Archive for the ‘Recipes’ Category

Asian Braised Pork Belly

We had a pound of cubed pork belly in the freezer that I wanted to cook. I looked around at a number of different recipes and combined them into this. It turned out great!  Pork belly is bacon without the smoke or salt cure.

This recipe is for pork belly that been slowly braised in a salty-sweet liquid for hours and hours, until both the fat and the meat melt in your mouth.

We served it with brown rice, steamed broccoli and Sauerkraut.  My husband was skeptical, but he loved it too.

1 lb pork belly

2 tablespoons Organic sugar or rapadura

½ organic Onion peeled and roughly chopped

1 cinnamon stick

1 Organic Orange, quartered (with peel on)

1 large piece of fresh ginger

1 star anise

3 tablespoons Organic soy sauce (wheat free for Gluten Free)

2 tablespoons sake

2 cups of homemade beef or chicken broth or water

Cut the pork into cubes about 1 inch or so square. If the skin is still on, leave it on. Heat up a large pot with a heavy bottom. Sauté the pork belly cubes, without any added fat (you don’t need it…) until browned.

When the meat is browned, scrape it to one side and put the sugar in the fat that’s accumulated on the bottom, and stir around until it’s a bit caramelized. Stir and toss so the meat gets coated by the sugar.

Add the rest of the ingredients, you can chop the orange into four quarters.  I peeled a bit of the rind off one quarter and also squeeze the juice out of the same one and added it all to the pot. Bring to a simmer and lower the heat. Put a lid on and let it simmer gently for about 3 hours, turning occasionally.

To serve, dredge the pieces carefully out of the oily cooking liquid, and peel off the thick layer of fat that’s on the skin side of the meat, or just the skin. Drizzle a little bit of the cooking liquid over the cubes.

Serve with very steamed vegetables, like broccoli, steamed rice and a fermented vegetable like pickles or Sauerkraut would be great too.  To eat, take a small piece and put it on top of your hot rice, and let the sauce and fat sort of melt in. A little goes a long way.  Enjoy!

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/06/monday-mania-6272011/

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Homemade Pesto

Pesto is so easy to make and as we’re getting into basil season, it’s a great time to make extra and freeze it for later in the year.

I hadn’t made pesto in a long time but when we went to the Asian supermarket a few weeks ago, I got a huge bunch of Thai basil. I used some in a great curry (recipe will be up soon) and was trying to figure out what to do with the rest of  it, when I remember how easy it is to make pesto.

Pesto will keep for 3-4 days in the refrigerator and for a few months (or more) in the freezer. Some people make big batches and freeze it in ice cube trays and then pop the cubes in to a Ziploc bag so you can just pull them out as needed.  You can make this recipe with fresh spinach too –  also makes a delicious pesto.

I make mine in a food processor, but I think you could make it in a blender as well.

Ingredients:

3 cups packed organic basil leaves  – remove the big stems, you can use the smaller ones

2 large organic garlic cloves

½ cup organic pinenuts, walnuts, almonds or a combination. – I make a variety of crispy nuts and keep them in the freezer, they’re perfect for making pesto.

¾ cup freshly grated parmesan cheese – I use the fresh parmesan/romano blend from TJ’s.

¾ cup of extra virgin olive oil.

Celtic salt to taste

Directions:

Combine everything except the olive oil in your food processor, turn it on and pour the oil in a slow stream until the pesto comes together in a nice paste. If you’re storing it in the refrigerator, put it in a small dish or container and cover it with olive oil, that’ll keep it fresh for up to four days. Serve it over any kind of pasta. It also makes a great spread for cheese and other types of sandwiches. Enjoy!

Read more great, Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/05/monday-mania-5162011/

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We are back, after a computer crash last week. It was a good reminder to always back up my files. Sorry to have missed last week, but I’m so glad we’re back! – Mom

Homemade Falafel

I love Falafel and as we don’t have any place nearby that serves it, we haven’t had it in ages. I looked at the mixes at the health food store and they all had canola oil in them, which we don’t eat. This is a recipe from the wonderful Nourishing Traditions book. It makes a nice big batch and fed three teenagers & two adults with one serving left over. This was the best Falafel we’ve ever eaten.

Serves 8

Ingredients:

2 cups dried organic chickpeas

Filtered water

4 tbs. whey or lemon juice

4 cups organic parsley leaves, loosely packed

4 medium organic onions, coarsely chopped

4 large cloves organic garlic, peeled

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. pepper

1 tsp. Celtic or sea salt

1 tsp. cayenne pepper

1 tsp. baking powder

About 1-cup extra virgin olive oil or lard (we used organic coconut oil)

Directions:

Bring a pot of water to a boil and pour over chickpeas. Stir in 2 tablespoons whey or lemon juice, cover and leave in a warm place (I just left ours on the stove) for 12 hours. Pour off excess water and pour in more boiling water. Add remaining 2 tbs. of whey or lemon juice and leave for another 12 hours.

Place 1 cup parsley in food processor and pulse until chopped. Add ¼ of the chickpeas (about 1 cups and they expand a lot from the water), 1 onion, 1 garlic clove, and ¼ tsp. of each of the remaining ingredients (except olive oil or lard) and pulse until reduced to a course paste. The mixture should be finely ground enough to hold together but not entirely smooth. Repeat process three more times. (If you have a 14 cup food processors, I think you could do two batches, instead of four).

Mix all batched together, cover and refrigerate for at least one hour. Form into patties and sauté in olive oil or lard. Serve with tahini sauce, sliced tomatoes/cucumbers and pita bread. I served our with tahini sauce and organic hummus and pita breads from Trader Joe’s, a made a big side salad. Enjoy!

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Spanish Chicken with Chorizo and Potatoes

From Nigella Kitchen by Nigella Lawson.

Here’s another recipe that I made from the Nigella’s Kitchen cookbook. It was very easy to make and was a beautiful dish. I halved the recipe, made only one tray and it easily fed three, including one teenager. For anyone who is just learning to cook from scratch, I’d recommend watching the Nigella Kitchen show on The Food Network. The recipes are easy to make and every one I’ve tried has turned out beautifully.  I’ve since bought the cookbook that goes along with it and it’s full of easy, real food recipes. I do opt to use organic ingredients.

Directions

Nigella says, “Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I’m frazzled, I firmly believe that a “tray-bake” is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you’re done. I think I’d go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.”

Ingredients

2 tablespoons extra virgin olive oil

12 organic chicken thighs (bone in are recommended but I couldn’t find them and used boneless/skinless)

1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized

1 1/4 pounds organic new potatoes, halved

2 organic red onions, peeled and roughly chopped

2 teaspoons dried oregano

1 organic orange

Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.

Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.

Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve. Enjoy!

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Chocolate Chip Pumpkin Muffins

I was cleaning out my freezer and found some frozen pumpkin puree from November.  I roasted and prepped three pumpkins and then never ended up making pies.

As it’s April, I decided to try something different and make muffins. You can easily half the recipe to make one dozen, or make two so you have some to share.  It’s a quick and easy recipe and they were delicious.

Prep Time 10 Minutes

Cook Time 17 -20 Minutes

Servings 24 Muffins

Difficulty Easy

Ingredients

4 organic, preferably pastured Eggs

2 cups Rapadura or Organic Sugar

2 cups Organic Pumpkin Puree, either fresh, frozen or canned

1-1/2 cup melted pastured, unsalted butter or coconut oil

3 cups organic flour – whole wheat, unbleached or a blend

2 teaspoons Baking Soda

2 teaspoons Baking Powder

2 teaspoon Pumpkin Pie Spice

1 teaspoon Celtic or Sea Salt

12 ounces, Organic Chocolate Chips

Instructions

1. Preheat oven to 400°

2. Mix together the first 4 ingredients.

3. When mixed well, add the dry ingredients.

4. Mix 1/2 the package of the Chocolate Chips into the batter.

5. Fill well-greased or lined muffin tins 2/3 full of batter. Then, sprinkle the rest of the chocolate chips on top of the batter. This spreads out your chips, instead of having it them at the bottom of the muffin. It looks pretty too.

6. Bake in 400° oven 17-20 minutes, until a toothpick comes out clean.

Enjoy!

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Read more, great Sweets for a Saturday posts here: http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-12.html

Quick Spinach and Feta Pie

I haven’t made anything with Filo dough for a long time but saw a version of this recipe on Jamie Oliver’s site and wanted to try it. It’s part of his 30 Minute Meal recipes (the cookbook will be released in the U.S. in October). Filo dough or pastry is found in the frozen section, near the pie crusts. This is my version.

It was fairly easy and quick and really good!

Ingredients:

5 free range or organic eggs

101/2 oz. organic feta cheese

¼ cup organic Cheddar cheese, preferably raw milk cheddar

Dried oregano and sea or Celtic salt, and pepper

1 organic lemon

1 – 2 tlbs of organic, pastured butter

14oz bag organic baby spinach

1 pound package of filo pastry (I found organic Filo at our HF store)

1 whole nutmeg or 1-2 tsp of grated nutmeg

Directions:

To Start: Get all your ingredients and equipment ready. Turn the oven on to 400°. Put a medium (10 ½  in diameter) ovenproof frying pan on a medium heat.

SPINACH & FETA PIE:

Crack 5 eggs into a mixing bowl and crumble in 10 ½ ounces of feta. Grate in the Cheddar Cheese.

Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a glug of olive oil.

Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn’t catch on the bottom and, when there’s room, start adding the rest, stirring frequently.

Meanwhile, take the pastry out of the fridge. Lay a large sheet of parchment paper, approx 20 inches long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of pepper and a pinch of salt. Repeat until you have 3 layers. Don’t worry about any cracked bits. Remember to keep stirring the spinach. (to see how to put it together, watch the video at http://www.youtube.com/watch?v=JIkbIVP4Srw).

Once the spinach is really nice and dense, take the pan off the heat. Add the wilted spinach to the egg mixture and grate in 1/2 a nutmeg. Mix well. Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top and let them fall where they will.

Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.  Enjoy!

Read more, great Hearth and Soul Hop posts here: http://amoderatelife.com/2011/03/hearth-and-soul-hop-volume-41/

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/03/monday-mania-3282011/

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Homemade Chicken Pot Pie

I’ve been making a lot of homemade chicken broth lately and as I use a whole chicken, I end up with a lot of leftover meat. Sometimes I make chicken salad out of it, but I decided to try something different. This did take some time, but it was delicious.

* Prep Time: 1 hr

* Total Time: 1 3/4 hrs

* Servings: 6-8

Ingredients:

o 1 cup organic potatoes, peeled and diced

o 1 cup organic yellow onions, diced or 1 cup pearl onions

o 1 cup organic carrots, diced

o 1 cup organic mushrooms, sliced

o ½  cup organic celery, diced

o ½  cup organic parsley, chopped

o  2 cloves organic garlic, diced

o 1/3 cup melted organic butter or coconut oil

o 1/2 cup  organic all-purpose flour

o 2 cups chicken broth, preferably homemade

o 1 cup organic half-and-half (or ½ c. raw milk, ½ cup raw cream)

o 1 teaspoon Celtic or sea salt

o 1/4 teaspoon pepper

o 4 cups organic, pastured chicken, cooked and chopped

o 2 pie crusts ( either store bought or your own recipe)

Directions:

1. Preheat oven to 400°F.

2. Sauté onion, celery, carrots and potatoes in butter for 10 minutes. Add the garlic and parsley during the last minute or so.

3. Add flour to sautéed mixture, stirring well, cook one minute stirring constantly.

4. Combine broth and half and half.

5. Gradually stir into vegetable mixture.

6. Cook over medium heat stirring constantly until thickened and bubbly.

7. Stir in salt and pepper; add chicken and stir well.

8. Pour into shallow 3 quart casserole dish and top with pie shells.

9. Cut slits to allow steam to escape.

10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

11. Enjoy!

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Chicken Stew

This is from a Nigella Lawson recipe (Praised Chicken – sort of a poached/braised chicken). It makes a rich and fairly quick chicken soup. It’s absolutely delicious, the broth gels wonderfully and the addition of mustard and dill are fantastic. It’s easy and very nutritious too.

You can serve it with some basmati brown rice – put it in the bowl first and ladle the stew on top – or with some nice homemade bread on the side. If you don’t have leeks, you can easily substitute a roughly chopped organic onion.

Ingredients

1 large chicken, preferably organic

2 teaspoons olive or coconut oil

Scant 1/2 cup white wine or dry white vermouth

2 to 3  organic leeks, cleaned, trimmed, and cut into approximately 2-inch logs

2 to 3  organic carrots, peeled and cut into sticks

1 to 2 celery stalks, sliced

Approximately 2 quarts cold water

1 teaspoon dried Herbs de Provence

Fresh organic parsley stalks or few sprigs, tied or banded together

2 teaspoons kosher salt or 1 teaspoon Celtic or sea salt

2 teaspoons red peppercorns, or good grinding pepper

Chopped organic parsley leaves, from stalks, for serving

Chopped organic fresh dill, for serving

English mustard, for serving (I found an organic horseradish mustard at our health food store that was just perfect)

On a washable board, un-truss the chicken, put it breast-side down, and press down until you hear the breastbone crack. Then press down again, so that the chicken is flattened slightly.

Put the oil in a large, flame-safe cooking pot (with a lid) in which the chicken can fit snugly: mine is about 11 inches wide by 4 inches deep. Heat the oil over medium heat and add the chicken, breast side down. Brown the chicken for a few minutes, then raise the heat and turn the chicken over.

Add the wine or vermouth and let it bubble down a little before adding the leeks, carrots, and celery.

Pour in enough cold water to cover the chicken, though the very top of it may poke out. Add the herbs and the parsley stalks or sprigs along with the salt and red peppercorns or a good grinding of regular pepper.

The chicken should be almost completely submerged by now and if not, do add some more cold water. You want it just about covered, but still a few inches below the top of your pot.

Bring to a boil, clamp on the lid, turn the heat to very low, and let cook for 1 1/2 hours, or 1 hour 40 minutes. Remove the pot from the heat and let stand, covered, for 20 to 30 minutes. Sprinkle the chicken with parsley leaves.

If you’re serving with rice, put a scoop in the bottom of your bowl, then add chicken, veggies and broth. Put a spoonful of mustard (horseradish mustard works great) and as much fresh dill as you like. Serve and enjoy!

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Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/03/monday-mania-372011/

Read more, great Hearth and Soul Hop Recipes here: http://amoderatelife.com/2011/03/hearth-and-soul-hop-38/

You can buy Nigella’s Kitchen at Amazon, link below.

I had a craving for Mac and Cheese last week. Haven’t made it in ages and wanted a simple recipe for a quick dinner. This one was easy, quick and delicious.

You can use any pasta, and vary the cheeses as well depending on what you have on hand.

Ingredients

1 pound Organic Whole Wheat Pasta (or brown rice pasta for gluten free), any shape

2 cups grated cheese (I used ½ raw milk Parmesan and ½ raw milk Gruyere)

2 Tablespoons Pastured Butter, Softened

1 cup organic, preferably raw Heavy Cream

1/2 teaspoons Celtic or Sea Salt, More To Taste

Freshly Ground Black Pepper

Minced Fresh Organic Parsley

Directions

Heat cream in a small saucepan on the stove over low heat.

Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook!

Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.

Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately.  Enjoy!

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Chicken Vindaloo

Chicken Vindaloo can be an extremely spicy Indian curry dish; this version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you’ve got time, make your own Homestyle Indian Naan, but if you make the vindaloo on a weeknight, Trader Joe’s has a nice version in their freezer section.

We had some organic jasmine rice from TJ’s that was great with this recipe. Didn’t even need any naan. It’s easy and was delicious.  The leftovers were great too.

Serves 4

1-1/2 Tbs. curry powder

2 tsp. hot or sweet paprika

Freshly ground black pepper

1-1/2 lb. organic, pastured boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces

8 medium cloves organic garlic, minced

4 Tbs. organic red wine vinegar

1 Tbs. course Celtic or Kosher salt

2 Tbs. organic Coconut oil

1 medium organic yellow onion, thinly sliced

1 Tbs. grated fresh ginger

1 (14-1/2-oz). can organic diced tomatoes, drained, 1/3 cup juice reserved

3 Tbs. chopped fresh cilantro

In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper. Put the chicken in

a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of

the garlic, 2 Tbs. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.

Heat the oil in a 10- to 11-inch straight-sided sauté pan over high heat until shimmering.

Add the onion and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until it

softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium

high, add the ginger, the remaining garlic, and the remaining curry powder mixture and

cook, stirring, until fragrant and well combined, about 45 seconds.

Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir

in the chicken, reserved tomato juice, remaining 2 Tbs. vinegar, and 2/3 cup water. Bring to

a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the

chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and

pepper. Serve sprinkled with the cilantro.  Enjoy!

Read, more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-february-11th/

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