I’m not a big fan of eating pork, but this pork tenderloin has just about changed my mind. Favorite cuts of pork now include bacon and tenderloin.
Take a pork tenderloin and butterfly it. Spread it out, cover it with plastic wrap, and use a mallet to pound it out to about 1/2″ thick.
Spread the basil pesto over the tenderloin.
Cover in 1/3 c. plain greek yogurt.
I diced up 1/4 each red and yellow bell peppers to stuff it with, plus mushrooms. Feel free to experiment with other vegetables. Lay them out along the middle of the flattened tenderloin. Sprinkle with salt and pepper.
Roll it up (this might mean just folding it in half, depending on how big it is and how stuffed it is), and set it seam-side down on a foil-lined baking sheet.
Cover in another 1/3 c. plain greek yogurt.
Bake on 375*F for 20 - 30 minutes until a meat thermometer reaches 140* in the thickest part of the meat.
Slice and serve!
I love curry, and I make it as often as I can. This recipe is quick and easy and tastes so good. This recipe does have a good kick. Serve this with your favorite pita or flatbread and soaked brown rice.
In a Dutch oven heat oil, add onion and cook until tender a slightly golden brown. (2-3 min)
Add red chili and cook until tender.
Add ginger, cilantro, bay leaves, and curry powder continue cooking.
Add beef to curry mixture and cook until browned.
Add tomatoes, and chicken stock deglazing the brown bits off the bottom of the pan.
Stir in the lentils and simmer on low for 30-40 minutes, stirring occasionally.
Kids don’t always enjoy eating seafood, but they will enjoy it this way! Adding the slightly sweet nutty mixture to a wild-caught salmon fillet was the way to go and compliments this fish nicely. Serve with steamed veggies for a perfect meal!
Preheat oven to 400 degrees. Line a baking tray with parchment paper.
In a small bowl, blend butter, mustard, and honey and set aside.
In another small bowl mix together walnuts and parsley.
Place salmon fillets on the prepared pan and sprinkle with Real salt. Brush each fillet with honey-butter mixture. Sprinkle on nut mixture and press into the fillets on the tops and sides of the salmon.
Bake the salmon for 12-15 minutes until it flakes easily with a fork.
Serve with a wedge of lemon.
After having some great (but not very healthy) Nachos Grande at a local restaurant, I decided to try to create a healthier version at home. It’s a pretty versatile recipe, so mix it up with whatever you have on hand. I’m sure peppers, corn, and olives would all be great in it. I like to use up beans and meat leftover from previous meals too, which makes for endless combinations.
Saute onions and garlic in butter until translucent. Add meat and homeade taco seasoning and cook until meat is browned. Next add tomatoes and beans and cook until warmed.
Preheat the oven to 350. Then spread 1/2 of the tortilla chips in the bottom of a 9X13 pan. Pour 1/2 of the meat mixture on top. Cover with 3/4 cup of cheese. Repeat layers. Bake 10-15 minutes until cheese is melted.
While the casserole is baking, mash the avocado with the fork and mix with the lactofermented salsa.
When casserole is done, top with shredded lettuce, guacamole and kefir/sour cream. (You could also serve any of these on the side, if you happen to have any picky individuals at your house like I do at mine!)
Cooked spaghetti squash with Kale in wine, very tasty. It is a quick and simple and a great way to eat your veggies!
In a large pot add 8 quarts of water, bring to a boil.
Add 1 T salt and then the spaghetti squash halves, cook for 15 min.
Let cool completely.
Once cool remove flesh from shell and leave in a bowl.
In a cast iron skillet, heat olive oil.
Add garlic and red pepper flake, cook until tender
Add chopped kale and cook until tender.
Add spaghetti squash, and toss with kale
Deglaze pan, with chicken stock and red wine.
Cook until most of the liquid has evaporated (3-4 min).
Serve with grated pecorino romano cheese (optional).
By slowly stewing grass-fed short ribs, you can tenderize the beef while infusing it with big flavors. It’s simple too! Just throw the ingredients into your slow cooker, and at the end of the day you’ve got a hearty meal and a kitchen smelling of irresistible Korean cuisine.
Salt and pepper ribs generously, place on a lined baking sheet bone side up, and oven broil for 4-6 minutes on each side. Place short ribs in the slow cooker. Chop the pear, green onions, ginger and garlic, then purée together with soy sauce and honey. Pour this mixture over the ribs, making sure to set aside a cup for later. Top the pot with beef stock, cover the lid, and cook low and slow for 8-10 hrs.
Serving Suggestion: When you’re ready to eat, place the ribs on a serving platter and top with remaining cup of sauce and cilantro to taste. Will feed 4-6 people
Make sure you have a blender and a slow cooker.
So after many many trials, this is now my basic vege korma to get the desired basic flavor and consistency that I like. From here you can experiment by adding bay leaves, paneer, cloves, cashews, cinnamon, and coriander to further develop the flavor.
In a large skillet, warm oil on medium heat and add your veges and raisins.
I usually add the garlic, ginger, and onions half way before adding the tomato. Stir occasionally.
When your veges are close to tender, add the tomato and let cook for another five minutes. Stir occasionally.
Mix in cumin, turmeric, and curry and let cook for a few minutes. Stir occasionally.
I mix the coconut milk and yogurt together and then stir it in. And cook for about 5-10 minutes longer. Stir occasionally.
Take it off the heat and mix in the cilantro.
Serve over a bed of rice and enjoy!
*My husband has been noticing a slight dirt taste in it and after tasting each vegetable individually I am pretty sure it is the potatoes. I have started skinning the potatoes and the dirt taste is no longer there.
This was our first year gardening at our current house and found that root vegetables were what did best here. I was trying to think of what to do with them and this is what I came up with. I love roasting root vegetables because instead of watering down the flavor, roasting intensifies the flavors and brings about more complex flavors. This could also be done in the crock pot if you need to be out of the house all day.
You can use whatever root vegetables you have on hand or like. You can also use larger veggies and just cut them to the right size.
Wash all veggies and peel those that need to be. I peeled the beets and turnips
Heat oven to 425 degrees.
Begin by butterflying the chicken. To butterfly a chicken you simply cut down one side of the backbone and then down the other side of the back bone. Don’t cut right down the middle of the backbone but on either side of it. Remove it completely and save for stock. Now open up the chicken so you can see the inside. To get the chicken to lay flat you need to do something about the keel bone (breast bone), You will see this right in the middle of the two breasts. You can remove the keel bone by cutting through the membrane on top of the keel bone so that the membrane will separate and then push the breasts apart and the keel bone will “pop” out. Run your finger along both sides of the bone and then pull it out. Trim any unwanted fat from the chicken and slide a finger between the skin and meat so you can season between them. Place your meat in a 9 by 13 pan skin side up and season the meat of the chicken under the skin. I used salt, pepper, thyme, parsley, garlic powder, onion powder, and paprika. But use what you like. Then flip the chicken over and season the inside of the chicken.
Drizzle veggies with about 2 T olive oil and salt, toss to coat. Place veggies around chicken and roast for 45 min. Turn chicken over and sprinkle some seasoning on skin. Turn the heat down to 350 (or skin will burn) and roast for another 45 min. Pull out when when chicken is done (potatoes should be soft and veggies should have a slight crunch to them still.) Let chicken rest 5 min and then cut to desired portions. There you have it a low fuss great tasting supper.
Just like in the animated movie, this ratatouille is visually pleasing and has the flavor to back it up.
Slice the tomatoes in half. Lay them face down on a cookie sheet. Broil for 5-7 minutes until lightly blackened.
Stew tomatoes on the stove for 15 minutes to slightly reduce. Add the onion and garlic.
Let the tomatoes cool slightly. Blend the tomatoes until lightly pureed.
Preheat the oven to 375*. Slice the zucchini, squash and peppers on a mandoline (or slice thinly with a knife).
Pour the tomato puree into a 9×13 pan. Arrange the zucchini, squash and peppers in a circular pattern around the pan. Drizzle with olive oil, sprinkle with salt and pepper. (sprinkle with cheese if you want)
Cover with parchment paper cut to fit the dish.
Bake for 50-60 minutes. Remove the parchment paper ten minutes before taking the dish out of the oven.
Chef Annie Cuggino of Veritable Quandary in Portland, Ore., shares her recipe for salmon gravlax with creme fraiche using whole, all-natural ingredients. The dish features a garnish of micro greens.
Instructions for Creme Fraiche (makes 1 quart):
Heat heavy cream to 90 degrees.
Remove from heat and stir in 1 TB buttermilk.
Leave at room temperature for 24-48 hours, or until thickened.
Instructions for Salmon Gravlax:
Mix everything but the Citron together.
Splash the side of salmon with the Absolute Citron.
Pack the salmon in the salt/sugar/lime/fennel mixture.
Wrap in cheesecloth.
Weigh it down lightly. A kosher salt box works well for this.
Refrigerate for 24 hours.
Rinse cure off with cold water.
Pat dry.
Slice and serve on top of dollops of Creme Fraiche.
I created this recipe after working all day in the garden and needing an easy meal that was quick, healthy, and delicious. It’s a great way to use up a surplus of vegetables (either in your garden or fridge)! This is a super quick and satisfying meal that scored big in my home. It’s especially delicious with portabella mushrooms, too. *Note: if you use veggies that require a longer cooking time, simply add them at the beginning when you sauté the onion. For veggies that cook up softer, add them at the end. I serve this over soaked and steamed rice Enjoy!
Chop and brown onion and carrots in 2 T. butter with a pinch of sea salt. When onions turn translucent and carrots begin to soften, cover pan with a lid and let simmer while chopping up remainder of vegetables. This will allow carrots and onions to slightly brown. *Sautéing carrots with the onions allow them the extended cooking time needed.
Remove lid and add 1 T. Butter, chicken thighs, and ½ tsp Sea Salt. Sauté until chicken turns color and is just over half done.
Add the Soy Sauce, Lemon Juice and Honey. Stir. Add the peppers, broccoli, and tomatoes, and stir to coat them. Place lid back on pan and let cook an additional 3 minutes or so – until chicken is finished cooking. *Be careful not to overcook and make your broccoli or other veggies soggy!
Remove lid, stir, adjust seasoning with salt and pepper if desired. Serve over bed of soaked steamed brown rice and enjoy!
Gluten-free, dairy-free, egg-free, night-shade free…perfect for those with allergies or just wishing to avoid a particular food group. While the ingredient list is a bit long, it is actually simple and quick to put together, and has a wonderful flavor! The recipe can easily be doubled or tripled to feed a family.
Place cashews and water in a blender with next 5 ingredients and blend for several minutes until smooth. Strain, set “milk” aside and stir solids together with chicken and 1/2 tsp. salt. Divide this filling mixture among the tortillas, roll up, and place into a greased 7×9 pan.
Heat coconut oil and add arrowroot until bubbly. Slowly add chicken broth, cumin, and “milk” from the cashew mixture, heating until thick. Pour over enchiladas and bake at 350 for about 20 minutes, until hot and bubbly.