Veggie

Eggplant Omelet

Posted on Mar 6, 2019 in Breakfast, Eggs, Veggie

“Eggplant Omelet”

Spritz medium-sized ceramic pan with oil, add the onions and eggplant; sauté until all is tender; once tender add the tomatoes and seasonings until new ingredients are thoroughly heated. Add cheese. Stir, cover pan and cook until egg mixture is lightly browned on the bottom. Fold in half as seen in picture. Slice in half, distribute onto two small plates, add garnish and share with the one your love!

Ingredients (serves 2):
• Spray organic, olive or coconut oil
• 1/4 Chopped organic onion
• 1 organic, medium-sized eggplant, thin-sliced
• 6-10 tiny, organic tomatoes, sliced with whole ones for garnish
• 3 to? Free-range eggs, whisked together
• 2 Tbsp. organic grated cheese of your choice
• 1/2 tsp. organic, dried Italian seasoning or again, your choice of seasoning(s)

steak, dinner, lunch, beef, healthy meal

The Royal Beef Plate

Posted on Jan 9, 2019 in Beef, Lunch/Dinner, Veggie

“The Royal Beef Plate”

Let’s create a full-bodied sauce to have with a great iron-skillet-browned fillet mignon this evening. The richness comes from the sautéed mushrooms and red wine added to the drippings from the iron skillet once the steaks are perfectly browned. This is a decadent meal with very minimum effort and is truly a crowd pleaser!

Ingredients: (serves 4)
• Filet mignon steaks (you choose portion size/person)
• 1 Tbsp. organic butter
• 1 tsp. organic olive oil
• 8 oz. organic cremini mushrooms, sliced
• 1 tsp. organic, fresh rosemary, minced
• Salt and pepper to taste
• 1/2 cup red wine
• 3/4 cup organic, low-salt beef stock

Cook steaks at medium temperature in an iron skillet with 1 tsp. organic olive oil; remove to warm plate once cooked to your preference

Melt butter with olive oil in iron skillet with remaining drippings from cooking steaks; add
mushrooms and rosemary, salt & pepper, wine, beef stock, and simmer

Continue cooking on low simmer until liquid reduced to about two thirds of beginning amount

Using a ladle, evenly portion the sauce with mushrooms to each individual plate for serving

Add some steamed green beans and mashed cauliflower for a royal meal!

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!