Sunday, April 4, 2010 by Craig
Ingredients:
6 lbs boneless shortribs
2 tbs olive oil
1 medium onion
4-5 cloves garlic, peeled and minced
4-5 strips of bacon cut into 1 inch pieces
1/8 cup of almond flour
1 28 oz can crushed tomatoes
1 1/2 cups red wine
2 tsp salt
1 tsp black pepper
1 tsp thyme
1 1/2 tsp dried rosemary
Directions:
1. Preheat oven to 325.
2. If boneless ribs are in a long strip, cut them into 3 inch long chunks. Heat olive oil in a dutch oven over medium high heat and sear the ribs on all sides to brown. Remove from pot.
3. Dice onion. Add bacon, onion, and garlic to the pot and cook until onion gets soft. Add in almond flour.
4. Add in beef, tomatoes, wine, and spices.
5. Put aluminum foil over the pot and then the lid.
6. Put in oven and bake for 4-5 hours or until meat is tender and falls apart.
Crock pot instructions:
1. Sear meat and soften veggies as above. Add almond flour.
2. Put in crock pot with spices, tomatoes, and wine.
3. Put foil over crock pot and then the lid.
4. Cook on low for 4-6 hours
Sunday, March 28, 2010 by Craig
Ingredients:
1 or 2 tablespoons of olive oil
1/4 lb bacon or pancetta
1 lb ground beef or buffalo
1 lb ground pork or veal
1 medium yellow onion
2 stalks of celery
1 carrot
3 or 4 garlic cloves (crushed/sliced/whatever…use only 1 or 2 cloves if you don’t love garlic)
Half a tube or 1/4 cup tomato paste
2 cups red wine
2-3 cups chicken or beef stock
1/2 cup cream
1 tsp red pepper flakes
1 tsp black pepper
1 tsp thyme
2 or 3 bay leaves
1 spaghetti squashes
Directions:
1. In a large heavy bottomed pot, heat your oil and add finely chopped pancetta or bacon. Cook 4-5 minutes until you’ve rendered the fat. Remove bacon and set aside for later
2. Cook the ground meat in the remaining oil and fat for about 10 minutes, until fully brown.
3. Add in finely chopped carrot, celery, onion, and garlic. Cook for about 5 minutes until veggies soften
4. Add in tomato herbs/spices, paste, wine, and stock. Scrape pot if you have any carmelized pieces. If you’re using non-stick you probably won’t.
5. At this point it will be fairly liquid. Cook for about 1.5 hours until most of the liquid has evaporated but there is still some leftover (sort of like a chili)
6. Towards the end of the cooking time, poke knife slits all over your spaghetti squash and start microwaving. They take about 2-3 minutes per lb. 1 standard squash takes about 12 minutes. Rotate every few minutes to make sure they cook evenly. They are done when the outer skin becomes soft to the touch. Under cooking will make it hard to get the spaghetti strands out. I don’t know what happens if you overcook – I’m impatient and it’s never happened.
7. When sauce is done, remove the bay leaves and add cream and cook another 2 minutes.
8. Slice spaghetti squash in half lengthwise, scrape out pulp and seeds in the middle and discard. Then use a fork to scrape the flesh of the squash. It should come off easily, down to the outer skin, in spaghetti-like strands. Add the fork-pulled squash into your sauce pot and mix. This make 4-6 servings with one squash. The servings will be a little small but they’re very hardy as I like heavy sauce. I usually have some sauce leftover so if you have 2 squashes, it might be just right but I’ve never cooked this for a group.
9. Top with Parmesan if you don’t mind the dairy and serve.
Sunday, March 14, 2010 by Craig
Ingredients:
3 catfish filets
Fish Spices:
1/4 tsp. cayenne pepper (you could go 1/2 tsp. depending on how hot you like it)
1/2 tsp. black pepper
1 tsp. sea salt (optional… I used celtic sea salt)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
4 tsp. olive oil
1 head cauliflower
Dirty rice spices:
1/4 C chopped fresh parsley
1 onion, chopped
2 cloves garlic, minced
1 stalk celery
1 bell pepper
1/4 C green onions
Spices: 1/4 tsp cayenne pepper, 1/2 tsp black pepper
Greens… like collard, chard or spinach (I used a mix of all
Directions:
1. Shred the cauliflower in a food processor to make a “rice”.
2. In a saute pan heat 1 tsp olive oil and saute garlic and onion.
3. Add bell pepper, celery, and green onion.
4. Stir in spices and fresh parsley. Add to cauliflower and mix well.
5. Microwave cauliflower, covered with plastic wrap for about 5 minutes. Set aside.
6. 1. In a cast iron pan, heat oil. Mix all the spices together and season fish on both sides. When oil is hot, add catfish to pan and pan fry for about 3-5 minutes on both sides. Set aside.
7. Don’t forget the greens! A great Southern dish wouldn’t be the same without some sauteed greens! Sauteed some garlic in olive oil and add a collard and spinach green mix.
Recipe taken from Eat this
Sunday, March 7, 2010 by Bennett
Teriyaki Scallops
Teriyaki Sauce:
1/4 cup oil (olive)
1/4 cup low sodium soy sauce
2 tbsp mustard
1 tbsp vinegar
1/4 tsp ground black pepper
2 cloves minced garlic
Mix all ingredients together. Store in Fridge.
8 Large Sea Scallops
6 Strips of Bacon (optional)
1) Toss the Scallops with enough marinade to cover them, and allow to marinate for at least 30 minutes in the fridge
2) Preheat the broiler. Wrap each scallop with just enough bacon to encircle it without overlapping. (Stretch bacon fairly thin because it crisps up better that way
3) Thread a toothpick through each wrapped scallop to secure the bacon. Brush with a bit more teriyaki sauce, and then place the scallops in the oven 6 inches beneath the broiler. Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.
Servings: 4, 100 Calories (Per 2 scallops)
Zone: 44% Protein; 27% Carbs, 27% Fat
Sunday, February 14, 2010 by Bennett
HAPPY VALENTINE’S DAY EVERYONE!! DO SOMETHING SPECIAL FOR YOUR SIGNIFICANT OTHER
Ahi Tuna Skewers
Ingredients
1/2 Tbsp Macadamian Nut Oil (can substitute Olive Oil)
1 Tbsp minced fresh ginger
1 Clove garlic minced
2 Tbsp creamy almond butter (Whole Foods brand works well)
1 Cup coconut milk
1/2 Tbsp low-sodium soy sauce
1 Lime (juiced)
1 Tsp Hot Sauce (Tabasco or Sriracha are good)
1 lb ahi tuna, cut into 8 long pieces
Directions
1) Soak Eight Wooden Skewers in cold water for at least 20 minutes
2) Heat the oil in a medium saucepan over medium heat. Cook the garlic and ginger until lightly toasted, about 1 minute. Add the almond butter, coconut milk and soy sauce. Simmer on low heat for about 10 minutes. Add the lime juice and sriracha and remove from heat.
3) Heat up a grill or stovetop grill pan. Thread each piece of tuna onto a skewer and brush it all over with sauce. Cook for about 2 minutes on each side, until charred on the outside but still pink in the center. Serve the skewers with the remaining sauce.
Chef’s Notes: You can make the sauce ahead of time and marinate the tuna. Usually 2-4 hours of marinating helps. Also, if you like sauce, then consider doubling the recipe allowing for more sauce
Servings: 4, 303 Calories per Serving (One Serving is Two Skewers)
Zone Percentages: 53% Protein, 34% Fat, 13% Carb
