Bacon. Apple. Pork. What’s not to love? This recipe comes by way of Nom Nom Paleo. It’s a good one and I made very few changes because it’s a good one. The only problem with the pork was entirely my own. I used boneless pork chops …
Missing Mexican food?! Here are some flavors to bring it all back!
Carne Guisada (Braised Beef)
Serves/ Yield: 6
Prep Time: 5 minutes
Cook/ Assembly Time: minutes
Total Time: minutes
- Cooking oil
- 2-3 pounds cheap steak or roast, chopped into one-inch pieces
- 1 large onion, chopped well
- 3 c. water or beef bone broth
- 1 – 8 oz. can tomato sauce
- 2 Tbsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. cumin
- salt and pepper, to taste
Heat a 5 qt. braiser (large, high-sided skillet), over medium-high heat.
Salt and pepper the beef chunks.
Add a tablespoon of oil to the pan and coat the bottom of the pan. When the pan is hot enough a flick of water will sizzle. If it is smoking, it’s too hot.
Brown the meat in three batches. You do not want the meat to touch or it will steam, and you will not get nicely browned pieces. Remove the meat. If the pan is dry add more oil. Then add the onions to the pan and sauté for 5-8 minutes, until mostly cooked through.
Return the meat to the braiser and add the water or beef bone broth, tomato sauce, garlic powder, salt, pepper, and cumin.
Bring the mixture to a boil, then reduce to a low simmer. Continue to simmer for 2-3 hours. The meat should be tender, and the gravy will thicken. Stir occasionally.
Serve and Enjoy!
Options and Notes: To make this in a slow cooker prepare as above through the meat browning. Add the meat to a greased slow cooker. Combine the tomato sauce and seasonings with ¼ c. of hot beef bone broth. Pour over the meat, stir to coat. Cook on low for 6-7 hours. If there is too much liquid take the lid off for the last half hour and increase the heat to high.
Egg Drop Soup is so easy. Like so super-duper-why-have-you-been-ordering-it-all-your-life easy. Really. Make some when you’re having a yen for Chinese Takeout or tonight. Or both. Whenever. 🙂
And, for a super swell bonus our version is so good for you. No yucky weird ingredients hiding amongst your eggs. And definitely not over sweetened as some soups come.
Egg Drop Soup
Serves/ Yield: 4
Prep Time: 5 minutes
Cook/ Assembly Time: 5 minutes
Total Time: 10 minutes
- 4 c. chicken broth
- 1 tsp. coconut aminos
- 1 tsp. sesame oil
- 2 Tbsp. arrowroot or tapioca flour
- 1 Tbsp. lard (reserved bacon fat), ghee or butter, cold but malleable
- 4 eggs, beaten
- 3 green chives, chopped
- ½ tsp. sea salt
- Ground Pepper, to taste
Bring chicken broth, coconut aminos, and sesame oil to a boil over medium-high heat.
In a small bowl, use the back of a spoon to work the lard and arrowroot into a smooth paste. Ladle some of the hot chicken broth into the bowl and whisk together the broth and paste until smooth. Incorporate into the rest of the chicken broth. Lower heat to medium for a few minutes to allow the soup to slightly thicken.
Stir in the chives, salt, and pepper.
Slowly pour the whisked eggs into the soup. Stir gently. The eggs will cook immediately.
Ladle and enjoy!
Options and Notes: Sliced mushrooms are delicious in this, add them as you heat the chicken broth.
Winter is blood orange season! They are in stock and abundantly available. This recipe for Blood Orange Balsamic Roasted Chicken is a fun twist on a classic chicken dish. A really lovely combination of sweet and savory. Blood Orange Balsamic Roasted Chicken Serves/ Yield: 4-6 Prep …
As we’re pushing towards spring we still have a little winter and this Bacon and Shrimp chowder will warm you up from the inside out. It’s a pretty straightforward recipe full of nostalgic flavor!
Bacon and Shrimp Chowder
Serves/ Yield: 4
Prep Time: 15 minutes
Cook/ Assembly Time: 30 minutes
Total Time: 45 minutes
- 1 lb. Yukon gold potatoes, cut into 1” cubes
- 1 c. water
- 1 c. unsweetened almond milk
- 5 slices Bacon, chopped
- 1 lbs. medium shrimp, peeled and deveined
- 2 c. yellow onion, chopped
- 1 tablespoon fresh minced garlic
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Pinch crushed red pepper
- Salt and pepper, to taste
- 2 cups chicken stock
- ½ c. coconut milk, full fat
- Fresh thyme sprigs for garnish, if desired
In a small saucepan combine the potatoes and water. Cover and cook over medium heat for 10 minutes. Stir occasionally. Once the potatoes are cooked turn off the heat and add the almond milk. Use an immersion blender to smooth out the potato mixture, leave lumps, if desired.
While the potatoes are cooking, in a Dutch oven or large pot, over medium heat, fry the bacon pieces until the fat renders and they are brown and crispy. Drain on a paper towel-lined plate. Reserve 1 tablespoon of fat and drain off the rest.
Add the shrimp to the Dutch oven and cook until pink, stir frequently they will cook in 3-4 minutes. Remove them with a slotted spoon and have them join the bacon on the plate.
In the same pot add the onions and sauté until soft and translucent. Add the garlic and sauté until fragrant, about 30 seconds. Add the paprika, crushed red pepper, thyme, and salt and pepper, to taste. Continue cooking for 2 minutes, stirring frequently.
Add chicken stock and potato puree. Stir to combine and bring to a boil. Immediately, reduce the heat and simmer for 15 minutes.
Just before serving add the coconut milk and stir to incorporate and warm through. Then add the shrimp and bacon pieces.
Garnish with fresh thyme sprigs and serve immediately.
Options and Notes: If you won’t be eating it all in one sitting then keep the shrimp and soup separate so that you can reheat the soup without overcooking the shrimp.