and transfer to a wire rack for additional cooling. Makes 3-4 dozen cookies.

Notes:
Rapadura is composted/fermented sugar cane and can be found in most natural food stores. It tastes a lot like dry brown sugar. The only company that makes it is Rapunzel and it’s sold in a box and not found in the bulk sections. Rapadura is different than dehydrated cane juice, although dehydrated cane juice would work in this recipe too. Rapadura tastes better and is healthier.

Author: Adapted online recipe.

Category: Desserts, Recipes  Leave a Comment
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