String Beans

This recipe graciously inspired by FoodEditorials.com and embellished delightfully by Lauren’s Madre.

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The Goods
2 lbs. string beans
8 shiitaki mushrooms
1 medium onion or 8 miniature
2 steam fresh oregano
3 basil leaves
3 cloves garlic
salt to taste, liberally is suggested

The Gettin’
1. Chop oregano, basil onion, garlic and mushrooms.
2. Add all chopped ingredients and string beans to pot over stove.
3. Add water to pot, 1/3 depth of green beans.
4. Liberally salt mixture.
5. Bring to boil and then simmer covered over heat for 30 minutes or until done.

The Take
Lauren loves green beans.  Loves them.  These are no exception.

Total Time: 38 minutes
Prep – 8 minutes
Cook – 30 minutes

Yield: 6 servings

Level: Easy

Chicken No-Noodle Soup… Mmm Mmm Good

The recipe inspired graciously by Elaine Gloria Gottschall of Breaking the Vicious Cycle: Intestinal Health Through Diet.

The Goods
4-5 Ibs. chicken legs and thighs
2 packages baby carrots or 10 peeled and chopped carrots
2 large onions
few stalks of chopped celery
few stalks of parsley leaves
salt to taste

The Gettin’
1. Clean and chop carrots, onions and celery.
2. Place chicken pieces and vegetables into large pot, add parsley and salt to taste.
3. Fill pot to cover with water.
4. Simmer pot for 4 hours.
5. Pour soup through colander to separate broth from the vegetables and chicken. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)
6. Let chicken pieces cool, then de-bone and de-skin chicken.
7. Place veggies and chicken meat back into broth and enjoy!

The Take
This is your average chicken soup. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)

Total Time:  4 hours 27 minutes
Prep– 7  minutes
Cook– 4 hours
Cool/De-bone–  20 minutes

Yield:  15 servings

Level: Intermediate

Marinated and Grilled Pork Chops with Mixed Herb Chimichurri

This recipe stolen graciously from Emeril.



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The Goods
1 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 Tbsp. lemon juice
4 Tbsp. chopped fresh basil leaves
3 Tbsp. minced garlic
2 Tbsp. minced shallots
2 Tbsp. chopped fresh cilantro leaves
1 Tbsp. chopped fresh oregano leaves
1 cup chopped fresh flat-leaf parsley leaves
1 jalapeno – deseeded
1/4 tsp. crushed red pepper
2 1/2 tsp. kosher salt
1 1/4 tsp. freshly cracked black pepper
4 (12-ounce) double-cut pork chops

The Gettin’
1. In the bowl of a food processor, combine the olive oil, red wine vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parsley, jalapeno and crushed red pepper.
2. Pulse until well blended but do not puree.
3. Stir in 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper.
4. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrapand reserve at room temperature for up to 2 hours.

*If cooking pork another day, refrigerate sauce and return to room temperature before serving.*

 5. Season the pork chops on both sides with the remaining 2 teaspoons of the salt and the remaining teaspoon of the black pepper and place in a large, resealable plastic food storage bag.
6. Add the remaining chimichurri sauce from the processor into bag covering the chops.
7. Seal bag and refrigerate the pork chops for at least 2 and up to 4 hours.
8. Preheat a grill to medium.
9. Once the chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes.
10. Set the chops over the hot grill and cook for 7 to 8 minutes on each side.
11. Once cooked through, serve the chops and pour 1/4 cup of the reserved chimichurri sauce over each chop before serving.

The Take
“I didn’t know pork chops could taste this good,” Jordan. (Lauren passed out on floor.)

Total Time:  3 hours 15 minutes
Prep –  15 minutes
Inactive – 2 hours 45 minutes
Cook
–  15 minutes

Yield: 4 servings

Level: Easy

Sweet Cinnamon Buns!

This recipe graciously stolen from comfybelly.com.

The Goods
Muffin Goods

1/2 cup SCD yogurt
1/4 cup honey
2 eggs
2 1/2 cups almond flour
1/4 tsp. sea salt
1/2 tsp. baking soda

Cinnamon Topping Goods

2 Tbs. cinnamon
4 Tbs. honey
2 Tbs. unsalted butter, melted (coconut butter will work too)

The Gettin’
1. Preheat oven to 310 degrees F.
2. Combine all the muffin ingredients and blend well (we used food processor, but hand is great too).
3. Place cupcake liners in a baking pan, and fill the liners halfway with batter.
3. Blend all the topping ingredients well with fork.
4. Add about a tablespoon of topping to the center of each muffin.
5. Place another scoop of batter on top of each muffin until the batter just about reaches the top.
6. Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick to poke at the top of each muffin to allow some topping to drip into the batter.
7. Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.

The Take
They are moist, flavorful, and glamorous!  These buns are better than J. Lo’s!  THEY ARE BEAUTIFUL!  The most amazing part to me is that if you handed these muffins to a friend, they would have no clue they were made with the nontraditional ingredients.  if you like cinnamon, you’re just gonna die.

Total Time: 55 minutes
Prep –  30 minutes
Cook–  25 minutes

Yield: 12 muffins

Level: Easy

Tuscan Mushrooms

This recipe graciously inspired, practically stolen, from Giada.

The Gettin’
1/2 cup SCD legal diced roasted red bell peppers (These add about 30 minutes if not prepared before hand.)
1/2 cup diced pitted green olives
1/2 cup grated parmesan
2 scallions, diced
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lbs. white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaves

The Gettin’
1. Preheat the oven to 400 degrees F.
2. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
3. On a greased or parchment paper-lined baking sheet place the mushrooms, cavity side up.
4. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.
5. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

The Take
EXCELLENT!

Total Time: 30  minutes
Prep –  10 minutes
Cook–  20 minutes

Yield: 4 – 6 servings

Level: Easy

Jim’s Fluffy Pancakes

This recipe graciously stolen from nomorecrohns.com.

The Goods
1-1/4 c. almond flour
4 medium eggs
4 Tbs. Honey
2 Tbs. vanilla (containing vanilla and alcohol only)
1/4 tsp. Salt
1/4 tsp. baking soda
1 Tbs. real butter

The Gettin’
1. Mix all ingredients together in a blender for a light, fluffy texture.
2. Pour onto a buttered electric griddle (preferably) set at 275 degrees or a buttered pan.
3. Cook slowly until golden brown; (a bit longer than for regular flour pancakes).
4. Serve with warmed honey and/or jam.

The Take
Flippin’ floppin’ good!  Lauren loves to infuse hers with SCD butter and Jordan likes equal parts jam or honey to pancake.  The almond flour gives a nice sweetness.   Oh and stay tuned for banana pancakes… also divine…

Total Time: 25 minutes
Prep –  5 minutes
Cook–  20 minutes

Yield: 9 medium pancakes

Level: Easy

Shrimpy Shrimp

This recipe graciously inspired by Grechinlin.

The Goods
25-30 pieces of large shrimp cooked, peeled, deveined
1 medium white onion
2 shallots
3 heads garlic
1 Tbsp. parsley
7 springs of chives
2 Tbsp. butter
1 Tbsp. olive oil
2 shakes paprika

The Gettin’
1. If frozen, thaw the shrimp under running water.
2. Add olive oil and butter in a small skillet, until melted.
3. Finely dice onion, shallot, garlic, parsley, and chives.
4. Add onion and shallot to skillet, let those cook until soft.
5. Add garlic and cook for a couple more minutes.
6. Add the shrimp, chives, paprika, and parsley, and let cook through.

The Take
So we had one problem when we made this…  It was good, but we felt like the shrimp themselves needed more flavor.  Perhaps instead of precooked/frozen, next time we’ll try fresh.  The sauce was good and the shrimp were good, but we wanted more integration!

Total Time: 30 minutes
Prep – 10 minutes
Cook– 20 hours

Yield: 2 servings

Level: Easy

Death by Carnitas

This recipe GRACIOUSLY stolen from David Lebovitz.

The Goods
7-8 pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
salt
3 Tbsp. neutral vegetable oil
2 cinnamon sticks
2 1/2 tsp SCD chile powder
3 bay leaves
1/2 tsp. ground cumin
5 cloves of garlic, peeled and thinly-sliced

The Gettin’
1. Rub the pieces of pork shoulder all over with salt. Refrigerate for up to 3 days.
2. Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. (If your cooking vessel is too small to cook them in a single-layer, cook them in two or more batches.)
3. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.
4. Heat the oven to 350 degrees.
5. Add the pork back to the pan and add enough water so the pork pieces are 2/3 submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, cumin and garlic.
6. Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
7. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.
8. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.
9. Immediately upon tasting, you may die. Please take precautions for such a response.

The Take
So even when you accidentally smoke up the house, spill grease on the floor, and suffer through mind-blowing smells you wish you could tweet (it is a bad thing in the torture sense) it is all worth it. 

Total Time:  5 hours 30 minutes
Prep –  1 hour
Cook–  4 hours 30 minutes

Yield: 10 servings

Level: Intermediate

Dill-ightful Veggies

This recipe graciously conjured by Lauren’s Madre.

The Goods
1 (16 ounce) package frozen broccoli, cauliflower, & carrots
2 Tbsp. butter
1 Tbsp. chopped fresh dill
salt and pepper to taste

The Gettin’
1. Add water and frozen vegetables into a pot and bring to boil.  Let boil 5-8 minutes.
2. While, vegetables are boiling, chop the dill, and set aside.
3. Drain water from vegetables.
4. Add butter, dill, salt, and pepper to vegetables over heat and stir until butter melts and covers the veggies.

The Take
So quick, so easy, so good… so why aren’t you making them yet?

Total Time: 7-10  minutes
Prep –  2 minutes
Cook–  5-8 minutes

Yield: 4 servings

Level: Easy

¡Es Guacamole!

This recipe graciously stolen from allrecipes.com.



The Goods

3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 tsp. salt
1/2 cup shallots
3 Tbs. chopped fresh cilantro
1 medium tomato, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper

The Gettin’
1. In a medium bowl, mash together the avocados, lime juice, and salt.
2. Chop onion, cilantro, tomato, and garlic.
4. Mix in onion, cilantro, tomato, and garlic.
5. Stir in cayenne pepper.
6. Serve immediately.  Guacamole will brown quickly!

The Take

Éste es guacamole perfecto. Usted tiene que intentarlo con tocino curruscante o con pollo. ¡Yum!

Total Time: 10 minutes
Prep –  10 minutes

Yield: 6 servings

Level: Easy