Today’s recipe is a Beef Kidney in Red Wine Sauce courtesy of Jenni!
- 1 lb beef kidney
- 1/8 cup apple cider vinegar
- 1/8 cup wine vinegar
- 2 tbsp grass-fed butter (Kerrygold is a favorite)
- 2 tbsp olive oil
- 1/2 medium onion, diced
- 1 cup mushrooms, cleaned and sliced
- 1/4 cup red wine
- 1/8 tbsp garlic powder
- Salt & pepper to taste
- Rinse and dry the kidney. Using a paring knife, cut the membrane and remove the fat and tubes from each cube. Place the cubes in a medium-sized bowl and cover with cold water and the two vinegars. Allow to soak for at least 30 minutes. This helps remove the beefy odor.
- During the soaking time, prepare the onions and mushrooms.
- In a skillet over medium-high heat, melt the butter and olive oil. Throw in the kidney cubes and allow them to brown, tossing them every now and then.
- Remove the kidney from the pan and set aside.
- Add the onions and mushrooms to the pan and allow them to cook. Allow the onions to become translucent. Add your seasoning.
- At this time, include the red wine and allow to cook for a minute.
- Add the kidney cubes and stir around. Allow the flavors to meld together.
- Serve on a plate with cauliflower rice, zucchini noodles, or spaghetti squash!
The following recipe, courtesy of Elizabeth, is adapted from the PB&J cookie recipe from Elana’s Pantry.
- 1/2 cup creamy almond butter
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 large egg
- 1 cup almond meal
- 1/4 cup flax meal
- 1 teaspoon sea salt
- jam/jelly/preserve of your choice (I use a local blackberry preserve)
- Blend together the almond butter, coconut oil, honey, and egg.
- Add in the almond meal, flax meal, and sea salt until you have a homogeneous consistency.
- Preheat your over to 350, and line a cookie sheet with parchment.
- Drop a heaping tablespoon of the batter on the cookie sheet about 2″ apart.
- Using your thumb, make a small depression in the center of each dough ball. Place about 1 teaspoon of jam/jelly/preserve there.
- Bake for 10 minutes (bottom edges should be a darker color than the rest of the cookie).
- Allow to cool, and then eat! Warning: these don’t last long.
This week’s recipe is a Skillet Cinnamon Apple Clafouti courtesy of Kim!
- 1 medium sweet apple (pink lady, fuji, etc.), peeled and chopped
- 1 TBS coconut oil
- 2 large eggs
- 3 TBS canned coconut milk (full-fat)
- Splash vanilla extract
- 1.5 TBS coconut flour
- 1.5 tsp cinnamon, or more to taste
- Pinch of salt
- Optional: pure maple syrup for topping
- Preheat oven to 400 degrees.
- Preheat small oven-safe skillet over medium-low heat (I use an 8″ cast iron one).
- While skillet heats up whisk together eggs, coconut milk, and vanilla extract.
- Add coconut flour, cinnamon, and salt, and whisk thoroughly again and set aside.
- Once skillet is hot, add coconut oil, let melt, then add chopped apple.
- Saute apple for approximately 5-6 minutes or until softened.
- Pour egg/coconut mixture over apple pieces, making sure its evenly distributed. Let sit undisturbed for about 2 minutes.
- Remove skillet to pre-heated oven and bake for 18-20 minutes, until puffy and top is golden brown.
- Remove from oven, let cool slightly in skillet, then plate and drizzle with optional maple syrup.
- Serve. Makes 1-2 servings depending if you feel like sharing or not.
- If you do not have cast iron or are using different material, adjust baking time by a couple minutes (give or take); just watch for the top to puff up and turn golden brown.
- You can also make this in a comparable sized baking dish. Just saute apples as written, then place in a greased baking dish, pour egg/coconut mixture over top, place in oven, and bake for at least 25 minutes; if not done then watch in 5 minute increments until top is golden and puffy.
This week’s recipe is a Shaved Brussels Sprout Salad courtesy of Meg!
- 3 dozen brussels sprouts, shaved thin
- 2 scallions, diced
- 1 tbsp chopped basil
- juice of 1 lemon
- 1/2 tsp black pepper
- 2 tbsp grated pecorino cheese
- 2 tbsp chopped hazelnuts
- salt to taste
- 1/2 tsp red seed pepper (optional)
- Put shaved brussels sprouts in a large bowl, add scallions, basil, salt, pepper, red seed pepper, and nuts.
- In a small bowl put lemon juice and pecorino. Stir to mix together.
- Add the lemon-pecorino dressing to the sprouts, stir, and serve.
This week’s recipe is a Brussels Hash courtesy of Elizabeth!
- 1 small sweet potato, peeled & diced
- 1/2 cup brussels sprouts, quartered
- 1/4 red onion, diced
- 2 T duck fat
- 2 eggs
- sea salt
- cracked black pepper
- In a large skillet, heat the duck fat until hot.
- Add the brussels sprouts and sweet potato and onion. Make sure all is well coated with grease.
- Sprinkle with salt and pepper to taste.
- Stir until all is well cooked and slightly browned.
- Remove from pan and add the eggs. Cook to preference then place on top of hash (I prefer over easy).
- (Fry up bacon — or sardines or kippers or protein of choice — as a tasty side.)
This week’s recipe is a Chicken Soup courtesy of Martha!
- 3/4 of one whole organic chicken (including neck and things)
- 2 bay leaves
- 2 onions, chopped
- 4 garlic cloves
- Vegetables of choice (celery, carrots, turnips, potato, winter squash)
- Seasonings of choice (curry, tumeric, chopped ginger, parsley, cilantro)
- 1/2 can coconut milk
- salt and pepper to taste
- In a large pot, cover the chicken with water and bay leaves. Bring to boil. Simmer one hour.
- Remove chicken. Add onions, garlic, vegetables, and seasonings.
- Simmer about 30 minutes until vegetables are soft.
- Add the chicken meat back, without bones and skin, plus the coconut milk.
- When hot, add salt and pepper to taste. Done! (When re-serving you can skim off excess fat.)
This week’s recipe is a Chicken Stir Fry courtesy of Elizabeth (and Jason Glaw)!
- 1 chicken breast, pre-baked
- 1/4 head green cabbage, chopped
- 1 cup broccoli pieces
- 4 green onions, diced
- coconut aminos
- sesame oil
- fresh minced garlic (about 1 T)
- fresh minced ginger (about 1″ square cube, grated/minced)
- crushed red pepper (OR, even better, red chile paste made by the same people who make sriracha)
- In a large skillet (or wok) heat the oil.
- Add the ginger and garlic until fragrant.
- Add the cabbage and broccoli and cook a few minutes.
- Add the chicken and the green onions, then the red pepper (or chile paste) and coconut aminos.
- Stir all together until cooked through and fragrant. Serve warm, eat well.
This week’s recipe is a Ground Beef and Sweet Potato Hash courtesy of Elizabeth!
- 1/4 medium sweet potato, diced
- 1/2 lb ground beef
- 1/2 yellow onion, diced
- 3 cloves garlic
- big handful spinach
- 2 eggs
- fresh rosemary (to taste)
- sage (to taste)
- nutmeg (a dash)
- sea salt
- black pepper
- Dump all the ingredients EXCEPT the eggs and spinach into a large skillet on medium/high heat.
- Continue to stir and break the beef apart until the potatoes are fork tender (about 10 minutes, maybe more*).
- Then add the spinach until slightly wilted, then crack the eggs over and continue to stir it all up for another minute or two.
- Serve and enjoy!
- If you want a faster cooking time, grate the sweet potato instead of dicing it.
This week’s recipe is a Sweet Potato and Apple Salad courtesy of Meg!
- 2 Tablespoons lemon juice
- 1 Tablespoon freshly grated ginger
- 2 Tablespoons extra-virgin olive oil
- 1 small raw sweet potato, peeled and finely julienned
- 1 tart apple, peeled and finely julienned
- 3-4 stalks celery, very thinly sliced
- 5 small radishes, very thinly sliced
- 5 scallions, very thinly sliced
- 3 Tablespoons toasted sesame seeds (we used black)
- 1 handful cilantro leaves, coarsely chopped
- In a small bowl or food processor, combine lemon juice, olive oil, and ginger. Mix until throughly combined and the consistency of a vinaigrette.
- In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
- Drizzle dressing over salad and season with salt and pepper.
- The key to this recipe is to be sure the sweet potato and apple are finely julienned.
This week’s recipe is a delicious Beef Chili adapted from Melissa Joulwan’s recipe from The Clothes Make The Girl, thanks to Jenni.
- 2 tablespoons coconut oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 3 pounds ground beef
- 1 teaspoon dried thyme leaves
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 1/2 tablespoons unsweetened cocoa
- 1 teaspoon salt
- 1 can (6 ounces) tomato paste
- 1 can (14.5 ounces) fire-roasted, chopped tomatoes
- 2 cups water
- Heat coconut oil in large pot over medium heat. Dice onion and cook until translucent. Add garlic and stir until fragrant. Add ground beef and stir in until no longer pink.
- Combine seasonings in a separate bowl and then add to the pot. Once mixed, add in tomato paste and the chopped tomatoes including the juice. Once stirred, add in the water and bring the whole pot to a boil, then reduce heat to a simmer.
- Allow the pot to simmer for at least 2 hours (the longer the better!). Serve with avocado slices, spinach, pesto, or a side of Brussels sprouts. Devour!