Parsley and garlic dressing

Parsley and garlic dressing

• 1 Tbs. + 1 tsp. red wine vinegar
• 1 Tbs. kombucha vinegar
• 1 tsp. dijon mustard (try dry mustard sometime)
• 2 tsp. parsley
• 1 large clove garlic, smashed and minced
• 1/2 c. olive oil
• 1/2 tsp. sea salt (optional)

Asparagus, peas, and pasta

Asparagus, peas, and pasta (adapted from Epicurious)

• 12 oz. pasta, (reserve 1/2 c. pasta water)
• 1 to 2 Tbs. lard or bacon fat
• ~1 lb. asparagus, cut into 1-inch pieces and sliced diagnally
• 2 c. frozen peas
• 1 bunch green onions, thinly sliced and separate the white and green parts
• 2 garlic cloves, smashed and minced
• 3/4 tsp. sea salt
• 1/2 c. parmesan cheese
• 1/3 c. heavy cream
• 3 Tbs. freshly-squeezed lemon juice
• 1 Tbs. finely grated lemon peel
• 1/4 c. fresh parsley, chopped or 2 Tbs. dried
• 1/4 c. fresh basil, sliced or 1 1/2 Tbs. dried
• lettuce (optional)

Cook pasta in boiling water according to directions.  Reserve 1/2 c. of the liquid.

Saute the asparagus, peas, white parts of the onions, garlic, and dried herbs in the lard/fat for ~5 to 10 min.  Sprinkle on the salt.  Remove from heat.  Add the parmesan, cream, lemon juice and peel, and dark green parts of the onion.  Add the pasta liquid to desired consistency.  Serve on top of the pasta with some lettuce.

Beans, sweet potatoes, and greens

Beans, sweet potatoes, and greens

• 1 Tbs. refined coconut oil or olive oil
• 1/2 large red onion, finely chopped
• 1 celery stick, finely chopped
• 2 carrots, peeled and diced
• 2 cloves garlic, smashed and minced
• 1 tsp. chili powder
• 2 tsp. freshly ground cumin seed
• 1 tsp. dried oregano
• 1/4 tsp. cinnamon
• 3/4 tsp. sea salt
• 4 c. cooked beans (2 c. black and 2 c. pinto is good)
• ~2 c. cooked sweet potato, diced
• 2 to 3 c. spinach
• 2 Tbs. apple cider vinegar
• 1/4 to 1/2 c. freshly squeezed orange juice

Saute the onion, celery, and carrots for ~5 min.  Add the spices and garlic and cook another few minutes.  Add the remaining ingredients and cook on low until warmed through.

 

Sweet potato fries

Sweet potato fries

• 2 to 3 large sweet potatoes
• refined coconut oil
• seasonings of choice

Bring a large pot of water to a boil.  Add the sweet potatoes and boil for 10 min.  Cut in half lengthwise, place flat side on cutting board, then slice into thin slices.  Fry in coconut oil in a cast iron skillet.  Place in a 300 degree F oven after first frying.  Add a bit more coconut oil to skillet and fry a second time.  Coat with seasonings of choice (sea salt, black pepper, cumin, cayenne, etc…).

Baba Ganouj

Baba Ganouj

• olive oil
• 1 large eggplant
• 3 cloves garlic, crushed and minced
• 1/4 c. lemon juice
• 1/4 c. tahini
• 1/2 tsp. sea salt
• 1/8 to 1/4 tsp. cayenne
• 1/2 to 1 tsp. freshly ground cumin (optional)

Slice the eggplant in half, lengthwise, and place cut side down on a lightly oiled baking sheet.  Bake for 30 min. at 350 degrees F.  Cool and peel.  Place the pulp in the food processor with the rest of the ingredients and puree until smooth.  Serve with olive oil and parsley on top (best served the next day).

 

Beef and liver meatballs in beef cream sauce

Beef and liver meatballs

• 2 Tbs. unsalted butter
• 1/3 c. onion, minced
• 2 cloves garlic, crushed and minced
• 1/2 tsp. freshly ground allspice
• 1 tsp. sea salt
• freshly ground black pepper
• 1/2 c. milk
• 1 tsp. Worcestershire sauce
• 1 c. breadcrumbs
• 1 lb. ground beef
• 1/4 lb. beef liver
• 1 large egg

Saute the onion in the butter for ~3-5 min.  Add the garlic, salt, pepper, allspice and cook for another minute, then add milk and Worcestershire.  Heat until warm then set aside to cool.  When cooled, add the breadcrumbs and set aside to soak for about 5-10 min.

Put the beef liver in the food processor and pulse until minced.  Add the ground beef and pulse a few times until mixed.  Combine the egg, beef mixture, and breadcrumb mixture in a large bowl, mixing with your hands and fingertips.  Can set in the fridge until ready to brown.

Make little one inch meatballs.  Brown the meatballs in a cast iron skillet set on medium (on two sides is good).  To finish cooking, set on baking sheets and cook at 400 degrees F for 20 min.  Serve with beef cream sauce on rice.

Beef cream sauce

• 2 Tbs. unsalted butter
• 2 Tbs. cornstarch
• 1 1/2 c. beef broth
• 1 tsp. Worcestershire sauce
• 2 Tbs. dried parsley or 1/4 c. fresh
• 1/4 tsp. freshly ground allspice
• 1/4 c. kefir
• 1/4 c. heavy cream

Melt the butter on low in a pan.  Mix a little of the beef broth with the cornstarch then add that mix to the rest of the broth, also add in the allspice.  Pour into the pan and cook on med.-low until the sauce simmers and thickens.  Add the parsley, Worcestershire sauce, kefir, and heavy cream.  Gently heat until warm.

Pumpkin and black bean soup

Pumpkin and black bean soup

• 1 to 2 Tbs. coconut oil
• 1 red onion, chopped
• 1 carrot, peeled and diced
• 1 stalk of celery, diced
• 3 to 4 cloves garlic, crushed and minced
• 2 tsp. cumin seeds, freshly ground
• 2 tsp. fennel seeds, freshly ground
• 1 tsp. sea salt
• 4 c. water (or broth or broth&water)
• ~4 c. pumpkin puree (or two 15oz. bpa-free cans)
• ~2 c. tomato sauce
• 1 Tbs. fresh cilantro, minced
• 1 Tbs. chicken bouillon (better than bouillon; optional)
• ~4 c. black beans, drained
• 1 to 2 c. whole kernel corn
• ~2 c. kale, chopped (optional)

Saute the onion, celery, carrot in the coconut oil on med-low heat ~5 min.  Add garlic, fennel, sea salt, and cumin.  A minute later, add the water/broth, pumpkin puree, tomato sauce, cilantro, and chicken bouillon.  Puree the mix with an immersion blender.  Bring to a boil and reduce to a simmer ~30 min.  Add black beans, corn, and kale.  Heat until warm.

Optional toppings: parmesan, heavy cream, more cilantro