1 GF pastry shell, partially baked
1 T. butter or ghee
2 T. shallots, minced
1 c. crab meat
1 T. coconut or almond flour
1 1/2 c. Swiss Cheese, shredded
3 eggs
1 c. cream
1/2 t. salt
dash white pepper or hot pepper sauce
dash nutmeg
minced parsley
Have a 9 inch pastry shell partially baked.
Saute shallots in butter until tender, about 2 minutes. Mix with crabmeat and flour; set aside. Sprinkle 3/4 c. Swiss cheese in the pie shell, then spread with crab mixture.
Sprinkle remaining 3/4 c. cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25-30 minutes at 350 degrees.
Spinach Quiche
1/2 c. mayonnaise
1/2 c. milk
4 eggs, lightly beaten
8 ounces shredded cheddar
1 10-ounce package frozen, chopped spinach, thawed and squeezed dry
1/4 c. chopped onion
1 9-inch unbaked gluten free pie shell
In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese and onion in pie shell, making several layers of each. Pour egg mixture over the top. Place quiche on a cookie sheet, cover quiche with foil. Bake at 400* for 45 minutes. Remove cover and bake for 10-15 minutes more or until top is golden brown.
1/2 c. milk
4 eggs, lightly beaten
8 ounces shredded cheddar
1 10-ounce package frozen, chopped spinach, thawed and squeezed dry
1/4 c. chopped onion
1 9-inch unbaked gluten free pie shell
In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese and onion in pie shell, making several layers of each. Pour egg mixture over the top. Place quiche on a cookie sheet, cover quiche with foil. Bake at 400* for 45 minutes. Remove cover and bake for 10-15 minutes more or until top is golden brown.
Shrimp and Feta over Vermicelli
Ingredients:
8 oz. uncooked vermicelli, gluten free
1 lb. medium shrimp, peeled and de-veined
Pinch of crushed red pepper flakes
1/4 cup olive oil, divided
2/3 c. (4 oz) crumbled feta cheese
1/2 tsp crushed garlic
1 (14.5 oz.) can diced tomatoes
1/4 c. dry white wine
3/4 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
Fresh basil (optional)
Instructions:
Cook noodles, drain, set aside and keep warm.
Saute shrimp and red pepper flakes in 2 Tbsp olive oil in a large skillet 1-2 min or until shrimp are slightly pink. Arrange shrimp in 10x6x2 inch baking dish; sprinkle with feta cheese and set aside.
Add remaining oil to skillet; saute garlic over low heat. Add tomatoes and juice; cook 1 min. Stir in wine and spices; simmer uncovered for 10 minutes. Spoon tomato mixture over shrimp. Bake uncovered for 10 min at 400* Serve over vermicelli. Garnish with fresh basil if desired. Yields 3-4 servings.
8 oz. uncooked vermicelli, gluten free
1 lb. medium shrimp, peeled and de-veined
Pinch of crushed red pepper flakes
1/4 cup olive oil, divided
2/3 c. (4 oz) crumbled feta cheese
1/2 tsp crushed garlic
1 (14.5 oz.) can diced tomatoes
1/4 c. dry white wine
3/4 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
Fresh basil (optional)
Instructions:
Cook noodles, drain, set aside and keep warm.
Saute shrimp and red pepper flakes in 2 Tbsp olive oil in a large skillet 1-2 min or until shrimp are slightly pink. Arrange shrimp in 10x6x2 inch baking dish; sprinkle with feta cheese and set aside.
Add remaining oil to skillet; saute garlic over low heat. Add tomatoes and juice; cook 1 min. Stir in wine and spices; simmer uncovered for 10 minutes. Spoon tomato mixture over shrimp. Bake uncovered for 10 min at 400* Serve over vermicelli. Garnish with fresh basil if desired. Yields 3-4 servings.
Salmon Loaf
14 oz can salmon, deboned and deskinned
2 c. dry GF breadcrumbs or crackers
2 eggs
1/2 c. milk
1/4 c. onion, minced
1 tsp. salt
pepper
parsley
Mix well and shape into a loaf on a cookie sheet or in a bread pan. Bake for 30-45 minutes at 350.
2 c. dry GF breadcrumbs or crackers
2 eggs
1/2 c. milk
1/4 c. onion, minced
1 tsp. salt
pepper
parsley
Mix well and shape into a loaf on a cookie sheet or in a bread pan. Bake for 30-45 minutes at 350.
Crab Cakes
2 cans (or 1 lb) crabmeat
1 sleeve Ritz crackers, crushed
3 green onions (with green and white parts), finely chopped
1/2 c. finely chopped green bell pepper.
1/4 cup mayonnaise
1 egg
1 tsp. Wircestershire sauce
1 tsp. dry mustard
1/2 lemon, juiced
1/4 tsp. garlic powder
1 tsp. salt
1 tsp. Tobasco
1/4 red onion
dash cayenne pepper
flour for fusting
1/2 peanut oil
mayonnaise for dipping
In a large bowl, mix together all of the ingredients, except for the flour and peanut oil. Shape the mixture into patties and dust with flour.
Heat oil in a large skillet over medium-high heat. Carefully place cakes in the pan, in batches, and fry until brown, about 4 minutes on each side.
Drain on paper towels.
1 sleeve Ritz crackers, crushed
3 green onions (with green and white parts), finely chopped
1/2 c. finely chopped green bell pepper.
1/4 cup mayonnaise
1 egg
1 tsp. Wircestershire sauce
1 tsp. dry mustard
1/2 lemon, juiced
1/4 tsp. garlic powder
1 tsp. salt
1 tsp. Tobasco
1/4 red onion
dash cayenne pepper
flour for fusting
1/2 peanut oil
mayonnaise for dipping
In a large bowl, mix together all of the ingredients, except for the flour and peanut oil. Shape the mixture into patties and dust with flour.
Heat oil in a large skillet over medium-high heat. Carefully place cakes in the pan, in batches, and fry until brown, about 4 minutes on each side.
Drain on paper towels.
Spinach Stuffed Mushrooms
Ingredients:
12 jumbo mushrooms
1 T. olive oil
1/2 c. onion, minced
2 garlic cloves, minced
1/2 c. frozen, chopped spinach, thawed and well-drained
2 T. Parmesan cheese, finely grated
1/4 c. dry bread crumbs
1/4 c. diced pimento (roasted red pepper)
1 t. oregano
salt and pepper to taste
Instructions:
Clean mushrooms. Remove and chop stems. Heat oil in pan. Add stems, onion and garlic. Saute for 5 minutes. Add spinach and saute for 2 minutes. Add remaining ingredients and stir.
Stuff mushrooms, place on baking sheet and bake at 350, uncovered, for 15 minutes.
12 jumbo mushrooms
1 T. olive oil
1/2 c. onion, minced
2 garlic cloves, minced
1/2 c. frozen, chopped spinach, thawed and well-drained
2 T. Parmesan cheese, finely grated
1/4 c. dry bread crumbs
1/4 c. diced pimento (roasted red pepper)
1 t. oregano
salt and pepper to taste
Instructions:
Clean mushrooms. Remove and chop stems. Heat oil in pan. Add stems, onion and garlic. Saute for 5 minutes. Add spinach and saute for 2 minutes. Add remaining ingredients and stir.
Stuff mushrooms, place on baking sheet and bake at 350, uncovered, for 15 minutes.
Chicken Stock from Nourishing Traditions
I love to make this delicious chicken stock recipe from Sally Fallon's Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
With the leftover chicken I like to make a couple of recipes, including chicken enchiladas. (I was in the throes of morning sickness and it was the only thing that sounded good. I think I ate nearly the entire pan of leftovers!)
I am making the stock again today for Chicken Noodle Soup tomorrow. Yum!
Chicken Stock
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
http://www.westonaprice.org/foodfeatures/broth.html
Beef Roast Recipe for Slow-Cooker
This recipe is for a medium round slow cooker.
4 large carrots, peeled
4 large parsnips, peeled
1 yellow onion
2 stalks celery plus leaves
1 beef sirloin tip roast
1/2 cup whole wheat flour (GF - use Arrowroot Powder, conversion chart here)
unrefined sea salt, to taste
freshly ground pepper, to taste
1-2 Tablespoons olive oil
2 cups beef stock
2 bay leaves
Roughly chop parsnips, carrots, onion and celery, and set aside.
In a dish, evenly spread flour, salt and pepper. Dip the meat into the flour mixture, pressing the mixture into all sides of the meat with your fingers.
Heat pan on medium-high heat. Add olive oil to pan and allow to heat. Brown roast on all sides until a nice crust forms.
Place the meat in the slow cooker. Add the vegetables. Pour beef stock over the top. Add bay leaves.
Cover and cook on LOW for 7-8 hours. The meat will be likely falling apart. Serve it on a large platter with the vegetables, and the broth in a bowl for passing around the table.
All rights reserved.
4 large carrots, peeled
4 large parsnips, peeled
1 yellow onion
2 stalks celery plus leaves
1 beef sirloin tip roast
1/2 cup whole wheat flour (GF - use Arrowroot Powder, conversion chart here)
unrefined sea salt, to taste
freshly ground pepper, to taste
1-2 Tablespoons olive oil
2 cups beef stock
2 bay leaves
Roughly chop parsnips, carrots, onion and celery, and set aside.
In a dish, evenly spread flour, salt and pepper. Dip the meat into the flour mixture, pressing the mixture into all sides of the meat with your fingers.
Heat pan on medium-high heat. Add olive oil to pan and allow to heat. Brown roast on all sides until a nice crust forms.
Place the meat in the slow cooker. Add the vegetables. Pour beef stock over the top. Add bay leaves.
Cover and cook on LOW for 7-8 hours. The meat will be likely falling apart. Serve it on a large platter with the vegetables, and the broth in a bowl for passing around the table.
All rights reserved.
Beef Stock Recipe courtesy of Nourishing Traditions, pg 122-123
Beef Stock
Recipe courtesy of Nourishing Traditions, pg 122-123
Recipe courtesy of Nourishing Traditions, pg 122-123
- about 4 pounds beef femur bones
- 1 calf's foot, cut into pieces (optional)
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold filtered water
- 1/2 cup vinegar
- 3 onions, coarsely chopped
- 3 carrots, coarsely chopped
- 3 celery sticks, coarsely chopped
- several sprigs of fresh thyme, tied together
- 1 teaspoon dried green peppercorns, crushed
- 1 bunch parsley
Good beef stock must be made with several sorts of bones: knuckle bones and feet impart large quantities of gelatin to the broth; marrow bones impart flavor and the particular nutrients of bone marrow; and meaty rib or neck bones add color and flavor. Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables.
Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes.
You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book. Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top.
Slow-Cooker Apple Butter
Fill crock pot to overflowing with cored peeled chopped apples and cook on high for 1 hour
Add:
4 c. unrefined cane sugar (I haven't tried this yet with maple syrup, but I bet it's delicious!)
4 heaping tsp. cinnamon
1/4-1/2 tsp cloves
1/4 tsp salt
Cook all day on low.
Black Bean, Sausage, and Sweet Potato Soup
5 1/2 cups water
1 1/2 cups dry black beans
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt and pepper to taste
1 1/2 cups dry black beans
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt and pepper to taste
- In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
- In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
- In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
- While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.
Large Pot O' Chili
2 lbs. ground beef or ground venison or ground pork, or any combination thereof
1 large can tomato or vegetable juice
1 large can diced tomatoes with juice
2 cans chili beans
chili powder, garlic/garlic powder, salt, pepper, to taste
(hot sauce and/or red pepper flakes and/or cayenne, if desired, to taste)
2 green peppers, diced finely
2 onions, diced finely
1 package crispy cooked bacon
Let the chili cook ALL day - maybe even the day before. For parties, I like to make a double batch in my large stock pot, put some in my crock pot and refilled it as needed (the chili was pre-warmed in the stock pot on the stove). Serve with topping options for cheddar cheese, sour cream, hot sauce, black olives and salt and pepper.
1 large can tomato or vegetable juice
1 large can diced tomatoes with juice
2 cans chili beans
chili powder, garlic/garlic powder, salt, pepper, to taste
(hot sauce and/or red pepper flakes and/or cayenne, if desired, to taste)
2 green peppers, diced finely
2 onions, diced finely
1 package crispy cooked bacon
Let the chili cook ALL day - maybe even the day before. For parties, I like to make a double batch in my large stock pot, put some in my crock pot and refilled it as needed (the chili was pre-warmed in the stock pot on the stove). Serve with topping options for cheddar cheese, sour cream, hot sauce, black olives and salt and pepper.
Blueberry Butter Balls
Blueberry Butter Balls
INGREDIENTS:
1 cup butter, unsalted
1/2 cup blueberries
2 egg yolks
3 T shredded coconut, unsweetened
1T vanilla
DIRECTIONS:
Let the butter sit out until soft.
Puree your blueberries in a food processor.
If they are frozen, defrost them first.
In a medium mixing bowl, add egg yolk, butter, vanilla, and blueberries.
Use a hand mixer to combine everything until fluffy and peak-y.
You *can*, if you want, add some honey, but it is absolutely not necessary if you have good quality blueberries and vanilla. You can probably add a dash or two more vanilla, too, to taste.
Fold in the coconut until well combined. stick the entire bowl in the fridge and let sit for 45 mins to an hour. You want the mixture pretty solid.
Take the mixture out and form into one inch balls.
Roll in extra shredded coconut to coat.
INGREDIENTS:
1 cup butter, unsalted
1/2 cup blueberries
2 egg yolks
3 T shredded coconut, unsweetened
1T vanilla
DIRECTIONS:
Let the butter sit out until soft.
Puree your blueberries in a food processor.
If they are frozen, defrost them first.
In a medium mixing bowl, add egg yolk, butter, vanilla, and blueberries.
Use a hand mixer to combine everything until fluffy and peak-y.
You *can*, if you want, add some honey, but it is absolutely not necessary if you have good quality blueberries and vanilla. You can probably add a dash or two more vanilla, too, to taste.
Fold in the coconut until well combined. stick the entire bowl in the fridge and let sit for 45 mins to an hour. You want the mixture pretty solid.
Take the mixture out and form into one inch balls.
Roll in extra shredded coconut to coat.
Spice-Rubbed, Slow-Cooked Beef Roast (works great for pork and venison, too)
(This recipe works great for pork and venison, too.)
1 T. black pepper
1 T. paprika
2 t. chili powder
1/2 t. salt
1/2 t. cayenne pepper
1/2 t. garlic powder or 2 cloves minced garlic
1/4 t. mustard powder
1/2 - 1 c. beef broth or water
Rub meat with mixture, cook in slow cooker on LOW for 6-8 hours.
1 T. black pepper
1 T. paprika
2 t. chili powder
1/2 t. salt
1/2 t. cayenne pepper
1/2 t. garlic powder or 2 cloves minced garlic
1/4 t. mustard powder
1/2 - 1 c. beef broth or water
Rub meat with mixture, cook in slow cooker on LOW for 6-8 hours.
Slow Cooker Mustard Pork
3-4 thick-cut slices of pork loin
1/2 c.+ spicy brown mustard
1 yellow (or white) onion
3 carrots, peeled and cut in large chunks
1 Tbsp. cider vinegar or apple juice (not necessary but adds a great zing)
black pepper to taste
Throw everything in your slow cooker. Toss. Cook on LOW for 6 hours. Keep on warm setting until dinnertime if needed.
I served this with baked potatoes and broccoli. You could easily throw cubed potatoes in the cooker too, but be sure they are underneath the other ingredients so they cook well.
1/2 c.+ spicy brown mustard
1 yellow (or white) onion
3 carrots, peeled and cut in large chunks
1 Tbsp. cider vinegar or apple juice (not necessary but adds a great zing)
black pepper to taste
Throw everything in your slow cooker. Toss. Cook on LOW for 6 hours. Keep on warm setting until dinnertime if needed.
I served this with baked potatoes and broccoli. You could easily throw cubed potatoes in the cooker too, but be sure they are underneath the other ingredients so they cook well.
Chicken with Onions and Cheese *recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"
This recipe is for a medium or large round slow cooker.
Setting: HIGH for 4 1/2 - 5 hours, then broiled for a few minutes at end to melt cheese
About 1/4 c. all-purpose flour
6 bone-in chicken thighs with skin on
2 T. unsalted butter
2 c. sliced yellow onions
1 t. salt or more to taste
1/8 t. freshly ground black pepper, or more to taste
1/2 c. dry white whine
6 slices Muenster cheese (6 or 6 oz)
(I have found that 1/2 c. apple juice + Dijon mustard, to taste, instead of the white wine is delicious! Although there is a slight tang missing to the onions. It's also delicious with cous cous and a spinach salad with mustard vinaigrette.)
Setting: HIGH for 4 1/2 - 5 hours, then broiled for a few minutes at end to melt cheese
About 1/4 c. all-purpose flour
6 bone-in chicken thighs with skin on
2 T. unsalted butter
2 c. sliced yellow onions
1 t. salt or more to taste
1/8 t. freshly ground black pepper, or more to taste
1/2 c. dry white whine
6 slices Muenster cheese (6 or 6 oz)
(I have found that 1/2 c. apple juice + Dijon mustard, to taste, instead of the white wine is delicious! Although there is a slight tang missing to the onions. It's also delicious with cous cous and a spinach salad with mustard vinaigrette.)
- Dredge the chicken in the flour, coating both sides, shaking off excess.
- Melt butter in large skillet over medium-high heat. When it foams, add chicken. Cook until deep golden brown on both sides, about 5-7 minutes per side. Transfer to plate.
- Add onions to skillet and cook, stirring, until softened, but not browned, about 5 minutes.
- Using a slotted spoon, make a bed of onions in cooker. Place chicken on top, skin side up. Season with salt and pepper. Pour wine over. Cover and cook on HIGH until chicken is tender and cooked through, about 41/2-5 hours.
- Preheat broiler. Transfer chicken to plate. Using slotted spoon, transfer onions to shallow baking dish. Spread them out as evenly as possible. Arrange the chicken in a single layer on top of the onions. Taste the remaining sauce in the cooker for salt and pepper. Pour over chicken. Arrange a slice of cheese on top of each piece of chicken. Broil about 4 inches from heating element until cheese is melted.
Peanut Chicken
This recipe really is so simple. It's my "It's 5 o'clock and I have no idea what we're having for dinner" Recipe. I also love to make this in the slow-cooker.
1/3 c. peanut butter, crunchy or smooth OR nut butter
1 tsp. garlic powder
2 Tbsp. lemon juice
2 Tbsp. GF soy sauce or coconut aminos
1 tsp. raw honey
1/3 c. water
cayenne to taste
1/3 c. peanut butter, crunchy or smooth OR nut butter
1 tsp. garlic powder
2 Tbsp. lemon juice
2 Tbsp. GF soy sauce or coconut aminos
1 tsp. raw honey
1/3 c. water
cayenne to taste
- Mix ingredients well with wire whisk in saucepan and heat.
- Serve over chicken breasts (about 3 should do it, depending on how much sauce you want per portion) and hot cooked rice or rice noodles. Broccoli or sugar snap peas are yummy with this.
Slow cooker Sirloin Steak Fajitas Recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"
Ingredients:
Sirloin, bone and excess fat removed
juice of 1 lime (tip: microwave it for 20 seconds, then juice it)
1 clove garlic, minced
1 Tbs. olive oil
1/2 can tomato paste
3/4 c. salsa
salt & pepper
3 green peppers, sliced thick
1 large white onion, sliced in half-moons
1/2 c. cilantro, chopped
For serving:
corn or rice flour tortillas
sour cream
shredded cheddar
guacamole
diced tomatoes
more salsa, cilantro
Instructions:
1. Place sirloin in slow cooker.
2. In a small dish, mix garlic, olive oil, tomato paste, salsa, lime juice and salt & pepper. Pour over sirloin and coat it.
3. Top with peppers, onions and cilantro.
4. Cook on LOW for 6-8 hours or until meat is falling apart.
5. Serve over warm flour tortillas with sour cream, shredded cheddar, guacamole, diced tomatoes, more salsa and cilantro, etc.
*Recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"
Sirloin, bone and excess fat removed
juice of 1 lime (tip: microwave it for 20 seconds, then juice it)
1 clove garlic, minced
1 Tbs. olive oil
1/2 can tomato paste
3/4 c. salsa
salt & pepper
3 green peppers, sliced thick
1 large white onion, sliced in half-moons
1/2 c. cilantro, chopped
For serving:
corn or rice flour tortillas
sour cream
shredded cheddar
guacamole
diced tomatoes
more salsa, cilantro
Instructions:
1. Place sirloin in slow cooker.
2. In a small dish, mix garlic, olive oil, tomato paste, salsa, lime juice and salt & pepper. Pour over sirloin and coat it.
3. Top with peppers, onions and cilantro.
4. Cook on LOW for 6-8 hours or until meat is falling apart.
5. Serve over warm flour tortillas with sour cream, shredded cheddar, guacamole, diced tomatoes, more salsa and cilantro, etc.
*Recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"
Beef and Noodles: The EASIEST recipe ever!
1 package beef stew chunks
4-8 cups beef broth/stock (home made is best!)
1/4 - 1/2 lb. GF egg noodles (depending on how "noodley" you like it) (try this recipe or this recipe)
olive oil
salt and pepper
2 bay leaves
(Regarding the amount of beef stew meat: I have no idea how much I used. We buy grass-fed and the meat comes pre-packaged. 1/2 - 2 cups' worth? I don't think it really matters as long as the beef is covered or very nearly covered with broth/stock in the crock.)
Heat skillet, add a little olive oil and let it heat up. Add beef chunks. Salt and pepper the chunks in the skillet, tossing them around to coat. Once brown, transfer to slow cooker crock.
Pour beef broth/stock over beef chunks. Add 2 bay leaves. Cook on low for 5 hours (I kept mine on "keep warm" for three hours after that).
Turn slow cooker to high. After 15 minutes, add noodles, stirring them in so they're covered (or very nearly covered). Cook for 15 minutes. Voila!
4-8 cups beef broth/stock (home made is best!)
1/4 - 1/2 lb. GF egg noodles (depending on how "noodley" you like it) (try this recipe or this recipe)
olive oil
salt and pepper
2 bay leaves
(Regarding the amount of beef stew meat: I have no idea how much I used. We buy grass-fed and the meat comes pre-packaged. 1/2 - 2 cups' worth? I don't think it really matters as long as the beef is covered or very nearly covered with broth/stock in the crock.)
Heat skillet, add a little olive oil and let it heat up. Add beef chunks. Salt and pepper the chunks in the skillet, tossing them around to coat. Once brown, transfer to slow cooker crock.
Pour beef broth/stock over beef chunks. Add 2 bay leaves. Cook on low for 5 hours (I kept mine on "keep warm" for three hours after that).
Turn slow cooker to high. After 15 minutes, add noodles, stirring them in so they're covered (or very nearly covered). Cook for 15 minutes. Voila!
Quick Chicken and Noodles
I threw some ingredients together for dinner tonight and it turned out to be one of the best things I've made in weeks! Here are the approximate measurements of what I put together. Next time, I think I might try to use more turnips (they're my new favorite - so earthy and they take on so many different flavors!) and carrots. The marjoram and thyme can really be to taste. I think I used more than this, but I'm not entirely sure. I really never measure a lot, which sometimes gets me into trouble.
1 - 2 tbsp. olive oil
+ 2 tbsp. olive oil
1 turnip, peeled and diced
1 large carrot, sliced in half lengthwise and finely sliced
1/4 - 1/2 yellow onion, finely diced
1 large clove garlic, minced
1 stalk celery with leaves, cut in half lengthwise and finely sliced
6 cups chicken stock (or more, if desired)
1 c. chicken chunks
2 c. dry thin egg noodles (try these or these)
1/2 tsp. marjoram leaves
1/2 tsp. thyme leaves
salt and pepper to taste
Heat saute pan. Add olive oil and allow to heat gently. Toss turnip, carrot, onion and garlic in pan, coating with oil. Stir occasionally, allowing to cook until tender and onion is slightly brown.
Meanwhile, in a small pot, warm chicken stock on medium heat. When the vegetables in the skillet are tender, transfer them to the pot. Add celery, chicken, spices and additional olive oil. Bring to a boil, then simmer gently for 15-20 minutes. Bring to a boil again. Add noodles and allow to gently boil for 5 minutes or until tender. Enjoy!
1 - 2 tbsp. olive oil
+ 2 tbsp. olive oil
1 turnip, peeled and diced
1 large carrot, sliced in half lengthwise and finely sliced
1/4 - 1/2 yellow onion, finely diced
1 large clove garlic, minced
1 stalk celery with leaves, cut in half lengthwise and finely sliced
6 cups chicken stock (or more, if desired)
1 c. chicken chunks
2 c. dry thin egg noodles (try these or these)
1/2 tsp. marjoram leaves
1/2 tsp. thyme leaves
salt and pepper to taste
Heat saute pan. Add olive oil and allow to heat gently. Toss turnip, carrot, onion and garlic in pan, coating with oil. Stir occasionally, allowing to cook until tender and onion is slightly brown.
Meanwhile, in a small pot, warm chicken stock on medium heat. When the vegetables in the skillet are tender, transfer them to the pot. Add celery, chicken, spices and additional olive oil. Bring to a boil, then simmer gently for 15-20 minutes. Bring to a boil again. Add noodles and allow to gently boil for 5 minutes or until tender. Enjoy!
Deer Meat Marinade
(This marinade works well for 1-2 loins)
1/4 c. soy sauce or coconut aminos
2 Tablespoons olive oil
2 T. honey
1 clove garlic, minced 1/2 tsp ground ginger
1 T. vinegar (any will do, but I think my mom uses wine or cider)
Marinate a minimum of 1 hour; remove from juices to cook.
1/4 c. soy sauce or coconut aminos
2 Tablespoons olive oil
2 T. honey
1 clove garlic, minced 1/2 tsp ground ginger
1 T. vinegar (any will do, but I think my mom uses wine or cider)
Marinate a minimum of 1 hour; remove from juices to cook.
Meat Marinade
Ingredients:
chopped red onion
fennel seed
crushed dried thyme
honey
red wine vinegar
Instructions:
Caramelize the onions in the rest of the ingredients after cooking steak, approx. five minutes.
chopped red onion
fennel seed
crushed dried thyme
honey
red wine vinegar
Instructions:
Caramelize the onions in the rest of the ingredients after cooking steak, approx. five minutes.
Moroccan Chicken
Ingredients:
-6 skinless boneless chicken thighs (I would easily use skin-on thighs, also)
-one yellow onion, diced
-about 15oz canned tomatoes, drained.....diced would be best; I used whole/peeled but chopped them up a bit
-4 cloves garlic, minced (if you like garlic!)
-1/2 tsp ground ginger
-1/2 tsp ground coriander
-1/2 tsp or 1 full tsp ground cumin
-couple dashes cayenne pepper
-few dashes smoked paprika (optional)
-few dashes cinnamon (optional)
-can of drained/rinsed garbanzo beans, if desired
- some whole yogurt to stir in at the end, if you wish....I just serve it along with supper.
Instructions:
Throw all the above ingredients in a 4-qt slow cooker and cook on LOW for 8 hrs or HIGH for 4 hrs. Serve with rice or noodles. OR shred chicken, stir in yogurt, and serve in corn tortillas with some cilantro and lime wedges.
-6 skinless boneless chicken thighs (I would easily use skin-on thighs, also)
-one yellow onion, diced
-about 15oz canned tomatoes, drained.....diced would be best; I used whole/peeled but chopped them up a bit
-4 cloves garlic, minced (if you like garlic!)
-1/2 tsp ground ginger
-1/2 tsp ground coriander
-1/2 tsp or 1 full tsp ground cumin
-couple dashes cayenne pepper
-few dashes smoked paprika (optional)
-few dashes cinnamon (optional)
-can of drained/rinsed garbanzo beans, if desired
- some whole yogurt to stir in at the end, if you wish....I just serve it along with supper.
Instructions:
Throw all the above ingredients in a 4-qt slow cooker and cook on LOW for 8 hrs or HIGH for 4 hrs. Serve with rice or noodles. OR shred chicken, stir in yogurt, and serve in corn tortillas with some cilantro and lime wedges.
Tortilla Lasagna
Ingredients:
Oregano
1 Garlic Clove
Green or Red Pepper
1 Onion
1 16 oz. Can chopped Tomatoes
1 Can Black Beans
1 8 oz. Can Tomato Sauce
1 Cup Sour Cream
2 cups Cheddar or Mexican Cheese
10 Corn Tortillas
1 lb. Ground Beef, Mild Sausage, or Chicken with Fajita Seasoning
Brown garlic, pepper, onion, and ground beef or other meat.
Mix chopped tomatoes, tomato sauce, and sour cream.
Layer 5 tortillas, 1/2 meat mix, 1/2 beans, 1/2 tomato mix, 1/2 cheese, then repeat.
Cook 30 minutes, wait 10 minutes to serve.
Oregano
1 Garlic Clove
Green or Red Pepper
1 Onion
1 16 oz. Can chopped Tomatoes
1 Can Black Beans
1 8 oz. Can Tomato Sauce
1 Cup Sour Cream
2 cups Cheddar or Mexican Cheese
10 Corn Tortillas
1 lb. Ground Beef, Mild Sausage, or Chicken with Fajita Seasoning
Brown garlic, pepper, onion, and ground beef or other meat.
Mix chopped tomatoes, tomato sauce, and sour cream.
Layer 5 tortillas, 1/2 meat mix, 1/2 beans, 1/2 tomato mix, 1/2 cheese, then repeat.
Cook 30 minutes, wait 10 minutes to serve.
Subscribe to:
Posts (Atom)