Monday, November 22, 2010
Why not salad soup?
1/4 lb ground beef, cooked
1 bunch kale or other bitter greens, chopped.
1 bunch fresh cilantro, chopped
1 red onion, chopped
4 cloves garlic, finely chopped
several green onions, chopped
a few bell peppers, chopped
4 cups beef stock
Chop all your veggies. I like to do bigbarches in the beginning of te week so I can throw meals together. Sauté red onion in lard on medium heat for a few minutes, then add garlic. Continue cooking until onions turn clear, then add rest of ingredients. Add filtered water if needed to thin, and bring to a simmer. Simmer briefly and season with salt and your organic taco seasoning,(Cumin, paprika, coriander, etc.). Serve with freshly shredded cheddar and sour cream (yogurt!)
And yes, there is lettuces in this soup, it works! Kale, spinach and other hard greens should be cooked slightly anyway before eating, and everything tastes good in a taco.
Monday, November 15, 2010
1 lb salmon
3 cups chicken stock (fish stock would be even better)
1 bulb garlic, chopped finely
2 onions, chopped
4 ribs celery
1 tsp dill
1/2 tsp paprika (more to taste)
1 tsp salt
Water to thin
Sauté onion in a little lard or other fat for a few minutes while you chop garlic. Add garlic and continue sautéing for a minute or two. Add stock, celery, and swiss chard. Add filtered water to thin to your liking. Bring to a boil and turn heat to medium. Cook fish in another pan with more lard, breaking into pieces as it cooks. Once fish is almost completely opaque (do not overcook) add to soup. Season and taste.
|Topped with fresh havarti cheese Mmm....|
Monday, November 8, 2010
Pattypan squash seems to work the best as far as flavor, though you could use any summer squash.
Slice it thinly (about 1/4") while skillet is heating on medium/high heat with coconut oil or lard. Use lots of fat. Lay slices in a single layer on the hot pan (they should sizzle when you put them in) and immediately sprinkle with salt and paprika. After a minute or two, flip them over and cook the other side. Once slightly browned and the flesh is turning clear, put onto a ready plate. It's best to let these cool a minute before eating...
You could also make these in the oven by tossing with fat and salt and baking. Probably 400º for 20 minutes or so would do it.
A little trick I learned recently (and making even more use out of "waste") is to save the mushy stuff leftover from making stock and add it to soups and stews. I just separate the bones (though, if they are soft enough, I blend them up too) and put it all in the processor until it makes a nice paste. It will look pretty gross, don't worry. Add a few big spoonfuls to your soup as it simmers, and it will add flavor, depth, richness, and extra nutrients!
Enjoy the soup weather!
Enjoy the soup weather!
Thursday, November 4, 2010
3/4 c pecans
3/4 c almond flour
2 T lard
2 tsp honey
1/4 tsp salt
1/4 tsp nutmeg
Puree pecans in food processor (if almonds are whole, grind those first) then add rest of ingredients. bake at 325º for 15-20 minutes. Allow to cool completely before adding filling.
4 c tangy yogurt, strained overnight (Should yield 2 cups cream cheese)
juice from 1&1/2 limes, plus rind for extra limey-ness
1/2 c heavy cream, optional
1/4 tsp vanilla, optional
1/2 c honey
1/4 tsp pure stevia extract powder (or an additional 1/2 c honey)
(You may like it sweeter, I enjoy the tanginess.)
Beat all ingredients aside from cream, taste for your preference. If you want a fluffier result, beat cream with electric mixer until you have firm peaks, and then gently fold into lime mixture. Spread into cooled crust and put in freezer for a few hours until firm.
(Alternatively, you can make the day before and leave in freezer overnight, and just put it in the fridge to soften a couple hours before serving.)
GrainFreeFoodie for getting me started on the crust!