Oven Roasted Orange Ginger Beef
1 ½ pounds stewing beef, cut into cubes ¼ cup of flour (or arrowroot for gluten-free option) 2 large yellow onions, chopped 2 large sweet potatoes, peeled and cut into chunks 3 parsnips, peeled and cut into chunks 6 carrots, peeled and cut into chunks 2 cups water 1 cup orange juice (fresh squeezed is best!) 1 ½ cups beef stock 1 cup tomato sauce 2 tablespoons grated orange zest 2 heaping tablespoons grated ginger 2 teaspoons dried thyme 1 teaspoon dried oregano 3 bay leaves Heat oven to 325 degrees. In a large ovenproof casserole dish, toss beef with flour. Add remaining ingredients and stir to combine. Bake the stew with cover on for 3 to 3 ½ hours (stirring occasionally), until the beef is tender and the vegetables are al dente. Remove bay leaves before serving. Recipe from http://www.inspirededibles.ca/ Moroccan Meatballs
Serves 6 to 8 Meatballs: ½ cup fresh parsley leaves, minced (about 2 tablespoons) 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon salt ¼ teaspoon ground black pepper 2 pounds ground lamb (or 1 pound ground lamb and 1 pound ground beef) Sauce: 1 tablespoon coconut oil 2 medium onions, diced (about 2 cups) 2 garlic cloves, crushed (about 2 teaspoons) 2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon salt ¼ teaspoon ground black pepper 2 medium tomatoes, diced (about 2 cups) 1 ½ cups water 2/3 cup tomato paste ½ cup fresh parsley leaves, minced (about 2 tablespoons) In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb (or lamb & beef) into the bowl and knead until all of the ingredients are incorporated. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of the meat mixture and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water and tomato paste and mix together. Bring the sauce to a boil, then gently place the meatballs in the pot, cover, and reduce the heat to a simmer. Cook for 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle with the minced parsley before serving. Recipe from Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan Mini Meat Loaves
Makes 12 individual loaves. 1 cup chopped yellow onion ½ cup finely diced celery 2 tablespoons olive oil or coconut oil ½ cup finely diced red bell pepper 2 cloves garlic, minced 1pound ground turkey 1 pound ground beef, preferable grass-fed 1 cup rolled oats 2 eggs, lightly beaten 2 tablespoons Dijon mustard 1 cup ketchup 2 tablespoons Asian sesame oil (not toasted sesame oil!) 1 tablespoon Worcestershire sauce 1 teaspoon crushed cumin seed 1 teaspoon dried marjoram 1 cup cooked fresh or frozen corn Salt and pepper 1 ½ tablespoons soy sauce In a medium skillet, combine the onion and celery with the olive or coconut oil. Cover and cook over medium heat for 3 to 5 minutes, until soft. Uncover and raise the heat to medium-high. Add the bell pepper and garlic and sauté for 3 to 5 minutes longer, until all the vegetables are soft and the onion is beginning to color. Remove from the heat and let cool to tepid. Meanwhile, in a large bowl, combine the ground turkey and beef with the oats, eggs, ½ cup ketchup, the mustard, 1 tablespoon of the sesame oil, the Worcestershire sauce, cumin seed, marjoram, and corn. Add some salt and pepper to season. Mix with your hands or a wooden spoon to blend well. Add the cooled onion mixture and blend well. Preheat oven to 375 F. Oil a muffin pan and form the mixture into individual medium-sized balls and drop into each muffin slot. Place muffin tin on a baking sheet to catch any drippings while baking. In a small bowl, stir together the remaining ½ cup ketchup and 1 tablespoon sesame oil with the soy sauce. Paint the meat loaves with this glaze and bake for 25 minutes, or so until the meat is cooked but still moist. Be careful not to overcook! A meat thermometer should read 160 degrees. Serve one meat loaf per person. Leftovers can be frozen. Recipe from The Acid Reflux Solution by Jorge E. Rodriguez, MD Lemon Penne With Asparagus & Pine Nuts
Serves 4 to 6 1 pound young asparagus, trimmed 8 ounces penne or rigatoni pasta 2 to 3 tablespoons fresh lemon juice Grated zest of 1 large lemon 4 to 5 tablespoons olive oil (or pine nut oil, roasted garlic oil) 4 tablespoons freshly grated Parmesan cheese ½ cup pine nuts, light toasted Salt and freshly ground black pepper to taste Bring a large pot of salted water to a boil. Add asparagus and cook until just tender, about 4 minutes. Remove asparagus with tongs; plunge into cold water to stop cooking. Blot dry and cut into 2-inch lengths. Boil pasta in the same water until al dente. Drain, rinse under cold water and blot dry. Combine pasta and asparagus in a large bowl. Pour on lemon juice, zest and olive oil and toss. Add Parmesan cheese, pine nuts, salt and plenty of black pepper. Toss again and serve. For a more substantial dish add grilled chicken or shrimp. Recipe from Stonewall Kitchen. Lasagna al Pesto
1 lb. fresh spinach 1 cup minced onion 3 Tbsp. olive oil salt & pepper, to taste ½ cup grated Parmesan 1 cup homemade or good quality prepared pesto ¼ cup toasted sunflower seeds or pine nuts 20-24 spinach lasagna noodles (or any kind of lasagna noodle) 1 lb. mozzarella cheese, in thin slices Extra olive oil Preheat oven to 350 degrees. Oil a 9x13 pan. Make your pesto if using homemade. Filling: Clean and stem the spinach. Chop it very fine. Set aside temporarily. In large, heavy skillet saute the onions in 2 tbsp of the olive oil unti the onions are soft (about 5-8 minutes). Add salt and pepper and remove from heat. Stir the raw spinach into the hot onions. Transfer to a large bowl. Add half the grated Parmesan, pesto, ricotta and sunflower seeds. Grind in some extra black pepper and salt, to taste. Mix thoroughly. Assembling: If using dried noodles, boil them until al dente, then rinse under cold water and drizzle with leftover olive oil. Place a layer of the noodles in the bottom of an oiled 9x13 pan. Spread 1/3 of the filling onto the noodles. Place 1/3 of the mozzarella over that. More noodles. Another 1/3 of the filling. 1/3 more of the mozzarella. Yet more noodles, remaining filling, remaining mozzarella and one final layer of noodles. Sprinkle the top with the remaining Parmesan and drizzle with olive oil. Cover with foil and bake for 35-40 minutes. The top should be brown and the filling bubbling. This recipe is from the Enchanted Broccoli Forest by Mollie Katzen. Lamb Patties
1 pound ground lamb Zest of ½ lemon Juice of ½ lemon 2 teaspoons sherry 2 teaspoons soy sauce 1 ½ cloves garlic, finely minced 1 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon ground black pepper 2 dashes hot red pepper sauce Combine all ingredients in a large bowl and mix well, using your hands. Shape the mixture into patties. Cook in a skillet over medium-high heat or on a grill. This recipe originally called for shaping the lamb into 2-inch patties and serving them on French bread or toast rounds as an appetizer. However, you can make them full size and eat them like a burger. We encourage our patients to shop locally for produce, eggs, dairy and meats. There are many wonderful Farmers Markets in our area, most of which are just starting for the season. When shopping at the Farmers Markets, look for local, grass-fed meats. For more information on why grass-fed is better visit the Weston A. Price Foundation at http://www.westonaprice.org/. This recipe is from The Joy Cooking. Indian Chicken Burger with Mango Chutney
2 pounds of ground chicken (or turkey) 2 garlic cloves, pressed 2 eggs, lightly beaten 2 teaspoons garam masala 1 teaspoon curry powder 1 cup fine dry bread crumbs 1 teaspoon salt 1 teaspoon pepper ombine the chicken, garlic, eggs, garam masala, curry powder, bread crumbs, salt and pepper in a large bowl, mixing well. Shape the mixture into 8 patties. They will feel stickier than regular burgers. Add a little butter (or ghee) to a skillet and cook the patties 5 to 6 minutes per side over medium heat. They should be golden on each side and cooked through. Serve on hamburger buns with mango chutney, lettuce and tomato. Mango Chutney ¼ cup light brown sugar (or palm sugar) ¼ cup white vinegar 1/3 cup raisins ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ¼ teaspoon ground cloves Pinch of salt 1 very small onion, finely chopped 2 cups chopped mango, fresh or frozen (apples or pears would work too) 2 tablespoons water 2 tablespoons fresh lime juice In a 2-quart saucepan, combine sugar, vinegar, raisins, spices, salt and onion. Bring the mixture to a boil; and then reduce the heat to low; let simmer for 10 minutes. Add the mango and water, and continue to simmer over medium-low heat, stirring often, 12 to 15 minutes, until the mixture is thick.Remove the chutney from the heat, and stir in the lime juice. Grilled Chicken with Basil Dressing
2/3 cup extra-virgin olive oil 3 tablespoons plus ¼ cup fresh lemon juice (from about 4 lemons) 1 ½ teaspoons fennel seeds, coarsely crushed 1 ½ teaspoons salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 6 boneless, skinless chicken breast halves 1 cup lightly packed fresh basil leaves 1 large garlic clove 1 teaspoon grated lemon zest In a resealable plastic bag, combine 1/3 cup of the oil, 3 tablespoons of the lemon juice, the fennel seeds, ¾ teaspoon of the salt, and ½ teaspoon of the pepper. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate for at least 30 minutes and up to 24 hours, turning the chicken occasionally. Meanwhile, in a blender, blend the basil, garlic, lemon zest, remaining ¼ cup lemon juice, ¾ teaspoon salt, and ½ teaspoon pepper until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce to taste with more salt and pepper, if desired. Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to a platter. Drizzle with the basil sauce and serve. This is a perfect recipe for the start of grill season! The marinade keeps the chicken moist and the lemon and fennel give it a wonderful flavor. You can substitute fresh parsley for the basil. Recipe from the italian grill. Greek-Style Baked Fish
4 Servings 4 – 6 oz fish steaks (halibut, sea bass, salmon) ¼ cup roasted red bell pepper ¼ cup olive oil 2 tablespoons minced fresh parsley 2 teaspoons dried oregano grated rind of 1 lemon ¼ cup fresh lemon juice 3 minced garlic cloves 1 tablespoon Dijon mustard freshly ground black pepper, to taste 1 cup crumbled feta cheese Preheat oven to 425 degrees. Rinse fish steaks under cold water and pat dry with paper towels. Combine all ingredients except for feta cheese. Pour marinade over fish and marinate about 30 minutes, turning several times. Arrange fish steaks in a baking dish along with marinade. Bake about 15 minutes or until fish is tender and flakes easily with a fork. Sprinkle feta cheese over top of fish, during last 5 minutes of cooking. I can’t remember where I found this recipe but it’s quick and easy and tasty too! I prefer to use a white fish for this dish but it would work well with salmon if you prefer. Fish Tacos with Creamy Cilantro Sauce
1 tablespoon lime juice 1 tablespoon extra-virgin olive oil 1 tablespoon tamari or soy sauce 1 lb. fish, cod, halibut or other white fish 8-12 corn tortillas or taco shells grated cheese salsa Sauce: 1/4 cup mayonnaise or plain yogurt 1 tablespoon lime juice 2 tablespoons chopped cilantro 1 clove garlic, pressed 1/8 teaspoon cumin 1 tablespoon water Vegetables: 1/2 cup shredded cabbage 4 leaves romaine, rolled and cut in thin strips 1 carrot, grated 1/4 cup chopped red onion 1 tablespoon extra-virgin olive oil 1 tablespoon lime juice salt and pepper 1) Combine 1 tablespoon each of lime juice, olive oil and soy sauce in a small bowl and pour over fish. Allow fish to marinate for at least 1/2 hour. 2) Combine all ingredients for sauce in a small bowl and whisk until smooth. Cut vegetables. Dress with olive oil, lime juice, salt and pepper and toss. Set side dressed vegetables and sauce. 3) Preheat broiler. Place marinated fish on a broiler pan and broil about 10-15 minutes depending on the thickness of the fish (10 minutes per inch). Warm tortillas in a skillet with a dab of butter one at a time or bake taco shells. When fish is done, cut into small slices. Place a few fish slices in tortilla with dressed vegetables on top. Pour a tablespoon or two of the sauce over the top and add a bit of grated cheese and salsa if desired. Repeat process for each tortilla. Serve immediately. You can choose to use soft corn tortillas or crisp taco shells. Two or three limes should give you all the juice you need for this recipe. Recipe from www.cookusinterruptus.com. This is a quirky food website with some fun recipes. |
Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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