Lunch/Dinner

Beef-Veggie Stew

Posted on Dec 19, 2018 in Beef, Lunch/Dinner, Veggie

“Beef-Veggie Stew”

Wow…keeping warm is definitely on our mind and a warm tasty treat is just going to happen this week with our flavorful stew. So thinking about the cool weather now and probably done with the turkey and ham from the last holiday, we’ll create a comfort-food dish with a deep sauce and divine flavor.

Ingredients: (serves 4-6)
• 2-3 lbs. pasture raised/pasture finished beef stew meat
• 2 Tbsp. organic olive oil
• 1 organic onion, peeled & diced
• 1 organic shallot, peeled & minced
• 4 gloves organic garlic, minced
• 3 stalks organic celery, chopped
• 4 Tbsp. organic tomato paste
• 1/2 cup good red wine of your choice
• 1 cup organic beef stock
• 1 Tbsp. finely chopped organic thyme
• 4-6 organic carrots, sliced to your preference

Heat iron skillet to medium, add olive oil and braise the meat until nicely browned

Remove the meat, set aside, and add to the skillet the onion, shallot, garlic and celery and lightly brown these vegetables while scraping the browned bits on pan from meat

Add tomato paste and cook for couple of minutes; add red wine simmer approx. 3 minutes

Add beef back into skillet…then add beef stock and thyme and bring to a simmer

Cover and continue on low simmer for about 50 minutes or until beef is very tender

Add the sliced carrots and continue on simmer for 10 additional minutes

Serve with mashed cauliflower for as a perfect partner!

Cashew Mushroom Soup

Posted on Dec 12, 2018 in Lunch/Dinner, Veggie

“Cashew Mushroom Soup”

Baby it’s cold outside and we want to warm ourselves from the inside out. Let’s remove all that chilliness we’re feeling right now by grabbing a spoon and enjoying a hearty bowl of deliciousness!

Ingredients: (serves:2-4)

1 cup raw unsalted cashews
3 Tbsp. organic butter
1 large, organic yellow onion, chopped
10 cups organic, mixed mushrooms, thick-sliced (shitake, crimini and oyster)
4 cloves organic garlic, minced
1 Tbsp. fresh, organic thyme leaves
4 cups organic, low-sodium chicken stock
1/2 cup dry sherry wine
Organic, ground black pepper to taste

In advance, place cashews in a medium bowl and cover with cool water, cover container and refrigerate overnight…when ready to use drain & rinse with cool water.

In large pot on medium heat, melt butter, add onions and stir until tender, about 3 minutes. Add mushrooms, stir until tender and golden in color, about 5-8 minutes. Add garlic and thyme & sauté about 1 additional minute. Transfer mushroom mixture to a bowl.

Add broth to the pot and bring to a low boil while loosening any browned bits on bottom of pot. Stir in cashews, reduce heat and simmer until cashews are very soft which should take about 15 minutes. Remove from heat and let completely cool to room temperature.

Once mixture is cooled, puree in a blender until very smooth and then pour mixture back into cooking pot. Add mushrooms and any accumulated liquid to the pot. Cook over medium-low heat until thoroughly warmed. Stir in wine, season with pepper and ladle into bowls for a hearty, satisfying, thorough warming. Use additional thyme leaves for garnish!

Cashew Pork

Posted on Dec 6, 2018 in Lunch/Dinner, Pork

“Cashew Pork”

A little Asian delight will fill our plates this week as we toss together some great ingredients which can be served with some steamed veggies or over a couple handfuls of your favorite greens.

Ingredients: (serves 4)

1 tsp. dry sherry wine
1 tsp. organic coconut crystals
2 tsp. organic arrowroot powder
1 lb. organic pork tenderloin, cubed
2 cups organic avocado oil
3/4 cups cashews
3 gloves organic garlic, chopped
2 organic green onions, coarsely chopped
1/2 organic, red bell pepper, seeded & diced
1/2 organic, green bell pepper, seeded & diced
4 organic, dried mushrooms, soaked in hot water for 20 minutes & drained

Sauce:
1 tsp. organic, coconut aminos
1/4 tsp. organic white pepper
1 tsp. arrowroot powder
1/3 cup organic, chicken stock

In a bowl, mix together dry sherry, coconut crystals, & arrowroot. Stir in pork to coat
evenly. Let stand 30 minutes. In a wok, heat oil until hot, add pork and deep-fry 3-4
minutes until cooked through. Use a slotted spoon to remove pork and drain on paper
towels.

Add nuts to oil and deep-fry a few seconds until lightly browned. Remove with slotted
spoon. Drain on paper towels. Pour oil from wok, leaving just one tablespoon. Add garlic, fry briefly, then add all the vegetables. Continue cooking 3-4 minutes. In a bowl, mix together sauce ingredients, stir into wok and simmer until thickened. Add pork and heat through while gently stirring.

Serve on plates with steamed veggies of choice or spoon over cut greens of choice for an absolute perfect meal!

Herb Crusted Chicken Marinara

Posted on Nov 29, 2018 in Chicken, Fowl, Lunch/Dinner

“Herb Crusted Chicken Marinara”

We are now moving into the end of the year where the weather is definitely cooler and we want to warm ourselves with a hot, tasty meal. This week’s creation is perfect for family & friends alike and will give you a comfortable & satisfied evening enjoying the indoors.

Ingredients: (serves two)
• 2 Boneless chicken breasts
• 1 1/2 tsp. coconut oil (divided)
• 1-2 zucchini (to make your veggetti)

HERB CRUST
• 1.5 Tbsp. oregano
• 1.5 Tbsp. basil
• 1.5 Tbsp. rosemary
• 2 cloves garlic, minced

SAUCE
• 1 cup of your favorite marinara sauce (low fat)
• 2 1/2 Tbsp. nonfat cottage cheese
• 4 oz. cremini mushrooms (sliced)
• 1/4 sweet onion (julienned)

Mix the herbs and garlic together and pat onto both sides of the chicken breast

Melt 1 tsp. coconut oil in a cast iron skillet on medium high heat. Place chicken breasts in the pan and brown both sides to create a delicious herb crust

In separate pan, melt the remaining 1/2 tsp. of coconut oil and brown the mushrooms and onions. Once the mushrooms and onions are soft and brown…drain liquid from the pan. And add marinara sauce to pan. When the sauce is heated through, remove to a bowl and add the cottage cheese. (If you add the cottage cheese to the pan, it makes a mess).

Serve the chicken and sauce over veggetti for a hearty, healthy winter meal!