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Showing posts with label The Spice House. Show all posts
Showing posts with label The Spice House. Show all posts
Thursday, September 6, 2012
Tuesday, September 4, 2012
Tongue Stew, Tongue Tacos and some Anti-Oxidant Cookies for Dessert
I currently have two contests going: one for a pair of Juil sandals and another for a box of spices from The Spice House. Use the links to enter!
As you've read in a number of my prior posts, I am no stranger to offal and absolutely love organ meats. Growing up, one of my favorite foods was beef tongue. My mom always made it from scratch for all special occasions and we all enjoyed it with a side of horseradish. Whenever I saw her prepare the dish, the work always seemed so daunting to me. Recently, on a trip to Boston, the hubby and I had the pleasure of dining at Enoteca Coppa, where the chef was recently voted "Best Chef in Boston" by Boston Magazine. At Coppa, I had the most amazing stew with beef tongue, tripe, and pork belly with garbanzo beans. It was so simple yet so rich and yummy! I had to try to replicate at home with some of my own twists.
Cow tongue contains a variety of B Vitamins, which means it's great for the nervous system and muscles. Garbanzo beans have more iron than other legumes and are high in folate, which is essential for heart and circulatory health. I also added some leafy greens to my stew for added goodness.
Beef Tongue & Garbanzo Stew with Greens
Ingredients:
1 grass-fed beef tongue
2 carrots diced
2 celery diced
1 large onion sliced
15-20 black peppercorns
1 tbsp Celtic Salt
4 bay leaves
3 tsp smoked paprika
3 cups of Garbanzo Beans (soaked overnight and left out to semi-sprout for one day)
Process:
1. Place all ingredients into Dutch Oven and bring to boil
2. Once at boil, reduce heat and cook overnight on lowest heat setting
3. The following day, once tongue has cooled, remove it from the pot and peel off skin
4. After skin is removed, chop tongue into one inch cubes (leave 2 cups of tongue for another recipe)
5. Place cubed tongue into the pot and bring back to boil
6. Add one bag of frozen greens
7. Mix ingredients until greens have defrosted
8. Enjoy!
Want to know what to do with the leftovers?? How about some semi-homemade Lengua Tacos!
Semi Home-Made Lengua Tacos (makes 4 tacos)
Ingredients:
2 cups of cubed tongue
2 Food for Life Sprouted Corn Tortillas
1.5 cup Rethought Red Beans from the Better Bean Company
1/2 cup Mango-Salsa [Whole Foods] (if you are avoiding night-shades, otherwise any salsa will do)
1/2 avocado
2 tsp Pilsen Latino Seasoning
Cilantro springs for garnish
Process:
1. Take cubed tongue and dice it
2. Heat pan and put beans and tongue in pan and heat
3. Place tortillas on baking sheet and heat in oven for 6-8 minutes at 350 degrees
4. Remove tortillas and place on a plate and scoop bean and tongue mixture
5. Mash avocado and mix with seasoning. Add to taco
6. Garnish with cilantro
7. Enjoy!
And finally, after all that tongue action, you're going to want some dessert. I adapted this recipe from Choosing Raw's awesome post, but wanted to make it grain-free. I also used ghee in my recipe instead of oil because I happen to love the caramel flavor it adds to baked goods. If you want a vegan version, then use coconut oil. Also, her recipe called for pumpkin puree, which I forgot to buy and so I substituted with a puree made from juice pulp and water. Finally, I'm allergic to chocolate, but you should feel free to add cocoa nibs.
Grain-Free Antioxidant Rich "Oatmeal" Cookies
(makes about 18-20 cookies)
Ingredients:
1 1/3 cup amaranth flakes
1/2 cup coconut flour
1/2 cup chestnut flour
2 tbsp chia seeds (or Garden of Life Beyond Fiber) mixed with 1 tbsp water
1.5 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
Dash salt
1/3 – cup raw honey
1/3 cup ghee or coconut oil (melted)
2/3 cup juice pulp puree (mix juice pulp with water and blend until smooth)
1/2 cup pumpkin seeds
1/2 cup goji berries
Process:
1. Preheat oven on 350 degrees
2. Mix flakes, flours, chai seeds, baking powder, baking soda, cinnamon and salt in a bowl
3. In another bowl mix honey, ghee and puree
4. Add wet ingredients to dry
5. Add seeds and berries
6. Using a mixer or your hands mix well
7. Place walnut size balls on a baking sheet with a Silpat mat or a sheet of unbleached parchment paper and press on balls until they are flat circles
8. Bake for 15-17 minutes
9. Cookies will have a soft texture vs. crunchy
10. Enjoy!
As you've read in a number of my prior posts, I am no stranger to offal and absolutely love organ meats. Growing up, one of my favorite foods was beef tongue. My mom always made it from scratch for all special occasions and we all enjoyed it with a side of horseradish. Whenever I saw her prepare the dish, the work always seemed so daunting to me. Recently, on a trip to Boston, the hubby and I had the pleasure of dining at Enoteca Coppa, where the chef was recently voted "Best Chef in Boston" by Boston Magazine. At Coppa, I had the most amazing stew with beef tongue, tripe, and pork belly with garbanzo beans. It was so simple yet so rich and yummy! I had to try to replicate at home with some of my own twists.
 |
| Enoteca Coppa Beef Tongue, Tripe & Pork Belly Stew |
Cow tongue contains a variety of B Vitamins, which means it's great for the nervous system and muscles. Garbanzo beans have more iron than other legumes and are high in folate, which is essential for heart and circulatory health. I also added some leafy greens to my stew for added goodness.
Beef Tongue & Garbanzo Stew with Greens
Ingredients:
1 grass-fed beef tongue
2 carrots diced
2 celery diced
1 large onion sliced
15-20 black peppercorns
1 tbsp Celtic Salt
4 bay leaves
3 tsp smoked paprika
3 cups of Garbanzo Beans (soaked overnight and left out to semi-sprout for one day)
Process:
1. Place all ingredients into Dutch Oven and bring to boil
2. Once at boil, reduce heat and cook overnight on lowest heat setting
3. The following day, once tongue has cooled, remove it from the pot and peel off skin
4. After skin is removed, chop tongue into one inch cubes (leave 2 cups of tongue for another recipe)
5. Place cubed tongue into the pot and bring back to boil
6. Add one bag of frozen greens
7. Mix ingredients until greens have defrosted
8. Enjoy!
Want to know what to do with the leftovers?? How about some semi-homemade Lengua Tacos!
Semi Home-Made Lengua Tacos (makes 4 tacos)
Ingredients:
2 cups of cubed tongue
2 Food for Life Sprouted Corn Tortillas
1.5 cup Rethought Red Beans from the Better Bean Company
1/2 avocado
2 tsp Pilsen Latino Seasoning
Cilantro springs for garnish
Process:
1. Take cubed tongue and dice it
2. Heat pan and put beans and tongue in pan and heat
3. Place tortillas on baking sheet and heat in oven for 6-8 minutes at 350 degrees
4. Remove tortillas and place on a plate and scoop bean and tongue mixture
5. Mash avocado and mix with seasoning. Add to taco
6. Garnish with cilantro
7. Enjoy!
And finally, after all that tongue action, you're going to want some dessert. I adapted this recipe from Choosing Raw's awesome post, but wanted to make it grain-free. I also used ghee in my recipe instead of oil because I happen to love the caramel flavor it adds to baked goods. If you want a vegan version, then use coconut oil. Also, her recipe called for pumpkin puree, which I forgot to buy and so I substituted with a puree made from juice pulp and water. Finally, I'm allergic to chocolate, but you should feel free to add cocoa nibs.
Grain-Free Antioxidant Rich "Oatmeal" Cookies
(makes about 18-20 cookies)
Ingredients:
1 1/3 cup amaranth flakes
1/2 cup coconut flour
1/2 cup chestnut flour
2 tbsp chia seeds (or Garden of Life Beyond Fiber) mixed with 1 tbsp water
1.5 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
Dash salt
1/3 – cup raw honey
1/3 cup ghee or coconut oil (melted)
2/3 cup juice pulp puree (mix juice pulp with water and blend until smooth)
1/2 cup pumpkin seeds
1/2 cup goji berries
Process:
1. Preheat oven on 350 degrees
2. Mix flakes, flours, chai seeds, baking powder, baking soda, cinnamon and salt in a bowl
3. In another bowl mix honey, ghee and puree
4. Add wet ingredients to dry
5. Add seeds and berries
6. Using a mixer or your hands mix well
7. Place walnut size balls on a baking sheet with a Silpat mat or a sheet of unbleached parchment paper and press on balls until they are flat circles
8. Bake for 15-17 minutes
9. Cookies will have a soft texture vs. crunchy
10. Enjoy!
Friday, August 3, 2012
21-Day Detox Day 8: Vegan Veggie Spaghetti & Pesto
It's day 8 and I'm fantasizing about the yummy chicken I'm going to cook for dinner. As part of the detox, I can have one 4 oz serving of protein a day. I can either have it all in one sitting or split it up. Today I'm saving it for dinner. The protein has to be organic or pastured-raised (chicken), grass-fed (beef, veal), wild (fish), cage-free/pastured-raised (eggs). The point is to continue detoxing without adding any additional toxins. Every vegetable that I've been eating in the last week has been organic to ensure that I am not taking in any pesticides or other harmful chemicals.
For breakfast, I made a yummy juice.
5 celery stalks
1 small beet
1 lemon
6 beet green stalks
5 mint springs
1/2 apple
2in ginger knob
cup of spinach
For lunch, I made spaghetti! Spaghetti squash that is! Spaghetti squash is a really fun winter squash that yields stringy, noodle-like threads when cooked. Squashes reduce inflammation, improve qi circulation and help alleviate pain. This squash is super easy to cook and is delicious.
1/2 cooked Spaghetti Squash
2 tbsp Gina's Pesto Sauce (clean sauce made with olive oil and lemon juice) [Available at Rainbow]
2 tbsp olive oil
Celtic salt to taste
Process:
1. Set oven Bake at 350
2. Cut squash in half and place on an oiled parchment sheet. Bake for 30 mins and turn off the oven. Leave squash in oven for 20 mins
3. Remove and let cool.
4. Using a fork, scrape the insides and you'll get noodle-like strands
5. Put in bowl and mix with pesto
6. Add salt and enjoy!
As a snack, I made homemade veggie crackers made from juicer pulp.
Super Veggie Crackers
Ingredients:
As much juicer pulp as you want
Process:
1. Lay out juicer pulp on parchment paper and press down to get as thin of a layer as you can
2. Either:
(a) Set oven to it's lowest setting, place baking sheet into the over, pry oven oven door with rolled up kitchen towels. Bake for 3.5 hours and turn over and bake for another 2 hours
or
(b) Dehydrate for 6 hours, turning over once (my oven dehydrates at 140 degrees)
3. Crackers will look like this, once ready
For dinner, I made hubby and me some more of the tasty squash. I paired it with my signature BBQ buffalo chicken and some sauerkraut I picked up at the farmers market.
BBQ Buffalo Chicken
Ingredients:
3 chicken thighs or 2 chicken breasts
2 tbsp Bragg's Raw Apple Cider Vinegar
1 tbsp Spice House Smoked Spanish Paprika
1 tbsp Spice House Half-Sharp Hungarian Paprika
1/2 tbsp Celtic Salt
2 tbsp olive oil
Process:
1. Mix all ingredients in a bowl using tongs
2. Heat oil on a grill pan or frying pan
3. Place chicken in pan and cook until golden brown (8-10 mins)
4. Flip over and cook for another 6-8 minutes (until fully cooked)
5. Enjoy!
After dinner, I had a juice shake as a snack around 9:30. I had gone to the farmer's market and picked up a bunch of organic veggies. For $20, I was able to buy:
2 bunch of carrots (4 huge carrots each) with all tops intact
1 bunch of beets (4 long beets) with all tops intact
2 Lacinato Kale
2 Swiss Chard
1 Curly Chard
1 Fennel Bulb
Who said eating healthy is expensive!
Scary Green Monster
10 cups of carrot tops
2 large carrots
1 fennel
1 granny smith
2 inch ginger
I have to say that eating the chicken was a bit uneventful, although extremely satisfying. I thought the heavens would open up or something, but really it was just another Wednesday. I guess it's good knowing that I can survive without protein. Ever since FA, I felt like I needed to eat protein with every meal to survive. For a while, I was eating red meat at almost every meal. Sometimes a healthy intervention really opens up your eyes about your beliefs about yourself. It feels really great to be learning so much about myself.
For breakfast, I made a yummy juice.
Red Bunny Lemon
3 carrots5 celery stalks
1 small beet
1 lemon
6 beet green stalks
5 mint springs
1/2 apple
2in ginger knob
cup of spinach
For lunch, I made spaghetti! Spaghetti squash that is! Spaghetti squash is a really fun winter squash that yields stringy, noodle-like threads when cooked. Squashes reduce inflammation, improve qi circulation and help alleviate pain. This squash is super easy to cook and is delicious.
Vegan Veggie Spaghetti & Pesto
Ingredients:1/2 cooked Spaghetti Squash
2 tbsp Gina's Pesto Sauce (clean sauce made with olive oil and lemon juice) [Available at Rainbow]
2 tbsp olive oil
Celtic salt to taste
Process:
1. Set oven Bake at 350
2. Cut squash in half and place on an oiled parchment sheet. Bake for 30 mins and turn off the oven. Leave squash in oven for 20 mins
3. Remove and let cool.
6. Add salt and enjoy!
As a snack, I made homemade veggie crackers made from juicer pulp.
Super Veggie Crackers
Ingredients:
As much juicer pulp as you want
Process:
1. Lay out juicer pulp on parchment paper and press down to get as thin of a layer as you can
(a) Set oven to it's lowest setting, place baking sheet into the over, pry oven oven door with rolled up kitchen towels. Bake for 3.5 hours and turn over and bake for another 2 hours
or
(b) Dehydrate for 6 hours, turning over once (my oven dehydrates at 140 degrees)
3. Crackers will look like this, once ready
For dinner, I made hubby and me some more of the tasty squash. I paired it with my signature BBQ buffalo chicken and some sauerkraut I picked up at the farmers market.
BBQ Buffalo Chicken
Ingredients:
3 chicken thighs or 2 chicken breasts
2 tbsp Bragg's Raw Apple Cider Vinegar
1 tbsp Spice House Smoked Spanish Paprika
1 tbsp Spice House Half-Sharp Hungarian Paprika
1/2 tbsp Celtic Salt
2 tbsp olive oil
Process:
1. Mix all ingredients in a bowl using tongs
3. Place chicken in pan and cook until golden brown (8-10 mins)
4. Flip over and cook for another 6-8 minutes (until fully cooked)
After dinner, I had a juice shake as a snack around 9:30. I had gone to the farmer's market and picked up a bunch of organic veggies. For $20, I was able to buy:
2 bunch of carrots (4 huge carrots each) with all tops intact
1 bunch of beets (4 long beets) with all tops intact
2 Lacinato Kale
2 Swiss Chard
1 Curly Chard
1 Fennel Bulb
Who said eating healthy is expensive!
Scary Green Monster
10 cups of carrot tops
2 large carrots
1 fennel
1 granny smith
2 inch ginger
I have to say that eating the chicken was a bit uneventful, although extremely satisfying. I thought the heavens would open up or something, but really it was just another Wednesday. I guess it's good knowing that I can survive without protein. Ever since FA, I felt like I needed to eat protein with every meal to survive. For a while, I was eating red meat at almost every meal. Sometimes a healthy intervention really opens up your eyes about your beliefs about yourself. It feels really great to be learning so much about myself.
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