Meatball Ingredients:
1.5 lbs organic pasture-raised ground chicken
1 tbsp scallions diced
1.5 tbsp fresh ginger minced
2 fresh garlic cloves minced
Pinch of ground ginger powder
1/2 tsp salt
1/2 tsp pepper
Meatball Instructions:
Preheat oven to 350 degrees Fahrenheit.
Dice scallions.
Add chicken to a large bowl and add remaining ingredients to the bowl.
With clean hands, mix ingredients well and roll into 1- to 1.5-inch balls.
Place meatballs in a lightly greased oven safe skillet. Sear for 3-4 minutes on medium heat on the stove. Flip each meatball with tongs and sear another 3-4 minutes.
Carefully move the skillet to the oven and cook for 20 minutes.
Saturday, February 17, 2018
Friday, January 12, 2018
Spicy tuna cakes
Ingredients
3 tablespoons melted ghee, divided
10 ounces canned albacore tuna packed in water, drained
3 scallions, thinly sliced (about ⅓ cup)
2 tablespoons finely minced fresh cilantro
1⅓ cup mashed baked sweet potato
finely grated zest from ½ medium lemon
1 tablespoon minced jalapeño pepper
2 large eggs
½ teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 medium lemons, cut into wedges (optional)
Instructions
Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)
In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary. (Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)
Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.
Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter.
Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. They’re fantastic right out of the oven. Alternatively, store them in the fridge in a air-tight container for up to four days, and when you’re ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go.
3 tablespoons melted ghee, divided
10 ounces canned albacore tuna packed in water, drained
3 scallions, thinly sliced (about ⅓ cup)
2 tablespoons finely minced fresh cilantro
1⅓ cup mashed baked sweet potato
finely grated zest from ½ medium lemon
1 tablespoon minced jalapeño pepper
2 large eggs
½ teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 medium lemons, cut into wedges (optional)
Instructions
Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)
In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary. (Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)
Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.
Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter.
Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. They’re fantastic right out of the oven. Alternatively, store them in the fridge in a air-tight container for up to four days, and when you’re ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go.
Paper-wrapped chicken
Ingredients:
½ cup All-Purpose Stir-Fry Sauce
4 cups sliced bok choy
Diamond Crystal brand kosher salt
Freshly ground black pepper
4 (6-ounce) boneless, skinless chicken breasts or thighs (If I were you, I’d choose thighs because they’re tastier more forgiving if you leave the packets in too long!)
8 shiitake mushrooms, thinly sliced
2 large shallots, thinly sliced
Method:
Set the oven to 450°F with the rack in the middle position. Grab 4 large parchment sheets, and fold each in half. Draw half a heart on each sheet so that when you cut them out, you get full hearts.
Unfold the paper hearts and lay them flat.
Place a cup of sliced bok choy on one side of each heart. Sprinkle salt and pepper on the bok choy.
Salt and pepper the chicken, too. Then, place a piece of chicken atop each pile of bok choy.
Top with ¼ of the mushrooms and shallots. Spoon 2 tablespoons of All-Purpose Stir-Fry Sauce onto each mound.
Fold the other half of each heart over the top. Tightly crimp the edges together, starting at the top-center of each heart. At the pointed bottom end, twist the paper to seal well. Repeat steps for the three remaining chicken packets.
Place the parchment packets on a rimmed baking sheet.
Bake in the oven for 15 to 20 minutes or until the chicken is fully cooked. The breasts should register 150°F on an instant-read thermometer, and the thighs should register 165°F.
As soon as the packets are out of the oven, carefully cut them open. Serve immediately!
Stir-Fry Sauce Ingredients:
1 cup coconut aminos
½ cup fresh orange juice
¼ cup Red Boat fish sauce
2 tablespoons rice vinegar
2 teaspoons garlic powder
2 teaspoons ginger powder
1 teaspoon sesame oil (optional)
½ cup All-Purpose Stir-Fry Sauce
4 cups sliced bok choy
Diamond Crystal brand kosher salt
Freshly ground black pepper
4 (6-ounce) boneless, skinless chicken breasts or thighs (If I were you, I’d choose thighs because they’re tastier more forgiving if you leave the packets in too long!)
8 shiitake mushrooms, thinly sliced
2 large shallots, thinly sliced
Method:
Set the oven to 450°F with the rack in the middle position. Grab 4 large parchment sheets, and fold each in half. Draw half a heart on each sheet so that when you cut them out, you get full hearts.
Unfold the paper hearts and lay them flat.
Place a cup of sliced bok choy on one side of each heart. Sprinkle salt and pepper on the bok choy.
Salt and pepper the chicken, too. Then, place a piece of chicken atop each pile of bok choy.
Top with ¼ of the mushrooms and shallots. Spoon 2 tablespoons of All-Purpose Stir-Fry Sauce onto each mound.
Fold the other half of each heart over the top. Tightly crimp the edges together, starting at the top-center of each heart. At the pointed bottom end, twist the paper to seal well. Repeat steps for the three remaining chicken packets.
Place the parchment packets on a rimmed baking sheet.
Bake in the oven for 15 to 20 minutes or until the chicken is fully cooked. The breasts should register 150°F on an instant-read thermometer, and the thighs should register 165°F.
As soon as the packets are out of the oven, carefully cut them open. Serve immediately!
Stir-Fry Sauce Ingredients:
1 cup coconut aminos
½ cup fresh orange juice
¼ cup Red Boat fish sauce
2 tablespoons rice vinegar
2 teaspoons garlic powder
2 teaspoons ginger powder
1 teaspoon sesame oil (optional)
Nom Nom Paleo Instant Pot Chili Recipe
Ingredients:
1 tablespoon avocado oil, ghee, or cooking fat of choice
1 large yellow onion, diced
1 small red bell pepper, diced
Diamond Crystal kosher salt
2 tablespoons tomato paste
4 garlic cloves,minced
2 pounds ground beef (85% lean, 15% fat)
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
¼ teaspoon cayenne pepper (optional)
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
½ cup chicken broth or bone broth
2 teaspoons fish sauce
1 tablespoon apple cider vinegar (optional)
Method:
Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around.
As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.
Cook for 3 minutes, stirring frequently, until the vegetables are softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Add in the ground beef along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.
When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional).
Combine well to distribute the fragrant spices.
Toss in the drained diced tomatoes, broth, and fish sauce.
Stir everything well, making sure the liquid reaches the bottom of the insert.
Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.
1 tablespoon avocado oil, ghee, or cooking fat of choice
1 large yellow onion, diced
1 small red bell pepper, diced
Diamond Crystal kosher salt
2 tablespoons tomato paste
4 garlic cloves,minced
2 pounds ground beef (85% lean, 15% fat)
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
¼ teaspoon cayenne pepper (optional)
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
½ cup chicken broth or bone broth
2 teaspoons fish sauce
1 tablespoon apple cider vinegar (optional)
Method:
Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around.
As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.
Cook for 3 minutes, stirring frequently, until the vegetables are softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Add in the ground beef along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.
When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional).
Combine well to distribute the fragrant spices.
Toss in the drained diced tomatoes, broth, and fish sauce.
Stir everything well, making sure the liquid reaches the bottom of the insert.
Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.
Thursday, December 28, 2017
Tamale recipe from Norma
Ingredients
2 pounds chicken breast
1 bag dried corn husks, approx. 3 dozen
2 onions
Chopped tomatoes
2 bay leaves
6 garlic, cloves peeled
1 oz. dried guajillo chiles, tops cut off and seeds removed
1 oz. dried ancho chiles, tops cut off and seeds removed
4 cups masa mix/masa flour
4 cups chicken broth, warm
1 cup fat
1 tablespoon vegetable oil
1 tablespoon salt, divided
1 tablespoon cumin ground
2 teaspoons baking powder
1 teaspoon oregano
salt and pepper, to taste
water, as needed
Directions
Combine chicken, onion, chiles and garlic cloves, cumin, tomatoes and salt in InstantPot. Cook for 30 mins.
Remove chicken and shred. Transfer sauce to a blender. In batches, puree until smooth. Add sauce to shredded chicken, mix until thoroughly coated with sauce.
Carefully soak dried cornhusks for 30 minutes in a large bowl of warm water. When ready, rinse and dry cornhusks and set them out on a baking sheet, covered by a damp towel.
In a separate bowl, combine masa mix, baking powder and 2 teaspoons salt. Pour in broth, a little at a time, until you've got a dough-like consistency.
In a small bowl, beat vegetable shortening for 3-5 minutes, or until fluffy and lightened in color. Add shortening to the masa and beat until the dough is spongy.
Remove damp towel from husks and place 1 large husk, smooth side up and horizontally, on a flat surface. Using a spoon dipped in water, spread a thin layer of masa over the husk, but leave 1/4 of the husk exposed at the top.
Add 1-1 1/2 tablespoons of meat filling to the center of the masa, but leave some extra space at the narrow end. Fold the narrow end up and over to the center. Then fold both sides in towards the center. Pinch the top closed.
Once all tamales are wrapped, place them open/pinched sides up in a colander or steamer. Place steamer in a large pot filled with 2-3 inches of water, but make sure the water does not reach the steamer.
Cover pot with a damp cloth and place lid on top of pot. Steam tamales for 2 hours, making sure water stays at a low boil and doesn't boil away.
Tamales are finished when the insides begin to pull away from the outer husks.
2 pounds chicken breast
1 bag dried corn husks, approx. 3 dozen
2 onions
Chopped tomatoes
2 bay leaves
6 garlic, cloves peeled
1 oz. dried guajillo chiles, tops cut off and seeds removed
1 oz. dried ancho chiles, tops cut off and seeds removed
4 cups masa mix/masa flour
4 cups chicken broth, warm
1 cup fat
1 tablespoon vegetable oil
1 tablespoon salt, divided
1 tablespoon cumin ground
2 teaspoons baking powder
1 teaspoon oregano
salt and pepper, to taste
water, as needed
Directions
Combine chicken, onion, chiles and garlic cloves, cumin, tomatoes and salt in InstantPot. Cook for 30 mins.
Remove chicken and shred. Transfer sauce to a blender. In batches, puree until smooth. Add sauce to shredded chicken, mix until thoroughly coated with sauce.
Carefully soak dried cornhusks for 30 minutes in a large bowl of warm water. When ready, rinse and dry cornhusks and set them out on a baking sheet, covered by a damp towel.
In a separate bowl, combine masa mix, baking powder and 2 teaspoons salt. Pour in broth, a little at a time, until you've got a dough-like consistency.
In a small bowl, beat vegetable shortening for 3-5 minutes, or until fluffy and lightened in color. Add shortening to the masa and beat until the dough is spongy.
Remove damp towel from husks and place 1 large husk, smooth side up and horizontally, on a flat surface. Using a spoon dipped in water, spread a thin layer of masa over the husk, but leave 1/4 of the husk exposed at the top.
Add 1-1 1/2 tablespoons of meat filling to the center of the masa, but leave some extra space at the narrow end. Fold the narrow end up and over to the center. Then fold both sides in towards the center. Pinch the top closed.
Once all tamales are wrapped, place them open/pinched sides up in a colander or steamer. Place steamer in a large pot filled with 2-3 inches of water, but make sure the water does not reach the steamer.
Cover pot with a damp cloth and place lid on top of pot. Steam tamales for 2 hours, making sure water stays at a low boil and doesn't boil away.
Tamales are finished when the insides begin to pull away from the outer husks.
Saturday, August 12, 2017
Breakfast casserole
INGREDIENTS
12 slices nitrate free bacon sugar free for Whole30
2 large sweet potatoes peeled and sliced into thin rounds (approximately ¼")
1 tbsp melted cooking fat + sea salt for roasting the sweet potatoes
3 cups Brussels sprouts, tops removed and either quartered or chopped, plus about 1 tbsp cooking fat plus a pinch of sea salt for roasting
1 large onion or 2 small, sliced thin
12 eggs
⅓ cup full fat coconut milk
½ tsp salt plus to suit your taste
¼ cup nutritional yeast (this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet)
½ tsp garlic powder
Black pepper to taste
Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.
Cut the bacon into 1" pieces and cook in a large heavy skillet, over med/hi heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize your onions
Now it's time to roast your sweet potatoes and brussels sprouts. Toss the sweet potato rounds with your cooking fat of choice and sea salt to taste and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
Now do the same with your brussels sprouts, this time arranging them on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the brussels sprouts for about 20.
Meanwhile, it's time to caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat
Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Your goal is to cook the onions long and slow to bring out the most flavor! Once they're deeply caramelized and very soft, remove from heat.
While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
Now it's time to assemble the casserole! Lower your oven heat to 400 F, then layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.
Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm.
12 slices nitrate free bacon sugar free for Whole30
2 large sweet potatoes peeled and sliced into thin rounds (approximately ¼")
1 tbsp melted cooking fat + sea salt for roasting the sweet potatoes
3 cups Brussels sprouts, tops removed and either quartered or chopped, plus about 1 tbsp cooking fat plus a pinch of sea salt for roasting
1 large onion or 2 small, sliced thin
12 eggs
⅓ cup full fat coconut milk
½ tsp salt plus to suit your taste
¼ cup nutritional yeast (this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet)
½ tsp garlic powder
Black pepper to taste
Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.
Cut the bacon into 1" pieces and cook in a large heavy skillet, over med/hi heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize your onions
Now it's time to roast your sweet potatoes and brussels sprouts. Toss the sweet potato rounds with your cooking fat of choice and sea salt to taste and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
Now do the same with your brussels sprouts, this time arranging them on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the brussels sprouts for about 20.
Meanwhile, it's time to caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat
Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Your goal is to cook the onions long and slow to bring out the most flavor! Once they're deeply caramelized and very soft, remove from heat.
While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
Now it's time to assemble the casserole! Lower your oven heat to 400 F, then layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.
Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm.
Monday, June 19, 2017
Dump Ranch dressing
INGREDIENTS
1 egg
1 cup "light" olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 cup full fat canned coconut milk, stirred
1 handful fresh herb of choice or 3 tablespoons dried parsley
INSTRUCTIONS
Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!
NOTES
1 egg
1 cup "light" olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 cup full fat canned coconut milk, stirred
1 handful fresh herb of choice or 3 tablespoons dried parsley
INSTRUCTIONS
Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!
NOTES
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