Chicken breast, onion, mushroom, and parsley make a great combination.
Slice the onions and the chicken breast.
Cut the mushrooms into big chunks.
Wash and coarsely chop the parsley.
Heat the coconut oil in a pan and sauté the onions on high heat until soft, stirring every so often.
After the onions have partially softened, add the chicken breast and sauté until almost done. Very little pink should be remaining.
Add the mushrooms, parsley, and salt, then sauté until the chicken is completely cooked. (To make sure, you can pull out a big piece and cut it. It should be cooked all the way through). The mushroom and parsley don’t need much cooking. You don’t want them raw and cold, but not mushy either.
This dish is quick and simple. It is so nice to come home from a long day at work with this waiting to eat.
Place broccoli spears in the base of the slow cooker
Salt and pepper Chicken breast and place on top of broccoli.
Melt butter and olive oil in a medium size pan.
Add onion and sautee until onion is soft and translucent. (3-5 min.)
Add flour to make a roux.
Whisk in Chicken Stock, cook until sauce be comes thickened.
Add Dijon Mustard and whisk in.
Pour sauce over chicken and broccoli.
Cook on High for 30 minutes, reduce to Low and cook 7-9 hours, or until chicken is done.
Serve over sprouted pasta or soaked rice of your choice.
This sausage can be used in a variety of applications—as patties or crumbled as a pizza topping, in cream gravy, chili, strata, and lots of other dishes.
Combine all the ingredients. Age in the refrigerator in an airtight container for 24 to 48 hours for best flavor.
Form into patties and cook or crumble and cook in a cast-iron skillet or griddle to desired doneness.
The flavor of turkey pairs beautifully with pears, blue cheese, and dried fruit in this recipe I’ve adapted from a Cooks Illustrated recipe. Use your favorite pie crust or one of the crust recipes from this website (I usually use the Yoghurt Dough from Nourishing Traditions). Feel free to swap the turkey out for cooked chicken. If you want to eat it warm, you can make everything ahead of time but keep the filling separate from the crust. Then just pour it in and bake it. You can also refrigerate the whole thing and serve it later at room temperature.
Roll out the pie crust and press into a 9-inch tart pan or pie pan, trimming the excess dough with scissors or a knife. Prick the bottom of the dough all over with a fork. Bake until lightly browned, about 15 minutes at 425 for a typical pie dough. (You may need to adjust the temperature and time based on the pie crust recipe you use. Nourishing Traditions’ Yoghurt Dough is baked 20-30 minutes, starting in a cold oven preheating to 350 degrees.) Let the pie crust cool to room temperature.
Combine turkey, 1/2 cup cheese, pears, pecans, cranberries or raisins, sour cream, heavy cream, and thyme in large bowl. Season with salt and pepper to taste. Transfer the turkey mixture to cooled pie crust, then sprinkle with remaining cheese.
Bake at 425 until crust is golden brown and cheese is melted, about 20 minutes. Let cool 20 minutes. Serve warm or at room temperature.
This is my attempt at recreating the delicious Barbacoa beef from Chipotle, only using a grass-fed roast. It’s even better the next day after the meat has had a chance to marinate in the juice a bit longer. This recipe was such a hit that it will be recurring for dinner a few times a month. I love that it is done in the slow cooker, making my life a little easier!
Cut the roast up into 4 smaller pieces. Heat a heavy-bottomed pot on medium high heat. Melt the fat in the hot pot.
Sprinkle the roast with salt and pepper. Lightly brown the pieces in the hot pot on all sides. Remove and place in a crock pot.
Combine vinegar, lime juice, cumin, chipotle peppers (or chili powder), garlic, onion, cloves and oregano in a blender. Blend until smooth and creamy. Pour over roast in the crock pot. Add the stock, bay leaves and juniper berries (or substitute).
Cook on Low about 8-10 hours, or until meat can easily be pulled apart.
Shred meat and allow to sit in the juices for an additional hour before serving, if possible.
Store extras in the juices in the refrigerator. It’s even better the next day!
A great way to roast a chicken. A quick and easy main course to serve for Sunday dinner, or any night.
Wash and dry chicken.
Drizzle Olive Oil over chicken.
Mix herbs, salt, and pepper.
Rub over chicken inside and out.
Bake at 350 degrees until thermometer inserted in the thigh reaches 160 degrees.
This is a simple and delicious recipe that really allows the flavor of the turkey to shine. It’s about as traditional as you can get! We made a 14 pound turkey, but just adjust the ingredients and cooking time as needed.
Preheat oven to 325 F.
In a medium glass bowl, cream butter with herbs, garlic, salt and pepper to taste, mix well and set aside.
Pat your turkey dry. Make sure to remove any giblets from inside the cavity, saving for gravy or stock.
Using your hand or a butter knife, carefully loosen the skin from the breast meat, leaving it attached but creating a pocket between the skin and meat. Be careful not to tear the skin. Here is a video that shows how this is done (ignore the vegetable oil portion of the video! lol)
Once you have created a pocket between the breast meat and skin, fill it with all but about 3 TBL of your herbed butter mixture, working it over the entire breast under the skin. (again, refer to the video above for a visual)
Wash your hands and then season the outside of the turkey with salt and pepper. Rub the remaining herbed butter mixture over the outside of the turkey, covering the breast, legs and underside of the bird.
Place the apple, onion, lemon pieces and rosemary sprigs inside the cavity of the turkey. In a large (not non-stick!*) roasting pan, fitted with a rack, place turkey, breast side up, on rack. Tuck wings back under the turkey, and tie feet together with butcher’s twine, crossed. (You can cook the turkey breast side DOWN until you remove the foil (below) at about 45 minutes from the end of cooking, when you will flip it breast side up. I actually almost always cook it this way, but it can be a little tricky to flip, and I have had a turkey come apart and I almost dropped it one year, lol, so I advise doing this only if you want to tackle it. 🙂 It does keep the turkey very moist!)
Cover tightly with foil and place in preheated oven and roast at 325 F for about 15 minutes per pound of turkey. (Or until juices run clear and internal temp is 165 F) A 12-14 lb turkey should take around 3 1/2- 4 hours to cook. To promote browning, remove foil during the last 45 minutes or so of cooking.
Remove turkey from oven. Remove apple, onion, lemon and rosemary from inside cavity and discard. Do not eat these. Move turkey carefully to a platter and let rest for about 15 minutes. Reserve juices, skimmed of the majority of fat, for gravy or reduction sauce.
Herbed Reduction Sauce for Turkey
In medium saute pan over high heat, bring turkey drippings/stock to a boil. When reduced by about half, add lemon juice and white wine if using. Sprinkle in herbs and couple of cracks of black pepper. Add garlic.
Taste and adjust salt, but be careful here, salt has concentrated during the reduction and you will probably not need to add any. I never do.
Swirl in butter and allow it to reach desired consistency.
Serve over your gorgeous roasted turkey and enjoy!
*If you only have a non-stick coated roasting pan, please cover it with parchment paper completely. This will help to minimize contact with your food and the toxic non-stick surface.
A mild salmon and vegetable curry over whole grain saffron rice.
Combine the rice, stock, butter and saffron. Bring to a boil and then simmer on low with the lid on, stirring once or twice, until all the liquid is absorbed and the rice is tender.
While the rice is cooking, heat the coconut oil in a large wok. Add in the chopped onion and frozen vegetables.
Cook vegetables until somewhat soft, about 30 minutes, breaking up the bigger pieces with your utensil.
Chop the salmon and add to the vegetables.
When salmon is thoroughly cooked, add in the coconut milk, curry and salt to taste. Start with 1 tablespoon of curry powder and then go from there.
Bring mixture to a boil and then turn off the heat.
Serve immediately over rice.
A hearty whole wheat pasta with a savory pumpkin sauce.
Cook the pasta according to package directions.
While the pasta is cooking, heat the olive oil over medium-high heat.
Add in the onion and garlic.
Saute, stirring frequently, until the onion starts to soften.
Add in the sausage, and cook, stirring frequently and breaking sausage into small pieces.
When the sausage is fully cooked, stir in the pumpkin, half & half, cinnamon and nutmeg and cook until hot.
Salt to taste.
Serve sauce over the pasta.
A new favorite! Just made this tonight and it is a big hit with the kids. Can’t wait to see what other ways I can get the kids to eat sweet potatoes and some good healthy stock.
Chop the potatoes and the sweet potato and put them in a pot of water with a pinch of salt.
Boil potatoes until tender.
Mash potatoes with olive oil, milk and a pinch of salt.
Dice the beef and brown in cast iron skillet. De-glaze the skillet with the white wine, balsamic vinegar and tamari. Let simmer until the pan starts to dry.
Add in the beef stock and all the seasonings. Bring to a boil.
Dissolve the arrowroot powder in a 1/4 cup of water. Use a fork or a whisk to stir slowly stir in the arrowroot powder.
Cook until thickened to your liking.
Assemble the dish by putting the mashed potatoes in a bowl with a generous helping of gravy on top.
We enjoyed this dish with fermented pickles.
Moist, tender and bursting with flavor, these steaks are awesome served over roasted garlic mashed potatoes!
Mix all ingredients for the steaks, and shape into 9-12 patties. Fry gently in a skillet and keep warm. In another skillet, melt butter and saute onions until tender and caramelized. Add flour and spices, stirring until bubbly. Slowly add in broth and cook until thickened. Add sherry, then pour gravy over the steaks. Serve over garlic mashed potatoes or cauliflower!
Ever find yourself with a fridge full of root vegetables during the fall and winter months? This is a hearty and delicious recipe that utilizes all those veggies.
Pour chicken stock in the bottom of roasting pan.Add all of the vegetables into the pan. Add Thyme. Add Rosemary. Season with Salt and Pepper. Stir and mix the vegetables.
Drizzle coconut oil over the top of the vegetables
Put into oven at 450 degrees for 25-35 minutes
Remove from oven.
Drizzle apple cider vinegar over vegetables
Drizzle honey over vegetables
Stir the vegetables
Serve over soaked brown rice