Serves approx. 4
3 lbs. beef short ribs (about 6 ribs)
1/2 cup flour
2 medium onions, roughly chopped
salt and pepper to season
3 tbsp. vegetable oil
2 bay leaves
1/2 tsp. dried rosemary
3 sprigs of fresh thyme (or 1/2 tsp. dried)
3 cloves garlic, minced
1 1/2 cups bone broth
1 – 2 cups chopped mushrooms (optional)
Place the flour in a bowl and dredge the ribs to coat all sides. Place the oil in a large pan or dutch oven and turn to medium/high heat. Sear the ribs so they are browned on all sides.
When well browned, remove from pan and transfer to a slow cooker. Season with salt and pepper. Add the seasonings, garlic, chopped onions and mushrooms. Cover with the bone broth and cook for 6-8 hours or until the meat is completely fork tender. Remove the bay leaves and serve.
• 3 cups diced onion
• 4 cloves of garlic, minced
• 2 lbs. boneless, skinless chicken thighs
• 2 cans (4oz. each) diced green chilies, mild
• 2 cans (15oz each) cannellini beans, drained and
rinsed (divided, see below)
• 1 can (15oz) garbanzo beans, drained and rinsed
• 1 cup frozen (or canned) corn kernels
• 4 cups chicken broth (divided, see below)
• 1 tsp. ground cumin
• ¼ tsp. ground chipotle powder
• ¼ tsp smoked paprika
• ¼ tsp. chili powder
• 1 tsp. kosher salt
• sliced avocado
• shredded monterey jack cheese
• crushed tortilla chips
• sour cream
• chopped cilantro
1. In a blender or mini food processor, blend ½ cup of the chicken broth with half of your prepared cannellini beans
(15ouces), and puree. This will act as a natural thickener for your chili. Reserve the rest of the chicken broth and
cannellini beans for the chili.
2. In a crock pot, put your chicken thighs in first, and then add your pureed chicken broth/bean mixture.
3. Add in the rest of your ingredients, including the reserved chicken broth and cannellini beans.
4. Cook on high heat for 6 hours.
5. With tongs, grab the chicken out of the pot (it should be fully cooked through), and shred it with a fork, then
return it to the chili pot.
6. Cook on low another hour or so, until the flavors have melded together.
7. Serve, and garnish with crushed tortilla chips, avocado, cilantro, and other toppings of your choice.
For whatever reason, roasting duck seems so intimidating. I’m not sure why. They are roasted just as you would chicken, they just take a bit longer to cook through. Whatever your thoughts are concerning duck, this recipe will have you changing your mind!
1 medium size fresh or frozen duck (thawed completely)
1 lemon, sliced
3-4 heads of garlic
1 small bunch each of rosemary and thyme
salt and pepper
For the Basting Glaze
1/3 cup balsamic vinegar
1/4 cup apple cider
1/3 cup honey
Mix all 3 ingredients together and set aside.
Prepare the duck
Preheat the oven to 350F. Rinse the duck inside and out and pat dry. Season the inside with salt and pepper. Place the lemon, garlic and herbs inside the cavity and fold the extra skin inside. Tie the drumsticks together with kitchen twine. Score the breast side lightly on the diagonal (see pic) being careful to not penetrate the meat deeply. Fold the extra skin under the duck and fold the wings under. Place on a rack in a roasting pan so as to allow the excess fat to drip. Rub salt and pepper over the scored meat and place into the oven. Roast for 1 hour.
After an hour, carefully turn the duck over so as to roast the underside. Roast for 45 minutes. Open the oven and brush the glaze over the duck and return to the oven. Repeat this step a few more times until the underside has developed a nice golden color, about 15 minutes.
Gently turn the duck back to breast side up. Generously baste with the balsamic glaze. Return to roast for another hour. During the last half hour, repeat the glazing several times until the meat has taken on a beautiful deep golden color. At this point the duck should have roasted for about 3 hours. Remove from roasting pan and transfer to a cutting board or serving platter. Remove the lemon, garlic and herbs before serving.
I didn’t realize how easy it is to make spring rolls until one of my daughters gave me a simple tutorial. The picture above is a suggestion of the fillings, but the combinations can be endless. The key is to use very fresh produce and cooked and chilled seafood or meat. Make sure your vegetables are chopped finely or thinly enough so they are easy to bite into. The spring roll wrappers are soaked in water individually, then laid out flat. Place the fillings in the center of the wrapper fold the ends over first, then the sides to form a rolled shape. If not serving right away, cover with plastic wrap so as to keep the wrappers fresh. Serve with your choice of any asian dipping sauce.
I’ve offered some product recommendations below. Just click to shop!
6 small sushi grade ahi tuna filets, cubed
1/2 head romaine lettuce thinly sliced
1 package of farrow, cooked and cooled
1/2 a cucumber, thinly sliced
2 mangos, cubed
2 avacados, cubed
1/4 cup fresh ginger, very thinly sliced
2 scallion stalks chopped into small rings
1 sheet nori seaweed, thinly sliced (optional)
black or white sesame seeds for garnish
Tuna Marinade –
2 tbsp. sriracha
2 tbsp. light soy sauce
1 tsp. sesame oil
Prepare the tuna marinade by mixing the ingredients together. Add the cubed tuna and set aside.
To assemble the poke bowls –
Distribute the lettuce equally among 6 bowls. Top with the cooled farrow. Arrange the remaining vegetables atop the farrow or on the sides of the bowls. Top with the seasoned tuna. Garnish with the sesame seeds, seaweed and scallions. Serve immediately.
Freshly ground black pepper
5 tbsp. butter, melted
2 cloves garlic, minced
1/4 tsp. red pepper flakes
Juice and zest from 1/2 a lemon
1 lemon, sliced into rounds
2 tbsp. coconut oil, divided
1 lb. raw shrimp, peeled and deveined
1/2 onion, chopped
4 cloves garlic, minced
2 tsp. garam masala*
1 tsp. kosher salt
1 1/4 tsp. curry powder
1 tsp. chili powder (reduce to 1/2 tsp. for a less spicy curry)
1 14-oz. can full-fat or lite coconut milk
1 6-oz. can tomato paste
1 15-oz. can chickpeas, drained and rinsed
1 tbsp. cornstarch
1 tbsp. warm water
1/3 c. chopped fresh cilantro
2 c. Cooked rice, for serving
In a large skillet over medium heat, melt 1 tablespoon coconut oil. Add shrimp and cook until pink, 1 to 2 minutes per side, then remove shrimp from pan and set aside. Add remaining tablespoon coconut oil, onion, and garlic. Cook until onions are soft, 4 minutes. Stir in garam masala, salt, curry powder, and chili powder, then add coconut milk, tomato paste, and chickpeas. Stir until combined and bring to a simmer. Mix cornstarch and water together, then stir into skillet. Simmer until thickened, 5 to 6 minutes. Stir in cooked shrimp and simmer, 2 minutes more. Sprinkle with cilantro and serve with rice.
*garam masala is a spice blend of cumin, curry, etc. It should be easily found in the international section of your local grocery. If not, it can be ordered from the link below.
Pulse 1 pound raw salmon, 2 seeded and rough chopped mini peppers, 1 seeded and chopped jalapeno pepper (optional), 2 cloves garlic and 1/2 cup rough chopped onion in a food processor until blended.
Transfer mixture to a bowl and add 2 eggs, 2 tbsp. salsa, 1/2 cup fresh corn and 1/2 cup bread crumbs (panko crumbs could be substituted here). Season with salt and pepper. Fry golf ball sized portions into cakes until well browned on both sides.
* adapted from Pike Place Market Recipes. *Cole slaw and remoulade recipes on blog.