I needed something to nourish a hungry body with an upset digestive tract on a chilly, rainy evening, and did not want to venture out to the store for ingredients. This soup did the trick. A light meal, comforting to the belly, rich with nutrients, and […]
A variation of an Indian recipe I used to make for a client in Santa Barbara.
Easy to put together with just a handful of ingredients and will warm your belly on a chilly spring evening. I always make enough for leftovers, it freezes and thaws beautifully!
2 lbs lamb stew meat
2 medium yellow or white onions, diced
2 heaping tablespoons whole seed mustard (or regular ol’ spicy brown mustard)
2 teaspoons ground cumin
2 1/2 teaspoons granulated garlic
1 1/2 teaspoons salt
fresh ground black pepper to taste – try tellicherry pepper
2 cups water
In a large, non stick skillet (there are “safer” non stick varieties) heat a portion of the ghee or coconut oil and brown the pieces of meat on all sides, in batches, taking care not to crowd the pan. You want enough space between each piece to allow for good browning. Too crowded and we end up releasing all the juices, instead of getting a good sear on the outside. Set the seared meat aside.
In a large, non stick skillet, heavy bottomed pot (I use my enameled cast iron pot) heat the remaining tablespoon of ghee or coconut oil on medium heat till it begins to shimmer. Add diced onion and sauté until lightly browned, 3-4 minutes.
Add the lamb, and the remaining ingredients, still to combine well, turn heat to low, put the lid on and let it slowly simmer for about 2 hours. Add more liquid as needed. You can cook it in the oven at 325 instead, if you don’t want it simmering on the stove, just make sure your pot and lid are oven proof.
Serve with basmati rice, cauliflower rice, or a baked sweet potato, and a handful of chopped fresh cilantro.
Another cold leftover chicken lunch. So easy. So good! I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too. This plate took about 3 minutes to throw […]
These little flavor bombs are pure protein and absolutely delicious. No fillers or binders such as nut flour, bread crumbs or eggs are added to this recipe. Not that those additions wouldn’t be delicious, just that this recipe was created for clients who are on […]
You probably have all the ingredients for this marinade in your pantry right now. If you don’t, you should! Make a full batch of this chicken so you have some leftovers, they’re great the next day. Cold, right out of the fridge, or room temp for picnic or road-trip lunch. They reheat well too.
I used them in this salad.
Serve with mashed potatoes and a seasonal green vegetable for a classic dinner. Or, try pureed cauliflower in place of the potatoes.
- 2 lbs boneless skinless chicken thighs
- 1 tablespoon good olive oil
- 2 tablespoons authentic balsamic vinegar
- 1 tablespoon coconut palm sugar or date sugar
- 2 teaspoons granulated garlic
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary
- 1 1/2 teaspoons fine ground sea salt
- fresh ground black pepper to your liking
Preheat oven to 350F. Stir all the marinade ingredients together in a large mixing bowl. Add chicken thighs and use your hands to coat them evenly with the marinade. Cover and let them marinate in fridge for 3-4 hours (or overnight). Arrange chicken in a large baking dish and bake about 40 minutes, or until cooked throughout, basting a couple of times with the juices when they’re getting close to done, to help them brown up nicely.