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Recipes

Slow Cooker Lamb Tikka Masala


Serves 4 to 6

1 lb lamb stew meat
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons tikka masala spice blend
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Place the lamb stew meat in a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the lamb is evenly covered with spices. Stir in the diced tomatoes with their juices.

 

 

Slow Cooker Pulled Pork

3 lb pork shoulder

3 Tbsp brown sugar

1 Tbsp cumin

1 Tbsp coriander

2 tsp garlic salt

2 tsp smoked paprika

½ cup Braggs Liquid Aminos (or soy sauce)

¼ cup apple cider vinegar

1 chopped onion

 

The night before you want to serve, cut up the roast into 3 inch chunks, and place in a bowl. In a separate bowl, combine all the dry spices, and then massage the rub onto the pork chunks. Place all the meat in a large plastic freezer bag and pour liquid aminos and vinegar into the bag. Let it all marinate overnight.

In the morning, turn your slow cooker on to low, and put the chopped onion in the bottom. Lay the pork chunks on the onion, and cook for 8-10 hours. The pork will shred easily with a fork. Excellent for tacos!

Roast Chicken

A good roast chicken starts with the best chicken you can find.

Chickens raised on the pasture, leading a healthy, fresh life, will have relatively dark meat.

The texture will be hearty and the flavor rich.

1 whole chicken, 4-5 lbs

salt and pepper

Let your chicken come to room temperature. This will take about 45 minutes, on the countertop.

 Preheat your oven to a piping hot 450oF.

 Dry the chicken, inside and out, with paper towels.

 Sprinkle salt all over the chicken, inside and out.

 Tie the wings and legs down and snug around the body. This helps the chicken to cook evenly, and is called “trussing” the chicken.

 Place in a roasting pan (not Pyrex, a Dutch oven is ideal), breast side up, and put the pan in the middle of the oven. No need to cover.

 Because of the high heat, you won’t have to bake it long, only about 60-70 minutes, or until the internal temperature reads 165oF.

 Let the chicken rest for 15 minutes before carving.

 

Slow-Cooker Beef Roast 

Grass-fed beef brings a whole new dimension to beef roast. It’s old fashioned flavor will convince you that nothing is better.

4-5 lb beef roast, Rump or Sirloin

one onion, sliced into rings

juice from small jar pepperoncini’s

salt and pepper

Bring your roast to room temperature. Rub salt and pepper in liberally.

Place the rings of onion in the bottom of slow cooker, and put the roast on top. Pour the juice from the pepperoncini jar around the roast.

Cover and cook on low for 8-10 hours. This is so delicious and will please your whole family.

 

The Perfect Steak

This recipe works with any steak, about 8-10 oz and 1 to 1.5 inches thick. There is quite a bit of smoke involved in this preparation, but it is SOOOO worth it!

Boneless Ribeye Steak, NY Strip, or Filet Mignon

Butter

Salt and pepper to taste

 

About a half hour before cooking, set the meat out and let come to room temperature. Season with salt and pepper.

Place iron skillet in the oven and heat to 500 degrees.

When the oven reaches temperature, remove skillet and place on the range over high heat for 5 minutes.

Coat the steak lightly with butter and sprinkle with salt and pepper. Immediately place the steak in the middle of a hot dry skillet. Cook 30 seconds without moving, turn over with tongs and cook another 30 seconds.

Put the pan straight into the oven for 2 minutes. Flip the steak and cook another 2 minutes.

This yields a medium-rare steak. If you prefer medium, add a minute to each oven turn.

Remove steak from skillet, cover loosely with foil and rest for 2 minutes.

This recipe is from www.foodnetwork.com, and is no-fail.

 

Pleasing Pork Chops

This recipe works for boneless or bone-in pork chops.

 

Pork Chops, about ¾ inch thick

Flour for dredging

Seasoned salt

Pepper

Oil for pan-frying, grapeseed or other heat-tolerant oil

 

Let your pork chops come to room temperature.

In a shallow bowl, put enough flour to dredge the chops, and season as you like. I like to use Lawry’s Seasoned Salt.

Heat your skillet to Med-high heat. Drizzle oil to cover the bottom of skillet, and wait for it to get hot.

Pat the chops dry with paper towels, and dredge in flour mixture.

Pan-fry the chops in the oil. Be careful not to overcook, just get them nice and crispy on each side, about 3-4 minutes per side.

 

 

Classic Beef Stock

The secret to life-changing bone stock is time, time, time. Cooking the stock for up to 48 hours gives a very healthful stock that is nothing like anything else.

 

2 lb Beef knucklebones

one gallon water

Onions, garlic, celery

Splash of vinegar or wine

 

In a large stockpot, place the knucklebones, and cover with water. Add a splash of vinegar or wine to this water, to help extract the minerals from the bones. You can add chopped vegetables to the water, like onions, garlic and celery. Parsley is a nice addition too. Add salt and pepper, and begin cooking on med-low heat. You will turn the heat down later.

What you want to achieve is a very slow boil for many hours. One boil-bubble every few seconds is sufficient. This will slowly reduce the liquid and intensify the stock.

At first, you will see a foamy surface on the stock, and this you should skim off. Keep an eye on the stock for as long as you are able to cook it. I often transfer to a slow cooker if I am going to be away from home, or at night, when I can’t watch it.

This stock is a rich source of minerals and nutrients, fats and gelatin. All of these are life giving to your body. I often add a portion of bone stock when I cook rice or quinoa. It makes a great base to soup later, and some people just drink it by itself!

 

Pork Roast

 Pork Shoulder Roast, 4 lbs

Salt and Pepper

1 cup apple juice

 

Allow your roast to come to room temperature.

Score the outside of the roast, especially any fat. Salt and pepper all over.

Preheat oven to 425 degrees.

Place the roast in a roasting pan or casserole dish. Pour apple juice in the bottom of the pan. Cover with lid or aluminum foil.

Place the covered dish in the oven, and turn the heat down to 200 degrees. Leave roast to cook for 4 hours. It will be falling apart and absolutely delicious!

 

Mary’s Beef Stew

2 lbs grass-fed beef stew meat

one sweet onion, chopped

3 cloves garlic, minced

1 or 2 carrots, chopped

2 potatoes, diced

1 can green beans

1 can diced tomatoes

seasoned flour

1 cup milk

2 cups beef broth

tabasco, and salt and pepper to taste

 

Cut the stew meat into small bite-size pieces, then toss in seasoned flour, enough to coat each piece.

Drizzle a few tablespoons sunflower oil in a large soup pot over med-high heat. Set each piece of meat into the oil when it is hot enough to sizzle, and brown nicely on all sides. Since you don’t want the meat to touch, it will take a while, and several batches may be involved.

When the meat is done, remove it from the pot, and toss in the remaining seasoned flour (probably just a quarter cup or less). Slowly pour in the cup of milk and stir to make a little gravy, scraping the bottom of the pot, to get all the leftovers from the meat frying time. This is the flavor base of your stew!

Now add the onion, garlic, carrots, potatoes, and meat to the gravy, and stir in 2 cups of beef broth until it is all smooth. Add the green beans and diced tomatoes as well, and season as you like. Tabasco sauce is a nice addition, as well as a bay leaf, and a few whole allspice. Let simmer about 1 hour.

 

Ginger Lamb Meatballs

2 lbs grass-fed lamb

2/3 cup breadcrumbs

4 tbsp water

2 cloves garlic, minced

1/2 cup chopped walnuts

1/2 cup mustard

1/2 cup honey

2 eggs, beaten

1/2 cups Braggs Liquid Aminos (or soy sauce)

1 tbsp ginger paste

 

Mix ingredients and shape into 1-inch balls. Bake on cookie sheet at 275oF for 45 minutes. Excellent served with hummus and pita bread

 

Persian Beef or Lamb Stew with Chick Peas and Spinach

Recipe from Aimee Blume

3 tablespoons butter

1 1/2 pounds stewing beef, in 1 inch pieces

1 1/2 cups chopped onion

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1 cup low-sodium beef broth

Salt and pepper to taste

1 cup pitted prunes

1 19-ounce can chick peas, drained

1 tablespoon lemon juice

1 tablespoon brown sugar

2 9-ounce boxes frozen spinach, thawed and squeezed

 

In a large, heavy pot, melt the butter and brown the beef over high heat on all sides, in batches. Remove beef to a plate.

Add more butter if necessary and add the onions, cumin, turmeric and cinnamon. Cook over medium high heat, stirring often, until the onions are soft and golden.

Return the beef to the pot and add the beef broth and salt and pepper to taste. Bring to a boil; reduce to a simmer and cook, covered, for about 45 minutes.

Add the prunes, chick peas, lemon juice and brown sugar and simmer for another 20 minutes. Add spinach, and cook five minutes more to heat through. Serve with hot white rice or rice pilaf.

 

 

Bone Marrow Gremolata

Bone marrow is very nutritious, and is too easy to miss out on. It is loaded with vitamins and minerals, and fatty acids that help improve brain function. It can also help re-mineralize teeth!

6 bone marrows (will be a cross-section of the bone, no meat necessary)

one bunch fresh parsley

juice of one lemon

2 cloves garlic

olive oil

salt and pepper to taste

 

Roast the bone marrows at 450oF for 15 minutes. When the marrows are soft, scrape them out and reserve in a bowl.

In a food processor, combine parsley, lemon juice, and garlic, minced. Pour this mixture into a bowl, and add the marrow, along with enough olive oil to make the mixture spreadable. Season with salt and pepper. This is delicious served on crackers (and not bad by itself either).

 

Pot Roast

 3-4 lb Chuck Roast

2 Tbsp olive oil

2 whole onions

6 whole carrots

salt and pepper

1 cup red wine or beef broth

2-3 cups beef stock

3 sprigs fresh thyme

3 sprigs fresh rosemary

 

Bring your chuck roast to room temperature. Generously salt and pepper.Cut the onions in half and the carrots into 2-inch slices.

Heat a large pot or Dutch oven over medium high heat. Drizzle olive oil over the bottom. When the oil is very hot, add the onions. Cook until browned, about a minute or two, then remove, and toss the carrots in, and brown them too.

Add a bit more olive oil to the pan. Place the meat in the pan and sear on all sides, until it is nice and brown all over. Remove to a plate.

While the pan is still hot, add a cup of wine or broth to deglaze the pan, scraping the bottom with a whisk to get all the good flavor up..

Add the roast back to the pan, and add enough beef stock to cover the meat halfway (2-3 cups). Add the onion and the carrots, as well as herbs.

Put the lid on, then roast in the oven (275 degrees) for 3 hours (for a 3-lb roast), longer for a 4-5 lb roast.

Adapted from thepioneerwoman.com

Molè Sauce

Just a delight, served with chicken or pork.

4 ½ cups chicken broth

3 Tbsp olive oil

1 cup finely chopped onion

3 Tbsp chopped garlic

1 tsp cumin

¼ tsp cinnamon

2 ½ Tbsp Ancho chili powder

3 Tbsp flour

2 oz cocoa powder

Heat oil on low heat.

Add onion, garlic, cumin and cinnamon. Cover and cool 10 minutes.

Mix chili powder and flour together. Over low heat, stir completely into onion mixture for about 3 minutes.

Gradually whisk in broth, increase heat to medium-high. Boil until reduced, about 35 minutes.

Remove from heat; whisk in chocolate. Season with salt and pepper.