Submitted by: Alexey Servings: 4 Ingredients: 1.) Olive oil, bacon grease, lard or tallow 2.) 3 large organic potatoes 4.) 1 lb any type of mushroom (wild are best for flavor) 5.) 1 medium onion 6.) Few cloves or garlic 7.) Salt 8.) Pepper 9.) All purpose seasoning blend (I used TJ 21 spice mix)… Continue Reading
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Recent Cooking Posts
Wild Alaskan salmon ceviche
Submitted by: Sue Kennedy Servings: 8 Ingredients: 1 lb. wild salmon 1 cup fresh squeezed lemon/lime juice . (I use half of each, you can sub. bottled, with no sugar added) 16 oz. organic tomato juice 1/4 cup olive oil 2 T. avocado oil(optional) 2 t. hot sauce 1/2 t each basil, oregano, pepper. 1/4… Continue Reading
Sweet potato and Apple casserole
Submitted by: Erin Oggier Servings: 6 to 8 servings Ingredients: 2 sweet potatoes or yams (peeled and cut into equal size pieces) 7 granny smith apples cored and cut into slices 2 tablespoons Clarified grass-fed butter or palm oil 1 tablespoon ground Cinnamon ½ teaspoon ground Nutmeg ¼ cup of Coconut crystals or organic brown… Continue Reading
Smoked ham on vegetables
Submitted by: Francesca Servings: … Ingredients: Pumpkin, sweet potato, olive oil, salt and fresh rosemary. Curly endive, garlic, red chili pepper and black olives. Speck (smoked ham). Instructions: Pumpkin and sweet potato, steam cooked, mashed and seasoned with olive oil, salt and minced rosemary. Curly endive, cut and stir-fried with olive oil, garlic, red chili… Continue Reading
Celery Root Bisque
Submitted by: Richard Hammond Servings: Serves 8 as a Soup Course Ingredients: 2 large celery roots (aka knob celery or celeriac) 2 quarts no-sodium chicken broth 1 bunch leeks, white part only 1 bunch parsley root 2 large golden delicious apples 6 oz. raw walnuts 4 tbsp. chicken fat (schmaltz) ½ cup EV olive oil… Continue Reading
Kale, Squash, Pomegranate and Spiced Walnuts Salad
Submitted by: Lisa Rose Servings: 8 Ingredients: For Squash: 1 butternut squash, or other sweet squash 2 tablespoon coconut oil, butter, or other healthy cooking fat 1 teaspoon cinnamon 1/4 teaspoon sea salt For Spiced Walnuts: 1 egg white 1/4 cup honey or less to taste 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt 1/4… Continue Reading
Rum Raisin Carrots with Roasted Almonds
Submitted by: Jamie Stolarz, TwoSistersOneKitchen.com Servings: 4 Ingredients: • 1/4 cup raisins • 3 Tbsp original spiced rum (Captain Morgan) • 16 oz bag carrots • 1/4 cup roasted and salted mini almonds (POM Wonderful) Instructions: 1. In a small pot, soak raisins in rum for about 20 minutes. Then place the pot on medium-low… Continue Reading
These Brussel Sprouts are Really Good!
Submitted by: Kyle Roberts Servings: 4-8 Ingredients: Brussel Sprouts (As many as you want) Apples (I used one, but I only had 20-25 brussel sprouts. You may want more) 3-4 pieces of bacon Spoonful of Melted Ghee, Coconut Oil or Butter Balsamic Vinegar Salt n Pepper Instructions: Heat oven to 350•. Cut the bottoms off… Continue Reading
B’s please with my kale
Submitted by: Jen Matheis Servings: 3-4 Ingredients: 4-5 c. kale, chopped 1 c. baby bella mushrooms, chopped 2 pieces of thick cut bacon 2 T. balsamic vinegar 1/2 medium onion, thinly sliced 3-4 T. bacon grease 1 garlic clove, finely minced ground pepper Instructions: In large skillet cook bacon and reserving the grease. Measure out… Continue Reading
MexIIali Sweet Potatoes
Submitted by: Karen Stoychoff Inman Servings: 4-6 Ingredients: 1 pound sweet potatoes 3 teaspoons adobe sauce; 4 teaspoons if you like it spicy (from canned chipotle peppers) 4 ounces Pancetta (Italian bacon), browned 3 tablespoons minced shallots Instructions: Wash & dry the sweet potatoes (do not peel). Roast in a 375-degree oven until tender. While… Continue Reading
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