This recipe takes a while on the stove so you have to have a good chunk of time at home, but it's delicious and freezes well.
The Ingredients:
3lbs Chuck Roast cut into 1 inch pieces
2 Tbsp Olive Oil
2 Onions, chopped
4 Garlic Cloves, minced
1 6oz can Tomato Paste
3 Tbsp Chili Powder
1 Tbsp Dried Oregano
1 tsp Paprika
1 tsp Cumin
4 Cups of Water
The Process:
1.Lightly season beef with salt. Heat oil on high heat in a large pot and brown the meat on all sides. Set the meat aside.
2.Lower heat to meduim and add the onions and garlic to the pot and brown, about 5 minutes.
3.Return the beef to the pot and add the tomato paste. Cook for 10 minutes. Stirring frequently.
4.Add the spices and 4 cups of water. Bring to a boil, then turn heat to medium-low and simmer partially covered for about 2 hours until the meat is tender.
Enjoy.
Tuesday, September 30, 2014
Thursday, September 25, 2014
Not Paleo Yogurt Muffins
Big Beautiful Muffins.
3 Cups Flour
1 Cup Sugar
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 Cup Plain Yogurt
2 Large Eggs
8 Tbsp (1 stick) butter, melted and cooled
1. Preheat Oven to 375
2. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the yogurt and eggs in a separate bowl. Fold the yogurt-egg mixture into the flour until just combined. Fold in the butter.
3. Grease a muffin tin or use liners. Bake for 25min for large muffins. 20min for mini muffins. Makes at least 12 muffins.
Variations
Add 1/2 tsp vanilla or almond extract to the yogurt-egg mixture.
Add 1 cup fresh berries or 1/2 cup shredded coconut. Or both.
3 Cups Flour
1 Cup Sugar
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 Cup Plain Yogurt
2 Large Eggs
8 Tbsp (1 stick) butter, melted and cooled
1. Preheat Oven to 375
2. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the yogurt and eggs in a separate bowl. Fold the yogurt-egg mixture into the flour until just combined. Fold in the butter.
3. Grease a muffin tin or use liners. Bake for 25min for large muffins. 20min for mini muffins. Makes at least 12 muffins.
Variations
Add 1/2 tsp vanilla or almond extract to the yogurt-egg mixture.
Add 1 cup fresh berries or 1/2 cup shredded coconut. Or both.
Saturday, May 10, 2014
Orange Chiffon Cupcakes (or cake)
Orange Chiffon Cupcakes (or cake)
These are a birthday tradition in our house. NOT PALEO! I took this recipe from The Cake Doctor cookbook. Genius I tell you.
The Ingredients:
For Cake:
5 large Egg Whites
1/2 tsp Cream of Tartar
1 package Plain Yellow Cake Mix
3 large Egg Yolks
3/4 cup Orange Juice
1/2 cup Vegetable Oil
1/4 cup thawed Frozen Orange Juice Concentrate
1 tsp grated Orange Zest
For Glaze:
2 cups Powdered Sugar
3 Tbsp Orange Juice
The Process:
Place a rack into the center of the oven. Preheat oven to 325. Set aside an ungreased 10-inch tube pan. Or lined cupcake tray. Whichever you prefer. I always do cupcakes.
Place the egg whites and cream of tartar in a mixing bowl. Beat with an electric mixer on high for 2-3min until stiff peaks form. Set the bowl aside.
Place the cake mix, egg yolks, orange juice, oil, orange juice concentrate, and orange zest in a mixing bowl and blend for 1-2 minutes until well blended. I usually do this part with a whisk, it works just fine. Pour the beaten egg whites onto the cake batter and fold until well combined.
Pour the batter into the cake pan or cupcake tray.
If making cake: Bake for 48-52 min. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle for 1 hour to cool. Remove the pan from the bottle, run a sharp knife along the edge to loosen. Invert it onto a rack and then again onto a platter so it is right side up.
If making cupcakes: Bake for 15-20min. Let cool before applying the glaze.
For the glaze, place the powdered sugar and orange juice in a medium mixing bowl. Blend for 1 minute. Again, I usually do this part by hand with a whisk. Spread the glaze over the top of the cake or cupcakes and let set for 20minutes.
These are a birthday tradition in our house. NOT PALEO! I took this recipe from The Cake Doctor cookbook. Genius I tell you.
The Ingredients:
For Cake:
5 large Egg Whites
1/2 tsp Cream of Tartar
1 package Plain Yellow Cake Mix
3 large Egg Yolks
3/4 cup Orange Juice
1/2 cup Vegetable Oil
1/4 cup thawed Frozen Orange Juice Concentrate
1 tsp grated Orange Zest
For Glaze:
2 cups Powdered Sugar
3 Tbsp Orange Juice
The Process:
Place a rack into the center of the oven. Preheat oven to 325. Set aside an ungreased 10-inch tube pan. Or lined cupcake tray. Whichever you prefer. I always do cupcakes.
Place the egg whites and cream of tartar in a mixing bowl. Beat with an electric mixer on high for 2-3min until stiff peaks form. Set the bowl aside.
Place the cake mix, egg yolks, orange juice, oil, orange juice concentrate, and orange zest in a mixing bowl and blend for 1-2 minutes until well blended. I usually do this part with a whisk, it works just fine. Pour the beaten egg whites onto the cake batter and fold until well combined.
Pour the batter into the cake pan or cupcake tray.
If making cake: Bake for 48-52 min. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle for 1 hour to cool. Remove the pan from the bottle, run a sharp knife along the edge to loosen. Invert it onto a rack and then again onto a platter so it is right side up.
If making cupcakes: Bake for 15-20min. Let cool before applying the glaze.
For the glaze, place the powdered sugar and orange juice in a medium mixing bowl. Blend for 1 minute. Again, I usually do this part by hand with a whisk. Spread the glaze over the top of the cake or cupcakes and let set for 20minutes.
Honey Rosemary Scones
The most delicious scones ever. NOT PALEO!!! This recipe is adapted from the America's Test Kitchen scone recipe.
The Ingredients:
8 Tbsp Butter
2 cups Flour
1/2 cup Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
1 Tbsp Dried Rosemary
1 cup Heavy Cream
2+ Tbsp Honey
The Process:
Cut the butter into small cubes and place in the freezer to get it very cold. (The colder the butter the flakier the scone.)
Preheat the oven to 425.
In a food processor combine the flour, sugar, baking powder, baking soda, salt, and rosemary. Pulse to combine. Add the butter, pulse until combined, it will be lumpy.
In a large mixing bowl combine the flour mixture and cream. Stir just to combine. Empty the dough onto a floured surface (including all the little bits) and knead briefly (10 folds or so, you don't want the butter in the dough to get warm).
Place the dough in a floured pie pan and spread it evenly. Turn the pie pan upside down on your floured counter to remove the dough. Cut it into 8 triangles. You can also cut it into 16 triangles, your baking time will be reduced.
Place the triangles on a baking sheet. Bake for 15min until just starting to brown. Let the scones cool and then brush the tops with melted honey.
So tasty.
The Ingredients:
8 Tbsp Butter
2 cups Flour
1/2 cup Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
1 Tbsp Dried Rosemary
1 cup Heavy Cream
2+ Tbsp Honey
The Process:
Cut the butter into small cubes and place in the freezer to get it very cold. (The colder the butter the flakier the scone.)
Preheat the oven to 425.
In a food processor combine the flour, sugar, baking powder, baking soda, salt, and rosemary. Pulse to combine. Add the butter, pulse until combined, it will be lumpy.
In a large mixing bowl combine the flour mixture and cream. Stir just to combine. Empty the dough onto a floured surface (including all the little bits) and knead briefly (10 folds or so, you don't want the butter in the dough to get warm).
Place the dough in a floured pie pan and spread it evenly. Turn the pie pan upside down on your floured counter to remove the dough. Cut it into 8 triangles. You can also cut it into 16 triangles, your baking time will be reduced.
Place the triangles on a baking sheet. Bake for 15min until just starting to brown. Let the scones cool and then brush the tops with melted honey.
So tasty.
Thursday, January 9, 2014
Beef Stew
Beef Stew
It's always good to have a classic beef stew recipe on hand. I'm not a gravy maker (thought my husband wishes I was) but that would have been the icing on the cake with this recipe. The list of ingredients is long but since it is mostly spices and seasonings it's not as daunting as it seems.
The Ingredients:
2lbs Stew Beef
2 Tbsp Coconut Oil
2 Cups Beef Stock (I used bullion cubes dissolved in water)
1/2 Cup Cabernet Sauvignon
1 Tbsp Worcestershire Sauce
3 cloves Garlic (I used powdered)
2 sprigs Rosemary (I used dried)
2 Bay Leaves
2 Onions, sliced
1 tsp Sea Salt
1 tsp Honey
1/2 tsp Pepper
1/2 tsp Paprika
3 large Carrots, sliced
3 large Celery Stalks, chopped
The Process
1. In a dutch oven over medium heat brown the meat in the oil. Remove the meat from the pan.
2. Add onions and stir until caramelized, scrapping up any bits.
3. Deglaze with wine until almost evaporated. Return the beef to the pan.
4. Add everything but the carrots and celery. Cover and simmer for 90min.
5. Add the carrots and celery. Cover and simmer another 30min.
6. Remove the bay leaves and serve.
It's always good to have a classic beef stew recipe on hand. I'm not a gravy maker (thought my husband wishes I was) but that would have been the icing on the cake with this recipe. The list of ingredients is long but since it is mostly spices and seasonings it's not as daunting as it seems.
The Ingredients:
2lbs Stew Beef
2 Tbsp Coconut Oil
2 Cups Beef Stock (I used bullion cubes dissolved in water)
1/2 Cup Cabernet Sauvignon
1 Tbsp Worcestershire Sauce
3 cloves Garlic (I used powdered)
2 sprigs Rosemary (I used dried)
2 Bay Leaves
2 Onions, sliced
1 tsp Sea Salt
1 tsp Honey
1/2 tsp Pepper
1/2 tsp Paprika
3 large Carrots, sliced
3 large Celery Stalks, chopped
The Process
1. In a dutch oven over medium heat brown the meat in the oil. Remove the meat from the pan.
2. Add onions and stir until caramelized, scrapping up any bits.
3. Deglaze with wine until almost evaporated. Return the beef to the pan.
4. Add everything but the carrots and celery. Cover and simmer for 90min.
5. Add the carrots and celery. Cover and simmer another 30min.
6. Remove the bay leaves and serve.
Cilantro Lime Pork
Cilantro Lime Pork Loin
Crock pot time! The original recipe said to marinate the meat overnight. I skipped that part and it still turned out delicious. There isn't much sauce involved and it looks thin when you put it in the crock pot but it comes out juicy in the end.
Ingredients:
2 Pork Loins
Dry Rub: 1 tsp each of black pepper, sea salt, cumin. 1 tbsp each of chili powder, cayenne.
1/4 Cup Lime Juice concentrate (or juice of 2 limes)
2 generous handfuls of Cilantro
3 cloves Garlic
1 tbsp Olive Oil
The Process.
Cover the pork loins in the dry rub. Place them in the crock pot.
In a blender puree the lime juice, cilantro, garlic, and olive oil (I used garlic powder because it's all I had). Pour the marinade over the pork loin.
Set the crock pot on low for 6 hours.
This makes plenty of meat for multiple meals. We ate it served over fried yams with sour cream and spicy salsa. The meat was slightly spicier than my kids prefer so next time I will probably cut the cayenne in half.
The Salsa
1 can diced tomatoes
lots of cilantro
olive oil
onion
jalapenos (jar, diced, fresh,.....)
Spices: garlic powder, chili powder, cumin, cayenne pepper
2-3 drops Liquid Smoke
Blend it all up. Mmmmm. Liquid Smoke is the secret ingredient that makes it fantastic. And no, I do not have measurements for the ingredients. It's salsa, it's forgiving.
Crock pot time! The original recipe said to marinate the meat overnight. I skipped that part and it still turned out delicious. There isn't much sauce involved and it looks thin when you put it in the crock pot but it comes out juicy in the end.
Ingredients:
2 Pork Loins
Dry Rub: 1 tsp each of black pepper, sea salt, cumin. 1 tbsp each of chili powder, cayenne.
1/4 Cup Lime Juice concentrate (or juice of 2 limes)
2 generous handfuls of Cilantro
3 cloves Garlic
1 tbsp Olive Oil
The Process.
Cover the pork loins in the dry rub. Place them in the crock pot.
In a blender puree the lime juice, cilantro, garlic, and olive oil (I used garlic powder because it's all I had). Pour the marinade over the pork loin.
Set the crock pot on low for 6 hours.
This makes plenty of meat for multiple meals. We ate it served over fried yams with sour cream and spicy salsa. The meat was slightly spicier than my kids prefer so next time I will probably cut the cayenne in half.
The Salsa
1 can diced tomatoes
lots of cilantro
olive oil
onion
jalapenos (jar, diced, fresh,.....)
Spices: garlic powder, chili powder, cumin, cayenne pepper
2-3 drops Liquid Smoke
Blend it all up. Mmmmm. Liquid Smoke is the secret ingredient that makes it fantastic. And no, I do not have measurements for the ingredients. It's salsa, it's forgiving.
Subscribe to:
Posts (Atom)