Monthly Archives: November 2013

A chili recipe for all people

I’ve experimented for years with various chili recipes. Some had too many tomatoes, too many beans, not enough seasonings,  too greasy, too spicy, too bland … you get the idea. I finally figured out a recipe that works great for our family, fits in with our food guidelines, and is delicious. My people have asked for this chili in the middle of summer, because, clearly, we are insane. There are so many variations for this, so it’s easily adaptable for Paleo, vegetarians/vegans, low-carb, etc. I will include some of my variations, but feel free to tweak and let me know what you think. If you hate it – I apologize. More for me! :)

Ingredients:

2 Tbsp. coconut oil or fat of your choice

2 lbs. grass-fed ground beef (2 lbs. of leftover turkey, chicken or 45 oz. of various beans, such as black, kidney, pinto, navy, if vegetarian/vegan)

2 large onions, chopped

3 – 5 celery stalks, chopped

5 – 8 carrots, peeled & chopped

2  peppers, chopped (we prefer red peppers and maybe 1 jalapeño)

1 jar tomato paste (7 oz.)

3 – 5 cloves of garlic, chopped

1/2 cup balsamic vinegar

2 heaping Tbsp. chili powder

1 heaping Tbsp. cumin

1 Tbsp. dried parsley

salt and pepper, to taste

1 – 2 bay leaves

1 1/2 tsp. dried oregano

1 1/2 tsp. dried basil

6 – 8 cups homemade beef stock, chicken stock or vegetable stock

Directions:

In a large Dutch oven or pot, melt the fat over medium heat. Don’t let it smoke. Add the onions, celery, and carrots, a sprinkle of Celtic sea salt, and sauté approximately 10 minutes; just enough to get all the water out of the vegetables. Add the peppers, another sprinkle of sea salt and freshly ground pepper and continue to sauté about 5 more minutes. Once all the water has evaporated, add the protein of your choice, breaking it up, if necessary, until browned. If using leftover meat or beans, sauté just enough to thoroughly mix it into the vegetables. Add the spices, herbs, tomato paste, garlic, and balsamic vinegar, until well incorporated. Pour in the stock of your choice, and bring the heat up to a boiling point. Stir well, then reduce to a simmer for 1 1/2 hours, continuing to stir occasionally. Taste and then adjust seasonings, if necessary. I usually have to add more salt or herbs and spices because I can’t leave a recipe alone! Serve with the toppings that follow your dietary guidelines: grated raw milk cheddar cheese, guacamole, creme fraiche, and cilantro are some of the usual options.

Vegetable variations: My favorite vegetable additions are chopped fennel or leeks, sautéed with the regular veggies, and finely chopped collard greens, spinach or kale, stirred in toward the end of cooking time. When I’ve added fennel or leeks, I’m always asked, “What is IN this?” They are delicious.

Spice variations: You can always make it hotter or milder, depending on your family’s preferences. Add jalapeño or other chile peppers for a hotter sauce, some adobo sauce to taste for increased smokiness, or more balsamic for additional umami.

*Note: some of the ingredient measurements are based on how large the vegetables or other ingredients are. If you have massive carrots, maybe you should only use 2. This is completely up to you!

Let me know how it works for your family and what variations you made!

 

 

Quick Asian Stir-fry

It’s been a while since I’ve posted. I have several rough drafts in the works, but life has been happening lately, so here’s an easy lunch for you instead. When I don’t have leftovers, it’s fast recipes like this that are irreplaceable! For those of us with allergens who adore all types of Asian cuisine, it can be tough. Unfermented soy, gluten, rice, and msg make ordering from or eating at our previous favorite haunts a distant memory. While I definitely enjoy making complex dishes with subtle and rich flavors, this is a quick fix recipe and should be viewed as such!

Quick Asian Stir-fry

Ingredients:

  • 1 – 2 tsp. coconut oil (organic, virgin preferred)
  • 1 lb. ground turkey cooked with ginger, cumin, onion powder, garlic powder, sea salt & freshly ground pepper to taste
  • 1 bag broccoli coleslaw (+ other vegetables like peppers, celery, chopped cucumber)
  • 2 Tbsp. toasted sesame oil
  • 1 Tbsp. + 1 tsp. tahini/almond butter/peanut butter – no sugar added
  • 4 Tbsp. coconut aminos
  • sesame seeds
  • additional coconut aminos
  • cilantro

Directions:

Melt coconut oil in skillet on medium heat. Add ground turkey (any meat can be substituted here) and brown, breaking up the meat with a wooden spoon or spatula. Add ginger, cumin, onion powder, garlic powder, salt and pepper to taste. While the meat is cooking, chop additional vegetables. After meat is sufficiently browned, add all vegetables to skillet and cook just until tender. In a separate bowl, whisk together the toasted sesame oil, tahini or nut butter of choice and coconut aminos. Remove skillet from heat, pour sauce over stir fry and toss gently. Top with sesame seeds, additional coconut aminos, cilantro, and chopped cucumber. This would be great served as a wrap or with a side of cilantro-cauliflower rice.

Health Nut/Foodie Info:

  • coconut oil – medium chain triglyceride, source of energy, detoxifying, , lots of lauric acid (anti fungal, anti-inflammatory, anti-bacterial, anti-viral), appetite suppressant.
  • celery – excellent source of sodium, potassium, vitamins A and C, folic acid, vitamins B6, B2 and B1 and calcium
  • cucumber – vitamin K, molybdenum, vitamin C, potassium, manganese, magnesium, tryptophan and vitamin B5.
  • broccoli slaw – full of fiber and vitamins A  and C.
  • coconut aminos – a tasty alternative to Nama Shoyu, tamari or soy sauce.
  • sesame seeds – loaded with selenium, essential for thyroid health; selenium converts T4 to T3.
  • cilantro – a potent heavy-metal detoxifier, plus, it’s delectable!

Enjoy!